MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: 9 Layer Categories: Dinner, Favorites, Vegetarian, Casserole Yield: 8 Servings MMMMM-------------------------CASSEROLE------------------------------ 1 pk Morning Star Crumbles 1 pk Taco seasoning mix 1 cn Refried beans 1 c Cheddar cheese; shredded MMMMM--------------------------TOPPINGS------------------------------- Lettuce; shredded Green onions; chopped Tomatoes; diced Black or green olives Sour Cream Guacamole *see recipe* Heat the crumbles, taco seasoning mix and water. Spread beans in an 11 X 7 casserole dish. Cover with crumbles; top with cheese. Bake at 350 for 20 to 30 minutes. You can serve all the toppings on the side or layer them up on the casserole. Serve with tortilla chips. Recipe by Dawn Dorney Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Alice Springs Chicken Categories: Favorites, Poultry, Dinner Yield: 4 Servings 4 Chicken breasts; skinless & -boneless Honey Mustard 6 Pieces of bacon; sliced in -half and fried crisp 1/2 ts McCormick Season-All* 1 c Sliced mushrooms; (canned or -jar), drained 3 c Shredded Colby/Monterey Jack -cheese Preparation Instructions: Rub chicken breasts with Season-All and set aside to marinate for 1 hour. While the breasts are marinating, fry bacon crisp & drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinate and saute on medium heat in pan with just enough oil to prevent sticking (I save some of the grease from frying the bacon). Cook on both sides until a slight golden colour and cooked in the middle, but not dry. Remove from pan. Spread chicken breasts with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese, chicken should be covered with cheese. Pop in heated oven at 350 degrees, 5-7 min., or just until cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side. Jan. 23, 2000 Note: I used bread crumbs, garlic salt, and seasoned pepper instead. I didn't use mushrooms. I used mozzarella cheese. This was great! MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Amish Friendship Bread Categories: Favorites, Cakes Yield: 2 Loaves Do not use metal spoon or metal bowl for mixing. Do not refrigerate. It is normal for the batter to thicken and produce air bubbles. When air bubbles form, let them out of the bag by burping. Day 1: This is the day you receive starter. Do nothing. Day 2: Squeeze bag. Day 3: Squeeze bag. Day 4: Squeeze bag. Day 5: Squeeze bag. Day 6: Add 1 cup each of flour, sugar, and milk. Then Squeeze bag. Day 7: Squeeze bag. Day 8: Squeeze bag. Day 9: Squeeze bag. Day 10: Combine in a bowl: The batter, and 1 cup each of flour, sugar, and milk. Mix with wooden spoon or spatula. Pour three 1-cup starters into 1-gallon ziplock bags. Keep one and give the others to your friends along with the instructions. To the remaining batter in the bowl add: 1 cup oil 1 cup sugar 1 tsp vanilla 3 lg eggs 1/2 tsp salt 1 1/2 tsp baking powder 2 cups flour 1/2 cup milk 1/2 tsp baking soda 1 lg box instant vanilla pudding 2 tsp cinnamon Pour into 2 large greased loaf pans. Sprinkle sugar and cinnamon on top. Bake at 325ø for 1 hour. Let cool before removing from pans. Enjoy with friends over coffee. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Artichoke Dip Categories: Appetizers, Favorites Yield: 8 Servings 1 cn Artichoke Hearts 1 Garlic Clove 8 oz Cream Cheese 1/2 lb Butter Parmesan cheese Drain artichokes, chop, and place in a pie pan. Mince and saute garlic; add to artichokes. Melt cream cheese and butter. (Nuke or use a double boiler). Pour on top of artichokes and garlic. Sprinkle with parmesan. Bake at 350ø for 30 minutes. Recipe by Rita Emmett Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Artichoke Quiche Categories: Favorites, Vegetarian, Dinner Yield: 4 Servings 2 tb Olive oil 2 Cloves Garlic; minced 10 oz Artichoke hearts -canned; (not in oil); -drained 1/2 lb Mozzarella cheese -shredded 1/2 c Provolone cheese; -shredded 5 Eggs; beaten 1 tb Fresh chopped herbs of your -choice; like thyme or basil Pepper Salt 1 9inch pie shell Preheat oven to 350F (180C). Heat oil in a heavy nonstick skillet over medium heat. Saute garlic, herbs, and artichoke hearts 5 minutes. Remove from heat and cool to room temperature. Beat eggs in a bowl and then slowly stir in shredded cheeses. Add cooled (must be cooled or your eggs will start to cook) garlic and artichoke mixture and season with salt and pepper to taste. Mix thoroughly. Pour mixture into pie crust. Bake 40-45 minutes until golden and set in the center. Let stand 10 minutes before serving. MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Artichoke White Pizza Categories: Vegetarian, Favorites Yield: 6 Servings Pizza Dough Mozzarella Cheese Marinated Artichoke Hearts; -chopped small Green olives Mushrooms Spinach Pimento Onion Tomatoes Oil pizza pan. Drain artichokes, saving liquid. Spread out dough, leaving a raised edge. Spread drained marinade over dough up to raised edge. (If you want to use parmesan cheese on crust, then spread marinade on raised edge also). Spread shredded cheese. Add artichokes and other toppings. Add a little more shredded cheese to help hold everything on. Bake till crust is done. (About 10-12 min. @ 450 F) *7/23/98 This was good, but not flavorful enough. We didn't use tomatoes or onions. Maybe that would have done the trick. Or fresh garlic. Dave would like our red sauce on it. Also, I think the crust with just the marinade would make an excellent appetizer! MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Au Gratin Potatoes Categories: Favorites, Casserole Yield: 6 Servings 6 md Potatoes; peeled and -sliced; 1/8" thick 1/4 c Butter 1 md Onion; sliced into 1/4 inch -thick rings 1/4 c Flour 2 3/4 c Milk 2 c Shredded Sharp Cheddar -Cheese 1/4 c Fine Dry Bread Crumbs Paprika Salt Pepper Chili Powder Preheat oven to 375F (190C). In a 2 quart sauce pan melt the margarine or butter over medium heat. Add onions and saute for about 2 minutes, stirring until tender. Stir in flour and seasonings. Cook until the mixture is bubbly and remove from heat. Stir in milk and 3/4 of the cheese. Heat the mixture until boiling, while stirring constantly. Boil and stir for 1 minute. Layer the potatoes into bottom of a 1 1/2 quart casserole dish. Pour the cheese sauce over the potatoes. Bake the casserole for 1 hour uncovered at 375F (190C). Mix the remaining 1/4 of the cheese, bread crumbs and sprinkle over the baked potato casserole. Sprinkle paprika over the top. Bake for another 15 to 20 minutes uncovered, until top is brown and bubbly. MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Avocado Salsa Categories: Appetizers, Favorites Yield: 8 Cups 4 md Ripe avocados Tortilla chips to dunk MMMMM--------------------------VEGGIES------------------------------- 16 oz Frozen corn 2 cn (2 1/4 oz each) black olives 1 md Red pepper chopped small 1 sm Onion chopped small MMMMM-------------------------SEASONINGS------------------------------ 5 Cloves garlic minced 1/3 c Olive or veggie oil 1/4 c Lemon juice 3 tb White vinegar 1 ts Oregano 1/2 ts Salt 1/2 ts Pepper Combine veggies In a large bowl. Combine seasonings In a small bowl. Mix well; add to large bowl. Cover and refrigerate overnight. Just before serving chop and add avocados; mix and serve. Recipe by Debbie Behary Typos by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bagels Categories: Favorites, Breads Yield: 12 Bagels MMMMM-------------------------SMALL (8)------------------------------ 2/3 c Water 1 tb Honey 1 ts Salt 2/3 c Whole wheat flour 1 1/3 c Bread flour 1 ts Yeast MMMMM------------------------MEDIUM (12)----------------------------- 1 c Water 1 1/2 tb Honey 1 1/2 ts Salt 1 c Whole wheat flour 2 c Bread flour 1 1/2 ts Yeast MMMMM-------------------------LARGE (16)------------------------------ 1 1/3 c Water 2 tb Honey 2 ts Salt 1 1/3 c Whole wheat flour 2 2/3 c Bread flour 2 1/2 ts Yeast Set for dough cycle. Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together. Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "non aluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes. This recipe is from Donna German's first Bread Machine Cookbook, pages 160- 161. My Notes: I use Baker's Secret pans so I don't grease them. I cook at 525ø for 4 minutes then flip; cook 4 more minutes. I use 1 cup of frozen fruit and enough water to make 1 1/4 cups. Next time I'll try blueberries with blueberry syrup. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Baked Jack Corn Categories: Favorites, Side dish, Casserole Yield: 6 Servings 2 Eggs 1 1/2 c Sour cream 2 c Corn; cut from cob 8 oz Monterey Jack cheese 1/2 c Bread crumbs 4 1/2 oz Can green chilies 1/2 t Salt 1/4 t Pepper 1/2 c Cheddar; shredded Whisk together eggs and sour cream. Stir corn, Monterey Jack cheese (cut in 1/2-inch cubes), bread crumbs, chilies (well drained), salt, pepper, and sugar. Pour into a buttered 10-inch quiche pan or a 2-quart baking dish. Bake in a preheated 350 oven for 35 minutes or until a knife comes out clean. Top with Cheddar cheese and bake for 5 minutes more. Let stand 10 minutes before serving. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Baked Pasta Five Cheeses Categories: Favorites, Vegetarian, Dinner Yield: 6 -8 serving 1 lb Imported conchiglie rigate; -(shells) 2 c Heavy cream 1 c Canned tomatoes; pureed 1/4 lb Thinly sliced mozzarella -cheese 1/2 c (1 1/2 ounces) freshly -grated Pecorino Romano -cheese; plus more for -garnish 1/2 c (1 1/2 ounces) coarsely -shredded fontina cheese 1/4 c (1 1/2 ounces) crumbled -Gorgonzola cheese 2 tb Ricotta cheese 1/4 ts Coarse salt 6 Basil leaves; coarsely -chopped 4 tb (1/2 stick) unsalted butter; -cut into small pieces 1/4 c Very thinly sliced scallion; -for garnish 1. Heat oven to 500. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander. 2. While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add pasta to cheese mixture, and toss to combine. 3. Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with Pecorino Romano and scallions. Serve immediately. This recipe has been adapted from "Cucina Simpatica: Robust Trattoria Cooking," by Johanne Killeen and George Germon. Copyright (c) 1991 by Johanne Killeen and George Germon. Reprinted by permission of HarperCollins. Seen on Martha Stewart on HGTV typos by Mickey Forster starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Banana Bread Categories: Favorites, Breads, Desserts Yield: 2 Loaves MMMMM---------------------------BATTER-------------------------------- 2 c Sugar 1/2 c Veggie oil 1/2 c Apple Sauce 4 Eggs 2 c Mashed banana 1 c Sour cream 2 ts Vanilla or Almond Extract MMMMM----------------------------DRY--------------------------------- 2 c Flour 1 c Oat Bran 2 ts Baking soda 1 ts Salt 1 c Chopped nuts Combine all batter ingredients in large bowl. Combine the dry ingredients in a small bowl. Add dry ingredients to batter and mix until blended. Pour into greased loaf pans and bake at 350 for 50 minutes or until inserted knife comes out clean. For muffins bake 15 - 20 minutes. Note: This made 24 muffins plus 1 loaf pan or 2 loaf pans and a couple muffins. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Banana Pudding Categories: Favorites, Desserts Yield: 18 Servings 6 Bananas 45 Vanilla wafers MMMMM--------------------------PUDDING------------------------------- 1/2 c Sugar 1/2 t Salt 1/3 c Flour 4 Egg yolks 2 c Milk MMMMM--------------------------TOPPING------------------------------- 4 Egg whites 1/4 c Sugar Blend pudding mixture in a double boiler. Cook over boiling water till thickened. Cook 5 minutes longer (stirring frequently). Remove from heat and add 1/2 tsp. vanilla. Spread a layer in a 1 1/2 quart casserole dish. Add a layer of cookies then a layer of sliced bananas. Continue to layer ending with the pudding. Beat egg whites till stiff; add sugar. Beat a few minutes more. Spread on casserole. Bake at 425 F for 5 minutes. Cool. Garnish with more cookies and banana slices. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Banana Tea Bread Categories: Breads, Favorites Yield: 1 Loaf 1 3/4 c Flour 2 t Baking powder 1/4 t Baking soda 1/2 t Salt 1/3 c Shortening 2/3 c Sugar 2 Eggs 1 c Bananas; mashed Preheat oven to 350. Grease loaf pan. Mix dry stuff; set aside. Cream together shortening and sugar; add eggs. Stir in dry ingredients and mashed bananas. Bake for 1 hour or until toothpick comes out clean. Recipe from The Joy of Cooking MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Basil Cream Cheese Spread Categories: Favorites, Appetizers Yield: 10 Servings 1 8 ounce package plain cream -cheese; softened 8 oz Store bought basil pesto -sauce in oil (or homemade if you're -feeling ambitious) 2 Cloves of garlic; minced 2 md Tomatoes; diced, (plum -tomatoes are best for this) Spread softened cream cheese over entire bottom of a shallow serving platter or pie plate. Evenly spread pesto sauce over the cream cheese. Sprinkle garlic over pesto and top with the chopped tomato. Place a spreader or small spoon in the dish for topping on toasted French bread. Serving Suggestions: This is great spread over toasted French bread slices, your favorite crackers, toasted bagels or pita chips cut into wedges, or that packaged cocktail rye bread. Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bbq Ribs 1991 World Bbq Categories: Mixes, Favorites, Dinner Yield: 6 Servings MMMMM--------------------------DRY RUB------------------------------- 4 ts Paprika 2 ts Salt 2 ts Onion powder 2 ts Ground black pepper 1 ts Cayenne MMMMM---------------------------SAUCE-------------------------------- 6 tb Salt 6 tb Black pepper 6 ts Chili powder 4 c Ketchup 4 c White vinegar 4 c Water 1 lg Yellow onion, diced 1/2 c Sorghum molasses DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using. Winner David Burks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bbq Ribs Dry Rub Mix Categories: Mixes, Favorites, Dinner Yield: 2 Serving 8 t Paprika 4 t Salt 4 t Onion powder 4 t Ground black pepper 2 t Cayenne Mix seasonings in a jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Beef Steak Seasoning Mix Categories: Favorites, Main dish Yield: 12 servings 3 tb Coarse salt 3 tb Paprika 2 tb Ground black pepper 1 tb Garlic powder 1 tb Onion powder 1 tb Dried thyme Mix all ingredients together well. Sprinkle evenly over steak and grill or cook as desired. Recipe by Kim MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Berry Cream Pie Categories: Favorites, Pies Yield: 6 Servings MMMMM--------------------------FILLING------------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Flour 1/2 t Salt 2 c Milk 1 Egg; slightly beaten 1/2 t Vanilla extract 1/2 t Almond extract, optional 1/2 c Whipping cream* 1 Pastry shell (9"), baked** MMMMM---------------------------GLAZE-------------------------------- 1/2 c Strawberries; crushed 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 1/2 c Strawberries; quartered 1 1/2 c Raspberries; quartered * I use Cool Whip instead of whipping cream ** I use my Mom's recipe In a saucepan, combine sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pastry shell. Chill for at least 2 hours. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thickened and clear, stirring constantly. Strain. Cool for 20 minutes. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour. I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat. Recipe found in Best of Country Pies Recipe by Susan Yaeger, Boone, Iowa Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Berry Salad With Yogurt Dressing Categories: Salads, Favorites Yield: 8 Servings 1 c Vanilla Yogurt 1/4 c Honey 1 1/2 tb Milk; (to thin out dressing) Cinnamon and Nutmeg to taste 1 1/3 c Strawberries 1 1/3 c Blueberries 1 1/3 c Raspberries Fresh Peppermint leaves; -finely chopped Wash, stem and sort berries. In a small bowl combine yogurt and honey and whisk together. Add cinnamon and nutmeg and whisk until well incorporated. Add milk to thin down. Place berries in serving bowls and drizzle the yogurt dressing over the top. Garnish with mint and serve immediately. Recipe from http://www.thedailyrecipe.com MM Format by Mickey starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Berry Squares Categories: Desserts, Favorites Yield: 15 Servings 1 pk (12 oz.) pound cake; cut -into 10 slices 3 tb Orange juice 2 pt Fresh berries; -(strawberries, raspberries -and/or blueberries) 2 tb Sugar 2 1/2 c Cold milk 2 pk (4-serving size each) JELL-O -French Vanilla Flavor -Instant Pudding 1 Tub; (8 oz.) COOL WHIP -Whipped Topping , thawed, -divided Arrange cake slices in bottom of 13x9-inch pan; drizzle with juice. Top with berries; sprinkle with sugar. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping; spoon over berries. Top with remaining whipped topping. Refrigerate until ready to serve. Garnish as desired. MM Format by Mickey starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bisquick Ultimate Melt In Your Mouth Pancakes Categories: Favorites, Breakfast Yield: 6 servings MMMMM----------------------------DRY--------------------------------- 3 c Bisquick 1 1/2 tb Sugar 3 ts Baking Powder MMMMM---------------------------LIQUID-------------------------------- 1 1/2 c Milk 3 Eggs 3 tb Lemon Juice Mix dry ingredients in medium sized bowl. In separate bowl, beat eggs and milk; add lemon juice. Stir into dry ingredients. Do not over stir. Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Black Forest Pudding Cake Categories: Desserts, Favorites Yield: 8 Servings 1 1/4 c Granulated sugar; divided 1 c All-purpose flour 3 tb HERSHEY'S Cocoa 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/3 c Butter or margarine; melted 1 1/2 ts Vanilla extract 1/2 c Packed light brown sugar 1/4 c HERSHEY'S Cocoa 1 1/4 c Hot water 1/4 c Kirsch; (cherry-flavored -liqueur) or 2 tbs water -plus 1/2 tsp Almond extract Cherry pie filling 1. Heat oven to 350F. 2. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl. Add milk, melted butter and vanilla; beat until smooth. Spread into 8-or 9-inch square baking pan. 3. Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. 4. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling. 8 to 10 servings. Recipe from Desserts Du Jour MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Blue Ribbon French Bread Categories: Favorites, Bread Yield: 2 Loaves 2 c Warm water 2 tb Nonfat dry milk 1 tb Sugar 1 tb Salt 1 tb Butter; room temperature 4 1/2 c Flour; Plus 2 tb Flour 2 1/4 ts Dry yeast Add the ingredients to your bread pan in the order given or as suggested by your manufacturer. Process on the Dough Cycle. After about 5 to 10 minutes open the lid and check the dough consistency. If it is too wet, add a tablespoon of flour at a time until you have a smooth ball of dough that is slightly tacky to the touch. If it is too dry, add a tablespoon of water at a time until the right consistency is reached. After the cycle is complete, punch the dough down and place the dough on a buttered board (works better than adding flour). Roll into a ball and cover, or better yet, place in a plastic dough rising bucket for about 10 minutes to rest. This will make your dough more manageable and if it was too sticky when you pulled it out, it will lose the stickiness. Divide the dough in half. Roll out each half into a rectangle and then roll up into a long loaf. Place in the Baparoma or Clay Baker and cover with the lids. Let rise for about 45 to 50 minutes. With a razor blade slash the loaves with diagonal cuts. Bake at 400 degrees F. for about 30 minutes and then take the lids off and bake another 10 minutes. Check with a digital thermometer and make sure it is at least 190 degrees F. (I baked mine at 375 degrees in a convection oven for 30 minutes and then for about 8 minutes uncovered). Remove from pans and place on wire racks to cool. The recipe also suggests brushing the risen loaves with a tablespoon of water and then sprinkling with a tablespoon of coarse salt before slashing. I did not do this as I thought it might be a little salty. This bread is delicious reheated. Place uncovered in a 350 degree oven for 20 minutes. It also keeps well frozen. Recipe from New Complete Book of Breads by Bernard Clayton Submitted by Rosemary atroi37324@aol.com to the KAAR yahoo group MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Blueberry Pudding Cake Categories: Desserts, Favorites Yield: 9 Servings 2 c Blueberries; frozen or fresh 1 t Cinnamon 1 t Lemon juice 1 c Flour 3/4 c Sugar 1 t Baking powder 1/2 c Milk 3 T Butter; melted MMMMM--------------------------TOPPING------------------------------- 3/4 c Sugar 1 T Cornstarch 1 c Boiling water Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350 for 45-50 minutes or until the cake tests done. Taste of Home May 2000 Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Boboli Sandwiches Categories: Dinner, Favorites Yield: 4 Servings 2 Boboli crusts Cheese Lunch meat MMMMM--------------------------TOPPINGS------------------------------- Lettuce Tomatoes Onions Olives Miracle Whip Mustard Place your favorite cheese and meat on top of each crust. Bake till cheese melts. Top with your favorite toppings, spread Miracle Whip, mustard, or your favorite condiments, and slice into wedges. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bohemian Dumplings Categories: Favorites, Side dish Yield: 4 -6 serving 2 c Flour 2 Eggs A little water Mix together. Plop dough onto a cutting board. Using the back of a butter knife, scrape amounts of about a tablespoon into boiling water. Boil 6-8 minutes. Remove and keep warm. We serve these with a pork roast and gravy. Recipe by Cathy Mosetich Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bowl-A-Breakfast Categories: Breakfast, Favorites Yield: 2 Servings 4 tb Butter 6 ea Baby red potatoes 1 ea Small onion 1/4 c Cheddar cheese (Shredded) 2 ea Eggs Nuke potatoes, in a bowl until 'baked' about 3 minutes. Quarter the potatoes and toss into a skillet with 3 Tbs of melted butter (reserve 1 Tbs butter). Let the potatoes sit on a medium high heat while you chop the onion. Add the onion to the skillet and flip the potatoes when then get brown. Continue to cook and brown the potatoes. The less you flip them, the faster they will brown. When the potatoes are browned, put them in the bowl and cover with cheese. Put the remaining 1 Tbs butter into the skillet and fry the eggs. When the eggs are fried, put them in the bowl. Chop it all up and eat it! Tomas' Favorite: Tomas switches between fresh and frozen shredded potatoes. They both rock, but you don't have to nuke the frozen shreds. Tanner's Favorite: Tanner prefers scrambled eggs and he makes a package of Knorr brand Hollandaise sauce mix to pour over the whole thing. You will need 1/4 cup of butter and 1 cup of milk to add to the Knorr Hollandaise sauce mix. Dawn's Favorite: Dawn likes to pour pancake syrup over the whole mess. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Breakfast Casserole Categories: Favorites, Potatoes, Breakfast, Dinner Yield: 6 Servings 1 1/2 lb Hash Browns; frozen 1 lb Bacon or sausage 3 Eggs 2 oz Velveeta 2 oz Cheddar; shredded 1 cn Cream of Potato soup Salt and Pepper Fry or bake hash browns till crisp. Cook the meat; drain. Place both in a 9 X 13 pan. Add cheddar, Velveeta, soup, beaten eggs, salt and pepper. Bake at 350ø for 30 to 50 minutes. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Breezy Hill Apple Pie Categories: Desserts, Favorites, Pies Yield: 6 Servings 2 King Luscious apples or 2 to -3 pounds of your favorite -baking variety; peeled, -cored, and thinly sliced, 3 1/2 c Plus 2 tablespoons flour 2 tb Plus 2 tsp granulated sugar 1 ts Ground cinnamon 1/2 c Superfine granulated sugar 2 1/2 Sticks unsalted butter; -chilled and cut into small -pieces 1 lg Egg yolk Makes 1 nine-inch pie 1. Preheat oven to 400°. Combine apples, 2 tablespoons flour, 2 tablespoons sugar, and cinnamon in a large bowl; toss to combine. Set aside. 2. Combine the remaining 3 1/2 cups flour and 1/2 cup superfine sugar in a large mixing bowl. Add butter and quickly work the butter into the flour mixture using your fingertips or a pastry blender until it resembles coarse meal. Combine egg yolk and 4 teaspoons cold water; mix to combine. Divide the dough in half. 3. Working quickly, press half of the dough into and up over the edge of a 9-inch glass pie plate. Fill with the apple mixture, mounding in the center. 4. Roll remaining dough between two large pieces of plastic wrap into a 14-inch circle. Remove top piece of plastic wrap, and invert onto apples. Remove remaining plastic. Trim edges and decoratively crimp using your fingers. Brush lightly with 1 tablespoon water, and sprinkle with the remaining 2 teaspoons sugar. With a sharp knife, cut slits into pastry. Transfer to oven and bake until golden brown, about 1 hour. ***Note: 1/6/2002 This took only 45 minutes with the convection oven at 375 Seen on Martha Stewart SPECIAL THANKS Elizabeth Ryan Owner Breezy Hill Orchard SOURCES Apples Breezy Hill Orchard 828 Centre Road Staatsburg, NY 12580 845-266-3979 or 845-226-5967 Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Broccoli Ritz Casserole Categories: Favorites Yield: 6 Servings 2 bn Fresh broccoli; trimmed 3 tb Butter 3 tb Flour 1/2 c Chicken stock 1 c Milk 1 c Grated parmesan cheese 15 Ritz crackers; in crumbs Separate broccoli into florets and blanch in boiling, salted water for 4 minutes. Drain and rinse in ice water. Thoroughly drain and place in a lightly greased casserole. Melt butter in saucepan and whisk in flour, stirring constantly for 2 minutes. Carefully whisk in stock and milk and simmer for 5 minutes. Add grated cheese and stir until melted. Pour sauce over broccoli and sprinkle with cracker crumbs. Bake in 350 F oven for about 30 minutes. From the kitchen of Treva Key Familycooking@yahoogroups.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Broccoli-Stuffed Shells Categories: Favorites, Vegetarian Yield: 8 servings 1 lb Broccoli florets 1 Onion; finely chopped 2 T Olive oil 3 cl Garlic; minced 3 T Basil (fresh); chopped 2 T Lemon juice 1 c Soft tofu 3/4 c Parmesan; grated Salt and pepper to taste 24 lg Pasta shells (8 oz) 2 qt Marinara sauce Set a large pot of lightly salted water to boil. Steam broccoli florets over boiling water until tender, about 5 minutes. Transfer to a food processor to cool. In medium skillet over medium heat, saute onion in oil until softened, about 7 minutes. Stir in garlic and cook for 30 seconds. Add mixture to food processor along with basil and lemon juice. Process until broccoli is finely chopped. Add tofu and Parmesan and pulse to blend. Transfer mixture to a mixing bowl and season to taste with salt and pepper. Cook pasta shells in boiling water according to package directions. Drain, rinse with cold running water and drain again. Pat dry with paper towels. Preheat oven to 400. In a large, shallow baking dish, about 9 X 13 inches, spread half of tomato sauce. Spoon filling into cooked shells and arrange over sauce. Top shells with remaining sauce. Cover dish with foil and bake until heated through, about 40 minutes. Here's a good dish to prepare in advance for a dinner party. It's a no-fuss entree that can be assembled ahead and heated when you're ready to serve. 04/01/04 Mickey's Note: I baked this in my 6 quart Nesco at 350 for an hour. I sprinkled shredded mozza over this the last 10 minutes of cooking. Recipe from Veggie Life magazine, Spring 2004 MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Broiled Tomatoes with Smoked Mozzarella Categories: Appetizers, Favorites Yield: 6 Servings 1 lg Ripe tomatoes; (up to 2) Salt and freshly ground -black pepper to taste 1 ts (5 ml) balsamic vinegar 8 - 1/4 inch; (5 mm) thick -slices of smoked (up to 12) Mozzarella; (regular -mozzarella may be used) Cut the tomatoes into 1/2 inch (1 cm) slices, season with salt and pepper, and place on a baking sheet. Add a few drops of balsamic vinegar to each slice, and top with a slice of mozzarella. Place under the broiler and cook until the cheese is melted. Alternately, bake in a preheated 350F (180C) oven for 5 to 8 minutes, until the cheese is melted. Serves 4 to 6. Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Brown Eyed Susans Categories: Cookies, Favorites Yield: 3 Dozen MMMMM---------------------------COOKIE-------------------------------- 1 c Butter 3 tb Sugar 1 ts Almond extract 2 c Flour 1/2 ts Salt MMMMM--------------------------FROSTING------------------------------- 1 c Confectioner's sugar 2 tb Cocoa 2 tb Hot water 1/2 ts Vanilla Preheat oven to 375°. Cream butter and sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well. Shape rounded tablespoons of dough into balls. Place on greased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool. To make Frosting: combine sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print of cooled cookies. Recipe by Aunt Charlotte MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bruschetta - Olive Garden Categories: Favorites, Vegetarian, Appetizers Yield: 6 servings 3 Firm roma tomatoes; finely -diced, (about 1 1/2 cups) 1 tb Minced fresh basil 2 ts Minced garlic 1 ts Extra virgin olive oil 1 ts Balsamic vinegar 1/4 ts Salt 9 sl Ciabatta bread; (or Italian -bread) (up to 10) 1 tb Grated parmesan cheese 1 pn Dried parsley flakes Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices. MM Format by Mickey Forster starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Butter Cream Icing Categories: Favorites, Cakes Yield: 10 Servings 1/2 c Butter; softened 1/2 c Shortening 1 1/2 t Vanilla 1/4 c +3 Tb. Milk 5 c Sifted confectioners sugar Cream butter and shortening. Add vanilla. Add sugar 1 cup at at time beating on medium. Add milk. Beat on high till light and fluffy. Refrigerate up to 1 week. Beat again before using. Recipe by Maxine Forster Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Buttons and Bows Categories: Appetizers, Copycat, Favorites Yield: 10 Servings MMMMM---------------------------DOUGH-------------------------------- 2 c Bisquik 2 T Sugar 1 t Nutmeg 1/8 t Cinnamon 1/3 c Light cream or milk 1 Egg MMMMM--------------------------TOPPING------------------------------- 1/4 c Butter 1/2 c Sugar Cinnamon or cocoa to taste Stir dough ingredients together to form a soft dough. Gently smooth dough into ball on floured cloth covered board. Knead 5 times. Roll dough out to 1/2 inch thickness. Cut with floured doughnut cutter (we use a wide glass for outside and vitamin cap for hole). To make bows, hold opposite sides of each ring and twist to form figure 8. Place buttons and bows on ungreased baking sheet. Bake 8 to 10 minutes. Put butter in pie plate in oven when you put buttons and bows in oven so it melts. Roll stuff in butter, then sugar and eat. Recipe by Rita Emmett Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Campbell's Swanson Garlic Shrimp And Pasta Categories: Seafood, Favorites Yield: 4 Servings 1 lb Shrimp; medium; shelled and -deviend 4 c Pasta MMMMM---------------------------SAUCE-------------------------------- 1 cn Cream of Shrimp soup 1 cn Milk; (use can from soup) 2 Cloves Garlic 3 tb Parsley 2 tb Lemon Juice 1 1/2 T Cornstarch 1/2 c Cold Water Heat the sauce ingredients. Mix cornstarch and water; stir into sauce to thicken. Add shrimp to the sauce and simmer for 5 minutes. Serve over pasta. Recipe by josie recipegirl33@yahoo.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Caramel Cake Categories: Favorites, Desserts Yield: 16 Servings Solid vegetable shortening -for greasing the pans Flour for dusting the pans 1 pk (18.25 ounces) plain white -cake mix 1 c Whole milk 8 tb (1 stick) butter; melted 3 lg Eggs 2 ts Pure vanilla extract MMMMM-------------------QUICK CARAMEL FROSTING------------------------ 8 tb (1 stick) butter 1/2 c Packed light brown sugar 1/2 c Packed dark brown sugar 1/4 c Whole milk 2 c Confectioners' sugar; sifted 1 ts Pure vanilla extract Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more. Meanwhile, prepare the Quick Caramel Frosting. Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve. Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up. Makes 3 cups, enough to frost a 2- or 3-layer cake Prep Time: 5 minutes Cook Time: 27 minutes Recipe courtesy of Ann Byrn's The Cake Mix Doctor (Workman, 2000) MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Centennial Cheesecake Categories: Desserts, Favorites Yield: 16 servings MMMMM---------------------------CRUST-------------------------------- 1 pk Cream Cheese; 8 oz each 1/2 c Butter; softened; 1 stick 1 1/2 c Flour 1/4 c Sugar 1 ts Grated lemon peel MMMMM----------------------------CAKE--------------------------------- 3 pk Cream Cheese; 8 oz each 1 c Sugar 2 tb Flour 1 tb Lemon juice 2 ts Grated lemon peel 4 Eggs 1 cn Cherry pie filling; 21 oz Beat 1 pkg. of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended. Add 1-1/2 cups flour, 1/4 cup of sugar and 1 tsp. of lemon peel; mix well. Shape into ball; cover. Refrigerate 1 hour or until chilled. Preheat oven to 375 F. Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with lightly floured 1-inch cookie cutters. Sprinkle with 1 tsp. of sugar; place, 2 inches apart, on ungreased baking sheets. Bake 8 to 10 min. or until edges are very lightly browned. Remove to wire racks; cool completely. Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan. (Reduce oven to 350 F if using a dark nonstick springform pan.) Bake 25 min.; cool. Press remaining dough 2 inches up side of pan. Reduce oven temperature to 300 F (or to 275 F if using a dark pan). Beat 3 pkg. cream cheese, 1 cup sugar, 2 tsp. peel, 2 Tbsp. flour and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into crust. Bake 1 hour and 15 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the pie filling and cutouts just before serving. Store leftover cheesecake in refrigerator. Recipe from The Philadelphia Brand Cream Cheese Cookbook 100th Anniversary 1981 MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cheddar Cheese Straws Categories: Appetizers, Favorites Yield: 12 Servings 6 T Butter 1 Egg Yolk 1 c Flour 2 T Water 1 c Cheddar Cheese, grated Using a pastry blender, food processor or two knives, cut butter into flour until very finely crumbled. Stir in cheese. In a small bowl, mix egg yolk and water. Stir into flour mixture. Knead dough until smooth. Wrap dough in plastic wrap. Chill at least one hour before rolling out. (at this point dough can be frozen for later use). Heat oven to 375 deg f. Roll chilled dough out to 1/4 inch thickness. Cut into 1/4" x 4" strips. Place strips on ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Transfer to serving platter and serve while hot. Makes about 6 dozen straws. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cheese Puffs Categories: Favorites, Breads Yield: 4 Servings 1/4 c Butter; cubed 1/4 t Salt 1 c Water 1 c Flour 2 Eggs 1 Egg Yolk 1/2 t English Mustard Powder 1/2 t Cayenne Pepper 1/2 c Cheddar Cheese; grated Preheat the oven to 425F. Place the butter, salt and water in a pan. Bring to a boil. Sift the flour onto a sheet of waxed paper, then, off the heat, add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean. Return the pan to the heat and beat the mixture, with a wooden spoon, for one minute to dry it. Remove the pan from heat and cool for 5 minutes. Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese. Place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes. Lower the oven temperature to 350F and cook for 15 minutes, until well browned. Cool on a wire rack and serve cold. Recipe from Perfect Picnics MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cheesecake Categories: Desserts, Favorites Yield: 8 Servings MMMMM---------------------------CRUST-------------------------------- 1 pk Graham Crackers 8 T Butter MMMMM--------------------------FILLING------------------------------- 3 pk Cream cheese; 8 oz 4 Eggs 1 c Sugar 1 t Vanilla MMMMM--------------------------TOPPING------------------------------- 1 pt Sour cream 2 T Sugar 1 t Vanilla Preheat oven to 375. Crush graham crackers in food processor. Stir in melted butter. Press into 9" spring form pan (do no cover sides). Bake for 10 minutes. Beat cream cheese and sugar until creamy. Continue beating while adding one egg at a time. Add vanilla and mix. Put sides back on pan and pour batter onto prepared crust. Bake 35 - 40 minutes. Spread topping over cake, return to oven and cook for 10 more minutes. Remove and cool for about 1 hour. When completely cool remove outer part of pan. Refrigerate. Serve completely chilled. Recipe by David's Mom Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cheesecake Cupcakes with Blueberries Categories: Desserts, Favorites Yield: 12 Servings 12 Sugar cookies 8 oz Cream cheese 1 c Sugar 2 Eggs 1/2 c Sour cream 1/2 t Vanilla 1/2 t Lemon rind; grated 3 T Flour 1 c Blueberries Preheat oven to 325 degrees. Line 12 muffin pan cups with foil cupcake liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary. Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally. Bake at 325 degrees for 35 to 40 minutes, until cakes are set. Cool cakes in pan on rack 20 minutes. Remove cakes to rack to cool. Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chez Panisse Croissants Pt. 1 Categories: Favorites Yield: 1 Servings 1 pk Fleischmann's cake yeast -(.6 oz) 3/4 c Ice water 1/2 ts Salt 2 tb Sugar 2 c Gold medal better for bread -flour 2 tb Plus 2 tsp. Swansdown cake -flour 12 tb Land 'o lakes unsalted -butter Recipe by: John Lane PWGW99A In a bowl, mix the yeast and the ice water until the yeast is dissolved. Add the salt and sugar and stir until dissolved. In another bowl, mix together the flours and add to the water; mix only until combined. Do not knead. The dough will appear crumbly. At this point it need not be homogeneous. Use your hands to form a rough rectangular shape. Cover with plastic wrap and refrigerate for 20 minutes. Cut the cold butter into 16 equal size slices and arrange them on a piece of wax paper in rows of four so you wind up with one big square. Cover with another piece of wax paper and let it sit out for a few minutes to soften to the point where it is still cold, but becomes pliable. Use a rolling pin on the butter to roll it into a solid mass. Lightly dust your counter with bread flour (no need for marble!). Dust the dough top & bottom with flour and roll it out. After you have rolled the dough out to 10 inches long and 1-1/2 inches wider than your butter square, you can simply invert the butter onto the dough. This way, you wind up with a perfectly uniform layer of butter that's exactly the right size. Fold the dough over the butter so the edges meet evenly and press them together so the butter is sealed in. Turn the dough 90 degrees and roll the dough from the center out in alternating directions to produce a rectangle about 12x18" and a little less than 1/4" thick with corners as square as possible. Work quickly with efficient strokes of the rolling pin and with only as much pressure as is required to extend the sheet. Brush off excess flour from the top of the sheet. Fold the pastry onto itself in even thirds, again making sure to brush dusting flour away. Its OK if the dough looks a little rough at this point. Transfer to a lightly floured baking sheet and cover with plastic wrap and refrigerate for 20 minutes. Take it out of the refrigerator. Repeat this process of rolling the pastry and folding it in thirds two more times, allowing 20 minutes cold rest between each turn. After the final turn, I chilled the dough for 30 minutes and then rolled it out approximately 8" wide by 21" long. With a pizza cutter, rolling it horizontally on a diagonal, I cut triangles about 8" long and 5" at the base. With a sharp paring knife, cut a little notch in the middle of the 5" base of each triangle. Holding each corner of the base, pull them apart gently to widen the base by about an inch and then fold the base over about 1/3 inch toward the tip and press lightly to seal. Then, start rolling from the base toward the tip. Hold the tip with your other hand and as you roll, stretch the dough about 3" to elongate it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chez Panisse Croissants Pt. 2 Categories: Favorites Yield: 1 Servings See also chez panisse Croissants pt. 1 Recipe by: John Lane PWGW99A As you form each croissant, place it on a parchment lined baking sheet, allowing a good 3" between the formed croissants. Place them on the sheet with the point tucked under a little. Cover the croissants with plastic wrap and let rise on the stove with the stove light turned on above them to provide gentle warmth. In 1-1/2 hours they will have risen dramatically to double. You may have to experiment with oven temperature and baking time, because I did mine in a convection oven. The best way I've found to bake these in a conventional oven is 5 minutes at 475 degrees and another 10-12 minutes at 400 degrees. Gently remove the plastic wrap from the risen croissants. Gently brush with an egg beaten with a pinch of salt. Gently slide them into the oven, and get ready for croissants so "professional" you won't believe it. Formatted by Lynn Thomas dcqp82a. NOTE #1: This dough gave me none of the problems I have run into with other recipes (the dough is VERY easy to roll because, I suppose, it was not kneaded; and the other problem I've had is having the tips unravel somewhat during rising and baking. The tips stay put and the finished croissants are perfectly shaped, with no flattening out after they initially puff in the oven). After baking and cooling down to warm, they are ready to eat; there was no interior dampness, and they are beautifully honeycombed with large air holes in the middle. NOTE #2: By the way, if you have an accurate kitchen scale, you can weigh your bread flour. I find 9 1/2 oz is just about right. This is a fairly wet dough, so as you work, be sure to keep your board well floured, but remember to use a soft brush to remove any loose flour from the sheet of dough just before you fold it into thirds. THANK YOU CHEZ PANISSE!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Breasts With Herb Sauce Categories: Favorites Yield: 4 servings 4 Chicken breast halves; Boneless/skinless Salt and pepper to taste Flour for dredging 2 tb Olive oil 1/2 c Dry white wine 1/2 c Chicken stock or water 1/4 c Chopped fresh herbs -such as parsley; Cilantro; dill, chives, or -savory 2 tb Capers (optional) 2 tb Butter (optional) Season the chicken breasts with salt and pepper and coat lightly with flour. Heat the olive oil in a skillet over moderate heat and saute the chicken breasts until golden brown on both sides and firm to the touch. Transfer the chicken to an oven-proof platter and keep warm in a 200F (90C) oven. Add the wine and chicken stock to the skillet and reduce it by half,being sure to scrape up all the brown bits in the skillet as you stir. Stir in the fresh herbs and the optional capers and butter, and adjust the seasoning with salt and pepper. Spoon the sauce over the chicken and serve immediately. This technique can also be used with fish fillets and shrimp or scallops, and the sauce can also be used to top rice, noodles, or potatoes. Bon appetit from the Chef at World Wide Recipes MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Cacciatore Categories: Favorites, Poultry Yield: 6 Servings 1 tb Olive oil 2 c Chopped onions or leeks 1 md Bell pepper; seeded and -finely diced 1/2 c Red wine 10 oz Cremini or buttom mushrooms; -sliced or quartered 3 lb Bone-in chicken breast -halves; thighs or a -combination 2 c Tomato sauce 2 tb Tomato paste 1 cn (6 oz.) pitted black olives; -drained 2 tb Chopped parsley or basil; -(optional) 1/8 ts Crushed red pepper flakes; -(optional) 1/2 c Grated parmesan or romano -cheese Salt and freshly ground -pepper Heat the oil in 4-quart or larger cooker. Add the onions and bell pepper and cook over medium-high heat, stirring frequently, until the onions soften slightly, about 2 minutes. Stir in the wine and boil until half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Stir in the mushrooms. Set the chicken on top. Cover the chicken with tomato sauce. Do not stir. Plop the tomato paste on top. Lock the lid in place and bring the cooker to high pressure over high heat. Reduce the heat just to maintain high pressure. Cook for 8 minutes. Turn off the heat. Allow the pressure to come down naturally. Open the cooker. Stir in the olives, parsley, red pepper flakes (if using), cheese, and salt and pepper. Let the cacciatore rest for 3-5 minutes. To serve, dust each portion with cheese and sprinkle with parsley. Dan's Note: I always brown the chicken in a little olive oil at the outset and remove it and set it aside. Then I add the onions and pepper and follow the recipe exactly. Recipe shared by Dan dmoore1@maine.rr.com at NescoRoasting@yahoogroups.com Recipe from Pressure Perfect by Lorna Sass MM Format by Mickey Forster starcademy@aol.com converted by MM_Buster v2.0n MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Marinade Categories: Poultry, Main dish, Favorites, Dinner Yield: 6 Servings 1 1/2 c Vinegar 1/8 c Oil 3 T Poultry seasoning 1 t Salt 1 Egg Onion salt Garlic powder Pepper Mix everything up. Pour over cut up pieces of chicken. Marinate 1 hour or overnight. Bake or BBQ as usual, basting occasionally with the marinade. Recipe from the Hollenbecks MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Parmesan Categories: Favorites, Poultry, Dinner Yield: 4 Servings 8 Chicken breasts; boneless, Skinless 1 c Bread crumbs Salt and pepper Garlic salt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Pot Pie Categories: Poultry, Main dish, Favorites, Dinner Yield: 6 Servings MMMMM---------------------------PASTRY-------------------------------- 1 1/2 c Flour 1 t Salt 1/3 c Butter; chilled 1 lg Egg 3 T Ice Water MMMMM--------------------------FILLING------------------------------- 4 c Chicken; cooked and cubed 1 T Butter 1 lb Mushrooms; sliced 1/4 c Dry White Wine or Water 1 1/2 c Whipping Cream 3 T Flour 1/2 t Paprika 1/2 t Salt 1/2 t Pepper 3/4 c Chicken Broth MMMMM---------------------------GLAZE-------------------------------- 1 Egg; lightly beaten 1. To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut pieces of butter into flour until coarse crumbs form. 2. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour. 3. To prepare the filling, place chicken in a 2 quart casserole. 4. In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; and saute until browned and the liquid evaporates, about 5 minutes. Add the wine; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine. 5. In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. 6. Preheat oven to 400 F. 7. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. 8. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze. 9. Bake until filling is bubbly and crust is browned, 25 - 30 minutes. Transfer to a wire rack to cool slightly. Serve warm. Recipe by Great American Home Baking. Typos by Mickey Forster starcademy@aol.com 5/21/01 Notes: I doubled the recipe and made 1 pie plate size pie for the kids and one rectangular pan for us. I added cubed cooked potatoes and carrots. I sauteed garlic, onion and celery with the mushrooms for Dave and me. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Roll-Ups Categories: Favorites, Poultry, Dinner Yield: 6 Servings 2 pk Crescent rolls 2 Chicken Breasts; boneless, -skinless 4 oz Cheddar cheese Brocoli or Asparagus MMMMM---------------------------SAUCE-------------------------------- 1 cn Cream of chicken soup 4 oz Cheddar 1 cn Milk Shred the chicken and grate the cheese. Place some chicken, cheese and veggies into each crescent roll triangle. Roll up and place into a couple casserole dishes. Heat soup, cheese and milk till cheese melts. Pour sauce over Roll ups. Bake in a 375ø oven 20 minutes or until crescent rolls are browned. From the kitchen of Debbie Behary Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Salad Categories: Favorites, Poultry Yield: 8 Servings 1 lb Chicken; cooked and shredded Miracle Whip MMMMM--------------------------TOPPINGS------------------------------- Lettuce Tomatoes Onions; chopped Celery; chopped Black Olives Green Olives Cheddar Cheese Bacos Sunflower seeds 1 cn Mandarin Oranges Pita Bread Mix chicken with Miracle Whip. Refrigerate to chill. When ready to serve place all ingredients on your table and let everyone build their own sandwiches or salads with desired toppings. Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Soup Categories: Favorites, Poultry, Soups, Dinner Yield: 6 Servings 4 Chicken breasts 6 c Water 4 Bouillon cubes Olive oil 1 Onion; chopped 4 Garlic cloves 3 Carrots 3 Celery stalks Sage Bake chicken for 1 hour at 425ø. Set Aside to cool. Saute onion and garlic in olive oil till soft. Remove skin and bones from chicken and chop into bite size chunks. Add water, chicken, and bouillon to onions. Chop celery and carrots; add to pot. Add about 2 teaspoons of sage. Cover and simmer 1 hour. Recipe by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Stew Categories: Main dish, Dinner, Poultry, Soups, Favorites Yield: 6 Servings 3 lb Ckicken; cooked & cubed 1 lg Onion; sauteed 1/2 lb Mushrooms 4 Carrots; sliced 6 c Chicken broth 2 t Sage S & P Garlic salt Parsley Flour to thicken 1 lb Radditore; dry 1 pk Frozen vegetables Simmer chicken, onion, mushrooms, and carrots to desired tenderness in broth. Add spices. You can cook the noodles directly in stew or separately. Add frozen veggies and cook till hot. Thicken if necessary. From the kitchen of Debbie Behary Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Under A Brick With Herb-Roasted Potatoes Categories: None Yield: 4 servings 1 Whole chicken small;, (about -3 lbs), trimmed of excess -fat, giblets removed and -discarded, chicken rinsed -and patted dry Salt and pepper 2 tb Vegetable oil plus 1 -teaspoon of vegetable oil 3 Cloves garlic ; minced or 1 tb Minced fresh thyme leaves 1/8 ts Red pepper flakes 2 tb Lemon juice from 1 lemon; -plus 1 lemon cut into -wedges 1 1/2 lb Red Bliss potatoes; (small), -scrubbed, dried, and cut -into 3/4 inch pieces 1 tb Minced fresh parsley leaves 1. TECHNIQUE: BUTTERFLYING A CHICKEN With the breast side down and the tail of the chicken facing you, use poultry shears to cut along the length of one side of the backbone. 2.With breast side still down, turn the neck end to face you, cut along the other side of the backbone and remove it. 3.Turn the chicken breast-side up. Open the chicken on the work surface. Use the palm of your hand to flatten the chicken, then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper to taste. 2. Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Heat 1 teaspoon of the oil in a heavy-bottomed 12-inch ovenproof nonstick skillet over medium-high heat until it begins to smoke. Swirl the skillet to coat evenly with oil. Place the chicken, skin-side down, in the hot pan and reduce the heat to medium. Place the weight (see the note above) on the chicken and cook, checking every 5 minutes or so, until evenly browned, about 25 minutes. (After 20 minutes, the chicken should be fairly crisp and golden; if not, turn the heat up to medium-high and continue to cook until well browned.) 3. Meanwhile, mix the remaining 2 tablespoons oil, garlic, 11/2 teaspoons of the thyme, the pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl and set aside. 4. Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1 1/2 teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture. 5. Transfer the pan to the oven and roast until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 10 to 15 minutes longer. Transfer the chicken to a cutting board and let rest 10 to 15 minutes. 6. Return the skillet with the potatoes to the oven and roast until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, leaving the fat behind. Toss the potatoes with the parsley. Cut the chicken into pieces. Serve the chicken and potatoes immediately with the lemon wedges. Note: Instead of two bricks and a rimmed baking sheet, you may use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle will be hot. Recipe from America's Test Kitchen MM Format by Mickey starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken with Artichokes and Pistachio Nuts Categories: Favorites, Dinner, Poultry Yield: 6 Servings 2 T Butter 1 T Olive oil 1 cl Garlic; minced 2 Green onions; sliced 1/4 lb Mushrooms 1 cn Artichokes 1 1/2 lb Chicken; bite size pieces 1/2 c Chicken broth 1 t Basil 1/2 lb Pasta 1 c Pistachio nuts Parmesan cheese Heat butter and oil. Saute garlic, onions, and mushrooms. Add drained, chopped artichokes and chicken. Cook till chicken is cooked through. Add chicken broth and basil; heat. Serve over pasta, sprinkle with pistachio nuts and parmesan cheese. Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chilaquiles Categories: Favorites, Dinner Yield: 6 Servings 12 Tortillas 2 md Yellow onions; chopped 2 Garlic cloves; minced 1 lg Green pepper; chopped 1 lb Lean ground meat or turkey 2 cn Tomato sauce; 8 oz each 1 t Salt 2 T Chili powder 1 c Cheddar cheese; grated Cut tortillas into 1" squares. Fry or bake in oven until light brown and crisp. Drain if frying. Cut and saute onions, garlic and green pepper. Add meat. Stir until meat is well done. Add tomato sauce. Add tortillas, salt and chili powder. Pour into casserole and sprinkle with cheese. Bake in a 350 degree oven until hot and cheese is melted. Serve & garnish with sliced ripe olives if desired. I hope you enjoy this as it is a hit with our family. Recipe by NTHP63A Phil Mcconnell (Pat in Dallas) Typos by Mickey Forster starcademy@aol.com *Note: 11/6/96 I added cumin, garlic salt, and cayenne. This was very good! I only used half the baked tortilla squares in the casserole. The kids and I used the other half for "dipping". Of course we served this with sour cream, salsa, olives, tomatoes, etc. Deb-you could just use your regular taco sauce instead of all the spices! Mom-I baked the tortillas! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chili Cornbread Categories: Favorites, Breads Yield: 8 Servings 1 c Cornmeal 1/2 c Sugar 2 t Baking Powder 1 t Salt 8 T Butter; melted 1 cn Cream style corn 1 c Cheddar; shredded 3 Eggs 1 cn Green chilis Mix dry ingredients, stir in butter, add everything else. Bake at 350ø for 30 minutes. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chinese Imperial Palace General Tso's Chicken Categories: Favorites Yield: 8 Servings MMMMM---------------------------SAUCE-------------------------------- 1/2 c Cornstarch 1/4 c Water 1 1/2 ts Garlic; minced 1 1/2 ts Ginger; minced 3/4 c Sugar 1/2 c Soy Sauce 1/4 c White Vinegar 1/4 c Sherry; (I have used a white -wine before as well) 1 cn Chicken Broth MMMMM----------------------------MEAT--------------------------------- 3 lb Boneless; skinless chicken -breasts; cut into chunks 1/4 c Soy Sauce 1 Egg; beaten 1 c Cornstarch 2 c Green Onions; sliced 8 sm Hot Peppers; seeds removed Make sauce and refrigerate until needed. Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it. Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in oil heated to 350 degrees until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point), and stir-fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water till you get the right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice. Notes: This tops most Chinese restaurants. I actually refuse to order this anymore, this is highly superior. This does not reheat well, so eat in one sitting recipe by godbless777@worldnet.att.net budget101 MM Format by Mickey starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chocolate Almond Cake Categories: Desserts, Cakes, Favorites Yield: 12 Servings 1/3 c Butter or margarine; Softened 1/3 c Shortening 1 3/4 c Sugar 2 Eggs 1 1/2 t Vanilla extract 2 c All-purpose flour 1/2 c Baking cocoa 1 t Baking powder 1/2 t Baking soda 1/2 t Salt 1 1/4 c Buttermilk MMMMM--------------------------FROSTING------------------------------- 3 c Heavy whipping cream 1 c Confectioners'sugar 3 T Baking cocoa 1 1/2 t Vanilla extract 6 T Seedless raspberry jam; Warmed 2 c Sliced almonds; toasted Fresh raspberries Mint Line two greased 9-in. round baking pans with waxed paper; set aside. In a mixing bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt. Add to the creamed mixture alternately with the buttermilk; mix well. Pour into prepared pans. Bake at 350ø for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, beat cream in a mixing bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer. Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator. "I love to have family over for the holidays and serve this requested dessert," says Margaret Malinowski of Oak Creek, Wisconsin. "It's a recipe that I believe is good enough to be printed in the finest food magazine - Taste of Home!" MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chocolate Chip Cookies Categories: Cookies, Favorites Yield: 48 servings 1 1/4 c Butter; softened 1 c Sugar 1 c Brown sugar 2 Eggs 2 ts Vanilla 3 1/2 c Flour 1 ts Baking soda 1 ts Salt 12 oz Chocolate chips Cream first 5 ingredients. Add rest of ingredients. Bake at 375 about 10 minutes. Recipe by Debbie Behary Deb's note: Original recipe from Betty Crocker orange cover cookbook, but I changed a few things. MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chocolate Swirl Bread Categories: Favorites, Desserts Yield: 2 Loaves 4 c Flour 2 pk Yeast; quick rise 1 c Milk 1/3 c Sugar 6 tb Butter 1 ts Salt 2 Egg 1 c Heath Bits; 6 oz package Or Four 1.4 Oz. Bars or 18 -Snack Size; Finally Chopped. 1 1/2 c Powdered Sugar; sifted 1 tb Water 1/2 ts Vanilla In a large mixing bowl combine 1 1/2 cups of the flour to yeast. In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 min. Using spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min). Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles. Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles. Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.) Bake at 375 for about 20 min. or until done. Remove to wire racks to cool. For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits. Source: "Better Homes and Gardens-Christmas Cookies, 1992" Recipe by Deb WhatsForDinnerTonite 8:14 AM 11/5/2002 Mickey's Note: I only had enough heath bits for one loaf. I used the following in the other. 1/2 c. butter, melted (1- stick) 1 1/2 c. brown sugar 1/2 c. flour 2 to 3 tbsp. cinnamon converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chop Suey Categories: Meats, Favorites, Main dish, Dinner Yield: 6 Servings 1 lb Round Steak 2 T Oil 1 c Water 1 c Celery 1 c Onion 1 cn Mushrooms; 6 oz. 1/4 c Soy Sauce 3 T Cornstarch 1 cn Chop Suey Vegetables; 28 oz. 1 cn Water Chestnuts 1 T Chinese Bead Molasses Salt and Pepper; to taste Cut steak into bite size pieces. Brown in hot oil in a dutch oven. Add water, celery, onions, salt and pepper to pot. Simmer till meat is tender. Mix soy sauce and cornstarch; add to pot to thicken. Add canned veggies and molasses and heat through for a few more minutes. Serve over rice or noodles. Recipe by Lois Dorney Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chuckwagon Stew Categories: Main dish, Meats, Favorites, Dinner Yield: 8 Serving 2 1/2 lb Beef; (cubed) 2 tb Flour 1 tb Paprika 1 ts Chili powder 2 ts Salt 3 tb Oil 2 Onions; sliced 2 Garlic cloves; chopped 1 cn Tomatoes; 28 oz 3 tb Chili powder 1/2 ts Dry crushed red peppers 2 c Potatoes; chopped 2 c Carrots; chopped Coat beef in a mixture of flour, paprika, 1 tsp. chili powder and salt. Brown in hot oil in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables are done, about 1 hour. From: Chuckwagon Cooking from Marlboro Country Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cowboy Steak Categories: Favorites, Meats, Main dish, Dinner Yield: 6 Servings 1 1/2 lb Round steak 2 T Oil 1 Garlic clove; minced 3/4 c Vinegar 3/4 c Ketchup 1 t Salt 1 t Dry mustard 1 t Paprika 1 T Sugar 2 T Worcestershire Slice the steak into 1 inch squares and brown it in a frying pan in the oil. Place the steak in a 2 quart casserole dish. Put the rest of the ingredients in the frying pan. Simmer for 3 minutes. Pour over steak. Cover and bake at 350` for 1 hour. Uncover and bake 1/2 hour. Serve over rice or noodles. Recipe by Maxine Forster Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cracker Barrel Hash Brown Casserole Categories: Breakfast, Casserole, Favorites Yield: 1 Servings 26 oz Hash browns; frozen 2 c Colby; shredded 1/4 c Onion; minced 1 c Milk 1/2 c Beef stock or broth 2 T Butter; melted 1 ds Garlic powder 1 t Salt 1/4 t Pepper Preheat oven to 425 degrees. Combine the frozen hash browns, cheese, and onion in a large bowl. Combine the milk, beef stock, half the melted butter, and the seasonings in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. Heat the remaining butter in a large, oven proof skillet over high heat. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown. Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cranberries With Orange Zest And Port Categories: Favorites Yield: 4 1/2 c 1 c Ruby port wine 6 c Cranberries; frozen (2 bags) 1 1/2 c Sugar 2 tb Orange zest 1/4 ts Salt In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes. Add the sugar, orange zest, and salt. Cook, stirring, until the sugar is dissolved and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving. Note 11/29/03 This wasn't that big of a hit. I'll skip it next year. Recipe from the I'M NOT MARTHA newsletter Subscribe to I'm Not Martha FREE! http://www.shagmail.com/sub/notmartha.html MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cranberry Creme Dream Salad Categories: Favorites Yield: 12 Servings 1 lb Fresh or frozen cranberries 2 c White sugar 1 cn Crushed pineapple; 20 -ounces 8 oz Package miniature -marshmallows 1 Sliced banana 1 c Whipped cream If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight. Just before serving stir in the sliced banana and whipped cream. From: thecrafter40@yahoo.com Recipes_Delight@yahoogroups.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cranberry Steamed Pudding Categories: Desserts, Favorites Yield: 10 Servings 12 oz Fresh or frozen; (3 cups) -cranberries 3/4 c Sugar 1/4 c Plus 2 tablespoons kirsch 1 Stick cinnamon 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1 pn Salt 8 tb (1 stick) unsalted butter; -room temperature 1 c Packed dark-brown sugar 2 lg Eggs 1 ts Pure vanilla extract 1 c Milk 1 c Dried cranberries 1 c Heavy cream; chilled 1 tb Confectioners' sugar; sifted 1. Generously butter a 7 1/2-cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. 2. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook. 3. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes. Add eggs one at a time, then vanilla, mixing until completely blended. 4. In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band). 5. Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean. 6. Remove pudding mold from the water bath and cool 15 minutes on a wire rack. 7. Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment. Add the remaining 2 tablespoons kirsch and sifted confectioners sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream. Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold. Recipe from Martha Stewart MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Crazy Salad Categories: Favorite, Salad Yield: 4 servings Baby Endive Watermelon Feta Cheeses Oil Vinegar Sprinkle the lettuce with the oil and vinegar, top it off with chunks of watermelon and crumbled feta. Recipe by Dawn Dorney MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cream Cheese Crockpot Chicken Categories: Favorites, Poultry, Crockpot Yield: 6 Servings 1 Frying chicken; cut up, (I -use about 8-10 skinless -thighs)* 2 tb Melted butter Salt and pepper to taste 1 pk Dry Italian salad dressing -seasoning mix 1 cn Cream of chicken soup 1 8 oz brick of cream cheese; -cut up in cubes 1/2 c Chicken broth 1 lg Onion Crushed garlic to taste * I use boneless, skinless chicken breasts. Brush chicken with butter and sprinkle with the dry Italian seasoning mix (I did two layers in my crockpot to make sure that the Italian seasoning got on all the chicken and not just those pieces on top.) Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste. Drain some of the liquid in the crockpot (about half) and pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before ladling some over the chicken and serving the rest in a gravy boat. Serve over pasta. Recipe by biloximsfamily from pantrychallenge MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cream Cheese Frosting Categories: Favorites, Desserts Yield: 3 Cups 4 oz Margarine or butter 8 oz Cheese, cream 1 lb Sugar, powdered (2 cups) 1 ts Vanilla Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Creamed Potatoes Categories: Favorites, Sidedish Yield: 6 Servings 6 Potatoes; cut into small -pieces 2 tb Butter 1 ts Salt 1/2 ts Pepper 1/2 ts Minced onion 1/4 ts Garlic powder 1 ts Parsley; dried 1/2 ts Seasoned salt MMMMM---------------------------SAUCE-------------------------------- 3 tb Cornstarch 6 tb Milk Boil the potatoes till tender; drain, reserving a little water for the sauce. Keep on low heat and add the butter and seasonings. Taste and adjust your seasonings. Mix the sauce well (I shake it in a glass jar) and add to the potatoes. Bring to a boil so it thickens. If it gets too thick you can add a little milk or chicken broth. You can leave this chunky or smooth. It makes a wonderful side dish. Recipe by Josie recipegirl33@yahoo.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Creamy Chicken And Dumplings Categories: Dinner, Favorites Yield: 6 Servings 1 lb Chicken 4 tb Butter 4 tb Flour Seasoned salt Pepper Crushed red peppers Italian seasonings Basil 3 c Chicken stock MMMMM-------------------------DUMPLINGS------------------------------ 2 c Bisquick 2/3 c Milk Cook chicken in microwave and cut into cubes. Melt butter in a large frying pan; add flour and seasonings, making a roux. Pour in the chicken broth, add the chicken and bring to a boil, stirring till mixture is thick. Turn the heat down, make some dumplings, plop them on top, cover the pan and simmer for 20 minutes. Recipe by Michelle Budget101 MM Format by Mickey Forster starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cucumber Sandwiches Categories: Appetizers, Favorites Yield: 8 Servings 1 c Miracle Whip 8 oz Cream cheese 1 pk Zesty Italian Dressing 2 Cucumbers; peeled and sliced 2 Mini French Loaves Mix the Miracle Whip, cream cheese, and dressing. Cover; chill. Slice the bread. (The bakery will do this for free if you're in a hurry.) Top with dip and a cucumber slice. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Date Drops Categories: Favorites, Cookies Yield: 3 Dozen 1/2 c Butter 2/3 c Brown Sugar 1 Egg 1/4 c Milk 1/2 t Vanilla 1 3/4 c Flour 1/2 t Baking Soda 1/2 t Cinnamon 1/2 t Salt 1 c Almonds; chopped 1 c Dates; peeled & chopped Cream brtter and sugar. Beat in egg, milk, and vanilla. Stir in combined dry ingredients, almonds, and dates; mix well. Drop by teaspoonful onto lightly greased cookie sheet. Bake at 375ø for 8 to 10 minutes. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Deep South Cornbread Categories: Breads, Favorites Yield: 6 Servings 1 1/2 c Cornmeal 1/2 c All-purpose flour 1 tb Baking powder 1 ts Salt 1 1/2 c Milk 1/4 c Vegetable oil Mix dry ingredients. Stir in milk just until dry ingredients are moistened. Add oil to batter, stirring well. Heat greased 8 inch cast-iron skillet unitl very hot, pour in batter, then bake at 425 for 30 minutes or until lightly browned. This could be good but was a little dry and tasteless MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Dishwasher Detergent Categories: Yield: 2 Cups 1 c Borax 1 c Washing Soda Mix Borax and Washing Soda. Use 2 tablespoons of this mixture for each load of dishes. 03/13/04 Mickey's Note: I am trying this concoction because our soft water combined with the phosphates added to most detergents is permanently etching all my glassware. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Dutch Baby Categories: Casserole, Favorites, Vegetarian, Dinner Yield: 6 Servings 5 tb Butter 1/2 lb Sliced mushrooms 1 sm Onion; chopped 1 ts Basil 3/4 ts Salt 3/4 ts Pepper 1/4 ts Ground nutmeg 4 Eggs 1 c Milk 1 c Flour 1/3 c Parmesan cheese 1/4 c Green onions; sliced Sour cream for topping In a 10 or 11 inch ovenproof frying pan, melt 3 tablespoons of the butter. Add mushrooms and onions and cook, stirring, until mushrooms are lightly browned. Stir in basil, salt, pepper, and nutmeg. Tip pan to estimate drippings, then add enough butter to make about 5 tablespoons of liquid. Place pan with mushroom mixture in a 425 degree oven. In a blender or food processor, whirl eggs for 1 minute. With motor running, gradually pour in milk, then slowly add flour: whirl for 30 seconds. When the mushroom mixture is hot and the butter is bubbly, remove pan from oven and QUICKLY pour in batter, sprinkle with cheese and return to oven. Bake for 20-25 min or until puffy and browned. Top with sour cream and sprinkle with green onions. Serve immediately. Makes 4 servings. Recipe by Dawn Dorney MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Eggplant Parmesan Categories: Favorite, Vegetarian Yield: 8 Servings Extra virgin olive oil 4 lb Medium eggplants, trimmed - and cut lengthwise into - 1/2-inch-thick slices MMMMM---------------------SPICY TOMATO SAUCE-------------------------- 1/3 c Extra-virgin olive oil 3 Garlic cloves, minced 1 c Black olives, pitted - and roughly chopped 1 ts Hot red pepper flakes 3 tb Capers, drained 2 (28-ounce) cans tomatoes -(recommended: San Marzano; - crushed by hand 1/4 c Fresh basil leaves, torn MMMMM--------------------------BREADING------------------------------- Salt and pepper 4 c Dried bread crumbs 1 tb Garlic powder 1 tb Dried oregano Salt and pepper 3 Eggs 1 c All-purpose flour Extra-virgin olive oil MMMMM----------------------RICOTTA MIXTURE--------------------------- 2 lb Whole milk ricotta cheese 2 Eggs 1/2 c Chopped fresh basil leaves 1 1/4 c Grated Parmigiano-Romano MMMMM--------------------------TOPPING------------------------------- 2 lb Shredded mozzarella cheese First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside. Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove. Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed. Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper. Preheat the oven to 350 degrees F. To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano. Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting. Recipe courtesy Tyler Florence Show: How To Boil Water Episode: Veggie Delight MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: English Muffins Abm Categories: Abm, Breads, Favorites Yield: 12 Servings 3/4 c Water 1 Egg 1 ts Salt 3 tb Oil 1 tb Sugar 1 T Malt vinegar 3 c Bread flour 1 1/2 ts Active dry yeast Cornmeal Place all ingredients except cornmeal in bread pan, select Dough setting, and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. With a rolling pin, roll dough out to a 3/8-inch thickness. Using a 3-inch muffin cutter (or a cleaned 8-ounce pineapple can with the top and bottom removed), cut out muffins. Reroll the scraps one time and cut out 2 or 3 more muffins. Place muffins on a baking sheet sprinkled with cornmeal. Turn the muffins to coat both sides with the cornmeal. Cover with a towel; let rise on countertop until almost doubled, 30 to 60 minutes. Heat an ungreased griddle or electric frying pan to medium-high (375øF.), then reduce heat to low (275øF.). Very gently, place muffins on griddle and cook for 15 minutes. Increase heat to medium-high again, gently turn the muffins, trying not to deflate them; cook for 5 minutes, then reduce heat to low and cook for 10 more minutes. Remove muffins from griddle and cool on wire racks. Split in half with a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic bag. Recipe from: Bread Machine Magic by Linda Rehberg and Lois Conway Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Fajitas Categories: Main dish, Meats, Favorites, Dinner Yield: 8 Servings Tortillas 2 lb Sirloin steak 1/4 c Soy sauce 3 T Red Wine vinegar 1/4 c Salsa 1 t Lime juice 1 t Hot pepper sauce 1 Chopped onion Crushed garlic S & P Favorite toppings In a large bowl, combine soy sauce, vinegar, salsa, lime juice, hot pepper sauce, onion, garlic, S & P. Slice steak into thin strips and add to marinade. Marinate at least one hour or over night. Cook the steak over high heat till brown, add the marinade and simmer till tender. Serve with salsa, fresh veggies, olives, cheese and sour cream on tortillas. Recipe by Debbie Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Fettucine Alfredo - Olive Garden Categories: Copycat, Pasta Yield: 4 Servings 8 oz Cream cheese; cut in bits 3/4 c Parmesan cheese; grated 1/2 c Butter or margarine 1/2 c Milk 8 oz Fettuccine; cook; drain In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. Source: Gloria Pitzer's Secret Recipes Recipe by Waldine Van Greffen VGDHC42A Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Fluffy Rolls Categories: Breads, Favorites Yield: 18 Servings 1/3 c Warm water (110-155ø) 1 c Milk; scalded and cooled 1/2 c Vegetable oil 2 Eggs 1/2 c Sugar 1/2 ts Baking Powder 1/2 ts Salt 5 c Flour 1 pk Yeast; (2 1/4 tsp.) In a large bowl soften yeast in warm water. Stir in sugar, baking powder, milk, eggs, oil and salt. Stir in flour to make soft dough. Continue to add flour until mixture is no longer sticky. Work flour in well with hands. Place in a greased bowl and turn to coat. Cover and let rise for 1 1/2 TO 2 hours or until doubled in size. Punch down and knead for 1 to 2 minutes or until easy to work with. Pull off walnut sized pieces and place on a baking sheet about one inch apart. Cover and let rise in a warm place until doubled, about 30 to 60 minutes. Bake in a 325 degree oven for 20 minutes or until lightly browned. These rolls freeze well. Recipe by Dawn Dorney Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Freezer Soup Categories: Favorites, Soups Yield: 8 Servings 1 cn Chicken Broth (large) Vegetables Meat Spices Beans Lentils Split peas Pasta The Vegetables and meats are from the freezer...all the leftovers from meals we've had that I used to just throw away since there wasn't really enough to save. I empty those bags into the crockpot, add the rest of the ingredients, and simmer a few hours. Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: French Onion-Mushroom Soup Categories: Favorites, Soups, Vegetables, Dinner Yield: 4 Servings 3 T Butter 2 1/2 c Onions; sliced 1 lb Mushrooms; sliced 2 T White wine vinegar 4 c Vegetable stock French bread; (4 slices) 1 c Swiss cheese; shredded 1/4 c Parmesan cheese Saute onions and mushrooms till soft. Add stock and vinegar. Boil, cover, and simmer for 10 minutes. Heat oven to 400ø and heat bread for 10 minutes; remove. Heat broiler. Puree 1/2 the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with bread and cheese and broil 3-5 minutes. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Fried Rice Categories: Favorites, Sidedish, Dinner Yield: 4 Servings 2 Chicken breasts; cooked * 1/4 c Soy sauce Pepper 1 T Oil 2 Eggs 2 c Rice; cooked 2 T Oil MMMMM--------------------------VEGGIES------------------------------- 2 cl Garlic 1 c Celery 1 c Onion 1 c Mushrooms * Use any meat you have left over. Cut into bite size pieces; marinate in soy sauce and pepper. ** Use any veggies you like. Saute veggies till tender/crisp. Add the meat, heat and keep warm. Heat the rice in a little oil and scramble the eggs. Mix everything together and serve. Recipe by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Fruit Cocktail Thing Categories: Desserts, Favorites Yield: 8 Servings 2 pk Dream Whip 3 oz Cream cheese; softened 2 cn Fruit cocktail; 1 pound each Miniature marshmallows Mix dream whip and cream cheese till smooth. Drain fruit cocktail and add to dream whip mixture. Stir in as many mini marshmallows as you want. Recipe by Maxine Forster Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Fudgy Mocha-Toffee Brownies Categories: Dessert, Favorites Yield: 20 Servings Cooking spray; (I don't use -this - I used butter) 2 tb Instant coffee granules 1/4 c Hot water 1/4 c Butter 1/4 c Semisweet chocolate chips 1 1/2 c All-purpose flour 1 1/3 c Sugar 1/2 c Unsweetened cocoa 1 ts Baking powder 1/2 ts Salt 1 ts Vanilla extract 2 lg Eggs 1/4 c Toffee chips (for cake) 1/4 c Toffee chips (for topping) Preheat the oven to 350 degrees Fahrenheit. Coat the bottom only of a 9-inch square baking pan with cooking spray. Dissolve coffee in hot water and set aside. Combine butter and chocolate chips in a small microwave-safe bowl. Microwave on high for 1 minute or until the butter melts and stir until chocolate is smooth. Combine the flour, sugar, cocoa, baking powder, salt, and 1/4 cup toffee bits in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs, stirring with a whisk. Add coffee mixture to flour mixture and stir just until combined. Spread evenly into prepared pan and sprinkle with toffee chips. Bake at 350F for 32 minutes. Let cool on a wire rack and enjoy. Coffee and toffee give these rich chocolate brownies a unique twist. If they haven't all been gobbled up, store leftover brownies in an airtight container for up to a week. Nutritional Information Per Serving Calories: 145 (30% from fat) Carbohydrate: 24.9g Fat: 4.8g Fiber: 1.1g Saturated Fat: 2.4g Cholesterol: 30mg Monounsaturated Fat: 1.8g Iron: 0.9mg Polyunsaturated Fat: 0.3g Sodium: 121mg Protein: 2.2g Calcium: 23mg Credits Recipe courtesy Cooking Light magazine. MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Garlic Lovers Noodles Categories: Low-fat, Pasta, Side dish, Favorites Yield: 6 Servings -formatted by l. crouch 6 oz No yolks cholesterol-free; - noodles (1/2 package) 3 cl Garlic, minced 2 t Olive oil 1 tb Sage, chopped fresh -=or=- 1 t Sage, dried 1/8 t Black pepper, fresh ground 1/4 c Romano cheese, grated Cook No Yolks according to package directions without salt. Meanwhile, saute garlic in oil in large nonstick skillet over medium heat 2 minutes. Add sage and pepper. Drain noodles; add to skillet. Stir gently until noodles are evenly coated. Sprinkle with cheese; toss to combine. From: Detroit Free Press Best to you, Lisa Hlavaty LORI'S NOTE: Don't start the garlic until you've started the pasta. Also add more romano cheese and place the container on the table so that everyone can sprinkle it on to taste. Mickey's Note: This was good but needs some more flavor. I just don't know what. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Robbyn's Garlic Pizza Crust Categories: Favorites Yield: 2 Pizzas 2 c Water 1/2 c Oil 3 cl Garlic; crushed 2 tb Sugar 1 ts Salt 6 c Flour 2 pk Yeast Dissolve yeast in water and add sugar; wait a few minutes; add oil and salt and garlic. Mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl. Add remaining flour and with dough hook or by hand knead till smooth. Allow to rise twice in the bowl. Punch down. (I rush this a bit) Oil baking sheets; use fingers to press the dough out to edges. Makes 2 pizzas, cookie sheet size, let rise a bit and top. Bake at 425* 20 min. Note: this is fantastic. Crust smells slightly like garlic bread, but is not strong. We usually make one cheese and the other with gr. beef, ham, onion and mushroom. Even the kids say it is the best crust so far. This makes 2 cookie sheet sized or 12 after school snack size. I form them in the bottom of a cheapo pie pan, top and bake completely and put them in zip bags. 9/3/2003 Mickey's Note: Take dough out of the bread machine, punch down, cover and let rest for 15 to 30 minutes. Divide into fourths, and roll each piece out onto an ungreased alumimun quarter sheet pan. Top and cook at 350 for 15 minutes, slide off pan onto oven rack and cook for 5 more minutes. Recipe by Robbyn http://snider.mardox.com/oamcrecp.htm MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Garlicky Lime Sauce With Cilantro Categories: Favorites Yield: 1 servings 10 Cloves garlic* 2 tb Water 1 tb Vegetable oil 1/4 ts Red pepper flakes 2 ts Light brown sugar 3 tb Lime juice from 2 limes 1/4 c Chopped fresh cilantro -leaves 1 tb Chopped fresh chives 4 tb Unsalted butter ; cut into 4 -pieces Table salt and ground black -pepper * peeled and grated to fine paste on rasp-style grater (about 2 tablespoons) Makes enough to sauce 2 tenderloins This assertive sauce is based on a Mexican sauce called mojo de ajo. A rasp-style grater is the best way to break down the garlic to a fine paste. Another option is to put the garlic through a press and then finish mincing it to a paste with a knife. If your garlic cloves contain green sprouts or shoots; remove the sprouts before grating--their flavor is bitter and hot. The initial cooking of the garlic off -heat will prevent scorching. The sauce works very well with pork tenderloins. 1. Immediately after placing pork in oven, mix garlic paste with water in small bowl. Add oil to still-hot skillet and swirl to coat; add garlic paste and cook with skillet's residual heat, scraping up browned bits with wooden spoon, until sizzling subsides, about 2 minutes. Set skillet over low heat and continue cooking, stirring frequently, until garlic is sticky, 8 to 10 minutes; set skillet aside off heat. 2. While pork is resting, set skillet over medium heat; add pepper flakes and sugar to skillet and cook until sticky and sugar is dissolved, about 1 minute. Add lime juice, cilantro, and chives; simmer to blend flavors, 1 to 2 minutes. Add any accumulated pork juices and simmer 1 minute longer. Off heat, whisk in butter, one piece at a time. Adjust seasonings with salt and pepper. 6/28/2006 Mickey's Note: We used this with Pan-Seared Oven-Roasted Pork Tenderloins Recipe From America's Test Kitchen Episode: Pork Chops and Tenderloin MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: German Potato Salad Categories: Favorites Yield: 8 Servings 4 sl Thick-sliced bacon; diced 2 tb Sugar 1 tb Salt 1/4 ts Seasoned pepper 1 ts Prepared mustard 1/2 ts Celery seed 1/4 c Red wine vinegar 1 lg Onion; chopped 6 lg Potatoes; peeled and diced Heat pressure cooker and fry bacon. Drain off most of the drippings. Combine remaining ingredients, except potatoes, and stir into drippings. Add potatoes and mix well. Close cover on pressure cooker securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Serve hot or cold. Per Serving: 171 Calories; 4g Fat (22.6% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 1220mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Rich says: The last time I ran a pressure cooker recipe, I received a number of responses wondering why I wasted the space since no one used pressure cookers anymore. Well, I’m here to tell those folks they are wrong. A lot of people still use their pressure cookers AND more and more people are rediscovering this wonderful cooking tool. If you still have your pressure cooker, pull it out and see how versatile and time-saving they can be. You can really make some delicious dishes as evidenced by the above. And, no, I do not have a non-pressure cooker version of this recipe. recipe from rdj recipes du jour MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Giant Apple-Pecan Pancake Categories: Breakfast, Favorites Yield: 4 Servings 2 tb Unsalted butter; plus 1 -tablespoon 2 lg Apples; peeled, cored, and -thinly sliced 1/3 c Firmly packed dark brown -sugar 1/2 ts Ground cinnamon 1 pn Nutmeg 1/2 c Roughly chopped; toasted -pecans 4 lg Eggs; beaten 1 c Whole milk 1 c All-purpose flour Powdered sugar; as an -accompaniment Creme fraiche; as an -accompaniment Maple syrup; as an -accompaniment Vanilla Ice Cream; as an -accompaniment Preheat the oven to 400 degrees F. In a large, ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the apples, sugar, cinnamon, and nutmeg, and cook, stirring, until the apples are soft and just golden, about 7 minutes. Add the walnuts, and cook, stirring, until the apples are caramelized, 2 to 3 minutes. Add the remaining tablespoon of butter and stir to melt. Remove from the heat. In a large bowl, combine the eggs, milk, and flour, and whisk just until blended, being careful not to over mix. Pour the batter over the apples. Bake until golden and puffed, 15 to 20 minutes. Remove from the oven and sprinkle with powdered sugar. Drizzle with creme fraiche and maple syrup and serve in the pan. Recipe courtesy Emeril Lagasse, 2002 Show: Emeril Live Episode: Pancakes and Flapjacks MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Glazed Ham Slices Categories: None Yield: 4 Servings Ham Steaks MMMMM---------------------------SAUCE-------------------------------- 1/2 c Brown Sugar 1/3 c Horseradish 1/4 c Lemon Juice Heat sauce to boiling. Brush onto ham steaks and grill or bake about 10 minutes, flip steaks, baste and cook till done. Recipe from Tim MM Format Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Gnocchi; Basil Categories: Dinner, Vegetarian, Favorites Yield: 1 Servings 2 lb Potatoes; (yellow Finn -potatoes are best) 2 Cloves Garlic; minced 2 tb Extra Virgin Olive Oil 1/2 ts Salt 1 1/2 c Flour 1/3 c Fresh Basil; finely chopped Boil unpeeled potatoes in a covered pot for about 40 minutes until tender. Drain potatoes and let cool. Peel potatoes, then place peeled potatoes in a large bowl with salt and mash. In a saute pan, heat oil and saute garlic until fragrant, about 1 minute. Add the garlic and chopped basil to the mashed potatoes and mix well. Gradually stir in the flour to form a soft dough. Turn dough out on to a floured surface and divide into eight sections. Roll each section into about a 15 inch long rope, about the thickness of a thick breadstick. Using a sharp knife, cut each rope into 1 inch (2.5 cm) pieces. To shape the gnocchi, press a fork through the long side of the rope piece to slightly flatten and make the gnocchi groovy! Place the gnocchi on a baking sheet to dry slightly while finishing shaping all the rope pieces. Bring to a boil a large pot of water. Add about 20 gnocchi at a time and boil for 2 minutes. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. DO NOT over cook. Gnocchi is an Italian favorite made with potatoes. This dish is great served with your favorite spaghetti sauce or pesto. I also like gnocchi with just a little sprinkle of parmesan cheese. You can make a batch of gnocchi and freeze it for later use. First freeze the gnocchi separated on a cookie sheet. Then you can place the frozen gnocchi in freezer containers or freezer bags. Enjoy! CatScratch ;) MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Golden Cheesies Categories: Appetizers, Favorites Yield: 12 Servings 2 1/2 c Flour 1 c Margarine 1 c Sour Cream Seasoned salt Pepper 3 c Cheddar Cheese Paprika Mix flour, margarine, and sour cream in bowl. Divide into 4 portions, wrap and chill until firm. Roll out dough, 1 fourth at a time, on well floured surface to a 12" X 6" rectangle. Sprinkle with salt and pepper. Then 3/4 cup of cheese. Roll up, seal ends, place on and ungreased baking sheet. Slice halfway down at 1 inch intervals. Sprinkle with paprika and bake 25 minutes in a 350ø oven. Recipe by Beverly Hughes Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Gougeres Categories: Favorites Yield: 8 Servings 5 tb Butter 1 ts Salt 1/4 ts Pepper 1/4 ts Nutmeg 1 c Flour 1 c Gruyere or Swiss cheese; -diced or grated 5 lg Eggs Preheat oven to 425 F. Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to a boil over medium-high heat. When butter melts, reduce heat to low. Add flour to butter mixture all at once and cook over low heat, beating with wooden spoon, for 1 minute, until mixture pulls away from sides of pan. Remove from heat. Add cheese to pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter until thoroughly absorbed. Continue beating until batter is smooth, shiny, and firm. Drop batter in small spoonfuls onto a lightly greased cookie sheet to form Gougeres. Beat remaining egg with 1/2 tablespoon of water, then brush tops of uncooked Gougeres with egg wash. Bake in upper third of oven for 15-20 minutes or until Gougeres are golden and double in size. Remove from oven and serve hot, or allow to cool to room temperature. Serving suggestion: I have served these as is from the oven or cooled but also have served cooled and filled with tuna or crab salad. The ingredients in the salad should be finely diced. To fill, gently pry away natural break that forms in these little bit-sized morsels and fill with a small amount of salad. Replace cutaway cap. If filled, these should be served quickly before filling makes the puff pastry soggy. Enjoy! MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Grape-Nut Bread Abm Categories: Abm, Favorites Yield: 1 Bread 1/2 tb Yeast 3 c Flour, bread 1 c Cereal, Grape Nuts 1/2 tb Salt 1 tb Sugar 2 tb Oil 1 Eggs 1 1/8 c Water; warm Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 11 o'clock. Select "white bread" and push Start. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: I resized this for my larger machine, since the small loaf came out nice but small. I'm VERY pleased with my modifications. This is a tasty bread that's surprisingly good for sandwiches. Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Green Bean Casserole Categories: Favorites, Sidedish Yield: 8 Servings 1 cn Green beans; drained 1 cn Shoe Peg corn; drained 1 cn Water Chestnuts or -Almonds; slivered 1 Onion; chopped 1 c Sour cream 1 cn Cream of Celery soup 1 c Cheddar cheese; grated 1/2 c Margarine 1 pk Ritz crackers; crushed (1 -plastic tube) Spread green beans in bottom of casserole. Layer with corn and water chestnuts. Saute onion; mix with soup and sour cream. Add cheddar. Pour over veggies. Melt margarine and add crackers. Sprinkle over the top of casserole. Bake until bubbly, about 30 minutes. From the kitchen of Beverly Hughes Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Grilled Orange Chicken Strips Categories: Poultry, Favorites, Dinner Yield: 4 Servings 2 T Orange; chopped 1/4 c Orange juice 1/4 c Olive oil 2 t Lime juice 3 cl Garlic; minced 1 t Thyme 1 t Oregano 1 t Cumin; ground 1/2 t Salt 1 lb Chicken breasts Cut chicken into strips. Combine first nine ingredients in a resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover and refrigerate for 1 hour. Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often. Source: Taste of Home May 2000 Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Grilled Pork Kabobs Categories: Favorites, Dinner Yield: 6 Servings 1/4 c Wine vinegar 3/4 c Olive oil 4 tb Lemon juice 1 tb Worcestershire sauce 1 tb Dried oregano 1 ts Dried thyme 2 Cloves garlic; minced 1 ts To 1 tablespoon red pepper -flakes; to taste 1 ts Salt 2 lb Boneless pork loin; cut into -1-inch cubes 6 Thick slices Italian bread; -(up to 8) Mix vinegar, oil, lemon juice, Worcestershire sauce, and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread. Makes 6 to 8 servings. Recipe by Sheila nymommaof3@webtv.net WhatsForDinnerTonite MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Guacamole Categories: Favorites Yield: 6 Servings 2 sm Avocados; chopped 1 Clove Garlic; minced 1/2 ts Salt 1/4 ts Black pepper 1 ts Lime juice 1 sm Tomato; chopped 2 tb Chopped onion Chop or mash avocado. Add everything else. Chill and serve. Note: If you don't have fresh tomatoes, salsa works! Typos by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Gulyas - Hungarian Categories: Soups, Favorites Yield: 6 servings 2 1/2 c Cubed beef * 5 ts Bacon fat or oil; NOT butter 1 c Onion; chopped 2 cl Garlic; minced 1 1/2 ts Hungarian paprika ** 1 ts Caraway seeds 2 qt Beef stock 1 3/4 lb Potatoes; peeled and cut -into 1/2-3/4 inch cubes 1 Tomato; small 1 Green chile pepper; small; -(don't use bell pepper) 1 Carrot; whole Salt and pepper to taste MMMMM---------------------------PASTA-------------------------------- 3/4 c Flour 1 Egg Salt * Adrienne's note: I like try tip ** Adrienne's note: I like hot paprika but you better use sweet Fry the onion in the melted fat until it's golden yellow. Lower the heat; add caraway seeds and garlic. Cook for a minute. Take OFF the heat and add paprika (never cook paprika on direct heat without adding liquid, it will burn and become bitter!) Stir well to coat meat and add a little (1/2 cup) water. Put it back on the heat, cover and braise the meat slowly, adding a little water when needed. Add salt and pepper. While meat is braising, cut the tomatoes and chile pepper into 1 inch pieces. Before the meat is completely tender add carrot, potatoes, tomato and chile pieces and 2 quarts of beef stock. Cook until potatoes are tender. Just before serving sprinkle with chopped Italian parsley. Originally just before serving a special pasta is added to the soup. Prepare a stiff dough from the flour and egg and a little salt. Then with floured fingers pinch small fingernail size bits out of it. Add the bits of pasta to the boiling soup and stir. Pasta will be cooked when the pieces come to the surface of the soup, in about 2-3 minutes. Bon appetite! Recipe from balazssavelli@yahoo.com Posted to clubrecitopia@yahoogroups.com MM Format by Mickey Foster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Hoola Hoop Pasta Categories: Favorites, Main dish, Pasta, Dinner Yield: 6 Servings 8 oz Chicken or Veggie Stock 4 T Roasted Garlic * 5 oz Green beans; blanched 4 oz Mushrooms 2 Ears of corn; scraped 1 bn Green onions 8 oz Fettuccine Parsley Parmesan Cheese * Roast a whole head of garlic in 350ø oven for 30 to 60 minutes. Squeeze out desired amount. Heat the stock, garlic and veggies. Serve over cooked pasta. Garnish with parsley and parmesan. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: How To Proof Yeast Categories: Favorites Yield: 1 Serving This is the method from The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway. In a 1 cup glass measuring cup, dissolve 1 ts sugar in 1/2 C warm water (110~ to 115~). Sprinkle 1 scant teaspoon yeast slowly over the surface. Stir, allow the mixture to sit for 10 minutes. Within the first 5 minutes, the yeast should begin rising to the surface. At the end of 10 minutes' time, if the yeast has doubled and reached the 1 cup mark and has a rounded crown of foam, it is very active. Yeast that is inactive or losing its potency will either not react at all or will not reach the 1 cup mark within 10 minutes. In either case, discard that package of yeast and purchase a new one. ACGR23B Carol Kaplan MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Hummus Bi Tahina Categories: Appetizers, Favorites Yield: 12 Servings 2 cn Garbanzo beans; 15 oz each 3 sm Garlic cloves 1/4 c Plus 1 tb tahini --sesame seed paste 1/4 c Fresh lemon juice 3 tb Water Recipe by: Jo Merrill This is a low fat version of hummus, having only 123 calories per 1/4 cup serving. (31 percent from fat) Drain garbanzo beans, reserving 1/4 cup liquid; set aside. Position knife blade in food processor bowl. Drop garlic cloves through food chute with processor running. Process 3 seconds or until minced. Add beans, reserved 1/4 cup liquid and remaining ingredients. Process 3 minutes or until smooth. Spoon mixture into a serving bowl. Serve with pita bread and raw vegetables. Yield: 3 cups--serving size is 1/4 cup. From Cooking Light Magazine -- May 1994 MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Hunter's Stew Categories: Favorites, Soups Yield: 6 Servings 1/2 Head cabbage; shredded 4 tb Butter 1 lg Can sauerkraut 2 lb Pork roast; chopped into -bite size chunks 1 lb Polish sausage 2 cn Beef broth 1 cn Tomato sauce; (8 oz) 2 Bay leaves Salt & pepper to taste Mix everything but butter and cabbage together in a large pot and bring to a boil. Saute cabbage in butter till soft then add to the stew. Lower heat and simmer for an hour or two. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Italian Beef Categories: Favorites, Dinner Yield: 6 Servings 3 lb Beef roast 3 tb Italian Seasoning 1 ts Black pepper 1 ts Garlic powder 2 c Beef stock 2 Green peppers 8 Rolls Trim all fat off roast, place it in the crock pot with seasonings and broth. Cook it on low for 8-10 hours, then take it out of the crockpot and proceed to pull it apart with 2 forks till you have a huge pile of shredded meat. Place it back in the crockpot and let it continue to cook till you are ready to serve. We have let it go for up to 20 hours, and it was very yummy! If you are doing this in an oven roaster, simply do the ingredients in an oven roaster with a cover for about 3 hours on 350 and then shred and serve. If using an electric roaster, it works exactly like a crock pot I believe. Recipe by Di from Budget101 Typos by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Italian Pot Roast With Red Wine Sauce Categories: Dinners, Favorites Yield: 6 servings 1 lb Medium red potatoes; (about -4), unpeeled and cut in -1-inch pieces 1/2 lb Baby carrots 1 lg Onion; thickly sliced and -separated into rings, -divided 2 1/2 lb Lean boneless beef chuck -roast; well-trimmed and cut -into 6 pieces 2 pk (0.87 ounce each) McCormick® -Brown Gravy Mix 1 1/2 tb Flour 2 1/2 ts McCormick® Italian Seasoning 1 ts McCormick® Celery Salt 1/2 c Water 1/2 c Dry red wine 1 tb McCormick® Parsley Flakes 1. Place potatoes, carrots, half of the onion slices and beef in order listed in a 3 1/2 or 4-quart crockery slow cooker. 2. Combine gravy mixes, flour, Italian seasoning and celery salt in small bowl. Sprinkle half over beef. Turn beef over and sprinkle with remaining seasoning mixture. 3. Top beef with remaining onion slices. Combine water and wine and pour over all. Cover and cook on LOW for 8 hours or until beef is done and vegetables are tender. Add parsley flakes; stir well. 4. Remove beef and vegetables to serving platter. Spoon some sauce over beef and vegetables. Serve remaining sauce on side, if desired. Thicken sauce if desired. Nutritional Information (per serving): Calories: 450, Fat: 18 g, Cholesterol: 151 mg, Sodium: 720 mg, Carbohydrates: 24 g, Fiber: 3 g, Protein: 48 g Vibrantly flavored with red wine and Italian Seasoning, this slow cooker pot roast is zesty and robust. Serve with crusty rolls or garlic bread. Recipe from McCormick MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Kick The Can I Scream Categories: Favorites, Desserts Yield: 2 Servings MMMMM---------------------ICE CREAM MIXTURE-------------------------- 1 c Half and Half 2 T Sugar 1/2 t Vanilla MMMMM-------------------------CONTAINER------------------------------ 1 Zipper bag (quart size) Ice Cubes 6 T Salt 2 1/2 lb Coffee Can Duct Tape Mix the ice cream mixture well and pour into zipper bag. Seal the bag and place in the coffee can. Layer ice cubes and salt around the bag until the can is filled. Snap on the coffee can lid and seal with duct tape. Lay the can on the ground and start kicking it around. Keep kicking for 8-10 minutes. Take off the lid and carefully pull out the plastic zipper bag. Wipe off the salt with a towel. Open the bag and eat ice cream that you just made. The salt lowered the temperature of the ice and helped you freeze the milk mixture. Ice cream must be frozen while it is being mixed. That makes it fluffy and creamy instead of a solid block of frozen milk. Source Sunday comics - More at www.bonus.com Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Knorr Spring Vegetable Dip Categories: Appetizers, Favorites Yield: 2 Cups 1 pk Knorr Spring Vegetable Soup -mix 16 oz Sour cream 1/2 c Hellman's Mayonnaise Stir ingredients until blended. Cover; chill 2 hours. Stir before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Lasagna Categories: Favorites, Vegetarian, Dinner Yield: 8 Servings 8 oz Lasagna noodles 1 lb Mozzarella cheese MMMMM---------------------------SAUCE-------------------------------- 2 Garlic cloves; minced 1 cn Tomatoes; 16 oz 1 cn Tomato paste; 6 oz 1 cn Tomato sauce; 8 oz 1 ts Basil S & P to taste MMMMM----------------------RICOTTA MIXTURE--------------------------- 1 Egg 15 oz Ricotta cheese 1/4 c Parmesan 2 tb Parsley 1/2 ts Salt 1/2 ts Pepper Cook the lasagna noodles according to the package; drain, and separate. Shred the mozza. Saute garlic in a little olive oil; add the rest of the sauce ingredients and heat through. Whisk the ricotta mixture together. Spoon a little sauce in the bottom of a 13X9X2 pan and build in layers. Noodles, Ricotta, Mozza, Sauce, etc. Bake at 375ø for 30 minutes. 6/20/98 Make more sauce!!!!! Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Laundry Soap - Liquid Categories: Favorites Yield: 5 Gallons 1 Bar Fels Naptha soap; grated 5 ga Bucket 1 c Washing Soda; (NOT baking, -washing) 1/2 c Borax 2 c Vinegar; (optional) 4 1/2 ga Water Place grated soap in a small saucepan and cover with water. Heat on low until dissolved. Don't boil. Fill bucket with hot water and add soap. Stir to combine. Add Washing Soda and Borax; mix well. As it cools it will thicken. May be used immediately. Nath's notes: **First time I made this I used Ivory and thats when I got the stringy gel stuff in water. This time I used Irish Spring and its a tub of gel! Mickey's notes: I made this 3/21/03 I am making my fourth batch today 05/03/04 Recipe from Nath Budget101 MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Lazy Pierogi Casserole Categories: Favorites, Casserole Yield: 8 Servings 10 Lasagna noodles MMMMM--------------------------FILLING------------------------------- 2 c Mashed potatoes 1 c Cheddar cheese; shredded 1 Egg 1/2 ts Onion salt 1/4 ts Salt 1/8 ts Pepper MMMMM--------------------------TOPPING------------------------------- 1/4 c Butter 1 c Onions; chopped Cook noodles as directed. Drain. Mix mashed potatoes with the rest of the filling ingredients. Saute onion in butter. Layer pasta and potatoes in a 9 X 13 pan and pour butter and onions over the top. Cover and bake at 350 for 30 minutes. Let stand 10 minutes, but, and serve with sour cream. Recipe from unknown source MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Lemony Bars Categories: Favorites, Desserts Yield: 12 servings 1 c Butter 1/2 c Confectioners sugar 2 c All-purpose flour 1/2 ts Salt 4 Eggs; beaten until fluffy 2 c Sugar 5 tb Lemon juice 2 tb Grated lemon rind Confectioners sugar for -topping Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350. Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar. 7/15/2003 Mickey's Note: I used a 13 X 9 pan. Recipe from http://www.thedailyrecipe.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Lentil Bake Categories: Vegetarian, Favorites Yield: 6 servings 3/4 c Lentils 1/2 c Rice 1/4 c Dried onion flakes 1 ts Basil 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Garlic powder Put in a 2 quart baking dish, add 3 cups water and bake at 300 degrees with a lid on for 2 hours. Add 1 cup cheddar, shredded, mix into the lentil bake and sprikle a little on top. Let set about 5 minutes, enjoy it. Donna's note: This is so good. I make up the dry ingredients and put it in baggies to be used in a rush. It can be put into your oven quickly by dumping into a baking dish and adding the water. You can double or triple the recipe or play around with the spices. This is the way I make it. (serves 5-6 people with a veggie salad and flatbread or rolls) Recipe by Donna boyzrgreat3@aol.com Posted in Recipes Du Jour MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Lots of Pecans Pie Categories: Pies, Favorites Yield: 8 Servings 3 lg Eggs; beaten 1 c Corn syrup; (light or dark) 1/2 c (packed) dark brown sugar 1/4 c (1/2 stick) melted butter 2 ts Pure vanilla extract 1 pn Salt 1 Unbaked 9inch pie crust; -chilled 2 c Pecan pieces; (see note) Preheat oven to 425 F. Combine eggs, corn syrup, brown sugar, melted butter, vanilla and salt in a bowl and mix well. Add pecans and stir to combine thoroughly. Pour into prepared crust, scraping inside of bowl thoroughly clean. Set pie on a cookie sheet and bake for 15 minutes. Reduce oven temperature to 350 F and bake until the filling is set, about 40 minutes more. Cover the rim of the rim of the pie crust with aluminum foil after 15 to 20 minutes to prevent burning. If pecan pieces on top begin to darken too much towards the end of the cooking period, cover top with a sheet of aluminum foil as well. Let cool on a rack before serving or freezing. Makes 8 servings. To freeze: Allow pie to cool to room temperature. Wrap tightly in foil. To defrost: Thaw in the refrigerator overnight. May be served warm or at room temperature. Per serving: Cal 529 (53% fat) Fat 33 g (7 g sat) Fiber 2 g Chol 95 mg Sodium 278 mg Carbs 58 g Calcium 38 mg Source: Tina Danu MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Macaroni and Cheese Categories: Favorites, Sidedish Yield: 6 Servings 1/2 lb Macaroni 2 T Butter 2 T Flour 1 c Milk Salt Pepper Garlic powder 2 c Cheddar; shredded 1 c Bread crumbs 1 T Butter Cook macaroni according to package, but don't over cook. Place noodles in a casserole dish. Whisk butter and flour together in sauce pan over medium heat for about five minutes. Add milk. and stir till sauce thickens. This is a basic white sauce. Add seasonings while stirring. Remove pan from burner; Add cheese and stir till melted. Pour sauce over macaroni. Brown bread crumbs in butter till lightly toasted. Sprinkle on top of casserole. Bake at 350 till top is slightly browned - 15 to 20 minutes. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Marinated Flank Steak Categories: Favorites Yield: 6 Servings 1/4 c Soy sauce 1/4 c Red wine vinegar 2 ts Worcestershire sauce 1/2 ts Ground ginger 1 ts Minced garlic; (one clove) 1 1/3 lb Flank steak Mix first five ingredients for marinade. Put flank steak in a freezer bag, pour marinade over it, seal bag, and freeze. To serve: thaw flank steak in bag. Remove from marinade and grill or broil 8-10 minutes per side, turning once. Cut steak across grain into thin slices. from Once-A-Month-Cooking, by Mimi Wilson and Mary Beth Lagerborg MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mary's Onolicious Cheesy Onion Biscuits Categories: Favorites Yield: 12 Servings 1/4 c Butter 1/2 md Maui onion; grated 2 c Bisquick baking mix 1 c Sour cream 1 c Sharp cheddar cheese; -shredded In a medium skillet melt butter; add onion and saute for 1-2 minutes. Cool. Add the Bisquick, sour cream and cheddar cheese to the onion/butter mixture and mix together. The batter will be stiff. Drop by large spoonfuls on a greased baking sheet. Bake for 20-25 minutes or until lightly browned in a 400 degree F oven. Onolicious! Me ke aloha, Mary Recipe by Mary Spero MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Meatloaf Categories: Dinner, Favorites Yield: 6 Servings 2 lb Ground Chuck 2 Eggs; Lightly Beaten 1/2 c Milk 1/2 c Fine Bread Crumbs; (I use -Italian style) 1/2 c Grated Parmesan Cheese 3 tb Ketchup 1/8 ts Pepper 1 tb Salt 1 tb Steak sauce; 2 ts Fresh Parsley chopped fine Mix all of the above in a food processor. Place in loaf pan. Cover & Bake at 350 1 3/4 hours uncover and bake 15 minutes more. Mickey's Note: I formed this in waxed paper in the loaf pan, flash froze it, took it out of the pan, bagged, and vacuum sealed it. The day we had it I popped it right back into the loaf pan (still frozen) and baked it uncovered for about two hours. 9/06/02 Note: I made meatballs out of this mixture for spaghetti and meatballs. They were great. MM Format by Mickey starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mexican Lasagna Categories: Casserole, Favorites Yield: 8 Servings 8 Tortillas 1 Pork Roast 1 pk Taco Seasoning mix 1 c Water 1 cn Refried beans 1 c Cheddar; shredded Olives Salsa Tomatoes Lettuce Sour Cream Cook roast in crockpot for 8 hours and break apart with two forks. Add water and seasoning and simmer for a while. Spread some salsa in a 13x9 pan, set two tortillas down, top with meat, beans, cheese, olives, and salsa. Repeat layers. Bake at 350 for about 1/2 hour. Top with tomatoes, shredded lettuce, and sour cream, slice and serve with rice. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mile-High Biscuits Categories: Favorites, Breads Yield: 24 Servings 3 c Flour 1/4 c Sugar 4 ts Baking powder 3/4 ts Salt 1/2 ts Cream of tartar 1/2 c Shortening 1 c Milk 1 Egg; beaten Combine dry ingredients. Cut in shortening. Combine egg and milk; add all at once to flour mixture. Mix until dough forms a soft ball. Turn dough onto floured counter and knead lightly about 10 or 12 times. (The secret to biscuits is to not over mix or knead dough). Roll out to 3/4 inch thickness. Cut with floured biscuit cutter. Place on ungreased cookie sheet and freeze. When frozen, put in plastic bags and store in freezer. To Cook: Place frozen biscuits on a lightly greased cookie sheet and bake at 475 degrees for 12 to 15 minutes or until lightly brown. MM Format by Mickey Forster starcademy@aol.com converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mimi's Sticky Chicken Categories: Favorites, Poultry, Dinner Yield: 4 Servings 2 ts Salt 1 ts Paprika 3/4 ts Cayenne pepper 1/2 ts Onion powder 1/2 ts Thyme 1/2 ts White pepper 1/4 ts Garlic powder 1/4 ts Black pepper 1 Whole roasting chicken; -about 3 pounds 1 c Chopped onions Rinse chicken, inside and out. Drain well. Combine all spices (first 8 ingredients) in small bowl. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250F (that's not a typo...it's really 250! Anything over 225 is safe as long as the chicken reaches an internal temperature of at least 155, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Recipe by Mimi Hiller, 1985-2001 Please note: I created this recipe sometime in the mid 1980's. I have freely shared this with friends, family, and cyber acquaintances since then, and encourage you to do the same...I only request that you give me credit for it when you do by mentioning my name, my website or this URL. However, it has come to my attention that there are some rather unscrupulous people on the Internet who are claiming ownership of this recipe by changing a few words here and there. Let me be very clear...more than the ingredients or their amounts, the nature of this dish is the method...don't be fooled. This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too! http://www.cyber-kitchen.com/recipes/Foolproof_Sticky_C icken.htm MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Minestrone Soup - Olive Garden Categories: Soups, Favorites, Vegetarian Yield: 6 Servings 1 c Finely minced celery 1 c Finely minced onion 1 c Finely minced carrot 1/4 c Butter 1/2 c Garbanzo beans 1/2 c Kidney beans 1/2 c Whole dried peas 1/2 c White pea beans 3/4 c Sliced carrots 3/4 c Coarsely chopped onion 3/4 c Sliced celery 3/4 c Chopped bell pepper 1/2 c Rice or barley 1 c Shell macaroni 2 tb Minced parsley 1 ts Oregano 1 ts Basil 2 ts Soy sauce Pepper to taste Parmesan cheese Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. Converted by MM_Buster v2.0n. 12/20/03 Mickey's Note: added 4 packets of veggie powder. I didn't have dried garbonzo beans or kidney beans but will use canned. We skipped the celery, for the second half but added onions and carrots (diced). This soup was very good but needed more salt, pepper and some garlic. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mom's Onions and Cucumbers Categories: Favorites, Vegetables, Side dish Yield: 6 Servings 2 md Cucumbers 1 sm Onion 1 1/2 t Salt 3/4 c Water 3/4 c Vinegar 1 t Sugar 1/2 c Sour cream 4 dr Tabasco sauce Pepper Peel and slice cucumbers; slice onions. Place in a large bowl, cover with salt. Combine water, vinegar, and sugar. Pour over cukes. Let stand 1 hour, drain thoroughly. Combine sour cream, tabasco sauce, and pepper. Stir this mixture into the veggies. Chill and serve. Recipe by Patty Dorney Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mom's Tuna Casserole Categories: Casserole, Favorites Yield: 4 Servings 2 cn Tuna 1 cn Cream of mushroom soup 1 cn Peas Potato chip; crushed Drain the tuna and peas. Arrange all the ingredients in layers in a 2 quart casserole dish. Tuna, soup, peas, and chips. Bake at 350 for 30-45 minutes. Recipe by Lois Dorney Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Monkey Bread Categories: Breads, Favorites Yield: 6 Servings 4 cn Refrigerator biscuits, -country or buttermilk 1/2 c Granulated sugar 1/3 c Brown sugar 1 tb Cinnamon MMMMM---------------------------SAUCE-------------------------------- 1 1/2 Sticks butter or margarine 1/2 c Granulated sugar 1/2 c Brown sugar CAKE For the cake: combine the sugars and the cinnamon in a plastic bag. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan. For the sauce: Melt the butter and sugars in a small saucepan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 30 minutes. [THE BALTIMORE SUN; February 13, 1991; Mickey Brogan] MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Monterey Chicken Roll Categories: Dinner, Favorites Yield: 2 Servings 1 Boneless chicken breast 1 Salt and pepper 1/2 oz Jalapeno jack cheese 1 tb Flour 1 Beaten egg 2 tb Italian bread crumbs 2 tb White wine 1 tb Softened butter 1 ts Dried parsley 1/8 ts Dried oregano crushed Preheat oven to 350øF (180 C) Pound chicken 1/8 thick. Sprinkle with salt & pepper. Place piece of cheese (1"x1/2"1/2") [2.5x1.5x1.5 cm]. Fold in sides, roll up. Skewer closed. Roll in flour, egg then crumbs to coat. Bake in shallow dish for 30 min. Meanwhile, for sauce, in microwave dish combine wine, butter, parsley and oregano. Cook only till butter is melted. After chicken has cooked for 20 min. Pour sauce over chicken and continue to cook. For an intimate dinner for two, but easily adaptable for more. Get out the boneless chicken breasts, here's another quick and yummy chicken roll. This one is stuffed with Jalapeno jack cheese. Oven baked. Makes 2 servings. Mickey's notes: I used 4 breasts and doubled the sauce. I baked for 30 minutes, covered with sauce and baked another 20. Recipe from Patricia S. FamilyCooking@yahoogroups.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mother's Dinner Rolls Categories: Breads, Favorites Yield: 30 Rolls 2 pk Active Dry Yeast 1 c Warm Water 1 c Boiling Water 1 c Shortening 3/4 c Sugar 1 ts Salt 2 ea Eggs 7 1/2 c Flour 1) In a small bowl, dissolve yeast in warm water. 2) Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. 3) Add the yeast mixture and eggs; mix well. 4) Add 2 cups of flour; beat until smooth. 5) Add enough remaining flour to form a soft dough (do not knead). 6) Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. 7) Turn dough onto a floured surface. Pinch off a piece and form a 2-1/2in. ball. Roll into a 5-in. rope; shape into a knot. Repeat with remaining dough. 8) Place on a greased baking sheet. Cover and let rise in a warm place until doubled about 30 minutes. 9) Bake at 350 for 20-25 min. or until golden brown. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: My Mama's Beef Stroganoff Categories: Meats, Main dish, Favorites, Dinner Yield: 4 Servings For dredging meat 1/2 c Flour; combined with 1 tb Salt; and 1/2 ts Fresh ground black pepper Stroganoff 1 lb Sirloin steak; cut in thin -pieces 1/2 c Butter; divided 1 lg Maui onion; sliced 2 cl Garlic; minced, divided 1/2 lb Mushrooms 2 tb Flour; left from dredging 3/4 c Beef broth; cold 2 tb Sherry; optional 2 ts Worcestershire sauce 1 tb Tomato paste 1 ts Salt 1 c Sour cream Dredge meat in seasoned flour. For a few minutes saute onions and 1/2 the garlic in 1/2 of the hot melted butter. Add mushrooms and saute for another minute or two. In another pan brown the meat in the remaining butter and garlic. When nicely browned, remove from pan and put in the pan with onions and mushrooms. Stir in 2 tablespoons of the leftover seasoned flour into the dripping of the pan. SLOWLY add cold beef stock and whisk until it boils making a very smooth gravy. Add wine, Worcestershire sauce, tomato paste and 1 teaspoon salt and cook until thick, stirring constantly. Add sour cream a little at a time until sauce BARELY simmers. Finally, add the beef and veggies. Serve with buttered noodles or rice. NOTE My mama NEVER made a single recipe of stroganoff. She always doubled or tripled this recipe and there just never were any leftovers! Me ke aloha, Mary Recipe by Mary Spero Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Oat Bran Muffins Categories: Breakfast, Favorites Yield: 1 Dozen 2 c Oat bran 1/4 c Brown sugar 2 t Baking powder 1/2 t Salt 1 c Skim milk 2 Egg whites; slightly beaten 1/4 c Honey or molasses 2 T Oil Heat oven to 425ø. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine dry ingredients; mix well. Add combined milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes or until golden brown. Source: Quaker Oat Bran Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Oatmeal Lace Cookies Categories: Cookies, Favorites Yield: 100 Cookies 2 1/4 c Rolled oats; (long cooking -oatmeal) 2 1/4 c Light brown sugar 3 tb Flour 1 ts Salt 1 c Butter; melted, (2 sticks) 1 Egg 1 ts Vanilla extract 1/2 c Finely chopped pecans Pre-heat oven to 375 degrees. Line a baking sheet with foil and set aside 1. In a mixing bowl, stir together the oatmeal, light brown sugar, flour and salt. Gradually stir in the melted butter. In a separate bowl, beat the egg lightly with a whisk for just a minute to incorporate the whites and yolk, stir in the beaten egg to the contents of mixing bowl, add the vanilla and finely chopped pecans. Mix well. 2. Drop the batter by half-teaspoonfuls onto the foil lined baking sheet, spacing 2" between them as these cookies spread and flatten out. Bake in the pre-heated oven until lightly browned - about 7 minutes. Remove sheet from oven and cool slightly. Slide the foil off the sheet and as soon as the cookies are firm enough (but not brittle) remove the cookies from the foil and place separately until thoroughly cold. Note: if the cookies have cooled too much, they will be hard to remove from foil. Just put back into oven for a few moments to loosen them up. Remove from foil and let cool thoroughly. Store in airtight tins. If the weather is very humid, you may have trouble with these cookies softening. A few tips from Fanny Farmer on quantity baking: Put a sheet of aluminum foil on a baking sheet, drop cookies on it and put in the oven to bake. Fill another sheet of foil with cookies. When the first batch is done, slide the sheet of baked cookies onto a wire cake rack and replace it with the second one. With two baking sheets and four pieces of foil, quantity baking can be fairly quick. The cookies slide off the foil and there are no messy pans to wash. Thank you, Fanny! A deliciously crisp cookie with flavors of pecan, vanilla and light caramel. Don't start making these cookies unless you have a couple of hours - they are quite thin and you can only bake about 6 cookies per sheet. However, after you get a "feel" for this, you can make wonderful large gallettes to use in concocting fabulous looking (and tasting) desserts. Recipe adapted from 11th edition of Fanny Farmer Cookbook MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Olive Cake Categories: Favorites, Appetizers Yield: 8 Servings 4 Eggs 7 oz Olives; chopped; (I used -black and green) 5 oz Cheddar; grated 2 oz Olive oil 6 oz White wine 2 c Flour 1 tb Baking powder 1 ts Salt 6 oz Bacos Beat the eggs in a medium sized bowl. Add olives, cheese, olive oil, and wine. Combine flour, baking powder and salt. Stir into cake mixture. Stir in Bacos. Pour into a greased loaf pan and bake 45 - 50 minutes at 400. Recipe by Dominique MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Olive Surprises Categories: Appetizers, Favorites Yield: 10 Servings 1/4 c Butter; soft 1 c Sharp cheddar cheese; grated 1/4 ts Salt 1/4 ts Paprika 1/2 c Flour; sifted 36 sm Stuffed green olives Cream butter and cheese until well blended. Add salt, paprika and flour; mix well. Shape small portion of dough around each olive. Freeze or refrigerate. Bake at 400 degrees for 10 to 15 minutes. Recipe by Carol Petras. Formatted by Lynn Thomas. Source: A Book of Family Recipes; St. John's Ukrainian Orthodox Church, Johnson City, New York. Mickey's Note: 10/4/96 This only coated 24 of the Pride of Spain olives we buy. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Orange Glazed Blueberry Scones Categories: Desserts, Favorites Yield: 12 Scones 2 c Unbleached flour; plus more -for rolling berries 1 tb Baking powder 1 ts Salt 1/3 c Sugar 1/4 c Unsalted butter; chilled and -cut in chunks 3/4 c Buttermilk or cream 1 Egg 1 pt Fresh blueberries MMMMM------------------------ORANGE GLAZE----------------------------- 2 tb Unsalted butter 2 c Powdered sugar; sifted 2 Oranges; juiced and zested Preheat oven to 400 degrees F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze. To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened. Copyright 2001 Television Food Network, G.P. All rights reserved Show: Food 911 Episode: Chicken & Dumplings/Scones Not Stones MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Orange-Glazed Tofu And Broccoli Categories: Favorites, Vegetarian Yield: 6 servings MMMMM---------------------------SAUCE-------------------------------- 2 tb Cornstarch 2 tb Reduced-sodium soy sauce 1/4 c Undiluted orange juice -concentrate 1 tb Rice vinegar or other mild -white vinegar 2 ts Dark sesame oil 1 ts Grated fresh ginger; or 1/4 -teaspoon ground ginger MMMMM--------------------------STIR FRY------------------------------- 1 tb Light olive oil 2 lg Broccoli crowns; cut into -bite-sized pieces 2 Cloves garlic; minced 1 md Red bell pepper; cut into -short, thin strips Two 8-ounce packages baked -tofu; cut into narrow -strips MMMMM--------------------------TOPPINGS------------------------------- Slivered almonds Chopped toasted cashews Seedless orange sections for -garnish 1. Combine the cornstarch with 1/4 cup water in a small mixing bowl and stir to dissolve. Stir in the remaining sauce ingredients, then set aside until needed. 2. Combine the oil with two tablespoons of water in a stir-fry pan or wok. Add the broccoli and garlic and stir. Cover and cook over medium heat until the broccoli is bright green and tender-crisp, about 3 to 4 minutes. 3. Stir in the bell pepper and tofu and stir-fry over high heat for 2 to 3 minutes. Pour in the sauce and cook just until it has thickened and everything is well heated through. Serve at once. Pass around some toasted slivered almonds or chopped toasted cashews for topping, if desired, and garnish each serving with seedless orange sections. Per serving: Calories: 355; Total fat: 18 g; Protein: 29 g; Fiber: 3.9 g; Carbohydrates: 21 g; Cholesterol: 0 g; Sodium: 676 mg Recipe from "In a Vegetarian Kitchen with Nava Atlas" http://www.vegkitchen.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pan Bagna Categories: Appetizers, Favorites, Dinner Yield: 6 Servings 4 md Ripe tomatoes 1 bn Scallions 2 md Red onions 2 Red peppers 2 Green peppers 1/2 c Green olives 2 tb Capers; drained 1/2 c Sour pickles 2 cl Garlic 2 oz Anchovies 1 ts Paprika Salt, pepper; to taste 1 tb Red wine vinegar 4 tb Olive oil 1 Loaf French Bread 2 tb Olive oil (or more) In a large bowl, finely chop tomatoes, scallions, red onions, peppers, olives, capers, pickles, garlic and anchovies. Season the mixture with paprika and salt and pepper to taste. Blend in red wine vinegar and olive oil. Refrigerate for at least 1 hour. Split a long, narrow loaf of French bread in half lengthwise as equally as possible. Carefully pull out the soft bread from the center, but leave a crust wall at least 1/2 inch thick. Process the soft bread in the food processor until finely chopped. Add the bread crumbs to the vegetable mixture with 2 tablespoons more olive oil. Let rest 20 minutes, then taste again and adjust seasoning, adding more oil if it seems dry. Stuff loaf with vegetable/bread mixture, so that all interior spaces are filled but so that loaf still closes tightly. Tie with string to hold everything in place, wrap in foil and refrigerate for at least 24 hours. Slice loaf into 1-inch slices and serve very cold, 2 or 3 slices per person. This is eaten with a knife and fork. This is also very good made in small, individual loaves. Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day ahead of serving. Mickey's Note: I should have used a little more oil. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pan-Seared Inexpensive Steak Categories: Favorites, Beef Yield: 4 servings 2 tb Vegetable oil 2 Boneless shell sirloin -steaks; top butt each about -1 pound and 1 1/4 inches -thick Table salt Ground black pepper A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy. 1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes). 2. Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making. 3. Using sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately. Recipe from America's Test Kitchen From the Episode: Dinner on a Dime-- MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pan-Seared Oven-Roasted Pork Tenderloins Categories: Favorites, Sauces Yield: 4 Servings 2 Pork tenderloins;, (12 to 16 -ounces each), trimmed of -fat and silver skin 1 1/4 ts Kosher salt 3/4 ts Ground black pepper 2 ts Vegetable oil "Enhanced" pork -- pork that has been injected with salt, water, and sodium phosphate -- does not brown well due to the extra moisture. For this reason, we prefer to use natural pork tenderloins that have not been injected. Since two are cooked at once, t 1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.) 2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately. 6/28/2006 Mickey's Note: I used Garlicky Lime Sauce with Cilantro Recipe From America's Test Kitchen Episode: Pork Chops and Tenderloin MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pan-Seared Oven-Roasted Pork Tenderloins Categories: Favorites, Sauces Yield: 4 Servings 2 Pork tenderloins; (12 to -16 ounces each>; trimmed of -fat and silver skin 1 1/4 ts Kosher salt 3/4 ts Ground black pepper 2 ts Vegetable oil "Enhanced" pork - pork that has been injected with salt, water, and sodium phosphate - does not brown well due to the extra moisture. For this reason, we prefer to use natural pork tenderloins that have not been injected. Since two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. Time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. The recipe will work in nonstick and traditional (not nonstick) skillets. This recipe makes a thick chutney; if it is too thick for your liking, stir in 1 tablespoon of water at a time until it reaches the desired consistency. 1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.) 2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately. 6/28/2006 Mickey's Note: I used Garlicky Lime Sauce with Cilantro Recipe From America's Test Kitchen Episode: Pork Chops and Tenderloin MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pasta, Tuna, Artichokes, And Roasted Peppers Categories: Favorites Yield: 6 Servings 1 lb Penne; Mostaccioli or other -medium pasta Shape; uncooked 1 7 ounce jar roasted red -peppers; drained and -chopped 1 13 3/4 ounce jar artichoke Hearts; drained and chopped 1 6 1/8 ounce can solid white Tuna packed in water; -drained 1/2 c Chopped fresh parsley 1/4 c Olive oil 2 tb Balsamic vinegar 1 1/2 ts Dried rosemary 2 Cloves garlic; minced Cook pasta according to package directions. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss. Add salt and pepper to taste. Serve immediately. Per Serving: 441 Calories; 11g Fat (21.6% calories from fat); 20g Protein; 67g Carbohydrate; 6g Dietary Fiber; 9mg Cholesterol; 169mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat. SERVING SUGGESTIONS: Serve with a big salad. VEGETARIANS: Omit tuna and add some olives and feta cheese crumbles, if you like. Recipe by Leanne Ely www.menumailer.net MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Peanut Butter Cookies Categories: Cookies, Favorites Yield: 5 Dozen 2 c Flour; sifted 2 t Baking Soda 1/4 t Salt 1 c Shortening 1 c Sugar 1 c Brown sugar 2 Eggs; beaten 1 c Peanut butter 1 t Vanilla Sift flour again with soda and salt. Cream sugars and shortening. Add eggs and peanut butter; mix until smooth. Add dry ingredients; mix on high to form a stiff batter; add vanilla; mix. Form into tiny balls; place on cookie sheet; make designs with fork. Bake 15 minutes at 375ø. Note: If desired, dough may be rolled, placed in refrigerator for several hours, then sliced. From the kitchen of Beverly Hughes Formatted by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pecan Pie Tartlets Categories: Favorites, Desserts, Pies Yield: 8 Servings 1 c Pecan Meats 3/4 c Light Brown Sugar 1/3 c Butter 3/4 c Dark Corn Syrup; (Karo) 1/4 ts Salt 1 ts Vanilla 3 Eggs; slightly beaten MMMMM---------------------------CRUST-------------------------------- 2 2/3 c Sifted flour 1/2 ts Salt 2/3 c Sugar 1 1/3 c Softened butter 2 Eggs; well beaten Cut Pecans in half or smaller. Cream sugar and butter, add corn syrup, salt vanilla, eggs, and pecan meats. Mix well. Place in 9-inch unbaked pastry shell. Bake 15 minutes at 425 and then lower heat to 350 and bake 30 mins. (I try and make a little tent around the very outside of the crust or it gets too brown. The part where you crimp the edges.) Combine flour, salt, and sugar. Cut in butter until mixture resembles crumbs. Stir in eggs and blend well. Knead dough slightly. Cover and refrigerate 20 minutes. Press small amounts into muffin tins. (Can use small or large cups.) Fill shells with pecan filling and bake until done, approximately 25 minutes. I'm not 100% sure of the length of time. It's been along time since I made these. Recipe by Patty Dorney Typos by Mickey Forster Starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Picnic Potatoes Categories: Favorites, Side dish, Potatoes, Breakfast Yield: 10 Servings 2 lb Frozen hash browns 1/2 c Margarine; melted 2 cn Cream of chicken soup 2 c Cheddar cheese; grated 2 c Sour cream 1/2 c Onion; chopped (optional) S & P to taste Onion salt & garlic to taste Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine. Spread on top of casserole. Bake at 350ø for 45 minutes to 1 hour. Recipe from Rita Emmett Typos by Mickey Forster Starcademy@aol.com Note: If you use the 13 X 9 dish there will be some left over to keep at home. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pizza Dough Categories: Abm, Favorites Yield: 8 Servings 1 1/2 c Water 1 t Salt 3 T Olive oil 4 t Sugar 4 c Flour 2 t Yeast *This is for a two pound loaf. Place all ingredients in bread pan, select Dough setting, and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Form dough into a mound and allow it to rest for 10 minutes. Grease two 14-inch pizza pans. With your hands, gently stretch and press dough to fit evenly into pan(s). Pinch dough around the edge to form a small rim. Spread with sauce and toppings. Preheat oven to 450F. Bake for 15 to 20 minutes. Recipe from Bread Machine Magic by Linda Rehberg and Lois Conway Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Polish Mistakes - Vegetarian Categories: Appetizers, Favorites, Vegetarian Yield: 8 Servings 1 lb Ground Meatless Burger -Crumbles (it's a roll) 1 pk Crumbles; sausage style 1 tb Oregano 1 ts Garlic Salt 1 lb Velvetta cheese; cubed 1 Loaf of party rye cocktail -bread Heat crumbles, crumbles, and spices. Add cubes of Velveeta cheese; stir and simmer until cheese is melted. Spread on the cocktail rye bread let set till cool. Freeze in bags until ready to use. When you are ready to eat them bake at 350 degrees for 20 minutes. Recipe and typos by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Polish Sweet Bread Categories: Breads, Favorites Yield: 8 Servings MMMMM-----------------------YEAST MIXTURE---------------------------- 1 1/2 c Flour 1 pk Yeast 1 t Salt 1/2 t Cardamon MMMMM---------------------------LIQUID-------------------------------- 2 c Milk 1/2 c Honey 8 T Butter; sweet, unsalted MMMMM-----------------------DOUGH MIXTURE---------------------------- 3 Eggs 4 c Flour Mix yeast mixture. Heat liquids but do not boil. Add to yeast mixture. Beat the eggs; add to mixture. Add the flour one cup at a time and mix till you have a stiff dough. Let rise one hour. Punch down dough. Place in two greased bread pans. Let rise for thirty minutes. Bake at 325 for 45 to 60 minutes. MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Popeye's Favorite Snack Categories: Appetizers, Favorites Yield: 12 Servings 10 oz Pkg frozen spinach 2 c Seasoned stuffing mix -crushed to crumbs 1/3 c Parmesan cheese 3 Eggs; beaten 1 Onion; chopped 4 tb Butter; melted Garlic salt Pepper Preheat oven to 350. Cook spinach according to package directions and drain well. Saute onion in butter. Crush the stuffing. Combine spinach with remaining ingredients, mixing well. Roll into walnut-sized balls. Bake at 350 on ungreased cookie sheet for 20 minutes. These can be frozen before cooking. Without thawing, bake at 350 for 30 minutes. Serve hot or cold. Fun in lunches. From The Please Touch Cookbook Typos Mickey Forster Starcademy@aol.com Note: We've served these in spaghetti sauce as a substitute to meatballs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pork Chops - Baked Categories: Favorites, Dinner Yield: 6 Servings 6 Pork chops; trimmed MMMMM--------------------------MARINADE------------------------------- 2 tb Soy sauce 4 tb Vegetable oil 2 tb Worcestershire sauce 2 ts Lemon juice 4 tb Brown sugar 4 tb Ketchup Preheat oven to 350 degrees F (175 degrees C). In a small bowl, thoroughly mix the marinade ingredients. Plac pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops for 30 minutes. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C). Recipe submitted by Jill mygoodstuff@aol.com to WhatsForDinnerTonite@yahoogroups.com who got it from a friend. =) MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pork Chops Delight Categories: Dinner, Favorites Yield: 4 Servings 4 Boneless pork chops 1/4 c Flour; seasoned with salt; -pepper, etc) 2 tb Vegetable oil 1 lg Onion; sliced 2 c Chicken broth 2 tb Flour 8 oz Sour cream Heat oil in a skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turning to brown both sides. Layer chops in crockpot with onion slices. Add chicken broth. Cover and cook on low for 7-8 hours. Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream into the crockpot and blend into the cooking juices. Raise the crockpot to high for 15-30 minutes or until the liquid has thickened. Serve these tender chops with the sauce over noodles or rice. MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pot Roast Categories: Favorites, Meats, Dinner Yield: 6 Servings 1 Pot Roast 8 Potatoes 8 Carrots 1 Onion 5 cl Garlic 1 pk Lipton Onion Soup Mix 1 cn Cream of Soup 3 c Water Place roast in a large casserole dish. Chop the veggies and place around the roast. Mix the soups and water. Pour over meat and veggies. Cover and cook at 250 for 5 or 6 hours. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Potato and Broccoli Supreme Categories: Potatoes, Vegetables, Favorites, Side dish Yield: 8 Servings 3 c Hot mashed potatoes 3 oz Cream cheese, softened 1 Egg 2 tb Butter S & P 1 (2.8 oz) Can French Fried Onions 2 (10 oz) pkg Frozen Broccoli Cooked and drained 1 c Cheddar cheese (shredded) Whip first 4 ingredients together until smooth. Season to taste with salt and pepper. Fold in 1/2 of the onions. Spread mixture over bottom and up sides of a buttered 8 X 12 baking dish to form a shell. Bake, uncovered at 350ø for 25-30 minutes. Arrange hot broccoli in shell. Sprinkle with cheese and remaining onions. Bake, uncovered, 5 minutes more. (Helen Jolly TDDB08E) Typos by Mickey Forster Starcademy@aol.com 8/7/96 Everyone loved this one! We mixed half the cheddar in with the potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Potato and Rice Burgers Categories: Favorites, Vegetarian Yield: 4 Servings MMMMM---------------------------SAUCE-------------------------------- 1 c Yogurt; plain 1 T Lemon juice 1/4 t Soy sauce 1/8 t Crushed red pepper flakes 1/2 t Ground cumin 1 cl Garlic; minced 2 T Fresh parsley; chopped MMMMM--------------------------BURGERS------------------------------- 1 lg Potato; peeled and diced 1 c Cooked brown rice 1/4 c Bread crumbs 3 T Parmesan cheese 1/2 Onion; minced 2 t Soy sauce 2 T Fresh parsley; chopped In a bowl, combine sauce ingredients. Place in refrigerator to chill. Prepare grill or griddle. Boil potato in water over medium heat until tender, about 10 minutes. Meanwhile, combine remaining ingredients in a medium bowl. Drain potato and mash with a fork or masher. Add potato to bowl, mix well and form into 4 thin patties. If potato mixture is too dry to hold together, add a little water before making patties. Grill patties 4 to 5 minutes on each side until lightly browned. Serve on hamburger buns with sauce and classic burger fixings. Recipe from Vegetarian Times MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Potato Casserole Categories: Favorites, Sidedish, Potatoes, Breakfast, Dinner Yield: 6 Servings 1 lb Hash browns 1/8 c Margarine; softened 1 c Cream of celery soup 3 oz Cheddar; grated 3 oz Velveeta 4 oz Sour cream 1 t Salt 1/2 c Seasoned bread crumbs Break up potatoes and pour them into a 13 X 9 pan. Mix margarine, soup, cheeses and salt. Spread on top of potatoes. Top with bread crumbs. Bake at 350ø for 50 minutes. Recipe created by Tanner Forster Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Potato Pancakes Categories: Breakfast, Favorites Yield: 10 servings 2 Eggs 1 Onion; chopped 1 t Salt 2 T Flour 1/4 t Baking powder 3 c Potato; raw - cubed Process eggs, onion, salt, flour, baking powder, and about 1/2 cup of potato until smooth. Add rest of potatoes to blender and process until potato is in small pieces. (Do not over blend) Bake on hot greased griddle. Recipe submitted by Betty 4on4@yahoogroups.com Betty's note: This is a recipe for potato pancakes that came with my mother's blender. My sister and I both continue to use this recipe in our own homes now. MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Potato Soup Categories: Favorites, Main dish, Dinner Yield: 8 Servings 2 Onions; minced 3 tb Butter 8 lg Potatoes; peeled & sliced 6 c Water 6 Chicken Bouillon cubes 1 ts Celery salt 1 ts Pepper 4 tb Parsley Garlic powder 4 c Milk 2 c Light cream 1/2 c Cheddar cheese In a large dutch oven, fry the onion in butter. Add potatoes, water, bouillon, and seasonings. Cover and simmer till potatoes are soft. At this point you could mix the entire mixture in a food processor or you could leave some chunks of potato. Add the milk and cream; heat up and serve with grated cheddar on top. Recipe by Tanner Forster Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pumpkin Cake Categories: Favorites, Cakes Yield: 18 Servings 1 c Oil 2 c Sugar 4 Eggs 16 oz Pumpkin MMMMM----------------------DRY INGREDIENTS--------------------------- 2 c Flour 1/2 t Salt 1 t Cloves 1 t Baking soda 2 t Cinnamon 2 t Baking powder MMMMM--------------------------FROSTING------------------------------- 8 oz Cream cheese 8 T Butter 2 T Vanilla 3 c Powdered Sugar Cream oil, sugar and eggs. Stir in pumpkin. Mix dry ingredients and add to pumpkin mixture. Divide mixture into two 13X9 pans. Bake at 350 F for 30 minutes. Cool. Frost. Recipe by Georgia Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Red Beans and Rice Categories: Favorites, Main dish, Dinner Yield: 8 Servings 1 lb Kidney beans; dried 2 qt Water Ham; cubed 2 Italian sausages; hot 1 bn Green onions 1 Green pepper 5 Celery stalks 3 Onions; chopped 4 Bay leaves 1 pn Thyme Salt & Pepper Rinse beans, place in a dutch oven. Add water, ham, and sausage. Bring water to boil; turn heat down to a simmer. Add rest of ingredients. Cover and cook all day. Smash beans against side of pot occasionally. (This will thicken the mixture.) Remove bay leaves. Serve over rice. MM Format by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Red Lobster Biscuits Categories: Breads, Copycat, Favorites Yield: 1 Dozen 2 c Bisquick 1/2 c Cold water 3/4 c Sharp grated cheddar cheese 2 tb Butter, melted with 1/2 ts Garlic powder 1/2 ts Parsley flakes 1/4 ts Italian seasonings Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased cookie sheet. Bake for 8-10 minutes. After baking, while still hot, brush on melted butter mixed with garlic powder, parsley flakes and Italian seasoning. Serve hot. Recipe by: Better Homes & Gardens magazine. Posted to MC-Recipe Digest V1 # by RFFQ23A Robin Rider MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Rice and Pasta Categories: Favorites, Sidedish Yield: 6 Servings 1/2 c Rice 1/2 c Pasta (I use orzo or tiny Alphabet noodles) 2 T Butter 3 c Water 2 Veggie bouillon cubes Saute the rice and pasta in butter till browned. Slowly add hot water and bouillon cubes. Reduce heat and simmer 20 to 30 minutes. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Rice Pudding Categories: Desserts, Favorites Yield: 8 Servings 1 c Rice 6 c Milk 2/3 c Granulated sugar 1 ts Nutmeg 1 ts Cinnamon 1 ts Vanilla Put all ingredients into a sauce pan. Bring to a boil, stirring constantly; cover and simmer till done. Recipe by the Forsters Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Roasted Garlic And Bean Spread Categories: Appetizers, Favorites Yield: 2 Cups 1 c Dried white beans; such as -cannelloni or Flageolets; or 2 cups canned -small white beans 2 Or 3 whole heads garlic Olive oil; preferably -extra-virgin Salt Freshly ground black pepper Fresh flat-leaf parsley for -garnish Sliced whole-grain bread To cook dried beans, carefully pick through beans to remove any foreign bits or imperfect beans. Place in a large bowl and cover with water by three inches. Let stand for several hours or, preferably, overnight. Drain beans, rinse and drain again. Transfer beans to a large heavy-bottomed pot. Add enough water to cover by about one inch and stir well. Bring to a boil. Using a wire skimmer or slotted utensil, remove any foam that rises to the surface. Boil for 10 minutes, reduce heat to a gentle simmer, and cover partially. Simmer for 45 minutes to 1-1/2 hours, until beans are tender but still hold their shape. To roast the garlic, preheat the oven to 350* F. Slice the heads horizontally, cutting away the top one-fourth to expose individual cloves. Peel away the outer papery skin, leaving the garlic heads intact. Place in a small baking dish, rub generously with olive oil, and sprinkle with salt. Cover tightly with aluminum foil and bake for 45 minutes. Uncover and roast until completely soft, about 15 minutes longer. Remove from the oven and set aside. When cool enough to handle, squeeze the garlic from the skin into a small bowl. Drain the beans and transfer two cups to a KitchenAid food processor or blender. (Cover and refrigerate or freeze any remaining beans for another purpose.) Add the roasted garlic and blend until fairly smooth. Season to taste with olive oil, salt and pepper. Transfer to a small crock, garnish with parsley and serve with sliced bread. Recipe by Linda Holleman KAAR MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Salmon Burgers Categories: Main dish, Appetizers, Favorites Yield: 4 Servings 15 1/2 oz Salmon ; drained and flaked 2 Egg; beaten 1 c Bread crumbs;dry divided 1/4 c Green onion; chopped 2 tb Lemon juice 1/8 ts Pepper 1 c Vegetable oil In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: San Francisco Sourdough French Bread Categories: Breads, Favorites Yield: 6 Servings 1 pk Dry yeast 2 tb Sugar 5 c All-purpose flour 1 c Warm water 1 1/2 c Sourdough starter 2 ts Salt In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky. Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool. Courtesy Telephone Pioneers Bill Spalding MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sensational Cinnamon Coffee Cake Categories: Desserts, Favorites Yield: 12 Servings 1/4 c Margarine 3/4 c Sugar 1 Egg; slightly beaten 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 1 c Milk 1 ts Vanilla extract MMMMM--------------------------TOPPING------------------------------- 1 c Brown sugar 3 tb Flour 2 ts Cinnamon 4 tb Margarine 1/2 c Walnuts or pecans; finely -chopped Preheat oven to 350 degrees. Spray a 9" x 9" pan with nonstick cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350 degrees for 30 minutes. Category: Breakfast, Cake http://www.thedailyrecipe.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sesame Chicken Kabobs Categories: Favorites, Dinners, Poultry Yield: 6 servings 1/3 c Sherry or chicken broth 1/3 c Soy sauce 2 Green onions; chopped 3 tb Apricot preserves 1 tb Vegetable oil 2 Garlic cloves; minced 1/2 ts Ground ginger or 2 teaspoons -minced fresh gingerroot 1/2 ts Hot pepper sauce 3 ts Sesame seeds; toasted, -divided 1 1/2 lb Boneless skinless chicken -breasts; cut into 1 inch -cubes 1 md Sweet red pepper; cut into -1 inch pieces 1 md Sweet yellow pepper; cut -into 1 inch pieces In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally. Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds. Recipe from Taste of Home Magazine MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Shaker Chicken Categories: Poultry, Main dish, Favorites, Dinner Yield: 6 Servings 8 Chicken breasts; boneless, -skinless MMMMM-------------------------SEASONINGS------------------------------ 1/2 c Flour * 1/2 c Seasoned bread crumbs * Garlic powder Seasoned salt Black pepper Salt (optional) Wash chicken and set aside. Mix seasonings in a large zip top bag (see note). Shake each piece of chicken in the seasonings and fry in hot oil till crispy. Drain on paper towels, discard seasoning bag. Drain the oil from the pan, arrange chicken, add milk and water till chicken is half covered. Cover pan and simmer about 1 hour (till tender). Remove chicken, and keep warm. Make gravy. Serve with mashed potatoes and a veggie. * These measurements are just estimates. Note - I don't measure the seasonings. Just add some and taste (do NOT taste after the chicken has been added) Recipe by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Shepherd's Pie Categories: Favorites, Casserole, Dinner Yield: 4 Servings 2 c Beef; leftover, cut small 1 T Flour 2 T Oil 2 1/2 c Gravy; leftover 6 Onions; leftover 1 c Carrots; leftover 1 c Peas 2 c Mashed potatoes 1 Egg Toss beef in flour; brown in oil. Add gravy and veggies; heat. Pour into a greased 1 1/2 qt. casserole dish. Mix potatoes and egg. Spoon over meat mixture. Bake at 425ø for 30 minutes or until gravy bubbles and potatoes are browned. Recipe by Maxine Forster Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Short Ribs With Horseradish Sauce Categories: Favorites Yield: 6 servings MMMMM----------------------------RIBS--------------------------------- 3 lg Carrots; cut into 1-inch -pieces 2 md Onions; cut into wedges 3 lb Boneless beef short ribs; -trimmed and cut into 2-inch -pieces 1/2 c Dry red wine 1/4 c Beef broth 2 tb Dijon-style mustard 1 tb Minced garlic 1/2 ts Salt 1/2 ts Dried thyme; crushed 1/4 ts Black pepper 1 Bay leaf MMMMM---------------------HORSERADISH SAUCE-------------------------- 8 oz Sour Cream; light 2 tb Prepared horseradish; (up to -3) 1/8 ts Salt Place carrots and onions in a 4- to 5-quart slow cooker. Place beef on top of vegetables. In a small bowl, stir together wine, broth, mustard, garlic, salt, thyme and pepper. Add broth mixture and bay leaf to cooker. Cover and cook on Low for 9-10 hours or on High for 41/2 to 5 hours. Transfer ribs and vegetables to a serving dish using a slotted spoon; reserve cooking liquid. Discard the bay leaf. Skim fat from liquid. Pour some of the cooking liquid over ribs to moisten. Serve ribs with Horseradish Sauce. Combine sauce ingredients and mix together. Cover and chill. Recipe by Dan Moor KAAR MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Skillet Lasagna Supper Categories: None Yield: 4 To 6 1 cn (28-ounce) diced tomatoes Water 1 tb Olive oil 1 Onion; minced Table salt 3 Cloves garlic; minced 1/8 ts Red pepper flakes 1 lb Meatloaf mix* 10 Curly-edged lasagna noodles; -broken into 2-inch lengths 1 cn (8 ounces) tomato sauce 1/2 c Grated Parmesan cheese 2 tb Grated Parmesan cheese Ground black pepper 1 c Ricotta cheese 3 tb Chopped fresh basil *Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe. 1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. 2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve. 7/17/2006 Mickey's Note: I left the meat out and stirred about 1/2 cup of mozzarella in with the tomatoes. I only had a 15oz can of diced tomatoes so I used that and a 28oz can of tomato sauce. Recipe from America's Test Kitchen June 2006 MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sloppy Joes Categories: Favorites, Dinners Yield: 8 servings 2 lb Ground beef 1/2 c Chopped onion 2 Celery ribs with leaves; -chopped 1/4 c Chopped green pepper 1 2/3 c Canned crushed tomatoes 1/4 c Ketchup 2 tb Packed brown sugar 1 tb Vinegar 1 tb Worcestershire sauce 1 tb Steak sauce 1 ts Salt 1/2 ts Garlic powder 1/4 ts Ground mustard 1/4 ts Paprika 8 Hamburger buns; split, -buttered and toasted, (up -to 10) In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is not longer pink and the vegetables are tender; drain excess grease. Add the next nine ingredients; mix well. Simmer, uncovered, for 35 to 40 minutes, stirring occasionally. To serve, spoon 1/2 cup meat mixture onto each bun. Recipe from Mrs. Jolene T. Benoit New Iberia http://www.iberianet.com/articles/2003/04/15/cajun/recipes/recipe69.tx MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Slow-Cooked Short Ribs Categories: Favorites, Crockpot Yield: 6 Servings 2/3 c All-purpose flour 2 ts Salt 1/2 ts Pepper 4 lb Boneless beef short ribs 1/4 c Butter or margarine 1 lg Onion; chopped 1 1/2 c Beef broth 3/4 c Red wine or cider vinegar 3/4 c Packed brown sugar 1/2 c Chili sauce 1/3 c Ketchup 1/3 c Worcestershire sauce 5 Garlic cloves; minced 1 1/2 ts Chili powder In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full). Cover and cook on low for 9-10 hours or until meat is tender. Pam's Note: Smothered in a mouth-watering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. The recipe is great for a busy cook—after everything is combined, the slow cooker does all the work. Mickey's Note: These were very good, but the sauce could use a little kick. Recipe from Pam Halfhill, Medina, Ohio MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sourdough Bread Categories: Favorites, Breads, Abm Yield: 1 Loaf 1 c Sourdough Starter ** 3/4 c Water; plus 2 Tablespoons 1 Egg 4 c Flour 4 T Sugar 2 T Baking Powder 2 t Salt 2/3 c Shortening 2 t Yeast ** See Recipe Put water, sourdough starter and egg in bread machine. Combine flour, sugar, powder and salt. Cut in shortening till mixture resembles cornmeal. Add to bread machine. Add yeast. Use DOUGH setting ONLY. (This bread really rises!!) Take the dough out when machine beeps. Place it on a greased clay board, cover with towel and let rise 1 hour. Bake at 375ø for 35 minutes. MM Format by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sourdough Starter Categories: Abm, Breads, Favorites Yield: 1 Servings 1 qt Lukewarm water 2 t Yeast 2 t Sugar 4 c Flour Put water in crock, add yeast and sugar to soften; stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged, about 2 days. Mixture will thin as it stands; add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Southwest Beef And Beans Categories: Favorites, Crockpot Yield: 8 Servings 1 Ib dried pinto beans 2 Cloves garlic; minced 6 c Cold water 1 cn (6-oz.) tomato paste 1/2 Ib salt pork; cut up 1 tb Chili powder 1 Ib lean chuck steak; cut -into 1-inch cubes 1 ts Salt 1 Red chili pepper or 1/2 -teaspoon crushed red pepper 1 ts Cumin seed 1/2 ts Marjoram leaves 1 md Onion; chopped Soak beans in water overnight. Brown salt pork in skillet or slow-cooking pot with browning unit. In slow-cooking pot; combine soaked beans, (with water), browned pork, and remaining ingredients. Cover and cook on low for 9 to 10 hours. 10/19/2002 Mickey's Note: I used the quick soak method for beans, put everything in the crockpot and cooked on high for one hour then turned it down to low at 10:30 am and we ate around 6:30. I used 1 smoked ham hock instead of salt pork and I didn't brown it. I used round steak instead of chuck and I did brown it. MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Spaghetti Sauce Categories: Favorites, Dinner, Vegetarian Yield: 6 Servings 1 cn Tomato sauce; 28 oz 1 cn Tomato paste; 6 oz Olive oil 1 Onion; minced 4 Garlic cloves; minced Oregano Basil Sugar Seasoned salt Black Pepper Parmesan cheese Saute onion and garlic in olive oil until soft. Add sauce and paste; season to taste. Simmer for an hour Recipe by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Spicy Frozen Cucumbers Categories: Favorites Yield: 3 Pints 4 c Sliced pickling cucumbers; -3 to 4 inches long 2 lg Onions 1 tb Salt 1 c Sugar 1/2 c Cider vinegar 1/2 ts Ground turmeric 1 tb Whole white mustard seeds Wash and thinly slice the cucumbers, unpeeled. Peel the onions and slice thin. Combine the cucumbers, onions, and salt in a glass or ceramic bowl. Let them stand 2-4 hours to extract the moisture. Rinse and drain the vegetables well, blotting them with paper towels to absorb all the moisture. Combine the remaining ingredients and mix well until the sugar dissolves completely, about 10 minutes. Pour the cucumber mixture into clean freezer containers, leaving 1 inch of headspace for expansion. Cap and seal. This fills 3 pint size canning jars. These will keep up to 1 year in the freezer. To use, thaw about 4 hours in the refrigerator. Serve chilled. Recipe from Jo godbless777@earthlink.net 4on4@yahoogroups.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Spinach/Artichoke Dip - Olive Garden Categories: Favorites, Appetizers, Vegetarian Yield: 6 Serving 1 pk Cream cheese 3/8 c Parmesan cheese 1/2 c Mozzarella cheese; shredded 2 tb Mayonnaise 1/8 c Skim milk 1 1/2 pk Frozen spinach; chopped, -thawed, dry 1/2 cn Artichoke hearts, plain; cut - in 1" pieces Preheat oven to 350 degrees fahrenheit. Place first 5 ingredients in a microwave- and oven-proof dish with lid (such as a corningware). Heat in microwave for one minute increments until all ingredients are easily incorporated. Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture. Bake 50 minutes covered, then 10 minutes uncovered. Best served with a good, mild sourdough. Olive Garden serves with pasta chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Spinach/Cream Cheese Spread Categories: Appetizers, Favorites Yield: 8 Servings 1 c Chopped fresh spinach 1 c Chopped fresh basil 1 ts Minced garlic 1/4 c Olive oil 1 c Freshly grated Parmesan -cheese Salt and pepper to taste 1 pk (8 ounce) cream cheese; -softened 1 pk (4 ounce) feta cheese; -crumbled 2 tb Sun-dried tomato paste Blend the spinach, basil and garlic in a food processor. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. Blend cream cheese and feta cheese in a medium bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve. YIELD: 10-12 Servings Categories: Appetizers http://www.thedailyrecipe.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Split Pea Soup Categories: Soups, Favorites Yield: 8 Servings 3/4 c Split Peas; dried 3/4 c Lentils; dried 3 c Water 1/2 c Onion; minced 1/2 c Celery; sliced 1 Green Pepper 3 cl Garlic 2 cn Stewed Tomatoes 2 c Ham (precooked); cubed 2 T Parsley Cayenne Pepper Salt and Pepper to taste Rinse peas and lentils; place in pressure cooker with water. Bring to pressure and cook 4 minutes. Okay don't do this. My pressure cooker plugged up after about a minute at pressure. :) Saute veggies in olive oil. Add everything else and simmer for a few hours till the peas are soft. Season to taste. Recipe from Cheryl and Mickey MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Stir Crazy Cake Categories: Cakes, Desserts, Favorites Yield: 10 Servings 2 1/2 c Flour 1 1/2 c Sugar 1/2 c Cocoa 2 t Baking soda 1/2 t Salt 2/3 c Oil 2 T Vinegar 1 T Vanilla 2 c Cold coffee; or cold water 1/4 c Sugar 1/2 t Cinnamon Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13 X 9 metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in 350 F oven for 35-40 minutes. Recipe from Chuckwagon Cooking from Marlboro Country Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Stir Fry Chicken - Jere Brown's Categories: Poultry, Favorites Yield: 6 servings 4 tb Oil 2 tb Hoisen sauce Handful of cashew nuts Hot cooked rice for 4 MMMMM----------------------CHICKEN MIXTURE--------------------------- 1 lb Boneless, skinless chicken -breasts 1 Egg white 1 tb Cornstarch 2 Scallions; chopped 1 ts Freshly grated ginger root 2 Garlic cloves; minced MMMMM-------------------------VEGETABLES------------------------------ 1 Onion; sliced 1/2 Red pepper; chopped 1/2 Green pepper; chopped 8 Mushrooms; chunked; up to 10 MMMMM---------------------------SAUCE-------------------------------- 1/2 c Chicken broth 3 tb Soy sauce 2 ts Sugar 2 ts Dry sherry 1/4 ts Salt 1 tb Corn starch Cut chicken into 1/2 inch pieces. Heat 2 tablespoons oil in wok until hot. Mix chicken mixture in a bowl. Add chicken mixture to hot wok and stir to separate pieces. Cook until mixture turns white. Take chicken out of wok and set aside. Mix sauce in a separate bowl. Add more oil to wok and stir fry vegetables until crisp tender. Return chicken to wok and warm up. Pour sauce into wok and stir until thickened. Add Hoisen sauce and a handful of cashews. Serve over hot rice. Recipe by Jere Brown From "A Skillet Full of traditional Southern Lodge Cast Iron Recipes and Memories" MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Stuffed Zucchini Categories: Sidedish, Favorites Yield: 8 Servings 3 tb Olive Oil 1 Onion; chopped 3 Garlic cloves; chopped Mushrooms; (a handful); -sliced 1/2 c Celery; sliced 1 c Zucchini; diced 1/2 c Bread crumbs 1/2 c Cheddar; shredded 1/4 c Parmesan 3 Eggs; beaten or 1/2 c Tomato sauce Salt and pepper to taste Saute veggies in olive oil. Use whatever you like. Cool; stir in everything else. You can either pack this back into a hollowed out zucchini or into a greased casserole dish. Bake till everything is heated through; maybe 15-20 minutes at 350. Recipe by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Subjective Potato Leek Soup (Garlic Free) Categories: Favorites, Soups Yield: 5 Servings 8 Red potatoes 3 bn Leeks 1 sm Onion 2 tb Butter 1 qt Chicken broth; (less or -more) 1 c Either light cream; or milk Salt & black pepper to taste Boil the potatoes until soft and drain. Cut leeks into 1 inch pieces. Dice onion. In the heated pot melt 2 tablespoons of butter. Saute onion until it's just becoming translucent. Add leeks and cook until soft. Puree leeks, onions, and potatoes smooth in a blender (to taste). Put everything back into the pot and stir in the milk (to taste). Simmer a FEW minutes over very low heat to blend flavors and to top off the temperature. Serve immediately! If you need to prepare this ahead of time, or you suspect some (well, he SAID he's be here!) delay, pause at the point before adding the milk and then add it Right before serving. To store this soup I would leave out the milk as well, although once combined it will keep in the refrigerator. After freezing the flavor is slightly less, but still wonderful. I don't think you really need to know all this, because there will Never be any left over. I do this all by 'feel' so the chicken broth and milk are very much "to taste". Less chicken broth will produce more 'body', as will a few more potatoes and onions. I just add the milk until it looks 'right' to me. Which is white; like a chowder should be. It will vary as well, based on the amount of chicken broth used and/or available. Don't worry; there is no really 'wrong way'. Your decision to either skin the potatoes after they are cooked , or not, will alter the appearance and the taste of the soup. Both the flavor, and the appearance of leeks is delicate, and will come through the best (also whiter/lighter and so; more of a classic 'look') if the potatoes are peeled before cooking them. The next level would be to cook them with the skins, and then skin them before the blender. The next level would be leave the skins on until the blender chops them up. This will add a stronger potato flavor, some red tinting, and some red particulate matter. This works OK with the green particulates of the leeks: best not to over-blend the leeks away to nothing. And leaving the skins does save some time. I would make this soup at least three times to evaluate the effect of the potato skins vs your preferences. And also a few more times to work through the exact dairy product, although I have settled on 2% as an excellent compromise. Skim will also work and this soup is so good that it still flies. The deceptively simple preparation makes the amazing result somewhat guilt inspiring. You just learn to live with it. And if you never give the recipe out, the myth of your kitchen magic will live on. Oh, and in case you're wondering, leeks are too delicate for garlic. The best of wishes and regards from; stephen@snip.net Converted by MM_Buster v2.0l. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sugar Crusted Sweet Potato Biscuits Categories: Quick bread, Favorites Yield: 8 Servings 2 c All-Purpose Flour 3 tb Baking Powder 1/2 ts Salt 4 tb Brown Sugar 3 tb Shorting 2/3 c Skim Milk 1/2 c Canned Or Cooked Sweet -Potatoes 1/3 c Sour Cream 1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm. 12 Biscuits Low fat Recipe by: P. B. Post--Archives From: Bill Spalding Date: 03/31/97 05:00 PM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Summer Berry Cheese Pie Categories: Desserts, Favorites, Pies Yield: 8 Servings 1 pt Strawberries, sliced; Divided 1 T Lemon juice 2/3 c Sugar; divided 1 pk Cream cheese; 8 oz. 1 t Lemon peel; grated 1 Graham cracker crust; 9 in. 2 T Cornstarch 4 Drops red food coloring 1 pt Blueberries Additional lemon peel; opt. In a bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a mixing bowl, combine cream cheese, lemon peel and remaining sugar. Spread into the crust. In a sauce pan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; boil and stir for 2 minutes. Stir in food coloring if desired. Cool slightly. Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours. Garnish with additional grated lemon peel if desired. Recipe from Best of Country Pies MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Swedish Meatballs Categories: Dinner, Favorites, Pc Yield: 4 Servings 1/3 c Butter 1/3 c Flour 2 c Milk 2 c Chicken Broth 1/4 c White Wine 1 T Lea and Perrins 3 cl Garlic; crushed 1 c Mushrooms 1/2 t Onion salt 1/2 t Nutmeg Salt and Pepper to taste Meatballs Heat butter and flour in pressure cooker for about 10 minutes; stirring constantly. Slowly add hot milk; stir till smooth. Add the rest of the ingredients. Cook at 10 lbs. pressure for 20 minutes. Serve over noodles. Recipe by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sweet Potato Souffle Categories: Favorites, Vegetables Yield: 12 Servings 3 Large cans yams 1 Stick butter 2 1/2 c Sugar 1 1/2 ts Salt 6 Eggs 1 1/2 c Milk 3 ts Vanilla MMMMM--------------------------TOPPING------------------------------- 1 c Brown sugar 1/3 c Flour 1 c Chopped pecans 1/3 Stick margarine Beat potatoes with electric mixer until smooth. Add butter, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown. Recipe adapted from http://www.thedailyrecipe.com MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Swiss Steak Categories: Favorites, Main dish, Meats, Dinner Yield: 4 Servings 2 lb Round steak, tenderized 2 c Flour 1/2 tb Garlic powder 1/2 ts Salt Pepper 4 tb Cooking oil 15 oz Can tomato sauce 28 oz Can whole tomatoes, drained 1/2 c Onion, chopped fine 1 tb Worcestershire sauce After tenderizing the round steak, dredge in mixture of the flour and seasonings. Brown the outside of the meat quickly in hot oil. Add the onions, tomato sauce, worcestershire sauce and tomatoes (if desired..chop as they cook). Add water if necessary to cover the meat. Bake, covered for 2 hours at 350. Serve with mashed potatoes or rice and rolls. MM Format by by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Taco Ring Categories: Favorites Yield: 6 Servings 1/2 lb Ground beef; cooked and -drained 1 pk Taco seasoning mix 1 1/2 c (6 ounces) shredded Cheddar -cheese 2 tb Water 2 pk (8 ounces) refrigerated -crescent roll dough 1 md Green pepper 1/2 Head of lettuce. Shredded 1 md Tomato; cubed 1 sm Onion; chopped 1/2 c Whole black olives; sliced 1 c Salsa 1/2 c Sour cream Preheat oven to 375F. Combine cooked meat, taco seasoning, cheese, and water in a bowl. Separate crescent triangles and arrange in a circle on pizza sized pan or stone with bases slightly overlapping and the points facing outward. It should look like a sun with an approx 5" diameter open circle in the center. Scoop the meat mixture evenly over the crescent rolls from the base mounding it approx 2" high and 2"out around the entire circle and using your hand to pat the mixture into a ring shape. Take each point and loosely pull it to the center tucking the point just under base at the center. The filling will not be completely covered but will look like a giant bear-claw. Bake 20-25 minutes or until golden brown. Prepare garnish by cutting the top off green pepper and remove the seeds to be filled with salsa. Shred the lettuce, cube tomato, chop onion, and slice the olives. Place the green pepper in center of ring filled with salsa. Mound lettuce, onion, tomato and olives around the pepper, and garnish with sour cream. Slice the ring between each of the triangles for individual servings and serve hot. Recipe by Marzee The Daily Recipe MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Taffy Apple Salad Categories: Sidedish, Favorites Yield: 8 Servings 1 cn Pineapple; (8 oz) crushed -with juice 4 c Marshmallows; mini 1/2 c Sugar 1 T Flour 1 Egg; well beaten 1 1/2 T White vinegar 8 oz Cool Whip 4 c Apples; chopped 1 c Peanuts; chopped Drain pineapple. Put juice in small pan. Put pineapple and marshmallows in small bowl. Simmer juice, sugar, flour, egg, and vinegar on low till thick. Cool in fridge. Cut apples into 1/2" chunks. Combine fridge mix with Cool Whip. Fold in marshmallow mix. Add apples and some nuts. Mix - garnish with some nuts. Serve cold. Recipe from Deb Rainer MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tangy Buttermilk Cheese Bread Categories: Abm, Favorites, Breads Yield: 1 Loaf 1 1/8 c Buttermilk 3 c Flour 1 1/2 t Salt 1 1/2 T Sugar 3/4 c Cheddar cheese; grated 1 1/2 t Yeast Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Recipe from Bread Machine Magic by Linda Rehberg & Lois Conway Typos by Mickey Forster Starcademy@aol.com Note: I use 2% milk instead of buttermilk MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tangy Cranberry Bread Categories: None Yield: 1 servings MMMMM------------------------REGULAR LOAF----------------------------- 3/4 c Cranberry juice 2 c White bread flour 1 tb Dry milk 1 ts Salt 1 tb Butter 1/4 c Cranberries; dried 2 tb Orange marmalade 1 ts Fast rise yeast OR 2 tsp. -active dry yeast MMMMM-------------------------LARGE LOAF------------------------------ 1 1/4 c Cranberry juice 3 c White bread flour 2 tb Dry milk 1 1/2 ts Salt 2 tb Butter 1/3 c Cranberries; dried 3 tb Orange marmalade 2 ts Fast rise yeast OR 3 tsp. -active dry yeast Add ingredients in order recommended by manufacturer of your machine. This recipe can be baked with "regula" or "delayed" baking cycles. "SUCCESS HINTS: Place dried cranberries away from water if baking on "delayed" time cycle. Anna's Notes: I came up with an idea that people all over are probably already doing but thought I would share just in case you aren't and would like to. We love to make sandwiches with our leftover turkey so I thought that this year instead of just plain buns I will also make some cranberry buns. THEN we get our turkey and cranberry sauce together in a sandwich. I have a batch of the rolls in the bread machine right now. I got this recipe from someone on one of my other lists. Hope you enjoy! Recipe from Anna angelmama06@earthlink.net KitchenAppliancesAndRecipes@yahoogroups.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: That Chicken Thing Categories: Favorites, Poultry Yield: 2 Servings 2 Chicken breasts, skinned 1 c Rice, uncooked 1 cn Mushroom soup (condensed) 2 c Chicken broth Mushrooms, to taste 1/2 c Dry white wine or sherry Put rice in bottom of a baking pan. Measure 1 cup of undiluted soup into a saucepan; set the rest aside. Mix broth and soup together and bring to a boil. Pour over the rice. Lay chicken breasts on top, add mushrooms, then sprinkle the whole thing with wine. Cover with a lid or foil and bake at 400 until rice is tender and chicken is golden. This will take about 1 hour. (From HGB Single Girls Cookbook, 1969.) MM Format by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tiramisu Toffee Torte Categories: Desserts, Favorites Yield: 12 Servings MMMMM----------------------------CAKE--------------------------------- 1 pk White cake mix; (18-1/4 -ounces) 1 c Strong brewed coffee 4 lg Egg whites 6 3/8 oz Heath candy bars; (4 bars), -very finely chopped MMMMM--------------------------FROSTING------------------------------- 4 oz Cream cheese; softened 2/3 c Sugar 2 c Whipping cream 1/3 c Chocolate syrup 1/4 c Strong brewed coffee 6 tb Strong brewed coffee 2 ts Vanilla MMMMM--------------------------GARNISH------------------------------- 1 3/8 oz Toffee candy bar; (1bar), -chopped Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake into two horizontal layers. For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth. Add the whipping cream, chocolate syrup, 1/4 cup of coffee and vanilla. Beat on high speed until light and fluffy, about 5 minutes. Place one cake layer on a serving plate; drizzle with 2 tablespoons of the remaining coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Recipe by Donna Gonda Taste of Home 2002 MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Toffee Categories: Favorites, Candies Yield: 40 Servings 2 1/2 c Walnuts; crushed 24 Hershey bars 1 lb Butter 2 c Sugar 2 tb Water 3/4 ts Vanilla Spread 1 1/2 cups of walnuts in a 15" X 10 1/2" X 1/2" ungreased cookie sheet. Unwrap all the Hershey bars and place 12 of them on top of the nuts. You will need a good quality candy thermometer. I always test mine to make sure it is calibrated correctly; it should show water boiling at 212 degrees. If it doesn't, don't throw it out just KNOW on the thermometer where 300 degrees is. It may be before or after the thermometer marking...don't guess. The toffee could either burn or pull out dental work when eaten if not cooked to correct temperature. Combine butter and sugar in HEAVY saucepan. Cook over Medium/Low heat ~ stir to mix. As it STARTS to boil - add warm water. Cook mixture (it is not necessary to stir more than once or twice) until it reaches 300 degrees. Mixture burns quickly at this temp so it is imperative to just reach it, then stir in vanilla and immediately pour onto prepared pan. This can take some time, but my advice is to not venture far away or get sidetracked. (Personal experience to be sure). Top with remaining 12 Hershey bars and the rest of the walnuts. I cover lightly with foil to SLOW down the cooling process...don't set outside or put in refrigerator.... when it comes time to cut it, the chocolate will separate from the toffee if you do! I usually wait at least 24 hours to cut it.... I score it and cut it ONE row at a time crosswise. I score with a sharp knife and then use a pizza cutter. I have tried one alternate way that I LOVED but Alan did not care for.... Pour cooked mixture directly in ungreased jelly roll pan, cover with half semi-sweet and half milk chocolate morsels.... allow to melt (2 minutes) spread...sprinkle with nuts...rest is the same. It is a little less sweet and far less expensive than using 24 Hershey bars. Recipe by Linda Michelau MM Format by Mickey Forster starcademy@aol.com This recipe was developed and received from the head pastry chef at SARA LEE Corp. in Deefield years ago. Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tomato Basil Pie Categories: Favorites, Sidedish Yield: 6 servings 1 1/2 c Mozzarella cheese; divided 1 9" baked pie shell 6 Roma tomatoes 1 c Loosely packed fresh basil -leaves 4 lg Cloves garlic 1/2 c Mayonnaise 1/4 c Parmesan cheese 1/8 ts White pepper Chopped fresh basil to -sprinkle over pie Sprinkle 1/2 cup of mozzarella cheese on bottom of pie shell. Cut tomatoes in wedges and drain on a paper towel. Arrange wedges over cheese. Process basil and garlic in a food processor until just coarsely chopped. Sprinkle over wedges. Combine remaining 1 cup mozzarella cheese with mayonnaise, Parmesan cheese and pepper. Spoon evenly over basil mixture to cover the top. Bake at 375 degrees for 35 to 40 minutes. Serve warm. Garnish with chopped basil. Susan's Note: I love this new theme "Summertime Favorites" so I wanted to share one of my favorite recipes. This takes advantage of the fresh garden tomatoes and fresh basil and the smell is just divine. Unfortunately I failed to list where I got this recipe so I can't give proper credit. But it is really a wonderful side dish. Hope you enjoy it as much as we do. Recipe posted to World Wide Recipes by Susan ssumners@madixinc.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tomato Marinated Potatoes Categories: Vegetables, Favorites Yield: 6 Servings 1 1/2 lb Red skin potatoes; quartered 4 c Water 1 c White wine vinegar 1 tb Salt Marinade: 1 1/2 c Finely chopped tomatoes 1/2 c Finely chopped onions 2 tb Dijon mustard 2 tb Chopped thyme 1 tb Chopped garlic 1/2 c Olive oil 2 tb White wine vinegar 1 ts Salt 1/2 ts Black pepper Recipe by: ESSENCE OF EMERIL SHOW #EE2192 Place the potatoes in a medium pot with the water, vinegar, and salt. Bring to a boil, and simmer until they are tender. (The vinegar adds flavor as well as helps the potatoes to keep their shape even after they are tender.) When the potatoes are tender, drain and allow to cool for 10 minutes. Meanwhile, in a medium bowl combine the tomatoes, onions, mustard, thyme, garlic, olive oil, vinegar, salt, and pepper. Mix well. Pour into a zip lock baggie. Place the still warm potatoes into the bag and coat. Allow the potatoes to sit until they are room temperature, seal the bag and into the cooler they go. The potatoes will absorb more flavor if they are still warm when added to the marinade. ESSENCE OF EMERIL SHOW #EE2192 From The Cookbook Files of Sharon F. Klinger, tmvm93b@prodigy.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tomatoes A La Provencale Categories: Favorites Yield: 6 Servings 6 Ripe tomatoes 4 sl Slightly stale white bread; - to make about 1 cup of - bread crumbs 1/2 c Fresh parsley; finely -chopped 1 tb Finely chopped fresh basil; -or 2 tsp dried basil A pinch of fresh or dried -thyme 1 cl Garlic; finely chopped Salt and pepper to taste 1/3 c Olive oil Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your finger. Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10 to 15 minutes. Process the slices of bread in a food processor or blender until they are coarse in texture. Do not over process them. In a mixing bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste. Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center. Place the tomatoes on a greased baking sheet and bake at 375F for 20 minutes. Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold. The side dish for our Country French menu is similar to one you may have made many times. The secret to this recipe is in the fresh bread crumbs. They give a flavor and consistency you just won't get with the store-bought variety, and the extra step is well worth the effort. In fact, you may find yourself swearing off your old bread crumbs and using fresh in all your recipes after you try this dish. MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tortilla Rollups Categories: Appetizers, Favorites Yield: 8 Servings 1 pk Cream cheese; 8 oz. -softened 1 pk Hidden Valley Ranch Original dressing mix 2 Green onions; minced 8 Flour tortillas 4 oz Pimento; diced 1 cn Green chiles; diced 1 cn Black olives; sliced 1/2 c Green olives; sliced Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towel. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill for at least 2 hours, then cut the rolls into 1 inch pieces. Discard ends. Serve with spirals facing up. Makes 3 dozen. Footnote: I used more of the vegetables than recipe calls for. There just didn't seem to be enough to make it plentiful and to go around. Recipe by Patty Dorney Typos by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Totem Polls Categories: Favorites, Dinner Yield: 4 Servings 2 pk Crescent rolls 1 lb Ground beef 1 pk Onion soup mix 1 c Ketchup 1 pn Oregano Garlic salt Mozzarella; shredded Brown ground beef, drain. Add ketchup, soup mix and seasonings. Simmer 1 hour. Make four rectangles with one package of crescent rolls. Top each with 1/4 of the meat mixture and 1/4 of the mozzarella. Top with the other package of crescent rolls. Pinch edges to seal. Bake at 375 for 10 minutes or until brown. Recipe by Jenni Forster Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Veggie Soup Categories: Soups, Favorites, Vegetarian Yield: 6 servings 1 c Great northern white beans MMMMM----------------------------SOUP--------------------------------- 6 c Water 6 Veggie bouillon cubes 3 Carrots; sliced 3 Stalks celery; sliced Pepper Parsley Basil Thyme Pepper Garlic salt MMMMM------------------------LAST MINUTE----------------------------- 1/2 c Lentils 1/2 c Rice Leftover frozen veggies Soak the beans overnight or use the quick soak method. Put all the soup ingredients into a big soup pot and simmer till veggies are starting to get tender. A half hour before serving add the Last Minute ingredients and make a batch of Mile High Biscuits. Enjoy! Recipe by Mickey Forster starcademy@aol.com 3/20/2004 Mickey's Notes: This needs more carrots and rice. After I added the lentils and rice it got too thick so I added a can of veggie broth. My leftover frozen veggies this time were corn, peas, broccoli, tomatoes, and spinach. Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Waffles Categories: Breakfast, Favorites Yield: 8 To 10 2 c Flour 2 ts Baking powder 1/2 ts Salt 4 lg Eggs; separated 3 tb Sugar 1 ts Vanilla extract 1 ts Almond extract 4 tb Butter; melted 2 c Milk Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately. Dave's Note: Add batter, wait 10 seconds, flip waffle iron, cook 4 minutes on heat setting 6. MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Watergate Cake Categories: Favorites, Cakes, Desserts Yield: 10 Servings MMMMM----------------------------CAKE--------------------------------- 1 Box white cake mix 1 pk Pistachio instant pudding -large 3 Eggs 1 c Oil 1 c Club soda MMMMM--------------------------FROSTING------------------------------- 1 pk Pistachio instant pudding -large 2 pk Dream whip 1 c Milk Mix the cake ingredients. Bake in a 13 X 9 pan for 30 minutes at 350. Beat the frosting ingredients till stiff. Frost the cake after it has cooled. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: White Chicken Chili Categories: Favorites Yield: 8 Servings 1 1/2 lb Chicken breasts; cubed 1 lb White northern beans* 1 -14 ounce can of white -kidney beans 2 tb Olive oil 1 Onion; chopped 2 cl Garlic; minced 49 oz Can chicken broth 1 -4 ounce can of chopped -green chilies 2 Heaping teaspoons of cumin 2 Heaping teaspoons of oregano 1 ts Chili powder 1 ts Red pepper Salt to taste *Place beans in a dutch oven, add 5 inches of water, heat to boiling, reduce heat, cover and simmer for 1 1/2 hours or until soft. Saute onion and garlic in olive oil in a large soup pot. Add chicken, beans, broth, and seasonings. Simmer 1 to 2 hours. Serve with shredded cheese, onions and sour cream for topping. Recipe by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Whole Wheat Hamburger and Hot Dog Buns Categories: Abm, Favorites Yield: 12 Servings 1 c Water 1 Egg 3/4 t Salt 1/4 c Shortening* 1/4 c Sugar 2 c Flour 1 c Whole Wheat Flour** 3 t Yeast * I use butter ** I use a mixture of 1/2 oat bran, 1/2 whole wheat flour ~--This is for a 1 1/2 pound "loaf". See my notes at the end Place all ingredients in bread pan, select Dough setting, and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and shape the dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns. Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove sheet from oven to preheat.) Preheat oven to 400øF. Bake 12 to 15 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns in half horizontally. These will keep in a plastic bag in the freezer for 3 to 4 weeks. Mickey's notes: I dump the dough out onto the cookie sheet and divide it into 12 (directions say 8) sections with a spatula. I pick up each piece and roll it into a ball, flatten and place on ungreased (directions say greased) pan. I keep a little flour handy cause the dough is usually a little sticky. I cover the buns with a towel and leave on the counter for up to an hour, then bake. Remove these from the pan immediately or you'll have soggy bottoms. Recipe source: Bread Machine Magic by Linda Rehberg and Lois Conway Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Wild Card Chili Categories: Favorites, Main dish, Meats, Dinner Yield: 6 Servings 1 lb Ground beef 1/2 c Onion 1 cn Kidney beans; 16 oz 1 cn Refried beans; 16 oz 1 cn Tomato sauce; 8 oz 1 cn Tomatoes; 16 oz can -without the liquid 1 ts Red peppers; dried 3 tb Chili powder 1 tb Molasses S & P Garlic salt Brown beef with onions in dutch oven; pour off fat. Add remaining ingredients: cover and simmer 2-3 hours, stirring occasionally. From Chuckwagon Cooking from Marlboro Country. Mickey's Note: This is kinda hot. Use less chili powder for the kids. Typos by Mickey Forster Starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Wild Onion Bread Categories: Breads, Favorites Yield: 4 Servings 3/4 c Water 2 T Water 1 c Sourdough starter 1 Egg 1 pk Onion soup mix 4 T Sugar 2 T Baking powder 2 t Salt 2/3 c Butter 4 c Flour 2 1/4 t Yeast MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Worlds Easiest Peanut Butter Cookies Categories: Favorites, Cookies Yield: 1 Servings 1 c Sugar 1 c Peanut butter 1 Egg Mix and bake at 350 for 8 to 10 minutes. MM Format by Mickey starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Zucchini "Crab" Cakes Categories: Sidedish, Favorites Yield: 6 servings 2 1/2 c Grated zucchini 1 Egg; beaten 2 tb Butter; melted 1 c Seasoned bread crumbs 1/4 c Minced onions 1 ts Old Bay Seasoning 1/4 c All-purpose flour 1/2 c Vegetable oil; (for frying) In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs, minced onion and seasonings. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. Recipe from Dan Moore KAAR MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Zucchini Bars Categories: Favorites, Desserts Yield: 6 servings 2/3 c Packed brown sugar 1/4 c Butter; softened 1 Egg 1/2 ts Vanilla 1 c Flour 1 ts Baking soda 1/2 ts Cinnamon 1/2 ts Ground cloves 1 c Zucchini; shredded & drained 1/2 c Walnuts; chopped MMMMM-----------------------SPICE FROSTING---------------------------- 3/4 c Powdered sugar 1 tb Butter; softened 3 tb Milk 1/8 ts Ground cloves In a large bowl, mix brown sugar, butter, egg and vanilla. Stir in flour, baking soda, cinnamon and cloves. Stir in zucchini and nuts. Spread batter in greased 8 x 8 inch pan. Bake in preheated 350 F oven for 25 to 30 minutes or until toothpick inserted in centre comes out clean. Cool completely before frosting. SPICE FROSTING: In medium bowl, mix powdered sugar, butter, milk and cloves until smooth. Recipe from www.PeakMarket.com MM Format by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Zucchini Bread Categories: Breads, Cakes, Favorites Yield: 10 Servings 2 c Shredded zucchini 1 c Chopped nuts; optional MMMMM---------------------------LIQUID-------------------------------- 3 ea Eggs 1 c Oil 2 t Vanilla 1 3/4 c Sugar MMMMM----------------------------DRY--------------------------------- 2 c Flour 1/4 t Baking powder 2 t Baking soda 2 t Cinnamon 1 t Salt Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, oil, and vanilla. Mix in combined dry ingredients. Stir in the zucchini and nuts. Pour into 2 greased, floured, loaf pans. Bake 50 to 60 minutes at 350 F. Typos by Mickey Forster starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Zucchini Pancakes Categories: Favorites, Sidedish Yield: 6 Servings 1 Egg 3 cl Garlic 2 c Grated zucchini 1/2 c All-purpose flour 1 ts Baking powder 1 ts Old Bay Seasoning 3/4 ts Salt 1/4 c Parmesan; grated Beat egg and stir in garlic and zucchini; combine flour, baking powder, and seasonings. Fold into egg mixture. Drop onto well-greased, heated frying pan and spread to make 3-inch rounds. Turn when golden brown and serve hot and crisp. Recipe by Mickey Forster starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Sausage And 3-Cheese Mac And Cheese Categories: Sidedish, Favorites Yield: 6 servings 1 Box short pasta 2 tb Extra-virgin olive oil 3/4 lb Bulk sweet Italian sausage 1 sm Yellow onion; chopped 4 lg Cloves garlic; chopped 3 tb Flour 1 c Chicken stock 3 c Milk or half-and-half A pinch of nutmeg; (a few -passes on the grater) 1 1/2 c Grated Asiago cheese 2 c Grated provolone cheese MMMMM--------------------------TOPPING------------------------------- 2 c Stuffing bread crumbs 4 T Butter; melted 1/2 c Grated Parmigiano Reggiano 1/2 c Flat-leaf parsley leaves; Preheat broiler on high. Place a large pot of water over high heat and bring up to a boil. Once boiling, adds some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and reserve. While the water is coming up to a boil to cook the pasta, heat a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the sausage and using the back of a wood spoon break it up into little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat. Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper. Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute. Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted. Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish. In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish. Transfer baking dish to the broiler and broil until the bread topping is nice and brown. Published on the Rachael Ray Show http://www.rachaelrayshow.com October 20, 2006 MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Lemony Poppy Chicken With Sweet Pea And Mint Couscous Categories: None Yield: 4 servings 2 1/2 c Chicken stock; divided 1 10 ounce box frozen peas 1 1/2 c Couscous 3 tb Extra-virgin olive oil; -(EVOO), up to 4 1 c Flour Salt and pepper 2 Lemons zested; 1 juiced 1 lb Boneless; skinless chicken -breast cutlets, cut into -bite-size pieces 2 Cloves garlic 2 tb Butter 2 tb Poppy seeds 10 Leaves of basil; chopped 10 Leaves of mint; chopped Place a medium-size saucepot over high heat and add 1 1/2 cups of the chicken stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes. While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over. With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking. Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan. Remove the lid from the pot of couscous, add the basil and mint and fluff with a fork. Place a portion of couscous on a plate and top with the chicken. MM Format by Mickey starcademy@aol.com Published on Rachael Ray Show (http://www.rachaelrayshow.com) http://www.rachaelrayshow.com/?q=recipes/lemony-poppy-chicken aired on: February 1, 2007 converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Skillet Chicken, Broccoli, Ziti, And Asiago Cheese Categories: Favorites, Poultry Yield: 4 servings 1 lb Boneless; skinless chicken -breasts; cut into 1-inch -squares Salt and pepper 2 tb Olive oil 1 md Onion; minced 3 md Cloves garlic; minced 1/4 ts Dried oregano 1/8 ts Red pepper flakes 8 oz Ziti; (2 /12 cups) 2 3/4 c Water 1 2/3 c Chicken broth 12 oz Broccoli florets; (4 cups) 1/4 c Oil-packed sun-dried -tomatoes; rinsed and -chopped coarse 1/2 c Heavy cream 1 oz Grated Asiago cheese; (1/2 -cup), plus extra for -serving 1 tb Fresh lemon juice This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago. 1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. 2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. 3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. 4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes. 5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired. Recipe from: America's Test Kitchen Episode: Streamlined Chicken Skillet Suppers MM Format by Mickey starcademy@aol.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Strawberry Bread With Spread Categories: Desserts, Favorites Yield: 2 Loaves 3 c Flour 1 ts Baking soda 1 ts Cinnamon 2 c Sugar 1 ts Salt 2 pk (10 oz.) Frozen -strawberries; Thawed and sliced 1 1/4 c Vegetable oil 4 Eggs; well beaten 1 c Chopped pecans Drain strawberries. Reserve 1/2 cup strawberry juice for spread. Mix all dry ingredients together. Make a hole in the center of mixture. Pour strawberries, oil and eggs into the hole. Mix by hand (I use a spoon) until all ingredients are thoroughly combined. Stir in the chopped pecans. Pour into two greased and floured 9x5x3 inch pans. Bake at 350-degree oven for 40-60 minutes. Spread 1/4 to 1/2 cup strawberry juice 8 oz. Pkg. Cream cheese, softened Cream the cream cheese until very pliable and slowly add the strawberry juice until a spreading consistency. Serve with cooled bread. *06/11/07 Mickey's Note: I used 2 1/4 cups chopped fresh strawberries and no nuts (I forgot). This doesn't even need the spread. MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Guinness Corned Beef Categories: Favorites, Main dish Yield: 6 servings 2 Briskets 1/2 cn Guinness pub draught 2 Onions 2 cl Garlic Put one or two; (depending on size) point or flat cut briskets into the pot with the juices from the package. Add 1/2 can of Guinness pub draft. (the tall black can, Not a bottle of stout) Add 2 onions which have been halved and two cloves of garlic. Let it go twelve hours or longer in the crock on low. Charlie's Notes: We get them going the night before for dinner the next day. Charlie's Note: Most amazing corned beef you will ever eat! You need an electric knife to slice it otherwise it will just shred into pieces. I did 3 shredded to pieces yesterday and one I sliced. My family prefers the shredded bits of beef. Mickey's Note: I used one brisket with the seasoning packet, a whole bottle of beer and no onions. I cooked it for 24 hours, and removed the fat in the morning. Recipe by Charlie Knox cjknox@charter.net MM Format by Mickey starcademy@aol.com Converted by MM_Buster v2.0n. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Banana-Cranberry Spice Muffins Categories: Desserts Yield: 12 Muffins 1 c Fiber One cereal 1 Egg 3/4 c Fat-free; (skim) milk 3 tb Vegetable oil 1 c Mashed bananas; (about -2 medium) 1 1/4 c All-purpose flour 1/2 c Sugar 3 ts Baking powder 1 ts Ground cinnamon 1/4 ts Ground nutmeg 1/4 ts Salt 1/2 c Dried cranberries Heat oven to 400F. Grease bottoms only of 12 muffin cups with or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm. Think of these delicious muffins as spicy mini banana breads with tart cranberries. NUTRITION INFO: 1 Serving: Calories 180 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 15g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. Converted by MM_Buster v2.0n. MM Format by Mickey starcademy@aol.com MMMMM