
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21370                                        Date: 04-21-94  12:44
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: Potato Recipes CR 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 16 Apr 94  11:49:46, Cheryl Boone <=-
 -=> spoke to Any about I need potato recipe's! <=-

Dear Spud Lady:

 Here are a few that we have made:
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: DRY POTATO CURRY
 Categories: Menu, Vegetarian, Indian, Boat, D/g
      Yield: 4 servings
 
      1 lb Potato; Red skins
           Salt to taste
      2 tb Vegetable oil
      1 ts Mustard seeds
      1    Onion; finely sliced
      2    Garlic cloves
      1    (1 inch) piece gingerroot;
           - fresh grated
      1    Green chile; seeded, chopped
      1 ts Ground turmeric
    1/2 ts Red (cayenne) pepper
      1 ts Ground cumin
    1/4 c  Green pepper; strips
           - to garnish if desired
 
  Cut Potatoes into 3/4 inch chunks.
  
  Cook potatoes in boiling salted water 6 to 8 minutes, until just
  tender. Drain and set aside.  Heat oil in a large saucepan, add
  mustard seeds and onions.  Cook 5 minutes until onions are soft, but
  not brown.  Stir in garlic and gingerroot; cook 1 minute more.
  
  Add cooked potatoes, chile, turmeric, cayenne and cumin.  Stir well.
  Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes
  are very tender and coated with spices.  Serve hot, garnished with
  bell pepper strips.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked "Fried" Potatoes
 Categories: D/g, Vegetable, Potato, Boat & menu, Boat
      Yield: 4 servings
 
      4 lg Potatoes, baking
      2 tb Olive oil
      1 ts Paprika
    1/2 ts Salt
 
  Scrub 2 large (8-10 oz) baking potatoes.
  Cut each in half lengthwise.  Cut each half into 4 spears.
  Place potatoes in large pot of lightly salted boiling water,
  bring water back to boil and boil 3 minutes. Drain in colander.
  
  Spray cooking sheet with cooking spray.
  
  Mix 1 Tablespoon olive oil and potatoes in bowl. Mix 1/2 teaspoon
  paprika and 1/4 teaspoon salt together, toss over potatoes.  Mix
  well.
  
  Bake in preheated 400 oven for 15 minutes or until tender.
  
  Place in paper towel lined basket or bowl. Toss gently with 1
  Tablespoon graded Parmesan Cheese

  Can add other spices to salt mixture for different flavors.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Onion Roasted Potatoes
 Categories: D/g, Vegetable, Potato, Boat
      Yield: 4 servings
 
      1 pk Lipton Recipe Secrets Onion
      2 lb Potatoes, all purpose
      2 tb Olive Oil
      1 g  PAM spray
 
  Scrub potatoes. Cut unpeeled into large hunks. (inch to inch & one
  half cubes) Larger hunks will have to bake a bit longer
  
  In large bowl, add all ingredients.  Toss in bowl until potatoes
  are evenly coated.
  
  Spray pan well with PAM.   Empty potatoes into shallow baking pan.
  Bake  450 degrees 40 minutes or until tender and golden brown .
  
  Be sure to stir with flat spatula at least twice.  There will be
  crisp bits each time you stir.

  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
MMMMM
... Shipwrecked on Hesperus in Maryland. 11:15:55 21 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21371                                        Date: 04-21-94  12:55
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: Potato Recipes CR 2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 16 Apr 94  11:49:46, Cheryl Boone <=-
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Garlic Oven Potatoes
 Categories: D/g, Vegetable, Potato, Boat
      Yield: 6 servings
 
      6 md Potatoes, baking
      6 tb Butter
        ds Salt
        ds Pepper
        ds Garlic powder
        ds Paprika
 
  Wash  4-6 potatoes depending on size.  Cut each in half length
  ways.  Place in shallow baking pan.  Spread each cut portion
  with butter or margarine.  Sprinkle each potato with salt and
  pepper and garlic powder to taste.
  
  Place uncovered in oven at 400 degrees for 45 min  or  350 degrees for
  60 min
  
  Test for doneness by pricking with fork.
  Sprinkle dash of paprika on cut surface and serve.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Potatoes Au Gratin
 Categories: Casserole, Potato, Boat, D/g
      Yield: 8 easily
 
      5 lg Potatoes, peeled and sliced
           -into medium thin slices
      2    Onions, peeled and chopped
      4 tb Butter
      3 tb Flour
      1 ts Salt
      1 ts Pepper
      2 c  Milk
  1 1/2    - 2 lbs. cheddar cheese,
           -cubed or sliced*
 
  Peel and slice potatoes and place in bowl covered with cold water (so
  they do not turn brown)
  
  In a medium saucepan, melt butter and add flour, salt and pepper.
  Pour in the milk and stir frequently till thickened.  Set aside.
  (Took about 15 minutes for sauce to thicken)
  
  Lightly butter a LARGE casserole (3 1/2 to 5 qt.).  Preheat oven to
  350 degrees.  Layer one quarter of the sliced potatoes, 1/4 of the
  onion, 1/4 of the cheese.  Repeat the next layer.
  
  Then, on top of the second layer, pour half the white sauce over (be a
  little reserved cuz you want the majority of the white sauce on top
  of the finished casserole).  Then, again, repeat the next layer with
  potatoes, cheese, onion.  Repeat the final layer with same.  Pour the
  remaining white sauce over the top, making sure you cover all.
  Sprinkle the final product with salt and pepper. (optional)
  
  Cover and bake 1 hour at 350 degrees. Then, remove the cover and bake
  for another hour and a quarter.  Don't worry if it gets a little dark
  on top.
  
  * - Tillamook is my favorite cheese for this but any good quality
  cheddar will do if you can't get Tillamook.
  
  From:  Debbie Carlson - Cooking Echo From: Debbie Carlson
  
  
  NOTE:  THIS IS A LARGE CASSEROLE.  DID NOT USE ALL THE CHEESE REQUIRED
  BECAUSE I RAN OUT OF SPACE IN THE CASSEROLE DISH.  Debbie means LARGE
  when she says LARGE.  3 quart dish was NOT large enough, little
  bubbled over.
 
MMMMM
 


... Shipwrecked on Hesperus in Maryland. 11:34:57 21 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21372                                        Date: 04-21-94  12:49
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: Potato Recipes CR 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Potato Corn Bake
Keywords: Potatoes

                            POTATO CORN BAKE


 Qty    Measurement      Ingredient
-----  ------------     -----------------------------------------------
  1/2  lb               bacon, cut into 3/4-in pieces
  1/2  cup              green bell pepper, cored, seeded, and finely
                        chopped  *
  1/3  cup              onion, finely chopped
    1 can (15 oz)       GREEN GIANT Cream Style Golden Sweet Corn
    2  cups             milk
    3  Tbsps            margarine or butter
  3/4  tsp              salt (if desired)
  1/8  tsp              pepper
    2  cups             HUNGRY JACK Mashed Potato Flakes
  1/2  cup              dairy sour cream
  1/4  cup              Parmesan cheese, grated
    2  Tbsps            green onion top, finely chopped (if desired)

*  Sherry substituted red bell pepper for the green.

  Preheat the oven to 375 degrees F.  Grease a 11x7-inch or a 9-inch
square pan.

  In a large saucepan, cook the bacon until crisp.  Drain, reserving 1
tablespoon the bacon drippings.  Set the bacon aside.  Return the 1
tablespoon of bacon drippings to the saucepan.  Add the bell pepper and
onion to the drippings.  Cook over medium heat until tender.  Stir in
the cream corn, milk, margarine or butter, the salt, if desired, and the
pepper.  Cook over medium heat until the mixture is hot and bubbly.
Remove from the heat.  Stir in the potato flakes and sour cream until
well blend.  Spoon the mixture into the greased pan.  Top with the
bacon, Parmesan cheese, and green onions.  Bake in preheated oven for
20 to 25 minutes or until thoroughly heated.

TIP:  To make ahead, prepare, cover and refrigerate up to 4 hours before
      baking.  Bake at 375 degrees F. for 25 to 30 minutes or until
      thoroughly heated.
Recipe:  Marion Bedient, Cameron, Wisconsin

  Sherri made this for the first time Friday and we loved it.  You can
fry the refrigerated leftovers in a pam-sprayed skillet to warm them up
and crisp the undersides.

From: D. Pileggi                              
-End Recipe Export-
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Oprah's Classic Potatoes
 Categories: Potato
      Yield: 6 servings
 
  2 1/2 lb Red potatoes
  2 1/2 lb Idaho Potatoes
  1 1/4 c  Butter
  1 1/4 c  Creamy pureed horseradish
  1 1/2 c  Heavy cream
  2 1/2 ts Kosher salt
  1 1/2 ts Ground black pepper
 
  Wash potatoes well, leaving the skin on. Cut potatoes in half
  lengthwise. Place in kettle and fill with water to cover Bring to a
  boil. Reduce heat and simmer until potatoes are very tender. Drain all
  water add butter while potatoes are hot. Begin to hand mash. Add
  horseradish, cream. salt and pepper. Mash well until creamy but
  slightly lumpy.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Oprah's Ultimate Potatoes
 Categories: Potato
      Yield: 2 servings
 
      1 lg Idaho Potato
      3 c  OPRAH'S" Classic" Potatoes
           -(see recipe above)
      2 oz Cooked bacon bits
    1/2 c  Shredded American cheese
      2 oz Sour cream
    1/2 oz Chopped chives
 
  Bake large Idaho  Potato until done. cool and cut in half. Scoop out
  potato flesh and leave the potato skin halves. Fry skins in 360! F
  deep fryer until crispy golden brown. Layer each skin a follows: half
  of OPRAH'S Classic Potatoes topped with half of bacon. cheese and sour
  cream. Add remaining half of potatoes and topping. Extra sour cream
  can be served on the side. Lightly melt cheese on top under broiler
  Sprinkle with chives and serve.

  From the files of Al Rice, North Pole Alaska.    Feb 1994
MMMMM
... Shipwrecked on Hesperus in Maryland. 11:48:00 21 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21475                                        Date: 04-20-94  19:57
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: Potato recipe-1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CB>I really enjoy eating potato's (guess I am just a spud).
CB>Hey anybody out there got a new potato recipe?

Hi Cheryl:
Here's a few from my data bank
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Zesty Mashed Potatoes
 Categories: Vegetables, Potatoes
      Yield: 4 servings

      5 lg Potatoes, baked or boiled
      3 tb Ghee
      1 ts Salt
      1 ds Black pepper
      2    Minced green chilies
      3 tb Water or soy milk
      1    Fresh parsley for garnish

  Mash the potatoes sans their skins.  Add all the ingredients.  Use
  warmed water or soy milk.  Whisk till creamy with a fork.  Serve
  immediately or keep warm in a double broiler.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: POTATO SOUP 1
 Categories: Soups, Potatoes
      Yield: 4 servings


  2 Tbs oil
  1 medium onion, chopped coarsely
  3 stalks celery, leaves are fine
  3 medium potatoes, diced, peeled
  3 cups stock
  salt & pepper to taste
  1 small bay leaf

  Heat oil in heavy pot.  Saute onion & celery till onion is
  translucent. Add potatoes, stock, salt & pepper & bay leaf.  Cook for
  30-40 minutes. Let cool briefly.

  Blend well & re-heat.  Check seasonings & garnish with parsley.

MMMMM
contd.


 * SLMR 2.1a * Sex, crime, scandle, lies.......I love politics!

-!- Maximus 2.01wb
 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21476                                        Date: 04-20-94  20:00
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: potato recipe-2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Hasselback Potatoes
 Categories: Vegetables, Potatoes
      Yield: 4 servings

     12 sm Oblong potatoes
      3 tb Margerine or butter
           Salt

  Wash and peel the potatoes. Cut in thin slices without cutting
  through, the potatoe should remain whole at the bottom. If large
  potatoes are used, cut in halves lenghtwise and place cut side down
  before slicing. Put the potatoes cut side up in a well buttered
  baking dish. Sprinkle with salt and dot with butter. Bake in a 225 C
  oven for about 40 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: GARLIC MASHED POTATOES
 Categories: Vegetables, Side dish, Potatoes
      Yield: 4 servings

      2 lb Med-size baking potatoes
      2    Heads garlic
           - broken up but not peeled
      4 oz Unsalted butter
  1 1/2 c  Milk
           Salt to taste
           Nutmeg to taste
      4 tb Minced parsley

  PEEL AND CUT POTATOES into quarters. Place in cold water in a
  medium-size pan, bring to a boil and cook 15-to-20 minutes, until
  tender. Meanwhile, plunge the garlic into boiling water and cook for
  5 minutes. Drain, then peel when cool enough to handle. Place in a
  small saute pan with half the butter over low heat for 10 minutes. Be
  very careful not to let the garlic burn. Add 1 cup of milk,bring to
  the boil and simmer 2 minutes. Puree in a blender or food mill, or
  press through a sieve. Drain the potatoes well then put through a
  potato ricer or food mill, or use a potato masher. (Do not use a food
  processor, as it will make the potatoes gummy.) May be prepared up to
  this point ahead of time, then reheated in a 325F oven for 20-to-30
  minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk
  and seasonings to taste. Serve immediately for best flavor.

MMMMM
contd


 * SLMR 2.1a * Theater is life...Film is art...Television is furniture.

-!- Maximus 2.01wb
 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21477                                        Date: 04-20-94  20:01
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: potato recipe-3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Potato and Onion Tart
 Categories: Vegetarian, Potatoes, Vegetables, Side dish, Pies
      Yield: 2 servings

MMMMM---------------------------PASTRY--------------------------------
 92 1/2 g  Butter
    1/2 tb Iced water
    1/2 tb Lemon juice
      1 c  Wholemeal plain flour

MMMMM--------------------------FILLING-------------------------------
    1/2 tb Olive oil
      2 l  Brown onions
      1 l  Tomatoes
    1/2 ts Brown sugar
    1/2 ts Malt vinegar
    1/2 tb Olive oil (extra)
      3 ts Paprika
      3 lg Potatoes

  Preparation: thinly slice the onions, peel and chop the tomatoes,
               peel and thinly slice the potatoes

  Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
  time. Place the butter, iced water and lemon juice into a large bowl.
  Add 1/4 of the flour and mix to form a paste using a fork. Add the
  remaining flour and mix to form a smooth dough. Wrap in plastic wrap
  and put in the fridge for one hour.

  To prepare the filling heat the oil in a large pan. Add the onions and
  cook, stirring over a low heat until they are a golden brown. Add the
  tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
  thickened.

  Heat the extra oil in a large, shallow pan. Add the potatoes in a
  single layer. Cook, turning once, until the potatoes are golden brown.

  Roll out the pastry between two sheets of greaseproof paper to fit a
  23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
  minutes or until crisp and golden brown.

  Spread the onion filling over the base of the cooked pastry. Arrange
  the potatoes on top of the onion. Spread over the sour cream and
  sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
  until the top is golden brown. Serve hot or at room temperature.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: POTATO SOUP 2
 Categories: Soups, Potatoes
      Yield: 6 servings

      2 md Leeks; white part only
      2 tb Flavorless cooking oil
      3 c  Chicken stock
           -OR low-sodium chicken broth
      3 c  Water
  1 1/2 lb Potatoes; peeled
           - and roughly diced
    1/2 ts Nutmeg
      1 ts Salt; or to taste
    1/4 ts White pepper
           Sour cream
           Chopped chives

  REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and
  reserve for another use. Slice the light part into 1/2-inch rounds,
  wash well and set aside on a plate. Heat the oil in a pot, over
  medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
  stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
  cover and bring to a boil. Reduce heat to low and simmer, uncovered,
  for 30 minutes. Remove from heat and puree the soup in batches. Place
  pureed soup in a pot and reheat, covered, over low heat. To serve,
  place a generous dollop of sour cream in the bottom of each soup bowl
  and sprinkle with chopped chives. Transfer piping hot soup to a
  tureen or pitcher and pour into bowls at the table. Refrigerate soup
  for up to 3 days or freeze the soup in 3-cup batches.

MMMMM
contd


 * SLMR 2.1a * If it walks out of the refrigerator.......Let it go!!

-!- Maximus 2.01wb
 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21478                                        Date: 04-20-94  20:02
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: potato recipe-4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Spiced Potato Pancake
 Categories: Vegetarian, Pancakes, Potatoes, Main dish
      Yield: 2 servings

MMMMM--------------------------PANCAKE-------------------------------
      2 c  Rice flour
  3 1/2 c  Coconut milk
      2    Egg

MMMMM--------------------------FILLING-------------------------------
      2 tb Vegetable oil
      4 ts Grated ginger
    2/3 c  Shredded coconut
      4 ts Cumin seeds
      4 ts Brown mustard seeds
      2 ts Turmeric
     12    Potatoes
    1/2 c  Water

  1 Sift the flour into a large bowl
    Combine the coconut milk and egg
    Make a well in the centre of the flour and add the milk and egg
  mixture
    Beat with a wooden spoon until well combined and smooth

  2 Brush a pancake pan with oil
    Place over a medium heat and pour in just enough batter to cover the
    base of the pan.
    Cook until the mixture is set and the underside is golden brown.
    Keep the resulting pancakes warm.

  3 To prepare the filling heat the oil in a large shallow pan over a
  low
    heat.
    Add ginger, spices and coconut.
    Cook for 3 minutes, stirring continously.
    Add the potatoes, then cover and cook over a low heat until they are
    tender.

  4 Fill the warm pancakes with the hot potato mixture. Fold over or
  roll
    up.

  Serve immediately with a spicy mint relish.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Potatoes in a Thick Sauce
 Categories: Vegetarian, Indian, Potatoes, Main dish
      Yield: 6 servings

      5 md Potatoes, cubed & cooked
      1 sl Ginger
      1 tb Coriander
      1 ts Cumin
      6 tb Tomato sauce
      6 tb Vegetable oil
      1 ts Fennel
      1 ts Fenugreek
    1/2 ts Black mustard seeds
      3    Whole dried red chilies
      1 ts Salt
  1 1/2 ts Lemon juice
      1 ts Garam masala

  Place ginger, coriander, cumin, tomato sauce & 3 tb water in a
  blender & blend till smooth.

  Break potatoes into bite sized pieces.

  Heat oil (I use ghee) in a large pot. When hot, throw in fennel,
  fenugreek & mustard seeds.  After 20 seconds, add red chilies.  As
  they darken, put in paste from blender.  Fry for 5 minutes, stirring
  frequently.  Put in the potato pieces & fry for 3 to 5 minutes.  Add
  1 1/2 c warm water. Bring to a boil.  Add salt & lemon juice.  Simmer
  for 20 minutes.

  Before serving, sprinkle with garam masala.

  Madhur Jaffrey, "An Invitation to Indian Cooking.

MMMMM
contd


 * SLMR 2.1a * Toss rocks at sea birds; leave no tern unstoned.

-!- Maximus 2.01wb
 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21479                                        Date: 04-20-94  20:03
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: potato recipe-5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: ROSTI POTATOES
 Categories: Side dish, Vegetables, Potatoes
      Yield: 2 servings

      1 lg Potato
           Salt and pepper; to taste
      2 tb Butter

  PEEL THE POTATOES and shred them by hand. Add the salt and pepper and
  mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over
  medium heat and add the potatoes. Cook without stirring for about 10
  minutes. Gently press down on the potatoes to compact them. Flip the
  pancake and cook until golden on the second side, another 5 to 7
  minutes. Add more butter to the pan if necessary.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Potatoes Au Gratin
 Categories: Vegetarian, Potatoes, Main dish
      Yield: 6 servings

      2 tb Oil
      2 lg Onions, sliced
      1    Celery stalk, sliced
      1    Carrot, diced
    1/4 ts Garlic powder
    1/4 ts Salt
      4 tb Tamari
  1 1/4 c  Cheesy gravy
     10    Potatoes, baked, peeled &
           -- sliced
    1/2 ts Paprika
      1 tb Nutritional yeast

  Preheat oven to 350F.  Heat oil in a large skillet over medium heat.
  Add onions, celery, carrot & seasonings.  Cook for 7 minutes till
  vegetables are tender.

  In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes &
  sauteed vegetables.  Repeat.  Top with the rest of the gravy.
  Sprinkle on paprika & nutritional yeast.  Bake for 20 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Potato Puffs
 Categories: Vegetables, Potatoes, Side dish
      Yield: 4 servings

    1/2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
      1 c  Mashed potatoes
      2    Eggs

  Mix flour, baking powder and salt together. Blend into mashed
  potatoes. Mix again and add beaten eggs. Stir throughly. Drop by
  spoonfuls into hot canola oil. Fry until golden brown on all sides.

MMMMM
contd


 * SLMR 2.1a * Never make a decision you can get someone else to make.

-!- Maximus 2.01wb
 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21480                                        Date: 04-20-94  20:06
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: potato recipe-6
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: ROAST GARLIC MASHED POTATOES
 Categories: Vegetables, Potatoes, Ethnic
      Yield: 4 servings


   INGREDIENTS:

   8 to 10 garlic cloves, peeled
   1 cup olive oil
   4 russet potatoes
   2 tablespoons butter
   1/3 to 1/2 cup heavy cream
   1/4 cup grated Asiago cheese
   2 tablespoons grated Parmigiano-Reggiano
   Salt and pepper, to taste

   INSTRUCTIONS:

      Put garlic and olive oil in heavy saucepan over lowest
   possible heat, and simmer until soft, 30 to 40 minutes.  Drain
   off oil (reserve for marinades or vinaigrettes).  Puree garlic;
   set aside.

      Meanwhile, prick potatoes with a fork and bake in a 400 F
   oven for 1 hour, or until soft.  While still hot, peel and mash,
   or pass through a potato ricer.

      Melt butter in heavy cream; whisk in pureed garlic, then
   stir into potatoes, Stir in cheeses and season with salt and
   pepper.

      Spoon into a gratin dish.  Place in a 400 F oven for 12 to
   15 minutes, or until browned and bubbling.

      Serves 4.

MMMMM

Cheryl, I hope these few will help you out.
TTYL,
Linds.

 * SLMR 2.1a * Dinner Not Ready...(A)bort (R)etry (P)izza

-!- Maximus 2.01wb
 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21361                                        Date: 04-11-94  07:19
  From: Janie Bourke                                 Read: Yes    Replied: No 
    To: Michael Grosz                                Mark:                     
  Subj: Re: Recipes Wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Michael, Here's a jello recipe you might be interested in.
Janie B.

___------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Horseradish Salad
 Categories: Salads
      Yield: 8 servings

      1    Lime jello
      2 c  Boiling water
      1 cn Pimento; small
      8 oz Cream cheese
           -(May sub cottage cheese)
      3 tb Horseradish; moist
      1 c  Nuts; finely chopped
    1/4 ts Salt
      1    Lemon jello
      1 cn Crushed pineapple;w/juice
      1 cn Sweetened condensed milk
      3 tb Lemon juice

  Dissolve jello in boiling water.  Add other
  ingredients and mix well. Pour into 9x13 dish and
  refrigerate until set.

___--

 
... "Ok, now for a quick backuL+b&2%#^1s="
___ Blue Wave/QWK v2.12

-!- Maximus/2 2.01wb
 ! Origin: Smokey's Place BBS -- Ocala, FL / 904-368-6945 (1:365/47)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21414                                        Date: 04-20-94  09:59
  From: Janie Bourke                                 Read: Yes    Replied: No 
    To: Angela Peck                                  Mark:                     
  Subj: Re: recipes wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 AP> need of some  recipes for Chicken or Beef Stir-fry.  Any and all would
 AP> be appreciated.
 I'll post these for you!  Hope you enjoy!AP> This is a wonderful
 echo.  Everyone keep up the good work!  Thanks in AP> advance!  I
 agree!
---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken 'n' Vegetable Stir Fry
 Categories: Main dish, Poultry
      Yield: 4 servings

      3 tb Oil
      1 lb Bonless chicken breasts *
    1/2 c  Broccoli forets
      2 oz Snow peas (about 1/2 c)
      1    Med carrot thinly sliced
    1/2    Med red or green pepper **
      1    Env golden onion soup mix
      1 ts Cornstarch
    1/2 ts Ground ginger
  1 1/2 c  Water
      2 ts Imported soy sauce
      1 ts White or rice vinegar
           Hot cooked rice

  *     Chicken breasts should be cut into thin strips.
  ** Sweet pepper should be cut into thin strips.
  ~------------------------------------------------------
  ~------------------ In large skillet, heat oil and
  cook chicken with vegetables over medium- high heat,
  stirring constantly. 10 minutes or until chicken is
  golden and vegetables are crisp-tender.  Thoroughly
  blend golden onion recipe soup mix, cornstarch,
  ginger, water, soy sauce and vinegar; stir into
  chicken mixture.  Bring to a boil, then simmer
  uncovered t minutes or until sauce is thickened. Serve
  over hot rice and garnish, if desired, with sliced
  green onion and toasted sesame seeds. MICROWAVE
  DIRECTIONS: Omit oil and degrease ginger to 1/4 t.  In
  2-quart casserole, heat chicken, uncovered, at HIGH
  (Full Power) 4 minutes or until almost done; remove
  chicken and drain.  Add vegetables to casserole and
  heat uncovered 5 minutes at HIGH (Full Power).
  Thoroughly blend golden onion soup mix, cornstarch,
  ginger, water, soy sauce and vinegar; stir into
  vegetables. Heat uncovered 5 minutes on HIGH (Full
  Power) or until sauce is thickened, stirring once.
  Return chicken to casserole and heat 1 minute or until
  heated through. Let stand covered 5 minutes.  Serve
  and garnish as above.


YYÄ^ø&ÿw
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-----

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hoisin Chicken Stir Fry
 Categories: Poultry, Chinese
      Yield: 4 servings

      1 lb Chicken breast halves; about
      1    Egg white
      4 ts Cornstarch
      1 ts Soy sauce, low sodium
    1/4 ts Black pepper; fresh ground
    1/2    Green pepper
    1/2    Red pepper
      1    Yellow onion
      2 tb Water
    1/2 ts Sugar
    1/2 ts Sesame oil
      2 tb Peanut oil
      1    Garlic clove; minced
      1 ts Fresh ginger root; minced
      2 tb Hoisin sauce
      2 ts Chili sauce
    3/4 c  Chicken broth
           Peanuts; optional

  Recipe by: Jo Anne Merrill Preparation Time: 0:45
       1. Cut skinned and boneless chicken breasts into
  bite sized pieces. Mix slightly beaten egg white, 1
  teaspoon cornstarch, soy sauce and fresh ground pepper
  in a plastic bag. Add chicken, tie bag and refrigerate
  for up to 1 hour, turning bag occasionally.
       2. Cut both peppers into thin strips. Slice onion
  very thin and separate into rings. Mix 1 Tablespoon
  cornstarch, water, sugar and sesame oil.
       3. Heat wok until very hot, pour oil down sides
  of wok and rotate to oil all sides. Add the onion,
  garlic and ginger. Stir-fry 1-2 minutes until onion is
  light brown and softened. Add chicken and stir-fry
  until chicken pieces turn white. Add hoisin sauce and
  chili paste; stir for about 30-45 seconds. Stir in
  broth and heat to boiling.  Add the green and red
  pepper strips; stir-fry for about 1 minute more. Add
  the cornstarch mixture and stir until thickened.  If
  desired, sprinkle with roasted peanuts.


YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹FüFþtÄ^ü‹Fö‹Vô&‰W&‰G‹FôFötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹FüFþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----




... Don't judge a book by its movie!
___ Blue Wave/QWK v2.12


-!- Squish v1.01
 ! Origin: The TREE BBS  (1:365/866)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21426                                        Date: 04-21-94  17:04
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L CABBAGE <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Stir-Fried Vegetables
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

    1/4 c  Oil, vegetable
      2 c  Chinese cabbage; coarsely
           -shredded
      1 c  Green pepper; sliced
     16 oz Bean sprouts; drained
      8 oz Bamboo shoots; drained
      8 oz Water chestnuts; drained
           -and sliced
      3 c  Spinach; coarsely chopped
      2 tb Soy sauce
    1/2 ts Salt

  Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and
  heat 1 minute.  Add cabbage, green pepper, bean sprouts, bamboo
  shoots, and water chestnuts; stir-fry 5 minutes.  Cover and cook over
  low heat for 3 to 5 minutes.  Stir in spinach, soy sauce, and salt;
  stir-fry bout 2 minutes or until spinach wilts.

  SOURCE: Southern Living Magazine, sometime in 1979.
  Typed for you by Nancy Coleman

MMMMM


 * OLX 2.1 TD * Money, Education and Legislation cannot cure Stupidity.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21433                                        Date: 04-21-94  17:08
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L CAULIFLOWER <CR>  1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cauliflower with Peas and Mushrooms
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      1 lg Cauliflower head
      2 pk Green peas; frozen, 10 oz ea
    1/4 c  Margarine; melted
      4 oz Mushroom slices; drained
      6 tb Butter; melted
    1/4 c  Water
    1/4 ts Salt
      4    Egg yolks; beaten
      3 tb Lemon juice
        ds Cayenne

  Wash cauliflower, and remove large outer leaves.  Cook, covered, in a
  small amount of boiling salted water until just tender (about 20
  minutes); drain.  Place in a serving bowl.

  Cook peas according to package directions; drain.  Add 1/4 cup
  margarine and mushrooms.  Spoon around cauliflower.  Set aside, and
  keep warm.

  Combine 6 tablespoons butter, water, salt, and egg yolks in top of a
  double boiler.  Cook over boiling water, stirring constantly, until
  smooth and thickened. Stir in lemon juice and cayenne.  Serve as a
  sauce for cauliflower and peas.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cauliflower-Bacon Salad
 Categories: Salad, Vegetable, Sthrn/livng
      Yield: 10 servings

      1 md Cauliflower head
      1 sm Lettuce head, iceberg;
           -shredded
      1 lb Bacon; cooked and crumbled
      2 tb Sugar; to 4 tb.
    1/4 c  Parmesan cheese; grated
      1 c  Mayonnaise

  Wash cauliflower; remove green leaves, and break into flowerets.  In a
  large bowl, layer all ingredients in order given; chill.  Toss lighlty
  before serving.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * 90% of the politicians give the other 10% a bad rep.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21434                                        Date: 04-21-94  17:08
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L CAULIFLOWER <CR>  2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cauliflower-Shrimp Salad
 Categories: Salad, Vegetable, Seafood, Sthrn/livng
      Yield: 6 servings

      2 c  Shrimp; cooked, peeled, and
           -deveined
  1 1/2 c  Rice; cooked
      1 c  Cauliflower; flowerets, raw
    1/3 c  Green pepper; chopped
      2 tb Onion; finely chopped
     12    Olive, pimento-stuffed;slicd
    1/2 c  Mayonnaise
    1/2    Lemon; juice of
        ds Hot sauce
           Salt; to taste
           Pepper; to taste
           Lettuce leaves

  Combine  all ingredients except lettuce leaves, mixing well.  Chill.
  Serve on lettuce leaves.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cauliflower Au Gratin
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 4 servings

      1 md Cauliflower head
      2 tb Butter (or marg.); melted
      2 tb Flour; all-purpose
  1 1/2 c  Milk
    1/2 ts Salt
    1/4 ts White pepper
      1 c  Parmesan cheese; grated
      1 c  Swiss cheese; shredded
    1/2 c  Ham; cooked, chopped
    1/2 c  Breadcrumbs
    1/4 c  Butter (or marg.); melted

  Wash cauliflower, and break into flowerets.  Cook, covered, in a small
  amount of boiling salted water about 10 minutes or until done; drain.
  Place in a 2-quart casserole; keep warm.

  Combine 2 tablespoons butter and flour; cook over low heat until
  bubbly. Gradually add milk; cook, stirring constantly, until smooth
  and thickened. Season with salt and pepper.  Add cheese, stirring
  until melted; add ham. Spoon sauce over cauliflower.

  Saute breadcrumbs in 1/4 cup butter until golden; spoon over sauce.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

 * OLX 2.1 TD * 90% of the politicians give the other 10% a bad rep.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21427                                        Date: 04-21-94  17:05
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L SWEET POT. <CR>   1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sweet Potato Pie
 Categories: Dessert, Pie, Vegetable, Sthrn/livng
      Yield: 1 pie

      4 c  Sweet potatoes; hot, cooked,
           -mashed
  1 1/2 c  Sugar, brown; firmly packed
    1/8 ts Salt
    3/4 c  Butter (or marg.)
      4    Eggs
      1 ts Vanilla extract
     13 oz Evaporated milk
  3 1/2 oz Coconut, flaked
      1    Pie shell; 10", unbaked

  Combine sweet potatoes, sugar, salt, and butter.  Separate eggs and
  add yolks one at a time to potato mixture and beat well.  Add
  vanilla, milk, and coconut and mix well.  Beat egg whites until stiff
  and fold into potato mixture.  Pour into unbaked pie shell.  Bake at
  400 degrees for 15 minutes.  Reduce heat to 350 degrees and bake 30
  minutes longer.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Stuffed Sweet Potatoes
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      6    Sweet potatoes
  8 1/4 oz Pineapple, crushed
    1/2 c  Butter (or marg.); melted
    1/3 c  Sugar
      1 ts Cinnamon
    1/2 c  Pecans; chopped
    1/3 c  Sugar, light brown; firmly
           -packed
    1/4 c  Butter (or marg.); melted

  Scrub potatoes well; cut each in half.  Cook in boiling water to
  cover for 20 minutes or just until tender; drain.  When cool enough
  to handle, scoop potatoes out of shells, being careful to keep shells
  intact.  Drain pineapple, reserving juice.  Combine sweet potatoes,
  pineapple, melted butter, sugar, and cinnamon.  Beat until well
  blended and creamy.  Fold in pecans.

  Dip potato shells in reserved pineapple juice.  Arrange in shallow
  baking dish.  Fill with potato mixture, sprinkle with brown sugar,
  and drizzle with melted butter.  Bake at 375 degrees for 15 minutes
  or until bubbling hot.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * IMAGINE! I was accused of being an ADULT the other day!
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21428                                        Date: 04-21-94  17:05
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L SWEET POT. <CR>   2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Praline Yam Casserole with Orange Sauce
 Categories: Side dish, Casserole, Vegetable, Sthrn/livng
      Yield: 6 servings

      4 md Yams; cooked, peeld, quartrd
           -or 2 (16oz) cans yams, drnd
      3    Eggs
    1/2 c  Sugar, dark brown; firmly
           -packed, divided
    1/3 c  Butter (or marg.); melted
           -and divided
      1 ts Salt
    1/2 c  Pecan halves

MMMMM------------------------ORANGE SAUCE-----------------------------
    1/3 c  Sugar
      1 tb Cornstarch
    1/8 ts Salt
      1 ts Orange peel; grated
      1 c  Orange juice
      1 tb Lemon juice
      2 tb Butter (or marg.)
      1 tb Grand marnier
      3 ds Angostura bitters

  Mash yams in large bowl.  Beat in eggs, 1/4 cup of the sugar, 2
  tablespoons melted butter, and salt.  Pour into 1 quart casserole.
  Arragne pecan halves in pattern over top; sprinkle with remaining 1/4
  cup sugar and drizzle with remaining melted butter.  Bake, uncovered,
  at 375 degrees for 20 minutes.  Serve with warm Orange Sauce.

  Orange Sauce:
  Blend sugar, cornstarch, and salt in saucepan; add grated orange peel,
  orange juice, and lemon juice.  Bring to a boil over medium heat,
  stirring constantly until sauce is thickened.  Remove from heat and
  stir in butter, Grand Marnier, and angostura bitters. Yield: 1 cup
  sauce.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sweet Potato-Apple Casserole
 Categories: Side dish, Casserole, Vegetable, Fruit, Sthrn/livng
      Yield: 6 servings

      4 md Sweet potatoes
      4 md Apples
    1/2 c  Sugar
      1 c  Water
           Butter
    1/2 c  Sugar, brown
           Breadcrumbs

  Wash sweet potatoes thoroughly and boil until tender.  Meanwhile,
  pare, core, and slice the apples and place them in a saucepan with the
  granulated sugar and water.  Boil slowly until the potatoes are ready.
  Then peel potatoes and cut lengthwise into slices.  Butter a 1-quart
  casserole or baking dish and place a layer of sliced poatotes in it.
  Dot with butter and sprinkle iwth brown sugar.  Add a layer of
  apples.  Repeat layers until all ingredients are used.  Add liquid
  from apples.  Sprinkle with breadcrumbs and add a few dots of butter.
  Bake at 400 degrees for 15 minutes.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

 * OLX 2.1 TD * IMAGINE! I was accused of being an ADULT the other day!
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21429                                        Date: 04-21-94  17:07
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L VEGETABLES <CR>   1/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Spinach Au Gratin
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 4 servings

  1 1/2 tb Flour, all-purpose
    1/4 ts Mustard, dry
    1/4 ts Salt
        ds Pepper
      2 tb Margarine; melted
    2/3 c  Milk
    2/3 c  Cheddar cheese; shredded

  Combine flour and seasonings with margarine.  Add milk and cook until
  thickened, stirring constantly.  Add cheese and heat until melted;
  stir well.  Add spinach; heat.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Broccoli with Shrimp Sauce
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      2 pk Broccoli spears in btr sauce
           - 10 oz. ea.
    1/4 c  Celery; chopped
      1 cn Soup, cream of shrimp
    1/2 c  Sour cream
    1/2 ts Salt
    1/4 ts Pepper

  Cook broccoli according to directions on package.  Open plastic bags
  and drain all butter sauce into saucepan.  Saute celery in butter
  sauce over high heat until all liquid is gone.  Celery should be
  tender.  Add soup; slowly stir in sour cream.  Add salt and pepper.
  Heat well.  Serve over broccoli.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21430                                        Date: 04-21-94  17:07
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L VEGETABLES <CR>   2/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Oriental Peas
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      2 pk Peas; frozen, 10 oz. ea.
      1 cn Mandarin oranges; 11 oz.
      1 tb Cornstarch
    1/2 ts Mint; dried
      3 tb Margarine
      1 tb Lemon juice; freshly squeezd

  Cook peas as directed on package; drain.  Drain oragnes, and measure
  juice; add water to make 3/4 cup.  Combine cornstarch and mandarin
  orange juice in saucepan.  Add mint; heat until sauce thickens.
  Simmer 2 minutes.  Add margarine and lemon juice; stir into hot peas.
  Add mandarin oranges; heat gently.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Dixie Lima Beans
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      2 pk Lima beans; frozen, 10 oz ea
      1 c  Celery; diced
      4 sl Baconm; cooked and crumbled
      2 tb Onion; finely chopped
      1 tb Pimiento; diced

  Cook lima beans with celery as directed on package; drain.  Fry bacon;
  reserve 3 tablespoons bacon drippings.  Saute onion in drippings; mix
  with hot lima beans.  Add pimiento and top with bacon.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21431                                        Date: 04-21-94  17:07
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L VEGETABLES <CR>   3/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Company Cabbage
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 4 servings

      6 c  Cabbage; shredded
      1 c  Sour cream
    1/2 ts Caraway or dill seed
           Salt; to taste
           Pepper; to taste

  Cook cabbage in small amount of boiling salted water in covered pan
  just until tender (about 4 minutes).  Drain well.  Combine sour
  cream, caraway seed, salt, and pepper.  Add to cabbage, tossing to
  mix.  Heat well.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Asparagus Milano
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 4 servings

     16 oz Asparagus; drained
    1/2 c  Margarine; melted
      1 pk Onion soup mix
      1 c  Mozzarella cheese; diced
      2 tb Parmesan cheese; grated

  Pour asparagus into greased baking dish.  Combine margarine and onion
  soup mix; pour over asparagus.  Top with cheese.  Bake at 350 degrees
  for 10 minutes or until cheese melts and browns lighlty.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21432                                        Date: 04-21-94  17:07
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L VEGETABLES <CR>   4/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Baked Eggplant with Shrimp
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 4 servings

      1 lg Eggplant
      1 sl Bread; with crusts removed
      1    Egg; well beaten
    1/2 ts Salt
    1/8 ts Pepper
      1 tb Shortening
      1 sm Onion; chopped
      1    Celery stalk; chopped
    1/4 md Green pepper; chopped
    1/2 lb Shrimp; raw, shelled,
           -deveined and cut in pieces

  Cut eggplant lengthwise; scrape out pulp and cut into pieces.  Parboil
  until tender; drain, mash, and combine with slice of bread which has
  been wet with water and squeezed until no water remains.  Add beaten
  egg, salt, and pepper.  Melt shortening; add onion, celery, green
  pepper, and choppe shrimp.  Remove from pan when cooked but not
  browned.  Add to eggplant mixture and mix well.  Pack this mixture
  into eggplant shells; bake in small pan at 375 degrees for 20 minutes.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sweet Potato Crisp
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      6 md Sweet potatoes
    1/2 c  Margarine
    1/4 c  Flour, all-purpose
    1/2 c  Sugar, brown
  1 1/2 ts Pepper
    1/4 c  Evaporated milk
    1/2 c  Pecans; ground

  Cook sweet potatoes; peel, and slice crosswise, about 3/8-inch thick.
  Spread in a buttered shallow 1-1/2 quart casserole.  Cut margarine
  into flour and brown sugar as you would in making pie crust.  Add
  pepper, milk, and ground nuts.  Mix well.  Spread over potatoe
  slices.  Broil about 6 inches from heat until bubbly and caramelized,
  about 7 minutes.

  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.

MMMMM

 * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21357                                        Date: 04-20-94  07:08
  From: Les Brown                                    Read: Yes    Replied: No 
    To: Pat Stockett                                 Mark:                     
  Subj: Scalloped Spuds Cr
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-> I haven't tried this one, but I really like the idea of the thyme in
-> it.
-> -Begin Recipe Export-
->
-> Title: Eileen Brennan's Scalloped Spuds
-> Keywords: potatoes, scalloped

        Hey, thanks a lot!! :)

later........

-!- QScan v1.071b
 ! Origin: City Lites BBS (701) 775-1143 HST/DS/V.32bis (1:14/644)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21485                                        Date: 04-20-94  04:12
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Jon Judd                                     Mark:                     
  Subj: Scrapple CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jon!

JJ>I can't find the oatmeal scrapple recipe, so I will ask if you could
  >repost it for me.....  :)  thanks......

No Problem.  Like I said, it is my favorite.  -Pat

-Begin Recipe Export- QuikBook version 0.96/R Beta A

Title: Oatmeal Scrapple
Keywords: pork, veal, scrapple, preserving, *

Leftover scraps or 3 lbs. pork (Add some veal bones for extra
richness). ( I use a pork shoulder or packages of neck bones)
Scrub well and simmer all day in a large pot covered with water.
Let boiled meat cool in the pot overnight and into the next
afternoon.  Then pick the meat from the bones and run it through
a meat grinder.

 Chop 2 medium onions fine and cook in three quarts of stock
until tender.  Then add the ground pork.  Salt to taste, pepper,
1/2 tsp. each nutmeg and allspice.  4 Tbsp. Summer savory or 6 Tbsp. Sage .
Add 18 oz of non instant rolled oats.  Boil until oatmeal and Pork are done.
(15 min).  Let cool and pour into loaf pans.  Cool completely and wrap in
foil and refrigerate or freeze.
Slice about 1/2 " thick, flour and fry on greased iron griddle
until browned on both sides.

Shared By: Pat Stockett

-End Recipe Export-

 * QMPro 1.0 90-8356 * New Jersey, The Garden State.


-!- WM v3.10/92-0413
 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8  (1:107/614.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21374                                        Date: 04-21-94  16:02
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Alan Sawyer                                  Mark:                     
  Subj: Soups/Stews CR 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 14 Apr 94  16:27:10, Alan Sawyer <=-
 -=> spoke to All about A Request? <=-

 Here we are anxiously awaiting spring.  Here are two that remind me
 of a good winter meal.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Gone All Day Stew
 Categories: Main dish, Meat, Soup, Boat
      Yield: 8 servings
 
MMMMM-------------------FROM: PATTY KILE, PENN------------------------
      1 cn Tomato Soup 10 oz(undulated)
      1 c  Water (or red wine
    1/4 c  Flour
      2 lb Beef (cut in 1' chunks)
      3 md Carrots (cut in 1" chunks)
      6    Onions (quartered)
      4    Potatoes (medium 1" chunks)
    1/2 c  Celery (1" chunks)
     12    Mushrooms (lg, fresh)
      2    Bouillon cubes
      1 tb Italian herb seasoning
      1    Bay leaf
      3 ds Fresh pepper
 
  Mix together tomato soup, water/wine and flour until smooth; combine
  with remaining ingredients in covered roasting pan. Bake at 275
  degrees for 4-5 hours. When ready to serve, adjust seasoning, if
  desired. Coleslaw is a nice winter accompaniment or serve fresh
  tomatoes on a bed of lettuce in summer.
  
  NOTE: Instead of Italian herb seasoning you may substitute 1 t each
  leaf oregano, thyme, rosemary.
  
  Shared by: Gary & Margie Hartford   Eugene, OR  (1:152/19)  10/93
  From: Gary Hartford
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Basque Vegetable Soup
 Categories: Soup, Vegetable, Chicken, Boat
      Yield: 1 servings
 
    3/4 lb Polish sausage, sliced
      1    Broiler-fryer chicken (2-3
           -lbs.)
      8 c  Water
      2    Leeks, sliced
      2    Carrots, sliced
      1 lg Turnip, peeled and cubed
      1 lg Onion, chopped
      1 lg Potato, peeled and cubed
      1    Clove Garlic, minced
  1 1/2 ts Salt
    1/2 ts Pepper
      1 tb Snipped fresh parsley
      1 ts Dried thyme
      1 c  Shredded cabbage
      2 c  Cooked navy OR great
           -northern beans
 
  In a skillet, cook the sausage until done. Drain on paper towels; set
  aside. In a large dutch oven, cook chicken in water until tender.
  Remove chicken; let cool. Strain broth and skim off fat. Return broth
  to dutch oven.  Add parsley, thyme and all vegetables except cabbage,
  beans and cooked sausage Bring to a boil. Reduce heat; cover and
  simmer for 30 minutes. Meanwhile, remove chicken from bones and cut
  into bite size pieces; add to the dutch oven. Add cabbage, beans and
  cooked sausage. Simmer, uncovered, for about 30 minutes or until
  vegetables are tender. Yield: 10-12 servings
  
  SOURCE:*Norman Chegwyn, Richmond, CA, Country Magazine July/Aug. 1993
  POSTED BY: Jim Bodle 11/93
  From: Jim Bodle
 
MMMMM
 
... Shipwrecked on Hesperus in Maryland. 14:45:32 21 Apr 94    
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21375                                        Date: 04-21-94  16:01
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Alan Sawyer                                  Mark:                     
  Subj: Soups/stews CR 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 14 Apr 94  16:27:10, Alan Sawyer <=-
 -=> spoke to All about A Request? <=-

Here is one that leaves everything up to you!!

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Stir-Up-a-Stew
 Categories: Main dish, Stew, Meat, Boat
      Yield: 6 servings
 
MMMMM----------------------SELECT ONE MEAT---------------------------
  1 1/2 lb Beef stew meat, 1" cubes
  1 1/2 lb Pork stew meat, 1" cubes
  1 1/2 lb Lamb stew meat, 1" cubes
      1    Chicken, broiler-fryer
           - cut up (2 1/2 to 3 lb)

MMMMM----------------------SELECT ONE BROTH---------------------------
      1 cn Beef broth (13 3/4 oz)
      1 ts Instant beef bouillon
           - granules AND 1 1/2 cups
           - water
      1 cn Chicken broth (13 3/4 oz)
      2 ts Intant chicken bouillon
           - granules AND 1 1/2 cups
           - water

MMMMM----------------SELECT ONE LIQUID SEASONING---------------------
      1 tb Worcestershire sauce
      1 tb Soy sauce
      1 ts Prepared horseradish
      1 ts Prepared mustard

MMMMM------------------SELECT ONE DRY SEASONING-----------------------
      1 ts Dried Thyme, crushed
      1 ts Dried Basil, crushed
      1 ts Dried Marjoram, crushed
      1 ts Dried Oregano, crushed

MMMMM---------------------SELECT VEGETABLE(S--------------------------
      5 c  Chopped, sliced, or cubed
           - vegetables (carrots,
           - celery, green peppers,
           - onions, parsnips,
           - potatoes, rutabagas,
           - or parsnips)

MMMMM----------------------USE ALL OF THESE---------------------------
    1/4 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Cooking oil
      1    Bay leaf
    3/4 ts Salt
    1/4 c  Water
      2 tb All-purpose flour
 
   In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and
  pepper. Add half of desired meat at a time to bag, shaking to coat
  well. (Shake a few pieces of chicken at a time.)
  In a Dutch oven cook meat, half at a time in hot oil till lightly
  brown. Drain of fat.  Return meat to pan. Add your choice of broth,
  liquid seasoning, dry seasoning, the bay leaf, and the 3/4 ts salt to
  Dutch oven. Bring mixture to boiling; reduce heat.  Simmer, covered,
  1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat
  is tender.
   Add 5 cups assorted vegetables.  Cover and simmer 30 minutes more or
  till the vegetables are tender.
   (If using chicken, transfer pieces to platter; keep warm.)  Combine
  1/4 cup water and the 2 tablespoons flour.  Add to stew.  Cook and
  stir till thickened and bubbly.  Cook and stir 1 minute more.
  Discard bay leaf. (Return chicken to stew.)
  
  Source: Better Homes and Gardens _His_Turn_to_Cook_
     (c) 1983 Meredith Corporation, Des Moines, Iowa
     ISBN: 0-0696-00875-0
  
  Posted by: Jim Speerbrecher, 10/93
MMMMM

... Shipwrecked on Hesperus in Maryland. 14:48:40 21 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21376                                        Date: 04-21-94  16:02
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Alan Sawyer                                  Mark:                     
  Subj: Soups/Stews CR 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 14 Apr 94  16:27:10, Alan Sawyer <=-
 -=> spoke to All about A Request? <=-

Here is an old time favorite!

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Beouf Bourguignon (Red Wine Beef Stew)
 Categories: Main dish, Beef, Alcohol, Stew, Boat
      Yield: 5 servings
 
      2 lb Beef rolled rump roast*
    1/4 c  All-purpose flour
      2 tb Olive oil
      2 tb Vegetable oil
      1    Clove garlic
  1 1/4 c  Dry red wine
  1 1/2 c  Water
    1/2    Small bay leaf
  1 1/4 ts Salt
      2    Sprigs parsley
      3    Slices bacon,diced
     18    Small white onions
      3 tb Tomato paste
    1/2 ts Dried thyme leaves
    1/4 ts Ground pepper
      2 tb Butter or margarine
     18    Small mushroom caps
 
  Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
  Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
  and fat. Add wine and enough water to just cover the meat. Stir in
  bay leaf, salt and parsley. Cover and bake 2 hours.
  
  Fry bacon just until lump. Add onions; cook until light brown. Stir
  bacon and onions into beef cube mixture. Cover and bake until beef
  cubes are tender, about 40 minutes longer.
  
  Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
  Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
  until tender; arrange on top.
  
  *NOTE: Beef bottom round or boneless chuck eye can be substituted for
  the beef rolled rump roast.
  Submitted By MICHAEL ORCHEKOWSKI
 
MMMMM
 



... Shipwrecked on Hesperus in Maryland. 14:51:08 21 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21473                                        Date: 04-21-94  16:39
  From: Karin Brewer                                 Read: Yes    Replied: No 
    To: Pat Stockett                                 Mark:                     
  Subj: Spring
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE

PS>It arrived yesterday. :-) Our mailman is so cute the way he hangs things
PS>off the front of the mail box with rubber bands.  I think he's afraid of
PS>my Teddy Bear.  Of course I went on and on about about the marvelous

     ROFL...  One of these days he may get one that's too heavy for
anything but real BIG rubberbands...<grins>

PS>things both San Antonio and New Orleans have, compared to here that
PS>seems so boring in comparison.  And the wonderful friends I've met here.
PS>Steve got me in the car and dropped me off at a new boutique that
PS>opened. Said he'd be back in an hour or so.

     In lines of finding unboring stuff locally?  After seven years
here, I finally made it to one of our local historical district, a
residential area dating from the mid to late 1800's.  (Yes, A.A., the
King William area).  Even went on a tour of two of the... restored
houses - fabulous!  There's a few blocks where they've been fixed
up, but the vast majority still seems in the doldrums, and is split up
into umpteen low-rent apartments, with overall appearance to match.  I
can see where it must cost a fortune to get them fixed up properly.

PS>Title: Green Potatoes from Sweden

     Another keeper, thanks!

-Begin Recipe Export-

Title:  SPRING STEAK AND ASPARAGUS SALAD
Keywords:  Beef, Steak, Asparagus, Salad, Leftovers

   ...This salad is delicious served with warm pita, French bread
or buttered toast.

   This salad can be put together in just a few minutes of the
asparagus is cooked ahead.  To prepare the asparagus, trim their
light-colored or white ends and place in a skillet of cold water.
 Simmer for 6 to 8 minutes, depending on the thickness, or until
just tender.  Drain and place in a skillet of cold water to
prevent further cooking.  Drain again and set aside.

Vinaigrette:
2 Tbsp     thinly sliced cornichons or gherkins
2 1/2 Tbsp seeded and finely chopped red bell pepper
1          scallion, thinly sliced
1 1/2 Tbsp red wine vinegar
3 Tbsp     olive oil
           salt
           freshly ground black pepper

Salad:
1/2 lb     cooked asparagus
10         (approx.) thin slices cooked steak or roast beef
                (about 2 cups)
4          thin slices red bell pepper
1/2 cup    finely crumbled feta or Roquefort cheese

   1.  Prepare the vinaigrette:  In a small bowl, combine the
cornichons, red pepper, and scallion.  Mix in the vinegar and oil
and add salt and pepper to taste.  Set aside.

   2.  Assemble the salad:  Put the cooked asparagus in the
center of a large serving plate.  Place the steak slices on
either side, fanning them out slightly.  Spoon the vinaigrette
evenly over the meat and asparagus.  Lay the red pepper slices on
the asparagus and crumble the cheese over the meat slices.  (This
salad can be served immediately or allowed to marinate for up to
2 hours at room temperature.)

Serves 2 to 4.

From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
       1991.  ISBN 0-06-096863-X
Shared by:  Karin Brewer, Cooking Echo, 4/94

-End Recipe Export-

Karin


 * OLX 2.1 * This tagline in memory of Stephen Ceideburg.  A friend.


-!- WM v3.01/91-0010
 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550  (1:387/403.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21340                                        Date: 04-18-94  09:14
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Alan Sawyer                                  Mark:                     
  Subj: Stew
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: VEAL AND CHESTNUT STEW
Keywords: main, stew, international, s

    4 Pax    Gourmet May 93
    Jun 10, 1993   12:19 pm

    olive oil                                            2 tbsps
    lean veal cubed                                      750 gm
    cloves of garlic crushed                             3 no
    plain flour                                          1 tbsp
    white wine                                           1.1/2 cups
    tomatoes peeled seeded and chopped                   3 no
    peeled chestnuts                                     3/4 cup
    freshly chopped parsley                              2 tbsps

  Heat olive oil in a heavy frying pan and cook veal in batches over high
  heat until pieces are browned on all sides, removing meat from pan as it is
  done and adding more oil as necessary.  Add garlic to pan and cook for 1
  min until golden.  Stir in flour and return meat to pan.  Add wine, tomato
  and 1 cup water and bring to the boil and season with salt and freshly
  gorund black pepper to taste.  Reduce heat, cover and simmer for about 1
  hour, or until meat is almost tender.  Add chestnuts and cook for 20 mins
  longer, or until nuts are tender.  Stir in parsley and serve.
  Posted by Sherree Johansson

-End Recipe Export-
-!- Terminate 1.41+
 ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21339                                        Date: 04-18-94  09:12
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Alan Sawyer                                  Mark:                     
  Subj: Stews
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there Alan,
 AS> Hi all.Can someone give me some nice stew or soup recipies?
 Since I have so many soup recipes it might be easier if you can give me
 some idea of what type you want.  Hope you like the stew recipes :)

 -Begin Recipe Export- QuikBook version 0.96 Beta A

Title: NICOISE BEEF STEW  (DAUBE A LA NICOISE)
Keywords: main, stew, italian, s, 342

     Gourmet Trav
     Apr 12, 1993  3:25 pm
     Serves 6

    dried european mushrooms                             60 gm
    stewing beef (chuck, shin)                           1.5 kg
    olive oil                                            3 tbsps
    medium onions quartered                              2 no
    medium carrots thickly sliced                        2 no
    garlic                                               4 cloves
    stalk of celery cut into chunks                      1 no
    bouquet garni (parsley stalks, thyme sprigs,
    bay leaf)                                            1 no
    ripe tomatoes skinned seeded and quartered           3 no
    red wine                                             250 ml
    brandy                                               60 ml
    strip orange peel                                    1 no
    stoned black olives                                  12-15 no
    extra thyme sprigs to serve

  Cover mushrooms with warm water and set aside to soak.  Trim beef and cut
  into large cubes.  Heat 2tbsps of oil in a heavy, flamproof casserole and
  gently fry onion, carrot, garlic, celery and bouquet garni until onion is
  golden.  Remove vegs and herbs with a slotted spoon, add remaining oil to
  casserole and heat until it gives off a haze.  Add meat and brown well on
  high heat.  Reduce heat, return the fried vegs and bouquet garni to
  casserole, add tomato, red wine, brandy and enough water to cover
  ingredients.  Season lightly with salt and freshly ground pepper, cover
  casserole and cook in a 150oC oven for 2.1/2 hours, or until meat is
  tender.  Add mushrooms with their soaking water, orange peel and olives,
  cover again and cook a further 30 mins.  Spoon any surplus oil from surface
  of the stew (it should remain a few eyes of oil), remove the orange peel,
  adjust seasoning, and serve, garnished with thyme sprigs and accompanied by
  cheese sprinkled pasta or mashed potato.
  Posted by Sherree Johansson

-End Recipe Export-



Bye for now.......Sherree

-!- Terminate 1.41+
 ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21401                                        Date: 04-21-94  09:20
  From: Teresa May                                   Read: Yes    Replied: No 
    To: Tim Taylor                                   Mark:                     
  Subj: STRAWBERRY JELLY REC *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
TT>Hello all. I am interested in getting a recipe for Strawberry Jelly. A
TT>stores only have Strawberry preserves or strawberry jam. I would reall
TT>thankfull to anyone that could upload this recipe. Thanks!

Hi Tim,  Welcome to the Echo!  

Here is a recipe for you to try:

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RED RED STRAWBERRY JAM
 Categories: Jam/jelly
      Yield: 1 servings
 
      1 qt Perfect strawberries
      4 c  Sugar
           Juice of 1/2 lemon
 
  1. Rinse strawberries, dry and hull.  Put them into a very heavy
  10-inch pot cutting a few of the berries to release a little juice.
  Cover with sugar.
   2. Stir the mixture very gently with a wooden spoon over low heat
  until it has "juiced up."  Then raise the heat to moderate and stop
  stirring. When the whole is a bubbling mass, set your timer for
  exactly 15 minutes-17 minutes if the berries are very ripe.  From
  this point do not disturb. You may take a wooden spoon and streak it
  slowly through the bottom to make sure there is no sticking. When the
  timer rings, tilt the pot. You should see in the liquid at the bottom
  a tendency to set. Slide the pot off the heat.  Allow berries to cool
  uncovered.
   3. Sprinkle the surface with the lemon juice.  When cool, stir the
  berries lightly.  Pack into refrigerator containers. Store in the
  refrigerator up to several weeks.  Yield: About 6 cups.  From the
  Chicago Tribune, 6/10/93.
 
MMMMM
 


-!- WinQwk 2.0 a#0
-!- FMail 0.96â
 ! Origin: The LightSpeed Chronicle BBS    (817) 696-2231 (1:3805/25)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21273                                        Date: 04-19-94  05:39
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Marge Clark                                  Mark:                     
  Subj: Stromboli CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Marge!

MC>hmmmmm...the Stromboli that I've had is a loaf of bread, with the dough

I tried to send this one when it first came up.  I gather it didn't go
either.

-Begin Recipe Export-

Title: Frozen Strombolli
Keywords: sandwich, strombolli

1 frozen loaf of bread dough Let thaw.  Roll out dough like a pie crust.

Fill with the following:
1/4 lb. Ham
1/4 lb. cooked salami
1/4 lb hard salami
1 Onion, sliced
Green peppers, sliced
4 tomatoes, sliced
Mushrooms, sliced
1/4 tsp. garlic salt
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
grated mozzarella cheese.

Fill dough with ingredients.  Fold dough over filling like a jelly roll.
Pinch dough ends tightly.  Freeze or bake at 350 degrees for 30 to 45
min.

From: Lancaster Farming
Shared By: Pat Stockett

-End Recipe Export-

 * QMPro 1.0 90-8356 * New Jersey, The Garden State.


-!- WM v3.10/92-0413
 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8  (1:107/614.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21490                                        Date: 04-20-94  19:36
  From: Dee Letterman                                Read: Yes    Replied: No 
    To: Pat Stockett                                 Mark:                     
  Subj: Stromboli CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Pat said unto Marge about Stromboli CR
 on or about 04-19-94  05:39 like this->

 PS> Title: Frozen Strombolli
 PS> Keywords: sandwich, strombolli

 PS> roll. Pinch dough ends tightly.  Freeze or bake at 350 degrees for 30

Freeze or bake at 350 degrees?  Hmmmm... Guess it just depends where you
are from if 350 degrees is freezing or baking. }8-)

But, it sounds good so maybe Sunday, I'll give it a try!  But, I'll bake
it at 350!





Alright, I'm sorry, but it really did look funny.

... Best diet: Eat as much as you want, but don't swallow it.
___ Blue Wave/QWK v2.12


-!- WM v3.10/92-0413
 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8  (1:107/614.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21458                                        Date: 04-21-94  10:46
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Marliene Wolsey                              Mark:                     
  Subj: Texas Meatballs
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello:
MW>Hi I'm looking for a recipe called Texas meatballs it had cranberry sauce an
MW>soya sauce in it I got it from the Toronto star in the early 70's now I've l
MW>it.

Just maybe this is what you are looking for:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cranberry Cocktail Meatballs
Keywords: snack, beef, meatball, grbeef, beefsnk

Ingredients:
2 lb ground chuck                   1 cup cornflake crumbs
2 eggs                              1/3 cup minced parsley
1/3 cup catsup                      2 tbs minced green onions
2 tbs soy sauce                     1 clove garlic, pressed
1/4 tsp pepper                      16 oz. can whole cranberry sauce
12 oz. chili sauce                  1 tbs brown sugar
1 tbs lemon juice
Ingredients:
Combine the chuck, cornflake crumbs, eggs, parsley, catsup, onions, soy
sauce, garlic and the pepper in a large bowl; stir well.  Shape mixture
into 1-inch balls and place on an ungreased 15x10 baking pan.  Bake,
uncovered at 500F for 8-10 minutes.  Drain and transfer meatballs to a
chafing dish and keep warm.  Combine cranberry sauce, chili sauce, brown
sugar and lemon juice in a saucepan.  Cook over medium heat until
bubbly, stirring occasionally; pour over meatballs.  Serve warm.

-End Recipe Export-
 * SLMR 2.0 *


-!- WM v3.10/92-0268
 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914  (1:261/1165)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21439                                        Date: 04-21-94  19:44
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Lisa Greenwood                               Mark:                     
  Subj: Re: Thankyou
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 18, 1994, Lisa Greenwood wrote to Dale Shipp:

LG> Here's something I pulled out of Vegetarian Times...
LG>  
LG>       Title: Chickpea-Couscous Croquettes
LG>   
LG>   Serve with Sauce Bourguignonne
                 ^^^^^^^^^^^^^^^^^^^
Let me save you some typing.  <g>

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)
 Categories: French, Sauces, Vegetarian, Vegan
      Yield: 8 servings

      1 c  Minced onion
      1 c  Peeled & diced carrots
    1/2 c  Diced celery
      3    Garlic cloves
           - pressed or minced
      3 c  Water
      1 tb Tomato paste
      1 c  Red wine
      2 tb Dry red wine vinegar
           Salt; to taste
      1 tb Chopped fresh rosemary; -OR-
      1 ts -Dried rosemary)
    1/2 ts Dried thyme
      1 ts Dried basil
    1/2 ts White pepper
    1/3 c  Cold water
      2 tb Arrowroot or cornstarch

    Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
  Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup
  water and arrowroot. Bring to a boil, cover partially, and simmer for
  15-20 min., until veg. are tender. Whisk together cold water &
  arrowroot until smooth & fully dissolved. Slowly pour into simmering
  sauce, stirring constantly. Lower heat & continue stirring as sauce
  thickens and becomes shiny, about 5 min. If necessry, add more
  dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce
  reaches desired consistency.
 
  Variations: Substitute another cup of wine for one of the cups of
  water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just
  before the arrowroot or cornstarch.
 
  From: the January 1993 issue of Vegetarian Times
 
  FROM:    JANICE MESSALI   (SWSH14B)

MMMMM




-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21326                                        Date: 04-20-94  23:11
  From: Eric Decker                                  Read: Yes    Replied: No 
    To: Terri Woltmon                                Mark:                     
  Subj: Tit 4 Tat - Snork! <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  On Apr 18,94  TERRI WOLTMON was chatting to ERIC DECKER
about "You asked for it?"

            *-----------------------------------------------

     Hi Terri,

TW> Eric Decker?  THE Eric Decker? <G>

  Yep it is the same one you knew from the other side .... not many of
me around ......

TW> I haven't typed at you for awhile, how are you?  Have things

    Fair to middlin' .....!  Quite well actually, thanks sweetie for
asking.

    I have a few local recipes I been saving ( too lazy to type ) but
now you have shamed me into doing something about it!

 I'll be back in a few minutes with one for ya .... tick, tick, tick
,tick, tick, tick ....... TOCK!


MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Istria's Linguine di Mare
 Categories: Main dish, Pasta, Seafood
   Servings:  4

    500 g  Fresh linguine

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Olivce oil
      4 t  Crushed dried hot red pepper
      1 md Onion, chopped
      2    Green onions, chopped
      6    Calamari (Squid) cleaned
           And diced
     24    Shrimp shells removed
      1 c  White wine
      3 c  Thick tomato sauce
      2 t  Dried basil leaves
     16    Mussels, scrubbed
      2 t  Butter
      4 t  Fresh grated Parmesan cheese

  1. Cook Pasta in boiling, salted water until just tender, about 5 minutes.

  2. Meanwhile, make sauce by heating oil in a large skillet. Add garlic,
  hot pepper and onion. Cook 1 to 2 minutes then add calamari and shrimp.
  Cook 1 to 2 minutes.

  3. Stir in wine, tomato sauce and basil. When simmering, add mussels and
  cook until shells open. Discard any that do not open. Stir in drained
  linguine, butter and parmesan cheese. ( pasta should take up all liquid
  here.) Heat 30 seconds in microwave, garnish with parsley and serve.


   "I recently lunched on Linguine di Mare at Istria Bar & Grill, ( 301-303
  King St W., Toronto, (416) 598-5656 ), found it the best pasta dish ever
  and am hoping The Star can get the recipe for me," writes Mark Chernon of
  St. Catherines, Ontario.

    Chef Jery Zabowka who prepared the dish our reader enjoyed, cooked in
  Poland, Germany and Italy before coming to Canada 14 years ago.

    This recipe was featured in Mary Mcgrath's Chef's Showcase, Toronto
  Star's Starweek Magazine, April 2-9 /94.

  Typed and posted to a special friend, Terri St. Louis-Woltmon, in the
  Fido Cooking Echo by Eric Decker, April 20/94

  Internet Email: eric.decker@canrem.com or Fido Netmail: (1:229/15)

MMMMM


Hugs and best wishes for all of your family.
---------
Eric

               This post was created 04-20-1994 about 22:30:34
   
 * PMDBM  V1.75b #14 *
-!- FidoPCB v1.5 beta-'j'
 ! Origin: CRS Online, Toronto, Ontario  (1:229/15)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21469                                        Date: 04-21-94  08:18
  From: Mark Miklas                                  Read: Yes    Replied: No 
    To: Bob Castillo                                 Mark:                     
  Subj: TROUT
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 On 04-17-94 Bob Castillo wrote to All... 
 
 BC> Hi...  anyone have a collection of delicious ways of preparing 
 BC> T R O U T.....in Meal-Master ver 8 format?  If you do and they are 
 BC> (Fishing season just opened over here in Connecticut and I discovered 
 BC> I only had TWO recipes!) 
Well, now you'll have at least two more! Post us fishin maniacs up here 
in michigan you're good recipies! I miss Connecticut- used to live in 
Burlington/harwinton area and spent many a fine spring day plying the 
streams in the northwest corner of the state. Much to my dismay, upon 
returning to visit some 15 years later, much of the wooded hills I 
recall roaming as a teen are razed and filled with million dollar 
mansions. You would like northern Michigan- especially the upper 
peninsula. Looks much like that area of the state used to- and the 
fishin' is GREAT. I'm headed up soon as I get some time, for trout and 
steelhead salmon fishin. Wet a line for me in the meantime! 
---------- Recipe via Meal-Master (tm) v8.00 
  
      Title: Marks Baked Stuffed Trout 
 Categories: Main dish, Fish 
      Yield: 2 servings 
  
      2 x  MEDIUM OR 3 SMALL TROUT           1/4 c  Onion, diced 
    1/4 c  Green pepper, seeded, diced       1/4 c  Celerey, diced 
    1/4 c  Tomato, seeded, chopped           1/2 c  Basil, parsley,
dill,chopped 
      5 x  Bacon pieces                      1/4 c  Bread crumbs 
      2 tb Butter                          
  
    Saute onions, pepper and celery in 1 tb butter until softened but not 
  browned. Remove from heat and mix in tomato and the chopped fresh herbs, 
  then the bread crumbs. Toss well. Place a piece of bacon in the cavity of 
  each trout and fill with herbed veggie mixture. Close cavity up with a 
  toothpick. Place a piece or two of bacon across the top of each trout. Top 
  with any of the veggie mix that remains. Drizzle over with remaining tb of 
  butter. Place in a shallow foil lined pan and close foil over fish and seal 
  well. Bake in a preheated 300 -325 degree oven 25 to 35 minutes(depending 
  on size of fish). Keep sealed while cooking. Meat should be flaky and 
  translucent when done. Carefully transfer to serving platter, season with 
  salt and pepper to taste. Serve with small new michigan potatoes with 
  butter and sour cream w/chives, and a tossed green salad. I THINK I'M IN 
  HEAVEN!!!!!! 
  

YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹FüFþtÄ^ü‹Fö‹Vô&‰W&‰G‹FôFötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹FüFþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
----- 
  
---------- Recipe via Meal-Master (tm) v8.00 
  
      Title: Barbecue Grilled Trout 
 Categories: Main dish, Fish 
      Yield: 2 servings 
  
      2 x  Medium trout, whole, or             4 x  Small whole trout 
      8 x  Bacon slices                    
  
    Wrap trout with bacon and fasten together with toothpicks. Place in a 
  double rack and cook over coals. When bacon is crisp, the trout is done. If 
  you do not use bacon the trout must be basted with butter, salt and pepper. 
  Serve hot with melted lemon butter sauce. 
                            LEMON BUTTER SAUCE 
    Place 2-3tb butter,juice of 1 lemon and a dash of dill weed in a 
  microwave safe cup and melt on low heat, or melt in a small saucepan on 
  grill or stove. Good with any kind of fish. 
  

YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹FüFþtÄ^ü‹Fö‹Vô&‰W&‰G‹FôFötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹FüFþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
----- 
 							  Enjoy!        Mark 
 							   
-!- 
 * OFFLINE 1.56 *  Save gasoline- travel by modem!  
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 ! Origin: The Chessplayer's Forum - MultiLine (313) 386-7054 (1:2410/278)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21321                                        Date: 04-19-94  08:58
  From: Lindsey Jones                                Read: Yes    Replied: No 
    To: Beth Gothro                                  Mark:                     
  Subj: Veggie dip recipe.
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BG>Hello all! I am in need of a good veggie dip recipe, for celery, carro

Hi Beth:
Here's a recipe for you......
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Garden Dip
 Categories: Dips, Appetizers, Vegetables
      Yield: 2 cups

    2/3 c  Cottage cheese, low-fat
      1 tb Onion, finely grated
      1 tb Carrot, finely grated
      1 ts Green pepper, finely chopped
    1/2 ts Salt
        ds Garlic powder
      1 c  Yogurt, plain

  In a small bowl mash cottage cheese with a fork.
  Add onion, carrot, pepper, salt and garlic powder; beat until fairly
  smooth. Stir in yogurt. Cover; chill for several hours.
  Serve dip with chips or raw vegetables.

MMMMM
Enjoy!
TTYL,
Linds.


 * SLMR 2.1a * Aw, come on guys, can't you take a #@%#^*%NO CARRIER

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 ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21415                                        Date: 04-20-94  08:17
  From: Jr Byers                                     Read: Yes    Replied: No 
    To: Beth Gothro                                  Mark:                     
  Subj: Veggie dip recipe wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
TM>BG>Hello all! I am in need of a good veggie dip recipe, for celery, carro

Hope these help.
                J.R.


      Title: Vegetable Dip Mix
 Categories: Master mix
   Servings:  1

      1 tb Dried Chives                      1/2 ts Dill Weed
      1 ts Garlic Salt                       1/2 ts Paprika

  Combine all ingredients in a small bowl: blend well.  Spoon mixture onto a
  6-inch square of aluminum foil, and fold to make airtight.  Label as
  Vegetable Dip Mix.  Store in a cool, dry place and use within 6 months.

  Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice,
  1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1
  hour before serving.

  Makes about 2 cups of dip.


YYÄ^ø&ÿw
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-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Garden Vegetable Dip
 Categories: Dips
   Servings:  1

      1 pk (8-oz) softened cream             1/2 ts Chili powder
           Cheese                            1/4 ts Salt
    2/3 c  Chili sauce                       1/8 ts Pepper
      2 tb Minced onion

  Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili
  powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables,
  tortilla or potato chips.


YYÄ^ø&ÿw
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-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Italian Vegetable Dip
 Categories: Dips
   Servings:  1

      1 c  Sour cream                               Dressing mix
      1 c  Mayonnaise/salad dressing         1/4 c  Fine chopped red pepper
      1 pk (6-oz) Italian salad              1/4 c  Fine chopped green pepper

  Mix together sour cream, salad dressing and Italian salad dressing. Mix
  until smooth. Stir in peppers. Chill.


YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹FüFþtÄ^ü‹Fö‹Vô&‰W&‰G‹FôFötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹FüFþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Warm Vegetable Seafood Dip
 Categories: Dips
   Servings:  1

      1    Envelope dried vegetable            6 oz Imitation crab meat/cooked
           Soup mix                                 Shrimp/frozen crab meat
      1    Container (15-oz) ricotta                Thawed
           Cheese                              1 ts Lemon juice
      1 pk (3-oz) softened cream                    Assorted crackers/bread
           Cheese                                   Sticks/pita bread/chips

  Preheat oven to 325 degrees. In 1 quart casserole, combine soup mix,
  cheeses, seafood and lemon juice. Bake 20 minutes or until heated through.
  Serve with dippers. MICROWAVE: In 1 quart microwave-safe casserole, combine
  soup mix, cheeses and lemon juice. Microwave, uncovered, at medium 3
  minutes, stirring twice. Stir in crabmeat. Microwave at medium for 3
  minutes or until heated through, stirring once.


YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹FüFþtÄ^ü‹Fö‹Vô&‰W&‰G‹FôFötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹FüFþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Spinach Vegetable Dip
 Categories: Appetizers, Relishes
   Servings: 20

      1 pk Frozen chopped leaf spinach         1 c  Sour cream (8 oz.)
      1 pt Helman's Mayonaise (16 oz)        1/2 c  Chopped onions

  Thaw and drain spinaach well.  Thoroughly mix all ingredients together.
  Chill, for best results, chill overnight. Serve with fresh cut vegetables
  or with pumpernickle bread. Great dip!! Usually have to double recipe.


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-----

-!-
 þ SLMR 2.1a þ Press any key to continue or any other key to quit


-!- WM v3.10/93-1203
 ! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032  (1:3639/45)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21447                                        Date: 04-21-94  20:23
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 19, 1994, Luke Kozek wrote to All:

LK> Anybody have any GREAT Vegitarian Recipies out there that
LK> you would like to share with me?

Sure.  How are these to start with?  I'll gladly take any that you care to
share as well.  :-)

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Imam Bayaldi (Eggplant Stuffed with Aromatics)
 Categories: Greek, Vegetarian, Vegetables
      Yield: 5 servings

  2 1/2 lb Eggplants
           Salt
      3 md Onions; peeled, sliced
    1/2 c  Water
      5 tb Olive oil
      5    Fresh tomatoes;peeled,sliced
    1/2 c  Chopped fresh parsley
      4    Garlic cloves;peeled,sliced
           Freshly ground pepper
      1 pn Granulated sugar
           Fresh parsley for garnish

  *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
  fresh.
 
  Wash the eggplants, cut off the stem end if using large ones and cut
  in half lengthwise.  With the tip of a sharp knife, make at least 3
  lengthwise slashes on the cut sides of the eggplants, being careful
  not to pierce the skin on the opposite side.   Sprinkle with salt and
  let stand for 30 minutes.  Rinse with cold water, dry, and invert to
  drain.
 
  Meanwhile, put the onions in a small pan with the 1/2 cup water and
  simmer a few minutes.  Drain and discard the water or save for soup.
 
  In a medium frying pan, heat 2 tablespoons of the oil and saute the
  onions until soft, then put approximately a third of them in the
  bottom of a buttered casserole large enough to accomodate all the
  eggplants. Set 4 to 5 tomato slices over the onions in the casserole
  and add the rest of the tomatoes to the onion remaining in the frying
  pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2
  tablespoons of the parsley and remove from the heat.  Set the
  eggplants into the casserole, tuck a slice of garlic into each
  eggplant slash, and stuff the slashes with the filling, allowing some
  to cover the top of the eggplant.  Season lightly with salt, pepper,
  and a pinch of sugar, then dribble the remaining oil and chopped
  parsley over the eggplants.  Cover the casserole with a lid or
  aluminum foil and bake in a moderate oven (350 F) for 30 to 40
  minutes, until fork-tender, removing the cover during the last 10
  minutes, to allow the sauce to thicken.  Garnish with parsley and
  serve warm.
 
  Note: This is excellent as a first course of a subsequently light meal
  topped with fresh fruit and Turkish coffee.
 
  If you wish, you may leave the eggplants whole, slash one side and
  remove some of the pulp with a small spoon.  This pulp is then
  sauteed with the filing and stuffed into the eggplant, a very
  attractive method for the smaller eggplants.  As you might suspect,
  both variations may also be prepared on top of the stove.
 
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  Typed for you by Karen Mintzias

MMMMM




-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21448                                        Date: 04-21-94  20:34
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Thai Fried Noodles (Pad Thai)
 Categories: Pasta, Asian, Vegetarian, Spicy, Thai
      Yield: 4 servings

      3 tb Oil
      2 oz Ready-fried beancurd
           - (or more),
           - cut into 1/2 cubes
      1    Egg
      4 oz Flat noodles; cooked
      1 tb Chi po (preserved turnip)
           - (finely chopped)
      2    Spring onions; in 1" pieces
      2 tb Chopped roasted peanuts
      3 oz Beansprouts
    1/2 ts Chili powder
      1 ts Sugar
      2 ts Light soy sauce
      1 ts Lemon juice
           Lime wedge (for garnish)
           Sprig of fresh coriander
           - (for garnish)

  In a wok of frying pan, heat oil.  Add garlic & fry til golden brown.
  Add ready-fried beancurd and stir.  Break egg into wok, cook for a
  moment, then stir.  Add cooked noodles, stir, then add turnip and
  spring onions & half of peanuts and half of beansprouts.  Stir well;
  add chili powder, sugar, light soy sauce, and lemon juice.  Stir well
  & turn on to a plate. Sprinkle with remaining peanuts and chopped
  coriander leaf.  Arrange remaining beansprouts & lime wedge on side
  of plate.
 
  (From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter
  Pub)
 
  Posted by Lorena Horton in Fidonet Intercook

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21449                                        Date: 04-21-94  20:35
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Falafel Golden Domes with Tahini Sauce
 Categories: California, Vegetarian, Vegan
      Yield: 4 servings

      1 lb Chickpeas; soaked overnight,
           -   cooked, and drained.
      3    Garlic cloves; minced
    1/2 ts Baking powder
      2 ts Ground cinnamon
      2 ts Ground cumin
      1 bn Parsley; minced
      1 md Onion; grated
      4    Scallions; minced
      2 tb Fresh cilantro, chopped
      3 c  Vegetable oil
      4    Pita breads; warmed
      1    Tomato; finely chopped
      2    Lemons; juiced

MMMMM------------------------TAHINI SAUCE-----------------------------
    2/3 c  Tahini (sesame paste)
      3 tb -Water (or as needed)
      2    Lemons, juiced
      2    Garlic cloves; minced
      1 tb Fresh parsley, minced
           Black pepper

  Remove the skins from the cooked chickpeas by rubbing them with a dish
  towel.
 
  Place the chickpeas in a food processor and pur‚e them.
 
  Add the garlic, baking powder, coriander, cumin, parsley, onions,
  scallions, and cilantro.  Blend the ingredients together so that a
  smooth paste is formed.  Add some water if necessary.  Let the
  mixture rest for 30 minutes.
 
  Form the paste into patties that are 2" in diameter and 1/2" thick.
 
  In a medium large saucepan place the vegetable oil and heat it on
  medium high until it is hot.  Add the patties and deep-fry them for 2
  to 3 minutes, or until they are golden brown.  Drain them on paper
  towels.
 
  In each of the pita breads place some of the falafel, tomatoes, lemon
  juice, and Tahini Sauce.
 
  For Tahini Sauce: In a small bowl place the tahini, water, and lemon
  juice.  Mix the ingredients together so that a smooth sauce is formed
  (add more water if necessary).
 
  Add the garlic, parsley, and black pepper.  Mix them in so that they
  are well blended.
 
  Makes 1 cup.
 
  Source: Papa Garo's - Redondo Beach, California
  "Southern California Beach Recipe" by Joan and Carl Stromquist
  ISBN: 0-9622807-3-9
  Typed for you by Karen Mintzias

MMMMM


-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21450                                        Date: 04-21-94  20:35
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
 Categories: Main dish, Vegetarian, Vegan
      Yield: 6 servings

MMMMM----------------RICE AND CHICK PEA STUFFING---------------------
  1 1/2 c  Chopped spring onions
    1/4 c  Olive oil
      1 c  Long grain rice
      1 c  Canned chickpeas; drained
    1/2 c  Finely chopped parsley
      1 c  Chopped, peeled tomatoes
    1/2 ts Ground allspice
           Salt
           Freshly ground black pepper

MMMMM-------------------------TO FINISH------------------------------
     24    Cabbage leaves
      3    Garlic cloves
      1 ts Salt
      1 ts Dried mint
    1/4 c  Lemon juice
    1/2 c  Olive oil

  Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes.  Turn
  into a bowl and add remaining stuffing ingredients, adding salt and
  pepper to taste.
 
  Remove leaves from cabbage carefully so as not to tear them, counting
  larger leaves as 2.  Par-boil cabbage leaves in boiling water until
  limp enough to handle, cooking leaves in 2 to 3 lots.  Drain in a
  colander.
 
  Cut out larger part of centre rib in each leaf and cut larger leaves
  in half down centre.  Line base of a deep pan with ribs and any torn
  leaves.
 
  Place a generous tablespoon stuffing on base of each leaf, roll up
  once and tuck in sides to contain filling.  Roll to end of leaf.
  Repeat with remaining ingredients.
 
  Crush garlic with salt and blend in crumbled, crushed mint and lemon
  juice.
 
  Pack rolls flap side down in lined pan, sprinkling some of the
  garlic-lemon mixture and olive oil between layers of rolls.  Invert a
  plate on top of the rolls to keep them intact during cooking.  Add
  enough cold water to just cover rolls and put lid on firmly.
 
  Bring to the boil on medium heat, reduce to low and simmer gently for
  45 minutes.  Remove from heat and leave aside for 30 minutes.  Serve
  lukewarm or cold.
 
  Source: The Complete Middle East Cookbook - by Tess Mallos
  Typed for you by Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21451                                        Date: 04-21-94  20:35
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Vegetable Pullao
 Categories: Vegan, Vegetarian, Indian, Side dish
      Yield: 8 servings

      1 c  Whole mung bean
           -- picked over and washed
      2 c  Long-grain rice
  4 1/2 tb Vegetable oil
      1 ts Whole black mustard seeds
      1 md Onion
           -- peeled and finely chopped
      4 md Garlic cloves
           -- peeled and finely minced
      1 ts Peeled, minced ginger
    1/3 lb String beans; trimmed
           -- and cut into 1/4" pieces
      2 ts Garam masala
  1 1/2 ts Ground coriander
  2 1/2 ts Salt
      2 tb Finely minced parsley
           -- preferably Chinese

  Put mung beans in a bowl with 3 cups water.  Cover lightly and set
  aside for 12 hours.  Drain beans and wrap in a very damp dish towel.
  Put the wrapped bundle in a bowl.  Put this bowl in a dark place
  (like an unused oven) for 24 hours.
 
  Wash rice well and soak in 4 cups of water for half an hour.  Drain
  well.
 
  Preheat oven to 325 F.
 
  Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a
  medium-high flame.  When hot, put in mustard seeds.  As soon as the
  mustard seeds begin to pop (this takes just a few seconds), put in
  the onion.  Stir and fry for about 5 minutes or until onion turns
  brown at the edges.  Add the garlic and ginger.  Fry, stirring, for
  about 1 minute.  Turn heat to medium-low and add the mung beans,
  rice, string beans, mushrooms, garam masala, ground coriander, and
  salt.  Stir and saute for about 10 minutes or until rice turns
  translucent and vegetables are well coated with oil. Add 4 cups hot
  water and the minced parsley.  Turn heat to a medium-high flame and
  cook, stirring, for about 5 minutes or until most of the water is
  absorbed.  (There will be an inch or so of water at the bottom.)
  Cover the pot first with aluminum foil, crimping and sealing the
  edges, and then with its own lid.  Place in heated oven for half an
  hour.  Fluff up with a fork and serve.
 
  Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking
  Typos by: Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹FüFþtÄ^ü‹Fö‹Vô&‰W&‰G‹FôFötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹FüFþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
