---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili #1
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
    1/2 c  Chopped onion                       1 lb Can drained kidney beans
    1/4 c  Chopped green pepper            1 1/2 ts Salt
      1 lb Lean ground beef                2 1/2 ts Chili powder
      1 lb Can tomato sauce                  1/4 ts Ground black pepper
      1 lb Can stewed tomatoes               1/2 ts Dry mustard
 
       Place plastic colander in a 2-quart microwave-safe casserole.
       Combine onion, green pepper, and crumbled ground beef in
     colander. Microwave (high or 100% power) for 6 minutes,
     stirring once halfway through cooking.
       Remove colander and pour off drippings. Turn meat mixture
     into casserole. Add tomato sauce, tomatoes, beans, salt, chili
     powder, black pepper, and mustard. Cover. Microwave (high or
     100% power) for 10-12 minutes, stirring halfway through
     cooking. Rest, covered, for 5 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili #2
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
  1 1/2 lb Ground beef, chicken, or                 -pinto beans
           -turkey                             1    Chopped onion
      2 c  Water                               1    Bunch sliced green onions
      1 tb Chili powder                    1 1/2 c  Grated natural sharp
      1 tb Curry powder                             -cheese, or mild cheddar
      3    Diced tomatoes                           -cheese
      4 c  Cooked kidney beans or         
 
       In a frying pan, saute meat until lightly browned. POur off
     drippings. Add water, chili, and curry powder; simmer 5
     minutes. Add tomatoes and beans; heat through. Stir inonions.
     Ladle into serving bowls and sprinkle on cheese.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili #3
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1 tb Vegetable oil                       1 ts Oregano
  1 1/2 c  Chopped onion                            Bay leaf
      1 c  Chopped green pepper              1/2 ts Black pepper
  1 1/4 lb Ground veal, beef, pork             4 c  Canned tomatoes
  1 1/2 tb Minced garlic                       1 tb Red wine vinegar
      3 tb Chili powder                      1/4 ts Red hot pepper flake
      1 ts Ground cumin                   
 
       Heat oil in skillet, add onion and green pepper. Cook until
     wilted. Add the meat and, using the edge of a heavy kitchen
     spoon, stir and chop the meat to break up any lumps. Sprinkle
     the meat with garlic, chili powder, cumin and oregano. STir to
     blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed
     hot pepper. Bring to a boil and cook for 1 hour, stirring
     occasionally.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili #4
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1 lb Ground round                      1/4 c  Catsup
    3/4 c  Water                             1/2 ts Chili powder
      1 sm Chopped onion                            Salt and pepper to taste
 
       Mix all ingredients well. Place in a crockpot or slow cooker.
     Cook for 4 hours, stirring often until done. A condiment for
     hot dogs or hamburgers.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili #5
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
  1 1/2 c  Bacon/small ham chunks              2 c  Potato puree
           -fried crisp                        2 c  Michigan dry wine
      2 qt Tomato sauce                        2 tb Dried parsley
      1 sm Chopped onion                       1 tb Thyme
      5 md Chopped shallots                    1 tb Oregano
      1 c  Fresh diced artichokes              3 tb Chili powder
      1 cn (15-oz) kidney beans opt            4 tb Maple syrup
 
       Combine bacon, tomato sauce, onion, shallots, artichokes,
     beans, potato puree, wine, parsley, thyme, oregano, chili and
     maple syrup in a pot. Heat to boiling, then simmer for 45
     minutes to 1 hour.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Strata
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1    Egg slightly beaten               3/4 c  Chopped green pepper
    3/4 c  Water                             1/2 c  Chopped onion
      1    12-oz pkg corn chips                2 c  (8-oz) shredded cheddar
      2    15 1/2-oz cans Armor Stat                -cheese
           -Chili with beans                   4 c  Chopped lettuce
      1    20-oz can enchilada sauce           2 c  Chopped tomatoes
 
       Heat oven to 350 degrees. Mix egg and water. Crush 4 c
     corn chip to make 2 c  crushed chips. Add egg mixture to
     crushed chips, spread in lightly greased 13 x 9-inch baking
     dish. Combine chili, 1 c  enchilada sauce, green pepper and
     onion; spread over corn chips in casserole. Bake at 350
     degrees, 35 minutes. Top with cheese and remaining whole corn
     chips; bake 5 minutes. Top with lettuce and tomatoes. Serve
     with sauce.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Verde
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      4 ea Pork steaks                       1/2 ts Red pepper
      1    Chopped onion                     1/2 ts Oregano
      5 tb Flour                             2/3 ts Ground cumin
      4 c  Water                               2    7-oz cans whole green
    1/4 ts Garlic                                   -chilies
 
       Cut fat off steaks. Cut steaks into bite size pieces. Fry
     until well done. Remov meat and cook onion until tender. Remove
     onion. Make gravy with drippings and flour and water. Chop
     green chilies. Return meat and onion to gravy with all other
     ingredients, simmer. Add 2-3 hot fresno chilies if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chilled Berry Soup
 Categories: Microwave, Soups/stews
      Yield: 6 servings
 
      1 pt Fresh/thawed frozen               1/2 c  + 1 tb dairy
           -blueberries picked over                 -sour cream divided
           -rinsed and drained                 2 tb Sugar
      1 c  Orange juice                      1/4 ts Ground nutmeg
 
       In blender container, puree blueberries, orange juice, 1/2
     c  sour cream, sugar and nutmeg, until smooth. If desired,
     strain through fine mesh sieve. To serve, pour into bowls.
     Place remaining 1 tablespooon sour cream in small plastic
     storage bag; with scissor, snip tiny hole in one corner.
     Squeeze sour cream in circular pattern over soup; outline stem
     and petals. Pull wooden pick through sour cream to make petal
     design.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chilled Cantaloupe Soup
 Categories: Microwave, Soups/stews
      Yield: 6 servings
 
      1    Cubed ripe cantaloupe                    -lemon juice
           Orange juice to cover                    Ground cinnamon or curry
           Squeeze out two of                       -powder to taste
 
       Simmer the cantaloupe and ornage juice ina non-reactive pan
     until the cantaloupe is tender. Ouree until smooth in a food
     processor or blender. Flavor with lemon juice and cinnamon or
     curry powder to taste. CHill and serve as a first course,
     garnished with a dollop of yogurt, chopped melon, a mint leaf
     or a cinnamon stick.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chilled Strawberry Soup
 Categories: Microwave, Soups/stews
      Yield: 6 servings
 
      2 pt Fresh strawberries                1/2 c  Sugar
    1/2 ts Instant tapioca                     1 ts Grated lemon rind
      1 c  Orange juice                        1 c  Buttermilk
      1 tb Lemon juice                         1    Thin sliced lime
           Dash of cinnamon                         Additional sliced
           Dash of allspice                         -strawberries
 
       Process strawberries in blender or food processor until
     strawberries are pureed. In medium saucepan, combine pureed
     strawberries, tapioca, orange juice, lemon juice, cinnamon and
     allspice. Bring to a boil, stirring constantly with a wire
     whisk. Reduce heat and simmer uncovered over moderate heat
     until mixture is thickened. The time varies, it may take 1
     hour. Stir frequently. Remove from heat. Add sugar and stir
     until sugar dissolves. Refrigerate mixture until well chilled.
     Add lemon rind and buttermilk. Mix well with wire whisk. Serve
     soup garnished with lime slices ans sliced strawberries.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Oyster Stew
 Categories: Fish/sea, Oriental, Microwave, Soups/stews
      Yield: 4 servings
 
      1 cn (10-3/4 ounces) condensed           2 c  Chopped chinese cabbage
           -Chicken broth                      8    Ounces sliced mushrooms
      1    Soup can water                           -(about 2-1/2 cups)
      2 tb Soy sauce                         1/2 c  Bean sprouts
    1/4 ts Grated gingerroot                   4    Green onions (with tops), cu
      1 pn Shucked large oysters,                   -Into 1-inch pieces
           -Undrained                     
 
  Heat broth, water, soy sauce and gingerroot to boiling in 3-quart saucepan.
  Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce
  heat. Cover and simmer about 2 minutes or until cabbage is c Ladle stew
  into bowls and garnish with green onions.  4 SERVINGS;  135 CALORIES PER
  SERVING.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chive Vichyssoise
 Categories: Soups/stews, Vegetables, Microwave
      Yield: 6 servings
 
      1 tb Unsalted margarine              1 3/4 c  Low salt chicken broth
      1 md Yellow chopped onion                1 c  Buttermilk
      1 md Chopped leek                        1 tb Minced fresh/freeze
      1 md Chopped stalk celery                     -dried chives
      2 md All purpose potatoes                2 ts Lemon juice
           -(about 1/2 lb) peeled and        1/4 ts Hot red pepper sauce
           -diced                         
 
       In a large heavy saucepan melt the margarine over moderate
     heat. Add the onion, leek and celery and cook, uncovered,
     stirring, occasionally, until the vegetables are tender, 6-8
     minutes> Do not brown. Add the potatoes, stir in the chicken
     broth and bring to a boil. Reduce to simmer and cook until the
     potatoes are tender, about 20 minutes. In blender or food
     processor, puree the soup in 2 or 3 batches, whirling each
     batch about 30 seconds. Stir in the buttermilk, chives, lemon
     juice and red pepper sauce. Cover the soup and refrigerate at
     least 2 hours before serving. Thin with additional cold
     buttermilk if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunky Avocado Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      1 ea Pared small cucumber              1/8 ts Ground cumin
           -seeded and chopped                 2 tb Lemon juice
      1 cn (7-oz) corn kernels drained         2 ea Avocados (1-lb) pared halved
      1 ea Chopped tomato                           -and pitted
      1 ea Seeded and minced jalapeno      1 1/2 c  Milk
           -pepper                             1 c  Chicken broth
      2 tb Chopped cilantro               
 
       In 6 cup serving bowl place first 7 ingredients. In food
     processor, rpocess avocados, milk and broth until smooth. Pour
     into bowl. Press plastic wrap against top of soup; chill at
     least 2 hours. Soup will discolor upon exposure to air.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cincinnati Chili
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1 qt Beef broth                        1/4 ts Ground cloves
      2 lb Ground beef                       1/4 ts Ground allspice
      4 tb Chili powder                             Dash of cayenne pepper
      1    Clove minced garlic                 1    Bay leaf
    1/4 c  Onion flakes                        2 tb Vinegar
      1 ts Ground cinnamon                   1/2 oz (1/2 square) unsweetened
      1 ts Groun cumin                              -chocolate
    1/2 ts Salt                           
 
       In large saucepan bring beef broth to boil. Gradually add
     ground beef to broth, separating meat into small pieces. Cover,
     simmer, for 30 minutes. Then mix in chili powder, garlic, onion
     flakes, spices, and tomato sauce, vinegar, and chocolate and
     bring to boil. Simmer,covered, 1 hour, stirring occasionally.
     Refrigerate overnight and skim off fat. Reheat and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cincinnati 5-Way Chili
 Categories: Soups/stews, Chili
      Yield: 10 servings
 
      2 tb Butter                          1 1/2 ts Salt
      2 lb Ground beef                         2 ts Pure ground red chile
      6    Bay leaves                          1 ts Ground cumin
      1 lg Onion; finely chopped             1/2 ts Dried oregano
      6 md Garlic cloves                            -(preferably Mexican)
           - finely chopped                    6 oz Tomato paste
      1 ts Cinnamon                            6 c  Water
      2 ts Allspice                           16 oz Kidney beans; drained
      4 ts Vinegar                           1/2 lb Vermicelli; cooked
      1 ts Dried whole red pepper            1/2 c  Cheddar cheese, grated
           -(crushed)                          1 sm Onion; finely chopped
 
  HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the
  meat to the skillet. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned. Stir in all the remaining
  ingredients up through the water. Taste and adjust seasonings. If the
  flavor is too sweet, add a small amount of vinegar; if not spicy enough,
  add a small amount of ground chile. Bring the mixture to a boil, then lower
  the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to
  the mixture 1/2 hour before serving. Place a small amount of the cooked
  vermicelli in individual bowls. Spoon on a generous amount of chili. Top
  with grated cheese and raw onion or pass in individual bowls.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clam Chowder #1
 Categories: Soups/stews, Fish/sea, Microwave
      Yield: 6 servings
 
      1 c  Chopped onion                     3/4 c  Butter/margarine
      1 c  Chopped celery                    3/4 c  Flour
      2 c  Chopped potatoes                    1 qt Half and half
      2 cn Minced clams                             Salt and pepper
      1 tb Applecider vinegar             
 
       Pour clam juice and vinegar over vegetables, add water just
     to cover. Simmer 30 minutes. Melt butter, blend in flour, cook
     1 minute, then add half and half. Cook until smooth and thick.
     Add 1/2 ts salt and pepper to taste/ Last add vegetables
     and clams, cook in crock pot at least 1 hour until flavor is
     through.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Classic Onion Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      2 ea Large thinly sliced sweet         1/2 ts Salt
           -onion                            1/2 ts Paprika
      4 tb Butter                            1/2 ts Ground black pepper
      4 cn (14 1/2-oz ea) beef broth                Toasted french bread
      1 c  Water                             1/2 c  Grated parmesan cheese
    1/4 c  Dry red wine                        3 ea Sprig parsley & 1 bay leaf
      1 ts Worcestershire sauce           
 
       In a large pan or in the bottom of a stock pot, saute onions
     in butter until soft and golden, about 15 minutes. Add beef
     broth, water, wine, worcestershire sauce, salt, paprika,
     pepper, bay leaf and parsley. Bring to a boil, then simmer
     about 1 hour. Remove bay leaf and parsley. Pour into ovenproof
     bowls. Top with slices of toasted bread which have been
     sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or
     until cheese is bubbly and melted.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cock-A-Leekie Soup
 Categories: Soups/stews
      Yield: 8 servings
 
      4 ea Parsley sprigs                      7 ea Leeks
      1 ea Thyme sprigs                        2 ea Celery stalks
      1 ea Bay leaves                          1 ts Salt
      1 ea Peppercorns                         1 tb Parsley, chopped
      4 lb Chicken, raw                      1/2 c  Pearl barley
     10 c  Water                          
 
  Pearl barley refers to whole kernel barley, not a quick cooking variety.
  Pearl barley is available in most grocery stores. Tie parsley, thyme, bay
  leaf, and peppercorns in a piece of cheesecloth. Thoroughly wash leeks,
  then cut white and 2" of green stems into 1/2" slices. Chop celery stalks.
  Cover chicken with water in large pan. Bring to boil over high heat. Skim
  off any scum that rises to the surface. Add leeks, celery, barley, bouquet
  garni, and salt, and reduce heat to low. Partly cover pan and simmer 1-1/2
  to 2 hours until meat falls off bone. Remove pan from heat and transfer
  chicken to a cutting board or platter. Cool slightly. Skim fat off cooking
  liquid.  Remove and discard bouquet garni. Carefully detatch chicken meat;
  discard skin and bones.  Shred meat and return to soup. Simmer over medium
  heat for 5 minutes to reheat thoroughly. Sprinkle parsley over soup and
  serve at once. 
  Per serving: 278 cal, 8 gm fat, 94 mg cholesterol, 402 mg sodium Submitted
  By SYLVIA STEIGER  On  THU, 10-07-93 (17:51)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cold Corn and Tomato Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      3 c  Chicken stock/broth                 1 ea Bay leaf
  1 1/2 c  Peeled, seeded, chopped                  Salt to taste
           -tomatoes                                Pepper to taste
      1 md Chopped onion                       1 pn Sugar
 
       Combine all ingredients in a saucapan and bring to a boil,
     lower heat and simmer, partially covered for 20 minutes. Cool
     slightly, then puree in a blender. You may have to do it in two
     batches.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Corn Salad
 Categories: Soups/stews, Vegetables, Microwave
      Yield: 6 servings
 
      2 c  Frozen whole kernel corn            1 ts Sugar
           -thawed and drained               1/4 ts Dried oregano
      2 tb Chopped onion                            Salt and pepper to taste
      1 tb Cider vinegar                     1/4 c  Shredded carrot
 
        in 2-quart saucepan, over low heat, combine all ingredients
     except carrot. Cook about 5 minutes until sugar is dissolved.
     Add carrot; cool, then chill.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Broccoli Soup #2
 Categories: Vegetarian, Soups/stews
      Yield: 12 servings
 
      1    Bunch broccoli                     16 oz Sour cream
      1    Vegetable bouillon cube             1 lb Cheddar cheese, grated
    1/2 c  Butter                              6 c  Water
    1/8 c  Soy sauce                           1 c  Cashews, ground
    3/4 lb Swiss cheese, grated           
 
  Saute  broccoli in butter for 10 minutes.   Using blender combine all of
  the ingredients together.  As blender fills, transfer liquid to soup pot
  and simmer for 20 to 30 minutes.  Good with muffins or corn bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Brie and Leek Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
    1/2 c  (1 stick) unsalted butter           4 c  Half-and-half
      8 lg Leeks (white parts only)        1 1/2 lb Brie well chilled cut in
      4 c  Or more unsalted chicken                 -small cubes without rinds
           -stock                              2 tb Snipped fresh chives
    1/2 c  All purpose flour                        Salt and fresh ground pepper
 
       Melt 1/4 c  butter (1/2 stick) in large skillet over medium
     heat. Add leeks and cook until translucent, stirring
     frequently, about 5 minutes. Add stock and bring to boil.
     Reduce heat and simmer about 25 minutes. Puree mixture in
     batches in blender. Melt remaining butter (1/4 c ) in large
     saucepan over medium heat. Add flour and stir 2 minutes. Blend
     in half and half, 1 c  at a time; whisk until smooth. Add 1/4
     c  cheese and blend until smooth/ Add remaining cheeese, 1/4
     c  at a time; blend until smooth and melted. Mix in leek
     puree. Thin with more stock if desired. Ladle into bowls and
     garnish with freshly ground pepper and chives.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Broccoli Soup #1
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      1 ea Bunch broccoli                      1 ea Vegetable bouillon cube
    1/2 c  Butter                            1/8 c  Soy sauce
    3/4 lb Grated swiss cheese                16 oz Sour cream
      1 lb Grated cheddar cheese               6 c  Water
      1 c  Ground cashews                 
 
       Saute broccoli in butter for 10 minutes. Using blender
     combine all of the ingredients together. As blender fills,
     transfer liquid to soup pot and simmer for 20-30 minutes. Good
     with muffins or corn bread.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Broccoli Soup #3
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      2 tb Butter/margarine                    2 c  Beef bouillon
    1/4 c  Chopped fresh onion               3/4 c  Light cream
      1 ea Chopped rib celery                  2 tb Chopped scallions
  1 1/2 lb Broccoli                       
 
       Melt butter in saucepan; add onion and celery and cook until
     tender. Wash and trim broccoli; cut into small pieces. In a
     large saucepan, add broccoli and bouillon. Bring to a boil;
     cover and cook over medium heat for 20 minutes. Stir in onion
     and celery. Puree 2-3 batches in blender or food processor.
     Return to saucepan, add cream and cook 2 minutes until
     thickened. Garnish with chopped scallions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Mushroom Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      1 lb Fresh mushrooms                          -instant bouillon or 6 cubes
    1/4 c  Margarine/butter                    3 c  Water
    1/2 c  Chopped onion                     1/4 c  Flour
    1/8 ts Pepper                              2 c  Light cream/milk
      2 tb Chicken flavor                    1/4 ts Ground nutmeg
 
       In large pan combine mushrooms, onion, water, nutmeg and
     bouillon. Bring to boil; reduce heat and simmer 15 minutes or
     until mushrooms are tender. Stir to break un mushrooms. In
     blender, blend 1/3 mixture at a time, blend until smooth.
     Return to saucepan. Set aside. In medium pan melt butter; stir
     in flour and pepper until smooth. Stir in cream - cook and stir
     until thickened. Add to broccoli mixture. Heat thoroughly. Do
     not boil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Ruben Soup
 Categories: Soups/stews
      Yield: 1 servings
 
    1/2 c  Beef stock                               -Corned beef
    1/2 c  Chicken stock                       1 c  Chopped Swiss cheese
    1/4 c  Chopped coarse celery             3/4 c  Sauerkraut drained and
    1/4 c  Coarse chopped onion                     -Rinsed
    1/4 c  Chopped green pepper              1/4 c  (1/2 stick) butter
      1 tb Cornstarch dissolved                2 c  Half and half
           -In 2 Tb water                           Chopped fresh chives for
      1 c  (1/4 lb) coarse chopped                  -Garnish
 
  Combine beef and chicken stock, celery, onion and green pepper in large
  saucepan and bring to boil over high heat. Reduce heat and simmer until
  vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and
  continue cooking until soup thickens. Remove from heat and stir in corned
  beef, Swiss cheese and sauerkraut, blending well. Melt butter in large
  double boiler over medium heat. Stir in half and half. Add soup and blend
  until smooth. Heat through, but do not boil. Garnish with chives.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Zucchini Soup
 Categories: Soups/stews
      Yield: 6 servings
 
      1 lg Onion, chopped                    1/4 ts Thyme leaves
    1/4 c  Butter                                   Salt
      3 c  Chicken broth                            Pepper
      6 md Zucchini, diced                 1 1/2 c  Half-and-half
      1 tb Parsley, chopped                    1 c  Dry white wine
 
     Saute onion in butter until soft. Add broth, zucchini, parsley, thyme,
  salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in
  blender. Return to pan, add half-and-half and wine and heat through.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamy Potato Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      4 tb Unsalted butter                     1 sm Bay leaf
      2    Onions, chopped                     5    Sprigs parsley tied
      1    Leek, white part only,                   -Together with
           -Thinly sliced                           -Kitchen string
      3    Ribs celery, diced                  1 ts Worchestershire sauce
      4    Waxy boiling potatoes,            3/4 c  Heavy cream
           -Peeled and diced                        Salt
      1 ts Sweet paprika                            Freshly ground black pepper
      6 c  Chicken broth                       1 tb Minced fresh parsley leaves
    1/2 ts Dried thyme                              -(optional)
 
  Place the butter and onion in a large soup kettle, set over low heat and
  cook until onions have softened, about 5 t 8 minutes. Increase the heat to
  medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika;
  stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and
  Worchestershire sauce. Bring the soup base to a boil, then cover and simmer
  50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the
  vegetables and mash them; then return them to the pot. Discard the herb
  bundle. (The soup may be prepared in advance up to this point.) Stir in the
  heavy cream, season with salt and pepper to taste, and let the soup cook
  without simmering until hot throughout. Sprinkle with fresh parsley and
  serve immediately.
  
  SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Fred
  Peters Originally from: Washington Post, January 11, 1989
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamy Tomato Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      2 tb Reduced calorie                     1 sm Boiling potato peeled and
           -margarine                               -thin sliced
      1 lg Thin sliced peeled onion            2 tb Chopped fresh basil
      1 ea Chopped carrot                           -leaves or 2 ts dried
      2 ea Clove garlic peeled coarsely             -basil
           -chopped                          1/4 ts Nutmeg
      1 cn (28-oz) peeled italian plum              Salt to taste
           -tomatoes                           1 c  Milk
      3 c  Defatted chicken broth         
 
       Melt margarine in a soup pot over low heat. Add onion,c arot
     and garlic. Cook, covered, for 20 minutes, stirring
     occasionally, until vegetables are tender and wilted. Crush
     tomatoes in their liquid and add to the pot along with chicken
     broth, potato, basil, nutmeg and salt. Cook, covered, over low
     heat for 40 minutes, stirring occasionally. Let cool to room
     temperature. Puree in a blender, in small batches, adding a bit
     of milk to each batch. Return to soup pot and adjust
     seasonings. Before serving, warn through over very low heat. Do
     not boil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creasm of Ruben Soup
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
    1/2 c  Beef stock                               -corned beef
    1/2 c  Chicken stock                       1 c  Chopped swiss cheese
    1/4 c  Chopped coarse celery             3/4 c  Sauerkraut drained and
    1/4 c  Coarse chopped onion                     -rinsed
    1/4 c  Chopped green pepper              1/4 c  (1/2 stick) butter
      1 tb Cornstarch dissolved                2 c  Half and half
           -in 2 tb water                           Chopped fresh chives for
      1 c  (1/4 lb) coarse chopped                  -garnish
 
       Combine beef and chicken stock, celery, onion and green
     pepper in large saucepan and bring to boil over high heat.
     Reduce heat and simmer until vegetables are crispy tender,
     about 5 minutes. Add dissolved cornstarch and continue cooking
     until soup thickens. Remove from heat and stir in corned beef,
     swiss cheese and sauerkraut, blending well. Melt butter in
     large double boiler over medium heat. STir in half and half.
     Add soup and blend until smooth. Heat through, but do not boil.
     Garnish with chives.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creole Bouillabaisse
 Categories: Soups/stews, Fish/sea
      Yield: 8 servings
 
      1 lb Fresh fish fillets *                1 cn (1lb 12oz) tomatoes #
    1/2 pt Fresh oysters                     1/2 c  Dry white wine
    1/2 lb Fresh rock shrimp **                2 tb Chopped parsley
    1/2 c  Margarine ***                       1 tb Lemon juice
    1/4 c  Flour                               1    Bay leaf
      1 c  Chopped onion                     1/2 ts Salt
    1/2 c  Chopped celery                    1/4 ts Cayenne pepper
      1    Clove garlic                      1/4 ts Saffron (optional)
      2 cn (13oz ea) chicken broth        
 
  * cut in 1 1/2 inch chunks ** or other shrimp, peeled and deveined *** or
  butter or cooking oil # undrained, cut up
  ==========================================================================
  
     In a large boiler pot over medium heat, melt margarine.  To prepare
  roux, slowly blend in flour and stir constantly until mixture is light
  brown.  Add onion, celery and garlic and continue stirring until vegetables
  are tender.  Gradually stir in chicken broth.  Add remaining ingredients
  except seafood.  Bring to a boil, then simmer for 10 minutes. Add fish and
  oysters and simmer for 5 minutes.  Add shrimp and cook for 5 minutes more
  or until all seafood is done.
  
     Marine Advisory Service - Texas A&M University
  
     Note: This soup is very good made with fish fillets only.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crockpot Hungarian Goulash
 Categories: Soups/stews, Beef
      Yield: 6 servings
 
      2 lb Round steaks, cut in 1/2"         1/2 ts Pepper
           -cubes                          1 1/2 ts Paprika
      1 c  Chopped onion                     1/4 ts Dried thyme, crushed
      1    Clove garlic, minced                1    (14 1/2 oz) can tomatoes
      2 tb Flour                               1 c  Sour cream
      1 ts Salt                                     Noodles
 
  SOURCE: National Cooking Echo 05/22/90
  
  Contributed to the echo by: Ellen Cleary Originally from: Tiffany Hall
  
  Hungarian Goulash -- Crockpot (Tiffany Hall)
  
  Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat
  steak cubes. Add all remaining ingredients except sour cream. Stir well.
  Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before serving,
  and stir in thoroughly. (High: 4-5 hours, stirring
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Hodge Podge Soup
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
      1 lb Hamburger                           1 cn (16-oz) mixed vegetables
      1    Chopped onion                       1 cn (16-oz) kidney beans
           Salt and pepper                     1    Box (14.75-oz) spaghetti
      1 cn (10.75-oz) tomato soup         
 
       Brown hamburger and onions. Drain excess grease. Add tomato
     soup and half a can of water. Stir in vegetables. Run knife
     through spaghetti to cut strands. Add to soup mixture. Bring to
     boil, simmer 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fast and Creamy Vegetable Soup
 Categories: Vegetables, Soups/stews
      Yield: 4 servings
 
     10 oz Frozen mixed vegetables             2 ts Chicken bouillon granules
           - (1 package)                       2 ts Salt
      3 c  Milk                              1/4 c  Celery, finely diced
      2 c  Water                           1 1/3 c  Instant mashed potatoes
      2 tb Instant minced onion           
 
  Cook vegetables according to package directions; drain and reserve.  Heat
  to boiling in large saucepan milk, water, minced onion, bouillon granules,
  salt and celery.  Remove from heat.  Stir in instant mashed potatoes. Heat
  to boiling, stirring constantly.
  
  Donna Lou Morgan (c) Salt Lake Tribune, March 10, 1993.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Favorite Chili
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      2 lb Ground beef                         1    12-oz can beer
      1 c  Chopped onion                       1 c  Shredded sharp cheesar
      1    Chopped green pepper                     -cheese
      1    Minced clove garlic                 1 pk Carrol shelby texas brand
      1    15-oz can tomato sauce                   -chili mix
 
       Brown meat; drain. Add onions, pepper and garlic; cook until
     vegetables are tender. Add tomato sauce and 1 c  beer. Add
     large spice packet, salt and cayenne pepper to taste; mix well.
     Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add
     remaining beer to masa flour packet, stirring until well
     blended. Add to meat mixture, simmer 5 minutes. Serve with
     cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fihserman's Chowder
 Categories: Soups/stews, Fish/sea, Microwave
      Yield: 6 servings
 
    1/4 lb Bacon cut in small pieces           1 ts Salt
      1 ts Paprika                           1/2 ts Pepper
    1/2 c  Chopped onion                       1    Bay leaf
      1 c  Diced raw potato                  1/2 ts Thyme
      1 cn (6.5-oz) chopped clams          2 1/2 c  Skim milk
           -with liquid                      1/3 c  Instant mashed
    1/4 c  White wine                               -potatoes to thicken
      1 c  Crab legs/imitation crab                 Any other shellfish you
      1 c  Shrimp                                   -like
      1 c  Scallops halved/quartered      
 
       In a heavy soup pot or kettle, brown the bacon with the
     paprika, onion and potato, sauteing until potato and onions are
     soft and bacon is cooked. Add the clams, wine, crab legs,
     shrimp, scallops and nay other seafood or fish. Season with
     salt and pepper, bay leaf and thyme. Stir in the milk and heat
     over low flame, stirring constantly. Do not allow mixture to
     boil. When seafood and fish are thoroughly heated through,
     thicken chowder by adding instant potatoes. Remove bay leaf and
     serve. Chowder may be prepared ahead, refrigerated, then
     reheated in a crock pot or over very low heat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fire Stew
 Categories: Spices/etc., Soups/stews
      Yield: 12 servings
 
  2 1/2 lb Sugar-cured ham                     1 lb Kidney Beans
      6 oz Dr. Schnitzel's hot sauce           4 oz Tabasco Sauce
      4 oz Scotch Bonnet pepper sauce               Water
      1 lb Lentils                        
 
     Put the ham, lentils and beans in enough water to cover.  Cook until
  beans are done.  Put in all hot sauces.  Cook several more hours, until the
  flavor is all through the ham, which is thoroughly broken apart.
  
     Serve with something cold to drink.  It's great for your sinuses.  I
  just threw this together because I was feeling reckless, but the taste was
  wonderful, and the stuff freezes well, too.  Both Dr. Schnitzel's and the
  Scotch Bonnet pepper sauce are habaero sauces, which I think accounts for
  the wonderful flavor (as well as the heat.)  Tabasco alone would work, if
  you used a *lot*, but the flavor wouldn't be as good, I think.
  
     Happy sweating!
     Recipe by Brian H. Groover.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frankfuter Bohnensuppe (Bean Soup with Frankfurters)
 Categories: German, Soups/stews
      Yield: 4 servings
 
      1 lb Navy Beans; Dried                   2    Onions; Small, Chopped
      8 c  Water                               1 ts Salt
      3 c  Beef Broth                        1/4 ts Pepper; White
      1    Carrot; Chopped                     6    Frankfurters, Sliced *
      1    Celery Stalk; Chopped               2 tb Parsley; Chopped
      4    Bacon; Strips, Cubed           
 
  *  Note:  Use the real Frankfurters in this recipe and not the hot dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak beans overnight.  In a 3-quart saucepan bring beans, water and beef
  froth to a boil.  Cook for about 1 hour.  Add carrot and celery and
  continue cooking for 30 minutes.  In a separate frypan cook the bacon until
  transparent.  Add the onions; cook until golden.  Set aside.  Mash soup
  through a sieve or food mill.  Return to pan and add the bacon onion
  mixture, salt and pepper.  Add frankfurters; reheat about 5 minutes.
  Sprinkle soup with chopped parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Minestrone Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
    3/4 c  Microwave spirals                   1 c  Hot water
           -uncooked                         1/4 ts Dried marjoram
  1 2/3 c  (14-oz) ready to serve                   -leaves
           -beef broth                       1/4 ts Dried thyme
      2 c  Finely chopped vegetables                Grated romano cheese
           -broccoli, cauliflower,                  -optional
           -tomato etc                    
 
     In 2 quart microwave safe casserole, combine all ingredients except
  cheese. Cover; microwave at high 11-13 minutes, stirring once, or until
  pasta is tender. Serve in bowls sprinkled with cheese, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gai Tom Kha - Chicken and Galanga Soup.
 Categories: Poultry, Soups/stews, Spices/etc., Thai
      Yield: 1 servings
 
      1 md Chicken.                            3 tb Lime Juice.
      8 c  Coconut Milk. *                     1 tb Sugar.
      1 c  Galanga, Sliced Thin.                    Cilantro, Chopped.
    1/4 c  Fish Sauce.                              Thai Hot Chilli Peppers.
 
  * Either use canned coconut milk or use 2-1/4 pounds of grated coconut
  (fresh) with 7 cups of hot water to make the required amount of coconut
  milk.
  
  Debone the chicken, and cut up the meat into bite size pieces.  Cut up the
  bones into chunks.
  
  Simmer the chicken bone in coconut milk over low to medium heat for
  approximately 1/2 hour.  Remove the bones and add the cut up chicken meat
  and sliced galanga.  Place the lid back on the pot and continue to simmer
  over low heat for another 20 minutes.
  
  Remove from heat and season to tastes with fish sauce, lime juice, and
  sugar.  Serve with chopped cilantro and crushed hot peppers sprinkled on
  top.
  
  Translated by Padej Gajajiva from "Ratanakosin Dishes - 1982", Momluang
  Terb Xoomsai. Submitted By PAD GAJAJIVA On MON, 11-08-93 (03:32)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garbanzo Soup
 Categories: Vegetables, Soups/stews
      Yield: 4 servings
 
      3 tb Butter                            1/4 ts Garlic salt
    1/4 c  Minced onion                      1/4 ts Dried mint leaves
      3 c  Water                             1/8 ts Black pepper
      1 cn (15 oz) garbanzo or               1/4 c  Macaroni, uncooked
           -chickpeas, drained                      Grated parmesan cheese
      2    Beef bouillon cubes                      Minced parsley for garnish
    1/4 ts Salt                           
 
  In a 2-quart saucepan, melt butter over medium heat. Saute onion until
  golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic
  salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce
  heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and
  garnished with minced parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gazpacho De Los Angeles
 Categories: Soups/stews
      Yield: 6 servings
 
     46 oz Canned tomato juice               1/2 ts Minced garlic
      1    Green bell pepper; minced           1 tb Olive oil
      1 sm Onion; minced                       1 tb Chopped chives
      1    Cucumber; peeled & minced           2 dr Hot pepper sauce
      2    Canned green chiles; minced              MSG (optional)
      1 tb Worcestershire sauce                     Salt, white pepper
      1 ts Seasoning blend                          Lemon wedges
 
  Combine tomato juice, green pepper, onion, cucumber, chiles,
  Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper
  sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly.
  Serve with lemon wedges.
  
  Note: For smooth gazpacho served with vegetable garnishes, blend tomato
  mixture in blender container until smooth. Serve with additional diced
  cucumber, green pepper and croutons on side.
  
  Makes 6 to 8 servings
  
  Created by: Velvet Turtle, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Golden Cream Potato Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
  1 1/2 c  Boiling water                     1/2 lb Chopped velveeta cheese
      3 c  Diced potatoes                    1/2 ts Salt
    1/2 c  Chopped celery                      1 ts Parsley flakes
    1/4 c  Chopped onion                       1 ea Cube chicken bouillon
      2 tb Flour                                    Dash pepper
      2 c  Milk                           
 
       Add water to potatoes, celery, onions, parsley, seasonings,
     and bouillon cube. Cover and cook till tender. Blend flour and
     a small amount of milk and then stir into the vegetable
     mixture. Add remaining milk and cook until thickened. Add
     velveeta cheese and stir till melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Graesht Mehl Grumbara Supp
 Categories: Soups/stews
      Yield: 4 servings
 
      6 md Potatoes                            3 c  Milk
      3 tb Flour                                    Salt
      3 c  Water                                    Pepper
      3 tb Butter                                   Parsley
 
  Contributed to the echo by: George Hogg Originally from: "Food that Really
  Schmecks" GRAESHT MEHL GRUMBARA SUPP (Brown Flour Potato Soup) -- a real
  Old Mennonite Soup.
  
  Pell and cut the potatoes in slices. Boil them in salted water until
  tender. Add the milk and let simmer. Meanwhile brown the flour in the
  melted butter, stirring all the time at low heat; add it to the soup, keep
  stirring till the mixture thickens. Sprinkle with parsley and pepper and
  serve with buttered crumbs, or squares of fried bread, or pretzels on top.
  You might boil some sliced onion with the potatoes, if you like.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grunkohlsuppe (Kale and Potato Soup)
 Categories: German, Soups/stews
      Yield: 6 servings
 
      4    Potatoes; Medium                  1/2 ts Pepper
      2 tb Vegetable Oil                       2 lb Kale; fresh
      8 c  Water                             1/2 lb Garlic Sausage; *
      1 ts Salt                           
 
  *  Garlic Sausage should be the smoked kind, cooked and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel and chop potatoes.  Combine with vegetable oil and water.  Cook for 20
  to 30 minutes or until potatoes are tender.  Remove potatoes and reserve
  liquid.  Mash potatoes through a sieve and return to potato liquid. Add
  salt and pepper and simmer for 20 minutes.  Wash kale discarding all tough
  leaves and cut into shreds.  Add to potatoes and cook for 25 minutes. Add
  sausage. Simmer gently for 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ham & Potato Cheddar Chowder
 Categories: Soups/stews, Vegetables, Microwave, Pork/ham
      Yield: 6 servings
 
      1 ea Chopped large onion                 1 c  Milk
    1/2 c  Chopped red/green pepper            1 ea Container (10.5-oz) cheese
    1/2 lb Ham diced                                -snack cold pack product
      2 tb Margarine                         1/2 ts Ground white pepper
      4 md Potatoes peeled diced                    Parsley
      1 cn (13.75-oz) chicken broth       
 
       Saute first 3 ingredients in margarine in saucepan. Add
     potatoes and broth. Bring to a boil; reduce heat. COver; simmer
     15 minutes or until potatoes are tender. Stir in milk, cheese
     snack, and pepper/ Cook over low heat until cheese snack is
     melted and chowder is hot, stirring occasionally. Sprinkle with
     parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Harvest Bowl Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      1 tb Olive oil                                -salt added V8 vegetable
      2 c  Chopped onion                            -juice
  1 1/2 c  Thinly sliced carrots             1/4 lb Green beans cut into
      1 c  Thinly sliced celery                     -pieces
      4 md Cloves garlic; minced               1 ea Bay leaf
      2 ts Dried italian crushed             1/8 ts Pepper
           -seasoning                          2 cn (16-oz each) red/white
      3 cn (14.5-oz) swanson natural                -kidney beans rinsed and
           -goodness 1/3 less salt                  -drained
           -chicken broth                      2 c  Coarsely chopped yellow
      3 c  V8 vegetable juice or no                 -squash
 
       In 6 quart dutch oven over medium heat, in hot oil, cook
     onions, carrots and celery with garlic and italian seasoning
     until vegetables are tender. STir in remaining ingredients
     except kidney beans and squash. Heat to boiling. Reduce heat to
     very low; simmer 30 minutes. Add kidney beans and squash, cook
     5 minutes more or until squash is tender. Remove bay leaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hearty Potato Soup
 Categories: Soups/stews
      Yield: 8 servings
 
      6 md Potatoes, peeled and sliced         6 tb Butter or margarine
      2    Carrots, diced                      6 tb All-purpose flour
      6    Celery stalks, diced                1 ts Salt
      2 qt Water                             1/2 ts Pepper
      1    Onion, chopped                  1 1/2 c  Milk
 
  In a large kettle, cook potatoes, carrots, and celery in water until
  tender, about 20 minutes. Drain, reserving liquid and setting vegetables
  aside. In the same kettle, saute onion in butter until soft. Stir in flour,
  salt and pepper; gradually add milk, stirring constantly until thickened.
  Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking
  liquid until soup is desired consistency.
  
  Source: Taste of Home magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hearty Vegetable Barley Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
    1/2 lb Lean ground beef                  1/2 c  Sliced celery
    1/2 c  Chopped onion                     1/2 c  Sliced carrots
      1 ea Clove garlic; minced                2 ea Beef bouillon cubes
      7 c  Water                             1/2 ts Crushed basil
      1 cn (14.5-oz) unsalted whole            1 ea Bay leaf
           -tomatoes undrained cut             1 pk (9-oz) frozen mixed
           -into pieces                             -vegetables
    1/2 c  Md barley                      
 
       In 4 quart saucepan or dutch oven, brown meat. Add onion and
     garlic; cook until onion is tender. Drain. Stir in remaining
     ingredients except frozen vegetables. Cover, bring to a boil.
     Reduce heat; simmer 50-60 minutes, stirring occasionally. Add
     frozen vegetables; cook about 10 minutes or until vegetables
     are tender. Additional water may be added if soup becomes too
     thick upon standing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Herb and Egg Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      3 pt Chicken stock                       2 tb Chopped italian
      1 tb Butter                                   -parsley
      2 tb Fresh chopped mint                  2 ea Eggs
      3 tb Fresh chopped basil                      Salt and pepper to taste
      1 tb Chopped coriander                        Parmesan cheese
 
       Boil the stock. Add the butter, mint, basil, coriander and
     parsley and cook 5 minutes. Beat the eggs with the salt and
     pepper. POur mixture slowly into the boiling broth, mixing with
     a wire whip so that the egg does not coagulate into one lump.
     The soup will be thick and very flavorful. When serving, add
     parmesan cheese to taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Pumpkin Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      4 c  Broth                               2 tb Molasses
      1 ea Cube bouillon                       1 tb Butter
      4 lb Fresh pumpkin, peeled,            1/8 ts Ground ginger
           -seeded, cooked                   1/4 ts Nutmeg
      2 c  Water                             1/2 c  Fresh parsley, chopped
      2 c  Half & half                              Chopped mint for garnish
 
       Make broth with bouillon. Cut pumpkin into 1" cubes and place
     in broth. Simmer for 5 minutes, then puree in blender. Return
     puree to heat; add half & half and molasses. Add butter, ginger
     and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes
     more. Serve with fresh chopped mint on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hungarian Goulash Soup with Spaetzle
 Categories: Soups/stews
      Yield: 6 servings
 
  1 1/2 lb Beef For Stew, Cut Into             1 tb Paprika (Less If Using
           -1/2-inch Cubes.                         -Hungarian Paprika)
      1 tb Shortening Or Vegetable Oil         1 tb Tomato Sauce Or Ketchup
      1 lg Onion, Chopped                      1 ts Salt
      1 qt Water                             1/2 ts Caraway Seed (Optional)
    3/4 c  Grated Potato (About 1            1/4 ts Crushed Thyme
           -Large)                                  Pinch Of Red Pepper

----------------------------------SPAETZLE----------------------------------
      2 c  Unbleached All Purpose              1 lg Egg
           -Flour                            1/2 c  Water
      1 ts Salt                           
 
  Brown the meat in the shortening in a large saucepan.  Add the onion and
  cook until the onion is tender.  Add the water, grated potato and
  seasonings.  Bring to a boil and simmer, covered, until the meat is tender.
  Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir
  in the egg.  Gradually add the water until the dough is stiff but smooth.
  Place on a wet cutting board; flatten. With a wet knife, scrape small
  pieces of dough off and drop into boiling salted water. Cook one layer of
  spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove
  with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or
  Tomato soups.  It may also be served as a side dish, either tossed with hot
  melted butter or sauteed in butter. For variety sprinkle with toasted bread
  crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
  Culinary Arts Institute
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ichiban Dashi ( Basic Soup Stock)
 Categories: Oriental, Soups/stews
      Yield: 1 servings
 
      4 pt Cold Water                          3    Inch Square Kombu
    1/2 oz Katsuobushi                    
 
  Pour 4 pints of cold water into lg saucepan and bring it to boil.  Drop in
  Kombu, and bring just to boil again, then remove the Kombu and set aside.
  Stir in the Katsuobushi and turn off heat.  Let rest for 2 minutes, then
  skim off scum.  Strain out Katsuobushi.  Set both aside.  The Stock may be
  used immediately or can be used up to 8 hours later.  Can be kept in fridge
  for up to 2 days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Lentil Minestrone Soup
 Categories: Vegetables, Microwave, Soups/stews, Italian
      Yield: 6 servings
 
      2 c  Dried lentils                            -ts dried oregano and 1/2
     12 c  Divided cold water                       -ts basil
      6 oz Can tomato paste                    1 ts Garlic salt
      3 ea Minced celery ribs                       Pepper to taste
      1 c  Coarsely chopped cabbage                 Pinch of hot pepper flakes
      1 c  Sliced mushrooms                    6 tb Grated parmesan
      1 ea Chopped onion                            -cheese
      1 ts Italian herbs OR 1/2           
 
       Soak lentils overnight in 6 c  water; drain, discard water.
     Combine lentils with remaining 6 c  water. Heat to boiling.
     Stir in remaining ingredients, except cheese. Cover and simmer
     for 45 minutes. Serve sprinkled with parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup.
 Categories: Pork/ham, Poultry, Thai, Soups/stews
      Yield: 6 servings
 
      3    Zucchini, Medium Size.                   Ground White Peppers.
  1 1/2 c  Lean Ground Pork or Chicken.        2 tb Cilantro, chopped.
      2    Eggs, lightly beaten.               6 c  Chicken or Pork Stock.
      2 tb Fish Sauce.                    
 
  Peel zucchini and cut into approximately 1-1/2" lengths.  Make the lengths
  of zucchini into cups by scooping out the seeds in the center, but leaving
  small amount to form the bottom of the cup.  You may need more or less
  zucchini than the amount given, depending on the size.
  
  In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground
  white peppers, and cilantro.  Fill the zucchini cups with the mixture, and
  overfill slightly to make a small mound.  Cook the filled zucchini cups by
  steaming for about 1/2 hour.
  
  Bring the chicken or pork stock to a boil, and season to taste.  Place the
  precooked zucchini cups into a serving tureen, pour the boiling stock over
  them, and serve.
  
  Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang
  Terb Xoomsai.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ken's Hot-And-Sour Soup
 Categories: Oriental, Soups/stews
      Yield: 4 servings
 
      3 oz Lean boneless pork                       -=OR=- Cider Vinegar
      1 oz Dried Chinese mushrooms           1/2 ts White pepper
      1 oz Bean thread noodles                 2 tb Dark soy sauce
     10 oz Fresh bean curd                     1 tb Cornstarch; blended with
      2 sm Eggs                                1 tb Water
      1 ts Sesame oil                          2 tb Finely chopped scallions
      1 qt Chicken stock                       2 tb Finely chopped cilantro
      2 ts Sugar                               1 ts Sesame oil
      3 tb Chinese red vinegar                 1 ts Chili oil (optional)
 
  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once.
  
  Makes 4 to 6 servings
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kentucky Burgoo
 Categories: Soups/stews, Beef
      Yield: 20 servings
 
      3 lb Ready to Cook BroilerChicken        2 lb Beef Shank Cross-cuts
     12 c  Water                               1 tb Salt
    1/4 ts Pepper                              6 ea Slices Bacon
     56 oz (2 cns) Tomatoes                    1 c  Cubed Peeled Potatoes
      2 c  Coarsely Chopped Carrots            1 c  Chopped Onion
      1 c  Chopped Celery                      1 c  Chopped Green Pepper
      2 tb Packed Dark Brown Sugar           1/4 ts Crushed Dried Red Pepper
      4 ea Whole Cloves                        1 ea Clove Garlic, Minced
      1 ea Bay Leaf                            4 ea Ears Of Fresh Corn
     32 oz (2 cns) Butter Beans               10 oz Frozen Cut Okra
    2/3 c  Unbleached All-purpose Flour   
 
  In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
  water, salt and pepper.  Cover; cook til meat is tender, about 1 hour.
  Remove chicken and beef from broth, reserving broth.  Remove chicken and
  beef from bones; discard skin and bones.  Cube beef and chicken. Set aside.
  Cook bacon til crisp; drain, reserving drippings.  Crumble bacon, set
  aside.  To reserved broth in Dutch oven, add cubed beef, undrained
  tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
  pepper, cloves, garlic,and Bay Leaf.  Cover; simmer 1 hour, stirring often.
  Remove cloves and bay leaf.  With knife, make cuts down center of each row
  of corn kernels and scrape off of cobs.  Add corn, cubed chicken, undrained
  beans, and okra to Dutch oven; simmer 20 minutes.  Blend flour and reserved
  bacon drippings; stir into stew.  Cook until stew thickens. Salt to taste.
  Garnish with parsley and serve hot with baking powder biscuits for a great
  meal.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kvas <mint-Flavored Bread Beer Soup>
 Categories: Russian, Soups/stews, Ethnic, Beverages
      Yield: 6 servings
 
      1 lb Stale black bread                   2 tb Mint leaves, fresh
           - or -                                   - or -
      1 lb Pumpernickel bread, stale           1 tb Dried mint leaves
      1 c  Sugar                               2 tb Active dry yeast
      2 tb Raisins                           1/4 c  Luke warm water
 
  **NOTE** Water must be NOT hot as it will kill the yeast. Oven must be
  preheated to 200 degrees F. Cube bread then spread on a cookie sheet and
  place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the
  bread.. Remove from heat, cover with a towel, & allow to sit at room
  temperature for 8 hours. Strain through a fine seive by pressing the
  moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over
  the cup of lukewarm water and stir to dissolve the yeast completely. Set
  aside in a warm place covered by a towel for approx. 10-12 minutes or
  until. mixture doubles in volume. Add the mint leaves, and remaining sugar,
  stir well then re-cover with the towel and set aside for 8-12 hours more at
  room temperature. Again strain the mixture through a fine seive. Pour into
  a 1 gal. container, add the raisins, cover the top with plastic wrap,
  secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or
  until the raisins are floating and the sediment has sunk to the bottom.
  Pour off the clear amber liquid and rebottle in a clean jug or bottles.
  refrigerate until ready to use. In Russia this is a beverage as well as
  cold soup stock. ORIGIN: Dr. Sergei Betschonov, Uralsk, Kazakhstan
  Submitted By DONALD HOUSTON  On  THU, 12-16-93 (19:47)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lamb Ragout
 Categories: Meats, Soups/stews, Vegetables
      Yield: 6 servings
 
      4    Medium carrots, cut into            1    Garlic clove, crushed
           -crosswise slices                 1/2 ts Salt
      3    Medium turnip bottoms, peel       1/8 ts Pepper
           -and cut into eights                1 ts Marjoram
  1 1/2 lb Boneless lamb stew meat,            1 c  Beef broth
           -cubed into 1" pieces             1/2 c  Dry white wine
      8    Small cubed red potatos             2 tb Cornstarch
      1 tb Fresh parsley                       3 tb Cold water
 
    Place carrots and turnips on bottom of a slow cooker. Top with lamb and
  potatos. In a small bowl, combine parsley, garlic, salt, pepper, marjoram,
  broth and wine. Pour over ingredients in pot.
    Cover and cook on low for 8-9 hours. Then turn crock-pot to high and
  remove meat and vegetables with a slotted spoon; keep warm. Dissolve
  cornstarch in water in a small bowl, then stir mixture into crock-pot.
    Cover and cook on high for 15-20 minutes, stir occassionally. Return meat
  and vegetables to pot, heat and serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Last Minute Chili
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1 pk Chili mix                           1    8 oz can tomato sauce
           Chopped green and red pepper             Sour cream
      2 lb Ground beef                              Shredded mild cheddar cheese
  2 1/3 c  Cold water                     
 
       Prepare chili as directed on package using ground beef, water
     and tomato sauce. To serve, spoon into individual serving bowls
     and top with sour cream, cheese and peppers.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lebanese Mjderah
 Categories: Soups/stews, Vegetables, Microwave
      Yield: 6 servings
 
      8 c  Water                                    Green onions to garnish
      1 c  Rinsed lentils                    1/2 c  Plain yogurt per person
      1 c  Uncooked rice not instant                Cucumbers peeled seeded
      1 md Onion cut into julienne                  -and diced Minced garlic
           -strips                                  -and dried mint
    1/4 c  Olive oil                                Pita bread
           Salt and pepper to taste       
 
       Add the water to the lentils and boil for 10 minutes. Add the
     rice and boil 15 minutes more, stirring continuously until rice
     starts to bubble at the top, then stir occasionally. Saute
     strips of onion in olive oil and add to rice and lentils. Salt
     and pepper to taste and simmer an additional 5 minutes. Garnish
     with green onions and serve with cucumbers mixed in yogurt and
     seasoned to taste, with garlic and mint. Accompany with pita
     bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Leek Soup #1
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      3 tb Margarine/butter                    1 c  Milk
      1 c  Chopped leeks white part          1/4 c  Cream
      1 ts Chicken stock                            Chopped chives for
    2/3 c  Water                                    -garnishing
      1 md Potato                         
 
       Melt butter/margarine in skillet over medium heat. Cook leeks
     about 5 minutes. Add chicken stock and 2/3 c  water; bring to
     a boil and reduce heat. Cover and simmer for 10 minutes.
       Stir in milk, cream and boiled potato. Add potato after
     mashing, or put in blender at low speed and add chives as
     garnish.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Leek Soup #2
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
    1/2 c  (1/2 stick) unsalted                2 ea Clove garlic finely chopped
           -butter                             3 tb All purpose flour
      2 tb Vegetable oil                       2 qt Chicken stock preferably
      2 lb Leeks/green onions trimmed               -homemade heated
           -well rinsed and thinly                  Ground white pepper to taste
           -sliced                                  Salt to taste
 
       Heat the butter and oil together in a large casserole or
     dutch oven. Add the leeks and stir to coat. Cover. Cook over
     low heat for 15 minutes; the leeks should be very soft. Add the
     garlic and cook over medium heat, uncovered, stirring
     frequently until the leeks are lightly browned, about 15-20
     minutes. Sprinkle the flour over the leeks; then stir to
     combine. Cook, stirring, for about 2-3 minutes. Slowly stir in
     hot chicken stock. Simmer, partially covered, for about 30
     minutes until the flavor develops. Season with the white pepper
     and salt, to taste. Serve in mugs with your favorite crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Chicken Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      3 cn Chicken broth                       4 c  FRESH lemon juice
    1/4 c  Rice                           
 
  Contributed to the echo by: Marge Clark Cook rice in broth for approx. 40
  mins.
  
  Add the warm broth slowly to the beaten egg yolks, beating constantly.
  
  That's all there is to it...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lentil Pheasant Soup
 Categories: Soups/stews
      Yield: 1 servings
 
      2 tb Olive oil                                -Plum tomatos
      2 tb Unsalted butter                     1 c  Dried lentils rinsed well
      3    Carrots cut into 1/2-in             2 lb Pheasant/chicken/guinea hen
           -Dice                                    -Quartered with backbone
      3    Celery stalks cup into              6 tb Italian parsley
           -1/2-in dice                        1 tb Chopped fresh rosemary OR
      1 md Parsnip, peeled cut into            1 ts Dried rosemary
           -1/4-in dice                      1/4 ts Ground allspice
      3 cl Garlic, minced and peeled                Fresh ground black pepper
      4 c  Defatted canned or fresh                 Salt to taste optional
           -Made chicken broth               3/4 c  Dry sherry
      3 c  Drained crushed canned         
 
  Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and
  garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.
  Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer,
  partially covered, for 15 minutes. Add pheasant breasts and simmer another
  15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb
  parsley, rosemary, allspice, pepper and salt.  Stir and simmer, covered,
  another 20 minutes. While soup simmers, remove skin from pheasant and shred
  meat. Remove cover from soup, add shredded pheasant, shhery and remaining
  parsley. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lentil Vegetable Soup
 Categories: Soups/stews
      Yield: 8 servings
 
      3 tb Olive oil                           1 ea Onion; chopped
      1 ea Green bell pepper; chopped          3 ea Cl Garlic; minced
      8 c  Water                               3 cn Tomato sauce; (8 oz. cans)
  1 1/2 c  Lentils                             1 c  Brown rice
      1 c  Dry white wine                      3 ea Carrots; sliced
      3 ea Celery; sliced                      2 ea Potatoes; red, diced
      2 ea Zucchini; sliced                    1 ts Thyme;dried, crumbled
      1 ts Basil; dried, crumbled         
 
      Heat oil in heavy large saucepan over medium-high heat.  Add onions,
  green bepper and garlic and saute until tender, about 5 minutes. Add
  remaining ingredients.  Cover and simmer until ltentils and rice are tender
  and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper.
  Recipe from "Too Busy To Cook", Bon Appetit, January, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Linda Williams' Many Bean Soup
 Categories: Soups/stews, Beans
      Yield: 1 servings
 
           Formatted by: Gaye Levy             1    Lg can chopped tomatoes;
           -DTXT63A on Prodigy                      -undrained
      2 c  Mixed beans                         1 ts Chili powder
      2 tb Salt; optional                    1/4 ts Garlic powder
      1    Hambone or hamhock                  1 c  Diced carrots
      1    Large onion, chopped                1    Juice of 1 lemon
 
  Wash the beans and pick them over. Cover with water and let soak overnight.
  Drain the soaked beans. Put the beans in a large pot. Add 2 qts. of water
  and bring to a boil. Turn the heat down and simmer 2 1/2 to 3 hours. Add
  all the other ingredients and simmer another 45 mins.
  
  If you want, you can also add 1 C of diced potatoes. This is a wonderful
  soup!
  
  Gayes notes:  I used 1/4 lb smoked turkey instead of the hamhock.  Also, I
  used 1 9 oz can of chopped tomatoes. Submitted By GAYE LEVY On TUE,
  11-23-93 (11:34)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Meatball Minestrone
 Categories: Soups/stews, Meats, Microwave
      Yield: 6 servings
 
---------------------------------MEATBALLS---------------------------------
      1 lb Hamburger                                -spinach thawed & well
    1/2 lb Sweet Italian sausage                    -drained (squeeze out
    1/2 c  Bread crumbs                             -the excess moisture)
    1/2 ts Salt                                     Oil for browning
    1/2 ts Black pepper                        1    Egg
      1    Box (10 1/2-oz) frozen        

------------------------------------SOUP------------------------------------
      7 c  Water                               2 c  Mostaccioli uncooked pasta
      1 cn (15 oz) kidney bean w/juice              Freshly grated parmesan
      1 lg Can (4 c ) tomatoes                      -cheese
    1/2 ts Oregano                             7 c  Beef buillon (or 7 cups
    1/2 ts Basil                                    -well-seasoned beef stock
      2    Stalks celery                            -for water and buillon
      2 lg Carrots, peeled and slice                -cubes)
 
     To make the meatballs, combine the hamburger and sausage. Add the bread
  crumbs, salt and pepper, the spinach and egg. Mix thoroughly and form into
  large meatballs. Saute in a little oil until browned on all sides. Set
  aside.
     For soup, bring the water, bouillon cubes, kidney beans, tomatoes,
  oregano and basil to a slow boil, mashing the tomatoes with the back of a
  wooden spoon. Simmer 10 minutes and add the celery and carrots. Bring back
  to a boil and simmer 10 more minutes. The add the mostaccioli and meatballs
  and boil another 10 minutes. Let cool 15 minutes (pasta will absorb a lot
  of the liquid). Serve with freshly-grated Parmesan cheese, a salad and
  hearty bread, such as the cabbage patch bread.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mellow Cheese Soup
 Categories: Cheese/eggs, Microwave, Soups/stews
      Yield: 6 servings
 
      3 md Leeks                               2    Egg yolks
    1/4 c  Butter/margarine                    1 c  Shredded jarlsberg cheese
      5 c  Chicken broth                            -divided
      1 md All purpose potato pared                 Salt and white pepper to
           -and sliced thin                         -taste
 
     Rinse leeks under running cold water to remove sand. Cut leeks 1 inch
  above white base. Reserve 1 green leaf for garnish; discard remaining leek
  greens. Coarsely chop white part of leeks into pieces. In medium saucepan,
  over medium heat, saute leeks in butter until soft, about 3 minutes. Add
  broth and potato; cover and cook until potato is fork tender, about 20
  minutes. In blender container or food processor, in batches, process soup
  until pureed. Return soup to saucepan. In small dish, beat egg yolks. Stir
  1/4 c  soup into yolks.
   Slowly stir yolks back into soup. Reserve 2 tb cheese for garnish.
  Gradually stir remaining cheese into soup until melted. Season with salt
  and pepper. Pour into serving dishes.
   GArnish each with thin strips of leek green and reserved cheese.
                                 Other
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Minestra Di Riso Per Pesach
 Categories: Soups/stews, Jewish, Italian
      Yield: 8 servings
 
      2    Chicken breast halves             1/2 ts -salt
           -boneless                           1 ds Cinnamon or nutmeg
      1    Egg; slightly beaten            2 1/2 qt Chicken broth
    1/4 c  Matza meal*                       1/2 c  Rice;uncooked
      2 ts Broth or;water                      8    Eggs, small;hard boiled
 
  Passover Chicken Soup with Rice      *matza meal is available at some
  supermarkets and Jewish grocery stores
  
  "I did not learn of the traditional matza ball soup served during the first
  two nights of Passover until I came to this country. Our classic soup was a
  chicken soup with rice to which were added balls of chicken breast and
  whole immature eggs (which are still at the stage where the outer shell and
  white have not yet formed; they are perfectly round and vary from less than
  1" to less than 1 mm in diameter.) It was a beautiful soup to look at, with
  the white rice, the golden meat balls, the orange eggs (from chickens
  raised on private farms ...)...Here in America I could never find immature
  eggs, so I replace them with hard boiled egg yolks.
  
  Grind or finely chop the chicken broth. In a bowl, combine the beaten egg
  with matza meal and 2 Tbsp of water or broth. Mix well; add ground chicken,
  salt, spices and mix well again. Set aside to rest in the refrigerator for
  at least 15 minutes. Shape the mixture into tiny balls, no larger than the
  egg yolks. Bring the broth to a boil; add rice, chicken balls and cook,
  covered for 15-20 minutes. Peel eggs, discard whites and place one hard
  boiled egg yolk in each of the eight bowls. Pour the soup over the egg
  yolks and serve immediately.
  
  Source:_Classic Cuisine of the Italian Jews_
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Minnestrone Soup
 Categories: Italian, Beef, Soups/stews
      Yield: 4 servings
 
      1 lb Hamburger                                Basil, sage, rosemary,
      1 c  Chopped onion                            And thyme.
      1 ts Minced garlic                      16 oz Can whole tomatos --broken
    1/4 ts Pepper                                   Into byte sized pieces
      1    Can beef broth                      8 oz Can kidney beans/undrained
      2    Cans water                      1 1/2 c  Sliced carrots
      3 ts Beef soup base (heaping)            1 c  Frozen green beans
  1 1/2 ts Italian seasoning OR                1 c  Frozen lima beans
    1/2 ts EACH fresh oregano,                 1 c  Small seashell macaroni
 
  Brown hamburger, onion, garlic and pepper.  Add rest of ingredients except
  macaroni. cook for at least 20 min add macaroni and cook until macaroni is
  done. If you can find the fresh herbs use them, I think it makes a big
  difference in the soup.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Misoshiru (Clear Soup with Soybean Paste)
 Categories: Oriental, Soups/stews
      Yield: 2 servings
 
----------------------------------AKA MISO----------------------------------
  2 1/2 pt Ichiban Dashi                       4 oz Aka Miso Paste

---------------------------------SHIRO MISO---------------------------------
  2 1/2 pt Ichiban Dashi                     1/2 lb Shiro Miso Paste

---------------------------------AWASE MISO---------------------------------
  2 1/2 pt Ichiban Dashi                       4 oz Shiro Miso Paste
      4 oz Aka Miso Paste                 
 
  Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the
  pan.  Rub in the Miso.  Bring the soup to simmering point over a moderate
  heat, remove from heat and add a pinch of MSG.  Add a garnish (Misoshiro
  No-mi) and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mushroom Bisque
 Categories: Soups/stews
      Yield: 8 servings
 
      2 tb Butter                              1 pn Nutmeg, freshly grated
      1 lb Mushrooms                           3 tb Cornstarch; dissolved in:
           -- very finely chopped              3 tb -Water
      3 tb Onions, very finely chopped         1 c  Heavy cream; warmed
      2 tb Flour                                    Salt; to taste
      4 c  Chicken stock                            White pepper; to taste
    3/4 c  White wine                          1 tb Fresh parsley, chopped
      1    Bay leaf                       
 
  In a medium large saucepan place the butter and heat in on medium until it
  has melted.  Add the mushrooms and onionsm and saute them for 3 to 5
  minutes, or until they are tender.
  
  Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that
  no lumps are formed.
  
  Add the chicken stock, white wine, bay leaf, and nutmeg.  Bring the mixture
  to a boil and then simmer it for 15 minutes.  Remove the bay leaf.
  
  Add the cornstarch-water mixture and stir it in well.  Simmer the soup for
  another 10 minutes.
  
  Add the warmed heavy cream and stir it in.
  
  Season the soup with the salt and white pepper.
  
  Garnish the soup with the chopped parsley.
  
  * Source: Southern California Beach Recipe - by Joan & Carl Stromquist *
  Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On TUE,
  11-30-93 (11:21)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Navy Bean Borsch
 Categories: Soups/stews
      Yield: 1 servings
 
      1 c  Dry navy beans                      8    Beets for soup
  2 1/2 lb Lean beef                           2 sm Beets
    1/2 lb Slab bacon                          2 c  Shredded green cabbage
     10 c  Cold water                          2 lg Sliced leeks
      1    Bay leaf                            3 md Potatoes, cut into 1/8's
    1/2 c  Sour cream                          1 cn (1 lb 13 oz) tomatos
      8    Whole peppercorns                   1 tb Tomato paste
      2 cl Garlic                              3 tb Red wine vinegar
      2 tb Dried parsley                       4 tb Sugar
      1    Carrot                              1 lb Kielbasa (optional)
      1    Celery stalk                        2 tb Flour
      1 lg Red onion                           1 tb Melted butter
      1 ts Salt (optional)                
 
  Cover beans with water and allow to soak overnight: cook until tender;
  drain; set aside. Place beef, bacon & water in large soup pot;bring to a
  boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
  carrot, celery, onion & salt. Cover & simmer over low heat for about 1 1/2
  hours. Scrub beets for soup & cook in boiling water until tender, about 45
  minutes; drain and discard water; cool. Peel and cut each beet into eights.
  Scrub small beets; grate; cover with water to soak. Remove meat from soup;
  set aside. Strain soup into anothe pot and add cooked beats, cabbage,
  leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & bacon.
  Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add
  with navy beans to soup. Simmer 20 minutes more. Mix flour and butter
  together to form paste. Stir into soup to thicken slightly. Strain raw
  beets, saving liquid and discarding beets. Add beet liquid to soup.
  Additional sugar or vinegar may be added for sweeter or more sour flavor.
  Slice meat and arrange in individual soup bowls. Pour hot soup with
  vegetables over meat. Garnish each serving with a dollop of sour cream, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Niban Dashi (Vegetable Stock)
 Categories: Oriental, Soups/stews
      Yield: 1 servings
 
      3 x  Inch Sq Cooked Kombu              3/8 pt Katsuobushi (Cooked)
      2 pt Cold Water                          3 tb Pre-Flaked Katsuobushi
 
  The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
  Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized
  saucepan and bring to boil.  Add all Katsuobushi, reduce heat and simmer
  for 5 minutes.  Strain out Kombu and Katsuobushi, discard Kombu and
  Katsuobushi.  Can be kept at room temp for 8 hrs or refrigerated for 2
  days.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Noodles for Soup
 Categories: Penndutch, Pasta, Soups/stews
      Yield: 1 servings
 
      2 ea Egg                               1/2 ts Salt
      1 x  Flour                          
 
  Beat the eggs, add the salt and as much flour as can be worked into the
  eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out
  thin and spread on cloth to dry slightly. Cut in narrow strips. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Okra Seafood Gumbo
 Categories: Soups/stews, Fish/sea, Cajun
      Yield: 6 servings
 
      6    Hard Shell Crabs                    2 lb Shrimp(heads/peel)
      2 lb Sliced Okra                         8 c  Water
      2 tb Flour                               1 c  Diced Ham
      5 tb Oil                                 1 cn Tomatoes
      1 tb Butter                              2 ts Salt
    1/2 c  Chopped Green Onions              1/4 ts Black Pepper
      1 c  Finely chopped Onions               5    Dashes of Tabasco
      3    Cloves finely chopped garlic        3    Bay Leaves
      1    Chopped Green Pepper              1/2 ts Powdered Thyme
    1/2 c  Chopped Celery                    1/2 ts Basil
 
  Boil crabs for 20 mins. in lightly salted water. Remove crabs and reserve
  water. Put 2 Tbsp. of oil and 1 of butter in a skillet (don't use cast
  iron) and fry Okra until all traces of sliminess disappear. In a deep pot,
  put remaining oil, stir in flour, make dark brown roux. Add onions, garlic,
  green peppers and celery to roux, stir for 5 min. Add diced ham and cook
  for 10 min. on low heat. Stir in tomatoes, shrimp and simmer. In 8 cups of
  crab water, boil shrimp heads and peelings for 15 mins. Add the Okra to the
  large pot, stir for a few minutes then strain the shrimp water to the
  mixture. Add the remainig seasonings and simmer slowly for 2 hours.
  
  Remove the back shell, belly flap, legs and claws from the crabs. Clean out
  all unwanted material from the crabs, break the crabs in half and lightly
  crack the claws.  Add crab halves & claws to the pot. Cook another 15 mins.
  adding the green onions during the last 5.
  
  Serve over rice.  If File' is desired, sprinkle over rice prior to ladling
  in the gumbo.
  
  From: "La Bouche Creole"  by: Leon E. Soniat, Jr.
         Pelican Publishing Co. Gretna, La.  c-1981
  
   ***Compliments of Glenn F. Gros  --  South Paradis, La.***
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old-Fashioned Potato Soup
 Categories: Penndutch, Soups/stews
      Yield: 1 servings
 
      8 ea Potato, cubed                       1 qt Milk
      1 tb Butter                              1 x  Salt & pepper
      1 ea Egg, well beaten                  1/2 c  Flour
    1/4 c  Milk                           
 
  Boil the potatoes until soft. Drain off all the water. Add the milk and
  heat thoroughly; season to taste. Work the butter into the flour and then
  add the egg and 1/4 cup milk, using only enough milk to make mixture thin
  enough to drop into the hot milk. Add to hot milk mixture. Cover the
  saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oyster St. Laurent
 Categories: Soups/stews, Fish/sea
      Yield: 4 servings
 
     18    Oysters, fresh;-OR-                      -5 cups
      1 pt -Frozen oysters                     3 tb Butter
      1 qt Warm milk;1 Imperial qt =                -Salt & pepper
 
  A favorite recipe of former Canadian Prime Minister Louis St. Laurent.
  
  With fresh oysters, cover with water, boil and save the juices. (With
  frozen or canned oysters, save the liquor). Mix milk, butter, salt and
  pepper in a saucepan. Bring to a boil. Add oysters, and simmer for 20
  minutes. Taste frequently. Add juice or liquor at the last minute; bring to
  a boil and serve. Will serve 4
  
  SOURCE: _The Prime Minister's Cook book_ by Susan Cartwright and Alan
  Edmonds
  
  posted by Anne MacLellan
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Philadelphia Pepper Pot
 Categories: Penndutch, Soups/stews
      Yield: 1 servings
 
      2 lb Honeycomb tripe                     2 lb Tripe, plain
      1 ea Veal knuckle                        1 ea Pot herbs
      4 ea Med Potato                          1 ea Onion
      1 ea Bay leaf                            1 x  Salt
      1 x  Cayenne                             1 c  Beef suet
      2 c  Flour                               1 x  Water
      1 x  Salt                                1 x  Parsley, chopped
 
  Cook the tripe the day before using. Wash thoroughly, place in kettle and
  cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into
  pieces about 1/2 inch square. The next day wash the veal knuckle, cover
  with 3 quarts of cold water and simmer about 3 hours, removing scum as it
  rises. Remove meat from bones and cut into small pieces. Strain the broth
  and return to kettle. Add the bay leaf and onion and simmer about 1 hour.
  Then add the potatoes, which have been cut in squares, and the pot herbs.
  Add the meat and tripe and season with salt and cayenne pepper (if
  desired). Make dumplings by combining the finely chopped suet, flour, salt
  and enough water to permit rolling the dough into dumplings, about the size
  of marbles. Flour well to prevent sticking and drop into the hot soup. Cook
  10 minutes, add some chopped parsley and serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plomeek Soup (Vulcan Orange Vegetable Soup)
 Categories: Vegetables, Soups/stews
      Yield: 1 servings
 
      2 tb Butter; or margarine            2 1/2 ts -salt
      2 md Onions; up to 3                   3/4 ts Basil, dried
           -peeled and sliced                1/4 ts Nutmeg
      1 lb Carrots; peeled and sliced          1 c  -Water;to rinse pan &blender
    1/2 lb Turnips; peeled and sliced               -to be added to soup
     10 oz Potatoes; peeled & sliced                Sour cream; for garnish
      5 tb Tomato paste                             Parsley;finely chopped
      3 c  -Water                                   -for garnish
      2 ea Garlic cloves; sliced          
 
  "Plommek soup is tradtionally served with a spoonful of sour cream on top;
  this is carefully swirled out with a spoon to amke a spiral shape,
  representative of the galaxy. The outline of the galaxy is then emphasized
  with very finely chopped parsley. for less festive occaisions, it may be
  served with a small spoonful of butter (or maragarine) in the centre.
  
  In the pot, melt the butter and when it is foamy, add the onion and fry
  until golden. Add everything else to the pot except the last cup of water
  and the sour cream and parsley garnishes. simmer, covered, for about 15 to
  20 minutes, or until the potatoes and carrots are tender. Run it all
  through the blender, about 1 to 1 1/2 cups at a time. When it is all
  pureed, rinse the cooking pot with the cup of water and add that to the
  'empty' blender. Run the blender for a few seconds and then slosh the water
  about to get as much of the vegetable puree as possible off the sides of
  the blender. Add this liquid to the soup. Pour the soup back into the
  cleaned out pot and reheat it before serving (use very gentle heat). Ladle
  into bowls. Garnish with sour cream and parsley as described above.
  
  MAKES: 6-7 cups of soup SOURCE: _Official Star Trek Cooking Manual_ by Mary
  Ann Piccard (!- AM) posted by Anne MacLellan
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Poo Man's Soup
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
      1    Quartered whole chicken             3    Carrots cut on the diagonal
           Water                               2    Diced potatoes
      1 oz Piece pork tenderloin               1 tb Soy sauce
      6    Stalks celery cut on the            2    Green onions finely chopped
           -diagonal                           2    Eggs slightly beaten
      1    Diced large onion                        Wonton wrappers
    1/4    Head cabbage thinly sliced          1    Egg white slightly beaten
 
       Place chicken and pork in a pot. Cover with water, bring to a
     boil. Add celery, onion, cabbage, carrots, potatoes and soy
     sauce. SImmer about 2 hours. Remove pork, chop finely. Debone
     and skin chicken and chop finely. Combine pork and chicken with
     green onions and eggs. Mix thoroughly. Place 1 heaping ts
     of mixture in center of each wonton wrapper. Brush edges of
     wrapper with egg white. Fold in half to form a triangle,
     pressing edges together to seal tightly. Cover with damp cloth
     while filling remaining wontons. While soup is simmering,
     carefully drop in wontons. Bring back to boil, then simmer
     until wontons become transparent. Season to taste with soy
     sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pozole
 Categories: Soups/stews, Meats, Microwave
      Yield: 6 servings
 
      4 lb Pork shoulder butt with             1 tb Chile rojo powder
           -bone                                    Diced onions
      2    Pork neck bones                          Trimmed radishes
           Salt and pepper to taste                 Shredded raw cabbage
      1 md Onion                                    Tabasco sauce or salsa to
      4 cn (15-oz each) white                       -garnish
           -hominy                        
 
       Fill large soup pot or kettle (dutch oven) about half full
     with cold water. Cur pork into 1-2 inch chunks and place in pot
     along with neck bones, salt and pepper. Cut onion in half and
     add to pot. Bring to a boil and cook at medium-low heat until
     the meat falls off the bones (about 2 1/2 to 3 hours.) Remove
     bones. At this point, you may cool down the meat and stock,
     then refrigerate overnight to congeal fat. Trim away all
     possible fat and proceed. Add hominy and chile rojo and bring
     soup to a final boil, then simmer about 20 minutes, skimming
     off any foam. Serve in deep bowls, garnish, if desired, with
     onions, radishes and cabbage. Pass the tabasco or salsa.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Beef Vegetable Soup
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
      1 lb Ground beef                         1 ts Marjoram leaves
      1    (16-oz) package frozen              1 ts Salt
           -mixed soup vegetables            1/2 ts Onion salt
      4 c  Vegetable/cocktail/tomato         1/2 ts Pepper
           -juice                            1/4 ts Garlic powder
      4 c  Water                             1/2 lb Package spaghetti broken
      2 tb Beef flavor instant                      -into thirds and uncooked
           -bouillon                                Grated parmesanc cheese
      1 ts Basil leaves                             -optional
 
       In ducth oven, brown ground beef; drain. Stir in next ten
     ingredients. Bring to a boil. Reduce heat; simmer 30 minutes.
     Prepare spaghetti according to package directions; drain. Add
     to soup mixture; heat through. Serve with parmesan cheese.
     Refrigerate or freeze leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Cape Breton Chowder
 Categories: Fish/sea, Soups/stews
      Yield: 8 servings
 
           - Cal/Serving: 150                 10 oz Cream of celery soup
           - Prep Time: 10 Min                14 oz Clam chowder
           - Cooking Time: 10 min              1 c  Milk
      1 lb Cod fillets; frozen *             1/2 c  Water
      1 tb Butter                                   Parsley; chopped
    1/2 c  Onion; finely chopped          
 
     Partially thaw fish.  Cut in 1 inch (2 cm)  pieces.  Saut onion in
  butter until translucent.  Stir in soups, milk and water.  Slowly bring to
  a boil.  Add fish and simmer 5 to 8 minutes or until flesh is opaque and
  flakes easily.  Sprinkle with parsley.
  
  * or Boston bluefish, haddock, turbot Typos by Vern - Know-wud-I-mean
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Vegetable Soup
 Categories: Soups/stews
      Yield: 1 servings
 
      1 lb Ground beef                         1 ts Marjoram leaves
      1 pk (16-oz) frozen mixed soup           1 ts Salt
           -Vegetables                       1/2 ts Onion salt
      4 c  V-8 cocktail juice                1/2 ts Pepper
      4 c  Water                             1/4 ts Garlic powder
      2 tb Beef flavor instant               1/2 lb Package spaghetti broken
           -Bouillon                                -Into thirds and uncooked
      1 ts Basil leaves                             Grated Parmesan cheese opt
 
  In dutch oven, brown ground beef; drain. Stir in next ten ingredients.
  Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti
  according to package directions; drain. Add to soup mixture; heat through.
  Serve with Parmesan cheese. Refrigerate or freeze leftovers.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raspberry Fuschsia Soup
 Categories: Microwave, Soups/stews
      Yield: 6 servings
 
      3 c  Fresh raspberries                   2 tb Arrowroot
    3/4 c  Water                             1/2 c  Sour cream
      2 tb Lemon juice                         2 c  Strawberry wine
      2 tb Grated lemon rind                 1/2 c  Fresh raspberries for
    1/2 c  Maple syrup                              -garnish
 
       Puree raspberries for soup; strain through a sieve into bowl;
     set aside. Take seeds and rind left in sieve and transfer to
     sauce pan; add water; simmer for 5 minutes; strain into bowl
     containing berry juice; discard seeds remaining in sieve.
     Combine lemon juice, lemon rind and arrowroot. Add to berry
     juice; add maple syrup and wine; transfer to sauce pan. Simmer
     over low heat until thick. Refrigerate 2 hours. Serve in
     individual bowls with a dollop of cour cream and a spoonful of
     berries on top of each bowl.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ritzy Ragout (Microwave)
 Categories: Soups/stews, Microwave
      Yield: 8 servings
 
      6    Slices bacon, cut crosswise     1 1/2 ts Seasoned salt
           -Into eighths                     1/4 ts Dried basil,crushed
  2 1/2 lb Boneless beef chuck roast,        1/8 ts Garlic powder
           -Cut into 3/4" cubes              1/2 c  Dry red wine
    1/3 c  All-purpose flour                   2 md Onions,cut in 8 wedges
      1 tb Soy sauce                           2 c  Sliced fresh mushrooms
 
  In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 %
  power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole.
  Add beef cubes to casserole. Toss with flour, soy sauce, seasoned
  salt,basil and garlic powder.Stir in 1 1/2 cups HOT water, wine and
  onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30
  minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or
  until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8
  servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rivel Soup
 Categories: Penndutch, Soups/stews
      Yield: 1 servings
 
      2 c  Flour                             1/2 ts Salt
      1    Egg, well beaten                         Broth, chicken
      1 c  Corn, crushed                            Broth, beef
 
  Combine the flour, salt and beaten egg and mix together with the fingers
  until mixture is crumbly. Pour this mixture into the broth, add the corn
  and cook about 10 minutes. The rivels will look like boiled rice when
  cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Root Vegetable Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      2 lg Leeks white part only               2 ea Hearts of bibb lettuce
      4 tb Unsalted butter                          -leaves separated and
  2 1/2 tb All purpose                              -rinsed
           -flour                              2 c  Fresh spinach
      6 c  Homemade chicken stock                   -leaves stemmed and rinsed
      3 md Carrots peeled and cubed                 Salt and white pepper to
      3 md Turnips peeled and cubed                 -taste
      2 md Parsnips peeled and               1/2 c  Heavy cream
           -cubed                              2 tb Fine minced chives
      2 md Red potatoes peeled and                  -and parsley for garnish
           -cubed                         
 
       Cut the leeks in half lengthwise and then crosswise into thin
     slices. Place in a colander and run under warm water to remove
     all traces of sand. Drain and set aside. In a large casserole,
     melt the butter over low heat. Add the flour and cook, stirring
     constantly for one minute without browning. Add the chicken
     stock and whisk until well blended. Add the reserved leeks,
     carrots, turnips, parsnips and potatoes. Bring to a boil,
     reduce heat and simmer until the vegetables are almost tender.
     Add the lettuce and spinach leaves to the soup, and season with
     salt and pepper. The lettuce should just wilt, but stillremain
     crisp. Do not overcook. Before serving, add the heavy cream and
     heat the soup through without letting it come to a boil.
     Transfer the soup to a large tureen, sprinkle with chives and
     parlsey and serve hot with thin slices of black bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sassy Spinach Soup
 Categories: Vegetables, Soups/stews
      Yield: 6 servings
 
    1/2 c  Onion, chopped                    1/2 ts Salt
      1 cl Garlic, pressed                     1 pk (10 oz) frozen, chopped
      2 tb Butter or margarine                      Spinach, thawed, drained
      4 c  Water                               3 c  Milk
      5    Chicken bouillion cubes           1/2 c  Chedder cheese, shredded
    1/2 c  Noodle flakes, uncooked -OR-      1/2 c  Swiss cheese, shredded
    1/2 c  Broken thin noodles,uncooked             Black pepper to taste
 
  In a 3-quart saucepan, saute onion and garlic in butter or margarine until
  onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a
  boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken
  thin noodles slowly being sure water continues to boil. Add salt. Cook
  uncovered until tender, about 10 minutes, stirring occasionally. Squeeze
  spinach to remove excess water. Stir spinach into the noodle mixture and
  cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and
  pepper. Continue stirring over medium-high heat until cheeses are melted.
  Do not boil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)
 Categories: Oriental, Pork/ham, Soups/stews
      Yield: 6 servings
 
    1/2 lb Boned Pork 1/4" Dice                1 lb Pork Neck Bones
           Section Canned Konnyaku             2    Shiitake
      1    Gobo                                1    Medium Carrot
      1    1" Slice Daikon                     4 oz Sweet Potato, Pld 1/4" Dice
      4 oz Aka Miso                            1 pn MSG
      1    Green Onion                              Hichimi Togarishi
 
  Cut Konnyaku into strips 1/4" wide and 2" long.  Peel Carrot and cut into
  strips 2" long and 1/4" wide.  Cut Daikon into strips 1/4" wide and 1"
  long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced
  pork.  Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water,
  bring to boil uncovered. Reduce heat and simmer for 30 minutes strain
  broth.  Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in
  Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes,
  discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of
  peelings, discard root. TO COOK:
    Drop the Konnyaku into the pan of pork broth and bring to boil over low
  heat.  Add carrot and Daikon strips and raise heat.  Bring to full boil ,
  add Sweet potato and mushroom strips.  Skim off foam.  Cook for 5 more
  minutes and, with the back of a spoon, rub in the miso in through a
  strainer.  Stir in MSG.  Stir in the Gobo (if used). TO SERVE: Transfer
  soup to a large serving bowl, sprinkle onions over the top, and add spice.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sausage & Pork Jambalaya
 Categories: Cajun, Pork/ham, Soups/stews
      Yield: 4 servings
 
      2 lb Pork Butt, cubed                    1    Bunch Shallots diced
      3 lb Sausage, sliced                     5 c  Rice
      1 cn Franco-American Brown Gravy              Water
      2    Onions diced                  

---------------------------------SEASONINGS---------------------------------
           Salt                                     Hot sauce
           Cayenne pepper                           Tony's Chachere's Seasoning
           Tiger sauce                              Kitchen Bouquet
 
  Contributed to the echo by: Stephen Brown This recipe for Jambalaya comes
  from my father-in-law, who won the Oak Alley Jambalaya cooking contest with
  it twice. Even this transplanted Yankee has had good luck with it. Sausage
  & Pork Jambalaya
  
  Brown the pork in a large pot with a small amount of water on the bottom to
  prevent sticking. Cover, stir occasionally. Add Onions, and continue to
  saute. When onions are transparent, add sausage, and continue to saute.
  When the meats are cooked, add the brown gravy and cook a few more minutes.
  Add the water -- You need to add an *equal* amount of water as you are
  using rice. 5 Cups, in this case. (Usually the rice is measured by the
  pound, in which case you would pour into a bowl and add that amount of
  water). Allow the water to heat, then turn off the heat and cover. Allow
  the grease to rise to the top. Skim off the grease with a large spoon.
  Conserve the grease. After skimming the grease, add an amount of water
  equal to the amount of grease to replace the liquid lost. Bring to almost
  boiling, and add your seasonings. You can use whatever seasonings you want,
  but the key is that it should be saltier and hotter now than you want the
  finished product. Heat the spices a few minutes, and taste. Add more spices
  until you are happy with the outcome. At this point you can add the
  shallots. (We save the greens until now, since they float, and they would
  be in the way of tasting the spices). One optional step is to add a small
  amount of Kitchen Bouquet to give the Jambalaya a rich brown color. Bring
  to a rolling boil. Add the rice all at once and stir. Continue with high
  heat and stirring often until the mixture becomes milky with the rice.
  Reduce the heat slightly, and cover. Now you only want to open and stir the
  rice occasionally, as the rice is steaming. When removing the cover, do not
  allow the water to drip back into the pot. Wipe the lid before returning
  the lid to the pot. Stir quickly, but be sure to scrape the bottom to
  prevent sticking. This is really the tricky part... As the liquid drys up,
  you need to reduce the heat even further and allow the rice to finish
  steaming. Stir every few minutes, scraping bottom. The Jambalaya is
  finished when the rice is tender and "done."
  
  This recipe can be increased or reduced proportionally. The first time I
  made it I used 2 pounds of rice. The second time used 35 pounds!
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Skyline Chili
 Categories: Soups/stews, Chili
      Yield: 1 servings
 
      2 lb Lean ground beef                    1 tb Salt
      1 qt Water                               5    Medium Bay leaves
      4    Small onions, chopped               1 ts Ground allspice
      1 ts Garlic powder                   1 1/2 tb Vinegar
      4 ts Chili powder                        2 tb Worstershire sauce
      2 ts Crushed red pepper                  6 oz Tomato paste
      4 ts Cumin                               1    Block unsweetened chocolate
 
    Add ground beef to water in a large pot and stir until beef separates to
  a fine texture.  Add all other ingredients.  Stir to blend.  Whisper "I
  love the Reds" and "the Bengals really aren't that bad."  Bring to a boil
  and reduce heat to simmer uncovered for about 3 hours.  May cover for the
  last hour if desired consistency has been reached.
  
   -- --- * OLX 2.1 TD * Mistress: Something between a mister and a mattress.
   U'NI-net | Dexter Connection, Dexter, MI (313) 426-0528 | * Dragnet
  BBS-Oceanside, CA. (619) 940-1985/1497 <ASP> * PostLink(tm) v1.11 DRAGNET
  (#5419) : RelayNet(tm)   BBS: Channel One 617-354-7077 Date: Fri,
  10-29-93 (12:30)         Number: 69953      Refer: 0 To: ALL From: LINDA
  FIELDS Subj: From The Users At Cybere Conf: Cuisine (62) Read: No Status:
  Public
  
  Hi All!
  
  I thought I might share with you some of the recipes from the users of our
  BBS, Cyberealm... they are really good and perhaps you'd like them..
  
  Linda ;+)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Slim and Savory Spinach Potato Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      4 c  Chicken broth                       3 c  Cubed potatoes
      3 md Leeks white part only               2 tb All natural sour
           -sliced or 3 medium onions               -cream and butter flavor
           -chopped                                 -sprinkle
      6 oz Spinach trimmed and chopped              Freshly ground black pepper
 
        Bring broth, leeks and spinach to a simmer. Cover and cook 5
     minutes. Add potatoes and cook, covered, 20 minutes, or until
     potatoes are tender. Puree half the mixture; return to
     saucepan. Stir in butter sprinkles and pepper. Serve hot or
     cold.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Snapper Soup
 Categories: Penndutch, Soups/stews
      Yield: 1 servings
 
  3 1/2 lb Veal knuckle                        1 c  Chicken fat
      3 qt Broth, beef                         1 c  Butter
      4 qt Broth, beef                         2 c  Wine, dry sherry
      1 c  Flour                               1    Turtle **
      2    Carrot, diced                       3    Onion, finely chopped
      2    Celery, chopped                   1/4 ts Thyme
    1/2 ts Marjoram                            1    Bay leaf
      3    Cloves                              3    Sl Lemon
      1 ds Tabasco                                  Salt & pepper
      1    Egg, hard boiled, chopped           2 c  Tomato, strained
 
  ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken
  into 2 inch pieces. Place knuckles in a roasting pan and add the butter or
  chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf,
  salt and pepper. Bake at 400-F until brown. Remove from oven and add flour,
  mixing well and cook 30 minutes longer. Pour browned mixture into a large
  soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours.
  Combine the snapper meat with 1 cup sherry, some salt, the tabasco and
  lemon slices, and simmer for 10 minutes. Strain the soup and combine the
  two mixtures. Add the chopped egg and the balance of the sherry and serve
  immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Soup Satisfier
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
     12 c  Chicken broth                       1 ts Dried parsley
      2 c  Cooked chicken meat cubed           1 sm Bay leaf
    1/3 c  Chopped onion                     1/2 ts Salt
      1 c  Sliced carrot (2 medium)          1/4 ts Pepper
      1 c  Deiced celery ( 3 medium           16 oz Frozen egg noodles
           -stalks)                       
 
       Combine broth, chickenm vegetables and spices in large pot.
     Bring to a boil. Stir noodles into boiling broth. Simmer 30
     minutes or until tender, stirring occasionally. Remove bay leaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spinach Yogurt Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      1 md Onion, finely                   1 1/2    (10 oz ea) frozen chopped
           -Chopped                                 -Spinach, thawed but NOT
  1 1/2 tb Butter                                   -Drained
      2 ts Flour                               2 c  Chicken broth
    1/3 ts Salt                              3/4 c  Yogurt
    1/4 ts Tarragon                                 Half lemon slices for
           Dash nutmeg                              -Garnish
           Dash cayenne                   
 
  In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in
  flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in
  spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15
  minutes.
  
  Place in blender, about 1/3 at a time (I used a hand blender right in the
  pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and
  blended. Heat just until steaming. (Do not boil.) Add salt, if needed.
  Serve with a lemon slice on top of each serving. Contributed to the echo
  by: Ellen Cleary
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Split Pea Soup with Sausage
 Categories: Soups/stews
      Yield: 6 servings
 
      2 c  Split peas; rinsed                1/2 ts Ground cumin, or to taste
      6 c  Water                               1 lb Pork sausage
      1 ts Salt                           
 
    Soak split peas  in  water  2  hours.   Place  peas with soaking water,
  salt and  cumin  to  taste  in  medium  saucepan.   Simmer, covered, about
  1  1/2  hours  or until smooth and soft, stirring occasionally. Add more
  water  if  needed  for soupy consistency. Adjust seasonings to taste.
  
    Just before serving, pan-fry chopped sausage until done.   Serve soup in
  individual  bowls.   Sprinkle  cooked sausage over soup. Makes 6 servings.
  
    Each serving contains about: 515  calories; 918 mg sodium; 43 mg
  cholesterol; 24  grams  fat;  51  grams  carbohydrates;  26  grams protein;
  2.47 grams fiber.
  
  Printed in the December 17, 1992, issue of the Los Angeles Times. Submitted
  By LARRY BIBICH  On  MON, 12-06-93 (20:24)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Squash Apple Walnut Bisque
 Categories: Soups/stews, Vegetables, Microwave
      Yield: 6 servings
 
      1 ea Chopped large onion               1/2 ts Ground allspice
      2 ea Minced garlic cloves              1/4 ts Ground cinnamon
      2 tb Butter/margarine                         Pinch of ground cloves
  1 1/2 lb Peeled butternut squash             4 c  Chicken stock
           -or pumpkin cut in 2 inch         1/2 c  Dark brown sugar
           -cubes or about 2 c  cooked         1 c  Grated cheddar cheese opt
           -canned or frozen squash                 Heavy cream to thin to
      4 ea Peeled sliced apples                     -desired
      1 c  Chopped walnuts                          -consistency optional
      2 c  Apple cider                              Whipped cream for garnish
      2 ts Salt or to taste                         -optional
      1 ts White pepper to taste                    Allspice for garnish
 
     In a kettle, cook the onion and garlic in margarine until soft, stirring
  occasionally. Add the cubed squash, apples, walnuts, cider, salt, pepper,
  allspice, cinnamon, cloves and enough stock to cover. Bring the mixture to
  a boil and simmer, partially covered, 1 hour or until squash is tender. If
  using canned, frozen or already cooked and pureed squash, add to other
  ingredients, bring to a boil and simmer for 10 minutes - start with a small
  amount of stock and add more if needed.
   GArnish and serve. In batches, puree the bisque in a blender or food
  processor until very smooth. Return to a clean pot and add brown sugar and,
  if needed, more salt and pepper. If desired, add cheese and stir until
  smooth. To thin to desired consistency, where ripples disappear, add cream
  or more cider.
   To serve, reheat until piping hot, but do not boil. Serve garnished with
  dollops of whipped cream and/or a dash of allspice and more chopped
  walnuts.
     NOTE: To precook squash without peeling, cut in half, remove pulp and
  bake, cut side down, in a baking dish with enough water to cover the bottom
  until tender, about 45 minutes at 375 degrees. Check occasionally to see if
  more water is needed.
   Then scrap pulp off the skin.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tart Tomato and Red Onion Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      4 lg Very ripe quartered                 2 ts Coarse grain mustard
           -tomatoes                           2 tb Lemon juice
      1 lg Red onion coarse chopped            2 tb Red wine vinegar
      3 tb Chopped fresh basil               1/4 c  Olive oil
           -leaves                             2 c  Good quality tomato juice
    1/2 ea Minced garlic clove                 1 c  Ice water
      1 ts Coarse salt to taste                1 c  Sour cream mixed with 2
      1 ts Sugar                                    -ts dried dillweed garnish
 
       Add tomatoes, red onion, basil leaves, garlic, salt, sugar
     and mustard to processor or blender and coarsely chop and
     blend. Transfer to large bowl and whisk in lemon juice,
     vinegar, oil, tomato juice and water.
       Refrigerate several hours or several days. Taste for
     seasonings before serving. Spoon a dollop of sour cream in each
     bowl and pass the rest.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Egg Noodles and Pork Soup (Ba Mee Nam)
 Categories: Thai, Soups/stews, Pasta, Pork/ham
      Yield: 6 servings
 
      1 c  Bean sprouts                        3 ea Lettuce leaves
      8 oz Egg noodles, fresh (Ba Mee)         8 sl Pork, cooked, 1-1/2" X 3"
      6 md Garlic cloves                       2 ea Green onions, thinly sliced
      6 c  Chicken stock                       1 tb Corriander leaves, chopped
      4 tb Ground pork                         1 ts Granulated sugar
      2 tb Dried shrimp                        2 tb Peanuts, roasted & crushed
      2 tb Fish sauce (Nam Pla)                1 tb Dried red chile flakes
 
  Blanch the bean sprouts for a minute, then set them aside to drain.  Boil
  the noodles in plenty of water for five minutes, then drain them.
  
  Next, cook the ground pork in a saucepan over medium heat until it begins
  to brown.  Add chicken stock, dried shrimp and fish sauce, stir, and bring
  the mixture to boil.
  
  Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil
  until it is crisp.  Place the blanched bean sprouts in the bottom of a
  large serving bowl.  Top with the cooked noodles.  Pour the fried garlic
  and its oil over top of the noodles.
  
  When the chicken stock mixture boils, tear the lettuce leaves into strips,
  add them to the stock, immediately remove the stock mixture from the stove,
  and pour it over the noodles and bean sprouts.
  
  Garnish with pork slices, green onions and corriander leaves.  Sprinkle in
  the sugar, peanuts and chile flakes and serve immediately.
  
  This soup is a Thai adaptation of Chinese egg noodle soup.  It is typically
  served as a one-dish lunch sold in soup kitchens.
  
  From: The Original Thai Cookbook, by Jennifer Brennan. Submitted By TODD
  OURSTON  On  FRI, 12-03-93 (19:40)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: To Make Beef Tea
 Categories: Penndutch, Soups/stews
      Yield: 1 servings
 
      1 lb Beef **                             1 c  Water
      1 ts Salt                           
 
  ** prime lean beef Put beef through a food grinder using a coarse knife.
  Place in top of double boiler and add the water. Simmer over a very low
  flame about 3-1/2 hours. Add salt. Strain and keep liquid in a cool place.
  If too strong, it may be diluted with some boiling water to strength
  desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: To the Moon Chili
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1 lb Ground beef                         1 cn (16-oz) drained kidney bean
      1 pk (1.75 oz) chili-o seasoning         1 tb Redhot cayenne
           -mix                                     -pepper sauce
    1/2 c  Water                                    Red pepper chopped
      1 cn (14.5-oz) whole tomatoes                 Shredded cheddar cheese
           -cut up                                  Green onion chopped
 
       In a dutch oven brown ground beef; drain. Stir in seasoning
     mix, water, tomatoes, beans and red hot sauce. Bring to a boil;
     reduce heat and simmer, covered 10 minutes. Garnish with
     chopped red pepper, green onion and cheese, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Bologna Soup
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
      1 c  Microwave elbows uncooked                Hot water
      1 cn (10.5-oz) condensed tomato          3    Slices bologna cut up
           -soup                          
 
       In 2 quart microwave safe casserole, stir together pasta,
     soup, 1 1/2 soup cans hot water and bologna. Cover; microwave
     at high 13 minutes, or until pasta is tender. Stir.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Soup with Cream and Dill
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      2 lb Fresh ripe tomatoes                 1 ts Dill weed
      2 tb Butter/margarine                  1/4 ts Ground black pepper
    3/4 c  Chopped onion                       1 c  Heavy cream
      1 c  Chicken broth                            Sour cream for garnish
      2 ts Paprika                                  -optional OR low fat
      1 ts Salt                                     -sour cream/yogurt
 
       Dice tomatoes, about 4 c , and set aside. In a medium
     saucepan, melt butter. Add onion; saute until transparent,
     about 5 minutes. Add chicken broth, paprika, salt, dill and
     black pepper. Bring to a boil; add tomatoes. Simmer, covered,
     until tomatoes are soft 8-10 minutes. Place half of tomato
     mixture in th container of an electric blender; whirl until
     smooth. Repeat with remaining mixture. Return all soup to
     saucepan. Add cream. Heat until hot, do not boil, Serve hot or
     cold, garnished with a spoonful of sour cream if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Trinity Square Cafe Moroccan Tomato Soup
 Categories: Soups/stews
      Yield: 6 servings
 
      2 tb Olive oil                           1 tb Chili powder
      1    Onion, chopped                      2 tb White vinegar
      5    Cloves garlic, minced               1 ts Salt
      1 cn Tomatoes (28 oz)                    1 ts Pepper
      1 c  Peanut butter                       1 tb Sugar
      1 ts Cumin                             1/4 c  Tomato paste
      1 tb Hot pepper sauce                    2 c  Water
      2 tb Cayenne                        
 
  Print Source: Toronto Daily Star, Starweek, "Chef's Showcase" Recipe
  Source: Trinity Square Cafe, 10 Trinity Square, Toronto
  
  In a large sauce pan, heat oil and fry onion and garlic until golden brown.
  
  Place the tomatoes and their liquid in a bowl, and crush the tomatoes with
  a potato masher or a spoon, breaking them into small pieces. Add the
  tomatoes and their liquid to the onions, reduce heat to very low, add
  peanut butter, and stir until well combined.
  
  Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato
  paste and water, and stir until well combined. Cook over low heat at a bare
  simmering for 10 to 15 minutes, stirring frequently.  (This soup burns very
  easily, so keep the heat low and don't allow it to come to a full boil.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turkey Stew with Dumplings
 Categories: Poultry, Soups/stews
      Yield: 4 servings
 
  1 1/4 lb Turkey breast tenderloins           2 c  Water, divided
      4    Slices diced bacon                1/4 ts Rosemary
      4    Carrots cut in chunks               1    Bay leaf
      2    Quartered onions (I use             3 tb Flour
           -Diced)                             1 c  Bisquick
      2    Stalks celery, cut in             1/3 c  Milk
           -Chunks                             4 oz Can chicken broth
 
  Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute
  bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks
  and add with onion. Saute until meat is no longer pink. Add carrots,
  celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil,
  reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water
  and stir into stew mixture. Bring to boil, stirring constantly. Remove bay
  leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded
  tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10
  minutes longer.
  
  Makes 4 to 5 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turkey Tortellini Soup
 Categories: Mexican, Italian, Soups/stews
      Yield: 4 servings
 
      1 pk (7 ounces)  dried                        1 To 2 tb Finely chopped
           -Cheese-filled tortellini                -Gingerroot or 1 To 2 ts
  2 1/4 c  Water                                    -Ground ginger
      2 tb Rice wine vinegar or                2 c  Sliced bok choy
           -White wine vinegar                 2 c  Cut-up cooked turkey
      2 tb Soy sauce                                -(about 10 ounces)
      1 cn (10-3/4 ounces) condensed           2    Green onions (with tops), sl
           -Chicken broth                      1 c  Enoki mushrooms
 
  Cook tortellini as directed on package; drain. Heat water, vinegar, soy
  sauce, chicken broth and gingerroot to boiling in 3-quart saucepan; reduce
  heat. Stir in bok choy stems (reserve leaves), turkey and onions. Simmer 15
  minutes. Stir in bok choy leaves and mushrooms. Simmer just until leaves
  are wilted.  4 SERVINGS (ABOUT 1-1/2 CUPS EACH); 350 CALORIES.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turtle Soup #1
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
      3 lb Turtle meat                         1    Chopped fine rib of celery
      6    Cloves                              3 tb Butter
  3 1/2 qt Water                             1/2    Bay leaf
      1 ts Sugar                                    Salt & pepper to taste
      2    Chopped fine md onions              2    Sprigs parsley
      1 c  Canned tomatoes                
 
       Cut meat from bones, set aside, reserve bones and gristle.
     Add onions, celery, bay leaf, parsley, cloves, sugar, tomatoes,
     bones, gristle and salt and pepper to water; heat to boil.
     Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice
     and brown in butter. Strain broth and discard bones and
     vegetables. Add browned meat and drippings. Simmer for 20-30
     minutes until meat is done and broth is richly flavored. Do not
     overcook. Serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turtle Soup #2
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 servings
 
  1 1/2 qt Strained chicken broth              1 tb Parsley
      1 lb Turtle meat                         6    Thin slices bacon
      3 tb Chicken fat                              Salt & pepper to taste
      1 md Chopped onion                  
 
       Prepare rich chicken broth with salt only. Strain. Cut turtle
     meat in small dice. Brown slowly in chicken fat. Add chopped
     onion; saute until onion is tender. Add meat, onion, seasonings
     and any fat to chicken broth. Bring to a boil and simmer for 10
     minutes. Serve with parsley sprinkled on each bowful and a
     paper-thin slice of lemon floated on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Cheese Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      3 c  Water                             1/2 c  Chopped celery
      1 c  Chopped broccoli                    9 tb Cornstarch
      3 ea Cube chicken bouillon             1/4 c  Chopped onion
      6 c  Milk                                1 lb Cubed velveeta cheese
 
       Dissolve bouillon cubes in water and bring to boil. Add
     celery, onions and broccoli, reduce heat and simmer until
     vegetables are tender, not mushy. Mix milk and cornstarch, a
     little at a time, and stir until all cornstarch is dissolved.
     Gradually add milk mixture to soup and stir constantly. Then
     add cheese cubes, stirring only until cheese is melted. Do not
     boil, as oup may curdle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Soup with Tilsit Toast
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      4 ea Sliced diced cooked bacon           6 sl White/whole wheat bread
      1 lb Fresh/frozen mixed chopped               Shredded tilsit
           -vegetables                              Chopped fresh parsley for
      5 c  Beef broth                               -garnish
 
       Cook diced bacon in 3 quart saucepan 3-4 minutes or until
     crisp. Add vegetables such as carrots, cauliflower, broccoli
     and peas. Add beef broth. Cover and bring to a boil. Uncover
     and simmer 5-10 minutes or until vegetables are tender. Season
     to taste with salt and pepper and ladle into 6 heatproof bowls.
     Float 1 slice white or whole wheat toast in each and sprinkle
     each slice with shredded tilsit. Broil briefly until cheese is
     golden brown. Sprinkle with chopped fresh parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetarian Chili Texas Style
 Categories: Soups/stews, Vegetables, Microwave, Chili
      Yield: 6 servings
 
      2 c  Granule burger                           -beans
      2 c  Boiling water                       3 ea 8-oz can tomato paste/sauce
    1/4 c  Salad oil                           1 c  Water
      1 c  Chopped onions                      1 tb Chili powder
  1 1/2 md Diced green pepper                1/2 ts Cumin powder
      2 ea Crushed garlic cloves               4 tb Sugar
      1 ea 28-oz can whole tomatoes            2 ts Salt
      2 ea 15-oz can cooked kidney             1 ts Oregano leaves
 
       Good slow pot recipe. Longer cooking enhances the flavor.
     Soak granule burger in boiling water for 10 minutes or more.
     Place oil in heavy saucepan. Combine onions, green pepper,
     garlic and saute inoil. Add the granule burger to the sauteed
     vegetables, cook for 5 minutes. Add the rest of the
     ingredients. Simmer at least 1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Venison Savory Stew
 Categories: Meats, Soups/stews
      Yield: 8 servings
 
      2 lb Venison Roast (Boneless)            6    Med bannana peppers, chopped
    1/2 c  White Wine                          4    Small potatoes, quartered
    1/8 c  Worcestershire Sauce                1    Indiv box of Fiber One
      1 c  Lentils                             1 pk Top Ramen Beef fl.noodles
      1    Large cucumber, diced               4    Triscuit Snack Crackers
      1    Jalepeno pepper, diced            1/4 pk Ranch Dip Mix(-sourcream)
 
  Do not skin, peel, or otherwise denude the vegetables or potatoes.  Wash
  them briskley and then cut them up.  The good stuff is in the skin, always,
  as the skin is what was intended to serve, protect and defend the pulp and
  seeds. Fill large crock pot half full of clean cold water. Add ingredients.
  Let cook on low heat for 12-16 hours. Season as desired during last 1 hour
  of cooking, adding bay, etc., as suits your individual collection of buds.
  This recipe may be done with any game animal, except that squirrel tends to
  be far too stringy for my taste.  If you like hearty and thick, this stew
  is for you.  It would also go well with beef, obviously.
    I do recommend a bay leaf added to the top for the last hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Venison Stew
 Categories: Soups/stews
      Yield: 12 servings
 
      2 lb Venison; cubed                      1 ts Seasoning salt
      1 c  Onion; diced                        1    Garlic clove; minced
     12    Potatoes; diced                     1 ts Salt
      6    Carrots; diced                    1/2 ts Pepper
      1 pk Mixed Veggies; frozen               2 tb Parsley, dry
      1 c  Celery; diced                       1 tb Beef Soup Base
    1/4 c  Barley                              1 pk Gravy Mix
      8 c  Water                               1    Bay leaf
 
  Sear venison until brown on all sides.  Add water.  Add celery, carrots,
  potatoes, onions, and all other ingredients except frozen veggies.  Cook on
  medium until vegetables are tender and meat is cooked through.  Add frozen
  veggies and cook until hot.  Remove bay leaf. Serve with hard rolls. May
  need to add additonal broth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Chili #1
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
------------------------------CHICKEN MIXTURE------------------------------
      2 tb Butter                            1/2 ts Fresh grated ginger
      1    Bunch chopped scallions           1/2 ts Salt
      1 md Sweet yellow pepper               1/2 ts Sage
           -chopped                          1/2 ts Cumin
      1    Minced clove garlic             1 1/2    Chicken breasts skinned
      3    Fresh jalapeno peppers                   -boned and cut into pieces
           -seeded and chopped           

-----------------------------------SAUCES-----------------------------------
      3 tb Butter                              1 cn (17-oz) corn
    1/4 c  Flour                               1    Jar (3-lb) great northern
    1/2 c  Cream                                    -beans
      2 c  Chicken broth                 

-------------------------EXTRA SEASONINGS: OPTIONAL-------------------------
           Cayenne pepper                           -peppers
           White pepper                             Grated monterey jack cheese
      1    Jar (11-oz) pickled jalapeno   
 
       CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute
     scallions, yellow pepper, garlic, fresh jalapenos, ginger,
     salt, sage and cumin. Add chicken and cook until just done. Do
     not overcook. Remove chicken from pan and set aside.
       SAUCE: Melt the 3 tb butter in the same pan. When
     bubbling, add flour, and whisk briskly while adding cream. When
     smooth and thick, add chicken broth. Stir until blended. Stir
     in corn, beans, and chicken mixture and simmer 30 minutes.
       If desired, add 2 shakes cayenne pepper, 1 shake white
     pepper, and 4 ounces of pickled jalapenos with a little juice.
       Serve chili hot, topped with grated cheese and accompanied by
     corn bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Chili #2
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      1 md Onion chopped fine                  2 cn Pinto beans one drained and
    1/2 lg Green pepper chopped                     -rinsed one not drained and
           -fine                                    -pureed in blender
      1 lg Clove garlic minced               3/4 c  Dry white vermouth
      1    Shredded carrot                     1 cn Chick peas optional
      2    Stalks celery chopped fine          1 ts Ground cumin
      1 tb Olive oil                         1/2 ts Tabasco sauce
      1 tb Butter                              1 ts Chili powder
  1 1/4 lb Cooked boneless chicken             1 tb Honey
           -chopped                            2 ts Md hot sauce
      1 cn (15-oz) low salt chicken                 Shredded mozzarella
           -broth or homemade                       -cheese opt.
 
       In a medium saucepan, saute in oil and butter over medium
     high temperature the onion, green pepper, garlic, carrot and
     celery 6-8 minutes. Gently add the cooked chicken, broth and
     beans. Add vermouth, chick peas, cumin, tabasco sauce, chili
     powder, honey and hot sauce and simmer and stir on low for a
     half hour. For a nice touch and added flavor, melt shredded
     mozzarella cheese on top of each serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Chili #3
 Categories: Soups/stews, Meats, Chili, Microwave
      Yield: 6 servings
 
      2 lb Navy beans dry                      2 c  Diced celery
      2 ts Garlic puree                    2 1/2 tb Pepper
      6 c  Heavy cream                         2 c  Diced onion
      3 tb Cumin                               2 tb Diced chicken
      6 c  Chicken stock                       2 c  Diced bell pepper
      3 tb Chili powder                        4 tb Tabasco sauce
      2 oz (1/4 c ) peanut oil                 1 c  Diced jalapeno pepper
  2 1/2 tb Salt                           
 
       Cover beans with water and cook until soft. Drain well. In
     small stockpot, bring cream, chicken and navy beans to a
     simmer. In saute pan, heat peanut oil, then add celery, onion
     and peppers. Cook until onions are clear. Add garlic puree,
     cumin, chili powder, salt and pepper to vegetables, toss well,
     and add to stock pot. Add chicken and tabasco. Simmer until
     thick, about 30 minutes. Re-season to taste and cooking with
     cumin, salt and pepper. Pour into individual ovenproof serving
     bowls, top with mozzarella cheese, melt under broiler. Makes
     about 2 1/2 gallons but recipe can be cut.
                                   Cheese
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Winter Squash and Apple Soup
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
      2 c  Butternut squash                         -cooking apple
           -or buttercup squash                1 md Onion; chopped
           -peeled, seeded & chopped           2 c  -Water or just enough to
      2 c  Sweet potato; peeled &                   -cover apples & veggies
           -chopped                          1/2 ts Sea salt
      3 md Apples; peeled, cored &           1/2 ts Chinese 5 spice;or pumpkin
           -chopped                                 -pie spice*
           -Spartan,McIntosh or similar      1/4 ts Cayenne pepper
 
  Bring the vegetables, apples and water to a boil in a saucepan on high
  heat. Reduce the heat and simmer 30 minutes, or until all the vegetables
  are tender. Add the seasonings and use a blender to process the mixture.
  Heat in the saucepan again on low heat until hot. Keeps 3-5 days
  refrigerated. *Original recipe by David Tinker, Vancouver chef
  
  SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
  MacLellan Submitted By ANNE MACLELLAN On FRI, 11-26-93 (09:51)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Winter-Warmer Soup
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 servings
 
      1 lg Spanish onion                       1 ts Dried mixed herbs
           Handful pearl barley/rice           1 lb Leeks
      2 lg Carrots                                  Salt and pepper to taste
      1 ea Cube vegetable stock                     Potatoes
      1 md Turnip/swede                             Tomato puree optional
 
       Fill a very large saucepan with lid, if possible 2/3 full
     with cold water and put it on to boil. This will take a long
     time, so peel and chop or slice the onion, carrots, turnip/
     swede and potatoes. Trim the leeks, slice down one side, and
     rinse them thoroughly in cold running water. Chop them into 1/2
     inch rings. Stir the stock cube into the boiling water. Add all
     the prepared vegetables, the mixed herbs, and the pearl barley
     or rice as you like. Turn down the heat and simmer gently,
     stirring occasionally, until the potato has cooked enough to
     thicken the soup and all the other vegetables are tender, but
     still recognizable. It needs about 40 minutes. Add more water
     if required, a little at a time. Adjust flavor with salt and
     pepper, and tomato puree if liked.
                                   Meat
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wisconsin Cheese Soup
 Categories: Soups/stews, Cheese/eggs
      Yield: 1 servings
 
      5 tb Butter or margarine                 2 tb Cornstarch
      2 md Carrots, finely chopped             1 qt Chicken broth
      2    Celery ribs, finely chopped         1 qt Milk
      1 md Onion, finely chopped             1/2 ts Paprika
    1/2    Green pepper, seeded and          1/4 ts Cayenne (up to 1/2 t.)
           - chopped                         1/2 ts Dry mustard
      5    Mushrooms, chopped                  1 lb Sharp cheddar cheese, grate
    1/2 c  Cooked ham, finely chopped               Salt
           - optional                               Freshly ground black pepper
    1/2 c  Flour                          
 
  In  a  large  heavy kettle, melt butter or margarine; add carrots, celery,
  onion, green pepper, mushrooms and ham (if desired).  Cook over medium heat
  until  vegetables  are  crisp  tender, about 10 minutes, stirring
  occasionally.  Do  not  brown.   Add  flour  and cornstarch; cook, stirring
  constantly, about 3 minutes.  Add broth and cook, stirring, until slightly
  thickened.  Add milk, paprika, cayenne and mustard. Stir in cheese
  gradually, stirring until cheese is melted. To avoid curdling, do not allow
  soup  to  boil after cheese is added. Season to taste with salt and pepper.
  Serve piping hot.  Makes about 2 1/2 quarts soup.
  
  (c) Salt Lake Tribune, January 27, 1993. Submitted By LARRY BIBICH On MON,
  12-06-93 (20:24)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zuni Green Chili Stew
 Categories: India, Soups/stews, Chili
      Yield: 8 servings
 
      3 lb Boned lamb cut into                 1    Medium dried hot red
           -1 1/2" cubes                            -chili pepper, crushed
           Flour for dusting                   1 tb Salt
      2 tb Cooking oil                         2    Cloves garlic, peeled
    1/4 ts Ground black pepper                      -and crushed
      6    Dried juniper berries               2 ts Oregano
           -crushed                          1/2 c  Minced fresh parsley
      2    Yellow onions, peeled               6    Green peppers, washed
           -and chopped                             -cored, quartered
  5 1/2 c  Hominy (include liquid)             1 qt Water
 
  Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the
  cooking oil in a large heavy kettle. As the meat browns, add the black
  pepper and crushed juniper berries.
  
  Transfer meat to paper toweling to drain. In the same kettle, saute the
  onions slowly until golden. Return meat to kettle. Mix the remaining
  ingredients, cover and simmer for 1 1/2 hours, stirring occasionally.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crock-Pot Beef Vegetable Soup %%%% Drnd29a
 Categories: Soups/stews, Meats, Vegetables
      Yield: 4 servings
 
      1 lb Stew beef; trim, bite size          1    Small onion; diced
      1 cn Stewed tomatoes; sliced             4 c  Water
      3    Potatoes; peeled, diced                  Salt and pepper to taste
      2    Carrots; peeled, pennied          1/2 ts Thyme
      1    Garlic clove; crushed               1 ts Parsley; chopped
      3    Peppercorns                         2    Beef bouillon cubes
      1    Bayleaf                             1 tb Worcestershire sauce
      1    Celery stalk; chopped               2 c  Frozen mixed vegetables
 
  Place all except frozen vegetables in crock pot.  Turn on low and cover,
  cooking for 6 hours.  One half hour before serving, turn up to high, add
  frozen veggies, stir and cover. NOTES: If you are in a hurry you can do
  this in 3 1/2 hours on high heat.  Remove the bayleaf before serving. You
  can add 1/2 cup of red wine with the vegetables for a more robust flavor.
  Taken from the Martin County Guide.     Marilee Schabo POSTED BY: ROSE
  CAPPOCIA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crockpot French Onion Soup *** (Grdg72b)
 Categories: Soups/stews, French
      Yield: 6 servings
 
      3    Lg Onion; thinly sliced             1 ts Worcestershire sauce
    1/2 c  Butter or margarine               1/2 ts Salt
      2 tb Instant beef bouillon; or 6         4    Sl French bread; toasted
      4 c  Hot water                         1/4 c  Parmesan cheese; grated
 
  In skillet cook onions in butter, until lightly browned. In crockpot
  combine browned onions in butter with bouillon, water, Worcestershire sauce
  and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted
  French bread, sprinkled with cheese. Recipe may be doubled, kept hot and
  served from crockpot. FROM: JEAN ALLEN (GRDG72B)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cuban Black Bean Soup with Marinated Rice (Light)
 Categories: Soups/stews, Low-cal
      Yield: 7 servings
 
      1 lb Dried black beans                        2 - 4 drops of hot sauce
      9 c  Water                                    MARINATED RICE
      2    Cloves garlic, crushed            2/3 c  Cooked brown rice
    3/4 ts Salt                              1/2 c  Finely chopped tomato
  1 1/2 c  Finely chopped green pepper       1/4 c  Chopped green onion
      2 tb Lemon juice                         2 ts Lemon juice
  1 1/2 ts Ground cumin                        1 ts Olive oil
      3    Cloves garlic, crushed         
 
  Sort and wash beans; place in a large Dutch oven.  Cover with water to a
  depth of 2 inches above beans; let soak 8 hours.
  
  Drain beans, and return to pan.  Add 9 cups water, 2 cloves of garlic, and
  salt; bring to a boil.  Cover partially; reduce heat, and simmer 2 hours or
  until beans are tender.
  
  Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to
  beans; bring to a boil.  Reduce heat, and simmer partially covered, 30 to
  45 minutes or until vegetables are tender, stirring occasionally.
  
  Ladle soup into individual bowls.  Top each serving with 2 tablespoons
  Marinated Rice.  Yield:  2 1/2 quarts (190 cal and 7% fat per 1 cup
  serving).
  
  Marinated Rice:
  
  Combine all ingredients in a medium bowl, stirring well. Cover and chill at
  least 3 hours.
  
  Protein 10.8, Fat 1.4 (Saturated Fat 0.3), Carb 35.6, Fiber 7.2, Chol 0,
  Sodium 183
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aromatic Broth with Vegetable Slivers
 Categories: Thai, Soups/stews
      Yield: 4 servings
 
      1    Stalk Lemon Grass               1 1/2 tb Salt
      4 c  Cubed Chicken Meat                       Pepper To Taste
           Chicken Or Fish Stock               3 oz Snow Peas
    1/2 c  Sliced Cilantro Leaves              1 md Carrot, Peeled
      1    Serrano Or Jalapeno Chili           4 md Radishes
    1/2 ts Grated Lime Zest                         Green Part of 1 Scallion
           Lime Juice To Taste                 2 tb Whole Cilantro Leaves
 
  1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,
  cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15
  minutes (halfway through, taste and remove hot pepper, if desired, or leave
  in longer for more heat).
  
  2. Strain. (Solids can be re-used with more cilantro to flavor another
  batch of broth.) Add lime juice, salt and pepper.
  
  3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2
  inch ribbons of carrot. Thinly slice radishes and scallion.
  
  4. Bring soup to a boil: stir in snow peas and carrots and boil until just
  tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro;
  bring to a boil. Serve at once.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus Crab Soup - Sup Mang Tay Cua
 Categories: Vietnamese, Soups/stews
      Yield: 6 servings
 
  2 1/2 qt Water                                    -canned
      2 lb Pork bones                        1/4 ts Freshly ground black pepper
      2 ts Salt                                2 ts Cornstarch dissolved in 2
      1 tb Fish sauce (nuoc mam)                    -tablespoons water
      1 ts Vegetable oil                       1    Egg
      1    Clove garlic, chopped              15 oz White asparagus, undrained
      2    Shallots or white part of 2       1/4 c  Chopped fresh coriander
           -scallions, chopped                      -(Chinese parsley)
    1/2 lb Crab meat, fresh, frozen, or      1/4 c  Chopped scallion greens
 
  Bring water to a boil and put the pork bones in. Remove the scum, then
  cover and continue to boil the bones for 1 hour. Remove the bones from the
  stock and discard. Add the salt and the fish sauce to the stock.
  
  Heat the oil and add the chopped garlic and shallots; add the crab meat and
  fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black
  pepper, stirring constantly, then add the crab meat mixture to the soup and
  bring to a boil. Add the corn- starch-and-water mixture and stir for a few
  minutes.
  
  Break the egg open and drop it into the actively boiling soup while
  stirring. Cook, still stirring, for about 2 minutes, then drop in the
  asparagus, along with the liquid from the can and the rest of the black
  pepper. Continue to cook until the asparagus is heated through. Sprinkle
  the coriander and scallion green over the soup before serving.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus and Crab Meat Soup - Mang Tay Nau Cua
 Categories: Vietnamese, Soups/stews, Fish/sea
      Yield: 6 servings
 
      4 c  Chicken broth                            Freshly ground black pepper
      1 tb Plus 2 teaspoons nuoc mam           2 tb Cornstarch or arrowroot,
           -(Vietnamese fish sauce)                 -mixed with 2 tablespoons
    1/2 ts Sugar                                    -cold water
    1/4 ts Salt                                1    Egg, lightly beaten
      1 tb Vegetable oil                      15 oz White asparagus spears, cut
      6    Shallots, chopped                        -into 1-inch sections with
      2    Garlic cloves, chopped                   -canning liquid reserved
      8 oz Fresh or canned lump crab           1 tb Shredded coriander
           -meat, picked over and              1    Scallion, thinly sliced
           -drained                       
 
  Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a
  3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
  
  Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
  stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish
  sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set
  aside.
  
  Bring the soup to a boil. Add the cornstarch mixture and stir gently until
  the soup thickens and is clear. While the soup is actively boiling, add the
  egg and stir gently. Continue to stir for about 1 minute. Add the crab meat
  mixture and asparagus with its canning liquid; cook gently until heated
  through.
  
  Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion
  and freshly ground black pepper.
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
  1989.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus Soup (Nz)
 Categories: New zealand, Soups/stews
      Yield: 4 servings
 
      1 lb Asparagus                           2 tb Flour
      4 c  Milk                              1/8 ts Pepper
      2 tb Butter                              1 ts Salt
 
  1. Cut the tips off the asparagus 1 1/2 inches from the top and wash
  thoroughly.
  
  2. Take the tips and cover in a pot with boiling water, cook until they are
  tender. Set the tips aside.
  
  3. Use the same water and cook the rest of the asparagus the same way. When
  cooked the water can be poured out and the asparagus grated and added to
  the milk.
  
  4. Melt the butter and mix with it the flour, salt and pepper. Then add the
  asparagus. Stir continually and bring to a boil.
  
  5. Boil for 5 minutes.
  
  6. Add the tips and serve.
  
  SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
  
  SHARED BY: Jim Bodle 4/92 1/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Stock for Soups
 Categories: Chinese, Soups/stews, Poultry
      Yield: 7 servings
 
      3 lb Stewing chicken                     5 ea Gingerroot slices
     11 c  Water                               3 ea Green onions
 
  It comes from Simple and Delicious Chinese Cooking Cookbook.
  
  Place all ingredients in a large saucepan.  Bring to a boil skimming off
  any foam from top.  Reduce heat.  Cover.  Simmer for 2 to 2 1/2 hours.
  
  Strain stock when slightly cooled; refrigerate.  Discard chicken; no flavor
  remains in it. Discard gingerroot and onions.
  
  Lift fat from top of cold stock before using.  Stock will keep in
  refrigerator for 3 or 4 days.  Freeze if storing for a longer period.
  
  Makes 7 to 8 cups.
  
  Posted by Claire Carter. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken in Coconut Milk Soup - Gai Tom Kha
 Categories: Thai, Poultry, Soups/stews
      Yield: 6 servings
 
      4 c  Coconut milk                             - cut into 1/2-in pieces
  1 1/2 c  Chicken stock                       4 tb Fish sauce, Nam Pla
      3    Pieces dried galangal, or:          5    Kaffir Makrut lime leaves
      6    Pieces fresh Galangal               4    Fresh Serrano chiles
      4    Stalks fresh Lemon Grass                 - sliced into rounds
           - bruised, cut into 2-inch          2    Fresh limes, juiced
           - lengths                           2 tb Fresh coriander leaves
      1 lg Whole boned chicken breast               - (chopped)
 
  IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon
  grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard
  galangal and lemon grass. Return stock to a boil, add chicken and reduce to
  a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and
  chiles. Stir in lime juice. Garnish with more chiles to taste and coriander
  leaves. Serve hot.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Hot and Sour Soup
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      3    Dried wood ears                     2 tb Worcestershire sauce
     20    Dried tiger lily buds               2 ts White vinegar and adjust
      3 c  Hot water                           5 tb Cornstarch
    1/4 lb Pork butt                           5 tb Water
           MARINADE:                           1    Egg, beaten
    1/2 ts Rice wine or dry sherry           1/2 ts Black pepper
    1/2 ts Cornstarch                        1/2 ts White pepper
      1 ts Sesame oil                          1 tb Sesame oil
      1 ts Salt                            6 1/2 c  Chicken broth or white
      2 oz Fresh mushrooms, sliced                  -stock
    1/4 c  Shredded bamboo shoots            1/4 c  Water chestnuts
      1    3" square bean curd, sliced    
 
  Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
  Remove stems from softened wood ears.  Shred wood ears with a cleaver.
  Slice pork into thin strips.  Use a cleaver to chop strips into shreds.
  Combine marinade ingredients in a small bowl.  Add pork shreds; mix well.
  Let stand 15 minutes.  Combine chicken broth and salt in a medium saucepan.
  Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water
  chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4
  minutes.  Add pork shreds with marinade and bean curd. Bring to a boil. Add
  worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5
  tablespoons water to make a paste. Slowly stir into soup. Cook over medium
  heat until soup thickens slightly. Stir egg into soup. Add black pepper,
  white pepper and sesame oil.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong *
 Categories: Thai, Pork/ham, Soups/stews
      Yield: 4 servings
 
      1 tb Oil                                 1 lb Chinese Mustard Pickles Cut
      4    Minced Cloves Garlic                     -In 2" Pieces
      4 c  Water                             1/4 c  Fish Sauce (Nam Pla)
      1 lb Pork Ribs Cut In 2" Pieces        1/4 ts White Pepper
 
  Sips of soup between other dishes cleanse the palate for the interplay of
  flavors that is so much a part of a Thai meal.  This one is a very
  refreshing soup.  Chinese mustard pickles are available from Asian food
  stores.
  ~--------------------------------------------------------------------- ~--
  Heat a small skillet and add the oil.  Stir-fry the garlic until golden
  brown.  Reserve the garlic.
  
  Heat the water to boiling and add the pork ribs.  Cover and simmer for 15
  minutes.
  
  Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper,
  stirring until warmed through.
  
  Remove to a serving bowl and top with the fried garlic.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese-Ginger-Meatball and Watercress Soup
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
      8 oz Water chestnuts                          -taste
      1 lb Finely ground lean pork         1 1/2 ts Soy sauce
  4 1/2 ts Peeled and minced fresh         2 1/8 ts Cornstarch
           -ginger                                  Salt to taste
           Ground white pepper, to        
 
  Serve as the first course of a traditional Chinese dinner or alone as a
  light nutritious supper.
  
  MEATBALLS:
  
  Finely chop 12 of the water chestnuts.  Reserve the remaining ones for
  garnish.  Combine the pork, ginger, chopped water chestnuts, soy sauce,
  cornstarch, salt and pepper.  Mix well and form into balls 3/4 inch in
  diameter.  These may be made in advance and frozen.  Be sure to thaw
  completely in refrigerator before poaching.
  
  SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black
  pepper 2 bunches watercress, chopped 3 green onions, finely chopped Bring
  the vegetable stock and chicken stock to a simmer in a large pot. Put a
  fourth of the meatballs in the broth and poach until they rise to the top.
  Remove and keep warm.  Repeat with the remaining meatballs. About 20
  minutes prior to serving, return stock to a boil and add the meatballs.
  Cook for 10 to 15 minutes (Note: Meatballs will be slightly pink in the
  center even after the second cooking.) Season with salt and black pepper to
  taste.  Turn heat to medium low. Add the watercress and green onions. Cook,
  uncovered, for a few minutes until watercress is slightly wilted and bright
  green in color.  Add the remaining water chestnuts and cook for 1 minute so
  that they remain crisp. Serve immediately.
  
  From California Heritage.
  
  Posted by Sylvia Mease. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clear Japanese Soup
 Categories: Japanese, Soups/stews
      Yield: 6 servings
 
  1 1/2 qt Chicken Broth                   4 1/2 ts Soy Sauce
    1/3 c  Dry Sherry                          1    Thinly Sliced Lemon

---------------------------------GARNISHES---------------------------------
      6    Sliced Fresh Mushrooms                   -Sliced Diagonally
      2    Green Onions And Tops               1    Very Thinly Sliced Carrot
 
  Bring broth to simmer in large saucepan.  Add sherry and soy sauce; simmer
  2 to 3 minutes.  Ladle soup into small bowls; float a lemon slice in each
  bowl.  Arrange garnishes on tray and add to soup as desired. Typed by Syd
  Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
 Categories: Korean, Soups/stews
      Yield: 4 servings
 
    1/2 lb Fresh spinach                     1/2 lb Ground beef
      1    Scallion                            1 ts Soy sauce
      1    Clove garlic                        1 tb Salt
      4 c  Water                                    Dash pepper
 
  1.  Wash the spinach thoroughly and trim off the thick stems. Chop the
  scallion. Mince the garlic.
  
  2.  Bring the water to a boil. Add the meat and bring to a second boil.
  Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and
  pepper. Lower the flame and simmer for 10 minutes. Serve immediately.
  
  From: The Korean Cookbook, By Judy Hyun.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coconut Curry Soup Explosion
 Categories: Thai, Soups/stews
      Yield: 4 servings
 
    1/4 lb Soba noodles                             -(or finely minced)
           -OR- dried thin spaghetti           2 tb Lime juice
      2 ts Coconut milk                        4    Hot red chilies
      2 c  Chicken broth                            - seeded and slivered; -OR-
      1    Lemongrass stalk (no leaves)        2 ts -Chinese chili sauce
           - cut into 1-inch lengths           4    Chicken breast halves
      4 sl Fresh galangal (thin slices)             -(skinless and boneless)
           -OR ginger                          1 tb Oriental sesame oil
      3 tb Fish sauce                          8    Button mushrooms
      1 tb Curry powder (or more)                   Salt; to taste
      2 ts Grated lime peel                         Cilantro sprigs, for garnish
 
  ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil.  Add the
  noodles and cook until just tender in the center, about 5 minutes.
  Immediately drain, rinse with cold water, and drain again.  Mix in the
  cooking oil and set aside.
  
  In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,
  galangal or ginger, fish sauce, curry powder, lime peel and juice, and
  chilies or chili sauce.  Set aside.
  
  Cut the chicken into very thin bite-size pieces, then mix with the sesame
  oil.  Thinly slice the mushrooms and set aside.
  
  LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for
  20 minutes.  Add the chicken and stir gently with a spoon to separate the
  pieces.  Then add the mushrooms, noodles and salt.  Turn into a soup tureen
  or individual bowls and garnish with cilantro sprigs. Serve at once.
  
  Serves: 4 as an entree, or 6 to 8 as the soup course.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cold Cucumber Soup - Naing Kuk *
 Categories: Korean, Soups/stews
      Yield: 4 servings
 
      2 md Cucumbers                         1/2 ts Chili Powder
      2 tb Light Soy Sauce                 1 1/2 ts Sesame Oil
  1 1/2 tb White Vinegar                       5 c  Chicken Stock
      1 tb Chopped Green Onions                2 ts White Sesame Seeds
    1/2 ts Sugar                          
 
  Peel the cucumbers and slice very thinly.  Place in a dish and add the soy
  sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside
  for 1 hour, then add the chicken stock.
  
  Toast the sesame seeds in a small pan over medium heat until they turn
  golden and begin to pop, then grind finely.
  
  Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at
  room temperature or slightly chilled.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crab Combination Soup
 Categories: Chinese, Fish/sea, Soups/stews
      Yield: 6 servings
 
      1 oz Dried mushrooms                     1    Egg, slightly beaten
           Boiling water                       6 c  Chicken broth
      6 oz Fresh or thawed frozen            1/2 ts Grated pared fresh ginger
           Crabmeat                                 Root
      4 oz Frozen sea scallops                 3 tb Cornstarch
    1/2 c  Drained whole or sliced             6 tb Water
           Bamboo shoots (1/2 of 8 oz      1 1/2 tb Rice wine (or dry sherry)
           Can)                                4 ts Soy sauce
      8    Green onions                        2    Egg whites
      1 ts Vegetable oil                  
 
  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30
  minutes.  Drain.  Remove and discard stems.  Cut caps into thin slices.
  
  2. Flake crabmeat.  Rinse scallops with water, drain and cut into thin
  slices.  Cut bamboo shoots into thing strips.  Chop green onions.
  
  3. Heat oil in small omelet or crepe pan.  Add eggs and tilt pan so egg
  completely covers bottom.  Cook over medium-high heat until egg is set.
  Loosen edges and turn omelet over to cook other side.  Remove from pan,
  roll up and cut into thing strips.
  
  4. Pour broth into 3-quart saucepan.  Cook over high heat until broth
  boils.  Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
  sliced egg, ginger and pepper.  Return soup to boil.
  
  5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
   Stir mixture into soup.  Return soup to boil.
  
  6. Beat egg whites and remaining 2 tablespoons water.  Drizzle egg whites
  slowly into soup while stirring soup vigorously.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crackling Rice Vegetable Soup
 Categories: Chinese, Rice/grains, Soups/stews, Vegetarian
      Yield: 8 servings
 
      2 c  Cooked rice                         1 ts Sesame oil
      1 c  Deep-frying oil                   1/4 ts Salt
      1 c  Dried soybeans                      1 ts Sugar
      8    Nami black mushrooms              1/4 ts MSG (opt)
      1 md Onion, quartered                    1    Clove garlic
     10 c  Cold water                         10    Fresh snowpeas
      2 ts Thin soy                            1 lg Carrot
      2 tb Sherry                         
 
  Rice Cakes:  Work with cooked leftover rice that is slightly moist and
  sticky.  If too dry, reheat with sprinkling of water until sticky. Spread
  rice in frying pan or pie tin, 1/2" thick.  Pack rice into firm cake: this
  is important to make sure rice holds together.  Place in oven on low heat,
  and dry to slightly brittle texture; break into pieces. Ten minutes before
  combining with soup, deep-fry rice pieces until lightly brown. Strain,
  place in soup tureen, and keep hot in oven. Avoid holding fried pieces more
  than 10 minutes, as they tend to acquire a rancid taste and become overly
  dry.
  
  Vegetarian Soup:  Wash, then soak soybeans overnight in enough water to
  cover.  Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When
  mushrooms are soft, separate caps from stems.  In large soup pot, combine
  water, beans, mushrooms (and stems), onion and garlic. Bring to boil, lower
  heat, and simmer 2 hours.  Strain and reserve stock until ready to finish.
  Save mushroom caps and 1/2 of beans for soup.
  
  To finish soup, thinly slice mushroom caps, combine with strained stock,
  cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot
  and make thin flower slices (or use flower cutter); add to soup. Bring soup
  to just under the boil.  Add MSG and snowpeas. Cook for 2 minutes.
  
  To serve, seat your diners, place soup tureen of freshly fried, hot rice
  pieces on table and pour hot soup over them.  If rice and soup are very
  hot, rice will sizzle and crackle to everyone's joy and amusement!
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curry Soup Noodles
 Categories: Thai, Soups/stews, Spices/etc.
      Yield: 4 servings
 
      1 lb Thin fresh wheat noodles        2 1/2 c  Chicken stock
           - (Chinese-style)                   2 ts Indian curry powder
           - (preferably with egg)           1/4 ts Turmeric powder
      2 tb Vegetable oil                       3 tb Thai fish sauce (nam pla)
      3    Garlic cloves, chopped              1 ts Sugar
      1 tb Simple Red Curry Paste              1 c  Shredded cabbage
    1/2 c  Thick coconut cream             1 1/2 ts Lemon juice
    1/2 lb Chopped chicken meat                2    Green onions
           - preferably dark meat                   - coarsely chopped
    1/2 c  Coconut milk                        2    Lemons, cut into wedges
 
  BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate
  strands. Bring water to a second boil and cook 30 seconds longer. Pour
  noodles into a colander. Rinse thoroughly with running cold water. Drain.
  Shake off excess water. Distribute among 4 small soup bowls. In a saucepan,
  heat the oil and add the garlic; gently saute until lightly brown. Add the
  Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high
  heat and add the thick coconut cream; stir continuously until the cream
  reduces and becomes oil. Add chicken; saute lightly and break up the lumps.
  Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce
  and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds
  longer. Just before serving add lemon juice. Pour the soup over the
  noodles. Top with green onions. Serve hot with a squeeze of lemon juice.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dashi (Basic Soup Stock)
 Categories: Japanese, Soups/stews
      Yield: 6 servings
 
    1/2 c  Katsubushi (shavings of           1/4 ts Gourmet Powder
           -dried bonito)                      5 c  Water
      3    Square inches Konbu seaweed    
 
  1.  Bring water to boil.  Add konbu and shaved Katsubushi.
  
  2.  Turn off heat and let stand for 10 minutes.  Strain.
  
  From: Sukiyaki, The Art of Japanese Cooking and Hospitality
  
  Shared By: Pat Stockett
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dom Yam Gung (Thai Shrimp Soup)
 Categories: Thai, Fish/sea, Soups/stews, Spices/etc.
      Yield: 4 servings
 
      6    Peppercorns                         8    Coriander roots
      3    Lemon grass, stalks                 4 c  Fish stock
      3    Ginger, siamese, slices             2 c  Shrimp, uncooked
      3 tb Lime juice                          3 tb Fish sauce (nam pla)
      2    Chilies, red, minced                2 tb Coriander, chopped
 
  The red chilies are also known as "prik khee nu". Puree peppercorns and
  coriander roots. Trim root and tough layers from lemon grass. Thinly slice
  first six inches. Bring 2 c. of stock to boil. Add coriander paste and
  simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock
  and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle
  servings with chopped coriander.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dried Fish Belly Soup - Kapaw Pla *
 Categories: Thai, Poultry, Soups/stews
      Yield: 4 servings
 
      4 c  Water                               1 tb Sweet Soy Sauce
      1    Whole Chicken Breast              1/2 c  Bamboo Shoot Strips
      8 oz Dried Fish Belly/Fish Maw         1/4 ts White Pepper
           -Soaked In Hot Water Until          4 sm Hard-Cooked Eggs, Sliced
           -Soft                             1/4 c  Minced Cilantro/Coriander
    1/3 c  Light Soy Sauce                
 
  Once the fish belly has been soaked in hot water it develops an interesting
  gelatinous texture which easily absorbs other flavors.
  ~--------------------------------------------------------------------- ~--
  Heat the water to boiling in a large saucepan and simmer the chicken breast
  for about 10 to 15 minutes or until done.  Reserve the chicken stock.
  
  Place the cooked chicken breast in cold water to cool.  Remove the neat
  from the bone and discard the skin.  Shred the meat and set aside.
  
  Drain the dried fish belly, squeeze out any excess water and cut into 1
  inch pieces.
  
  Heat the chicken stock to boiling, add the dried fish belly and all the
  remaining ingredients except the eggs and the cilantro.  Stir in the
  shredded chicken and cook until hot.  Pour into a serving bowl and garnish
  with egg slices and cilantro.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ducklings Swimming in a Pond
 Categories: Chinese, Fish/sea, Soups/stews
      Yield: 4 servings
 
      6 c  Rich chicken broth                  4    Nami black mushrooms
    1/2 c  Shelled green peas (or              3    Egg whites
           -quartered snowpeas)                     Yellow food coloring
     12    Shelled baby shrimp            
 
  Even mature adults - gourmets no less - "oo" and "ah" when presented with
  this simple-to-prepare soup.
  
  Preparation:  Wash & soak mushrooms in warm water for 1 hour; slice into
  thin strips; reserve.  Blanch shrimp in salted boiling water (omit if
  shrimp are precooked).
  
  Make ducklings within hour or less of serving.  Have steamer ready.
  
  Work with eggs & mixing bowl at room temperature.  Separate whites & yolks;
  reserve yolks for another recipe.  Beat egg whites, starting slowly, then
  progressively faster after eggs begin to foam, until eggs are stiff but not
  runny. If whites are too stiff, they tend to break apart in shaping
  process.
  
  Form 2 ducklings per serving.  Use tablespoon to form body; flatten egg in
  spoon; turn over onto steaming plate. To body, add blob of egg for neck &
  head, another piece for tail. Use toothpick to carefully shape head & tail.
  
  Steam one as test. Steaming should take 30-60 seconds to set surface of
  egg. After steaming, swab beak & tail with yellow food coloring; put color
  on toothpick to mark eyes.
  
  Soup:  30 minutes or so before serving, heat broth to just under boil; add
  mushrooms & peas.  5 minutes before serving, add shrimp & desired
  seasonings.  Pour soup into warm serving bowl.  Float ducklings on soup.
  Serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Drop Soup #1
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
      3 c  Chicken broth                       1 md Green onion with top chopped
      1 ts Salt                                2    Egg slightly beaten
      1 ds Of white pepper                
 
  Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
  Stir green onions into eggs. Pour egg mixture slowly into boiling broth,
  stirring constantly with fork to form shreds of egg.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Drop Soup #3
 Categories: Chinese, Soups/stews
      Yield: 12 servings
 
      3 qt Water                               6    Eggs, Well Beaten
      9    Chicken Bouillon Cubes          1 1/2 c  Finely Chopped Green Onions
    1/3 c  Soy Sauce                                -And Tops
 
  Bring water to a boil in a large saucepan; add bouillon cubes and stir
  until dissolved.  Stir in soy sauce; return to a boil.  Remove from heat;
  add eggs all at once, stirring rapidly in one direction with a spoon. Eggs
  will separate to form fine threads.  Stir in green onions. Serve
  immediately.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Drop Soup #4
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      2    Eggs                                6 c  Stock
      2 ts Water                             1/2 ts Sugar
      2    Scallions                         3/4    To 1 tsp salt
      1 tb Cornstarch                          1 ts Sherry
      3 tb Water                               1 tb Soy sauce
 
  Beat eggs & stir in water.  Mince scallions. Blend cornstarch and remaining
  cold water to a paste. Bring stock to a boil. Reduce heat to medium and
  stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook,
  stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in
  slowly, stirring constantly, until they separate into shreds; then turn off
  heat. Garnish with minced scallions. Serves 4-5.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Drop Soup #5
 Categories: Chinese, Soups/stews
      Yield: 5 servings
 
      2    Dried black mushrooms             1/2 c  Stock
    1/4 lb Lean pork                           2 ts Cornstarch
      1 tb Cornstarch                          6 c  Stock
      1 tb Sherry                              1 tb Soy sauce
      1    Egg white                         3/4    To 1 tsp salt
      6    Dr sesame oil                       2    Eggs
    1/4 c  Bamboo shoots                       1 ds Pepper
      1    Scallion stalk                 
 
  Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white;
  add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots &
  soaked mushrooms.  Mince scallion stalk.  Blend cold stock & remaining
  cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy
  sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3
  minutes. Add cornstarch mixture & cook, stirring, until soup begins to
  thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in
  slowly, stirring constantly until they separate into shreds, then turn off
  heat. Sprinkle with minced scallions & pepper. VARIATION: For the pork,
  substitute chicken.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Drop Soup #6
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      2 ea Eggs                                2 c  Basic Stock
      1 ts Salt                                2 ts Finely chopped green onions
 
  In a small bowl, beat eggs with a pinch of salt; set aside.
  
  In a medium saucepan, bring stock to a boil.  Slowly pour beaten eggs into
  boiling stock, stirring constantly.  Cook for 1 minute.
  
  Place remaining salt and onions in a serving bowl.  Add soup; serve hot.
  
  Makes 4 servings.
  
  Posted by Claire Carter. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Drop Soup #7
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
  1 1/2 qt Chicken broth, or clear soup        2    Eggs, slightly beaten with a
           -stock                                   -fork
      2 tb Cornstarch, mixed in 1/4 cup        2    Scallions, chopped,
           -cold water                              -including green ends.
 
  Here's one from Jim Lee's Chinese Cook Book (My favorite).  He says that
  the secret of good soup is good soup stock.  To keep the egg flakes afloat,
  the soup must be thickened with cornstarch first before the beaten eggs are
  stirred in.
  
  Bring soup stock to a boil.  Slowly pour in the cornstarch mixture while
  stirring the stock, until the stock thickens.  Reduce heat so stock just
  simmers.  Pour in the eggs slowly while stirring the soup. As soon as the
  last bit of egg is in, shut off heat at once.  Serve with chopped scallions
  on top.
  
  SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a variation of
  plain egg-drop soup. The added tartness of tomatoes gives this soup an
  extra "zing" and helps to pick up sagging appetites. The addition of 1
  medium-size can of stewed tomatoes is all that is needed. Bring stock to a
  boil.  Add the tomatoes. (Mash the tomatoes if the pieces are too large.)
  When soup boils again, add the cornstarch mixture as before. Add the eggs
  while stirring. Shut off heat at once and serve topped with the chopped
  scallions.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Four Delight Sizzling Rice Soup
 Categories: Chinese, Rice/grains, Soups/stews
      Yield: 4 servings
 
      2 ts Soy sauce                           4 c  Chicken broth
      2 ts Dry sherry                          4    2" squares sizzling rice
      2 ts Cornstarch                               -(see recipe)
      2    Whole green onions, thinly          1 c  Sliced fresh mushrooms
           -sliced                           1/3 c  Sliced water chestnuts
    1/3 lb Boneless lean pork *              1/3 c  Frozen green peas, thawed
           Salt                                     Salad oil
      1 ts Sesame oil                     
 
  * Pork should be cut in matchstick pieces This soup makes a showy
  presentation.  At the table you slide fried rice cakes into the soup to
  create a crackling, sizzling sound.  Actually, you can add the rice cakes
  to almost any soup and give the soup a sizzling name. The trick is to be
  sure that both rice cakes and soup are piping hot.
  
  In a bowl, blend soy, sherry and cornstarch.  Add pork and mix until well
  coated.  Let stand for ten minutes.  In a 2-quart pan, heat chicken broth
  to boiling.  Add pork, stir several times, then reduce heat and simmer for
  five minutes.  Add mushrooms, water chestnuts, and peas. Simmer, uncovered,
  for 2 minutes.  Add green onion, salt to taste and sesame oil.
  
  Keep soup hot while you fry sizzling rice cakes per recipe.  Pour hot soup
  into a warm tureen and carry to the table.  Bring hot fried rice cakes to
  the table in a bowl and immediately slide into the soup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruit Bat Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      3    Fruit bats, well washed but              Water
           -neither skinned nor                1 tb Finely sliced fresh ginger,
           -eviscerated,                       1 lg Onion, quartered,
 
  I knew if we were patient, this would become available.  For all of you who
  have been waiting patiently to make your fruit bats into fruit bat soup,
  here's a recipe.
  
  The following is a genuine recipe from Micronesia.  Fruit bats, or flying
  foxes, are furry, fruit and nectar eating bats about the size of small
  rabbits.  The make very affectionate pets.
  
  Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
  
  1.  Place the bats in a large kettle and add water to cover, the ginger,
  onion, and salt.  Bring to the boil and cook for 40 minutes. Strain broth
  into a second kettle.
  
  2.  Take the bats, skin them and discard the skin.  Remove meat from the
  bones and return meat, and any of the viscera you fancy, to the broth.
  Heat.
  
  3.  Serve liberally sprinkled with scallions and further seasoned with soy
  sauce and/or coconut cream.
  
  Yield: 4 servings.
  
  (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c) 1971,
  
  Quadrangle Books, Inc. NY.
  
  NOTE:  A final word about the Jean Hewitt cookbook.  It is now out of print
  so I don't feel too bad about swiping a recipe from it. Despite the above
  it is an excellent cookbook made up from recipes sent in by readers to the
  New York Times, and tested by Ms Hewitt herself. It comes from the days
  when "Natural Foods" did not just mean salt free veggie fare, (although
  there are plenty of first rate, mostly simple vegetarian recipes included).
  If you can get hold of a copy from a public library, say, I recommend it.
  
  Bill Venables, Dept. of Statistics, Univ. of Adelaide, South Australia.
  
  Posted by Ted Taylor. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup)
 Categories: Thai, Poultry, Soups/stews
      Yield: 6 servings
 
           Stephen Ceideburg                        -quarter-sized
      4 c  Medium coconut milk                      Pieces fresh galangal
  1 1/2 c  Chicken stock                       4    Stalks fresh lemon grass,
      3    Quarter-sized pieces dried               -bruised, cut into 2-inch
           -galangal (kha), or 6                    -lengths
 
  4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
  Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into
  1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce
  (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes,
  juice 2 tablespoons chopped coriander leaves
  
  Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the
  chiles in a saucepan; bring to a boil.  Reduce heat and simmer for 20
  minutes.  Strain stock; discard galangal and lemon grass. Return stock to a
  boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce,
  citrus leaves and remaining chiles.  Stir in the lime juice. Garnish with
  coriander.
  
  NOTE:  I like to use boned chicken breast if I'm cooking for guests. For
  the best flavor, however, use a whole small chicken chopped into small
  pieces with the bones; increase the cooking time until chicken is tender.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Golden Tiger Dumpling Soup
 Categories: Chinese, Soups/stews
      Yield: 1 servings
 
      4 c  Soup stock (or chicken              2    Stalks green onions, sliced
           Broth)                              2 tb Soy sauce
      1 c  Chinese greens (Bak Choy or         1 tb Sesame seed oil
           Other cabbage, sliced                    Salt and pepper to taste
    1/2 c  Sliced water chestnuts             12    Potstickers
    1/2 c  Sliced mushrooms               
 
  Bring soup stock to a boil.  Add all other ingredients except potstickers.
  Boil for 2 minutes.  Add potstickers and boil another 2 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hanoi Beef and Rice-Noodle Soup (Pho Bac)
 Categories: Vietnamese, Beef, Soups/stews
      Yield: 4 servings
 
           Stephen Ceideburg                   2 md Onions, sliced paper-thin
      5 lb Beef bones with marrow            1/4 c  Hot chili sauce (tuong ot or
      5 lb Oxtails                                  -sriracha sauce)
      2 lb Short rib plate, or 1 lb            1 lb 1/4-inch-wide dried rice
           -flank steak                             -sticks (banh pho)
      2 lg Onions, unpeeled, halved and      1/2 c  Nuoc mam (Vietnamese fish
           -studded with 8 whole cloves             -sauce)
      3    Shallots, unpeeled                       Freshly ground black pepper
      2 oz Fresh ginger root, unpeeled,             ACCOMPANIMENTS:
           -in one piece                       2 c  Fresh bean sprouts
      8    Star anise                          2    Fresh red chile peppers,
      1    Cinnamon stick                           -sliced
      4 md Parsnips, cut into 2-inch           2    Limes, cut into wedges
           -chunks                             1 bn Of fresh mint, separated
      2 ts Salt                                     -into leaves
      1 lb Beef sirloin                        1 bn Fresh Asian basil or regular
      2    Scallions, thinly sliced                 -fresh basil, separated into
      1 tb Shredded coriander                       -leaves
 
  This sublime recipe comes from my mother, a native of Hanoi.  She always
  made the beef stock in large quantities--enough for at least 3 meals--and
  froze it in batches until needed.
  
  NOTE:  In order to cut the beef into paper-thin slices, freeze the pieces
  of meat for 30 minutes before slicing.
  
  The night before, clean the bones under cold running water and soak
  overnight in a pot with water to cover at room temperature.  (This will
  help loosen the impurities inside the bones.  When heat is applied, these
  impurities are released and come to the top much faster and can be removed,
  therefore, producing a clear broth.) Place the beef bones, oxtails and
  short rib plate in a large stockpot. Add water to cover and bring to a
  boil.  Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the
  bones to the pot and add 6 quarts of water. Bring to a boil. Skim the
  surface to remove the foam and fat. Stir the bones in the bottom of the pot
  from time to time to free the impurities. Continue skimming until the foam
  ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all
  the residue that forms on the top.  Turn the heat to low and simmer.
  Meanwhile, char the clove-studded onions, shallots and ginger directly over
  a gas burner or under the broiler until they release their fragrant odors.
  Tie the charred vegetables, star anise and cinnamon stick in a double
  thickness of dampened cheesecloth.  Add the spice bag, parsnips and salt to
  the simmering broth.  Simmer for 1 hour. Remove the short rib plates. Pull
  the meat away from the bones. Reserve the meat and return the bones to the
  pot.  Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as
  the liquid boils away, add enough fresh water to cover the bones.
  Meanwhile, slice the beef sirloin against the grain into paper-thin slices,
  roughly 2 by 2 inches in size.  Slice the reserved short rib meat
  paper-thin.  Set aside. In a small bowl, combine the scallions, coriander
  and half of the slice onions. Place the remaining sliced onions in a small
  bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in
  warm water for 30 minutes.  Drain and set aside. When the broth is ready,
  remove and discard all of the bones. Strain the broth through a strainer or
  colander lined with a double layer of dampened cheesecloth into a clean
  pot.  Add the fish sauce and bring the broth to a boil. Reduce the heat and
  keep the broth at a bare simmer. In another pot, bring 4 quarts of water to
  a boil. Drain the noodles, then drop them in the boiling water. Drain
  immediately.  Divide the noodles among 4 large soup bowls. Top the noodles
  with the sliced meats. Bring the broth to a rolling boil. Ladle the broth
  directly over the meat in each bowl (the boiling broth will cook the raw
  beef instantly). Garnish with the scallion mixture and freshly ground black
  pepper. Serve the onions in hot chili sauce and the accompaniments on the
  side. Each diner will add these ingredients as desired. From "The Foods of
  Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hearty Chicken Soup
 Categories: India, Poultry, Soups/stews
      Yield: 6 servings
 
      1 tb Canola oil                          3 ts Ginger root, minced
      1 c  Onion, finely diced               1/4 ts Salt (optional)
    1/2 c  Celery, finely diced              1/4 ts Ground turmeric
      1    Inch cinnamon sticks                2 c  Tomatoes, fresh OR canned
     12    Whole black peppercorns                  -without salt, blended
  1 3/4 lb Chicken breasts (approx.            6 c  Water
           3-1/2 oz per serving)             1/2 lb Potatoes, peeled and cut
           Skinned, all visible fat                 -into 12 pieces
           -removed and cut                  1/2 c  Cilantro, chopped
           Into pieces                         2 tb Lemon juice
      3 ts Garlic, minced                 
 
  1.  In a saucepan, heat oil and saute onions, celery, cinnamon and
  peppercorns until onions and celery are soft.  Do not let onions brown.
  
  2.  Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well,
  cover and cook for 15 minutes.  Stir occasionally.
  
  3.  Add 6 cups of water, potatoes and cilantro.  Mix well, cover and cook
  for 15 minutes or until the potatoes are done.
  
  4.  Add lemon juice, mix and serve.
  
  Note:  Please discard whole spices while eating. Nutrient Analysis (per
  serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat
  0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included
  is 66.3 mg sodium with salt omitted
  
  From:  INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs.
  Lakhani.  Fahil Publ. Company, Los Angeles.  1991. ISBN 0-9630235-0-0
  Shared by:  Karin Brewer, Cooking Echo, 9/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Chicken Soup
 Categories: Thai, Poultry, Soups/stews, Spices/etc.
      Yield: 8 servings
 
      4    Chicken Breasts *                   1    Red Pepper, Thin Strips
      4 tb Soy Sauce                           8 oz Bamboo Shoots, Drained
      1 tb Salad Oil                           2    Chicken Bouillon Cubes
      6 c  Water                               1 lb Firm Tofu, Cut Bite Size
    3/4 ts Ground White Pepper               1/3 c  Cornstarch
      3 tb White Wine Vinegar                  2    Eggs
    1/4 lb Snow Peas                           1    Green Onion, Thinly Sliced
 
  * Chicken breasts should be skinned and boned.
  ~--------------------------------------------------------------------- ~--
  Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1 T soy
  sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven until tender,
  about 3 min.  Remove the chicken, add the remaining soy sauce to pan with
  next seven ingredients, and heat to boiling, stirring frequently. Reduce
  heat to low and simmer for 10 min. or until veg. are tender. Add chicken
  and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water
  in small bowl until smooth. Gradually add the mixture to the simmering soup
  until slightly thickened and smooth. Beat the eggs in a small bowl and
  slowly pour into soup, stirring gently until set. Top with green onion.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Shrimp Soup - Tom Yam Goong *
 Categories: Thai, Fish/sea, Soups/stews, Spices/etc.
      Yield: 4 servings
 
      8 oz Shrimp/Prawns, Shelled and               -1/3 Portion Only, Cut Into
           -Deveined, With Shells                   -1" Lengths
           -Reserved                           2    Sliced Shallots
      3 c  Water                             1/2 c  Sliced Straw Mushrooms
      2    Cloves Garlic, Minced               5    Green Thai Chili Peppers
      5    Kaffir Lime Leaves                       -(Prik Khee Noo) Optional
      3    Thin Slices Fresh Or Dried        1/4 c  Lime Juice
           -Galangal (Kha) *                   1 tb Chopped Cilantro Leaves
    1/4 c  Fish Sauce (Nam Pla)                1 ts Black Chili Paste,
      2    Stalks Lemon Grass, Lower                -(Nam Prik Pow) **
 
  * Galangal: A relative of the ginger root, galangal is pale yellow and has
  a delicate flavor.  ** See recipe.
  ~--------------------------------------------------------------------- ~--
  A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the
  most famous of all Thai Soups.  Each region has its own particular
  variation of the recipe.  This recipe is from Bangkok and the Central
  Plains
  ~--------------------------------------------------------------------- ~--
  Rinse the shrimp shells and place them in a large pot with the water. Heat
  to boiling, strain the broth and discard the shells.
  
  Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots
  to the stock, then the mushrooms and chili peppers, if using. Cook gently
  for 2 minutes.
  
  Add the shrimp to the soup, and reheat to boiling.  When the shrimp are
  cooked, place the lime juice and black chili paste in a serving bowl. Pour
  the soup into the bowl, stir, garnish with the cilantro leaves and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Soup #1
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      3 oz Lean boneless pork                       - Cider Vinegar
      1 oz Dried Chinese mushrooms           1/2 ts White pepper
      1 oz Bean thread noodles                 2 tb Dark soy sauce
     10 oz Fresh bean curd                     1 tb Cornstarch, blended with
      2 sm Eggs                                1 tb Water
      1 ts Sesame oil                          2 tb Finely chopped scallions
      1 qt Chicken stock                       2 tb Finely chopped cilantro
      2 ts Sugar                               1 ts Sesame oil
      3 tb Chinese red vinegar or:             1 ts Chili oil (optional)
 
  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once.
  
  Makes 4 to 6 servings
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Soup #2
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      3 c  Chicken broth                       1 ts Salt
    1/3 lb Lean pork *                       1/2 ts Pepper
      4    Chinese mushrooms **                2 tb White vinegar
      2 oz Bean curd                           1 tb Cornstarch, mixed with
      2 tb Soy sauce                           2 tb Water
      2 tb Dry sherry                     
 
  * shredded in to match stick pieces **(soak 20-30 minutes in warm water and
  bring broth to a boil in a wok, add pork, mushrooms, and bean curd. Simmer
  for 8 minutes until pork is done. Add soy sauce, salt, sherry, pepper, and
  vinegar. Continue to heat until mixture thickens. Serve hot and enjoy. I
  add two more ingredients if you desire. I add two or three drops of chilli
  oil to add more zip and heat. I also like to garnish with chopped scallion
  greens.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Soup #3
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
    1/4 c  Shredded pork                            -minutes
      6 c  Canned chicken broth                4 tb Soy sauce
           Marinade:                         1/2 ts Sugar
      1 ts Dry sherry                        1/2 ts Salt
      1 ts Cornstarch                        1/2 ts White pepper
      2 tb Tree ears, soaked in warm           3 tb White rice vinegar
           -water 30 minutes                   3 tb Cornstarch, dissolved in
      4    Dried Chinese mushrooms,                 -3 tablespoons cold water
           -soaked in warm water 30            1    Egg, lightly beaten
           -minutes                            1 tb Sesame oil (optional)
      8    Dried tiger lily buds,              1    Whole scallion, thinly
           -soaked in warm water 30                 -sliced
 
  Mix marinade until it is smooth, add pork, and marinate 30 minutes. Rinse
  soaked tree ears thoroughly to remove any sand, then shred. Rinse
  mushrooms, discard tough stems, and shred. Remove hard stem end of tiger
  lilies and pull each blossom apart into two or three shreds.
  
  Bring chicken broth to a boil in a saucepan.  Add pork and vegetables and
  bring to a boil again.  Cover and simmer 10 minutes  Add seasonings and
  stir.  Stir dissolved cornstarch, which will have settled, and add. Stir
  soup until thickened, about 1 minute.  With a chopstick or wooden spoon
  gently stir the soup as you slowly pour in the egg. The egg will form
  delicate shreds in the soup.  Remove from heat and stir in sesame oil, if
  desired.  Garnish with scallion, and serve immediately in individual bowls
  
  From: The Chinese Menu Cookbook Shared By: Pat Stockett
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Mandarin Soup
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
      8 c  Soup stock                               -(opional)
    1/4 lb Lean pork, shredded               1/2 c  Vinegar
      2    Dried black mushrooms,              1 ts White pepper
           -soaked and shredded              3/4 ts Salt
      2 sl To 3 sl of ginger                   1 ts Sesame oil
      2    To 3 dried wood ears, soaked      3/4 ts Sugar
           -and shredded (opional)             1 tb Dark soy sauce
    1/2    Square bean curd, cut into          1 ts Chili oil (opional)
           -1/4 x 2 in strips (opional)        2    Eggs, lighty beaten
    1/4 c  Shredded bamboo shoots              1    Stalk green onion, shredded
      2 tb Mushrooms, sliced                   4 tb Cornstarch in 3 tbs water
      1 sl Cooked ham, shredded           
 
  1. Bring soup stock to a boil in a large pot and add shredded pork, black
  mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2.
  Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce
  heat and simmer 2 minutes. Add cornstarch solution and cook until thickened
  and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with
  green onion. Serve immediately.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Shrimp Soup
 Categories: Vietnamese, Fish/sea, Soups/stews
      Yield: 6 servings
 
    1/2 lb Medium raw shrimp               2 1/2 tb Fresh lime juice
      1 tb Vegatable oil                       1 tb Fish sauce (Nuoc mom)
      5 c  Chicken broth                            Garnish:
      2    Slalks lemongrass, cut into         2    Green onions(including
           -2 inch pieces and crushed               -tops), thinly sliced
           Peel of 1/2 lime                    2 tb Coarsely chopped cilantro
      1    Serranor or jalepeno chile,     1 1/2 tb Coarsely chopped mint leaves
           -cut in half                        1    Serrano or jelapeno chile,
    1/2 c  Canned straw mushrooms                   -seeded and slivered
 
  1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in
  half horizontally and rinse out the sand veins. 2. Place a large pot over
  high heat until hot. Add the oil, swirling to coat the surface. Add the
  shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth,
  lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce
  the heat to medioum-low, cover, and simmer for 20 minutes. Strain the
  broth, discarding the seasonings. Return the broth to the pot and heat tto
  simmering. Add the shrimp and straw mushrooms and cook until the shrimp
  turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To
  serve, lade into individual soup bowls. Garnish with green onio, cilantro,
  mint leaves and chile.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Soup #4
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
      1 c  Bean curd, cubed                    1 ts MSG (optional)
    1/4 c  Bamboo shoots, shredded             1 ts Sugar
    1/4 c  Golden needles (tiger lily               MIXTURE C:
           -pods)                              3 tb Cornstarch
      2 tb Wood ear fungus, shredded           3 tb Water
    1/4 c  Black mushroom                           MIXTURE D:
      1    Egg, well beaten                    2 tb Light soy
      4 oz Very lean pork, shredded            2 tb Vinegar
           MIXTURE A:                          1 ts Sesame oil
      1 ts Light soy                           1 ts Chili oil
      1 ts Cornstarch                        1/2 ts Black pepper (fresh ground)
           MIXTURE B:                        1/2 ts White pepper (fresh ground)
      6 c  Chicken stock                       3 tb Scallions, chopped
  1 1/2 ts Salt                                1 tb Fresh ginger, chopped
 
  1.  Put the golden needles, wood ear and mushrooms to soak in separate
  bowls of water (30 to 60 minutes).
  
  2.  Prepare mixtures A, C and D in separate bowls, mix well.  When mixing
  the cornstarch, add liquid slowly to avoid undissolved chunks.
  
  3.  Shred the pork.  This means cutting into pieces 1/4 inch square by 1 to
  2 inches long.
  
  4.  Marinate the pork in mixture A for 15 minutes, then use 2 T oil to
  stir-fry the meat until the color changes.  Set the meat aside.
  
  5.  Shred and cube other ingredients.
  
  6.  Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean
  curd and golden needles.  Cook for 3 minutes.  Add the meat, then add
  mixture C.  Add the beaten egg while stirring to disperse the egg in
  filaments.  Add mixture D and cook another minute.
  
  7.  Serve hot.
  
  Posted by Tom Napolitano. Courtesy of Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Seafood Soup
 Categories: Thai, Soups/stews
      Yield: 6 servings
 
           Stephen Ceideburg                        -1-inch pieces
    1/2 lb Small fresh shrimp shelled        1/2 lb Scallops
           -(shells reserved) and              2 tb Fish sauce
           -deveined                                Juice of 3 limes
      2 qt Chicken stock                       3    To 4 tablespoons fresh
      2    Green Serrano chilies,                   -cilantro, chopped
           -seeded and chopped                 1    Red Serrano chili, seeded
      1 ts Salt                                     -and slivered
           Grated zest of one lime             6    Shiitake mushrooms, sliced
      4    Kaffir lime leaves                  2    Green onions, sliced
      3    Lemon grass stalks, cut into             -julienne
 
  Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves
  and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce
  heat, cover and simmer 20 to 20 minutes. Strain.
  
  Return liquid to pot and place over medium-high heat and bring to a boil.
  Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of
  limes. Add chopped cilantro, slivered red chili and shiitake slices, and
  green onions. Stir and pour into a tureen or ladle into individual bowls.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk *
 Categories: Korean, Soups/stews, Spices/etc., Chili
      Yield: 6 servings
 
      1 lb Braising Beef                       1 tb White Sesame Seeds, Toasted
      8 c  Water                                    - And Ground
  1 1/2 tb Hot Chili Powder                    1 ts Sugar
      2 tb Sesame Oil                        1/2 ts White Pepper
     12    Green Onions                    1 1/2 tb Dark Soy Sauce
      2 ts Crushed Garlic                 
 
  This chili-red soup is exceptionally hot.  It is said that the time to
  serve it is in the hottest months, when the perspiration it induces has a
  cooling effect on the diner.  It is equally effective ammunition against
  winter cold.
  
  Cut the beef into cubes and place in a saucepan with the water. Bring to a
  boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the
  meat is falling apart.
  
  Mix the chili powder with the sesame oil.  Trim and shred the green onions.
  Heat the chili powder and sesame oil in a pan and fry the green onions with
  the garlic for 2 minutes.  Add the sesame seeds, sugar, pepper and soy
  sauce and fry for 2 to 3 minutes over medium heat.
  
  Lift out the meat, drain well and toss in the pan for a few minutes. Return
  the contents of the pan to the stock and bring to a boil, simmering until
  the soup is well flavored.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Red Snapper Soup (Korean Domi Chigae)
 Categories: Korean, Fish/sea, Soups/stews
      Yield: 4 servings
 
    1/4 lb Lean beef (shoulder)              1/2    Cake bean curd
  1 1/2 lb Red snapper                         2 c  Water
      2 ea Scallions                           2 tb Kochu Chang
      2    Cloves garlic                  
 
  A chigae is usually a hot soup comprised of several ingredients. In this
  case, meat has been cooked with fish, the one to impart body, the other to
  add flavor. Kochu Chang is red bean paste, which may be purchased at many
  Oriental food stores. If it is not available, Japanese miso sauce may be
  substituted.
  
  1.  Shred the beef into 2-inch lengths. Cut the red snapper across the body
  into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into
  2-inch cubes.
  
  2.  Arrange the pieces of fish on the bottom of a pot. Add the scallions,
  then the beef. Now add the garlic. Mix the kochu chang with water and pour
  it over the other ingredients. Bring to a boil, then reduce the heat and
  simmer for 20 minutes. Just before serving add the bean curd and cook for 3
  minutes.
  
  Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a
  1-pound codfish, or 2 small lobsters.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soups/stews
      Yield: 4 servings
 
           Stephen Ceideburg                        -cut into thin strips
      2 c  Defatted reduced-sodium             1    One-inch piece fresh lemon
           -chicken stock                           -grass or: *
    1/2 lb Oyster mushrooms, trimmed           2    Fresh kaffir lime leaves or:
           -and halved                              -**
    1/4 lb Straw mushrooms, trimmed and        3 tb Fresh lime juice
           -halved                             3 tb Fish sauce
      2    Serrano chilies, with seeds,   
 
  * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
  dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
  lime zest
  
  This classic central That dish is traditionally made with shrimp or
  chicken, but we prefer using oyster mushrooms since they are just as meaty
  in texture and yet more subtle in taste. Although it is served as a soup
  course in North American Thai restaurants, it actually falls somewhere
  between a soup and a curry. In Thailand, it is served as a condiment to
  rice, just like any of the other dishes on the table.
  
  In a medium-sized saucepan, bring stock to a boil and add mushrooms and
  chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth
  bag and add to the stock mixture. Cook over medium heat for about 5
  minutes, or until the mushrooms are tender. Reduce heat to low and add lime
  juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
  accompanied by steamed rice.
  
  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
  SODIUM; I MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Japanese Onion Soup
 Categories: Japanese, Soups/stews
      Yield: 6 servings
 
      1    Chicken bone                      1/4    Stalk of celery
      1    Onion, diced finely               1/4    Piece garlic, smashed
    1/2    Carrot, sliced                      2 qt Water
      1    Beef bone                      
 
  Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin
  and use only the broth. A beef soup base can be used for added flavor. Add
  salt to taste.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mushroom Stew (Nz)
 Categories: New zealand, Soups/stews
      Yield: 4 servings
 
    1/2 lb Mushrooms                           2 oz Flour
  1 1/2 pt Milk                              1/2 ts Grated lemon rind
      2 oz Butter                                   Cream
 
  1. Cut the stems of the mushrooms and peel the heads. Clean thoroughly and
  slice.
  
  2. Cook mushrooms gently in hot butter for 5 minutes.
  
  3. Mix in the flour thoroughly then stir whilst adding milk.
  
  4. Cook at low heat until the soup is smooth and thick.
  
  5. Add salt and pepper to taste. Mix the grated lemon peel with a little
  whipped cream and place a blob on the soup after it has been poured into
  bowls. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 4/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste)
 Categories: Thai, Soups/stews
      Yield: 1 servings
 
      7    Dried chilies                       2 tb Chopped krachai
      3 tb Chopped shallots                    1 tb Shrimp paste
      1 tb Chopped garlic                      1 ts Salt
 
  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until mixed well.
  Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a
  fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for 3-4 months.
  
  (Note:  Krachai is related to ginger and galangal, and usually used in fish
  dishes.)
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oriental Chrysanthemum Bowl
 Categories: Chinese, Soups/stews, Poultry, Pork/ham, Fish/sea
      Yield: 8 servings
 
      2 qt Chicken broth                       8 oz Chicken livers
    3/4 tb Sesame oil                          8 oz Pork tenderloin
      2 ts Salt                                8 oz Firm white fish
      4 oz Bean threads                        8 oz Shrimp
           - cellophane noodles                1 c  Small oysters
      1    Cabbage head, shredded              3 tb Soy sauce
      1 lb Spinach, fresh                      2 tb Sherry
      2    Chicken boneless breasts            2 lg Chrysanthemums
 
  Slice all meats and vegetables in Chinese manner (thin strips).  Bring
  chicken stock, oil and salt to boil in large serving pot. (A Mongolian Hot
  Pot is traditional) and keep bubbling over heat. Arrange noodles and all
  raw ingredients attractively on large platter. Add sherry and soy sauce to
  bubbling broth. Provide guests with chopsticks and serving bowls. invite
  guests to add the raw ingredients to the broth. Let cook just until fish
  and shrimp are opaque. Just before guests serve themselves from the pot,
  sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle some
  of the soup into each guests bowl.
  
  Source: Bon Appetit From the collection of: Joan Mershon
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peking Shrimp Ball Soup
 Categories: Chinese, Soups/stews, Fish/sea
      Yield: 4 servings
 
      1    Egg                                 2 oz Bean threads
      2 ts Dry sherry                          4 c  Chicken broth
      2 ts Cornstarch                          1 ts Dry sherry
    1/2 ts Salt                                1 ts Soy sauce
    1/2 ts Fresh grated ginger               1/4 lb Mushrooms, sliced
    1/4 c  Finely chopped water               20    Snow peas *
           -chestnuts                          3    Sprigs cilantro
    1/2 lb Medium shrimp **                         Shrimp Balls
           Soup                                     Salt to taste
 
  *Ends and strings removed from snow peas ** Shrimp should be shelled,
  deveined and finely chopped
  
  Balls - In a bowl, beat egg white until foamy.  Blend together sherry and
  cornstarch, then stir into egg white along with salt and ginger. Add water
  chestnuts and shrimp; mix well.  With oil-coated hands, roll shrimp filling
  into walnut-size balls.  Heat a pan of water to simmering. Drop in shrimp
  balls a few at a time and simmer gently until they float (about four to
  five minutes).  Drain and discard liquid. If made ahead, cool, cover, and
  refrigerate up to two days.
  
  Soup - Cover bean threads with warm water and let stand for 30 minutes.
  Drain, then place on a cutting board and cut in 6" lengths. In a 2-quart
  pan heat chicken broth, sherry and soy just to boiling. Add bean threads
  and mushrooms and simmer, uncovered for 5 minutes. Add snow peas and cook
  for two minutes.  Add shrimp balls and cook just until heated through.
  Garnish with cilantro and season to taste with salt.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Poor Man's Soup
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
      1    Quartered whole chicken             3    Carrots cut on the diagonal
           Water                               2    Diced potatoes
      1 oz Piece pork tenderloin               1 tb Soy sauce
      6    Stalks celery cut on the            2    Green onions finely chopped
           -diagonal                           2    Eggs slightly beaten
      1    Diced large onion                        Wonton wrappers
    1/4    Head cabbage thinly sliced          1    Egg white slightly beaten
 
  Place chicken and pork in a pot. Cover with water, bring to a boil. Add
  celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2
  hours. Remove pork, chop finely. Debone and skin chicken and chop finely.
  Combine pork and chicken with green onions and eggs. Mix thoroughly. Place
  1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges
  of wrapper with egg white. Fold in half to form a triangle, pressing edges
  together to seal tightly. Cover with damp cloth while filling remaining
  wontons. While soup is simmering, carefully drop in wontons. Bring back to
  boil, then simmer until wontons become transparent. Season to taste with
  soy sauce.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)
 Categories: Korean, Soups/stews
      Yield: 4 servings
 
    1/2 lb Fresh spinach                       1 ts Soy sauce
      1    Scallion                            1 tb Salt
      1    Clove garlic                             Dash pepper
      1 tb Sesame oil                          4 c  Water
    1/2 lb Ground beef                    
 
  1.  Wash the spinach thoroughly, then trim off the thick stems. Chop the
  scallion and mince the garlic.
  
  2.  Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef,
  separating the particles while stir-frying. Add the scallion, garlic, soy
  sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the
  spinach. Bring the soup to a boil, then lower the flame. Place a
  tight-fitting lid on the pot. Do not remove the cover until soup is ready
  to be served. Simmer for 10 minutes.
  
  From: The Korean Cookbook, By Judy Hyun.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Scallop Corn Soup
 Categories: Chinese, Soups/stews
      Yield: 8 servings
 
      4 c  Fish stock                          1 tb Sugar
      1 lb Sea scallops                             Salt and pepper to taste
      2 c  Fresh corn cut from the cob       1/2 c  Heavy cream
      2 tb Rice wine                           1 tb Butter
      1 tb Finely chopped fresh ginger         3 ts Finely chopped fresh chives
      3 tb Chopped scallions                        - for garnish
 
  IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the
  scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger,
  scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly,
  then puree the mixture in a blender. Return the soup to the pot and bring
  to a simmer. Adjust the seasoning and add the cream and butter, stirring to
  mix well. Ladle into individual soup bowls or into a tureen and garnish
  with the chives.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shanghai Fish Soup
 Categories: Chinese, Soups/stews, Fish/sea
      Yield: 4 servings
 
      4    Dry Shiitake mushrooms                   -into 1/2 inch cubes
    1/2    To 3/4 Lb. Catfish fillets          2 tb Soy sauce
      1 tb Salad oil                           1 tb Dry sherry
      1 tb Julienned peeled fresh              1 ts Sugar
           -ginger                             1 lg Green onion, cut diagonally
      2 tb Red-in-snow (optional)                   -into 1 inch pieces
      4 c  Low-salt chicken broth            1/2 ts Sesame oil
      8 oz Firm tofu, drained and cut     
 
  Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain
  and squeeze gently to remove some of the water. Cut off and discard stems;
  thinly slice caps. Set aside.
  
  Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside.
  
  Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and
  swirl to coat cooking surface. Add ginger and stir until fragrant, about 30
  seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque
  on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and
  sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and
  sprinkle with green onions and sesame oil. Makes 4 to 6 servings.
  
  Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated
  Fat,  3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33
  mg Cholesterol, 970 mg Sodium.
  
  Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for
  catfish.
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 3/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp Wonton Soup
 Categories: Chinese, Fish/sea, Soups/stews
      Yield: 4 servings
 
----------------------------------FILLING----------------------------------
    3/4 lb Raw Shrimp *                      1/4 ts Freshly Ground Pepper
    1/2 c  Water Chestnuts **              1 1/2 tb Minced Fresh Ginger
      2 ts Soy Sauce                       1 1/2 tb Minced Scallions
      1 tb Rice Wine Or Sake                   1    Egg White Lightly Beaten
  1 1/2 ts Sesame Oil                      1 1/2 tb Cornstarch
    1/2 ts Salt                          

--------------------------------TO ASSEMBLE--------------------------------
     48    Wonton Skins                             Cornstarch For Dusting

---------------------------------TO FINISH---------------------------------
      4 c  Homemade Chicken Broth            1/2 ts Sesame Oil
      1 ts Salt                               10 oz Fresh Spinach ***
 
  * Shrimp should be shelled, deveined, rinsed and drained. ** Water
  Chestnuts should be plunged into boiling water and refreshed in cold water,
  drained and chopped. *** Fresh spinach should have stems removed, rinsed
  thoroughly and drained.
  ~--------------------------------------------------------------------- ~--
  Place the shrimp in a linen dish towel or on paper towels and squeeze out
  as much moisture as possible.  Chop the shrimp to a paste in a food
  processor fitted with a steel blade or by hand.  Place the water chestnuts
  in a towel and squeeze out as much moisture as possible. Place the shrimp
  paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper,
  ginger, scallions and egg white in a mixing bowl. Using your hand or a
  spoon, stir vigorously in one direction to combine the ingredients evenly.
  Add the cornstarch and stir to blend. The mixture should be stiff. Use a
  fork, teaspoon or two chopsticks to place a scant teaspoonful of the
  filling in the center of each wonton skin. Gather the edges of the skin
  together around the filling and squeeze to form a "waist" and the ends shut
  to enclose the filling. The finished dumpling should look like a drawstring
  purse.  Place the finished dumplings on a tray that has been lightly dusted
  with cornstarch.  Heat 3 quarts of water to boiling in a large pot. Add the
  wontons and cover.  Once the water is boiling again, cook for about 4
  minutes or until they rise to the surface. Remove with a long-handled
  strainer and drain.  Discard the water. Heat the chicken stock, salt and
  sesame to boiling.  Add the spinach and cooked wontons, portion into
  serving bowls.  Serve immediately. From: Nina Simonds, The Washington Post;
  Jan. 29, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp Won Ton
 Categories: Chinese, Soups/stews
      Yield: 5 servings
 
           Stephen Ceideburg                   1 tb Dry sherry or rice wine
    3/4 lb Medium shrimp, shelled and          1 ts Asian sesame oil
           -deveined                           2 ts Cornstarch
      1 ts Salt                                2    Green onions (white part
    1/2 lb Pork butt, finely chopped                -only), minced
      1 ts Peeled, grated fresh ginger         4    Water chestnuts, peeled and
      1 ts Sugar                                    -finely chopped
      1 pn White pepper                        1 lb Package thin won ton skins
      1 tb Light soy sauce                
 
  Coarsely chop shrimp into small pea-sized morsels. Toss with 1/2 teaspoon
  salt; set aside for 10 minutes.
  
  Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil,
  cornstarch, green onions, water chestnuts and remaining salt. Add to
  shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins
  covered with a damp towel. Place a wrapper flat in your palm with a corner
  pointing away from you and a corner pointing at you. Put about 1 heaping
  teaspoon filling in the top corner (a little way down from the point). Fold
  the point toward you over filling. Tucking in filling, roll corner over
  toward the center of the wrapper. The won ton should look like a triangle.
  Pinch around filling to contain it. Place won ton on a work surface, Using
  both hands, grasp the 2 opposite corners of the won ton and pull them up
  over filling, overlapping them a bit. Moisten overlapped edges with water;
  pinch to seal. Set on a baking sheet and cover with a cloth. Repeat with
  remaining ingredients.
  
  The dumplings are now ready for boiling. Or freeze them; they'll keep for
  several months.
  
  Makes about 5 dozen won tons.
  
  PER 6 WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2
  g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 3/17/93.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Silver Noodle Soup
 Categories: Chinese, Soups/stews, Pork/ham
      Yield: 4 servings
 
      3 tb Peanut oil                               -green
    1/3 lb Pork butt or shoulder,              4 c  Water
           -slivered                       2 1/2 oz (approx) bean thread noodles
      1 tb Slivered fresh ginger root          1 tb Minced fresh coriander
      2 ts Thin soy sauce                      4    Sprigs of coriander for
      2 ts Dry sherry                               -garnish
    1/4 c  Slivered Szechuan mustard           2 ts Sesame oil
 
  Preparation:  Marinate pork and ginger in thin soy and sherry for 30
  minutes.  Rinse chunk of Szechuan mustard green to remove all traces of
  chili coating; sliver like pork.  The chili flavor will still be there, but
  in delicate balance with the mustard and pork.  Soak noodles in warm water
  for 15 minutes, then rinse and drain.
  
  Stir-fry:  Add oil to hot wok; when it just begins to smoke, add pork and
  ginger mixture.  Stir-fry 30 seconds.  Add Szechuan mustard green; stir-
  fry 2 minutes.
  
  Soup:  In 2-quart saucepan, boil the water.  Add hot pork stir-fry; simmer
  3 minutes.  Five minutes before serving, bring broth to boil, and add
  soaked noodles and minced coriander.  Simmer 3 minutes or until noodles are
  soft, but not pasty.  Pour into serving bowl, garnish with coriander sprigs
  and sesame oil, and serve.
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sour Fish Head Soup for One (Canh Chua Dau Ca)
 Categories: Vietnamese, Soups/stews, Fish/sea
      Yield: 4 servings
 
           Stephen Ceideburg                        -split down the center
      2    Scallions, white part only,         1 qt Water
           -crushed with the side of a       1/2 c  Canned sliced sour bamboo
           -knife                            1/4    Fresh pineapple, cut in a
           Sprinkling of freshly ground             -lengthwise section and
           -black pepper                            -sliced
      2 ts Salt                                1 ds MSG (optional)
      2 tb Plus 4 teaspoons fish sauce         2 tb Mixed chopped fresh
           -(nuoc mam)                              -coriander (Chinese parsley)
      1 lg Fish head or fish carcass,               - and green scallions
 
  An excellent way to get twice the pleasure out of your fish purchase. You
  can use either the fish head or the fish carcass if you wish. To the people
  of South Viet Nam, this is as much their traditional dish as Southern Fried
  Chicken is to our southerners--and it will meet with instant praise.
  
  Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish
  sauce over the fish head.  Allow to stand for 10 to 15 minutes.
  
  Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple
  slices.  Cook at a lively boil for 5 minutes.  Drop fish head into the
  actively boiling water and, keeping at a boil, add the 2 tablespoons fish
  sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a
  total of 10 minutes.  Transfer to a soup tureen, sprinkle on the coriander
  and scallion green, and serve.
  
  Note:  If the fish head is dropped into water that is not boiling, it will
  fall apart.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
  
  This is real good with chunks of catfish, shrimp, whatever...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sour-Hot Soup (Suan la Tang)
 Categories: Chinese, Soups/stews, Pork/ham
      Yield: 6 servings
 
      5    Dried black mushrooms             1/2 ts Sugar
     15    Pieces cloud ear fungus                  Cornstarch to coat
     30    Pieces dried lily flower          1/2 c  Shredded bamboo
      6 c  Chicken stock                       2    Cakes bean curd, shredded
      1 c  Mushroom liquid                     2 tb Peanut oil
      6 tb Clear rice vinegar                  4 tb Cornstarch (mixed as paste
      3 tb Thin soy                                 -with
      1 ts Freshly ground black pepper         5 tb Cold stock or water)
    1/4 lb Lean pork                           2    Eggs, beaten
      1 ts Dry sherry or rice wine             4    Scallions, diced
      1 ts Thin soy                          1/4 c  Sesame oil
 
  Preparation:  Soak mushrooms, cloud ear, and lily flowers separately in hot
  water for 25 to 30 minutes or until soft.  Reserve mushroom liquid in
  amount specified above.  Next remove stems from mushrooms; discard. Pick
  off tough ends of cloud ear; discard ends; coarse chop cloud ear. Remove
  tough ends of lily flowers; cut flowers in half. Set aside until ready to
  begin cooking.
  
  Slice pork thin, then cut into fine shreds.  Place in small bowl, to which
  also add wine, soy sauce and sugar; mix well with fingers.  Add cornstarch
  and mix again to coat evenly.  Slice bean curd in thirds, cut each slice in
  half, then cut each half into shreds.
  
  Mix up cornstarch paste with cornstarch and stock or water; set aside.
  
  Combine stock, mushroom liquid, vinegar, soy and black pepper. Bring to
  simmer; add shredded bean curd; mix with chopsticks to keep bean curd from
  sticking together.  Simmer for 2 minutes.
  
  While stock is simmering, heat wok and add peanut oil.  Heat oil for 10
  seconds; then add shredded pork; stir vigorously with spatulas until pork
  loses its brown color and turns white.  At this point, add mushrooms, cloud
  ear, lily flower and bamboo.  Stir for 15 seconds over high heat; add to
  stock.
  
  Bring stock back to simmer and slowly thicken with cornstarch mixture,
  adding a little at a time until desired thickness is reached. Remove from
  heat and slowly add beaten egg, dripping and folding a little at a time.
  Top soup with diced scallions and sesame oil.  Serve immediately.
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy and Sour Shrimp Soup
 Categories: Vietnamese, Soups/stews, Fish/sea
      Yield: 6 servings
 
           Stephen Ceideburg                   1 lg Ripe tomato, cored, seeded
      2 oz Lump tamarind, or 2                      -and cut into wedges
           -tablespoons tamarind               2 tb Sugar
           -concentrate                      1/4    Fresh ripe pineapple, cored,
    1/2 c  Boiling water                            -cut into 1/4-inch slices
      8 oz Raw shrimp, shelled and                  -and then cut crosswise into
           -deveined                                -small chunks
      2    Garlic cloves, chopped            1/2 c  Fresh or canned bamboo
    1/4 c  Plus 1 ts nuoc mam                       -shoots, drained and thinly
           -(Vietnamese fish sauce)                 -sliced
           Freshly ground pepper               1 ts Salt
      2 tb Vegetable oil                       2    Fresh red chili peppers,
      2    Shallots, thinly sliced                  -minced
      3    Stalks fresh lemon grass,         1/2 c  Fresh bean sprouts
           -white bulb crushed and cut         1    Scallion, thinly sliced
           -into 2-Inch sections               2 tb Shredded mint
 
  This soup has become a staple on my table.  It's relatively quick to make
  and absolutely delicious.  I've made it with chicken as well as shrimp and
  have some red snapper in the freezer to try out the next time. Squid's a
  natural for this dish.  It's from Southern Vietnam. You can make it as sour
  or spicy as you want by juggling the amounts of the ingredients that give
  those qualities.  It makes a complete meal as is and is excellent with
  salad rolls or cha gio (fried "spring" rolls).
  
  Soak the lump tamarind in the boiling water for 15 minutes, or until the
  tamarind is soft.  Force the tamarind through a fine sieve into a small
  bowl.  If tamarind concentrate is used, dilute it with only 1/4 cup of warm
  water. Cut each shrimp lengthwise in half. In a bowl, combine the shrimp,
  garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30
  minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon
  grass and saute briefly, without browning. Add the tomato and sugar and
  cook over moderate heat until slightly soft. Add the pineapple and bamboo
  shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and
  bring to a boil over high heat. Stir in the tamarind liquid, salt and the
  remaining 1/4 cup fish sauce. Reduce the heat to moderate and simmer the
  broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook
  for 30 seconds more. Add the scallion and mint. Remove from the heat.
  Remove and discard the lemon grass. Ladle the soup into a heated tureen and
  serve at once. Note: Do not overcook the shrimp or they will toughen.
  Catfish, red snapper or any other firm white-fleshed fish can replace the
  shrimp. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
  Chang. 1989.
  
  NOTE:  I've been pushing Vietnamese cuisine long enough here that the
  ingredients shouldn't be too unfamiliar to regulars.  Some of this stuff
  will probably have to come from an Asian market, but you can make some
  substitutions. Tamarind is made from the interior pulp of a tree seed pod
  and is quite sour. It has a subtly sweet taste too. I've never done it, but
  I imagine that you could substitute lemon juice for the tamarind and still
  retain the essential character of the soup. Lemon grass can be replaced by
  grated lemon zest with a bit of juice--it's the lemon taste rather than the
  sourness that's wanted here. Dried lemon grass is available and is
  virtually as good as the fresh stuff. It's inexpensive and keeps well on
  the shelf.  (I grow my own lemon grass--it's a really easy and pest free
  plant to grow. If you manage to find some fresh lemon grass, whack off the
  bottom couple of inches and stick it in a flower pot full of good potting
  soil.  Don't water the cutting too heavily until it starts to grow. Chances
  are that it will take off and then you can transplant it into the
  ground--it likes rich, well drained soil and full sun.) There's NO
  substitute for fish sauce.  The soup would probably be good without it, but
  it wouldn't be the same. Since there's not that much difference between
  canned and fresh pineapple (at least here on the mainland) I use canned
  stuff, drained and chopped. If you're ever in a market and see fresh Thai
  pineapple, grab some. The stuff I had in Thailand made our Hawaiian
  pineapples pale in comparison.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Chicken Coconut Soup
 Categories: Vietnamese, Soups/stews, Poultry
      Yield: 6 servings
 
           Stephen Ceideburg               1 1/2 ts Sugar
      2    Chicken breast halves               4 c  Unsweetened coconut milk
    1/2 c  Slivered fresh lemon, with          2 c  Chicken stock
           -peel                               3 ts Minced lemon grass or 1
      3 tb Fish sauce                               -teaspoon grated lemon zest
  1 1/2 ts Chopped hot chile pepper, or        1 c  Whole straw mushrooms
           -to taste                           1 tb Slivered galangal root or
      2    Green onions, thinly sliced,             -ginger root
           -including part of green top   
 
  [I prefer galangal--even dried, to ginger, but ginger will do.  S.C.]
  
  Place chicken breasts in pan with just enough cold water to cover. Bring to
  a boil over medium heat; immediately reduce heat so water barely ripples.
  Simmer uncovered, until done, about 12 minutes.  Meat should be moist and
  opaque throughout; cook only to just beyond pink stage. Remove breasts and
  drain well.  Cool to room temperature; remove and discard skin and bones.
  Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
  sauce, chile pepper, green onion and sugar; set aside. Combine coconut
  milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
  over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
  until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
  and lemon mixture and heat through, about 3 minutes.
  
  Serves 6 to 8 as a first course or 4 as a main course.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Star Anise Beef Rice Noodle Soup
 Categories: Vietnamese, Soups/stews
      Yield: 8 servings
 
      2    (1-in) chunks fresh ginger               - soaked in water 20 minutes
      3    Shallots, unpeeled                  6 oz Sirloin steak
      1    Onion, unpeeled                          - trimmed of fat & sliced
  2 1/2 qt Water                                    - into paper-thin slices
  1 1/2 lb Oxtails, cut into sections          1    Onion, sliced thin
      1 lb Beef shank                          2 c  Bean sprouts
      2    Whole star anise                  1/4 c  Fresh coriander leaves
      1    Cinnamon stick                           - (coarsely chopped)
      3    Whole cloves                        2    Green onions
    1/4 c  Vietnamese fish sauce                    - cut into 2-in-long
           -(nuoc mam)                              - thin julienne slices
      1 ts Salt to taste                       1    Lime, sliced into 8 wedges
    1/2 lb Flat rice-stick noodles             2    Red chiles, thinly sliced
 
  PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler
  until charred. In a stock pot, bring the water, oxtails and beef shank to a
  boil. Thoroughly skim and discard the scum from the surface of the stock.
  Drop the charred ingredients, star anise, cinnamon stick and cloves into
  pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and
  shred the meat from the shank and reserve. Return the bone to the simmering
  stock. Simmer 1 hour longer. When soup is done, remove and discard bones.
  Strain and degrease stock; add fish sauce and salt. Keep warm. In a
  separate pot, bring 3 quarts water to a boil. Drain noodles and add to
  boiling water; cook for 1 minute. Drain in a colander. Divide noodles among
  8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of
  noodles with shredded cooked beef, the raw sirloin steak slices, onion
  slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will
  cook the beef) to cover the noodles and beef, top with fresh coriander and
  green onions. Serve with squeeze of lime and chiles.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stewed Paua (Nz)
 Categories: New zealand, Soups/stews
      Yield: 4 servings
 
      6 lg Paua                                2 c  Water
      1 lg Onion                               2 tb Butter
      2 tb Flour                             1/2 ts Salt
 
  1. Remove the paua from it's shell with a sharp knife. Cut away the pewa or
  soft part of the paua (this may be used for soup). Press out the two teeth
  from the mouth.
  
  2. Dice the paua and the onion.
  
  3. Fry the onion in butter until it is cooked and then add the diced paua.
  
  4. Cover with two cups boiling water and simmer gently until it is cooked.
  
  5. Mix salt and flour with a little water to make a smooth paste and then
  thicken. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Szechwan Soup
 Categories: Chinese, Soups/stews, Pork/ham, Fish/sea
      Yield: 6 servings
 
      1 oz Dried mushrooms                     4 ts Soy sauce
           Boiling water                     1/2 ts Chinese chili sauce
      6 oz Uncooked boneless lean pork     2 1/2 tb Cornstarch
      4 oz Cooked ham                          5 tb Water
      1 sm Red pepper                          2 ts Vinegar
      8    Green onions                        2 ts Sesame oil
    1/2 c  Water chestnuts                     1    Egg
      8 oz Bean curd                           8 oz Uncooked shrimp, shelled and
      2 qt Chicken stock                            Deveined
    1/2 c  Rice wine                      
 
  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30
  minutes.  Drain.  Remove and discard stems.  Cut caps into thin slices.
  
  2. Cut pork and ham into "match-stick" thin strips.  Remove seeds from
  pepper and cut pepper into thin strips.  Chop onions finely.  Cut water
  chestnuts into slices.  Cut bean curd into 1/2- cubes.
  
  3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan.
  Cook over medium heat until soup boils.  Reduce heat and simmer uncovered 5
  minutes.
  
  4. Blend cornstarch and 4 tablespoons of the water.  Slowly stir mixture
  into soup.  Cook and stir until soup boils.  Add mushrooms, pork, ham,
  pepper and water chestnuts.  Simmer uncovered 5 minutes.
  
  5. Stir vinegar and oil into soup.  Beat egg and remaining 1 tablespoon
  water together with for,  Gradually drizzle egg into soup while stirring
  soup vigorously.  Add onions, bean curd and shrimp. Cook until shrimp is
  done, 1 to 2 minutes.
  
  SOURCE: Chinese Cooking Class Cookbook
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Carrot Soup
 Categories: Thai, Soups/stews
      Yield: 6 servings
 
      1 tb Oil                                 4 c  Chicken stock or broth ***
      1    Spanish onion *                   1/4 c  Cilantro leaves, loose pack
      2    Garlic cloves, large; minced             Salt, to taste
      1    Ginger root cube (1");mince              Red pepper, crushed,to taste
  1 3/4 lb Carrots **                     
 
  *    medium sized, thinly sliced ** trimmed, scrubbed, and thinly sliced
  ***  skimmed of fat
  
  Heat oil in 3-quart saucepan over medium-high heat.  Add onion, garlic,
  ginger, and carrots.  Cook, stirring frequently, until hot and fragrant --
  about 4 minutes.  Add 3 cups stock.  Simmer, covered, until carrots are
  tender -- about 25 minutes.
  
  Drain liquid from solids.  Reserve liquid.  Puree solids with cilantro in
  blender or processor until smooth.  Add as much liquid as container can
  hold.  Puree until even smoother.  Transfer to 3-quart bowl. Add remaining
  liquid, if any, and remainin 1 cup of stock. Season to taste with salt and
  crushed red pepper.  Serve chilled or hot.
  
  NOTE:  can be made 2 days ahead and refrigerated, or frozen up to 3 months.
  Adjust seasonings to taste before serving.
  
  Each serving contains about: 115 calories, 614 mg sodium, 1 mg cholesterol,
  4 g fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber.
  
  From the LOS ANGELES TIMES. Posted by Hunter Elliot in Intelec Cooking
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Chicken and Noodle Soup
 Categories: Thai, Poultry, Soups/stews
      Yield: 6 servings
 
      1 lb Chicken breast fillets            1/2 ts Shrimp paste
      2    Cloves garlic, crushed              3 ts Sambal oelek
      3 ts Ground cumin                        1    Piece dried galangal
    1/2 ts Tumeric                         1 3/4 oz Rice vermicelli
      6 c  Water                               1 c  Bean sprouts
      2 ts Chicken stock powder                3    Lettuce leaves, shredded
      1 tb Sugar                               2 tb Chopped fresh coriander
 
  * Soup can be prepared a day ahead.
  
  * Storage: Covered, in Fridge.
  
  * Not suitable for freezing.
  
  * Microwave: Suitable.
  
  Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in
  pan, stir over heat for about 1 minute or until fragrant. Add chicken,
  water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir
  util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add
  vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean
  sprouts, lettuce and coriander.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Shrimp or Chicken Soup
 Categories: Thai, Soups/stews
      Yield: 6 servings
 
      2 x  Chicken Breasts, Halved             2 ts Ground Coriander
      6 c  Water                           1 1/2 ts Chili Powder
      1 sm Onion, Peeled & Chopped             1 tb Soy Sauce
      1 sm Bay Leaf                          1/2 lb Raw Small, Shelled Shrimp *
      2 x  Sprigs Parsley                      2 c  Sliced Mushrooms
    1/2 ts Thyme                               6 x  Scallions, With Tops, Sliced
      1 ts Salt                                3 c  Hot Cooked Rice
    1/8 ts Pepper                            1/3 c  Chopped Fresh Coriander **
           Garlic Clove, Crushed          
 
  *  Deveined ** Or use Parsley
  ~--------------------------------------------------------------------- ~-
  Remove skin from chicken breasts. Carefully cut meat from bones and pull
  out the pieces of cartilage. Cut meat into strips and set aside. Put bones
  in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
  pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
  Strain broth into a saucepan. Combine garlic, coriander, chili powder, and
  soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
  mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
  pink, and the chicken is tender. Stir in scallions and fresh coriander or
  parsley. Remove and discard bay leaf. Serve in bowls over or with rice.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Style Soup
 Categories: Thai, Soups/stews, Microwave
      Yield: 6 servings
 
  1 1/2    Litres water                        2    Minute noodles
      4    Chicken thigh fillets,              2    Spring onions, sliced
           -sliced                             1 tb Fish sauce
      1 ts Chicken stock powder                1 tb Chopped fresh coriander
     60 g  Button mushrooms, sliced                 Red chili, hot, sliced
     85 g  Pack of Chicken flavour                  -(garnish)
 
  Combine water, stock powder, flavour sachet from noodles and fish sauce in
  a micro-safe bowl.
  
  Cook uncovered on high for 12 minutes, stirring occasionally. Add chicken,
  cook on high for 5 minutes, stirring occasionally. Stir in mushrooms and
  noodles.
  
  Cook uncovered on high for 3 minutes, or until noodles are tender, stirring
  halfway through cooking time. Stir in sliced onions and coriander. Serve
  garnished with red chilli.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tinned Toheroa Soup (Nz)
 Categories: New zealand, Soups/stews
      Yield: 4 servings
 
      1    Tin Toheroas                        1 pt Cream
      1 pt Milk                           
 
  Toheroas are considered New Zealand's greatest delicacy. Their flavor is
  quite unique. This shellfish is like a very large cockle. It burrows into
  the sand and is only to be found on certain beaches and the season in which
  it can be gathered is strictly limited as is the catch which can be taken
  on any one day. When the toheroa gathering season is on, New Zealanders in
  their thousands flock to these beaches to dig by hand or wooden implement
  (metal ones are not permitted) for these succulent molluscs. Since a visit
  to New Zealand is necessary adjunct to getting fresh toheroas here is a
  recipe which uses the tinned variety for those who cannot visit "the land
  of the long white cloud".
  
  Some fish heads
  
  1. Boil the fish heads in water for 15-20 minutes with salt and pepper
  added to taste.
  
  2. Strain and add minced toheroas from can to the stock and a little grated
  onion.
  
  3. Simmer gently for 15 minutes and add milk.
  
  4. Thicken with a little flour and water paste.
  
  5. Whip the cream and add just before serving. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 4/93
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tom Yum Goong - Thai Shrimp Soup
 Categories: Thai, Fish/sea, Soups/stews
      Yield: 6 servings
 
     16 lg Shrimp                                   -ribs removed
           Shells from the shrimp,             2    Coriander roots
           -including heads, if                     Salt to taste
           -available                          6 sm Fresh Kaffir Lime Leaves
      5 c  Water                               4 tb Nam Pla (fish sauce)
      2    Stems fresh Lemongrass              4 tb To 5 tb Lemon Juice
           -(bottom 1/3 of stalk)              1 tb Lime Juice
    1/2    Inch piece Siamese Ginger           1 cn Straw Mushrooms, drained
           -(Galanga), sliced in               2    Stems fresh Coriander Leaves
           -slivers                                 -for garnish
      3 sm Hot red chilies, seeds and     
 
  Shell and devein shrimp, reserving heads and shells. Place shells and heads
  in a large saucepan. Add water, lemongrass and Siamese ginger. Using a
  mortar and pestle, pound two of the chilies with the coriander roots and
  add to pan. Add the salt and five of the lime leaves, shredded into little
  pieces.
  
  Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
  stock into a clean pan. Don't panic if it doesn't taste wonderful at this
  point because the seasoning adjustments will make a big difference.
  
  A few minutes before serving, bring the stock to a boil, add the shrimp and
  cook 2 to 3 minutes. Add the Nam Pla, lemon and lime juices and the straw
  mushrooms. Adjust seasoning. The flavor should be tangy.
  
  Serve in bowls garnished with strips of remaining chili, shredded lime leaf
  and coriander leaves.
  
  SOURCE: Flower and Garden Magazine Feb/Mar 92 SHARED BY: Jim Bodle 6/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tom Yum Goong - Hot and Sour Soup
 Categories: Thai, Soups/stews
      Yield: 6 servings
 
           Stephen Ceideburg                   2    Coriander roots
     16 lg Shrimp                                   Salt to taste
      5 c  Water                               6 sm Fresh kaffir lime leaves
      2    Stems fresh lemongrass              4 tb Nam pla (fish sauce)
           -(bottom 1/3 of stalk)              5 tb Lemon juice
      1    Half-inch piece Siamese             1 tb Lime juice
           -ginger (galanga), sliced          15 oz Straw mushrooms, drained
           -in slivers                         2    Stems fresh coriander leaves
      3 sm Hot red chilies, seeds and               -for garnish
           -ribs removed                  
 
  Note: Save shells from the shrimp, including heads, if available.
  
  This is the quintessential Thai soup aromatic, flavorful, citrus-scented,
  delicious. If this doesn't hook you on Thai cooking and gardening, nothing
  will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris
  (Grafton Books).
  
  Shell and devein shrimp, reserving heads and shells. Place shells and heads
  in a large saucepan. Add water, lemongrass and Siamese ginger.
  
  Using a mortar and pestle, pound two of the chilies with the coriander
  roots and add to pan. Add the salt and five of the lime leaves, shredded
  into little pieces.
  
  Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
  stock into a clean pan. Don't panic if it doesn't taste wonderful at this
  point because the seasoning adjustments will make a big difference.
  
  A few minutes before serving, bring the stock to a boil, add the shrimp and
  cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw
  mushrooms. Adjust seasoning. The flavor should be tangy.
  
  Serve in bowls garnished with strips of remaining chili, shredded lime leaf
  and coriander leaves.
  
  Judith M. Fertig in Flower and Garden,  2-3/93.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Egg Drop Soup
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      1 qt Chicken stock                       2 ts Light soy sauce
      2 md Fresh tomatoes, or: drained         1 ts Salt
      1 c  -canned tomatoes                    1 tb Finely chopped scallions
      2 sm Eggs                                     - white part only
    1/2 ts Sesame oil                               - (reserve tops for garnish)
 
  Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
  introduced less than 100 years ago, but nevertheless, they work wonderfully
  in this soup.
  
  PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
  tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes,
  chop them into small chunks. Lightly beat the eggs, then combine them with
  sesame oil in a small bowl. Add the light soy sauce and salt to the
  simmering stock, and stir to mix them in well. Add the tomatoes and simmer
  for 5 minutes. Next, stir in the scallions, and then add the egg mixture in
  a very slow, thin stream. Using a chopstick or fork, pull the egg slowly
  into strands. (Stirring the egg in a "figure 8" works well.) Garnish with
  the finely chopped scallion tops.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: U Ponnya's Nwa Mee Hinga (Oxtail and Watercress Soup)
 Categories: Soups/stews
      Yield: 4 servings
 
      1 lb Oxtail, divided into                4 c  Water
           -sections                         1/8 ts Pepper
      2    Cloves garlic, chopped fine       1/2 bn Watercress, divided into
      1 tb Fish sauce (nam pya ye)                  -stems
    1/2 ts Salt                           
 
  The combination of oxtail and watercress gives the soup a rather
  unconventional flavor and makes it a fine luncheon dish. It is reputed to
  be nourishing for nursing mothers.  Watercress is specified, as substitute
  for the traditional green known as 'chaste leaf' or 'Indian wild pepper'
  (Vitex trifolia), kyaung- ban in Burmese.
  
  1.  Broil the oxtail in a gas or electric broiler until well roasted and
  slightly charred, about 15 minutes.  Better still, barbecue over charcoal
  to impart a slightly smoked flavor.
  
  2.  Put everything except the watercress into a pan, and bring to a boil.
  Cover the pan and cook over moderately low heat for 1 hour or more to
  tenderize the meat until it comes away from the bone.
  
  3.  Add the watercress, cover the pan, and cook for 3 minutes more.
  
  Serve hot.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Soup (Su Tsai Tang)
 Categories: Chinese, Soups/stews
      Yield: 1 servings
 
      1    Tomato (about 8-oz.)                3 tb Oil
      6 c  Chicken stock                       1 tb Salt
      3 c  Shredded cabbage                  1/4 ts White pepper
    1/2 c  Julienne carrot                   1/4 ts MSG (optional)
      1 c  Thinly slice onion                  1 ts Sesame oil
      1 c  Julienne celery                   1/2 ts Tabasco (optional)
 
  Blanch tomato for half a minute and slip off skin.  Remove seeds and cut
  into small pieces.
  
  In boiling chicken stock add cabbage, carrot, onion and celery and bring to
  boil again.  Reduce heat and cook until tender.
  
  Saute' tomato in 3 tablespoons oil.  Add to soup with salt, pepper and MSG
  (if used).  Cook for another 3 to 4 minutes and add sesame oil and Tabasco
  (if used).
  
  Shared by Cate Vanicek
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Velvet Chicken & Sweet Corn Soup
 Categories: Chinese, Soups/stews, Poultry
      Yield: 4 servings
 
    1/2 lb Boneless chicken breasts cut        3 c  Peanut oil
           -into 1/4" strips                        Assembly
           Marinade:                          17 oz Can creamed corn
      2    Egg whites, beaten                  3 c  Chicken stock
      2 tb Cornstarch                          1 tb Light soy sauce
    1/8 ts Salt                                     Salt & pepper to taste
           Deep fry                                 Sesame oil
 
  Cut the chicken and pat dry on paper towels.  Mix with the egg-white
  marinade and refrigerate for 30 minutes.  Heat the oil in a saucepan or wok
  to between 280 and 300 degrees, no hotter.  Deep-fry the chicken strips in
  the oil just until they are barely tender.  They will not brown. Heat the
  creamed corn along with the soup stock and light soy. When hot add the
  chicken and season to taste with the salt and pepper. Add the sesame oil
  drops to garnish and serve. From The Frugal Gourmet Cooks Three Ancient
  Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Fish Pieces in Soup
 Categories: Chinese, Soups/stews, Fish/sea
      Yield: 4 servings
 
    1/2 lb Fish fillet (e.g. sole,             1 md Cucumber
           -snapper, butterfish)               1 sl Ginger root
      4 c  Chicken stock                       1 pn Sugar
      1 c  Bean thread noodles (or             2 ts Cornstarch paste
           -vermicelli), soaked                     Chinese parsley leaves
 
  Refreshing to the palate, very tasty and filling.
  
  Preparation:  Peel cucumber; slice in half lengthwise; slice thinly
  cross-wise.  Or, use fancy vegetable cutter to make animal figures. Cut
  fish into dollar-size pieces; blanch in boiling vinegar water for 15
  seconds, drain. Wash Chinese parsley; remove stems.
  
  Cook Soup:  Combine stock & ginger root in sauce pan; bring to just under
  boil.  Remove ginger slice.  Add noodles, sugar & cornstarch paste; stir.
  Add fish & cucumber.  Cook at high simmer until fish is done: 3-5 minutes.
  Don't allow broth to boil; you want it to remain clear. Remove to covered
  serving bowl; garnish with parsley leaves; serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Winter Melon Soup, Simplified (Doong Gwah Tong)
 Categories: Chinese, Soups/stews
      Yield: 5 servings
 
     10 oz Chicken thighs                           And slice
    1/2 lb Winter melon or watermelon        1/2 c  Sliced mushrooms, canned
      7 c  Water                             1/2 ts Chicken base (or 1/2 chicken
      6    Fresh water chestnuts, peel              Bouillon cube)

----------------------------------MARINADE----------------------------------
      1 ts Salt                              1/2 ts Thin soy sauce
    1/2 ts Sugar                               1 ts Cornstarch
 
  1. Remove the meat from the chicken thighs; save the bones for soup. Dice
  the chicken into small cubes (approximately 1/2").
  
  2. Sprinkle chicken with each of the ingredients listen under "marinade,"
  mix well and marinate for 1/2 hour.
  
  3. Remove skin and dice melon (1/2" cubes).
  
  4. Measure the water into a large pot, add the chicken bones and boil for
  25 minutes.
  
  5. Remove bones from pot, add the chicken and the diced winter melon, cover
  and cook over medium heat for 10 minutes.
  
  6. Now, add diced water chestnuts, sliced mushrooms and the chicken base or
  bouillon cube.
  
  7. Bring to a boil, and serve.
  
  SOURCE: Chopsticks, Clever and Wok.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wonton Soup #1
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      2 oz Cooked ground pork                       -squares)
    1/4 c  Chopped scallions (green                 SOUP:
           -onions)                        2 3/4 qt Water, divided
      2 ts Teriyaki sauce                      3    Pkt instant chicken broth
    1/2 ts Cornstarch                               -and seasoning mix
    1/4 ts Ground ginger                       1 c  Shredded spinach
     20    Wonton wrappers (3 x 3-inch       1/4 c  Thinly sliced mushrooms
 
  WONTONS:  In small bowl combine pork, scallions, teriyaki sauce, cornstarch
  and ginger, mixing well.  Spoon an equal amount of pork mixture (about 1/2
  teaspoon) onto center of each wonton wrapper; moisten edges of wrappers
  with water and fold wrappers in half, triangle-fashion, enclosing filling
  and forming 20 wontons.  Press edges together to seal; bring base corners
  of each triangle together, overlapping corners, and press to seal. Cover
  and refrigerate until ready to use.
  
  SOUP:  In 3-quart saucepan bring 2 quarts water to a boil.  Add wontons
  and, when wontons rise to surface, cook for 1 minute longer. Using slotted
  spoon, remove wontons to plate and set aside.  Discard cooking liquid.
  
  In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix
  and stir to dissolve.  Add spinach and mushrooms and cook for 1 minute; add
  wontons and cook until heated through.
  
  Makes 4 servings; about 3/4 cup soup and 5 wontons each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wonton Soup #2
 Categories: Chinese, Soups/stews
      Yield: 6 servings
 
  1 1/2 c  Bok choy                           25    Wontons
      1 tb Peanut oil                          3    Scallions, thinly sliced
      6 c  Vegetable stock                          -- on the diagonal
           Salt & pepper                  
 
  In a soup pot, saute the bok choy in the oil for 1 minute.  Add the stock &
  bring to a boil.  Lower the heat & simmer till the bok choy is just tender,
  about 5 minutes.  Season.
  
  In a separate pot, bring about 2 quarts of water to a boil.  Drop the
  wontons into the boiling water & cook until tender.  Drain & add to the
  soup.  Serve garnished with scallions.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wonton Soup or Fried Wonton
 Categories: Chinese, Soups/stews
      Yield: 50 servings
 
           WONTONS:                            1 ts Sesame oil
      1 lb Ground pork                         1 pk Wonton wrappers
      1 pk Frozen chopped spinach,                  Cold water for sealing
           -thawed and squeezed dry                 SOUP:
      1    Clove garlic, finely chopped        6 c  Chicken stock, fresh or
      1    Scallion, thinly sliced                  -canned (2 to 3 cans
      1    To 2 tsp salt                            With water added)
      1 ts Sherry (or any wine)           
 
  FILLING:  Mix the pork, spinach, garlic, scallion, salt, sherry and sesame
  oil thoroughly in a large mixing bowl.
  
  WONTONS:  Place 1 teaspoon of the filling in the center of each wonton
  wrapper.  With a finger dipped in water, moisten 2 adjacent sides and fold
  over to make a triangle.  With both hands hold the triangle by the 2 widest
  corners and push down so thaat the filled center folds up. Moisten one end
  and pinch the tqo ends firmly together.
  
  This makes about 50 wontons.  Uncooked wontons can be wrapped and kept
  frozen for 1 to 2 weeks.
  
  TO COOK:  Bring 2 quarts of water to a boil and drop in the wontons. Return
  to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the
  wontons.  Bring the stock to a boil in a pot, add the wontons and return
  again to a boil.  Serve at once.
  
  FRIED WONTON:  Wontons can also be deep fried in vegetable oil and eaten as
  an hors d'oeuvre.
  
  Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club]
  
  Posted by Fred Peters.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yunnan Steamed Pot Chicken #1
 Categories: Chinese, Soups/stews
      Yield: 4 servings
 
      4 lb Chicken, cut into pieces                 - pieces
      1 ts Salt                                3 c  Chicken stock
      6 sl Fresh ginger                        2 tb Rice wine or dry sherry
      2    Scallions, cut into 2-inch    

-------------------------------DIPPING SAUCES-------------------------------
           Light soy sauce                          Chopped scallions
           Chili bean sauce               
 
  To make this soup, you can use a Yunnan ceramic steam pot, a squat, rounded
  lidded vessel with an internal spout that allows steam to circulate but not
  escape. A heat-proof casserole works almost as well.
  
  BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water. Remove
  the chicken and rinse thoroughly in cold running water. Place the chicken
  pieces around the Yunnan pot or on a rack set into a heat-proof casserole.
  Sprinkle the chicken with the salt, and scatter the ginger pieces and
  scallions over the top. Pour in the chicken stock and rice wine or sherry.
  Cover and gently steam on stove for 2 hours, replenishing the hot water
  from time to time if needed. Remove the ginger and scallion pieces. With a
  spoon, skim off all the surface fat. Ladle the soup into a tureen, and pass
  the chicken on a platter with dipping sauces.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clam Soup
 Categories: Soups/stews
      Yield: 4 servings
 
     48    Clams                               1 qt Fish stock
    3/4    Bottle white wine (1 liter)              Peeled, chopped tomato
           Leek                                     Small bunch marjoram
           Small onion                              Leaf of celery
           Clove garlic                        4 x  Crusts of bread (croutons)
 
  From the Grand Dictionnaire de Cuisine, 1873:  via Elizabeth David's
  ITALIAN FOOD.  "Into a saucepan put 4 dozen *vongole* or small clams
  (cockles or mussels can be used as well). Pour over them three-quarters of
  a bottle of white wine and let them cook until they have opened. Drain
  them, setting aside the liquid in which they have cooked, and remove the
  empty half-shells. -- Chop the white part of a leek with a small onion, add
  a clove of garlic, and saute this mixture in a saucepan with good oil, add
  the liquid from the clams, and a quart of fish stock; add a peeled and
  chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
  Let this bubble fast for ten minutes, remove the bouquet and the garlic,
  stir the clams into the soup, and pour it into the tureen. Serve separately
  small croutons of bread fried in oil."
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Granny's Broth
 Categories: Soups/stews
      Yield: 4 servings
 
      2 lb Best end of neck Welsh lamb         2    Large leeks
      1    Small swede (Turnip)                1 oz Parsley
    1/2 lb Carrots                           1/2 oz Flour
      1 lb Potatoes                                 Salt and pepper
 
  Put the meat into the saucepan, cover with cold water, add salt and pepper,
  bring slowly to the boil and skin carefully. (This can be done the night
  before and the fat allowed to set on the surface. This makes it easier to
  skim off.) Then add the carrots (cut in half), the swede (sliced) and the
  white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes
  (cut in four) and continue to simmer for another 30 minutes. When the
  potatoes are almost cooked, thicken with flour and a little water. Lastly,
  add the green of the leeks and parsley (chopped) and simmer for further 10
  minutes and serve in basins while hot. Cawl was the dish most commonly
  served for dinner on the farm during the winter months in th ecounties of
  South and West Wales. The broth itself would be served in basins or bowls,
  with bread, and the meat and vegetables served as a second course. Croeso
  Cymreig
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamed Leek Soup
 Categories: Soups/stews
      Yield: 8 servings
 
  1 1/4 lb Leeks                               5 pt Mutton stock
      2 oz Butter                              1 oz Roughly chopped parsley
    1/4 lb Roughly chopped onion                    Salt and Pepper
      1    Roughly choped head Celery          5 oz Double cream
 
  Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks
  thoroughly, chop them roughly, and set a little of the green aside for
  garnish. Melt the butter and cook the vegatibles under cover without
  browning them. Add the stock, bring to the boil, and simmer for 1 hour,
  skimming if necessary. Rub the soup through a sieve or blend in a
  liquidiser.  Reheat the soup, stir in the parsley, green of leeks, and
  diced meat (if used). Season with salt and pepper. Stir in the cream,
  correct seasoning, and serve with sippets. British Cookery (BTA, BFPC)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Avgolemono Soup
 Categories: Soups/stews
      Yield: 10 servings
 
      2 c  Milk                                2 tb Cornstarch
      6    Egg yolks, beaten                   2 qt Basic chicken stock
    1/2 c  Long grain rice                   1/2    Stick butter 1/8 lb
      1    Chopped parsley to taste            1 c  Fresh lemon juice
      1    Grated lemon peel (optional)        1    Salt and pepper
 
  Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
  Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
  covered, until the rice is puffy and tender, about 25 min. Remove the soup
  form heat, add milk and egg mixture, stirring carefully. Continue to cook
  for a moment until all thickens. Remove from the heat again and add the
  butter, chopped parsley, and lemon juice. You may wish to add some grated
  lemon peel as well.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New Mexican Green Chili Stew
 Categories: Soups/stews, Chili
      Yield: 4 servings
 
      2 lb Lean beef round or pork             2 tb Oil
      3    Medium potatoes, diced            1/2 c  Onion, sliced
      1    Large garlic clove, minced          2 ts Salt
      6    Green chili peppers            
 
  Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
  browned meat together with onion, garlic, salt, chili and enough water to
  cover. Continue to add water if necessary. It will have a soupy
  consistency.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Peanut Soup
 Categories: Soups/stews
      Yield: 1 servings
 
      1 md Onion, chopped                      2 qt Chicken broth
      2    Ribs celery, chopped                2 c  Smooth peanut butter
    1/4 c  Butter or margarine                 1 c  Half and Half, heated
      3 tb Flour                          
 
  Saute onion and celery in butter until tender but not brown.  Stir in flour
  and blend well.  Add chicken broth, stirring constantly.  Bring to a boil;
  then simmer 3-5 minutes.
  
  Remove from heat and rub through a sieve.  Discard vegetables.  Add last 2
  ingredients, stirring to blend thoroughly.  Heat through but do not boil.
  Garnish with chopped peanuts.
  
  Serves 8-10
  
  Traditional House Recipe of James Tavern  - Columbus, OH Source: A Taste of
  Columbus II - Beth Chilcoat & David Chilcoat - 1982 Corban Productions -
  ISBN: 0-9608710-1-2 Converted by MMCONV vers. 1.50
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurter
 Categories: German, Soups/stews, Desserts
      Yield: 4 servings
 
      1 c  Lentils; Dried Quick-Cooking        1 tb Vegetable Oil
      6 c  Water                               2 tb Unbleached Flour
      2 ea Bacon; Slices, Diced                1 tb Vinegar
      1 ea Leek or Green Onion; *              4 ea Frankfurters; Thickly Sliced
      1 ea Carrot;Large, Finely Chopped        1 tb Catsup; Tomato
      1 ea Celery;Stalk, Finely Chopped        1 ts Salt
      1 ea Onion; Finely Chopped             1/4 ts Black Pepper
 
  *  Leek or Green Onion should be finely chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++
  Wash the lentils thoroughly.  In a 2 1/2-quart saucepan bring 6 cups of
  water to a boil.  Add the lentils, bacon, leek or green onion, carrot and
  celery.  Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
  frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
  over onion, and stir.  Lower heat, stir constantly, and cook until the
  flour turns a light brown.  DO NOT burn flour. Stir in 1/2 cup of hot
  lentil soup into the browned flour; beat with a wire whisk until
  well-blended.  Beat in vinegar. Add contents of frypan to lentil pan and
  stir together.  Cover and simmer for 30 minutes or until lentils are soft.
   Add the frankfurters and catsup.  Cook to heat frankfurters through.
  Season with salt and pepper and serve hot.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crockpot Brunswick Stew-Pjxg05a 1i27
 Categories: Poultry, Soups/stews, Vegetables
      Yield: 6 servings
 
      1 c  Tomatoes; cut up (16 oz.)           1    Bay leaf
      1 c  Tomato paste; (6 oz.)               1 ts Salt
      3 c  Chicken; cubbed, cooked           1/2 ts Rosemary;dried, crushed
      1 pk Frozen succotash                  1/2 ts Pepper
           Or 1 pkg. frozen okra;slice         1 ds Ground cloves
      1 c  Onions; chopped                 2 1/2 c  Chicken broth
 
  In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add
  chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary,
  pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting
  for 5 to 6  hours.  Before serving, remove bay leaf and stir well. Makes 6
  servings. JUDY GARNETT/NC PJXG05A
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rinderrouladen (Beef Rools)
 Categories: German, Meats
      Yield: 4 servings
 
      4 ea Sandwich Or Roll Steaks; *          1 ea Onion; Large, Chopped
      2 ts Mustard; Dijon-style              1/4 c  Vegetable Oil
    1/2 ts Salt                            1 1/2 c  Beef Broth; Hot
    1/4 ts Pepper                              4 ea Peppercorns
      2 ea Pickles; **                       1/2 ea Bay Leaf
      2 oz Salt Pork; ** OR                    1 tb Cornstarch
      2 ea Bacon; Strips **               
 
  *    Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt
  Pork or Bacon should be cut into long thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lay steaks on a flat surface.  Spread each with mustard; sprinkle with salt
  and pepper.  Divide pickles, salt pork (or bacon), and onion among the
  steaks equally.  Roll up steaks jelly-roll fashion; secure with beef-roll
  clamps, toothpicks, or thread.  Heat oil in a heavy saucepan, add the steak
  roll, and brown well on all sides, about 15 minutes.  Pour in hot beef
  broth, peppercorns, and bay leaf.  Cover and simmer for 1 hour and 20
  minutes.  Remove beef rolls, discard clamps, and arrange on a preheated
  platter.  Blend cornstarch with a small amount of cold water, stir into
  gravy and bring to a boil.  Boil until gravy is thick and bubbly. Correct
  seasonings and serve separately.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dutch Meat Loaf From Hunt's Tomato Sauce Can
 Categories: Meats
      Yield: 6 servings
 
  1 1/2 lb Lean ground beef                  1/4 ts Pepper
      1 c  Fresh bread crumbs                3/4 c  Water
      1 md Onion, chopped                      2 tb Brown sugar, packed
      1 cn 8 oz Hunts Tomato Sauce             2 tb Prepared mustard
      1    Egg                                 1 tb Vinegar
  1 1/2 ts Salt                           
 
  In a medium bowl, lightly mix the beef, bread crumbs, onion, 1/2 of the can
  of Hunt's Tomato Sauce, egg, salt and pepper. Shape into a loaf in a
  shallow baking dish. Combine remaining ingredients and pour over the loaf.
  Bake at 350F for 1 1/4 hours. Baste loaf several times.
  
  Source:" Best Recipes from the Backs of Boxes, Bottles, Cans and Jars" by
  Ceil Dyer.
  
  Typed in MM format for you by Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aloha Cheesecake From Fred Goslin
 Categories: Desserts, Cheesecakes
      Yield: 10 servings
 
      1 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Sugar
      2 tb Milk                                2 ea Large Eggs
    1/2 c  Macadamia Nuts, Toasted         8 1/2 oz Crushed Pineapple, Drained
      1 ea Med Kiwi Peeled, Sliced        
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes.
  
  Combine cream cheese, sugar and milk, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well well after
  each addition.  Stir in nuts; pour over crust.  Bake at 350 degrees F., 45
  minutes.  Loosen caek from rim of pan; cool before removing rim of pan.
  Chill.  Before serving, top with fruit.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Salad Supreme From Fred Goslin
 Categories: Salads, Poultry
      Yield: 4 servings
 
      1 c  Mayo Or Salad Dressing            1/4 c  Lime Juice
      1 ts Salt                              1/4 ts Ground Nutmeg
      4 c  Cubed Chicken Or Turkey            11 oz (1 cn) Mandarin Oranges *
      1 c  Seedless Green Grape Halves       3/4 c  Chopped Celery
    1/2 c  Slivered Almonds, Toasted      
 
  Drain Mandarin Orange segments.
  
  In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.  Add
  remaining ingredients; miz well.  Chill.  Serve on Lettuce leaves.
  Refrigerate leftovers.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Lemonade From Fred Goslin
 Categories: Beverages
      Yield: 4 servings
 
      1 qt Fresh Strawberries, Hulled          3 c  Cold Water
    3/4 c  Lemon Juice                       3/4 c  Sugar *
      2 c  Club Soda, Chilled                  1 x  Ice
      1 x  Garnishes **                   
 
  *    Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could
  be more strawberries and/or mint leaves. In blender containier, puree
  strawberries.  In pitcher, combine pureed strawberries, water, lemon juice,
  and sugar; stir until sugar dissolves. Add club soda. Serve over ice and
  garnish with strawberries and/or mint leaves.
  
  From Fred Goslin, Cyberealm BBS Watertown, NY 1-315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Fish in Foil From Fred Goslin
 Categories: Fish/sea
      Yield: 4 servings
 
      1 lb Fish Fillets,Fresh or Frozen        2 tb Margarine Or Butter
    1/4 c  Lemon Juice                         1 tb Chopped Parsley
      1 ts Dill Weed                           1 ts Salt
    1/4 ts Pepper                              1 x  Paprika
      1 ea Med. Onion, Thinly Sliced      
 
  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely around
  fish, leaving space for fish to expand.  Grill 5 to 7 minutes on each side
  or until fish flakes with fork.  Refrigerate leftovers.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp & Scallop Kabobs From Fred Goslin
 Categories: Fish/sea
      Yield: 6 servings
 
      1 lb Large Raw Shrimp                    1 lb Sea Scallops, Cut In Half
    1/2 c  Vegetable Oil                     1/4 c  Lemon Juice
    1/4 c  Imported Soy Sauce If Avail.        2 ea Cloves Garlic Finely Chopped
      2 tb Chopped Crystalized GingerOR    1 1/2 ts Ground Ginger
      1 ts Onion Powder                       16 oz (1 cn) Pinapple Chunks
      2 ea Small Zucchini, Sliced         
 
  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy sauce if
  available for better taste.  Use domestic if that is all that is available.
  
  In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and
  onion powder; mix well.  Add shrimp and scallops.  Cover; refrigerate 3
  hours or overnight.  Place shrimp, scallops, pineapple and zucchini on
  bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill
  or broil 3 to 6 minutes perside or until shrimp are pink, basting
  frequently with marinade.  Refrigerate leftovers.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Ginger Chicken From Fred Goslin
 Categories: Poultry
      Yield: 4 servings
 
      1 ea 2 1/2-3 lb Frying Chicken         1/2 c  Lemon juice
    1/2 c  Vegtable oil                      1/4 c  Imported Soy Sauce
      1 ts Grated Ginger Root OR               1 tb Ground ginger
      1 ts Onion Salt                        1/4 ts Garlic Powder
 
  NOTE:  When making this recipe, it tastes much better if you find sources
  for the exact ingredients such as the ginger root and Imported soy Sauce.
  They usually can be found in the local asian markets. Use domestic soy
  sauce and ground ginger as last option. Cut chicken in to serving parts if
  not already in that form.
  
  Place chicken in shallow baking dish.  In small bowl, combine remaining
  ingredients; pour over chicken.  Cover, refrigerate 4 hours or overnight,
  turning occasionally.  Grill or broil as desired, basting frequently with
  marinade.  Refrigerate leftovers
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Whiskey Sour Sirloin From Fred Goslin
 Categories: Meats
      Yield: 6 servings
 
      3 lb (1pc) Round Bone Sirloin          1/3 c  Lemon Juice
    1/3 c  Orange Juice                      1/4 c  Vegetable Oil
    1/4 c  Whiskey                             1 ea Small Onion, Thinly Sliced
     12 ea Peppercorns                         1 ts Salt
      1 ea Med Orange, Thinly Sliced      
 
  When getting the steak look for a good piece  that is about 2-inches thick.
  
  Place steak in shallow baking dish.  In small saucepan combine remaining
  ingredients except orange.  Over low heat, simmer 5 minutes; pour over
  meat.  Top with orange slices; cover.  Refrigerate 4 to 6 hours, turning
  occasionally.  Remove meat from marinade; grill or broil as desired. Heat
  remaining marinade and serve with steak.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frozen Lemon Cream Pie From Fred Goslin
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea 9-inch Graham Cracker Crust         3 ea Large Uncracked Eggs.
    1/2 c  Plus 2 T Sugar                    1/4 c  Lemon Juice
    1/2 pt (1 C) Whipping Cream,Whipped   
 
  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs!
  
  In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
  lemon juice.  In small mixer bowl, beat egg whites until soft peaks form;
  gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg
  white mixture into lemon juice mixture; fold in half the whipped cream.
  Fold in remaining whipped cream.  Spoon into prepared crust. Freeze at
  least 3 hours or until firm.  Serve more whipped cream or Blueberry 'n'
  Spice Sauce.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New England Baked Beans (The Real Thing)
 Categories: Beans
      Yield: 8 servings
 
      3 ts Vinegar                             3 ts Molasses
  1 1/4 ts Ginger                              2 ts Dry Mustard
      1 c  Sugar                             1/3 lb Salt Pork or 8 slices bacon
      1 tb Catsup                              6 ea Small Onions quartered
    1/4 ts Salt                           
 
  Soak dry beens overnite in water (2 cups of dry beans covered completly
  with water) Rinse beans next morning, add water to cover, put ingredients
  into pan and par boil them,together for 45 to 60 minutes. (beans are ready
  for baking when you can remove one with a spoon, blow on it and the skin
  shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also
  you have to add water to them, just enough to keep them covered. Stir every
  now and then. Note: Old Timers would only use Salt Pork not bacon, my
  mother said so!
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clam Casserole
 Categories: Fish/sea
      Yield: 4 servings
 
     32 ea RITZ crackers                   2 1/2 c  Minced clams w/juice
      2 ea Eggs (beaten)                     1/2 c  Milk
     10 oz Can of cream Mushroom soup     
 
  Mix all together and pour into greased 2 qt. casserole. Crumble additional
  crackers on top.  Bake at 300F for 1 hour.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New Hampshire Maple Syrup Pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
      1 c  Maple Syrup ( N.H. prefered)        1 c  Hot water
      1 ts Butter                              3 tb Cornstarch
      2 ea Egg whites                          2 ea Egg yolks
      1 x  Pinch salt                          1 tb Maple syrup
      1 x  Chopped Nuts                   
 
  Combine syrup, hot water and butter and bring to a boil.  Mix cornstarch,
  salt and enough cold water to make a thin paste, add egg yolks and beat
  well.  Add hot syrup mixture gradually, return to heat and cook untill
  thickened, stirring constantly.  Cool slightly.  Pour into cooked pie
  shell.  Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile
  on pie and brown in hot oven.  Add chopped nut meats if desired to top.
  
  From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Fashioned Hermits
 Categories: Desserts, Cookies
      Yield: 10 servings
 
    1/2 c  Sugar                             1/4 c  Butter
      1 x  Egg                                 3 c  Flour
  1 1/2 ts Baking Soda                       1/2 ts Salt
      1 ts Cloves                              1 ts Cinnamon
      1 ts Ginger                            1/4 c  Molasses
    1/4 c  Water                               1 c  Raisins
      1 c  Chopped Nuts                   
 
  cream the butter and sugar, add the egg and beat well.  Sift together the
  flour, baking soda, salt, cloves, cinnamon, and ginger.  Mix together the
  molasses and water.  Add alternately to creamed mixture, fold in raisins
  and chopped nuts.  Batter will be quite thick. Spread out on floured
  surface and cut into shape.  Bake on cookie sheet 20 minutes at 375F.
  
  From Fred Goslin Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jalapeno, Cheese, Sour Cream Bread Abm
 Categories: Breads
      Yield: 1 servings
 
      1 c  Milk                                1 tb Dried chives
    1/2 c  Sour cream                          1 tb Ground cumin
  3 1/4 c  Bread flour                              When beeper sounds, add:
      1 ts Beau Monde (or salt)              1/2 c  Shredded Monterey jack
      2 tb Sugar                             1/2 c  Shredded Mozzarella cheese
      2 tb Butter or margarine               1/2 c  Chopped red bell pepper
      2 ts Active dry yeast                  1/4 c  Chopped jalapeno pepper
 
  Place all of first-part ingredients in breadmaker, set for regular (or
  white) bread, and start machine.  When beeper sounds, add second set of
  ingredients.  With the cheese and sour cream, this makes a nice brown loaf
  of tasty bread.  Enjoy!
  
  (Modified from King Arthur Flour Baker's Catalogue, Spring/Summer, 1994,
  Norwich, Vermont)
  
  Brought to you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brandied Fruit Melange
 Categories: Fruits, Desserts
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
    1/2 c  Brandy, or 1/2 c apple juice             -  cored and sliced and cut
           - plus 1 tsp. brandy extract             - in half
    1/4 c  Firmly packed brown sugar           2 md Seedless oranges, peeled,
      1    3 to 4-inch cinnamon stick               - and sectioned
      2 c  Fresh frozen peach slices           1 c  Halved strawberries
      2 md Unpeeled Granny Smith apples        1 md Kiwi fruit, peeled 7 sliced
 
      In a small saucepan, combine brandy, brown sugar and cinnamon stick;
  mix well.  Bring to a boil over medium-high heat, stirring constantly. In
  large bowl, combine peaches, apples and oranges; mix well. Pour hot brandy
  mixture over fruit; mix gently.  Cover; store in refrigerator 8 to 10 hours
  or overnight, stirring occasionally. Just before serving, remove cinnamon
  stick.  Add strawberries and kiwi fruit; toss lightly. Spoon into clear
  glass serving bowls to show off the bright colors.
  
  Makes 8 1-cup servings.
  
  Calories......120  Fat.......0g  Protein....2g  Carbohydrates....24g
  
  Source: Classic Pillsbury Cookbooks
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pina Colada Flip (Non-Alcoholic)
 Categories: Beverages
      Yield: 4 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)785-1120------------------------
           *   *   *   *   *   *   *           2 c  Club soda
      2 c  Unsweetened pineapple juice         1 pt Vanilla ice cream
    1/2 c  Cream of coconut               
 
  In a pitcher mix pineapple juice and cream of coconut.
  
  Stir in club soda.
  
  Serve in glasses, topped with ice cream.
  
  Makes four 10-ounce servings.
  
  Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg
  
  Source: Better Homes and Gardens, Summertime Cooking
  
  Typed for you by:  Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Bake Fruit Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)785-1120------------------------
           *    *    *    *    *    *               -cracker-crumb pie shell
      1 pk 8-oz Cream cheese, softened         4 c  Sliced fresh peaches
    1/4 c  Sugar                               1 tb Lemon juice
      2 ts Shredded orange peel                1 c  Fresh blueberries
      2 tb Orange juice or -                        Sifted powdered sugar -
           - Orange liqueur                         - (optional)
      1    Butter-flavored or graham-     
 
      In mixing bowl combine cream cheese, sugar, orange peel, and orange
  juice or orange liqueur till smooth.
  
      Carefully spread cream cheese mixture into pie shell.  Toss peaches
  with lemon juice to prevent browning.  Arrange the peaches and blueberries
  over the cream cheese mixture.
  
      Chill for 1 to 24 hours.  If desired sprinkle with powdered sugar.
  
      Makes 6 to 8 servings.
  
  Calories...336 Protein...4g Fat...19g Sodium...282mg Cholesterol...31mg
  
  Source:  Better Homes and Gardens, Summertime Cooking
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Char-Broiled Turkey
 Categories: Poultry
      Yield: 10 servings
 
      1    15-20 pound turkey                  1    Orange & apple quartered
           Salt and pepper                     1    Quart water
           Vegetable oil                   1 1/2    Sticks butter
           Onions cut into cubes               1    Lemon thinly sliced
      2    Stalks celery cut into 2                 Mesquite or hickory chips
           Inch cubes                          1    Aluminum foil disposable pan
      2    Limes quartered                          And roll of aluminum foil
      1    Lemon quartered                
 
  Preheat charcoal grill to medium heat with most of coals on end opposite
  where turkey will be sitting directly over.  Wash and rinse turkey,
  removing giblets.   Dry with absorbant towels, and season inside of turkey
  with salt and pepper.  Rub outside of bird with oil. Stuff with onions,
  celery, orange, apple, 2 limes and the 1 lemon quartered. Completely fill
  cavities to keep turkey moist.  Melt butter in roasting pan, add water and
  sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp
  edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing
  foil and adding smoker chips for last hour or so. Alternatively, stuff the
  bird and then cover with aluminum foil and bake in 350 degree oven for 6-7
  hours.
  
  From Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Three-Pepper Baked Chicken
 Categories: Poultry, Mexican
      Yield: 6 servings
 
      6 ea Boneless, skinless chicken          1 c  Pace picante sauce
           Breast halves                       1 ts Chili powder or cumin
    3/4 c  EACH, red, green and yellow         1 c  Shredded cheddar or montery
           Bell peppers in strips                   Jack cheese
    3/4 c  Slivered red onion                       Chopped cilantro (optional)
      1 tb Vegetable oil                  
 
  Place chicken in single layer in lightly greased 13 x 9-inch baking dish.
  Sprinkle with salt.  In 10-inch skillet, cook and stir bell peppers and
  onion in oil until tender.  Stir in Pace Picante Sauce and chili powder.
  Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30
  minutes.  Remove foil; sprinkle chicken with cheese. Bake uncovered just
  until cheese is melted.  Sprinkle with cilantro, if desired, and serve with
  additional Pace Picante Sauce.
  
  Author recommends serving with brown rice.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe
  Author:  Victoria L. Harris from Dixon, California
  
  Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tuscan Tuna Salad
 Categories: Fish/sea, Salads, Mexican
      Yield: 4 servings
 
      1    Can (13 oz) white tuna            1/2 c  Sliced green onions & tops
           Packed in water, drained          1/2 c  Pace Picante Sauce
      1    Can (8 oz) dark red kidney        1/3 c  Bottled Italian dressing
           Beans, rinsed and drained         1/2 ts Dried basil, crushed
      1 lg Tomato, seeded and diced            3 c  Shredded spinach leaves
    1/2 c  Ripe olives, sliced            
 
  Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace
  Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna
  mixture.  Toss lightly.  Chill.  Arrange spinach on serving plate; top with
  tuna mixture.  Serve with additional Pace Picante Sauce.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for
  you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange-Cashew Chicken Salad
 Categories: Poultry, Salads, Mexican
      Yield: 4 servings
 
      1 lg Navel orange                      1/3 c  Pace Picante Sauce
      2 c  Diced cooked chicken or           1/4 c  Orange marmalade
           Turkey                              1 tb Soy sauce
      1    6-oz pkg frozen pea pods,           2 ts Finely shredded fresh ginge
           Thawed, halved if desired                Lettuce leaves
      1    Small red bell pepper strips      1/3 c  Cashew halves or coarsely
    1/3 c  Thin sliced red onion(rings)             Chopped cashews
 
  Peel and separate orange into sections; cut each section in half.  In large
  bowl, combine orange, chicken, pea pods, red pepper and onion rings. In
  small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix
  well.  Toss with chicken mixture.  Chill.  Line serving plate with lettuce;
  top with chicken mixture.  Sprinkle with cashews and serve with additional
  Pace Picante Sauce.  Note:  Two cups fresh pea pods, blanched, may be
  substituted for frozen pea pods.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for
  you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: San Antonio Spinach Salad
 Categories: Salads, Mexican
      Yield: 4 servings
 
      4 c  Packed torn spinach leaves        1/4 c  Canadian bacon, strips
      1    Can (15 oz) black beans,          1/2 c  Pace Picante Sauce
           Rinsed and drained                1/4 c  Bottled Italian dressing
      1    Red bell pepper into stirps       1/4 ts Ground cumin
    1/2 c  Thin sliced red onion, rings             Hard-cooked eggs, cut into
      1 c  Sliced mushrooms                         Wedges or sliced (optional)
 
  Combine vegetables, beans and bacon in large bowl.  Combine Pace Picante
  Sauce, dressing and cumin in small bowl; mix well.  Pour Pace Picante Sauce
  mixture over vegetables; toss lightly to coat with dressing. Chill. Toss
  again and garnish with eggs, if desired. Serve with additional Pace Picante
  Sauce.  Makes about 7 1/2 cups of salad.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for
  you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Picante Super Skillet Nachos
 Categories: Meats, Mexican
      Yield: 6 servings
 
      1 lb Ground beef                         1 lg Avocado, seeded and diced
      1    Medium onion, chopped             1/2 c  Sliced ripe olives
      2 c  Pace Picante Sauce                  1 c  Shredded cheddar cheese
      1 cn (15 oz) pinto or black beans        1 c  Sour cream, as desired
           Rinsed and drained                       Tortilla chips and/or
      1 ts Chili powder                             Warmed flour tortillas
      1 lg Tomato, chopped                
 
  In 12-inch skillet, brown meat with onion; drain.  Add Pace Picante Sauce,
  beans and chili powder; bring to a boil.  Reduce heat and simmer uncovered
  5 minutes.  Stir in tomato, avocado and olives; remove from heat. Sprinkle
  with cheese; spoon sour cream onto center of meat mixture. Place a row of
  tortilla chips around edge of skillet; serve immediately with additional
  tortilla chips, flour tortillas and additional Pace Picante Sauce.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994
         Recipe Author:  Michael Koelsch, Idaho Falls, Idaho (Grand
         prize, Young Cooks Recipe Contest)
  
  Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple-Chicken Salad-(Marinaded)
 Categories: Salads
      Yield: 4 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------

----------------------------------MARINADE----------------------------------
    1/4 c  Frozen apple juice-                 2 tb Soy sauce
           -concentrate, thawed                1 tb White wine vinegar
      2 tb Salad oil                           1 ts Dried savory, crushed

----------------------------------CHICKEN----------------------------------
      4 md Skinless, boneless chicken               -breast halves (12 ounces)

----------------------------------DRESSING----------------------------------
    3/4 c  Mayonnaise or salad dressing      1/4 ts Salt
    1/4 c  Apple juice concentrate           1/4 ts Pepper

-----------------------------------SALAD-----------------------------------
      3 c  Torn romaine lettuce              1/3 c  Red onion rings
      2 c  Torn red leaf lettuce               2 md Apples, cored & sliced
    1/2 c  Broken pecans or walnuts       
 
    *  NOTE:  This recipe needs to be prepared ahead of time! *
  
    For marinade: In a small bowl combine apple juice concentrate, salad oil,
  soy sauce, vinegar, and savory.
  
    For chicken: Place chicken breasts in a plastic bag in a shallow dish.
  Pour marinade over chicken.  Close bag.  Refrigerate about 4 hours, turning
  once.  Remove meat, reserving marinade.  Pat chicken dry with paper towels.
  
    Place chicken on a rack of an unheated broiler pan.  Broil about 4 to 6
  inches from heat for 8 to 10 minutes or till tender, brushing occasionally
  with reserved marinade. (Or grill chicken on an uncovered grill directly
  over medium-hot coals for 20 to 25 minutes or till tender, turning once.)
  Remove from heat.  Cut chicken into strips. Cover and chill 2 to 24 hours.
  
    For dressing:  In a small bowl combine mayonnaise or salad dressing,
  apple juice concentrate, salt and pepper.
  
    In a large bowl combine the romaine, red leaf lettuce, pecans or walnuts,
  and onion.  Divide salad greens among 4 dinner plates. Arrange chicken and
  apples over greens.  Drizzle salad dressing over salads.
  
    Makes 4 main-dish salads.
  
  Calories......705     Protein...31 g   Carbohydrates..32.g  Fat...52 g
  Cholesterol....98.mg  Sodium...959 mg  Potassium.....782.mg
  
  Source: Better Homes and Gardens, Summertime Cooking
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pierogi with Caramelized Onions & Red Peppers
 Categories: Vegetables
      Yield: 3 servings
 
      1    16 ounce package frozen             2 tb Salad oil
           Low-fat potato and cheddar          2 ts Sugar
           Pierogi                             2 ts Red wine vinegar
           Salt                              1/4 ts Coarsely ground black pepper
      2 md Red peppers                         1 ts All-purpose flour
      1 lg Onion (1 lb)                             Parsley springs for garnish
 
  About 30 minutes before serving:  In saucepot, prepare pierogi as directed
  for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly
  slice red peppers and onion.  In nonstick 12-inch skillet over medium high
  heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar,
  vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer,
  stirring occasionally, until vegetables are browned and tender. In 1-cup
  measuring cup, stir flour with 3/4 cup of water until blended; stir into
  vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates.
  Spoon pepper mixture over pierogi. Garnish with parsley if you like.
  
  Each serving:  About 405 calories, 12 g fat, 8 mg cholesterol, 1215 mg
  sodium.
  
  From:  Good Housekeeping, April, 1994.
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Chicken with Bacon
 Categories: Poultry
      Yield: 8 servings
 
      8    Unskinned chicken breasts           3    Cl Fresh garlic, pressed
      1    Finely chopped onion                3 tb Soy sauce
    1/4 c  Fresh orange juice                  3 tb White vinegar
    1/3 c  Calvert's cedar street                   Grated rind of 1 orange
           Mustard                            16 sl Of bacon
 
  Marinate chicken in all ingredients except for the bacon overnight. Before
  cooking wrap two slices of bacon around each breast and secure with a
  toothpick.  Grill over medium hot coals for approximately 35 minutes or
  until moist but firm. Chicken can also be baked in the oven at 375 degrees
  for 40 minutes.
  
  From Loren Martin, Big Cabin, OK and Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Dream
 Categories: Desserts
      Yield: 4 servings
 
  3 1/2 oz Sugar                               2    Eggyolks
      4 tb Milk                               15 oz Whipping Cream
      9 oz Apricots                            4    Teabags
      1    Egg                                 8 tb Apricot Brandy
 
  1. Let the sugar caramelisize in a pot, take of the heat and stir in
     the milk. 2. Put pot back on heat and cook untill the caramelsugar is
  completly
     dissolved. Let cool a little. 3. Wash and half the apricots and remove
  the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks untill foamy,
  add the caramel mass slowly
     and then beat it in a hot water bath until it is creamy. 6. Put into a
  bowl with icewater and fold in the apricot puree and let
     it cool while stirring. 7. Beat the whip cream until stiff and fold into
  the puree. 8. Freeze at least 6 hours. 9. Pour 1/2 Liter boiling water over
  teabags and let it steep for 10
     minutes. Let it cool. 10.In wide glasses put 2 tablespoons of Apricot
  brandy, tea and each 1
     scoop of apricot ice.Serve cold.
     From "Freizeit Revue"
     Translated by Brigitte Sealing, Cyberealm BBS Watertown NY
     315-786-1120.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cassibowle
 Categories: Beverages, Ethnic
      Yield: 10 servings
 
      9 oz Red Raspberries                     2    Bottles White Wine
      9 oz Black Raspberries                   2    Limes, sliced
    1/2 c  Cassis                              2    Bottles Champagne
 
  1. Wash berries and strip from stem, put into a punchbowl and pour the
     Cassis and 1/2 a bottle of the wine over all. 2. Let stand, covered, for
  1 hour. 3. Shortly before serving add the lime slices and the cooled wine
  and
     the champagne. Stir and serve cold.
     Out of "Freizeit Revue" Translated by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamed Noodles with Flowers
 Categories: Ethnic
      Yield: 4 servings
 
      9 oz Eggnoodles                          1 c  White Wine
           Water, salt                       7/8 c  Vegetablejuice
      3 oz Lettuce                          7/16 c  Whip Cream
      1 bn Parsley                             3 oz Butter, icecold
      1    Onion                               2 tb Parmesan cheese, grated
      1    Clove Garlic                        1 oz Pumpkinseeds, chopped
      1 oz Butter                                   Fresh flowers as liked
           Pepper                                   4-5 stems
 
  1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard
  stems and rip into bite sized pieces.
     Clean and chop parsley. 3. Clean, peel and chop onion and garlic and
  saute in the first butter
     until glassy. Add lettuce and stir once,salt and pepper it and
     then take it out of pan. 4. Pour the wine and the cream into the pot and
  stir all good. 5. Add the ice cold butter in little flocks and stir good
  and let cook
     a little while, until it is a little reduced. 6. Mix the noodles with
  the parsley and the lettuce carefully. Put
     into serving dish and pour the sauce over all. 7. Sprinkle with parmesan
  and the pumpkinseeds.Garnish with
     flowerheads.
     From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beachside Bbq
 Categories: Poultry, Vegetables
      Yield: 4 servings
 
      1 c  WishBone Italian dressing           4 ea Ears fresh corn (or frozen
           Or Robusto Italian or Lite               Ears of corn, thawed)
           Italian (divided)                   2 ea Large ripe tomatoes, halved
      4 ea Chicken breast halves (2 lb)             Crosswise
 
  In shallow dish, pour 1/2 cup dressing over chicken.  In another dish, pour
  remaining dressing over corn and tomatoes.  Marinate both, covered, in
  refrigerator at least 3 hours or overnight, turning occasionally. Remove
  chicken and vegetables, reserving marinades. Grill or broil chicken and
  corn 20 minutes or until chicken is done, turning and basting with
  marinades.  Arrange tomatoes, cut-side up, on grill or broiler pan. Grill
  10 minutes, frequently basting.
  
  From:  Wish-Bone advertisement, July 1994, Reader's Digest
  
  Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: T's Banana Cream Pie
 Categories: Pies, Desserts, Fruits
      Yield: 1 pie
 
--------------------------------PASTRY CREAM--------------------------------
      2    Tea Bags                            1    Egg
  1 3/4 c  Milk                                4    Egg Yolks
    1/3 c  Sugar                               4 tb Unsalted Butter, cut up
    1/4 c  Milk                              1/2 ts Vanilla
    1/4 c  Cornstarch                    

--------------------------------PATE BRISEE--------------------------------
  1 1/4 c  Unbleached Flour                  1/4 ts Baking Powder
    1/3 c  Cake Flour                        1/2 c  Unsalted Butter, cut up
    1/2 ts Salt                                3 tb To 5 Ice Water

-------------------------------CREAM TOPPING-------------------------------
  1 1/4 c  Heavy Cream                       1/2 tb Fruit-Flavored Tea, cold
      1 tb Sugar                         

----------------------------BANANA CREAM FILLING----------------------------
      5 oz Banana, pureed                     15 oz Bananas, sliced
 
  Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups
  milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from
  heat, cover and set aside.
  
  In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a
  smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks,
  one at a time, beating well after each addition.
  
  Remove tea bags from milk mixture, squeezing out as much milk as possible.
  Gradually beat hot milk mixture into egg mixture at low speed. Pour into a
  clean saucepan. Cook, whisking constantly, over medium-low heat until
  mixture becomes extrememly thick and boils.
  
  Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed
  until smooth. Pless plastic wrap directly on surface of pastry cream. Cool
  to room temperature, about 1 hour. Refrigerate until thoroughly chilled,
  about 2 hours.
  
  Pate Brisee: While pastry cream is cooling, in a food provcessor combine
  flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off
  pulses until mixture resembles peas.
  
  With processor running, gradually add ice water until dough cleans sides of
  bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate
  at least 30 minutes.
  
  On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9:
  pie plate. Roll edge under and flute. Prick dough all over with tines of
  fork. Cover and refrigerate for 30 minutes.
  
  Preheat oven to 425F. Line pastry with double thickness of foil. Fill with
  dried beans. Bake at 425F for 15 minutes. Remove foil and beans. Continue
  baking pastry shell 5-10 minutes until lightly browned. Cool on rack.
  
  Cream Topping: Beat cream until it just begins to hold its shapeGradually
  add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and
  refrigerate.
  
  Filling: Stir pureed banana into chilled pastry cream until blended. Fold
  in 1/2 c cream topping, then sliced bananas.
  
  To Assemble: Mound banana cream filling into cooled pie shell. Spread with
  remaining cream topping. Cover and refrigerate at least 2 hours.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Spice Tea Bread
 Categories: Breads, Vegetables
      Yield: 1 loaf
 
      2 c  Unbleached All-Purpose Flour      1/3 c  Vegetable Oil
      1 tb Baking Powder                     1/2 c  Sugar
      1 ts Ground Cinnamon                   1/2 c  Packed Brown Sugar
    1/2 ts Salt                                2    Eggs
     16 oz Ripe Tomatoes, cored peeled       1/4 c  Almonds, sliced
           And seeded                     
 
  Preheat oven to 350F. Butter and flour a 9x5x3" loaf pan. In a medium
  bowl, combine flour, baking powder, cinnamon. and salt. Mix well and set
  aside.
  
  In a food processor or blender, cosrsley puree tomatoes. Measure 1 c puree.
  Set aside. In a small mixing bowl combine oil, sugars, and eggs. Beat at
  high speed 3 minutes until fluffy.
  
  Add tomato puree and beat well. Gradually add flour mixture, beating until
  blended. Pour batter into pan. Sprinkle top with almonds. Bake at 350F for
  50-55 minutes until skewer inserted in middle comes out clean. Cool in pan
  set on rack 5 minutes. Remove from pan, cool on rack.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zucchini Pancakes with Golden Tomato Concasse
 Categories: Vegetables
      Yield: 10 pancakes
 
---------------------------GOLDEN TOMATO CONCASSE---------------------------
      1 lb Golden Tomatoes, cored,                  Salt and Pepper
           Peeled, seeded and chopped    

-----------------------------ZUCCHINI PANCAKES-----------------------------
  1 1/2 lb Zucchini or other Squash            2 tb Fresh Mint or Basil, or
      7 oz Red Onion                       1 1/2 ts Dried Herbs
  1 1/2 ts Salt                              1/8 ts Ground Nutmeg
      2    Cloves Garlic, crushed              1 pn Freshly Ground Pepper
      3 tb Unbleached All-Purpose Flour        2    Eggs, beaten
      2 tb Parmesean Cheese, grated                 Olive or Canola oil
 
  Tomato Concasse: Drain chopped tomatoes in a colander, stirring
  occasionally, for 30 minutes. Season with salt and pepper.
  
  Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion
  into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10
  minutes. Squeeze excess water from grated vegetables.
  
  In same bowl combine zucchini, onion, and garlic. In small bowl combine
  flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with
  zucchini. Add eggs and mix well.
  
  In a heavy large skillet, heat 1/4" oil over medium-high heat until very
  hot. Form pancakes by pouring 1/4 cup of batter into skillet for each
  pancake, spreading with back of spoon to make 3: circles. Cook until brown
  on both sides, turning once. Drain on paper towels. Repeat with remaining
  batter. Spoon tomato concasse over pancakes.
  
  Source: Victoria Magazine,  August 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Tomato Ketchup
 Categories: Sauces
      Yield: 2 1/2 pints
 
    1/4 c  Canola Oil                          1 ts Mustard Seed
      6 lb Ripe Tomatoes, cored and            1    Cinnamon Stick
           Cut in large wedges                 1 ts Whole Allspice
     12 oz Red Onion, cut in wedges            1    Whole Nutmeg
    1/2 c  Parsley Leaves, loosely         1 1/2 c  Malt Vinegar
           Packed                            3/4 c  Packed Brown Sugar
    3/4 c  Celery, chopped                     1 tb Molasses
    1/4 c  Carrot, chopped                     1 ts Salt
 
  In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley,
  celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly,
  uncovered, for 45 minutes, stirring occasionally. Cool.
  
  Press through a food mill or fine sieve, seperating as much thick puree as
  possible. Discard solids and return puree to a clean pot.
  
  Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush
  spices with a meat mallet. Add to puree along with vinegar, brown sugar,
  molasses, and salt. Mix well.
  
  Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture
  thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine
  will depend on juiciness of tomatoes/ Gradually reduce heat and stir more
  frequently as mixture becomes thicker to prevent sticking and excessive
  splattering.)
  
  Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars.
  Seal. Cool on rack to room temperature. Store in refrigerator up to 2
  months.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Lavender Jam
 Categories: Preserve
      Yield: 3 pints
 
      3 lb Ripe Tomatoes, cored,             1/2 c  Fresh Lemon Juice
           Peeled, seeded, and chopped         6    Sprigs Fresh Lavender, with
      3 lb Sugar                                    Blossoms
 
  In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and
  lavender. Mix well. Bring to a boil, stirring to dissolve sugar. Reduce
  heat.
  
  Boil gently, uncovered, until tomatoes break down and the mixture becomes
  jelly-like, about 1 to 1 1/4 hours, stirring occasionally. Remove from
  heat. Stir and skim off foam, discarding lavender.
  
  Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with a
  sprig of lavender in each. Seal. Cool to room temperature on rack. Store in
  the refrigerator up to 3 weeks. Serve with cream cheese and crackers or
  toasted English Muffins.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta with Mushrooms
 Categories: Italian
      Yield: 2 servings
 
      1 lg Shallot, minced                   1/2 ts Dried Sage
      1 tb Unsalted Butter                     1 tb Unsalted Butter
  1 1/2 c  Crimini Mushrooms, sliced           4 oz Penne Pasta, cooked and
      2 tb Cognac or Brandy, warmed                 Drained
    1/2 c  Beef Stock                               Salt and Pepper
 
  In a medium skillet, saute shallot in 1 tb butter over medium heat for 1
  minute. Add mushrooms and cook 1 minute.
  
  Pour warmed cognac into large ladle with long handle. With ladle resting in
  skillet, carefully ignite cognac with long match. Pour cognac into skillet.
  When flame subsides, add beef stock and sage.
  
  Bring to a boil. Boil gently until reduced by half. Whish in remaining 1 tb
  butter. Toss pasta with sauce in skillet. Heat through. Season to taste
  with salt and pepper.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith, Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mixed Greens with Orange-Cumin Dressing
 Categories: Salads, Fruits
      Yield: 4 servings
 
---------------------------ORANGE-CUMIN DRESSING---------------------------
      3 tb Fresh Orange Juice                1/4 ts Superfine Sugar
    1/2 tb Fresh Lemon Juice                   1 pn Salt
    1/4 ts Ground Cumin                      1/3 c  Olive Oil

-----------------------------------SALAD-----------------------------------
      4 c  Mixed Greens                       16    Slices
      9 oz Oranges, peeled and cut into        1 sm Red Onion, thinly sliced and
      6 sl Each                                     Seperated into rings
      6 oz Avocado, peeled and cut into   
 
  In a small bowl, combine orange juice, lemon juice, cumin, sugar and salt.
  Gradually whisk in olive oil until blended. Set aside. Line 4 salad plates
  with greens. Fan 3 orange lsices and 4 avocado slices on each plate of
  greens. Garnish with onion rings. Whisk dressing and drizzle over salads.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carrott Quiche
 Categories: Vegetables, Ethnic
      Yield: 8 servings
 
           For the dough:                    1/2 c  Meatbroth, instant
      9 oz Flour                             1/2 bn Parsley,chopped
      1    Egg                                 9 oz Whip cream
      5 oz Butter                              8 oz Grated Cheese(Edamer)
      1 pn Salt                                     Salt, pepper
     18 oz Dry beans for baking only           1 ts Coriander, ground
           For The Filling:                    4    Thin slices Canadian Bacon
     22 oz Carotts,young, fresh           
 
  1 .Take the flour, egg, butter, salt and 1-2 tablespoons water and knead a
  dough out of it. Let cool in the fridge for 60 minutes.
  
  2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin
  slices. Cook in the broth for 6-8 minutes, drain in a colander and let
  cool.
  
  3. Roll out the dough, round to fit the quiche pan.Press the rim down good.
  Prick the bottome with a fork many times, cover with a piece of waxpaper
  and fill in the beans. Bake in preheated oven at 220 deg. for 10 minutes,
  take the beans and waxpaper out and put the carrot slices in the bottom of
  pan. Put the halved carrotts on top like a star.
  
  4. Sprinkle 1 tablespoon parsley all over.
  
  5. Mix eggs, pepper, salt, coriander, cheese and cream together and add.
  
  6. Cut the bacon and form into rolls, put between carrot star.
  
  7. Bake in preheated oven at 200 degrees C 20 - 25 minutes.
  
  8. Sprinkle the leftover parsley all over and serve warm.
  
     Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Noodles with Limabeans
 Categories: Ethnic
      Yield: 4 servings
 
      9 oz Eggnoodles,small kind               2 oz Butter
           Water, salt                     1 1/2 oz Oliveoil
    1/3 oz Mushrooms, dried                    6 oz Vegetablebroth
      5 lb Limabeans, fresh or                 1 bn Savory, fresh
     11 oz Frozen Limabeans                3 1/2 oz Heavy Cream
  3 1/2 oz Celeryroots                         2    Eggyolks
      3    Medium Carotts                           Salt,pepper to taste
      6 oz Canadian Bacon                    1/2 ts Nutmeg, grated
 
  1. Soak the mushrooms in 50 ml cold water
  
  2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and
  the celeryroot into thin strips.Cut the bacon into thin strips too.
  
  3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon.
  
  4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7
  minutes.
  
  5. Add the beans and the savory and simmer another 3 minutes.
  
  6. Take the vegetables and bacon out and keep warm.
  
  7. Mix the cream into fond and let simmer 10 minutes uncovered.
  
  8. Fold in the eggyolks and season to taste.
  
  9. Mix the cooked, drained noodles and the vegeatbles all together, discard
  the savory.
  
    From Aktuelle magazine
  
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Noodle-Nut Salad
 Categories: Salads, Ethnic
      Yield: 6 servings
 
      9 oz Noodles,geen or tricolour       3 1/2 oz Coctail Tomatoes
    1/2 tb Butter                                   Sauce:
     11 oz Zuccini                         3 1/2 oz Yogurth
      1 oz Butter                              2 tb Lemonjuice
  3 1/2 oz Peanuts,unsalted                         Salt,pepper,sugar to taste
      9 oz Tofu                                1 tb Herbs, chopped
      1 oz Butter                         
 
  1. Boil the noodles with the first butter in salted water till done,drain.
  2. Cut zuccini into thin slices and fry in the melted second butter until
  it is light yellow. Mix with the noodles.
  
  3. Roast the peanuts in the rest of the fat and mix with noodles.
  
  4. Put tofu into cold water, let stand 5 minutes, than cut into small
  cubes, melt butter and fry the tofu in it. Mix with the noodles.
  
  5. Wash tomatoes and cut in half, add to noodles, mix carefully.
  
  6. Mix the sauce ingridients together and pour over noodlemix.
  
  7. Serve lukewarm or cooled.
  
  8. You can substitute the tofu with 200 g Coctail Wieners.
  
   From Actuelle magazine Translated by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Coleslaw
 Categories: Salads
      Yield: 10 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
      1 sm Head of cabbage, shredded or      1/8 ts Cinnamon
           Thinly sliced                     1/8 ts Cloves (if desired)
      1 lg Apple cubed                       1/2 ts Salt
      2 tb Sugar                             1/2 c  Mayonnaise or Sour Cream
      1 ts Grated orange peel                  1 ts Lemon juice
 
  In a large bowl, combine all ingredients; toss lightly.
  
  Source: The Pillsbury Cookbook
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg and Watercress Finger Sandwiches
 Categories: Breads
      Yield: 24 sandwiches
 
      6    Eggs, hard-boiled & chopped         6 tb Unsalted Butter, softened
    1/4 c  Mayonnaise                         16 oz Loaf Whole Wheat Bread,
      1 tb Honey Dijon Mustard                      Sliced lengthwise with
    1/4 ts Celery Seed                              Crusts removed (6 slices)
           Salt and Pepper                          Fresh Watercress Sprigs
 
  In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed,
  and salt and pepper to taste. Mix well and set aside. Lightly butter bread.
  Spread half the bread slices with egg mixture, then top with watercress.
  Top with remaining bread slices, buttered side down. Press gently to seal.
  Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1"
  fingers.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nanny's Honey Tea Sandwiches
 Categories: Breads
      Yield: 6 sandwiches
 
--------------------------------HONEY BREAD--------------------------------
    3/4 c  Strong Tea, hot                     2 c  Unbleached All-Purpose Flour
    3/4 c  Packed Brown Sugar              1 1/2 ts Baking Soda
    1/3 c  Honey                         

-------------------------------BANANA FILLING-------------------------------
      6 oz Banana, ripe                             Chocolate Sprinkles
      1 ts Lemon Juice                    
 
  Honey Bread: Butter and flour a 8 1/2x4 1/2x2 1/2" loaf pan. Preheat oven
  to 350F. Divide tea between 2 small bowls. Stir brown sugar into one until
  dissolved. Stir honey into the other until blended. Set both aside. In a
  medium bowl, combine flour and baking soda. Mix well. Stir in sugar mixture
  until blended. Quickly stir in honey mixture. Pour into pan. Bake at 350F
  for 40-45 minutes until skewer inserted in center comes out clean. Cool in
  pan set on rack 10 minutes. Remove from pan. Cool on rack.
  
  Filling: In a medium bowl, mash banana with lemon juice.
  
  To Assemble: Trim off ends of bread. Cut remaining loaf into slices 1/2"
  thick. Cut each slice into a floral shap with a 1 3/4" to 2" cookie cutter.
  With a sharp paring knife or very small round cookie cutter, cut a 1/2"
  round hole in the center of half the flowers, forming "doughnut" shapes.
  Spread solid bread flowers with filling. Top with "doughnut" slices. Fill
  hole with chocolate sprinkles. Serve at once.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Miniature Swiss Jelly Rolls
 Categories: Cakes
      Yield: 16 slices
 
      1 c  Unbleached All-Purpose Flour             Confectioners' Sugar
    1/2 ts Baking Powder                     2/3 c  Blackberry Jam
      4    Eggs                                     Fresh Blackberries
    1/2 c  Superfine Sugar                          Pesticide-Free Rose Petals
      1 tb Water                          
 
  Preheat oven to 425F. Line bottom of a 15x10x1" jelly-roll pan with
  parchment paper. Butter parchment. Sift flour and baking powder into a
  small bowl. Set aside.
  
  In a large mixing bowl, beat eggs and sugar at high speed until thick and
  creamy, about 5 minutes. Gradually sprinkle flour mixture over egg mixture,
  then fold in gently. Be sure there are no dry pockets of flour. Fold in
  water.
  
  Pour batter into pan. Spread evenly, smoothing top. Bake at 425F for 10
  minutes until center springs back when lightly touched. While cake is
  baking, sprinkle a 20" long sheet of parchment paper with sifted
  confectioners' sugar.
  
  Remove cake from oven and immediately run knife around edge of cake to
  loosen, then invert hot cake on sugared paper. Peel off baking parchment
  from bottom of cake. Trim off crusty edges with a sharp knife. Cut both
  cake and parchment in half crosswise. Gently roll up each hot cake in
  parchment starting from narrow end. Wrap in clean, warm, damp cloth. Cool
  on rack.
  
  Before serving, gently unroll cakes. Spread each cake with half the jam,
  leaving a 1" border on all sides. Roll up starting at narrow end. Cover and
  refrigerate at least 1 hour. Cut each cake in 8-10 slices. Garnish with
  berries and rose petals.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Melting Moments
 Categories: Cookies
      Yield: 32 cookies
 
----------------------------------COOKIES----------------------------------
      1 c  Unsalted Butter, softened       1 1/2 c  Unbleached All-Purpose Flour
    1/2 c  Confectioners' Sugar              1/2 c  Cornstarch

-----------------------------------ICING-----------------------------------
    1/2 c  Unsalted Butter, softened         1/4 ts Raspberry Puree
      1 c  Confectioners' Sugar, sifted             Crystallized Violets, Roses,
      1 ts Lemon Juice                              Or Pansies
      2    Fresh Raspberries, or          
 
  Cookies: In a large mixing bowl, cream 1 cup butter at medium speed.
  Gradually add 1/2 cup confectioner's sugar, beating until light and fluffy.
  Fold in flour and cornstarch. Form dough into 8x4" rectangular shape on
  plastic wrap. Cover and refrigerate 30 minutes.
  
  Preheat oven to 350F. Cut dough in 32 1" squares. Roll each piece of dough
  into a ball. Arrange 2" apart on ungreased baking sheets. Flatten cookies
  slightly with bottom of a sugared glass. Bake at 350F for 13-15 minutes
  until puffed and slightly browned around the edges. Remove from pans. Cool
  on racks.
  
  Icing: In a small bowl, cream 1/2 cup butter at medium speed. Gradually add
  1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice and
  raspberries.
  
  Spread icing on cooled cookies. Top with crystallized flowers.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Butterfly Fairy Cakes
 Categories: Cakes
      Yield: 32 cakes
 
-----------------------------------CAKES-----------------------------------
  1 1/2 c  Unbleached All-Purpose Flour      1/2 c  Unsalted Butter, softened
      2 ts Baking Powder                     3/4 c  Superfine Sugar
      2    Eggs                                2 tb Milk

----------------------------------FILLING----------------------------------
    1/2 c  Unsalted Butter                     1 ts Vanilla Extract
  1 1/2 c  Confectioners' Sugar                     Colored Sugar Crystals
 
  Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with tiny
  paper bake cups. Preheat oven to 375F. Sift together flour and baking
  powder. Set aside. In a small bowl, whisk eggs well. Set aside.
  
  In a small mixing bowl, cream 1/2 cup butter at medium speed. Gradually add
  sugar, beating until light and fluffy. Add beaten eggs, a little at a time,
  beatiing well after each addition.
  
  Fold in flour mixture. Stir in milk until stiff dropping consistency. Spoon
  into muffin cups, filling 3/4 full. Bake in upper third of oven at 375F
  for 15 minutes until pick inserted in center comes out clean. Cool in pan
  set on rack. Remove from pan.
  
  Filling: In a food processor, process 1/2 cup butter until creamy. With
  processor running, gradually add confectioners' sugar and vanilla,
  processing until blended.
  
  Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a
  dollop of filling on bottom of each cake. Cut each cake-top slice in half.
  Dip cut sides of cake tops in colored sugar crystals. Replace top cake
  pieces sugared side up at an angle in cream filling, forming the
  butterfly's wings.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: All-Purpose Salad Dressing
 Categories: Dressings, Salads
      Yield: 3 /4 cup
 
      2 tb Wine                              1/4 ts Dried Oregano
      2 tb Vinegar                           1/4 ts Dried Parsley
      1 tb Dijon Mustard                       1    Clove Garlic, minced
    1/2 c  Olive Oil                      
 
  In a small bowl whisk together wine, vinegar, and mustard until blended.
  Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley,
  and garlic. Use for a dressing on mixed greens.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta with Italian Sausage
 Categories: Italian
      Yield: 4 servings
 
      1 lb Italian Sausage, casings            1 tb Olive Oil
           Removed                             1 c  Tomato-Based Pasta Sauce
      1 c  Onion, chopped                    1/2 c  Red Zinfandel
      1 c  Green Pepper, chopped              12 oz Pasta (your favourite)
      2    Cloves Garlic, minced             1/4 c  Italian Parsley, chopped
    1/4 c  Fresh Basil, chopped, or            1 tb Olive Oil
      1 tb Dried Basil                       1/2 c  Parmesean Cheese, grated
    1/4 ts Fennel Seed, crushed           
 
  Crumble sausage into a large skillet. Cook over medium heat, stirring
  often, until meat is well browned. Drain and set aside. In same skillet,
  cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium
  heat, stirring often to scrape up browned bits from the bottom of pan. Cook
  until onion is translucent, about 5 minutes.
  
  Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer
  5 minutes. While sauce is cooking, in a large pot of boiling water cook
  pasta until al dente. Drain well.
  
  On a large warm serving platter, combine parsley and 1 tb olive oil. Add
  pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean
  cheese.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Marinade #2
 Categories: Sauces, Poultry
      Yield: 4 servings
 
  1 1/2 c  Dry Red Wine (Zinfandel)            1 tb Dijon Mustard
    3/4 c  Olive Oil                                Pepper
      3 tb Soy or Tamari Sauce                 3 lb Frying Chicken, cut up
      1 tb Worcestershire Sauce           
 
  In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire
  sauce, mustard and pepper to taste. Cover and shake until blended. Arrange
  chicken in a large plastic bag set in a shallow pan. Pour marinade over
  chicken, forcing as much marinade up and around chicken as possible. Tie
  bag tightly closed.
  
  Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil
  chicken, turning often, until juices run clear.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baby Leeks with Tomato Confit
 Categories: Vegetables, Fish/sea
      Yield: 4 servings
 
---------------------------------LEEK MOLDS---------------------------------
     72    Baby Leeks                    

-------------------------------TOMATO GELATIN-------------------------------
      1 pk Unflavoured Gelatin                16    Cherry Tomatoes, halved
    3/4 c  Cold Water                    

-------------------------------TOMATO CONFIT-------------------------------
      1 c  Chopped Onion                       2 tb Fresh Thyme, chopped or
      2 tb Olive Oil                           1 ts Dried Thyme
     32    Cherry Tomatoes, quartered          1 ts White Wine Vinegar
      2 tb Fresh Basil, chopped or                  Salt and Pepper
      1 ts Dried Basil                   

----------------------------HERBED CREAM FILLING----------------------------
    1/4 c  Sour Cream                               Deveined
      1 tb Fresh Chives, chopped                    Deep-Fried thin strips of
           Salt and Pepper                          Carrot, Zucchini, leek,
     20    Prawns, cooked, shelled and              & Eggplant for garnish
 
  Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in
  diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles
  as much as possible and leaving ends extended over tops of dishes.
  
  Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of
  boiling water 2 to 3 minutes until leeks are tender but still retain their
  shape. Plunge into ice water.
  
  Cut bottom portions of leeks in lengths the same height as the souffle
  dishes, about 2". Stand leek pieces on end around inside edge of each
  souffle forming a leek "shell," with white portions of leeks toward bottom
  of dish. Set aside.
  
  Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to
  soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds
  and skins. Add tomato puree to gelatin mixture. Stir over medium heat until
  gelatin dissolves and mixture almost boils.
  
  Reserve half the gelatin mixture at room temperature. Divide remaining
  gelatin mixture among the 4 souffle dishes. Cover and refrigerate until
  set, about 1 hour.
  
  Tomato Confit: While molds are setting, in large skillet, saute chopped
  onion in hot olive oil over medium high heat until soft.
  
  Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes
  are very soft and form a saucelike consistency. Remove from heat. Stir in
  basil, thyme, white vinegar, salt, and pepper to taste.
  
  Pour into bowl, and refrigerate to cool.
  
  Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and
  pepper to taste.
  
  Assembly: Reserve half the tomato confit. Spoon remaining confit over set
  gelatin in souffle dishes.
  
  Top with a spoonful of cream filling in center, then cover with remaining
  tomato confit.
  
  Carefully spoon a layer of the remaining gelatin mixture atop each souffle.
  
  Cover and refrigerate 2 to 3 hours until set.
  
  To Serve: Gently loosen plastic wrap from sides of souffle with a knife.
  Lift gelatin molds out of souffles using extended ends of plastic wrap as
  "handles." Peel plastic wrap from sides.
  
  Lift molds off plastic wrap with a spatula and center each mold on a
  serving plate.
  
  Garnish each with 5 prawns and deep-fried vegetables, if desired.
  
  Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lamb Loin in Puff Pastry
 Categories: Meats
      Yield: 4 servings
 
-------------------------------RED WINE SAUCE-------------------------------
      6    Shallots, chopped                   3    Juniper Berries
      6    Fresh Mushrooms, chopped            1    Bay Leaf
      2 oz Ground Lamb                         3    Thyme Sprigs
      2 tb Unsalted Butter                     2    Cloves Garlic
  1 1/2 c  Dry Red Wine                        1 tb White Wine Vinegar
      1 c  Chicken Stock                       1 ts Lemon Juice
      1 c  Veal Stock or Chicken Broth              Salt and Pepper

--------------------------------NUT STUFFING--------------------------------
     24    Pistachio Nuts                      8 oz Ground Lamb
    1/2 c  Canned Chestnut Puree             1/3 c  Brandy

--------------------------LAMB LOIN IN PUFF PASTRY--------------------------
 17 1/4 oz Package Puff Pastry Sheets               Hot Cooked Vegetables
     24 oz Boneless Lamb Loin Chops       
 
  Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground
  lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until
  reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar.
  Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan.
  Stir in lemon juice and salt and pepper to taste. Cover, keep warm.
  
  Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio
  nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and
  brandy. Process briefly until blended.
  
  Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature
  according to package directions. Mound 1/4 of stuffing on each lamb loin.
  Using hands, mold stuffing around lamb until loin is completely enclosed
  with stuffing mixture. Preheat oven to 400. Gently unfold 1 sheet of
  pastry on lightly floured surface. Press pastry together at the two fold
  seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry.
  Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise
  in center of each sheet of pastry.
  
  Overlap long sides of pastry over meat and fold over together to seal.
  
   Typed for you by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1129
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lamb Rib Chops Wih Quince Jelly Glaze
 Categories: Meats
      Yield: 4 servings
 
-----------------------------QUINCE JELLY GLAZE-----------------------------
      1 ts Minced Garlic                       1 ts Dried Rosemary
      1 tb Unsalted Butter                   1/4 ts Freshly Cracked Black Pepper
    1/2 c  Quince Jelly                             Salt to Taste
      1 tb Freshly Chopped Rosemary, or  

-----------------------------BROILED LAMB CHOPS-----------------------------
      8    Lamb Rib Chops, 1" thick       
 
  Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium
  heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring
  constantly, until jelly has just melted. Remove from heat and set aside.
  
  Broiled Lamb Chops: Preheat electric broiler. It is not necessary to
  preheat a gas broiler. Arrang chops on rack in broiler pan. Generously
  brush top side of each chop wtih half the glaze. Broil chops 3-4" from the
  heat for 6 minutes until browned. Turn chops over. Brush with remaining
  glaze. Broil for 4-5 minutes until done to your liking.
  
  Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon-Swirl Raisin Bread
 Categories: Breads
      Yield: 2 loaves
 
-----------------------------------DOUGH-----------------------------------
    1/4 c  Warm Water (110F)                  2 c  Warm Milk (110F)
      1 pn Sugar                               3 c  Unbleached All-Purpose Flour
      1 pk Active Dry Yeast                  1/2 c  Dark Raisins
      3 tb Sugar                             1/2 c  Golden Raisins
      3 tb Unsalted Butter, cut up             4 c  Unbleached All-Purpose Flour
  1 1/2 ts Salt                          

----------------------------------FILLING----------------------------------
    1/2 c  Sugar                               1 tb Ground Cinnamon
 
  Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl,
  combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let
  stand until yeast dissolves and bubbles. While yeast is dissolving, in a
  large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk.
  Stir until butter almost melts.
  
  Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes.
  Stir raisins into batter. Stir in ehough of remaining flour with a wooden
  spoon until dough forms a ball. Turn dough out onto a well-floured surface.
  Knead until smooth and elastic, about 8-10 minutes, adding enough of
  remaining flour to keep dough from sticking. Place dough in buttered bowl,
  turning once to butter surface. Cover and let rise in a warm place until
  double, about 1 1/4 to 1 1/2 hours. Punch dough down. Turn out on a floured
  board. Divide dough in half. Cover and let rest 10 minutes.
  
  Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
  cinnamon. Mix well and set aside.
  
  Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of
  cinnamon filling. Press filling into dough as much as possible. Roll up
  tightly, jelly-roll fashion, starting at the short side. Pinch dough
  together at seam. Pinch ends to seal and fold under loaf. Arrange seam-side
  down in loaf pan. Repeat with remaining dough.
  
  Cover and let rise in a warm place until double, about 45 minutes to an
  hour. Preheat oven to 375F. Bake at 375F for 40-45 minutes, tenting
  loosely with foil during the last 15 minutes of baking time, if necessary
  to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll
  loaves on racks.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zraziki Po Krakowsku -- Polish Beef Roll-Ups
 Categories: Meats, Ethnic
      Yield: 6 servings
 
      2 lb Round steak                         8 tb Butter, melted
      1 c  Bread crumbs                        1 tb Chopped parsley
      1    Onion, grated                       2 c  Water
      1    Egg, beaten                              Salt and pepper
 
  Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with
  salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted
  butter, salt and pepper. Spread the dressing on each piece of meat, roll up
  and fasten with a skewer or a toothpick. Roll in flour and brown in
  remaining butter. Add 2 cups of water (meat stock if you have it) and
  simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with
  chopped parsley and serve with mashed potatoes. Source: Favorite Polish
  Recipes for Americans Typed for you in MM format by Linda Fields, Cyberealm
  BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pieczen Siekana - Klops -- Polish Meat Loaf
 Categories: Meats, Ethnic
      Yield: 8 servings
 
      3 lb Ground beef                       1/4 lb Salt pork, chopped
      1 lb Ground pork                         3 tb Butter
    1/4 lb Kidney fat, chopped fine            1 tb Flour
      1 c  Bread crumbs, day old             1/2 ts Savory
      1    Onion, chopped fine               1/2 c  Cream
      2    Egg yolks                                Salt and pepper
 
  Fry onion in butter until transparent, not yellow. Combine the meat, kidney
  fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very
  thoroughly with your hand. Shape into a loaf, rub with butter and bake at
  350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on
  meat and add cream.
  
  Source: Favorite Polish Recipes for Americans Typed for you in MM format by
  Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Morels with Calvados
 Categories: Appetizers
      Yield: 4 servings
 
      1 tb Unsalted Butter                   1/4 c  Calvados
      1 lb Morel Mushrooms, sliced           1/2 c  Heavy Cream
           Lengthwise                          1 ts Fresh Tarragon, chopped or
           Lemon Juice                       1/2 ts Dried Tarragon
           Salt and Pepper                          Hot Cooked Pasta
 
  Melt butter in a medium skillet over medium heat. Saute morels in butter,
  sprinkling with lemon juice, salt and pepper to taste. Cook, stirring
  often, until morels give up all their liquid, about 6 minutes. Stir in
  Clavados, then cream. Boil gently to reduce sauce and thicken slightly.
  Stir in tarragon. Serve as an appetizer over hot cooked pasta.
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY and home of Kook-Net 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Belgian Endive Salad
 Categories: Salads
      Yield: 4 servings
 
----------------------------------MARINADE----------------------------------
    1/3 c  White Wine Vinegar                1/2 ts Salt
    2/3 c  Olive Oil                         1/2 ts Sugar

----------------------------BELGIAN ENDIVE SALAD----------------------------
      4    3 ounce Belgian Endives                  Pesticide-free edible
           Assorted Wild or Pickled                 Flowers
           Mushrooms                                Pickled Ginger, sliced
           Assorted fresh herbs and            1    Plum Tomato
 
  Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
  sugar. Cover and shake well. Set aside.
  
  Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large
  knife, cut each endive lengthwise from endive tips to base, cutting to but
  not through the base. Turn endive a quarter turn and cut lengthwise again.
  This now forms 4 large "petals." Cut each quarter lengthwise again to form
  8 "petals" that are still held intact by the base.
  
  Run cold water into center of each endive. Drain. Arrange in a shallow
  dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning
  marinade over endive twice. Remove endive from marinade with a slotted
  spoon. Drain on paper towels, patting gently to remove excess marinade.
  
  On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms
  over endive. Decorate endive "petals" with fresh herbs and flowers to
  resemble a flower arrangement. Arrange ginger on each endive near base.
  Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each
  tomato half in half again, lenghtwise. Fit a tomato quarter over base of
  each endive to form a "vase."
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY and Home of Kook-Net 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pennsylvania Pasta with Fresh Mushrooms
 Categories: Ethnic
      Yield: 4 servings
 
    1/2 c  Onion, chopped                    1/2 ts Chili Powder
      3 tb Unsalted Butter                   1/4 ts Pepper
    1/2 c  Water                               1 lb Fresh Wild Mushrooms
    1/4 c  Dry Red Wine                      1/3 c  Cold Water
      1 tb Soy Sauce                       1 1/2 tb Cornstarch
      1 ts Salt                                     Hot Cooked Wide Egg Noodles
      1 ts Sugar                                    Fresh Herb Sprigs and
      1 ts Garlic, minced                           Pesticide-Free Edible
      1 ts Lemon Juice                              Flowers
    1/2 ts Ground Coriander               
 
  In a large skillet, saute onion over medium heat until onion is
  transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar,
  garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1
  minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30
  minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until
  smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over
  medium heat until mixture thickens and boils. Serve sauce over noodles.
  Garnish with herb sprigs and flowers.
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY and home of Kook-Net 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salmon with Chantrelles
 Categories: Fish/sea
      Yield: 4 servings
 
------------------------------COOKED MUSHROOMS------------------------------
      1 tb Unsalted Butter                          Lengthwise
     12 oz Chantrelle Mushrooms, sliced  

-------------------------------POACHED SALMON-------------------------------
     24 oz Salmon Fillets or Steaks,         1/4 c  White Wine
           Cut 3/4" to 1" thick                1 tb Shallots, chopped
    3/4 c  Fish Stock                    

------------------------------CHANTRELLE SAUCE------------------------------
      2 tb Lemon Juice                              Salt and Pepper
    1/2 ts Dijon Mustard                            Chopped fresh chervil,
    1/4 c  Heavy Cream                              Chives and Parsley
 
  Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add
  chantrelles. Cover with a buttered round of waxed paper and lid. Cook 5
  minutes until tender. Remove chantrelles with a slotted spoon, reserving
  pan juices. Set chantrelles aside.
  
  Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in
  skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12
  minutes until fish flakes in center of thickest part when tested with a
  fork. Using 2 spatulas, carefully turn fish over halfway through cooking
  time. Remove salmon with a slotted spatula, reserving pan juices. Cover
  salmon and keep warm.
  
  Chantrelle Sauce: Boil pan juices gently until reduced by half. Strain pan
  juices and return to skillet. Stir in lemon juice, mustard and cream. Add
  chantrelles. Boil gently until thickened slightly. Season with salt and
  pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to
  garnish.
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
  BBS Watertown NY and home of Kook-Net 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fusilli with Assorted Wild Mushrooms
 Categories: Ethnic, Vegetables
      Yield: 4 servings
 
      8 oz Fusilli Pasta                            Chopped
      2    Shallots, chopped                   2    Plum Tomaotes, peeled
      2    Cloves Garlic, sliced                    Seeded and chopped
      6 tb Olive Oil                         1/3 c  Italian Parsley, chopped
      4 oz Morel Mushrooms, halved             1 tb Fresh Rosemary, chopped, or
           Lengthwise                          1 ts Dried Rosemary
      4 oz Chantrelle Mushrooms, halved             Salt and Pepper
           Lengthwise                               Parmesean Cheese, grated
      4 oz Cepe or Porcini Mushrooms,     
 
  Cook pasta according to package directions. Drain and keep warm. While
  pasta is cooking, in a very large skillet saute shallots and garlic in
  olive oil over medium heat until soft. Add mushrooms and saute until
  tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste.
  Add pasta and toss to coat. Heat through, stirring occasionally. Spoon
  pasta onto 4 serving plates. Sprinkle with Parmesean cheese.
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Warm Salad with Chantrelles and Tarragon
 Categories: Salads
      Yield: 4 servings
 
     12 oz Mesclun Lettuce, torn into        1/3 c  Extra-Virgin Olive Oil
           Bite-sized pieces                 1/4 c  Tarragon Vinegar
      2    Shallots, finely chopped            1 tb Fresh Tarragon, chopped, or
      2 tb Canola Oil                        1/4 ts Dried Tarragon
      4 oz Chantrelle Mushrooms, sliced             Salt and Pepper
           Lengthwise                     
 
  Arrange greens on 4 serving plates. Set aside. In a medium skillet saute
  shallots in canola oil over medium-high heat 1-2 minutes until lightly
  browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in
  olive oil, vinegar, tarragon and salt and pepper to taste. Heat through
  over medium heat, whisking gently, until dressing is blended and just
  begins to simmer. Spoon hot mushroom dressing over greens. Serve at once.
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crispy Porkroast with Basilsauce
 Categories: Meats, Ethnic
      Yield: 4 servings
 
      3 lb Porkroast, boneless                 1 ts Lemonpeel
           Salt, Pepper                        3 tb Oil
      3    Onions                            1/2 c  Vegetablebroth
      3    Cloves Garlic                       6 tb Wine Vinegar
      1 bn Soupgreens                          1 ts Cornstarch
     13 oz Peas                                     Sweet Paprika
      1 bn Parsley                             1 tb Soysauce
      1 bn Basil                          
 
  1. Season the meat, rub in good.
  
  2. Clean onions and chop finely. Clean soupgreens and cut into small cubes.
  
  3. Clean garlic and chop finely. Put the meat in a dish and add the onions,
  soupgreen and garlic and bake all in a 200C oven for 30 min. Add the
  vegetablebroth and cook 30 more minutes.
  
  4. Strip basil from stems, leave a little for garnish and chop the rest
  finely.
  
  5. Mix lemonpeel, herbs with 1 tablespoon oil together.
  
  6. Saute the peas for 5 minutes.
  
  7. Heat the leftover oil in a skillet and saute the tomatoes, cut into
  slices, in it for a couple minutes. drain the peas and add to it.
  
  8.Take the meat out and keep warm. Put the balsam, herb mix in the leftover
  meatjuices and let come to a boil once. Put all through a sieve and thicken
  with cornstarch.
  
  9.Slice meat, arrange on platter and pour the vegetables all around it.
  
  Garnish with Basil and serve with the sauce and rice and wine.
  
  Out of "TV Hoeren and Sehen"magazine
  
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Terrine
 Categories: Casseroles, Vegetables
      Yield: 8 servings
 
------------------------------VEGETABLE LAYERS------------------------------
  1 3/4 oz Dried Shiitake Mushrooms           16 oz Red Bell Pepper, in strips
      7 lg Savoy Cabbage Leaves               12 oz Carrots, julienned
     12 oz Bunch Spinach, stemmed         14 1/2 oz Can Artichoke Hearts,
     12 oz Asparagus, trimmed & peeled              Drained and quartered

-----------------------------------BATTER-----------------------------------
      4    Eggs                                1 ts Dried Tarragon
    1/2 c  Buttermilk                          2    Shallots, chopped
      1 tb Fresh Parsley, chopped                   Salt and Pepper
      1 ts Dried Thyme                   

--------------------------------TOMATO SAUCE--------------------------------
      1 lg Tomato, peeled, seeded and          1 pn Cayenne Pepper
           Chopped                             1    Clove Garlic, chopped
    1/4 c  Buttermilk                               Salt and Pepper
      1 tb Tomato Paste                   
 
  Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to
  cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring
  a large pot of water to boil. Blanch vegetables in seperate batches in
  boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute,
  asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge
  vegetables into ice water after blanching. Drain.
  
  Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3
  layers of paper towels, applying gentle pressure to squeeze out as much
  liquid as possible. (Spinach leaves should be opened out flat to assume the
  original shape.)
  
  Batter: In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley, thyme,
  tarragon, shallots, and salt and pepper to taste. Whisk until blended. This
  batter is overseasoned because it will season all the vegetables in the
  terrine.)
  
  Assembly of Terrine: Generously butter a 9x5x3" loaf pan. Using a
  triangular-shaped cut, remove 1-2" of hard white stem from each cabbage
  leaf to make leaves more flexible. Line sides, then bottom of pan with
  cabbage leaves, overlapping the leaves generously to form a leakproof
  "shell" and allowing leaves to extend well over the rim of pan. (The tops
  of the cabbage leaves will be folded over the top of the finished terrine.)
  Pour 1/2 cup batter over cabbage in bottom of pan.
  
  Arrange asparagus spears lengthwise in pan, packing spears tightly
  together. Add 2 layers of red pepper strips places crosswise in pan. Pour
  in a little more batter, pressing peppers down gently. Layer mushrooms over
  peppers. Layer carrots lengthwise in pan. Pour in a little more batter,
  pressing carrots down gently. (Pressing down each layer will raise the
  level of the batter.)
  
  Larer half the spinach leaves over carrots. Add a layer of artichoke hearts
  over spinach, then a little more batter. Gently press down artichoke
  hearts. Top with a layer of remaining batter and pressing down each layer.
  Fold ends of cabbage leaves over top of terrine. Preheat oven to 350F.
  Cover loaf pan with buttered parchment paper cut to fit inside edge of pan.
  Place loaf pan in a 13x9x2" baking pan. Pour hot water around loaf pan to
  depth of 1". Bake at 350F for 2 hours until firm. Remove from water bath.
  Cook on rack (still covered with parchment paper) 2 hours. Refrigerate,
  still covered, overnight.
  
  Tomato Sauce: In blender, combine chopped tomato, 1/4 cup buttermilk,
  tomato paste, cayenne pepper, garlic, and salt and pepper to taste. Blend
  until smooth.
  
  To Serve: Loosen edges of terrine with knife. Invert on a serving platter.
  Cut cold terrine in crosswise slices with a serrated knife. Spread a thin
  layer of tomato sauce on each serving plate. Arrange slices of terrine over
  sauce.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raspberry Delice
 Categories: Desserts
      Yield: 10 servings
 
----------------------------------GENOISE----------------------------------
      6    Eggs, at room temperature         1/2 ts Vanilla
      1 c  Sugar, plus                     1 1/4 c  All-Purpose Flour, sifted
      2 tb Sugar                               1 tb Vegetable Oil

------------------------------RASPBERRY PUREE------------------------------
      9 c  Fresh Raspberries, or              36 oz Frozen Raspberries, thawed

--------------------------RASPBERRY BAVARIAN CREAM--------------------------
    1/2 c  Sugar                             1/2 c  Cold Water
      2 pk Unflavoured Gelatin                 2 c  Heavy Cream

------------------------------RASPBERRY GLAZE------------------------------
    3/4 c  Seedless Raspberry Jam              2 tb Raspberry Liqueur
 
  Genoise: Preheat oven to 350F. Generously butter and flour 2 15x10x1"
  jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar and
  vanilla on high until mixture triples in volume and runs off beaters in
  thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour at a time,
  sifting it evenly over the egg mixture and then folding it in with a large
  rubber spatula. Drizzle oil over top of egg mixture and fold in. Gently
  spread batter evenly in pans. Bake at 350F for 20-25 minutes until cake is
  golden brown and springs back when gently touched in center. Cool in pans
  set on racks.
  
  Raspberry Puree: In a food processor, blend berries in several batches,
  pulsing on/off several times until berries are liquefied. Do not
  overprocess or seeds will be ground up and impossible to remove. Press
  puree through a fine sieve a little at a time, until all juice is
  extracted. Discard seeds. Measure 2 cups plus another seperate 3 tb puree.
  Cover and refrigerate and ramining puree to use another time.
  
  Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree
  and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a small
  saucepan, sprinkle gelatin over cold water. Let soften 10 minutes. Add 3 tb
  rasberry puree. Stir over medium-low heat until gelatin dissolves. Stir
  into raspberry sugar mixture. In a chilled large mixing bowl beat cream to
  soft peaks. Fold into raspberry mixture.
  
  Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure about
  3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake into 20
  rounds the same diameter as inside the rim of the rmaekins, about 2 3/4".
  Remove cake rounds from pan with a small spatula. Place 1 cake round in
  each ramekin. Reserve remaining cake rounds. Spoon Bavarian cream into
  ramekins, filling almost to top. Arrange remaining cake rounds atop
  Bavarian cram layer. Cover, and refrigerate overnight.
  
  Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur.
  Stir over medium heat until melted and smooth. Cool 5-10 minutes.
  
  To Serve: Dip molds briefly in hot water. Run knife around edge of molds to
  loosen. Unmold and arrange top side up on serving plates. Spoon warm
  raspberry glaze over top cake rounds. Refrigerate 15 minutes to set. If
  Desired serve with a custard sauce.
  
  Note: Pound cake cut in rounds 3/8" thick may be substituted for the
  geniose.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net, Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Tart
 Categories: Desserts, Fruits
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
      2 c  All-Purpose Flour                 2/3 c  Unsalted Butter, cut up
      2 ts Sugar                             1/4 c  Milk
    1/2 ts Salt                                1    Egg Yolk

--------------------------------APPLE FILING--------------------------------
     28 oz Golden Delicous Apples,             1 tb Lemon Juice
           Peeled, cored, and sliced           2 tb Sugar
           1/4" thick (6 cups)                 1 tb Sugar

-------------------------------APRICOT GLAZE-------------------------------
    1/3 c  Apricot Jam                         1 tb Apricot Brandy
 
  Pastry: In a food processor combine flour, 2 ts sugar and salt. Add butter
  and pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1
  cup measure, whisk milk and egg yolk until blended. With processor running,
  pour in egg mixture, processing until dough pulls away from sides of bowl
  and forms a ball. Form dough into a flat rectangular shape. Wrap in plastic
  wrap. Refrigerate for 20 minutes.
  
  Apple Filling: In a large bowl, toss sliced apples with lemon juice. Set
  aside.
  
  Assembly: Preheat oven to 425F. On a heavily floured surface, roll out
  pastry to 16x12" rectangle. Arrange pastry flat on a large baking sheet.
  Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1" border
  of pastry on all sides. Fold edge of pastry up to, and slightly overlapping
  apples. Press together seams of pastry at corners to seal. Pinch together
  and cracks in pastry along edges to hold in juices. Sprinkle apples with 2
  tb sugar. Bake at 425F for 25-30 minutes until apples are tender and crust
  is browned. Remove from oven and dust with 1 tb sugar, then brush with warm
  glaze. Cool tart on baking sheet set on rack.
  
  Apricot Glaze: While tart is baking, in a small saucepan stir apricot jam
  and apricot brandy over medium heat until melted. Press through a sieve.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Karen's Chicken Pot Pie
 Categories: Poultry
      Yield: 6 servings
 
-------------------------------PARSLEY PASTRY-------------------------------
      2 c  All-Purpose Flour                 1/2 ts Salt
      2 tb Fresh Parsley, finely             2/3 c  Shortening
           Chopped                             7 tb Ice Water

-------------------------------STEWED CHICKEN-------------------------------
      3 lb Frying Chicken, cut up              1    Bay Leaf
    1/4 c  Celery Leaves, chopped              1 ts Salt
      3 tb Fresh Tarragon, chopped or        1/4 ts Pepper, freshly ground
      1 tb Dried Tarragon                

--------------------------------CREAM SAUCE--------------------------------
      4 tb Unsalted Butter, or               1/3 c  All-Purpose Flour
           Chicken Fat skimmed from          1/2 ts Salt
           Broth                             1/4 ts Pepper
      1 md Onion, chopped (1 cup)              1 c  Heavy Cream or Milk

-----------------------------VEGETABLE FILLING-----------------------------
      1 c  Cooked Carrots, diced               1    Egg Yolk, beaten with
      1 c  Cooked Peas                         1 tb Water
      1 c  Cooked Potatoes, diced         
 
  Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts
  salt. With pastry blender or 2 knives, cut in shortening until mixture
  resembles peas. Add ice water, a tablespoon at a time, tossing with a fork
  until all is moistened. Gather dough into a ball. Form dough into a disc
  shape. Wrap in waxed paper and refrigerate at least 30 minutes.
  
  Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves,
  tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover.
  Bring to a boil over high heat. Reduce heat. Cover and simmer for 45
  minutes to one hour until chicken is very tender. Remove chicken with tongs
  and cool. Strain broth and refrigerate. When chicken is cool enough to
  handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap
  and refrigerate.
  
  Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium
  saucepan, or melt butter. Add onion and  saute until transparent, 3-5
  minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well.
  
  Typed for you by Katherine Smith, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
  
  Source: Victoria Magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Duckling with Star Fruit Sauce
 Categories: Poultry
      Yield: 4 servings
 
-------------------------------ROAST DUCKLING-------------------------------
      2    4 lb Domestic Ducklings,            1 sm Onion, chopped
           Thawed if frozen                    1    Carrot, thinly sliced
      1 ts Dried Thyme Leaves                  1 sm Stalk Celery, chopped
      1 ts Fresh Parsley, chopped                   Salt and Pepper
      2    Bay Leaves                    

------------------------------STAR FRUIT SAUCE------------------------------
      1 c  Dry White Wine                      7 oz Star Fruit, pared, pureed,
      1 c  Medium Dry Sherry or Port                And sieved (1/3 cup)
    1/4 c  Rice Vinegar                             Star Fruit for garnish
      1 ts Tomato Paste                   
 
  Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body
  cavity of ducklings and reserve for another time. Rinse ducklings inside
  and out with cold water. Pat dry with paper towels. Stuff ducklings with
  thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to
  taste. Tie legs together with string. Pierce skin all over with tip od
  small knife. Arrrange ducklings on rack in large shallow roasting pan.
  
  Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg
  and thigh registers 180F. Spoon off fat from roasting pan several times
  during baking. Remove ducklings and rack from pan, reserving drippings in
  pan. Keep ducklings warm.
  
  Source; Victoria Magazine, Jan. 1994  Typed for you by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Pecan Chicken
 Categories: Poultry
      Yield: 4 servings
 
-------------------------------CHEESE SPREAD-------------------------------
    3/4 c  Pecans, chopped                     2 tb Olive Oil
      2 oz Creamy Goat Cheese              1 1/2 ts Lemon Juice
      1 sm Clove Garlic, chopped                    Pepper

-------------------------------ROAST CHICKEN-------------------------------
  3 1/2 lb Whole Broiler/Fryer Chicken       2/3 c  Dry White Wine
      1 md Onion, sliced                     2/3 c  Chicken Broth
      1    Lemon, sliced                 

-----------------------------------GRAVY-----------------------------------
    2/3 c  Chicken Broth                       1 tb Cold Water
      1 tb Cornstarch                     
 
  Cheese Spread: In a food processor combine pecans, goat cheese, garlic,
  olive oil, lemon juice and pepper to taste. Process utnil mixture forms a
  paste.
  
  Roast Chicken: Preheat oven to 400F. Carefully loosen skin on chicen
  breast by gently working fingers under the skin starting from both the neck
  and body cavity ends. Be careful not to pierce or tear the skin. Spread
  cheese mixture in an even layer in chicken breast underneath the skin. Pull
  skin back ove cheese layer and secure with wooden picks. Tie chicken legs
  together.
  
  Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon slices.
  Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2
  hours until thermometer inserted between leg and thigh registers 180F.
  Baste occasionally with pan juices during baking. If necessary, tent with
  foil toward end of cooking to prevent overbrowning. Remove chicken from pan
  and keep warm. Strain pan juices, discarding lemon and onion slices. Skim
  fat from pan juices.
  
  Source: Victoria Magazine Jan. 1994 Typed for you by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Chicken with Prunes
 Categories: Poultry
      Yield: 4 servings
 
-----------------------------MARINATED CHICKEN-----------------------------
  3 1/2 lb Broiling Chicken, quartered       1/2 c  Vegetable Oil
  1 1/3 c  Pitter Dried Prunes                 2 tb Capers, drained
      4    Cloves Garlic, sliced               2 ts Dried Mixed Herbs
      2 tb Bred Wine Vinegar                        Salt and Pepper

----------------------------OVEN-BRAISED CHICKEN----------------------------
  1 1/4 c  Dry White Wine                      1 tb Turbinado Sugar

---------------------------------HERB SAUCE---------------------------------
    2/3 c  Chicken broth                       1 ts Lemon Juice
      1 tb Cornstarch                               Italian Parsley
      1 tb Cold Water                     
 
  Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a large
  plastic bag set in a deep bowl. Set aside. In a medium bowl, whisk together
  wine vinegar, oil, cpaers, mixed herbs, and salt and pepper to taste. Pour
  over chicken. Seal bag, forcing as much marinade up around chicken as
  possible. Refrigerate overnight, turning bag occasionally.
  
  Oven Braised Chicken: Preheat oven to 350F. Remove chicken from marinade,
  reserving marinade mixture. Par chicken dry with paper towels. Skim a
  little oil from marinade. Heat oil over medium heat in an ovenproof pot
  large enough to hold chicken in a single layer. Brown chicken starting skin
  side down in hot oil for 20 minutes, turning once.
  
  Pour reserved marinade with prunes and wine over chicken. Sprinkle with
  sugar. Bring to a boil. Cover and bake at 350F for 45 minutes. Baste with
  pan juices. Bake, uncoveredm for 20 minutes until juices run clear when
  chicken is pierced with a fork. Remove chicken and prunes with slotted
  spoons, reserving pan juices. Keep chicken and prunes warm.
  
  Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices. Return to
  pot. Add broth. In a small bowl, mix cornstarch and cold water to a smooth
  paste. Stir into pot. Bring to a boil, stirring constantly. Cook and stir
  1-2 minutes. Stir in lemon juice and slt and pepper to taste. Spoon sauce
  over chicken. Garnish with parsley.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon-Ginger Cornish Hens
 Categories: Poultry
      Yield: 3 servings
 
---------------------------MARINATED CORNISH HENS---------------------------
      6    Lemons                              1    Stalk Lemongrass, split
      2    Inches Fresh Gingerroot,                 Lengthwise
           Chopped                                  Salt and Pepper
    1/2 c  Honey                               3    24 oz Cornish Hens, thawed
    1/3 c  Cooking Oil                   

-------------------------------GLAZED ONIONS-------------------------------
    1/3 c  Packed Brown Sugar                       Lemon Slices
      2 lb Onions, sliced                 
 
  Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In
  a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey
  and oil. Add lemongrass. Season to taste with salt and pepper. Split
  Cornish Hens in half lengthwise. Arrange in a single layer in a large
  plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag
  tightly closed, pressing as much marinade as possible up around hens.
  Refrigerate 12 hours or overnight, turning bag once.
  
  Roasted Cornish Hens: Preheat oven to 375F. Drain hens, reserving
  marinade. Discard lemongrass from marinade. Arrange hens skin side up in
  same baking pan. Pour half the marinade over hens. Bake at 375F for 35
  minutes. Baste hens with pan juices. Continue baking 25 minutes until
  juices run clear when thighs are pierced with a fork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken and Apple Casserole
 Categories: Poultry, Casseroles
      Yield: 4 servings
 
      2 tb Olive Oil                           2 sm Cooking Apples, peeeled,
  3 1/2 lb Broiling Chicken, quartered              Cored, and thickly sliced
      3 lb Mixed Root Vegetables,            2/3 c  Dried Green Lentils
           Peeled and cut up                   1 c  Apple Juice
      2 md Onions, peeled and cut in       1 1/4 c  Chicken Broth
           Wedges                         
 
  Preheat oven to 375F. Select at least a 6 quart ovenproof pot large enough
  in diameter to hold chicken in a single layer. Heat oil in pot over medium
  heat. Brown chicken in hot oil for 20 minutes, turning to brown both sides.
  Drain on paper towels. Add root vegetables and onion to hot oil in same
  pot. Saute for 4-5 minutes until vegetables begin to brown.
  
  Add apples, lentils, apple juice, and chicken broth. Mix well to cover
  lentils with liquid. Bring to a boil. Season to taste with salt and pepper.
  Add chicken, skin side up. Cover and bake at 375F for 1 hour until juices
  run clear when chicken is pierces with a fork and lentils are tender.
  
  Note: To thicken pan juices, puree a few of the cooked vegetables with some
  of the pan juices in a blender. Stir back into remaining pan juices.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net, Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Pot Roast
 Categories: Meats
      Yield: 6 servings
 
    1/2 ts Crushed red pepper                  1    1/2 tbs sugar
      4    Cl Garlic, crushed                  1 ts Salt
    1/2 ts Cumin                               3 tb Poppy seeds
      4 ts French mustard                    1/2 c  Vinegar
    3/4 ts Tumeric                           1/3 c  Tomato puree
      1    1/4 tsp ginger                      3    Bay leaves
      1 ts Rosemary                            2    Cloves
      1 ts Lemon pulp                          2    Onions, chopped
 
  This is the ROAST WITH SOUL!!!!  Place the crushed red pepper, garlic,
  cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy
  seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2
  pound beef roast in large bowl and pour blended herbs and spices over meat;
  let marinate for 6 hours.  Heat oil in skillet; add cloves and bay leaves
  and fry themn for 4 minutes; add onions and fry until they are soft. Turn
  off heat and let oil become lukewarm. Add meat and simmer for about an
  hour.  Then, pour on tomato puree and increase heat; cook until meat is
  tender.  This is a great recipe to mix together and pour over a roast in a
  crock pot; let cook for about 8 hours on LOW.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Deli Mustard
 Categories: Dressings
      Yield: 8 servings
 
      5 tb Dry mustard                         2 tb Dark brown sugar
    1/4 c  Mustard seeds                       1 ts Salt
    1/2 c  Water                             1/4 ts Each:  ground ginger,
      1 c  Cider vinegar                            Allspice and cinnamon
      1 lg Clove garlic, crushed               2 ts Honey (optional)
 
  In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard
  seeds and water; set aside.  In second similar saucepan, combine vinegar,
  garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil,
  reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into
  mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer,
  very gently, for 10 minutes. With rubber spatula, scrape into bowl and let
  stand for 2 hours. Scrape mustard into food processor; process to grainy
  puree.  Add honey to taste and blend in processor. Scrape mustard into
  sterile jar; cover and allow to mellow overnight at room temperature.
   Store in refrigerator.  Makes 1 cup.
  
  From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fennel Au Gratin with Citrus Crust
 Categories: Vegetables, Ethnic
      Yield: 4 servings
 
  2 1/2 lb Tomatoes,ripe                  2 1/16 lb Fennel (ca.4 )
      2    Cloves Garlic                       2 oz Bread Crumbs
      1    Branch Thyme                        2 tb Parmesan cheese,grated
      1    Branch Rosemary                   1/2    Peel of Orange
      1    Bayleaf                           1/2    Peel of Lemon
    1/2 c  Vegetable broth                     5    Leaves Lemonmelisse
           Salt, Pepper                        5 tb Oliveoil
 
  1. Dip the tomatoes shortly in boiling water and than peel and cut into
     quarters.
  
   2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add
     tomatoes and the herbs; fill up with the broth and season with salt and
     pepper.Cover and simmer 15 minutes.
  
   3. In the meantime bring a lot of saltwater to a boil, clean the fennels
      take off the green part and chop it finely. Cut the fennels lenghtwise
      in 1 cm thick slices and cook in the saltwater 5 minutes; remove with
      spoon and put into the tomato mix and cook all 15-20 minutes more.
  
   4. Heat oven to 220 degrees Celsius.
  
   5. Arrange the fennel slices in a gratin form, fish scale-like and pour
      over the tomatoesauce.
  
   6. Mix the breadcrumbs with cheese, orange and lemon peel.
  
   7. Mix fennel green with the lemon melisse and sprinkle that and the
      crumbs evenly over the vegetables.
  
   8. Pour reminding oil overall and bake 10 -15 minutes until golden
      brown.
  
      Out of Die Actuelle magazine
  
      Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Colourful Salad Plate
 Categories: Salads, Ethnic
      Yield: 4 servings
 
      1 sm Iceberg Lettuce                 3 1/2 oz Walnutmeat
      8 oz Coctail Tomatoes                    8 oz Edam Cheese,cut in sticks
      1 bn Green Onions                             Dressing:
      8 oz Green peas with pods                1 c  Sour Cream
      2    Peppers, yellow                     1 tb Tomato Paste
      1 cn Artichoke Hearts                    1 tb Sherry
      9 oz Apricots, canned                         Salt, pepper
 
  1. Wash the lettuce, cut into quarters and then into strips.
  
  2. Clean green onions under cold water and cut into rings.
  
  3. Clean the pods and blanch them, shortly, in boiling water.
  
  4. Clean peppers and cut into strips.
  
  5. Drain the artichokes and apricots.
  
  6. Put the lettuce, walnuts, artichokes, apricots, onions and the pods
     in a bowl and arrange the cheese sticks on top.
  
  7. For the dressing mix sour cream, paste and sherry good, season with
     salt and pepper and pour over salad.
  
     Out of Feizeit Revue magazine
  
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Dip #1
 Categories: Appetizers, Dips
      Yield: 2 cups
 
      1 c  Cooked Black Beans                1/2 ts Coriander
    1/4 c  Minced Carrot                     1/4 ts Salt
    1/4 c  Minced Celery                     1/4 c  Sour Cream
      1 ts Garlic Salt                         1 tb Chopped Fresh Cilantro
      1 ts Oregano                                  Cilantro for Garnish
      1 ts Cumin                          
 
  In a large bowl, coarsley mash half the beans with a fork. Add remaining
  whole beans and all the other ingredients, mixing well. Cover,and chill 20
  minutes. Garnish with fresh cilantro.
  
  Source: Seventeen Magazine, March 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot-Carrot Muffins
 Categories: Muffins, Fruits
      Yield: 12 muffins
 
      1 c  All-Purpose Flour                 3/4 c  Milk
    1/2 c  Whole Wheat Flour                   3 tb Avocado Oil
      1 tb Baking Powder                       1 c  Carrots, coarsley grated
    1/4 ts Salt                              3/4 c  Dried Apricots, chopped or
    1/2 c  Sugar                             3/4 c  Whole Raisins
      2    Eggs                              1/2 c  Walnuts, coarsley chopped
 
  In a large bowl mix flour, baking powder and salt. In another bowl whisk
  sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts.
  Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin
  tin cups greased with additional avocado oil. Bake in a 375o oven for about
  20 minutes, until just springy to the touch. Serve warm.
  
  Source: Calavo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese-Style Broiled Chicken Breasts
 Categories: Poultry, Ethnic
      Yield: 4 servings
 
      2 lb Chicken Breasts, boned with         1 tb Sesame or Olive Oil
           Wings attached                      1 ts Red Wine Vinegar
           Salt and pepper                     1 ts Garlic, finely minced
      2 tb Soy Sauce                         1/4 ts Red Pepper Flakes
      2 tb Maple Syrup                    
 
  Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple
  syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to
  hold the breasts in 1 layer. Blend well.
  
  Add the chicken breast halves and coat them with the marinade. Arrange them
  skin side up in the dish and cover them with plastic wrap. Let stand 15
  minutes, or until ready to cook.
  
  Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin
  side down in 1 layer in a baking dish. Place the chicken under the broiler
  about 6: from the heat. Leave the door partly open. Cook about 5 minutes
  and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan
  to the lower rack so that the pieces are about 12" from the heat. Continue
  broiling skin side up with the broiler door partly open about 5 minutes
  longer.
  
  Turn the pieces skin side down and broil 5 minutes longer on the bottom
  rack. Turn the pieces skin side up and pour the remaining marinade over
  all. Place the chicken about 6" from the heat and broil about 2 minutes.
  (If you barbecue, cook the chicken on the hot grill, covered. The cooking
  time is the same.)
  
  Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by
  Katherine Smith
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frozen Pink Lemonade Sundae Pie
 Categories: Desserts, Pies
      Yield: 1 pie
 
------------------------------FROM LOIS FLACK------------------------------

-------------------------CYBEREALM BBS(315)786-1120-------------------------
      1    9-inch pie shell or graham        1/2 c  Bottled lemon juice
           -cracker crust                      6    To 8 drops red food coloring
      1 pk 3-oz cream cheese, softened         2 c  1 pint Whipping cream,
      1 cn Sweetened condensed milk-                -whipped
           -(NOT evaporate milk)          
 
      In a large bowl, beat cheese until fluffy.  Gradually beat in sweetened
  condensed milk until smooth.  Stir in bottled lemon juice and food
  coloring.  Fold in whipped cream.  Pour into prepared pie shell. Freeze or
  chill 6 hours or until firm.  Let stand 10 minutes before serving.
  
      Garnish as desired. -  Freeze leftovers. -  Makes one 9-inch pie.
  
      Source: "Family" magazine.
  
      Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zupa Kartoflana - Polish Potato Soup
 Categories: Ethnic, Soups/stews
      Yield: 1 pot
 
      3 md Potatoes, sliced                    2 qt Water
      2    Stalks celery                       3 tb Butter
      1 lg Onion, sliced thin                  1 tb Flour
      2    Carrots                             1 c  Top milk
      1    Sprig parsley                            Salt to taste
 
  Cover vegetables with water, add seasoning and cook until well done. Force
  through sieve. Heat butter until light brown, stir in flour, and let
  mixture cook until it bubbles and is well blended. Gradually add hot milk
  to the flour mixture and let simmer just below the boiling point until
  mixture is smooth and thick. Add to strained vegetables and let simmer
  until smooth and thickened. Sprinkle with chopped parsley and serve with
  egg barley.
  
  Source: Treasured Polish Recipes for Americans Typed for you by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kiszka - Polish Kiska
 Categories: Ethnic
      Yield: 4 lbs kiska
 
      3 lb Pork steak                        1/2 ts Rubbed marjoram
      2 lb Coarse buckwheat grits                   Salt and pepper
 
  Chop meat into coarse bits. Cover with water and boil until tender. Add
  salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid
  from the cooked meat, and steam in a double boiler for 1/2 hour. Combine
  the two mixtures. If you have sausage casings, stuff the mixture into the
  casings. It will keep very well in a mold in the refrigerator. Heat before
  serving.
  
  Source: Treasured Polish recipes for Americans Typed for you by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kielbasa- Polish Sausage
 Categories: Ethnic, Meats
      Yield: 2 pounds
 
  1 1/2 lb Pork loin or butt                   1    Bud of garlic
    1/2 lb Veal                                1 ts Whole mustard seed
           Salt and pepper                     3 tb Water
 
  Remove meat from bones, cut into small pieces and run through a coarse
  knife of a food grinder. Add 3 tablespoons of water, pound the garlic, and
  add the seasoning. Mix very thoroughly and stuff the casings. The sausage
  is then ready for smoking. If you don't have those facilities, you can boil
  it for 30 minutes in rapidly boiling water, or you can place the sausage in
  a baking dish, cover with cold water, and bake in a 350F oven until the
  water is absorbed.
  
  Source: Treasured Polish Recipes for Americans Typed for you by Linda
  Fields Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kapusta Z Wieprzowina - Polish Sauerkraut with Pork
 Categories: Ethnic, Meats
      Yield: 6 servings
 
      4    Pigs feet                           4    Whole peppers
      3 lb Neck bones or ...                 1/2 ts Celery seed
           ..3 lbs spare ribs                  1 qt Sauerkraut
      1 lg Onion                             1/2 ts Caraway seed
      1    Bud garlic                        1/2    Minced apple
      4    Whole allspice                      3 tb Barley
      1    Bay leaf                                 Salt and pepper
 
  Split and chop the meat. Brown in lard and add the onion quarters, garlic,
  allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover
  meat with boiling water and cook until meat is half done. Remove a cup of
  the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and
  cook until meat is tender. Serve raw potato dumplings and gravy.
  
  Source: Treasured Polish Recipes for Americans Typed for you by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bigos
 Categories: Ethnic
      Yield: 8 servings
 
    1/2 lb Each of pork, veal, lamb &        1/2 lb Polish sausage cut in small
           .beef                                    .pieces
    1/2 lb Venison (optional)                  1 qt Sauerkraut
      1 lg Onion, chopped                           Water or vegetable stock
    1/2 lb Mushrooms, cooked                        Salt and pepper to taste
    1/4 lb Bacon                          
 
  Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and
  meat and fry until meat is slightly brown. Add water or vegetable stock and
  cook until meat is tender. Add Polish sausage and sauerkraut and boil until
  the flavors blend. Season to taste.
  
  ====================================================================== =
  
  "A little history:
  
  Every ancient Polish manor has its own cookery book, the growth of
  centuries, carefully bound, exquisitely-penned recipes, yellow with age.
  Amoung those recipes we should not fail to find one for Bigos, a most
  delectable dish served at every hunting party. In Pan Tadeusz, Mickiewicz
  said, "There has been a bearhunt. The bear is killed, a great fire is made
  and while the Bigos is warming in a mighty pot, the hungry hunters drink
  crystal clear, goldenflecked wodka from Gdansk."
  
  Source: Treasured Polish Recipes for Americans Typed for you by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kapusta Z Jablkamy -- Polish Cabbages with Apples
 Categories: Vegetables, Ethnic
      Yield: 6 servings
 
      1 md Head of cabbage                     1 ts Sugar
      1 tb Salt                                1 tb Butter or..
      3    Or 4 green apples                   3 sl Crisp bacon
      2    Tomatoes (optional)                 2    Sliced onions
 
  Shred cabbage. Cover cabbage and onion with boiling water. Let stand 10
  minutes. Place butter or broken bacon slices in the bottom of a kettle. Add
  drained cabbage with onion, apples and tomatoes. Remove seeds from tomatoes
  first. Seed will give a bitter taste to the cabbage. Add sugar and simmer
  until tender, about 20 minutes. Salt while cooking.
  
  Source: Treasured Polish Recipes for Americans Typed for you by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salata Laktuka - Polish Wilted Leaf Lettuce Salad
 Categories: Ethnic, Salads, Vegetables
      Yield: 4 servings
 
           Leaf lettuce                      1/4 c  Vinegar
      4 sl Bacon, diced                        1 ts Shallots or onions, chopped
    1/4 c  Water                               3 tb Sugar
           Salt and pepper                
 
  Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions,
  sugar, salt and pepper. Fry bacon until golden brown. Dice it and add to
  the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water and bring
  to a boil. Pour over lettuce, mix and serve.
  
  Source; Treasured Polish Recipes for Americans Typed for you by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chickenlegs with Mango Chutney & Carott-Rice
 Categories: Ethnic
      Yield: 2 servings
 
     18 oz Chickenlegs,allready cooked         1 tb Catsup
           Chutney:                                 Pepper
      1    Mango, fresh   or                 1/2 ts Coriander
    1/3 oz Mango ,canned                     1/2 ts Kurcuma
      1    Onion                                    Rice:
      1    Piece of fresh Ingwer               5 oz Rice
      1 tb Oil                                 3 tb Coconut, shredded
      2 oz Raisins                         3 1/2 oz Carotts
      1 tb Sugar                             1/3 oz Butter
      3 tb Vinegar                             2 tb Sugar
 
  1. Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
  Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
  onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute the
  onion; add the mango and ingwer.Saute a
     minute more.Add the rest and let it simmer 30 minutes. Let it cool and
     season as hot as you like. 6. Simmer the rice in saltwater until done;
  keep warm 7. Put the coconut into a dry skillet and brown it. 8. Peel the
  carotts and cut into fine strips or grate them. 9. Heat the butter in
  skilett and fry the carotts shortly; add sugar and
     heat until sugar has become caramel. Stir all the time. 10.Add carotts
  and the coconut to the rice, mix and serve with the cold
     chicken and the cold mango. Good for hot summerdays.
  
     Out of "Freizeit revue" magazine.
  
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot & Spicy Chicken Nuggets
 Categories: Misc., Poultry
      Yield: 3 dozen
 
      8 oz PHILADELPHIA Brand soft           1/2 ts Onion powder
           Cream Cheese                      1/2 ts Garlic powder
    1/2 c  Salsa                             3/8 ts Cayenne pepper
      2 tb Milk                                2 pk [10.5 oz] frozen chicken
    1/2 ts Cumin [ground]                           Nuggets
 
  1)      Stir together all of the ingredients except the chicken nuggets in
  a small bowl, until well blended... then chill... 2) Prepare the chicken
  nuggets according to the package directions... 3) Serve with the dip...
  
  This creamy salsa dip is a natural accompaniment for popular chicken
  nuggets...
  
  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred
  Goslin on Cyberealm Bbs... Home of KookNet at (315) 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pizza Rolls
 Categories: Misc.
      Yield: 12 servings
 
      1 lb Frozen italian bread dough               .part-skimmed Mozzarella
           [thawed]                                 Cheese
      8 oz PHILADELPHIA Brand soft           3/4 c  Pepperoni [chopped]
           Cream Cheese with herb            1/3 c  Green pepper [finley chopped
           & garlic                            1 tb Olive oil
  1 1/2 c  KRAFT shredded low moisture       1/2 ts Italian seasoning
 
  1)      Roll the dough to 15"x20" rectangleon a floured surface... Spread
  the cream cheese over the dough to within 1" of the edges... 2) Sprinkle
  the mozzarella cheese, pepperoni, and the peppers over the cream cheese and
  roll the dough from the LONG sides, pressing the edges together to seal...
  Brush the top and sides with the olive oil and sprinkle with the italian
  seasoning... 3) Cover and let rise in a warm place for 1 hour... and
  preheat your oven to 350... 4) Bake 30 to 35 min or until golden brown...
  Slice and serve...
  
  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred
  Goslin on Cyberealm Bbs, home of KookNet at (315) 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carmel Pecan Sticky Buns
 Categories: Breads
      Yield: 2 dozen
 
      8 oz PHILADELPHIA Brand Cream            1 ts Cinnamon [ground]
           Cheese [cubed]                      1 c  Pecan halves [may be coarsly
    3/4 c  Cold water                               Chopped if desired]
      1 pk [16 oz] hot roll mix              3/4 c  Brown sugar
      1    Egg                               1/2 c  Light corn syrup
    1/3 c  Granulated sugar                  1/4 c  Butter [melted]

----------------------------PREHEAT OVEN TO 350----------------------------
 
  1)      Stirr together 6 oz of cream cheese and the cold water in a small
  sauce pan cooking over low heat until the mixture is at 115 to 120,
  stirring occasionally... 2) Stir together the roll mix and yeast packet in
  a large bowl, then add the cream cheese mixture and the egg mixing until
  the dough pulls away from the sides of the bowl... 3) Knead the dough on a
  slightly floured surface for 5 min... or until smooth and elastic... Cover
  and let rise in a warm place for 20 min... 4) While the dough is rising,
  beat the remaining cream cheese, sugar, & cinnamon in a small bowl with an
  elec. mixer until well blended... 5) Roll out the dough to 18"x12"
  rectangle and spread the cream cheese mixture over the dough to within 1"
  from the edges... Roll up from the long side, sealing the edges and cut
  into 24 3/4" slices 6) Stir together the remaining ingredients in a small
  bowl and spoon 2 teaspoons full into bottoms of greased cups of muffin
  pan... 7)      Place dough, cut side up, in cups cover and let rise in warm
  place for 30 min... 8) Bake 20 to 25 min or until golden brown... Invert
  onto serving platter immediately...
  
  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred
  Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at (315) 786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Herb Schnitzel
 Categories: Meats, Ethnic, Low-cal
      Yield: 4 servings
 
      1 bn Herbs, mixed                        2 tb Wine Vinegar
      1 sm Read Onion                          4 tb Oliveoil
      2 sl White Bread                    17 2/3 oz Chickenbreast Filets
      2 tb Lemonjuice                               Salt, Pepper
 
  1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for
     example ) 2. Chop the onion finely and mix with herbs, lemonjuice,
     vinegar and oil together. 3. Slice the filets into thin slices and
  ,between two sheets of waxpaper,
     pound flat lightly. 4. Salt and pepper to taste. 5. On a preheated
  grill, grill each side for 1 1/2 minutes. 6. Arrange on plate and pour the
  herbmix over all. 7. Serve with a good red wine.
  
     Out of "Die Actuelle"magazine
  
     Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Filled Mini Cucumbers
 Categories: Vegetables, Ethnic
      Yield: 4 servings
 
  3 1/2 oz Corn,Fresh                          6 oz Edamer Cheese
      1 ts Instant Broth                       1 tb Parsley, chopped finely
      5 oz Bacon                               1    Egg
      2    Onions                                   Salt, Pepper
      8    Mini Cucumbers                      2 tb Sweet Cream
 
  1. Cook the fresh corn in the broth untill done,take of the cobs. 2. Cube
  the bacon and with the onion saute untill glassy, cool. 3. Wash mini
  cucumbers and cut off the ends, cut off a small lid and with
     a teaspoon scoop out the insides. Cube the lid and the insides small. 4.
  Drain the corn, save the broth, and mix together with the cheese,
     herbs,egg and seasons. 5. Fill the cucumbers and put into a ovenproof
  form;arrange what does not
     fit into cucumbers between them in the form. 6. Mix the broth with the
  cream and pour over cucumbers. 7. Cover and bake in 200C for 30 minutes. 8.
  Serve with parsley potatoes.
  
     Out of "Die Actuelle" mgazine
  
     Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Spiced Iced Tea
 Categories: Beverages
      Yield: 2 quarts
 
-------------------------COOLERS FROM CHEF FREDDY'S-------------------------
      2 md Sweettart apples                    6    Teabags of orange peako tea
    3/4 tb Cinnamon                                 Water
  1 1/2 tb Sugar                                    Ice
 
  This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works
  well. For those of you that don't have one, you may have to adapt this
  recipe for use with other machines... or your own proceedures for making
  iced tea... CF
  
  1)      Slice the apples into thin slices and remove the cores and seeds...
  place  of the slices in the steeping pot... 2) Mix the cinnamon and the
  sugar until it is uniform in color... then sprinkle it over the apple
  slices in the steeping pot... 3) Follow the directions to make Iced tea
  that came with the machine... add the teabags to the steeping pot on top of
  the apples... Add the remaining apple slices to the pitcher on top of the
  ice... assemble the machine and the pitcher and turn it on... 4) add the
  apple slices from the steeping pot to the pitcher when the tea is done
  along with more ice to fill the pitcher... stir vigorously and serve...
  
  From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn. (315)
  786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Eggplant Dip
 Categories: Dips, Appetizers, Vegetables, Vegetarian
      Yield: 8 servings
 
  1 1/2 lb Eggplant, halved lengthwise         1 pn Dried Thyme Leaves, crumbled
      2    Plum Tomatoes, halved               2 tb Olive Oil
      1 sm Onion, quartered                         Fresh Parsley, minced
      4 lg Cloves Garlic, unpeeled                  Toasted Pita Bread Triangles
      1    Sprig Fresh Thyme, or          
 
  Preheat oven to 400F. Place eggplant, skin side up, in a large roasting
  pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over
  wegetables. Bake until eggplant is very tender when pierced with a knife,
  about 50 minutes. Cool vegetables slightly.
  
  Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion
  and any liquid in bottom of pan to the work bowl of a food processor. Add
  thyme leaves, discarding stem. Puree until smooth. Transfer to a bowl and
  season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.)
  Garnish with parsley and serve dip at room temperature with pita bread
  triangles.
  
  Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY and
  home of Kook-Net 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheese Fondue From Katherine Smith
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      1    Clove Garlic, halved                2 ts Cornstarch
      1 c  Chicken Broth                       1 ds White Pepper
      1 ts Lemon Juice                         1 pn Nutmeg, grated
      2 c  Gruyere Cheese, grated            1/2    Loaf of Favorite Bread
      2 c  Cheddar Cheese, grated              2    Apples, sliced
 
  Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in
  chicken broth and lemon juice, and cook iver medium heat unol bubbly. Turn
  heat to low, and gradually stir in cheeses with a wooden spoon. Blend in
  cornstarch, and continue to cook, stirring constantly. In about 2-3
  minutes, mixture ahould be thick and smooth (do not allow fondue to boil.)
  Season with salt and pepper and nutmeg. Place fondue pot on it's stand at
  the table, without the burner. Serve with bread cubes and apple slices.
  
  Source: Seventeen Magazine, February 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Bean Dip
 Categories: Dips, Appetizers
      Yield: 2 cups
 
      1 lg Clove Garlic, peeled and            4 ts Lime Juice
           Chopped                           1/4 ts Ground Cumin
      1 md Jalapeno Pepper, seeded and       1/4 ts Salt
           Coarsley chopped                  1/8 ts Cayenne Pepper
     30 oz Can White Kidney Beans,             1 md Tomato, seeded and finely
           Drained, rinsed and drained              Chopped
    3/4 c  Plain Low-Fat Yogurt                2 ts Parsley, finely chopped
 
  Put the garlic and jalapeno in a food processor and chop very finely. Add
  the beans and process to a paste; scrape down the sides of the processor
  bowl.
  
  Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process until
  smooth. Transfer to a bowl and stir in most of the tomato and parsley,
  saving a little to garnish the top.
  
  The dip can be covered and refrigerated at this point. Heat in a double
  boiler or in a water bath on top of the stove. Serve dip warm, garnished
  with a little tomato and parsley. Serve with vegetables or tortilla chips.
  
  Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS and
  home of Kook-Net Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruit Kebabs with Yogurt Dip
 Categories: Appetizers, Dips, Fruits
      Yield: 4 servings
 
    3/4 c  Plain Yogurt                        1 c  Pineapple Cubes
      2 tb Confectioner's Sugar              3/4 c  Strawberries
      1 tb Lemon Juice                         1    Orange, peeled and sectioned
      1 tb Seedless Grapes                   1/2 c  Fresh Blueberries
 
  To prepeare fruit dip, put yogurt, confectioner's sugar and lemon juice in
  a small mixing bowl. Blend ingredients with a mixing spoon until mixture is
  smooth. Chill until serving time.
  
  Pierce fruit onto wooden skewers, alternating types of fruit for a
  colourful mix.
  
  Spoon dip into a serving platter bowl and place at center of serving
  platter, then arrange skewers around bowl.
  
  Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith,
  Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Emerald Dip and Shamrock Shrimp
 Categories: Appetizers, Dips, Fish/sea
      Yield: 8 servings
 
------------------------------------DIP------------------------------------
      1 lb Spinach, stems removed, or        1/2 c  Nonfat Sour Cream
     10 oz Package Spinach                   1/4 c  Nonfat Mayonnaise Dressing
      2    Green Onions and Tops,              1 ts Anchovy Paste
           Sliced                            1/8 ts Ground Nutmeg
    1/2 c  Packed Parsley Sprigs             1/8 ts Salt
    1/2 ts Dried Dill Weel                     1 pn Ground White Pepper
    1/2 c  Plain Nonfat Yogurt                 3 tb Fresh Lemon Juice

-----------------------------------SHRIMP-----------------------------------
      1 c  Parsley Sprigs                    1/8 ts Cinnamon
      1 c  Water                             1/8 ts Salt
      2 tb Fresh Lemon Juice                   1 lb Large Shrimp, in shells
      1    Clove Garlic, halved                     Vegetable Cooking Spray
      1 ts Dried Tarragon Leaves         

----------------------------------CRUDITES----------------------------------
      2 c  Broccoli Florets                         Rings or strips
      4 oz Snow Peas                           1 md Zucchini, cut into spears or
      2    Green Peppers, cut into                  Sliced
 
  Dip: In a large pot, place spinach with water that clings from washing.
  Cook covered over mdium heat until completely wilted, about 5-7 minutes.
  Drain and rinse immediately under cold water. Place spinach in strainer and
  press to extract as much liquid as possible. In a food processor, place
  spinach with green onions, parsley and dill weed; process to puree. Add
  remaining dip ingredients except lemon juice; process until smooth. Stir in
  lemon juice to taste. Refrigerate until ready to serve.
  
  Shrimp: In a blender, process all ingredients except shrimp and cooking
  spray until smooth. Let mixture stand in blender contantainer 5 minutes, or
  until green part rises to top, leaving water below.Shell shrimp, leaving
  tails intact if desired. In a baking dish, arrange shrimp in a single
  layer; spray ightly with cooking spray, tossing to coat. Spoon parsley
  mixture evenly over shrimp, discarding water at bottom of container. Turn
  shrimp to coat with parsley mixture. Spray a large nonstick skillet with
  cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and saute,
  turning over once, just until opaque in center, 1-2 minutes. (Be careful
  not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with
  remaining shrimp in three batches. Serve shrimp warm, room temperature or
  cold; refrigerate if not serving within one hour. Serve shrimp and dip with
  crudites arranged on a platter.
  
  Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
  90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g,
  Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg.
  
  Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith Cyberealm
  BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fishrolls with Peppers
 Categories: Fish/sea, Ethnic
      Yield: 4 servings
 
     10    Pearlonions                         8    Fishfilets
      6 oz Butter                              4 sm Peppers, green, red,yellow
      5 tb Sherry                              2 sl White Bread
      1 bn Parsley                             1    Clove Garlic
      2 tb Mustard, spicy                 
 
  1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the
     sherry and season with salt and pepper to taste, and let it simmer for
     another 5 minutes. 2. Knead the rest of the butter with the finely
  chopped parsley and the
     mustard together. 3. Half the fishfilets lenghtwise and spread the
  mustard-butter-herb mix
     over them. Roll them up in little rolls. 4. Wash the peppers and cut in
  halfs and clean out the insides. 5. Put the onioncubes evenly in each
  pepperhalf and carefully set two
     fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough
  for the pepperhalfs, put a
     pepper on each and fold over and twist to close tightly. 7. Put on a hot
  grill for 20 minutes. 8. Toast the bread golden brown and rub it with the
  peeled garlic. Cut
     bread into little squares and put over the ready grilled peppers and
     serve.
  
     Out of "Die Actuelle" magazine
  
     Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Turkeyspears with 3 Sauces
 Categories: Low-cal, Meats
      Yield: 4 servings
 
     18 oz Turkeybreast Filets                      Sauce 2:
      3    Limes                                    ---------
  3 1/2 oz Mild Pepperoni,sliced           3 1/2 oz Blue Cheese, crumbled
      2    Corn Cobs                       3 1/2 oz Yogurt
      2 tb Oil                                      Pepper
    1/2 tb Chilipowder                              Sauce 3:
           Sauce 1:                                 ---------
           ----------                      3 1/2 oz Sweet Cream
  1 3/4 oz Sweet Cream,                    1 3/4 oz Cranberries, jellied,mashed
      1    Banana, soft, mashed                     Horseradish to taste
           Curry, salt, pepper            
 
   Mix the juice from one lime with the oil and the chilipowder together.
   Cut the turkeyfilets into cubes. Slice the limes into thin slices.
   Cut each corncob in half. Take all and put on long scewers and spread with
  the oilmix and grill for about 10-15 minutes.
   For the sauces mix all the ingridients together and put in bowls and serve
  with turkey.
  
   Out of "die Actuelle" magazine.
  
   Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Turkeylegs
 Categories: Ethnic, Meats
      Yield: 6 servings
 
      4    Turkeylegs                          1    Clove Garlic
     18 oz Peaches                             1 tb Honey
      4 tb Peanutbutter,soft                   1    Ingwer, walnut size
      2 tb Coconut, grated                          Chilipowder
 
  Puree the peaches in blender. Smash the garlic; add to it. Chop the ingwer
  very fine; add to it and the honey and coconut. Mix all together and
  marinade the turkey legs in it, let stand in the fridge for, at least, 5
  hours. Grill for 60 minutes and spread with the marinade often and turn
  often.
  
  Out of "Die Actuelle" magazine
  
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New Mexico Green Sauce
 Categories: Sauces, Vegetables
      Yield: 4 servings
 
      1 ea Onion; Large, Finely Chopped        2 tb Vegetable Oil
      4 ea Poblano Chiles; *                 1/2 c  Whipping Cream
      1 ea Jalapeno Chile; **                1/4 ts Salt
      1 ea Clove Garlic; Finely Chopped   
 
  *  Poblano chiles should be roasted, peeled, seeded, and finely chopped.
     There should be about 1/2 cup. ** Jalepeno Chile should be seeded and
  finely chopped. Cook onion, chilies, and garlic in oil over medium heat,
  stirring occasionally, until onion is tender, about 8 minutes. Stir in
  whipping cream and salt.
  
  Makes about 1 1/3 cups sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Citrus Barbecue Sauce
 Categories: Sauces, Vegetables, Fruits, Mexican
      Yield: 5 servings
 
      1 ea Onion; Large, Finely Chopped      1/2 c  Lime Juice
      1 tb Ground Red Chiles                   2 tb Sugar
    1/4 ts Ground Red Pepper                   2 tb Lemon Juice
      1 ea Ancho Chile; *                      1 tb Fresh Cilantro; Snipped
      1 tb Vegetable Oil                       1 ts Salt
      1 c  Orange Juice                   
 
  *  Ancho chile should be seeded and finely chopped. Cook onion, ground red
  chiles, red pepper and ancho chile in oil, stirring frequently, until onion
  is tender, about 5 minutes.  Stir in remaining ingredients. Heat to
  boiling, reduce heat to low.  Simmer uncovered, about 10 minutes, stirring
  occasionally.
  
  Makes about 2 1/3 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plum Barbecue Sauce
 Categories: Fruits, Sauces, Mexican
      Yield: 4 servings
 
    1/4 c  Onion; Chopped, 1 small             2 ts Mustard; Dijon-style
    1/4 c  Butter Or Margarine            16 1/2 oz Purple Plums; 1 cn, *
    1/4 c  Chile Sauce                         6 oz Frozen Lemonade; Thawed,1 cn
 
  *  Plums should be drained, pitted and finely chopped. Cook onion in
  margarine in 2-quart saucepan stirring occasionally, until tender, about 2
  minutes.  Stir in remaining ingredients.  Heat to boiling; reduce heat to
  low.  Simmer, uncovered, 15 minutes, stirring occasionally.
  
  Makes about 2 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Texas Barbecue Sauce
 Categories: Sauces, Fruits, Vegetables, Mexican
      Yield: 10 servings
 
      1 c  Catsup                          1 1/2 c  Onion; Chopped, 3 Medium
    1/2 c  Brown Sugar; Firmly Packed          2 ea Jalapeno Chiles; *
    1/4 c  Lime Juice                          2 ea Cloves Garlic;Finely Chopped
      2 tb Ground Red Chiles; To Taste        12 oz Tomato Paste; 1 cn
      1 tb Vegetable Oil                      12 oz Beer; Any Brand
      1 tb Worcestershire Sauce           
 
  *  Jalapeno chiles should be seeded and finely chopped. Heat all
  ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and
  simmer 1 hour; stirring occasionally.
  
  Makes about 5 cups of sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baja Seafood Stew
 Categories: Soups/stews, Fish/sea, Vegetables
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 Medium            1 ts Basil Leaves; Dried
    1/2 c  Green Chiles; Chopped               1 ts Salt
      2 ea Cloves Garlic;Finely Chopped      1/2 ts Pepper
    1/4 c  Olive Oil                         1/2 ts Oregano Leaves; Dried
      2 c  White Wine; Dry                    28 oz Italian Plum Tomatoes; *
      1 tb Orange Peel; Grated                24 ea Soft-shell Clams; Scrubbed
  1 1/2 c  Orange Juice                    1 1/2 lb Shrimp; Raw, Shelled, Med.
      1 tb Sugar                               1 lb Fish; **
      1 tb Cilantro; Fresh, Snipped            6 oz Crabmeat; Frozen, ***
 
  *    Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
       half. ** The following fish can be used: cod, sea bass, mahimahi or
  red
       snapper fillets that are cut into 1-inch pieces.
  
  ***  Crabmeat should be thawed, drained and cartilage removed. Cook and
  stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is
  tender.  Stir in remaining ingredients except seafood.  Heat to boiling;
  reduce heat.  Simmer uncovered for 15 minutes.  Add clams; cover and simmer
  until clams open, 5 to 10 minutes.  (Discard any clams that have not
  opened.)  Carefully stir in shrimp, fish and crabmeat.  Heat to boiling;
  reduce heat.  Cover and simmer until shrimp are pink and fish flakes easily
  with fork, 4 to 5 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Vegetable Kabobs
 Categories: Vegetables
      Yield: 4 servings
 
    1/2 c  Low Cal. Italian Salad                   1 1/2 in. Pieces
           Dressing                            8 sm Boiling Onions
      1 ts Dried Basil                         8    Cherry Tomatoes
      1 tb Minced Fresh Parsley                8 md Size Mushrooms
      1 md Size Yellow Squash                  2 c  Hot Cooked Brown Rice
           (About 1 Lb.) Cut Into         
 
  Combine Salad Dressing, Basil & Parsley; Cover & Chill.  Alternate Squash,
  Onions, Tomatoes & Mushrooms On 8 Skewers.  Grill Kabobs Over Medium Coals
  15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
  Mixture Frequently.
   163 Cal. Per 2 Kabobs & 1/2 C. Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bananas Flambe #2
 Categories: Desserts
      Yield: 4 servings
 
      8    Medium sized Ripe Bananas         1/3 c  Orange Juice
    1/4 c  Butter                              4 tb White Rum or Heated Brandy
    1/3 c  Apricot Jam                    
 
  In a large frypan, melt butter over medium heat. Add bananas and cook for 3
  ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more
  until just tender. Transfer bananas to a dish. Add apricot jam and orange
  juice to frypan; bring to boil and cook about 2 minutes until sauce
  thickens; return bananas to dish. Add rum or brandy; light with a match and
  flame. Serve immediately, accompanied with ice cream or a dollop of whipped
  cream. Serves 4.
  
  From The Gazette, 91/02/13.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Broccoli and Tomato Salad
 Categories: Salads, Vegetables
      Yield: 4 servings
 
      1 lb Broccoli                          3/4 c  Black olives, pitted, drain
    1/4 lb Mushrooms, fresh                    1 c  Tomatoes, cherry

----------------------------------DRESSING----------------------------------
    1/3 c  Olive oil                           1    Onion, green, minced
      1 tb Vinegar, white wine                 1    Garlic, clove, minced
      1 tb Lemon juice                       1/2 ts Salt
      2 tb Parsley, fresh chopped            1/4 ts Pepper, freshly ground
 
  PREP TIME: 20 MIN        MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets
  from broccoli, you should have about 1 quart. Reserve stems for another
  use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just
  until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4.
  Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil,
  vinegar, lemon juice, parley, onion, garlic, salt and pepper into small
  bowl.  Whisk until blended. 6. Pour dressing over vegetable mixture. 7.
  Turn gently to coat vegetables.  Cover and refrigerate 3 or more
    hours until ready to serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Verdura Mista  (Mixed Vegetablse)
 Categories: Italian, Vegetables
      Yield: 8 servings
 
      1 bn Broccoli                            2 c  Chopped tomatoes, fresh
      1    Head cauliflower,                        If possible (drain canned)
           Cut into flowerets                 22    Black olives (about)
      3    Potatoes, peeled and                     Hot pepper flakes to
           Sliced 1/4 inch thick                    Taste (Optional)
      3 tb Olive oil                           1 tb Dried oregano
      1 tb Safflower oil                            Salt and freshly ground
      3    Cloves garlic, finely                    Black pepper to taste
           Chopped                             1 tb Olive oil
 
  Skin broccoli stems and quarter them lengthwise.  Cut flowerets into large
  pieces.  Blanch broccoli, cauliflower, and potatoes in boiling water then
  drain.  Heat the oils in a medium skillet and add one third the chopped
  garlic.  When garlic begins to color, add tomatoes and simmer, covered, for
  5 minutes. Place the blanched vegetables in a large, shallow baking dish,
  add the rest of the ingredients, including the remaining chopped garlic.
  Toss lightly, then spread the tomatoes on the surface. Cover and bake in a
  preheated 500 F oven until vegetables are cooked, about 20 minutes.  Do not
  overcook.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Vegetables
 Categories: Italian, Rice/grains, Salads
      Yield: 2 servings
 
    3/4 c  Rice                              1/4 ts Pepper
    1/4 ts Salt                              1/4 ts Turmeric
      2 c  Water                             1/4 lb Spinach
      6 tb Oil                               1/2 c  Sliced green onion
      2 tb White wine vinegar                  4    Crumbled slices crisp
      2 tb Soy sauce                                Bacon
 
  Simmer rice, covered, in salted water until rice is done. Drain. Combine
  oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR
  the spinach into small pieces. Toss spinach, onion and bacon into the rice.
  
  Eat it as a cold salad, or warm as a side dish.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coquilles Saint-Jacques Sautees a la Provencale
 Categories: Italian, Fish/sea
      Yield: 4 servings
 
      1 lb Or about 2 c. scallops                   (preferably a no-stick
           Cut into 1/2 inch pieces                 Pan)
           Lemon juice, salt, and              2 tb Minced shallots or
           Pepper                                   Scallions
    1/2 c  Flour                               1    Clove garlic, mashed
           Olive oil or cooking oil            2 tb Butter
           A 10 inch frying pan                2 tb Minced fresh parsley
 
  Dry the scallops in paper towels, then place on a large sheet of waxed
  paper.  Sprinkle with drops of lemon juice, then with salt and pepper. The
  moment before sauteing, dredge with flour and shake in a sieve to dislodge
  excess flour. Film the frying pan with a 1/16-inch layer of oil. When
  almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops
  are lightly browned.  Then toss for a moment with the shallots or
  scallions, and garlic; finally toss with the butter and parsley and serve.
  Suggested accompaniments: If the scallops are a first course, accompany
  with French bread. For a main course, accompany with broiled tomatoes and
  green beans. Notes: Sauteed scallops should be crisp light brown outside
  and moistly tender inside. Keys to success are: have your sauteing oil very
  hot before the scallops go in, and have no more than one layer of scallops
  in the pan.  Otherwise the scallops will steam, exude moisture, and will
  not brown. You may find, in using frozen scallops, that they will start out
  nicely, then suddenly release juices in the pan; to avoid this, blanch them
  before cooking by dropping them in a large pan of rapidly boiling water and
  bringing them quickly back to the boil, then drain immediately, dry them,
  and proceed with the recipe.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spinach Stuffed Shells
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
      2 tb Vegetable oil                            Salt and pepper to taste
      1 sm Onion, diced                       12 oz Pkg. jumbo macaroni shells
     28 oz Can tomatoes                       20 oz Frozen creamed spinach in
      6 oz Can tomato paste                         Boiling bags
      2 ts Brown sugar                        15 oz Container ricotta cheese
  1 1/2 ts Oregano leaves                      8 oz Shredded mozzarella cheese
 
  In a large saucepan over medium heat, heat oil and cook onion until tender,
  stirring often. Add tomatoes(chopped or squished with your hands) with
  their liquid, tomato paste, brown sugar, oregano (oops I just realised I
  forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or
  to taste). Heat to boiling; then reduce heat to low, cover and simmer for
  20 minutes.  Meanwhile, prepare macaroni shells as label directs; pour into
  collander and cool slightly. Prepare spinach as label directs, pour into
  bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add
  1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with
  about 1 T.  cheese mixture.  Preheat oven to 350. Spoon sauce evenly into
  14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover
  roasting pan with foil and bake 30 minutes or until hot and bubbly.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yellow and Red Bell Peppers Filled with Tuna And Capers
 Categories: Italian, Fish/sea, Appetizers
      Yield: 16 servings
 
     10    Yellow bell peppers, cut                 Ground pepper
           Lengthwise into thirds              3 cn Albacore tuna packed in
     10    Red bell peppers, cut                    Water, drained
           Lengthwise into thirds            1/2 c  Chopped fresh parsley
      1 c  Plus                                5 tb Drained capers
      2 tb Olive oil                                Fresh parsley sprigs
      5 tb Fresh lemon juice                        Imported black olives
      5    Garlic cloves, pressed                   (such as Kalamata or
           Salt and freshly                         Nicoise)
 
  Arrange pepper skin side up in broiler pan (in batches if necessary) and
  broil until blackened.  Wrap in paper bag and let stand 10 minutes to
  steam.  Peel and pat dry.
  
  Mix olive oil, lemon juice and garlic in large bowl.  Season with salt and
  pepper.  Add peppers and marinate at least 30 minutes. (Can be prepared 1
  day ahead.  Cover and refrigerate.  Bring to room temperature before
  continuing.)
  
  Drain peppers, reserving marinade.  Combine tuna, chopped parsley and
  capers in another bowl, breaking up tuna with a fork.  Mix in enough
  reserved marinade to season to taste.  Season with salt and pepper. Place 1
  tablespoon tuna mixture on inside of each piece of pepper at one end. Roll
  up.  Arrange seam side down on serving platter.  Pour remaining marinade
  over rolls.  (Can be prepared 6 hours ahead.  Cover and refrigerate.)
  Garnish with parsley sprigs and olives before serving. 16 appetizer
  servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant in a Carriage (Melanzane In Carrozza)
 Categories: Italian, Vegetarian
      Yield: 20 servings
 
      2    Long, narrow eggplants              1 cn (2 oz.) anchovy fillets
           (about 1 lb. each), sliced        1/4 c  Fresh basil leaves plus
           Crosswise 1/4-inch thick                 Several sprigs for garnish
  1 1/2 ts Salt                                3    Eggs
  2 1/4 c  Extra-virgin olive oil            1/2 c  All-purpose flour
    1/4 ts Freshly ground pepper               3 c  Fresh Italian bread crumbs
      6 oz Fresh mozzarella cheese,                 Marinara Sauce as
           Sliced 1/8-inch thick                    Accompaniment (optional)
 
  1.  Layer the eggplant slices in a colander, sprinkling each layer with the
  salt.  Set aside to drain for at least 1 hour.  Pat the eggplant dry with
  paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil,
  brush both sides of each eggplant slice. Arrange the slices in a single
  layer on 2 large baking sheets.  Bake for 15 to 20 minutes, turning once,
  until the eggplant is tender when pierced with a fork but still holds its
  shape. 3. Remove from the oven; season with eggplant with the pepper. Cover
  half the eggplant with mozzarella.  Finely chop the anchovies and basil
  together; sprinkle over the cheese.  Cover with the remaining eggplant
  slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2
  teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant
  sandwiches with the flour, dusting off any excess. Dip into the beaten egg,
  then coat the sandwiches thoroughly with the bread crumbs, pressing gently
  to adhere. 5. In a large heavy skillet, heat the remaining oil over
  moderately high heat to 375F or until a small bread cube browns in about 1
  minute.
   Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes
  per side.  Remove with a slotted spoon and drain on paper towels. Arrange
  the sandwiches on a platter or plates and serve on their own or with
  Marinara Sauce, garnished with sprigs of fresh basil.
   (The eggplant sanndwiches can be assembled and fried early in the day.
   Set aside on a cookie sheet at room temperature and reheat in a 400F oven
  for about 5 minutes just before serving.)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Melanzane Sott'olio D'oliva (Marinated Eggplant in Olive Oil
 Categories: Italian, Vegetables
      Yield: 6 servings
 
      4 md Eggplants (about 3 1/2 lbs)       1/4 c  Chopped garlic
    1/2 c  Salt                                1 ts Crushed red pepper
      1 qt White vinegar                       1 tb Dried oregano OR
      1 c  Extra virgin olive oil          2 1/2    Fresh oregano
      3 c  Olive oil                         1/2 ts Salt
 
  1. Slice the skins off the eggplants, and slice them about 1/4 inch thick
  from top to bottom. Then slice across to get pieces the size of French
  fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.
  2. Move the eggplant strips into a colander, arraying them in a relatively
  uniform layer up the sides. Put a bowl the same size as the colander inside
  the colander and weigh it down with three or so pounds of weight. [I find a
  foil covered common solid brick is a handy kitchen tool] Put the entire
  apparatus in the sink to drain for 45 minutes. This will remove any
  bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold
  water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with
  the vinegar, and marinate it for 30 minutes. [It will return to shape like
  a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry
  again. Put the eggplant into a bowl with all the other ingredients. 5. Pour
  the contents into a canning jar. Make SURE therre is enough olive oil to
  completely cover all the eggplant about 1/2 inch deep. Tightly seal and
  refrigerate the jar. Marinate for at least a week; the ideal time is
  actually three months, and the eggplant will keep getting better even after
  that.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Bean and Red Onion Salad
 Categories: Italian, Salads
      Yield: 4 servings
 
      1 lb Green beans                         3 tb Olive oil
      1 sm Red onion, very                   1/4 ts Salt
           Thinly sliced                     1/4 ts Freshly ground black
    1/3 c  Finely minced parsley                    Pepper
      2 tb Minced fresh mint                   1 ts White wine vinegar.
    1/3 c  Coarsely shredded Parmesan     
 
  1.  Bring a large pan of water to the boil.  Trim the green beans,
    cut in halves or thirds if long.  Put the beans into the boiling
    water and time about five minutes, or until tender.  Drain and rinse
    with cold water until completely chilled.  Pat dry with paper
    towels.
  
  2.  Soak the red onion in cold water 5 minutes to reduce the acidity.
    Drain and pat dry.  Combine with the green beans, the parsley,
    mint, Parmesan, olive oil, salt and pepper.  Mix well.  The salad
    can be refrigerated at this point.
  
  3.  Serve the salad at room temperature.  Just before serving, stir in
    the vinegar.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Pasta Salad
 Categories: Pasta, Salads, Vegetables, Italian
      Yield: 6 servings
 
    1/2 lb Spinach spaghetti                   2    Med-size zucchini
    1/2 c  Mayonnaise                        1/4 lb Snow peas
      1    Clove garlic, minced              1/4 lb Mushrooms, sliced 1/4" thick
      2 tb Rice wine vinegar                   1 pt Cherry tomatoes, halved
      1 ts Curry powder                      1/4 c  Minced parsley
      5    Asparagus spears                  1/4 c  Minced basil
 
  1. Break the spaghetti strands into thirds.  Cook the spaghetti in a large
  quantity of boiling water until tender (about 8 min).  Drain and set aside.
  2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and
  curry powder.  Add this to the cooked spaghetti and gently mix. 3. Scrape
  the asparagur and cut each spear on the diagonal into 1" pieces. Steam
  these pieces into a small amount of boiling water 5 min.  Drain and stir
  into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half
  crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow
  peas on the diagonal into 3/4" slices.  Stir these into the spaghetti. 6.
  Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil.
  Shower the salad with the combined herbs but do not toss. 8. Salad can be
  served now or covered and refrigerated.  If chilled, let it return nearly
  to room temperature for best flavor.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spaghetti Squash
 Categories: Italian, Vegetables
      Yield: 4 servings
 
      1    Spaghetti squash, 1 1/2             2 c  Tomato sauce
           To 2 lbs.                         1/2 ts Oregano
      1 c  Grated Cheddar cheese             1/2 ts Garlic powder
      1 c  Grated Mozzarella cheese          1/2 ts Salt (or less)
  1 1/2 c  Grated zucchini or diced                 Dash of pepper
           Green pepper                      1/2 c  Grated Parmesan cheese
 
  Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
  down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids
  to watch!) Holding the hot squash in a potholder, run the tines of a fork
  across its pulp-and like magic, there is your spagetti! Mix the strands
  with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and
  pepper in a large bowl. Scoop back into squash shells, top with Parmesan,
  and bake at 350 for 20 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: (Crostini Napoletani) Neapolitan-Style Crostini
 Categories: Italian, Appetizers
      Yield: 16 servings
 
     16    Slices of Italian bread,                 Cut in 14 1/4-inch slices
           Cut 1/2-inch thick                1/2 lb Plum tomatoes, cut
    1/4 c  Extra-virgin olive oil                   Lengthwise into 16 1/4-inch
    1/3 c  Black or green olivada* OR               Slices
    1/3 c  (4 oz.) Calamata olives,          1/8 ts Salt
           Pitted or finely chopped          1/8 ts Freshly ground black pepper
    1/2 lb Fresh mozzarella cheese,       
 
  1.  Preheat the oven to 400F.  Brush one side of the bread slices with some
  of the olive oil and arrange on a baking sheet oiled side up. Bake until
  lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
  chopped olives on each toast, cover each with a slice of mozzarella and top
  with a slice of tomato.  Brush the tomatoes with the remaining oil and
  sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
  to 10 minutes.  Serve at once.
  
  * Olivada is a puree of black or green olives packed in oil that is sold at
  specialty food stores.  You can substitute tapenade or make your own. (Note
  from me:  We have a batch of pesto in the refrigerator so I plan to use it
  instead of the olivada.)  I also plan to use Creole or homegrown tomatoes.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Insalata De Peperoni Arrostiti (Roasted Pepper Salad)
 Categories: Italian, Salads
      Yield: 8 servings
 
      1 tb Mayonnaise                          6 md Green bell peppers
      1 ts Anchovy paste OR                         (about 2-1/2 lbs.)
      1    Anchovy fillet--rinsed,             6 md Red bell peppers
           Dried & mashed                           (about 2-1/2 lbs.)
      1 ts Red wine vinegar                  1/2 c  Fresh peas OR
      1 c  Extra-virgin olive oil            1/2 c  Thawed frozen peas
    1/2 md Red onion, minced                   1 lb Fresh mozzarella cheese,
      3 tb Chopped parsley                          Cut into 1/4-inch slices
      3 tb Capers--rinsed, dried &             6 md Ripe tomatoes
           Finely chopped                           (about 3 lbs), peeled and
    1/2 ts Salt                                     Sliced 1/4-inch thick
 
  1.  In a medium bowl, combine the mayonnaise, anchovy paste and vinegar.
  Slowly pour in the olive oil in a steady stream, stirring constantly. Stir
  in the onion, parsley, capers and salt.  (The sauce can be prepared up to 4
  days ahead.  Cover and refrigerate.) 2. Preheat the broiler. On a baking
  sheet, broil the peppers, 6 at a time, as close to the heat as possible,
  turning occasionally, until charred all over, about 25 minutes per batch.
  Immediately transfer the peppers to brown paper bags, seal and set aside to
  steam for about 20 minutes. Peel and core the peppers, then cut them in
  half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch
  strips. 3. If using fresh peas, blanch them in boiling salted water for 5
  minutes.  Drain, refresh under cold running water, drain again and set
  aside.  Arrange alternating red and green pepper strips around the edge of
  a large serving platter.  Layer alternate slices of cheese and tomato down
  the center and sprinkle the peas on top.  Drizzle the dressing over the
  salad and serve.  (The salad can be completely assembled 3 to 4 hours ahead
  before serving and kept covered at room temperature.)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant in the Style of Modugno (Melanzane Alla Modugno)
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
      1 lg Eggplant (about 2 lbs),           1/2 c  Chopped parsley
           Sliced lengthwise 1/4-inch      1 3/4 c  Grated mozzarella cheese
           Thick                                    (8 oz.)
      1 tb Salt                              1/2 c  Freshly grated Parmesan
      2 c  Olive oil                                Cheese (2 oz.)
    1/4 c  Dry bread crumbs                         Freshly ground pepper
      2 ts Minced garlic (3 medium             1 c  Marinara Sauce
           Cloves)                        
 
  1.  Layer the eggplant slices in a colander, sprinkling each layer with the
  salt.  Set aside to drain for at least 1-1/2 hours.  Gently squeeze out the
  excess liquid.  Pat dry with paper towels. 2. In a large skillet, heat the
  olive oil over moderately high heat to 375F or until a small bread cube
  browns in about 1 minute.  Add the eggplant slices in small batches and
  fry, turning once, until golden and cooked through, about 2 minutes per
  side.  Remove with a slotted spoon and drain on paper towels. 3. Preheat
  the oven to 375F.  In a medium bowl, combine the bread crumbs, garlic,
  parsley, mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the
  egg and season with salt and pepper. 4. Spoon 3/4 c. of the Marinara Sauce
  into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of
  the mozzarella mixture on each slice of eggplant, roll up and place seam
  side down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the
  eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top.
  (This dish can be prepared to this point several hours ahead and kept
  covered at room temperature.) Bake until the mixture bubbles and the cheese
  is melted, about 20 minutes. Serve hot or at room temperature. These
  eggplant rolls are from Apulia, the region that forms the heel of the
  Italian boot.  They make a wonderful antipasto or a delicious luncheon
  dish.  Serve at room temperature to enjoy their fullest flavor.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet and Sour Peppers with Almonds (Mandorlata Di Peperoni)
 Categories: Italian, Vegetables
      Yield: 8 servings
 
    1/3 c  Dark raisins (2 oz.)                3 tb Extra-virgin olive oil
      3 md Red bell peppers                  1/3 c  Slivered almonds
           (about 1-1/4 lbs.),                      (1-1/2 oz.)
           Quartered and deribbed              2 tb Sugar
      2 md Green bell peppers                  3 tb Red wine vinegar
           (about 3/4 lb.),                1 1/2 ts Salt
           Quartered and deribbed         
 
  1.  In a small bowl, soak the raisins in warm water for 20 minutes; drain
  and set aside. 2. If you want to peel the peppers, cut the quartered
  peppers in half lengthwise and flatten slightly. Peel the pieces with a
  swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
  strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
  large saucepan, heat the oil over moderate heat.  Add the almonds and cook,
  stirring occasionally, for 2 minutes.  Add the raisins and cook for 1
  minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
  for 20 minutes.  Uncover and continue to cook until the peppers are very
  tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
  to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
  temperature.  (This dish can also be made several hours ahead and reheated
  just before serving.) This delicious and unusual pepper dish is from
  Basilicata in the instep of the Italian boot. It is wonderful with grilled
  meat, especially Italian sausages. Peeling the peppers without roasting
  them first makes them particularly succulent, but peeling isn't mandatory.
  The dish is delicious either way.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roasted Peppers with Mozzarella and Caramelized Garlic
 Categories: Italian, Vegetables
      Yield: 6 servings
 
      4 md Yellow and red bell peppers       1/4 ts Dried
      2 tb Extra-virgin olive oil              6 oz Fresh mozzarella cheese,
     18    Garlic cloves, sliced                    Sliced as thin as possible
    1/4 c  Plus 1-1/2 teaspoons              1/4 c  Coarsely chopped flat-leaf
           Balsamic vinegar                         Parsley or fresh basil
      2    Sprigs of fresh thyme OR                 Freshly ground black pepper
 
  1.  Roast the bell peppers directly over a gas flame or under the broiler
  as close to the heat as possible, turning, until charred all over, about 5
  minutes.  Enclose the peppers in a paper bag and set aside for 10 minutes
  to steam.  With a small knife, scrape off the blackened skin; remove the
  cores, seeds and ribs.  Rinse under running water. Slice the peppers
  lengthwise into 1-inch strips.  (The recipe can be prepared to this point
  up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive
  skillet, combine the olive oil and garlic. Cover and cook over very low
  heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan,
  increase the heat to moderate and cook until browned, about 2 minutes. Stir
  in the vinegar and thyme and cook for 1 minute. 3. To assemble,
  decoratively arrange the pepper strips and mozzarella slices on 6 small
  plates.  Spoon the caramelized garlic dressing over the peppers and cheese
  and sprinkle the parsley and black pepper on top. Serve at room
  temperature.  (The salad can be assembled up to 2 hours before serving.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Crabs
 Categories: Italian, Salads, Fish/sea
      Yield: 6 servings
 
  1 1/2    Lemons                              3    Stalks celery, chopped
    1/2 c  Olive oil                                Parsley, chopped
      6    Cloves garlic, minced          
 
  To cook crabs, place in boiling water with salt, crab boil and lemons for
  20 minutes.
  
  Clean crabs, removing legs.  (This means: take tops off of crabs and remove
  the dead man's fingers -- the spongy material on either tip). Break in half
  if small, quarters if large. Slice lemons and squeeze. Combine lemon juice,
  olive oil, garlic, celery, and parlsey and pour over crabs. Turn
  occasionally while marinating.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hearty Pasta and Red Bean Salad
 Categories: Salads, Pasta, Italian
      Yield: 6 servings
 
      2 c  Raw, med-size shaped pasta        1/4 c  Grated Parmesan cheese
      2 c  Cooked/canned red beans OR          1 c  Plain yogurt
      2 c  Kidney beans                      1/2 ts Chili powder r more to taste
      1 c  Diced zucchini (@ 1 med)          1/2 ts Ground coriander
      1    Sm green pepper, fine chop        1/2 ts Paprika
      1    Med ripe tomato, chopped          1/4 ts Dried sage
    1/3 c  Chopped green olives           
 
  Cook the pasta al dente and rinse with cool water.  Drain the pasta well
  and put it in a mixing bowl.  Add the remaining ingredients and mix
  thoroughly.  Serve at room temperature or chilled.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta Salad with Artichokes and Sprouts
 Categories: Salads, Vegetables, Pasta, Italian
      Yield: 6 servings
 
      1 c  Raw sm shaped pasta               1/2 c  Sliced/chopped black olives
    3/4 lb Marinated artichoke hearts        1/4 c  Red wine vinegar, more/less
    3/4 c  Firmly packed alfalfa sprout      1/2 ts Dried basil
      1 sm Green pepper finely chop          1/2 ts Dried summer savory
      1 md Carrot, coarsely chopped       
 
  Cook the pasta al dente, then rinse it with cool water.  Drain the pasta
  well and put it in a mixing bowl.
  
  Chop the artichokes into bite-sized pieces and add them to the pasta.  Add
  the alfalfa sprouts, separating the strands as much as possible with a
  fork, and the remaining ingredients.  Mix well and allow to stand for 1 to
  2 hours either at room temperature or refrigerated before serving.
  
  Variation: To serve as a main dish salad, garnish with hard-boiled eggs or
  add some diced mozzarella cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Scallops and Pasta with Fresh Tomato Cream Sauce
 Categories: Italian, Fish/sea
      Yield: 4 servings
 
  1 1/2 lb Bay scallops                        2 tb Minced red bell pepper
      1 tb Butter                            1/4 c  Shredded fresh basil
    1/2 c  Dry white wine                      1 c  Heavy cream
      2 tb Minced shallots                   1/2 c  Chopped tomato *
      1 tb Chives                              2 c  Cooked pasta shells
      1 ts Minced garlic                            Salt & Pepper

------------------------BASIC PEELED, SEEDED AND CHO------------------------
      2    Ripe tomatos                        1    Gallon boiling water
 
  Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and
  toss for a minute and add the wine, shallots, chives, garlic, bell pepper.
  Cover the pan and let simmer for five minutes or until the scallops are
  just done.  Remove the scallops with a slotted spoon and reserve. Put the
  liquid into a glass dish. Add the basil to the liquid. Put the cream and
  tomato into the pan and reduce over high heat buy one-half. Add the
  reserved liquid and reduce by half again. Add the pasta to this to heat
  through and then the scallops for just a minute. Serve with freshly grated
  parmesan cheese.  Servings: 4
  
  Plunge the tomatos into the water for 10 to 15 seconds or until the skin
  just begins to show a tiny split or two. Remove and let cool for a second
  or two and then peel the tomato under running water. Slice into halves and
  gently squeeze the tomato to force out the seeds. Chop the tomato quickly
  into a glass bowl until ready for use. (Glass or glazed china is important
  because of the acid)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta W/broccoli and Garlic
 Categories: Italian, Pasta, Vegetables
      Yield: 4 servings
 
      1 lg Bunch broccoli, trimmed                  Paper thin
           And cut into flowerettes            2 ts Crushed red pepper flakes
    1/2 c  Extra virgin olive oil              1 lb Large shell macaroni,
    1/2 c  (1 stick) unsalted butter                Cooked
      6 lg Garlic cloves, sliced          
 
   Cook broccoli to desired tenderness in lightly salted boiling water.
   RESERVE 1 CUP of BROCCOLI COOKING WATER.  Drain remaining water from
  broccoli and cut into bite-size chunks; set aside.
  
   In a medium size saucepan; heat olive oil over medium, add garlic slices
  and stir until lightly and evenly browned.  (At this point, you can remove
  and dicard the garlic, but I always leave it in!) Add the butter, stirring
  until melted.  Add red pepper flakes and simmer 3 minutes. Add the reserved
  broccoli water and simmer another minute. Turn off heat and stir in
  broccoli.  Cover and set aside while cooking pasta.
  
   Place cooked pasta into large bowl.  Pour broccoli sauce over pasta.
   Toss to coat and serve with freshly grated Parmesan cheese and black
  pepper.  YUM.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Penne with Smothered Scallops, Tomato, Basil
 Categories: Pasta, Italian, Fish/sea
      Yield: 4 servings
 
      8    Tomatoes - large, ripe OR           2 tb Italian parsley
      2 cn Roma tomatoes                     1/3 c  Olive oil
      1 lb Scallops                          1/4 ts Crushed chilli pepper
      1 tb Garlic - chopped fine               1 ts Lemon zest - grated
      1 ts Salr                              1/2 c  Fresh basil leaves
      1 lb Dried penne                         4 tb Parmesan cheese - grated
 
  Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
  most seeds and chop coarsely.  Slice scallops into thin rounds about
  1/4-inch thick and place in bowl with lemon rind.  Saute garlic in oil
  until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer
  for 5 minutes.  Boil a large pot of water, add salt and pasta. Cook for 7
  to 9 minutes, until barely done.  Drain and immediately add to sauce. Add
  basil, chopped parsley and scallops. Cover pot tightly and remove from
  heat.  Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan
  and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fettuccine with Shrimp
 Categories: Italian, Pasta, Fish/sea
      Yield: 4 servings
 
    1/2 c  Olive oil                                Sliced & pitted
      1 lb Shrimp - medium, uncooked,          3 lg Garlic cloves - minced
           Peeled & deveined                   2 tb Shallots - minced
      4 lg Tomatoes - seeded and                    Salt & freshly ground
           Coarsely chopped                         Black pepper
    1/2 c  Fresh basil - chopped               1 lb Fettuccine, freshly cooked
    1/3 c  Black olives -                           Romano cheese - grated
 
  Heat oil in heavy large skillet over medium-high heat.  Add shrimp,
  tomatoes, basil, olives, garlic and shallot.  Season with salt and pepper.
  Cook until shrimp turn pink,  stirring frequently, about 3 minutes. Place
  pasta in serving bowl.  Pour sauce over and toss. Sprinkle with Romano.
  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Quick Bread - Plain
 Categories: Breads
      Yield: 8 servings
 
      1 c  Sugar                               4 tb Vegetable oil
      1 c  Milk                                1 ea Egg
      1 ts Vanilla extract                     2 c  All-purpose flour
      3 ts Baking Powder                       1 ts Salt
 
  Preheat oven to 350 degrees.  Mix together sugar, vegetable oil, milk, egg
  and vanilla extract in a large bowl; beat well.  Add flour, baking powder
  and salt.  Pour batter into a greased and floured 9" loaf pan.  Bake 50 to
  60 minutes or until toothpick inserted in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Quick Bread - Cranberry
 Categories: Breads
      Yield: 8 servings
 
 
  Ingredients same as Holiday Quick Bread - Plain - with the following: Add 1
  teaspoon orange extract, 1 teaspoon cinnamon and 1 1/2 cups chopped
  cranberries to Basic Batter (Holiday Quick Bread - Plain).  Bake for 50 to
  60 minutes or until wooden toothpick inserted in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Holiday Quick Bread - Fresh Apple Bread
 Categories: Breads
      Yield: 8 servings
 
 
  Ingredients same as Holiday Quick Bread - Plain, with the following: Make
  Basic Batter (Holiday Quick Bread - Plain) except divide sugar and mix
  together 3/4 cup sugar (of the 1 cup total), veetable oil, milk, egg and
  vanilla extract in a large bowl; beat well.  Add flour, baking powder and
  salt.  Pour half the batter into a greased and floured 9" loaf pan. Toss 2
  cups chopped apples with the remaining 1/4 cup sugar and place over batter.
  Pour remaining battter over apples.  Bake for 50 to 60 minutes or until
  wooden toothpick in center comes out clean.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spanish Rice 2
 Categories: Mexican, Vegetables
      Yield: 6 servings
 
      1 c  Uncooked long grain rice            4 tb Oil
      2 tb Diced bell pepper                   3 tb Diced onion
      1 ts Dried parsley flakes                3 oz Tomato paste
      2 ea Cloves garlic, minced           2 1/2 c  Cold water
    3/4 ts Salt                           
 
  Lightly brown rice in oil over medium heat, stirring constantly. Add bell
  pepper amd onion and saute' five minutes more, stirring often. Remove from
  heat; add parsley, tomato paste and garlic. Stir well and then add water
  and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30
  minutes or until liquid is absorbed. Remove from heat and let steam 10
  minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Pizza
 Categories: Appetizers
      Yield: 4 servings
 
      1 lg "BOBOLI" Shell                      1 lg Tomato
     15 oz Can of Black or Pinto Beans         2 c  Monterey Jack cheese
      2 c  Ground Beaf                              Sour cream (cold topping)
    1/2 md Green or yellow onion                    Salsa (cold topping)
 
  Brown ground beef (season with salt and pepper if you wish). Saut onions
  and add browned ground beef and chopped tomato and set aside.  In a sause
  pan bring beans to a boil and crush. Let stand until they become alittle
  thick.  Layer on Boboli as follows: beans, ground beef and then shredded
  cheese. Bake on a rack or baking sheet at 450 for 8-10 minutes.  Top with
  sour cream and salsa to taste.
  
  REMEMBER: You can cook the ground beef to taste by adding taco mix if you
  wish. Substitute monterey jack with cheddar cheese or make it fun and add
  other ingredients such as sliced jalapeos.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Strawberry Cupcakes
 Categories: Fruits, Cakes
      Yield: 24 servings
 
  1 3/4 c  All-purpose Flour                   1 ts Baking Soda
      1 c  Sugar                             1/2 c  Chopped Walnuts
      2 x  Eggs                              1/2 c  Vegetable Oil
    1/2 ts Almond or vanilla extract          10 oz Pkg frzn sweet Strawberries*
 
  * or 1 cup crushed fresh strawberries mixed with 3 T sugar
  
   Mix together flour, baking soda, sugar and nuts in a bowl. In another
  bowl, beat together eggs, flavoring and oil until well blended. Add
  strawberries and beat at slow speed of mixer until berries are partially
  broken. Beat in flour mixture slowly until smooth, but pieces of berries
  are still visible. Pour batter into greased muffin tins, filling to half.
   Bake at 350 deg F for 30 minutes, or until they test done.
   Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until
  done. Sprinkle with powdered sugar if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Simple Strawberry Cobbler
 Categories: Fruits, Cakes
      Yield: 6 servings
 
      4 c  Sliced fresh Strawberries           1 c  All purpose Flour
    1/2 ts Baking Powder                       1 c  Sugar
      1 x  Egg, beaten                       1/4 c  Butter or margarine
 
  Whipped topping, or vanilla ice cream
  """""""""""""""""""""""""""""""""""""""""""""""""
  
   Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir
  together flour, baking powder, and sugar in a bowl. Add egg, mix with fork
  until crumbly. Spread over berries. Dot with small pieces of butter or
  margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped
  cream, topping, or ice cream.
  
  NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Crisp
 Categories: Fruits, Cakes
      Yield: 6 servings
 
      1 c  Uncooked Oatmeal                    1 c  All purpose Flour
      1 c  Brown Sugar                       1/4 c  Chopped Walnuts
    1/2 c  Butter or margarine               1/2 c  Sugar
      3 c  Sliced fresh/frzn Strawberry   
 
   Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or
  margarine until crumbly. In another bowl, mix strawberries and white sugar
  together. Grease an 8" square pan. Spread half the crumb mixture on bottom.
  Cover with strawberries. Spread remaining crumb mixture over top.
   Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped
  cream or topping.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Rice-Cream
 Categories: Fruits, Desserts
      Yield: 6 servings
 
      1 c  Uncooked Rice                       3 c  Milk
    1/2 c  Sugar                               2 x  Beaten Eggs
      1 ts Vanilla                           1/2 c  Heavy cream, whipped    *
  1 1/2 c  Sliced fresh/frzn Strawberry   
 
  * whip heavy cream with additional 1/4 t vanilla
  
   Place rice and milk in top of double boiler or in pan over boiling water.
  Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add
  a little hot rice to beaten eggs, then add eggs to remaining rice mixture.
  Stir in vanilla. Mix well and continue cooking over hot water for 1 minute.
  Cool.
   Whip cream, fold in strawberries, then fold mixture into rice.
  
  Chill until serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Nut Drops
 Categories: Fruits, Desserts
      Yield: 40 servings
 
      1 c  Sugar                             1/2 c  Butter or margarine
      1 ts Almond extract                      1 x  Egg
      2 c  All purpose Flour                   1 ts Baking Powder
    1/2 ts Baking Soda                         1 c  Sweet Strawberries, mashed *
    1/2 c  Chopped Walnuts                   3/4 c  Confectioner's Sugar
 
  * or 10 oz pkg sweetened strawberries, mashed
  
   Remove 2 T of the crushed strawberries with juice and set aside.
   Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix
  flour with baking powder and soda and add to creamed mixture alternately
  with crushed strawberries. Stir in walnuts.
   Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets,
  2" apart.
   Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about
  3/4 c confectioners sugar to make a thin glaze and spread over warm or cold
  cookies.
   Makes 40-45.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Patch Pie
 Categories: Fruits, Pies
      Yield: 8 servings
 
---------------------------MERINGUE CRACKER CRUST---------------------------
      3 x  Egg Whites                          1 c  Sugar
    1/8 ts Mace                                1 ts Vanilla
     12 x  Soda crackers, crushed              1 ts Baking Powder
    3/4 c  Chopped Walnuts               

-----------------------------STRAWBERRY FILLING-----------------------------
  1 1/2 c  Fresh Strawberries, crushed       1/4 c  Sugar
      1 ts Lemon peel                          1 x  Envelope unflavored Gelatin
    1/4 c  Cold water                         30 x  Whole, fresh Strawberries
 
  MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and
  mace; add 1 T at a time to egg whites, beating well after each addition.
  Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into
  egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to
  conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool.
  (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING:
  Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold
  water in pan. Heat gently to melt the gelatin. Add to crushed berry
  mixture. Chill until mixture begins to thicken. Spread half the mixture
  over the bottom of cooled crust. Add enough whole berries, stem end down
  and close together, to fill pie. Carefully spoon remaining crushed berry
  mixture around whole berries. Chill until firm. Serve with whipped cream,
  if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Tea Snow with Strawberry Sauce
 Categories: Fruits, Desserts
      Yield: 8 servings
 
------------------------------------SNOW------------------------------------
      1 x  Envelope Unflavored Gelatin       3/4 c  Sugar
    1/4 ts Salt                                1 c  Boiling water
      3 tb Instant Tea, lemon flavored       1/3 c  Lemon Juice
      1 ts Grated Lemon rind                   2 x  Egg Whites

------------------------------STRAWBERRY SAUCE------------------------------
  1 1/2 c  Halved Strawberries               1/3 c  Sugar
    1/2 c  Currant Jelly(or lemon jelly        2 ts Cornstarch
      1 tb Cold water                     
 
  SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water
  and stir until gelatin as completely dissolved. Mix in tea, lemon juice and
  rind. Chill, stir occasionally until thickened and mixture mounds when
  dropped from a spoon. Add egg whites to thickened gelatin. Beat at high
  speed until mixture begins to hold its shape, about 10 minutes. If kitchen
  is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill
  until firm.
  
  STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly;
  bring to a boil. Mix cornstarch with cold water. Add to strawberries and
  cook, stirring constantly until clear. Chill, serve over snow.
   Pair this delectable dessert with a pitcher of iced tea, garnished with a
  lemon slice or sprig of hot tea.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ultimate Strawberry Cheesecake
 Categories: Fruits, Cheese/eggs, Cakes
      Yield: 12 servings
 
  1 1/4 c  Graham Cracker crumbs (fine)        1 lb Cottage Cheese, small curd
     16 oz Softened Cream Cheese           1 1/2 c  Sugar
      4 x  Eggs                              1/2 c  Cornstarch
      2 tb Lemon juice                       1/2 c  Margarine or butter
      1 pt Dairy Sour cream              

------------------------------STRAWBERRY GLAZE------------------------------
      1 tb Cornstarch                        1/4 c  Water
    1/3 c  Light Corn Syrup                  1/4 c  Crushed Strawberries
      1 ts Lemon juice                         1 ds Red food coloring(if desired
 
   Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan
  to coat the sides.
   Into a large bowl, mash cottage cheese through sieve; add cream cheese.
  Beat on high setting with electric mixer until well blended. Beat in sugar,
  then 2 eggs.
   Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then
  margarine or butter and sour cream until smooth.
   Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until
  firm around the edge. Turn oven off. Let cake stand in oven for 2 hours.
  Take out and chill. Remove side of pan. If desired, cover with Strawberry
  glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn
  syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain.
  Stir in lemon juice and, if desired, a drop of red food coloring. Cool
  slightly, then cover top with glaze.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Shortcake
 Categories: Fruits, Cakes
      Yield: 6 servings
 
    3/4 c  Whole Wheat Flour                 3/4 c  Unbleached White Flour
  1 1/2 ts Baking Powder                     1/2 ts Salt
    1/3 c  Plus 3T Brown Sugar (packed)        2 tb Butter, melted
    3/4 c  Low-fat Milk                        1 pt Strawberries     *
 
  * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional)
  '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to
  400 deg F.
   In a mixing bowl, sift together the flours, baking powder, and salt. In
  another bowl, combine 1/3 cup of the sugar with the melted butter until it
  dissolves. Stir in the milk, then combine the wet with the dry ingredients
  and work together to form a soft dough. Turn the dough out onto a
  well-floured board and knead for a minute or so. Divide the dough into 2
  equal parts, form into smooth balls, and roll out to to fit the bottom of a
  pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for
  12-15 minutes, or until dough is golden brown.
   In the meantime, combine the crushed strawberries with the remaining 3 T
  sugar in a small bowl. Cover until ready to use.
   Allow the baked dough to cool until it is just warm to the touch. Place 1
  round on a serving plate, spread it with the berries, and top with the
  other round of dough. Cut into wedges to serve; this is best served fresh
  and warm. Top each serving with a bit of cold, stiffly beaten heavy cream
  if you'd like.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry-Cream Crepes
 Categories: Fruits, Desserts
      Yield: 6 servings
 
      4 c  Sliced fresh Strawberries           2 tb Sugar
     14 oz Can Sweetened Condensed Milk      1/4 c  Lemon Juice
    1/2 c  Heavy cream, whipped               12 x  Dessert Crepes
     12 x  Whole Strawberries to garnis   
 
   Sprinkle sliced strawberries with sugar; set aside.
   Beat milk with lemon juice until thick. Fold in strawberries and whipped
  cream. Divide among crepes; fold. Garnish with additional whipped cream and
  a strawberry centered on the cream. Yields 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Frozen Yogurt
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      2 ts Gelatin                             3 tb Milk
      1 c  Plain Yogurt                        2 tb Sugar
    1/8 ts Salt                              1/8 c  Sieved frozen Strawberries
  1 1/2 tb Lemon Juice                       1/2 c  Whipping cream, whipped
 
   Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until
  gelatin is completely dissolved.
   Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries
  and lemon juice. Chill until slightly thickened; beat until foamy. Fold in
  whipped cream. Pour mixture in metal ice-cube tray. Cover with foil;
  freeze.
   NOTE: I have also made this with approx 1/2 of 1 pint of fresh
  strawberries, well crushed. I then froze it in a Donvier ice cream maker.
  Delicious!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberries Yogurt San Remo
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      1 pt Fresh Strawberries   *              3 tb Sugar

-------------------------------YOGURT TOPPING-------------------------------
      3 x  Egg yolks                         1/3 c  Sugar
      1 ts Vanilla                             1 ds Nutmeg
      1 tb Brandy                              2 c  Plain Yogurt

----------------------------------GARNISH----------------------------------
      2 tb Sliced Almonds                    1/4 c  Chocolate shavings/sprinkles
 
  * hulled, cleaned, and halved
  
   Combine strawberries and sugar. Cover; let stand 15 minutes.
   Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and
  brandy until smooth. Fold in yopurt.
   Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish
  with almonds and chocolate. Yield 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Lime Pie
 Categories: Fruits, Pies
      Yield: 8 servings
 
      1 x  Baked 9" Pie Shell                  2 x  Envelopes unflavored Gelatin
      6 oz Can frzn Limeade concentrate      1/3 c  Sugar
      1 ts Grated Lime rind                    1 c  Diced Strawberries
      1 c  Whipping cream, whipped             1 ds Green food coloring
 
   Bake pie shell.
   Soften gelatin in 1/2 cup cold water.
   Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan;
  cook over low heat, stirring constantly, until concentrates melts and sugar
  dissolves. Add gelatin; stir until dissolved.
   Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped
  cream until blended; tint pale green with food coloring. Chill until
  mixture mounds when dropped from a spoon. place in pie shell; chill 2-3
  hours until firm.
   Garnish with additional sliced strawberries. Yield about 6-8 servings.
  NOTE: I made this with a graham cracker crust, and it came out very tasty.
  However, it was a little on the sweet side.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Mousse
 Categories: Fruits, Desserts
      Yield: 8 servings
 
      1 qt Strawberries, washed, hulled      3/4 c  Suagr
    1/2 c  White Wine                        1/2 c  Cold water
    1/2 c  Boiling water                       2 c  Heavy cream, whipped
      2 x  Envelopes unflavored Gelatin   
 
   Reserve several berries for garnish. Press remaining berries through a
  fine sieve [I used a blender]. Add sugar and wine; stir well; chill.
   Soften gelatin in cold water. Add boiling water; stir to dissolve; cool.
  Combine gelatin and strawberry mixture; beat until fluffy and slightly
  thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very
  lightly oil one.) Chill at least 3 hours. Yield 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb-Strawberry Dessert Sauce
 Categories: Fruits, Sauces
      Yield: 8 servings
 
      3 c  1" pieces fresh Rhubarb             1 c  Sugar
      1 c  Halved fresh Strawberries           1 tb Cornstarch
      2 tb Water                          
 
   Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil.
  Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until
  strawberries are tender, 2-3 minutes.
   Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook,
  stirring constantly, until mixture thickens and boils. Remove from heat.
   Chill in refrigerator until serving time. Yield 3 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Shake
 Categories: Fruits, Beverages
      Yield: 2 servings
 
    1/2 c  Strawberries  (or more)             2 tb Honey
      1 c  Cold Milk                           1 c  Plain Yogurt
      2 x  Whole Strawberries             
 
   Puree 1/2 cup strawberries and honey in blender or food processor. Add
  milk and yogurt; blend until smooth. Pour into glasses; garnish each with a
  whole strawberry. Yield about 2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta with Prosciutto
 Categories: Pasta
      Yield: 6 servings
 
      4 tb Butter                              1 c  Diced Prosciutto
  1 1/2 lb Dried Spinch Pasta                  4 tb Chopped Parsley
      1 ea Salt                                1 ea Freshly ground black pepper
    3/4 c  Heavy Cream                         4 ea Lightly beaten eggs
    1/2 c  Grated Parmesan Cheese         
 
  Melt the butter in a large pan and add the prosciutto.  Saute for 4-5
  minutes, stirring occasionally.  Remove from the heat and set aside.
  
  Cook the pasta in boiling salted water until it is "al dente".  Drain and
  add to the sauteed prosciutto.  Add the parsley, salt and pepper to taste,
  and the cream.  Toss well and put over very low heat until it is very hot.
   Remove from heat and add the eggs, tossing to distribute them well.
  
  Serve immediately and pass the parmesan cheese separately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mishoshiru No-Mi (Miso Soup Garnishes)
 Categories: Spreads, Oriental
      Yield: 6 servings
 
--------------------------WASAME AND SPRING ONIONS--------------------------
    1/2 oz Wakame                              1    Spring Onion

---------------------------TOFU AND SPRING ONIONS---------------------------
      6 oz Tofu                                1    Spring Onion

--------------------------DAIKON AND SPRING ONIONS--------------------------
      1    Diakon, peeled                      1    Spring Onion (all)

-------------------------------FU AND MUSTARD-------------------------------
     18    Kobana or Yachi-Fu                  1    Powdered Mustard
 
  WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15
  minutes.  When soft, strip the leaves fro the tough central vein. Discard
  the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop
  in the tofu ans simmer for 1 minute.  Pour into bowl, garnish with onions,
  and serve. DIAKON AND SPRING ONION
    Cut the 1 inch diakon into strips 1/8" wide and 2" long.  COver the
  strips with cold water and bring to a boil.  Reduce heat and simmer for 5
  minutes until vegitable are tender but still firm.  When the Miso soup
  begins to simmer, drain the Daikon and add it to the soup.  Garnish with
  onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for
  10 minutes, until they are soft.
   Squeeze the gently to rid them of their moisture.  Bring the Miso to a
  simmering point, drop the croutons and simmer for 1 minute.  Pour the sou,
  add mustard, and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hamaguri Shigure-Ni (Sweet Cooked Clams)
 Categories: Appetizers, Oriental
      Yield: 24 servings
 
      3 tb Sake                            1 1/2 oz Sugar
     24    Small Clams or Cockels          2 1/2 tb Soya Sauce
 
  TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir
  together. Bring to boil over high heat and cook for 3 minutes, uncovered.
  Stir in the Soya sauce and cook briskly for another minute. Remove from
  heat and set aside.
      Boil the remaining liquid for 10 minutes until it becomes syrupy.  Add
  clams and stir them gently in the sauce over hight heat for 1 minute. TO
  SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.
  
  *NOTE:  Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted
  for the clams and cockles.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hamaguri Sakami (Sake Seasoned Clams)
 Categories: Appetizers, Oriental
      Yield: 12 servings
 
     12    Littleneck Clams or Cockles     1 1/2 pt Boiling Water
      3 tb Sake                                1 pn MSG
      6    Thin slices of lemon           
 
  PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow
  halves, scrub the deep halves. Drop the shells into boiling water, boil for
  2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake
  to boil over high heat.  Sprinkle MSG, then drop in the clams, stir gently,
  and cover.  Cook over moderately high heat for 3-4 minutes, then remove the
  clams and place in the shell.  Garnish each clam with a slice of lemon.
  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Awabi Sakami (Sweet Cooked Abalone)
 Categories: Appetizers, Fish/sea, Oriental
      Yield: 6 servings
 
     15 oz Abalone (canned)                  1/4 pt Water
  2 1/2 tb Sake                                1 oz Sugar
  2 1/2 ts Soya Sauce                     
 
  Empty the can of Abalone into a small saucepan and add water.  Bring to
  boil, reduce heat and simmer uncovered for 10 minutes.  Add Sake and Sugar
  and cook for another 5 minutes, stir in Soya sauce and continnue to cook
  for 2-3 more minutes.  Cool to room temperature, cut the abalone into 1/2"
  thick slices and serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shibu Kawa-Ni (Chestnuts Cooked in Green Tea)
 Categories: Appetizers, Oriental
      Yield: 6 servings
 
      6    Peeled Chestnuts                2 1/2 ts Green Tea Leaves
      4 ts Sugar                               1 ts Soya Sauce
 
  Cover the chesnuts with cold water and the tea leaves and bring to boil in
  a small saucepan.  Reduce the heat  and simmer for 20 minutes until the
  chestnuts show no resistance when pierced.  Drain and wash under cold
  running water.  Leave the brown membrane intact.  Put 3/8 pt of water,
  sugar and the chestnuts into a saucepan and bring to boil.  Reduce heat and
  simmer 20 minutes, the stir in Soy Sauce.  Simmer for 5 minutes, remove
  from heat, and cool to room temperature before draining and serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
 Categories: Appetizers, Fish/sea, Oriental
      Yield: 6 servings
 
-----------------------------------SUSHI-----------------------------------
      6    Med., Raw, Unshelled, Shrimp  

----------------------------------MARINADE----------------------------------
      3 tb Rice Vinegar                        4 tb Water
      1 ts Sugar                             1/4 ts Salt
      1 pn MSG                           

----------------------------------FILLING----------------------------------
      4    Egg Yolks                       1 1/4 ts Sugar
    1/4 ts Salt                            2 1/2 ts Lemon Juice
      1 pn MSG                            
 
  TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
  toothpicks along the inside curves to prevent curling. Drop the prawn into
  3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
  until pink and firm. Drain in a sieve and cool quickly under cold running
  water.  Remove the toothpicks and peel the prawns, leaving the last section
  of shell and tail on each one. De-vein the prawns by making a shallow
  incision  across their tops with a small, sharp knife. Lift out the vein.
  Butterfly the prawns by cutting along their inner curves 3/4 of the way
  through, spreading the open and flattening with a cleaver. MARINADE Put the
  vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
  thoroughly.  Add the prawns, marinade at room temperature for 1 hour.
  FILLING Drop the egg yolks into a small saucepan and beat lightly with a
  fork. Remove 2 1/2 t of the yolks and set aside.
    Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook
  over a moderate heat for 10-15 minutes until the yolks are firm and
  hard-boiled.  Drain them in a sieve, and mash them into a paste.  Beat the
  sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and
  continue to beat.  Rub the mixture through a fine sieve. TO ASSEMBLE AND
  SERVE Divide the seasoned egg filling into 6 equal parts and pack each part
  into the center of a prawn. Seal the edges by pressing them together. Serve
  at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing
 Categories: Vegetables, Salads, Oriental
      Yield: 6 servings
 
      1 lb Eggplant                            1 pn Salt
      4 tb White Miso Dressing             2 1/2 ts Soy Sauce
  2 1/2 ts Powdered mustard (Wasabi)      
 
  IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
  pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan.
  Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool.
  Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and
  Wasabi into a mixing bowl and stir until well blended. Add the eggplant and
  toss until well coated.  Serve at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shira-Ae (Tofu & Sesame-Seed Dressing W/ Vegetables)
 Categories: Vegetables, Salads, Oriental
      Yield: 6 servings
 
      2    Pieces Canned Konnyaku              1    Loaf Tofu
      1    Sm Carrot, Scraped & Shred          1 pn Salt
      1 ts Vegetable Oil                       6 tb Niban Dashi
      3 ts Sugar                               1 pn MSG
    1/4 ts Soy Sauce                       2 1/2 ts White Sesame-Seeds
 
  PREPARE IN ADVANCE:
     Bring 3/8 pt water to boil  and drop in Konnyaku.  Return to boil and
  drain immediately.  Bring another 3/8 pt water to boil and drop in the loaf
  of Tofu.  Reduce heat and simmer for 5 minutes, drain and cool to room
  temperature.  Wrap Tofu in a towel and napkin and squeeze to remove
  moisture.  Rub through a sieve over a bowl.
     Cook the Carrots for 30 minutes.
     Heat oil over high heat.  Stir in the Dashi, 1/2 t sugar, salt, MSG, and
  1/8 t Soy Sauce.  Bring to boil.  Continue to boil until liquid has reducet
  by half.  Cool to room temp. Roast sesame seeds and grind into a paste and
  mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce
  through a sieve set over a small bowl. Stir in 5 t of the sauce into the
  Sesame-seed/Tofu Paste.  Stir in 2 1/2 t salt, MSG, the drained Konnyaku,
  and the grated Carrot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Goma Jayu-Ae (Soy & Sesame-Seed Dressing W/ French Beans)
 Categories: Salads, Vegetables, Oriental
      Yield: 6 servings
 
      1 lb French beans                        1 pn Salt
    3/8 pt Niban Dashi                     2 1/2 ts Sugar
      1 pn MSG                             1 1/2 ts Sake
    1/4 ts Soy Sauce                     

----------------------------------DRESSING----------------------------------
  1 1/2 oz White Sesame Seed, Ground       2 1/2 tb Sake
  1 1/2 ts Sugar                               5 ts Soy Sauce
 
  PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans
  into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water,
  reduce heat and cook briskly, about 8-10 minutes until beans are tender but
  still slightly resistant to bite. Drain and run under cold water.
       Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
   Bring to a boil. Add the beans, return to boil.  Remove from heat and let
  cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat.
  Ignite Sake and let burn until the flame dies out. Pour Sake into a small
  bowl and let cool to room temperature. Add all ingredients and mix
  thoroughly. TO SERVE: Toss together the french beans and dressing, serve at
  room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kinome-Ae (Bamboo Shoots with Green Soy Dressing)
 Categories: Vegetables, Salads, Oriental
      Yield: 6 servings
 
     10 oz Bamboo Shoots (Takenoko)          3/8 pt Niban Dashi
  1 1/2 ts Sugar                               2 ts Salt
      1 pn MSG                                 5 ts Sake
           2" Square Kombu                     4 oz Fresh Spinach leaves
      3 tb Neri Shiro Miso                   1/4 ts Kona Sansho (Pepper)
 
  IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half
  horizontally.  Cut the top lengthways in quarters.  Cut all pieces into
  1/2" dice.  Bring 3/8 pt water to boil, drop in shoots, and return to boil.
  Boil uncovered for 10 minutes until tender.  Drain and set aside.
       Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and
  bring to  a boil over high heat.  Add the bamboo shoots.  Boil until almost
  all of the liquid is gone.  Remove from heat and set aside to cool.
       Wash the spinach leaves thoroughly and pat dry.  Grind the leaves into
  a paste, adding the rest of the salt slowly.  Add 3/8 pt of water to paste
  andtransfer to a small saucepan.  Bring to boil.  Pour misture through a
  fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a
  bowl and rub the spinach paste through a sieve into the dressing. The stir
  the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of
  Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve
  at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Horensho Hitashi (Spinach W/ Toasted Sesame Seeds)
 Categories: Salads, Oriental
      Yield: 6 servings
 
  2 1/2 ts Salt                            1 1/2 lb Fresh Spinach
  2 1/2 ts Sesame Seeds                        3 tb Niban Dashi
    1/2 ts Sugar                               1 ts Soy Sauce
      1 pn MSG                            
 
  Bring 5/8 pt water to boil and add salt.  Gather the spinach into a large
  bouquet, place it in the saucepan, and cover tightly.  Cook for 5 minutes
  until the upper leaves begin to wilt.  Immediately drain and plunge into
  cold water.  Cut away the stalks and discard.  Squeeze the leaves dry. Cut
  the leavesinto 1" pieces and squeeze them dry again.  Set aside
       Heat a heavy fry pan until water skitters accross surface.  Add seeds,
  and warm for 3-4 minutes, shaking constantly.
       Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
  and bring to a boil over high heat.  Remove from heat and serve. TO SERVE:
  Pour sauce over the spinach and toss together to coat leaves. Divide into 6
  bowls and sprinkle with sesame seeds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Namasu (Daikon and Carrot in Vinegar Dressing)
 Categories: Salads, Vegetables, Oriental
      Yield: 6 servings
 
    1/2 lb Daikon, peeled & Shredded           1    Small Carrot, shredded
  2 1/2 ts Salt                              1/4 oz Katsuobushi
  2 1/2 ts Rice Vinegar                    1 1/2 ts Sugar
      1 pn MSG                            
 
  Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
  thoroughly and set aside for 30 minutes.
    Put half of the Katsuobushi into a small pan, cook uncovered over low
  heat for 3-4 minutes, stirring constantly.  Transfer the Katsuobushi to a
  mortar and grind into a fine powder.  Shake the powder onto a piece of
  greaseproof paper through a sieve and set aside.
      Drain the daikon and carrot, squeeze them dry and place in a mixing
  bowl.  Add vinegar, sugar, and MSG.  Mix thoroughly and add katsuobushi.
  Serve at room temperature in small bowls
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sashimi (Sliced Raw Fish)
 Categories: Fish/sea, Oriental
      Yield: 5 servings
 
---------------------------CHOOSE ONE (ONE PIECE---------------------------
      1 lb Fresh Sea Bass Fillet               1 lb Halibut
      1 lb Squid                               1 lb Abalone
      1 lb Turbot                              1 lb Bream
      1 lb Tunny Fish                    

-------------------------------DIPPING SAUCE-------------------------------
      4 tb Soy Sauce -OR-                           Chirizu   -OR-
           Tosa Joyu                     

----------------------------------GARNISH----------------------------------
           2" Secion Diakon                    1    Carrot
      1    Celery                         
 
  CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy
  knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any
  filleted fish. Holding the fish firmly, cut straight down in slices about
  1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.
  
  2.  Kaku Giri (Cubic Cut)  This style of cutting is more often used for
  tunny fish.  Cut the fish as above, the cut the slices into 1/2" cubes.
  
  3. Ito Zukuri (Thread Shape)  Although this technique may be used with any
  small fish, it is especially suitable for squid.  Cut the squid straight
  down into 1/4" slices, the cut lengthways into 1/4" wide strips.
  
  4.  Usu Zukuri (Paper Thin Slices)  Place a fillet of bass or bream on a
  flat surface and, holding the fish firmly with one hand, slice it at an
  angle into almost transparent sheets.
  
  TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
  serve as part of a meal, arrange the fish attractively on individual
  serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and
  decorate with strips of daikon, carrot and/or celery. Cover with a sheet of
  plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
      Pour the dipping sauce of your choice into tiny dishes and accompany
  each serving of Sahshimi with it's own sauce.  The wasabi may be mixed with
  soy sauce or tosa joyu to taste.  To serve as an hors d' oerve, arrange two
  or more varieties or cuts of sashimi on a serving dish and accompany with
  dipping sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Isobe Zukuri (Sashimi Wrapped in Laver)
 Categories: Fish/sea, Oriental
      Yield: 6 servings
 
      6 x  Sheets Nori                         1 lb Fresh fish fillet

-------------------------------DIPPING SAUCE-------------------------------
      6 tb Chirizu -OR-                        6 tb Tosa Joyu
 
  IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
  sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time,
  over a flame to intensify it's flavor and color. Lay the nori flat on a
  hard surface (the japanese use a bamboo mat to facilitate rolling) with the
  wide side of the mat facing towards you. Place a long slice of fish along
  the length of the nori and roll the nori into a long, thick, tight
  cylinder.  Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
  cut the remaining fish and nori in the same way.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tataki
 Categories: Appetizers, Meats, Oriental
      Yield: 6 servings
 
      3    New York strip steaks             1/2 c  Mirin
    3/4 c  Soy sauce                           2 c  Dashi
    3/4 c  Sake                           
 
  Mix  together  soy sauce, sake, mirin and dashi. (Sake  and  Mirin wines
  can be bought in most liquor stores. Dashi, a base for Japanese soup
  stock,is available in most Oriental stores.) Bring to boil.Add steak and
  return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it
  should be rare on the inside. Remove steak,wrap in foil and refrigerate
  overnight. Continue boiling,cooking until liquid has reduced to a thick
  sauce. You can tell when it is done,because the sauce makes large, slow
  bubbles when it is ready.Be careful; otherwise the sauce will burn.
  Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very
  thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of
  reduced cooking sauce over meat. You can also garnish with a little chopped
  green onion. For an appetizer serving, allow 5 to 7 slices per person.
  Serves 6.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nuta-Ae (Seafood and Spring Onions in Miso Dressing)
 Categories: Fish/sea, Oriental
      Yield: 6 servings
 
      1 lb Cleaned fresh squid           

-------------------------------------OR-------------------------------------
     18 ea Cockles or Clams               
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hurry-Up Hollandaise
 Categories: Sauces
      Yield: 1 servings
 
 
  In bowl, blend 1 envelope instant cream of chicken flavor or cream of
  mushroom soup mix, 1/2c boiling water, and 1/2t lemon juice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Betty Ann's Asparagus Casserole
 Categories: Vegetables, Londontowne
      Yield: 4 servings
 
 
  Put a layer of saltines on bottom of greased casserole; then a layer of
  cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning
  salt. Continue making layers until casserole is almost full. Beat 2 eggs
  and add approximately 1/2 c of water or asparagus liquid. Pour over top of
  casserole and bake at 350 degrees about 20 minutes or until set. Almost any
  vegetable - summer squash, broccoli, etc may be substituted for asparagus.
  
  Mrs. William W. LaViolette
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sate Prawns
 Categories: Fish/sea, Appetizers
      Yield: 4 servings
 
      1 kg Green prawns or any other           3 ea Medium onions
      3 ts Oil                                 1 ts Water
    1/4 ts (for marinade) 5 spice powd.      1/4 ts ( " ) chilli powder
      2 tb ( " ) sate sauce                    1 ea Pinch of salt
    1/2 ts ( " ) curry powder                  1 ts Cornstarch
    1/2 ts Sugar                               1 ts Soy sauce
      1 ts Dry sherry                     
 
  1. shell prawns with sharp knife. Using sharp point of knife, cut each
  prawn down the back and remove black vein.  With the knife, make a deep
  slit down the back of the prawn (not your finger), take care not to cut
  right through.  Combine marinade ingredients in bowl (all with marinade
  sign plus the last 3 items in ingredients.  Add prawns,mix well and let
  stand for 2 hours. 2. peel onions, cut in half, then cut each half in
  wedges. 3. Heat oil in large pan or wok, add onions, saute until
  transparent, approx 2 minutes. 4. Add prawns and marinade to wok and saute
  until prawns turn light pink or in other works,cooked. That should take 3
  minutes or a bit longer. Add water and mix well. Arrange lettuce around the
  edge of the plate. Spoon prawns on the lettuce. To serve intraditional
  style, place a small metal bowl containing brandy. Light the Brandy and
  pick up a prawn with chopsticks or any other non flamable material and hold
  the prawn over the flame to heat and add flavor to the prawns (also to
  barbeque it in a sense).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Soy Vinaigrette
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      1 tb Vinegar rice wine                   2 ts Soy sauce
      1 ts Mustard Dijon                       2 tb Oil, olive
      1 ts Oil, sesame                    
 
  In a small bowl, whisk together vinegar, soy sauce and mustard. Whisk in
  the olive, and sesame oils to blend well. Makes about 1/4 cup
  
  Serve on most salads, vegetable chunks, and heartier dishes with meats or
  cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Peanut Vinaigrette
 Categories: Sauces, Spreads
      Yield: 12 servings
 
      3 tb Vinegar rice wine                   2 ts Soy sauce
      2 ts Oil, hot sesame (chili)           1/4 c  Oil, peanut
    1/4 ts Sauce hot pepper                  1/4 c  Peanuts roasted,unsalted
 
  Chop the peanuts. Combine vinegar and soy sauce. Whisk in the hot sesame
  oil, peanut oil, and hot pepper sauce then stir in the chopped peanuts.
  Makes about 1/2 cup.
  
  Serve over green salads, and grilled pork.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wasabi-Ginger Butter
 Categories: Sauces, Spreads
      Yield: 8 servings
 
      1 tb Wasabi powder                   1 1/2 ts Water
      1 ea Gingerroot section, minced        1/4 c  Butter unsalted, room temp.
      1 tb Lemon juice                         1 ts Salt Kosher
 
  Mix water and wasabi powder then let stand for 5 minutes. Chop the
  gingerroot then add the butter and process until creamy. Add the wasabi
  paste, lemon juice, and salt then process until smooth. Scrape all the
  mixture onto a sheet of waxed paper then shape into a small log about 2
  inches long. Refrigerate until firm. To serve, cut into 1/4 inch sections
  and melt over hot fish or beef. Will keep several days if refrigerated.
  Makes about 1/4 cup.....enough for 8 servings.
  
  Serve over grilled fish or beef. Green color is particularly attractive on
  salmon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Mustard Sauce
 Categories: Sauces, Spreads
      Yield: 12 servings
 
    1/4 c  Mustard Dijon                       2 tb Vinegar rice wine
      2 tb Mirin                             1/4 c  Oil, vegetable
 
  Place mustard in a small bowl. Gradually whisk in the vinegar, then the
  mirin and finally the oil. Whisk until smooth. Makes about 2/3 cup. Will
  keep a short time if refrigerated.
  
  Serve with chicken, poached fish, grilled flank steak.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Banquet
 Categories: Oriental
      Yield: 1 servings
 
      1    Dial 555-6780                            Cookies
      2    Give order                          5    Give name and address
      3    No MSG, please!                     6    Get purse out
      4    Ask for extra Fortune          
 
  Note:  The noodle dishes are terrible; no deliveries after 10 p.m.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potatoe Wedges
 Categories: Vegetables
      Yield: 4 servings
 
      3 ea Medium baking potatoes            1/3 c  Unsalted margarine/butter
  2 1/2 ts Mrs. Dash Seasoning               1/2 c  Shredded cheese
      1 c  Sour cream                          1 tb Mrs. Dash Seasoning (dip)
 
   Sour Cream Dip: Combine sour cream and Mrs. Dash for dip, cover and chill.
   Potatoes: Preheat oven to 375 F. Scrub potatoes, pat dry and cut into 8
  wedges. Melt butter in a pan, add remaining Mrs. Dash. Dip potatoe wedges
  into butter, coat all sides. Place in a single layer in a baking dish. Cut
  side down. Spoon remaining butter over potatoes. Bake 20-25 minutes or
  until brown. If desired, sprinkle shredded cheese over potatoes and bake
  anotheer 3-5 minutes until cheese is melted.
   Serve with sour cream dip or steak sauce.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Knabrus
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      1 x  Onion                               1 x  Cabbage, finely cut
      1 x  Salt & pepper                       2 tb Butter
 
  Butter a large cooking kettle well and fill with alternate layers of
  cabbage and sliced onions. Cover kettle and place over low flame and steam
  until vegetables are tender. Season with salt and pepper and butter.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lancaster County Lima Beans
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      1 lb Lima beans                          4 ea Potato, diced
      2 c  Milk                                2 tb Butter
      1 x  Salt & pepper                  
 
  Boil the beans until nearly soft, then add the 4 (or 5) potatoes and
  continue cooking until both are soft. Drain off the water and add the milk
  and butter. Season to taste with salt and pepper and serve. This makes a
  very good dish and the cost is low. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lebanon County Peach Cake
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
    1/4 c  Shortening                          1 ea Egg
      2 tb Sugar                               2 c  Flour
      3 ts Baking powder                     1/2 ts Salt
      1 c  Milk                                1 x  *topping:
      1 x  Sugar                             1/4 ts Cinnamon
      1 x  Peaches, fresh                 
 
  Sift and mix together the dry ingredients (except the topping ingredients);
  cut in the shortening and add the egg and milk which have been mixed
  together. Mix thoroughly. Pour into a well-greased oblong pan and cover
  with peeled peach halves. Sprinkle with sugar and cinnamon and bake at
  350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lehigh County Oatmeal Cookies
 Categories: Cookies, Penndutch
      Yield: 1 servings
 
      3 tb Butter, melted                    1/2 c  Sugar
    1/4 ts Salt                            1 1/2 c  Quaker oats
    1/2 ts Baking powder                       1 ea Egg, well beaten
    1/2 ts Almond extract                 
 
  Mix all the dry ingredients together; add the butter, extract and egg, and
  mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake
  at 350-F about 5 minutes. Remove from pan while warm. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Sauce
 Categories: Desserts, Sauces, Penndutch
      Yield: 1 servings
 
      3 tb Sugar                               1 tb Cornstarch
      1 tb Lemon juice                       1/2 ea Lemon, grated rind of
    1/4 ts Salt                                1 ts Butter
      1 c  Water, boiling                 
 
  Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the
  water and cook in a double boiler until mixture thickens. Add the butter
  and stir until melted. Stir in the grated lemon rind and juice. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Sponge
 Categories: Pies, Penndutch
      Yield: 1 servings
 
      2 ea Egg, separated                      1 c  Sugar
      1 c  Milk                                3 tb Flour
      1 ea Lemon, juice of                     1 ea Lemon, rind of
      1 tb Butter, melted                      1 pn Salt
 
  Mix the sugar and flour together and add the lemon juice and rind, slightly
  beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the
  whites until stiff and fold into the first mixture. Pour into custard cups.
  Set the cups in pan with hot water and bake at 350-F about 40 minutes. The
  sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mayonnaise Dressing
 Categories: Dressings, Salads, Penndutch
      Yield: 1 servings
 
      2 ea Egg yolk, hard boiled               1 ea Egg yolk
    1/2 ts Mustard                           1/2 ts Salt
      2 ts Vinegar                           1/2 ea Lemon, juice of
    1/2 c  Olive oil                           1 x  Paprika
 
  Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the
  raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and
  when half of the oil has been used, add vinegar and lemon juice, working
  them in very slowly. Add salt and paprika and slowly work in the remaining
  oil. If a greater quantity of mayonnaise is desired, continue to add oil,
  lemon juice and vinegar until the original quantity is almost doubled. Use
  only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Molasses Candy (Old-Fashioned Pull Taffy)
 Categories: Candies, Penndutch
      Yield: 1 servings
 
      2 c  Molasses                            1 c  Brown sugar
      2 tb Butter                            1/3 c  Water
      1 tb Vinegar                             1 pn Baking soda
 
  Boil all together until a little tried in cold water becomes brittle. Pour
  on a buttered dish and allow to cool. When cool enough to handle, rub
  butter on hands and pull the candy (small portions at a time) until light
  in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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      Title: Molasses or Honey Doughnuts (Fastnacht Kucka)
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
      6 tb Molasses                            1 x  *or:
      6 tb Honey                           1 1/2 qt Milk
      4 qt Flour                               2 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, warm
      1 c  Butter                              4 ea Egg, beaten
 
  Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
  making a smooth batter; add yeast & water mixture. Beat together well and
  allow to stand over night. Combine the butter and eggs, and cream well. Add
  the honey and a little of the flour. Beat well and add the remaining flour,
  leaving enough to dust bread board. Allow time for full rise and then roll
  and cut in form of doughnuts. Let rise again and fry in hot cooking oil or
  fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Molasses Shoo-Fly Cake
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
      1 x  *pastry                             1 x  *liquid:
    1/2 c  Molasses                            1 ea Egg yolk, well beaten
    1/2 tb Soda                                1 x  *dissolved in:
    3/4 c  Water, boiling                      1 x  *crumbs:
    3/4 c  Flour                             1/2 c  Brown sugar
      2 tb Shortening                        1/8 ts Nutmeg
    1/8 ts Ginger                            1/8 ts Cloves
    1/2 ts Cinnamon                          1/4 ts Salt
 
  Combine the ingredients for the liquid part mixing well. Combine the dry
  ingredients for the crumbs, working in the shortening. Line a pie pan with
  pastry. Make alternate layers of crumbs and liquid. Top with crumbs and
  bake at 450-F until crust edges start to brown. Reduce heat to 350-F and
  bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian Christmas Cookies
 Categories: Cookies, Penndutch
      Yield: 1 servings
 
      2 c  Shortening                      2 1/4 c  Brown sugar
      1 qt Molasses                            8 c  Flour
      1 tb Cloves                              1 tb Cinnamon
      1 ts Ginger                            1/2 ts Baking soda
      1 x  *dissolved in:                      1 ts Vinegar
 
  Use a mixture of butter and lard for the shortening. Sift the flour and
  spices together. Add sugar and mix well. Work in the shortening with the
  finger tips or with a pastry blender. Add baking soda and molasses and mix
  thoroughly. Chill. Roll very thin on floured board and cut with fancy
  cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian Christmas Loaf
 Categories: Breads, Penndutch
      Yield: 1 servings
 
      3 c  Milk                                1 c  Butter
      1 c  Sugar                             1/2 c  Yeast
      1 x  *dissolved in:                    1/4 c  Water, warm
      6 c  Flour                               1 ts Salt
    1/2 lb Raisins, chopped                  1/2 lb Currants
    1/4 lb Citron, chopped                   1/2 c  Almond, blanched, sliced
 
  Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
  of flour and the salt. Mix well. Cover and set aside to rise in a warm
  place, over night. In the morning, scald the other cup of milk and add the
  butter and stir until melted. Combine with the yeast mixture and add the
  sugar and the balance of the flour, kneading the dough well, until it is no
  longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
  with some flour and add to the dough, mixing well. Cover and let rise again
  until double in bulk. Shape in small loaves, place in small pans, and
  sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for
  40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian Hickory Nut Cake
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
      8 ea Egg                                 1 lb Sugar
      1 c  Butter                              2 c  Flour
      1 pt Hickory nut, finely chopped         1 x  *mixed in:
      2 tb Flour                               1 ea Brandy
 
  Work together butter and sugar until very creamy. Then slowly work in one
  egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to
  each egg. Continue alternating the flour and eggs until all the eggs have
  been worked in. Then add the remaining flour and nuts; lastly, add a claret
  glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well
  buttered, placing dish on a small stand at bottom of oven. Test before
  removing from oven by sticking with toothpick. If it comes out sticky, cake
  is not done; if dry and clean, cake is finished. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian Mints
 Categories: Candies, Penndutch
      Yield: 1 servings
 
      3 c  Powdered sugar                      1 c  Water, boiling
     12 dr Peppermint oil                      1 x  *or:
     12 dr Wintergreen oil                
 
  Boil sugar and water until when dropped in cold water it forms a soft ball.
  Add the mint oil, remove from stove and beat until it thickens. Then drop
  from spoon in thin patties on buttered or oiled paper. If wintergreen is
  used, color with red or green junket or food coloring. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian Sand Tarts
 Categories: Cookies, Penndutch
      Yield: 1 servings
 
      2 c  Butter                          2 1/2 c  Powdered sugar
      5 ea Egg                                 4 c  Flour
      1 ts Baking soda                         1 x  Pecans
 
  Cream the butter and sugar together and add one egg at a time, beating well
  after each addition. Sift the flour and soda together and mix with other
  ingredients. Chill in ice box over night. Roll out thin on floured board,
  cut into round shapes, and press half a pecan into center of sand tart.
  Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian Scotch Cakes
 Categories: Cookies, Penndutch
      Yield: 1 servings
 
  1 1/2 c  Butter                            1/2 c  Sugar
      4 c  Flour                               2 ts Caraway seeds
 
  Mix the flour, caraway seeds and sugar together. Work in the butter with
  the finger tips until well blended. Roll out about 1/3 inch thick on
  floured board. Cut in small squares. Bake on a greased cookie sheet at
  325-F about 15 minutes. When cold, cover with boiled icing and sprinkle
  with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moravian White Christmas Cookies
 Categories: Cookies, Penndutch
      Yield: 1 servings
 
      2 c  Butter                              3 c  Sugar
      5 ea Egg, well beaten                    1 c  Cream
      1 ts Soda                                1 x  *dissolved in:
    1/4 c  Water, boiling                      4 c  Flour
 
  Cream butter and sugar together until well blended. Beat the eggs and add.
  Stir in the dissolved soda. Sift the flour and add alternately with the
  cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour
  if needed. Chill for several hours. Roll out thin on floured board and cut
  with fancy cookie cutters. Bake at 350-F about 12 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Neither Cake Nor Candy (Brownies)
 Categories: Cakes
      Yield: 1 servings
 
  1 1/2 ea Chocolate, unsweetened, squa        2 tb Butter
      1 c  Sugar                               2 ea Egg, well beaten
    1/2 c  Flour                               1 ts Vanilla
    1/2 c  Raisins, chopped                  1/2 c  Nuts, chopped
 
  Melt chocolate and butter together over hot water. Add the sugar and
  vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir
  in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F
  for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Fashioned Caramels
 Categories: Candies, Penndutch
      Yield: 1 servings
 
  2 1/2 tb Butter                              2 c  Brown sugar
      2 tb Molasses                          1/2 c  Milk, condensed
      4 ea Chocolate, unsweetened, squa        1 ts Vanilla
      1 c  Nuts, chopped                  
 
  Melt the butter, add the sugar, molasses and the milk and bring to a boil.
  Cut the chocolate in small pieces and add, stirring constantly until the
  chocolate is melted. Boil until the caramel forms a soft ball when dropped
  in cold water. Add the extract and the nuts and pour into a greased pan.
  Cool a little and when fairly firm, cut in squares. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Old-Fashioned String Beans and Bacon
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      1 c  String beans                        1 x  *plus:
      1 x  Liquid                              2 ea Med Potato, diced
    1/4 lb Bacon, diced                      1/4 ts Salt
      1 ea Sm Onion                            1 c  Water
 
  Can use fresh string beans, substituting equivalent amount for the canned.
  Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other
  ingredients and cook about 30 minutes until potatoes are soft. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffers)
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      2 c  Corn pulp                           2 tb Flour
      2 ea Egg, separated                    1/2 ts Salt
    1/4 ts Pepper                         
 
  Canned or fresh corn may be used. To the corn pulp add the beaten egg
  yolks, flour and seasoning. Add the stiffly beaten egg whites and blend.
  Drop by spoonfuls the size of an oyster on a hot buttered frying pan and
  brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peanut Mojhy
 Categories: Candies, Penndutch
      Yield: 1 servings
 
      1 c  Brown sugar                         1 c  Molasses
      1 x  *or:                                1 c  Syrup
      1 c  Water                               2 oz Butter
    3/4 lb Peanuts, shelled               
 
  To the sugar, add the molasses and water. Boil until it hardens when
  dropped in cold water. Just before taking from the fire add the butter and
  the peanuts and mix well. Pour onto well-buttered tins. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pennsylvania Pepper Cabbage (Cole Slaw)
 Categories: Salads, Penndutch
      Yield: 1 servings
 
      2 c  Cabbage, shredded                   1 ea Bell pepper, green, finely c
      1 x  *or:                                1 ea Bell pepper, red, finely cho
    1/2 c  *hot salad dressing                 1 ts Salt
 
  Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain
  off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve
  at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato Balls (Kartoffel Balle)
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      1 x  Irish potatoes                      1 x  Water
      1 x  Butter                              1 x  Parsley, fresh, minced
      1 x  Salt                           
 
  Peel Irish potatoes and cut in small balls. Place in cold water for 15
  minutes. Drain off the water and cover with fresh water and cook about 12
  minutes until tender. Drain, add butter, minced parsley and salt to taste.
  Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato Croquettes (Kartoffel Kloesse)
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      9 ea Med Potato                          3 ea Egg, well beaten
      1 c  Flour                             2/3 c  Bread crumbs
    1/2 ts Nutmeg                              1 ts Salt
    1/2 lb Butter                            1/2 c  Bread crumbs
      1 ts Onion, chopped                 
 
  Boil the potatoes in their jackets until soft, remove the skins and put
  potatoes through a ricer. Spread on a towel for a few minutes to remove
  moisture, then put them in a bowl and add the salt. Add the eggs, flour,
  2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry
  balls (if mixture is too moist, add more bread crumbs). Drop the balls into
  boiling salted water. When balls come to the surface, allow them to boil
  for 3 minutes. Remove one from liquid and cut open; if center is dry, they
  are sufficiently cooked. Remove balls from liquid and pour over them a
  dressing made as follows: Brown the butter in a skillet, add the 1/2 cup
  bread crumbs and onion and cook for several minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato Sponge Bread
 Categories: Breads, Penndutch
      Yield: 1 servings
 
      4 ea Med Potato                          2 tb Sugar
      1 tb Salt                                1 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, lukewarm
      4 c  Flour, bread                   
 
  Pare and boil the potatoes and while hot, mash finely and rub through a
  sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour
  into the mixture, beating well. Add more flour to form soft dough. Turn
  onto a floured board and knead. Return to bowl, cover and let rise over
  night. In the morning, form into loaves, let rise until light and bake at
  350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pudding Sauce
 Categories: Desserts, Sauces, Penndutch
      Yield: 1 servings
 
    1/2 c  Sugar                               1 tb Flour
      2 tb Butter                              2 c  Water, boiling
      1 ts Vanilla                        
 
  Combine the sugar and flour and mix well. Add the boiling water stirring
  constantly to prevent lumping. Cook in double boiler until the mixture
  thickens. Add butter and stir until melted. Flavor and serve. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raisin Crumb Pie
 Categories: Pies, Penndutch
      Yield: 1 servings
 
      1 lb Raisins                         1 1/2 c  Water, cold
      3 c  Sugar                               2 c  Flour
    1/4 c  Shortening                          1 c  Milk
      2 ea Egg, well beaten                    2 ts Baking powder
      1 x  *pastry                        
 
  This recipe makes enough filling for 2 pies. Wash and clean raisins and add
  the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and
  plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the
  shortening, crumbling well with the finger tips. Take out one cup of these
  crumbs and set aside. To the remaining crumb mixture add the eggs and milk,
  and mix well. Stir in the baking powder. Line two large pie pans with pie
  pastry, and fill with cooked raisins, pour over this the batter and
  sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10
  minutes; reduce heat to 350-F and finish baking about 35 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raisin Pie (Rosina Pie, "Funeral Pie")
 Categories: Pies, Penndutch
      Yield: 1 servings
 
      1 c  Raisins                             2 c  Water
  1 1/2 c  Sugar                               4 tb Flour
      1 ea Egg, well beaten                    1 ea Lemon, juice of
      2 tb Lemon rind, grated                1/4 ts Salt
      1 x  *pastry                        
 
  Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups
  water, the raisins, sugar and flour which have been mixed together, salt,
  lemon juice and rind, and the egg. Mix thoroughly and cook over hot water
  for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan.
  Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10
  minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Raspberry Vinegar
 Categories: Salads, Dressings, Penndutch
      Yield: 1 servings
 
      4 lb Raspberries                         2 c  Vinegar
      1 x  Sugar                          
 
  Mash the berries and add the vinegar and let stand for 4 days. To each cup
  of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes.
  Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rinktum Ditty
 Categories: Cheese/eggs, Penndutch
      Yield: 1 servings
 
      1 tb Butter                              1 ea Sm Onion, minced
      1 lb Cheese                              1 c  Milk
      1 tb Flour                               1 c  Catsup
      1 ts Mustard, dry                        1 tb Worcestershire sauce
    1/2 ts Salt                              1/4 ts Paprika
      1 ea Egg, well beaten               
 
  Cut cheese in small pieces. Melt the butter in top of a double boiler, add
  the onion and cook until onion is soft. Stir in the flour and blend; then
  gradually add the milk and mix well. Add the cheese and cook until the
  cheese has melted. Mix together the catsup, mustard, Worcestershire sauce,
  salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the
  egg and cook one minute longer. Serve at once on toast or crackers. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sand Tarts (Real Old German Style)
 Categories: Cookies, Penndutch, German
      Yield: 1 servings
 
  2 1/2 c  Sugar                               2 c  Butter
      2 ea Egg, well beaten                    1 ea Egg white
      4 c  Flour                               1 x  Pecans
      1 x  Cinnamon                       
 
  Cream the butter and sugar together. Slowly add the flour, working it in
  well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll
  out thin on lightly floured board; brush cookies with the egg white which
  has been slightly beaten, sprinkle with sugar and a little cinnamon and
  press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Scalloped Sweet Potatoes and Apples
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      6 ea Med Potato, sweet                 1/2 c  Brown sugar
  1 1/2 c  Apple, sliced                       4 tb Butter
    1/2 ts Salt                                1 ts Mace
 
  Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking
  dish and put a layer of sweet potatoes in bottom, then a layer of apples.
  Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish
  is filled, having the top layer of apples. Bake at 350-F about 50 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Schnitz Pie
 Categories: Pies, Penndutch
      Yield: 1 servings
 
      1 lb Sour schnitz, dried **              1 ea Orange, rind & juice of
      2 tb Cinnamon                            2 c  Sugar
      1 qt Water, cold                         1 x  *pastry
 
  ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put
  the schnitz and the water into a saucepan and cook to a soft pulp. Add
  cinnamon, sugar, orange juice and orange rind, and mix well together. Stand
  aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover
  top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and
  continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shartlesville Corn Pudding
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      6 ea Corn, grated                        2 ea Egg, separated
      4 tb Milk                              1/4 ts Salt
    1/8 ts Pepper                         
 
  Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the
  milk and seasonings. Add the stiffly beaten whites. Pour into a buttered
  baking dish, set dish in pan with hot water and bake at 350-F about 30
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shoo-Fly Cake (Old Lehigh County Recipe)
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
  1 1/2 c  Flour                               1 c  Brown sugar
    1/4 c  Lard                                1 x  *or:
    1/4 c  Butter                            1/2 c  Molasses
    1/2 c  Water, hot                        1/2 ts Soda
      1 x  *pastry                        
 
  Make crumbs by combining the flour, sugar and shortening. Line a pie pan
  with pastry. Dissolve the soda in the hot water and combine with the
  molasses. Pour into the pastry-lined pan, top with the crumbs and bake at
  350-F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Breads, Penndutch
      Yield: 1 servings
 
    1/2 c  Butter and other shortening,        2 ea Egg
      2 ea Egg yolk                            3 tb Sugar
    1/2 c  Cream                               2 c  Flour, sifted
      1 c  Yeast                               1 x  *dissolved in:
      1 c  Milk, lukewarm                    1/2 ts Salt
 
  Cream the butter, sugar and salt and add the eggs and egg yolks one at a
  time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
  of the flour and mix well. Combine with the first mixture. Add the
  remaining flour and cream alternately. Grease and flour muffin tins and
  fill 2/3 full of the dough. Set pans in a warm place until dough has risen
  to the tops of the pans. Bake at 400-F about 25 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Soft Ginger Bread
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
      1 c  Sugar                               1 c  Molasses
    1/2 c  Butter or other shortening          3 c  Flour
      1 c  Milk, sour                          2 ts Ginger
      2 ts Cinnamon                            1 ts Cloves
    1/4 ts Nutmeg                              2 ea Egg, well beaten
      1 ts Soda                                1 x  *dissolved in:
    1/4 c  Water, boiling                 
 
  Cream the shortening and sugar, aadd the eggs and molasses, and mix well.
  Sift the flour and spices, and add alternately with the milk to the first
  mixture. Stir in the dissolved soda. Pour into well-greased cake pan and
  bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sponge Cake
 Categories: Cakes, Penndutch
      Yield: 1 servings
 
      6 ea Egg, separated                      1 c  Sugar
      1 c  Flour                             1/3 ts Cream of tartar
      1 ts Vanilla                             1 ea Lemon, grated rind of
    1/4 ts Salt                           
 
  Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually
  add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until
  stiff and add the cream of tartar and the remaining sugar. Combine the egg
  mixtures. Add salt to flour and fold into the egg mixture lightly. Pour
  into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Streusel Kuchen
 Categories: Breads, Penndutch
      Yield: 1 servings
 
    1/2 c  Potato, mashed                    1/2 c  Potato water
    1/2 c  Butter and other shortening,      1/2 c  Sugar
  3 1/2 c  Flour                               1 c  Yeast
      1 x  *dissolved in:                    1/2 c  Water, lukewarm
      2 ea Egg, well beaten                  1/2 c  Sugar
  1 1/2 c  Flour                               1 x  *topping:
      1 c  Flour                             1/2 c  Sugar
      1 ea Egg yolk, well beaten          
 
  Mix together the mashed potatoes, potato water, shortening and sugar. Add
  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
  aside to rise in a warm place over night. The following morning add the
  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
  place in greased oblong pans. When cakes are ready to be put into the oven,
  brush top of cake with melted butter. Strew over the tops of the cakes the
  topping mixture. This mixture should be rubbed through a coarse sieve. Bake
  at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Suet or Carrot Pudding
 Categories: Vegetables, Penndutch
      Yield: 1 servings
 
      2 c  Carrot, cooked, mashed              1 c  Suet, chopped
      1 c  Molasses                            1 ea Egg
      1 ts Baking soda                         1 x  *dissolved in:
    1/4 c  Water, hot                          2 tb Brown sugar
    1/4 ts Salt                              1/2 ea Lemon, grated rind of
      1 ts Allspice                            1 ts Cinnamon
      1 ts Nutmeg                              1 ts Cloves
    1/2 c  Raisins                           1/2 c  Currants
    1/2 c  Citron, chopped                   1/2 c  Flour
 
  Mix all the ingredients together, adding the dissolved baking soda last.
  Put into a buttered mold and steam for 3 hours. (May need to use extra
  flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thanksgiving Butterscotch Pie
 Categories: Pies, Penndutch
      Yield: 1 servings
 
      1 c  Brown sugar                         2 tb Butter
      1 tb Flour                               1 ea Egg, separated
      1 c  Milk                                1 ts Vanilla
    1/4 ts Salt                                1 ts Sugar
      1 x  *pastry                        
 
  Boil the brown sugar and butter together until soft. Beat the egg yolk well
  and add it to the flour, then add the milk. Beat this until very smooth.
  Combine with the sugar mixture and cook until the mixture thickens. Remove
  from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at
  450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover
  pie with a meringue made by beating the white of the egg stiff and adding 1
  tsp sugar. Return pie to oven to brown meringue. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Salad Dressing
 Categories: Dressings, Salads, Penndutch
      Yield: 1 servings
 
      3 ea Egg yolk, well beaten               1 c  Cream
      1 tb Flour                             1/2 c  Vinegar
      1 tb Sugar                               1 ts Mustard, dry
      1 ts Salt                                2 tb Olive oil
 
  Mix the dry ingredients together and slowly add the vinegar and oil. Stir
  in the cream and beaten egg yolks and cook in top of double boiler until
  thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Golden Raisin Loaves
 Categories: Breads, Fruits
      Yield: 10 servings
 
      2 c  Whole wheat flour; stirred        1/4 c  Sugar
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
      1 ts Salt                                2 ts Cinnamon; ground
    3/4 c  Water                             1/3 c  Butter or regular margarine
    1/2 c  Buttermilk                          2 ea Eggs; lg
  1 1/2 c  Raisins; golden                 2 1/2 c  Unbleached flour; sifted
      1 x  Vegetable oil                       1 x  ------vanilla frosting------
      2 c  Confectioners' sugar              1/4 ts Vanilla
  2 1/2 ts Milk                           
 
  NOTE:  The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
  Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
  and cinnamon together in a large mixing bowl.  Heat the water and butter in
  a saucepan over low heat to very warm (120-130 degrees F.). Remove from the
  heat and stir in the buttermilk.  Add to the flour-yeast mixture and beat,
  with an electric mixer on medium speed, until smooth, about 2 minutes. Add
  the eggs and beat an additional 2 minutes, then stir in the raisins.
  Gradually add the remaining 1/4 cup of whole wheat flour and enough white
  flour to make a stiff but light dough. (Heaviness indicates too much flour
  and the bread will not rise correctly.) Let rest for 5 minutes. Turn the
  dough out onto a lightly floured surface and knead until smooth, about 5 to
  8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch
  the dough down and divide in half.  Let rest 10 minutes, then roll each
  half to a 12 X 7-inch rectangle.  Beginning at the 7-inch side, roll up
  tightly like a jelly roll and seal the edges. Tuck the ends under to form
  rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a
  greased baking sheet.  Brush with oil and repeat for the second batch of
  dough.  Cover and let rise in a warm place until almost doubled, about 30
  minutes.  Bake in a preheated 375 degree F. oven for 25 minutes or until
  the loaves sound hollow when tapped. Remove from the baking sheet and cool
  on wire racks for 20 minutes. Frost with the vanilla icing if desired.
  VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat
  until smooth.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Beans and Rice, Family Recipe, New Orleans
 Categories: Vegetables
      Yield: 8 servings
 
      1 lb Red kidney beans                  1/2 lb Ham, cubed
      2 lb Hot smoked sausage, chunks         10 c  Water
      2 ea Large onions, chopped               4 tb Cooking oil
      1 x  Garlic powder, to taste             1 ea Salt, to taste
      1 ea Pepper, to taste               
 
  Rinse and sort beans.  Cover with water in large pot and cook over low
  fire, covered, for one hour. Brown onions, ham, and sausage in oil and add
  to beans.  Continue cooking beans mixture for two hours on low to medium
  heat, partially covered, stirring often. Add garlic powder, salt, and
  pepper, cook for another hour, or until beans are tender. Add water as
  necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans
  through a strainer and stir into beams mixture. Tasso or andouille may be
  substituted for the ham. Serve over hot, fluffy, long-grained rice with
  warm french bread.
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Linguine with Crab and Wild Mushrooms
 Categories: Fish/sea, Pasta
      Yield: 2 servings
 
    1/2 ts Saffron threads                     3 tb Butter
      8 oz Shiitake mushrooms; stemmed         1 ea Green onions; thinly sliced
      1 tb Tomato paste                        8 oz Crabmeat; cut into bite-siz
      2 ts Tarragon; fresh, or 3/4 tea         8 oz Linguine; [or other pasta,
 
      Combine clam juice and saffron threads in small bowl.  Melt butter in
  heavy medium skillet over medium heat.  Add mushrooms, sprinkle with salt
  and pepper and cook until beginning to soften, about 3 minutes. Add half of
  green onions and 1 tablespoon tomato paste and stir to blend. Add clam
  juice mixture and simmer 2 minutes.  Add crab and tarragon and stir until
  heated through. Season with salt and pepper.
      Meanwhile, cook linguine in large pot of boiling salted water until
  just tender but still firm to bite, stirring occasionally. Drain well.
      Return pasta to same pot.  Add sauce and toss to coat.  Divide pasta
  between 2 plates.  Sprinkle with remaining green onions and serve. Serves
  2, can be doubled or tripled Recipe from Bon Appetit, February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Artichoke Heart and Radicchio Salad
 Categories: Salads
      Yield: 2 servings
 
      1 pk Artichoke hearts; frozen, 9         1 x  Marinated in a jar]
  2 1/2 tb Olive oil; extra-virgin             2 ts Lemon juice; fresh
      1 ea Raddicho; small, separated          1 x  Leaves torn into halves)
     14 ea Basil leaves; chopped               1 x  Parmesan cheese
 
      Cook artichoke hearts according to package directions. Drain. Rinse
  with cold water and drain [or just drain canned or marinated hearts,
  reserving marinade].  Transfer to bowl. Add 1 tablespoon olive oil and 1
  teaspoon lemon juice and let stand 15 minutes.
      Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes
  and toss to coat. Season with salt and pepper.  Add remaining 1 teaspoon
  lemon juice and toss to coat.  [If you feel you need it for flavor, add
  reserved marinade a tablespoon at a time and then tasting to see if it
  needs more.]  Divide salad between 2 plates.
   Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves
  2, can be double or tripled. Recipe from Bon Appetit, February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Berries Kir Royale
 Categories: Fruits, Desserts
      Yield: 2 servings
 
      2 c  Strawberries; halved                1 tb Sugar
    1/2 c  Champagne; chilled or spark         1 tb Creme de cassis
      1 x  Nutmeg hearts; see recipe      
 
      Mix strawberries and sugar in medium bowl.  Let stand 5 minutes,
  stirring occasionally. Divice between 2 large wine glasses.  Pour 1/4 cup
  Champagne and 1/2 tablespoon cassis into each glass.  Serve with Nutmeg
  Hearts. Serves 2, can be doubled or tripled. Recipe from Bon Appetit,
  February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Puff Pastry Hearts
 Categories: Fruits, Desserts
      Yield: 16 servings
 
      1 ea Puff pastry; thawed (half o         2 tb Sugar
    1/2 ts Nutmeg; ground                 
 
      Preheat oven to 350F.  Roll pastry out on lightly floured surface to
  11x14-inch rectangle.  Using 3- to 4-inch heart-shaped cookie cutter, cut
  out hearts.  Transfer to cookie sheet.  Combine sugar and nutmeg in bowl.
  Sprinkle over hearts.  Bake until cookies are puffed and golden brown,
  about 15 minutes.  Transfer to rack and cool.  (Can be made 1 day ahead.
  Store airtight.) Makes about 16 hearts. Note: These look very pretty when
  presented on a plate of sliced strawberries. Recipe from Bon Appetit,
  February, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Danish
 Categories: Cookies
      Yield: 1 servings
 
      1 x  -----crust-----                     1 c  Shortening
      3 c  Flour                             1/2 ts Salt
    1/2 c  Milk                                1 ea Egg yolk
      1 x  -----filling                        6 c  Apples, peeled and sliced
  1 1/2 c  Sugar                             1/4 c  Margarine
      2 tb Flour                               1 tb Cinnamon
      1 x  -----glaze-----                   1/2 c  Powdered sugar
      2 ts Milk                              1/4 ts Almond extract
 
  Mix flour and salt, cut in shortening, combine milk and egg yolk and add to
  flour.  Roll out half the mixture on a floured surface to fit 11x16x1/2
  inch jelly roll pan.  Place in pan.
     Mix all filling ingredients together and spread over dough. Roll
  remaining pastry and place over filling.  Brush pastry with 1 egg white,
  stiffly beaten. Bake at 375F 45 minutes.
     Mix together glaze, drizzle over cooled danish.  Cut into bars. Source:
  My mother.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frango Mints
 Categories: Chocolate
      Yield: 1 servings
 
     12 oz Chocolate                           1 x  Peppermint extract
    1/2 c  Margarine                       1 1/2 c  Powdered sugar
      2 ea Eggs                                2 ts Vanilla
 
  Melt and cool chocolate.  Cream together margarine, sugar, eggs and
  vanilla.  Add cooled chocolate and a few drops of mint to creamed mixture.
  Pack into 8 inch square pan.  Cool and set and cut in squares.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Glazed Triple Chocolate Bread
 Categories: Chocolate, Breads, Desserts
      Yield: 5 servings
 
      1 x  -----bread-----                   2/3 c  Firmly packed brown sugar
    1/2 c  Land o lakes butter, softene        1 c  Semi-sweet miniature real ch
      2 ea Eggs                            2 1/2 c  All-purpose flour
  1 1/2 c  Applesauce                          1 ts Baking powder
      1 ts Baking soda                         2 ts Vanilla
    1/2 c  Semi-sweet miniature real ch        1 x  -----glaze-----
    1/2 c  Semi-sweet miniature real ch        1 tb Land o lakes butter
      5 ts Water                             1/2 c  Powdered sugar
    1/4 ts Vanilla                             1 x  Dash salt
 
  Heat oven to 350 deg.F.  For bread, in large mixer bowl combine brown sugar
  and 1/2 cup butter.  Beat at medium speed, scraping bowl often, until
  creamy, 1 to 2 minutes.  Add 1 cup melted chocolate chips and eggs;
  continue beating until well mixed, 1 to 2 minutes.  Add flour, applesauce,
  baking powder, baking soda and 2 tsp vanilla.  Reduce speed to low;
  continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By
  hand, stir in 1/2 cup chocolate chips.  Spoon batter into 5 greased 5 1/2 x
  3-inch mini-loaf pans.  Bake for 35 to 42 minutes or until center crack is
  dry when touched.  Cool 10 minutes. Remove from pans. (Bread can be frozen
  unglazed.  Remove from freezer; bring to room temperature before glazing.)
  For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp
  butter and water.  Cook over low heat, stirring constantly, until melted
  and smooth.  Remove from heat.  Stir in powdered sugar, 1/4 tsp vanilla and
  salt until smooth and creamy.  Drizzle _each_ warm loaf with glaze. Cool
  completely. Source: Kyosho Connick, FidoNet Cooking Echo
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peter Paul Mounds Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      1 ea Deep chocolate cake mix             1 c  Milk
      1 c  Sugar                              24 ea Large marshmallows
      1 x  -----icing-----                 1 1/2 c  Sugar
    1/2 c  Evaporated milk                     1 ea Stick (1/2 cup) butter or ol
 
  Bake a deep chocolate cake mix in a large sheet cake pan. While cake is
  baking, mix together next three ingredients, milk, sugar and marshmallows.
  Heat until marshmallows are melted. Remove from heat and add 14 oz.
  coconut. Spread above mixture on slightly warm cake. FOR THE ICING: Cook
  until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until
  chips are melted. Spread on cake. Source: Donna Ransdell, FidoNet Cooking
  Echo Practice Random Kindness and Senseless Acts of Beauty
    Courtesy of Shareware RECIPE CLIPPER 1.1
    <<<RECIPE CUT>>>
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Triple Espresso Brownies
 Categories: Cookies
      Yield: 36 servings
 
      1 x  -----brownies-----             21 1/2 oz Brownie mix (1 pkg. pillsbur
    1/2 c  Water                             1/4 c  Oil
      1 ea Egg                                 2 ts Expresso granules, instant
      1 ts Vanilla                             1 x  -----filling-----
    1/4 c  Butter, softened                  1/2 c  Brown sugar, firmly packed
      1 ea Egg                                 2 ts Espresso granules, instant
      1 ts Vanilla                             1 c  Walnuts, coarsely chopped
      3 ea Chocolate bars, sweet dark/b        1 x  -----glaze-----
    1/2 c  Semi-sweet chocolate chips          1 tb Butter or margarine
    1/8 ts Espresso granules, instant          1 ts Milk or whipping cream
 
  Calories     per serving: 160 Fat grams per serving: 9 Approx. Cook Time:
  50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of
  13x9-inch pan.  In large bowl, combine all brownie ingredients. Beat 50
  strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove
  from oven.
     Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat
  until light and fluffy.  Add 1 egg, 2 t. coffee granules and 1 t. vanilla;
  beat until well blended.  In medium bowl, combine walnuts and chopped
  chocolate.  Add brown sugar mixture; blend well.  Spoon and carefully
  spread over partially baked brownies.  Bake an additional 17 to 20 minutes
  or until light brown.
     In small saucepan over low heat, melt chocolate chips and 1 T butter,
  stirring constantly until smooth.  Remove from heat.  With wire whist, stir
  in 1/8 t. coffee granules and enough milk for drizzling consistency.
  Drizzle over warm brownies.  Cool completely. Cut into bars.
     SOURCE:  Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort,
  (R)etry, (C)onsume Chocolate
    Courtesy of Shareware RECIPE CLIPPER 1.1
    <<<RECIPE CUT>>>
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Eggplant with Two Cheeses
 Categories: Vegetables, Cheese/eggs
      Yield: 8 servings
 
    1/2 ea Unsalted butter; (1/4 cup)        1/2 ea Yellow onion; diced
    1/2 ea Green bell pepper; diced          1/2 ea Red bell pepper; diced
      2 ea Eggplants; about 1 lb. each         1 ea Bay leaf
    1/2 c  Dry white wine                    1/2 c  Chicken stock; or canned br
      2 c  Whipping cream                      1 c  Parmesan; freshly grated (a
      8 ea Sl Mozzarella; 1/4-inch thic   
 
      Melt butter in heavy large Dutch oven over medium heat.  Add onion and
  bell peppers and saute until tender, about 10 minutes.  Add eggplants and
  bay leaf and saute until eggplant is almost tender, about 10 minutes. Add
  wine and chicken stock and cook until liquid evaporates, about 5 minutes.
  Add cream and cook until eggplant is tender and mixture is thick, stirring
  frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt
  and pepper.  Divide mixture among 8 large ramekins. Top each with slice of
  mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
      Preheat oven to 350F.  Bake eggplant until heated through, about 15
  minutes.  Preheat broiler.  Broil until cheese bubbles.  Serve hot. Recipe
  from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon
  Appetit, JanuarJanuary 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Cabbage with Wine and Apples
 Categories: Vegetables
      Yield: 8 servings
 
      2 ea Red cabbage; medium heads,          4 tb Unsalted butter
  1 1/2 tb Brown sugar; dark                   2 ea Med Onions; finely chopped
      2 ea Sm Apples; granny smith, pee        1 x  Chopped
    1/4 c  Red wine vinegar; plus 2 ta         1 ts Coarse salt; kosher type
    1/4 c  Dry red wine; plus 2 tables     1 1/3 c  Meat stock; or canned beef
      1 x  (actually 1 to 1-1/3 cups)          3 tb Red currant jelly
 
  1.  Quarter and core the cabbages.  Wash, drain and cut into 1/4-inch
  shreds.  In a large, heavy nonreactive casserole, melt the butter over
  moderately low heat.  Stir in the brown sugar and cook, stirring, until
  melted.  Add the onions and apples.  Cover tightly and cook over low heat
  for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat
  lightly.  Pour the vinegar over the cabbage and stir to mix. Cover and cook
  for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and
  1 cup of the stock. Cover and simmer over moderately low heat until the
  cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to
  keep the cabbage fairly moist but never soupy.  Add the currant jelly and
  stir until melted.  Remove from the heat and serve hot. (The cabbage can be
  made up to 2 days ahead.  Let cool completely, then cover and refrigerate.
  Let return to room temperature before reheating.) Serves 8. Recipe from
  Food & Wine, December, 1991.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheesecake Ice Cream
 Categories: Desserts
      Yield: 1 servings
 
      1 x  Softened, but still cool          1/4 c  Superfine sugar
      1 c  Sour cream; cold                    1 c  Whipping cream; cold
      1 pn Coarse salt; kosher type            3 tb Lemon juice; fresh
    1/4 ts Vanilla extract                
 
  1.  Chill a medium mixing bowl and the beaters of an electric mixer. In the
  bowl, beat the cream cheese at medium speed until soft and smooth.
  Gradually add the sugar, 1/4 cup at a time, beating well after each
  addition.  Beat in the sour cream and then the whipping cream. Add the
  salt, lemon juice and vanilla and beat the mixture just until thick and
  smooth.  Cover and refrigerate overnight, or until very cold. Wash and dry
  the mixer beaters and chill again. 2. Using the chilled beaters and
  gradually increasing the mixer speed from low to medium, beat the cold ice
  cream mixture until loose and creamy, about 3 minutes. Pour into an ice
  cream maker and freeze according to the manufacturer's instructions. Serve
  immediately, or pack the ice cream into a covered container and freezer for
  up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the
  ice cream to soften in the refrigerator for 20 to 30 minutes before
  serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato, Porcini and Pancetta Sauce
 Categories: Italian, Sauces
      Yield: 1 servings
 
      1 pk Porcini mushrooms*; dried,          1 c  Hot water
      1 tb Olive oil                           2 oz Pancetta*; or bacon, choppe
      1 ea Med Onion; chopped                  2 ts Rosemary; fresh or 1 teaspo
    1/8 ts Dried red pepper; crushed           1 cn Tomatos; crushed, with adde
 
  * Pancetta, which is Italian unsmoked bacon cured in salt, and porcini
  mushrooms are available at Italian markets and some specialty food stores.
      Rinse mushrooms briefly under cold water.  Place in small bowl. Pour 1
  cup hot water over and let soak 30 minutes to soften.  Remove mushrooms
  from water, reserve soaking water.  Cut hard stems from mushrooms.
      Heat oil in heavy medium saucepan over medium heat.  Add pancetta and
  saute 2 minutes.  Add onion and rosemary and cook until onion is
  translucent, stirring occasionally, about 8 minutes.  Add dried red pepper
  and saute 20 seconds.  Add tomatoes and mushrooms.  Carefully pour in
  reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until
  sauce is thick, stirring occasionally, about 35 minutes. Season with salt
  and pepper.  (Can be prepared 1 day ahead.  Cover and chill.) Makes about 4
  cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from
  Bon Appetit, January, 1992.
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Decadence
 Categories: Chocolate, Desserts
      Yield: 10 servings
 
     16 oz Semisweet or bittersweet cho        5 oz Sweet butter
      5 ea Large eggs, separated               1 tb Flour
    1/4 ts Cream of tartar                     3 tb Sugar (to 4 tbsp)
      4 c  Heavy cream                         1 x  One or a pair of the followi
      1 x  Raspberry sauce                     1 x  Sauce bijou (cranberry/raspb
      1 x  Orange sauce                   
 
      DIRECTIONS: Preheat oven to 425-F. Line 8x2" round cake pan with
    parchment or waxed paper.
      Melt the chocolate and butter in a small bowl placed in a barely
    simmering water bath over low heat, stirring occasionally until smooth.
  Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir
  until completely melted and smooth. Whisk in egg yolks
    and flour. Set aside.
      Beat egg whites with cream of tartar in a clean, dry mixing bowl at
  medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar,
  beating at high speed, until stiff but not dry. Fold about 1/4 of egg
  whites into the chocolate mixture to lighten it. Quickly fold in remaining
  whites. Turn mixture into prepared pan. Bake for exactly 15 minutes.
      Remove from oven and cool in pan. Cake will rise somewhat, especially
  around edges, but will still seem undercooked. As it cools, it will sink in
  the center. This is correct! Let the dessert cool completely in the pan on
  a rack. Cover and chill for several hours in the refrigerator.
      Run a knife or small spatula around the edge to release it from pan.
  Warm the bottom of the pan on a stove burner on low heat for just a few
  seconds; invert it onto a plate to unmold. Peel the parchment liner from
  bottom and invert again onto serving plate or corrugated cake circle (if
  you plan to frost it with whipped cream). The cake circle will be 1/2"
  bigger than the dessert all around. The dessert will be right side up and
  higher around the edges than in the middle. It may be made to this point up
  to 4 days in advance. Wrap well and refrigerate until needed, or freeze for
  up to 3 months.
      To Serve Simply: Remove from refrigerator at least one hour in advance.
  Cut in wedges and pass lightly sweetened whipped cream and sauces
  separately.
      To Serve More Formally: Whip cream with remaining 3 Tbsp sugar and
      mask cake thickly with about 3/4 of it. (Instructions in back of book
  say to use a turntable. Cover cake with whipped cream, smooth top, then
  hold spatula at an angle to sides and rotate turntable to smooth.) Scrape
  the remaining whipped cream into pastry bag and pipe large rosettes or
  swirls around the top edge of the cake.
      Source: Cocolat, Extraordinary Chocolate Desserts, by Alice Medrich
  (owner of the Cocolat chocolate dessert store chain, California). ISBN #
  0-446-51419-5
      From: Sallie Krebs (nee Austin), FidoNet Cooking Echo
    Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggnog Rice Pudding
 Categories: Desserts
      Yield: 6 servings
 
      2 tb Cornstarch                          1 qt Eggnog
      2 c  Cooked Rice                         1 ds Nutmeg
 
  In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir
  until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring
  constantly, until thickened and beginning to boil over, (about 10 minutes).
  Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08.
  Posted by James Lor.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Pork and Black Bean Chili
 Categories: Beans, Chili
      Yield: 8 servings
 
      1 lb Black Beans                         2 tb Olive Oil
  1 1/2 lb Boneless lean pork, cubed           2 ea Onions, large, chopped
      5 ea Garlic Cloves, minced               4 ts Chili Powder, (or more)
      1 tb Paprika                             2 ts Oregano, dried
      2 ts Cumin, ground                     1/2 ts Chili Pepper Flakes
      1 cn Tomatoes, chopped 28 oz             2 c  Chicken Stock
      2 tb Red Wine Vinegar                    3 ea Green Peppers, diced
    1/3 c  Parsley or Coriander, chop          1 x  Salt
      1 x  Black Pepper, freshly ground   
 
  In a large pot, cover beans with water and bring to boil; cook for 2
  minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and
  cover with 8 cups of cold water. Bring to a boil, reduce heat and let
  simmer for about 1 1/2 hours or until beans are tender. Drain and reserve.
  Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes
  on all sides. Remove from pan and set aside. Add onions and garlic to pan;
  cook on medium heat until tender about 5 minutes. Add chili powder,
  paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
  minute. Return meat to pan along with tomatoes, including juice, stock and
  vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or
  until meat is tender. Add beans and peppers; season with salt and pepper.
  Cover and cook 15 minutes more or until peppers are tender. Add chopped
  parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James
  Lor.
      Courtesy of Shareware RECIPE CLIPPER 1.1
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta Salad, Minestrone Soup, Ice Tea,
 Categories: Salads, Pasta, Beverages, Soups/stews
      Yield: 1 servings
 
      1 c  Cooked pasta                        1 c  Broccoli
    1/4 c  Carrots                           1/4 c  Celery
    1/4 c  Oil-free dressing                   1 c  Minestrone soup
 
  Cook broccoli, carrots and celery, mix with pasta and dressing. Serve with
  minestrone soup for lunch. From Cut Out Cholesterol Diet Posted by: Sheila
  Exner - January 1992
      Courtesy of Shareware RECIPE CLIPPER 1.1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Yellowfin with Mango-Papaya Relish
 Categories: Fish/sea
      Yield: 4 servings
 
      4 ea Yellowfin tuna steaks               1 tb Oil
      1 ts Coriander, ground                   1 x  Salt
      1 x  Pepper, white                 

-----------------------------------RELISH-----------------------------------
      1 ea Mango, large                        1 ea Papaya, large
      2 tb Lemon juice                         3 ts Cilantro, fresh; minced
      1 x  Salt                                1 x  Pepper, white
 
  Peel and pit mango and cut into a small dice.  Peel and seed the papaya and
  cut into small dice.
  Relish:  Puree half the mango and the papaya in a food processor. Transfer
  puree to a medium bowl.  Add remaining mango and papaya, lemon juice, and
  cilantro; toss to combine.  Season with salt and pepper; set aside.
  Heat the grill.  Rub tuna steaks with oil, then sprinkle with coriander,
  salt, and pepper.  Grill tuna steaks, turning once, until opaque
  throughout.
  Serve each steak with the relish on the side.
                                     --- COOK's magazine
      Courtesy of Shareware RECIPE CLIPPER 1.2
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheshire Cat
 Categories: Cheese/eggs
      Yield: 4 servings
 
    1/8 lb Margarine            (1)            1 tb Flour                (2)
      1 c  Milk                 (3)            1 ea Egg, Slightly beaten (4)
      1 ea Can tomato soup      (5)            2 c  Cheese (sharp Cheddar)(6)
      1 ea Egg, Slightly beaten (7)       
 
  *GRATE CHEDDAR CHEESE
        Mix in numerical order given (1-7).  After each ingredient wait a few
  minutes before adding another.  Stir often!! Serve over saltines and add
  paprika sprinkled on top.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wagon Wheel Sausage Pie
 Categories: Cheese/eggs
      Yield: 6 servings
 
     12 oz Sausage, little sizzlers            3 c  Hash browns, loose, frozen
    1/2 c  Green onions, chopped               2 tb Milk
    1/2 ts Salt                              1/4 ts Pepper
      8 oz Cream cheese                      3/4 c  Bisquick
    1/3 c  Milk                                2 ea Egg
 
  Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
  plate. Mix together next 5 ingredients and spread over potatoes. Arrange
  sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
  pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gibanica
 Categories: Cheese/eggs
      Yield: 8 servings
 
      2 lb Cottage cheese, large curd          1 x  Cheese
      4 ea Egg, separated                     10 tb Butter
    1/2 ts Salt                                1 lb Phyllo dough
 
  Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat
  egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place
  3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate
  triple layers of dough with filling, ending with dough.
  Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1
  hour. Let cool slightly before cutting. Can be reheated uncovered.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lukschen Kugel (Mama Leah Cookbook)
 Categories: Cheese/eggs
      Yield: 8 servings
 
      1 lb Medium egg noodles                  6 ea Eggs
      1 c  Cottage cheese                      1 c  Sour cream
    1/2 c  Sugar                               1 c  Raisins (optional)
    1/2 c  Brown sugar                       1/2 c  Walnuts or pecans
      1 tb Cinnamon                       
 
  Preheat oven to 350 F.  Cook noodles until tender, drain.  Beat eggs in
  large bowl.  Add milk, cheese, sour cream, white sugar and raisins.  Beat
  together and then add noodles.  Mix well.  Pour into 10 x 14 inch pan. Mix
  together brown sugar, nuts and cinnamon.  Sprinkle evenly over noodles and
  bake for 1 hour or until center seems firm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggs Benedict Without Real Eggs
 Categories: Cheese/eggs
      Yield: 4 servings
 
    1/4 c  Cholesterol-free egg product    1 1/2 ts Lemon juice
      3 tb Evaporated milk                   1/2 c  Butter
      1 ds Cayenne pepper                      4 ea Frozen waffles, toasted
      4 ea Canadian bacon slices, warme        4 ea Egg, poached
 
  Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan,
  combine egg product and lemon juice; stir over low heat (watching carefully
  so eggs don't cook) until thickened. Slowly stir in evaporated milk until
  heated. Remove from heat and stir in butter and cayenne pepper until
  smooth. Assemble each serving in the following order: waffle, Canadian
  bacon and poached egg. Top each with sauce and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Turtle Cheese Cake--Microwave
 Categories: Cakes
      Yield: 12 servings
 
      4 tb Margarine                       1 1/4 c  Graham cracker crumbs
     14 oz Caramel candies (36 Brachs)       1/2 c  Evaporated milk
      1 c  Pecan pieces                       16 oz Cream cheese
      1 c  Chocolate chips, divided          1/2 c  Sugar
      1 ts Vanilla                             2 x  Eggs
      2 tb Milk                               12 x  Pecan halves
 
  Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave
  on HIGH 40 seconds, until melted.  Stir in crumbs and pat on bottom of pan
  Put caramels in a 1 quart casserole with evaporated milk.  Microwave on
  HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into
  it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup
  chocolate chips.
   Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips
  are melted.  Add sugar and vanilla; blend with an electric mixer.  Add egg
  and blend.  Pour on top of caramel layer in cake pan.  Rotating twice
  during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center
  still juggles slightly.  Cool and refrigerate. Combine remaining chips and
  2 tablespoons milk in a 2 cup glass measure.
   Microwave on HIGH 1-2 minutes, until chips are melted.  Stir until smooth
  and spread on top of cheesecake.  Top with pecan halves. NOTE: Assembled
  cheesecake can be baked in a 350 degree pre-heated conventional oven for 40
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pisang Goreng (Sauteed Bananas)
 Categories: Fruits, Oriental
      Yield: 4 servings
 
      2 ea Banana                              4 tb Butter
 
  Peel bananas and slice lengthwise and then in half crosswise. Heat butter
  in a skillet large enough to hold the bananas in a single layer. Place
  bananas in the skillet cut side down when the margarine is bubbling but not
  brown. Saute until golden, turning once; about two minutes per side. Drain
  on paper towels. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brandied Sweet Potatoes
 Categories: Vegetables
      Yield: 8 servings
 
      4    Medium sweet potatoes             1/4 c  Seedless raisins (optional)
    2/3 c  Brown sugar, firmly packed        1/4 c  Cognac or other brandy
    1/4 c  Water                             1/2 c  Chopped apple (optional)
      2 tb Butter                         
 
  1. Wash potatoes; don't peel. Boil in water (enough to cover potatoes)
  until barely soft (15 min).  Drain, cool, peel. Slice into a greased
  casserole. 2. Preheat oven to moderate (350 degrees F). 3. Bring to a boil
  brown sugar, water, butter, and raisins. Add cognac and pour mixture over
  potatoes. 4. Bake uncovered, 30 min, basting several times with syrup in
  casserole.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Duck Liver Moose
 Categories: Appetizers
      Yield: 6 servings
 
      1 lb Duck livers, cleaned                1 tb Fresh pepper
      1 tb Kosher salt                         1 oz Hazelnut liqueur
      3 lg Shallots, chopped                   1 tb Nutmeg
      1 oz Brandy                              3 c  Heavy cream
 
  Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
  processor and puree.  With machine on add 3 cups heavy cream.  Strain
  through a fine sieve.  Bake in water bath at 325 to 350 until the center is
  firm to the touch. Serve as an appetizer or fist course with toasted French
  Bread slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Seafood Pancakes (Cancer)
 Categories: Appetizers, Fish/sea, Pancakes
      Yield: 10 servings
 
      1 c  Flour                             1/2 lb Shrimp, shelled
      1    Pinch salt                          2 tb Butter
      1    Egg, lightly beaten                 3 tb Flour
      4 ts Oil                               1/4 c  Light cream
  1 1/2 c  Milk plus 1 Tbsp                    1 c  Gruyere Cheese
    1/2 lb Monkfish                            2 tb Parsley, fresh, chopped
      6    Scallops                            1    Salt and pepper
    3/4 c  Milk                            1 1/2 tb Oil for frying
      2    Garlic cloves, chopped         
 
  Servings: 10
  
  Make pancake batter by mixing flour and salt in mixing bowl.  Make well in
  center and pour in the egg, 4 tsp oil and 1 cup milk.  Whisk to smooth
  batter then add remaining milk.
  
  Remove any skin from monkfish, rinse and cut into bite-size pieces.  Pat
  dry. Rinse and pat dry scallops, cut in half.  Pour 3/4 cup milk into
  saucepan, add garlic and bring to simmer.  Add all fish except shrimp.
  Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all
  fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place
  butter in saucepan and melt, add flour and stir for 2 minutes, then pour in
  reserved milk and the cream. Continue to stir and simmer for a few minutes
  until you have a smooth sauce. Turn heat to low, add cheese and parsley and
  season to taste with salt and pepper. Add fish, mix well.
  
  Preheat oven to 350 degrees F.
  
  Place small frying pan or omelet pan over high heat.  Lightly grease it
  with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan
  so bottom is covered evenly with batter and cook for 40-60 seconds, turn
  and cook 30-40 seconds longer. Transfer to large plate. Continue with
  remaining batter. (There should be enough filling for 10 pancakes.) Place
  an equal amount of filling (about 3 Tbsp) in center of each pancake, fold
  the sides over filling and arrange in ovenproof dish just large enough to
  hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot
  through.  Serve immediately.
  
  These thin pancakes, which conceal a tasty mixture of fish, will appeal to
  the masked and mysterious side of the Cancerian, who when in need of
  refreshment and quiet will reture into his or her own protective shell.
  These can be served as a first course or as a luncheon dish for four, with
  a green salad and a very chilled white wine.
  
  From:  "A Taste of Astrology"  Posted by:  Grandma Sheila (Exner)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: *Potato-Leek Soup
 Categories: Vegetarian, Soups/stews
      Yield: 4 servings
 
      4 c  Peeled & chunked potatoes         1/4 ts Garlic powder
      4 c  Water [or broth]                  1/8 ts Freshly ground white pepper
      2 x  Leeks, white parts only,          1/4 ts Dried dill (optional)
           - washed well & sliced            1/2 c  Chopped scallion (optional)
    1/2 ts Onion powder                   
 
  Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a
  boil, reduce the heat, cover and cook until the potatoes are tender, about
  30 minutes. Transfer to a blender or food processor and process until
  smooth and creamy. Or transfer only half of the soup to a blender or
  processor and blend until smooth and creamy. Return to the pan and stir to
  mix. This will yield a creamy soup with chunks of vegetables.
  
  Add the remaining ingredients. Heat through. (If you are using the optional
  ingredients, cook over very low heat for 10 minutes.) Serve
  
  Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993)
  
  Comments: using a hand blender right in the soup pot worked fine.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Squash Soup
 Categories: Soups/stews, Vegetarian
      Yield: 8 servings
 
      1 lg Butternut or buttercup              1 c  Chopped carrot
           - squash                            2 ts Minced fresh ginger
  1 1/2 c  Sliced onion                        5 c  Water
  1 1/2 c  Peeled & chopped apple         
 
  Put the whole squash in a microwave oven and cook on high power for 8
  minutes. Peel the squash and cut into cubes. (If you don't have a microwave
  oven, this step may be omitted. This brief cooking time simply makes the
  squash easier to peel and cut up.)
  
  Place all of the ingredients in a large soup pot and simmer over medium-low
  heat for 45 minutes. Place the soup in a blender or food processor, in
  batches, and blend until smooth and creamy.
  
  Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993).
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Millet Stew
 Categories: Vegetarian, Soups/stews
      Yield: 6 servings
 
      1 c  Millet                              1 c  Celery, chunked
      4 c  Water                             1/2 lb Mushrooms, chopped
      2    Onions, wedged                      2    Bay leaves
      2    Potatoes, chunked                 1/2 ts Basil
      2    Carrots, chunked                  1/2 ts Thyme
 
  Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid
  burning.
  
  Add all ingredients to a slow cooker and cook for 4 hours on high or 8
  hours on low.
  
  From: Jagordon@agsm.Ucla.Edu
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brown Gravy
 Categories: Sauces
      Yield: 1 servings
 
      2 c  Warm water                          3 cl Garlic pressed or
      1 tb Raw cashew pieces, rinsed         1/2 ts Garlic powder
      1 tb Onion powder                      1/8 ts Fresh ground black pepper
      2 tb Cornstarch or arrowroot         1 1/2 tb Parsley flakes (optional)
      3 tb Soy sauce                      
 
  Place 1/2 cup warm water and all of the ingredients except the parsley in a
  blender or food processor and blend until smooth and creamy.
  
  When creamy, add 1-1/2 cups more warm water and blend. Pour into a saucepan
  and cook over medium heat, stirring constantly, until thick, about 5
  minutes. Add the parsley flakes for color after cooking if desired.
  
  Makes 2 cups.
  
  From "The New Mcdougall Cookbook" by John and Mary McDougall Converted by
  MMCONV vers. 1.40 ---
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Layered Dinner
 Categories: Vegetables
      Yield: 8 servings
 
      6    Potatoes; sliced                  1/4 c  Low sodium tamari
      1    Onion; large, sliced                1 ts Ground thyme
      2    Carrots; sliced                     1 ts Dry mustard
      1    Green pepper; sliced                1 ts Basil
      1    Zucchini; sliced                    2 ts Chili powder blend
      1 c  Corn; frozen or fresh             1/2 ts Cinnamon
      1 c  Green peas; frozen or fresh       1/8 ts Oregano
           Sauce:                            1/8 ts Salt
      3 c  Tomato sauce                        2 tb Parsley flakes
 
  Optional vegetables: mushrooms, broccoli, green beans, etc. Layer
  vegetables in large casserole in order given. Use optional vegetables as
  desired. Mix ingredients of sauce together. Pour over vegetables. Bake,
  covered in a 350 degree oven for about 1 1/2 hours.
  
  HELPFUL HINTS: Other vegetables may be used, according to your preference.
  This dish is easy to prepare ahead <RETURN>, <S>croll, <Q>uit ? and hold in
  oven for a company dinner. Serve with whole grains or bread and a green
  salad.
  
  The McDougall Plan, p. 309
  
  Converted by MMCONV vers. 1.40 ---
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yam & Apple Casserole
 Categories: Casseroles, Vegetables, Fruits
      Yield: 4 servings
 
      2    Sweet potatoes, medium            1/4 c  Applesauce
      1    Apple, baking, large              1/2 c  Water
 
  Peel the sweet potatoes and slice thinly.  Core the apple and cut into thin
  slices.  (May peel, if desired). Layer the apples and sweetpotatoes into a
  square baking dish.  Combine applesauce and water and pour over the layered
  ingredients.  Sprinkle with cinnamon, if desired. Cover and bake at 400
  degrees for 40 minutes. May be served hot or cold.
  
  From: The McDougall Health-Supporting Cookbook, Volume One, Mary McDougall
  
  MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 ---
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Potatoes and Apricots
 Categories: Vegetables, Fruits
      Yield: 12 servings
 
  2 1/2 lb Sweet potatoes, cooked            1/2 c  Water
      1 c  Apricots, dried, chopped            4 tb Honey
    3/4 c  Orange juice                      1/2 c  Walnut pieces (optional)
 
  Peel and cut cooked sweet potatoes into large pieces. Place apricots,
  orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat,
  cover, and simmer until apricots are soft, about 25-30 minutes. Remove from
  heat.
  
  Arrange sweet potatoes in a baking dish.  Sprinkle with walnuts, if
  desired.  Pour apricot sauce over the top. Cover. Bake at 350 degrees until
  heated, about 15-20 minutes.
  
  From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall
  
  MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 ---
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Split Pea and Lentil Soup with Vegetables
 Categories: Soups/stews, Vegetarian, Vegetables
      Yield: 8 servings
 
  1 1/2 c  Chopped onion                       1 tb Soy sauce
      1 c  Chopped celery                    1/4 ts Fresh ground black pepper
      2 cl Garlic, minced                    1/4 ts Dried rosemary, crushed
      8 c  Water                           1 1/8 c  Green split peas
      1 c  Diced carrot                    1 1/8 c  Lentils
      1    Bay leaf                       
 
  In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the
  water until the vegetables are tender, about 5 minutes. Add the carrot,
  remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat
  to boiling.  Stir in the peas and lentils. Simmer, covered, for 45 minutes,
  stirring occasionally.
  
  From "The New McDougall Cookbook" Converted by MMCONV vers. 1.40 ---
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mu Shui Tofu
 Categories: Vegetarian, Chinese
      Yield: 1 servings
 
    1/2 ea Block of tofu, frozen,              1 c  Bean sprouts
           - thawed & cut into thin            1 c  Another vegetable, julienne
           - strips                                 - sliced
      1 pk Shitake mushrooms                   1 ts Chinese Five Spice Powder
      1 tb Grated fresh ginger               1/4 c  Low sodium Tamari
      1 ea Carrot, grated                      1 tb Sherry (optional)
      1 ea Green onion, sliced thin            2 tb Cornstartch
      6 ea Leaves Chinese cabbage,                  Chinese Plum Sauce
           - sliced thin                            Whole wheat chapati
 
  Pour 2 cups boiling water over mushrooms and allow them to soak while
  slicing other vegetables. Then drain mushrooms, cut off hard stems and
  discard. Slice mushroom caps into thin strips.
  
  In 1/4 cup water, saut ginger, carrot and any other long cooking optional
  vegetable for 5 min.  Add onions, cabbage, bean sprouts, mushrooms and any
  optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T
  plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add cornstarch
  dissolved in 1/3 cup cold water. Bring to a boil and stir until sauce
  thickens.
  
  To stir, spread about 1/2 tsp of Plum sace down the center of a warm
  chapati. Add some of the vegetable-tofu mixture and roll up the chapati.
  
  HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice
  or other whole grains.
  
  From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall
  (contributed to book by Elaine French).
  
  Uploaded by Sue, S.Smith34.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Me'lange
 Categories: Vegetarian, Soups/stews
      Yield: 8 servings
 
      1 md Red onion chopped                   5 c  Water
      4 md Carrots sliced                      3 ts Marjoram
      1    Celery Stalk, sliced                1 c  Peas
    1/2 c  Corn                              1/2 c  Tomato paste
    1/4 c  Barley                              1 tb Soy sauce
      5 cl Garlic, minced                      1 c  Spinach, Chopped/packed
      2 tb Parsley, minced                
 
   Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups
  of the water in a large sauce pan.
  
   Place the remaining 2 cups of water, the tomatoes and marjoram in a
  blender and process on low to medium speed until smooth.
  
   Add to the sauce pan.  Bring to a boil, then turn down heat, cover and
  simmer for 1 1/4 hours.
  
   Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10
  min. more.
  
   Note: If you are using very mature garden peas, add them 10-15 minutes
  sooner.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carob Chip Cookies
 Categories: Desserts, Low-fat, Vegetarian
      Yield: 48 servings
 
      3 c  Whole-wheat flour                   2 ts Vanilla;1 ts if Watkins
      1 ts Baking soda                       3/4 c  Unsweetened carob chips
    3/4 c  Unsweetened applesauce            1/2 c  Chopped nuts;or sunflower
    3/4 c  Honey                                    ;seeds  (optional)
 
  In a large bowl, mix together flour and baking soda. In a separate bowl,
  compine applesauce, honey and vanilla. Add dry ingredients to liquid
  ingredients. Add carob chips and nuts (if desired) and mix well.
  
  Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie
  sheet.  Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48
  cookies.
  
  Per cookie:  55 Cal; 1g prot; 0.9g fat; 12g carb; 0 chol; 18mg sod.
  
  From May 1990 Vegetarian Times Magazine  page 37 Article by Mary McDougall
  Formatted to MM by J.Duckett1  (Kat)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carob Brownies
 Categories: Desserts, Low-fat, Vegetarian
      Yield: 16 servings
 
      2 c  Whole-wheat pastry flour          1/2 c  Unsweetened applesauce
    1/3 c  Carob powder                        1 c  Water
      2 ts Baking powder                       1 ts Vanilla; 1/2 tsp if Watkins
    1/3 c  Honey                             1/4 c  Chopped nuts (optional)
 
   In a large mixing bowl, combine flour, carob powder and baking powder. In
  a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
  ingredients to wet ingredients and mix well.  Stir in nuts if desired.
  
   Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
  Bake at 350  for 35 minutes.
   Makes 16 brownies.
  
   Per brownie:  84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.
  
   From May 1990 Vegetarian Times magazine  page 38 Article by Mary Mcdougall
  Formatted to MM by J.Duckett1  (Kat)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Cook Tofu "Cheesecake"
 Categories: Vegetarian, Low-fat, Desserts
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
      2 c  Wheat-nugget cereal*              1/3 c  Apple juice conct.;thawed

----------------------------------FILLING----------------------------------
      2 lb Firm Tofu                           1 ts Vanilla;1/2 if Watkins
    3/4 c  Honey                             1/4 ts Cinnamon (optional)

----------------------------------TOPPING----------------------------------
  1 1/2 c  Sliced fruit of you choice     
 
   * Grape nuts cereal works well in the crust.  Or use a granola-type cereal
  from a natural food store, but be sure to choose a variety that is low in
  fat.
  
   Crust:  Place cereal or granola in a food processor with a metal blade.
  Process until coarsely ground.
   Place  ground cereal in a bowl; add apple juice concentrate and mix well.
  Press into a 9-inch pie plate. Set aside
  
   Filling:  In a large bowl, mash together tofu and honey. Add vanilla and
  cinnamon, if desired.  With electric mixer, beat mixture until fluffy.
  Spoon into crust and smooth out the top. Cover loosely with plastic wrap
  and refrigerate until serving time.  (The longer the cheesecake chills, the
  firmer it will be and the richer it will taste.)
  
   Topping:  Just before serving, arrange fruit over the top of the
  cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10
  
   Per serving:  306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod.
  
   From May 1990 Vegetarian Times  page 38 Article by Mary McDougall
  Formatted to MM by J.Duckett1  (Kat)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tofu-Fruit Pudding
 Categories: Vegetarian, Low-fat, Desserts
      Yield: 4 servings
 
    1/2 lb Firm tofu                           1 c  Frozen fruit;such as raspber
      3 tb Honey                                    ;strawberries or blueberries
 
   Combine all ingredients in a food processor with a metal blade. Process
  until smooth and creamy.  Chill for at least an hour. Serves 4.
  
   Per serving:  149 cal; 4g prot; 2g fat; 30g carb; 0 chol; 5mg sod
  
   From May 1990 Vegetarian Times magazine  page 38 Article by Mary McDougall
  Formatted to MM by J.Duckett1  (Kat)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kale Sandwich
 Categories: Vegetarian
      Yield: 1 servings
 
      3 lg Whole kale leaves, washed                Dash garlic powder
           -and trimmed                        2 tb Dijon or spicy brown mustard
           Dash lemon juice                    1    Whole wheat pita bread
 
  Steam the kale for 2 minutes and drain off any liquid. Do not chop--keep
  the leaves in large pieces. Sprinkle with lemon juice and garlic powder and
  chill. When ready to serve, cut the pita bread in half, spread each pocket
  with mustard, and then stuff with the cold seasoned kale.
  
  From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed Peppers
 Categories: Vegetables
      Yield: 46 servings
 
      4    Sm to med bell peppers            1/8 c  Chopped parsley
    1/3 c  Diced red onions                    1 ts Garlic powder
      2 c  No-fat refried beans              1/2 ts Chili powder
      1 c  Whole kernel corn                 1/2 ts Ground cumin
    3/4 c  Cooked brn rice                   3/4 c  Chunky salsa
 
  Cut peppers in half from top to stem to bottom. Discard seeds and
  membranes.  Blanch peppers in boiling water for 3 mins. Drain. Set aside.
  Mix rest of ingredients in sauce pan and simmer until hot and bubbly. Place
  peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake
  covered at 350 for 35 to 40 mins.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Chili Beans
 Categories: Chili
      Yield: 4 servings
 
      2 c  Dry red kidney beans                1 c  Low-sodium tomato sauce
      5 c  Water                               1 cn Stewed tom. low sod. 15 oz.
      2    Yellow onions, chopped              4 ts Chili powder
      1    Green papper, chopped               2 ts Ground cumin
      2    Stalks celery, chopped            1/4 ts Crushed red pepper
      2    Cloves garlic, crushed            1/8 ts Cayenne
 
  Canned beans cannot be used in this recipes; the cooking liquid from the
  dry beans makes a rich, flavorful broth that forms the base for the chili.
   If you soak the beans overnight you can cut the cooking time in half.
  Freeze any leftover chili for a fast meal later. Serve over brown rice
  (make 3/4 cup per serving extra rice for tommorows breakfast).
  
  Place the beans and water in a large pot.  Bring to a boil, cover, reduce
  heat, and simmer for 2 hours.  Add the remaining ingredients and cook an
  additional 2 hours.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato Ratatouille
 Categories: Low-fat, Vegetarian
      Yield: 4 servings
 
      2 lg Yellow onions, chopped              1 ts Fresh basil, chopped
      2 cl Garlic, minced                           (or 1/2 ts. dried)
  1 1/3 c  Water                               1 ts Fresh oregano, chopped
      3    Green peppers, chopped                   (or 1.2 ts. dried)
      4    Zucchini, sliced                    2 tb Fresh parsley, chopped
      2 lg Potatoes, peeled & chopped               (or 1 tb. dried)
      4 c  Peeled and chopped tomatoes              Fresh ground pepper to taste
           (or 1 32 oz. can)             

--------------------------------PER SERVING--------------------------------
    142 x  *cals                              30 x  *gm carbo
      4 x  *gm protein                        21 x  *mg sodium
    1/3 x  *gm fat                             6 x  *gm fiber
 
   Place onions and garlic in a large pot with water.
   Cook and stir for about 3 minutes.  Add remaining ingredients, except
  pepper. Cover and cook over medium heat for 30 minutes, stirring
  occasionally. Season with pepper before serving.
  
   Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
  McDougall Formatted MM:de
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Souper Salad (Lf)
 Categories: Low-fat, Salads, Vegetarian
      Yield: 8 servings
 
     46 oz Tomato juice; canned                     Celery stalk; finely chopped
      1 sm Red onion; finely chopped           4 x  Scallions; finely chopped
      1 cl Garlic; minced                      4 oz Diced green chilies; canned
    1/4 c  ;water                              1 c  Jicama; finely chopped
    1/2 c  Corn kernels; fresh or frozn      1/4 c  Fresh cilantro; or parsley
     15 oz Black beans; rinsed & draind             -chopped
           Cucumber; seeded and finely         2 tb Red wine vinegar;
           -chopped                            2 tb Lime juice;
           Red bell pepper; seeded &             x  Hot pepper sauce; to taste
           -finely chopped                     1 ts Prepared horseradish;
           Green bell pepper; seeded &           x  Pepper; black to taste
           -finely chopped                    16 x  Melba rounds; for garnish
           Zucchini; finely chopped      

--------------------------------PER SERVING--------------------------------
    143 x  *cals                              28 x  *gm carbo
      6 x  *gm protein                       774 x  *mg sodium
    1/3 x  *gm fat                             6 x  *gm fiber
 
   Pour tomato juice into a large bowl.  Set aside.
   Place onion, garlic and water in a small saucepan.
   Cook and stir for 1 to 2 minutes, until onion softens slightly. Add
  onion-garlic mixture and remaining ingredients except melba rounds to
  tomato juice.  Stir well. Cover and refrigerate several hours to allow
  flavors to blend.  Stir well and pour into soup bowls.
   Serve with melba rounds.  Serves 8.
  
   Author's Note:  This chilled soup is resplendent with crunchy vegetables.
  Don't let the long list of ingredients fool you: It's really a simple dish
  to prepare. It keeps for several days in the refrigerator.
  
   Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
  McDougall Formatted MM:de
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oriental Green Salad (Lf)
 Categories: Low-fat, Vegetarian, Salads
      Yield: 4 servings
 
-----------------------------------SALAD-----------------------------------
      1 c  Leaf lettuce; torn                1/4 c  Carrots; thinly sliced
      1 c  Chinese cabbage; torn             1/4 c  Celery; thinly sliced
      1 c  Mung bean sprouts;                1/4 c  Broccoli; chopped
    1/2 c  Bamboo shoots; sliced, cannd  

----------------------------------DRESSING----------------------------------
      3 tb Low-sodium soy sauce;             1/4 ts Fresh garlic; minced
      3 tb Rice vinegar;                     1/4 ts Fresh ginger root; minced
      2 tb ;water                        

--------------------------------PER SERVING--------------------------------
     42 x  *cals                               7 x  *gm carbo
      3 x  *gm protein                       464 x  *mg sodium
    1/8 x  *gm fat                             3 x  *gm fiber
 
   Salad:  Combine all vegetables in a large bowl.  Toss to mix. Set aside.
  Dressing:  Combine all dressing ingredients in a blender or small jar.
  Process briefly or shake well to combine ingredients. Pour over salad and
  toss to coat.  Serve at once.  Serves 4.
  
   Author's Note:  This salad is full of spice and crunch.
  
   Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
  McDougall Formatted MM:de
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mixed Vegetable Salad (Lf)
 Categories: Low-fat, Salads, Vegetarian
      Yield: 6 servings
 
      1 c  Corn kernels; fresh or frozn        1 c  Yellow squash; julienned
      1 c  Green beans; julienned            1/2 c  Onions; mild, thinly sliced
      1 c  Carrots; julienned                  1 c  Oil-free salad dressing;
      1 c  Zucchini; julienned                   x  Pepper; black to taste

--------------------------------PER SERVING--------------------------------
     79 x  *cals                              14 x  *gm carbo
      2 x  *gm protein                        98 x  *mg sodium
    1/8 x  *gm fat                             4 x  *gm fiber
 
   Bring a medium pot of water to a boil.  Drop in corn, beans, and carrots;
  cook for 3 minutes.  Drain vegetables and plunge into cold water. Drain
  again and place in a large bowl. Add remaining ingredietns and toss to mix
  well.  Refrigerate for 1 hour to blend flavors. Serves 6.
  
   Author's Note:  Store-bought non-fat salad dressing makes this salad as
  simple as can be.  Crunchy vegetables make it tasty and low in fat.
  
   Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
  McDougall Formatted MM:de
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coleslaw (Lf)
 Categories: Low-fat, Vegetarian
      Yield: 8 servings
 
----------------------------------DRESSING----------------------------------
      2 tb Balsamic vinegar;                   2 ts Honey;
      6 tb Cider vinegar;                    1/2 ts Celery seed;
      2 tb Dijon mustard;                    1/2 ts Caraway seed;
      1 tb Low-sodium soy sauce;             1/4 ts Pepper; black

-----------------------------------SALAD-----------------------------------
      2 c  Green cabbage; shredded                  Green pepper; julienned
      2 c  Red cabbage; shredded                    Yellow pepper; julieened
           Carrot; julienned                 1/4 c  Scallions; finely chopped
           Red pepper; julienned             1/4 c  Fresh parsley; minced

--------------------------------PER SERVING--------------------------------
     38 x  *cals                               6 x  *gm carbo
           *gm protein                       130 x  *mg sodium
  13/16 x  *gm fat                                  *gm fiber
 
   Dressing:  Mix dressing ingredients together in a small jar. Set aside.
  Salad:  Combine vegetables in a large bowl. Pour dressing over vegetables
  and toss to coat. Refrigerate at least 1 hour to blend flavors.
   Serves 8.
  
   Author's Note:  Here's a tasty, mayonnaise-free version of a favorite
  American salad.
  
   Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
  McDougall Formatted MM:de
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Elaine's Dolmas
 Categories: Vegetarian
      Yield: 48 servings
 
     48    Grape leaves (about 1 jar)          2 ts Dill weed
    1/2 c  Long grain brown rice;cooked      1/4 c  Pine nuts
      2 c  Onion; finely chopped             1/4 c  Currants
      2 tb Parsley; finely chopped           1/4 ts Black pepper
      2 tb Mint leaves; finely chopped         1 c  Tofu TVP (optional)
 
   Place grape leves briefly in a pan of warm water to separate them, then
  drain on paper towels. Combine all other ingredients. Place grape leaf vein
  side up, with the stem toward you. Put a mound of rice mixture in the
  middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
  size of the leaf). Fold over sides and roll up leaf. Layer the rolled
  leaves in a large saucepan (3 quart) placing them side by side and close
  together. Press with a heavy heat proof plate that fits inside the pan. Add
  enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.
  
   Hints: Dolmas may be served warm or chilled. If warm, try serving them
  with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
  Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
  take to a potluck dinner and they also make a very special "company meal."
  Recipe for making tofu TVP follows. The use of the tofu in this recipe is
  entirely optional; they are delicious both ways.
  
   Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gingered Vegetable Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      1    Yellow onion, sliced                2    White potatoes, cubed
      1    Stalk celery, sliced                1 ts Dried basil
      1    Green pepper, sliced                1 ts Paprika
    1/4 ts Crushed garlic                    1/3 ts Ground black pepper
      2 ts Grated fresh ginger root            1    Zucchini, cut in half
    1/2 c  Water                                    Lengthwise, then sliced
      4 c  Addtional water                     2 c  Fresh or frozen corn kernels
      1 cn Low-sod tomato sauce (8 oz)    
 
    Preparation time: 15 minutes  Cooking time:  50 minutes
  
    Saute the onion, celery, green pepper, garlic, and giner root in the 1/2
  cup water for 5 minutes.  Add the 4 cups water, tomato sauce, potatoes, and
  seasonings and cook over low heat for 30 minutes.  Add the zucchini and
  corn and cook an additional 15 minutes, or until all vegetables are tender.
  
   Source: The McDougall Program: 12 Days to Dynamic Health/MM by DEEANNE
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Soup with Cilantro and Orange
 Categories: Soups/stews, Beans
      Yield: 66 servings
 
      2 c  Black beans                         2    Carrots, scrubbed & chopped
      8 c  Water                               1    Onion, chopped
      2 tb Vegetable broth/seasoning Mx      1/4 c  Chopped fresh cilantro
           Freshly grnd. pepper                     Grated zest of 1 orange
      2    Leeks, washed and sliced       
 
  1. Soak Beans overnight in enough water to cover. 2. Drain. 3. Place Beans,
  6 cups of water, broth mix, and pepper
     in large pot and  cook over low heat until the beans
     are  tender,   about 2 to 3 hours. 4. Meanwhile, cook the leek, carrot,
  and onion in about 2
     cups of water
     until tender, about 30 minutes. 5. When beans are done, remove 2 cups of
  beans in
     liquid and process in
     a blender or food processor until smooth. 6. Return to soup pot. 7.
  Place cooked veggies and water in the blender or processor and process
     until smooth. 8. Add to the beans and mix well. 9. Stir in the cilantro
  and orange zest just before serving.
  
  Variations:  Cook 1 peeled and chopped potato with the beans and/or puree
  all of the bean mixture for a thicker soup.
  
  Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A. McDougall, M.D. &
  Mary McDougall.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spanish-Rice Enchiladas
 Categories: Low-fat, Mexican
      Yield: 1012 servings
 
    1/4 c  Water                               3 c  Cooked brown rice
      1    Onion, chopped                      1 tb Soy sauce
      2 c  Fresh spinach, chopped              1 ts Ground cumin
 
  5 or 6 c  Enchilada sauce 10 or 12 Soft corn tortillas
  
  1. Place water and onion in a medium saucepan.  Saute
      until onion softens slightly.
   2. Add the spinach.  Cover and steam until just
      tender, 4 to 5 minutes.
   3. Remove from heat.  Add rice and seasonings.  Mix
      and set aside.
      (I would probably use a little wine, Bragg's
      Amino, and/or some veggie broth instead of the
      water for sauteing.) 4. Preheat oven to 350 degrees.
   5. Spread 1 cup of Enchilada sauce over the bottom of
      a casserole dish.
   6. Spread a line of the spinach-rice mixtue down the
      center of a tortilla.
   7. Roll up and place, seam-side down, in the
      casserole.
   8. Repeat until all of the ingredients are used.
   9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30
  minutes.
      (Anyone NOT following the McDougall Plan, could
      top this off with some
      no-fat cheddar cheese and/or serve with a bit of
      no-fat sour cream.
  
  Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Drunken Bean Soup
 Categories: Soups/stews, Low-fat
      Yield: 6 servings
 
      2    15 oz. cans Pinto beans,            3    Cloves garlic, minced
           Drained and rinsed.               1/2 c  Fresh Cilanto leaves
    1/2 c  Water or beer (I'd use beer)        1    Fresh jalapeno pepper,
    1/2    Medium onion, sliced                     Thinly sliced
 
  Combine all ingredients in a saucepan.  Simmer over low heat for 30
  minutes. Taken from THE NEW McDOUGALL COOKBOOK, by Dr. John and Mary
  McDougall.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marilyn's Crispy Potatoes
 Categories: Low-fat, Vegetables
      Yield: 4 servings
 
      2 lb Russet potatoes (cooked)                 Pepper to taste
    1/2 c  Vegetable stock                     2 ts Italian seasoning
      1 bn Scallions (chopped)                      Paprika
 
  Dice cooked potatoes.  Place in 8 x 11 baking dish. Sprinkle with
  scallions, Italian seasoning and pepper.  Mix gently with fork. Pour
  vegetable stock over potatoes.  Sprinkle with paprika. Bake at 400 degrees
  on upper shelf.  Stir every 15 minutes until nicely browned and crisp,
  about 45 minutes.  Place under broiler to complete browning.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheese Sauce
 Categories: Cheese/eggs, Sauces
      Yield: 1 servings
 
    1/4 c  Potato; cooked, peeled            1/4 c  Nutritional yeast
      2 c  Water                               3 tb Cornstarch
      4 oz Pimientos; jar                      2 tb Lemon juice
    1/2 ts Onion powder                             Salt; to taste, if desired
 
  Recipe by: The McDougall Program for Maximum Weight Loss Preparation Time:
  0:10 Blend the potato with 1/2 to 1/3 cups of the water in a blender. Add
  the remaining ingredients and blend until smooth. Pour into a saucepan.
  Cook, stirring, until smooth and thick, 7 to 8 minutes.
  
  Serve at once. The sauce will set when cool and can be reheated.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Rice Pudding
 Categories: Desserts, Rice/grains
      Yield: 4 servings
 
      2 c  Brown rice; cooked                  2 tb Honey
  1 1/2 c  Soy milk; "rice dream"              1 ts Vanilla
      1 c  Raisins; or currants           
 
  Preparation Time: 0:55 Combine all ingredients. Pour into a casserole,
  cover and bake at 325 degrees for 45 minutes. May be served hot or cold.
  From the Mcdougall Health Supporting CookBook volume one. By Mary
  Mcdougall. ISBN 0-8329-0393-0
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Banana Milk
 Categories: Beverages, Fruits
      Yield: 1 servings
 
      1    Banana; peeled and sliced         1/2 ts Vanilla extract; optional
      1 c  Water                          
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place all of
  the ingredients in a blender and process until smooth.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Muffins 1
 Categories: Breads, Low-fat, Muffins
      Yield: 4 servings
 
      2 c  Whole-wheat flour                   2 c  Water; or nut milk
      2 ts Baking powder                       2 tb Applesauce
    1/4 c  Honey                             1/2 ts Vanilla
 
  Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients.
  Combine wet ingredients. Fold dry and wet ingredients together, until just
  moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350
  degrees for 30 minutes.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Muffins 2
 Categories: Breads, Low-fat, Muffins
      Yield: 4 servings
 
      2 c  Whole-wheat flour                   2 tb Applesauce
      2 ts Baking powder                     1/2 ts Vanilla
    1/4 c  Honey                             1/2 c  Raisins
      2 c  Water; or nut milk             
 
  Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients.
  Combine wet ingredients. Fold dry and wet ingredients together, until just
  moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350
  degrees for 30 minutes.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Muffins 3
 Categories: Breads, Low-fat, Muffins
      Yield: 4 servings
 
      2 c  Whole-wheat flour                 1/2 ts Cinnamon
      2 ts Baking powder                     1/2 ts Mace
    1/4 c  Honey                             1/4 ts Nutmeg
      2 c  Water; or nut milk                1/4 ts Allspice
      2 tb Applesauce                        1/4 ts Ginger
    1/2 ts Vanilla                        
 
  Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients.
  Combine wet ingredients. Fold dry and wet ingredients together, until just
  moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350
  degrees for 30 minutes.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Basic Muffins 4
 Categories: Breads, Low-fat, Muffins
      Yield: 4 servings
 
      1 c  Whole-wheat flour                   2 tb Applesauce
      2 ts Baking powder                     1/2 ts Vanilla
    1/4 c  Honey                               1 c  Cornmeal
      2 c  Water; or nut milk             
 
  Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients.
  Combine wet ingredients. Fold dry and wet ingredients together, until just
  moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350
  degrees for 30 minutes.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bbq Beans
 Categories: Beans, Low-fat
      Yield: 6 servings
 
      1 lg Onion; chopped                    1/2 ts Turmeric; dried
      1 lg Pepper; chopped                     1 c  Tomato sauce
      1    Garlic clove; crushed           1 1/2 tb Molasses
  1 1/2 ts Dry mustard                       1/2 ts Apple cider vinegar
  1 1/2 ts Chili powder                        1 ds Tabasco sauce
    1/2 ts Cumin                               4 c  Beans; cooked
 
  Recipe by: The McDougall Plan Preparation Time: 0:35 Saute onion, pepper
  and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric
  and stir well to mix. Add remaining ingredients and mix well. Cook over low
  heat until heated through, about 15 minutes. HELPFUL HINT: This is great on
  a bun like sloppy-joe mix, with ketchup and mustard. Good take-along for
  picnics. Use either hot or cold. Also good over whole grains or as a
  sandwich spread.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Better Than Firesign Potatoes
 Categories: Breakfast, Low-fat, Vegetables
      Yield: 2 servings
 
      1 lb Red potatoes; skins on,             1 bn Scallions; finely chopped
           ; boiled until soft                      Freshly ground pepper
      1 sm Sweet onion; chopped           
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Coarsely chop the cooked potatoes.  Combine the potatoes, onion, and
  scallions.  Place a small amount of water in a nonstick skillet. Add the
  vegetables; grind some fresh pepper over them. Cook, turning frequently
  with a spatula, until the potatoes brown slightly, about 15 minutes.
     197, 0.3 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry Sauce
 Categories: Breakfast, Fruits, Low-fat, Sauces
      Yield: 4 servings
 
      1 c  Unsweetened pineapple juice         1 c  Blueberries; thawed or fresh
      4 ts Cornstarch                     
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:05
     Place the juice in a saucepan with the cornstarch.  Cook, stirring until
  thickened.  Add the blueberries.  Heat through. Serve warm.
     66 calories, 0.2 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Breakfast Rice
 Categories: Breakfast, Low-fat, Rice/grains
      Yield: 6 servings
 
      1 c  Long-grain brown rice             1/2 c  Raisins
      1 c  Unsweetened apple juice           1/2 ts Ground cinnamon
      1 c  Water                          
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:05
     Combine all fo the ingredients in a sacuepan.  Bring to a boil, cover,
  reduce the heat, and cook for 40 mintues.  Let rest for 10 minutes before
  serving.
     This may also be made in a slow cooker overnight. Combine all of the
  ingredients and cook on low for 8 to 10 hours.
     170 calories, 1.0 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Breakfast Tortillas
 Categories: Breakfast, Low-fat, Mexican, Rice/grains
      Yield: 6 servings
 
      2 c  Spinach; firmly packed,             1 c  Frozen corn kernels
           ; washed & chopped                1/2 c  Salsa
      2 c  Cooked brown rice                   6    Whole-wheat or corn tortilla
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Place the spinach in a saucepan with only the water you washed it in
  still clinging to the leaves.  (If you washed the spinach the night before,
  place the spinach in the sacuepan and sprinkle a little water over the
  leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from
  the saucepan and drain well.
     Place the brown rice, corn, and salsa in the saucepan. Cook, stirring,
  until heated through.  Stir in the spinach. Spoon a line of the mixture
  down the center of each tortilla and roll.
    Can roll in 8 tortillas instead for 8 servings.
     166 calories, 2.3 grams fat per serving (at 6 per recipe).
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Vegetable Soup
 Categories: Chinese, Soups/stews, Low-fat
      Yield: 4 servings
 
     10 c  Water                               2 pk Shiitake mushrooms; dried
  1 1/2 c  Mushroom liquid                     1    Onion; cut in wedges
    1/4 c  Tamari soy sauce, low sodium        1 bn Green onions; cut in 1" piec
    1/4 c  Sherry; optional                    3    Celery; sliced
      3    Garlic cloves; crushed            1/2 lb Chinese cabbage; sliced
      1 tb Fresh ginger root; grated         1/2 lb Soba noodles; or buckwheat s
 
  Recipe by: McDougall Plan Preparation Time: 1:00 Pour 2 cups hot water over
  the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water
  in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a
  boil. Add onion wedges. Reduce heat. Squeeze excess water from the
  mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot
  broth. Chop mushrooms discarding tough stems, and add to broth. Add
  remaining ingredients, except for the noodles. Simmer over low heat 15
  minutes, add noodles, and cook an additional 10 minutes. Serve hot.
  
  HELPFUL HINTS: This will make a meal for four people, or a first course,
  with other Chinese food, for eight people.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunky Apple Syrup
 Categories: Breakfast, Low-fat, Sauces
      Yield: 4 servings
 
  1 1/2 c  Unsweetened apple juice           1/8 ts Ground coriander
  2 1/2 ts Cornstarch                          1    Tart apples; peeled and dice
    1/2 ts Brown sugar                    
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Combine the juice, cornstarch, sugar, and coriander in a saucepan. Cook,
  stirring, until the mixture thickens and turns clear. Remove from the heat.
     Steam the diced apple over a small amount of water until softened, about
  5 minutes.  Add to the syrup.  Serve warm.
    67 calories, 0.2 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunky Gazpacho
 Categories: Low-fat, Soups/stews
      Yield: 10 servings
 
      4 c  Tomato juice                      1/4 c  Zucchini; chopped
      2 c  Chopped tomatoes; peeled, se      1/4 c  Mild green chiles; chopped
      1 c  Cucumber; chopped                 1/4 c  Fresh parsley; chopped
    1/2 c  Red onion; chopped                1/4 c  Fresh cilantro; chopped, opt
    1/2 c  Celery; chopped                     2    Cl Garlic; minced
    1/2 c  Thawed frozen or fresh corn         2 tb Red wine vinegar
    1/2 c  Green bell pepper; chopped          2 tb Fresh lime juice
    1/4 c  Scallion; chopped              
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Combine all of
  the ingredients in a large  bowl.  Cover and chill for 3 to 4 hours before
  serving.
     Variation:  This may also be prepared by pureeing half of the
  ingredients in a food processor or blender and leaving the remaining
  ingredients finely chopped.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon Paste
 Categories: Low-fat, Sauces
      Yield: 8 servings
 
      6 tb Honey                               3 tb Ground cinnamon
 
  Recipe by: The New McDougall Cookbook
     Blend the honey and cinnamon thoroughly.
     55 calories, 0.1 grams fat per tablespoon.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Country Potato Patties
 Categories: Breakfast, Low-fat, Vegetables
      Yield: 4 servings
 
      3 lg Potatoes; peeled or unpeeled        2 tb Green bell pepper; finely ch
           ; boiled til soft                   2 tb Whole-wheat flour
      2 tb Onion; finely chopped               1 tb Minced fresh parsley
      2 tb Celery; finely chopped         
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15
     Shred the poatoes in a food processor or with a grater. Combine with the
  remaining ingredients and shape into four patties. Cook on a nonstick
  griddle until browned on both sides, about 10 minutes.
     82 calories, 0.2 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Bean Sandwich Spread
 Categories: Beans, Low-fat
      Yield: 8 servings
 
    3/4 c  Water                               2    Cl Garlic; minced
      1    Onion; finely chopped           2 1/2 ts Curry powder
      1 c  Diced celery                      1/2 ts Ground cumin
      1    Green bell pepper; diced            1 tb Soy sauce
    1/2 c  Diced carrot                        3 c  Cooked white beans
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the
  water in a saucepan and add all of the vegetables and the garlic. Cook,
  stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and
  soy sauce, and mix well. Remove from the heat. Add the beans; mix well.
  Place the mixture in a food processor or blender and process briefly until
  chopped but not pureed.  Chill.
     112 calories, 0.5 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Vegetable Stew
 Categories: Soups/stews, Vegetables, Low-fat
      Yield: 8 servings
 
      1 c  Garbanzo beans; dried               1 c  Tomato juice
      4 c  Water                               2 ts Ginger; grated
      2 c  Onions; sliced                      1 ts Coriander; dried
      3    Cl Garlic cloves; crushed           1 ts Cumin; ground
      2    Potatoes; chopped                   1 ts Turmeric; dried
      2    Carrots; sliced                   1/2 ts Cinnamon
      1    Cauliflower; chopped              1/8 ts Cayenne; optional
      1 c  Peas; frozen                        2 tb Tamari soy sauce, low sodium
 
  Recipe by: McDougall Place beans and water in a large pot. Bring to a boil,
  remove from heat, cover and let rest 1 hour. Return to heat and simmer 1
  1/2 hours. Then add onion, garlic, potato, carrots, tomato juice,and all
  the spices. Continue to cook over medium heat 30 min. Then add cauliflower,
  cook 20 min. and finally add the peas and cook for 10 minutes more. Serve
  over rice or another whole grain. From the Mcdougall Health Supporting
  CookBook Vol 1
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: East-West Breakfast
 Categories: Breakfast, Vegetables, Rice/grains
      Yield: 4 servings
 
      1 md Onion; chopped                           ; chopped
      1    Celery; chopped                     1 c  Cooked brown rice
    1/3 c  Chopped green bell pepper           1 ts Ground cumin
    1/2 c  Water                               1 tb Soy sauce
      2 lg Boiled potatoes; peeled or     
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15
     Saute the onion, celery, and green pepper in 1/4 cup of the water in a
  large nonstick frying pan for 5 minutes.  Add the poatoes and the remaining
  1/4 cup water.   Cook, stirring gently, until the vegetables are tender,
  about 5 minutes. Stir in the rice, cumin, and soy sauce. Cook, Stirring,
  until the bottom browns lightly, about 2 minutes.
     103 calories, 0.6 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Nonfat Garlic Bread
 Categories: Breads, Low-fat
      Yield: 12 servings
 
      1 c  Oil-free italian dressing           1    Whole-wheat french bread
      1 ts Paprika                                  Parsley flakes; optional
      5    Cl Garlic; or more to taste    
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the
  broiler.
     Place the dressing, paprika, and garlic in a blender and process until
  well blended.  Brush this mixture on the bread and sprinkle with parsley,
  if desired.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant Dip
 Categories: Dressings, Low-fat
      Yield: 4 servings
 
      1 lg Eggplant                          1/4 c  Parsley
      2    Garlic cloves                       1 tb Lemon juice
      1    Green onion; chopped              1/2 ts Dill weed
 
  Recipe by: McDougall Plan Cut the stem off the eggplant and prick it all
  over with a fork. Place directly on the oven rack in a 350 degree oven.
  Bake about 1 hour or until eggplant is soft and has wrinkled skin. Remove
  from oven and cool. When it is cool enough to handle, peel and chop. Place
  in  blender with remaining ingredients and blend until smooth. Chill before
  serving.
  
  HELPFUL HINTS: Use as a dip for raw vegetables, such as broccoli,
  cauliflower, carrots, zucchini. Or use as a dip for whole wheat pita bread.
  If you add more water when blending, this makes an interesting salad
  dressing, Also good as a sandwich spread.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant Spread
 Categories: Low-fat, Vegetables, Appetizers
      Yield: 2 servings
 
      1    Eggplant; 1 to 1 1/2 pounds         1 ts Ground coriander
      2 tb Fresh parsley; minced             1/2 ts Garlic powder
      2 tb Fresh cilantro; minced            1/4 ts Salt; optional
      1 ts Ground cumin                          ds Tabasco sauce
 
  Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the
  oven to 350 degrees.
     Cut the stem off the eggplant and prick it all over with a fork. Place
  it directly on the oven rack and bake for about 1 hour, or until the
  eggplant is soft and the skin is wrinkled. Remove from the oven and allow
  to cool.
     When it is cool enough top handle, peel and chop.  Place in a blender or
  food processor with the parsley and cilantro. Process until smooth. Place
  in a saucepan and add the remaining ingredients. Cook, stirring, until the
  mixture thickens slightly, about 10 minutes.
     75 calories, 0.9 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fast Pizza
 Categories: Low-fat, Pizza
      Yield: 1 servings
 
      1 pn Pita bread; cut in half           1/8 c  Green bell peppers; chopped
    1/4 c  Tomato sauce; low sodium            4    Mushroom; sliced
    1/8 c  Yellow onions; chopped            1/8 c  Alfalfa sprouts
    1/8 c  Scallions; chopped             
 
  Recipe by: McDougall Program Preparation Time: 0:20 Cut the pita bread in
  half by separating it into two circles. Spread each half with tomato sauce.
  Sprinkle on the basil and oregano and add the toppings of your choice. Bake
  at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at
  250 degrees setting.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruity Carrot-Bran Muffins
 Categories: Breads, Low-fat
      Yield: 15 servings
 
  2 1/2 c  Whole-wheat flour                   6 tb Water; * see note
    1/2 c  Wheat bran                               Mixed with 3 teasp. ener-g e
      2 ts Baking powder                     1/2 c  Low-fat soy milk
    1/2 ts Baking soda                         1 c  Grated carrot
    1/2 c  Chopped walnuts; optional         3/4 c  Fresh-squeezed orange juice
    1/2 c  Chopped dried apricots            1/2 c  Honey
    1/4 c  Raisins                        
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the
  oven to 350 degrees.
     In a large mixing bowl, combine the flour, bran, baking powder, and
  baking soda.  Add the nuts, apricots, and raisins to the dry ingredients,
  mixing well to prevent large lumps. Pour the Egg Replacer mixture into a
  blender.  Add the soy milk, carrot, and orange juice. Process briefly. Pour
  the wet ingredients into the dry ingredients; add the honey. Mix just until
  moistened.  Spoon the batter into fifteen nonstick muffin cups. Bake for 30
  to 35 minutes, or until lightly browned.
     140 calories, 0.7 grams fat per muffin (without walnuts)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruity Golden Waffles
 Categories: Breakfast, Low-fat
      Yield: 12 servings
 
      4 c  Rolled oats                              ; 2 t. honey
    1/3 c  Whole-wheat flour                 1/2 ts Salt
    1/4 c  Chopped dates; or raisins, o        5 c  Water
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15
     Mix the oats, flour, dates, raisins or honey, and salt in a large bowl.
  Add the water to make a batter.  Pour the batter into a blender in batches
  until the consistency is smooth. (Or process all at once in a food
  processor.)  Cook for 8 to 10 minutes in a waffle iron set on high.
     125 calories, 1.8 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garbanzo Guacamole
 Categories: Appetizers, Low-fat
      Yield: 4 servings
 
      1 cn Garbanzo beans; rinsed and d      1/2 sm Avocado*; peeled/chopped
      1 tb Lemon juice; fresh                  1 md Tomato; chopped
      1    Cl Garlic; crushed                  4    Scallions; thinly sliced
      1 md Onion; chopped                      1 tb Green chiles; canned, choppe
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the
  garbanzo beans in a food processor or blender. Add the lemon juice and
  garlic.  Process briefly, until the garbanzos are slightly chopped. Add the
  onion and the avocado, if desired. Process again until the mixture is
  chunky.  Place the mixture in a bowl and add the remaining ingredients. Mix
  well.  Cover and chill before serving.
     205 calories, 3.2 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garbanzo Puree
 Categories: Condiment, Dressings
      Yield: 4 servings
 
      3 c  Garbanzo beans, cooked              1 ts Onion powder
      1 tb Lemon juice                       1/2 ts Ground cumin
    1/4 ts Basil                               1 tb Parsley
    1/4 ts Garlic powder                  
 
  Recipe by: McDougall Plan Puree the beans and mix all of the ingredients
  together. (This may be done in a blender.) Also, some water or bean-cooking
  liquid may be added to make a creamy consistency.
  
  HELPFUL HINTS: Let stand an hour at room temperature to blend flavors. Use
  as sandwich spread, to fill "pocket bread" (pita) or as a dip for crackers
  or pita.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Pita Wedges
 Categories: Appetizers, Low-fat
      Yield: 32 servings
 
    1/2 c  Oil-free italian dressing           4    Whole-wheat pita bread; spli
      2    Cl Garlic; more to taste                 Finely chopped fresh parsley
    1/4 ts Paprika                        
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Preheat the
  oven to 350 degrees.
     Place the dressing, garlic, and paprika in a blender jar.
   Process until smooth.  Transfer to a bowl.
     Cut each pita circle into four wedges.  Generously brush some of the
  garlic mixture on the inside of each wedge. Place the wedges in a single
  layer on a dry baking sheet, brushed sides up. Sprinkle with chopped
  parsley, if desired. Bake for about 15 minutes, or until browned.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hash-Brown Medley
 Categories: Breakfast, Low-fat, Vegetables
      Yield: 4 servings
 
      4    Potatoes; peeled or unpeeled        4    Cl Garlic; sliced
      1    Green bell pepper; chopped i        1 c  Water
      1    Onion; cut into cubes               2 c  Thawed frozen or fresh corn
           ; (separate the pcs.)               1 lg Tomato; diced
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:20
     Place the potatoes, green pepper, onion, and garlic in a nonstick frying
  pan with 1/2 cup of the water.  Cook, stirring, over medium heat for 5
  minutes.  Add the remaining 1/2 cup water. Cover and continue to cook for
  another 10 minutes, stirring occasionally. Add the corn and tomato. Cook,
  stirring, for an additional 5 minutes.
     184 calories, 0.9 per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hearty Vegetable Broth
 Categories: Low-fat, Soups/stews
      Yield: 1 servings
 
      5 qt Water                               2    Leeks, white parts only, was
      2 lg Onions; peeled & quartered               Several large sprigs fresh p
      4    Cl Garlic; peeled                   2    Bay leaves
      4    Celery; thickly sliced             10    Whole peppercorns
      4 lg Carrots, scrubbed; thickly s        4 tb Soy sauce
      2 lg Potatoes, scrubbed; coarsely   
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of
  the ingredients in a large soup pot.  Bring to a boil, reduce the heat,
  cover, and simmer over low heat for 3 to 4 hours. Strain the broth and
  discard the vegetables.
     Freeze in 1- to 2-cup containers for use in recipes calling for
  vegetable stock or broth.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Mexican Salsa
 Categories: Dressings, Mexican
      Yield: 3 servings
 
     15 oz Canned tomatoes; drained            1    Garlic clove
    1/2 sm Onion                             1/2 tb Vinegar
    1/4 c  Green chili peppers; canned       1/4 ts Tabasco sauce
      4 tb Fresh coriander; chopped          1/8 ts Cayenne pepper; ground
 
  Recipe by: McDougall Plan Place all ingredients in blender jar. Process
  briefly until blended but not smooth. Cover and refrigerate.
  
  HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion,
  chilis, and coriander with the tomatoes. Finely chop the remaining onion,
  chilis, and coriander and add them to the blended sauce. Keeps well in
  refrigerator. This is a very hot salsa. Use less cayenne pepper, if
  desired. The amount of coriander may also be varied to suit your taste.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Indian Lentil Sandwich Spread
 Categories: Low-fat, Beans
      Yield: 2 servings
 
      1 c  Cooked lentils                    1/2 ts Ground turmeric
      4    Cl Garlic; pressed                1/2 ts Chili powder
      2 ts Ground coriander                  1/2 ts Ground ginger
      1 ts Ground cumin                   
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine all of
  the ingredients in a small sacuepan.  Cook gently over low heat, stirring
  occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1
  hour. 133 calories, 0.8 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ketchup Sauce
 Categories: Condiment, Dressings
      Yield: 2 servings
 
      1 c  Tomato sauce                        2 ts Tamari soy sauce; low-sodium
      6 oz Tomato paste                      1/4 ts Onion powder
  1 1/2 tb Cider vinegar                     1/8 ts Ground oregano
 
  Recipe by: McDougall Plan Preparation Time: 0:05 Mix all ingredients in a
  jar. Store covered in the refrigerator. Will keep for several weeks.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Latin Black Bean Soup
 Categories: Beans, Mexican, Soups/stews
      Yield: 6 servings
 
      1 c  Black beans; dried                  6 oz Tomato paste; canned
      8 c  Water                               3 tb Red wine vinegar
      1    Onion; chopped                      1 tb Tamari soy sauce, low sodium
      1    Green bell pepper; chopped          2 c  Brown rice; cooked
      2    Cl Garlic; crushed                1/4 c  Green chiles; chopped
      1 ts Oregano                           1/4 ts Tabasco sauce
      1 ts Ground cumin                        2 tb Fresh coriander; chopped fre
 
  Recipe by: McDougall Plan Place beans and water in a large soup pot. Bring
  to boil; cook for 2 minutes. Remove from heat, cover, and let rest for
  about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano,
  and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato
  paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis,
  rice, Tabasco, and coriander. Cook 10 minutes. Serve hot.
  
  HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less
  coriander if you prefer your foods less spicy.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lentil-Rice Surprise
 Categories: Rice/grains
      Yield: 6 servings
 
      1 c  Lentils; dried                     28 oz Tomato; canned
    1/4 c  Water                               1 ts Dill weed
      1 md Onion                               3 c  Rice; cooked
           Garlic clove; chopped               1 c  Bread crumbs
           Celery stalks; chopped         
 
  Recipe by: The McDougall Plan Cover lentils with water, bring to a boil,
  cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid,
  reserving 1/2 cup.
  
  Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over
  medium-low heat until tender, about 15 minutes. Add tomatoes, drained
  lentils, 1/2 c lentil water, cooked rice and dill weed. Mix well.
  
  Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour
  lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs
  over the top. Bake at 350F for 45 minutes.
  
  HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15
  minutes to oven cooking time. FROM The Mcdougall Plan
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Light Vegetable Broth
 Categories: Low-fat, Soups/stews
      Yield: 1 servings
 
  6 1/2 qt Water                               1    Leek, white part only; clean
      2 c  White wine or unsweetened ap             ; thickly sliced
      6    Celery; thickly sliced              5    To 6 cloves garlic; crushed
      6    Carrots; scrubbed and             1/2 lb Mushrooms; cleaned & left wh
           ; coarsely chopped                 10    Peppercorns
      2 lg Potatoes; scrubbed and                   Large sprigs fresh parsley
           ; coarsely chopped                       Large sprigs fresh thyme
      3 md Zucchini; thickly sliced            2    Bay leaves
      2 lg Onions; chopped                
 
  Recipe by: The New McDougall Cookbook Place all of the ingredients in a
  large soup pot.  Bring to a boil, reduce the heat, cover, and simmer over
  low heat for 3 to 4 hours. Strain the broth and discard the vegetables.
     Freeze in 1- to 2-cup containers for use in recipes calling for
  vegetable stock or broth.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Multigrain Hot Cereal
 Categories: Breakfast
      Yield: 2 servings
 
    1/4 c  Brown rice, long-grain              2 tb Wheat nuts; (wheat berries)
      2 tb Barley                              6    Dried apricot halves; choppe
      2 tb Millet, cooked                      2 c  Water
      2 tb Rye                            
 
  Recipe by: McDougall Rinse the grains and soak them in water to cover for
  30 minutes. Drain. Place the soaked grains in a rice cooker or a saucepan
  along with the apricots and 2 cups of water. Cook over low heat until the
  water is absorbed, about 17 minutes in a saucepan; a rice cooker will shut
  off automatically. Let rest for 15 minutes before serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: No-Knead Bread
 Categories: Breads, Low-fat
      Yield: 2 servings
 
  7 1/2 c  Whole-wheat flour                   1 tb Molasses; unsulphered
      2 tb Active dry yeast                    4 c  Water; warm
 
  Recipe by: McDougall Plan Put flour in a large bowl. Place in a warm oven
  for 30 minutes to warm flour and bowl to 110 degrees (1 1/2 minutes in
  microwave). Dissolve yeast in 1 cup warm water (110 degrees). Add molasses
  and mix well. Let rest about 3 minutes. Then, add the yeast mixture and the
  remaining water (3 cups, warm). Mix well by stirring or use one hand to mix
  in bowl. Do no Knead. Dough will be sticky. Use non-stick pans or lightly
  oil two large loaf pan (9"x5"x3"). Sprinkle with cornmeal. Spoon dough
  mixture into pans. Smooth top with hand dampened with water to prevent
  sticking. Cover with towel. Place in a warm spot. Let rise about 1 hour or
  until dough reaches top of pans. Preheat oven to 400 degrees. Bake for 20
  minutes. Reduce heat to 350 degrees. Bake 30-40 minutes longer. Remove pans
  from oven, tip pans on sides, and let cool on racks for 15 minutes. Remove
  loaves from pans and continue to cool before storing. Bread is moist, so
  keep best in refrigerator.
  
  HELPFUL HINTS: Recipe may be doubled to make four loaves. Refrigerate or
  freeze extra loaves until ready to use. Other flours may be used in place
  of 1.5 cups whole wheat, such as brown rice flour, garbanzo flour, or
  barley flour. Use of nonstick pans is recommended.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oatmeal Milk
 Categories: Beverages, Low-fat
      Yield: 6 servings
 
      4 c  Water                               1    Banana
      2 c  Oatmeal; cooked                     1 ts Vanilla
 
  Recipe by: McDougall Preparation Time: 0:05 Place all ingredients in
  blender and process until smooth. Refrigerate. Shake before using.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oil-Free Granola
 Categories: Breakfast, Low-fat
      Yield: 6 servings
 
      3 c  Oatmeal                             1 c  Dried apples; chopped
      1 c  Wheat flakes                      1/2 c  Cashews; chopped
      1 c  Rye flakes                        1/2 c  Sunflower seeds; raw
      1 c  Bran                              1/2 c  Honey; raw
    1/2 c  Raisins                           1/2 c  Water; hot
    1/2 c  Dried apricots; chopped             1 tb Vanilla
    1/2 c  Dates; chopped                 
 
  Recipe by: McDougall Combine all dry ingredients, fruits and nuts in a
  large bowl. In another bowl, mix the honey, hot water and vanilla. Add to
  dry ingredients and mix well. Spread a 1/2 inch layer on baking dished and
  bake in a 250 degree oven for one hour, stirring occasionally. Remove from
  oven, let cool. Store in covered containers.
  
  HELPFUL HINTS: Nuts may be omitted, use more wheat or rye flakes. Other
  dried fruits may be substituted for ones suggested. Be sure to stir every
  20 minutes or so to keep the granola from sticking or burning.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Onion Soup Provencale
 Categories: Low-fat, Soups/stews
      Yield: 8 servings
 
      5 c  Water                               6 oz Tomato paste
      4 lg Onions; sliced in rings           1/2 c  Red wine; optional
      2 sm Zucchini; sliced                  1/4 c  Fresh basil; chopped
      1 md Eggplant; peel/chop                 2 tb Soy sauce
           - or 2 small japanese eggpla             Freshly ground pepper; to ta
      2    Garlic cloves; crushed         
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of
  the ingredients in a large soup pot.  Bring to a boil, cover, reduce the
  heat, and simmer over medium-low heat for about 1 hour, or until the
  vegetables are tender.
  
  65 calories, 0.4 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Overnight Porridge
 Categories: Breakfast, Microwave, Low-fat
      Yield: 4 servings
 
    1/2 c  Bulgur                            1/3 c  Dried fruit
      3 tb Oats, rolled (raw)              1 1/2 c  Water
      1 tb Molasses                       
 
  Recipe by: New McDougall Cookbook Preparation Time: 0:15 Place all of the
  ingredients in a medium-sized bowl. Stir well. Cover and refrigerate
  overnight. Transfer to a saucepan or microwaveable dish.
  
  Stove method: Cook over medium heat for 6 to 8 minutes, stirring
  frequently.
  
  Microwave method: Cover with clear plastic wrap, vented at one corner.
  Microwave at 100 percent power for 5 to 7 minutes, stirring twice while
  heating.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peach Sauce
 Categories: Breakfast, Fruits, Sauces
      Yield: 7 servings
 
      3    Peaches; peeled, or                 2 tb Cornstarch
           3 cups frozen peach slices,       1/4 ts Ground nutmeg
      1 c  Fresh-squeezed orange juice    
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15
     If using fresh peaches, slice two of them.  Set aside. Coarsely chop the
  remaining peach.  Fro frozen fruit, set aside 2 cups.
     Pour the orange juice into a blender.  Add the chopped peach or 1 cup of
  the sliced frozen peaches.  Blend until smooth. Pour into a saucepan; add
  the cornstarch and nutmeg. Cook, stirring constantly, until thickened. Add
  the remaining sliced peaches.  Heat through.  Serve warm.
     41 calories, 0.1 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pocket Bread
 Categories: Breads, Low-fat
      Yield: 5 servings
 
      6 c  Whole-wheat flour                   1 tb Active dry yeast
      1 tb Honey                               2 c  Water; very warm (120)
 
  Recipe by: McDougall In a large bowl, mix 2 cups flour and yeast. Mix the
  honey in the warm water. Add the water to the flour mixture and beat for 2
  minutes at medium speed of electric mixer, scraping bowl occasionally. (Or
  beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn
  out onto a lightly floured board. Knead until smooth and elastic, about
  8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover
  and let rise in a warm place until doubled in bulk, about 1 hour. Punch
  dough down, turn onto lightly floured board. Cover, let rest 30 minutes.
  Divide dough into 10 equal pieces. Shape each into a ball. On a lightly
  floured board, roll each ball into a 6 inch circle. Place on a lightly
  floured baking sheet. Bake on bottom rack of preheated 450 degree oven.
  Bake about 5 minutes. Tops will not be brown. To brown tops, place under
  broiler 3 inches from heat, for 1 minute.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Porridge
 Categories: Breakfast, Low-fat
      Yield: 4 servings
 
  4 1/2 c  Water                               1 ds Ground nutmeg
  1 1/2 c  Oatmeal; * see note                 1 ds Ground mace
    1/2 c  Dried fruit                         1 ds Ground cinnamon
           (raisins, apples, apricots,    
 
  Recipe by: McDougall Bring water and fruit to a boil. Slowly add cereal to
  boiling water while stirring. Reduce heat to low, cook, stirring
  frequently, 15 to 30 minutes. The longer the ingredients cook, the softer
  they will be.
  
  The porridge should be like a thick soup. Do not add milk at the table.
  
  HELPFUL HINTS: Most health food stores sell many kinds of whole grain
  cereals. Follow directions on package, but increase the amount of water by
  1/2 cup for every two servings.
  
  For added flavor, add a sprinkle of nutmeg, mace, cinnamon, or any
  combination of these.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato-Cauliflower Soup
 Categories: Low-fat, Poultry, Soups/stews
      Yield: 8 servings
 
      2 lg Onions; chopped                     2    Bay leaves
      1 md Head of cauliflower; chopped        2 tb Soy sauce
      5 c  Potatoes; peel/chop                      Freshly ground pepper; to ta
      8 c  Water                                    Chopped fresh parsley; for g
      2 ts Dried dill weed                
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the
  onions, cauliflower, and potatoes in a large pot with the water. Bring to a
  boil.  Reduce the heat, add the dill, cover, and cook over medium heat
  until the potato and cauliflower are tender, about 30 minutes.
     Remove from the heat and puree in batches in a blender or food
  processor.  Return to the soup pot.  Add the bay leaves, soy sauce, and
  pepper.  Cook over low heat for 15 minutes to allow the flavors to blend.
  Remove the bay leaves and garnish with chopped fresh parsley before
  serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Corn Bread 1
 Categories: Breads, Low-fat, Muffins
      Yield: 8 servings
 
      1 c  Cornmeal                        1 1/2 c  Water; warm
      1 c  Whole-wheat flour                   1 ts Ground cinnamon
      3 ts Baking powder                     1/4 ts Ground nutmeg
      1 tb Honey                          
 
  Recipe by: McDougall Preparation Time: 0:30 Mix dry ingredients together in
  a medium bowl. Add optional spices, if desired. Mix honey and warm water
  together, then add to dry ingredients, stirring just until mixed. Pour into
  lightly oiled or non-stick 8-inch square baking dish. Bake at 375 degrees
  for 20 minutes.
  
  HELPFUL HINTS: Various spices may be added for different flavors. Pieces of
  finely chopped or grated vegetables also may be added. Try finely chopped
  onion, finely chopped green pepper, chopped green chilis, chopped pimiento,
  grated carrots, grated zucchini. Used alone or in various combinations,
  they add special appeal to this simple, tasty corn bread. If you have a
  nonstick baking pan, it is not necessary to oil it first. This recipe also
  may be used for muffins. Increase baking powder to 4 teaspoons. Fill oiled
  or papered muffin tins two-thirds full. Bake at 375 degrees for 15 to 20
  minutes.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick Oatmeal
 Categories: Breakfast, Low-fat
      Yield: 1 servings
 
    1/2 c  Oatmeal; quick cooking              1 c  Water
 
  Recipe by: McDougall Preparation Time: 0:06 Follow the directions below,
  not those on the package. Use no salt. You may want to add some dried fruit
  during the cooking.
  
  Place water in saucepan. Add quick oats, bring to a boil, and stir. Boil
  for one minute, stirring occasionally. Cover, remove from heat. Let rest a
  few minutes. Stir again and serve at once. Sprinkle on nutmeg, mace, or
  cinnamon, in any combination.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rice Summer Salad
 Categories: Salads, Low-fat
      Yield: 8 servings
 
      4 c  Brown rice, long-grain; cook        1 lg Green bell pepper; chopped
    1/2 c  Cider vinegar                       1 lg Tomato
           -or wine vinegar                    1 c  Green peas, frozen; cooked
    1/4 ts Dry mustard                         5 tb Pimiento; diced
      1 ts Tarragon                          1/4 c  Fresh parsley
      6    Green onions; chopped fine          1    Cucumber; optional
      2    Celery; chopped                
 
  Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the
  cooked rice. Mix well. If rice is warm, let cool to room temperature before
  adding remaining ingredients. When rice is cool, add remaining ingredients.
  Toss gently. Cover and refrigerate at least 2 hours before serving.
  
  HELPFUL HINTS: For a variation, substitute basil or dill weed for the
  tarragon. Short-grain brown rice also may be used. Serve as a cool main
  dish for a hot summer's evening, either plain or piled on lettuce leaves
  and garnished with tomatoes and watercress.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salsa Cruda
 Categories: Condiment, Dressings
      Yield: 5 servings
 
      3    Tomato; chopped fine              1/4 c  Coriander; fresh
      1 md Onion; chopped fine               1/4 c  Green chili peppers; chopped
    1/8 c  Jalapeno pepper; chopped fin   
 
  Recipe by: mCdOUGALL Preparation Time: 0:15 Combine all ingredients and mix
  well. Serve at room temperature. Serve on burritos or tostadas, with chips,
  or fresh vegetables.
  
  HELPFUL HINTS: May also be processed briefly in a blender.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Slow Porridge
 Categories: Breakfast, Soups/stews, Low-fat
      Yield: 4 servings
 
      5 c  Water                               1 ds Ground nutmeg
      1 c  Oatmeal; * see note                 1 ds Ground mace
    1/2 c  Dried fruit                         1 ds Ground cinnamon
 
  Recipe by: McDougall Place water, cereal, and dried fruit in slow cooker.
  Stir. Cook on low for 8 - 10 hours. The mixture should be like a thick
  soup, so do not add milk at the table.
  
  HELPFUL HINTS: Each slow cooker is a little different from the others, so
  you may have to adjust the amount of water needed.
  
  For added flavor sprinkle a bit of nutmeg, mace or cinnamon, in any
  combination. Try brown rice, barley, rye berries, whole oats, or wheat
  berries. Cracked grains, such as oatmeal or cracked wheat, may get too
  mushy for some tastes.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sopa Seca (Dry Soup)
 Categories: Low-fat, Soups/stews
      Yield: 4 servings
 
      8 oz Vermicelli; coiled              2 1/2 c  Vegetable broth
    1/4 c  Water                               2 md Tomatoes; chopped
      1 sm Onion; chopped                           Fresh ground black pepper; f
      1    Garlic clove; crushed                    Chopped fresh cilantro; for
      4 oz Green chiles; canned, diced    
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the
  vermicelli in a plastic bag.  Take a rolling pin and roll over the bag
  until the noodles are crumbled.  Set aside.
     Place the water in a large skillet or wok.  Add the onion, garlic, and
  chiles.  Cook, stirring, until softened, about 2 minutes. Add the
  vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover,
  and cook for 5 minutes. Add the tomato, stir, and continue to cook,
  uncovered, over low heat until all of the liquid is absorbed. Garnish with
  freshly ground black pepper and chopped cilantro.
  
  251 calories, 0.8 grams fat per serving.
  
  Variation:  Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh
  green peas to the mixture along with thte noodles and broth.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spinach-Mushroom Soup
 Categories: Low-fat, Soups/stews
      Yield: 4 servings
 
      1 lg Onion; thinly sliced            3 1/2 oz Enoki mushrooms; *
  1 1/2 lb Mushrooms; thinly sliced            2 tb Soy sauce
    1/4 c  White wine                          4 c  Spinach leaves; washed, thin
      1 qt Water; or vegetable broth                Fresh ground pepper; to tast
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15
     Place the onion and mushrooms in a large sacuepan with the wine. Cook
  slowly over low heat for about 10 minutes. Add the water or vegetables
  broth, the enoki mushrooms, and the soy sauce. Cook for an additional 10
  minutes.  Stir in the spinach and season with the pepper. Turn off the
  heat. Serve as soon as the spinach is wilted.
  
  84 calories, 1.1 grams fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Frozen Fruit Dessert
 Categories: Desserts, Fruits, Low-fat
      Yield: 8 servings
 
  1 1/2 c  Crushed pineapple in juice          3 c  Frozen strawberries
      3    Banana; frozen                 
 
  Recipe by: McDougall Program Place the crushed pineapple and juice in the
  blender. Add the frozen fruit a little at a time, blending between each
  addition. Scoop 1/2 cup servings into dessert dishes and freeze for 15 to
  30 minutes. (If frozen for longer period of time, remove from freezer a few
  minutes before serving to soften.)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Sauce
 Categories: Breakfast, Fruits, Sauces
      Yield: 4 servings
 
      1 c  Unsweetened apple juice             1 tb Cornstarch
      1 c  Sliced strawberries; thawed    
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:05
     Pour the juice into a blender and add 1/2 cup of the strawberries.
  Process until smooth.  Pour into a saucepan. Add the cornstarch and stir
  until well mixed.  Cook, stirring, until thickened. Add the remaining
  strawberries. Heat through and serve warm.
     48 calories, 0.2 grams fat per 1/2 cup serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sunny Breakfast Couscous Cereal
 Categories: Breakfast, Rice/grains, Low-fat
      Yield: 4 servings
 
    3/4 c  Water                               2 tb Finely chopped blanched almo
    1/4 c  Fresh-squeezed orange juice         1 tb Honey
    1/2 c  Couscous                            1 tb Frozen apple juice concentra
      1 ts Finely grated orange zest             ds Ground cinnamon
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Combine all of the ingredients in a 1-quart microwaveable casserole
  dish.  Cover.  Microwave on high until the liquid is absorbed and the
  couscous is tender, 5 to 6 minutes.  Let stand, covered, for 1 minute more.
     117 calories, 0.2 grams fat per serving (without almonds)
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tabouli
 Categories: Appetizers, Rice/grains
      Yield: 4 servings
 
    1/2 c  Bulgur; dry                       1/8 ts Garlic powder
      1 c  Water; boiling                    1/4 c  Green onions; chopped
      1    Tomato; chopped                          (about 3 green onions)
    1/2 c  Fresh parsley; chopped            1/4 c  Fresh mint leaves
      2 tb Lemon juice                       1/2 c  Garbanzo beans, cooked
 
  Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
  boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
  hour. After 1 hour the excess water should be removed. The easiest way to
  do this is to pour the bulgur and water into a fine mesh strainer. Let the
  water drain off, pressing the bulgur with your hands to remove as much of
  the excess water as possible. Place the drained bulgur in a bowl. Add the
  remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
  hours to blend flavors.
  
  HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
  dinner or picnic. Try it stuffed in pita bread for a different sandwich
  idea. This recipe can be doubled or quadrupled easily for larger amounts.
  Keeps well in regrigerator.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thick French Tomato Dressing
 Categories: Dressings, Low-fat
      Yield: 5 servings
 
      1 c  Tomato juice                      1/4 ts Thyme
      1 c  Tomato sauce                      1/4 ts Savory
    1/3 c  Vinegar                           1/4 ts Basil
    3/4 ts Lemon juice                       1/4 ts Rosemary
    1/4 ts Oregano                           1/4 ts Sage
    1/4 ts Marjoram                            1 ts Tamari soy sauce, low sodium
 
  Recipe by: McDougall Preparation Time: 0:05 Combine all ingredients in a
  quart jar. Cover. Shake well. Refrigerate before serving to blend flavors.
  
  HELPFUL HINTS: Italian herb seasoning is a mixture of oregano, marjoram,
  thyme, savory, basil, rosemary, and sage. Usually found made by Schilling
  or Spice Islands. Use dressing on tossed salads or vegetable salads. Keeps
  in refrigerator for several weeks.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato-Onion Soup with Rigatoni
 Categories: Low-fat, Soups/stews
      Yield: 4 servings
 
      1 lg Onion; chopped                      1 c  Rigatoni
    1/8 ts Garlic powder                     1/2 ts Dried thyme
      1 c  Water                               1    Bay leaf
     28 oz Canned tomatoes; chopped, w/      1/2 ts Dried basil
      1 tb Dried parsley                       1 tb Soy sauce
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Saute the onion and garlic powder in the water for 15 minutes. Add the
  remaining ingredients, except the soy sauce. Simmer, covered, for 1 hour.
  Add the soy sauce and remove the bay leaf just before serving.
  
  150 calories, 1.0 gram fat per serving.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tortilla Chips
 Categories: Breads
      Yield: 2 servings
 
     12    Corn tortillas                           Purchased frozen in most foo
           --thawed in bag, these can b   
 
  Recipe by: McDougall Preheat oven to 275 degrees. Cut tortillas into four
  quarters. Lay pieces on a dry baking sheet in a single layer. Bake at 275
  degrees about 20 to 30 minutes, until crisp. May also be served soft. Let
  thaw in bag, remove from bag, wrap in foil or place in covered baking dish,
  and heat in a warm oven for a few minutes. Serve warm.
  
  HELPFUL HINTS: Before baking, sprinkle torillas with some onion powder,
  garlic powder, or chili powder. This may also be done with pita bread. Cut
  into triangles and separate one side from the other. Lay on a baking sheet
  and bake as above. Makes delicious whole wheat crackers for dipping.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Twin Sisters Vegetables Soup
 Categories: Low-fat, Soups/stews
      Yield: 8 servings
 
      1 md Onion; chopped                      1 lg Yellow squash
      2    Garlic cloves; chopped fine         3    Celery
      2 ts Dried oregano                       2    Carrots; scrubbed, unpeeled
    1/8 ts Fresh ground pepper                 3    Tomatoes
      2    Idaho potatoes; scrubbed, un        2    Bay leaves
      1    Zucchini                            1 c  Cooked kidney beans; or pint
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:40
     Saute the onion, garlic, oregano, and pepper in a small amount of water
  until the onion is translucent, about 5 minutes. Set aside.
     Dice the remaining vegetables, except the tomatoes, and place them in a
  large pot; add the sauteed onion mixture. Add water just to cover the
  vegetables.  Add the bay leaves, bring to a boil, and reduce the heat.
  Simmer unti the vegetables are just tender, 10 to 15 minutes.
     Place the tomatoes in a blender or food processor and process until
  pureed.  Pour into a saucepan and gently boil for 20 minutes to remove any
  acidic taste.  Add the tomatoes to the soup, along with the cooked beans.
     Cook for 30 minutes over low heat.  Refrigerate overnight to allow the
  flavors to "marry."  Reheat and serve the next day.
  
  83 calories, 0.5 grams fat per serving.
  
  Variation:  One-half cup each of corn and green beans can also be added to
  the soup.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable-Bean Soup
 Categories: Beans, Soups/stews, Vegetables
      Yield: 8 servings
 
      1 c  Kidney beans; dried                      (savoy is best)
      2    Garlic cloves; pressed            1/3 c  Brown rice, long-grain; * se
      1    Onion; chopped                      3    Tomato; cut in wedges
      2    Potato; cut in chunks             1/4 c  Parsley sprigs; chopped
      1    Carrot; sliced 1/2" thick         1/4 ts Celery seed
      2    Zucchini; sliced 1" thick         1/4 ts Marjoram
    1/4 lb Green beans                         1 ts Basil
      2    Leek                                1 ts Oregano
    1/4 lb Cabbage                        
 
  Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
  boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
  and simmer for 1 1/2 hours.
  
  Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
  zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans
  into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1
  hour longer.
  
  Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer
  another 20 minutes. Add more water if too thick. Add tomato wedges for the
  last 10 minutes, just before serving.
  
  HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
  also may be used. Soup freezes well, so make a large batch when you have
  time and freeze half for use on a budy day. Try using some chopped spinach,
  instead of the cabbage. By changing the vegetables and beans used, the soup
  can be different each time you make it. It is a meal in itself.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vinaigrette Dressing
 Categories: Dressings, Low-fat
      Yield: 3 servings
 
      1 c  Grapefruit juice, unsweetene      1/2 ts Basil; dry
    1/3 c  Vinegar                           1/4 ts Thyme
      4 tb Water                               1 ts Parsley sprigs; fresh
      2    Garlic cloves; crushed            1/4 ts Ground pepper; fresh
 
  Recipe by: McDougall Preparation Time: 0:10 Place all ingredients in a jar
  with a tight fitting lid. Shake until well mixed. Keeps well in
  refrigerator.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Waffles
 Categories: Breakfast, Low-fat
      Yield: 7 servings
 
  2 1/2 c  Warm water                          2 tb Molasses; or honey
      2 c  Whole-wheat pastry flour            1 tb Active dry yeast
      2 tb Oat bran                          1/2 ts Salt
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10
     Combine all of the ingredients in a large bowl.  Stir with a spoon not
  more than fifty times, or until smooth. The batter will be thin, but will
  thicken as it stands. Cover the bowl with a towel and place it in a warm
  place for 30 to 45 minutes, or until the batter bubbly and thick. Bake in a
  nonstick waffle iron on low heat, 5 to 7 minutes. (The iron can be seasoned
  lightly with liquid lecithin or oil, if necessary.)
     141 calories, 0.9 grams fat per waffle.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Waffles 1
 Categories: Breakfast, Low-fat
      Yield: 2 servings
 
  2 1/2 c  Water; warm                         2 tb Molasses
      2 c  Whole-grain wheat pastry flo        1 tb Active dry yeast
      2 tb Oat bran                          1/2 tb Salt
 
  Recipe by: McDougall Combine all of the ingredients in a large bowl. Stir
  with a spoon not more than fifty times, or until smooth. The batter will be
  thin but will thicken as it stands. Cover the bowl with a towel and place
  it in a warm place for 30 to 45 minutes, or until the batter is bubbly and
  thick. Bake in a nonstick waffle iron on low heat, 5 to 7 minutes. (The
  iron can be seasoned lightly with liquid lethicin or oil, if necessary.)
  
  VARIATION: Fold two peeled and grated apples or two mashed bananas into the
  batter after it has risen and just before the waffles are baked.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spanish White Bean Soup #2
 Categories: Spanish, Soups/stews, Beans
      Yield: 1 servings
 
      2 c  White beans note)                   8 oz Can water-packed artichokes
      7 c  Water                                    -drained
      1    Onion, chopped                      4 oz Can sliced
      6    To 7 cloves minced garlic                -black olives, drained
      2    Potatoes, peeled and                8 oz Can tomato sauce
           -chopped                            1 ts Italian herb mix
 
  place the beans in a large pot with the water.  cover and cook over medium
  heat for 1 hour.  add the onion and garlic and continue to cook until the
  beans are tender, 1 to 1 1/2 hours. add the potatoes and cook another 20
  min. add the remaining ingredients and cook for about 10 more min.
  
  note: if you soak the beans overnight, the total cooking time may be
  reduced by 30 min.
  
  _New McDougall Cookbook_ From: ESILVA@ada.npt.nuwc.navy.mil. Fatfree Digest
  [Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curry Tomato Sauce
 Categories: Low-fat, Sauces, Vegetables
      Yield: 1 servings
 
      1 bn Scallions, finely chopped                -tomatoes
      1    Clove garlic, crushed             1/4 ts Curry powder
      1 tb Grated fresh ginger               1/2 ts Ground turmeric
      1    28-ounce can crushed           
 
  Place a small amount of water in a saucepan. Add the scallions, garlic &
  ginger. Cook & stir over medium heat for a few minutes. Add remaining
  ingredients. Mix well. Cook for another 6 to 7 minutes to blend flavors.
  Serve hot.
  
  The McDougall Program for Maximum Weight Loss
  
  From: <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest
  [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tangy Garbanzo Dip
 Categories: Appetizers
      Yield: 1 servings
 
     15 oz Can garbanzo                        3 ts Grated fresh ginger
           -beans, drained & rinsed            1 ts Rice vinegar
      2    Scallions, chopped                1/2 ts Honey
      3 tb Water                                    -Dash or two Tabasco
      2 tb Soy sauce                      
 
  Combine all ingredients in food processor or blender and process until
  smooth and creamy.
  
  Review by kjb2@postoffice.mail.cornell.edu (Kathy Brese): "I made this one
  and IMHO it was pretty awful!  I really didn't like the flavor of the
  ginger with the garbanzos.  I think my tastebuds expected cumin, not
  ginger.  I did let it sit a few days to see if it needed time to mellow,
  but it still tasted yucky to me." From: "Anne.Cox" <20676AC@msu.edu> "I
  agree! We didn't like the ginger-garbanzo combo at all, and it got worse
  and worse as it aged in the fridge...the raccoons climbed into the compost
  to eat it, though. I didn't like the mushroom dip/puree thing at all,
  either."
  
  The McDougall Program for Maximum Weight Loss From:
  <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest [Volume 8
  Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato Medley
 Categories: Low-fat, Vegetarian
      Yield: 4 servings
 
 
  8  medium red potatoes, cooked 1 medium onion, coarsely chopped 1/2 pound
  mushrooms, sliced 10 stalks asparagus, cut into 1-inch pieces 1 cup tightly
  packed washed & dried fresh spinach
  
  Chop the potatoes into large chunks. Combine w/onion in a large nonstick
  fry pan.  Cook over medium heat for 5 minutes, stirring frequently. Add
  mushrooms & asparagus. Cook, stirring frequently, for another 10 minutes.
  Add the spinach. Cook, stirring just until spinach wilts. Serve w/ a
  favorite sauce.
  
  The McDougall Program for Maximum  Weight Loss From:
  <aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest [Volume 8
  Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Chicken Salad B1
 Categories: Poultry, Chinese, Salads
      Yield: 4 servings
 
      2    CHICKEN BREASTS OR                       -POWDERED
           -2 DRUMSTICK-THIGHS                 1 ts SESAME OIL
      2 qt VEGETABLE OIL                       2 tb TOASTED ALMONDS, FINELY
      8    SQUARES WANTON DOUGH, CUT IN             -CHOPPED
           -1/8 INCH. STRIPS                 1/2 c  THINLY SLICED GREEN
    1/3 pk RICE NOODLES                             -ONIONS (WHITE PART ONLY)
      1 ts LIQUID MUSTARD                    1/2 ts SALT
      1 ts CHINESE FIVE-SPICE                1/2    HEAD LETTUCE, SHREDDED
 
  Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove,
  drain on paper towels. Place vegetable oil in deep-fryer, heat to 350. Test
  for readiness by dropping a rice noodle into oil. If it sinks, oil isn't
  hot enough. When it pops up immediately, put in dough strips, fry to a
  light tan color. Remove and drain on paper towels. Divide noodles into 3
  parts, deep-fry separately. Noodles should explode on contact w/ hot oil &
  should be removed instantly, before oil is absorbed. Drain on paper towels.
  Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into
  strips, including skin. Place chicken meat in large bowl. Add mustard,
  five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt.
  Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break.
  Pile salad on bed of lettuce, don't toss. Temperature(s): COLD Effort:
  AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS
  ANGELES Comments: BEVERAGE: CHINESE TEA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Whole Winter Melon Soup B1
 Categories: Soups/stews, Chinese, Fruits
      Yield: 4 servings
 
      1    (10-INCH LONG)WINTER MELON        1/4 c  DICED VIRGINIA HAM
      1    CAN CHICKEN BROTH                 1/4 c  CANNED BAMBOO SHOOTS,
      1 c  DICED RAW CHICKEN BREAST                 -DICED
    1/4 c  CANNED LOTUS SEEDS                1/4 c  CANNED ABALONE, DICED
 
  Wash melon, slice off lid 3 in. from stem. Scoop out seeds & pulp in
  center, then make tiger-teeth notches 3/4-in. deep around rim of melon.
  Pare off outer skin from teeth, cut fleshy part in small pieces, use in
  soup. Place melon in ovenproof bowl,set aside. Place broth,2 cans
  water,chicken breast, lotus seeds, ham, & bamboo shoots into melon. Pour 3
  inches boiling water into bottom of deep kettle large enough to hold the
  melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring
  up the 4 corners over melon. When done, you just lift out bowl w/ melon by
  the corners of the towel Cover, steam melon over medium heat 2 hrs. After
  1st hr., check water level. if not at 3 in. add boiling water. When melon
  is done, the white meat on its lining will be translucent. Just before
  serving, add abalone, steam 1 min. To serve soup, scoop flesh carefully
  from sides of melon and ladle w/ broth into soup bowls. Be careful when
  scooping flesh not to cut through the rind. Temperature(s): HOT Effort:
  AVERAGE Time: 02:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE
  BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peking Duck B1
 Categories: Poultry, Chinese
      Yield: 4 servings
 
      1    4-1/2 TO 5 lb DUCK                  3 tb HONEY
      1 ts SALT                                2 tb CORNSTARCH
      8    GREEN ONIONS                        1 cn OVEN-READY BISCUITS
      2    (1/4 IN.) SLICED GINGEROOT          1 sm CAN PLUM SAUCE
 
  A day in advance, clean duck inside & out, dry thoroughly. Season inside w/
  salt. Tie together stem ends of 2 green onions, place inside duck cavity w/
  gingeroot.  Bring edges of tail opening together, stitch w/ a length of
  fine wire. Attach another wire to neck as a handle. Mix 1 qt. water w/
  honey in large wok or small turkey roasting pan,bring to boil. When
  boiling, stir in cornstarch dissolved in 1/4 cup cold water. Continue to
  stir to consistency of a thin stream. Lower heat. Holding duck by neck
  wire,dip into honey mixture 3-4 times to coat on all sides. Remove duck,
  suspend over container in cool place. Set an electric fan towards duck to
  help dry the skin. Let duck drip-dry overnight. Next day: preheat oven to
  450. Place duck breast side up on flat rack in roasting pan. Roast 30 min.
  Reduce heat to 300, turn duck over. Roast 30 more min. Turn duck breast
  side up again, roast for final 30 min. Remove biscuits from can, divide
  each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place
  biscuits in container above water,cover, & steam 5 min. Thinly slice stems
  of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion
  between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare
  duck for serving by cutting off drumsticks & wings & placing on platter in
  position whole duck should be. Carefully slice off all skin pieces of about
  1 and 2 inches, lay them aside. Slice same size pieces of meat from bone.
  Place all carved meat on platter, cover w/ skin pieces on outside to make
  presentation look like a whole duck. Eat by making sandwich of onion, plum
  sauce, duck, and skin. Temperature(s): HOT Effort: AVERAGE Time: 24:00
  Source:  MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES
  Comments:  WINE: DRY WHITE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wu's Beef B1
 Categories: Beef, Chinese, Meats
      Yield: 4 servings
 
      1 lb FILET MIGNON, GRISTLE             1/2 ts RED COOKING WINE
           -REMOVED                          1/2 ts SUGAR
      1 tb PLUS                                1 pn SALT
      1 ts CORNSTARCH                          1 pn PEPPER
      1 tb PLUS VEGETABLE OIL                1/3 pk CHINESE RICE NOODLES
      1 ts DARK SOY SAUCE                    1/2 c  COARSELY CHOPPED ONIONS
      2 ts LIGHT SOY SAUCE                     1 ts OYSTER SAUCE
      1 ts HOISIN SAUCE                   
 
  Thinly slice filet mignon across grain into strips 2x1/2x1/4 in. In mixing
  bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1 tbs. dark soy sauce, 2 tsp.
  light soy sauce, Hoisin sauce, cooking wine, 1/4 tsp. sugar, salt, pepper.
  Marinate sliced beef in this mixture 15 min. Pour 2 qt. oil in deep-fryer,
  heat to 400 on high heat. Test for readiness by dropping a rice noodle into
  oil. If it pops up, the oil is hot enough. Put in the skein of noodles.
  They should explode into a larger puff on contact w/ oil. Immediately drain
  on paper towels. Heat wok or skillet on high heat. Coat sides, bottom w/ 2
  tbs. oil. Fry onions 1 min., then add beef; cook 2 more min. Stir very
  little. Combine 1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light soy sauce,
  1 tsp. dark soy sauce, oyster sauce, & 3 tbs. water; stir until smooth. Add
  to beef & onion mix, stir 1min. remove from heat. Spoon beef on noodles.
  Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: MADAME WU'S GARDEN
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cashew Chicken B1
 Categories: Poultry, Chinese
      Yield: 4 servings
 
      2 tb VEGETABLE OIL                       1 c  CANNED CHICKEN BROTH
    1/2 ts SALT                              1/2 c  COOKED CASHEW NUTS
      1 c  SLICED CHICKEN BREAST             1/2 ts MONOSODIUM GLUTAMATE
    1/2 c  PEA PODS                                 -(OPTIONAL)
    1/2 c  WHOLE BUTTON MUSHROOMS            1/4 ts SUGAR
    1/2 c  BAMBOO SHOOTS                     1/2 ts CORNSTARCH
 
  Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry
  2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken
  broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium
  glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and
  add to thicken the sauce. Serve immediately. Temperature(s): HOT Effort:
  AVERAGE Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS
  ANGELES
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet and Sour Whole Fish B1
 Categories: Fish/sea, Chinese
      Yield: 4 servings
 
      1    (1-1/2 TO 2 LB) WHOLE SEA           1 tb OIL
           -BASS OR RED SNAPPER                2 tb WHITE VINEGAR
           SALT                                3 tb SUGAR
      1    EGG, BEATEN                         3 dr RED FOOD COLORING
      1 c  FLOUR                               1 c  GREEN PEPPER, IN CHUNKS
           VEGETABLE OIL                     1/2 c  WHITE ONION, IN CHUNKS
           SWEET AND SOUR SAUCE:             1/2 c  CANNED DICED PINEAPPLE
    1/2 c  KETCHUP                             1 ts CORNSTARCH
 
  1.Clean and scale the fish, leaving on the head and tail. Pat dry. Lightly
  season the inside and outside of fish with salt and make three slashes
  1/4-inch deeo on each side for better cooking. 2. Brush the fish with the
  beaten egg then roll in the flour. Pour 3 inches of oil into a roasting pan
  and heat to 375F. Test the temperature by droppinbg in cube of bread. If it
  raises to the surface immediately and browns, the oil is ready. 3. Immerse
  the head in the oil very gently to avoid splattering; slide in the rest of
  the fish. Deep-fry 3 to 5 minutes on each side. Remove and drain on papper
  towels. Lay the fish on a serving platter and cover with the sweet and Sour
  Sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:30
  Source:  MADAME WU'S GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments:
  WINE: DRY, WHITE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Mixed Vegetables B1
 Categories: Vegetables, Chinese
      Yield: 4 servings
 
      1 ts VEGETABLE OIL                     1/4 ts MONOSODIUM GLUTAMATE
      1    THIN SLICED GINGEROOT                    -(OPTIONAL)
      1    CLOVE GARLIC, CRUSHED             1/4 c  CANNED CHICKEN BROTH
      2 c  CHINESE CABBAGE                   1/2 c  PEA PODS
           -CHOPPED                          1/2 c  SLICED BAMBOO SHOOTS
      1 ts SALT                              1/2 c  THINLY SLICED MUSHROOMS
    1/2 ts SUGAR                          
 
  Preheat a wok and swirl the vegetable oil around inside. Rub bottom and
  sides with the gingeroot and garlic and discard. Place cabbage in wok and
  stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and
  cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms.
  Stir about 30 second and serve. Temperature(s): HOT Effort: EASY Time:
  00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES
  Comments:  WINE: DRY WHITE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yang Chow Fried Rice B1
 Categories: Rice/grains, Chinese
      Yield: 4 servings
 
      2 tb VEGETABLE OIL                       3 c  COLD COOKED RICE
    1/4 c  GREEN ONIONS, CHOPPED             1/4 c  BARBECUED PORK OR HAM,
      2    EGGS, SLIGHTLY BEATEN                    -DICED
    1/4 c  GREEN PEAS, UNCOOKED              1/2 ts LIGHT SOY SAUCE
    1/4 c  COOKED SHRIMP, DICED                1 tb DARK SOY SAUCE
 
  Swirl vegetabl oil around bottom and sides of a heated wok. Add onions &
  eggs, quick-fry, then add peas and shrimp and blend together.Immediately
  add rice & press gently to sides & bottom to separate kernels. Add pork or
  ham, salt, & soy sauces. Mix together quickly & serve. Temperature(s): HOT
  Effort:  AVERAGE Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS
  ANGELES Comments: WINE: WHITE DRY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Exotic Chinese Fruit Bowl B1
 Categories: Fruits, Chinese, Desserts
      Yield: 6 servings
 
      4    KUMQUATS                            4    PINEAPPLE CHUNKS
      4    LICHEES                             4    CANDIED CHERRIES
      4    LOQUATS                             2 qt FINELY CRUSHED ICE
      4    MANDARINE ORANGE SLICES        
 
  Prepare the fruit for eating by cutting into bite-size pieces. Place the
  crushed ice in a shallow fruit bowl, pack and invert onto a colorful
  platter or silver tray.  Carefully make indentations in the ice with your
  finger, put a toothpick in each piece of fruit and set in the indentations.
  Serve at once. Temperature(s): COLD Effort: EASY Time: 00:15 Source: MADAME
  WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: BEVERAGE:
  CHINESE TEA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cha Pao Tsu B1
 Categories: Beef, Chinese, Meats, Appetizers
      Yield: 6 servings
 
    1/2 c  PLUM SAUCE (SEE RECIPE)             1 tb DRY SHERRY
      2 lg DRIED CHINESE MUSHROOMS             1 ts SALT
    1/2 lb GROUND CHUCK                      1/2 ts SUGAR
           OIL FOR DEEP-FRYING                 1 ts SESAME SEED OIL
    1/4 lb UNCOOKED SHRIMP, MINCED             2 ts CORNSTARCH,DISSOLVED IN
    1/4 c  MINCED WATER CHESTNUTS            1/4 c  COLD WATER
      3    SCALLIONS, MINCED                  30    WONTON WRAPPERS, 3'' BY 3''
      2 tb SOY SAUCE                      
 
  Prepare Plum Sauce.  Soak mushrooms in hot water 20 minutes, then discard
  stems and mince caps. Combine mushrooms, beef, shrimp, water chestnuts,
  scallions, soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved
  cornstarch in mixing bowl and mix well. Cover wonton wrappers with damp
  cloth to keep moist. place 1 tsp. filling in center of each wrapper. Fold
  edges together to form a pouch and seal by giving a slight pinch at top.
  Heat 4'' oil to 375F in wok or deep-fryer. Deep fry meat savories over high
  heat until golden brown. Drain. Serve with hot Plum Sauce. Temperature(s):
  HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH
  ASPINWALL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yu Mi Gee Yung Tang B1
 Categories: Poultry, Chinese, Soups/stews
      Yield: 6 servings
 
      1    WHOLE UNCOOKED CHICKEN              1    11 oz CAN CREAM CORN
           -BREAST                         1 1/2 ts SALT
      2    EGG WHITES                        1/2 ts SUGAR
    3/4 ts SALT                              1/4 c  CORNSTARCH, DISSOLVED IN
      1 ts SESAME SEED OIL                   1/2 c  COLD WATER
  1 1/2 qt CHICKEN BROTH                       1    SCALLION, FINELY CHOPPED
 
  Skin, bone and mince chicken breasts. Combine chicken, egg whites, salt and
  oil. Mix well and set aside. Bring chicken broth to boil in a saucepan. Add
  cream corn, salt and sugar; cook for one minute. Stir in dissolved
  cornstarch and cook, stirring constantly until sauce thickens. Mix chicken
  mixture into soup and bring to boil again. Remove from heat. Add chopped
  scallions and serve immediately. Temperature(s): HOT Effort: AVERAGE Time:
  01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kuo Fan Gee Chiu B1
 Categories: Poultry, Chinese
      Yield: 6 servings
 
      2    WHOLE UNCOOKED CHICKEN                   -SOAKED IN WARM WATER FOR 10
           -BREASTS                                 -MINUTES
           MARINADE: SEE RECIPE-               3    CLOVES GARLIC, CHOPPED
           -Marinade and Seasoning             1    SCALLION, CUT IN 1'' PIECES
           -Sauce B1                         2/3 c  DICED BAMBOO SHOOTS
      1 c  PLUS 2 tb PEANUT OIL              1/2 c  STRAW MUSHROOMS, DRAINED
      2    DRY CHILIS, CUT IN HALF AND              SEASONING SAUCE: SEE Above
 
  Skin and bone chicken breasts and cut into 1/2 inch cubes. Place chicken in
  Marinade and toss to coat. Marinate for 15 minutes in the refrigerator.
  Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well.
  Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and
  stir-fry for 2 minutes. Remove and drain well. Heat 1 tablespoon oil in wok
  or skillet over high heat. Ad chilis; fry until golden brown. Add garlic,
  scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add
  chicken and stir in Seasoning Sauce.  Cook, stirring constantly until sauce
  thickens. Serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:45
  Source:  ANNA KAO'S Comments: PITTSBURGH, ASPINWALL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fan Chieh Nius Ruh B1
 Categories: Beef, Chinese, Meats
      Yield: 6 servings
 
      1 lb SIRLOIN STEAK                       4 tb PEANUT OIL
           MARINADE: SEE RECIPE-               2 tb SOY SAUCE
           -Marinade and Seasoning           1/2 tb DRY SHERRY
           -Sauce B1                         1/2 ts SALT
      1    GREEN PEPPER                      1/3 c  WATER OR CHICKEN BROTH
      1 lg ONION                               1 tb CORNSTARCH, DISSOLVED
    1/2 lb TOMATOES, PEELED                         -IN 2 tb COLD WATER
 
  Slice meat against the grain 1/4'' thin, and cut into 1'' by 2'' strips.
  Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in
  refrigerator.  Cut green pepper and onion into 1'' chunks; cut tomatoes
  into wedges and remove seeds.  Heat oil in wok or skillet over high heat
  until very hot. Add meat; stir-fry for 1 minute. Remove and set aside-don't
  over cook meat. Heat remaining oil in wok or skillet over high heat. Add
  green pepper and onion and stir-fry for 1 minute. Blend in soy sauce,
  sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges
  ,and meat and mix well. Stir in dissolved cornstarch; cook, stirring
  constantly until thickened. Serve at once. Temperature(s): HOT Effort:
  AVERAGE Time: 01:30 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ch'ao Ming Hsia P'ien B1
 Categories: Fish/sea, Chinese
      Yield: 6 servings
 
      1 lb PRAWNS OR LARGE SHRIMP,             1 tb CORNSTARCH
           -UNCOOKED                           1 ts SALT
      6    DRIED CHINESE MUSHROOMS             1 tb DRY SHERRY
      1 cn (15-oz) BABY SWEET CORN             1 ds WHITE PEPPER
      1 c  PLUS                                     SEASONING SAUCE:
      1 tb PEANUT OR OTHER SALAD             1/4 c  CHICKEN BROTH
           -OIL                              1/4 c  MUSHROOM JUICE (FROM
      1    SCALLION,CHOPPED                         -SOAKED MUSHROOMS)
    1/2 c  SLICED WATER CHESTNUTS            3/4 ts SALT
    1/4 lb SNOW PEAS(CHINESE PEAS)         1 1/4 ts CORNSTARCH
           MARINADE:                           1 tb DRY SHERRY
 
  Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into
  halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate
  at least 1/2 hr. in refrigerator. Soak mushrooms in hot water 20 min.
  Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet
  corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on
  high heat. Add prawns;stir-fry 15 sec. Remove, drain off oil.(Reserve oil
  for stir-frying other sea- foods). Heat 1 cup oil in wok or skillet on high
  heat. Add scallion, mushrooms,water chest- nuts,snow peas & baby sweet
  corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly
  until sauce thickens. Add prawns,mix well. Serve immediately. Marinade:
  Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine
  ingredients in a small bowl. Temperature(s): HOT Effort: AVERAGE Time:
  01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hau Toei Chao Fan B1
 Categories: Cheese/eggs, Chinese, Rice/grains
      Yield: 6 servings
 
    1/4 c  PEANUT OR OTHER SALAD               2 ts SALT
           -OIL                                4 c  COLD COOKED RICE
      4    EGGS, WELL-BEATEN                   3 tb SOY SAUCE
      1 c  CHOPPED ONION                     1/2 c  DICED COOKED HAM
      1    (10-oz)BOX FROZEN PEAS &            2    SCALLIONS, FINELY CHOPPED
           -CARROTS, THAWED               
 
  Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add
  eggs, stir-fry 1/2 munite until firm (same as scrambled eggs). Remove, cut
  into small pieces and set aside set aside. Heat remaining oil over high
  heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1
  minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham,
  scallions and egg; mix well and serve hot. Temperature(s): HOT Effort:
  AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chen Tan Kao B1
 Categories: Chinese, Rice/grains, Desserts
      Yield: 6 servings
 
      1 c  SIFTED ALL-PURPOSE FLOUR            1 c  SUGAR
    1/2 ts BAKING POWDER                       1 ts LEMON, VANILLA OR ALMOND
    1/4 ts SALT                                     -EXTRACT
      4    EGGS, SEPARATED                
 
  Sift flour, baking powder & salt together. Beat egg whites until stiff.
  Gradually beat in sugar (1 tbs. at a time) and continue to beat until
  meringue is stiff. Beat in egg yolks one at a time, & add extract. Fold in
  dry ingredients. Pour into well-greased 10-in. cake pan or 8-in. square
  cake pan. Place 10-in. cake rack in wok & fill wok w/ 1 qt. water, or to
  1-in. below rack, whichever is less. Cover & bring to boil. Place cake on
  rack. Cover & steam 20 min. or until toothpick inserted near center comes
  out clean. Do not lift lid or allow water to fall below boiling while
  steaming cake. Remove cake pan. Cool 15 min.; cut into 2-in. diagonal
  pieces. Serve hot or cold. Cake may be later re-steamed 5 min. to serve
  hot. Temperature(s): HOT, COLD Effort: AVERAGE Time: 01:00 Source: ANNA
  KAO'S Comments: PITTSBURGH, ASPINWALL
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Diced Winter Melon Soup B1
 Categories: Chinese, Fruits, Soups/stews
      Yield: 4 servings
 
      5 c  SOUP STOCK OR CHICKEN               4    WATER CHESTNUTS, DICED
           -BROTH                                   SALT
    1/2 lb WINTER MELON, DICED                      MSG
    1/4 c  CHICKEN, DICED                 
 
  Place stock or broth in a pot. Cover & bring to a boil. Add winter melon,
  chicken & water chestnuts. Simmer 10 min. Season to taste w/ salt and MSG.
  Temperature(s): HOT Effort: EASY Time: 00:15 Source: KAN'S Comments: GRAND
  ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sai Wo Duck B1
 Categories: Poultry, Chinese
      Yield: 4 servings
 
      1    DUCKLING, MED.-SIZE, DRESSED             -BAMBOO SHOOTS
           SOY SAUCE (FOR DUCKLING)           10    STAR ANISE SEEDS
      2    STALKS CELERY                   1 1/4 ts SALT
      1    WHOLE GREEN ONION                 1/4 ts SUGAR
      4    THIN SLICES GINGER ROOT             1 ds PEPPER
      5    CHINESE BLACK MUSHROOMS,            1 ts MSG(OPTIONAL)
           -PRESOAKED                          1 tb CORNSTARCH
      2    PIECES DRIED MANDARIN ORANGE        1 tb SOY SAUCE
           -PEEL(SIZE OF A HALF-DOLLAR)             CHINESE PARSLEY
           -PRESOAKED                               VEGETABLE OIL (FOR FRYING)
      5    THINLY SLICED PIECES                     LOOSE LETTUCE LEAVES,GARNISH
 
  This dish will require a good deal of time to prepare but will turn out
  well. Rub soy sauce over duckling. Boil enough oil to cover the bird in
  large deep-fry pan. Add duck, fry until entire bird is well-browned.
  Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from
  breast to lower belly. Don't cut through bone. Place duck in pan, stuff
  cavity w/celery,onion,ginger root,black mushrooms, orange peel, bamboo
  shotts, anise, 1 tsp. salt, sugar,pepper,& MSG. Distribute evenly. Place on
  platter,elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water
  is replenished as it evaporates. Remove platter, allow duck to cool.
  Discard all ingredients except bamboo shoots & mushrooms. Save all juices
  for gravy. Carefully remove wings & legs. Gently separate flesh from
  carcass w/hands.,starting from slash & keeping skin intact. Be sure not to
  make any more holes in skin,& to keep bird in its natural shape.(Carcass
  will make good soup.) Spread duck,meat side up, on a deep platter. De-bone
  the legs, place w/wings. Spread mushrooms & bamboo shoots on duck meat.
  Replace in steaming utensil & steam again 20 min. Remove. Line large
  serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that
  duck rests on leaves,skin side up. Pour cooking juices into saucepan. There
  should be 2 cups liquid. Bring to boil,on high heat. Add cornstarch, 1 tbs.
  soy sauce, 1/4 tsp. salt. Stir continuously until gravy thickens. Pour
  gravy over whole duck. Garnish w/ Chinese parsley & serve immediately.
  Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT Time:
  04:00 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE:WAN
  FU WHITE WINE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gourmet Vegetables B1
 Categories: Vegetables, Chinese
      Yield: 4 servings
 
    1/2 c  RAW BEEF,FINELY SLICED              2 tb VEGETABLE OIL & OIL FOR
  1 1/2 c  BAMBOO SHOOTS,SLICED                     -DEEP FRYING
    1/2 ts SUGAR                               1 ts SALT
    1/2 c  CHINESE DRIED MUSHROOMS           1/2 c  CHICKEN STOCK
           -(PRESOAKED),FINELY SLICED        1/2 ts MSG(OPTIONAL)
      1 c  CELERY,FINELY SLICED              1/2 ts SOY SAUCE
    1/3 c  DRIED ONION,FINELY SLICED           2 ts CORNSTARCH AND WATER
  1 1/2 c  RICE STICKS(MAI FUN)                     -MADE INTO A PASTE
 
  In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light &
  crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,use high heat
  to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 min.
  Remove from pan when half-cooked. Into same utensil add salt & all sliced
  ingredients. Bring to med.- high heat & toss & turn all ingredients for 2
  min. Add chicken stock combined w/ MSG. Cover & cook over medium heat 3
  min. Add soy sauce, sugar & the half-cooked beef. Increase to high heat,
  continue to toss-cook. When all ingredients are thoroughly blended,
  immediately add cornstarch/water paste. Toss-cook just until sauce
  thickens, about 1 min. no longer. Place on serving dish & top w/ crisp rice
  sticks. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S
  Comments:  GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oyster Beef B1
 Categories: Beef, Chinese, Meats
      Yield: 4 servings
 
      1 lb BEEF,SLICED 1/4-IN.                 1 ds SUGAR
           -THICK (2X1 IN. PIECES)             2 tb VEGETABLE OIL
    1/2 c  SCALLIONS,WHITE SECTIONS            2 tb OYSTER SAUCE
           -ONLY,CUT TO 1 IN. LENGTHS        1/4 c  CHICKEN STOCK
    1/4 ts SALT                              1/4 ts MSG (OPTIONAL)
    1/2 ts SOY SAUCE                           1 tb EACH CORNSTARCH & WATER
      1 ts CORNSTARCH                               -MADE INTO A PASTE
 
  In mixing bowl, combine salt,soy sauce,1 tsp. cornstarch & sugar. Blend
  thoroughly & add sliced beef. Marinate 5 min. Add oil to pre- heated wok or
  skillet. Add beef,scallions,& oyster sauce. Toss-cook at high heat 3 min.
  Add chicken stock,MSG, and cornstarch/water paste. Mix & toss until gravy
  thickens & has coated the beef & scallions. Serve very hot. Temperature(s):
  HOT Effort: AVERAGE Time: 00:20 Source: KAN'S Comments: GRAND ST., SAN
  FRANCISCO Comments: WINE: WAN FU WHITE WINE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yeong Jo Fried Rice B1
 Categories: Rice/grains, Chinese
      Yield: 4 servings
 
    1/4 c  RAW PRAWNS OR SHRIMP,             1/4 c  GREEN PEAS
           -DICED                              1 c  LETTUCE,SHREDDED
    1/4 c  BARBECUED PORK OR COOKED            3 c  COLD COOKED RICE
           -HAM,DICED                          2 tb VEGETABLE OIL
    1/4 c  GREEN ONIONS, CUT 1/8             1/2 ts SALT
           -IN. THICK                          2 tb SOY SAUCE
 
  Place oil in preheated wok or skillet. Bring oil to sizzling point, add
  prawns or shrimp & salt. Toss & turn 2-3 min. or until cooked. Add pork or
  ham,green onions,peas,lettuce,rice and soy sauce. Press rice gently into
  pan and fry for a few seconds, repeating the process until all rice is hot
  completely through. Turn & mix rapidly 5-7 min. Add a few drops of oil if
  necessary to prevent burning. Temperature(s): HOT Effort: AVERAGE Time:
  00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN
  FU WHITE WINE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Button Mushrooms & Lobster B1
 Categories: Fish/sea, Chinese
      Yield: 4 servings
 
      2    LOBSTER TAILS' MEAT,SLICED          2 tb VEGETABLE OIL
           -INTO 1/2 IN. PIECES              1/2 ts SALT
      1 sm CAN BUTTON MUSHROOMS,             1/3 ts SUGAR
           -DRAINED                            1 ts SOY SAUCE
    1/2 c  CANNED BAMBOO SHOOTS,             1/2 ts MSG(OPTIONAL)
           -SLICED 1/4 IN. THICK & 3/4         1 c  CHICKEN STOCK
           -IN. LONG                           1 tb EACH,CORNSTARCH & WATER
    1/2 c  CELERY,THINLY SLICED                     -MADE INTO PASTE
 
  Add oil & salt to preheated skillet or wok. Bring oil to sizzling point
  over high heat. Add lobster meat. Toss & turn rapidly for 2 min. Add
  vegetables,sugar,soy sauce,chicken stock & MSG. Turn ingredients lightly
  until thoroughly mixed. Cover & cook over high for 7 min. Un- cover &
  gradually add cornstarch/water paste. Cook until sauce has thickened.
  Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S
  Comments:  GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Drums of Heaven B1
 Categories: Poultry, Chinese, Appetizers
      Yield: 6 servings
 
     18    CHICKEN WINGS                       1    EGG
      3 oz GINGER ROOT,GRATED                       SHRIMP BATTER:
      1 oz GRANULATED GARLIC                   1 c  FLOUR
      1 ts SESAME OIL                          2    EGGS
      1 ts SALT                              1/2 c  CORNSTARCH
      4 ds TABASCO                             1 tb BAKING POWDER
      1 oz BRANDY                                   WATER
 
  Wash chicken wings & cut away each tip section. Hold each end of a
  remaining,jointed wing, & disjoint by bending elbow;don't separate. Hold-
  ing fingers tightly around smaller bone, press upward, pushing meat from
  smaller section right into larger section, giving wing a drumstick
  appearance. Repeat process w/ all wings. Com- bine ginger
  root,garlic,oil,salt,Tabasco,brandy and egg in bowl & mix well. Marinate
  wings in mixture approximately 2-4 hrs. at room temperature. Fold wings
  into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all
  ingredients. Thin w/ water until the consistency is that of pancake batter
  For fluffier batter, add 1 tsp. oil & 4 oz. beer. Temperature(s): HOT
  Effort:  AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY
  ROW,MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Barbecued Pork Cream Soup B1
 Categories: Pork/ham, Chinese, Meats, Soups/stews
      Yield: 6 servings
 
    1/2 c  BUTTER                              1 ts WHITE PEPPER
    1/2 c  FLOUR                               2 c  CHICKEN BROTH OR
    1/2 lb GROUND BARBECUED PORK                    -CONSOMME
    1/4 ts MSG (OPTIONAL)                      1 qt WHOLE MILK
      2 ts WORCESTERSHIRE SAUCE                4 tb MADEIRA
      1 ts TABASCO SAUCE                            BARBECUED PORK STRIPS
      2 ts SALT                                     GREEN ONIONS,CHOPPED
 
  Melt butter in a large saucepan over low heat. Add ground barbecued pork &
  mix together. Add flour & stir constantly for 4-5 min., but don't allow to
  burn. Add all seasonings to broth & then slowly add to first mixture.
  Slowly add milk & stir until blended. Let simmer 7-10 min. and stir
  constantly. Just before serving, stir in Madeira. Serve garnished w/
  barbecued pork strips, fresh green onion bits & a splash of Madeira.
  Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: CHINA ROW Comments:
  CANNERY ROW; MONTEREY Comments: CHATEAU ST. JEAN FUME BLANC
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Empress Spinach Salad B1
 Categories: Chinese, Vegetables, Salads
      Yield: 6 servings
 
  1 1/2 lb FRESH SPINACH,UNCOOKED              3 tb WINE VINEGAR
      2    PIMIENTOS DRAINED & DICED           1 pn SALT
      2 sl BACON, CRISP-COOKED, FINELY         1 pn PEPPER, FRESH GROUND
           -CHOPPED, RESERVE BACON             1    CLOVE GARLIC,MASHED
           -FAT FOR DRESSING                   3    ANCHOVY FILETS, MINCED OR
      2    EGGS, HARD-COOKED & CHOPPED              -MASHED
    1/4 c  OLIVE OIL                         1/2    LEMON, JUICE OF
 
  Wash spinach carefully several times to get rid of all sand. Or buy
  pre-washed & trimmed fresh spinach, give it a quick wash, and dry well.
  place spinach in a bowl, add pimientos,bacons & eggs. Combine oil & vinegar
  in second bowl. Add salt,pepper,garlic,anchovies & lemon juice. Mix well.
  When ready to serve, discard bits of garlic; pour dressing & warm bacon
  grease together and stir until blended. Pour over spinach, toss well and
  serve. Temperature(s): COLD Effort: EASY Time: 00:20 Source: CHINA ROW
  Comments:  CANNERY ROW; MONTEREY Comments: ROBERT MONDAVI NAPA GAMAY
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Szechwan Spiced Beef Shred B1
 Categories: Beef, Chinese, Meats
      Yield: 6 servings
 
      1 lb FLANK STEAK                              -CHOPPED
    1/4 c  OIL                                 1 c  SHREDDED BAMBOO SHOOTS
      1 ts MINCED GINGER ROOT                1/2    GREEN BELL PEPPER,THINLY
      2 ts MINCED GARLIC                            -SLICED
      3    SCALLIONS,CUT 1 IN.LONG-USE       1/2 c  WATER OR CLEAR CHICKEN
           -STEMS                                   -BROTH
      2    DRY RED CHILI PEPPERS,FINELY        2 tb CORNSTARCH MIXED W/
           -GROUND-USE SEEDS                   1 tb WATER TO MAKE PASTE
      1 tb PALE DRY SHERRY                     1 ts SESAME OIL
      1 tb CHINESE RED WINE VINEGAR                 MARINADE:
           -OR CIDER VINEGAR                 1/4 ts SALT
      1 ts MSG-OPTIONAL                      1/2 ts SUGAR
      6    WATER CHESTNUTS,COARSELY            1 tb CORNSTARCH
 
  Thinly slice steak against grain, and cut into matchstick size strips.
  Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. Add beef mixture
  and stir to separate pieces. Blanch briskly until beef just loses its
  redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic,
  scallions and chili peppers. Stir-fry about 10 seconds. 4. Stir in sherry,
  vinegar and -if desired- MSG. Cook untill it bubles gently. Add water
  chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok
  and blend all together. Pour in water or chicken broth. When it begins to
  boil, stir in cornstarch mixture and continue stirring until sauce
  thickens. Add sesame oil, mix well and serve. Temperature(s): HOT Effort:
  AVERAGE Time: 04:00 Source: CHINA ROW Comments: CANNERY ROW;MONTEREY
  Comments: WINE:ROBERT MONDAV NAPA GAMAY
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus B1
 Categories: Chinese, Vegetables
      Yield: 6 servings
 
  1 1/2 lb ASPARAGUS                         1/4 ts SOY SAUCE
    3/4 ts SALT                                3 dr SESAME OIL
    1/2 ts SUGAR                          
 
  Snap off tender tips of asparagus & discard the rest. Stems will naturally
  break where tender part begins. Cut tips diagonally into pieces about 2-1/2
  in. long. Boil tips in large sauce- pan 2-3 min. Drain,rinse in cold water
  & drain again. Sprinkle w/ salt, sugar, soy sauce & sesame oil. Stir to
  blend seasonings. Refriger- ate in covered container. When chilled, taste
  again & adjust seasoning if necessary. Serve cold. Temperature(s): COLD
  Effort:  EASY Time: 00:15 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY
  Comments: WINE:MONDAV NAPA GAMAY
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bananas Flambe  B1
 Categories: Chinese, Fruits, Desserts
      Yield: 6 servings
 
      6 tb BUTTER                              1 tb CINNAMON
    3/4 c  BROWN SUGAR                         3 oz BANANA LIQUEUR
      6    BANANAS,PEELED & SLICED             6 oz WHITE RUM
           -LENGTHWISE                              VANILLA ICE CREAM
 
  Melt butter in chafing dish. Add brown sugar & blend well. Add bananas &
  saute lightly. Sprinkle w/ cinnamon & lower flame. Pour rum & banana
  liqueur over bananas. Ignite carefully, basting bananas w/ flaming liquid.
  Serve over ice cream when flame dies out. **Caution is the rule whenever
  liquors are ignited. Flames beneath pan must be low-or the pan removed from
  flame entirely-to protect against accidents.** Tip: Bananas must be ripe
  for this recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source:
  CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: BEVERAGE: CHINESE TEA
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp Toast B1
 Categories: Fish/sea, Chinese, Appetizers
      Yield: 6 servings
 
    1/2 lb MED.-SIZE SHRIMP,WASHED,            1    EGG WHITE
           -PEELED & DEVEINED                1/4 ts BAKING SODA
      1 sl GINGER,PEELED,CHOPPED               3 sl WHITE BREAD
      1    CLOVE GARLIC,PEELED,CHOPPED              SESAME SEEDS
    1/2 c  CHOPPED WATER CHESTNUTS                  OIL
           SALT & PEPPER TO TASTE                   MUSTARD SAUCE
      2 tb DRY SHERRY                               SWEET & SOUR SAUCE
 
  Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food
  processor. Season w/ salt & pepper. The mixture should be paste- like. Add
  sherry,egg white & baking soda to the shrimp mixture. Spread it generously
  over bread slices. Trim edges. Cut each piece of bread di- agonally into
  quarters, so that individual tri- angles are formed. Form a mound in center
  of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to
  325. Deep-fry shrimp toasts until golden brown on both sides. Drain on
  paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be
  purchased at Chinese groceries. Temperature(s): HOT Effort: AVERAGE Time:
  00:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments:
  BEVERAGE:TSING-TAO BEER
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Imperial B1
 Categories: Beef, Chinese, Meats
      Yield: 6 servings
 
  1 1/4 lb SEMI-FROZEN FLANK STEAK                  -MUSHROOMS, SOAKED IN WARM
      1 tb SOY SAUCE                                -WATER 20 MIN.,DRAINED,
      1 tb DRY SHERRY                               -REMOVE STEMS AND SLICE
      1    EGG                                 1 c  BAMBOO SHOOTS, SLICED
           SALT & PEPPER TO TASTE              3    SLICES GINGER
      1 ts CORNSTARCH                          2    CLOVES GARLIC,SLICED.
      2 c  OIL                                      HANDFUL OF FRESH SNOW PEAS,
           IMPERIAL SAUCE                           -STRINGED
      5    TO 6 DRY BLACK CHINESE                   ORIENTAL SESAME OIL-OPTIONAL
 
  Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice
  each piece crosswise, against the grain & on a slight slant, so you have
  1/4-in. slices. Place in bowl & marinate for 1 hr. in soy
  sauce,sherry,egg,salt,pepper & cornstarch. Heat a wok hot & dry. Add oil.
  When it's just beginning to smoke,add meat mixture, stirring it quickly so
  the pieces separate. After 1 min.,drain through a colander or sieve,
  reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to
  the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas & meat. Move
  wok back & forth rapidly in the air so the vegetables are flipped into the
  air continuously. Add Imperial Sauce & continue flipping vegetables & meat
  3 min. or until the sauce thickens. If desired,sprinkle a few drops of
  sesame oil on mixture. Serve. Don't mistake Oriental for American sesame
  oil. They are totally different. Effort: AVERAGE Time: 01:40 Source: MING'S
  Comments: YORK ROAD; BALTIMORE Comments: WINE:WAN-FU
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Imperial Sauce  B1
 Categories: Sauces, Chinese, Poultry
      Yield: 6 servings
 
      3 tb SOY SAUCE                           1 sl GINGER,FINELY CHOPPED
      1 tb DRY SHERRY                        1/2 ts SUGAR
    1/2 c  CHICKEN BROTH                       1 pn MSG-OPTIONAL
           SALT & PEPPER TO TASTE              1 ts (ROUNDED) CORNSTARCH
           GARLIC POWDER TO TASTE         
 
  Combine all ingredients & mix well. MSG is controversial & should not be.
  It's used as a flavor enhancer for foods that have little inherent flavor.
  The trick is not to use too much, only a dash. Temperature(s): ROOM Effort:
  EASY Time: 00:05 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO
  BE USED IN BEEF IMPERIAL
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ming Shrimp W/ Hot Sauce B1
 Categories: Fish/sea, Chinese
      Yield: 6 servings
 
     18 lg SHRIMP,PEELED & DEVEINED          1/2 c  DICED ONION
           SALT & PEPPER TO TASTE          1 1/2 c  SLICED WATER CHESTNUTS
      1    EGG WHITE                         1/2 c  SLICED MUSHROOMS
    1/2 ts CORNSTARCH                               CHOPPED SCALLIONS
      2 c  OIL                                      HOT SAUCE
      1    CLOVE GARLIC,CHOPPED           
 
  Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min.
  Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp,
  stirring quickly so that pieces separate. After 2 min.,drain through
  colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return
  reserved oil to wok. Add garlic & onion, letting them brown slightly. Add
  water chestnuts,mushrooms & shrimp. Blend in Hot Sauce & flip contents of
  wok for 1-2 min. or until everything is hot. Place on serving platter &
  sprinkle w/ chopped scallions. Note: Flipping wok is better than
  stir-frying since the food is not touched in any way. (See recipe for Hot
  Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S
  Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Sauce B1
 Categories: Chinese, Vegetables
      Yield: 6 servings
 
    3/4 c  KETCHUP                             1 ts (ROUNDED) SUGAR
    1/2 ts BEAN SAUCE (FOUND IN                     CHOPPED GARLIC TO TASTE
           -CHINESE GROCERIES)                      CHOPPED GINGER TO TASTE
      1    OR 2 DROPS OF HOT OIL                    DRY SHERRY TO TASTE
      3 dr OF SESAME OIL                            SALT & PEPPER TO TASTE
 
  Combine all ingredients and mix well. Note: To make hot oil, place a
  handful of dried red peppers in a bowl. Pour hot oil over & let sit. This
  will keep for several weeks. When needed, use the oil & not the peppers.
  Garlic,ginger & dry sherry are,to Chinese, what salt & pepper are to
  Americans. Add them, whenever! Temperature(s): HOT Effort: EASY Time: 00:05
  Source:  MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED IN MING
  SHRIMP
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken W/ Cashews B1
 Categories: Poultry, Chinese
      Yield: 6 servings
 
  1 1/4    TO 1-1/2 lb BONED,SKINNED           2 c  OIL
           -CHICKEN BREASTS, CUT INTO          1 sm GREEN PEPPER,CUBED
           -1 IN.PIECES                      1/2 c  SLICED WATER CHESTNUTS
           SALT & PEPPER TO TASTE                   IMPERIAL SAUCE:
    1/4 ts CORNSTARCH                          1 ts HOISIN SAUCE
      1 tb DRY SHERRY                        1/2    TO 1 c RAW CASHEWS
      1    EGG                            
 
  Marinate chicken breasts 30 min. in salt, pep- per,cornstarch,sherry & egg.
  Heat wok hot & dry. Add oil. When it's just beginning to smoke, add
  chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through
  colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok &
  add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened
  slightly. Add nuts,chicken & vegetables, stirring everything together until
  well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in
  Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili
  peppers, it is reddish-brown in color & is creamy & sweet. If it's too
  thick to spread, thin w/ some sesame oil. Temperature(s): HOT Effort:
  AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments:
  WINE: WAN-FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mou Sou Pork B1
 Categories: Pork/ham, Chinese, Meats
      Yield: 6 servings
 
           CHINESE PANCAKES                    5    TO 10 TREE EARS,SOAKED IN
    1/4 lb LEAN PORK,SHREDDED                       -LUKEWARM WATER 20 MIN.,
      1 ts CORNSTARCH                               -DRAINED & LEFT WHOLE
           SALT & PEPPER TO TASTE            1/4 c  TIGER LILLY BUDS,SOAKED
      1 tb DRY SHERRY                               -IN LUKEWARM WATER 20 MIN.,
      1    EGG,BEATEN                               -DRAINED & CUT INTO 1-IN.
      2    EGGS,SLIGHTLY BEATEN                     -PIECES
      2 c  OIL                                 1 c  HOISIN SAUCE
      1    CLOVE GARLIC,CHOPPED                2 ts SOY SAUCE
    1/4 sm CABBAGE,FINE SHREDDED               1 ts DRY SHERRY
      2    SCALLIONS,CUT IN 1-IN.PIECES      1/2 ts SUGAR
    1/2 c  SHREDDED BAMBOO SHOOTS                   MSG-OPTIONAL
    1/2 c  SLICED FRESH MUSHROOMS         
 
  Prepare Chinese Pancakes. Marinate pork 30 min. in
  cornstarch,salt,pepper,sherry & enough beaten egg to moisten it. Heat wok
  hot & dry. Add oil. When it's just beginning to smoke, add pork & slightly
  beaten eggs,stirring so pieces separate. Once eggs form themselves into
  curds,drain through a colander, reserving 2-3 tbs. oil. Return reserved oil
  to wok & lightly brown the garlic. Add all vegetables. stir-frying or
  flipping until just cooked, about 3-4 min. Return meat & eggs to vegetables
  in wok. Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & MSG.
  Combine well. Remove from heat. Spread each Chinese Pancake w/ hoisin
  sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll
  up, like crepes. Serve. Temperature(s): HOT Effort: AVERAGE Time: 01:00
  Source: MING'S Comments: YORK ROAD; Comments: WINE: WAN-FU
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Pancakes B1
 Categories: Chinese, Rice/grains
      Yield: 6 servings
 
      2 c  FLOUR (APPROXIMATELY)                    SESAME OIL
    3/4 c  BOILING WATER                  
 
  Place flour in mixing bowl & make a well in the center.Add water,stirring
  quickly w/ fork until a rough dough has formed. It shouldn't be too sticky
  & you may not need all the water. Turn dough onto lightly floured
  board,knead until smooth (10 min.),adding more flour if necessary Place
  dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame
  oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of
  each ball w/sesame oil,place another flattened ball on top. With rolling
  pin roll pair of pancakes out together to form a 6-8 in. circle. Repeat w/
  all dough. Place each set of pancakes on baking pan,bake in moderate
  oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side.
  Pull pancakes apart while still warm. Let cool. Fold each in 1/4's, place
  on aluminum foil. Wrap each like package, place on rack over water. Steam
  5-10 min. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S
  Comments: YORK ROAD; BALTIMORE Comments: TO BE USED W/ MOU SOU PORK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jade Scallops B1
 Categories: Fish/sea, Chinese
      Yield: 6 servings
 
      1 lb SCALLOPS,SOAKED IN WATER &          1 c  CHUNKED BOK CHOY
           -CUT IN 1/2(IF LARGE), DRIED        1    CARROT,VERY THINLY SLICED
      1    EGG WHITE                                -OPTIONAL
           SALT & PEPPER TO TASTE              2    CLOVES GARLIC,CHOPPED
      1 ts CORNSTARCH                          1 sl GINGER,CHOPPED
      3 c  PLUS                                1 c  CHICKEN BROTH
      1    TO 2 ts OIL                         1 tb DRY SHERRY
    1/2    TO 1 c CANNED BABY CORN             2 ts CORNSTARCH DISSOLVED IN
    1/2 c  STRINGED SNOW PEAS                  1 tb WATER
    1/2 c  SLICED WATER CHESTNUTS         
 
  marinate scallops for 1 hr. in egg white, salt, pepper,cornstarch & 1-2
  tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just
  beginning to smoke, add scallops,stirring so they separate. After 1-2 min.,
  drain them through colander, reserving 2-3 tbs. oil. Re- turn reserved oil
  to wok, add all vegetables, stir-frying or flipping the wok 2-3 min. Drain
  again, reserving 1 tbs. oil. Again, return reserved oil to wok. Stir-fry
  garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper
  & cornstarch mixture. When it thickens, return scallops & vegetables to wok
  & allow them to become hot. Serve. Note: Make sure all sand is removed from
  scallops so they are not gritty. Make certain cooking oil is fresh so
  scallops remain white. Temperature(s): HOT Effort: AVERAGE Time: 01:30
  Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Uncle Tai's Special Drink B1
 Categories: Chinese, Beverages
      Yield: 1 servings
 
      1    JIGGER DARK RUM                     2 ds TRIPLE SEC
      1    JIGGER LIGHT RUM                         ORANGE JUICE
      1    JIGGER APRICOT BRANDY                    PINEAPLE JUICE
      1 ts ORGEAT ALMOND SYRUP            
 
  Combine rums,apricot brandy,almond syrup & Triple Sec. Fill glass w/ equal
  portions orange juice & pineapple juice. Orgeat almond syrup is a flavored
  sugar syrup which is available at liquor stores. This may be decorated w/
  miniature paper parasols. Temperature(s): COLD Effort: EASY Time: 00:05
  Source: UNCLE TAI'S Comments: SOUTH POST OAK; HOUSTON
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crispy Walnuts B1
 Categories: Chinese, Appetizers
      Yield: 6 servings
 
      1 lb WALNUTS, SHELLED, PEELED, &         3 c  SUGAR
           -HALVED                           1/2 c  HONEY
    1/4 ts SALT                                5 c  OIL
 
  Wash walnuts thoroughly. Fill a wok w/ water about half way & put walnuts
  in. Bring to boil & let them boil about 3 min. Drain & wash them again.
  Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok
  & cook about 15 min. or until liquid begins to thicken. When thickened,
  pour contents into large bowl & let them soak 24 hrs. Remove walnuts from
  sugar water & drain in strainer. Heat oil in wok to 350 & add walnuts. Stir
  occasionally until walnuts turn golden brown. Remove from wok & spread out
  to cool. When cold, store in airtight container or jar to maintain
  crispness. Delicious served as an appetizer w/ drinks. Temperature(s): ROOM
  Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments: SOUTH POST OAK;
  HOUSTON
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hunan Vegetable Pie B1
 Categories: Chinese, Vegetables, Appetizers
      Yield: 6 servings
 
      3    PIECES BEAN CURD SKIN SHEETS        1    RECIPE SAUCE
           -(DRIED BEAN CURD)                       SCALLION BRUSHES
     10 sm DRIED SHRIMP                             PARSLEY AND DECORATIVELY CUT
      2 lg DRIED, BLACK CHINESE                     RADISHES FOR GARNISH
           -MUSHROOMS                               PANCAKES:
      1    (1-IN.) PIECE GINGER ROOT           2 c  ALL-PURPOSE FLOUR SIFT.
      2    SCALLIONS                         3/4 c  BOILING WATER
           OIL                                 2 tb SESAME OR COOKING OIL
      1    WINTER BAMBOO SHOOT                      SAUCE:
  1 1/2 tb SOY SAUCE                         1/2 c  HOISIN SAUCE
      1 tb DRY SHERRY                          1 tb SESAME OIL
      1 ts SUGAR                               1 tb SUGAR
      1 ts FLAVOR ENHANCER (OPT.)              1 ts SHERRY
           BLACK PEPPER                             SCALLION BRUSHES:
      2 c  CHICKEN STOCK                       1 bn SCALLIONS
      1 c  ALL-PURPOSE FLOUR                        ICE WATER
      1    RECIPE PANCAKES                
 
  Using wet, hot towels, moisten the bean curd skin sheets and set aside
  until ready to use. Cover with hot towels to retain the moisture. In
  separate small bowls, cover the dried shrimp and mushrooms with a little
  boiling water. When soft, drain and mince finely with a knife or cleaver.
  Mince the ginger. Finely chop scallions. In 1 tablespoon oil, stir-fry the
  minced shrimp, mushrooms and bamboo shoot, adding 1 tablespoon of the soy
  sauce, the sherry, sugar, flavor enhancer and black pep- per to taste.
  After a minute, when most of the liquid has evaporated, stir in the
  scallions and remove the filling to a container to cool. In a large, flat,
  rectangular pan, combine chicken stock and remaining soy sauce. Dip a
  softened bean curd sheet into stock mixture and lay out flat on a work
  surface. Sprinkle lightly with filling. Repeat dipping process with a
  second bean curd sheet, laying it on top of the first and sprinkling it
  with a little filling. Cover with a third sheet which has been dipped in
  the stock but do not sprinkle with filling. Make sure all the corners of
  the bean curd skin package are thoroughly moistened and gently fold into a
  7x5-inch shape. Set aside. Make a batter by combining the eggs with a
  little water and beating. Stirring vigorously, pour the egg mixture into
  the flour. The resulting batter should have the consistency of heavy cream.
  Add more water if necessary. Heat oil for deep-frying in a wok to 300 F.
  Moisten the whole pie with the egg batter and gently slip into the hot oil.
  Increase the heat and cook, turning occasionally and gently, until the pie
  is golden brown on both sides. The pie may form pockets of air in the
  center and puff up. If this happens while you are cooking it, prick them
  with the point of a sharp pin. Drain well and cut in 8 to 10 rect- angular
  pieces. Serve wrapped in a PANCAKE with SAUCE and a SCALLION BRUSH and
  garnish with parsley and decorative radishes. PANCAKES: Pour the boiling
  water into the flour and mix well with chopsticks. Gather the dough into a
  ball and on a well-floured surface, knead about 10 minutes until dough is
  smooth and satiny. Set aside, cover with a damp cloth and let rest about 15
  minutes. After resting, roll dough into a cylandrical shape about 1-1/2
  inches in diameter. Cut crosswise into 12 rounds. Lightly brush some oil on
  one side of each piece. Place two pieces together with the oiled sides
  together, resembling a little sandwich. Roll each sandwich into a 6 to
  7-inch circle. Cook the dough circles one at a time on an ungreased skillet
  over low heat 1 minute, then turn over. When very lightly browned, remove
  from heat and carefully separate into individual pancakes. Serve
  immediately or reheat by heating them over a small quantity of water.
  SAUCE: Combine all ingredients and serve as a sauce for the vegetable pie
  or for Peking Duck. SCALLION BRUSHES: Trim off root ends of scal- lions.
  Cut 2-3-inch pieces off lower white end. Using the point of a small, thin,
  sharp knife, score the white ends in 1-inch cuts, cutting away from the
  greens. Evenly space 5-8 cuts a- round the circumference of each stalk, so
  that the ends may open out. When cut, drop in ice water until the ends
  curl. Temperature(s): HOT Effort: DIFFICULT Time: 01:35 Source: UNCLE TAI'S
  Comments: SOUTH POST OAK, HOUSTON. Comments: WINE| WAN-FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pork and Vegetable Soup B1
 Categories: Pork/ham, Chinese, Soups/stews
      Yield: 6 servings
 
      4 oz BONELESS FRESH PORK, CUT            1    PIECE SZECHUAN PICKLED VEGGY
           -FROM HAM OR FILETED FROM                -SIZE OF AN EGG
           -THE RIB SECTION OF LOIN, IN      1/2    BAMBOO SHOOT
           -THE SHAPE OF BLOCK 2 IN.           4    SNOW PEAS
           -LONG                               1 qt WATER
 
  Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2 in.
  long. Neatly stack the slices in an overlapping row, making sure that the
  grain of each slice is parallel to the grain of its adjacent slices. Still
  cutting with the grain, cut pork into shreds 1/6-in. wide. Wash the pickled
  vegetable under cold running water, taking care to remove all of the
  pickling material. Cut it into thin slices 1/6-in. wide. Rinse bamboo shoot
  under cold running water. Cut it into thin lengthwise slices 1/2-in. thick.
  Cut slices into shreds 1/6-in. thick. Rinse and pull strings from ends of
  snow peas. Cut lengthwise into fine shreds. Heat 1 qt. water in a wok or
  heavy saucepan until it is at a full rolling boil. Add all the pork shreds
  at once and stir with chopsticks until they separate from each other and
  change color from pink to gray. Temperature(s): HOT Effort: DIFFICULT Time:
  00:40 Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON Comments: BEER:
  TSINGTAS CHINESE BEER
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gambler's Duck B1
 Categories: Poultry, Chinese
      Yield: 4 servings
 
      1    (5-POUND) DUCK                     12    CHINESE PANCAKES
      2 oz GINGER, MINCED                      1    CUCUMBER, THINLY SLICED
    1/2 c  MINCED SPRING ONION                 2 bn SPRING ONIONS
      4 c  VEGETABLE OIL                       1 c  PLUM SAUCE
 
  Remove the duck's innards and clean it. Smear the duck with ginger and
  minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the
  cooking oil in a wok until it is very hot and carefully insert duck. Fry
  for 10 minutes or until golden brown and crisp to the touch. Carve the duck
  into bite-size pieces and place onto steamed pancakes with spring onion,
  cucumber slices, and plum sauce. Temperature(s): HOT Effort: AVERAGE Time:
  03:30 Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN. Comments:
  WINE: PINOT GRIGIO.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Drunken Fish B1
 Categories: Fish/sea, Chinese
      Yield: 4 servings
 
    1/2 oz BLACK FUNGI                     1 1/2 c  CHICKEN STOCK
      1    (2-lb) SEA BASS OR                1/4 ts SALT
    1/2 lb SOLE FILLET                         2 tb SUGAR
      2 tb CORNSTARCH                          3 tb PALE DRY SHERRY
      1    EGG WHITE (1/2 EGG WHITE IF     1 1/2 c  SOYA BEAN OIL
           -SOLE FILLET IS USED)          
 
  The day before, soak black fungi as in With Three recipe (see index). Skin
  the sea bass fillets under cold running water and pat dry with absorbent
  paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2
  inches square by 1/2-inch thick. Place 1 table- spoon of cornstarch and the
  egg white in a bowl and add the sea bass pieces. Toss lightly until each
  piece is coated. Combine chicken stock, salt, sugar, and sherry in another
  bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea
  bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that
  the pieces do not stick together. Remove pieces and rest on a dish to
  drain. Pour out remaining oil, leaving only enough to lightly coat the
  wok's surface. Add chicken stock mix- ture to wok along with the drained
  sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed
  with 1 tablespoon of water. Re- turn to a boil and pour over the black
  fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE
  Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Toffee Apples/bananas W/sesame B1
 Categories: Chinese, Fruits, Desserts
      Yield: 4 servings
 
      2    EGGS                                     -AND CUT INTO 6 TO 8 PIECES
      4 tb FLOUR                               5 tb SUGAR
      4 c  PEANUT OIL                          5 tb WATER
      6    RIPE BUT FIRM BANANAS, EACH         3 tb VEGETABLE OIL
           -CUT INTO 4 OR 5 CHUNKS             1 tb SESAME SEEDS
      3 md FIRM APPLES, CORED, PEELED,    
 
  Beat the eggs and flour, blending into a smooth batter. Dip apples and
  bananas into batter. Heat oil until it is very hot. Add fruit six to eight
  pieces at a time. Fry for 2 to 3 minutes, or until golden brown. Drain on
  absorbent paper. Continue process until all the fruit is cooked. Place
  sugar, water, and vegetable oil in a large saucepan over moderate heat.
  Stir with a wooden spoon until the mix- ture has thickened and begins to
  turn golden brown. Stir in the sesame seeds. Add fruit pieces to coat,
  remove and serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source:
  MR. CHOW Comments: EAST 57TH STREET, MANHATTAN.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Scallion Pancakes B1
 Categories: Chinese, Vegetables, Appetizers
      Yield: 6 servings
 
    2/3 c  FLOUR                                    VEGETABLE OIL
    1/4 c  WARM WATER                               SALT
      3    SCALLIONS, MINCED              
 
  Mix flour with water and knead for 5 minutes. Cover dough with a damp towel
  and let rest for 1 hour. Separate into 6 portions and roll each into a
  4-inch round piece. Spread a thin coat- ing of oil on the dough and
  sprinkle with scallions and salt. Roll up jelly roll style and pull lightly
  on both ends to form strands. Coil strands around rolls and tuck ends
  under. Place in oil for 30 minutes. (May be stored in refrigerator up to 3
  days.) Drain on paper toweling. Roll into flattened pan- cakes. Cook in a
  skillet, browning slowly on both sides, adding oil as needed. Cut into
  wedges to serve. Temperature(s): HOT Effort: EASY Time: 02:00 Source:
  DRAGON PALACE Comments: SOUTH SYRACUSE, DENVER. Comments: WINE: WAN-FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Sweet and Sour Sauce B1
 Categories: Chinese, Sauces
      Yield: 6 servings
 
    1/2 c  RED WINE VINEGAR                  1/3 c  SUGAR
    1/2 c  CATSUP                             15 dr RED PEPPER SAUCE
 
  Mix all ingredients in a small bowl. Serve immediately or make in advance,
  cover, and refrigerate. Temperature(s): ROOM Effort: EASY Time: 00:05
  Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONKA Comments: WINE: WAN
  FU
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Egg Rolls B1
 Categories: Chinese, Vegetables, Appetizers
      Yield: 6 servings
 
      5 md DRIED BLACK MUSHROOMS             1/3 c  FINELY CHOPPED GREEN
    1/2 lb GROUND PORK                              -ONIONS (WITH TOPS)
  1 1/2 ts SALT                                1 ts FIVE-SPICE POWDER
    1/2 ts CORNSTARCH                          1    (1 lb) PACKAGE EGG ROLL
    1/2 ts SOY SAUCE                                -SKINS
      1 ds WHITE PEPPER                        1    EGG, BEATEN
      1    (2-1/2 lb) GREEN CABBAGE,         1/4 c  HOT DRY MUSTARD
           -FINELY SHREDDED                         RED SWEET & SOUR SAUCE:
      2 c  VEGETABLE OIL                     1/2 c  RED WINE VINEGAR
    1/4 c  SHREDDED CANNED BAMBOO            1/2 c  CATSUP
           -SHOOTS                           1/3 c  SUGAR
    1/2 lb COOKED SHRIMP, CHOPPED             15 dr RED PEPPER SAUCE
 
  Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse
  in warm water; drain. Remove & discard stems. Cut caps into thin strips.
  Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper.
  Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch
  oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain.
  Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove
  excess water by squeezing cabbage. Heat wok until 2 drops water bubble &
  skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat
  sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the
  mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green
  onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup
  of egg roll filling slightly below the center of an egg roll skin. Cover
  the remaining skins w/ a dampened towel to keep them pliable. Fold the
  corner of skin closest to filling over, tuck- ing the point under the
  filling. Fold in & overlap the two opposite corners. Brush fourth corner w/
  egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls
  w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining
  oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a
  time for 2-3 mins. until golden brown, turning 3 times. Drain on paper
  towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp.
  cold water until smooth. Let stand 5 mins. before serving. Serve the egg
  rolls with the hot mustard and Red Sweet & Sour Sauce. RED SWEET & SOUR
  SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate.
  Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN
  Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Chicken B1
 Categories: Poultry, Chinese
      Yield: 6 servings
 
      2    WHOLE CHICKEN BREASTS (2 LB)      1/2 c  CANNED CHICKEN BROTH
           OIL                               1/4 c  HONEY
      1    EGG                                 3 tb LEMON JUICE
      3 tb CORNSTARCH PLUS                     2 tb LIGHT CORN SYRUP
      2 ts CORNSTARCH                          2 tb VINEGAR
  1 3/4 ts SALT                                1 tb CATSUP
      1 ts SOY SAUCE                           1    CLOVE GARLIC, MINCED
           WHITE PEPPER                      1/2    PEEL OF A LEMON
    1/4 c  FLOUR                             1/2    LEMON, THINLY SLICED
    1/4 ts BAKING SODA                    
 
  Remove bones & skin from chicken breasts & dis- card. Cut each breast into
  fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil, the egg,
  2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4 tsp. white
  pepper; pour over the chicken. Turn chicken to coat both sides. Cover &
  refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour
  oil into wok to a depth of 1-1/2 in. & heat to 350. Mix the reserved
  marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the
  baking soda, & 1/4 tsp. of the salt. Dip chicken pieces one at a time into
  this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain
  on paper towel. Increase oil temp. to 375. Return chicken to wok & fry to-
  gether approx. 2 mins, until golden brown, turning once. Drain on paper
  towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a
  heated platter & keep warm. To make sauce, heat the chicken broth, honey,
  lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining
  1/2 tsp. salt, dash of white pepper, & the lemon peel to boil- ing. Mix the
  remaining 1 tbs. cornstarch w/ 1 tbs. cold water & stir into sauce. Cook &
  stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce
  over the chicken & garnish with the lemon slices. Serve at once.
  Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN
  Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mixed Vegetables Stir-Fry B1
 Categories: Chinese, Vegetables
      Yield: 6 servings
 
      1 lb BOK CHOY OR                              -FINELY CHOPPED
      4 lg CELERY STALKS                       2    CLOVES GARLIC, FINELY
    1/2 lb PEA PODS                                 -CHOPPED
    1/2 lb MUSHROOMS                           1 c  SLICED, CANNED BAMBOO
      4    GREEN ONIONS (WITH TOPS)                 -SHOOTS
      2 tb CORNSTARCH                          1 c  CANNED CHICKEN BROTH
    1/2 c  VEGETABLE OIL                       2 ts SALT
      4    THIN SLICES GINGER ROOT,          1/4 c  OYSTER SAUCE
 
  Cut the bok choy w/ its leaves diagonally into 1/2-in. slices. Snap off
  ends & remove strings from pea pods. Place pea pods in boiling water to
  cover & cook, covered, 1 min; drain. Immed- iately rinse under cold water &
  drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions
  into 2-in. pieces. Mix cornstarch w/ 2 tbs. cold water to dissolve. Set
  aside. Heat wok until a drop of water bubbles & skit- ters when sprinkled
  in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic;
  stir-fry 1 min. Add mushrooms & bamboo shoots; stir 1 min. Stir in chicken
  broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir
  until thickened, approx. 10 sec. Add pea pods, green onions, and oyster
  sauce. Cook and stir 30 sec. Serve immediately. Temperature(s): HOT Effort:
  AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA
  Comments: WINE: WAN FU
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with Peanuts B1
 Categories: Poultry, Chinese
      Yield: 4 servings
 
    1/2 lb BONELESS CHICKEN BREAST,            6    PIECES DRIED RED PEPPER
           -SKINNED & CUBED                    3    SCALLIONS, CHOPPED
           SALT                              1/2 ts SUGAR
      1    EGG WHITE, LIGHTLY BEATEN           2 tb DARK SOY SAUCE
  3 1/2 ts CORNSTARCH                          1 tb COOKING SHERRY
    1/2 c  VEGETABLE OIL                       1 ts VINEGAR
    1/2 ts EACH CRUSHED FRESH GIN-                  GROUND BLACK PEPPER TO TASTE
           -GER ROOT & CRUSHED GARLIC        1/2 c  PEANUTS
 
  Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a
  bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold
  water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken
  & add to the oil, cooking just until done over low heat. Remove & set
  aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper
  and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce,
  sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the
  reserved cornstarch mixture until thickened. Add the peanuts and mix to
  coat. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN
  EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef with Black Mushrooms B1
 Categories: Beef, Chinese, Meats
      Yield: 4 servings
 
     10    CHINESE BLACK MUSHROOMS             1 c  BAMBOO SHOOTS, DRAINED,
    1/2 lb FLANK STEAK                              -RINSE IN COLD WATER & CUBED
      4 ts CORNSTARCH                          1 ts COOKING WINE
      1    EGG WHITE, LIGHTLY BEATEN           1 ts DARK SOY SAUCE
    1/2 c  VEGETABLE OIL PLUS                1/2 c  CHICKEN STOCK (SEE
      2 tb VEGETABLE OIL                            -WONTON SOUP RECIPE)
      1 ts CRUSHED GINGER ROOT                      SALT & PEPPER TO TASTE
      1 ts CRUSHED FRESH GARLIC                1    SCALLION, SHREDDED
 
  Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min. Drain,
  discard tough stems & quarter the caps. Set aside. Trim all fat from meat &
  slice in thin strips across the grain of the meat. Place in bowl. Mix 2
  tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white & stir to
  coat meat. Set aside. Mix remaining 2 tsp. cornstarch w/4 tsp. cold water;
  reserve. Heat a wok over high heat 30 secs. Add 1/2 cup oil & swirl around
  wok. Add 1/2 tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins.
  Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry
  remaining 1/2 tsp. gar- lic & ginger til brown. Add reserved beef mix,
  bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy
  sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix,
  stirring gently. Pour into serving dish & garnish with shredded scallion.
  Source: PEKING GARDEN EAST
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot & Sour Soup B1
 Categories: Pork/ham, Chinese, Meats, Soups/stews
      Yield: 4 servings
 
      7    CLOUD EAR MUSHROOMS                      -OF FAT, SLICED 1-1/2 X 2 IN
      7    TIGER LILY BUDS                     2    SQUARES (3 X 3 X 1-1/2 IN.)
      1 qt CHICKEN STOCK                            -FRESH CHINESE BEAN CURD,
      1 ts SALT                                     -DRAINED, RINSED, & SHREDDED
      1 tb SOY SAUCE                         1/4 ts GROUND WHITE PEPPER
    1/2 c  BAMBOO SHOOTS, DRAINED,             2 tb WHITE VINEGAR
           -RINSED, & SHREDDED                 1    EGG, LIGHTLY BEATEN
    1/4 lb BONELESS PORK, TRIMMED         
 
  Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10
  mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in.
  lengths. Have remaining ingredients measured & placed nearby for cooking.
  Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger
  lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately
  re- duce heat to low, cover the pan & simmer 3 min. Add the bean curd,
  pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom-
  bine it and pour into the saucepan. Stir until soup thickens. Slowly pour
  in the beaten egg, stirring gently. Remove from heat and pour into a
  serving bowl. Stir in the sesame seed oil and sprinkle the choppped
  scallion on top of the soup. Serve immediately. Pour the beaten eggs slowly
  into the soup, stirring constantly with a fork until the egg forms cooked
  shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve
  hot in individual bowls. For a Chinese meal, it is a good idea to have
  several dishes that can be started or completed ahead of time. This hot and
  sour soup is just such a do-ahead dish, if you wish, and goes well with
  most Chinese menus. Temperature(s): HOT Effort: DIFFICULT Time: 00:30
  Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE:
  TAI-SHAN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Almond Fried Ice Cream B1
 Categories: Chinese, Desserts
      Yield: 8 servings
 
      8    SCOOPS VANILLA ICE CREAM            1 c  TANGERINE SAUCE
           OIL FOR DEEP FRYING                 2 c  SLICED ALMONDS
 
  Scoop the ice cream in advance; return to freezer until extremely hard.
  Heat the cooking oil in a deep-fryer. Roll each ice-cream ball in the
  tangerine sauce then in the sliced almonds, coating thoroughly. Deep-fry
  for a few seconds only. Serve immedia- tely. Temperature(s): HOT Effort:
  EASY Time: 00:10 Source: PLUM BLOSSOM Comments: STEMMONS FREEWAY NORTH,
  DALLAS Comments: WINE: WANG FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kun Pao Shrimp B1
 Categories: Fish/sea, Chinese
      Yield: 6 servings
 
     12    JUMBO SHRIMP                        2 tb (LEVEL) SUGAR
           BATTER                              1 ts SESAME OIL
      1 qt CORN OIL, APPROX.                        BATTER
      6    DRY RED PEPPERS                     1 c  FLOUR
      1 ts FINELY CHOPPED GARLIC             1/2 c  CORNSTARCH
      2 tb CHOPPED GREEN ONIONS                1    EGG
      2 tb SOY SAUCE                         1/2 ts BAKING POWDER
  1 1/2 tb VINEGAR                        
 
  Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from
  back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in.
  of oil about 3 minutes. Pre- heat wok or frying pan.Put in 1 tbs. corn oil
  and heat.Add peppers,garlic,onions,soy sauce, vinegar and sugar. Stir. Add
  fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always
  preheat wok, then add oil.This prevents additional ingredients from
  sticking. BATTER: Mix dry ingredients. Gradually add 1.Mix dry
  ingredients.2.Gradually add water water until mixture is consistency of
  pancake batter. When preparing the shrimp, use green part of onion as well
  as white.The green actually has more flavor. Temperature(s): HOT Effort:
  AVERAGE Time: 00:30 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
  BRENTWOOD,ST. LOUIS Comments: BEVERAGE: GREEN TEA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Peanut Chicken  B1
 Categories: Poultry, Chinese
      Yield: 6 servings
 
      3    BONED CHICKEN BREASTS               2 tb (HEAPING) CORNSTARCH
    1/2 c  CELERY CHUNKS                     1/2 c  CHICKEN BROTH
    1/2 c  ONION CHUNKS                        2 c  CORN OIL
      2 tb SOY SAUCE                           3 tb WATER
      1    EGG WHITE                           2 tb ROASTED PEANUTS
 
  Cut chicken in 3/4 inch chunks.  Mix 1 tbs. cornstarch and egg white with
  chicken.  Preheat wok. Add oil and heat to 250 F. Put in coated chicken.
  Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off
  oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now
  add celery, chicken and broth. Boil. Mix remaining tbs. of cornstarch with
  water. Stir into broth mixture until thickened. Add peanuts and serve at
  once. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Occasion: HOLIDAY
  Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: BEVERAGE:
  WARM SAKI
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hoo la Beef B1
 Categories: Beef, Chinese, Meats
      Yield: 6 servings
 
      1 lb FLANK STEAK                         1 tb SESAME OIL
      1 md ONION, THINLY SLICED                1 ts (LEVEL) BLACK PEPPER
      3 tb SOY SAUCE                           2 tb CORN OIL
      3 tb SUGAR                          
 
  Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all
  ingredients except corn oil. Marinate meat 1 hour to let flavor pene-
  trate.  Preheat wok.  Heat corn oil.  Put in marinade and beef. Stir until
  desired doneness is achieved. Temperature(s): HOT Effort: AVERAGE Time:
  01:20 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD,ST.
  LOUIS Comments: BEVERAGE: WARM SAKI
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Steamed Rice B1
 Categories: Rice/grains, Chinese
      Yield: 6 servings
 
      1 c  LONG GRAIN RICE                          WATER TO COVER BY 1-1/2 INCH
 
  Rinse rice.  Add water.  Cover tightly.  Cook on high flame until water
  disappears from top of rice. Simmer for about 20 to 30 minutes until tender
  and dry. Rice which adheres to bottom of pan may be fried and used as
  garnish for soup. Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source:
  YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauteed Snow Peas B1
 Categories: Chinese, Vegetables
      Yield: 6 servings
 
      1 lb SNOW PEAS                         1/2 c  CHICKEN BROTH
      1 tb CORN OIL                            1 ts (LEVEL) SALT
      2    GREEN ONIONS, SPLIT AND CUT         1 tb CORNSTARCH
           -IN 2 IN. STRIPS                    3 tb WATER
      1 ts WHITE WINE                          1 ts SESAME OIL
 
  String snow peas.  Blanch in salted, boiling water for 20 seconds. Drain.
  Preheat wok. Put in corn oil. Heat. Add green onions, and stir-fry. Add
  wine, broth, snow peas and salt. Bring to boil. Mix cornstarch with water.
  Thicken broth to mixture.  Add sesame oil. Serve at once. Temperature(s):
  HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH
  BRENTWOOD, ST. LOUIS Comments: WINE: WARM SAKI
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Glaceed Sweet Potatoes B1
 Categories: Chinese, Vegetables
      Yield: 6 servings
 
      2 md SWEET POTATOES                    1/2 c  CORNSTARCH
      1 pt CORN OIL                            1    EGG
    1/2 c  SUGAR                             1/2 ts BAKING POWDER
           BOWL OF ICE WATER                   1 tb CORN OIL
           BATTER:                                  WATER
      1 c  FLOUR                          
 
  Peel potatoes.  Dice in 1-inch squares. Preheat wok. Pour in oil, reserving
  2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat
  second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar,
  continuously whipping until sugar turns to light brown syrup. Put fried
  potatoes in syrup to coat. Remove coated potatoes, dip in ice water and
  place on hot, greased platter. Serve immediately. BATTER: Mix all
  ingredients, except water.  Gradually add water til mixture is consistency
  of pancake batter. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source:
  YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mandarin Egg Roll B1
 Categories: Chinese, Meats, Appetizers
      Yield: 4 servings
 
  1 1/2 c  DRIED BLACK MUSHROOMS               1 c  BEAN SPROUTS
  5 1/4 c  VEGETABLE OIL                       1 c  SHREDDED CELERY
    1/2 ts CRUSHED FRESH GARLIC                1    SCALLION, SHREDDED
    1/2 ts CRUSHED GINGER ROOT                 1 ts SESAME SEED OIL
    1/2 c  COOKED GROUND PORK                       SALT AND WHITE PEPPER
      1 tb COOKING WINE                        8    RICE-FLOUR EGG ROLL WRAPPERS
    1/2 c  COOKED SHRIMP                       1    EGG WHITE, LIGHTLY BEATEN
      1 c  SHREDDED BAMBOO SHOOTS         
 
  Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and
  shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot.
  Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine
  and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining
  vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to
  taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In
  a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F.
  Working with one at a time, lay the egg roll wrappers on the counter and
  place 1/8 of the reserved vegetable mixture on one end of each. Moisten the
  edges of the wrapper w/ the egg white and roll the wrapper, tucking in the
  ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to
  10 min. Remove from oil and drain on paper towels. Temperature(s): HOT
  Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments:
  MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Almond Cookies B1
 Categories: Chinese, Desserts
      Yield: 6 servings
 
      1 c  LARD                              1/2 ts BAKING SODA
      1 c  SUGAR                               5 dr YELLOW FOOD COLORING
      2    EGGS                                1 ts ALMOND EXTRACT
      2 c  FLOUR                               5    DOZEN WHOLE BLANCED ALMONDS
 
  Preheat oven to 350 F.  Lightly grease two baking sheets. In mixing bowl,
  beat the lard with the sugar unitl fluffy. Beat in 1 of the eggs. Add the
  flour and baking soda, stirring just until blended. Add the food coloring
  and extract, stirring until blended. Cover tightly with plastic wrap and
  chill for 1/2 hour. Preheat oven to 375 F. On work surface, form dough into
  one 1 or 2 rolls 1 IN. in diameter. Slice into 60 1/2-IN. rounds and
  arrange on baking sheets. Slightly beat the remaining egg and brush over
  the rounds. Press 1 almond in the center of each round. Bake in preheated
  oven for 15 min. until golden. Sweets are not often a part of a Chinese
  din- ner, but Americans like to eat dessert with Chinese food.
  Temperature(s): ROOM Effort: AVERAGE Time: 00:30 Source: LEEANN CHIN
  Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coconut Shrimp B1
 Categories: Fish/sea, Chinese, Appetizers
      Yield: 6 servings
 
      1 lb SHRIMP, SHELLED AND               1/4 c  FIRMLY PACKED LIGHT
           -DEVEINED                                -BROWN SUGAR
      2    4-oz PACKAGES SHREDDED          1 1/4 c  ALL-PURPOSE FLOUR
           -COCONUT                            2    TO 3 CUPS VEGETABLE OIL FOR
      1    EGG                                      -FRYING
    3/4 c  MILK                           
 
  Cut each shrimp in half lengthwise.  Place the shredded coconut in a
  shallow bowl.  Pre- pare the batter. In a small bowl, combine the egg, milk
  and sugar, beating until well blend- ed. Gradually work in the flour,
  beating with a rotary mixer until smooth. Pour 1 inch of oil into the pan
  and heat it to 375F. Dip each shrimp half in the egg mixture, then in the
  coconut(it should be thoroughly coated), then fry in hot oil for 5 minutes,
  or until golden brown. The shrimp can be reheated in a 350 F oven for 5
  minutes: they should be served hot. The best shrimp to use for this recipe
  are mediums, which come 20 to a pound. The shrimp can be fried in wok, a
  deep saucepan, or an electric frying pan. Temperature(s): HOT Effort: EASY
  Time: 00:20 Source: CHRISTINE LEE'S Comments: THUNDER BIRD MOTEL, COLLINS
  AVE. Comments: MIAMI BEVERAGE: TEA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Szechuan-Style Sliced Fish B1
 Categories: Fish/sea, Chinese
      Yield: 6 servings
 
      1 lb FRESH RED SNAPPER OR                1    SCALLION
           -GROUPER                            1 ts MINCED GARLIC
      1 ts CORNSTARCH                          2 tb SOY SAUCE
      1    EGG WHITE                         1/2 c  CHICKEN BROTH
      1 ts PEANUT OIL                        1/2 tb SUGAR
      1 oz TREE EARS                         1/2 tb VINEGAR
      1 lg RED BELL PEPPER                     1 tb CORNSTARCH
      2 oz SNOW PEAS                           1 tb SHERRY
      2 oz WATER CHESTNUTS                     2 c  PEANUT OIL, FOR FRYING
      1    IN. PEELED GINGER ROOT         
 
  Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine the fish
  with the corn- starch, egg white, and 1 tsp. peanut oil, and let stand for
  20 minutes. Cover the tree ears with warm water and let stand for 20
  minutes. Core and seed the red pepper and cut it into 1 in. squares. Snap
  the snow peas. Rinse the water chestnuts. Cut the ginger into thin sli-
  vers, the scallion, into thin slices, and fine- ly chop the garlic. Combine
  the ingredients for the sauce. Heat the oil in a wok or frying pan- it
  should be very hot before adding the fish. Add the fish, piece by piece,
  and cook for 1 minute. Transfer the fish with a slotted spoon to a strainer
  over a bowl to catch the oil. Discard all but 1/4 cup oil from wok and heat
  it again. Add the ginger, scallion, and garlic, and stir-fry over high heat
  for 10 seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry
  for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and add
  it to the wok. Cook the fish, stirring gently, for 1 minute, or until the
  sauce thickens. This recipe calls for a slippery black fungus called tree
  ears in North America, cloud ears in China, and jelly mushrooms in
  Thailand. Tree ears have very little flavor and are chiefly prized for
  their slippery, crisp consistency. Available dried at Oriental markets,
  tree ears will keep indefinately. They need only be soak- ed in warm water
  for 20 minutes before using. Temperature(s): HOT Effort: AVERAGE Time:
  01:00 Source: CHRISTINE LEE'S Comments: THUNDERBIRD MOTEL, COLLINS AVE,
  Comments: MIAMI  BEVERAGE: TEA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Salad Imperial B1
 Categories: Poultry, Chinese, Salads
      Yield: 4 servings
 
      6 c  CHICKEN BROTH OR 3 lb                    -NUT, ROASTED AND GROUND
           -CAN OF CHICKEN STOCK           1 1/4 tb SESAME SEEDS
      1    (4-lb) CHICKEN                    1/4 ts EACH SALT & SUGAR
      6 c  PEANUT OIL                        1/8 ts BLACK PEPPER
      5    GREEN ONIONS, TOPS & BOTTOMS      1/2 ts POWDERED HOT MUSTARD,
      1    HEAD ICEBERG LETTUCE, CUT                -MIXED WITH
           -INTO STRIPS 1/4 IN. BY 2 IN      1/2 ts WATER
    3/4 lb CARROTS, CUT INTO STRIPS        1 1/4 tb EACH HOISIN SAUCE ,
  2 1/4 oz PICKED SCALLIONS TOPS &                  -CHINESE BARCECUE SAUCE &
           -BOTTOMS CUT INTO STRIPS                 -OYSTER SAUCE
  2 1/2 oz PICKED RED GINGER, CUT            1/2 ts SOY SAUCE
           -INTO LONG, THIN STRIPS           1/2 ts SESAME OIL
  1 1/2 oz CHINESE PICKLES, CUT              1/2 c  PARSLEY, CHOPPED FINE
           -INTO THIN STRIPS                 1/4 lb WON TON PASTRY, CUT IN
  2 1/2 tb EACH PEANUTS AND COCO-                   -LONG STRIPS & DEEP FRIED
 
  The day before, either prepare the chicken broth using a standard recipe or
  use canned chicken broth for convenience. Slowly simmer the chicken broth
  until the meat is cooked thr- ough. Place the chicken out overnight to dry.
  The next day, deep fry it in peanut oil and then separate the meat from the
  bones. With your hands, tear the meat into long narrow strips. Cut the
  green onions, carrots, ginger, and pickles into long strips. Combine the
  green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts,
  coconut, and sesame seed. Mix well. Add the chicken. Starting with the
  sugar, mix the rest of the ingredients with the exception of the parsley
  and won ton until thoroughly combined. Just before serv- ing, add the
  parsley and won ton pastry and toss lightly. Temperature(s): COLD Effort:
  AVERAGE Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
  FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Kwangton B1
 Categories: Beef, Chinese, Meats
      Yield: 4 servings
 
  1 1/2 tb PEANUT OIL                        1/2 c  CHICKEN BROTH
    1/2    INCH SLICE GINGER ROOT            1/2 ts SOY SAUCE
      1 lb BEEF, SLICED IN THIN              1/4 ts SESAME OIL
           -STRIPS                           1/4 ts SUGAR
      4 oz SLICED BAMBOO SHOOTS                2 tb OYSTER SAUCE
      4 oz SLICED BUTTON MUSHROOMS           1/2 ts CORNSTARCH
      3 oz SNOW PEAS                         1/2 ts WATER
 
  Preheat a wok or frying pan and add the oil. Add the ginger, stirring to
  add flavor to the oil. Discard the ginger and add the beef slices,
  quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea
  pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce,
  sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been
  mixed with water and serve immediantly. Serve alongside boiled rice.
  Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE
  Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY
  81
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Walnut B1
 Categories: Poultry, Chinese
      Yield: 4 servings
 
      2 tb PEANUT OIL                          2 c  CHICKEN BROTH
      1 lb BONED CHICKEN BREAST,               1 tb SOY SAUCE
           -CUT INTO THIN STRIPS             1/2 ts SUGAR
    1/2 ts SALT                            1 1/4 c  ROASTED WALNUTS,
    1/4 c  SNOW PEAS                                -COARSLEY CHOPPED
    1/4 lb SMALL MUSHROOMS                 1 1/2 ts CORNSTARCH
      2 oz BAMBOO SHOOTS                       1 ts WATER
 
  Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom
  of the pan. Add the chicken strips and salt and stir-fry for 2 to 3
  minutes.  Add the snow peas, mushrooms, bamboo shoots, and chicken broth.
  Stir quickly and cook for 2 minutes.  Add the soy sauce, sugar, and
  walnuts.  Stir well and add the cornstarch mixed with water. Cook just
  until slightly thickened. Both the Chicken Walnut and the Beef Kwangton
  should be served alongside boiled rice.  Boil the rice according to your
  favorite recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source:
  IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH
  HILLS CHARDONNAY 81
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Minced Squab B1
 Categories: Poultry, Chinese, Appetizers
      Yield: 2 servings
 
      2 tb PEANUT OIL                        1/2 ts SALT
      2    SQUABS, SKINNED, BONED, AND         1 ts SESAME OIL
           -FINELY CHOPPED                   1/2 c  CHICKEN STOCK (HOMEMADE
      2    CLOVES GARLIC, MINCED                    -OR CANNED)
      2    GINGER SLICES, MINCED               2    STALKS SCALLIONS, MINCED
      8    FRESH CHINESE MUSHROOMS,            2 ts CORNSTARCH, MIXED WITH
           -WASHED, SOAKED,CHOPPED FINE        2 ts WATER
      8    WATER CHESTNUTS, SKINNED,         1/4 c  BAMBOO SHOOTS, CHOPPED
           -WASHED, CHOPPED FINE.                   -FINE
    1/4 c  VIRGINIA HAM, CHOPPED FINE          8    LEAVES OF ICEBURG LETTUCE
      1 tb DARK SOY SAUCE                           -HOISON SAUCE,FOR INDIVIDUAL
      1 tb OYSTER SAUCE                             -GARNISH
    1/2 ts SUGAR                          
 
  Heat the wok and add the oil.  When the oil is very hot, add the squab,
  garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms, water
  chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the
  soy sauce, oyster sauce, sugar, salt and sesame oil. Stir-fry for another
  minute.  Add the chicken stock and cover for 2-1/2 minutes. Add the
  scallions.  Thicken the mixture with the cornstarch blend. Mix thoroughly.
  To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top
  with 1 teaspoon Hoisin sauce, roll up like a tortilla, and eat with the
  fingers.  (see part 2 for more) Temperature(s): HOT, ROOM Effort: DIFFICULT
  Time: 00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO
  Comments: WINE: GRGICH HILLS CHARDONNAY 81
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Plum Sauce B1
 Categories: Chinese, Fruits
      Yield: 6 servings
 
      1 c  RED PLUM PRESERVES                  2 tb HONEY
    1/2 c  APRICOT PRESERVES                 1/3 c  CIDER VINEGAR
    1/2 c  APPLESAUCE                               A FEW DROPS GARLIC JUICE
 
  Combine all ingredients in saucepan; bring to boil over medium heat. Cook,
  stirring constantly for 5 minutes, until all ingredients are well blended.
  Remove from heat; let cool.  To preserve, pour into hot sterilized jar and
  seal at once. Temperature(s): HOT Effort: EASY Time: 1:15 Source: ANNA
  KAO'S Comments: SERVE WITH ANY RECIPE CALLING Comments: PLUM SAUCE.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinade & Seasoning Sauce B1
 Categories: Marinade, Chinese
      Yield: 6 servings
 
           MARINADE:                         1/2 tb CIDER VINEGAR
      1 tb CORNSTARCH                        1/2 ts SALT
      1 tb DRY SHERRY                          1 ts SUGAR
    1/2 ts SALT                                2 ts CORNSTARCH
           SAUCE:                            1/8 ts BLACK PEPPER
      2 tb SOY SAUCE                         1/3 c  CHICKEN BROTH OR COLD
      1 tb DRY SHERRY                               WATER
      1 tb HOISIN SAUCE                   
 
  Marinade -- combine all ingredients in a small bowl and mix well. Sauce --
  combine all ingredients in a small bowl and mix well. Effort: EASY Time:
  :05 Source: ANNA KAO'S Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU OR
  OTHER CHICKEN DISH.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang
 Categories: Thai, Pork/ham, Fish/sea
      Yield: 6 servings
 
           Stephen Ceideburg                   4    Cloves garlic, crushed
      4 lg Aubergines (eggplants)              1 tb Vinegar
      5 oz Pork, minced or ground              1 tb Fish sauce (Nam Pla)
      7 oz Prawns (shrimp), shelled            2 tb Fermented soya beans
    1/2 ts Pepper                              1 ts Sugar
      3    Shallots, chopped                        Red Bell Pepper Or:
      1 tb Oil                                 3    Red Chines
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.
  
  Toss the aubergines into cold water then peel and cut them into large
  pieces. Place the pieces in a serving dish.
  
  Mix the pork and prawns together. Add pepper to taste and put aside.
  
  Saute the shallots in the oil, Remove the shallots and drain them, using
  the oil remaining in the pan to saute the garlic. When the garlic is golden
  brown, add the pork and prawn mixture and saute for a few minutes over
  medium heat.
  
  Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
  and cook for a few minutes.
  
  Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
  the sugar.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aubergine with Lentils - Phad Makhua Sai Thua Khiew
 Categories: Thai, Vegetables
      Yield: 6 servings
 
           Stephen Ceideburg                   1    Fresh chili
    1/4 lb Lentils                             2 tb Vegetable oil
    1/2 ts Salt                                1 tb Fish sauce
      8 oz Aubergine (eggplant)                4 tb Water
      4    Cloves garlic                      10    Mint leaves
 
  Cover the lentils with boiling water and leave for 2 hours. Drain, cover
  with fresh water, add salt, bring to the boil and cook, covered for 1/2
  hour. Drain.
  
  Cut the aubergines lengthwise into 4 pieces and then cut these quarters
  into 5-cm (2-inch) pieces.
  
  Pound the garlic and chili together. Then fry them in the vegetable oil
  until golden.
  
  Add the lentils, fish sauce, aubergine pieces and water to the garlic and
  chili in the pan. Continue frying for 2-3 minutes until the aubergine is
  cooked.
  
  Add the mint leaves, turn the mixture just once with a spoon, and remove
  from the heat.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Aubergine Fritters - Makhua Chub Khai Thord
 Categories: Thai, Vegetables
      Yield: 6 servings
 
           Stephen Ceideburg                   2    Aubergines (eggplants),
      2    Eggs, beaten                             -finely sliced
           Salt to taste                            Oil for deep frying
      2 tb Milk                           
 
  Mix the eggs, salt and milk together to make a batter. Dip the aubergine
  slices into the batter and deep-fry the coated aubergine slices in the oil
  over moderate heat until evenly brown.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen
 Categories: Thai, Fish/sea, Pasta
      Yield: 6 servings
 
      1 lb Prawns                              1 tb Sugar
      5    Coriander roots, crushed            1 tb Oyster sauce
      1 tb Pepper corns                        2 tb Light soy sauce
      1    Onion, thinly sliced                1 ts Sesame oil
      3 sl Ginger, crushed                     1 tb Whiskey
      2 tb Cooking oil                         2 c  Mungbean noodles, soaked and
      1 tb Maggi sauce                              -cut into short lengths
    1/4 ts Salt                           
 
  Place the oil in a wok, heat and stir fry the coriander root, ginger,
  pepper and onion. When fragrant, remove from the wok and place in a mixing
  bowl.
  
  Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
  noodles until well coated, and then add the prawns and toss well once
  again.
  
  Divide the noodles and prawns into four individual portions; place each
  portion in a lidded cup, and close the lids. Place the cups on a baking
  tray and bake at 460 degrees F. until the prawns are done (about 10
  minutes).
  
  Serve hot with fresh vegetables, such as tomatoes and spring onions.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Barbecued Chicken Wings - Peak Gai Yang *
 Categories: Thai, Poultry
      Yield: 4 servings
 
  1 1/2 lb Chicken Wings                     1/2 ts White Pepper
      1 ts Salt                              1/4 c  Minced Cilantro Root Or:
    1/4 c  Chopped Lemon Grass                      -Coriander Root
      8    Cloves Garlic, Chopped              1 ts Tumeric
 
  This is a favorite barbecue recipe.  The enticing aroma of the sizzling
  meat on the grill makes it very popular with the street vendors' clientele.
  ~-------------------------------------------------------------------------
  Combine all the marinade ingredients and marinate the chicken wings
  overnight.  Barbecue the wings over medium coals for 5 to 7 minutes on each
  side until they are cooked through and golden brown.
  
  Serve with steamed sticky rice.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bayswater Brasserie Seared Sea Scallops in Lime Broth
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
           Stephen Ceideburg                   8    Wing Beans
     12 lg Jerusalem Artichokes              600 ml Fish Stock
           Olive oil                           3    Limes, Juice Only
     12    Cloves shallots                     2 tb Fish Sauce
     20    Scallops                                 Pepper to taste
      4    Kaffir Lime Leaves             
 
  True shallots (echalotes) are gradually becoming more widely available.
  They look rather like a large, loose head of garlic with glossy red-brown
  skin.
  
  Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a
  roasting pan, add the artichokes and roast in a medium oven until golden, a
  little caramelized and cooked through - about 20 minutes. Peel and slice 12
  cloves of true shallots. Brush 28 scallops lightly with oil on both sides.
  Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8
  wing beans (or substitute 4 very small bok choys about 10 cms tall - halve
  them lengthwise) and blanch in boiling water.
  
  Put the blanched vegetables in 4 large bowls (pasta bowls or similar),
  together with the whole roasted artichokes, and scatter the sliced shallots
  over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the
  juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper
  to taste and bring to the boil.
  
  Heat an iron grill or heavy frying pan to a very high heat. Do not grease.
  Throw in the oiled scallops and sear them very quickly on both sides, so
  that they take colour on the outside but are barely warm inside. Divide the
  scallops between the soup bowls, top with the lime leaves and pour in the
  broth. Serve.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
  Courtesy Mark Herron.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
      Yield: 4 servings
 
           Stephen Ceideburg                        -mushrooms, thinly sliced
    1/4 c  Large dried shrimp                  1    Celery stalk, thinly sliced
      2 oz Mung bean thread noodles                 -at an angle
      4    Or 5 medium raw prawns,             1    Green onion, sliced into 1
           -shelled, deveined                       -1/2-inch lengths
      3 tb Fresh lime juice                    1 tb Coarsely chopped coriander
  2 1/2 tb Fish sauce                               -leaves
    3/4 ts Sugar                                    Red lettuce, washed and
      1    Or 2 medium button                       -drained
 
  This salad is very easy to make, and combines the sour, sweet and salty
  flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
  Restaurant" (North Atlantic Books, 1989).
  
  Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
  (They should still be in relatively whole pieces.) Set aside.
  
  Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
  strainer to hold the noodles, dip them into boiling for 1 second. Remove
  and immediately dip into ice water to stop the cooking. Drain well and set
  aside.
  
  Using a strainer to hold the prawns, boil for 6 seconds until they turn
  pink. Drain well.
  
  Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
  dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
  onions and coriander leaves.
  
  Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
  105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
  912 carbohydrate, 1 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Chili Paste - Nam Prik Pow *
 Categories: Thai, Condiment
      Yield: 1 servings
 
           Syd Bigger                          8 oz Dried Shrimp
      1 c  Oil For Deep-Frying                 2 tb Shrimp Paste
      4 oz Dried Green Jalapeno Peppers      1/3 c  Fish Sauce (Nam Pla)
      1 c  Chopped Shallots                  1/4 c  Sugar
      1 c  Chopped Garlic                 
 
  This dip will give any food a much richer taste, and add spiciness.
  ~-------------------------------------------------------------------------
  Heat a small pan with the oil and deep-fry the dried peppers, shallots and
  garlic until dark brown.  Place the fried ingredients with all the others
  in a blender, and process until a smooth mixture forms.
  
  Pour the entire mixture into a medium skillet and fry on medium heat for 5
  minutes.  Remove, cool, and place in a jar with a tight fitting lid and use
  as needed.  It will keep indefinitely.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Broiled or Grilled Marinated Chicken (Gai Yang)
 Categories: Thai, Poultry
      Yield: 4 servings
 
           Stephen Ceideburg                   1 tb Freshly ground black pepper
      3 tb Minced cilantro root                1 tb Minced garlic (3 cloves)
      3 tb Fish sauce                          2 lb Chicken legs or breasts,
      3 tb Chinese light soy sauce                  -skin and fat removed
      2 tb Fresh lime juice               
 
  A street and market food served everywhere in Thailand, this chicken is
  traditionally associated with the Northeast. At the train stations or bus
  stop, you can get a few skewers and a little bag of sticky rice for a
  delicious snack or light lunch. The marinade dates back to a time before
  the introduction of chilies by the Portuguese. Black peppercorns were used
  in enormous quantities, and they still have an important role in Thai
  cooking.
  
  Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic
  in a blender or food processor. Blend until smooth and pour into a shallow,
  non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover
  and marinate in the refrigerator for at least 1 hour or up to 8 hours,
  turning occasionally.
  
  Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken
  and reserve the marinade for basting. Broil or grill the chicken on a
  lightly oiled rack approximately 3 inches from the heat for 10 minutes.
  Turn the chicken and baste with the reserved marinade. Discard any leftover
  marinade. Cook for 10 to 15 minutes longer, or until the outside is browned
  and the inside is no longer pink.
  
  209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG
  SODIUM; 96 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Charcoaled Squid - Pla Muk Yang *
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
      1 lb Whole Squid                         1 tb Soy Sauce
      2 tb Fish Sauce (Nam Pla)          

-----------------------------------SAUCE-----------------------------------
      6    Cloves Garlic, Minced               3 tb Fish Sauce (Nam Pla)
      1 tb Chopped Cilantro Leaves             3 tb Lime Juice
      1 tb Chopped Onion                       1 tb Palm Sugar
 
  The aroma of charcoal broiling squid to perfection attracts customers to
  the street stalls of many of the cities and small towns in the southern
  region of Thailand.  The flavor would be enhanced by any number of dipping
  sauces.
  ~-------------------------------------------------------------------------
  Cut open the squid and remove the entrails, leaving the tentacles intact.
  Remove the skin.
  
  Place on a rack and charcoal-broil for 2 minutes on each side.  Brush with
  the combined fish sauce and soy sauce during broiling to add color and more
  flavor.
  
  Mix together the sauce ingredients and pour into a bowl.  Cut the cooked
  squid into 1 inch pieces and serve with the dipping sauce.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Curry #2
 Categories: Thai, Poultry
      Yield: 4 servings
 
     14 oz Thai Coconut Milk                   3    Scallions, Diced
      1 tb Thai Red Curry Base                 2 c  Mushrooms, Sliced
      1 lb Cubed Chicken                       1    Yellow Pepper, Diced
      2 tb Fish Sauce                          2 ts Thai Garlic Chili Sauce
      2 ts Lemon Juice                              Fresh Sweet Basil
      1    Tomato, Diced                  
 
  In a large saucepan, combine coconut milk with curry base over medium heat
  until oil appears on top.  Add chicken, seasoning sauce, lemon juice and
  simmer for 5 minutes, stirring occasionally.  Add remaining ingredients
  except mushrooms and garlic chili sauce.  Cover and simmer for 5 minutes.
  Add mushrooms and garlic chili sauce to taste.  Cover and simmer 2 minutes.
  Serve hot over rice.  Garnish with sprigs of fresh sweet basil.  From:
  Syd's Cookbook.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Satay
 Categories: Thai, Poultry
      Yield: 4 servings
 
    1/4 c  Chicken broth                       1 tb Brown sugar
    1/3 c  Water                               1    Minced clove garlic
      2 tb Soy sauce                           1 tb Catsup
      1    Minced clove garlic                 1 lb Boneless chicken
      1 tb Sherry or vermouth                  1 ds Red pepper
    1/4 c  Minced onion                             Toothpicks or skewers
      2 ts Sugar                             1/2 tb Lime juice
  1 1/2 tb Soy sauce                         1/4 c  Crunchy peanut butter
      2 ts Grated ginger                  
 
  Cut chicken in 1/2-inch strips.  Combine next six ingredients. Marinate
  chicken in refrigerator for several hours or overnight. Weave chicken on
  skewers.  Microwave on high 6 minutes. Make peanut sauce by cooking garlic
  and onion in water. (Microwave 1 minute.) Add remaining ingredients and
  cook until heated through. (Microwave 1 minute.) Pour some of the sauce
  over chicken and serve with remaining sauce.  Makes 4 main dish servings or
  6 appetizers.  (278 calories per serving)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Sate with Peanut Sauce
 Categories: Thai, Poultry
      Yield: 9 servings
 
----------------------------------MARINADE----------------------------------
      1 tb Light brown sugar                        Crushed dried chile peppers
      1 tb Curry powder                             ----------------------------
      2 tb Crunchy peanut butter               6    Chicken breast halves,
    1/2 c  Soy sauce                                boned, skinned, and cut
    1/2 c  Freshly squeezed lime juice              into 1/2" wide strips
      2    Garlic cloves, minced         

--------------------------------PEANUT SAUCE--------------------------------
    2/3 c  Crunchy peanut butter               4    Garlic cloves, minced
  1 1/2 c  Coconut milk, unsweetened         1/4 c  Chicken broth
    1/4 c  Freshly squeezed lemon juice      1/4 c  Heavy cream
      2 tb Soy sauce                                Cayenne pepper
      2 tb Molasses (or brown sugar)                Grated lime zest
      1 ts Fresh ginger root, grated                Fresh cilantro sprigs
 
  To make the marinade, combine the first 7 ingredients in a shallow dish.
  Thread the chicken strips onto bamboo skewers in a serpentine fashion.
  Place the skewers into the soy sauce mixture and let marinate in the
  refrigerator at least 2 hours, although overnight is preferable.
  
  Make the peanut sauce by combining the next 7 ingredients (peanut butter
  through garlic) in a saucepan.  Season to taste with cayenne pepper.  Cook
  over moderate heat, stirring constantly, until the sauce is as thick as
  heavy cream (about 15 minutes).  Transfer to a food processor or blender
  and pure briefly.  Add chicken broth and cream and blend until smooth.
  This mixture can be made several hours ahead and stored in the
  refrigerator.  Bring to room temperature before serving.
  
  Prepare moderate-hot charcoal coals or preheat a broiler.
  
  Cook the skewered chicken, turning several times and basting with the
  marinade, until crispy on the outside but still moist on the inside, about
  8 minutes.  Sprinkle grilled chicken with lime zest and garnish with
  cilantro leaves.  Serve with the peanut sauce for dipping.
  
  Nancy H. Miller
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with Lemon Grass and Chili - Ga Xao Xa Ot
 Categories: Thai, Poultry
      Yield: 4 servings
 
      3 lb Chicken                             1 ts Ground Chilies
      4    Cloves Garlic                       4 tb Fish Sauce (Nuoc Mam)
      1 lg Onion                               1 tb Granulated Sugar
      3 tb Vegetable Oil                       1 tb Caramel Sauce
      1    Salt                                1 c  Water
      2 tb Minced Lemon Grass             
 
  Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
  finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
  inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
  of salt, garlic and onion. Fry over medium heat until onion is opaque. Add
  lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and
  cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix
  well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir
  occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar
  with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium
  heat and let boil until mixture changes color. Turn heat down to low and
  heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved.
  Remove from heat and store in jar in refrigerator.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with Curry Peanut Sauce
 Categories: Thai, Poultry
      Yield: 6 servings
 
      2 tb Vegetable oil                       2 tb Fish sauce (nam pla)
      4    Chicken thighs, boned               2 ts Palm sugar or brown sugar
           - cut into 1/2-in pieces            2    Makrut (kaffir lime) leaves
      2    Garlic cloves, chopped                   -(fresh, frozen or dried)
      1 tb Dry red curry paste                      -or substitute
           - (or to taste)                          -fresh citrus leaves
      1 c  Thick coconut cream                 1 lg Handful Thai basil leaves
    1/4 c  Roasted peanuts, chopped, or             - (fresh)
      2 tb -chunky peanut butter         

---------------------------------GARNISHES---------------------------------
      1 ts Chopped fresh mint leaves                - cut into slivers
      1    Fresh red chile                
 
  PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry
  until lightly browned. Remove to a bowl; set aside. Add garlic to wok and
  lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1
  minute. Add coconut cream and peanuts; stir constantly until smooth, about
  2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved
  chicken. Simmer together for 3 minutes or until chicken is done. Add the
  basil leaves; stir together for 30 seconds. Serve hot, garnished with mint
  leaves and red chile slivers.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili-&-Tomato Dip (Nam Prik Num)
 Categories: Thai, Condiment, Dips
      Yield: 1 servings
 
           Stephen Ceideburg                   2    Medium-sized ripe tomatoes
      2 lg Banana chilies or New                    -(1/2 lb.)
           -Mexican or yellow wax hot          1 tb Chopped fresh cilantro
           -chilies                            2 tb Fish sauce
      3 lg Shallots, peeled and halved         1 tb Fresh lime juice
      5    Cloves garlic, peeled          
 
  Serve as a dip with raw vegetables or as a condiment. If the chilies are
  very hot, you may want to seed them. Dry-frying, a method of roasting, is
  simply frying without fat.
  
  Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
  for about 4 minutes, pressing down with a wooden spoon and turning
  occasionally. Add shallots and garlic to the skillet and continue to
  dry-fry, turning occasionally. for about 5 minutes, or until the chili
  skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
  to the skillet and dry-fry for about 5 minutes, turning occasionally, or
  until the skins are blackened. Let cool.
  
  Remove stems from the chilies and cut in half lengthwise. (Do not remove
  skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
  into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
  garlic in a food processor and, pulsing, process until the mixture is
  coarsely chopped and salsa-like in texture (not pureed). Alternatively,
  chop vegetables finely with a knife. Transfer the mixture to a small bowl
  and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
  up to 3 days ahead and stored, covered, in the refrigerator.)
  
  Makes 1 1/4 cups.
  
  7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
  SODIUM; 0 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai
 Categories: Thai, Condiment
      Yield: 6 servings
 
      1 ts Whole White Or Black                     Cilantro Roots Or Leaves
           Peppercorns                              And Stems
      2 tb Coarsely Chopped Fresh              2 tb Coarsely Chopped Garlic
 
  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din
 Categories: Thai, Fish/sea, Pasta
      Yield: 6 servings
 
      8 oz Bean Thread Noodles                 1 tb Oyster Sauce
      2 tb Vegetable Oil                       1 tb Chinese Rice Wine Or:
    1/4 c  Cilantro Pesto (See Recipe)              Dry Sherry
      1 tb Fresh Ginger, Finely Chopped        1 ts Dark Soy Sauce
      1 lb Shrimp, Peeled & Deveined           1 ts Asian Sesame Oil
    1/3 c  Coarsely Chopped Green Onion        1 ts Sugar
    1/4 c  Chicken Stock                     1/4 ts Salt
      2 tb Fish Sauce (Nam Pla)                     Handful Of Cilantro Leaves

-------------------------------CILANTRO PESTO-------------------------------
      1 ts Whole White Or Black                     Cilantro Roots Or Leaves
           Peppercorns                              And Stems
      2 tb Coarsely Chopped Fresh              2 tb Coarsely Chopped Garlic
 
  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator.
  
  CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm water to
  cover.  Soak the noodles until they become limp and white, about 15
  minutes.  Drain and set aside.  You should have about 5 cups softened
  noodles.  In a large clay pot or flameproof, heavy-bottomed casserole, heat
  the oil over medium heat until hot, about 1 minute.  Add the pesto and
  stir-fry until fragrant, about 1 minute, adding a little more oil if it
  sticks or burns.  Add the ginger and shrimp and stir-fry for 1 minute. Toss
  in the green onion, turning the mixture once more.  Transfer the shrimp to
  a plate and set aside while you prepare the noodles and sauce. In a small
  bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice
  wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the
  soaked noodles in the clay pot in which you cooked the shrimp mixture.
  Scrape the shrimp mixture over the noodles and pour in the chicken stock
  mixture.  Toss the noodles and shrimp a little to combine them with the
  sauce, then cover the pot tightly.  Place the clay pot over medium heat and
  cook until the noodles are soft and clear and the shrimp is done, about 10
  minutes.  Sprinkle with the cilantro leaves and serve at once.
  
  From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie
  McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coconut Rice Noodles
 Categories: Thai, Pasta, Vegetarian
      Yield: 4 servings
 
    1/3 lb Dried rice noodles                  2 lg Red chillies
      2 ts Sesame oil                          3    Garlic cloves
    1/2 lb Firm tofu                       3 1/2 oz Beansprouts
  1 1/4 c  Vegetable stock                     4    Spring onions
  2 2/3 oz Creamed coconut                     2 tb Fresh coriander
      2 tb Soy sauce                                Seasoning
      1 sm Onion                          
 
  Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut.
  Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly
  slice the spring onions. Chop the fresh coriander.
  
  1. Pour boiling water over the noodles and leave for one minute then
     rinse wuth cold water and drain thoroughly.
  
  2. Heat the oil in a large frying pan and fry the tofu cubes until
     lightly golden on all sides.
  
  3. Heat the vegetable stock in a medium pan, then add the creamed
     coconut, soy sauce, onion, chillies and garlic and simmer for 5
     minutes.
  
  4. Add the cooked noodles, beansprouts, spring onion slices and fried
     tofu and cook for a further 3 minutes. Season to taste, add the
     coriander and serve.
  
  445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
  (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Shrimp - Goong Pad Pong Garee *
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
      2 tb Oil                             1 1/2 tb Sugar
      3    Minced Garlic Cloves              1/4 c  Slivered Green Bell Pepper
      8 oz Shrimp, Shelled & Deveined        1/4 c  Slivered Red Bell Pepper
      1 ts Curry Powder                      1/4 c  Sweet Basil Leaves
      2 tb Fish Sauce (Nam Pla)              1/4 c  Sliced Onions
      1 tb Oyster Sauce                   
 
  The subtle flavor of the curry compliments the fresh flavor of the shrimp
  very well in this quick and easy recipe.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil, garlic and shrimp. Saute for 1
  minute.  Add all the other ingredients and cook for 2 minutes.
  
  Serve with steamed jasmine rice.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Darley Street Thai Chuu-Chii (Red Curry) of Coffin Bay Scall
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
           Stephen Ceideburg                 250 ml Coconut Cream
     10    White peppercorns                   2 tb To 3 tb Red Curry Paste
           Mace                                1 tb Fish Sauce
      1 ts Thai shrimp paste                 1/2 tb Palm Sugar
      3    To 5 long red dried chillies       24    Coffin Bay Scallops
      4    Cloves shallots                   125 ml Coconut Milk
    1/2    Stalk lemon grass                   5    Kaffir Lime Leaves
      1 ts Galangal                            1 lg Fresh Red Chilli, Julienned
    1/2 ts Kaffir Lime Zest                    2 tb Coriander Leaves
      1 tb Chopped Coriander Root                   Jasmine Rice
    1/2 ts Salt                           
 
  A colleague who recently visited the Darley Street Thai at its new location
  in Bayswater Road, Kings Cross, described this dish as "exquisite". Though
  the recipe may seem dauntingly lengthy, most of it is simply a long list of
  ingredients for red curry paste, which can be made in quantity and stored
  in a container in the fridge for 3-4 weeks for further use. Frozen kaffir
  limes can be bought very cheaply in good Asian stores, where the rest of
  the ingredients listed should also be avail- able. Grate the limes for zest
  while they are stir frozen.
  
  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
  paste by zapping it in a microwave oven or putting it on a little piece of
  foil under the grill.
  
  Put the pepper-mace mixture and the shrimp paste in a blender (David
  recommends a blender but some of us will have to make do with a food
  processor or the mortar and pestle) and add 3- 5 long red dried chillies,
  deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the
  same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1
  teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
  tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and
  a little water. Process to a very fine paste. This may take up to 10
  minutes. Transfer to a storage jar.
  
  In a medium-size pan, boil 250 mL coconut cream over high heat, stirring
  constantly, until the oil separates out, about 3-5 minutes. (If using
  canned coconut cream, don't shake the can -use the solid mass of coconut at
  the top of the can, plus as much of the rest as you need to make up 250mL.
  If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3
  tablespoons of red curry paste and fry for 5 minutes, stirring, until fra-
  grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until
  colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be
  served simultaneously) and 125 mL coconut milk. Check for sweet-sour
  balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli,
  julienned, and 2 tablespoons of either coriander or basil leaves. Serve
  with jasmine rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
  Courtesy Mark Herron.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Dried Kingfish
 Categories: Thai, Fish/sea
      Yield: 6 servings
 
           Stephen Ceideburg                   2 tb Fish sauce
      1    Kingfish, 1 to 1-1/2lb              3 tb Lime juice
      1 tb Finely sliced shallot               1 ts Palm sugar
      2 tb Shredded green mango                2 c  Cooking oil
      1 ts Shredded hot chilli            
 
  Snagged an excellent new Thai cookbook yesterday. It's
  
  "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
  
  This is a big, well-illustrated-with-color=photos book. Mike hauled it home
  yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he
  realizes that new cookbooks inspire me to cook so every so often he'll grab
  something for me to avoid having to cook himself.) But it wasn't that
  simple...  He'd bought them both, but intended to keep one and send one on
  as a thank-you gift to a fellow that took him and Laurie sailing a couple
  of weeks ago.
  
  "You get to choose one to keep."
  
  The dreaded words...
  
  I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest
  one--the hard bound "Keo's" book--and paged through it, awed by the
  illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and
  started on the first page, intending to skip through it. Instead I went
  through the entire book, page by page, from start to finish. I slammed it
  shut.
  
  "This one."
  
  "Elegant Taste" explains Thai ingredients (and gives both the Thai names
  and spells them out using the Thai alphabet), makes sensible
  recommendations for substitutions and has relatively simple but very good
  and authentic looking recipes, each of which is illustrated by a beautiful
  color photo. This can be really helpful when one is cooking a new dish and
  isn't sure of what it should look like and what garnishes to use. Garnishes
  are particularly important in Thai cooking as they're meant to be eaten
  with the dish but often are not referred to in the recipe. For instance, in
  the following recipe the dish is presented on a platter with a half dozen
  or so scallion brushes and tomato slices, neither of which are referred to
  in the recipe.
  
  As for this recipe, some of you might remember a while back when I was
  raving about a dried, fried fish dish I'd had in a Thai place, but couldn't
  find in a cookbook. It was in "Elegant Taste" and here it is.
  
  Plan Samli Daet Diao (Fried Sun-Dried Kingfish)
  
  Preparation:
  
  Wash, clean and butterfly the fish leaving the two sides joined along the
  belly. Open the fish out flat so that the skin is downward, remove the
  bones, and score the flesh with a knife.
  
  After allowing it to dry, lay the fish opened out flat in strong sunshine
  for five to six hours, turning regularly so the sun strikes both the skin
  side and the interior.
  
  Pour the oil into a deep frying pan and place on medium heat. When the oil
  is hot, place the fish, still opened out, in the oil. When the lower side
  becomes crisp and golden, turn the fish and continue frying until it is
  done on both sides; then, remove from the pan, drain, place on a serving
  dish.
  
  Toss the shallots, mango and chilli together, seasoning with fish sauce,
  lime juice and palm sugar so that a sour taste is the predominant one.
  Spoon into a bowl and serve with the fish.
  
  Serves two to three.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
  
  This dish is very savoury with a crunchy/chewy texture. The version I had
  in the restaurant still had bones but was so well fried that I just munched
  up the bones and all.
  
  Incidentally, I'm going to buy the "Keo's" book as well. It looks quite
  good too but seems to be tailored more toward Western kitchens. For
  instance, it calls for brown sugar rather than palm sugar in most recipes.
  Now that's a perfectly adequate substitution, but why bother when I have
  palm sugar on hand? (Smug grin.)
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Duck Curry - Kaen of Duck *
 Categories: Thai, Poultry
      Yield: 8 servings
 
      6 lb Fresh Duck                          1 tb Finely Chopped Cilantro
      6 c  Coconut Milk                             - Leaves
      8 lg Dried Chilies, Soaked           2 1/2 tb Finely Shredded Lemon Grass
      1 ts Salt                                1 ts Grated Lime Or Lemon Peel
      1 ts Black Peppercorns                   2 tb Minced Shallots
      2 ts Caraway Seeds                       2 ts Crushed Garlic
      1 tb Coriander Seeds                     1 ts Minced Fresh Ginger
      1 ts Dried Shrimp Paste                       Fish Sauce (Nam Pla)
      2 ts Minced Cilantro Root Or:                 Sweet Basil Leaves
           - Use Extra Cilantro Leaves    
 
  Wash the duck, dry thoroughly and cut into serving pieces.  Set aside.  In
  a deep saucepan or casserole bring the coconut milk to the boil; simmer for
  5 minutes.  Pour off half and set aside, then simmer the remaining milk for
  about 15 minutes.  Add the duck and simmer 10 minutes.
  
  Drain the chilies and pound to a paste with the salt.  Grind the
  peppercorns, caraway and coriander seeds together and pound with the
  chilies.  Add the dried shrimp paste, cilantro root and leaves, lemon grass
  and lime and pound to a smooth paste.
  
  Stir into the duck and coconut milk, at first adding only half the paste;
  check the strength before adding the remaining seasoning paste.  Add the
  reserved coconut milk, a large splash of fish sauce and basil.  Simmer
  until the duck is tender and the sauce is thick and flavorful.  Check the
  seasoning and serve with rice.
  
  Unused seasoning paste can be stored for several days in a covered jar in
  the refrigerator.
  
  From: Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant with Chicken (Or Tofu)
 Categories: Thai, Poultry, Vegetables
      Yield: 4 servings
 
    1/3 lb Boneless chicken breast, OR         3    Garlic cloves
    1/4 lb Tofu                                4    Red chile peppers
    3/4 lb Japanese eggplant                  12    Basil leaves
      6 tb Oil                                 2 tb Yellow bean sauce
 
  Crush garlic.  Chop peppers.  Slice unpeeled eggplant crosswise into slices
  1/8 inch thick.  thinly slice chicken (or, if using tofu, cut into 1/2 inch
  cubes)  Heat oil.  Add garlic and stir fry until light brown. Add eggplant
  and chicken (or tofu) and cook for five to seven minutes. Add red chile
  peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately,
  since eggplant and basil turn dark if dish sits after cooking.
  
  Courtesy of Steve Frank in Wildnet Recipes
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Evil Jungle Prince with Chicken (Or Mixed Vegetables)
 Categories: Thai, Poultry
      Yield: 4 servings
 
    1/2 lb Boneless chicken breast or:         2 tb Oil
    1/2 lb Mixed vegetables                  1/2 c  Coconut milk
      4    Small red chile peppers             2 tb Fish sauce
    1/2    Stalk lemon grass                  15    Basil leaves
      2    Kaffir lime leaves                  1 c  Chopped cabbage
 
  thinly cut chicken into 2-inch strips.  If doing veggie version, cut
  veggies into thin strips.  Grind together red chili peppers, lemon grass,
  and kaffir lime leaves.  Heat oil and saute pepper mixture for three
  minutes.  Stir in coconut milk and cook for two minutes.  Add chichen (or
  vegetables) and cook for five minutes of until cooked.  Reduce heat to
  medium-low.   Stir in fish sauce and basil.  Serve on bed of chopped
  cabbage.
  
  Note:  For mixed vegetables, choose from amoung bell peppers, string
  beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo
  shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant,
  and mushrooms.  I particularly like string beans or asparagus, a few cherry
  tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
  stome straw mushrooms or slender (Japanese) eggplant.
  
  Source:  Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fiery Shrimp Curry
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
           Karen Mintzias                           -(minced), or:
      2    Lemon grass stalks, or:             1 ts Lime zest
      2 ts -Lemon zest                         1 ts Honey
      2    Shallots, minced                  1/2 c  Unsweetened coconut milk
      3    Garlic cloves, minced               1 lb Shrimp, peeled
      2 ts Fresh ginger, grated                2 ts Canola oil
      2 ts Coriander seeds                   1/2 c  Lime juice
      6    Yellow or green chilies           1/4 c  Mirin or white wine
           -(minced)                         1/2 ts Salt
    1/2 c  Fresh kaffir lime leaves       
 
  PREP TIME: 15 minutes COOKING TIME: 10 minutes
  
  1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely
  chop lemon grass.
  
  2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies,
  cilantro, kaffir leaves, honey and coconut milk in a food processor and
  puree until smooth.
  
  3. Heat oil in a large skillet and saute shrimp until opaque, about 5
  minutes.  Add lime juice, mirin, salt and lemon grass mixture to shrimp.
  Continue cooking 3 to 4 minutes until shrimp are done.
  
  Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg
  cholesterol, 0 g fiber.
  
  Source: Delicious! - April, 1993
  
  Typed for you by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fish Sauce
 Categories: Thai, Vietnamese, Condiment
      Yield: 6 servings
 
           Stephen Ceideburg                        Information
 
  FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In
  general, the lighter colored ones seem to be better--more subtly flavored
  and less salty. I just found an excellent one the other day (at Safeway of
  all places) called "Shrimp Sauce". There's a picture of a shrimp on the
  label. The label is a bit confusing. The Vietnamese and English on the
  label call it fish sauce (nuoc mam) but the ingredients are listed as
  water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on
  the label, but it has the symbol of "First Grade Quality" from the Thai
  Indus- trial Standard Institute. At any rate, it's good stuff. Here's a
  little discourse on fish sauce from "The Classic Cuisine of Vietnam" by
  Bach Ngo and Gloria Zimmerman.
  
  "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce
  to Chinese cooking. It is included in practically all recipes. Prepared
  from fresh anchovies and salt, layered in huge wooden barrels, the
  manufacture of fish sauce is a major industry. The factories are located
  along the coast to assure the freshness of the fish to be processed.
  Fermentation is started once a year, during the fishing season. After about
  3 months in the barrel, liquid drips from an open spigot, to be poured back
  into the top of the barrel. After about 6 months the fish sauce is
  produced.
  
  The first draining is the very best fish sauce, lighter in color and
  perfectly clear. It is relatively expensive and is reserved for table use.
  The second and third drainings yield a fish sauce of lower quality and
  lower cost fro general-purpose cooking. The two towns most noted for their
  fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish
  sauce, some of which is exported. On the label, the work "nhi" signifies
  the highest quality. When fish sauce manufactured in Vietnam is not
  available, that of Thailand or Hong Kong is quite acceptable. Philippine or
  Chinese fish sauce will not be satisfactory. For table use and available in
  all Oriental groceries is Squid Brand Fish Sauce, the best one on the
  market. Whatever the brand, look for "Ca Com" on the label, which means
  that only anchovies were used--an indication of the highest quality for
  table use."
  
  In the following post, another author presents more info, some a bit
  contradictory to the above.
  
  FISH SAUCE 2
  
  This is from "The Foods of Vietnam" by Nicole Routhier.
  
  "...It enhances and blends so subtly with other flavors that one can barely
  detect its presence."
  
  "Like olive oil and good wine, there are different grades of fish sauce.
  The very best fish sauce is obtained from the first drainage. The resulting
  liquid is amber in color, very dark and usually expensive. If you see the
  words "nhi" or "thuong hang" on a label, it means that the fish sauce of of
  the highest quality. This type of fish sauce is usually reserved for table
  use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking,
  is made by adding water and pressing the fish after the first- quality
  sauce has been extracted. The resulting liquid is light and very clear."
  
  "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but
  stronger..."Squid" and "Ruang Tong" brands are widely available, bottled,
  in Oriental markets and some supermarkets..."
  
  So there it is. Ya pays yer money and yer takes yer chances... I doubt if
  you'll find any Vietnamese fish sauce, considering the embargo, but the
  Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and
  say that, considering the fact that Thailand is just around the corner from
  Vietnam and has a lot of Vietnamese living there, that the differences
  would be undetectable. I'd get a bottle of light stuff and a bottle of the
  darker stuff (Tiparos brand comes to mind) and play around with them. At
  one time I had five different brands on the shelf. The stuff's pretty cheap
  and none of it was what I'd consider inferior.
  
  Now you know as much about fish sauce as I do...
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Squid with Hot Sauce (Pla Mung Pad Prig)
 Categories: Thai, Fish/sea
      Yield: 6 servings
 
  1 1/2 lb Fresh Squid, Cleaned                1 tb Fish Sauce (Nam Pla)
      4 tb Vegetable Oil                       1 tb Oyster Sauce
      1 lg Yellow Onion, Finely Chopped        2 tb Rice Wine
      4 lg Cloves Garlic, Crushed              1 ts Salt
      2 lg Fresh Red Chilies, Thinly           1 ts Brown Sugar
           -Sliced Or To Taste                 1 ts Ground White Pepper
      1 ts Fresh Ginger, Thinly Sliced         4 tb Fresh Coriander, Chopped
 
  Partially cook the squid by simmering for 3 minutes in a small pot. Drain
  and set aside.  Heat the oil in a wok and saute the onion, garlic, chilies,
  and ginger until golden brown.  Add the squid, fish sauce, oyster sauce,
  wine, salt, sugar, and pepper and continue to cooking until the squid is
  cooked, about 1 minute.  Garnish with coriander leaves and serve hot.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Sun-Dried Fish - Pla Kem Taud *
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
      4    Sun-Dried Mackerel Steaks           1 tb Chopped Green Thai Chili
           - Cut From Sun-Dried Fish                - Peppers
      3 tb Oil                                 2 tb Fresh Lime Juice
      2    Thinly Sliced Shallots         
 
  The South is known for its abundance of seafood and supplies much of the
  seafood of Thailand.  This is one of the many easy but delicious recipes
  for simply prepared fish.  Sun-dried mackerel is available already
  prepared, but its flavor may be too strong for Western palates.  Other fish
  may be substituted if desired.
  ~-------------------------------------------------------------------------
  Rinse the mackerel steaks and dry them thoroughly with paper towels,
  removing as much moisture as possible.
  
  Heat the oil in a large skillet on medium-high heat.  Carefully lay the
  mackerel steaks onto the oil and fry for 5 minutes on each side, or until
  the outside of the fish is golden brown and the inside is hot.
  
  Remove the steaks to a serving dish and scatter the shallots and chili
  peppers on top.  Drizzle with lime juice and serve immediately.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fruit and Shrimp Salad - Yam Polamai
 Categories: Thai, Fish/sea, Salads
      Yield: 4 servings
 
           Stephen Ceideburg                   3    Cloves garlic, thinly sliced
      2 c  Assorted fruits sliced:                  Juice of one lime
           -Apples, Pears, Tangerine           1 ts Kosher salt
           -Sections, Grapefruit or            1 ts Sugar, or to taste
           -Pomelo, Grapes, Firm Papaya      1/4 c  Cooked shrimp
           -Strawberries, Oranges              2 tb Chopped toasted peanuts
      2 tb Oil                                 1    Fresh red chili, seeded and
      1    Shallot, thinly sliced                   -finely shredded
 
  1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual
  sections and break apart into grains about the size of a grape seed. if
  grapes contain seeds, split and seed them. Toss apple or pear slices in a
  little citrus juice to keep them from oxidizing.
  
  2. In a small skillet or saucepan, heat oil over low heat and gently fry
  shallot and garlic until lightly browned. Remove and drain on paper towels.
  
  3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir
  to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss
  to coat evenly with dressing. Taste and adjust seasoning if necessary.
  Transfer to serving dish and garnish with remaining garlic and shallot,
  peanuts, and chile.
  
  Serves 4 with other dishes.
  
  Variation: Use cooked and shredded chicken or pork in place of shrimp.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gaeng Kiow Wahn Gai (Green Chicken Curry)
 Categories: Thai, Poultry
      Yield: 4 servings
 
      1    Chicken Breast                      2 tb Fish Sauce
      2    Chicken Thighs                      1 tb Palm or Brown Sugar
    1/2 c  Coconut Cream                     1/2 ts Coriander leaves
    1/4 c  Green Curry Paste                 1/2 c  Basil leaves
      3 c  Coconut Milk                        3    Red chilis
  1 1/2 c  Diced Eggplant                 
 
  1. Bone and skin the chicken breast and thighs, you should have about
     1lb of meat. Cut the meat into large, bite sized pieces, and set
     aside.
  
  2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
     medium heat until it boils gently. Adjust the heat to maintain a
     gentle boil and cook for 6 to 8 minutes, stirring occasionally.
     The coconut cream will become fragrant as it thickens. When you
     see tiny pools of oil glistening on the surface add the curry paste
     and stir to dissolve it into the coconut cream. Continue cooking for
     1 to 2 minutes, until the curry paste has a pleasing aroma.
  
  3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
     evenly with the paste. Cook for about 2 minutes. Increase the heat
     and add the coconut milk, eggplant, fish sauce, sugar and salt and
     stir well. Stir in the coriander, adjust the heat to maintain a gentle
     active boil and cook for 8-10 minutes, stirring occasionally. Taste
     and adjust the seasoning with a little more fish sauce, sugar, or curry
     paste.
  
  4. When the chicken is done, and the eggplant is just tender, remove from
     the heat and transfer to a serving bowl. Scatter basil leaves, chopped
     chillis and some coriander on the top. Serve.
  
  Preparation in advance:
  
  Prepare it up to the point where you add the coriander, except *DO NOT* add
  the eggplant. Cool to room temperature, cover, and refridgerate for up to
  24 hours. To serve bring the curry back to a gentle boil over a medium
  heat. Add the eggplant and carry on with the normal instructions from
  there.
  
  An alternative to the eggplant is Snow Peas. I personally prefer them, but
  both work well.
  
  Typed for you by Kaz Glover
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Gai Dom Kha (Thai Chicken Soup)
 Categories: Thai, Poultry, Soups/stews
      Yield: 6 servings
 
      2    Lemon grass, stalks                 3 tb Ginger, siamese, sliced
      4    Garlic clove                        3    Peppercorns
      7    Coriander roots                    23    Shallots
      4 c  Coconut milk, medium-thick          1 lb Chicken, breast, sliced
      5    Chilies, red, minced                4 tb Fish sauce (nam pla)
      4 tb Lime juice                          5    Kaffir lime leaves, shredded
      3    Coriander sprigs, chopped      
 
  The red chilies are also known as "prik khee nu". Wash lemon grass and trim
  root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of
  this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic,
  peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to
  boil and add lemon grass mixture. While stirring, reduce heat to medium and
  add chicken, remaining coconut milk, ginger slices and lemon grass. Bring
  to boil, reduce heat, and simmer uncovered until chicken is tender. Season
  with chilies, fish sauce and lime juice. Decorate servings with lime leaves
  and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen
  grated coconut with water. Strain through double cheesecloth, pressing out
  all liquid. This is thick coconut milk. To get hin milk, add warm water to
  residue from first straining. Let stand 5 minutes, then press as before.
  For coconut cream, refrigerate first pressing and cream will rise to top.
  Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6
  tablespoons is cream.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Shrimp - Goong Gratiem
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
      3 tb Vegetable Oil                       1 tb Fish Sauce (Nam Pla)
    1/2 lb Shrimp, Peeled And Deveined              Fresh Cilantro Leaves
      2 tb Cilantro Pesto (See Recipe)    
 
  Heat a wok or medium skillet over medium-high heat.  Add the oil and swirl
  to coat the surface.  When the oil is very hot but not smoking, add the
  shrimp and stir-fry until they begin to color on all sides, about 1 minute.
  Add the pesto and stir-fry until it coats the shrimp and begins to cook,
  about 1 minute.  Add the fish sauce and toss the shrimp for another 15
  seconds to mix it in.  Transfer the shrimp and sauce to a serving platter.
  Sprinkle with cilantro leaves and serve.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Shrimp - Goong Kratiem Prik Thai *
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
----------------------------------MARINADE----------------------------------
      8    Cloves Crushed Garlic             1/2 ts Salt
      2 tb Minced Cilantro Root                2 tb Fish Sauce (Nam Pla)
      1 ts White Pepper                    1 1/2 tb Sugar

-----------------------------------SHRIMP-----------------------------------
      1 lb Shrimp, Shelled & Deveined          1    Tomato, Cut Into Wedges
      3 tb Oil                                 1    Cucumber, Sliced
 
  The garnish of tomato and cucumber slices adds freshness to this rich spicy
  dish, which should be served with plenty of fresh vegetables.
  ~-------------------------------------------------------------------------
  Thoroughly mix together all the marinade ingredients.  Combine the shrimp
  with the marinade and set aside to marinate for 10 minutes.
  
  Heat a medium skillet, add the oil and saute the marinated shrimp for 4
  minutes.
  
  Remove to a serving plate and garnish with the tomato and cucumber.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Curry Paste (Nam Prik Kang Khiaw-Waan)
 Categories: Thai, Condiment
      Yield: 6 servings
 
     10 md Fresh Green Chillies,               1 ts Ground Cumin
           -Chopped                            1 ts Shrimp Paste (Kapi)
      4 md Cloves Garlic, Crushed              1 ts Ground Galangal (Kha) OR
      1 lg Onion, Chopped                      1    Inch Dried Galangal (Kha)
    1/2 c  Fresh Coriander, Chopped            1 ts Ground Lemon Grass OR
      2 ts Salt                                1    Stalk Lemon Grass, Fresh
      2 ts Ground Coriander               
 
  Yield: 1/2 Cup
  
  In a blender grind all of the ingredients into a paste.  When using dried
  galangal or fresh Lemon Grass, add both ingredients directly while cooking
  the curry paste.  When using the dried Galangal, soak it in 4 Tbls of hot
  water and use the soaking water with galangal to give the curry a strong
  flavor.
  
  From Delightful Thai Cooking by Eng Tie Ang
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Curry Paste (Kruang Kaeng Khew Wan)
 Categories: Thai, Condiment
      Yield: 6 servings
 
      4 lg Fresh Green Chillies OR             1 md The Thinly Slice Rind Of 1
      8 sm Fresh Green Chillies                     -Medium Lemon
    1/2 c  Purple Shallots OR                  1 tb Chopped Galangal, Fresh Or
      1 md Onion, Chopped                           -Frozen
      1 tb Chopped Garlic                      2 ts Ground Coriander
    1/2 c  Chopped Fresh Coriander             1 ts Ground Cumin
           -(Cilantro/Chinese Parsley)         1 ts Black Peppercorns
           Including Roots, Stems. And         1 ts Ground Turmeric
           -Leaves                             1 ts Dried Shrimp Paste
    1/4 c  Finely Sliced Lemon Grass OR        2 tb Vegetable Oil
 
  Yield: 1 Cup (8 Fluid Ounces)
  
  Don't let the colour fool you, a green curry can be devastatingly hot if
  prepared the traditional way.  For less heat, discard the chilli seeds.
  
  Remove the stems and roughly chop the chillies.  Put into an electric
  blender with all of the other ingredients and blend to a smooth paste.  Add
  a Tbls of extra oil or a little water, if necessary, to facilitate blending
  and store as you would the red curry paste.
  
  From Charmaine Solomon's Thai Cookbook by Charmaine Solomon
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Curry Paste *
 Categories: Thai, Condiment
      Yield: 1 servings
 
     10    Green Jalapeno Peppers            1/4 c  Chopped Lemon Grass Or:
      5    Green Thai Chili Peppers            1 tb Dried Lemon Grass
    1/2 c  Sliced Cilantro/Coriander           5    Thin Slices Fresh Galangal
           -Root Or Stems                           -Or 1 ts Dried Galangal
      8    Cloves Garlic                            -Powder
    1/4 c  Chopped Shallots Or:                1 ts Cumin
           -Purple Onions                      1 ts Shrimp Paste
 
  Green curry paste is used to make the hottest of all Thai curries.
  ~-------------------------------------------------------------------------
  Combine all the ingredients in a blender and process until smooth.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Green Mango Dip - Nam Prik Ma-Muang *
 Categories: Thai, Condiment, Dips
      Yield: 1 servings
 
      8 oz Shredded Green Mango              1/4 c  Fish Sauce (Nam Pla)
      6    Cloves Garlic, Minced               2 tb Lime Juice
      2 tb Shrimp Paste                        2 tb Sugar
 
  A good dip with seafood and fish, fresh vegetables, and boiled eggs.
  ~-------------------------------------------------------------------------
  Place the shredded mango, garlic and shrimp paste in a mortar and gently
  mash with the pestle so that the mango is bruised but is still inn shreds.
  Add the remaining ingredients and stir to combine.  Remove to a serving
  bowl and use as a dip for grilled meats or fresh vegetables.  Makes 2 cups.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Beef and Romaine Salad Thai-Style
 Categories: Thai, Beef, Salads
      Yield: 8 servings
 
---------------------------------THE GREENS---------------------------------
      1 lg Head romaine lettuce*               1 pk Scallions, trimmed
      1 lg Cucumber, peeled                   16    Fresh mint leaves
      1    Red onion, thinly sliced           16    Fresh basil leaves
     11    Firm radishes, trimmed            1/2 c  Coriander leaves **
      2    Tomatoes, cored and sliced    

---------------------------------THE SAUCE---------------------------------
      1 c  Fish sauce (see note)             1/2 ts Powdered hot red chilies

----------------------------------THE MEAT----------------------------------
      8    Thin slices top sirloin ***         1 ds Fresh ground pepper to taste
      1 ds Salt to taste                     1/4 c  Salad oil
 
  *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for
  salad.
  
  **Loosely packed (also known as Chinese parsley and cilantro).
  
  ***top round, sirloin or club steak may be used.
  
  Prepare a charcoal or other grill for cooking the meat. This should be done
  before starting to prepare the ingrediences. Thinly slice the cucumbers and
  radishes. Cut scallions into 1-inch lengths. Prepare all the greens as
  indicated and combine in a salad bowl. Brush meat with oil.
  
  Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to
  a side or longer, depending on the desired degree of doneness.
  
  Quickly, while the meat is still hot, cut the slices into 1/2 inch strips
  and add them to the greens. If there are any accumulated meat juices, add
  them to the sauce. Pour the sauce over all and toss. Serve immediately with
  hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish
  sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce
  and powdered red chiles are widely available in Chinese markets.
  
  FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE
  CALDWELL, Prodigy ID# KVNH17B.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Fish in Banana Leaf
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
      3    Garlic cloves                            -=OR=- Striped Bass -=OR=-
      1 ts Black peppercorns                   4    Whole Trout
      2 tb Chopped fresh coriander root        1 lg Banana leaf
      1 sl Fresh ginger, quarter-sized              -(or more if needed)
           -  crushed -                             Vegetable oil
  1 1/2 tb Soy sauce                                -(for oiling leaf)
      2 lb Whole Snapper                 

------------------------------CHILE LIME SAUCE------------------------------
      3 sm Green serrano chiles                1 ts Sugar
           - seeded and finely chopped       1/4 ts Salt
      3    Garlic cloves                     1/2 c  Fresh lime juice
      2 tb Fresh coriander leaves            1/3 c  Chicken stock
 
  This recipe illustrates the popular use of banana leaves as a food wrapper
  in Asia. Aluminum foil works well as a substitute.
  
  IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and
  ginger; process into a fine mince. Transfer into a mortar and pound into a
  smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry
  with paper towel. Rub garlic mixture over entire fish; set aside for 30
  minutes. Choose a banana leaf about 6 inches longer and 3 times wider than
  the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of
  boiling water for a few seconds to soften. Wipe dry. Using a knife or
  scissors, remove the thick spine in the leaf. Place the leaf with its
  glossy side down on a work surface. (Use more leaves if needed.) Brush oil
  on the leaf where the fish will lie. Set the fish with the marinade on the
  oiled surface. Fold over the wide sides overlapping at the top and secure
  with toothpicks. Turn over package, fold over ends to enclose sides, and
  secure ends with toothpicks to make a neat parcel. Set packet about 3
  inches above medium-high heat coals and grill each side for 8 to 10
  minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1
  individually and reduce the grilling time to about 3 minutes on each side.
  Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate.
  Open leaf and serve with accompanying sauce.
  
  CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles,
  garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth
  paste. Put chile mixture into a saucepan with lime juice and stock; bring
  to a boil. Slowly simmer, stirring, for 2 minutes. Makes about 2/3 cup.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Heavenly Beef - Nuea Sawan *
 Categories: Thai, Beef
      Yield: 4 servings
 
      3 tb Fish Sauce (Nam Pla)                3 tb Sugar
      1 tb Soy Sauce                           1 lb Thinly Sliced Sirloin
      1 ts Cilantro Powder                     2 c  Oil For Deep Frying
 
  Mix together the marinade ingredients and marinate the beef for about 10
  minutes.  Heat a skillet and cover with a thin coating of oil.  Pan-fry the
  meat and marinade until the marinade is reduced.  Heat the rest of the oil
  in another pan and deep-fry the beef on medium heat in small batches until
  the pieces float to the top.  Serve with steamed sticky rice.
  
  To make cilantro/coriander powder;  Take whole cilantro seeds and saute
  lightly in a pan until brown and aromatic.  Grind in a blender or food
  processor until a coarse powder is produced.  1 teaspoon of cilantro powder
  is the equivalent of 2 tablespoons of fresh leaves.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hell Dipping Sauce - Nam Prik Na-Rok *
 Categories: Thai, Condiment, Dips
      Yield: 1 servings
 
      2 c  Oil For Deep-Frying               1/2 c  Unpeeled Whole Shallots
      2 lb Freshwater Fish Fillets             2 tb Shrimp Paste
      1 c  Dried Green Thai Chili            1/4 c  Fish Sauce (Nam Pla)
           -Peppers                            3 tb Palm Sugar
    1/2 c  Unpeeled Garlic Cloves         
 
  Because it keeps well, this sauce was traditionally used by travelers.
  ~-------------------------------------------------------------------------
  Heat the oil in a large skillet to 375F.  Deep-fry the fish fillets until
  very crispy and golden brown.
  
  Charcoal-broil/grill the chilies, garlic and shallots until their outsides
  are charred.  Remove the garlic and shallot skins.
  
  Place the fried fish, chilies, garlic and shallots in a mortar and mash
  with the pestle until smooth, or use the blender.
  
  Place the shrimp paste, fish sauce and palm sugar in a small saucepan and
  cook for about 15 minutes on medium-high heat, so that the mixture is
  reduced to a paste.
  
  Thoroughly combine the mashed ingredients with the reduced sauce
  ingredients.  Store in a jar with a tight-fitting lid and use as a dipping
  sauce or for cooking.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jungle Curry with Catfish - Gaeng Paa Pla Dook *
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
--------------------------------CURRY PASTE--------------------------------
      2 tb Chopped Lemon Grass                 8    Dried Jalapeno Peppers
      8    Shallots                            1 ts Canned Peppercorns
      6    Cloves Garlic                       1 ts Shrimp Paste
    1/4 c  Chopped Lesser Ginger             1/2 ts Salt

--------------------------------PREPARATION--------------------------------
      2 tb Oil                               1/2 c  Thai Eggplant
  1 1/2 lb Catfish, Cut Into 1" Slices       1/4 c  Sliced Green Jalapeno Pepper
    1/4 c  Fish Sauce (Nam Pla)              1/2 c  Sweet Basil Leaves
      3 c  Water                              10    Whole Kaffir Lime Leaves
 
  In the days when travel through various parts of Thailand required
  journeying through areas of jungle, the people had to make do with what was
  available there.  This recipe is so named because the ingredients and
  cooking method made it a suitable dish for the jungle.  Best eaten in the
  presence of monkeys, tigers and snakes to keep it more authentic.
  ~-------------------------------------------------------------------------
  Combine all the ingredients for the curry paste, using a mortar and pestle
  or a blender.
  
  Heat a large saucepan and add the oil and curry paste.  Stir-fry for 1
  minute on medium-high heat.
  
  Add the fish,  fish sauce, water and eggplant and heat to boiling.  Cook,
  stirring, for 3 minutes.  Add the remaining ingredients and remove from the
  heat.  Serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kai Kem (Salty Eggs)
 Categories: Thai
      Yield: 9 servings
 
      4 c  Water                               9    Duck eggs or chicken eggs
      1 c  Salt                           
 
  Info:  from "Real Thai" by Nancy McDermott posted by Perry Lowell
  
  This Chinese invention is loved by Thais, who serve salty eggs as a
  contrast to the incendiary heat of a green curry or a bland dish.  Kai kem
  is traditionally made with duck's eggs, which are cured for several weeks
  in a simple salt brine.  Once cured, they keep for many months at room
  temperature, and are boiled when it's time to eat them.
  
  In a medium saucepan, combine the water and salt and stir well with a large
  spoon to dissolve some of the salt.  Place over medium heat and bring to a
  boil, stirring frequently.  After mixture boils rigorously for about 1
  minute, remove from the heat, stir once more, and cool to room temperature.
  
  Gently arrange the eggs in a crock or large jar.  Pour the cooled brine
  over the eggs, making sure they are completely submerged. Cover and keep in
  a cool place for 1 month.
  
  When you're ready to use the eggs, place the number of eggs you want in a
  small pan and add cold water to cover. Bring to a boil over medium-high
  heat. When the water reaches a rolling boil, reduce the heat to low and
  simmer for 10 minutes. Remove from heat and cool to room temperature. Peel
  and serve.
  
  Note:  Salty or Salted Eggs are sold uncooked in Asian markets.  Often they
  are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash
  and cook as above.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kai Yang (Garlic Chicken)
 Categories: Thai, Poultry
      Yield: 4 servings
 
      2 lb Chicken breasts                          -ground
      6    Cloves garlic, crushed              4    Whole plants fresh
      2 ts Salt                                     -coriander, including roots
      2 tb Black peppercorns, coarsely         2 tb Lemon juice
 
  Cut breasts in halves.  Crush garlic with salt.  Wash and finely chop the
  fresh coriander, including roots, stems, and leaves. Mix garlic, salt,
  peppercorns, coriander and lemon juice and rub into the chicken breasts.
  Cover and stand for at least one hour or overnight in refrigerator. Put
  under a hot grill about 6 inches from heat. Cook, turning every 5 minutes
  until chicken is tender and skin crisp. Serves 4. NOTE: Especially good
  cooked on the barbecue.
  
  CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
 Categories: Thai, Poultry
      Yield: 8 servings
 
------------------------------RED CURRY PASTE------------------------------
      5    Dry Hot Chili Peppers               5    Cloves of Garlic
      1 tb Lemon Grass (Sliced)                1 ts Shrimp Paste
      2 sl Galanga                             3    Coriander Roots
      1 tb Coriander Seeds                          Zest from 1/4 Sm Kaffir
      2 ts Cumin                                    -Lime
      1 ts Fennel Seed                     1 1/2 ts Black Peppers
    1/4    Ground Nutmeg                     1/2 ts Salt
      3    Small Onions                  

-----------------------------OTHER INGREDIENTS-----------------------------
      1    Roast Duck                        1/2 bn Thai Basils (Horapha)
      5    Plum Tomatoes                       1 ts Coconut Sugar
    1/2 c  * Small Thai Eggplants              3 c  Coconut "Cream"
      4    Fresh Med.Hot Chili Peppers         5 c  Coconut "Milk"
      4    Kaffir Lime Leaves                       Fish Sauce
 
  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US.  These are about the size of
  large green peas, and look pretty much the same.  Regular green peas may be
  used as substitute.
  
  Put the ingredients for the red curry paste into a mortar and pound until
  well mixed into a paste.  NOTE: You may use commercially available paste,
  if available.  Adjust the amount to taste.
  
  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on).  Cut the neck and wing into pieces.
  
  Place the coconut milk in a large saucepan and heat till boiling.  Add duck
  pieces and cook till tender.  Put the coconut cream into a frying pan, add
  red curry paste.  Heat over fairly high heat, stiring constantly, till all
  the paste have mixed in and thoroughly heated.  Add Kaffir Lime leaves,
  fish sauce (to taste), coconut sugar, and continue to heat (keep stiring
  all the time to prevent burning) until red oil starts to form on the
  surface of the "sauce".
  
  Add the "sauce" to the saucepan of duck and coconut milk, and bring back to
  a boil.  Add all remaining ingredients except the basils, which is to be
  added when the curry starts to boil.  Remove from heat and serve with plain
  boiled white rice.
  
  Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemongrass Chicken
 Categories: Thai, Poultry
      Yield: 4 servings
 
      1    Frying Chicken                      2 tb Peanut Oil
           Hacked into serving pieces          2 sm Chili Peppers-small red
           --MARINADE--                        2 ts Sugar
    1/2 c  Lemongrass--See Note              1/2 c  Chicken Stock
      3    Scallion finely mince                    --GARNISHES--
           Green and white parts             1/2 c  Peanuts
      1 ts Salt                                2 tb Nuoc Mam-Fish sauce
    1/4 ts Black Pepper                             --See Note
           --STIR-FRY--                        2 tb Coriander leaves
 
  :       Notes:
  :       A. Lemongrass, Remove outer leaves of the lemongrass and finely
  slice the tender white part at the base of the stalk. Bruise on the cutting
  board with a large morter and pestle or handle of a cleaver, or a wine
  bottle. Of course a cuisinart with a 1mm slicer will do the same thing but
  sometimes smashing is good.
  :       B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish
  sauce can be from Vietnam or Cambodia and should be tasted to determine the
  saltiness and the taste. Some of the fish sauce is cloudy and unfiltered, I
  would avoid such products. The best fish sauce is tea colored and
  semi-clear to coffee colored.
  :       METHOD: Mix the chicken pieces with the salt, pepper, lemongrass
  and scallions. Set aside for at least 30 minutes, overnite is better. Heat
  the Wok, add the oil, when the oil is hot add the chicken pieces, stir and
  cook for 3 or more minutes. Add the chili peppers and stir and cook over
  medium heat until chicken no longer looks pink. Season with sugar and more
  of the black pepper, (or use white pepper at this step). Add the chicken
  stock stir for a few more minutes.
  :       GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander. Typed by
  Mike and Karen Stock 6-6-94
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fresh Vegetable Salad
 Categories: Salads, Thai, Vegetables
      Yield: 4 servings
 
-----------------------------------SALAD-----------------------------------
      3 c  Mixed salad greens                  1 ea Tomato, chopped
      1 ea Carrot, chopped                     1 ea Scallion, chopped
      1 ea Cucumber, peeled & chopped        1/4 c  Fresh mint chopped, optional

---------------------------SESAME-PEANUT DRESSING---------------------------
      1 tb Sesame seeds                        2 tb Lime juice
      2 ea Garlic cloves, crushed              3 tb Tamari
      1 ts Crushed red peppers                 2 tb Water
    1/4 c  Brown rice syrup                  1/4 c  Roasted peanuts, chopped
 
  SALAD: Tear greens into bite sized pieces.  Toss all salad ingredients &
  arrange on a serving platter.
  
  DRESSING: Dry roast the sesame seeds in a small frying pan over medium
  heat, stirring often until golden brown, about 2 to 4 minutes.  Set aside
  to cool.
  
  Whisk together the garlic, pepper flakes, syrup, lime juice, tamari &
  water.  Pour dressing over the salad.  Garnish with sesame seeds & peanuts
  & serve at room temperature.
  
  "Vegetarian Gourmet" Spring, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ajar
 Categories: Salads, Thai, Vegetables
      Yield: 4 servings
 
      3 tb Rice vinegar                        1 md Cucumber, peeled
      1 tb Sugar                             1/2 c  Red onion, thinnly sliced
    1/2 ts Salt                                2 tb Cilantro leaves, chopped
      1 ds Black pepper                        1 sm Fresh red or green chili
 
  In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar & salt
  are dissolved.  Quarter cucumber lengthwise.  Remove seeds.  Cut quarters
  crossswise into 1/8" thick slices.  Add cucumber, onion, cilantro & chili
  to vinegar dressing; toss until combined.  Cover and marinate in the
  refrigerator for 3 hours, stirring occasionally.
  
  Source Unknown
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cafe Kati's Mango Spring Rolls
 Categories: Thai, Appetizers
      Yield: 8 servings
 
           Stephen Ceideburg                   1 lg Carrot, shredded
      2 oz Thin rice vermicelli                2    Mangoes, peeled and sliced
      8    Rice paper circles (8 1/2         1/2 c  Fresh basil leaves
           -inches in diameter)              1/2 c  Fresh mint leaves
      4 lg Lettuce leaves, ribs                4 oz Fresh bean sprouts (1 cup)
           -removed, leaves halved                  Spicy Thai Vinaigrette
           -lengthwise                              -see recipe
 
  Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set
  aside.
  
  Dip sheet of rice paper in warm water (approximately 110 degrees) and
  transfer to work surface that is covered with a damp kitchen towel. Wait
  about 30 seconds or until wrapper is pliable. Place a lettuce leaf on the
  bottom two-thirds of the rice paper, leaving a 2-inch border of paper on
  the bottom.
  
  Place 2 tablespoons vermicelli, 1 tablespoon shredded carrots, 2 slices of
  mango, 1 tablespoon each of basil and mint, and 2 tablespoons bean sprouts
  on top of the lettuce.
  
  Fold up the bottom 2-inch border of rice paper over the filling. Fold
  upward again to enclose the filling. Fold in the right, then the left edges
  of the wrapper. Continue folding until a tight cylinder is formed. Transfer
  to a serving tray and cover with a damp paper towel. Continue filling and
  rolling until all ingredients are used up.
  
  Serve with Spicy Thai Vinaigrette as a dipping sauce.
  
  Note: If you are in a hurry, simply julienne all the filling ingredients;
  toss well to combine and use to fill the wrappers.
  
  Makes 8 spring rolls.
  
  S.F. Chronicle, 9/30/92.
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili and Tomato Dip (Nam Prik Num)
 Categories: Thai, Condiment
      Yield: 1 servings
 
           Stephen Ceideburg                   2    Medium-sized ripe tomatoes
      2 lg Banana chilies or New                    -(1/2 lb.)
           -Mexican or yellow wax hot          1 tb Chopped fresh cilantro
           -chilies                            2 tb Fish sauce
      3 lg Shallots, peeled and halved         1 tb Fresh lime juice
      5    Cloves garlic, peeled          
 
  Serve as a dip with raw vegetables or as a condiment. If the chilies are
  very hot, you may want to seed them. Dry-frying, a method of roasting, is
  simply frying without fat.
  
  Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
  for about 4 minutes, pressing down with a wooden spoon and turning
  occasionally. Add shallots and garlic to the skillet and continue to
  dry-fry, turning occasionally. for about 5 minutes, or until the chili
  skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
  to the skillet and dry-fry for about 5 minutes, turning occasionally, or
  until the skins are blackened. Let cool.
  
  Remove stems from the chilies and cut in half lengthwise. (Do not remove
  skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
  into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
  garlic in a food processor and, pulsing, process until the mixture is
  coarsely chopped and salsa-like in texture (not pureed). Alternatively,
  chop vegetables finely with a knife. Transfer the mixture to a small bowl
  and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
  up to 3 days ahead and stored, covered, in the refrigerator.)
  
  Makes 1 1/4 cups.
  
  7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
  SODIUM; 0 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Oil
 Categories: Thai, Condiment
      Yield: 12 servings
 
           Stephen Ceideburg                   2 tb Minced garlic
    1/2 c  Vegetable oil                  
 
  Prepare this oil in advance and store in a covered jar in the refrigerator.
  
  Heat vegetable oil in a small saucepan over medium-high heat. When oil is
  hot, add minced garlic and saute until lightly brown. Remove from heat and
  set aside.
  
  Makes about 1/2 cup.
  
  PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g
  carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g
  fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot and Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soups/stews
      Yield: 4 servings
 
           Stephen Ceideburg                        -cut into thin strips
      2 c  Defatted reduced-sodium             1    One-inch piece fresh lemon
           -chicken stock                           -grass or: *
    1/2 lb Oyster mushrooms, trimmed           2    Fresh kaffir lime leaves or:
           -and halved                              -**
    1/4 lb Straw mushrooms, trimmed and        3 tb Fresh lime juice
           -halved                             3 tb Fish sauce
      2    Serrano chilies, with seeds,   
 
  * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
  dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
  lime zest
  
  This classic central That dish is traditionally made with shrimp or
  chicken, but we prefer using oyster mushrooms since they are just as meaty
  in texture and yet more subtle in taste. Although it is served as a soup
  course in North American Thai restaurants, it actually falls somewhere
  between a soup and a curry. In Thailand, it is served as a condiment to
  rice, just like any of the other dishes on the table.
  
  In a medium-sized saucepan, bring stock to a boil and add mushrooms and
  chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth
  bag and add to the stock mixture. Cook over medium heat for about 5
  minutes, or until the mushrooms are tender. Reduce heat to low and add lime
  juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
  accompanied by steamed rice.
  
  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
  SODIUM; I MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork/ham
      Yield: 4 servings
 
           Stephen Ceideburg                 1/2 lb Long beans, trimmed, cut
    1/2 lb Pork tenderloin, trimmed                 -into I inch pieces
      1 ts Vegetable oil                       2 tb Fish sauce
      1 tb Minced garlic (3 cloves)          1/4 c  Thinly sliced fresh krachai
      3 tb Jungle Curry Paste (recipe               -or:
           -follows)                           2 tb Loosely packed dried *
      2 c  Defatted chicken stock              2    Fresh kaffir lime leaves or:
    1/2 lb Chinese eggplant, coarsely          4    Dried **
           -chopped                          1/2 c  Chopped fresh basil
 
  * soaked in warm water for 15 minutes, drained and sliced (optional) **
  soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest
  
  Unlike most other Thai curries, jungle Curry is made without coconut milk
  because coconuts don't grow in the jungles of northern Thailand. The curry
  paste is hot and full of flavor. Kaffir lime leaves give this curry its
  distinctive and enticing flavor, but if they are not available, you can
  substitute grated lime Zest.
  
  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
  In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
  garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
  cook for 30 seconds, pressing it against the sides and bottom of the
  skillet or wok.  Add pork and stir-fry for 2 to 3 minutes, or until light
  brown.  Add stock and bring to a boil. Add eggplant, beans, fish sauce,
  krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
  until the vegetables are tender. If using lime leaves, discard them. Remove
  from heat and stir in basil. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Condiment
      Yield: 3 servings
 
           Stephen Ceideburg                        -minced
      2 lg Shallots, minced                    8    Dried whole red chilies,
      1 tb Minced garlic (3 cloves)                 -with seeds, minced, or:
      1 tb Peeled, minced fresh            2 1/2 ts Crushed red-pepper flakes
           -galangal or:                       2 ts Minced cilantro root
      1    Two-inch long slice dried *         1    Fresh kaffir lime leaf,
      1    Inch piece fresh lemon                   -minced **
           -grass, minced, or:               1/2 ts Shrimp paste
      1 tb Dried, soaked in water for        1/2 ts Salt
           -30 minutes, drained and       
 
  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled,
  minced ginger root ** or 2 dried, soaked in warm water for 20 minutes,
  drained and minced, or 1/2 tsp. grated lime zest
  
  The preparation of Thai curry pastes involves pounding or grinding together
  an array of spices and herbs. This recipe is very hot; cut down on the
  amount of dried red chilies if a milder curry is desired.
  
  In a mortar or a small bowl, combine all the ingredients. Using a pestle or
  the back of a metal spoon, press down on the mixture and stir until it
  forms a paste. (The curry paste can be prepared ahead and stored in an
  airtight container in the refrigerator for up to 1 week or in the freezer
  for up to 3 months.)
  
  Makes 3 to 3 1/2 Tbsp.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce
 Categories: Thai, Fish/sea
      Yield: 6 servings
 
           Stephen Ceideburg                 1/3 c  Chopped coriander greens
      1 lb Lobsters                        2 1/2 tb Tamarind juice
  1 1/2 tb Palm sugar                          4    To 5 fried dried small
  1 1/2 tb Fish sauce                               -chillies
    1/2 ts Salt                            1 1/2 tb Vegetable oil
      1 tb Chopped coriander root              1 tb Finely chopped garlic
    1/3 c  Thinly sliced shallot               1 tb Water
 
  Preparation: Put the oil in a wok over medium heat. Fry the garlic,
  shallots, and coriander root. When browned, remove from the wok and set
  aside.
  
  Return the wok to the heat. In it, mix the palm sugar, tamarind juice,
  salt, chillies, fish sauce and water. When the mixture comes to a boil,
  remove from the heat.
  
  Broil the lobsters and then arrange on a serving platter. Sprinkle them
  with the fried garlic and shallots and then pour the sauce over them. Just
  before serving, sprinkle with chopped coriander.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kwan's Sweet and Sour Sauce
 Categories: Thai, Condiment, Sauces
      Yield: 1 servings
 
           Stephen Ceideburg                   2 ts Salt
      1 c  Sugar                             3/4 c  Vinegar
 
  This is an all-purpose sauce that is used as a base for other sauces. It
  will keep for about 6 months in a covered jar in the refrigerator. From
  "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books,
  1989).
  
  Combine sugar, salt and vinegar small saucepan. Heat over medium heat until
  sugar and salt are dissolved, stirring occa- sionally.
  
  Makes 1 1/2 cups.
  
  PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 178 mg sodium, 0 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mashed Aubergines (Nam Prik Makhua Yao)
 Categories: Thai, Appetizers, Vegetables
      Yield: 6 servings
 
           Stephen Ceideburg                   1 ts Salt
      5    Shallots                            2 tb Vegetable oil
      2    Aubergines (eggplants)              3    Eggs hard-boiled
      5    Cloves garlic                      20    Mint leaves
      1    Fresh chili                    
 
  Peel the outer skin off the shallots and place them with the unpeeled
  aubergines, garlic cloves and chili under a hot grill or over a barbecue
  until browned. Peel the aubergines and garlic.
  
  Pound the chili, shallots and garlic together. Then add the salt and
  aubergine and pound together again.
  
  Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from
  the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the
  other ingredients or serve separately.
  
  Sprinkle the aubergine with mint leaves and serve accompa- nied by
  vegetables.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mee Krob (Crisp-Fried Noodles)
 Categories: Thai, Poultry, Fish/sea, Pork/ham, Pasta
      Yield: 4 servings
 
           Stephen Ceideburg                   1 md Onion, finely diced
      2 tb Fish sauce                          3    Cloves garlic, minced
      2 tb Dark soy sauce                      1 sm Red or green chile, seeds
      2    Limes, juice only                        -removed, finely minced
      3 tb Vinegar                           3/4 lb Minced pork, diced chicken,
    1/4 c  Brown sugar or half brown                -or peeled shrimp, or a
           -and half palm sugar                     -mixture
           Oil, for deep-frying                2    Green onions, sliced, for
      6 oz Rice sticks                              -garnish
      4    Eggs, lightly beaten           
 
  This special occasion noodle dish is a favorite in many Thai restaurants.
  Some versions are extremely sweet and sticky; this version is less so, but
  the important flavors are still sweet, sour, and salty in that order. Be
  sure to use a large enough pan for saucing the noodles (step 5); a 14-inch
  wok is ideal.
  
  1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
  sugar and set aside.
  
  2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately
  an ounce of rice sticks into the oil; they will puff up and rise to the top
  of the oil in only a few seconds. Turn them over once and fry until crisp,
  about 15 seconds in all. Transfer finished noodles to a pan lined with
  paper towels and continue frying the batter in small batches. Keep noodles
  warm in a low oven.
  
  3. Dip a hand in the beaten egg and, holding your hand approximately 8
  inches above the hot oil, drizzle egg over the surface in a random pattern.
  Continue with about half the egg mixture, forming a lacy network of egg.
  Fry until golden brown on underside, turn over once, and brown other side.
  Transfer to a plate and drain on paper towels. Repeat with remaining egg.
  
  4. Heat a second wok over medium high heat and add approximately 2
  tablespoons oil from the first wok. Add onion, garlic, and chile and cook
  until they are fragrant. Add meats or shrimp and stir-fry just until done.
  
  5. Stir sugar mixture and add to wok. Bring to a boil and cook until
  slightly thickened. Reduce heat to low and add about a quarter of the fried
  noodles and eggs. Stir together and toss to break up noodle clumps and coat
  with sauce. Continue adding noodles and eggs in batches until all are
  coated with sauce. Transfer to serving platter and garnish with sliced
  green onion.
  
  Serves 4 with other dishes.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Salat Khaek (Southern Thai Salad)
 Categories: Thai, Salads
      Yield: 2 servings
 
           Stephen Ceideburg                   2    Hard-boiled eggs
      2    Dried chillies, seeds             1/2 c  Ground roasted peanuts
           -removed and soaked in water        2 c  Coconut milk
    1/4 ts Salt                                3 tb Fish sauce
    1/4 c  Thinly sliced shallot             1/3 c  Sugar
      1 ts Curry powder                      1/4 c  Tamarind juice
 
  Ingredients for dressing: Preparation:
  
  Pound the chillies, salt, shallots, and curry powder well in a mortar and
  then mix in the peanuts. Remove the yolks from the two eggs and mix the
  yolks into the chilli paste.
  
  Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli
  paste, stir to disperse, and cook until fragrant; then, add the remaining
  coconut milk, fish sauce, sugar and tamarind juice.
  
  Ingredients for salad:
  
  1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
  head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
  Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil
  
  Preparation:
  
  Cut the potato into very thin slices, soak in water, drain well, and then
  fry in the hot oil until crisp and golden brown. Cut the bean curd into
  thin slices and fry until crisp.
  
  Peel the cucumbers and onion and cut them and the tomatoes into thin slices
  
  Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
  tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and
  serve right away.
  
  Serves two.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp with Tomato Chili Sauce
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
           Stephen Ceideburg                   1 ts Dried mint leaves
    1/4 c  Chopped green pepper                1 tb Minced parsley
      2 tb Finely chopped shallots or        1/2 c  Chicken broth
           -onions                             3 tb Catsup
      1 tb Finely chopped jalapeno             3 tb Rice wine or cider vinegar
           -pepper                             3 tb Light reduced sodium soy
      2    Cloves garlic, minced                    -sauce
      2 ts Olive or vegetable oil              3 tb NutraSweet 'Spoonful'
      1 ts Dried basil leaves                  1 lb Large cooked deveined shrimp
 
  Seafood never had it so good, and neither have you with this unique blend
  of chili and sauteed shrimp that has a distinctive Thai influence.
  
  SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until
  tender in small saucepan. Stir in herbs; cook over medium heat 1 minute.
  Stir in broth, catsup, vinegar and soy sauce; heat to boiling.
  
  REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency
  (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in
  NutraSweet Spoonful. Serve warm with shrimp.
  
  NUTRITIONAL INFORMATION
  
  Serving Size: 1/4 recipe
  
  Calories..........160 Saturated Fat....<1 g Protein..........23 g
  Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total
  Fat.........4 g Sodium.........959 mg
  
  DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable
  
  From "The NutriSweet Spoonful Recipe Collection", 1992.
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Siamese Fried Chicken (Gai Tord)
 Categories: Thai, Poultry
      Yield: 2 servings
 
           Stephen Ceideburg                   2 tb Chopped coriander roots
      8    Cloves garlic                       6    Chicken pieces
      2 tb Peppercorns, freshly ground              Oil for deep frying
 
  This fragrant, wonderful version of fried chicken serves two to three
  people, but quantities can be adjusted to serve more. Adapted from Thai
  Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd., 1981).
  
  Using a mortar and pestle, grind or pound garlic, pepper corns and
  coriander roots to a paste. Wash the chicken and pat dry. Rub the paste all
  over the chicken and let stand to marinate for at least 30 minutes. Heat
  the oil in a wok to 375 degrees and deep-fry the chicken until golden and
  tender. Serve hot with rice and Sweet and Hot Chili Sauce.
  
  Judith M. Fertig in Flower and Garden,  2-3/93.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet and Sour Aubergines (Yam Makhua Phao)
 Categories: Thai, Vegetables
      Yield: 6 servings
 
           Stephen Ceideburg                   3 tb Fish sauce
      4    Aubergines (eggplants)              3 tb Lemon juice
      3    Shallots, chopped                   4 tb Sugar

----------------------------------GARNISH----------------------------------
     10    Coriander leaves                    4 tb Powdered dried shrimp
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.
  
  Toss the aubergines into cold water, then peel and dice. Place the pieces
  in a serving dish and stir in the chopped shal- lot.
  
  Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil.
  Pour over the aubergines.
  
  Serve sprinkled with coriander leaves and powdered shrimp. This dish goes
  well with meat or fish, but can also be served with Plain Rice (Khao Suoy).
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet and Hot Chili Sauce
 Categories: Thai, Condiment, Sauces, Pickles
      Yield: 1 /4 cup
 
           Stephen Ceideburg                        Juice of 2 Limes
      2 sm Fresh Chilies, seeded and           2 tb Rice Vinegar
           -finely sliced                      4 tb To 5 tb Sugar
      3 tb Soy Sauce                           3 tb Nam Pla (Fish Sauce)
 
  Put all ingredients into a saucepan. Mix well, then bring to a boil over
  high heat. Cook until mixture is reduced by half. Remove from heat. Cover
  and store in the refrigerator until ready to use.
  
  SOURCE: Flower and Garden Magazine Feb/Mar 92
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Chuu-Chii (Red Curry) of Coffin Bay Scallops
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
           Stephen Ceideburg                 250 ml Coconut Cream
     10    White peppercorns                   2 tb To 3 tb Red Curry Paste
           Mace                                1 tb Fish Sauce
      1 ts Thai shrimp paste                 1/2 tb Palm Sugar
      3    To 5 long red dried chillies       24    Coffin Bay Scallops
      4    Cloves shallots                   125 ml Coconut Milk
    1/2    Stalk lemon grass                   5    Kaffir Lime Leaves
      1 ts Galangal                            1 lg Fresh Red Chilli, Julienned
    1/2 ts Kaffir Lime Zest                    2 tb Coriander Leaves
      1 tb Chopped Coriander Root                   Jasmine Rice
    1/2 ts Salt                           
 
  A colleague who recently visited the Darley Street Thai at its new location
  in Bayswater Road, Kings Cross, described this dish as "exquisite". Though
  the recipe may seem dauntingly lengthy, most of it is simply a long list of
  ingredients for red curry paste, which can be made in quantity and stored
  in a container in the fridge for 3-4 weeks for further use. Frozen kaffir
  limes can be bought very cheaply in good Asian stores, where the rest of
  the ingredients listed should also be avail- able. Grate the limes for zest
  while they are stir frozen.
  
  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
  paste by zapping it in a microwave oven or putting it on a little piece of
  foil under the grill.
  
  Put the pepper-mace mixture and the shrimp paste in a blender (David
  recommends a blender but some of us will have to make do with a food
  processor or the mortar and pestle) and add 3- 5 long red dried chillies,
  deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the
  same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1
  teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
  tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and
  a little water. Process to a very fine paste. This may take up to 10
  minutes. Transfer to a storage jar.
  
  In a medium-size pan, boil 250 mL coconut cream over high heat, stirring
  constantly, until the oil separates out, about 3-5 minutes. (If using
  canned coconut cream, don't shake the can -use the solid mass of coconut at
  the top of the can, plus as much of the rest as you need to make up 250mL.
  If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3
  tablespoons of red curry paste and fry for 5 minutes, stirring, until fra-
  grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until
  colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be
  served simultaneously) and 125 mL coconut milk. Check for sweet-sour
  balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli,
  julienned, and 2 tablespoons of either coriander or basil leaves. Serve
  with jasmine rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
  Courtesy Mark Herron.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Garlic Prawns
 Categories: Thai, Fish/sea
      Yield: 4 servings
 
           Stephen Ceideburg               1 1/2 tb Brown Sugar
      8    Cloves Garlic, Crushed            1/2 ts Sugar
      2 tb Minced Corriander Root          1 1/4 lb Cleaned Prawns
      2 tb Fish Sauce                               Oil For Frying
 
  Spanish garlic prawns are yesterday's fashion, but are still so enjoyable
  that most of us are prepared to eat them and to hell with friends and
  colleagues next day. Perhaps the vast quantity of coriander root in this
  Thai version has magical properties because the after-math doesn't seem to
  be severe.
  
  Prepare a marinade by mixing together 8 crushed cloves of garlic, 2
  tablespoons washed and minced coriander root, 2 table- spoons fish sauce,
  1.5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled
  and cleaned prawns and leave to marinate for 15-30 minutes.
  
  Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade
  and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the
  juice of a lemon and serve immediately with rice and sliced tomatoes and
  cucumber.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93.
  Courtesy Mark Herron.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Green Curry Chicken with Basil
 Categories: Thai, Poultry
      Yield: 6 servings
 
           Stephen Ceideburg                        Leaves, or fresh citrus
      3 cn Unsweetened coconut milk                 Leaves, washed
           (do not shake can)                3/4 c  Basil leaves (Thai basil or
      3    Pieces galangal (Siamese                 Standard green basil)
           Ginger)                             4    Green serrano chilies,
      2 tb Fish sauce (nam pla)                     Slivered
      3 tb Fresh green curry paste             2 c  Fresh green peas, OR
      2    Whole chicken breasts,              8 sm Thai eggplants
           Boned, skinned, cut into                 Chicken stock or water, if
           1-in. cubes                              Needed
      8    Dried or fresh kaffir lime               Hot cooked rice
 
  Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo
  Times 1/90 The recipe for green curry paste follows. You can make it as hot
  as you like by altering the amount of peppers used. THAI GREEN CURRY
  CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this
  curry. You may substitute fresh garden peas which satisfies the visual
  appearance.
  
  Allow the coconut milk to stand for one hour or until it separates. Skim
  about 1 cup thick coconut cream off the top.
  
  Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook,
  stirring over high heat until it becomes thick and oily. Add green curry
  paste and cook until it becomes aromatic, about 2 minutes.
  
  Add chicken; cook over medium heat for about 2 minutes, stirring
  frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of
  the basil, chilies and peas. Bring to a boil, stirring frequently, and
  simmer 5 minutes.
  
  Thin sauce with chicken stock or water. Garnish with remaining basil
  leaves. Serve hot with rice.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Ham and Chicken Salad
 Categories: Thai, Poultry, Pork/ham
      Yield: 4 servings
 
           Stephen Ceideburg             

---------------------------------DRESSINGS---------------------------------
    1/2    Chinese cabbage, shredded           1    Birdseye chilli, finely
      2    Carrots, grated                          Chopped
      1    Capsicum pepper, cut into           2 cl Garlic crushed
           Thin strips                         2 tb Lime (or lemon), juice
    2/3 lb Cooked chicken meat,                2 tb Dark soya sauce
           Shredded                          1/2 c  Flaked almonds, lightly
  3 1/2 oz Ham, finely sliced                       -Toasted
 
      Bring a large pot of water to the boil and have ready a sink full of
  icey-cold water. Plunge the shredded cabbage into the boiling water for one
  minute then scoop it out and into the cold water.
  
      Drain and dry the cabbage and arrange it and the other vegetables in
  sections or concentric rings for maximum decorative value on a large
  serving dish. Fill the centre of the arrangement with chicken and ham.
  Decorate the dish with bright red chilli "flowers" (optional). Pass the
  dressing separately.
  
      From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/22/92.
  
     [The chilli "flowers" can be easily made by slitting long, thin, hot
  chillies lengthwise from near where the stem attaches and then tossing the
  slit chillies into a bowl of ice water and ice cubes. The "petals" will
  curl back and make an attractive garnish. Make about eight slits. S.C.]
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Melon Salad
 Categories: Thai, Salads
      Yield: 4 servings
 
           Stephen Ceideburg                        -brown sugar)
      5 lb Melons                              3 oz Ground peanuts
      2    Or 3 Serrano chiles               1/2 oz Dried shrimp
      5 oz Lime juice                        1/2 tb Crushed lime leaves *
      1 oz Thai fish sauce (nam pla)         3/4 ts Garlic puree
  1 1/4 oz Palm or coconut sugar (or                Cilantro leaves, for garnish
 
  * I assume she means "makrut" or Thai lime leaves. S.C.
  
  This recipe, from the City Restaurant and Border Grill in Los Angeles,
  presents melons in a sweet and savory context. In order to have a contrast
  of colors and flavors, use portions of several melons. The recipe calls for
  approximately 2 pounds of prepared melon about half a pound per person. The
  specialty items may be found in Thai grocery stores.
  
  Cut the melons into small dice or thin ribbons. Arrange on a platter.
  
  Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
  shrimp, crushed lime leaves and garlic puree in a blender; blend until
  thoroughly mixed. Pour over the salad and garnish with cilantro leaves.
  
  PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g
  saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.
  
  Sibella Krause writing in the San Francisco Chronicle, 8/7/91.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Peanut Sauce
 Categories: Thai, Condiment
      Yield: 1 servings
 
           Stephen Ceideburg               1 1/2 tb Hot chili oil
    1/2 c  Creamy peanut butter            1 1/2 ts Minced fresh cilantro
      2    Cloves garlic, minced               1 pn Dried red pepper flakes
      3 tb Granulated sugar                         Fresh vegetables for
    1/3 c  Soy sauce                                -dipping *
    1/3 c  Rice vinegar                   
 
  * such as carrots, broccoli, bell peppers
  
  In a small mixing bowl, cream the peanut butter, garlic and sugar until
  well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red
  pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to
  blend flavors. Serve with an assortment of fresh vegetables for dipping.
  
  Makes 1 1/4 cup.
  
  From Hall Street Bar & Grill, Beaverton.
  
  From the Oregonian FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Style Gemfish with Beans and Mushrooms
 Categories: Thai, Fish/sea
      Yield: 6 servings
 
           Stephen Ceideburg                   3    Bird's eye chilis
  1 1/2 lb Gemfish                                  Capsicum (bell pepper)
      4 oz Green beans                              Spring onions
      4 oz Button mushrooms                    1 tb Lemon grass
      2 tb Fish sauce                          4    Cloves garlic
      1 tb Sugar                               2 ts Pepper
      1 tb Flour                               1 pn Salt
      1 c  Peanuts                        
 
  Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4
  oz of green beans, and slice 4 oz of button mushrooms.
  
  In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of
  flour with a little water. For garnishing have ready a cup of crushed
  peanuts, three birdseye chillies chopped (these are the small fiercely hot
  chillies), a handful of both fine strips of capsicum and spring onions.
  Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2
  t of pepper and a pinch of salt.
  
  In a wok or frypan heat some sesame oil and brown the processed paste over
  medium heat for a few minutes. Turn up the heat, add beans mushrooms and
  fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture
  and stir for a minute or two until the liquid thickens. Serve, sprinkled
  with above garnish and plain rice.
  
  From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yam Thua Phu (Spicy Winged Bean Salad)
 Categories: Thai, Pork/ham, Salads
      Yield: 2 servings
 
           Stephen Ceideburg                   2 tb Coarsely ground roasted
    1/2 lb Winged beans                             -peanuts
    1/2 c  Steamed pork sliced into            2 tb Fish sauce
           -small pieces [They're in       1 1/2 tb Sugar
           Julienne slices in the              2 tb Lime juice
           -photo. S.C.]                       1 sm Pan-roasted dried chilli
    1/4 c  Coconut milk                        2 sm Roasted shallots
      2 tb Fried sliced shallot                1 sm Roasted garlic bulb
 
  Preparation:
  
  Immerse the winged beans in boiling water for 3 minutes and then cut into
  small pieces.
  
  Bring the coconut milk to a boil and then remove from heat.
  
  Pound the chilli, the roasted shallots, and the garlic well in a mortar;
  then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer
  to a bowl.
  
  Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut,
  toss to mix well, and then place on a serving-  platter.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
 Categories: Thai, Condiment, Sauces
      Yield: 4 servings
 
           Stephen Ceideburg                        -or 1/2 tsp. shrimp paste
    1/4 lb Pork tenderloin *                   1 ts Minced fresh lemon grass **
      2 ts Vegetable oil                       1 lb Ripe plum tomatoes, chopped
      1 tb Minced garlic (3 cloves)                 -or: ***
      1 lg Shallot, minced                   1/2 c  Defatted chicken stock or
      2    Serrano chilies, with seeds,             -water
           -chopped                            1 tb Fish sauce
      1 ts Tiny dried shrimp, minced,          1 ts Sugar
 
  * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked
  in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum
  (Italian-style) tomatoes, drained and chopped
  
  Not unlike a That version of spaghetti sauce, this is from the regional
  cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a
  strong aroma during cooking, but the flavor mellows.
  
  Place pork in a food processor and using an on/off motion, process until it
  is ground. Alternatively, chop pork with a sharp knife. Set aside.
  
  In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
  garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots,
  chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30
  seconds. Add the pork and stir-fry for about 1 minute, or until browned.
  Add tomatoes, stock or water, fish sauce and sugar and increase the heat to
  high. Cook, stirring frequently, for 2 minutes, or until the mixture boils
  vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes,
  or until slightly thickened. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE;
  127 MG SODIUM; 15 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Style Gemfish, with Beans & Mushrooms
 Categories: Thai, Fish/sea
      Yield: 6 servings
 
           Stephen Ceideburg                   3    Bird's eye chilis
  1 1/2 lb Gemfish                                  Capsicum (bell pepper)
      4 oz Green beans                              Spring onions
      4 oz Button mushrooms                    1 tb Lemon grass
      2 tb Fish sauce                          4    Cloves garlic
      1 tb Sugar                               2 ts Pepper
      1 tb Flour                               1 pn Salt
      1 c  Peanuts                        
 
  Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4
  oz of green beans, and slice 4 oz of button mushrooms.
  
  In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of
  flour with a little water. For garnishing have ready a cup of crushed
  peanuts, three birdseye chillies chopped (these are the small fiercely hot
  chillies), a handful of both fine strips of capsicum and spring onions.
  Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2
  t of pepper and a pinch of salt.
  
  In a wok or frypan heat some sesame oil and brown the processed paste over
  medium heat for a few minutes. Turn up the heat, add beans mushrooms and
  fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture
  and stir for a minute or two until the liquid thickens. Serve, sprinkled
  with above garnish and plain rice.
  
  From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Yam Yai Siamese Princess Salad "I Love Thai Food"
 Categories: Salads, Poultry, Pork/ham, Meats, Thai
      Yield: 6 servings
 
------------------------------MEAT INGREDIENTS------------------------------
    1/4 lb Chicken breasts, boneless                - deveined &
    1/4 lb Pork; diced lean                         -rinsed in cold water
    1/4 lb Shrimp, small; peeled               2    Sausages, Chinese; cooked

-------------------------------SALAD DRESSING-------------------------------
      4    Limes; peeled                     1/2 bn Cilantro
      1 c  Vinegar, white                      3    Chilies, Serrano
      4 tb Nam Pla (fish sauce)                3    Garlic, Thai pickled
      1 ts Salt                                1 ts Oil, Olive (optional)
      4 tb Sugar, brown                   
 
  In a large pot add all of the meat ingredients and bring it to a boil. Boil
  for about 20 minutes or until the pork is thoroughly cooked. Drain the
  water and set the meats aside.
  
  Place all of the salad dressing ingredients into a food processor or
  blender. Blend until ingredients become liquid. Using your choice of salad
  greens, place the cooked meats on top of the greens and top with the salad
  dressing.
  
  source: "I love Thai food" by Victor Sodsook, published by Spice Market
  Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
  Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed by
  Dorothy Hair, 7/10/94
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Pork Satay
 Categories: Thai, Meats
      Yield: 1 servings
 
      1 tb Curry powder                             - 1/4-inch-thick strips
      1 ts Turmeric                           24    8-in bamboo skewers
      1 tb Palm sugar or brown sugar                - soaked in water for 1 hour
      2 tb Fish sauce (nam pla)              1/2 c  Thick coconut cream
      2 tb Lime juice                               -(recipe follows)
      1 tb Vegetable oil                            -----coconut milk and cream-
      1 lb Boneless pork loin                  1 cn Unsweetened coconut milk
           - cut into 3" long x 1" wide   
 
  COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
  Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
  
   TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk int
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stir Fried Green Beans with Pork and Chilies
 Categories: Vegetables, Thai
      Yield: 1 servings
 
           -(Moo Pad Prik Sai Tua Fak               -Yao)
 
  1 1/4 lb.  green beans 12-16 garlic cloves 6-9 fresh hot green or red
  chilies (use 2, seeded) 5 tbsp. vegetable oil 10 oz. lean pork, ground 1/2
  tsp.  paprika 1 tsp. dark brown sugar 3 tbsp. fish sauce
  
  Wash and trim the beans. Cut them crosswise into 1/4 - 1/3 inch rounds.
  Peel the garlic and chop it finely. Cut the chilies crosswise into very
  thin slices.
  
  Put the oil in a wok and set it over a medium-high heat. When the oil is
  hot, put in the garlic and green chilies. Stir and fry until the garlic
  turns golden, then add the pork. Stir and fry, breaking up any lumps, until
  the pork has lost its raw look. Put in the beans, paprika, sugar, fish
  sauce, and 1 1/4 cups water. Stir and cook on a medium-high heat for about
  8-10 minutes, or until the beans are tender and most of the water has been
  absorbed.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Cucumber Salad
 Categories: Salads, Thai
      Yield: 4 servings
 
      2 tb Vegetable oil                            -use green onion)
      2 tb Shelled peanuts                     2 ts Finely chopped lime peel
      1 lg Cucumber, peeled                1 1/2 tb Lime juice
      1    Fresh small red chile (you          2 ts Fish sauce (or just use a
           -can omit the chile; I did               -little salt)
           -when I made this for you)          1 ts Brown sugar
      1    Shallot, finely chopped (or         1 cn Tiny salad shrimp
 
  Brown peanuts at high heat in a wok with the oil (or brown in microwave,
  one minute at a time). Chop them up. Peel cucumber and remove seeds. Grate
  one half of the cucumber with a cheese grater, and slice the other half in
  very thin slices (or grate the whole thing, or slice the whole thing,
  depending on which you like best)
  
  Mix everything together and serve. Be sure to put the peanuts on just
  before you serve it or they will get soggy.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp In Yellow Sauce
 Categories: Fish/sea, Thai
      Yield: 4 servings
 
      2    Fresh red chiles, seeded,          14    16 raw large shrimp, peeled,
           -chopped                                 -deveined
      1    Red onion, chopped                  8    Thai basil leaves
      1    Thick stalk lemon grass,            2 ts Lime juice
           -chopped                            1 ts Fish sauce
      1    Inch piece of galangal,             1    Green onion, including some
           -chopped (substitute                     -green top, cut into thin
           -ginger)                                 -strips
    1/2 c  Water                                    Fresh coriander
      1 c  Coconut milk                   
 
  Using a small food processor, mix to a paste chiles, red onion, lemon
  grass, and galangal. Transfer to a wok and heat, stirring, 2-3 minutes,
  then stir in water and bring to a boil. Reduce heat and simmer 3-4 minutes
  until most of the water has evaporated.
  
  Stir in coconut milk and shrimp and simmer, stirring occasionally, about 4
  minutes until shrimp are just firm and pink. Stir in basil leaves, lime
  juice, and fish sauce. Sprinkle green onion over shrimp. Serve sprinkled
  liberally with fresh coriander.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Pork With Basil
 Categories: Pork/ham, Thai, Spices/etc.
      Yield: 4 servings
 
      1 lb Pork tenderloin, trimmed of         2    Cloves garlic
           -all fat and sinew                  2    3 hot red or green chiles,
      1 bn Basil (2 cups leaves)                    -thinly sliced
           -(Theirs has minty clove            2 ts Fish sauce
           -flavour)                           2 ts Soy sauce
      4    Scallions                           1 ts Sugar
      3 tb Peanut oil                        1/4 c  Chicken stock or water
 
  Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince
  the white part of the scallion. Cut the green part into 1 inch pieces.
  
  Heat the wok over a high flame. Swirl in the oil and heat almost to
  smoking. Add the garlic, chilies and white part of scallions and cook for
  10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce, soy
  sauce, sugar, stock and green part of scallions and bring mixture to a
  boil. Stir in the basil and cook for 20 seconds or until the leaves are
  wilted and the pork is cooked. The dish is supposed to be soupy. Serve at
  once with rice or noodles.
  
  Fragrant dish - noe of the glories of Thai street food.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Burgers With Mint Cucumber Relish
 Categories: Ground beef, Thai, Pickles
      Yield: 4 servings
 
----------------------------------BURGERS----------------------------------
      1 lb Lean ground beef                    1 ts Brown sugar
      1 tb Lemon grass, finely chopped       1/2 ts Grated lime peel
    1/4 c  Fresh chopped cilantro            1/2 ts Hot Oriental chili paste
      2 ts Thai fish sauce or soy            1/2 ts Salt
           -sauce                            1/2 c  Fresh breadcrumbs

-----------------------------------RELISH-----------------------------------
    1/2    English cucumber (or                     -sauce
           -regular), chopped                  1 tb Rice vinegar
    1/4 c  Chopped fresh mint                  1 tb Sugar (use much less, use
      1 tb Thai fish sauce or soy                   -none actually)
 
  Combine burger stuff, shape into 4-6 burgers. Drain chopped cucumber; mix
  in remaining ingredients; reserve.
  
  Just before serving, heat grill and brush with oil. Cook burgers and 4
  minutes per side, turning once.
  
  Makes 4-6 servings.
  
  (If lemon grass is very dry, soak 20 minutes before using. If you cannot
  find lemon grass, use 1 tsp. grated lemon peel.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Capelli D'angelo With Thai Chicken
 Categories: Poultry, Thai, Pasta
      Yield: 6 servings
 
      1 tb Vegetable oil                       1 ts Ground ginger
      1 lb Boneless, skinless chicken          1    Green onions, sliced
           -breasts, cubed                     2    Cloves garlic, minced
      1 cn Chicken broth (10 oz.)            1/2    Red pepper, cut into
      2 tb Liquid honey                             -julienne strips
      1 tb Soy sauce                           1 pk (375 g) Catelli Capelli
    1/4 c  Peanut butter                            -d'Angelo
      1 tb Corn starch                    
 
  In skillet, heat oil; saute chicken until golden. Remove chicken; set aside
  and keep warm. In clean skillet, combine broth, honey, and soy sauce; whisk
  in peanut butter, corn starch and ginger. Add green onions and garlic; cook
  stirring constantly, over low heat until blended and smooth. Add red pepper
  and reserved chicken; cook and stir until just bubbly and thickened. Cook
  
  Capelli d'Angelo according to package directions. Spoon chicken mixture
  over Capelli d'Angelo and serve topped with parsley.
  
  Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Laab Nuea (Ground Beef Salad)
 Categories: Thai, Beef, Salads
      Yield: 4 servings
 
      1 lb Ground beef                              - chopped
    1/4 c  Lime juice                          2 tb Cilantro leaves, chopped
      2 tb Fish sauce (nam pla)     **         2 tb Ground roasted sticky rice**
    1/2 ts Galangal powder(kha pon) **         1 ts Thai red chili pepper,
      6    Shallots, thinly sliced                  - ground (prik khee no pon)
      2 tb Scallion (spring onion),           15    Mint leaves
 
  Description:
    The blend of fresh herbs and lime juice makes this salad very refreshing.
  This laab recipe was taken to Bangkok by the people of the Northeast and is
  one of the favorite dishes of Thailand.  Other meats such as chicken or
  pork can also be used.
  
  Directions:
    Combine the ground beef with the lime juice, fish sauce, galangal powder
  and shallots.
    Heat a skillet and cook the ground beef mixture on medium-high heat for 5
  minutes or until the beef is cooked.
    Remove the skillet from the heat and add the chopped green onion and
  cilantro and the ground roasted rice.  Mix thoroughly so that  everything
  is well combined.
    Remove to a serving plate, spoon the ground pepper on the side of the
  plate if desired, and garnish with the mint leaves.
    Serve with an accompaniment of raw vegetables, such as long string beans
  or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil
  leaves, and swamp cabbage or spinach.
  
    ** TERMS
    Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet
  and cooking until it is golden brown.  Add a tablespoon of water to the pan
  at occasional intervals.  Grind in a mortar with a pestle if ground roasted
  sticky rice is needed.
    Galangal (kha): A relative of the ginger root, galangal is pale yellow
  and has a unique, delicate flavor.  Fresh young ginger root, but not dried
  ginger, is an adequate substitute, but does not properly replace the unique
  flavor.
    Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai
  cooking, this is made from fermented small fish or shrimp.  THe fish are
  salted and fermented in jars and then the liquid is collected.  It adds
  salt to many dishes and is essential for authentic Thai flavors--and is
  available from Asian food stores.
  
  Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6.  A
  large coffee table pictorial book, full of lovely pictures, descriptions,
  information and recipes. Typed by Dale/Gail Shipp, Columbia Md.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crab Fried Rice With Nam Prik Sauce
 Categories: Thai, Rice/grains, Fish/sea
      Yield: 1 servings
 
      2 tb Peanut oil                          1 tb Fish sauce
      1 md Onion, minced                       2    Eggs
      2    Cloves garlic, minced               3    Green onions, sliced
      3 c  Cooked white rice                        -lime wedges
      8 oz White crab meat                
 
  Heat oil in a wok, add the onion and garlic, and stir fry for a minute on
  high heat.  Add the rice, crabmeat, and fish sauce and heat.  Push the rice
  mixture to the side.  Add the eggs to the center and while stirring
  continuously, cook until the eggs are half done and then stir the rice into
  the eggs.  Add the green onions just before removing from the heat.  The
  cooking is a 5 minute process.
  
  Squeeze fresh lime over the finished product and add Nam Prik sauce as
  necessary to individual plates.
  
  Serves 4 to 6 Heat scale: Varies according to Nam Prik sauce added
  
  Source: December 1993 Chile Pepper Magazine
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stir-Fried Tofu with Vegetables
 Categories: Thai, Vegetables
      Yield: 4 servings
 
      3 tb Tamari                            3/4 c  Cauliflower, chopped
      1 ts Brown rice syrup                  3/4 c  Broccoli, chopped
    1/4 ts Black pepper                      1/4 c  Mushrooms, sliced
      2 tb Vegetable oil                     1/4 c  Sugar peas
      2 sm Onions, sliced                    1/4 c  Bean sprouts
      2 ea Garlic cloves, minced               1 c  Firm tofu, cubed
    1/4 c  Carrots, chopped                         Jasmine rice
    1/4 c  Bell peppers, chopped          
 
  Mix tamari, syrup & pepper & set aside.  In a wok, heat oil over high heat
  for 1 minute.  Stir-fry onions & garlic for 2 minutes.  Add carrots, bell
  pepper & cauliflower.  Stir-fry for 1 to 2 minutes. Add a little water if
  necessary to prevent sticking.
  
  Add broccoli & mushrooms & stir-fry for 1 minute.  Add peas, sprouts & tofu
  & stir-fry for 1 minute.  Stir in tamari mixture.  Reduce heat to medium &
  cook for another 2 minutes.  The vegetables should be tender crisp. Serve
  hot, over rice.
  
  "Vegetarian Gourmet" Spring, 1994
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Green Chicken Curry
 Categories: Thai, Poultry
      Yield: 4 servings
 
    400 ml Coconut Milk                      1/2 ts Green Chilli, Seeds
    100 g  Bamboo Shoots, Sliced                    -removed,chopped Finely
     70 g  Thai Green Curry Paste            200 ea Kaffir Lime Leaves
      1 tb Fish Sauce                        200 ml Water
    200 g  Chicken Thigh Fillets               1 tb Fresh Basil Chopped Finely
    1/2 ts Palm sugar (sliced)           

----------------------------------TO SERVE----------------------------------
           Basil Leaves                             Red Chilli Slices
 
  Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring
  until it becomes fragrant and the oil starts to separate from the coconut
  cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently
  until the chicken changes colour. Add the remaining coconut cream and
  sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots.
  Bring to the boil (stirring), reduce heat & simmer until the chicken is
  tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a
  further 5 minutes.
  
  TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
  Basil & Chilli slices.
  
  From: Australian Vogue Wine & Food Cookbook 94/95
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thai Beef Salad
 Categories: Thai, Beef, Salads
      Yield: 4 servings
 
      4    120 g slices beef fillet      

----------------------------------MARINADE----------------------------------
    100 ml White vinegar                       3 ts Nam Pla (Thai fish sauce)
     45 g  Sugar                             120 g  Chinese cillie paste (Tau
      2    Cloves garlic, chopped                   -Pan)
           -finely                       

----------------------------------DRESSING----------------------------------
      1 c  Fresh lime juice                   60 g  Shallots, chopped finely
    1/2 c  Nam Pla                             1    Clove garlic, chopped
      2 ts Light soy sauce                          -finely
     60 g  Fresh coriander, chopped            1    Green chilli, deseeded and
           -finely                                  -chopped fine

----------------------------------TO SERVE----------------------------------
      2 sm Heads cos lettuce                   1 sm Ripe pawpaw, peeled & sliced
      1 lg Cucumber                                 -into 5 cm long sticks
    250 g  White cabbage, shredded                  Fresh coriander leaves
           -coarsely                      
 
  To cook the beef: grill the beef until med rare and set aside.
  
  To make the marinade and marinate the cooked beef: mix the vinegar, sugar,
  galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over
  the marinade and marinate for 15 mins.
  
  To make the dressing: combine all the dressing ingredients and set aside.
  
  To serve: arrange the lettuce leaves on each plate. Trim the ends from the
  cucumber and cut in half crosswise. Slice lengwise into thin strips. Place
  a small amount of cabbage on the cucumber strips, and roll up. Repeat with
  the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd
  marinated beef on top of the lettuce. Surround each serve with 3 cabbage
  and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls.
  Top the beef with a generous serving of the coridander leaves. By Grand
  Hyatt Erawan Bankok
  
  From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott
  8/94.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: COLD YOGURT GAZPACHO
 Categories: Soups/stews, Vegetarian
      Yield: 8 servings
 
      3    Medium cucumbers                    3    Cloves garlic; minced
      6 c  Yogurt                              1 tb Finely chopped mint
      2 tb White vinegar                   1 1/2 ts Finely chopped dill
      1 tb Olive oil                                Salt
 
  Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each
  half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place
  yogurt in deep bowl and whisk or stir until completely smooth. Gently but
  thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill.
  Season to taste with salt. Refrigerate soup 2 hours or until thoroughly
  chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2
  quarts (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CURRIED COLD ASPARAGUS SOUP
 Categories: Soups/stews
      Yield: 4 servings
 
      1 lb Asparagus                           3    Egg yolks
      5 c  Chicken broth                       1 ts Curry powder (or more)
           Salt                              3/4 c  Whipping cream
    1/4 c  Unsalted butter                     1 ds Lemon juice
    1/4 c  Flour                                    Freshly ground pepper
 
  Snap off woody ends from asparagus stalks. Clean stalks with vegetable
  peeler, cut off tips and reserve. Combine chicken broth and asparagus
  stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40
  to 45 minutes. Drop asparagus tips into boiling, lightly salted water and
  cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and
  asparagus stalk mixture in blender. Melt butter in heavy saucepan, add
  flour and cook, stirring, 2 minutes without browning. Add puree all at once
  and bring soup to boil. Cook over low heat until thickened and mixture
  lightly coats spoon. Stir small amount of soup into egg yolks. Add egg
  mixture to soup. Stir in curry powder, cream and lemon juice. Season to
  taste with salt and pepper. Stir in asparagus tips. Serve chilled. Makes 4
  to 6 servings (C) 1992 The Los Angeles Times
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Acorn Squash and Apple Soup
 Categories: Soups/stews, Low-cal
      Yield: 4 servings
 
      2    Med. acorn squash (1 lb ea)*      1/2 ts Salt
      3 c  Degreased chicken stock **          1 tb Fresh lemon juice
      2    Tart green apples ***                    Freshly ground white pepper
    1/2 c  Chopped onion                            Plain non- or low-fat yogurt
      1 c  Unsweetened apple juice                  Snipped fresh chives
      2 ts Grated peeled fresh ginger               OR shredded fresh basil
 
  Notes: * Squash should be halved and seeded.
         ** Unsalted canned chicken broth may be used instead of stock.
         *** Green apples should be cored, peeled and chopped (about 2 cups)
  Place squash cut side down on rack set over gently simmering water in
  saucepan.  Cover and steam until tender, about 10 minutes.  Cool squash
  slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and
  onion in heavy medium saucepan. Cover and cook over low heat 10 minutes.
  Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
  Cover and simmer until ingredients are very tender, about 20 minutes. Puree
  soup in batches in processor or blender.  Strain through sieve into clean
  saucepan, pressing puree with back of spoon.  Reheat soup gently. Add lemon
  juice.  Season with salt and generous amount of pepper.  Ladle into bowls.
  Garnish with yogurt and chives. Source: Richard Sax and Marie Simmons in
  "Bon Appetit", October 1988.
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CONSOMME MADRILENE
 Categories: Soups/stews
      Yield: 8 servings
 
      6    Large tomatoes                      8 c  Rich chicken stock
      2    Green bell peppers *                     Salt, pepper
      1    Leek;trimmed,cut in chunks          1    Sm bunch chives; chopped
      4    Egg whites; lightly beaten          2 oz Chopped pimiento
 
  *Note: Green bell peppers should be cored, seeded and quartered. Peel, core
  and dice 4 tomatoes. Place in large saucepan and add green peppers, leek
  and egg whites, mixing well. Add chicken stock and season to taste with
  salt and pepper. Place over medium low heat and slowly bring to boil. Boil
  5 to 10 minutes. Strain through sieve or strainer lined with linen towel or
  cheesecloth. Discard vegetables and refrigerateyy consomme until serving
  time. Just before serving, peel, core and seed remaining 2 tomatoes and
  dice fine. Mix with chives and pimiento and place 1 or 2 tablespoons of
  mixture in bottom of each soup bowl. Pour chilled consomme over vegetables
  and serve at once. Consomme should be thick and syrupy but not set. Created
  by: Udo Nechutnys, Miramonte Restaurant & County Inn, Napa Valley (C) 1992
  The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: RED PEPPER SOUP
 Categories: Soups/stews
      Yield: 10 servings
 
      1 c  Unsalted butter                     6 c  Buttermilk
      2 tb Oil                                      White pepper
      4 c  Chopped leeks                            Chives or lemon slices
      6    Large red bell peppers *                 Caviar (optional)
      3 c  Chicken broth                      10    Green bell peppers **
           Salt                           
 
  *Note: Large red bell peppers should be seeded and sliced. ** Green bell
  peppers should be hollowed out, or any combination of red,
     green, yellow and purple bell peppers may be used. Melt butter with oil
  in large saucepan. Add leeks and red peppers. Reduce heat and cook,
  covered, 20 minutes or until vegetables are soft. Check occasionally to
  prevent scorching. Add chicken broth and salt to taste. Simmer, partially
  covered, 30 minutes, or until vegetables are very soft. Blend in food
  processor or blender until smooth. Strain into bowl. Stir in buttermilk and
  white pepper to taste. Garnish with chives or thin lemon slice, with small
  scoop of caviar centered on each slice, if desired. For single servings,
  present in pepper shells. Makes 10 to 12 servings Created by: Rudi
  Gernreich (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: PECAN SOUP
 Categories: Soups/stews, Low-cal
      Yield: 4 servings
 
      6 oz Pecans                              1 lg Garlic clove
      4 c  Chicken stock                            Salt & freshly ground pepper
    1/2 c  Heavy cream                    
 
  This is a wonderful fall soup, and only 200 calories per serving. PREHEAT
  OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes,
  checking from time to time to prevent burning. Toss occasionally. In a food
  processor, place the pecans, garlic and about 1/2 cup of the stock. Turn
  the processor on and, with the motor running, add stock until you have a
  creamy consistency. (The mixture will absorb the stock.) Pass the
  pecan-stock mixture through a sieve into a saucepan and bring to a boil.
  Add the cream, season to taste with salt and pepper and serve. PETER KUMP -
  PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: PETER'S CREAM OF PUMPKIN SOUP
 Categories: Soups/stews, Low-fat, Low-cal
      Yield: 4 servings
 
      1 ts Safflower oil                     1/2 ts -Dried thyme
      1 lb Pumpkin, fresh                    1/2    Bay leaf
           -cut in chunks,                     5 c  Chicken broth
           -=OR=- Canned Pumpkin           1 1/2 tb Low-fat white cheese
      1    Yellow onion                             -Such as cottage cheese,
           - peeled and chopped                     - farmer's cheese,
      1 sm Garlic clove                             - cream cheese or ricotta
           - peeled and crushed                1 tb Non-fat powdered milk
      2    Celery stalks; chopped            1/2 c  Parsley, chervil and chives
      1    Stalk fresh thyme; -=OR=-                - (minced)
 
  This Thanksgiving soup has but 65 calories per serving.
  
  IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
  (including the fresh pumpkin, but not the canned), thyme and bay leaf.
  Reduce the heat, cover, and let cook gently for 8 minutes. Stir
  occasionally to keep the vegetables from browning. Add the broth and the
  pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
  uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
  pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
  fine strainer back into saucepan and return to boil. If it seems too thick,
  thin with a little hot broth or water. (Can be made to this point up to 2
  days in advance and refrigerated, loosely covered.) Before serving, reheat
  soup to boiling. Pour back into the blender and add the cottage cheese and
  powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
  heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
  each. Serve immediately.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: POTATO-BARLEY SOUP
 Categories: Soups/stews
      Yield: 6 servings
 
      1 lg Onion; diced                        2    Carrots; diced
      2    Celery stalks; diced                2 lg Idaho potatoes
      4    Garlic cloves; minced                    - peeled and diced
    1/4 c  Vegetable oil                     1/4 ts Pepper
      3 qt Beef or chicken stock                    Salt to taste
    1/2 c  Pearl barley; rinsed           
 
  SAUTE THE ONION, CELERY and garlic in oil until the vegetables become
  translucent. Add the stock, barley and carrots. Simmer gently, stirring
  occasionally, about 2 hours. Add the potatoes after the soup has cooked 1
  hour. If the soup gets too thick, add more stock or water. Taste for
  seasoning and add salt and pepper as needed.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SAUERKRAUT SOUP
 Categories: Soups/stews
      Yield: 6 servings
 
      1 lb Sauerkraut                        1/2 ts Caraway seeds
      6 c  Beef stock                               Salt
      2 lg Onions; chopped                     2    Potatoes; peeled
      3 sl Bacon                                    - grated and soaked
      1 ts Paprika                           1/4 lb Lean, diced ham
      1 tb Tomato paste                        2    Beef frankfurters; sliced
 
  SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with
  bacon until golden. Add paprika, remaining stock, tomato paste, caraway
  seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and
  simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the
  meats and cook long enough to heat through (about 10 minutes).
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: TURKEY-TOMATO SOUP
 Categories: Soups/stews, Poultry
      Yield: 6 servings
 
      1 md Onion; minced                       2 lb Tomatoes
      2 tb Butter                                   - peeled, seeded, finely
      1    Bay leaf                                 - chopped (including juice)
    1/2 ts Minced thyme                             Salt and pepper
      1 qt Chicken or turkey stock             2 c  Shredded cooked turkey
 
  SAUTE ONION IN BUTTER until softened. Add the bay leaf, thyme, stock,
  tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey and
  simmer 5-to-10 minutes. Remove bay leaf and serve, garnished with
  additional minced thyme if desired.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: BARLEY-BUTTERMILK SOUP
 Categories: Soups/stews, Vegetarian
      Yield: 4 servings
 
    1/2 c  Barley                              2 tb Finely chopped dill; -=OR=-
      1 qt Water                             1/2 ts -Dried Dill
           Salt                                1 tb Finely chopped cilantro
    1/4 c  Finely diced red onion              1 tb Snipped chives
      3 c  Buttermilk                               Freshly ground pepper
    1/2 ts Turmeric                            1 ds Paprika or herb blossoms
    1/4 c  Finely chopped parsley                   -(if available, for garnish)
 
  RINSE THE BARLEY and put it in a pot with the water and salt to taste.
  Bring to a boil, lower the heat, and simmer until the barley is tender,
  about 45 minutes. Drain the barley. (The liquid can be reserved to use in
  another soup.) Toss the onions into the warm barley to wilt them slightly;
  then put the mixture in a soup bowl with the buttermilk. Stir in the
  turmeric and herbs and season to taste with additional salt. Cover and
  refrigerate until chilled. Serve with freshly ground pepper and paprika or
  with a garnish of blossoms, such as chive blossoms, cilantro flowers or
  mustard petals.
  
  Makes 1 Quart
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CHESTNUT-AND-LENTIL SOUP
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
      1 lb Chestnuts                           1    Celery stalk
           Light oil                                - cut into small squares
      1 c  French green lentils              1/2 sm Onion; finely diced
           -=OR=- Brown Lentils                1 lg Garlic clove
      2 qt Water                                    - peeled and finely chopped
      1 md Carrot                              1    Bay leaf
           - diced into                      1/2 ts Salt; or to taste
           - small, even squares               5    Parsley sprigs

-----------------------------FINISHING THE SOUP-----------------------------
      3 tb Light olive oil                          -Lentils (from above)
           -Chestnuts (from above)                  Water, stock or cream
  1 1/2 ts Chopped fresh marjoram -OR-              -(as needed)
    1/2 ts -Dried Marjoram                          Salt
    1/4 ts Fennel seeds, crushed                    Freshly milled black pepper
           - (or ground)                            Extra-virgin olive oil
           Fresh thyme sprigs; -=OR=-               Finely chopped parsley
      1 pn -(generous) dried Thyme                  Small croutons, fried
    1/2 c  Dry white wine                           -(in butter or oil)
      1 tb Tomato paste                             -(optional)
 
  PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them
  in just enough oil to lightly coat them. Place chestnuts on baking sheet.
  Bake until skins have opened and meat is tender, about 20 minutes. When
  cool enough to handle, peel and dice them into small pieces. Set aside.
  Rinse lentils and combine them in soup pot with the water. Bring to boil.
  Cook a few minutes at gentle boil, removing foam that forms on surface. Add
  carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and
  simmer until lentils are tender, about 35 minutes. When done, remove
  parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary.
  Puree half the lentils until smooth, then recombine them with the rest.
  FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then
  add roasted chestnuts and herbs. Cook over medium heat, stirring
  frequently, for several minutes. Add wine and tomato paste. Stir to
  dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil
  mixture and simmer gently 20 minutes. If soup is too thick, thin it with a
  little water, stock or cream until of right consistency. Taste for salt and
  season with pepper. Serve with spoonful of olive oil swirled into each
  bowl. Sprinkle with parsley and croutons, if desired.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ---
  ===========================================================================
  BBS: COLOSSUS Date: 11-19-92 (14:39) Number: 1945 From: KAREN MINTZIAS
  Refer#: NONE To: ALL Recvd: NO Subj: Madison 8 Conf: (125) COOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: PINTO BEAN SOUP W/ MINT & PINE NUTS
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
      2 c  Pinto or Anasazi beans              1 c  Half and half
           - soaked overnight                  2 tb Chopped cilantro
      1 tb Sunflower or light olive oil        2 tb Chopped parsley
      1 sm Onion; finely minced                2 tb Chives, minced;  -=OR=-
      1 ts New Mexican red chile               4    -Scallions; finely sliced
     10 c  Water                               2 tb Pine nuts
           Salt                                     - toasted in a dry pan
 
  SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the
  beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse
  them. Warm the oil in the soup pot, add the onion and chile and briefly
  cook together. Next add the beans, 10 cups of water and bring to a boil.
  Simmer until beans are tender, about 45 minutes for new beans, longer for
  older beans. Season to taste with salt, then continue cooking until they
  are completely soft. Puree half the beans and cooking liquid at a time in
  the blender until smooth. Return the puree to the pot. Add the cream and
  reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving
  some of the chives. Ladle the soup into bowls and garnish with the
  remaining chives and the pine nuts.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: POTATO-SORREL SOUP
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
      4 tb Butter                            1/2 ts Salt (to taste)
      7 c  Water                           1 1/2 lb Red potatoes; quartered
      3 md Leeks; the white parts only              - lengthwise & thinly sliced
           - chopped or cut                         Freshly ground pepper
           - into 1/4-inch rounds                   Creme fraiche
      6 c  Loosely packed sorrel leaves        1 tb Chives
           -the stems removed and                   - thinly sliced or snipped
           - leaves roughly chopped       
 
  This is a rather rustic soup. For a more refined version, pass it through a
  food mill before serving.
  
  MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel
  and salt, then cook gently, covered, for 5 minutes over medium-low heat.
  Add the potatoes and cook another 10 minutes, stirring occasionally, then
  pour in the rest of the water and gradually bring the soup to a boil. Lower
  the heat and simmer until the potatoes are tender, about 30 minutes. Once
  the potatoes are soft, help break them down by pressing them against the
  side of the pan, making the soup as rough or smooth as you like. Or, if you
  prefer, pass the soup through a food mill. Taste the soup for salt and add
  more, if necessary. Serve with freshly ground pepper, a spoonful of creme
  fraiche swirled in and a delicate sprinkling of chives over the top. If
  you've got garden chives and they're in bloom, separate the individual
  flowers at the base and sprinkle on a few along with the green stems.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: QUICK BLACK BEAN SOUP
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
  1 1/2 c  Dry black beans                   1/2    Chipotle chile; minced -OR-
           - rinsed and soaked                 1 tb -Smoked Chile Salsa
           - 6 hrs or overnight               16 oz Canned peeled tomatoes
      1 sm Onion; diced                             - chopped, juice reserved
      1    Garlic clove; finely chopped      1/2 bn Cilantro

---------------------------------GARNISHES---------------------------------
           Sour cream                               Chile pequins; -=OR=- other
           Grated muenster cheese                   -Small dried Red Chiles
           -=OR=- Monterey Jack cheese    
 
  DRAIN THE BEANS and put them in a soup pot with enough cold water to cover
  by a couple of inches. Bring to a boil and skim off the foam that rises to
  the surface; then add the onions and the garlic. Lower the heat and cook
  until the onions are soft, about 15 minutes; add the tomatoes and their
  juice, the pureed chiles and half the cilantro and lightly salt. Simmer
  until the beans are tender, an hour or so. Occasionally give them a stir
  while they're cooking. When done, taste for salt, stir in the remaining
  cilantro and garnish as desired.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: TOMATO, FENNEL AND POTATO STEW
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
  1 1/2 lb Potatoes                                 - cut into wedges 1/2" thick
           - red or yellow-fleshed             2    Garlic cloves; minced
      2    Fennel bulbs                        1 ts Herbes de Provence
      1 lb Ripe tomatoes; peeled               3 pn Saffron threads
           -and seeded, juice reserved         1 lg Strip orange zest (2" long)
           -=OR=-                              2    Bay leaves
      2 c  -whole canned tomatoes              1 c  Dry white wine
           Salt                                2 tb Chopped parsley
      4 tb Virgin olive oil                   12    Nicoise olives, pitted; -OR-
      1 lg Leek; white part only,                   - Gaeta or oil-cured
           - finely  diced                          - Black olives, pitted
      1 lg Yellow onion                   
 
  PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large,
  into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and
  cut into wedges 1/2-inch thick or a little wider. Leave some of the core so
  that the pieces stay intact. Cut the tomatoes into large, neat pieces.
  Bring a pot of water to a boil, add salt to taste and the potatoes, and
  boil for 5 minutes. Remove the potatoes, but save the water. While the
  potatoes are cooking, warm the olive oil in a wide pan. When hot, add the
  leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay
  leaves. Cook slowly over medium heat until the onions have begun to soften,
  after 6 or 7 minutes, then add the wine. Let it reduce by approximately
  half, then add the tomatoes and their juice, the potatoes, fennel, half the
  parsley and the olives. Pour in enough of the reserved potato water to
  cover, bring to a boil and lower the heat. At this point, you can set the
  stew aside and finish it later, either in the oven or on top of the stove.
  If cooking on top of the stove, cover the pan and cook slowly until the
  vegetables are tender, about 35 minutes. If cooking in the oven, preheat it
  to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay
  leaves. Garnish with the remaining parsley and serve with a bowl of garlic
  mayonnaise.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: WINTER VEGETABLE STOCK
 Categories: Soups/stews, Vegetarian, Vegetables
      Yield: 6 servings
 
      2 tb Butter or olive oil                 6    Thyme sprigs; -=OR=-
      1    Onion                             1/4 ts -Dried thyme
           - diced into 1/2-in squares         2    Bay leaves
      1 c  Leek greens; roughly chopped        2    Handfuls borage leaves
      2 md Carrots; peeled and diced                -=OR=- Chard leaves, lettuce
      4    Outer stalks of celery; plus             - or nettles
           Celery leaves; diced                3    Sage leaves
      1 c  Cubed winter squash                10    Parsley sprigs
           -=OR=- Squash Seeds & Skins              - roughly chopped
      1 c  Chard stems                         4    Garlic cloves
           - cut into 1-in lengths                  - peeled and chopped
      1 md Potato; diced, -=OR=-               1 ts Salt
      1 c  -Thick Potato Parings               2 ts Nutritional yeast (optional)
    1/2    Celery root; scrubbed, diced    8 1/2 c  Cold water
    1/4 c  Lentils; rinsed                
 
  HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
  garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
  medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
  bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
  the stock through a sieve and press out as much of the liquid as possible.
  Use it as is, or reduce it further for a richer flavor. Taste and season
  with more salt, if needed.
  
  Makes 4 to 6 Cups
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: ORANGE MANGO SOUP
 Categories: Soups/stews, Fruits
      Yield: 4 servings
 
      1 lg Navel orange                        3 ts Honey; or to taste
      3 lg Very ripe mangoes                        Fresh lemon juice
  1 1/2 c  Buttermilk                               - if necessary
  1 1/2 c  Fresh orange juice                  8 sm Fresh mint leaves
 
  REMOVE THE ZEST from the orange with a zester or grater and set it aside.
  Cut a flat bottom on the orange, then remove all the peel and white pith
  from the orange with a small, sharp knife. Cut the orange into 1/4-inch
  slices and refrigerate until serving time. Peel the mangoes and remove the
  pits. Puree the flesh with the orange zest in a food processor with the
  metal blade or in a blender until smooth. Strain through a fine mesh
  strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk,
  orange juice and honey to taste. The soup should be the consistency of
  whipping cream. If it is too thick, add more buttermilk. Chill thoroughly
  up to 2 days before serving. Just before serving, add lemon juice and more
  honey, if necessary. Pour into chilled dishes. Float an orange slice on top
  and garnish with a mint leaf.
  
  Makes 4 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: QUICK CHICKEN STOCK
 Categories: Soups/stews, Poultry
      Yield: 4 servings
 
      5 lb Chicken bones and backs             8    Parsley sprigs
      2 md Onions; peeled                      1    Bay leaf
      1 lg Leek                                2    Whole cloves
      1 lg Carrot                              1 ts Dried thyme
      2 md Celery stalks                  
 
  COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a
  boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours,
  skimming the top as necessary. Remove and discard the large bones. Pour the
  stock through a large strainer lined with a double thickness of
  cheesecloth. Refrigerate the stock until the fat solidifies, then remove
  and discard fat. Transfer the stock to conveniently sized containers and
  refrigerate for 2 days, or freeze.
  
  Makes 4 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SPRING GREEN POTATO SOUP
 Categories: Soups/stews, Vegetables
      Yield: 8 servings
 
      1 tb Safflower oil                            -=OR=- Canned Broth
      1 lg Onion; minced                            -(preferably low-sodium)
      1 lg Russet potato; peeled,              1 ts Dried dillweed
           - cut into 1-in cubes             1/8 ts Cayenne pepper
      1 lg Sweet potato; peeled,               1 c  Frozen peas
           - cut into 1-in cubes               1 c  Packed sliced Romaine leaves
      6 c  Chicken stock                            Salt to taste
 
  This isn't made with green potatoes, but is rather made green by the
  addition of peas and lettuce.
  
  HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion.
  Cook until softened, about 4 minutes, stirring often. Add all potatoes and
  cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and
  cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce.
  Cook until potatoes and peas are completely tender, about 5 minutes. Puree
  soup in food processor with metal blade until smooth, about 2 minutes.
  Return to pan. Thin as desired with remaining stock or broth. Adjust
  seasoning. It's bright green when freshly made; the color lightens on
  storage but it's still appealing. Can be made 3 days ahead and
  refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled.
  
  Makes 6 1/2 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: VEGETABLE CONFETTI SOUP
 Categories: Soups/stews, Vegetables
      Yield: 14 servings
 
      1 tb Vegetable oil                            - cut into 1/3-in dice
      2 md Onions; minced                      2 md Zucchini
      4 lg Carrots; peeled,                         - cut into 1/3-in dice
           - cut into 1/3-in dice             12 lg Mushrooms
      2 lg Trimmed fennel bulbs                     - trimmed, quartered
           - cut into 1/3-in dice                   Salt
     10 c  Chicken stock or broth                   Freshly ground pepper
      1 ts Dried tarragon                           Grated imported Parmesan
      1 ts Dried thyme                              - for serving
      1 lg Red pepper                     
 
  HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir
  often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer,
  covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini
  and mushrooms. Cook, covered, for 10 minutes more. Season to taste with
  salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3
  months. Serve hot, garnished with cheese.
  
  Makes 14 Cups
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: WHITE BEAN AND LAMB SOUP
 Categories: Soups/stews
      Yield: 10 servings
 
------------------------------------SOUP------------------------------------
      2 tb Light-tasting olive oil             2 c  Water
      1 c  Chopped celery                      1 lb Lamb shanks
      1 c  Chopped onion                       1 lb Dried navy beans
      2 ts Minced garlic                       2 ts Fresh lemon juice
      2 ts Dried sage                               Salt
      6 c  Chicken stock or broth                   Freshly ground pepper

----------------------------------GARNISH----------------------------------
      3 lg Plum tomatoes; shells only,       1/4 c  Fresh basil leaves
           - cut into 1/4-in dice                   - cut into fine julienne
 
  HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook
  until onion is softened, about 5 minutes. Add stock or broth and water.
  Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered,
  2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool
  enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree
  2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed
  mixture to pot. Stir well to combine. Add lemon juice and season to taste
  with salt and pepper. Can be made ahead and refrigerated as long as 3 days
  or frozen. Reheat gently, thinning with water as needed. Adjust seasoning
  and lemon juice. To serve, garnish with tomato and basil.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: BEET SOUP WITH DILL AND YOGURT
 Categories: Soups/stews, Vegetables
      Yield: 6 servings
 
      1 tb Oil                                      - low-sodium chicken broth
      1 md Onion; sliced                       1 ts Salt
      1 lb Beets                             3/4 c  Plain yogurt
           - peeled and coarsely diced,        3 tb Chopped fresh dill
      1 qt Chicken stock; or canned       
 
  HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12
  minutes. Add beets and cook, covered, about 35 minutes, stirring
  occasionally, until beets are falling apart. Add stock and salt. Cover and
  bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve
  liquid. Transfer beets to blender or food processor and puree until smooth.
  Return puree to pan and add reserved liquid. Pour hot soup into tureen and
  ladle soup into bowls in front of guests. Decorate each soup bowl with 2
  tablespoons yogurt and sprinkle yogurt with chopped dill.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CREAM OF SHIITAKE MUSHROOM SOUP
 Categories: Soups/stews, Low-fat, Low-cal, Vegetarian
      Yield: 4 servings
 
      1 qt Milk; whole, low-fat or skim        6    Whole peppercorns (or more)
      1 sm Onion; peeled and stuck with        1 pn Salt
      2    Cloves                        

-------------------------------BOUQUET GARNI-------------------------------
           :Tie in cheesecloth,              1/2 ts Dried leaf thyme
      6    Fresh parsley stems,              1/2    Bay leaf

--------------------------------SOUP, CON'T--------------------------------
      4 tb Rice flour                          4 tb Cold milk (about)
           -(or barley or oat flour)           8 oz Shiitake mushrooms

----------------------------------OPTIONAL----------------------------------
      6 tb Heavy cream                              Reserved mushroom slices
      2 tb Madeira                        
 
  This rich, earthy soup has but 100 calories per serving if made with
  non-fat milk.
  
  PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan
  and bring slowly to a boil. Form a smooth paste of the rice flour and the
  cold milk. Put into the just-boiling milk and stir briskly until there are
  no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the
  tough ends of the mushroom stems. Reserve a few mushroom slices for garnish
  and chop the remaining mushrooms coarsely, then place in a food processor
  with a steel blade and chop as finely as possible. Strain the milk mixture
  through a fine sieve back into the saucepan; add the chopped mushrooms and
  continue simmering 5 minutes. Add the cream and Madeira, if you wish, and
  serve in hot bowls, garnished with a slice of mushroom.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CREAM OF SUN-DRIED TOMATO SOUP
 Categories: Soups/stews, Low-cal, Low-fat, Vegetarian
      Yield: 4 servings
 
      1 qt Milk; whole, low-fat or skim        6    Whole peppercorns (or more)
      1 sm Onion; peeled and stuck with        1 pn Salt
      2    Cloves                        

-------------------------------BOUQUET GARNI-------------------------------
           :Tie in cheesecloth:              1/2 ts Dried leaf thyme
      6    Fresh parsley stems               1/2    Bay leaf

--------------------------------SOUP, CON'T--------------------------------
      4 tb Rice flour                          1 pk Sun-dried tomatoes (3 oz)
           -(or barley or oat flour)           2 c  Water
      4 tb Cold milk (about)             

----------------------------------OPTIONAL----------------------------------
      6 tb Heavy cream                              -(basil, chervil or parsley)
           Chopped Herbs for garnish*     
 
  This creamy, vibrant red soup has but 100 calories per serving if you use
  low-fat milk and no cream.
  
  PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan
  and bring slowly to a boil. Form a smooth paste of the rice flour and the
  cold milk. Put into the just-boiling milk and stir briskly until there are
  no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the
  sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk
  mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
  In a blender, in batches, liquefy the soup. Return to the stove and bring
  just to a boil. Add the optional cream, if desired, and serve in hot bowls
  garnished with a minced green herb.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CREAMY GARLIC SOUP
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings
 
      1    Head of garlic                    1/2    Bay leaf
           - cloves separated, unpeeled        4    Parsley sprigs
      2 qt Water                               3 tb Olive oil
      2 ts Salt                                3    Egg yolks
      1 pn Pepper                              4 tb Olive oil
      2    Cloves                                   French bread rounds, toasted
    1/4 ts Thyme                               1 c  Grated Swiss or Parmesan
 
  DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold
  water over the cloves and peel. Place the garlic and the rest of the
  ingredients up to the egg yolks in a saucepan and boil slowly for 30
  minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until
  they're thick and sticky. Drop by drop, beat in the olive oil as if making
  a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg
  mixture by droplets. Gradually strain in the rest, beating, and pressing
  the juice out of the garlic. Serve immediately, accompanied by the bread
  and cheese.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: DIET SHRIMP BISQUE
 Categories: Fish/sea, Soups/stews, Low-cal, Low-fat
      Yield: 4 servings
 
      2 lb Fresh shrimp; -=OR=-                1    Garlic clove
           -Scampi, Lobster or Crayfish             - peeled & minced
      1 tb Safflower; -=OR=-                   1 tb Tomato puree
           -Virgin olive oil               1 1/2 c  Dry white wine
      1    Leek                                2 qt Water
           - cleaned & sliced coarsely         1    Chicken bouillon cube
      1 sm Carrot; peeled and sliced                - crushed
      1    Celery stalk; sliced                1 pn Saffron
      2    Shallots; peeled and chopped  

--------------------------------HERB BOUQUET--------------------------------
    1/2 ts Thyme; and                          6    Fresh parsley stems
    1/2    Bay leaf, and                            -(tied in cheesecloth)

-------------------------------FOR THE BISQUE-------------------------------
           Salt and pepper to taste            4    Basil leaves; minced
      4 tb Cornstarch                          1 ts Tarragon, minced
      4 tb Non-fat powdered milk               1 tb Minced chives
    1/2 ts Cognac, Armagnac or brandy     
 
  SEPARATE THE TAIL from the shrimp and remove the meat, reserving all
  shells, claws, heads and so forth. If you wish, devein the tails, then
  cover and refrigerate. Coarsely chop the heads and shells, reserving 4
  heads for decoration, if you have them. In a large saucepan, heat the oil
  over moderate heat, then add the shrimp shells and cook them. Stir slowly
  but continuously for 5 minutes. Add the vegetables and tomato puree and
  cook another 5 minutes, stirring. Add the wine and bring to the boil for 30
  seconds, scraping the bottom to dissolve any coagulated juices. Add the
  water, bouillon cube, saffron and herb bouquet. Return to a simmer and
  cook, covered, for 1 hour. Pour the stock through a fine strainer into a
  bowl, pressing down on the vegetables and shrimp shells with a soup ladle
  to extract all of the liquid. (For a finer result, strain again through
  cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a
  little cold water, then add it to the saucepan and boil for 4 minutes.
  Taste for salt and pepper. (The recipe can be prepared ahead to this point
  and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and
  let them cook a bare 2 minutes (for small or medium), or 3 minutes for
  extra large. Remove immediately with a slotted spoon and divide them among
  4 heated soup plates. Pour the stock into a blender, add the powdered milk
  and cognac. Blend until smooth and homogeneous. Pour immediately into the
  soup plates over the shrimp tails. Garnish each dish with an equal amount
  of the herbs and a shrimp head (optional).
  
  This rich-tasting bisque has only 90 calories per serving.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wild Mushroom Soup
 Categories: Soups/stews
      Yield: 8 servings
 
      2 oz Dried cpes, morels or              2 lb Mushrooms, fresh
           - chanterelles mushrooms                 Salt and fresh grnd pepper
    3/4 c  Madeira wine                        4 c  Chicken stock
      8 tb Butter                              1 pt Heavy cream
      2 c  Onions, yellow -chopped        
 
    1. Rinse the dried wild mushrooms well in a sieve under cold running
  water and soak them in the Madeira for 1 hour, stirring occasionally.
    2. Melt the butter in a soup pot. Add the onions and cook, covered, over
  low heat until they are tender and lightly colored, about 15 minutes,
  stirring occasionally.
    3. Trim stems from the fresh mushrooms and save for another use. Wipe
  caps with a damp cloth and slice thin. Add caps to the soup pot, season to
  taste with salt and pepper, and cook over low heat, uncovered, stirring
  frequently, for 15 minutes.
    4. Carefully lift wild mushrooms from bowl with a slotted spoon and
  transfer to soup pot. Let Madeira settle a moment and then pour carefully
  into soup pot, leave sediment behind.
    5. Add the chicken stock and bring to a boil. Reduce heat, cover and
  simmer for 45 minutes, or until dried mushrooms are very tender.
    6. Strain the soup and transfer the solids to the bowl of a food
  processor fitted with a steel blade. Add 1 cup of the liquid and pure
  until very smooth.
    7. Return pure to the soup pot wlong with remaining liquid and set over
  medium heat. Taste, correct seasoning, and then the soup slightly with
  heavy cream if it seems too thick. Heat until steaming and serve.
                                  =The Silver Palate Cookbook=
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Swiss Broccoli Soup
 Categories: Soups/stews
      Yield: 18 servings
 
      2 oz Butter                                   - Sauce
      1    Clove garlic                      1/2 ts White pepper
      4 oz Onions; chopped                     1 qt Chicken stock
      4 oz Celery; chopped                     2 lb Broccoli; chopped & cooked
  1 1/2 qt Chef-Mate Swiss Cheese         
 
  1.  Melt butter in large stock pot. Saute garlic, onion and celery. 2. Add
  golden cheese sauce, white pepper and chicken stock. Stir until well
  blended. 3. Add broccoli, mix well. Heat to serving temperature, stirring
  frequently. Serve.
  
  Makes 18 3/4 cup servings or 14 one cup servings
  
  Source: Carnation Company
  
   -- ------- Recipe via Meal-Master (tm) v7.01
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bacon 'n Cheddar Beer Soup
 Categories: Soups/stews
      Yield: 33 servings
 
      6 oz Vegetable oil                       2 c  Beer
  1 1/2 lb Onions; coarsely chopped            1 qt Chicken stock
  1 1/4 lb Potatoes; diced                 1 1/4 lb Mixed Vegetables; frozen
      1 lb Carrots; diced                    1/2 ts Paprika
      1 lb Celery; sliced                    1/2 ts White Pepper
      1 cn Chef-Mate Bacon 'n Cheddar        1/4 ts Liquid Smoke flavor
           -Cheese Sauce (#10 can)             2 tb Parsley; chopped
 
  1.  Place vegetable oil in large stockpot. Add onios, potatoes, carrots and
  celery; saute 25-30 minutes or until vegetables are cooked. 2. Add
  remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat,
  stirring occasionally. Serve hot.
  
  Makes 25 one cup servings.
  
  Source: Carnation Company
  
   -- ------- Recipe via Meal-Master (tm) v7.01
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Makvlis Supi (Blackberry Soup)
 Categories: Soups/stews, Fruits
      Yield: 6 servings
 
      1 lb Blackberries                        1    Small cucumber
      1    Clove garlic, minced                     - peeled, seeded, & diced
    1/4 c  Finely chopped cilantro                  Salt
      1 tb Finely chopped mint                 1 ts Wine vinegar
      2 tb Finely chopped thyme                     Sour cream
      1    Small onion, finely chopped    
 
     Crush blackberries and strain off juice.  Add water to juice to make 3
  1/2 cups liquid.  Add garlic, cilantro, mint, thyme, onion, cucumber, salt
  to taste and vinegar.  Stir well and chill.  Pass with sour cream.
  
  Makes 6 servings.
  
  Each Serving Contains About: 56 calories; 52 mg sodium; 0 cholesterol; 0
  fat; 13 grams carbohydrates; 1 gram protein; 3.76 grams fiber.
  
  From The Classic Cuisine of Soviet Georgia
    History, Traditions and Recipes
    by Julianne Margvelashvili
  
  Printed in the November 27, 1992, issue of the Los Angeles Times.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CREAM OF PUMPKIN SOUP
 Categories: Soups/stews
      Yield: 8 servings
 
      2 tb Unsalted butter                     1 ts Salt
      1 md Onion; roughly diced                1 ts Ground coriander
      4 c  Pureed pumpkin                    1/2 ts Curry powder
           - (canned or fresh)               1/2 ts White pepper
      3 qt Chicken stock                       3 c  Milk and/or whipping cream
           -or low-sodium chicken broth      1/3 c  Walnut oil
 
  MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook,
  stirring occasionally, until onion softens, about 10 minutes. Add the
  pumpkin and salt and continue to cook, stirring, another 15 minutes for
  fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry
  and pepper. Cover, increase heat to high and bring to a boil. Reduce heat
  to low and simmer 15 minutes. Remove from heat and place in a food
  processor or blender and puree until smooth. Combine puree, milk and walnut
  oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: ESCAROLE SOUP
 Categories: Soups/stews
      Yield: 8 servings
 
    1/4 lb White beans                         1 sm Onion; finely diced
      5 c  Chicken broth                       2 c  Chopped escarole
      2 tb Olive oil                                Salt and pepper; to taste
      2 tb Minced garlic                  
 
  SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth,
  cover and cook over medium heat until beans are soft, about 30 minutes.
  Meanwhile, place another pot on the stove, add oil, place over medium heat,
  add garlic and onion and cook, stirring occasionally, for 7 minutes, or
  until onions soften. Add the escarole and continue to cook until wilted,
  another 10 minutes. Add the beans and broth to the pot with the escarole.
  Add salt and pepper as desired, cover and simmer for 20 minutes. Serve
  piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CHEESY CREAM OF BROCCOLI SOUP
 Categories: Soups/stews
      Yield: 6 servings
 
      2 tb Unsalted butter                     3 qt Chicken stock or water; OR
      1 md Onion; roughly diced                     - canned low-sodium broth
  1 1/2 lb Cooked or uncooked broccoli         3 c  Milk and/or whipping cream
           - roughly chopped                        Grated Jack, Velveeta; -OR-
      1 ts Salt                                     -Swiss cheese
      1    Capful Pernod (optional)       
 
  MELT BUTTER in a large pot over medium heat. Add the onion and cook,
  stirring occasionally, until onion softens, about 10 minutes. Add the
  broccoli, salt and optional Pernod. Continue to cook, stirring, another 15
  minutes. Add the stock. Cover, increase heat to high and bring to a boil.
  Reduce heat to low and simmer 15 minutes. Remove from heat and place in a
  food processor or blender and puree until smooth. Combine puree, cream and
  milk. Serve piping hot and offer the grated cheese on the side to add to
  the soup.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wild Card Chili
 Categories: Meats, Soups/stews
      Yield: 6 servings
 
      1 lb Chopped beef                      1/2 ts Salt
    1/2 c  Chopped onion                     1/2 ts Garlic salt
      1 cn Red beans - 16 oz.                1/8 ts Pepper
      1 cn Refried beans - 16 oz.            1/8 ts Cayenne pepper
      1 cn Tomato sauce - 8 oz.                3 tb Chili powder
      1 c  Water                               1 tb Molasses
      1 ts Chopped hot red peppers        
 
  Brown beef with onions in a Dutch oven; pour off fat.  Add remaining
  ingredients; cover and simmer for 1 hour, stirring occasionally.  Makes 6
  servings.
                              Marlboro Country Cookin' Brochure
                                        1992
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Headquarters Chili
 Categories: Meats, Soups/stews
      Yield: 1 servings
 
      3 lb Lean coursely ground beef           2 ts Crushed cumin seeds or
      2    Small green peppers, chopped             Ground cumin
      2    Medium onions, thinly sliced      1/4 ts Tabasco sauce
      2    Cloves garlic, crushed              1 c  Water
    1/4 c  Cooking oil                         3 cn Pinto beans - 15 oz cans
      3 cn Tomatoes - 1 lb cans                     Or canned kidney beans
      3 tb Chili powder                   
 
  Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle
  until beef is lightly browned.  Add all ingredients except beans.  Cover
  and simmer 45 minutes.  Stir in undrained beans; cover and simmer 25
  minutes.  Makes about 4 quarts.
  
                                Marlboro Country Cookin' Brochure
                                             1992
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato Cheddar Soup
 Categories: Soups/stews
      Yield: 30 servings
 
    1/2 c  Vegetable oil                            - Cheese Sauce (#10 can)
     12 oz Carrots; peeled and diced           2 qt Chicken stock; hot
      8 oz Celery; diced                     3/4 ts White pepper
     10 oz Onions; chopped                     2 ts Worcestershire sauce
      4 lb Potatoes; peeled and cubes        1/2 ts Garlic powder
      1 cn Chef-Mate Sharp Cheddar             1 tb Parsley flakes
 
  1.  Place vegetable oil in large stockpot. Add carrots, celery and onions.
  Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine
  remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.
  Heat to serving temperature. Simmer 10 minutes, stirring constantly to
  prevent scorching. Serve.
  
  Makes 30 one cup servings.
  
  Source: Carnation Company
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Onion Soup
 Categories: Soups/stews
      Yield: 18 servings
 
      2 lb Onions; quartered, sliced                _ (#10 can)
      4 oz Butter                              3 qt ;water
      1 cn Chef-Mate Monterey Jack             1 ts White pepper
           - and Cheddar Cheese Sauce          7 oz Onions, French fried canned
 
  1.  Saute onions in butter. 2. Add cheese sauce, water and white pepper.
  Stir to combine thoroughly. 3. Heat until boiling, stirring constantly.
  Reduce heat, simmer 10 minutes. 4. Garnish each with 1/4 ounce French fried
  onions. Serve.
  
  Makes 28 one cup servings.
  
  Source: Carnation Company
  
   -- ---
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Soup #1
 Categories: Vegetables, Soups/stews, Mexican
      Yield: 8 servings
 
      3    Cloves Garlic, Crushed            1/2 ts Salt
      2 tb Vegetable Oil                     1/4 ts Pepper
      2    White Bread, Slices *               1 lg Egg, Slightly Beaten
      4 c  Chicken Broth                  
 
  * Bread should be cut into small pieces.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: VEAL-AND-CRAYFISH STEW
 Categories: Meats, Fish/sea, Soups/stews
      Yield: 8 servings
 
  2 1/2 lb Boneless veal stew meat           1/2    Lemon
      6 c  Low-sodium chicken broth            5 tb Unsalted butter
           -OR all or part Water               5 tb All-purpose flour
      1 sm Onion; roughly diced              1/2 c  Dry sherry
      2    Celery stalks; sliced               1 c  Whipping cream
      1 md Carrot; roughly diced              24 sm Mushroom caps
    1/2 ts Salt; or as desired                24    Cooked crayfish tails
    1/2 ts Whole white peppercorns                  - shelled,  -=OR=-
    1/4 ts Ground nutmeg                      12 oz -Cooked lobster meat
 
  COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on
  top of the stove. Cover and bring to a boil. Remove any scum that comes to
  the top of the pot, then add the remaining broth, the onion, celery,
  carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer
  for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter
  in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes
  and remove from heat. Set aside until the meat is cooked. When the meat is
  done, remove it from the liquid with a slotted spoon. Pick off and discard
  any vegetables that cling to the veal. Place the butter-flour mixture over
  medium-low heat on the stove. Strain the cooking liquid into it, whisking,
  and add the sherry and cream. Discard vegetables in the strainer. Cook,
  stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in
  the pot and add the mushrooms and crayfish. Pour in the sauce, place the
  pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a
  serving dish.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: WHITE BEAN, CHARD AND PANCETTA SOUP
 Categories: Soups/stews
      Yield: 6 servings
 
    1/4 lb Pancetta (Italian bacon)            1 ts Chopped fresh thyme leaves
           - finely diced                           -=OR=-
      1 md Onion; finely diced                 1 ts -Dried thyme
      1 sm Carrot; finely diced                6 lg Swiss chard leaves
      2    Celery ribs; thinly sliced               Salt and pepper; as desired
      1 ts Finely minced garlic                     Grated Parmesan cheese
      1 c  Dried white beans                        - as desired
      4 c  Low-sodium chicken broth       
 
  PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat
  and cook, stirring occasionally, for 2 minutes. Add the onion, carrot,
  celery and garlic and continue to cook, stirring occasionally, another 7
  minutes, or until vegetables soften. Add the beans, broth and thyme. Cover
  tightly, place in oven. Bake for 1 1/2 hours or until beans are soft.
  Meanwhile, remove center stem from the chard leaves. Slice into crosswise
  slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the
  bean mixture and replace in the oven. If the soup is looking too thick, add
  some water. Cook another 20 minutes. Remove the pot from the oven and add
  salt and pepper as needed. Serve the soup piping hot and offer grated
  Parmesan cheese on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: YANKEE LAMB STEW
 Categories: Meats, Soups/stews
      Yield: 6 servings
 
      3 lb Lamb shoulder                       1 c  Dry white wine
           - cut into 2-in cubes               5 c  All-purpose stock
    1/2 ts Salt; or to taste                        -OR low-sodium chicken broth
           Freshly ground black pepper       1/2 tb Whole black peppercorns
           - as desired                        2 tb Chopped fresh thyme leaves
      4 tb Vegetable oil                            -=OR=-
      1 md Onion; quartered                    1 ts -Dried thyme
      4 md Carrots; peeled                     1 md Potato; peeled
           - and cut into 1/2-in rounds             -and cut into 1/2-in cubes
      2    Celery stalks                       2 tb Unsalted butter
           - cut into 4 pieces                 2 md Turnips; peeled
      1 tb Finely minced garlic                     -and cut into 1/2-in cubes
      2 tb Tomato paste                      1/2 c  Peas
    1/4 c  All-purpose flour              
 
  PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as
  desired. Heat the oil in a large covered casserole or Dutch oven over high
  heat on top of the stove. Add the meat, without crowding, in batches if
  necessary, and brown well on all sides. Remove pieces to a plate as they
  are done and reserve. Repeat until all meat is browned. Pour off any
  remaining fat, and replace the casserole over medium heat. Add the onion,
  half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring
  occasionally. Use your spoon to loosen and dissolve the brown bits stuck to
  the bottom of the casserole. Add flour and cook, stirring, an additional
  minute. Add the wine and cook for about a minute to burn off the alcohol.
  Replace the meat (and any juices on the plate) in the casserole and add the
  stock, peppercorns and thyme. Cover, bring to a boil and place in the oven
  for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, combine
  potatoes, remaining carrots and butter with 1/2 cup of water in a medium
  saucepan over medium heat and cook for 5 minutes. Add the turnips and cook,
  stirring occasionally, until all water is evaporated, leaving the
  vegetables bathed in butter, about another 5 minutes. Add the peas, remove
  from the heat and set aside. Remove the casserole from the oven. Using a
  slotted spoon, remove the meat from the sauce and place it in a bowl. Pour
  the sauce through a fine strainer into another bowl and discard the
  vegetables and spices that remain in the strainer. Replace meat in the pot,
  add the cooked vegetables and the sauce. Cover and place over medium heat
  for 5 minutes. Serve piping hot.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Onion mushroom meat loar
 Categories: Meats, Ground beef, Soups/stews
      Yield: 8 servings
 
      1    Envelope lipton onion mushrm        2    Eggs
           Soup mix                          3/4 c  Water
      2 lb Ground beef                       1/3 c  Ketchup
  1 1/2 c  Fresh bread crumbs             
 
  Preheat oven to 350 degrees.  In large bosl, combine all ingredients, in
  large baking pan, shaped into loaf.  Bake 1 hour or until done
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kathy's potato soup
 Categories: Soups/stews, Vegetables
      Yield: 8 servings
 
      5 lb Potatoes-cubed                    1/4 c  Flour
      2 lg Onions-minced                       1 qt Cream or half-and-half
      1 lg Carrot-sliced thin                       Salt
      1 lb Bacon                                    Pepper
 
  Boil potatoes, onion and carrot in water until tender (about 20 minutes)
  While vegetables are boiling fry bacon (reserving grease).  Remove bacon
  from pan, add flour and stir to form a paste.  Add cream and stir until
  blended and cream starts to thicken.  Add to vegetables and stir until well
  blended and thick.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: CALIFORNIA BOUILLABAISSE
 Categories: Soups/stews, Fish/sea
      Yield: 8 servings
 
    1/2 c  Oil                                 1 ts Salt
      2    Garlic cloves; minced             1/4 ts Black pepper
      1 lg Onion; sliced                       2 tb Minced parsley
      2 sm Leeks; thinly sliced                2    Lobster tails
      1    Bay leaf                                 - split through shells
      2 c  Peeled and chopped tomatoes         1 lb Red snapper; cut in chunks
      2 c  Fish stock                          1 lb Halibut or sea bass chunks
           -=OR=- half water and              12 md Shrimp
           - half bottled clam juice           6    Dungeness crab legs
      1 c  Dry white wine                      6    Clams
    1/4 c  Chopped fresh fennel; -=OR=-        6    Oysters
    1/2 ts -Crushed fennel seeds               6    Mussels
    1/8 ts Crushed saffron threads                  Crusty bread (optional)
 
  Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until
  onion is tender but not browned. Add tomatoes, stock, wine, fennel,
  saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer
  about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes.
  Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish
  to pot and cook 5 minutes or until shells open. Ladle into large soup
  plates and serve with crusty bread, if desired.
  
  Makes 6 to 8 servings
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Luxe Bay-scallop Stew
 Categories: Soups/stews, Fish/sea
      Yield: 6 servings
 
    1/4 c  Olive Oil (Ext.Virg. pref.)         1 tb Tarragon
      1    Lg. Carrot*                         3 tb Wine Vinegar (Champagne
      1    Med. Onion                               -preffered, more to taste)
      1    Fennel Bulb *  **                        Salt & Pepper to taste
      1    Large Leek, white part only*        2 oz French Green Beans, blanced
      6 cl Garlic, peeled & sliced thin             - & cut into 1-1/4" peices
    1/8 ts Saffron threads                     1    Med. Potato (new or red)*
      4 c  Fish broth ***                      1    Sm. Tomato, Seeded *
      1 tb Fresh Basil                       3/4 lb Bay scallops
      1 tb Dill                           
 
  [  * peeled and cut into medium dice] [ ** stalks and outer layer removed,
  then cut into medium dice] [*** may substitute 2 cups clam juice plus 2
  cups water]
  
  I.  Tie fresh basil, dill, and taragon in cheesecloth.  Save a little extra
  for garnish
  
  II. Heat olive oil over low heat in a large saucepan with carrot, onion,
  and fennel.  Stir occasionally until vegetables are softened but not brown.
  Add leek, garlic and saffron and cook and stir until soft.  Add fish broth
  and herb sachet.  Bring both to a simmer, cook for 5 minutes, then add
  vinegar and season to taste with salt and a little cayenne. Strain 2 cups
  of broth into a small saucepan.  Reserve the remaining broth and
  vegetables.
  
  III.Meanwhile, heat water in a small saucepan.  When it boils, add 1
  tablespoon salt and green beans.  When just tender, transfer then to a bowl
  of cold water with a slotted spoon.  Add the diced potato and cook until
  just tender.  Drain.  Prepare tomato.  (Recipe may be done ahead to this
  point.)
  
  IV. To finish the dish, divide the green beans, potato and tomato among six
  soup bowls or plates.  Reheat the broth and vegetables.  Heat broth in
  small pan.  When it simmers add the scallops.  Cook only a minute or two,
  then portion oout the vegetables and broth.  Add scallops and their broth.
  Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon.
  Serve at once. ~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen
  Chicago Tribune Magazine, Mar. 21, 1993
  
  posted by Bud Cloyd
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Minestrone Soup
 Categories: Soups/stews, Beef, Vegetables, Italian
      Yield: 6 servings
 
  2 1/2 lb Blade Chuck Roast                 1/2 c  Sliced Carrots
  2 1/2 qt Water                             1/4 c  Diced Onion
      2 ts Salt                              1/4 c  Chopped Parsley
      1 sm Onion                               1    Clove Garlic, Minced
    1/2 c  Celery Leaves                     1/2 c  Elbow Macaroni
      1    Bay Leaf                            6 oz Tomato Paste
      2    Slices Bacon, Diced                 1 c  Coca-Cola
  1 1/2 c  Cooked Kidney Beans                 1 tb Olive Oil
    1/2 c  Fresh Chopped Green Beans           1 tb Worcestershire Sauce
    1/2 c  Diced Celery                        1 tb Italian Seasoning
    1/2 c  Fresh Or Frozen Green Peas          1 ts Salt
    1/2 c  Sliced Zucchini                   1/4 ts Black Pepper

----------------------------------GARNISH----------------------------------
           Grated Parmesan Cheese         
 
  In a large pot, place the meat, water, salt, small onion, celery leaves and
  bay leaf.  Cover and simmer for about 2-1/2 hours until the meat is tender.
  Remove the meat.  Strain the broth (should measure 2 quarts). Add ice cubes
  to the broth to harden the fat and remove the fat.  Discard the fat. Finely
  dice the meat, discarding any fat and bones (should be about 2 cups). In a
  5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat.
  Place over low heat while preparing the remaining ingredients. Pan fry the
  bacon until crisp.  Add the bacon and the drippings and all the remaining
  ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor
  about 30 minutes, until the vegetables and macaroni are tender. Serve
  sprinkled with Parmesan cheese, if desired. From: "International cooking
  with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Martha Washington's Crab Soup
 Categories: Soups/stews, Fish/sea
      Yield: 6 servings
 
      1 tb Butter                              4 c  Milk
      5 ts Flour                             1/2 lb Crabmeat; cooked
      3    Eggs; hard boiled;sieved          1/2 c  Heavy cream
      1    Lemon; grated rind of             1/2 c  Dry sherry
      1 pn -Salt                               1 ds Worcestershire sauce
      1 pn -White pepper,freshly ground   
 
  An historic recipe served during President Gerald Ford's administration.
  
  In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt
  and pepper. In a separate saucepan, bring milk to a boil, remove from heat.
  Gradually pour in the hot milk into the egg mixture, stirring with a wire
  whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add
  cream and remove from heat. Stir in sherry and Worcestershire sauce and
  serve piping hot.
  
  SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House
  executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean and Franks Soup
 Categories: Beans, Meats, Soups/stews
      Yield: 6 servings
 
      3 md Carrots, sliced                11 1/2 oz V-8 or Tomato Juice
      2 md Onions, chopped                     8    Frankfuaters, cut into 1"
      1    Garlic Clove, minced                     -pieces
      2 tb Butter/Margarine/Bacon Fat          1 ts Worsterceshire Sauce
     28 oz Baked Beans in Brown Sugar               American or Cheddar Cheese,
           -Sauce                                   -shredded
 
  Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring
  frequently until crisp and tender. Stir in the remaining ingredients except
  for the cheese. Heat over medium heat, stirring occasionally until hot.
  Serve with cheese.
  
  Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cornmeal Nips
 Categories: Breads, Soups/stews, Salads, Hot, Spices/etc.
      Yield: 48 servings
 
      1 c  Yellow Stone-Ground Cornmeal        2 tb Butter Or Margarine
  1 1/2 ts Sugar                               1 ts Tabasco Pepper Sauce
      1 ts Salt                            1 1/2 c  Boiling Water
      1 ts Grated Onion                        1 lg Egg, Lightly Beaten
 
  For a change of pace from crackers or rolls, serve these zesty little
  wafers with soups or salads.
  ~-------------------------------------------------------------------------
  Preheat the oven to 400oF.  In a large bowl, mix together the cornmeal,
  sugar,salt, onion, butter and Tabasco sauce.  Add the boiling water and
  stir until it is absorbed.  Stir in the egg.  Drop by teaspoons onto a
  greased baking sheet.  Bake for 15 minutes, then remove and cool on a rack.
  From: The Tabasco Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato, Artichoke and Leek Soup
 Categories: Soups/stews, Vegetables, Spices/etc.
      Yield: 8 servings
 
      2 tb Butter Or Margarine             2 1/2 c  Peeled And Cubed Baking
    1/2 c  Chopped Onion                            - Potatoes
  1 1/2 c  Cleaned And Chopped Leeks,          2 sm Sprigs Thyme
           - White And Light Green         1 1/2 c  Milk
           - Parts Only                      3/4 ts Tabasco Pepper Sauce
      1 ts Minced Garlic                            Salt To Taste
      1 qt Chicken Broth                            Fresh Ground Black Pepper
 13 3/4 oz Can Artichoke Hearts, Well               Chopped Fresh Parsley
           - Rinse, Drained & Quartered   
 
  "Elegant" describes this simple creamy soup of leeks, potatoes, artichoke
  hearts,sparked with Tabasco pepper sauce.  It is superb served in
  hollowed-out boule bread.
  ~-------------------------------------------------------------------------
  In a medium saucepan, melt the butter and saute the onion and leeks,
  covered, for about 10 minutes, or until tender.  Uncover and cook until the
  leeks are very soft, about5 minutes, adding the garlic for the last minute.
  Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or
  until the potatoes are tender.  Add the milk and Tabasco sauce; simmer for
  5 minutes longer.  Remove from heat and discard the thyme. In a food
  processor or blender, puree the soup until very smooth. Add salt and pepper
  to taste.  Serve hot or cold, garnished with parsley. From: The Tabasco
  Cookbook.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Habitant Pea Soup
 Categories: Soups/stews
      Yield: 8 servings
 
     10 c  Water                               2    Bay leaves
      2 c  Yellow or green dried split         1    Onion, finely chopped
           - peas                              2    Carrpts, diced
    1/2 lb Lean salt pork                      1 c  Celery with leaves, finely
           -OR-                                     - chopped
      2 c  Diced smoked ham                         Salt and pepper to taste
      1    Ham hock                       
 
  EQUIPMENT:  large saucepan with cover, mixing spoon.
  
  1.  Hat water and peas in saucepan over high heat.  Bring to a boil for 2
  minutes, remove from heat, cover, and set aside for 1 hour.
  
  2.  Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and
  celery to pea mixture and breing to boil over high heat.  Reduce and
  simmer, cover and cood for about 1-1/5 hours until peas are tender,
  stirring frequently.  If necessary, skim off fat. If using salt pork,
  remove form soup, cut into small pieces, and return to soup.  Remove ham
  hock and discard.  Add salt and pepper to taste.
  
  SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking
  From:  "THe Multicultural Cookbook for Students,"  Albyn & Webb, ORYX
  Press, 1993. Posted by Bud Cloyd
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Steve's Mum's Lentil Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      1 lb Lentils (washed)                    2    Carrots, grated
      1    Large onion                         2 ts Oregano or thyme
      3    Cloves garlic                       1    Salt to taste
      4 oz Mushrooms, sliced                   1    Pepper to taste
      2    Ribs of celery, sliced diag.      1/2 lb Small pasta shells, cooked
 
  Place all ingredients except pasta in a large pot.  Cover with cold water
  to the depth of the 2nd knuckle of your index finger.  Cover pot and simmer
  over low heat until the lentils are tender (about one hour). Taste and
  correct seasoning.  Stir in cooked, drained pasta, and garnish with
  parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clam Chowder, Maine Style
 Categories: Soups/stews, Fish/sea
      Yield: 4 servings
 
    1/4 lb Salt Pork                           1 qt Water
  1 1/2 c  Onions -diced                       2 c  Clams
      3 c  Potatoes - Diced                   12 fl Evaporated milk
 
  Dice the onions and salt pork, then saute slowly in an iron frying pan.
  Empty into a chowder pan. Add a quart (mor or less) of water and bring it
  to a boil. Add the diced potatoes and bring back to a boil. Put the clams
  through a meat grinder then add to the pot. Simmer until done. Add salt and
  pepper. When done, add the evaporated milk. Turn off heat and let set. Heat
  again just before serving. Serve with Crackers. (I made this one with
  canned chopped clams and  it ws good!) From: Charlotte Grunwald's private
  collection of Authentic New England Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clam Chowder - From A New England Famous Restaurant
 Categories: Soups/stews, Fish/sea
      Yield: 8 servings
 
    1/4 lb Salt Pork                           1 qt Clams
      1    Onion -large                      1/8 lb Butter
      3    Potato -medium                           Salt & Pepper
      3 c  Milk                            1 1/2 c  Water
 
  This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent,
  but a bit on the expensive side Cut salt pork into small dices and render
  in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly
  sliced until golden. Bring the water to a boil and cook potatoes, (peeled
  and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for
  25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt &
  pepper to taste. Serve in soup bowls with dot crackers From: Charlotte
  Grunwald's Private Collection of Authentic New England Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Clam Chowder - New England Home Style
 Categories: Fish/sea, Soups/stews, Appetizers
      Yield: 2 servings
 
      1    Bacon - slice                       1 ds Pepper
      2 tb Onion                               1 cn Minced Clams
      1    Potato - small                      1 c  Milk
    1/2 c  Water                               1 tb Butter
    1/2 ts Salt                           
 
  Cook bacon, drain on paper towels and reserve drippings. Saute onion in
  reserved drippings until tender. Set aside. Combine potato, water, salt,
  pepper and cook until tender. Stir in clams, milk, butter and onion. Heat
  thoroughly. Springle crumbled bacon over each serving
  From: Charlotte Grunwald's Private Collection of Authentic New England
  Cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kathie jenkins wild rice soup
 Categories: Soups/stews
      Yield: 12 servings
 
    1/4 c  Butter                              2    Bay leaves
      4    Celery stalks, chopped            1/2 ts Turmeric
      2    Carrots peeled and diced            4 qt Chicken stock
      1 sm Onion, diced                    1 1/2 c  Wild rice, well washed
      1 sm Red onion, diced                  1/2 c  White rice, well washed
    1/2 c  Green onions, sliced              1/2 ts Salt
    1/3 c  Slivered almonds                    4    Egg yolks
      1 tb Dill weed                           4 c  Cooked chicken diced
      2 ts Black pepper                        3 c  Mushrooms, sliced
      2 ts Garlic salt                    
 
       Melt butter in skillet over medium heat, add celery, carrots, all
  onions and almonds and saute until slightly tender, stirring occasionally,
  about 5 minutes.  Add dill weed, pepper, garlic salt, bay leaves and
  turmeric.
       In separate large pot, bring chicken stock, wild rice, white rice and
  salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes,
  Add more stock if too thick.  Whisk 1 C hot soup into yolks, then whisk
  back into soup.  Add chicken and mushrooms, discard bay leaves, Heat
  gently,  Do not boil.  Serve immediately.
       Each serving contains about 282 calories; 1,444 mg sodium; 111 mg
  cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84
  grams fiber.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry Cake from Mary Killen
 Categories: Cakes
      Yield: 1 servings
 
     12 oz Flour                               2 oz Ground almonds
      8 oz Sugar                               1 ts Almond extract
      8 oz Margarine                           4    Eggs
      6 oz Glace cherries                    1/2 c  Milk
 
  1. Cream margarine and sugar. Add egg yolks, beat well, then add flour,
  milk, glace cherries, ground almonds, and extract. Beat egg whites until
  stiff and fold into the mixture.
  
  2. Fold mixture into a greased and lined 7" cake tin. Bake at 160C (320F or
  gas mark 3) for 75 minutes.
  
  Source:  Mary Killen, Clough, Co. Down, Northern Ireland 1993
  :          (Pat's aunt who is 82!)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Touch Of Honey Bread
 Categories: Breads
      Yield: 1 loaf
 
  2 1/2 c  -to 3 cups all purpose            1/2 ts Salt
           Flour                           1 1/4 c  Water
      1 c  Quaker Oats                         3 tb Honey
      1 pk Quick rise yeast                    2 tb Butter
 
  In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt. Heat
  water, honey and butter until very warm.  Add to dry ingredients, beat at
  low speed of electric mixer until moistened. Increase speed to medium,
  continue beating 3 minutes.  Stir in enough remaining flour to form a stiff
  dough.  Lightly spray bowl with vegetable oil, cooking spray, or oil
  lightly.  Turn dough out onto lightly floured surface. Knead eight to ten
  minutes or until dough is smooth and elastic. Place into prepared bowl,
  turning once to coat surface of dough. Cover, let rise in warm place 30
  minutes or until doubled in size. Lightly oil 8 x 4 inch loaf pan. Punch
  down dough. Roll into 15 x 7 inch rectangle. Starting at narrow end, roll
  up dough tightly. Pinch ends and seam to seal; place seam side down in
  prepared pan.  Cover; let rise in warm place 30 min. or until doubled in
  size.  Hear oven to 375 degrees, bake 35 to 40 min. or until golden brown.
  Remove from pan, cool on wire rack 1 hour before serving. This stuff is
  really good warm with butter on it. Love it!
  
  Converted to Meal Master format for you by: Linda Fields, Cyberealm BBS
  Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte Sealing's Black Forest Cake
 Categories: Cakes
      Yield: 10 servings
 
---------------------------TYPED BY LINDA FIELDS---------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------

-------------------------------PASTRY BOTTOM-------------------------------
  4 1/2 oz Flour                               1    Egg white
      1 tb Cocoa                           1 3/4 oz Cold margarine
      1 ts Baking powder                     1/2 ts Vanilla
      2 tb Sugar                         

-------------------------------SPONGE MIXTURE-------------------------------
      4    Egg yolks                           3    Egg whites
      2 tb Warm water                      2 1/2 oz Flour
  3 1/2 oz Sugar                               1 tb Cocoa
      3 dr Almond flavor                       3 tb Cornstarch (heaping)
      1 pn Cinnamon                          1/2 ts Baking powder

----------------------------FILLING AND TOPPING----------------------------
      1    Lg jar dark pitted cherries         3 tb Water for blending
  2 1/2    - 3 1/2 oz Sugar                  3/4 pt Fresh double cream
      4 tb Cornstarch                        1/2 ts Vanilla
      2 tb Cherry spirits                      1 tb Powdered sugar
      2 ts White ground gelatine               1 oz Grated chocolate
 
  For the pastry bottom:
  
  1. Mix together flour, cocoa, and baking powder; make a hole in the middle
  and pour in sugar and egg white, and mix until it is a thick paste. Cut the
  margarine in little blocks, and put them in the mid- dle and voer with a
  little flour and knead it all quickly with hands into a smooth, firm paste.
  If it is sticky, put it in the refrigerator for a short time. Grease the
  base of a 10" round cakepan, roll out the pastry to fit. Preheat oven for 5
  minutes on VERY HOT (425F) and then reduce heat to 350F and bake for 20
  minutes.
  
  For the Sponge Cake Mixture:
  
  1. Whisk the egg yolks with the water until frothy, then add 2/3 of the
  sugar, a little at a time, and continue whisking until the mix- ture is
  creamy and thick. Add the flavorings and the cinnamon. Whisk the eggwhites
  in a separate bowl until stiff peaks form and gradually whisk in the rest
  of the sugar. Pour the egg white mixture over the egg yolk mixture. Mix the
  flour, cornstarch and baking powder and sift over the egg white mixture.
  Fold all together very gently (DO NOT STIR OR BEAT). Line a round cakepan
  bottom, the same size as the pastry, with wax paper. Fill with the sponge
  mixture and bake immediately in a moderate oven (350F) for 30-35 minutes.
  
  For the Filling and Topping:
  
  1. Pour the cherries through a sieve, and collect the juice. Measure juice
  off to 1/2 pint, and if necessary fill up with water to make 1/2 pint, and
  blend 4 T. of the juice with the cornstarch. Bring the rest of the juice to
  a boil, and remove from heat. Stir in the prepared cornstarch, return to
  heat, and boil up briefly. Mix in the cherries and put aside to cool When
  cold, sweeten to taste with the sugar and the cherry spirits. Blend the
  gelatine with water and set aside for 10 minutes to swell. Stir over low
  heat until gelatine is almost completely dissolved, then cool. Whip the
  cream until almost thick, then add the lukewarm gelatine mixture and the
  powdered sugar, continue whisking until it is quite stiff.
  
  2. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry layer
  base. Cut the sponge through once horizontally and lay one half on the
  pastry base. Press well. Cover with the rest of the cherry filling and 1/2
  of the remaining cream. Cover this with the other half of the sponge cake
  and pile the rest of the whipped cream on top. Sprinkle with the grated
  chocolate. Cool well before cutting.
  
  Typed for you by; Linda Fields, Cyberealm BBS Watertown, NY 1992
  315-785-8098 or 3155-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Swedish Meatballsala Fred Goslin
 Categories: Meats
      Yield: 4 servings
 
      1 lb Ground beef                       1/4 ts Nutmeg (ground)
    1/2 lb Ground pork (lean)                1/4 ts Pepper
    1/2 c  Bread crumbs                        2 tb Flour
      1 md Onion (chopped)                   1/2 c  Water
    1/3 c  Milk                                1 ts Beef bouillon (instant)
      1 md Egg (beaten)                      1/2 ts Brown bouquet sauce
  1 1/2 ts Salt                                1 c  Half and half
    3/4 ts Allspice (ground)              
 
  1)      Mix beef, pork, bread crumbs, onion, milk, egg, salt, allspice,
  nutmeg, and pepper, and shape into 1" to 1" balls... Place in single layer
  in a rectangular baking dish 12" x 8" or 10" square casserole... Microwave
  on high (100%) until meatbals are set and have lost their pink color, 9 to
  11 min. re-arranging after half the time...
  
  2)      Remove meatballs, reserving the juices... Stir flour into meat
  juices, then add water, bouillon, and bouquet sauce... Microwave on high
  (100%) until slightly thickened, 3 to 4 min.,stirring once or twice during
  cooking... Gradually blend in half & half, reduce power to med-high (70%)
  and microwave until thickened and smooth, 4 to 6 min stirring once or twice
  during cooking...
  
  3)      Stir meatballs in sauce until coated, and microwave on med-high
  (70%) until heated through, about 1 to 2 min.
  
  Serve over cooked noodles or as an appetizer...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: APRICOT-ORANGE TEA
 Categories: Beverages
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------
           A COLD-WEATHER WARMER               1 ts Ground Cinnamon
  2 1/2 c  Apricot nectar                      4    Lemon slices
      1 c  Orange juice                       12    Whole cloves
      1 c  Water                               2 ts Instant tea
      1 tb Sugar                          
 
  1.  Combine apricot nectar, orange juice, water, sugar, and cinnamon in a
  medium-size sauce-pan.  Insert cloves into each lemon slice; add to
  sauce-pan.
  
  2.  Heat just to boiling; reduce heat; cover. Simmer 5 minutes.  Stir in
  tea.
  
  Serve hot.
  
  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: CRAN-ORANGE TEA
 Categories: Beverages
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------
           A COLD-WEATHER WARMER               2    Cinnamon sticks (broken)
  2 1/2 c  Cranberry-juice Cocktail            2    Orange slices (quartered)
      1 c  Orange juice                      1/8 ts Nutmeg
      1 c  Water                               2 ts Instant tea
    1/3 c  Sugar                          
 
  1.  Combine all ingredients in a medium-size sauce-pan.  Heat just to
  boiling; reduce heat; cover.
  
  2.  Simmer 5 minutes.  Stir in tea.
  
  Serve hot.
  
  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: IRISH COFFEE From Lois Flack
 Categories: Beverages
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------
      8 ts Sugar                               8    Jiggers of Irish Whiskey
      6 c  Strong Hot Coffee                   8 tb Whipped Cream
 
  1.  This recipe may be served in either Irish coffee goblets or mugs. Heat
  each goblet or mug by putting a metal spoon in the empty goblet and pouring
  hot water onto the spoon and then into the goblet.  Pour out water.
  
  2.  Put a teaspoon of sugar into each goblet.  Add enough coffee to
  dissolve the sugar; stir.  Add a jigger of Irish whiskey to each goblet,
  then fill goblet within an inch of the brim with more coffee.
  
  3.  Slide each spoonful of whipped cream over the back of a teaspoon held
  over each goblet of coffee.  DO NOT STIR.
  
  Serve at once.
  
  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: BACON AND ONION BATTER BREAD - Garett Lemon
 Categories: Breads
      Yield: 3 loaves
 
-----------------------------FROM GARETT LEMON-----------------------------

------------------------CYBEREALM BBS -315-786-1120------------------------
      8 oz Bacon (10 strips)                   5 c  All-Purpose Flour
  2 1/4 c  Warm Water (105-115)              1 pk Onion Soup Mix
  4 1/4 ts Active Dry Yeast-2 envelopes        2 ts Salt
      2 tb Sugar                             1/2 ts Pepper
      2    Large Eggs                     
 
  1.   Fry bacon until crisp - drain on paper towel and crumble. Reserve 2
  tbs of fat.
  
  2.   Mix water, yeast, and sugar in a 4 cup glass measuring cup let stand
  until foamy.
  
  3.   Whisk in bacon fat and eggs.
  
  4.   Stir in flour, onion soup mix, salt, and pepper in a large mixing
  bowl.
  
  5.   Add yeast mixture and beat with electric mixer five minutes or until
  mixture is smooth and glossy, stir in crumbled bacon.
  
  6.   Cover bowl and let stand 45 minutes in a warm place until batter has
  doubled.
  
  7.   Beat batter briefly with a wooden spoon and divide into 3 lightly
  greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic wrap and let
  rise 35 - 40 minutes or until 1 1/2 inch from top of pans.
  
  8.   Bake 30 - 35 minutes in a 375 degree oven until just golden brown.
  Turn out on wire rack and cool completely.
  
  Store in air tight.  Stores - Refrigerator 5 days - Freezer 3 Months.
  
  VARIATIONS:
        Use 2 tbs Olive Oil in place of bacon
        substitute a vegetable soup mix for an onion mix
        and substitute dill for pepper.
  
  From Garett Lemon, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: FUDGE BROWNIES WITH GLAZE
 Categories: Cookies
      Yield: 60 servings
 
-----------------------------FROM GARETT LEMON-----------------------------

------------------------CYBEREALM BBS - 315-786-1120------------------------

----------------------------------BROWNIES----------------------------------
      1 c  Plus 1 tb All-Purpose Flour         3    Large Eggs
    1/2 ts Baking Powder                      16 oz Chocolate-flavored syrup-
      1 c  Granulated Sugar                         -(1 can)
    1/2 c  Butter or Margarine-1 stick-        1 ts Vanilla Extract
           -(Not spread)- at room temp.      1/2 c  Finely Chopped Nuts

-----------------------------------GLAZE-----------------------------------
      1 c  Granulated Sugar                  1/4 c  Milk
    1/4 c  Butter ot Margarine-1 stick-      1/2 c  Semi-sweet or Milk-
           -(Not spread) cut in small-              -Chocolate Chips
           -pieces                       

---------------------------------DECORATION---------------------------------
           White Chocolate                
 
  1.  Heat oven to 350 deg.  Line a 13 X 19 inch baking pan with
    greased foil, let ends extend above pan on two sides.
  
  2.  Mix flour and baking powder.
  
  3.  In a large bowl, beat sugar and butter until pale and fluffy. Beat
    in eggs, chocolate syrup, and vanilla until blended. Mixer on low
    gradually add flour until just blended. Stir in nuts. Pour into
    lined pan.
  
  4.  Bake bake 30 minutes or until pick inserted in center comes out
    with moist crumbs. Cool in pan on rack until slightly warm.
  
  5.  GLAZE: Whisk sugar, butter, and milk in sauce pan over medium-high
    heat until butter melts. Boil 30 seconds until sugar dissolves. Add
    chocolate chips and whisk until melted and glaze is smooth.
  
  6.  Pour hot glaze over warm brownie to cover top completely.
  
  7.  DECORATION:  Melt white chocolate and spoon into plastic sandwich
    bag.  Cut corner off plastic sandwich bag and drizzle melted white
    chocolate over glaze. Refrigerate until glaze is firm, about one
    hour.
  
  7.  Lift out of pan by the extending ends of foil onto a cutting
    board, and cut into squares. (Makes about 60 brownies).
  
  From Garett Lemon, CYBEREALM BBS, Watertown, NY.
  
  Typed into MM format by Lois Flack
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: White Chocolate Fantasy Cake
 Categories: Cakes
      Yield: 10 servings
 
--------------------------------FOR THE CAKE--------------------------------
      4    Egg whites                        1/3 c  Butter or margarine
  1 1/4 c  Flour                               1 c  Sugar
      1 tb Finely shredded lemon peel          1 ts Vanilla
      2 ts Baking powder                       4    Egg yolks
    1/4 ts Salt                                1 c  Fresh raspberries or sliced
      3 oz White baking bar, chopped                -strawberries
    3/4 c  Half&Half, light cream/milk         3 tb Raspberry liqueur

------------------------------FOR THE FROSTING------------------------------
      4 oz White baking bar, chopped         1/2 ts Unflavored gelatin
  1 1/2 c  Whipped cream                       3 tb Sugar
      1 tb Cold water                    

-----------------------------FOR THE GARNISHES-----------------------------
    1/2 c  Fresh raspberries or sliced              White chocolate curls
           -strawberries                            Powdered sugar
 
  For the Cake: 1. In a medium mixing bowl, let egg whites stand at room
  temperature for about 30 minutes. In a small mixing bowl, stir together
  flour, lemon peel, baking powder, and salt. Set flour mixture aside. 2.
  Melt the 3 oz. white baking bar with 1/4 cup of the half and half, milk or
  light cream in a small heavy saucepan over very low heat, stir- ring
  constantly till baking bar starts to melt. Immediately remove from heat and
  stir till baking bar is completely melted smooth. Stir in remaining half
  and half, milk or cream; cool. 3. In a large mixing bowl, beat the
  margarine or butter with an elec- tric mixer on medium to high speed about
  30 seconds, or until soft. Add sugar and vanilla; beat till combined. Add
  the egg yolks, one at a time, beating till combined. Alternately add the
  flour mixture and the white baking bar mixture, beating on low to medium
  speed after each addition just till combined. 4. Wash beaters. In a medium
  mixing bowl, beat the egg whites with an electric mixer on high speed till
  stiff peaks form. Gently fold in the egg whites into the batter. Spread
  batter into 2 greased and light- ly floured 8 x 1 1/2 inch round baking
  pans. 5. Bake in a 350F oven for 25-30 minutes or till a wooden toothpick
  in- serted in the center comes out clean. Cool cakes in pans on wire racks,
  for 10 minutes. Remove from pans. Cook cakes completely on racks.
  
  For the Filling: 1. In a small bowl, combine the 1 cup berries and
  raspberry liqueur, if using. Set aside till needed. 2. Put raspberry jam in
  small bowl and stir to soften. Set aside till needed.
  
  To Assemble the Cake: 1. Prepare the frosting and set aside. 2. To assemble
  cake, place one layer on a cake plate. Drain the liqueur from the berries
  and drizzle liqueur over the cake layer on the plate. Stir jam again to
  soften, and spread over the cake layer. Top with 1/3 of the White chocolate
  frosting. Spoon the 1 cup of berries on top of the frosting. 3. Top the
  berries with the remaining cake layer. Frost top and sides with remaining
  frosting. Gently place the White chocolate curls on the frosting on the top
  of the cake in any manner which you would like. Carefully cover the cake
  loosely with plastic wrap and chill for up to 24 hours. Just before
  serving, sprinkle cake with 1/2 cup berries and sift powdered sugar lightly
  over cake.
  
  For the Frosting: 1. Chill a medium mixing bowl and the beaters of an
  electric mixer. 2. Place the white baking bar and 1/4 cup of the whipping
  cream in a small heavy saucepan over very low heat, stirring constantly
  till the baking bar starts to melt. Immediately remove from the heat and
  stir until smooth. Cool completely. 3. In a 1 cup glass measure combine the
  cold water and unflavored gelatin. Let stand 2 minutes. Place cup in
  saucepan of boiling water. Heat and stir till gelatin is completely
  dissolved. 4. In the chilled mixing bowl, beat the remaining 1 1/4 cups of
  whipping cream and sugar with the chilled beaters on medium speed while
  gradually drizzling gelatin over whipping cream mixture. Beat till soft
  peaks start to form. Continue beating, gradually adding cooled baking bar
  mixture until stiff peaks form. Do not overbeat. Use immediately to frost
  cake. Makes 2 1/2 cups.
  
  Source: Better Homes and Gardens Magazine, Feb. 1994 Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
  
  Nutritional Information: per serving: 532 calories, 29 g total fat, 141 mg
  chol, 193 mg sodium, 62g carbo, 1g fiber, 7g pro.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's German Streusel Cake
 Categories: Cakes
      Yield: 8 servings
 
--------------------------------FOR THE CAKE--------------------------------
    3/4 c  Margarine                           2 ts Baking powder
    1/4 c  Sugar                           1 1/4 c  Milk
      2    Eggs                                1 lg Can drained fruit of choice
      1 pn Salt                                     -or 1 cup fresh sliced fruit
      2 c  Flour                         

--------------------------FOR THE STREUSEL TOPPING--------------------------
    3/4 c  Flour                             3/4 c  Margarine, cold, not soft
    1/4 c  Sugar                           1 1/2 ts Cinnamon
 
  For the Cake:
  
  1. Cream sugar and margarine togther. Stir in eggs, and then alternate
  stirring in the flour and the milk.
  
  2. Grease and flour a small cookie sheet or sheet cake pan. Pour batter in
  pan, spread to evenly coat. Top with fresh sliced fruit or well-drained
  canned fruit.
  
  For the Streusel Topping:
  
  1. Mix flour, sugar and cinnamon in a bowl. Cut the margarine in small
  pieces and drop in flour mixture. Mix together well -- the best way is to
  mix it with your hands. Mix until all is a consistency of a streusel
  topping. If it gets too dry, mix in a little more margarine. If it gets too
  sticky, add a little more flour. Sprinkle over cake/fruit mixture in cookie
  sheet/sheet cake pan.
  
  Bake for 30-35 minutes at 350F.
  
  Authors Notes: "In Berlin, Germany (where I was born) we make this cake in
  the plum season and use fresh plums and omit the streusel and just sprinkle
  with 1 cup of sugar on top of the still hot cake and serve with whipped
  cream. You can use Cool Whip if you like! This cake is always sold at
  bakesales in the Army. We just double the recipe and cut it in squares and
  wrap it in saran wrap and at the last sale it was gone in 30 minutes!"
  
  From:  Brigitte Sealing, Cyberealm BBS, Watertown, NY originally
  posted..... March 13, 1992
  
  Typed for you by: Linda Fields, SysOp, Cyberealm BBS Watertown, NY
  315-785-8098 or 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Bundles
 Categories: Desserts
      Yield: 4 servings
 
      1    Sheet Pepperidge Farm Frozen             -pieces
           Puff Pastry                       1/4 c  Chopped walnuts
      1 pk 6 oz Semi-Sweet Chocolate                Confectioners Sugar
 
  Thaw pastry for 30 minutes. Preheat oven to 425F.
  
  On a lightly floured surface, roll pastry to a 12 inch square. Cut into 4 -
  6 inch squares.
  
  In the center of each square, place 1/4 c chocolate chips and 1 T. wal-
  nuts.
  
  Bring the corners of the pastry together just above the chocolate, twist
  and turn. Fan out corners.
  
  Place on ungreased baking sheet and bake 10-15 minutes, or until golden
  brown. Let stand at least 10 minutes.
  
  Sprinkle with confectioners sugar and serve.
  
  Source:  Pepperidge Farms
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's Sauerbraten
 Categories: Meats
      Yield: 4 servings
 
      2 lb Boneless roast beef                 2    Peppercorns
    1/2 l  Buttermilk                          5    Strips of bacon
      1 c  Red wine                          1/2 l  Water
      1    Bayleaf                             1 cn (small) tomato paste
      1    Onion, sliced                       3 tb Cornstarch
      2    Cloves                              2    Carrots, sliced
 
  1. Put the meat in a ceramic or glass bowl. Pour the buttermilk, wine, and
  bayleaf over the meat. Add the peppercorns and onions. Keep in the
  refrigerator for at least 3 days, marinating the meat daily.
  
  2. After 3 days, remove meat from the refrigerator. In a deep Dutch oven,
  fry the bacon and set aside. Put meat in the bacon drippings and brown on
  all sides quickly. Add 3 Tablespoons of the marinade (liquid only) and
  cover and simmer for 10 minutes. Add the water, tomato paste, and carrots.
  Crumble the bacon and add to the meat.
  
  3. Cover and simmer for about 1 1/2 hours, making sure to watch the level
  of fluids in the dutch oven. Replace with water if it gets too low. When
  the meat is done, remove the meat and the carrots and keep warm. Stir in
  the cornstarch to thicken the juices and boil for a short time to the
  desired consistency.
  
  4. Slice the meat and serve with the gravy and potato dumplings or wide
  noodles (other German choices include boiled potatoes or baked potatoes)
  and the carrots.
  
  Source: Brigitte Sealing, originally from Berlin, Germany -- now a US
  citizen and member of Cyberealm BBS Watertown NY originally posted 4/1/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Dot Pancakes
 Categories: Breakfast
      Yield: 8 pancakes
 
    1/2 c  Prepared pancake mix              1/2 c  Milk
    1/3 c  Chocolate chips                          Soft vanilla ice cream OR
      1    Egg, slightly beaten                     Cool Whip
      1 tb Sugar                          
 
  Combine the pancake mix, sugar and chocolate chips. Stir in the milk and
  the egg. Drop by heaping tablespoonsfull onto a heated grill or skillet.
  Fry until bubbly. Turn, brown on the other side. Serve with soft vanilla
  ice cream of cool whip layered between two pancakes.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted:
  4/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Frosty Chocolate Pudding
 Categories: Desserts
      Yield: 4 servings
 
      1    Square unsweetened chocolate             Toasted coconut
      1    3 1/2 oz box chocolate              4    Scoops vanilla ice cream
           -pudding mix                   
 
  Make chocolate pudding as directed on package but add 1 square unsweet-
  ened chocolate to the pudding. Melt the chocolate first.
  
  Serve warm or cold in bowls and add 1 scoop of vanilla ice cream in the
  middle of the pudding and sprinkle with toasted coconut.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted 3/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's Famous Cream Puffs
 Categories: Desserts
      Yield: 8 servings
 
-------------------------------FOR THE PASTRY-------------------------------
      1 c  Boiling water                       1 c  Flour
      1    Stick of margarine                  4    Eggs
      1 pn Salt                          

------------------------------FOR THE FILLING------------------------------
      1 lg Package instant pudding             2 c  Cool whip
           Milk as directed for pie                 Confectioners sugar
           -filling, not pudding          
 
  1. Make the pudding as if it were pie filling, with the reduced amount of
  milk required for a pie filling, only with instant pudding. The flavor can
  be any you like. Set aside in refrigerator to set pudding.
  
  2. Boil water in a medium pot with the salt and margarine. Pour in the
  flour all at once, stirring well, and remove from stove. Beat in one egg at
  a time, not the mixture will be sticky at first.
  
  3. Grease a cookie sheet, put teaspoonsful of the dough on the cookie
  sheet. Bake at one at 400F for 40 minutes. Do not open the door of the oven
  for the first 15 minutes or they will fall.
  
  4. Cool and cut in half. Remove the cooled pudding and mix with the cool
  whip. Fill in the bottom halves of the puffs, put tops on, and sprinkle
  with powdered sugar.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY originally posted
  3/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Fassett's Steak Sauce
 Categories: Sauces
      Yield: 1 servings
 
      3 tb Ketsup                              2    Or 3 shakes of soy sauce
      1 ts Worchestershire sauce                    Salt and pepper
 
  "Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've never
  measured any of it, just put it together....
  
  Take all ingredients and put it in a cup and mix well. You can vary the
  flavour you like the best, or jazz it up with more seasonings (garlic?
  celery salt? thyme?) or even add a drop or two of smoke flavoring.
  Regardless, it does well in a pinch when you don't have any A-1 in the
  house."
  
  From: George Fassett, Cyberealm BBS, Watertown, NY originally posted 4/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Barbequed (in a skillet) Franks from Brigitte Sealing
 Categories: Meats
      Yield: 6 servings
 
    3/4 c  Ketsup                              1 tb Soy sauce
      1 ts Chili powder                      1/2 ts Salt
      1 ts Sugar                                    Dash of hot sauce
      1 c  Water                               8    -10 franks
 
  Mix all, except the franks, well and put in a skillet and bring to a boil.
  Add franks and simmer 15-20 minutes. Tastes great and is fast.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY Originally posted
  6/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's Festive Ham Slices
 Categories: Meats
      Yield: 4 servings
 
      4    1" thick fully cooked ham                Whole cloves
           -slices                             1 cn #2 1/2 purple plums
    1/2 c  Brown sugar, light or dark     
 
  Drain the plums but save 1/3 cup of the juice. Heat oven to 300F. Place the
  ham slices in a shallow baking dish. Stud with cloves as many as you
  desire. Pour the plum juice over the ham and sprinkle with brown sugar.
  Bake uncovered for 1 hour. Top with plums and bake for 15 min. longer.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally posted:
  6/92
  
  Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Larry Booth's Sweet and Sour Ribs
 Categories: Meats
      Yield: 4 servings
 
      2 lb Spareribs                           2 tb Cornstarch
      2 tb Soy sauce                         1/2 ts Salt
      2 tb Honey                               1 ts Oil for frying
      1 tb Cornstarch                          2 tb Brown sugar
      2 tb Vinegar                             1 tb Soy sauce
      1 cn 8 oz Pineapple chunks          
 
  1. Cut ribs into 1 or 2 rib pieces. In a large pan, cover ribs with water.
  Bring to a bol, and simmer 20 minutes. Drain thoroughly. Pat dry with a
  paper towel.
  
  2. In a shallow dish, combine 2 T cornstarch, 2 T soy sauce, salt and
  honey. Blend well. Coat drained ribs with honey mixture. Fry in hot oil (or
  shortening) in a mini-fryer for about 1 minute until brown and crispy.
  Drain well. Spoon sweet and sour sauce over fried ribs and serve warm.
  
  ====================================================================== =
  
  Sweet and Sour Sauce:
  
  While the ribs are cooking, combine cornstarch and brown sugar in a
  saucepan. Stir in vinegar and 1 T soy sauce. Add pineapple chunks with
  juice. Cook, stirring constantly, until sauce is thick and translucent.
  ====================================================================== =
  
  Source: Larry Booth, Cyberealm BBS Watertown NY Originally posted 6/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Herbed Potatoes
 Categories: Vegetables
      Yield: 4 servings
 
-----------------------------FROM LINDA FIELDS-----------------------------
      6 sm Baking potatoes                   1/2 c  Chopped onion
      2 tb Unsalted margarine                1/2 c  Hot skimmed milk
      1 ts Dill                                1 cl Garlic, minced
    1/8 ts White pepper                        1 ts Grated lemon peel
      1 tb Parsley                                  Paprika to taste
 
  1. Bake the potatoes in a hot oven until done. Remove and cool.
  
  2. Saute the onion and garlic in unsalted margarine. Scoop out the potatoes
  and mash the pulp. Beat in the sauteed onion/garlic mixture, hot skimmed
  milk, lemon and pepper. Mix in dill and parsley.
  
  3. Refill skins and sprinkle with paprika. Rebake at 400F for 30 min.
  
  Source: The demented mind of Linda Fields, Cyberealm BBS Watertown NY
  originally posted 7/92 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Dogs Revisited (Glamour Dogs) by Brigitte Sealing
 Categories: Meats
      Yield: 6 servings
 
    1/2 c  Crushed corn chips                  1 c  Grated cheddar cheese
    1/2 md Onion, minced                       1 ts Worchestershire sauce
    1/4 c  Tomato sauce                       10    Hot dogs
 
  "Mix all ingredients except hot dogs together. Heat oven to 350F. Split the
  hot dogs lengthwise. Put into a baking dish and fill each hot dog with the
  mixture. Bake about 12 minutes."
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Originally posted:
  5/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Swedish Meatballs From Fred Goslin
 Categories: Meats, Appetizers
      Yield: 4 servings
 
      1 lb Ground beef                       1/4 ts Nutmeg (ground)
    1/2 lb Ground pork (lean)                1/4 ts Pepper
    1/2 c  Bread crumbs                        2 tb Flour
      1 md Onion (chopped)                   1/2 c  Water
    1/3 c  Milk                                1 ts Beef bouillon (instant)
      1 md Egg (beaten)                      1/2 ts Brown bouquet sauce
  1 1/2 ts Salt                                1 c  Half and half
    3/4 ts Allspice (ground)              
 
  1)      Mix beef, pork, bread crumbs, onion, milk, egg, salt, allspice,
  nutmeg, and pepper, and shape into 1" to 1" balls... Place in single layer
  in a rectangular baking dish 12" x 8" or 10" square casserole... Microwave
  on high (100%) until meatbals are set and have lost their pink color, 9 to
  11 min. re-arranging after half the time...
  
  2)      Remove meatballs, reserving the juices... Stir flour into meat
  juices, then add water, bouillon, and bouquet sauce... Microwave on high
  (100%) until slightly thickened, 3 to 4 min.,stirring once or twice during
  cooking... Gradually blend in half & half, reduce power to med-high (70%)
  and microwave until thickened and smooth, 4 to 6 min stirring once or twice
  during cooking...
  
  3)      Stir meatballs in sauce until coated, and microwave on med-high
  (70%) until heated through, about 1 to 2 min.
  
  Serve over cooked noodles or as an appetizer...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SWEET AND SOUR PORK SIRLOINS
 Categories: Meats
      Yield: 4 servings
 
----------------------------FROM GEORGE FASSETT----------------------------

-------------------------CYBEREALM BBS 313-786-1120-------------------------
           - - - - -  MEAT  - - - - - -             - -  SWEET & SOUR SAUCE - -
      6    Pieces Boneless Pork-               1 tb Oil
           Sirloins (approx. 1 1/2 lb.)        1 c  Pineapple Juice*
           - - - - - BREADING - - - - -        3 tb Corn Starch
      1 c  Bisquick                          1/2 c  Sugar
      1 ts Salt                                1 tb Soy Sauce
    1/4 ts Pepper                              3 tb White Vinegar
    1/4 ts Garlic Powder                     1/2    Green Pepper
           Celery Salt (a few shakes)          1    Can thin sliced Pineapple
    1/2 c  Oil                                      -Chunks*
 
  * 20 0z. can of pineapple slices, drain off juice, approx. 1 cup, and cut
  into chunks. PREPARATION: Preheat oven at 350 Meat: Shake breading
  ingredients together in plastic bag, add meat and shake until coated. Heat
  1/2 cup oil in large frying pan to hot and brown meat to golden brown
  color, approx. 5-6 minutes, turning occasionally. Arrange in large baking
  dish.
  
  Sweet and Sour sauce: Heat 1 tbsp. oil and 1 cup pineapple juice on low in
  saucepan. Whisk together cornstarch, sugar, soy sauce and vinegar until
  smooth. Add to oil/juice slowly, stirring in well with spoon. Stir until
  thickened and smooth.  Add pepper strips and pineapple chunks. Pour over
  meat in baking dish.
  
  Bake at 350 for 1 hour.
  
  SERVING: Remove pork sirloins, arrange on platter. Put sweet/sour sauce in
  dish to pass.  Serve over rice or noodles, or just to top meat with. (Bake
  potatoes or yams with it, if you prefer.) Typed for you by Lois Flack,
  CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: ESPRESSO CREAM
 Categories: Beverages
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
      2 c  Water                               4 ts Instant Espresso Coffee
      9    Squares, Sweet Cooking-                  - - - - - TOPPING - - - - -
           Chocolate(1/2 4 oz package)       1/2 c  Whipping Cream
      1    Cinnamon Stick (3 in. piece)             Ground Cinnamon
      2 tb Sugar                          
 
  1.  Combine water, chocolate, cinnamon stick, and sugar in a medium-size
  saucepan.  Heat slowly, stirring constantly, until chocolate melts; stir in
  coffee until dissolved.  Discard cinnamon stick.
  
  2.  Beat cream until stiff in a small bowl; spoon into demitasses (tiny
  coffee cups); pour hot coffee mixture into each.  Sprinkle with cinnamon.
  Serve hot.
  
  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: Glazed Carrots From Fred Goslin
 Categories: Microwave, Vegetables
      Yield: 6 servings
 
      4 lg Carrots (peeled)                    1 tb Water
      3 tb Brown sugar (packed)              1/2 ts Salt
      2 tb Butter/margarine                    1 ts Cinnamon
 
  1)      Cut carrots into long thin strips and set aside... Combine
  remainder of ingredients in a 1 qt. casserole, and microwave on high
  (100%) until butter is melted... 45 sec. to 1 min... Stirring to blend...
  
  2)      Stir in carrot strips until coated and then cover... Microwave on
  high (100%) until carots are tender... 5 to 8 min. stirring once during
  cooking...
  
  From the Sharp Carousel Microwave Cook Book... and Fred Goslin at Cyberealm
  BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SOUP-ER SNACK MIX
 Categories: Misc.
      Yield: 8 servings
 
------------------------------FROM  LOIS FLACK------------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
           - - - - - - - - - - - - - -         3 tb Light Corn Syrup
    1/3 c  Popcorn (unpopped)                1/4 ts Baking Soda
    3/4 c  Brown Sugar                       1/4 ts Vanilla
    1/3 c  Butter                              2 c  Pecans
 
  1.  Pop the corn, removing the unpopped kernels.
  
  2.  Butter a large baking pan and spread the popcorn in the pan.
  
  3.  Sprinkle the nuts over the popcorn.
  
  4.  Put butter in a large saucepan and melt over low heat so butter coats
    pan.
  
  5.  Add brown sugar and corn syrup and cook to boiling for 4-5 minutes.
  
  6.  Remove pan from heat and stir in baking soda and vanilla.
  
  7.  Pour over popcorn and nuts, stirring to coat.
  
  8.  Bake at 300F for 10 minutes, stir and bake 10 minutes more.
  
  9.  Cool completely.
  
  Source: Family magazine - Jan. 1994
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lasagna1 From Loren Martin
 Categories: Italian
      Yield: 8 servings
 
      2    Pounds sausage                      2    15-oz cans tomato sauce
      2    Pounds ground beef                  1    16-oz can stewed tomatoes
      1 c  Onion, chopped                      1    10 3/4 oz can tomato puree
    1/2 c  Chopped celery                      2 tb Worcestershire sauce
    1/2 c  Chopped carrots                     1 ts Each:  tarragon, dill,
      4    6-oz cans tomato paste                   Chili powder & mrs. dash
      1    16-oz can whole tomatoes,           2 ea Cloves, minced
           Undrained & chopped coarsel              (continued on lasagna2)
 
  Combine ground meats with chopped onions, celery and carrots.  Cook until
  meat is browned, stirring to crumble meat; drain well and stir in all
  spices and tomato products. Bring to boil, reduce heat, and simmer for 2 or
  3 hours, stirring occasionally.  Cook lasagna noodles according to package
  directions, and drain.  Combine ricotta cheese, eggs, Parmesan cheese and
  parsley; mix well.  Spread about 1/2 cup of meat sauce in greased 13x9x2
  inch baking dish.  Layer half each of noodles, ricotta mixture, meat sauce
  and mozzarella cheese.  Repeat layers, except for mozzarella cheese. Cover
  and bake at 375 degrees F for 25-30 minutes. Remove cover; sprinkle with
  remaining mozzarella cheese and bake an additional 5-10 minutes. Let stand
  at least 10 minutes before serving. (Please note recipe continued as
  LASAGNA2)
  
  Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lasagna2 From Loren Martin
 Categories: Italian
      Yield: 8 servings
 
      1 ts Beau monde                          1 c  Grated parmesan cheese
      1 ts Whole oregano                       4 tb Chopped fresh parsley
      2    8-oz pkgs lasagna noodles           8 c  (32 oz) shredded
      6 c  Ricotta cheese                           Mozzarella cheese
      4    Eggs, beaten                   
 
  All instructions are included under LASAGNA1. Typed for you by: Loren
  Martin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon SpareRibs From Cindy Goslin
 Categories: Meats, Microwave
      Yield: 4 servings
 
        lb Pork spare ribs (cut into 2     1 1/2 ts Cinnamon (ground
           -rib pieces)                      1/2 ts Cloves (ground)
      1 c  Soy sauce                           2 tb Cornstarch
      4 tb Brown sugar (packed)                4 tb Water
 
  ***THIS RECIPE SHOULD NOT BE USED IF YOU ARE ON A NO or LO-SALT DIET...
  
  1)      Mix soy sauce, brown sugar, cinnamon, and cloves in a small bowl or
  measuring cup, and microwave on high (100%) until hot, 30 sec. to 1 min.,
  stirring once or twice during cooking... Arrange spare ribs in a
  rectangular baking dish 12"x18" or 10"square casserole... Pour sauce mix
  over spare ribs and cover tightly with glass lid or clear plastic wrap...
  
  2)      Microwave on high (100%) for 5 min., then reduce power to med,
  (50%) and cook until fork tender, about 20 to 25 min., rotating dish every
  10 min. during cooking...
  
  3)      Drain and reserve liquid... Microwave ribs, uncovered on med (50%)
  for 4 min... Skim fat from reserved meat juices, and mix with the water and
  cornstarch, microwave on high (100%) until thickened, approx 1 to 2 min.,
  stirring after half the time... Pour the sauce over the spareribs and
  serve...
  
  Source: Sharp Carousel Microwave Cook Book... Typed for you by: Fred Goslin
  and Cindy Goslin, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's Chicken and Biscuit Pie
 Categories: Poultry
      Yield: 4 servings
 
      2 tb Vegetable oil                       1 pk Refrigerator biscuits
    1/2    Green pepper, finely minced         4    Onions, sliced thin
    1/2 c  Milk                                1 cn Cream of mushroom soup
      1 c  Cooked chicken, chunked           1/2 c  Vegetables of your choice
 
  1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add
  undiluted soup, milk, chicken and vegetables. Mix well.
  
  2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about
  15 minutes, or until the biscuits are golden brown and the chicken is
  bubbling.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
  Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS
  Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Larry Booth's Saucy Little Meat Loaves
 Categories: Meats
      Yield: 6 servings
 
  1 1/2 lb Ground beef                     1 1/2 ts Salt
    1/4 c  Chopped onion                     3/4 c  Milk
    3/4 c  Rolled oats                       1/4 ts Pepper
    1/3 c  Catsup                              1 tb Firmly packed brown sugar
      1 tb Mustard                        
 
  1. For the meatloaves, combine beef, salt, onion, milk, rolled oats, and
  pepper. Shape 6 individual ,eat loaves and put in a shallow pan.
  
  2. For the topping, combine the catsup, mustard, and brown sugar. Spread
  over the meat loaves.
  
  3. Bake at 350F for 35 minutes.
  
  Larry says: "Men, when you beat your wife home and you want to cook a
  supper that is easy and good, here you go!!"
  
  Source: Larry Booth, Cyberealm BBS Watertown NY 315-786-1120 Originally
  posted: 8/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Prosciutto with Mushroom Sauce
 Categories: Poultry
      Yield: 6 servings
 
-----------------------------FROM LINDA FIELDS-----------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
      3    Whole chicken breasts,                   Paprika
           Skinned, boned, & halved            5 tb Butter or margarine
    1/4 c  Chopped onion                     1/4 c  Flour
      2 tb Dijon mustard                       1 c  Chicken broth
      1 c  Half & half or a small can        1/4 c  White wine
           -of chicken gravy                   4 oz Grated swiss cheese
    1/2 lb Sliced fresh mushrooms              6 sl Ham or prosciutto, thin
     16 oz Pkg frozen broccoli            
 
  1. Place one chicken breast between two pieces of plastic wrap and pound
  with mallet until about 1/4 inch thick. Repeat with remaining chicken
  breasts. Set aside. Heat oven to 400F.
  
  2. In a large skillet over medium heat, melt 2 Tbsps of butter or
  margarine. Cook chicken in butter or margarine until lightly browned on
  both sides, about 5 min. Remove the chicken.
  
  3. In the same skillet, melt the remaining 3 Tbsps. of butter or mar-
  garine. Add the onions and saute until tender, about 2 min. Remove from
  heat. Stir in flour and mustard. Gradually add chicken broth, half and half
  (or gravy) and wine (or water). Add mushrooms. Cook over low heat until
  mixture thickens and boils, stirring constantly. Add 1/2 of the swiss
  cheese, and stir until melted.
  
  4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan. Spoon
  half (2 cups) of the sauce over the broccoli. Alternate ham (prosciutto)
  and chicken breasts, slightly overlapping, over the sauce and broccoli down
  the center of the dish. Tuck ends of ham slices under the chicken. Pour the
  remaining sauce over the chicken. Bake at 400F for 20-30 minutes, or until
  chicken is tender. Remove from oven, and sprinkle with remaining swiss
  cheese, and paprika. Bake an addition- al 2 minutes or until cheese is
  melted.
  
  From the sick and weird mind of Linda Fields Typed for you by: Linda
  Fields, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Butterscotch Cream Cheese Bars
 Categories: Cookies
      Yield: 6 dozen bars
 
      1 pk 12 oz Butterscotch Chips          1/2 c  Sugar
      6 tb Butter                              4    Eggs
      2 c  Graham cracker crumbs             1/4 c  Flour
      1 c  Finely chopped walnuts              2 tb Lemon juice
      2 pk 8 oz each cream cheese, soft   
 
  1. In a small heavy saucepan over low heat (or in a microwave oven in a
  microwave safe bowl or saucepan for 4 minutes on 70% power), melt the
  butterscotch chips and butter, stirring until smooth. If you use a
  microwave safe saucepan or bowl, be sure to cover it.
  
  2. Transfer to large bowl. With a fork, stir in the graham cracker crumbs
  and walnuts until the mixture resembles crumbs; reserve 2 cups for the
  topping. Press remaining mixture into a 13 x 9 x 3 baking pan and bake in
  preheated 350F oven for 12 minutes.
  
  3. In a large mixing bowl, beat cream cheese and sugar until fluffy. Slowly
  add one egg at a time, beating after each addition. Add flour and lemon
  juice, and beat until smooth.
  
  4. Pour over hot baked crust, and sprinkle with reserved crumbs. Bake at
  350F for 25 minutes. Cool completely in pan on wire rack. Cut into 2 x 1
  inch bars. Chill before serving.
  
  Source: Nestle Butterscotch Morsels Bag
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Loren's Cheesecake
 Categories: Cheesecakes
      Yield: 10 servings
 
           Crust:                              2 tb Lemon juice
  1 1/2 c  (20) graham crackers,             3/4 c  Sugar
           Crushed                             1 ts Vanilla
    1/4 c  Butter                                   Topping:
    1/4 c  Sugar                             1/2 c  Powdered sugar
           Filling:                          1/2 pn Sour cream
      3    8-oz pkgs. cream cheese             1 ts Vanilla
      2 lg Eggs (3 small)                 
 
  Use spring form pan.  Mix graham crackers (crushed), butter and sugar for
  crust mixture and bake for 8 minutes at 350 degrees F; cool for 15 minutes.
  Combine filling ingredients and mix together with electric mixer until
  fluffy.  Pour into crust (cooled) and bake for 30 minutes at 350 degrees F.
  Cool for 30 minutes.  Combine all topping ingredients and beat until
  fluffy.  Pour over cheesecake (cooled) and bake an additiona 10 minutes at
  350 degrees F. Refrigerate several hours or overnight.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Coonmart Chili from Loren Martin
 Categories: Soups/stews
      Yield: 15 servings
 
      5 lb Ground lean beef                    4 tb Brown sugar
      6    Chopped onions                      4 tb Ground cumin
      6    Garlic Cloves, minced               2 ts Each: majorum, coriander
      3    8-oz cans tomato sauce                   Ground pepper
      3    6-oz cans tomato paste              4    Bay leaves
      3    Quarts tomato juice                      Dash:  cinnamon, cayenne
      9 tb Chili powder                             Pepper, hot sauce, ms. dash
      4 tb Vinegar                                  White wine & spagh sauce
 
  In very large pot, brown beef, onions and garlic; drain off fat.  Add
  remainder of ingredients and bring to boil.  Reduce heat, cover, and simmer
  for several hours, stirring occasionally.  Great served with shredded
  cheddar cheese and chopped onion toppings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Loren Martin's Spiced Pot Roast
 Categories: Meats
      Yield: 6 servings
 
    1/2 ts Crushed red pepper                  1    1/2 tbs sugar
      4    Cl Garlic, crushed                  1 ts Salt
    1/2 ts Cumin                               3 tb Poppy seeds
      4 ts French mustard                    1/2 c  Vinegar
    3/4 ts Tumeric                           1/3 c  Tomato puree
      1    1/4 tsp ginger                      3    Bay leaves
      1 ts Rosemary                            2    Cloves
      1 ts Lemon pulp                          2    Onions, chopped
 
  This is the ROAST WITH SOUL!!!!  Place the crushed red pepper, garlic,
  cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy
  seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2
  pound beef roast in large bowl and pour blended herbs and spices over meat;
  let marinate for 6 hours.  Heat oil in skillet; add cloves and bay leaves
  and fry themn for 4 minutes; add onions and fry until they are soft. Turn
  off heat and let oil become lukewarm. Add meat and simmer for about an
  hour.  Then, pour on tomato puree and increase heat; cook until meat is
  tender.  This is a great recipe to mix together and pour over a roast in a
  crock pot; let cook for about 8 hours on LOW.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thick & Spicy Spaghetti Sauce2 from Loren Martin
 Categories: Sauces
      Yield: 6 servings
 
      2 ts Sweet basil                         2    Bay leaves
      1 ts Paprika                           1/2 c  Water
      1 ts Mrs. dash                         1/2 c  Burgundy or dry wine
      2 ts Cinnamon                                 Hot cooked pasta
      2 ts Vinegar                                  Shredded sharp cheddar and
    1/2 ts Curry powder                             Grated paramesan cheeses
      3 dr Hot sauce                      
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Thick & Spicy Spaghetti Sauce1 from Loren Martin
 Categories: Sauces
      Yield: 6 servings
 
      2 lg Onions, chopped                     1    16-oz can whole tomatoes
      2 md Green peppers, chop                      Undrained & chopped
      1 c  Chopped celery                      3    8-oz cans tomato sauce
      3    Cl Garlic, minced                   2 tb Worcestershire sauce
      2 tb Olive oil                           2 ts Chili powder
      2    Pounds ground beef                  2 ts Dill weed
      1 pk Fresh mushrooms, sliced             2 ts Whole oregano
      3    6-oz cans tomato paste                   (continued on sauce2)
 
  Brown ground beef with onion, green pepper, celery and garlic in hot oil in
  large dutch oven.  Cook until meat is browned, stirring to crumble; drain
  well, and stir in remaining ingredients.  Cover, bring to boil, and reduce
  heat to simmer for an additional 2 or 3 hours, stirring occasionally.
  Remove bay leaves and serve over pasta of choice. Sprinkle with shredded
  sharp cheddar cheese and grated Parmesan cheese if desired. (Please note
  that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI
  SAUCE2)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fred Goslin's Beef Supreme
 Categories: Meats
      Yield: 8 servings
 
  1 1/2 lb Beef chuck steak, boneless          1 cn Cream ofcelery soup, cond-
           .cut into 1/2" cubes                     Ensed   10 3/4 oz.
    1/4 c  Flour                               1 cn Cream of mushroom soup con-
    3/4 ts Salt                                     Densed. 10 3/4 oz.
    1/4 ts Pepper                              3 md Potatoes cut into 1/2" cubes
      1 md Onion, chopped                      3 md Carrots thinly sliced
      2 tb Butter                              1 tb Worchestershire sauce
 
  Shake beef, flour, salt, and pepper ina plastic bag, until beef is
  coated... Set aside...
  
  Place onion and butter in a 3 qt.casserole, microwave on high (100%) until
  onion are tender, 3-4 min...
  
  Stir beef and remaining ingredients into onion sand cover... Microwave on
  high (100%) for 5 min.then reduce power to med. (50%) and continue cooking
  until beef and potatoes are tender, about 45 min., stirring after half the
  time...
  
  Let stand 5-10 min. and serve over cooked rice, noodles, or potatoes if
  desired...
  
  from the Sharp Carosel Microwave Cook Book
  
  ...and Fred Goslin... .. on Cyberealm Bbs Watertown NY...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fred Goslin's Stuffed Mushrooms
 Categories: Vegetables
      Yield: 12 appetizers
 
      8 oz Fresh Mushrooms                     3 dr Red pepper sauce
      3 sl Bacon                               1 tb Flour
    1/3 c  Green onion (chopped fine)        1/4 c  Whipping cream
    1/2 ts Salt                                2 tb Chedder cheese (shredded)
    1/4 ts Pepper                         
 
  1)      Wash mushrooms... Remove the stems and chop them fine... Place the
  mushroom caps on paper toweling on dinner plate and microwave on medium
  high (70%) for 1 min., then drain and set aside... Place bacon in medium
  size bowl and microwave on high (100%) until crisp 2 to three min., drain
  and add chopped mushroom stems, onions, salt and pepper,and red-pepper
  sauce... Microwave on high (100%) untill mushrooms and onions are tender 2
  to 3 min...
  
  2)      Blend in flour, stir in cream until smooth... Reduce power setting
  to med-high (70%) and microwave until thickened and smooth 2 to 3 min,
  stirring once or twice during cooking... then stir in the cheese...
  
  3)      Fill each mushroom cap with the bacon mixture, and place around the
  edge of round dinner plate... Microwave on high (100%) until cheese melts 1
  to 1 min., rotating the plate  turn after  the cooking time...
  
  from the Sharp Carousel Microwave Cook Book and Fred Goslin ...on
  Cyberealm Bbs Watertown NY (315) 785-8098...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fred Goslin's Chicken Breasts Parmesan
 Categories: Poultry
      Yield: 4 servings
 
      1 cn Tomato sauce (8oz)                  1 ts Parsley flakes
      1 ts Italian seasoning                   2 lg Chicken breasts (skinless &
    1/4 ts Garlic salt                              Boneless & split)
    1/3 c  Bread crumbs (or corn flake         1 lg Egg (beaten)
           Crumbs)                           1/2 c  Mozzarella cheese (shredded)
    1/4 c  Parmesan cheese (grated)       
 
  1)      Mix tomato sauce, italian seasoning, and garlic salt in a two cup
  measuring cup, cover with waxed paper and microwave on high (100%) for 2
  min... Stir and reduce power to med. (50%) and microwave for 5 min.,
  stirring once... Then set aside...
  
  2)      Mix bread crumbs,  cup parmesan cheese, and parsley flakes... Dip
  the chicken breasts in the beaten egg and then in the crumb mixture (repeat
  if desired)... Place in rectangular baking dish 12"x18" or a 10"square
  casserole, cover with waxed paper and microwave on med-high (70%) until
  chicken is tender, about 9 to 14 min, re-arranging after  the cooking time
  DO NOT TURN OVER...
  
  3)      Pour sauce over chicken, sprinkle mozzarella on top of that and
  then sprinkle with additional parmesan cheese if desired... Microwave on
  med-high (70%) until mozzarella melts and sauce is hot... About 2 to 5
  min...
  
  ...from the Sharp Carousel Microwave Cook Book... *and Fred Goslin*
  ...on Cyberealm Bbs Watertown NY (315) 785-8098...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Amaretto Cheesecake from Loren Martin
 Categories: Cheesecakes
      Yield: 10 servings
 
      1    1/2 c graham cracker crushed      1/2 c  Sugar
    1/2    Stick butter, melted              1/3 c  Amaretto liquor
     15 oz Ricotta cheese                      1 ts Vanilla
      8 oz Cream cheese                      1/4 ts Salt
      4    Eggs, lightly beaten           
 
  Great topped with strawberry jam. Combine crumbs of graham crackers and
  butter; press over bottom and sides of greased 9 inch spring-form pan.
  Chill.  Preheat oven to 325. Beat together ricotta and cream cheese until
  smooth.  Pour mixture into pan; bake 1 hour and 15 minutes, or until firm
  in middle.  Cool 30 minutes in pan before removing. Cool completely
  (preferrably in refrigerator overnight) before serving. Top with fresh
  fruit, or jam.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Los Pinos Mashed Potatoes from Loren Martin
 Categories: Vegetables
      Yield: 4 servings
 
           1 1/2 cups chicken broth                 1 tbs freeze-dried chives
           1/2 cup heavy cream                      1 tbs sour cream
           2 tbs butter/margarine                   1 tbs cream sherry
           5 servings instant potatoes    
 
  Heat chicken broth, cream and butter just to boiling in medium-sized
  saucepan; remove from heat.  Gradually stir in potato granules and chives.
  Whip briskly with fork or whisk until fluffy, about 1 minute. Stir in sour
  cream and sherry.  Spoon into buttered 1-quart casserole and bake at 350
  degrees F for 15 minutes, or until piping hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Love Apple Pie from Loren Martin
 Categories: Pies
      Yield: 8 servings
 
    1/3 c  Tomato catsup                     3/4 c  Flour
      2 ts Lemon juice                         1 ts Cinnamon
      5 c  Sliced/peeled apples              1/2 ts Ground allspice
           (2 to 2-1/2 pounds)               1/3 c  Softened butter
    3/4 c  Granulated sugar                    1    Unbaked 9-inch pie shell
 
  Blend ketchup & lemon juice; combine with apples.  Combine sugar, flour and
  cinnamon; cut in butter until thoroughly mixed.  Fill pie shell with
  apples; top with sugar mixture. Bake at 375 degrees F for 40 to 45 minutes,
  or until apples are cooked.  Serve warm with ice cream, if desired. Makes
  one 9-inch pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Amaretto from Loren Martin
 Categories: Poultry
      Yield: 4 servings
 
    1/4 c  Butter or margarine               1/2 c  Amaretto liquor
    1/3 c  Chopped onions                      4    Chicken breasts, boneless
    1/3 c  Chopped celery                           Glaze:
      4 c  Bread crumbs or stuffing            1    1/2 c light brown sugar
      1 cn Water chestnuts                   1/2 c  Honey (or butter)
      2 ts Poultry seasoning                 1/2 c  Orange juice
      1 ts Beau monde seasoning              1/3 c  Amaretto liquor
      1 c  Chicken broth                  
 
  Mix all of stuffing ingredients together and pour into greased baking dish.
  Lay chicken breasts on top of mixture (or place under stuffing mixture if
  desired more moist).  If placed on top, baste from time to time with glaze
  sauce.  Glaze sauce:  combine and heat ingredients slowly in small heavy
  saucepan until sugar dissolves.  Cool, and either baste chicken breasts
  during cooking, or serve as topping glaze at table.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Fassett's Fake Jerky Strips
 Categories: Meats
      Yield: 12 pieces
 
------------------------------------MEAT------------------------------------
      1 lb Ground beef                         1 ts Liquid smoke
      1 ts Garlic powder                       1 tb A-1 Sauce
      1 ts Salt                              1/2 c  Quick Quaker Oats
    1/4 ts Black Pepper                        1    Eggwhite

-----------------------------------SAUCE-----------------------------------
      2 tb A-1 Sauce                           1 ts Soy Sauce
      2 tb Worchestershire Sauce               1 ts Liquid Smoke
      3 tb Ketchup                             2 tb Water
      2 tb Vegetable Oil                  
 
  1. Mix ground beef with all other ingredients, stir until mixed. Put into a
  food processor with chopping knife and chop for a good minute, until
  well-mixed together and consistency of putty.
  
  2. On a floured cutting board, take ball of meat mixture and coat both
  sides lightly with flour so it won't stick and roll out with floured
  rolling pin, fold and roll until roughly 8" by 12" rectangle 1/8" or less
  thick.
  
  3. Using a pizza cutter, cut into 1" wide strips 8" long and carefully
  transfer to a wire rack.
  
  4.Heat oven to 300, place wire rack with meat in oven on oven rack in
  center of oven, with second oven rack one notch below.  On lower rack,
  place cookie sheet under meat to act as a drip pan.
  
  5. Bake for 1 hour at 300.
  
  6.Mix together sauce ingredients in shallow dish.  Remove rack of meat,
  roll each strip into sauce mix and return to rack.  When all coated, return
  to oven and increase temp. to 450.  Bake for 15 min.
  
  7. Remove rack again and recoat strips and return to oven for another 15
  min. or until strips become almost burnt around edges.
  
  8. Remove from oven and coat one last time, then let sit and cool to room
  temp.
  
  9.Enjoy!
  
  Source: George Fassett, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bacardi Rum Cake from Loren Martin
 Categories: Cakes
      Yield: 12 servings
 
           Cake:                             1/2 c  Wesson oil
      1 c  Chopped pecans                    1/2 c  Dark rum (80 proof)
      1    18.5 oz yellow cake mix                  Glaze:
      1    3.75 oz pkg jello instant         1/4 lb Butter
           Vanilla pudding mix               1/4 c  Water
      4    Eggs                                1 c  Sugar
    1/2 c  Cold water                        1/2 c  Dark rum (80 proof)
 
  Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together.
  Pour over nuts.  Bake 1 hour at 325 F.  Cool. Invert on serving plate.
  Prick top and drizzle and smooth glaze evely over top and sides. Allow cake
  to absorb glaze.  Repeat until glaze is used up. Glaze: Melt butter in
  sauce pan.  Stir in water and sugar. Boil 5 minutes, stirring constantly.
  Remove from heat and stir in rum.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cabbage-pepper Slaw from Loren Martin
 Categories: Salads
      Yield: 8 servings
 
      4 c  Finely shredded cabbage                  Dash pepper
      1    Chopped onion                     1/2 c  Miracle whip
    1/2 c  Chopped green pepper                2 tb Tarragon vinegar
      1 ts Celery seed                         1 tb Prepared mustard
      1 ts Salt                                2 tb Sugar
 
  Combine chilled vegetables.  Combine remaining ingredients, stirring to
  dissolve sugar.  Pour dressing over vegetables and toss lightly.
  Refrigerate before serving for several hours to let flavors mix.
  
  Source: Public Service Co, Oklahoma
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauerbraten ala Loren
 Categories: Meats
      Yield: 6 servings
 
      1    4-lb boneless roast                12    Peppercorns
      2 c  Red wine and red                  1/4 c  Sugar
           Wine vinegar mixed                  3    Cloves
      2 c  Water                                    Flour
      1    Cl Garlic, minced                   2 tb Bacon drippings
    3/4 c  Onion, sliced                   1 1/2 c  Sour cream
      1    Bay leaf                       
 
  Season meat with salt and pepper to taste. Place in large bowl.  Bring
  wine, vinegar and water to boil.  Add garlic, onion, bay leaf, peppercorns,
  sugar and cloves. Pour over beef. Cover and refrigerate 12 hou overnight.
  Remove meat and dry thoroughly.  Dredge meat with flour. Heat bacon
  drippings in large, heavy kettle, add meat and brown on all sides. Add half
  of marinade.  Cover tightly and simmer until tender (2-1/2 to 3 hours).
  Remove meat to platter and keep hot. Thicken gravy with 2 tbs. each of
  flour and water mixed and stirred into gravy over fairly high heat. Stir in
  sour cream.  Pour over sliced meat.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SHERRY TORTONI
 Categories: Desserts, Microwave
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           * * * * * * * * * * * * * *         1 c  Whipping Cream
      2 c  Marshmallows                        2 ts Chopped,toasted Almonds
    1/4 c  Cream Sherry                             Slivered Almonds, toasted
 
  1.  In a 1-quart casserole combine marshmallows and sherry.  Cook
    uncovered, on 100% power (high) for 1 or 2 minutes or till
    marshmallows are melted, stirring the mixture once.
  
  2.  In a large chilled mixer bowl beat whipping cream till soft peaks
    form.  Fold marshmallow mixture into whipped cream.  Fold in
    chopped, toasted almonds.  Spoon the mixture into 6 muffin cups
    lined with paper baking cups.  Cover and freeze about 4 hours or
    till firm.
  
  3.  Remove from muffin cups and top each tortoni with toasted,
    slivered almonds just before serving.
  
  Serves 6
  
  NUTRITION ANALYSIS:
  
  Calories....................223  Protein.................2 g
  Fat........................16 g  Sodium.................22 mg
  
  Source: Better Homes and Gardens Microwave Cooking Card Library
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Crustless "Frugal" Quiche; Calorie Reduced Version
 Categories: Low-cal
      Yield: 5 servings
 
      5    Eggs                            1 1/4 c  Cheese, large curd cottage
    1/4 c  Flour                             1/2 lb Cheese, reduced calorie jack
    1/2 ts Baking powder                     1/3 c  Margarine, diet
    1/8 ts Salt                                1    Onion, med.
 
  ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES
  
  Preheat oven to 400 deg. F.
  
  Slice onion into 1/4 inch wedges and saute in skillet that has been sprayed
  with release agent; remove from heat and cool. Melt margarine; cool.
  
  Cut jack cheese into 1/8 to 1/4 inch cubes. Beat 5 eggs in large bowl of
  mixer. Add flour, baking powder, salt, cottage cheese, butter and jack
  cheese until well combined. Stir in onions.
  
  Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce heat
  to 350 deg and cook for another 30 minutes.
  
  Each serving is the equivalent to the following Weight Watchers Personal
  Choice program exchanges: 1 egg, 1 1/2 hard cheese, 1 cottage cheese, 1/4
  bread, 1 1/2 fat, 1/4 vegetable, 15 optional calories
  Typed for you by Scott Welliver, Episoft Systems (author of Meal Master)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chunky Guacamole
 Categories: Mexican
      Yield: 8 servings
 
      2    Ripe Avocados, peeled,            1/4 c  Picante sauce
           Seeded and diced                    1 ts Lemon juice
      1    Tomato, chopped                   1/4 ts Salt
    1/3 c  Onion, chopped                 
 
  Combine all ingredients, mixing lightly; chill overnight.  Makes about 2
  1/2 cups. (This is a really nice change for those who don't like the
  mushiness of other guacamole recipes.)
  
  Recipe adapted from the Pace Picante Sauce 40th Anniversary Recipe
  Collection by Loren Martin, Big Cabin, OK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tostada Soup
 Categories: Soups/stews
      Yield: 4 servings
 
      1    Pound ground beef or pork           1 c  Picante sauce
      1 c  Chopped onion                     1/2 ts Ground cumin
      1 cn (16 ozs) whole tomatoes                  Toppings:
      1 cn (15 ozs) pinto beans,                    Tortilla chips, crushed
           Drained                                  Shredded cheddar cheese
      1 cn (8 ozs) tomato sauce                     Shredded lettuce
      1 c  Water or tomato juice                    Sour cream
 
  Brown meat with onion in 3-quart saucepan; drain well.  Drain and chop
  tomatoes, reserving juice.  Add tomatoes and juice to saucepan with beans,
  tomato sauce, water (or tomato juice), picante sauce and cumin. Bring to a
  boil; reduce heat.  Cover and simmer 15 minutes. Ladle into soup bowls, and
  top with tortilla chips, cheese, lettuce, sour cream and additional picante
  sauce as desired. Makes about 6 cups of soup.
  
  Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by
  Loren Martin, Big Cabin, OK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mole Poblano
 Categories: Poultry
      Yield: 6 servings
 
      3    Whole chicken breasts, split        1 ts Ground cumin
           Boned and skinned                   1 ts Oregano leaves, crushed
      2 tb Vegetable oil                     1/2 ts Garlic salt
      1 cn 15 oz tomato sauce                       Dash of  gound cloves,
    1/2 c  Picante sauce                            Nutmeg and allspice
      4 ts Cocoa, unsweetened             
 
  Pound chicken to 1/2 inch thickness (if desired).  Lightly brown in oil in
  large skillet; drain.  Combine remaining ingredients and mix well. Pour
  over chicken in skillet.  Bring to boil, reduce heat, cover and simmer
  gently for 10 minutes.  Remove chicken to serving platter and keep warm.
  Cook and stir sauce until slightly thickened, about 5 minutes and spoon
  over chicken.
  
  Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by
  Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference:
  12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No
  Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe
  Flags:
  
    Here is an easy dessert recipe for that special dinner you may be
  planning for the 14th!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: BE-MY-VALENTINE PIE
 Categories: Pies, Microwave
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *   *   *   *   *   *   *           1    Chocolate-flavored crumb
      1 c  Water                                    -pie shell
      1    3-ounce package - Strawberry             Milk chocolate kisses -
           -Flavored Gelatin                        -(optional)
      1 pt Vanilla Ice Cream (2 cups)     
 
  1.  In a 4-cup glass measuring cup stir together water and gelatin. Cook,
  uncovered, on 100% power (high) for 1 1/2 to2 minutes.
  
  2.  Add vanilla ice cream to the hot gelatin mixture, stirring till ice
  cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during
  chilling (the mixture should mound when you drop it from a spoon.
  
  3.  Pour chilled ice cream mixture into pie shell.  Chill about 4 hours or
  till ice cream is set.
  
  4.  If desired, arrange milk chocolate kisses in a heart shape atop pie.
  
  Serves 8
  
  . . . . . . . . . . . . NUTRITIONAL ANALYSIS . . . . . . . . . . .
  
  Calories........................252  Protein..................3 g
  Fat............................13 g  Sodium................159 mg Source:
  Better Homes and Gardens Microwave Cooking Card Library
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: BLACK FOREST TRIFLE
 Categories: Desserts
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315) 786-1120------------------------
           *  *  *  *  *  *  *  *  *  *        2 ts Vanilla Extract
  4 1/2 c  Milk                                2 c  Cookie Crumbs (made from -
      3    Squares (1oz. each) Unsweet-             -vanilla wafers, shortbread
           -ened Chocolate                          -or chocolate-chip cookies)
    1/3 c  Cornstarch                          1 cn (20 oz.) Cherry-Pie Filling
    1/2 c  Sugar                                    *   *   *   *   *   *   *  *
    1/4 ts Salt                           
 
  1.  Put 4 cups of milk into a large, heavy saucepan.  Add unsweetened
  chocolate and heat over moderate heat, watching carefully, until bubbles
  form on milk around edges of panmilk is then scalded. Remove form heat
  and set aside.
  
  2.  Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
  bowl.  Use a small whisk to stir cornstarch mixture until all dry
  ingredients are moistened and no lumps remain.  Be sure mixture is well
  stirred just before adding to hot milk.
  
  3.  Using a large wire whisk, stir hot-milk mixture in saucepan while
  gradually adding cornstarch-milk mixture.  Return saucepan to heat and cook
  over moderately high heat, stirring constantly, until milk mixture begins
  to boil.  Boil 1 minute longer, stirring constantly.
  
  4.  Remove from heat and stir in vanilla extract.  (If you must stop for a
  short while, place a piece of plastic wrap on surface of pudding to prevent
  a skin from forming.)  Spoon 1/3 of the chocolate pudding into a 2-quart
  souffl dish or fancy glass bowl. Top with 1/3 of the cookie crumbs.
  
  5.  Set aside 1/2 cup cherry-pie filling.  Gently spoon half of remaining
  filling onto crumbs in bowl.  Repeat layering with another third of
  chocolate pudding, crumbs, the remaining cherry-pie filling and the
  remaining chocolate pudding.
  
  6.  Spoon remaining cookie crumbs around chocolate pudding to form a
  border.  Top chocolate pudding layer with remaining 1/2 cup cherry-pie
  filling, placing it in the center.  Refrigerate trifle, covered, until
  pudding is well chilled5 to 6 hours.
  
  Serves 8
  
  Source:  McCall's Cooking School
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fred Goslin's Parmesan Burgers
 Categories: Meats
      Yield: 6 servings
 
      1 cn Tomato sauce (8oz)                  1 ts Parsley flakes
      1 ts Italian seasoning                 1/4 c  Onion flakes
    1/4 ts Garlic salt                     1 1/2 lb Ground beef
    2/3 c  Bread crumbs (or corn flake         1 lg Egg
           Crumbs)                             1 lg Egg (beaten)
    1/4 c  Parmesan cheese (grated)           10 sl Mozzarella cheese Slices
 
  1)      Mix tomato sauce, italian seasoning, and garlic salt in a two cup
  measuring cup, cover with waxed paper and microwave on high (100%) for 2
  min... Stir and reduce power to med. (50%) and microwave for 5 min.,
  stirring once... Then set aside... Mix 1/3 cup bread crumbs, ground beef,
  and onion flakes with one egg and divide into six equal portions (patties)
  
  2)      Mix 1/3 cup bread crumbs,  cup parmesan cheese, and parsley
  flakes... Dip the beef patties  in the beaten egg and then in the crumb
  mixture (repeat if desired)... Place in rectangular baking dish 12"x18" or
  a 10"square casserole, cover with waxed paper and microwave on med-high
  (70%) until beef is tender, about 9 to 14 min, re-arranging after  the
  cooking time DO NOT TURN OVER...
  
  3)      Pour sauce over beef patties and top with mozzarella slices and
  then sprinkle with additional parmesan cheese if desired... Microwave on
  med-high (70%) until mozzarella melts and sauce is hot... About 2 to 5
  min...
  
  ...from the kitchen of Fred Goslin... ...on Cyberealm Bbs Watertown NY
  (315) 785-8098...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New England Clam Chowder from Fred Goslin
 Categories: Soups/stews
      Yield: 4 servings
 
      3 sl Bacon [chopped]                     3 tb Flour
      2 cn Clams [minced, 6 oz each]      1 1/2 c  Milk
           Drain & RESERVE 1/3c liquid         1 ts Salt
  1 1/2 c  " potato cubes                   1/8 ts Pepper
    1/2 c  Onion [chopped]                     1 c   & 
 
  This chowder is not as good as the chowder served at Jay's Diner in
  Rochester NY, [which is, without a doubt, the best I've tasted, so far] but
  it's close...
  
  1]      Place bacon in in 2qt casserole and microwave on high [100%], until
  bacon is crisp, 3 to 4 min... Add reserved clam juice, potatoes, and
  onions... Cover and microwave on high [100%] until potatoes are tender, 8
  to 10 min., stirring after half the cooking time...
  
  2]      Blend in the flour, stir in the milk, salt, and pepper, and
  microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3
  times during the cooking time...
  
  3]      Blend in the  &  and stir in the clams... Microwave on medium
  high, [70%] until thickened and heated through, Approx 4 to 5 min...
  
  From the Sharp Carousel Microwave Cook Book and Fred Goslin on Cyberealm
  Bbs in Watertown NY (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Buttered Rum from Fred Goslin
 Categories: Beverages
      Yield: 1 servings
 
    2/3 c  Apple cider                     1 1/2 oz Rum
      1 tb Brown sugar [packed]                1 ts Butter
      1 x  1" stick cinnamon                   1 ds Nutmeg [ground]
 
  1]      Stir cider and brown sugar in a large mug or cup, and then add the
  cinnamon stick...
  
  2]      Microwave on high [100%] until cider boils, 2 to 2 min... Stir in
  rum, top with butter and ground nutmeg...
  
  From the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown
  NY, on Cyberealm Bbs (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Irish Coffee from Fred Goslin
 Categories: Beverages
      Yield: 1 servings
 
      1 c  Coffee [strong & black]             1 ts Sugar
  1 1/2 oz Irish whisky                        1 tb Whipped cream
 
  1]      Mix coffee, sugar, and whiskey in a large mug or cup...
  
  2]      Microwave on high [100%] until hot 1 to 2 min. and top with the
  whipped cream...
  
  from the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown
  NY, on Cyberealm Bbs... (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mrs Field's Cookie recipe
 Categories: Cookies
      Yield: 112 cookiess
 
      2 c  Butter                              1 ts Salt
      2 c  Sugar                               2 ts Baking powder
      2 c  Brown sugar                         2 ts Baking soda
      4 lg Eggs                               24 oz Chocolate chips
      2 tb Vanilla                             9 oz "Hershey"bar [grated]
      4 c  Flour                               3 c  Chopped nuts [your choice]
      5 c  Oatmeal                        
 
  First put small amounts of oatmeal into blender until it turns to powder.
  
  1]      Cream togeather butter, brown sugar, and sugar, and then add the
  eggs and vanilla...
  
  2]      Mix togeather flour, oatmeal powder, salt, baking powder, and the
  baking soda...
  
  3]      Add the sugar/butter mix to the flour, then add the chocolate
  chips, grated "Hershey" bar and the nuts...
  
  4]      Make into golf ball size portions  and place 2" inches apart on an
  ungreased cookie sheet and bake at 350 for 8 to 10 min...
  
  reproduced for you by Fred Goslin in Watertown NY on Cyberealm Bbs
  (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yuletide Toffee Squares
 Categories: Cookies
      Yield: 60 bars
 
---------------------------FROM BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
  4 1/2 c  Oats, uncooked                    1/2 ts Salt
      1 c  Brown sugar                         1 pk 12 oz chocolate chips
    1/2 c  Margarine, melted                   2 tb Shortening
    1/2 c  Dark corn syrup                   2/3 c  Chopped nuts
      1 tb Vanilla                        
 
  1. Heat oven to 450F. Lightly grease a 15 x 10 pan.
  
  2. Combine oats, sugar, margarine, corn syrup, vanilla and salt. Mix well.
  Firmly press mixture into the pan. Bake 12 minutes, or until mixture is
  brown and bubbly. Cool completely.
  
  3. In a saucepan or microwave, melt the chocolate chips and shortening.
  Stir constantly if melting on the stove. Spread evenly over the oat base,
  and sprinkle with nuts. Chill until set, and cut into bars.
  
  Typed for you by Linda Fields, Cyberealm BBS 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Harris' Hot and Sour Celery Soup
 Categories: Soups/stews
      Yield: 2 gallons
 
----------------------------FROM: GEORGE HARRIS----------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
      1 ga Chicken broth, lo salt,             2 lb Sunchokes
           -divided                            2 lb Jimaca
      4 lb Chopped celery                      2 lb Tofu, drained and diced
    3/4 c  Rice wine vinegar                   3 c  Sliced scallions
    3/4 c  Low sodium soy sauce                1 c  Water
    1/2 c  Cornstarch                          1 c  Egg substitute (optional)
    1/3 c  Fresh minced ginger                 2 tb Sesame oil (optional)
      1 ts Red pepper flakes              
 
  1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam
  for 3-4 minutes.
  
  2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger,
  and red pepper. Bring to boil. Reduce heat and simmer 12-14 min.
  
  3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine
  cornstarch and water and mix to create a paste. Whisk mixture into boiling
  soup and cook until thickened, and remove from heat. Whisk in egg
  substitute and sesame oil if desired.
  
  Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: World's Best Low-Fat, Low-Cal Lasagna
 Categories: Italian
      Yield: 20 servings
 
-----------------------------FROM LINDA FIELDS-----------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
      1 pk Uncooked lasagna noodles            3 tb Parsley flakes
           Water to cook noodles               1 tb Italian seasoning
      1 ts Salt for water                      2 lb Turkey italian sausage
      4 c  Shredded mozzarella cheese          1 ts Honey
           -low cal, low fat                   1 ts Salt
      3    Jars pasta sauce of your                 Pepper to taste
           -choice (or 8 cups)                 4    Eggs (or egg substitute to
      2 lb Low-fat ricotta cheese                   -equal 4 eggs)
      1 tb Sugar                                    Parmesan cheese to taste
    1/2 c  Low-fat parmesan cheese        
 
  1. Heat sufficient water in a large sauce pan to cook the lasagna noodles.
  Add the salt to the water to speed cooking. Add the uncooked noodles to the
  boiling water, and boil about 10 minutes or until flexi- ble but not fully
  cooked. Drain on aluminum foil or waxed paper and cool completely.
  
  2. In a large saute pan, saute turkey italian sausage until completely
  cooked. Crumble. Drain and set aside.
  
  3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one
  at a time to blend well. Add parmesan cheese, mozarella cheese, parsley,
  sugar, honey, salt, italian seasoning, pepper, and mix well.
  
  4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce
  to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese
  mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1
  1/2 cups of sauce over this layer, top with noodles and repeat process.
  When the final layer of noodles is added, top with sauce and additional
  mozarella cheese and parmesan cheese, if desired.
  
  5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake
  for an additional 30 minutes or until cheese is bubbly (and the pan is
  sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.
  
  From the warped and strange mind of Linda Fields Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Real German Potato Salad from Brigitte Sealing
 Categories: Salads
      Yield: 8 servings
 
      8    Boiled potatos, peeled &            4    Hard boiled eggs, diced
           -thinly sliced                      1 ts Spicy mustard
    1/2    Apple, peeled and diced           1/4 c  Pickle juice (or 1 T sugar
    1/2    Onion, diced                             -and 1 T vinegar)
      4    -5 Tbsps No Fat Miracle Whip             Salt, pepper & paprika to
      1 c  Sweet pickle relish                      -taste
 
  Mix everything together carefully and cook for at least 2 hours or
  preferably overnight.
  
  German Macaroni Salad: The same as above, just substitute 1/2 large package
  cooked and cooled macaroni for the potatoes and add 1 Tbsp. ketsup.
  
  From: Brigitte Sealing (formerly of Berlin Germany) originally posted 8/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's Hamburger Stroganoff
 Categories: Ground beef
      Yield: 6 servings
 
    1/2 c  Minced onion                        1 lb Ground beef or turkey
    1/2 ts Garlic powder                       2 tb Flour
      2 ts Salt                              1/4 ts Pepper
    1/4 ts Paprika                             1 cn Sliced mushrooms
      1 cn Cream of mushroom soup              1 c  Sour cream or buttermilk
    1/4 c  Margarine                      
 
  1. Saute onion in margarine until golden. Stir in meat, garlic, flour,
  paprika, salt and pepper, and mushrooms; saute 5 minutes. 2. Add soup
  (undiluted); simmer uncovered 10 minutes. Stir in sour cream or buttermilk
  and sprinkle with parsley. Serve over rice, noodles or toast. Source:
  Brigitte Sealing, Cyberealm BBS Watertown NY 1992 Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Wassail Bowl ala George Harris
 Categories: Beverages
      Yield: 24 servings
 
      2 qt Apple cider                         1 ts Allspice
    1/2 c  Orange juice                      1/2 ts Cloves
    1/4 c  Lemon juice                         1    3" Cinnamon sticks
    1/2 c  Sugar                             1/4 ts Nutmeg
 
  Combine all ingredients, bring to a boil, and simmer for 5 min. Serve hot.
  
  Source: George Harris, Cyberealm BBS Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cake Cobbler
 Categories: Desserts
      Yield: 6 servings
 
---------------------------FROM: BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------
    1/4 c  Margarine                           1 c  Sugar
    3/4 c  Flour                             1/2 c  Milk
    1/4 ts Salt                                1 cn Fruit, with juice
      1 ts Baking powder                  
 
  Melt margarine in bottom of oblong cobbler pan. Empty can of fruit and
  juice into margarine,scattering evenly over the pan. Sift dry ingredients
  together. Add sugar and milk to dry ingredients. Mix until smooth. Pour
  over fruit.
  
  Bake at 375F for 30-40 minutes. Sprinkle with cinnamon-sugar if desired and
  serve with nonfat dairy topping or ice cream.
  
  Source: Womens' Circle Magazine Typed for you by: Brigitte Sealing,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Brigitte's Fruit Salad
 Categories: Fruits, Salads
      Yield: 4 servings
 
---------------------------FROM: BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------
      2    Apples, peeled & sliced thin        2    Egg whites
      2    Oranges, peeled & sliced            3 tb Sugar
      2    Bananas peeled & sliced thin        2 tb Thinly sliced almonds
      1 sm Can Mandarin Oranges                1 tb Rum
           Marachino cherries             
 
  Beat the eggwhites with the sugar until very stiff. Arrange all the fruits
  and the almonds into 4 ovenproof dishes. Sprinkle the rum over each dish
  and heap the eggwhite mixture ontop of the fruit. Broil for a couple of
  minutes until the eggwhite/meringue is firm.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Weight Watcher's Irish Stew
 Categories: Low-cal
      Yield: 6 servings
 
      1 tb Vegetable oil                       6    5 oz whole new red potatoes
      1 lb 6 oz lean boneless lamb, cut       15 oz Small onions, peeled
           -into 1 1/2" squares 1/2"           1 c  Irish ale or beer
           -thick (or boneless chuck)          1 ts Salt
      1 md Onion, chopped                      2 tb Cornstarch
      3 c  Low sodium chicken broth                 Chopped parsley
    1/2 ts Dried thyme, crumbled               6    1 oz sliced Italian bread
      1    Bay leaf                                 (optional)
 
  1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or
  beef and cook until well browned on one side, 5-7 min. Stir and cook 1
  minute longer; remove meat and set aside. Add the remaining oil the lamb
  (or beef) and the chopped onion to the pan and cook until browned, about
  8-10 min. Return the first batch of meat to the pan.
  
  2. Add broth and bring to a boil over medium heat. Add thyme and bay leaf;
  lower heat to low, and simmer for 1 hour.
  
  3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes are
  tender, 30-40 minutes.
  
  4. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl;
  stir until smooth. Add to simmering stew; stir gently until thickened.
  Garnish with parsley; serve with bread.
  
  Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins,
  2 breads, 37 calories (if served without bread, subtract 1 bread).
  
  Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg
  sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium.
  
  Typist's notes: This is great and very filling! Good for a cold winter
  night!
  
  Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Trump's Chocolate Pumpernickel Pudding
 Categories: Desserts
      Yield: 8 servings
 
      8 sl Pumpernickel bread, crusts        1/4 ts Vanilla
           -removed                          1/4 c  Butter, melted
    1/4 c  Currants                            2 c  Whipping cream
      1 c  Milk                                3 oz Semisweet chocolate, finely
      1 oz Unsweetened chocolate, fine-             -chopped
           -ly chopped                         9    Egg yolks
    3/4 c  Sugar                          
 
  1. Lightly brush bread slices with melted butter. Place bread in greased 2
  1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle bread with
  currants and set aside.
  
  2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in
  chopped chocolate until melted. Whisk together sugar, egg yolks, and
  vanilla. Beat cream/chocolate mixture into egg mixture. Blend well.
  
  3. Pour over bread slices and currants. Let stand 30 minutes to allow bread
  to soak up liquid. Cover pan with buttered foil and place in a larger pan
  filled halfway with warm water.
  
  4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in pudding
  comes out clean. Cool slightly. Serve with whipped cream, if desired.
  
  Source: Michael Roberts, Chef/Co-Owner Trumps Restaurant, Los Angeles
  
  Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Cheesy Lemon Bars
 Categories: Cookies
      Yield: 24 servings
 
-------------------------LINDA FIELDS CYBEREALM BBS-------------------------
      1 pk Lemon cake mix                      1 pk Lemon frosting mix
      1    Stick of butter, melted             2    Eggs
      1    Egg                                 8 oz Cream cheese, softened
 
  1. Mix all ingredients for the cake together; do NOT add any ingred- ients
  to the cake mix as per the box instructions. Pat into the bottom of a 13 x
  9 pan. 2. Mix together the frosting mix, eggs, and cream cheese. Pour
  evenly over cake batter and bake at 350F for 40 minutes.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Duck with Honey and Curry
 Categories: Poultry
      Yield: 4 servings
 
      1    Duck, about 2-3 lbs                 4 tb Honey
      1    Yellow onion, peeled                1 tb Or more curry
      2    Whole cloves                             Salt and pepper to taste
 
  Rinse and dry the duck. Rub salt and pepper in cavity. Put the two cloves
  in the onion and place in the cavity. Mix the honey and curry powder. Roast
  the duck at 325F for 1 hour, then begin to baste the duck every few minutes
  with the honey/curry mixture for an additional hour, or until completely
  done.
  
  This also works well with roasting chickens.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sliced Baked Potatoes
 Categories: Vegetables
      Yield: 4 servings
 
      4 md Red potatoes                    1 1/2 tb Parmesan cheese, grated
      2    - 3 Tb melted butter                1 ts Salt
      2    -3 tsp dried herbs of your          2    -3 Tb chopped fresh herbs of
           -choice                                  -your choice (parsley, sage,
      4 tb Grated cheddar cheese                    -chives, etc)
 
  1. Heat oven to 425F. Peel potatoes if skin is rough, otherwise leave skin
  on. Cut potatoes into thin slices but not all the way through. Use the
  handle of a spoon to prevent knife from cutting all the way.
  
  2. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and
  drizzle butter on them. Sprinkle with herbs.
  
  3. Bake for 50 minutes. Remove from oven, sprinkle with cheeses.
  
  4. Bake for another 10-15 minutes or until lightly browned and cheeses are
  melted and potato is soft inside.
  
  Good served with meat, fish or poultry, or as a main dish with a salad.
  
  Source: The sick and weird mind of Linda Fields Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: May Wallins' Chocolate Chip Mandel Bread
 Categories: Jewish, Cookies
      Yield: 2 loaves
 
    3/4 c  Sugar                               1 ts Vanilla
      1 c  Oil                                 1 ts Almond flavoring
      4    Eggs                                8 oz Shelled walnuts
  3 1/2 c  -4 cups flour                      12 oz Chocolate chips
      1 ts Baking powder                  
 
  1. In a large bowl, mix together the sugar, oil and eggs. Add the sifted
  flour, baking powder, vanilla and almond extracts, and mix well. Add the
  walnuts and the chocolate chips.
  
  2. Mixture should be very thick and sticky. Shape into two loaves and place
  on either side of a cookie sheet. Bake at 325F for 30-35 minutes and then
  remove from oven. Cut into slices while still warm and return to the oven
  for another 5-10 minutes, or until slices are light brown.
  
  Enjoy! These are absolutely WONDERFUL!!! A note: This is a well guarded
  secret from a friend of ours who swore she would never give it to any- one
  and to this date she hasn't... except to us! ;)
  
  Source: May Wallins, a lovely lady in Watertown NY Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Orange Honey Bread
 Categories: Breads
      Yield: 8 servings
 
---------------------------FROM BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------
      2 c  Flour                             1/2 c  Sugar
      1 tb Honey                             1/2 ts Salt
      4 ts Baking powder                       2    Eggs
    1/2 c  Orange juice                        1 c  Candied orange peel
      3 tb Shortening, melted             
 
  Sift dry ingredients together. Beat eggs well, add orange juice and melted
  shortening to the eggs. Mix in the candied peel. Combine dry ingredients
  with the egg mixture, just enough to moisten the flour. Bake in a greased
  loaf pan at 350F for 1 hour. Source: Women's Circle Magazine Typed for you
  by: Brigitte Sealing, Cyberealm BBS Watertown, NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef a la Brigitte
 Categories: Meats, Microwave
      Yield: 5 servings
 
  1 1/2 c  Cooked, cubed roast beef        1 1/2 c  Hot water
    1/2    Stick of margarine                1/2 c  Mustard
    1/2 c  Flour                                    Salt and pepper to taste
 
  In a microwave bowl, melt margarine; add flour, hot water and milk, and
  stir, microwaving on HIGH for 1 minute at a time after each addition. Stir
  well after each minute until the gravy is nice and smooth. Add the mustard
  and salt and pepper to taste. Heat through well, about 3 minutes on HIGH.
  Add beef and microwave until warm. Serve with mashed potatoes or noodles or
  rice and a vegetable.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: All in ONE Casserole
 Categories: Casseroles
      Yield: 6 servings
 
      1 lb Ground beef                         1 cn #2 tomatoes
      1    Onion, sliced                       4 c  Cabbage, shredded
      1 c  Celery, diced                       1 c  Bread crumbs
 
  Brown meat in a big skillet. Remove from heat and drain the fat, if any.
  Add the onion, celery and tomaotes. Stir until well mixed. Place a layer of
  shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon
  over a layer of the beef mixture, alternating with the cab- bage and
  finishing with the cabbage on top. Sprinkle with bread crumbs. Bake,
  uncovered, for 1 hour at 350F. Serve with fried potatoes or fresh bread and
  a light dessert.
  
  Source: Women's Circle Magazine Typed for you by: Brigitte Sealing,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: One Pot Ham Dinner
 Categories: Meats
      Yield: 6 servings
 
---------------------------FROM BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
      3 lb Ham                                 6 md Potatoes
      4 c  Fresh or canned green beans              Salt and pepper to taste
      1 md Head of cabbage                
 
  Peel and dice the potatoes, clean the beans (if fresh) and cut in half, and
  shred the cabbage. Put the ham into a large pot and cover with water. Cook
  over low heat for 2 hours, adding more water as necessary. Add beans or
  cabbage; cook 25 minutes. Add the potatoes and cook until all the
  vegetables are tender. Season to taste. Serve with home made bread and a
  light dessert.
  
  Source: Women's Circle Magazine From
  : Brigitte Sealing, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lin's Super Terrific Smoked Pork Chops
 Categories: Meats
      Yield: 2 servings
 
-----------------------------FROM: LINDA FIELDS-----------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------
      4    Smoked pork chops, lean           1/2 ts Dill
      1    Egg, beaten                              Oil to saute
    3/4 c  Seasoned bread crumbs               1 pk Lipton Golden Onion Soup Mix
      1 ts Garlic powder                  
 
  1. Heat the oil in a frying pan, preferably cast iron. Heat the oven to
  300F. In a separate disk, add the beaten egg, and add a little milk to
  extend. In another dish, place the bread crumbs, garlic and dill.
  
  2. Dip the chops in the egg, then dredge through the crumb/spice mixture.
  Saute in hot oil on both sides until brown.
  
  3. Transfer to a large baking dish (which you should spray with a nonstick
  spray to make life easier when you clean it!). Sprinkle with the Golden
  Onion Soup mix and bake at 300F for 1 1/2 hours, covered.
  
  4. About 30 minutes before the meat is done, prepare Minute Rice according
  to instruction in a separate saucepan. Instead of using the water as
  directed, try using College Inn or Swanson Beef Broth (it gives the rice a
  GREAT flavor!). Once the rice is prepared, (it should take about 10
  minutes), remove the meat from the oven, remove the chops from the baking
  pan, put the rice in the bottom of the baking dish, and put the chops back
  ontop of the rice. Bake uncovered for an additional 10 minutes at 400F.
  
  This is great with a vegetable and rolls. Don't forget the applesauce! Very
  filling.
  
  Source: The warped mind of Lin Fields Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stephanie's Buttermilk Brownies
 Categories: Cookies
      Yield: 24 brownies
 
--------------------------FROM: STEPHANIE NEEDHAM--------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------

------------------------------FOR THE BROWNIES------------------------------
      2 c  Sugar                               1 ts Baking soda
      2 c  Flour                               1 c  Cold water
      4 tb Powdered cocoa                      1    Stick of butter
    1/2 c  Buttermilk                        1/2 c  Salad oil
      2    Eggs                          

------------------------------FOR THE FROSTING------------------------------
      1    Stick of margarine                1/3 c  Buttermilk
    1/4 c  Cocoa                               1    Box of powdered sugar
      1 c  Walnuts, chopped                    1 ts Vanilla
 
  For the brownies:
  
  1. Sift together sugar, flour and cocoa. Bring water, butter and oil to a
  boil in a saucepan. Pour over dry mixture, and beat until creamy.
  
  2. Add buttermilk, baking soda and eggs. Beat thoroughly. Bake in a greased
  jelly roll pan for 18 minutes at 400F.
  
  For the Frosting:
  
  1. Bring margarine, cocoa and buttermilk to a boil. Add vanilla and
  powdered sugar, and mix well. Add nuts and spread over brownie cake.
  
  Notes from Stephanie: "This recipe is a little difference then most
  brownies. It has a lighter spongy cake with a great chocolate frosting.
  Everyone you make this for will beg for more!"
  
  Source: Stephanie Needham, Cyberealm BBS 1992 -- Stephanie now lives in
  Albequerque, New Mexico Posted in MM format by: Linda Fields, Cyberealm BBS
  Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stephanie's Polska Kielbasa Stir Fry
 Categories: Meats
      Yield: 4 servings
 
      3 tb Butter or olive oil               1/4 ts Garlic powder
    1/4 c  Chopped onion                       1 ts Dried oregano
    1/4 c  Chopped green pepper                1 lb Smoked Sausage or Polska
    1/2 lb Sliced mushrooms                         Kielbasa
      2 c  Fresh or frozen veggies           1/2 c  Parmesan cheese
           (broccoli, carrots, celery,              Hot cooked noodles
           -cauliflower, etc.)            
 
  Stir fry the vegetables in butter until tender crisp. Add herbs and
  sausage, cut into bite size pieces. Heat through. Stir in cheese. Serve
  over hot buttered noodles with additional parmesan cheese.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY originally posted
  8/16/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lin's Infamous Chocolate Chip Cake
 Categories: Cakes
      Yield: 1 cake
 
    1/2 c  Butter                              2 c  Flour
      1 c  Sugar                               1 ts Vanilla
      2    Eggs                                1 c  Sour cream
      1 ts Baking soda                       1/4 ts Salt
      1    12 oz bag of chocolate chips        1 ts Baking powder
 
  Cream butter and sugar. Add all other ingredients except the chips. Beat a
  few minutes. Add the mix 3/4 of the bag of chocolate chips. Pour into a
  greased angel food cake pan, and sprinkle the remaining chips onto the
  cake. Bake at 350F for 45 minutes.
  
  Source: Linda Fields' Kitchen of Horrors! Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: TEXAS SHEET CAKE
 Categories: Cakes, Desserts
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
      1 c  BUTTER                              2 c  SUGAR
      1 c  WATER                             1/2 ts BAKING SODA
      4 tb COCOA PWDR                          2 lg EGGS
      2 c  FLOUR                               1 c  SOUR CREAM

----------------------------------FROSTING----------------------------------
    1/2 c  BUTTER                              1    BOX CONFEC.SUGAR(SIFTED)
      4 tb MILK                                1 ts VANILLA
      1 c  NUTS (CHOPPED)                      4 tb COCOA
 
  FOR THE CAKE: BATTER:BRING BUTTER,WATER,COCOA TO A BOIL.POUR INTO MIXTURE
  OF FLOUR,SUGAR,SALT,BAKING SODA. ADD EGGS AND SOUR CREAM,MIX. POUR INTO
  GREASED AND FLOURED 18 X 21" PAN (LG.COOKIE SHEET) BAKE 22 MIN.AT 350.
  
  FOR THE FROSTING: ABOUT 5 MIN.BEFORE CAKE IS DONE BRING BUTTER,COCOA,MILK
  TO A BOIL. STIR CONSTANTLY. POUR INTO SIFTED SUGAR, ADD VANILLA-BEAT UNTIL
  WELL MIXED ADD NUTS, POUR HOT FROSTING ONTO HOT CAKE, SPREAD & LET COOL.
  ENJOY & PIG OUT.
  
  From: Cindy Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Eggplant Di Carnevalle from Loren Martin
 Categories: Italian
      Yield: 6 servings
 
      5    Eggs                                2 ts Oregano leaves
      1 lg Unpeeled eggplant,                  1 ts Ea basil & minced garlic
           Sliced 1/4 inch thick             1/4 ts Pepper & 1 tsp salt
    1/2    To 2/3 cup flour                    1    Envelope dry spaghetti mix
           Oil                             1 3/4 c  Water
     20 oz Frozen chopped spinach              6 oz Tomato paste
      1    Pound ricotta cheese                1    Pound sliced mozzarella
      1 tb Parmesan cheese, grated                  Cheese
 
  Great side dish for any meat. Lightly beat 4 eggs.  Coat eggplant with
  flour, dip in beaten eggs & coat with bread crumbs.  Cook in 2/3 C hot oil
  until lightly browned; drain on paper towels.  Place thawed spinach in
  sieve and squeeze out water.  Com- bine with remaining egg, ricotta and
  Parmesan cheeses, oregano, basil, garlic, salt & pepper. Prepare sauce mix
  using water, tomato paste and 1 tbs oil. Spread 1/3 sauce mixture on bottom
  of greased shallow 3-qt casserole. Layer 1/2 eggplant slices ofer sauce;
  cover with 1/2 spinach mixture and thin layer of sauce. Top with 1/2
  mozzarella cheese slices and repeat, beginning with eggplant and ending
  with mozzarella.  Cover loosely with foil and bake at 350 degrees F for 25
  minutes.  Uncover and bake for 15 to 25 minutes longer, until cheese is
  melted and browned.
  
  Adapted from:  America's Country Inn Cookbook (The R.T. French Company)
  Loren Martin, Big Cabin, OK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Scott Welliver's Washington Apple Cake
 Categories: Cakes
      Yield: 12 servings
 
      2 c  Sugar                               1 ts Vanilla
      3 c  Flour                               3 c  Apples, red; chopped (do not
      1 ts Soda                                     -peel)
      1 ts Salt                                1 c  Walnuts; chopped
      1 ts Cinnamon                            1 pt Cream, whipping; whipped
        pn Nutmeg                                   Sugar, powdered; to taste
  1 1/2 c  Oil                                      -(for sweetening cream)
      4    Eggs                           
 
  In large bowl of mixer, sift together dry ingredients. With mixer on
  slowest speed, add oil.  At medium speed, add eggs one at a time, beating
  well after each addition.  Add vanilla. Stir in the apples and walnuts.
  Turn batter into a greased tub pan.  Bake at 350F for 1 hour or until
  toothpick comes out clean.  Cool 10 minutes in pan and turn out on plate.
  Serve with sweetened whipped cream.
  
  From: Scott Welliver, Episoft Systems
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: PERFECT CUSTARD
 Categories: Desserts
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)-786-1120------------------------
           *  *  *  *  *  *  *  *  *  *             Dash of Salt
      4    Eggs                                3 c  Milk, scalded
      1 ts Vanilla                                  Nutmeg, (optional)
    1/2 c  Sugar                                    *  *  *  *  *  *  *  *  *  *
 
  1.  Put eggs and vanilla in a bowl.  Beat in sugar and salt just until
  mixedno more.  Stir in milk.  (It's scalded when bubbles form around the
  edge of pan.)
  
  2.  Pour through a sieve into eight 5-ounce custard cups-no buttering
  needed.  Sprinkle lightly with nutmeg, then place cups, not touching, in
  shallow baking pan.
  
  3.  Pull out oven shelf a little and set pan on it for easy handling. Pour
  boiling water from kettle into the pan to make a depth of about 1 inch
  around the cups.
  
  4.  Let them bake lazily in a slow over (325) 30 minutes or until centers
  are almost set but still soft.  (Do not over bake: custards will set as the
  cool.)  Lift cups from water; cool.
  
  Makes 8 5-oz. custard 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: Change-Of-Pace Pumpkin Pie
 Categories: Pies
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham cracker crumbs               1 tb Sugar
      6 tb Butter; melted                      1 ts Ginger, ground

----------------------------------FILLING----------------------------------
      1 pt Ice cream, vanilla; softened      1/2 ts Salt
      1 c  Pumpkin, canned                   1/4 ts Nutmeg
    3/4 c  Sugar                               1 c  Cream, whipping
    1/2 ts Ginger, ground                    1/2 ts Vanilla
    1/2 ts Cinnamon                                 Pecan halves
 
  CRUST:  Mix all ingredients in a medium bowl; press firmly into the bottom
  of a 9 inch pie plate.  Make for 15 minutes at 350F; cool completely and
  refrigerate until ready to fill. FILLING:  Spread ice cream over crust and
  freeze until ice cream is firm. Blend the pumpkin, sugar, spices and salt
  in a large bowl. In another bowl, beat the cream and vanilla until soft
  peaks form.  Fold the whipped cream into the pumpkin mixture. Spread on top
  of the ice cream and crust, forming peaks. Place pecans on top. Freeze
  until set.  Soften in refrigerator slightly before serving.
  
  From Scott Welliver, Episoft Systems
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Harvest Tart
 Categories: Pies, Desserts
      Yield: 12 servings
 
  1 1/2 c  Dried cherries                    1/2 ts Salt
    1/2 c  Seedless raisins                    1 ts Cinnamon ,ground
    1/3 c  Brandy                            1/2 ts Mace ,ground
      4 ea Granny Smith apples, peeled,      1/4 ts Cloves ,ground
           Cored, diced  (2 1/2 cups)        1/4 ts Ginger ,ground
      1 ea Orange, seedless, ground            2 ea Pie shells, 8-inch, unbaked
           Peel and all                             If desired, pastry for top
    1/4 c  Lemon juice                              Crusts or lattice
  1 1/4 c  Sugar                             1/2 c  Butter, unsalted, melted
 
  Preheat oven to 450 degrees. in mixing bowl combine cherries, raisins, and
  brandy and set aside.(in the time it takes to prepare the apples and dough
  for crust, fruit should absorb brandy.) Add apples, ground orange, and
  lemon juice to cherry mixture and blend well. Sift together sugar, salt,
  cinnamon, mace, cloves, and ginger and add dry mixture to blended fruit and
  mix evenly. divide batter and fill pie shells. Pour 1/4 cup melted butter
  evenly over each filled pie shell. If using top crusts, cover tarts, crimp
  edges of pastry, and cut slits in tip pastry; or cover tops with lattice
  strips as desired.
  
  Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees and
  bake 25 minutes longer, until crust is dry and turning golden. Serve tarts
  warm. (They can be refrigerated and reheated in the oven at 350 degrees for
  about 15 minutes.) Makes 2 tarts,each about 6 servings.
  
  From: Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauerbraten ala Loren Martin
 Categories: Meats
      Yield: 6 servings
 
      1    4-lb boneless roast                12    Peppercorns
      2 c  Red wine and red                  1/4 c  Sugar
           Wine vinegar mixed                  3    Cloves
      2 c  Water                                    Flour
      1    Cl Garlic, minced                   2 tb Bacon drippings
    3/4 c  Onion, sliced                   1 1/2 c  Sour cream
      1    Bay leaf                       
 
  Season meat with salt and pepper to taste. Place in large bowl.  Bring
  wine, vinegar and water to boil.  Add garlic, onion, bay leaf, peppercorns,
  sugar and cloves. Pour over beef. Cover and refrigerate 12 hours overnight.
  Remove meat and dry thoroughly.  Dredge meat with flour. Heat bacon
  drippings in large, heavy kettle, add meat and brown on all sides. Add half
  of marinade.  Cover tightly and simmer until tender (2-1/2 to 3 hours).
  Remove meat to platter and keep hot. Thicken gravy with 2 tbs. each of
  flour and water mixed and stirred into gravy over fairly high heat. Stir in
  sour cream.  Pour over sliced meat. (I actually marinate this recipe for
  3-4 days in the refrigerator....the longer, the more sour!!!) Modified from
  Joy of Cooking by Loren Martin, Big Cabin, OK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon Baked Apples
 Categories: Microwave, Desserts, Fruits
      Yield: 4 servings
 
------------------------FROM FRED'S DESSERT KITCHEN------------------------
      4 lg Baking apples 2" to 3" diam        4 tb Red cinnamon candies
 
  1]      Core the apples without cutting through the bottom skin, and peel
  about 1" strip of skin from stem end of each apple... If necessary, cut a
  thin slice from bottom of each apple to make it stand upright...
  
  2]      Arrange apples in a shallow baking dish and place 1 tb of cinnamon
  candies in center of each apple... Microwave on high [100%] until apples
  are tender, 4 to 6 min., re-arranging apples once during cooking time...
  
  from the Sharp Carousel Microwave Cook Book and Fred Goslin in Watertown
  NY. on Cyberealm Bbs (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: "Philly" Stuffed Mushrooms
 Categories: Vegetables, Appetizers
      Yield: 2 doz
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      2 lb Fresh mushrooms [med size]        1/2 c  Kraft Natural blue cheese
      6 tb PARKAY margerine                         -[crumbled]
      8 oz Philadelphia Brand Cream            2 tb Onions [chopped]
           -Cheese [softened]             
 
  Remove mushroom stems and chop of them to measure  cup... Cook half of the
  mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then
  drain... Repeate with remaining mushrooms & margarine...
  
  Combine cream cheese, blue cheese, mixing well until blended... Stir in
  chopped stems and onions, then fill mushroom caps...
  
  Place on cookie sheet and broil until golden brown...
  
  brought to you by Fred Goslin, from the KRAFT Philadelphia Cream Cheese
  Cookbook on Cyberealm Bbs (315)-785-8098 in Watertown NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauteed Chicken in Cream Sauce
 Categories: Meats, Poultry
      Yield: 4 servings
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      2 lg Chicken breasts [split,           1/8 ts Thyme leaves [crushed]
           -boned, and skinned]              1/4 c  Dry white wine or sherry
      2 tb PARKAY margarine                    8 oz Philadelphia Brand Cream
      1 c  Celery slices                            -Cheese [cubed]
      1 sm Onion [thinly sliced]             1/3 c  Milk
    1/2 ts Pepper                          2 1/2 c  Noodles [3 color corkscrew
    1/2 ts Basil leaves [finly crushed]             -cooked and drained]
    1/4 ts Chervil leaves [crushed]       
 
  Cut chicken into strips... Melt margarine in a large skillet, and add
  chicken, vegetables, and seasonings... Cook over med. heat for 10 min.
  until chicken is tender, stirring occasionally... then add 2 tb of wine and
  simmer for 5 min...
  
  Combine cream cheese, milk, and remaining wine in a saucepan stirring over
  low heat until smooth, add to the chicken and vegetables, and serve over
  noodles...
  
  presented for your satisfaction from The KRAFT Philadelphia Brand Cream
  Cheese Cookbook, by FRED GOSLIN in Watertown NY on CYBEREALM Bbs
  (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stroganoff Superb
 Categories: Meats
      Yield: 4 servings
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      1 lb Sirloin steak [cut into thin      1/4 ts Dry mustard
           -strips]                          1/4 ts Pepper
      3 tb Parkay margarine                    8 oz Philadelphia Brand Cream
    1/2 c  Onions [chopped]                         -Cheese [cubed]
      4 oz Mushrooms [1 can drained]         3/4 c  Milk
    1/2 ts Salt                          

--------------------------------------------------------------------------
           Hot parslied noodles           
 
  Brown steak strips in margarine, in a large skillet, and add onions,
  mushrooms, and seasonings... Cook until veggies are tender
  
  Add Cream cheese and milk, stirring over low heat until cheese is melted...
  
  Serve over noodles...
  
  presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook by
  Fred Goslin in Watertown NY on CYBEREALM Bbs (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Creamy Fettucini Al-FRED-o
 Categories: Pasta
      Yield: 4 servings
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      8 oz Philadelphia Brand Cream          1/2 c  Parkay margarine
           -Cheese                           1/2 c  Milk
    3/4 c  KRAFT grated Parmesam Cheese        8 oz Fettucini [cooked & drained]
 
  In a large sauce pan, combine cream cheese parmesan cheese, margarine and
  milk, stirring over low heat until smooth and creamy...
  
  Add cooked and drained fettucini tossing lightly...
  
  Serve hot...
  
  presented to you from the KRAFT Philadelphia Cream Cheese cookbook by FRED
  GOSLIN in Watertown NY on CYBEREALM Bbs (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marble Squares
 Categories: Cookies, Desserts
      Yield: 2 dozen
 
-------------------------DESSERT FROM CHEF FREDDY'S-------------------------

----------------------------FOR THE COOKIE-BARS----------------------------
    1/2 c  Parkay margarine                    2 c  Sugar
    3/4 c  Water                               1 ts Baking SODA
  1 1/2 oz Chocolate [unsweetened            1/2 ts Salt
           -bakers]                            2 md Eggs [beaten]
      2 c  Flour                             1/2 c  Sour cream

------------------------------FOR THE TOPPING------------------------------
      8 oz Philadephia Brand Cream             1 md Egg
           -Cheese                             6 oz Chocolate chips...
    1/3 c  Sugar                          
 
  To make the cookie/bars:
  
  Combine margarine, water and chocolate in a sauce pan and bring to a boil,
  then remove from the heat... Stir in the combined flour, sugar, baking
  soda, and salt... Add the eggs and sour cream, mixing well... Pour into
  greased and floured 15"x10"x1" jelly roll pan...
  
  To make the topping:
  
  Combine the Cream cheese and sugar, mixing well until blended, then add the
  egg... Spoon over the chocolate batter and then cut through the batter and
  topping several times for the marbling effect... Sprinkle with the
  chocolate chips and bake at 375 for 25 to 30 min. or until a wooden pick
  inserted in the center comes out clean...
  
  Cool to room temp. and serve...
  
  presented for your sweet tooth from the KRAFT Philadelphia Brand Cream
  Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM BBS
  (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Favorite Layer Bars
 Categories: Cookies
      Yield: 3 dozen
 
-------------------------DESSERT FROM CHEF FREDDY'S-------------------------

----------------------------FOR THE COOKIE/BARS----------------------------
  1 1/2 c  Graham cracker crumbs             1/4 c  Parkay margarine [melted]
    1/4 c  Sugar                         

------------------------------FOR THE TOPPING------------------------------
      8 oz Philadelphia Brand Cream            1 md Egg
           -cheese [softened]                3/4 c  Nuts [chopped]
    1/2 c  Sugar                               6 oz Chocolate chips
 
  To make the cookie/bars:
  
  Combine the graham cracker crumbs, sugar, and margarine and press onto
  bottom of 13"x9" baking pan... Bake at 325 for 10 min...
  
  To make the topping:
  
  Combine the cream cheese,sugar, and egg, mixing well until blended, and
  then spread over the cookie/bar in the baking pan... Sprinkle withthe
  coconut, nuts, and chocolate chips, pressing lightly into surface...
  
  Bake at 350 for 25 to 30 min or until lightly browned... Let cool and cut
  into bars and serve...
  
  Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caribbean Freeze
 Categories: Low-cal, Desserts
      Yield: 6 servings
 
------------------------CHEF FREDDY'S LITE DESSERTS------------------------
    2/3 c  Sugar                               3 tb Pineapple juice concentrate
      3 tb HERSHEY'S Cocoa                     1 tb Golden Rum *or*
  1 3/4 c  Water                             1/2 ts Rum extract
 
     In a med. saucepan stir together the sugar and the cocoa, then stir in
  the water... Cook over med. heat stirring occasionally, until the mixture
  comes to a boil... Reduce heat and simmer for 3 min., stirring
  occasionally...Cool completly... Stir the concentrate and the rum [or rum
  extract] into the chocolate mixture, cover and refrigerate until cold,
  about 6 hrs...
     Pour into a 1 qt icecream freezer container and freeze according to
  manufacturer's directions... Garnish as desired before serving...
  
  NUTRITIONAL INFO...[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm
  Protein            5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg Fat
  ...SO PIG OUT !!!
  
  from the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on CYBEREALM
  BBS in Watertown NY (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: APPLE SNACK CAKE
 Categories: Cakes, Desserts, Misc.
      Yield: 20 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *  *  *  *  *  *  *  *  *  *        1 ts Ground Cinnamon
  1 1/4 c  Boiling water                     1/2 ts Nutmeg
      1 c  Oatmeal (quick or old-            1/2 ts Salt (optional)
           -fashioned, uncooked)               2 c  Apples, peeled & chopped
  1 3/4 c  All-purpose Flour                 1/3 c  Vegetable Oil
    3/4 c  Granulated SUgar                    1    Egg
    3/4 c  Firmly packed Brown sugar           2    Egg Whites
    1/2 c  Wheat Germ (any flavor)             1 ts Vanilla
      2 ts Baking Soda                    
 
  * Wheat germ adds a nutty flavor to this moist and delicious snack cake and
  oats add a special hearty texture.
  
  1.  Heat oven to 350F.  Spray 13 x 9-inch pan with no-stick cooking spray
  or grease lightly.
  
  2.  In a large bowl, combine water and oats; set aside.  In medium bowl,
  combine flour, sugars, wheat germ, baking soda, cinnamon, nutmeg, and salt;
  mix well.
  
  3.  Add apples, oil, egg, egg whites and vanilla to oat mixture, mix well.
  
  4.  Add dry ingredients, mixing just until moistened.
  
  5.  Pour into prepared pan.  Bake 40 to 45 minutes or until wooden pick
  inserted in center cp,es pit clean.
  
  6.  Cool completely on wire rack.
  
  Serves 20.
  
  NUTRITIONAL INFORMATION: 1/20 of recipe
  
  Calories     170    Calories From Fat 45       Protein       3g Total Fat
  5g   Cholesterol       10mg     Dietary FIber 1g Carbohydrates 30g Sodium
  140mg Source: Foodshopper's Digest, Winter 1994
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Choco-lowfat Strawberry Shortbread Bars
 Categories: Cookies
      Yield: 12 servings
 
------------------------DESSERTS FROM CHEF FREDDY'S------------------------

----------------------------FOR THE COOKIE/BARS----------------------------
    1/4 c  Light corn oil spread             1/4 c  HERSHEY'S Cocoa
           -( stick)                        3/4 ts Cream of tartar
    1/2 c  Sugar                             1/2 ts Baking soda
      1 lg Egg white                           1 ds Salt
  1 1/4 c  Flour                             1/2 c  Strawberry all-fruit spread

------------------------------FOR THE TOPPING------------------------------
    1/3 c  Hershey's vanilla milk chips             -ter, margarine, or oil)
    1/2 ts SHORTENING (do not use but-    
 
  >>> To make the cookie bars...
     Preheat oven to 375... Lightly spray 13"x9"x2' baking pan  with PAM or
  other cooking spray.
     In a mixer bowl, combine the corn oil spread and sugar, and beat on med.
  speed [of elec. mixer] until well blended... Then add egg white until
  blended...
     In small bowl, stir togeather the flour, cocoa, cream of tartar, baking
  soda and salt... Then beat GRADUALLY into sugar mixture, and then gently
  press mixture onto bottom of prepared pan...
  
     Bake for 10 to 12 min. or until set, let cool completely on wire rack in
  baking dish... Spread fruit spread evenly over crust and cut into bars...
  
  >>>To make the Topping...
     In a small microwave safe bowl, place the Hershey's vanilla milk chips
  and shortening and microwave on high [100%] for 30 sec. stir vigorously.
  (if necessary microwave an additional 15 sec. until chips are melted and
  mixture is smooth when stirred... Drizzle over top of bars and let stand
  until set... Store covered at room temp...
  
  >>>Nutritional Info. (per serving)<<< 50 Calories 0mg Cholestrol 1gm
  Protein                           45mg Sodium 10gm Carbohydrate 5mg Calcium
  1gm Fat
  
  From the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on CYBEREALM
  BBS in Watertown NY... at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate and Raspberry Cream Torte
 Categories: Low-cal, Desserts
      Yield: 14 servings
 
------------------------CHEF FREDDY'S LITE DESSERTS------------------------

--------------------------------FOR THE CAKE--------------------------------
      6 tb Xtra lite corn oil spread         1/3 c  HERSHEY'S Cocoa
      1 c  Sugar                                    -or Hershey's European style
      1 c  Skim milk                                -cocoa...
      1 ts White vinegar                       1 ts Baking soda
    1/2 ts Vanilla extract                   1/4 c  Red raspberry jam
  1 1/4 c  Flour                         

--------------------------FOR THE RASPBERRY CREAM--------------------------
     10 oz Frozen red raspberrys-            1/2 c  Cold skim milk
           -[thawed and drained]               3 dr Red food coloring
  1 1/3 oz Dry whipped topping            
 
  >>>To make the cake...
     Preheat oven to 350... Spray a 15"x10"x1" jelly roll pan with PAM or
  other cooking spray...
     In a med. saucepan over low heat, melt the corn oil spreadand stir in
  the sugar... Remove from the heat and stir in the milk, vinegar and
  vanilla... In a small bowl stir together the flour, cocoa, and baking soda,
  and then add it gradually to the sugar mixture, stirring with a wisk until
  wel blended... Pour into prepared pan and bake 16 to 18 min.or until wooden
  pick inserted into center comes out clean... Cool for 10 min. remove from
  pan to wire rack... Cool completely...
  
  >>>To make the filling and assemble...
     Thaw and drain the frozen raspberrys, then put in blender container and
  blend until smooth...In a small mixer bowl put whipped topping mix and the
  cold skim milk *do not add vanilla*  and add the red food coloring... fold
  in the raspberry puree'...
  
     Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or
  serving plateand spread itb jam on top, the spread a scant 3/4 cup of the
  cream filling over the jam... Repeat with the other 3 cake pieces...
     Use the remaining jam and cream filling to garnish the top as you
  desire... Refrigerate the torte until ready to serve...
  
  >>>Nutritional Info... per serving<<<
  
  170 Calories                    0mg Cholesterol 3gm Protein 100mg Sodium
  34gm Carbohydrates              40mg Calcium 3gm Fat
  
  from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in Watertown
  NY on CYBEREALM BBS at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Pizza
 Categories: Desserts, Fruits
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  All-purpose flour                 1/4 c  Brown sugar
      1 c  Butter or margarine               1/2 c  Chopped pecans

----------------------------------FILLING----------------------------------
      1 pk (8 oz) cream cheese                 1    Container (8 oz) whipped
    3/4 c  Confectioners' sugar                     -topping

----------------------------------TOPPING----------------------------------
      1 pk (3 oz) strawberry gelatin                -divided
    1/2 c  Sugar                               4 tb Cornstarch
      1 ds Salt                                4 c  Sliced strawberries
      1 c  Water or strawberry juices,    
 
  To make crust, mix all ingredients to form dough.  Spread in pizza pan.
  Bake at 400 degrees for 15 minutes.
  
  For filling, mix cream cheese and confectioners' sugar; fold in whipped
  topping.  Spread over cooled crust.
  
  To make topping, combine gelatin, sugar, salt and 1/2 cup water or
  strawberry juice.  Dissolve cornstarch in remaining water; stir into
  gelatin mixture.  Cook over medium heat until thickened.  Stir in
  strawberries to coat all slices; cool. Spread on top of filling.
  
  Chill pizza.
  
  re-typed for you by Fred Goslin on CYBEREALM BBS in Watertown NY
  (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Pie
 Categories: Fruits, Pies
      Yield: 1 pie
 
      1    Baked pie shell                     2 tb Cornstarch
      4 c  Strawberries                    1 1/2 c  Water
    3/4 c  Sugar                               1 pk (3 oz) strawberry jello
 
  Combine 3/4 cup sugar, 2 T cornstarch and 1 1/2 cups water.  Bring to boil
  and stir until thick and clear.  Add 1 3 oz package of strawberry jello.
  Cool slightly.  Put the 4 cups sliced strawberries in baked pie shell. Pour
  the cooled jello mixture over strawberries and refrigerate at least 3
  hours.  Top with Cool Whip.
  
  re-typed for you by Fred Goslin on CYBEREALM BBS in Watertown NY
  (315)-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Griddle Cakes
 Categories: Breakfast
      Yield: 4 servings
 
  1 1/2 c  Sifted flour                        2    Eggs, beaten
      4 ts Baking powder                     3/4 c  Milk
      3 tb Sugar                               1 ts Butter, melted
    1/2 ts Salt                                1 c  Fresh strawberries, sliced
 
  In large bowl, sift together flour, baking powder, sugar and salt. Combine
  eggs and milk and stir into dry ingredients only enough to moisten batter.
  Add melted butter and strawberries.  Fry on hot griddle. Serve with syrup
  and butter. Typed for you by: Fred Goslin, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Buckle
 Categories: Fruits, Desserts
      Yield: 8 servings
 
    1/2    Stick butter, softened              2 c  Cake flour, sifted
    3/4 c  Sugar                               2 ts Baking powder
      1    Egg, beaten                       1/2 ts Salt
    1/2 ts Vanilla                             2 c  Fresh strawberries, sliced
    1/2 c  Milk                          

----------------------------------TOPPING----------------------------------
    1/2    Stick butter, softened            1/2 ts Cinnamon
    1/2 c  Brown sugar                              Dash nutmeg
    1/3 c  Flour, sifted                  
 
  In large mixing bowl cream sugar and butter until light and fluffy. Blend
  in eggs and vanilla then milk.  In separate bowl sift together dry
  ingredients.  Stir into liquid mixture.  Fold in berries.  Spread in
  greased, floured 9 x 9 inch baking pan.
  
  Topping:
  
  Cream butter and sugar.  Blend in flour and cinnamon.  Sprinkle over
  batter.  Dash with nutmeg.  Bake in 375F oven 30-35 minutes.  Serve warm
  with cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Strawberry Black Bottom Pie
 Categories: Pies
      Yield: 8 servings
 
    2/3 c  Half & half                         2 pt Fresh strawberries
      1 pk (6 oz) semi-sweet chocolate         2 ts Lemon juice
           -morsels                            1 pk Unflavored gelatin
      3    Eggs, separated                   1/4 c  Cold water
      1    9 inch baked pie shell            1/4 c  Sugar
 
  Heat half and half in saucepan over medium heat.  Stir in chocolate
  morsels; beat smooth with wire whisk.  Remove from heat; whisk in egg yolks
  one at a time, mixing until well blended.  Return to heat. Cook, stirring,
  1 to 2 minutes longer.  Cool; pour into pie shell. Chill until set, 2 to 3
  hours.  Puree 1 pint of the berries with lemon juice (there should be about
  1 2/3 cups puree).  Soften gelatin in water; warm over low heat to
  dissolve, then stir into berry puree. Chill until mixture begins to set.
  Meanwhile, beat egg whites, gradually adding sugar until soft peaks form.
  Fold in thickened berry mixture. Pour over chocolate layer, shill until
  set.  To serve, slice remaining pint berries; sweeten if desired. Spoon
  over wedges of pie.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: BAKED MAC'N'CHEESE - (Quick & Easy)
 Categories: Pasta
      Yield: 2 cups
 
------------------------------FROM LOIS FLACK------------------------------

-------------------------CYBEREALM BBS(315)786-1120-------------------------
           *  *  *  *  *  *  *  *  *  *      1/8 ts Pepper
      1 cn (10 3/4 ounces) Condensed           2 c  Hot cooked Elbow or medium
           Cheddar Cheese Soup                      Shell Macaroni (1 1/2 c dry)
    1/2 cn Milk                                2 ts Margarine or Butter, melted
      1 ts Prepared Mustard                    1 tb Dry Bread Crumbs
 
  Prep. Time: 20 Minutes - - - - - - - - - - - - Cook Time: 20 Minutes
  
      *           *           *            *            *            *
  
  1. In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in
  macaroni.
  
  2.  In a cup, combine margarine and bread crumbs.  Sprinkle over casserole.
  
  3.  Bake at 400F. 20 minutes or until hot and bubbling.
  
  Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.
  
  Source:  Campbell's Soups
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Moosewood Vegetarian Chili (Carol Gifford)
 Categories: Soups/stews, Chili
      Yield: 6 servings
 
  2 1/2 c  Raw kidney beans                         -taste!)
      6 c  + water                             1 tb Ground cumin
      1 ts Salt                                     Salt and pepper
      1 c  Tomato juice                        1 ds Of cayenne (to taste)
      1 c  Raw bulghar                         1 c  Chopped green peppers
           Olive oil for saute                 2 c  Chopped fresh tomatoes
      4    Cloves crushed garlic                    Juice of 1/2 lemon
  1 1/2 c  Chopped onion                       3 ts Tomato paste
      1 c  Chopped carrots                     3 ts Dry red wine
      1 c  Chopped celery                           Cheese
      1 ts Basil                                    Parsley
      1 tb Chili powder (more? To         
 
  Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3
  4 hours.  Add extra water and salt.  Cook until tender (about 1 hour).
  Watch the water level, and add more if necessary.
  
  Heat tomato juice to a boil.  Pour over raw bulghar.  Cover and let stand
  at least 15 minutes.  (It will be crunchy, so it can absorb more later.)
  Saute onions and garlic in olive oil.  Add carrots, celery and spices. When
  vegetables are almost done, add peppers. Cook until tender. Combine beans,
  bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine
  and heat together gently, either in kettle over double boiler, or covered
  in a moderate oven.
  
  Serve topped with cheese & parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetarian Chili #2
 Categories: Soups/stews, Chili
      Yield: 8 servings
 
  2 1/2 c  Kidney beans, dried, soaked         4    Tomatoes, coarsely chopped
      3 ts Salt                                1 tb Lemon juice, fresh
      1 c  Tomato juice                        2 tb Red chile, hot, ground
      1 c  Bulghur, raw                        3 tb Red chile, mild, ground
      2 tb Olive oil                           1 ts Cumin, ground
      2 md Onions, coarsely chopped          1/2 ts Oregano, dried, preferably
      4 md Garlic cloves, crushed                   - Mexican
      3    Celery stalks, coarse               1 ts Basil, dried
           - chopped                                Black pepper, freshly ground
      3    Carrots, coarsely chopped       1 1/2    Bell pepper(s)
 
  1. Transfer the kidney beans and the water in which they were soaked to a
  large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over
  high heat. Lower the heat and continue boiling the beans, partially
  covered, until tender, about 1 hour. Watch the water level and add more, if
  necessary, to keep the beans from scorching.
  
  2. Meanwhile, place the tomato juice in another saucepan and bring to a
  boil over medium heat. Remove from the heat immediately and add the bulghur
  to the juice. Cover and let stand for 15 minutes. It should be slightly
  crunchy. Set aside.
  
  3. Heat the olive oil in a large heavy pot over medium heat. Add the onions
  and garlic and cook until the onions are translucent. Add the celery,
  carrots, tomatoes, lemon juice, and all the spices - including the
  remaining salt - to the onions and cook, covered, until the vegetables are
  nearly tender, about 10 to 15 minutes. Add the bell peppers and continue
  cooking another 10 minutes.
  
  4. Add the kidney beans, the water in which they cooked, and the bulghur to
  the vegetables in the large pot. Stir the mixture thoroughly and simmer for
  30 minutes over low heat. The chili may be thick - add water as necessary
  and stir occasionally making sure the bulghur does not stick to the bottom
  of the pot. Taste and adjust seasonings.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Fruit Cobbler
 Categories: Desserts
      Yield: 6 servings
 
      1 cn 21 oz fruit pie filling, any        1 tb Sugar
           -flavor                           1/4 c  Milk
  1 1/4 c  Bisquick                          1/4 c  Sour cream
 
  Heat oven to 425F. Grease 1 1/2 qt casserole. Heat pie filling to boil-
  ing. Pour into casserole.
  
  Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto hot
  pie filling. Sprinkle with sugar if desired.
  
  Bake about 20 minutes or until biscuits are golden brown.
  
  Source: The back of the Bisquick box Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Coffee Cake
 Categories: Breakfast
      Yield: 1 coffeecake
 
-------------------------CYBEREALM BBS 315-785-8098-------------------------
      2 c  Bisquick                            2 tb Sugar
    2/3 c  Milk                                1    Egg

--------------------------FOR THE STRUESEL TOPPING--------------------------
    1/3 c  Bisquick                          1/2 ts Cinnamon
    1/3 c  Packed brown sugar                  2 tb Firm margarine or butter
 
  Heat oven to 375F. Grease round pan, 9 x 1 1/2". Prepare Streusel topping;
  reserve.
  
  Mix all remaining ingredients, beat 30 seconds. Spread in pan; sprinkle
  with streusel topping.
  
  Bake 18-22 minutes or until golden brown. Serve warm. Makes 8 servings.
  
  For the streusel topping: Mix all ingredients together until crumbly.
  
  Source: The back of the Bisquick box Typed for you by; Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Easy Banana Nut Bread
 Categories: Breads
      Yield: 1 loaf
 
    1/2 c  Butter                            3/4 ts Baking soda
      1 c  Sugar                             1/2 ts Salt
      2    Eggs                            1 1/2 c  Flour
      4 sm Bananas, mashed                   3/4 c  Chopped walnuts
 
  1. Cream butter and sugar until fluffy; add eggs one at a time beating well
  after each addition. Stir in bananas.
  
  2. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for
  30-35 minutes.
  
  Source: The warped and twisted mind of Linda Fields Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Fassett's Hot Chicken Wing Sauce
 Categories: Sauces
      Yield: 1 cup
 
 
  Text only: "Melt 1/2 pound of butter and mix with as much Hot Tabasco sauce
  as you can stand. For super hot, add the whole bottle (now, that can get
  really hot depending on the size of the bottle you buy!).
  
  Salt and pepper to taste, usually fairly heavy on the salt (keeps you
  eating the wings, like popcorn despite the fire coming out of your
  nostrils!)
  
  Don't forget celery and blue cheese dressing to cool down the insides of
  your mouth enough to go back and have some more!
  
  A trick I like... coat your wings in this mixture, and then deep fry them,
  and then coat again when done. Makes the wings nice and crispy!"
  
  Source: George Fassett, Cyberealm BBS Watertown NY Originally posted July
  7, 1992
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fish a la Lyle
 Categories: Fish/sea
      Yield: 4 servings
 
      3    Eggs                                     -pepper to taste
           Splash of milk                           Vegetable oil to fry
      1 pk Golden Dipt Breading Mix            4    Fillets of fish (perch,
      4 c  Bread crumbs                             -walleye pike, etc)
           Garlic powder, salt and        
 
  "Here's my quick and dirty recipe to cook fresh fillets...
  
  Soak your fish in a pan of milk first, overnight if you have time.
  
  Mix the eggs in a bowl with just a splash of milk. Mix in equal portions
  Golden Dipt Fish Style breading and 4 cups of bread crumbs. Note -- do NOT
  read the Golden Dipt box, mix it dry with the bread crumbs.
  
  Add garlic powder, salt and pepper to taste. For older men (Pat) use more
  garlic powder... this really does help (g).
  
  Put about 3/4 inch of oil in a frying pan and heat for about 10 minutes on
  medium/high or until water sizzles when splashed in the grease (carefully).
  
  Take your fillets from the pan of milk and dip it in the egg/milk mixture.
  Then take it from there to the dry batter and make sure that the entire
  fillet gets a good coating. Place it in the pan of hot oil until golden
  brown. After you have repeated the process for all of the fillets, eat your
  heart out!!"
  
  Source: Lyle Snyder, technical wizard of Cyberealm BBS Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Originally posted on
  Cyberealm BBS July 23, 1992
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Chicken with Provolone and Ziti
 Categories: Poultry
      Yield: 2 servings
 
      2    Boneless chicken breasts            3 c  Prego sauce or your own
    1/2 ts Basil                               2 lg Slices provolone cheese
    1/2 ts Dill                                     Ziti, make the amount you
    1/2 ts Garlic powder                            -think you will eat!
    1/4 ts Parsley                        
 
  Put the chicken breasts in a baking pan, sprayed with a non-stick spray.
  Sprinkle herbs ontop of chicken breasts. Bake uncovered at 350F for 1 hour.
  Meanwhile, heat the sauce and cook the ziti separate- ly (cook ziti
  according to directions on the box). Once the ziti is cooked and drained,
  return to the saucepan and put a pat of margarine or butter in it. Mix
  well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken
  is finished baking, put it ontop of the ziti, and sprinkle with parmesan
  cheese. Pour the sauce ontop of all and place the cheese ontop of the
  chicken. Put under the broiler until the cheese is melted and bubbly.
  
  Source: The warped mind of Linda Fields Originally posted: July 21, 1992
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stephanie's Carne Asada
 Categories: Mexican, Meats
      Yield: 4 servings
 
      1    20 oz top sirloin steak           1/4 c  Orange juice
      2 tb Vegetable oil                       1 tb Lime juice
    1/2 ts Dried leaf oregano, crushed         2 ts Cider vinegar
    1/2 ts Salt                                2    Orange slices, 1/2" thick
    1/4 ts Coarsely ground pepper         
 
  Place steak in a shallow glass baking dish. Rub with oil on each side.
  Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
  and vinegar over the steak. Cover and refrigerate overnight for best flavor
  or several hours, turning occasionally.
  
  To cook, bring meat to room temperature. Prepare and preheat charcoal grill
  (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top
  with orange slices. Occasionally spoon reserved marinade over steaks as
  they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook
  longer if desired. Remove orange slices to turn steak. Replace orange
  slices on top of steak.
  
  Source: Stephanie Needham, Cyberealm BBS Originally posted: Aug.2, 1992
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Low Calorie Seven Layer Salad
 Categories: Salads
      Yield: 1 lg salad
 
      1    Head of lettuce                   1/2 c  Crumbled turkey bacon
           (or 2 bunches of spinach)           4    Scallions, finely chopped
  1 1/4 c  Frozen peas                         2    Hard boiled eggs, sliced
      8 oz Grated low-fat cheddar or         1/2 c  Sliced water chestnuts
           -monterey jack cheese                    Vinagrette salad dressing
 
  1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until
  just tender.
  
  2. Using a large, clear salad bowl, layer the ingredients in the order
  presented. Repeat until all ingredients are used up, saving the sliced egg
  for the top of the salad. Chill. Serve with dressing on the side.
  
  Source: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: George Fassett's Poor Man's Lobster
 Categories: Fish/sea
      Yield: 1 serving
 
 
  Text only:
  
  "If you like seafood, try this sometime. It's a fillet from the Monk Fish,
  and is usually available at most fresh seafood counters.
  
  The meat is translucent pink, with a darker purple membrane on one side.
  Cut off that membrane, and discard. Then cut the fillet into 1 1/2 to 2
  inch chunks.
  
  Bring a pan of water to a boil and drop the chunks into it. Count to 10
  then spoon back out. The meat will double in size and be a nice white
  color.
  
  Place chunks on a broiling pan and baste with melted butter (add lemon
  and/or garlic if desired). Broil on each side for about 5 minutes, until
  lightly browned.
  
  Cut into fork-sized pieces and dip into melted butter, just as you would
  lobster. A little milder flavor, but definitely is a good substitute, at a
  much cheaper price! Cook some cube steaks with this meal and call it Poor
  Man's Surf and Turf!"
  
  Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992
  
  Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato Soup a la Tony Hammerquist (from Bob Strom!)
 Categories: Misc.
      Yield: 1 lg pot
 
 
  Text only:
  
  "This is an interesting mix that may prove valuable in the event that you
  or a loved one comes across a black creature with a white stripe up it's
  back!
  
  In a LARGE pot, fill three quarters full with tomato juice.
  
  Insert 1 dog, being certain that the pot is big enough... but not TOO big!
  
  Add one quarter of lemon juice, six ounces of Tabasco sauce, four
  tablespoons of Worchestershire sauce, and salt and pepper to taste.
  
  Simmer on no heat until the smell is gone. HINT: It's done when the dog's
  tongue turns SMOKEY!
  
  Flush the juice down the drain, because the City Sewage Treatment plant
  needs the nutrients to work properly. Wash off the dog with a mixture of
  soap, warm water and Pinesol, and you're done! All that is left is to clean
  up the dishes.. the real fun part!"
  
  Source: Bob Strom, resident jokster of Cyberealm BBS Typed for you in MM
  format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New England Chocolate Zucchini Cake
 Categories: Cakes
      Yield: 2 cakes
 
-----------------------------FROM: LINDA FIELDS-----------------------------
    1/3 c  Margarine                           1 ts Baking soda
  1 3/4 c  Sugar                             1/2 ts Cinnamon
    1/3 c  Vegetable oil                       2    Whole eggs
      1 ts Vanilla                         2 1/2 c  Flour
    1/2 c  Sour milk ** see note               4 tb Cocoa
    1/2 ts Baking powder                     1/2 ts Ground cloves
    1/4 c  Chocolate chips                     2 c  Finely diced cooked zucchini
 
  **To make the sour milk, substitute 1/2 cup milk, 1/4 tsp. baking soda, 1
  tsp. baking powder.. mix and let stand 5 minutes before using)
  
  Cream margarine, sugar and oil together. Add eggs, vanilla and sour milk to
  the mixture and beat until smooth. Mix dry ingredients and add to creamed
  mixture. Beat well. Stir in zucchini. Pour into 2 greased bread pans.
  Sprinkle with chocolate chips. Bake at 325F for 40-45 minutes. Cool. Needs
  no frosting, but is very good with cream cheese frosting.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nick Cassoni's Turkey Crunch Casserole
 Categories: Casseroles
      Yield: 6 servings
 
      3 c  Diced cooked turkey,                1 tb Chopped onion
           -chicken or ham                     1 cn Condensed cream of chicken
      2    Hard boiled eggs, chopped                -soup (10 1/2 oz)
      1 cn Sliced mushrooms (4 oz)           3/4 c  Mayonnaise
    3/4 c  Diced celery                             Chow mein noodles or
    1/2 c  Slivered blanched almonds                -crushed potato chips
 
  Mix the first six ingredients togather. Stir the soup into the mayonnaise.
  Toss with turkey mixture. Put into a 2 quart casserole dish. Sprinkle with
  chow mein noodles or crushed potato chips. Bake at 350F for 30 minutes or
  until bubbling. Source: Nick Cassoni, Cyberealm BBS Watertown NY originally
  posted 9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SQUID MEDITERRANEAN
 Categories: Fish/sea, Low-cal
      Yield: 4 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *    *    *    *    *    *               Tomatoes, drained & chopped
      2 lb Cleaned, whole Squid (body          3 tb Sliced Black Olives
           -and tentacles)                     1 tb Capers
      1 tb Olive Oil                         1/2 ts Dried Oregano
    3/4 c  Finely chopped onion              1/4 ts Dried Majoram
      1    Clove garlic, minced              1/8 ts Red Pepper
      2 cn (16 oz. each) Italian-style    
 
      Cut body of squid into 1/2-inch slices; set aside.  Heat olive oil in a
  large skillet; add onion and garlic.  Cook until onion is tender. Add squid
  and remaining ingredients.  Bring to a boil. Cover, reduce heat and simmer
  30 minutes or until squid is tender. DO NOT OVERCOOK!
  
      Serve over a bed of rice.
  
  Makes 4 servings.
  
  Source: "Off Duty" magazine who's source was the National Fisheries
      Institute.
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Andrea's Brunch
 Categories: Breakfast
      Yield: 8 servings
 
     16 sl Bread of your choice              1/2 ts Dry mustard
      8 sl Sharp cheddar cheese              1/2 ts Salt
      8 sl Ham, sliced thin                  1/2 c  Butter, melted
      6    Eggs                                1 c  Cornflakes
      3 c  Milk                           
 
  1. Butter both sides of 16 slices of bread. Place 8 slices in a 8 x 10 inch
  pan 2 inches deep. Cover bread with sharp cheese and a slice of ham on each
  piece of bread. Top with the remaining 8 slices of bread.
  
  2. Mix together all the rest of the ingredients except melted butter and
  cornflakes. Pour over casserole and refrigerate overnight.
  
  3. Before baking, mix the melted butter and cornflakes. Spread evenly over
  casserole. Bake at 350F for 1 hour.
  
  Source: Andrea Cassoni, Cyberealm BBS Watertown NY originally posted
  9/13/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Another Tuna Casserole
 Categories: Casseroles
      Yield: 6 servings
 
      1 cn Solid white tuna, drained         1/4 c  Green pepper, finely chopped
      1 cn Cream of mushroom soup              1 lg Can chow mein noodles
      1 cn Whole mushrooms, drained                 Dash of garlic powder
    1/4 c  Celery, finely chopped         
 
  Combine everything in a casserole dish. Reserve some of the chow mein
  noodles for the topping. Bake at 350F for 25 minutes. Top with remaining
  noodles and return to oven for 5 min.
  
  Source: The warped mind of Linda Fields, Cyberealm BBS Watertown NY
  originally posted: 9/16/92 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nick's Sugar Cookies
 Categories: Cookies
      Yield: 5 dozen +/-
 
      1 c  Sugar                             1/2 ts Baking soda
      1 c  Shortening                        1/4 ts Cream of tartar
      2    Eggs                              1/4 ts Salt
  2 1/2 c  Flour                               1 ts Vanilla
 
  Mix all ingredients together. Form into balls. Flatten with a glass bottom
  dipped in sugar. Bake at 350F for 8-10 minutes on an ungreased cookie
  sheet.
  
  Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted 9/13/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Souper Celery Soup
 Categories: Soups/stews
      Yield: 6 servings
 
      1 tb Butter                              2 c  Chopped celery
      1 md Onion, chopped                      2 md Potatoes, chopped
      2 c  Chicken stock                       1 ts Fresh dill or parsley
      2 c  Milk                                2 tb Grated fresh carrots
      2 tb Grated fresh celery               1/2 ts Salt
    1/4 ts Pepper                         
 
  Melt butter in a large pot. Add chopped celery, onion and potatoes. Cover
  pot and stew vegetables over low heat for 10 minutes without browning. Add
  stock and herbs; cook vegetables until soft, about 30 minutes. Puree the
  mixture in a blender. Stir in milk and adjust seasonings. Toss in grated
  carrot and celery. Reheat to just below the boiling point. Serve with fresh
  bread.
  
  Source: The warped mind of Linda Fields Originally posted 9/25/92 Typed for
  you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nice and Easy Rolls
 Categories: Breads
      Yield: 12 rolls
 
      2 c  Self-rising flour                 1/4 c  Mayonaisse
      1 c  Milk                           
 
  Heat oven to 425F. Grease 12 muffin cups. Combing all ingredients in a
  medium bowl. Stir just until the ingredients are moistened. Divide into 12
  equal portions, one in each muffin cup. Bake for 20 minutes. That's it!
  
  Source: The warped mind of Linda Fields Originally posted 9/25/92 Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cyberealm Puppy Chow
 Categories: Misc.
      Yield: 10 cups
 
    1/4 lb Butter                              1 lg Box Crispix cereal
      1 c  Peanut butter                      12 oz Package milk chocolate chips
      1 lb Box powdered sugar             
 
  Melt margarine, peanut butter and chocolate chips in a microwave on medium
  setting 2 minutes or longer until melted. Stir to blend. Place one large
  box of Crispix cereal in a large (very large) pan and pour chocolate
  mixture over top. Stir to coat. Place 1 lb box of powdered sugar in a
  grocery bag. Put coated cereal in the bag and shake until powdered sugar is
  absorbed. Open bag and let it cool. Store in tins.
  
  This is a great hit with the users of Cyberealm BBS, and great for parties.
  
  Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 originally
  posted 9/25/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Andrea's Baked Ziti
 Categories: Italian
      Yield: 6 servings
 
      1 lb Ziti, cooked                      1/2 c  Parmesan cheese
      1 lb Hamburger, cooked                   1    Egg
      1    15 oz pk ricotta cheese             2 c  Shredded mozzarella cheese
    1/4 c  Parsley                             3 c  Sauce of your choice
 
  Mix ricotta cheese, egg, parsley and parmesan cheese together. Careful- ly
  mix hamburger with this mixture. Add ziti. Mix in 3/4 of the sauce of your
  choice. Spread in a pan. Put the rest of the sauce on top. Sprinkle
  mozarella cheese on top. Bake at 350F for 30-35 minutes.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 9/28/92 Typed in MM
  format by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Andrea's Coffee Cake
 Categories: Breakfast, Breads
      Yield: 1 loaf
 
    1/4 lb Margarine                           1 ts Baking soda
      1 c  Sugar                               1 ts Baking powder
      2    Eggs                                1 c  Sour cream
      2 c  Flour                               1 ts Vanilla

------------------------------FOR THE FILLING------------------------------
    1/4 ts Brown sugar                       3/4 c  Chopped nuts
      1 tb Cinnamon                                 ===========================
    1/4 c  Sugar                               3 tb Melted butter
 
  Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2 of the
  batter into a well greased tube pan. Sprinkle with half the filling
  mixture. Pour remaining batter on top. Sprinkle with remaining filling
  topping. Pour 3 T melted butter over the top of the cake and bake at 350F
  for 45 min.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92 Typed in MM
  format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Roast Beef Hash
 Categories: Low-cal
      Yield: 4 servings
 
      6    4 oz boiled red skinned           1/2 ts Salt
           -potatoes, peeled & cut into      1/8 ts Pepper
           -1/4" diced pieces                1/2 lb Lean cooked roast beef
    1/4 c  Plain low-fat yogurt                1 tb + 1 t vegetable oil
  1 1/2 ts Worcestershire sauce                     Chopped parsley to garnish
 
  1. In a large bowl, mash 1 cup of the potatoes with a fork or potato
  masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until
  smooth. Add remaining potatoes and roast beef. Stir to combine.
  
  2. In a large nonstick skillet, heat oil. Add hash and press it into a
  large cake. With a wooden spoon handle, poke 4 steam holes near the center.
  Cook over medium heat, pressing cake several times with a spatula until
  well browned on the bottom, about 15 minutes.
  
  3. To turn hash, place a large plate over the skillet and turn both plate
  and skillet over, so hash slides onto plate. Slide back into skillet. (If
  cake breaks, simply patch and press together). Cook until well-browned and
  slide hash onto sreving plate. Garnish with parsley.
  
  Each serving provides: 1 Fat, 2 proteins, 1 1/2 breads, 10 cal. Per
  serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354 mg sodium.
  
  Source: Weight Watchers Magazine, March 1994 Typed for you by: Linda
  Fields, Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spanish Garlic Soup
 Categories: Low-cal, Soups/stews
      Yield: 4 servings
 
--------------------------------FOR THE SOUP--------------------------------
      1 ts Olive oil                                -narrow 2" strips
      1    Head garlic, separated,           1/4 c  Diced red pepper
           -peeled, and sliced               1/8 ts Black pepper
      3 c  Chicken broth                       2 tb Minced parsley
      1 md Carrot, pared and cut into    

--------------------------FOR THE CHEESE CROUTONS--------------------------
      4    1 oz slices Italian Bread         3/4 oz Parmesan cheese, grated
      1 lg Garlic clove, peeled & split   
 
  To prepare soup:
  
  1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring
  constantly over low heat until pale gold (do not let garlic brown) Add 1/2
  cup of water; cover and simmer until very soft. With a fork, mash the
  garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and
  1/4 cup of water and bring to boil. Reduce heat and simmer until carrots
  are barely tender, about 3 minutes. Sprinkle with parsley and serve with
  cheese croutons, if desired.
  
  To prepare the Cheese Croutons:
  
  1. Preheat oven to 300F. Bake the bread slices until dried, about 15
  minutes. Rub each slice with cut side of garlic; sprinkle evenly with
  parmesan cheese. Run under broiler to brown lightly. Keep warm.
  
  Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal. Per
  serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102
  cal.
  
  Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Field,
  Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet Potatoes with Fruit Topping
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
  4 1/2 oz Coarsely chopped mixed dried        1 c  Orange juice
           -fruit, such as raisins,            2 ts Sugar
           -apricots, cherries, prunes,        1 tb Dried orange peel
           -mixed fruit, or cranberries        4    3 oz baked sweet potatoes
 
  1. In a small nonaluminum saucepan, combine all ingredients except potatoes
  and bring to a boil. Lwer heat and simmer, covered, for 5 minutes. Uncover
  and simmer until liquid is slightly syrupy, 10-15 min.
  
  2. With fork, blossom the potatoes and spoon 1/4 of the fruit mixture
  evenly over each.
  
  Serving provides: 2 Fruit, 1 bread, 7 cal. Each serving equals 203 cal, 0
  gm fat, 3 gm protein, 30 gm carbo.
  
  Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Andrea's Pineapple Walnut Cookies
 Categories: Cookies
      Yield: 5 dozen
 
    1/2 c  Brown sugar                       1/4 ts Salt
    1/2 c  Granulated sugar                  1/4 ts Baking soda
    1/2 c  Shortening                          2 ts Baking powder
      1    Egg                                 1 ts Lemon extract
    1/2 c  Crushed pineapple                 2/3 c  Chopped walnuts
      2 c  Sifted flour                   
 
  Cream sugars, shortening and egg. Add pineapple and then sift flour, salt,
  soda, baking powder together and add to sugar mixture. Add lemon extract
  and walnuts.
  
  Drop by teaspoonsful onto a greased cookie sheet and flatten with the
  bottom of a glass dipped in sugar. Bake at 350F for 12 min.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92 Typed for you
  in MM format by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stephanie's Raisin Scones
 Categories: Breads, Irish
      Yield: 6 wedges
 
      2 c  Flour                               2 tb Sugar
      2 ts Baking powder                       1    Yolk of a large egg
    1/2 ts Baking soda                       3/4 c  Buttermilk or plain yogurt
    1/2 ts Ground nutmeg                       1    White of a large egg
      8 tb (1 stick) cold unsalted                  Additional sugar for
           -butter, cut up                          -sprinkling
      1 c  Raisins                        
 
  1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt into
  a large bowl. Stir to mix well. Add butter and cut in with a pastry blender
  or rub in with your fingers, until the mixture looks like fine granules.
  Add raisins and sugar; toss to distribute evenly.
  
  2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to
  blend. Pour over the flour mixture and stir with a fork until a soft dough
  forms.
  
  3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut
  dough in half. Knead each half briefly into a ball; turn smooth side up and
  pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.
  
  4. In a small bowl, beat the egg white with a fork until just broken up.
  Brush to top of each scone with the egg white, and sprinkle lightly with
  sugar. With a pancake turner, carefully transfer the two cut circles to an
  ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges
  in each are touching. This will keep the raisins from burning. 5. Bake
  18-22 minutes or until medium  brown. Cool on a wire rack. After 5 minutes
  pull the wedges apart and cover loosely with a dish towel.
  
  Note: Egg white and sugar can be added before freezing the unbaked scones.
  
  VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose
  flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the
  flour mixture. Omit nutmeg.
  
  Source:Stephanie Needham, former member of Cyberealm BBS Originally posted
  9/19/92
  
  Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Nick's Butternut Casserole
 Categories: Vegetables
      Yield: 8 servings
 
      3 c  Cooled mashed butternut           1/4 c  Sugar
           -squash                         1 1/2 c  Cornflakes, crushed
      2 tb Butter, melted                    1/2 c  Chopped pecans
      1 tb Brown sugar                       1/2 c  Firmly packed brown sugar
    1/4 ts Salt                                2 tb Butter
      6 c  Peeled chopped apples          
 
  Combine first four ingredients, stirring well, and set aside. Melt 1 T of
  the butter in a large skillet; add apples and sugar. Cover and simmer 8-10
  minutes or until tender. Drain off excess liquid. Stir apples into squash
  mixture. Spoon into lightly greased 2 quart cas- serole dish. Combing
  remaining ingredients, stirring well. Sprinkle over squash mixture.
  
  Bake at 350F for 20 minutes.
  
  Source: Nick Cassoni, Cyberealm BBS originally posted 9/92 Typed for you in
  MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Minestrone a la Moosewood
 Categories: Soups/stews
      Yield: 1 large pot
 
  1 1/2 c  Cooked peas or garbanzo bean        1 c  Chopped green pepper
    1/2 c  Dry pasta                           2 ts Salt
      1 c  Fresh chopped tomatoes            1/4 ts Black pepper
      3 tb Olive oil                           1 ts Oregano
           Parmesan cheese                   1/2 c  Fresh chopped parsley
      1 c  Chopped onion                       1 ts Basil
      4    -5 cloves garlic, crushed           2 c  Tomato puree
      1 c  Minced celery                   3 1/2 c  Water or beef stock
      1 c  Cubed carrots                       3 tb Dry red wine
      1 c  Cubed eggplant or zucchini     
 
  In a soup kettle, saute garlic and onions in olive oil until they are soft
  and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If
  you use zucchini, add it with the green pepper. Mix well. Add oregano,
  black pepper, stock, puree, cooked beans and wine. Cover and simmer 15
  minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10
  minutes before you plan to serve. Then, heat the soup to a boil, add the
  pasta, and boil gently until the pasta is tender. Serve immediately, topped
  with parsley and parmesan.
  
  Source: Moosewood Cookbook Provided to you by: Stephanie Needham, Cyberealm
  BBS original post 9/92 Typed in MM format by Linda Fields, Cyberealm BBS
  Watertown NY 315-785-8098
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Mozzarella Italiano
 Categories: Italian
      Yield: 4 servings
 
      1 lb Mozzarella cheese, cut into       3/4 c  Italian season bread crumbs
           1 inch cubes                             Vegetable oil
      3    Eggs, well beaten                        Italian tomato sauce
    1/2 c  Flour                         

----------------------------ITALIAN TOMATO SAUCE----------------------------
      2 cl Garlic, minced                      1 lg Pinch of sugar
      1 tb Olive oil                           1 pn Salt
      1 cn 28 oz italian plum tomatoes,    1 1/2 ts Italian seasoning
           -chopped and undrained              1 ds Pepper
 
  For the mozarella:
  
  1. Dip the cheese cubes in egg, roll in flour, and dip in egg again. Then
  dip into bread crumbs. Place on waxed paper and chill 1 hour.
  
  2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled
  cubes in hot oil; drain on paper towels.
  
  3. Serve immediately with Italian Tomato sauce.
  
  For the Sauce:
  
  1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients.
  Bring to boil.
  
  2. Reduce heat, simmer uncovered for 45 minutes or until mixture is
  thickened, stirring occasionally.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM
  format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Carrot-Potato Casserole
 Categories: Vegetables
      Yield: 6 servings
 
------------------------------FROM DIANE HICKS------------------------------
      4    -6 medium potatoes, cooked          1    Egg
           & whipped                       1 1/2 c  Grated cheddar cheese lofat
      1 lb Carrots, peeled, cooked             1    Pat of butter
           & mashed                        1 1/2 tb Mustard
      1 c  Sour cream (can be low-fat)              Salt and pepper to taste
 
  Mix carrots and potatoes together. Add remaining ingredients. Bake until
  warm. Can refrigerate overnight or freeze (allow to come to room
  temperature before baking).
  
  Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS 1994 Typed in
  MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Stuffed Pork
 Categories: Meats
      Yield: 4 servings
 
------------------------------FROM DIANE HICKS------------------------------
      4    Thick pork chops or roast         1/2 c  Pesto sauce
    1/2 c  Plain croutons, slightly          1/4 c  Chopped sundried tomatoes
           -crushed                       
 
  Mix croutons, pesto sauce, and tomatoes. Stuff pork chops or pork roast.
  Bake, uncovered, at 325F-350F for about 1 hour, or until brown. Cover
  tightly with foil, and continue baking until done.
  
  Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS Typed in MM
  format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Snowballs
 Categories: Desserts
      Yield: 6 servings
 
---------------------------FROM BRIGITTE SEALING---------------------------
      6    Red delicious apples                1 ts Allspice
    3/4 c  Soft butter                              Pastry for two crust pie
  1 1/2 c  Brown sugar                         1    Egg
    1/2 ts Orange rind, fresh grated           1 tb Water
      1 tb Cinnamon                       
 
  Core and pare apples. In a medium bowl, cream butter with sugar, orange
  rind, and spices. Spoon into core of apples. Roll out pastry, cut into 6
  inch squares, and wrap around apples. Beat together egg and water. Place
  apples on a baking sheet and brush with egg/water mixture. Bake at 425F for
  15 minutes, then reduce heat to 350F and bake 40 minutes longer, or until
  apples are done and pastry is brown.
  
  Source: Womens Circle Magazine Typed in MM format by Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Artillery Pie
 Categories: Pies
      Yield: 6 servings
 
      4    Golden delicious apples           1/8 ts Ginger
      6 tb Sugar                               8    Slices bread
  1 1/2 ts Lemon juice, fresh                  2 tb Butter
    1/2 ts Cinnamon                       
 
  Cut apples into quarters. Place in a large pot, and add just enough water
  to prevent scortching. Bring to a boil, lower heat and simmer covered until
  apples are soft, about 30 minutes. Put through a sieve, discard skins and
  cores. Stir in sugar, lemon juice, cinnamon and ginger.
  
  Trim the crust from the bread, spread with butter and toast in the oven at
  500F for about 5 minutes or until lightly browned. In a 2 quart baking
  dish, layer bread and apple mix. Bake at 350F for 30 min. Serve warm.
  
  Source: Women's Day Magazine Typed in MM format by Linda Fields, Cyberealm
  BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Taters Italia
 Categories: Vegetables
      Yield: 6 servings
 
---------------------------FROM BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------
      2 cn Stewed tomatoes (16 oz each)      1/8 ts Pepper
  1 1/2 tb Sugar                               1 pk Frozen tater tots (16 oz)
    1/4 ts Basil leaves, crushed             1/3 c  Grated cheddar cheese
    1/2 ts Salt                           
 
  1. Preheat oven to 425F. Grease a 2 quart casserole. 2. In large skillet
  over high heat, combine tomatoes and seasonings until well mixed. Heat to a
  full rolling boil. 3. Pour into casserole and arrange frozen tater tots in
  a single layer on top. Bake 30 minutes or until bubbly in the center.
  Remove from oven and sprinkle with the grated cheddar cheese. Source:
  Women's Circle Magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apricot Whip
 Categories: Desserts
      Yield: 3 servings
 
---------------------------FROM BRIGITTE SEALING---------------------------

-------------------------CYBEREALM BBS 315-786-1120-------------------------
      1 c  Cottage cheese, creamed             2 tb Sugar
    2/3 c  Milk                              1/2 ts Almond extract
    1/4 c  Dried apricots                      1 cn Apricots
 
  Place the cottage cheese, dried apricots, sugar and almond extract into a
  blender. Blend about 1 1/2 minutes until all is smooth. Pour into chilled
  glasses. Garnish with canned apricots.
  
  Source: Women's Day magazine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stir-Fried Pork
 Categories: Meats
      Yield: 3 servings
 
------------------------------FROM DIANE HICKS------------------------------
    1/2 lb Boneless pork, cut into           3/4 c  Water
           -thin strips                        2 tb Oil
      1 tb Teriyaki sauce                      3 c  Cut up vegetables, like
    1/8 ts Crushed red pepper                       -carrots, broccoli and water
      2 tb Cornstarch                               -chestnuts
      3 tb Teriyaki sauce                    1/4 ts - 1/2 tsp salt
      1 tb White vinegar                  
 
  Combine pork, the 1 T teriyaki sauce and red pepper; set aside. Combine the
  cornstarch, the 2 T teriyaki sauce, vinegar and water; set aside. Heat 1 T
  oil in a wok or large skillet over medium high heat. Stir fry pork mixture
  until pork is no longer pink, about 2 min. Remove. Add 1 T oil to wok or
  skillet; stir fry the vegetables until crisp-tender. Add cornstarch
  mixture, pork and salt; stir fry until mixture boils, about 2 minutes.
  
  Source: "The Best of Byerly's", a recipe collection from the test kitchen
  of Byerly's Home Economists (Byerly's Inc., Edina, MN, 1985) Originally
  posted by Diane Hicks, Wildnet Cooking Comphile BBS Typed in MM format by
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stephanie's Pumpkin Cheesecake
 Categories: Cheesecakes
      Yield: 1 cheesecake
 
-------------------------------FOR THE CRUST-------------------------------
    3/4 c  Graham cracker crumbs             1/4 c  Granulated sugar
    1/2 c  Finely chopped pecans             1/2 c  (1/4 cup) unsalted butter,
    1/4 c  Firmly packed lt brown sugar             -melted and cooled

------------------------------FOR THE FILLING------------------------------
  1 1/2 c  Solid packed pumpkin                3 pk 8 oz ea cream cheese, cut
      3    Large eggs                               -into bits and softened
  1 1/2 ts Cinnamon                          1/2 c  Granulated sugar
    1/2 ts Fresh grated nutmeg                 2 tb Heavy cream
    1/2 ts Ground ginger                       1 tb Cornstarch
    1/2 ts Salt                                1 ts Vanilla
    1/2 c  Firmly packed lt brown sugar        1 tb Bourbon or bourbon liqueur

------------------------------FOR THE TOPPING------------------------------
      2 c  Sour cream                          1 tb Bourbon or bourbon liqueur
      2 tb Granulated sugar               
 
  For the Crust:
  
  In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter
  and press the mixture into the bottom and 1/2 inch up the sides of a
  buttered 9 inch springform pan. Chill crust 1 hour.
  
  For the Filling:
  
  In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt,
  and brown sugar. In a large bowl, with an electric mixer, cream together
  the cream cheese and the granulated sugar. Beat in the cream, cornstarch,
  vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the
  filling into the crust and bake in the middle of a preheated 350F oven for
  50-55 minutes, or until the center is just set. Let cool in the pan on a
  rack for 5 minutes.
  
  For the Topping:
  
  In a bowl, whisk together the sour cream, sugar and bourbon. Spread the
  mixture over the top of the cheesecake and bake the cheesecake for 5
  minutes more. Let the cheesecake cool in the pan on a rack and chill it,
  covered overnight. Remove the sides of the pan and garnish top of the
  cheesecake with pecans.
  
  Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 Typed in
  MM format by Linda Fields, Cyberealm BBS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: RASHERS (Bacon), EGGS, SAUSAGE AND TOMATO
 Categories: Breakfast, Irish
      Yield: 1 serving
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *    *    *    *    *    *          2    Eggs, fried
      2 sl Bacon                               1    Tomato
      2    Sausages                                 Chopped Parsley
 
  *  Irish breakfasts often feature this menu.
  
  Fry the bacon until crisp, and the sausage until golden brown and cooked
  through.  Cut the tomato in half, and grill it until just cooked through.
  Set the fried eggs in the center of the plate, Arrange the bacon, sausage
  and tomato around the edge of the eggs. Garnish with chopped parsley.
  
  Serves 1.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family magazine.
  
  Typed for you by Lois FLack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: IRISH EGGS
 Categories: Breads
      Yield: 2 servings
 
---------------------------------LOIS FLACK---------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *    *    *    *    *    *        1/2 c  Ketchup
      1 cn (20oz.) Corned Beef Hash            1 sm Diced Onion
      1 ts Salt                                4    Eggs
 
      Mix all ingredients except eggs.  Cover and simmer 10 minutes in a
  medium skillet.  Make four hollows in the surface of the hash and break
  eggs into each hollow. Cover and simmer until eggs are done.
  
  Serves 2 to 3.
  
  Source: "The Gookin' O'The Green" - February '94 edition - Family magazine.
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: IRISH SODA SCONES
 Categories: Irish, Breads
      Yield: 6 scones
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (3150786-1120------------------------
           *    *    *    *    *    *        1/2 ts Salt
      1 lb White Flour                         1 tb Margarine
      1 ts Baking Soda                         1 c  Buttermilk
      1 ts Cream of Tarter                
 
      Preheat oven to 350F.  Sift dry ingredients.  Cut in margarine. Add
  buttermilk a little at a time to make a stiff dough.  Knead for two or
  three minutes.  Roll out to 1/2 inch thick on a floured surface. Cut with a
  3-inch biscuit cutter and place on a cookie sheet. Bake 15 minutes. When
  brown on top, turn and brown the other side.
  
  Makes 6 - 8 scones.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family magazine.
  
  Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: LOIS' RAISIN SODA BREAD
 Categories: Irish, Breads
      Yield: 1 loaf
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *    *    *    *    *    *      1 1/2 ts Caraway Seed
      2 c  Flour                               3 tb Shortening
  1 1/2 ts Baking Powder                     2/3 c  Golden Raisins - Plumped
    3/4 ts Baking Soda                         1 c  Buttermilk
      1 ts Salt                                2 tb Melted Butter
      3 tb Sugar                          
 
  *   To Plump Raisins:  Place raisins in a small saucepan and just cover
  with hot water.  Simmer until raisins have absorbed the water. Set aside.
  
      Preheat oven to 350F.  Blend the flour and the next five ingredients.
  Cut in the  shortening with a pastry blender until well blended. Mix in
  raisins.  Add buttermilk all at one time, mix lightly to a soft dough. Turn
  the dough into a greased 9-inch round layer cake pan. Cut a cross into the
  top about 2/3 into the loaf.  Brush top with melted butter and sprinkle
  with 4 teaspoons additional sugar. Bake 40 minutes or until brown.
  
  Makes 1 loaf.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: LOIS'IRISH STEW
 Categories: Irish
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *   *   *   *   *   *   *           1 lb Onions, quartered and sliced
      2 lb Lamb, cut in 1-inch cubes           2    Bay leaves
      1 lb Potatoes, peeled and cut          1/2 ts Oregano
           - in cubes                        1/2 ts Thyme, crushed
      1 lb Carrots, peeled and sliced        1/2 ts Rosemary
 
     Cover the lamb with water and boil for 15 minutes.  Drain and dry the
  meat.  Combine meat and vegetables.  Tie the herbs in a small cloth bag,
  add to the mixture.  Add enough water to almost cover. SImmer for 1 hour
  and 30 minutes.  Remove the herb bag and serve.
  
  Serves 6 to 8.
  
  Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: DUBLIN SUNDAY CORNED BEEF AND CABBAGE
 Categories: Irish
      Yield: 8 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *     *     *     *     *           1 ts Dried Thyme
      5 lb Corned beef brisket                 1 sm Bunch Parsley
      1 lg Onion stuck with 6 whole -          1    Head Cabbage (about 2 lbs)-
           -cloves                                  -cut in quarters
      6    Carrots, peeled and sliced               *    *    *    *    *    *
      8    Potatoes, peeled and cubed    

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 pt Whipping Cream                      2 tb -to 3T prepared horseradish
 
      Put beef in a large pot and cover with cold water.  Add all other
  ingredients except cabbage and bring to a boil with the lid off the pot.
  Turn to simmer and cook for 3 hours.  Skim fat from top as it rises. Remove
  the thyme, parsley and onion.  Add cabbage.  Simmer for 20 minutes until
  cabbage is cooked.  Remove the meat and cut into pieces. Place on center of
  a large platter.  Strain the cabbage and season it heavily with black
  pepper.  Surround the beef with the cabbage, carrots and potatoes. Serve
  with horseradish sauce.
  
      Horseradish Sauce:  Whip cream until it stand in peaks.  Fold in
  horseradish.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sherried Shrimp Filling
 Categories: Appetizers
      Yield: 1 servings
 
      1 x  -Mini Bread Cups                    1 lb Shrimp; cooked; coarsely
      1 ea Loaf, very fresh bread;           1/2 c  Spanish Fino sherry
      1 x  Utter; melted                            -not the kind that sticks
      6 tb Flour                                    -to the roof of your mouth
      6 tb Butter                                   -Sherried Shrimp Filling
      2 c  Milk                                     -chopped
      6 oz Sharp cheddar cheese; grated             -chopped
      6 ea Scallions; chopped fine                  -salt and cayenne pepper
    1/2 c  Roasted bell peppers;                    -to taste
 
  Preheat oven to 450 degrees.  Using 1 slice at a time, roll bread out thin
  and cut into 2-1/1" rounds with a plain cooky cutter. Brush with melted
  butter and press into mini muffin tins. Bake for about 5 minutes or until
  the edges of the cups are golden brown. Remove from tins and cool. These
  cups can be frozen empty or filled. Filling: In large saucepan melt butter,
  add flour and whisk until smooth. Add the milk and bring mixture to a boil,
  whisking constantly. Mixture will thicken at the boil. Lower heat and cook
  for another 2 minutes. Add cheese and whisk until it melts into the sauce.
  Add roasted peppers and scallions and mix well. Add shrimp and sherry and
  stir until very well combined and the alcohol in the sherry has burned
  away.  Season with salt and cayenne pepper to taste. Let cool a bit and
  fill mini cups. You can serve them now or freeze them for later use.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curried Shrimp Toasts
 Categories: Appetizers
      Yield: 40 servings
 
      1 tb Peanut oil                               -peeled, deveined
    1/2 lb Uncooked medium shrimp;             1    Medium onion; chopped
  2 1/2 ts Curry powder                        1    Small yellow or red bell
    1/4 c  Mango chutney                            -pepper, chopped
      1 ts Soy sauce                           1    Small tomato; seeded, choppe
    1/4 c  Mayonnaise                          1    French bread baguette; slice
      1 tb Mayonnaise                     
 
  Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2
  teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using
  slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and
  remaining 2 teaspoons curry to skillet. Saute until tender, about 10
  minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp
  and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead.
  Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and
  pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the
  Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors
  d'oeuvres are served with cocktails. Source: Bon Appetit Magazine
  
  Shared with us through Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Layered Shrimp Crepe
 Categories: Appetizers
      Yield: 4 servings
 
      8 oz Creamy herb-garlic cheese           3 tb Chopped fresh chives
      8 ea Crepes                          2 1/2 c  Shredded jack cheese
    1/2 lb Tiny cooked shrimp             
 
  Bring cheese to room temperature. Preheat oven to 350 degrees. On each of
  four crepes: Spread two TBL garlic herb cheese. Place cheese-side-up on a
  buttered baking sheet or oven-proof serving plate. Mix shrimp, 2 1/4 cups
  of the jack cheese and chives.  Divide and spread on the four crepes. Top
  each with another crepe, and sprinkle with remaining jack cheese. Bake
  until heated through, 30 to 35 minutes. Cut into wedges and serve
  immediately.  San Francisco Encore, SF JR. League 2-93
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Grilled Tomatillo Shrimp
 Categories: Fish/sea
      Yield: 1 servings
 
      5 ea Tomatillo;                          6 x  Mesquite chip;
      1 ea Avocado;                          1/4 c  Safflower oil
      1 ea Green tomato;cored & quarter      1/4 c  Butter
      2 ea Garlic;cloves                       2 tb Chili powder
      1 ea Jalapeno chili;seeded;              2 tb Fresh lemon juice
      1 x  Cilantro;sprigs;                    1 lb Shrimp;large
      1 x  Salt;                          
 
  For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut
  avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in
  processor, using on/off turns. Transfer to heavy medium saucepan. Simmer
  until beginning to soften, stirring occasionally, about 3 minutes. Pour
  mixture into blender. Add avocado, chili, cilantro and salt. Blend until
  smooth, stopping occasionally to scrape down sides of blender, about 3
  minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room
  temperature or slightly chilled.
  
  Soak mesquite chips in water to cover 30 minutes and drain. Prepare
  barbecue grill with white-hot coals (or set gas grill on high).
  
  For marinade: Combine oil, butter, chili powder and lemon juice in small
  saucepan. Stir over medium heat until butter melts. Cool marinade slightly.
  
  Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add
  marinade, mixing to coat. Marinate 15 minutes, turning occasionally. Oil
  barbecue rack. Add mesquite to coals. Thread shrimp on skewers.
  
  Grill until shrimp turn opaque, about 1 1/2 minutes on each side. (Can be
  prepared 30 minutes ahead. Wrap in foil and keep at room temperature.)
  Serve with green salsa. *Available at Latin American markets. (The
  Fergusons)
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Almond Fried Shrimp
 Categories: Fish/sea, Appetizers
      Yield: 4 servings
 
      1 c  All purpose flour                  12 ea Uncooked jumbo shrimp
      1 pn Salt                            1 1/2 c  Sliced almonds (5 oz)
      2 c  Milk                                6 c  Vegetable oil
      4 ea Eggs                           
 
  Peel, devein and butterfly shrimp, leaving tails intact. Line large baking
  sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk
  and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake
  off excess. Dip shrimp (not tails) in milk mixture. Press almonds over
  shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails
  up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up
  to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~.
  Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook
  until deep golden brown, about 3 minutes. Transfer to paper towels using
  slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail
  sauce, tartar sauce and lemon wedges.
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp Casserole Charleston
 Categories: Casseroles, Fish/sea
      Yield: 8 servings
 
    1/2 lb Mushrooms; sliced                 1/4 c  Sherry
      2 tb Butter                              1 tb Worcestershire sauce
      1 ea Onion; minced                       3 lb Shrimp; cooked and peeled
      2 ea Tomatoes, chopped                 1/2 c  Buttered bread crumbs
    1/2 c  Half & Half                         1 x  Salt and pepper to taste
      2 tb Flour                             1/2 ts Paprika or to taste
 
  Saute mushroom in butter. Add onion and tomatoes and simmer for ten
  minutes. Blend Half & Half and flour and add along with sherry,
  Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and
  peeled, and put in large buttered casserole. Top with crumbs and bake at
  350~ until brown, about 20 minutes.
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: New Orleans Shrimp Creole
 Categories: Fish/sea
      Yield: 6 servings
 
      2 tb Butter                              1 ts Parsley; finely chopped
      2 tb Flour                               3 c  Water
      1 ea Onion; large, chopped               1 ea Bay leaf
    1/4 c  Celery; finely chopped              1 x  Salt to taste
      2 ea Garlic cloves; minced             1/4 ts Cayenne pepper
      3 oz Tomato paste                        2 c  Shrimp; peeled
      8 oz Tomato sauce                   
 
  Melt butter in saucepan, stir in flour and cook until golden brown. Add
  onions and celery and saute until onions are clear and tender. Add
  remaining ingredients except pepper and shrimp. Simmer 55-60 minutes. Add
  shrimp and pepper. Cook 15-20 minutes. Serve over rice.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Charleston Shrimp Supreme
 Categories: Fish/sea
      Yield: 6 servings
 
      4 tb Butter                            1/2 ea Juice of 1 lemon
      4 tb Flour                               8 tb Tomato catsup
  1 1/2 c  Milk                                4 tb Worcestershire sauce
      1 ea Bay leaf                            1 x  Salt & pepper to taste
      1 ds Red pepper                          2 lb Shrimp; cooked
 
  Cream butter and flour. Add milk and make a thick cream sauce. Add
  remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked
  shrimp and heat until very hot. Serve with rice.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp & Scallops in Wine Sauce
 Categories: Fish/sea
      Yield: 12 servings
 
      3 lb Medium shrimp; cleaned              4 ea To 6 cups milk - depending
      3 lb Bay scallops                             -upon desired consistency
      4 tb Butter                          1 1/2 c  White wine
    1/2 c  Cornstarch                          6 c  White rice; cooked
 
  Cook shrimp and scallops until done; set aside; slowly melt butter in a
  saucepan adding cornstarch, then milk, stirring constantly; add wine,
  shrimp and scallops serve over rice. Yield 12 servings.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Herb Barbecued Shrimp
 Categories: Fish/sea
      Yield: 6 servings
 
  1 1/2 c  Catsup                            1/8 ts Paprika
    1/2 c  White vinegar                       1 x  Cayenne pepper to taste
      1 tb Gravy Mstr or Ktchn Bouquet         2 lb Lge shrimp; (20 -25 count)
      1 ts Sugar                               6 ea Bamboo skewers - soaked in
      1 ts Ground coriander                         -water for 30 min.
    1/2 ts Ground cumin seed                 1/4 lg Lemon; seeded and finely
    1/4 ts Ground ginger                            - minced, incldg rind
 
  Combine all ingredients except shrimp in a small saucepan; simmer 15
  minutes, stirring frequently; thread shrimp, interlapping, on skewers;
  grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing
  frequently with lemon mixture; DO NOT OVERCOOK!
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Shrimp Delgado
 Categories: Fish/sea, Italian
      Yield: 6 servings
 
      1 lb Shrimp; peeled                      1 tb Salt
      1 lb Fresh pasta, cooked al dente      1/4 ts Garlic powder
      2 ea Green onions; chopped             1/4 ts Paprika
      1 pt Heavy cream                       1/4 ts Thyme
    1/2 pt Half & half                         1 ts Pepper
      4 oz Butter; melted                 
 
  Saute shrimp in butter until pink. Add cream and half-and-half and reduce
  slightly. Add all spices and green onions. Cook two to three minutes. Toss
  with hot pasta.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Marinated Gingered Shrimp
 Categories: Fish/sea
      Yield: 1 servings
 
---------------------------MAKES 60 TO 65 SHRIMP---------------------------
  1 1/2 lb Frozen shrimp;shelled,devein        2 tb Sugar
    1/4 c  Soy Sauce                           2 tb Sweet Sake (sherry o.k)
      3 oz Ginger root; chopped            1 1/2 ts Salt
    1/4 c  Vinegar                             3 tb Green onion; thinly sliced
 
       Cook shrimp as directed on package. Drain. Arrange shrimp in single
  layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce to boiling.
  Add ginger root. Reduce heat. Simmer uncovered, until most of liquid is
  absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt. Pour
  over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from
  marinade with slotted spoon and arrange on serving plate. Garnish with
  green onion. ** BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Paella I.e.s.jjgf65a
 Categories: Poultry, Ethnic
      Yield: 12 servings
 
------------------------------PHILLY.INQUIRER------------------------------
      3 lb Chickens,2 cut up                   4 tb Olive oil
      2 lb Shrimp, raw                       1/4 ts Saffron
           Salt and pepper                 1 1/2 lb Sweet Italian sausages
      2 c  Long grain rice                    48    Med.mussels
      2    Garlic cloves, minced               6    Lobster tails, halved
      4 c  Chicken broth                  
 
   1. Parboil and slice the sausages. Peel and devein the shrimp. Salt and
  pepper the chicken. In a large pan with a lid, saute the garlic in the oil
  2. Add the chicken and brown it. When it is almost done, in about 20 minut
  add the sausage and cook for 5 minutes. 3. Then add the lobsters, cook for
  10 minutes; add the shrimp then and coo 5 minutes more.
   4. Put the rice in the pan, stir the saffron into the liquid, and pour it
  over the rice. Stir well and put the lid on the pan. Cook it all slowly
  until the rice is tender. 5. Finally add the mussels and cover the pan
  again to steam them open. Shared with us by Tony Burke, Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Hot Shrimp Cocktail
 Categories: Appetizers, Fish/sea
      Yield: 6 servings
 
      1 c  Catsup                              1 ts Garlic powder
  1 1/2 tb Horseradish                       1/2 ts Cayenne pepper
      2 tb Lemon juice                         1 lb Fresh shrimp, cooked drained
      2 ts Chili powder                             -and cooled
      1 ts Hot sauce                      
 
  Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic
  powder and cayenne pepper in a medium-size bowl. Mix well. Cover and
  refrigerate for 1 hour. Serve with shrimp. Yield: 1 1/2 cups.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Devils Baked Beans
 Categories: Vegetables
      Yield: 1 servings
 
      2 cn Pork N Beans, 1 lb each             2 tb Catsup
           With tomato sauce.                  2 tb Molasses
    1/2 c  Peanuts,chopped                     4 sl Bacon,uncooked
    1/3 c  Brown sugar                    
 
  Combine pork and beans, chopped peanuts, brown sugar, catsup and molasses a
  1-quart casserole. Mix well. Arrange bacon on top of beans. Bake, uncovered
  in 375 F oven, for 45 minutes.
  
  From Womens Day Magazine. Typed for you by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cinnamon Spice Cookies
 Categories: Cookies
      Yield: 40 servings
 
--------------------------------COOKIE DOUGH--------------------------------
      1 lb Honey                             1/2 ts Cloves
  1 1/2 c  Sugar                               1 pn Ea Nutmeg, coriander,ginger
      3    Eggs; beaten                        1 pn Ea allspice, cardamom
      2 ts Baking soda                         1 ts Pepper, white
      1 ts Cinnamon                        6 2/3 c  Flour

----------------------------------FROSTING----------------------------------
      1 c  Sugar, powdered; sifted         3 1/2 tb Water
 
  To make cookie dough, warm honey over low heat until liquid; pour into a
  large bowl. Stir in sugar, eggs, baking soda, and spices. Mix in flour
  gradually. Knead thoroughly to make a dough. Preheat oven to 375 deg F.
  Grease baking sheets.
  Form dough into small balls about 1 inch across; place on greased baking
  sheets. Bake 10 to 15 minutes or until golden brown. Cool on a rack.
  To make frosting, blend powdered sugar and water in a small saucepan. Bring
  to a boil, stirring constantly. Coat cookies with hot frosting.
  
  Typed for you by: Scott Welliver, Episoft System
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Choc-Oat-Chip Cookies
 Categories: Cookies
      Yield: 5 dozen
 
------------------------DESSERTS FROM CHEF FREDDY'S------------------------
           * * *                               1 ts Baking soda
      1 c  Butter [softened]                 1/2 ts Salt (optional)
  1 1/4 c  Brown sugar [firmly packed]     2 1/2 c  Quaker Oats (quick or old
    1/2 c  Sugar                                    -fasioned) [uncooked]
      2 lg Eggs                                2 c  Nestle's Toll House semi-
      2 tb Milk                                     -sweet chocolate morsels
      2 ts Vanilla                             1 c  Nuts [chopped] (optional)
  1 3/4 c  Flour                          
 
  >>>>Pre-heat oven to 375<<<<
  
  1)   Beat butter, and sugars until creamy... then add the eggs, milk and
  vanilla, and beat well... Add the flour, baking soda, and salt, mixing well
  after each addition... Stir in the oats, chocolate morsels, and nuts and
  mix well...
  
  2)   Drop by rounded measuring tbs onto UN-greased cookie sheet and bake 9
  to 10 min for a chewey cookie or 12 to 13 min for a crisp cookie.. Cool on
  a cookie sheet for 1 min then move to a wire rack and cool completely...
  
  This is probably the best chocolate chip cookie that I've ever tasted and
  that is why I've presented it to you.... through CYBEREALM Bbs at (315)-
  786-1120...   "Chef Freddy"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turkeylegs Provenciale
 Categories: Casseroles
      Yield: 6 servings
 
     22 oz Turkey Legs                         1    Piece of Hot Pepper
      3 tb Olive oil                           1 cn Tomatoes,whole (16 oz)
      2    Rosemary Twigs                     15    Olives
      2    Onions                              8 oz Peeled Almonds
           Salt & Pepper to taste          1 1/2 c  White Wine
      4    Garlic cloves                  
 
  Cut meat in big pieces. Heat oil & brown meat all around.Add the onions,
  chopped garlic halved, rosemary and the pepper(cut in half and kernels
  taken out) and fry with the meat. Cut up tomatoes and add with the juice,
  olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours,
  add wine and heat through once.
  
  Source:"Actuelle" magazine Typed for you by Brigitte Sealing, Cyberealm BBS
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Italian Chicken Casserole
 Categories: Poultry
      Yield: 4 servings
 
      1 md Frying Chicken                      3 md Tomatoes
      9 oz Onions                                   Salt & Pepper to taste
           Olive oil                                Parsley, chopped
           Italian white wine                  3    Potatoes
      8 oz Fresh Mushrooms                
 
  Peel onions and cut into thin rings. Grease a casserole dish with oliveoil.
  Fry the onions in it till they are golden brown. Skin and debone the
  chicken, cut the meat in pieces and brown with the mushrooms in casserole.
  Pour white wine over all, till covered. Peel tomatoes and cut into 8 pieces
  each,season with fresh ground pepper. Peel and cut potatoes in 8 pieces
  each and add to the casserole. Let it simmer, over medium heat for about 30
  minutes. Garnish with fresh chopped parsley.
  
  Source:"Actuelle"magazine. Typed by Brigitte Sealing Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pat's Famous Pasta Sauce
 Categories: Sauces
      Yield: 1 large pot!
 
------------------------------FROM: PAT FIELDS------------------------------

-------------------------CYBEREALM BBS 315-785-8098-------------------------
      4 qt Tomatoes                            2 ts Garlic powder or salt
      1    30 oz jar Spaghetti Sauce           1 tb Oregano
      1 cn 20 oz tomato sauce                  1 ts Parsley
      3 cn Tomato paste                        2 tb Sugar
      4 tb Italian seasoning                 1/2 c  Romano cheese, grated
    1/2 ts Ground sage                       1/2 c  Parmesan cheese, grated
 
  NOTE: It is best to use fresh canned tomatos and when you use the spaghetti
  sauce, the thicker the better (we use Prego).
  
  In a very LARGE pot, using a vegetable mill, grind tomatos to remove seeds
  and hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and
  process it.If the tomatos you added were watery, you might want to add a
  second jar/can of spaghetti sauce. Clean the jars out with water. The point
  you are trying to do is to retain as much of the essence of the ground
  whole tomatos as possible. Discard the debris. Add the tomato paste
  directly to the tomato mixture. (Note, clean the cans of paste as best as
  possible... you want them to be very clean.)
  
  Mix well. Salt and pepper to taste.
  
  Add all spices and the cheeses and mix well. Cover and place on very low
  heat. If you wish to add meatballs to the sauce while it is cooking now is
  the time to make them. Once made, add them directly to the sauce.
  
  As it cooks you may want to adjust the spices and the cheeses depending on
  your tastes. We add at least another tablespoon of oregano, 2 table- spoons
  of parsley, a little more salt, and at least another 1/2 cup each of romano
  and parmesan cheeses.
  
  Stir every half hour or so to prevent scortching on the bottom of the pot.
  When the sauce is cooked down to your taste (and the meatballs are done to
  your liking), remove from heat and let sit for 1/2 hour.
  
  Source: Pat Fields,Cyberealm BBS Watertown NY Typed for you in MM format by
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
  
  Typist's note: This is the absolutely BEST sauce we have ever eaten, and we
  have references for it from the users of the BBS!! Enjoy!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pat's Famous Meatballs for his Famous Pasta Sauce
 Categories: Italian, Meats
      Yield: 24 meatballs+
 
  4 1/2 lb Ground chuck or lean beef           1 tb Italian seasoning
      2    Eggs                                3 c  Or more Italian bread crumbs
      1 tb Garlic salt                       3/4 c  Or more Grated Romano cheese
 
  In a very large bowl, add all ingredients except the cheese. The mixture
  will be very very dry (this is good, as the crumbs will ab- sorb any fats
  in the sauce!). Mix well. Add the cheese.
  
  Form meatballs to the size you desire and saute all sides until just brown.
  Drop in the sauce you are making.
  
  This recipe will make 24 +/- "larger than golf-ball size", or smaller,
  depending on your desires.
  
  Source: Pat Fields, Cyberealm BBS Watertown NY Typed for you in MM format
  by Linda Fields, Cyberealm BBS Watertown NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream Puffs From Brigitte Sealing
 Categories: Desserts
      Yield: 12 servings
 
      1 c  Water                               1 c  Flour
    1/2 c  Butter                              4    Eggs
    1/4 ts Salt                           
 
  Bring water,flour and salt to a roling boil. Add flour all at once, stir
  hard over low heat about 1 minute, until mixture forms a ball and leaves
  the sides of the pan. Remove from heat; cool slightly. Add eggs, one at a
  time, beating after each one untill velvetly and smoothly.Drop dough by 1/4
  cupfulls on an ungreased cookiesheet. Bake at 400 degrees F 35 -40 minutes.
  Dont open oven for the first 15 minutes or they will fall. While still warm
  cut them horizontally in half. Cool completly; fill with chocolate bar
  filling and glaze with chocolate glaze. From Brigitte Sealings Kitchen
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Bar Filling
 Categories: Cookies
      Yield: 1 servings
 
    1/2 c  Sugar                               3 c  Milk
      5 tb Cornstarch                          3    Egg yolks,beaten
      3 tb Brown sugar                         1 ts Vanilla
    1/4 ts Salt                                8 oz Chocolatebar
 
  combine all but vanilla and chocolate bar in a saucepan. Stir constantly
  until mixture boils;boil and stir 1 minute. Remove from heat;add vanilla
  and chocolate bar, broken into pieces. Stir until chocolate is completly
  melted.Pour into bowl and press plasticwrap directly on surface; cool.
  Yields about 4 cups filling Chocolate Glaze: 1 4oz Chocolate bar 1
  Tablespoon water Melt chocolate in double boiler, or microwave;stir to
  blend, add more water if it is to thick.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: EASY ORIENTAL FRIED RICE
 Categories: Rice/grains
      Yield: 4 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *     *     *     *     *         1/2 c  Red Pepper, diced
      2 c  -to 4 c cooked Rice               1/2 c  Green Onion, chopped
      2 sl Bacon, chopped                      1 c  Frozen Green Peas
    1/2 c  Low-fat Ham *                     1/2 ts Dried Ginger
           *(you may substitute cooked       1/3 c  Low-Salt Soy Sauce
           -shrimp, turkey or chicken)              Salt & Pepper to taste
      1 c  Carrots, diced                 
 
  1.  Fry bacon in large skillet or wok until crisp.  Drain off all but 1 T
  of fat.
  
  2.  Add meat and carrots; stir-fry about 2 minutes.
  
  3.  Add red pepper and onions; toss or stir to fry until vegetables are
  cooked.
  
  4.  Stir in green peas, rice, ginger, soy sauce, salt and pepper.
  
  5.  Stir to heat well; cover and let stand about 5 minutes.
  
  Serving size depends on amount of rice used.
  
  Source: Saran Wrap
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Scotch Scallops
 Categories: Fish/sea
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 c  Milk
      2 tb Minced Onion                        1 ts Salt
    1/2 c  Oil                               1/4 ts Pepper
 
  (The Scotch recipe featured is from a series of radio talks on "Menus of
  Allied Nations" in World War II.)
  
  Brown ground beef and minced onion in hot oil.  Then mix, stirring very
  little, with milk, salt and pepper.  Cover; simmer until meat is done (15
  min.).  Serve hot on platter... in border of fluffy mashed potatoes.
  
  Allied tip:  All you have to do to make ground meat go further: mix it with
  Wheaties, bread or cracker crumbs, cooked rice, oatmeal, crushed zweiback
  crackers, and moisten with a little milk.
  
  From: Betty Crocker's Picture Cookbook, first edition (1950).
  
  Typed for you by: George Fassett, Cyberealm BBS 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caramel Fudge Cake
 Categories: Cakes
      Yield: 1 cake
 
------------------------DESSERTS FROM CHEF FREDDY'S------------------------
      1    Chocolate cake mix (18oz)         14 oz Sweetened Condensed milk
      1    Package caramel candies                  (not evaporated)
           -(14oz) [unwraped]                  1 c  Nuts [coarsley chopped]
    1/2 c  Butter                                   * * *

----------------------------PREHEAT OVEN TO 350----------------------------
 
  1)   Prepare cake mix as directed on box and pour 2 cups of the batter into
  a greased (and floured) 13" x 9" baking pan... and bake for 15 min... 2)
  Meanwhile, in a heavy sauce pan,over low heat, melt the caramel candys and
  butter with the milk stirring until smooth, then spread evenly over the
  cake... Spread remaining cake mix over the caramel mix, top with the
  nuts... 3) Return to the oven for 30 to 35 min... or until the cake springs
  back when lightly touched... Cool and garnish as desired...
  
  from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken & Rice
 Categories: Poultry
      Yield: 4 servings
 
-------------------------DINNER FROM CHEF FREDDY'S-------------------------
      2 lg Chicken breasts [boneless           1 cn (soup can full) rice [do
           -skin on or off]                         -not use minute rice]
      1 cn Cream of chicken soup             3/4 cn (soup can) milk
      1 cn Cream of celery soup              1/8 ts Salt
      1 cn Cream of mushroom soup            1/4 ts Pepper
 
  1)   Mix the soups, milk and the rice, and pour into a 9"x13" baking pan
  
  2)   Split the chicken breasts into 4 equal parts and place them on top of
  the soup mix... Season with the salt and pepper and whatever else you
  prefer...
  
  3)   Bake in a 300 oven for 2 hrs... garnish as desired and serve...
  
  From Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Key Lime Pie From Fred Goslin
 Categories: Pies
      Yield: 1 pie
 
------------------------DESSERTS FROM CHEF FREDDY'S------------------------
      1    Pastry shell [8"or 9",            1/2 c  RealLime lime juice from
           -baked]                                  -concentrate
      3    Egg yokes                                Green food coloring
     14 oz Condensed milk [sweetened]               Coolwhip for topping
           -(not evaporated milk)         
 
  1)   Preheat oven to 325... Then in a large mixer bowl beat egg yokes with
  the sweetened cond. milk, lime juice,and food coloring... Pour into
  prepared pie shelland bake for 30 min...
  
  Cool, Chill, top with coolwhip, garnish as desired...
  
  from Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oven Glazed Chicken
 Categories: Poultry
      Yield: 4 servings
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      4    Chicken breast halves *OR*          1 tb Water
           -leg sections                       1 tb Vinegar
      1 cn Campbell's NEW Italian              1 tb Worcestershire sauce
           -tomato soup                    1 1/2 tb Brown sugar [packed]
 
  1)   Remove skin from chicken and in a 2qt oblong baking dish arrange
  chicken, and bake in a 350 oven for 30 min... 2) Combine remaining
  ingredients; spoon over the chicken and bake for 30 min. or until chicken
  is no longer pink and juices run clear...
  
  from some Campbell's cookbook and Fred Goslin on CYBEREALM Bbs in Watertown
  NY at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Paul & Jenny's father's Baked Ziti
 Categories: Meats
      Yield: 8 servings
 
-------------------------ITALIAN FROM CHEF FREDDY'S-------------------------
      2 lb Ground beef                         1 ts Italian seasoning
      1 lb Italian sausage                   3/4 tb Garlic powder
     29 oz Jar Spaghetti sauce                12 oz Mozzerella cheese [shredded]
      1 lb Pasta shells or ziti                     Parmesan cheese to taste
 
  This recipe is loosely adapted from one that is prepared at the "Cherry
  Tree Inn" in Henderson NY... by MR. Paul Read sr.
  
  1)   Break up and brown the meats and onion togeather, until just brown...
  add the spaghetti sauce and simmer while the pasta is cooking... add the
  spices to taste, and when the pasta is done, combine it with the meat and
  the cheese in a large baking dish and bake in a 350 oven for 30 to 45
  min... 2) Serve with warm garlic or italian bread... and wine if you
  like...
  
  from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sauted Chicken Breasts
 Categories: Poultry
      Yield: 4 servings
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      4    Chicken breast halves -             1    Can "Campbell's" NEW Italian
           [skinless & boneless]                    -Tomato soup
      2 tb Flour                             1/2 c  Water
    1/8 ts Pepper                                   Hot cooked noodles
      2 tb Vegetable oil                  
 
  1)   On waxed paper combine the flour and pepper and then coat the chicken
  with it... 2) In a skillet, in hot oil, cook chicken for 10 min... or until
  browned remove and set aside... (spoon off the fat) 3) In a skillet,
  combine soup and the water, heating to boiling... Return chicken to
  skillet, cover and cook over low heat for 5 min. or until chicken is no
  longer pink stirring often... 4) Serve over hot cooked noodles garnished
  with fresh basil and parmesan cheese...
  
  from a Campbells Cookbook and Fred Goslin on, Cyberealm Bbs in Watertown NY
  at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sliced Baked Potatoes From Fred Goslin
 Categories: Vegetables
      Yield: 4 servings
 
--------------------------SIDES FROM CHEF FREDDY'S--------------------------
      4 md Baking potatoes [even sized]             -sage... *or*
      1 ts Seasoned salt                       3 tb Dried herbs of your choice
      3 tb Butter [melted]                     4 tb Chedder cheese [grated]
      3 tb Herbs [chopped & fresh] ie;     1 1/2 tb Parmesan cheese
           -parsley, chives, thyme,       
 
  ...to prepare... 1) If the potatoe's skins are tough, peel them otherwise
  just scrub and rince them... Then cut them into thin slices being careful
  not to slice all of the way through... Put them in a baking dish, and fan
  them slightly...
  
  2)   Sprinkle with the salt, drizzle the butter on the tops, and then
  sprinkle your choice of herbs on the top... Bake in a 425 oven for 50
  min... then remove, and sprinkle with the cheeses... Return to the oven and
  bake for another 10 to 15 min... until lightly browned, and cheeses are
  melted and potatoes are tender inside...
  
  Serve with any meat, fish, or poultry dish... or as a main dish with a
  salad...
  
  From the Great American Recipe file and FRED GOSLIN on CYBEREALM Bbs in
  Watertown NY at (315)-786-1120...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tin Plate Special From Fred Goslin
 Categories: Meats, Vegetables
      Yield: 10 servings
 
-------------------------A MEAL FROM CHEF FREDDY'S-------------------------
      1 lb Pinto beans {dried]               1/2 c  Water
      6 lb Beef rump roast                     2 tb Cider vinegar
      1 tb Shortening                          2 tb Brown sugar
      1 c  Green pepper strips                 2 ts Salt
      2 md Onions [sliced]                     1 ts Dry mustard
      2 c  Tomato juice                        1 ts Thyme
      8 oz Tomato sauce                   
 
  1)   Wash the beans and cover with cold water to soak overnight... then
  bring them to a boil and cook for 1 hour, and drain; discarding the
  water... 2) Brown the roast in the shortening, in a large dutch oven or
  roaster, add the peppers and onions cooking until tender... Add the beans
  and the remaining ingredients... 3) Cover and bake in a 350 oven for 2 to
  3 hours or until the beans are tender and the meat is done...
  
  from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on, Cyberealm
  Bbs in Watertown NY at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: SourDough Starter (mix)
 Categories: Breads
      Yield: 1 starter
 
-----------------------------CHEF FREDDY'S OWN-----------------------------
      1 qt Water [luke warm]                   2 ts Sugar
      1 pk Dry yeast                           4 c  Flour
 
  1)   Put the water in a good size crock and add the yeast, and sugar to
  soften... then add the flour... Cover with a clean cloth... 2) Let the
  mixture rise until it is light and slightly aged (about 2 days)...Mixture
  will thin as it stands, so add flour as needed...
       As yo use the sourdough from the crock replace it with equal ammouts
  of flour and water...
  
  from Marlboro Country's Chuchwagon Cooking and Fred Goslin, on Cyberealm
  Bbs, in Watertown NY at (315)=786-1120...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sourdough Steak
 Categories: Meats
      Yield: 6 servings
 
-----------------------------FROM CHEF FREDDY'S-----------------------------
      3 lb Round steak [1" thick]              1 ts Pepper
      1 c  Flour                               1 c  Sourdough starter [recipe
      2 ts Onion salt                               -follows]
      2 ts Paprika                           3/4 c  Shortening
 
  1)   Using a meat tenderizing mallet or knife, pound steak to " thick...
  and cut into serving pieces... 2) Combine flour and seasonings, and dip
  steak pieces in sourdough starter then in flour mixture... 3) Fry in about
  1" of hot shortening... and serve
  
  from Marlboro Country's Chuckwagon Cooking and Fred Goslin on Cyberealm Bbs
  in Watertown NY... at (315)-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: PASTA WITH ROAST PEPPERS AND BROCCOLI
 Categories: Italian
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *       *       *        *        1/2 c  Water
      1 lb Mostaccioli, Ziti, or other         2    6-oz jars, whole pimientos -
           - pasta shape, uncooked                  -or roasted peppers, drained
      2 tb Vegetable Oil                            -and diced
    1/2 ts Hot red pepper flakes             1/4 c  Grated Parmesan cheese
      1 lb Broccoli Flowerets (6 cups)              Sat & Pepper to taste
 
      Prepare pasta according to package directions.  While pasta is cooking,
  warm the oil and red pepper flakes over medium heat for two minutes. Add
  the broccoli and saute for 2-3 minutes.  Add 1/2 water and cover. Cook
  broccoli until tender.
  
      When pasta is done, drain well.  Toss the pasta with diced peppers.
  Season with salt and pepper to taste.  Pour the broccoli over pasta,
  sprinkle with Parmesan and serve.
  
  Per Serving:
  
  Calories:..............567            Fat:............7.14 g.
  Cholesterol:.......... 0 g            Sodium..........800 mg
  
  Source: "Military Lifestyle" magazine
  
  Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: PASTA WITH LIGHT LEMON AND WINE SAUCE
 Categories: Italian
      Yield: 6 servings
 
------------------------------FROM LOIS FLACK------------------------------

------------------------CYBEREALM BBS (315)786-1120------------------------
           *      *      *      *     *      1/2 ts Grated Lemon Zest
  1 1/2 lb Your favorite shaped pasta          1 tb Fresh Thyme, chopped, or
      3 tb Margarine                                - 1/2 ts. dried
    1/2 sm Onion, chopped                      1 tb Fresh Dill, chopped, or
      4 tb All-purpose Flour                        - 1 ts. dried
      2 c  Dry White Wine                      3 tb Dijon Mustard
      2 c  Unsalted Chicken Broth                   Salt, to taste
 
      Prepare pasta according to package directions; drain.
  
      Warm the margarine in a large saucepan over medium-low heat. Add the
  onion and saute until lightly brown and very soft.   Add the flour and
  reduce heat to low.  Stir until completely blended.  Very gradually whisk
  in the white wine and chicken broth.  Bring the sauce to a boil and then
  let simmer for 10 minutes.  Stir in the lemon zest, thyme, dill and mustard
  and season to taste with salt.
  
      Serve sauce over the warm pasta.
  
  Calories per serving...........  302    Fat.................. 7.41 g
  Cholesterol.................... 0 mg    Sodium............... 417 mg
  
  Source:  "Military Lifestyle" magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Rings
 Categories: Desserts
      Yield: 4 servings
 
      3 md Apples                              6    Cloves, whole
    1/3 c  Vinegar                             1    Cinnamon stick
      1 c  Sugar                          
 
  1.Cook vinegar, sugar and spices for 5 minutes. 2.Wipe apples with a damp
  cloth, but dont peel. Core and cut the apples
    crosswise into 1/2 inch rings, most apples will cut in four rings. 3.Cook
  four rings at a time slowly, in the sugar syrup untill they are
    transparent. Remove carefully, store all in dish and when done pour
    the rest of the syrup over the rings. They keep well for several days.
  From Womens Day Magazine typed by Brigitte sealing
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Burgundy Meat Ball Stew from Peggy Travers
 Categories: Soups/stews
      Yield: 4 servings
 
      2 c  Ground Beef                         1 c  Dry Red Wine
      1 c  Fine Soft Breadcrumbs               1 c  Water
    1/4 c  Onions, finely chopped              8 x  Onions, halved
      1 x  Egg                                 2 cl Garlic, minced
  1 1/2 ts Salt                                4 x  Medium Potatoes, cubed
    1/4 ts Pepper                              4 x  Medium Carrots, 1" chunks
    1/4 ts Thyme                                    Salt and Pepper
      1 tb Butter                            1/2 lb Small Mushrooms (optional)
      1 tb Oil                                      Parsley, chopped
      1 cn 14oz Tomato Sauce                   1 tb Cornstarch OR
      1 cn 10oz Beef Bouillon                  2 tb Flour
 
  1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
     1 1/2" meatballs.
  
  2) Heat butter and oil in skillet. Brown meatballs lightly on all sides.
     Drain excess fat.
  
  3) Combine meatballs with remaining ingredients in dutch oven. (May be
     refrigerated at this point). Cover and bake about 45 minutes at 350 F
     or until vegetables are tender. During last 15 minutes, thicken with
     cornstarch or flour.
  
  From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Broiled Flounder
 Categories: Fish/sea
      Yield: 4 servings
 
      4 x  Double Filets of Flounder           4 tb Pickle Relish
      2 x  Eggs, separated                     1 tb Parsley, chopped
      1 pn Salt, Pepper, Dry Mustard           1 tb Lemon Juice
      1 c  Peanut Oil                          1 ds Tobasco
 
  1) Place the egg yolks in a blender, food processor or deep bowl.
  
  2) Blend in the salt, pepper and mustard. If blending by hand, use a small
     whisk.
  
  3) If using the machine, pour the oil through the funnel in a thin, steady
     stream with the machine running. If mixing by hand, add oil a few drops
     at a time, beating well in between each addition.
  
  4) When half the oil has been added, the rest may be added in a thin
     steady stream while beating constantly with a small whisk.
  
  5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
     whites until stiff but not dry and fold into the mayonnaise created
     through step 4.
  
  6) Broil the fish about 2 inches from the heat source for about 6-10
     minutes, depending on the thickness of the filets.
  
  7) Spread the sauce over each filet and broil for 3-5 minutes longer, or
     until the sauce puffs and browns lightly.
  
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Los Angeles and Tijuana Caesar Salad
 Categories: Appetizers, Salads
      Yield: 4 servings
 
      6 x  Anchovy Filets                      1 x  Egg
      4 tb Milk                                1 x  Head of Romaine Lettuce
      1 c  Olive Oil                           1 x  Juice from Small Lemon
      1 cl Garlic, left whole                       Salt and Pepper
      4 sl French Bread,                       4 tb Parmesan Cheese, grated
           (cut into 1/2" cubes)          
 
  1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
     paper towels. Chop roughly. Cook the egg for 1 minute.
  
  2) Crush the garlic and leave in the oil for about 30 minutes. Heat all
     but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread
     until golden brown, stirring constantly with a metal spoon for even
     browning. Drain on paper towels.
  
  3) Break the cooked egg into a bowl and beat well with the lemon juice,
     salt and pepper. Toss the lettuce with the remaining garlic oil and
     anchovies. Add the egg mixture and toss to coat well. Place in a clean
     serving bowl and sprinkle over the croutons and parmesan cheese. Serve
     at room temperature.
  
  From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Swordfish Kebabs
 Categories: Fish/sea
      Yield: 4 servings
 
  2 1/4 lb Swordfish Steaks                    4 x  Tomatoes cut in thick slices
      6 tb Olive Oil                           2 x  Lemons cut in thin slices
      1 ts Oregano, chopped                         Salt and Fresh Ground Pepper
      1 ts Marjoram, chopped                        Lemon Slices/Italian Parsley
      1 x  Juice & rind from 1/2 lemon    
 
  1) Cut the swordfish steaks into 2 inch pieces.
  
  2) Mix the olive oil, herbs, lemon juice and rind together and set it
     aside. Thread the swordfish, tomato slices and lemon slices on skewers,
     alternating the ingredients. Brush the skewers with the oil and lemon
     juice mixture and cook under a preheated broiler for about 10 minutes,
     basting frequently with the lemon and oil. Serve garnished with lemons
     and parsley. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
  Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Fried Fish with Garlic Sauce
 Categories: Fish/sea
      Yield: 4 servings
 
      2 lb Fresh Anchovies or Whitebait        1 pn Salt
      1 c  All-purpose Flour                        Oil for Frying
      5 tb Cold Water                    

--------------------------------GARLIC SAUCE--------------------------------
      4 sl Bread, crusts trimmed           4 1/2 tb Olive Oil
           (soaked in water for 10 min)    1 1/2 tb Water (optional)
      4 cl Garlic,                                  Salt and Pepper
           (peeled and roughly chopped)        2 ts Fresh Parsley, chopped
      2 tb Lemon Juice                              Lemon Wedges for garnish
 
  1) Sift the flour into a deep bowl with the salt. Gradually stir in the
     water in the amount needed to make a very thick batter.
  
  2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan
     is ideal.
  
  3) Take 3 fish at a time and dip them into the batter together. Press
     their tails together firmly to make a fan shape.
  
  4) Lower them carefully into the oil. Fry in several batches until crisp
     and golden. Continue in the same way with all the remaining fish.
  
  5) Meanwhile, squeeze out the bread and put in a food processor with the
     garlic and lemon juice. With the processor running, add the oil in a
     thin steady stream. Add water if the mixture is too thick and dry. Add
     salt and pepper and stir in parsley by hand. When all the fish are
     cooked, sprinkle lightly with salt and arrange on serving plates with
     some of the garlic sauce and lemon wedges.
  
  From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Carrot & Ginger Soup
 Categories: Soups/stews
      Yield: 9 cups
 
      4 tb Butter                              1 x  Bay Leaf
      2 lb Carrots, peeled and chopped     1 1/2 tb Fresh Ginger Roots
      2 x  Medium Onions, diced              1/2 c  Whipping Cream
      2 c  Chicken Stock                            Salt and Pepper
      4 c  Water                          
 
  (The Frog & Peach, 2 Gloucester St., Toronto)
  
  1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion,
     bay leaf and ginger. Cook 3 minutes.
  
  2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on
     low heat or until carrots are tender.
  
  3) Tranfer to blender or food processor and blend until smooth. Return
     soup to saucepan, heat through then stir in cream. Season with salt and
     pepper.
  
  4) Serve in heated bowls.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Caesar Salad Dressing (Whistler's, 995 Broadview, Toronto
 Categories: Dressings
      Yield: 2 cups
 
      3 x  Egg Yolks, beaten                 1/2 ts White Pepper
      3 tb Prepared Mustard                  1/2 ts Dried Oregano Leaves
     10 cl Garlic                             15 dr Tobasco Sauce
      2 x  Anchovy Filets                     15 dr Worcestershire Sauce
      6 x  Capers                                   Olive Oil
  1 1/2 ts Salt                                5 tb White Vinegar
 
  1) Combine all dressing ingredients except olive oil in a blender using
     low speed. Maintain speed and add olive oil very slowly until mixture
     thickens and is the consistency of mayonnaise. Add vinegar and blend.
  
  2) Spoom into a glass jar, cover, refrigerate up to a week, using as
     needed.
  
  3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss
     with dressing then add freshly grated parmesan cheese, croutons and
     fried bacon bits to taste. Toss and serve. Typed for you by: Peggy and
  Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Sweet & Hot Corned Beef
 Categories: Meats
      Yield: 6 servings
 
      4 lb Fresh Lean Corned Beef              6 cl Garlic
      1 x  Large Onion, peeled                 2 x  Small Dried Chilies
      4 x  Whole Cloves                             Salt & Fresh Ground Pepper
      6 x  Black Peppercorns                 1/2 c  Bitter Orange Marmalade
 
  1) Place corned beef in a large, heavy pot; cover with water.
  
  2) Stud the onion with cloves. Add to pot along with the peppercorns,
     garlic and chilies.
  
  3) Bring to a boil over medium-high heat. Reduce heat to low, partially
     cover and simmer for 2 1/2 hours or until meat is tender. Preheat oven
     to 350 F.
  
  4) Remove beef to a small, shallow baking dish. Set aside 3/4 cup cooking
     liquid. Sprinkle meat with salt and pepper, then spread marmalade over
     top. Pour reserved cooking liquid into pan. Bake 25 minutes basting
     occasionally.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Campbell's Cheese and Broccoli Potato Topper
 Categories: Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 x  10 3/4 oz can Campbell's          1/2 ts Dijon Mustard
           New Cheddar Cheese Soup             1 c  Cooked Broccoli Flowers
      2 tb Sour Cream or Yogurt                4 x  Hot Baked Potatoes, split.
 
  1) In 1 1/2 qt saucepan, combine soup, sour cream and mustard; add
     broccoli. Heat through, stirring occasionally.
  
  2) Serve over potatoes. Garnish with chopped sweet red pepper if desired.
  
  NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1
  hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until fork tender.
  
  Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Campbell's Nachos
 Categories: Appetizers
      Yield: 6 servings
 
      1 x  10 3/4 oz can of Campbell's              Sliced Green Onions
           New Cheddar Cheese Soup                  Sliced Vlasic or Early
    1/2 c  Salsa                                    California Pitted Ripe Olive
      1 x  Bag (10 oz) Tortilla Chips               Chopped Green or Sweet Red
           Chopped Tomato                           Pepper
 
  1) In 1 1/2 qt saucepan, combine soup and salsa. Over low heat, heat
     through stirring often.
  
  2) Serve over tortilla chips. Top with tomato, green onions, olives and
     pepper.
  
  TIP: If desired, warm chips in microwave. Divide tortilla chips between 2
  microwave-safe plates. Microwave 1 plate at a time, uncovered, on high for
  45 seconds.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Anne's Curry Sauce (for Fondues)
 Categories: Sauces
      Yield: 1 cup
 
    1/2 c  Mayonaise                           1 pn Cayenne Pepper
      2 ts Milk-to desired consistency     1 1/2 tb Curry Powder
 
  Mix all ingredients the night before your fondue and refrigerate overnight.
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Anne's Fluffy Horseradish Sauce (for Fondues)
 Categories: Sauces
      Yield: 1 1/4 cups
 
      1 c  Sour Cream                          1 tb Lemon Juice
    1/4 c  Prepared Horse Radish Sauce,        1 tb Sugar
           (drained)                           1 tb Minced Chives
 
  Mix all ingredients together the night before your fondue and refrigerate
  overnight. Stir before serving.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Mary Anne's Spinach Dip
 Categories: Dips
      Yield: 2 cups
 
      1 pk Knorr Vegetable Soup                1 pk Frozen Chopped Spinach,
      1 c  Sour Cream                               (cooked and drained)
      1 c  Mayonaise                      
 
  Mix all ingredients the night before using. Refrigerate overnight. Great
  with crackers, pumpernickle bread etc... You can serve it inside a hollowed
  out loaf of bread for something a little more fancy. Typed for you by Peggy
  and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite Caesar Salad
 Categories: Salads, Appetizers
      Yield: 4 servings
 
      1 x  Head of Romaine Lettuce             1 tb Worcestershire Sauce
      1 x  Tin of Anchovy Filets             3/4 c  Olive Oil
      1 tb Fresh Ground Black Pepper                Red Wine Vinegar
      4 cl Garlic                              1 x  Lemon
      1 x  Egg Yolk-use Extra Large Egg             Fresh Grated Parmesan Cheese
      1 tb Prepared Hot Mustard                     Croutons
      3 ds Tobasco Sauce                     1/2 lb Bacon
 
  1) Cook the bacon until very crisp. Set aside and allow to drain on paper
     towels.
  
  2) Place egg in a glass of warm water and set aside until it reaches room
     temperature (10-15 minutes).
  
  3) Crush the garlic in a large wooden bowl. Add the anchovies and crush
     into a pulpy mass. Mix with black pepper.
  
  4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping
     the yolk. If you can't find any extra large eggs then 2 small eggs is
     fine. Stir in each of these ingredients thoroughly as you add each one.
  
  5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix.
  
  6) SLOWLY add olive oil, rapidly whipping until you get a thick paste. You
     may have to vary the amount of oil to achieve this (at least 3/4 cup).
  
  7) Squeeze in some red wine vinegar to taste. Once around the bowl is
     usually enough.
  
  8) Squeeze in one lemon for the juice, again to taste.
  
  9) Just before serving, add the lettuce, croutons, crushed bacon and
     parmesan cheese. Toss Thoroughly.
  
  The trick to this is the dressing should be quite thick before adding the
  red wine vinegar and lemon juice.
  
  You may want to add more garlic, tobasco, worcestershire, mustard depending
  on how spicy you like your Caesar Salad. From the kitchen of Bruce and
  Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite French Onion Soup
 Categories: Soups/stews, Appetizers
      Yield: 8 servings
 
      8 c  Sliced Spanish Onions              10 c  Boiling Water
      7 x  Beef OXO Cubes                           Oregano, Thyme, Parsley
      3 x  Chicken OXO Cubes                        Cayenne Pepper
      2 c  Garlic, chopped                          Mozzerella Cheese, grated
      2 tb Worcestershire Sauce                     Swiss Cheese, grated
    2/3 c  Napoleon VSOP Brandy                     Croutons
    1/2 c  Butter                         
 
  1) Melt butter and onions in a large pot. Stir until soft (but not brown).
  
  2) Dissolve OXO cubes in 1 cup boiling water. Add this to pot along with
     remaining boiling water. Do not add cubes directly to pot until they
     are dissolved.
  
  3) Add garlic cloves, worcestershire sauce, brandy.
  
  4) Add spices to taste. Quite a few dashes of each. Stir until mixed in.
  
  5) Simmer on low (2-3) heat on stove for 1 1/2 hours.
  
  6) Fill french onion soup bowl 2/3 full of soup.
  
  7) Add covering of croutons. Add covering of grated cheeses. Be generous
     with the cheese!
  
  8) Bake at 350 F until the cheese is bubbling and slightly brown.
  
  The remaining soup can be stored in the fridge for weeks, and simply baked
  as needed.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ariel's Peppercorn Steak (or Steak au Poivre)
 Categories: Meats
      Yield: 1 servings
 
      1 x  8 to 12 oz New York Sirloin              Coarsley Crushed Peppercorns
    1/4 c  Olive Oil                                Red Wine
    1/4 c  Teriyaki Sauce                           Cream
      2 tb Worcestershire Sauce                     Cognac
 
  1) Combine olive oil, teriyakia and worcestershire sauces to form a
     marinade for the meat. Or, you may use a marinade recipe of your
     choice. Marinade the steak at least a few hours, or overnight in the
     fridge turning the meat occasionally.
  
  2) Crush enough peppercorns to cover the steak on both sides. Put the
     crushed peppercorns on a cutting board and press the steak onto the
     peppercorns to coat. Do the same for both sides of the steak.
  
  3) Heat a heavy skillet (preferably cast iron with grill lines) and plop
     the steak into it. Depending on the meat and the marinade, you may have
     to add a bit of oil.
  
  4) Cook both sides evenly until the meat is medium rare, or to your
     liking.
  
  5) Put the meat on a heated plate. Keep the liquid in the skillet and add
     some wine to deglaze the skillet. (ie collect all the remains into a
     sauce). Cook (fairly high heat) until the sauce thickens, stirring
     occasionally.
  
  6) For more sauce, or Steak au Poivre la Creme, add cream and cook a
     little longer. Usually you need to do this to thicken the sauce.
  
  7) Add cognac, cook some more. Sauce should always be thick. Pour sauce
     over steak and optionally flambe in cognac (Steak au Poivre Flambe).
  
  Serve with Parisienne potatos and carrots.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ariel's Spicy Indian Potatoes
 Categories: Vegetables
      Yield: 2 servings
 
      2 x  Large Potatoes                           (Amchoor or Umchoor)
           Crushed Black Peppercorns                Oil
           Dried Green Mango Powder       
 
  1) Cut potatoes into shoestrings (ie thin fries).
  
  2) Pan fry in oil. Remove to serving platter.
  
  3) Sprinkle liberally with crushed black peppercorns and green mango
     powder.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Murray's Voo Doo Rib Sauce
 Categories: Sauces
      Yield: 1 servings
 
      1 c  Ketchup                             1 ts Chili Peppers
      1 c  Chili Sauce                         1 ts Tobasco
      1 x  Whole Spanish Onion, chopped      1/2 c  Honey
    1/2 c  Molasses                                 Pepper
      1 ts Corriander                               Garlic
      1 ts Cummin                         
 
  Combine all ingredients. Simmer the ribs for 2 or 3 hours, then soak
  overnight in the sauce. Bake or barbecue the ribs. Typed for you by Bruce
  and Peggy Travers,Cyberealm BBS Watertown NY 315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite Steak Marinade
 Categories: Sauces
      Yield: 1 cup
 
    1/2 c  Chicken Broth                       2 tb Ketchup
    1/4 c  Honey                             1/4 ts Ginger
    1/4 c  Soya Sauce                          1 cl Garlic, minced
 
  1) Mix hot chicken broth (can be OXO) with honey and soya sauce in a 1 cup
     measure.
  
  2) Pour mixture into an 8x8x2 cake pan.
  
  3) Mix in ketchup, ginger and garlic.
  
  4) Place steaks in marinade at least 2 hours turning occasionally.
     Soak overnight in the fridge for best results.
  
  Note: Marinade may be kept in the fridge in a sealed container for several
  weeks.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Marinated Steak
 Categories: Meats
      Yield: 1 servings
 
      2 c  Red Wine                            1 tb Butter
      1 x  Onion, minced                       1 x  8-12 oz Sirloin or
      1 cl Garlic, crushed                          Porterhouse Steak
    1/2 ts Black Pepper                   
 
  1) Combine red wine, onion, garlic and black pepper. Marinate steak in
     this mixture for at least 2 hours turning occasionally. Overnight in
     fridge is best.
  
  2) Remove the steak, reserving the marinade and pat it dry. Rub the steak
     with butter.
  
  3) Broil the steak over hot coals, or under broiler until medium rare (or
     to your liking).
  
  4) Boil the marinade until reduced by two thirds. Discard the garlic clove
     and pour the sauce over the steak.
  
  Goes great with a bottle of dry red table wine from either California or
  the Rhone region of France.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Peppercorn Steak Recipe
 Categories: Meats
      Yield: 2 servings
 
      2 x  8-12 oz New York Sirloins           2 tb Brandy
      3 tb Black Peppercorns                 5/8 c  Double Heavy Cream
      4 tb Butter                         
 
  1) Crush the peppercorns and transfer to a plate. Press the steaks into
     the crushed peppercorn coating both sides.
  
  2) Melt butter in a large frying pan. Add the steaks and fry for 3 minutes
     on each side over moderately high heat. Reduce the heat to moderately
     low and fry for 4.5 minutes on each side.
  
  3) Remove steak, add brandy to frying pan and stir well, scraping as you
     do it. Stir in the cream and cook for 3 minutes (on low) scraping as
     you go. Pour sauce over steaks and serve with Parisienne potatoes and
     carrots.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's French Onion Soup
 Categories: Soups/stews, Appetizers
      Yield: 6 servings
 
  1 1/2 lb Yellow Onions, thinly sliced        3 tb Flour
           (about 5 cups)                      8 c  Boiling Brown Stock
      3 tb Butter                            1/2 c  Dry White Wine or Vermouth
      1 tb Oil                                 3 tb Cognac
      1 ts Salt                                     Rounds of Hard Toasted Bread
    1/4 ts Sugar                               2 c  Swiss Cheese, grated
 
  1) Cook the onions slowly with the butter and oil in a covered saucepan
     for 15 minutes.
  
  2) Uncover, raise the heat to moderate and stir in the salt and sugar.
     Cook for 30 to 40 minutes stirring frequently until the onions have
     turned and even, deep golden brown.
  
  3) Sprinkle in the flour and stir 3 minutes.
  
  4) Off heat, blend in the boiling liquid. Note that instead of brown stock
     you may use canned beef bouillon (same quantity). Or, and equal part of
     boiling water plus stock or bouillon.
  
  5) Add the wine and season to taste. Simmer partially covered for 30 to 40
     minutes or more, skimming occasionally. Correct Seasoning.
  
  6) Set aside uncovered until ready to serve, then reheat to simmer.
  
  7) Just before serving, stir in the cognac. Pour into french onion soup
     bowls over the rounds of bread. Cover with cheese. Bake at 350 F until
     cheese melts.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Garlic Soup
 Categories: Soups/stews, Appetizers
      Yield: 8 servings
 
      6 oz Olive Oil                           1 tb Monosodium Glutamate
      2 cl Garlic, peeled and crushed          4 c  Chicken Stock
      4 c  Water                               8 sl Fresh White Bread
      2 tb Salt                                8 x  Eggs
 
  1) Put the oil and garlic into a very heavy large pot. Saute until almost
     golden brown in colour. Add the water, salt, monosodium glutamate and
     stock.
  
  2) Simmer for 3 hours. Check the seasoning.
  
  3) To serve: Place a slice of bread in each soup bowl. Put a ladle of the
     hot soup in the bowl and immediately, on top of the bread, break an
     egg. The egg will congeal and the bread will go to the bottom of the
     bowl.
  
  Note: Can be made a day ahead and refrigerated. To serve, follow step 3.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken with 40 Cloves of Garlic
 Categories: Poultry
      Yield: 4 servings
 
      1 x  Large Chicken, cut up               1 ts Oregano, Thyme, Savory
      4 x  Heads of Garlic,                    1 x  Large Bouquet Garni
           (broken into cloves)                     Flour for dough
 
  1) Separate the garlic cloves without peeling them, but discard loose
     papers.
  
  2) Put everything except the bouquet garni and flour into a casserole. Mix
     well with your hands. Force the boquet into the center, packing the
     chicken around and filling the cavities with the garlic cloves.
  
  3) Prepare a dough of flower, water and a dribble of oil. Roll it into
     a long cylindrical band on a floured board. Moisten the edge of the
     casserole and press the band around the edge of the pot. Press the lid
     tightly on top.
  
  4) Cook in a 350 F oven for 1 hour and 45 minutes. Break the seal of paste
     at the table when serving.
  
  Typed for you by: Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
-----
 
---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Chili Recipe
 Categories: Soups/stews
      Yield: 6 servings
 
      1 lb Ground Beef                         2 oz Chili Powder
      1 lb Ground Pork                       1/4 ts Cayenne Pepper
      1 lb Steak                               1 ts Cumin
      1 x  Bell Pepper                              Garlic to taste
      3 x  Medium Onions                       1 ds Paprika
      1 x  Bunch Green Onions                       Sage and Oregano
      3 x  Celery Stalks                       1 cn Canadian Beer
      2 cn Kidney Beans                        1 x  Shot of Tequila
           Jalapeno Peppers to taste          16 oz Can of Tomatoes, blended
      1 ts Tobasco                             1 sm Can of Tomato Paste
 
  1) Saute onions in butter. Add chopped pepper, celery and green onions.
     Add peppers, spices, tomatoes and tomato paste. Add beer and tequila.
  
  2) Brown meat in olive oil and add to the mixture. Cut the steak into
     small pieces and brown. DON'T USE THE FAT.
  
  3) Stir it up and let it cook. Don't use a lid. It usually takes 2 hours
     or more.
  
  4) Wait until it's almost done to put the final adjustment on the spices.
     Add the beans about 1 hour before it is done.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Buffalo Chicken Wing Recipe
 Categories: Poultry
      Yield: 4 servings
 
     24 x  Chicken Wings (about 4 lbs)         5 tb Louisiana Hot Pepper Sauce
      4 tb Butter                              1 tb White Vinegar
 
  1) Cut off and discard the small tip of each wing. Cut the main wing bone
     and second wing bone at the joint. Sprinkle with salt and pepper.
  
  2) Heat vegetable oil in a deep fryer or deep saucepan to about 350 F. Add
     some of the wings (do not overcrowd). Deep fry, turning, until golden
     brown and crisp, about 10 minutes.
  
  3) Drain well on paper towels and repeat until all wings are cooked.
  
  4) Melt butter in small saucepan, add the louisiana hot pepper sauce and
     white vinegar. Put hot chicken wings on to a warm serving platter. Pour
     butter mixture over all the wings and serve immediately.
  
  Note: Serve with various dressings and celery / carrot sticks. Suggested
  dressings: Blue Cheese, Curry, Teriyaki.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Barbecue Sauce Recipe
 Categories: Sauces
      Yield: 3 cups
 
  1 1/2 c  Canadian Beer                       1 ts Dry Mustard (super fine)
  1 1/2 c  Heinz Ketchup                       1 ts Basil, crushed
    1/2 c  Dark Brown Sugar                    5 x  Red Chilies, crushed or,
      4 tb Red Wine Vinegar or,                     Pepper Sauce to taste.
      3 tb Balsamic Vinegar                    2 tb Olive Oil
      2 ts Dijon Mustard (grey poupon)         3 cl Garlic, crushed and chopped
      2 ts Worcestershire Sauce                     Fresh Ground Black Pepper
 
  1) Combine vinegar, beer, worcestershire sauce in saucepan over medium
     heat. Add brown sugar and stir to dissolve. Add all the rest, bring to
     a boil and simmer for 20 minutes.
  
  2) Heat uncovered just before using.
  
  If you like it hot, use the red chilies liberally, and use 1 tb of black
  pepper added last.
  
  Note: If using pork, parboil for 10 minutes, then bake until almost done.
  Brush sauce on, and grill no more than 20 minutes.
  
  Note: Beef ribs benefit from a water catch pan in the grill under large rib
  sections; Slows the cooking. Brush sauce on last 2 turns.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Electronic Gourmet's Garlic Bread
 Categories: Breads, Appetizers
      Yield: 1 loaf
 
    1/4 lb Butter, soften to room temp.        1 x  Loaf French Bread, 18" long
      1 cl Garlic, peeled and crushed     
 
  1) Blend garlic with butter and let stand at room temperature 1 hour.
  
  2) About 1/2 hour before serving, preheat oven to 375 F.
  
  3) Meanwhile, slice bread 1 inch thick, cutting to but not through the
     bottom and holding knife at a slight angle.
  
  4) Spread both sides of each slice with garlic butter and wrap loaf snugly
     in heavy foil. Place on a baking sheet and warm 20-25 minutes.
  
  5) Unwrap and serve in a long napkin wrapped bread basket, or break into
     chunks and serve in a round napkin wrapped basket.
  
  Variations: =========== Herbed Garlic Bread:
  
  Mix 1 ts minced parsely and 1/4 ts each of thyme and oregano or marjoram
  into garlic butter and proceed as above.
  
  Cheese Garlic Bread:
  
  Mix 1 tb grated parmesan, 1/4 ts salt, 1/8 ts pepper and 1/4 ts each of
  savory and oregano or thyme into garlic butter and proceed as above.
  
  Curry or Chili Garlic Bread:
  
  Mix 1 to 2 ts curry or chili powder into garlic butter and proceed as
  above.
  
  Hints: ======
  
  You can freeze before baking. On serving day open foil and bake at 350 F
  for 15 minutes.
  
  You can also use a microwave.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Barbecue Sauce #2
 Categories: Sauces
      Yield: 1 gallon
 
    1/2 ga Ketchup                           1/2 tb Black Pepper
  1 1/2 ts Pork Drippings (bacon)              2 tb Red Pepper
    1/4 c  Vinegar                             1 tb Garlic Salt
    1/2 c  Sugar                             1/4 c  Chili Powder
    1/2 x  Bottle Heinz 57 Sauce             1/4 c  Worcestershire Sauce
 
  Combine all the ingredients and simmer until thick. When you use this
  remember it is really a glaze, not a sauce. You can thin it with Canadian
  beer before use. This is not as hot as it sounds but it is spicy.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Yet Another Brownie Recipe
 Categories: Cakes, Desserts
      Yield: 1 cake
 
    1/2 c  Walnuts (optional)                  1 c  Sugar
      2 oz Unsweetened Chocolate             1/2 c  All Purpose Flour
    1/4 lb Unsalted Butter                     2 lg Eggs
 
  1) Preheat oven to 350 F. Butter an 8 inch square cake pan and set aside.
  
  2) Chop the walnuts in the bowl of a food processor fitted with a steel
     knife and set aside.
  
  3) Chop the chocolate into small pieces and melt with the butter in the
     top of a double boiler over hot, not boiling water. Stir until smooth.
  
  4) Remove from the heat, and stir in the sugar, then the flour, then the
     eggs, then the nuts. Pour into the prepared pan and smooth the top.
  
  5) Bake 20 to 25 minutes. Brownies will pull away from the sides of the
     pan. Allow brownies to cool in the pan on a rack. Cut into squares.
  
  To freeze brownies, place in a sigle layer and protect them first with
  plastic wrap and then with aluminum foil.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Minute Boil Fudge Frosting
 Categories: Cakes
      Yield: 1 cake
 
      4 tb Cocoa                               2 tb Butter
  1 1/2 c  Sugar                               1 tb Karo Syrup
      7 tb Milk                              1/4 tb Salt
      2 tb Crisco                              1 ts Vanilla
 
  Mix all ingredients and bring to a full rolling boil. Stir constantly. Boil
  briskly for 1 minute (on a rainy day boil 1 1/2 minutes). Cool to lukewarm.
  Add vanilla and beat until thick enough to spread.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
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---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Bruce's Favorite Fajita
 Categories: Mexican
      Yield: 8 fajitas
 
      1 lb Flank Steak                         8 x  6" Flour Tortillas
    1/2 c  Salad Oil                           2 c  Shredded Lettuce
    1/2 c  Sherry                              1 lb Monterey Jack Cheese, grated
      1 tb Chili Powder                        6 x  Green Onions, chopped
      1 cl Garlic, minced                           Taco Sauce
      2 tb Cumin                          
 
  1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin for
     several hours. Refrigerate overnight for best results.
  
  2) Broil or grill the steak, then carve into thin slices across the grain.
  
  3) Warm tortillas. Place several slices of meat on each. Add lettuce,
     cheese, onions and your favorite taco sauce. Roll and eat like a
     burrito.
  
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 
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