MM: 9 Layer ---------- Recipe via Meal-Master (tm) v8.05 Title: 9 Layer Categories: Dinner, Favorites, Vegetarian, Casserole Yield: 8 Servings -------------------------CASSEROLE------------------------- 1 pk Morning Star Crumbles 1 pk Taco seasoning mix 1 cn Refried beans 1 c Cheddar cheese; shredded -------------------------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 ----- MM: Alice Springs Chicken ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Amish Friendship Bread ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Artichoke Dip ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Artichoke Quiche ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Artichoke White Pizza ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Au Gratin Potatoes ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Avocado Salsa ---------- Recipe via Meal-Master (tm) v8.05 Title: Avocado Salsa Categories: Appetizers, Favorites Yield: 8 Cups 4 md Ripe avocados Tortilla chips to dunk --------------------------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 ------------------------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. ----- MM: Bagels ---------- Recipe via Meal-Master (tm) v8.05 Title: Bagels Categories: Favorites, Breads Yield: 12 Bagels -------------------------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 ------------------------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 ------------------------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 ----- MM: Baked Jack Corn ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Baked Pasta Five Cheeses ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Banana Bread ---------- Recipe via Meal-Master (tm) v8.05 Title: Banana Bread Categories: Favorites, Breads, Desserts Yield: 2 Loaves --------------------------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 ----------------------------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 ----- MM: Banana Pudding ---------- Recipe via Meal-Master (tm) v8.05 Title: Banana Pudding Categories: Favorites, Desserts Yield: 18 Servings 6 Bananas 45 Vanilla wafers --------------------------PUDDING-------------------------- 1/2 c Sugar 1/2 t Salt 1/3 c Flour 4 Egg yolks 2 c Milk --------------------------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 ----- MM: Banana Tea Bread ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Basil Cream Cheese Spread ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Bbq Ribs 1991 World Bbq ---------- Recipe via Meal-Master (tm) v8.05 Title: Bbq Ribs 1991 World Bbq Categories: Mixes, Favorites, Dinner Yield: 6 Servings --------------------------DRY RUB-------------------------- 4 ts Paprika 2 ts Salt 2 ts Onion powder 2 ts Ground black pepper 1 ts Cayenne ---------------------------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 ----- MM: Bbq Ribs Dry Rub Mix ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Beef Steak Seasoning Mix ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Berry Cream Pie ---------- Recipe via Meal-Master (tm) v8.05 Title: Berry Cream Pie Categories: Favorites, Pies Yield: 6 Servings --------------------------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** ---------------------------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 ----- MM: Berry Salad With Yogurt Dressing ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Berry Squares ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Bisquick Ultimate Melt In Your Mouth Pancakes ---------- Recipe via Meal-Master (tm) v8.05 Title: Bisquick Ultimate Melt In Your Mouth Pancakes Categories: Favorites, Breakfast Yield: 6 servings ----------------------------DRY---------------------------- 3 c Bisquick 1 1/2 tb Sugar 3 ts Baking Powder --------------------------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. ----- MM: Black Forest Pudding Cake ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Blue Ribbon French Bread ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Blueberry Pudding Cake ---------- Recipe via Meal-Master (tm) v8.05 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 --------------------------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 ----- MM: Boboli Sandwiches ---------- Recipe via Meal-Master (tm) v8.05 Title: Boboli Sandwiches Categories: Dinner, Favorites Yield: 4 Servings 2 Boboli crusts Cheese Lunch meat -------------------------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 ----- MM: Bohemian Dumplings ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Bowl-A-Breakfast ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Breakfast Casserole ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Breezy Hill Apple Pie ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Broccoli Ritz Casserole ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Broccoli-Stuffed Shells ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Broiled Tomatoes with Smoked Mozzarella ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Brown Eyed Susans ---------- Recipe via Meal-Master (tm) v8.05 Title: Brown Eyed Susans Categories: Cookies, Favorites Yield: 3 Dozen --------------------------COOKIE-------------------------- 1 c Butter 3 tb Sugar 1 ts Almond extract 2 c Flour 1/2 ts Salt -------------------------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. ----- MM: Bruschetta - Olive Garden ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Butter Cream Icing ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Buttons and Bows ---------- Recipe via Meal-Master (tm) v8.05 Title: Buttons and Bows Categories: Appetizers, Copycat, Favorites Yield: 10 Servings ---------------------------DOUGH--------------------------- 2 c Bisquik 2 T Sugar 1 t Nutmeg 1/8 t Cinnamon 1/3 c Light cream or milk 1 Egg --------------------------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 ----- MM: Campbell's Swanson Garlic Shrimp And Pasta ---------- Recipe via Meal-Master (tm) v8.05 Title: Campbell's Swanson Garlic Shrimp And Pasta Categories: Seafood, Favorites Yield: 4 Servings 1 lb Shrimp; medium; shelled and -deviend 4 c Pasta ---------------------------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. ----- MM: Caramel Cake ---------- Recipe via Meal-Master (tm) v8.05 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 ------------------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. ----- MM: Centennial Cheesecake ---------- Recipe via Meal-Master (tm) v8.05 Title: Centennial Cheesecake Categories: Desserts, Favorites Yield: 16 servings ---------------------------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 ---------------------------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. ----- MM: Cheddar Cheese Straws ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Cheese Puffs ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Cheesecake ---------- Recipe via Meal-Master (tm) v8.05 Title: Cheesecake Categories: Desserts, Favorites Yield: 8 Servings ---------------------------CRUST--------------------------- 1 pk Graham Crackers 8 T Butter --------------------------FILLING-------------------------- 3 pk Cream cheese; 8 oz 4 Eggs 1 c Sugar 1 t Vanilla --------------------------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 ----- MM: Cheesecake Cupcakes with Blueberries ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chez Panisse Croissants Pt. 1 ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Chez Panisse Croissants Pt. 2 ---------- Recipe via Meal-Master (tm) v8.05 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!!! ----- MM: Chicken Breasts With Herb Sauce ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Chicken Cacciatore ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chicken Marinade ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chicken Parmesan ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken Parmesan Categories: Favorites, Poultry, Dinner Yield: 4 Servings 8 Chicken breasts; boneless, Skinless 1 c Bread crumbs Salt and pepper Garlic salt ----- MM: Chicken Pot Pie ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken Pot Pie Categories: Poultry, Main dish, Favorites, Dinner Yield: 6 Servings --------------------------PASTRY-------------------------- 1 1/2 c Flour 1 t Salt 1/3 c Butter; chilled 1 lg Egg 3 T Ice Water --------------------------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 ---------------------------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. ----- MM: Chicken Roll-Ups ---------- Recipe via Meal-Master (tm) v8.05 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 ---------------------------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 ----- MM: Chicken Salad ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken Salad Categories: Favorites, Poultry Yield: 8 Servings 1 lb Chicken; cooked and shredded Miracle Whip -------------------------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 ----- MM: Chicken Soup ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chicken Stew ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chicken Under A Brick With Herb-Roasted Potatoes ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken Under A Brick With Herb-Roasted Potat 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. ----- MM: Chicken with Artichokes and Pistachio Nuts ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chilaquiles ---------- Recipe via Meal-Master (tm) v8.05 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! ----- MM: Chili Cornbread ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chinese Imperial Palace General Tso's Chicken ---------- Recipe via Meal-Master (tm) v8.05 Title: Chinese Imperial Palace General Tso's Chicken Categories: Favorites Yield: 8 Servings ---------------------------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 ---------------------------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. ----- MM: Chocolate Almond Cake ---------- Recipe via Meal-Master (tm) v8.05 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 -------------------------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 ----- MM: Chocolate Chip Cookies ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Chocolate Swirl Bread ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Chop Suey ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Chuckwagon Stew ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Cowboy Steak ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Cracker Barrel Hash Brown Casserole ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Cranberries With Orange Zest And Port ---------- Recipe via Meal-Master (tm) v8.05 Title: Cranberries With Orange Zest And Port Categories: Favorites Yield: 4 1/2 c 1 c Ruby port wine 6 c Cranberries; fresh; (about 1 -1/2 lbs) 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. ----- MM: Cranberry Creme Dream Salad ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Cranberry Steamed Pudding ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Crazy Salad ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Cream Cheese Crockpot Chicken ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Cream Cheese Frosting ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Creamed Potatoes ---------- Recipe via Meal-Master (tm) v8.05 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 ---------------------------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. ----- MM: Creamy Chicken And Dumplings ---------- Recipe via Meal-Master (tm) v8.05 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 -------------------------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. ----- MM: Cucumber Sandwiches ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Date Drops ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Deep South Cornbread ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Dishwasher Detergent ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Dutch Baby ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Eggplant Parmesan ---------- Recipe via Meal-Master (tm) v8.05 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 --------------------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 -------------------------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 ----------------------RICOTTA MIXTURE---------------------- 2 lb Whole milk ricotta cheese 2 Eggs 1/2 c Chopped fresh basil leaves 1 1/4 c Grated Parmigiano-Romano --------------------------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 ----- MM: English Muffins Abm ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Fajitas ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Fettucine Alfredo - Olive Garden ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Fluffy Rolls ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Freezer Soup ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: French Onion-Mushroom Soup ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Fried Rice ---------- Recipe via Meal-Master (tm) v8.05 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 --------------------------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 ----- MM: Fruit Cocktail Thing ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Fudgy Mocha-Toffee Brownies ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Garlic Lovers Noodles ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Robbyn's Garlic Pizza Crust ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Garlicky Lime Sauce With Cilantro ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: German Potato Salad ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Giant Apple-Pecan Pancake ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Glazed Ham Slices ---------- Recipe via Meal-Master (tm) v8.05 Title: Glazed Ham Slices Categories: None Yield: 4 Servings Ham Steaks ---------------------------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. ----- MM: Gnocchi; Basil ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Golden Cheesies ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Gougeres ---------- Recipe via Meal-Master (tm) v8.05 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. ----- MM: Grape-Nut Bread Abm ---------- Recipe via Meal-Master (tm) v8.05 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 ----- MM: Green Bean Casserole ---------- Recipe via Meal-Master (tm) v8.05 T