
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22957                                        Date: 05-01-94  09:01
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Elizabeth Aqui-seto                          Mark:                     
  Subj: Great!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Elizabeth:
EA>Hello Earl, this will be my 2nd summer camping.  If you do have some
EA>camp cooking recipes to share, I would much appreciate them.  Many
EA>thanks and good luck with the article.

Guess I started camping about 60 years ago before I started walking. I
came from a camping family before camping became fashionable. Of course,
all the places we camped when I was a kid are subdivisions or resorts.
Anyway, to me any recipe can be a camping recipe, but the criteria is
tasty, easy and calls for as few pots as possible. Crock pot recipes are
great for camping if you have a (white gas) Coleman (the propane ones
need to be refilled too often). Of course, you need a covered pot, too.
Just set the flame down low and let your dinner cook all day while you
fish, swim, boat or communicate with nature.

Here's a recipe to try:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: ONE-PAN SPAGHETTI
Keywords: ITALIAN, pasta, 1pot, pasta1pot, grbeef, saucepast, DIABETIC

Ingredients:
1/2 lb leanest ground beef (10% fat)
2 cups water
2 cup spaghetti sauce (meatless, low sodium)
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp chili powder
1 tsp chopped garlic
1 tsp oregano
5 oz spaghetti
2 tbs grated Parmesan cheese
Directions:
In a large skillet, combine ground beef, water, spaghetti sauce, onion,
green pepper, chili powder, garlic and oregano.  Bring to a boil.
Reduce heat and simmer, covered, for 30 minutes.  Stir often.  Add the
spaghetti; simmer, covered, for 30 minutes.  Stir often.  Serve with
Parmesan cheese.

-End Recipe Export-

(more to come)
 * 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#: 22958                                        Date: 05-01-94  09:14
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Elizabeth Aqui-seto                          Mark:                     
  Subj: Great!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Again Elizabeth:

Before leaving home, plan every meal. If you are going into the
wilderness take food for every meal. Even the greatest fishermen in the
world have bad days.

Do everything possible before leaving home. Pre-mix spices, pancake
batter, etc. and store in zip-lock bags. If you are going backpacking,
you need a different approach. You'll have to think light & compact.


-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Easy Skillet Supper
Keywords: beef, stove top, beefst, bef1pot, 1pot, grbeef

Ingredients:
1/2 lb ground beef                 2 cup hash brown potatoes
1/2 cup chopped onions             4 eggs
cooking oil                        1 cup grated longhorn cheese
salt and pepper
Directions:
Crumble beef into skillet; brown in cooking oil. Ad onions and
potatoes, mixing well. Season to taste. Cook until onions are
transparent and potatoes are brown. Stir frequently. beat eggs and
mix with grated cheese. Smooth meat and potato mixture in pan,
pressing down gently. Pour egg and cheese mixture over top and
cover. Cook until eggs are firm.

-End Recipe Export-

You might look for my book Pocket Guide to Cooking in the Great
Outdoors distributed by Stackpole Books for some more camping tips and
camping recipes. - Earl
 * 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#: 22800                                        Date: 04-30-94  16:25
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Harvey Simmons                               Mark:                     
  Subj: Guys named Harvey... CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
HS> Someday I'll have to see that movie...

Well, you COULD just read the play ...

And a rabbit recipe to go along with this:

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

      Title: Rabbit Curry
 Categories: Try it, Rabbit, Game
      Yield: 6 servings

           INGREDIENTS:
      1    Stick of butter or
           Margarine. melted
      1    Onion, chopped
      1 c  Chicken broth
      1 tb Curry powder
      1    Young rabbits, cut into
           Pieces
    1/2 c  Flour
      1    Tart apple, chopped
      2 c  Sour cream
      2 ts Orange peel, grated

  DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour.
  Salt and pepper pieces. Bake on rack, turning at least one, until
  rabbit is tender. Cool and debone rabbit.

  Saute onion and apple in remaining butter or margarine. Add 1/4 cup of
  flour. Stirring until lumps are smoothed out. At chicken broth and
  sour cream slowly, stirring constantly. Simmer over well heat until
  blended. Add lemon peel, curry powder, deboned rabbit and heat
  thoroughly. Serve over rice.

  Posted 10-07-93 by BOB EMERT on I-Cuisine

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator
  of GT Cookbook and PlanoNet Lowfat & Luscious echoes


  From: Sylvia Steiger                  
MMMMM


 * SLMR 2.1a * Never, ever, has a tax increase reduced a deficit.

-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22987                                        Date: 05-01-94  09:55
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Harvey Simmons                               Mark:                     
  Subj: Guys named Harvey... CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
HS> Someday I'll have to see that movie...

Well, you COULD just read the play ...

And a rabbit recipe to go along with this:

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

      Title: Rabbit Curry
 Categories: Try it, Rabbit, Game
      Yield: 6 servings

           INGREDIENTS:
      1    Stick of butter or
           Margarine. melted
      1    Onion, chopped
      1 c  Chicken broth
      1 tb Curry powder
      1    Young rabbits, cut into
           Pieces
    1/2 c  Flour
      1    Tart apple, chopped
      2 c  Sour cream
      2 ts Orange peel, grated

  DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour.
  Salt and pepper pieces. Bake on rack, turning at least one, until
  rabbit is tender. Cool and debone rabbit.

  Saute onion and apple in remaining butter or margarine. Add 1/4 cup of
  flour. Stirring until lumps are smoothed out. At chicken broth and
  sour cream slowly, stirring constantly. Simmer over well heat until
  blended. Add lemon peel, curry powder, deboned rabbit and heat
  thoroughly. Serve over rice.

  Posted 10-07-93 by BOB EMERT on I-Cuisine

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator
  of GT Cookbook and PlanoNet Lowfat & Luscious echoes


  From: Sylvia Steiger                  
MMMMM


 * SLMR 2.1a * Never, ever, has a tax increase reduced a deficit.

-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23010                                        Date: 05-01-94  13:37
  From: Michelle Bass                                Read: Yes    Replied: No 
    To: Dave Phillips                                Mark:                     
  Subj: Lagniappe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
    **************************
    ***** Pickled Chiles *****
    **************************

    Categories: Mexican         Jalapenos       Chile Peppers  

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       2        lb.   serrano - OR jalapeno chiles, a crosswise slit cut
                      into the end of each chile                        
       1        quart vinegar                                           
       1        pint  oil                                               
       4        lbs.  carrots - sliced into rounds                      
       2        lb.   onion - cut into 8 segments each                  
       4        heads garlic - cut into four segments each              
       1/4      head  cauliflower - separated into florets              
       1        Tbsp  peppercorns                                       
       3              cloves                                            
       8              bayleaves                                         
       3        sprig thyme                                             
       2        sprig marjoram                                          

    DIRECTIONS  ------------------------------------------------------------

        Fry 10 cloves of garlic in the oil until golden.  Remove from the 
    pan and fry the carrots, cauliflower, onions, chiles and garlic.  Add 
    the vinegar, spices and herbs and 1 cup water.  Cover and boil until  
    the vegetables are soft.  Bottle and leave to stand for a least one   
    day before using.                                                     
                                                                          
    Recipe from "Traditional Mexican Cooking" by Adela Fernandez.         
    Cookbook purchased in San Miguel de Allende, Mexico.                  

    *** Recipe Via Compu-Chef (tm) ***


-!- Maximus 2.01wb
 ! Origin: New Orleans P.C. Club (1:396/17)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22933                                        Date: 04-28-94  20:07
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Lasagne Almost
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Lasagne Almost
 Categories: Meat
      Yield: 2 servings
 
      1 lb Ground beef
    1/3 c  Onion, chopped
      1 md Garlic clove
      1 c  Tomato soup
      2 c  Wide noodels, cooked
      1 ts Oregano
    1/2 ts Salt
      2 ts Sugar
 
  Brown the ground beef, add the onion and garlic cloved.  Combine the
  soup, noodles, oregano, salt and sugar.  Top with 1 cup of shredded
  Mozzarella cheese.  Bake at 350 degrees for 30 minutes.
  Randy Rigg 
MMMMM
 


... Original  discoveries, seem so obvious afterwards.
___ Blue Wave/QWK v2.12

-!- GEcho 1.00
 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22797                                        Date: 04-30-94  16:25
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Dee Price                                    Mark:                     
  Subj: Low fat recipes CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DP> I am interested in any low-fat recipes that are not too expensive to make.
DP> Especially baked goods.

Not too much low-fat stuff around here, although both Fido and PlanoNet
have Low-fat echoes if your sysop can get them.  I bought some
WonderSlim, a fat substitute, at Whole Foods (a health-food store) the
other day and made fat-free muffins this morning that are the FIRST my
husband has pronounced acceptably moist.  But WonderSlim was NOT cheap.

In the meantime, here's a tested low-fat recipe:

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

      Title: Thai Chicken with Rice
 Categories: Poultry, Low-fat, Thai, Tested
      Yield: 4 servings

MMMMM-----------------COPYRIGHT UNCLE BEN'S 1989----------------------
      2    Chicken breasts
      2 tb Soy sauce
      1 ts Oil
    3/4 c  Rice, long cooking
      1    Garlic cloves, crushed
      2 c  Stock, chicken
      2 tb Peanut butter
      2 ds Pepper flakes, red
      1 c  Snow peas
    1/2 ts Ginger, ground
      1    Bell peppers, red
      1 tb Peanuts

  Cut bell pepper into short thin strips.  Combine boneless chicken and
  soy sauce in shallow bowl; set aside.  Heat oil in skillet over
  medium heat. Add rice and garlic; cook and stir 1 minute.

  Stir in stock, peanut butter, and pepper flakes. Bring to a boil,
  stirring until peanut butter is melted.  Place chicken over rice
  mixture, adding soy sauce to skillet; reduce heat.  Cover and simmer
  until 5 minutes before end of cooking time on rice package.

  Stir in snow peas and ginger; sprinkle with pepper strips.  Remove
  from heat. Let stand, covered, until all liquid is absorbed, about 5
  minutes. Sprinkle with peanuts.

  I didn't have snow peas, so used regular frozen peas.  I also used a
  green bell pepper instead of a red pepper, and the color was kind of
  blah -- if serving this to anyone who pays attention to the
  appearance of a dish, the extra cost would be worth it.

  MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005


  From: Sylvia Steiger                  
MMMMM


 * SLMR 2.1a * My one Christmas wish this year: BEAM ME UP, JESUS!

-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22984                                        Date: 05-01-94  09:55
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Dee Price                                    Mark:                     
  Subj: Low fat recipes CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DP> I am interested in any low-fat recipes that are not too expensive to make.
DP> Especially baked goods.

Not too much low-fat stuff around here, although both Fido and PlanoNet
have Low-fat echoes if your sysop can get them.  I bought some
WonderSlim, a fat substitute, at Whole Foods (a health-food store) the
other day and made fat-free muffins this morning that are the FIRST my
husband has pronounced acceptably moist.  But WonderSlim was NOT cheap.

In the meantime, here's a tested low-fat recipe:

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

      Title: Thai Chicken with Rice
 Categories: Poultry, Low-fat, Thai, Tested
      Yield: 4 servings

MMMMM-----------------COPYRIGHT UNCLE BEN'S 1989----------------------
      2    Chicken breasts
      2 tb Soy sauce
      1 ts Oil
    3/4 c  Rice, long cooking
      1    Garlic cloves, crushed
      2 c  Stock, chicken
      2 tb Peanut butter
      2 ds Pepper flakes, red
      1 c  Snow peas
    1/2 ts Ginger, ground
      1    Bell peppers, red
      1 tb Peanuts

  Cut bell pepper into short thin strips.  Combine boneless chicken and
  soy sauce in shallow bowl; set aside.  Heat oil in skillet over
  medium heat. Add rice and garlic; cook and stir 1 minute.

  Stir in stock, peanut butter, and pepper flakes. Bring to a boil,
  stirring until peanut butter is melted.  Place chicken over rice
  mixture, adding soy sauce to skillet; reduce heat.  Cover and simmer
  until 5 minutes before end of cooking time on rice package.

  Stir in snow peas and ginger; sprinkle with pepper strips.  Remove
  from heat. Let stand, covered, until all liquid is absorbed, about 5
  minutes. Sprinkle with peanuts.

  I didn't have snow peas, so used regular frozen peas.  I also used a
  green bell pepper instead of a red pepper, and the color was kind of
  blah -- if serving this to anyone who pays attention to the
  appearance of a dish, the extra cost would be worth it.

  MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005


  From: Sylvia Steiger                  
MMMMM


 * SLMR 2.1a * My one Christmas wish this year: BEAM ME UP, JESUS!

-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23006                                        Date: 05-01-94  13:31
  From: Michelle Bass                                Read: Yes    Replied: No 
    To: Mark Zaniewski                               Mark:                     
  Subj: Marinated Beef Brisket, T
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
    ***********************************************
    ***** Marinated Beef Brisket, Texas Style *****
    ***********************************************

    Categories: Beef Brisket    Smoker          Marinade       

    Calories     per serving:             Number of Servings:  10
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

                      Texas Dry Rub - see recipe                        
       1        Tbsp  fresh lime juice                                  
       1 1/2    Tbsp  Madeira wine                                      
       3        Tbsp  olive oil [use extra-virgin]                      
       1        whole beef brisket - 4 to 5 pounds                      

    DIRECTIONS  ------------------------------------------------------------

        Combine the rub, lime juice, Madeira and olive oil in a blender.  
    Process until it becomes a smooth paste.  Or combine the ingredients  
    in a small nonreactive bowl and stir into a paste.  Scrape the paste  
    from the blender or bowl.                                             
        With your hands lightly oiled, rub the paste into the brisket,    
    coating both sides well.  Cover the brisket with clear food wrap and  
    marinate for a minimum of 36 hours in the refrigerator.               
        Remove the brisket from the refrigerator and let it sit at room   
    temperature (for about 1 hour) before you begin to cook.              
                                                                          
    TO COOK OUTDOORS, use a covered kettle grill or water smoker.  In a   
    kettle grill, indriectly cook the brisket over a water pan containing 
    a basting liquid of water, orange juice, wine or something similar for
    about 2 hours per pound, refreshing the coals with damp smoking chips 
    every couple of hours.  The brisket should have a dark crust when     
    finished.  If you are using a water smoker, follw the manufacturer's  
    instructions. Remove the brisket from the grill and let it stand for  
    10 minutes before slicing.                                            
                                                                          
    TO COOK INDOORS, preheat the oven to 200F.  Put the brisket in a      
    roasting pan and place in the center of the oven.  Roast for 2 hours  
    per pound, undisturbed. Remove the brisket from the roasting pan and  
    let stand for 10 minutes before slicing.  If you like, combine the pan
    juices with some warm barbecue sauce for serving.                     
                                                                          
        To serve, slice the brisket across the grain.  Place overlapping  
    slices on a large platter, drizzle with barbecue sauce and garnish    
    with grilled red onions rings.                                        
                                                                          
    Yield:  10 to 12 servings.                                            
                                                                          
    Author's note:  The trick behind a perfectly moist beef brisket is    
    slow, even heat or smoke.  If you have a water smoker and access to   
    mesquite chips or hard wood, Texas beef brisket takes on added depth. 
    But you can get nice results indoors with your own oven.  The Texas   
    Dry Rub becomes the basis of a smoky, savory paste.  Serve the brisket
    with your favorite barbecue sauce, a side of coleslaw and a garnish of
    sliced, grilled red onions.                                           
                                                                          
    Note from me:  We us this recipe on a 3.25 pound eye of round roast  
    and marinate in the refrigerator for 72 hours or more.  Delicious!  The rub
    iss very hot, so I rub it off the roast before 
    slicing so there is no overkill on heat.  We usually serve two sauces on
the
    side:  homemade BBQ sauce and horseradish sauce.  Great with baked     
    beans and homegrown tomato salad!                                     
                                                                          
                                                                          
    Source: "Marinades" by Jim Tarantino  

    *** Recipe Via Compu-Chef (tm) ***



-!- Maximus 2.01wb
 ! Origin: New Orleans P.C. Club (1:396/17)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22772                                        Date: 04-30-94  09:55
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Dave Mech                                    Mark:                     
  Subj: Meatloaf
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DM>Anyone have a good meatloaf receipe?
Here are a couple:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Barbecued Beefies
Keywords: beef, meatloaf, bake, beefbk, grbeef

Ingredients:
1 1/2 lb Ground beef               3 Slices soft bread
1 can  Milk                        1 Egg
1/4 can  Minced onion              1/2 tsp Salt
1/4 tsp Pepper                     1/4 tsp Dry mustard
1/4 tsp Sage                       1/4 tsp Celery salt
1/4 tsp Garlic powder              1 tbs  Worcestershire sauce
1  Your favorite BBQ sauce
Directions:
Break up bread. Combine beef, bread, milk, egg, onion, and seasonings.
Form meat mixture into 8 small loaves.  Put in shallow baking pan.
top with barbecue sauce.
Bake at 350 F for 1 hour, basting once.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Chipper Loaf
Keywords: MeatLoaf, Chips, Arizona, beefbk, grbeef
Ingredients:
2 lbs. ground beef                   1 egg slightly beaten
1/4 cup minced onion                 1/4 tsp pepper
1 can condensed vegetable soup       2 cups crushed potato chips
Directions:
Combine all ingredients in a bowl and blend. Shape into a loaf and bake
in shallow pan, uncovered, in a 350 oven for 1 1/2 hours.

-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#: 22949                                        Date: 04-30-94  20:47
  From: Michelle Byrd                                Read: Yes    Replied: No 
    To: Dave Mech                                    Mark:                     
  Subj: Re: Meatloaf
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
::To: All  From: Dave Mech  Subj: Meatloaf  ::
 DM> Anyone have a good meatloaf receipe?


Here is the one I make. My husband says it is the only meatloaf he likes.

MMMMM------
         Title: Michelle's Meatloaf
    Categories: Meats, Hamburger, Ground Meats, Main Dishes
         Yield: 8 - 10 servings
      
MMMMM-----------------Ingredients----------------------
     1 1/2 lbs Ground Round or sirloin
       1/2 lb  Ground Sausage
         2     Eggs
         1 med Onion, chopped
       3/4 tsp Garlic powder
         1 c   Bread crumbs or oatmeal
       3/4 c   Milk (more or less depending on texture)
         1 tsp Salt
       1/2 tsp Ground black pepper
         6     Slices Bacon lightly cooked
       1/3 c   Barbecue sauce (I use Hickory)
       1/4 c   Catsup

       Mix all ingredients EXCEPT bacon, Barbecue sauce and catsup just until 
       mixed together.Try to very lightly and use a fork instead of your hands.

       The more you mix it the tougher it gets. 

       Place half of the mixture in loaf pan. Place three slices of cooked
bacon 
       on top. Mix together Barbecue Sauce and catsup. spoon half of BBQ and
catsup
       mixture over bacon slices. Place the rest of meat mixture on top of
bacon
       and sauce. Put the rest of the bacon on top and spread the remaining
BBQ/
       catsup mixture over the top.

       Bake in 350 degree oven for 50 to 60 min. 
MMMMM 

 Hope you like it.  :-)

 Michelle Byrd


 *Cooking is only half the battle.*




-!- Blue Wave/RA v2.12 [NR]
 ! Origin: **Digicom BBS** 812-479-1310 USR 16.8K, Evansville,IN (1:2310/200)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22819                                        Date: 04-30-94  10:51
  From: Cheryl Jones                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: meatloaf recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello All!

Here's the meatloaf recipe I use.  I got it from Lipton soup mix. I had other
kinds but this is my favorite.

Meatloaf

2lbs ground beef
1 1/2 cups bread crumbs
1/3 cup ketchup
2 eggs
1/4 cup water
1 pkt Lipton onion soup mix

Mix ingredients in large bowl.  Shape into a loaf. Bake at 350 for one hour or
until done.


Bye for Now
Cheryl

-!- timEd-B9
 ! Origin: Underground Information Highway 1-813-786-9002 (1:3603/100)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22992                                        Date: 04-30-94  21:45
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Crescent Samosa Sandwiches
Categories: Bakeoff, Sandwich
Servings: 16

HHH-----Filling===========================
1       T  oil
1/2     c  finely chopped onion
2          garlic cloves, minced
1/4     lb lean ground beef
1       c  diced cooked potato
1/2     c  diced cooked carrot
1/2     c  Green Giant Frozen Sweet
           -peas, thawed
5       t  soy sauce
1       t  curry powder
1/2     t  cumin
1/4     t  coriander
1/4     t  ginger
1/4     t  turmeric
1       ds crushed red pepper flakes
HHH-----Crescents=========================
2          8 oz cans Pillsbury
           -Refrigerated Crescent
           -Dinner Rolls
HHH-----Honey Dipping Sauce===============
1/3     c  honey
1       T  lime juice
1       T  soy sauce
1/4     t  crushed red pepper flakes
2          garlic cloves, minced

Heat oil in large skillet over medium heat.  Add onion and 2
minced garlic cloves; cook and stir about 5 minutes or until
onion is tender.  Remove from pan.  Add ground beef; cook and
stir 3 to 5 minutes or until browned.  Drain. Stir in onion
mixture and remaining filling ingredients.  Season to taste with
salt, if desired.  Heat oven to 375 degrees.  Separate one can of
dough into 4 rectangles; firmly press perforations to seal. (Keep
remaining can refrigerated until ready to use.)  Cut rectangles
in half crosswise to form 8 squares.  Spoon heaping tablespoonful
of filling in center of each square. Fold one corner of dough
over filling to form a triangular packet; firmly press edges to
seal.  Repeat with remaining can of dough and filling.  Place on
two ungreased cookie sheets.  If desired, sprinkle triangles with
cumin. Bake on middle oven racks at 375 degrees for 10 to 15
minutes or until golden brown, switching positions of sheets
halfway through baking.  Meanwhile, in small bowl combine all
sauce ingredients; mix well.  Serve warm sandwiches with dipping
sauce. (1/2 cup sauce)
Per sandwich:  160 calories, 4 g protein, 21 g carbohydrate,
8 g fat, 5 mg cholesterol, 410 mg sodium.
From the 36th Pillsbury Bake Off, by Elisabeth Crawford, San
Francisco CA.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * All life is a conjugation of the verb "to eat."

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22993                                        Date: 04-30-94  21:47
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Rosemary Chicken and Brie En Croute
Categories: Bakeoff, Chicken
Servings: 4

8       oz can Pillsbury
           -Refrigerated Crescent
           -Dinner Rolls
2       T  minced green onions
6       oz Brie cheese, rind removed
           -cubed
1 1/2   c  chopped cooked chicken
           -breast
1          egg, beaten
1       t  crushed dried rosemary
1       T  grated Parmesan cheese
HHH-----Garnish===========================
1       md tomato, cut into 8
           -wedges
4          green onions

Heat oven to 350 degrees.  Separate dough into 4 rectangles;
firmly press perforations to seal.  Spoon 1/4 of minced onions
onto center of each rectangle; top with 1/4 of cheese cubes. Top
each with 1/4 of chicken, pressing into cheese.  Fold short ends
oven chicken, overlapping slightly. Fold open ends over about
1/2" to form rectangle.  Press all edges to seal. Place seam side
down on ungreased 15 x 10 x 1" baking pan or cookie sheet. Cut
three 1" slashes on top of each roll to allow steam to escape. 
Brush with egg; sprinkle with rosemary and Parmesan cheese.  Bake
for 21 to 26 minutes or until golden brown. Garnish each sandwich
with 2 tomato wedges and 1 green onion. Let stand 5 minutes
before serving.
Per sandwich:  450 calories, 30 g protein, 25 g carbohydrate,
25 g fat, 137 mg cholesterol, 790 mg sodium.
From the 36th Pillsbury Bake Off, by Mary Lou Cook, Fallbrook CA.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Beam me up, Scotty, it ate my phaser!!

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22994                                        Date: 04-30-94  21:48
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Spicy Meat Pies with Yogurt Sauce
Categories: Bakeoff, Sandwiches
Servings: 8

HHH-----Sauce=============================
1       c  plain yogurt
1/2     t  dried mint leaves
1/4     t  salt
HHH-----Filling===========================
1/2     lb ground lamb or beef
1/2     c  chopped onion
1/4     c  shredded carrot
2       T  pine nuts or slivered
           -almonds
2       T  chopped fresh parsley
1/2     t  dried mint leaves
1/4     t  dried oregano leaves
1/4     t  salt
1/8     t  pepper
1       t  grated lemon peel
1       T  lemon juice
1          garlic clove, minced
HHH-----Biscuits==========================
1          can Pillsbury Grands!
           -Refrigerated Buttermilk
           -or Flaky Biscuits
1       t  sesame seed

In small bowl, combine all sauce ingredients.  Let stand while
making meat pies.  Heat oven to 375 degrees.  In large skillet
over medium heat, cook lamb and onion until meat is no longer
pink and onion is tender, stirring occasionally; drain.  Add
remaining filling ingredients; cook and stir for one minute.
Remove from heat.  Separate dough into 8 biscuits.  Press or roll
each biscuit into 5 inch circle.  Place scant 1/4 c filling in
center of each biscuit.  Fold dough over filling to form half
circle.  Press edges together, seal with fork.  Place on
ungreased cookie sheet.  Sprinkle tops with sesame seeds; lightly
press into biscuits.  Bake for 13 to 15 minutes or until golden 
brown.  Immediately remove from cookie sheet.  Serve hot meat
pies with sauce. (1 cup sauce)
Per pie:  300 calories, 11 g protein, 28 g carbohydrate,
16 g fat, 22 mg cholesterol, 780 mg sodium.
From the 36th Pillsbury Bake Off, by Julie Winter, Grosse Pointe
Park MI

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * I clawed to the top the food chain to eat veggies?

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22995                                        Date: 04-30-94  21:49
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Chicken Suiza Corn Bread Bake
Categories: Bakeoff, Chicken
Servings: 12

HHH-----Corn Bread========================
1/2     c  butter
1       md onion, finely chopped
1          garlic clove, minced
15 1/4  oz can Green Giant Whole
           -Kernel Golden Sweet
           -Corn, drained
15      oz can Green Giant Cream
           -Style Golden Sweet Corn
2          eggs, beaten
1/4     t  salt
7       oz (or 8.5 oz) corn muffin
           -mix
HHH-----Topping===========================
2 1/2   c  cubed cooked chicken
2       T  canned chopped mild
           -chiles
4       oz can Green Giant Mushroom
           -Pieces & Steams, drained
1 1/2   c  dairy sour cream
1/4     t  salt
1/4     t  pepper
2       c  shredded Monterey Jack
           -cheese

Heat oven to 375 degrees.  Grease 13 x 9" baking dish.  Melt
butter in small skillet over medium-high heat.  Add onion and
garlic; cook and stir 4 to 6 minutes or until tender, stirring
occasionally.  Set aside.  In large bowl, combine corn, cream
style corn, eggs and 1/4 t salt; mix well.  Add corn muffin mix;
mix well.  Fold in cooked onion mixture.  Pour into greased dish.
In large bowl, combine all topping ingredients except cheese; mix
well.  Spoon over corn bread to within 1" of edges. Sprinkle with
cheese.  Bake for 35 to 40 minutes or until edges are golden
brown.
Per serving: 410 calories, 18 g protein, 27 g carbohydrate,
26 g fat, 105 mg cholesterol, 800 mg sodium.
From the 36th Pillsbury Bake Off, by Lori Ann Nelson, Rochester
Hills MI.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * I been seduced by the chocolate side of the Force.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22996                                        Date: 04-30-94  21:50
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Chicken & Guava-filled Bundles
Categories: Bakeoff, Chicken
Servings: 4

HHH-----Bundles===========================
4          boneless, skinless
           -chicken breast halves
1/4     t  salt
1/4     t  dried oregano leaves
1/8     t  pepper
1          garlic clove, minced
2       oz guava paste*
4          thin slices cooked ham
1/4     c  fresh cilantro, finely
           -chopped
1       T  oil 8       oz can Pillsbury
           -Refrigerated Crescent
           -Dinner Rolls
HHH-----Sauce=============================
6       oz guava paste*
1/4     c  dry sherry
1/2     c  chopped fresh cilantro
1/2     t  beef-flavor instant
           -bouillon

*Guava paste is available in Mexican & Spanish groceries.  If you
cannot find it, you can substitute the same amount of jellied
cranberry sauce.
Place one chicken breast half between 2 pieces of plastic wrap or
waxed paper. Working from center, gently pound chicken with
rolling pin or flat side of meat mallet until about 1/4" thick.
Repeat with remaining chicken breasts.  In small bowl, combine
salt, oregano, pepper and garlic; mix well.  Sprinkle evenly over
chicken breasts.  Form guava paste into four 2 x 1/2 x 1/2"
strips and place one on each ham slice.  Spoon about a
tablespoonful of cilantro over each strip of guava paste.  Fold
ham around guava and cilantro to form a roll. Place one roll on
narrow end of each chicken half; roll up, jelly-roll fashion.
Secure with toothpicks.  Heat 1 T oil in skillet over medium
heat; add chicken rolls, seam side down.  Cook covered for 6
minutes or until no longer pink, turning once halfway through
cooking.  Remove toothpicks.  Place chicken on paper towels; pat
dry.  Heat oven to 375 degrees.  Separate dough into 4
rectangles; firmly press perforations to seal.  Place one chicken
roll on each rectangle.  Fold dough over chicken; press edges to
seal.  Place, seam side down, on ungreased cookie sheet.  Cut
slits in tops to allow steam to escape.  Bake for 13 to 18
minutes or until golden brown.  Meanwhile, in small saucepan over
low heat, combine all sauce ingredients; cook and stir until 
guava paste melts.  Simmer until sauce thickens. Place chicken
bundles on serving plates; top with sauce. Garnish with
additional cilantro, if desired. Serve immediately. (2/3 cup
sauce)
Per bundle:  590 calories, 36 g protein, 72 g carbohydrate,
16 g fat, 87 mg cholesterol, 1140 mg sodium.
From the 36th Pillsbury Bake Off, by Irza Lopez-DeCardona, Rio
Piedros PR.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * A GOOD friend KEEPS the surplus zucchini!!

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22997                                        Date: 04-30-94  21:52
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 6
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Tuscan Spinach Torta
Categories: Bakeoff, Vegetable
Servings: 8

15      oz pkg Pillsbury
           -Refrigerated Pie Crusts
1       T  Dijon mustard
HHH-----Filling===========================
1/4     c  unsalted butter
9       oz pkg Green Giant Harvest
           -Fresh Frozen Spinach,
           -thawed & drained
1/2     c  chopped red onion
1/4     c  chopped sun-dried
           -tomatoes without oil
1/2     t  dried Italian seasoning
1/2     t  dried oregano leaves
1/4     t  garlic powder
1/4     t  salt
4          eggs, beaten
2       c  shredded mozzarella
           -cheese
1/4     c  pine nuts or slivered
           -almonds, toasted*

*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees.  Prepare pie crust according to package
directions for one-crust baked shell using 10" springform pan (or
9" pie pan - refrigerate remaining crust for later use).  Place
prepared crust in pan; press in bottom and up sides of pan.  Trim
edges if necessary.  Spread mustard over bottom of crust.  Bake
for 9 to 11 minutes or until crust is lightly browned.  Reduce
oven to 350 degrees.  Melt butter in large skillet over 
medium-low heat.  Add spinach, onion and tomatoes; cook and stir
5 to 7 minutes or until onion is crisp-tender.  Remove from heat.
Add Italian seasoning, oregano, garlic powder and salt; mix well.
In large bowl, combine eggs and cheese; mix well.  Stir in
spinach mixture. Spoon evenly into partially baked crust;
sprinkle pine nuts evenly over top, pressing in slightly.  Bake
for 25 to 35 minutes or until filling and pine nuts are golden 
brown.  Let stand 10 minutes.
Per serving:  340 calories, 15 g protein, 18 g carbohydrate,
24 g fat, 144 mg cholesterol, 560 mg sodium.
From the 36th Pillsbury Bake Off, by Kathy Lee, Valley Center CA.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * If it was raining soup, I'd have a knife & fork.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22998                                        Date: 04-30-94  21:53
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Curried Spinach-filled Chicken Breasts
Categories: Bakeoff, Chicken
Servings: 8

HHH-----Filling===========================
2       T  oil
1       c  chopped onions
1       t  minced garlic
9       oz pkg Green Giant Harvest
           -Fresh Frozen Spinach,
           -thawed, drained
3/4     t  salt
1/2     t  cumin
1/2     t  coriander
1/2     t  turmeric
1/2     t  cayenne
HHH-----Chicken Rolls=====================
6          boneless, skinless
           -chicken breast halves
1       T  lime juice
1       T  butter, melted
1/4     t  turmeric
HHH-----Rice & Garnishes==================
3       c  hot cooked rice
2       T  lime juice
2       T  up to ...
4       T  chopped fresh cilantro
           Additional fresh cilantro
           Lemon & lime slices

Heat oven to 350 degrees.  Lightly grease 8 x 8" or 12 x 8"
baking dish.  Heat oil in medium skillet over medium-high heat
until hot.  Add onions and garlic; cook and stir 2 minutes.
Reduce heat to medium.  Add spinach and remaining filling
ingredients; cook and stir 5 minutes.  Remove from heat; set
aside. Place one chicken breast half, boned side up, between 2
pieces of plastic wrap.  Working from center, lightly pound
chicken with rolling pin or flat side of mallet until about 1/4"
thick; remove wrap.  Repeat with remaining chicken breasts.  In
small bowl, combine 1 T lime juice, butter and 1/4 t turmeric;
mix well.  Brush smooth side of each chicken piece with lime
juice mixture; turn each piece over and spread unseasoned side
evenly with 3 T filling.  Starting with short side of chicken
breast, roll up tightly.  Place, seam side down, in greased dish.
Bake for 30 to 40 minutes or until chicken is no longer pink. 
Cool 5 minutes.  Cut crosswise into 1/2" slices.  Place cooked
rice on serving platter & arrange chicken slices, slightly
overlapping on rice.  Sprinkle 2 T lime juice and chopped
cilantro over chicken and rice. Garnish with fresh cilantro,
lemon and lime slices.
Per serving:  360 calories, 31 g protein, 35 g carbohydrate,
10 g fat, 73 mg cholesterol 460 mg sodium.
From the 36th Pillsbury Bake Off, by Sharada Patil, Rochester NY.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Instant Human: Just Add Coffee...

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22999                                        Date: 05-01-94  04:11
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Seafood Primavera Pasta Pizza
Categories: Bakeoff, Pasta, Seafood
Servings: 10

HHH-----Pasta Crust=======================
8       oz uncooked vermicelli
           -or angle hair pasta
1/4     c  butter, melted
1/2     c  grated Parmesan cheese
1 1/2   t  garlic salt
3          eggs, beaten
HHH-----Sauce=============================
1       c  half & half
4          egg yolks, beaten
1       c  freshly grated Parmesan
           -cheese
1       T  dry sherry
1/8     t  garlic salt
1/8     t  pepper
HHH-----Filling===========================
2       T  butter, up to...
4       T  butter
1/2     c  sliced green onions
1/2     c  red bell pepper cut into
           -1 x 1/4" strips
1          garlic clove, minced
2       c  Green Giant American
           -Mixtures Manhattan Style
           -Frozen Broccoli,
           -Cauliflower, Pea Pods &
           -Yellow Peppers, thawed
           -lg pieces cut up
4 1/2   oz jar Green Giant Sliced
           -mushrooms, drained
3       c  seafood (small uncooked
           -shelled shrimp, bay
           -scallops & imitation
           -crab meat)
1 1/4   c  shredded mozzarella
           -cheese

Cook vermicelli to desired doneness as directed on package. 
Drain; keep warm.  Heat oven to 350 degrees.  Spray 12" pizza pan
or 13 x 9" pan with nonstick cooking spray.  In large bowl, 
combine hot vermicelli, 1/4 c melted butter, 1/2 c Parmesan and 1
1/2 t garlic salt; mix well.  Fold in 3 eggs.  Spread mixture 
evenly in spray-coated pan, forming a rim around edge.  Bake for
12 to 15 minutes or until set.  In medium saucepan using wire 
whisk, beat half & half and 4 egg yolks until well blended. Cook
over medium-low heat until mixture comes to a boil, stirring
constantly.  Add 1 c Parmesan cheese, sherry, 1/8 t garlic salt
and pepper; cook and stir until mixture thickens. Remove from
heat; cover and set aside.  Melt 2 T butter in large skillet over
medium-high heat.  Add onions, bell pepper and garlic; cook and
stir 2 to 3 minutes or until crisp-tender.  Add vegetables and
mushrooms; cook and stir 5 to 6 minutes or until vegetables are
crisp-tender.  Add seafood to skillet; cook 2 to 3 minutes or
just until seafood becomes opaque.  Fold sauce into seafood
mixture.  Pour over pasta crust; top with mozzarella cheese. 
Bake for 10 to 15 minutes or until cheese melts.  Broil for 2 to
4 minutes or until cheese is bubbly and lightly browned.  Let
stand 5 to 10 minutes.  If desired, garnish whole pizza with
cooked butterflied shrimp and fresh basil or garnish individual
servings with additional cooked shrimp, scallops and paprika.
Per serving: 460 calories, 24 g protein, 24 g carbohydrate,
29 g fat, 260 mg cholesterol, 1010 mg sodium.
From the 36th Pillsbury Bake Off, by Cathy Bougan, Panama City 
FL.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Health food makes me sick.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23000                                        Date: 05-01-94  04:12
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Praline Apple Waffle Cookies
Categories: Bakeoff, Cookies
Servings: 36

HHH-----Cookies===========================
1 1/4   c  firmly packed brown sugar
1/2     c  butter, softened
2          eggs
1       t  vanilla
1 1/2   c  Pillsbury BEST All
           -Purpose Flour
1       t  baking powder
1       t  cinnamon
1/2     t  salt
1/8     t  nutmeg
1/2     c  shredded, peeled apples
1/2     c  finely chopped pecans
HHH-----Topping===========================
1/2     c  powdered sugar
1/4     t  cinnamon

Heat waffle iron to medium-low.  In large bowl, beat brown sugar
and butter until blended.  Add eggs and vanilla; beat well. 
Lightly spoon flour into measuring cup; level off.  Add flour, 
baking powder, 1 t cinnamon, salt and nutmeg; mix well.  Stir in
apples and pecans.  Spray waffle iron with nonstick cooking 
spray.  Drop dough by heaping teaspoonfuls 2 inches apart onto 
waffle iron.  Bake 1 1/2 to 2 minutes or until cookies are keep 
golden brown.  Immediately remove from waffle iron; cool 1 minute
on wire rack.  Repeat with remaining dough.  In small bowl,
combine powdered sugar and 1/4 t cinnamon; mix well. Using
powdered sugar mixture, dip or dust both sides of slightly warm
cookies.  Serve warm or cool.  Store in tightly covered 
container.
Per cookie:  90 calories, 1 g protein, 14 g carbohydrate,
4 g fat, 19 mg cholesterol, 70 mg sodium.
From the 36th Pillsbury Bake Off, by Jone Schumacher, Chapin IL.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Kernel Knowledge:Havin your way w/a box of popcorn

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23001                                        Date: 05-01-94  04:13
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 10
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Pineapple Blueberry Cream Tart
Categories: Bakeoff, Tart
Servings: 8

15      oz pkg Pillsbury
           -Refrigerated Pie Crusts
HHH-----Filling===========================
3       oz pkg lemon pudding & pie
           -filling mix
1/2     c  sugar
1/4     c  water
2          egg yolks
2/3     c  canned, crushed pineapple
           -with juice
1 1/3   c  water
1       t  grated lemon peel
2       c  fresh or frozen
           -blueberries, thawed
           -drained on paper towels
1/2     c  blueberry preserves,
           -warmed
HHH-----Topping===========================
1 1/2   c  whipping cream
1/3     c  powdered sugar
1/2     t  vanilla
1 1/2   t  grated lemon peel

Heat oven to 450 degrees.  Prepare pie crust according to package
directions for one-crust baked shell using 10" tart pan with
removable bottom or 9" pie pan.  (Refrigerate remaining crust for
later use.)  Place prepared crust in pan; press in bottom and up
sides of pan.  Trim edges if necessary.  DO NOT PRICK CRUST. 
Bake for 9 to 11 minutes or until lightly browned. If crust puffs
 up during baking, gently press crust down with back of wooden
spoon.  Cool.  In medium saucepan, combine pudding mix, sugar,
1/4 c water and egg yolks; mix until smooth.  Add pineapple, 1
1/3 c water and 1 t lemon peel; cook and stir over medium heat
until mixture comes to a boil.  Remove from heat; cool slightly. 
In small bowl, combine blueberries and preserves.  Spread over
cooled baked crust.  Spoon pudding mixture over blueberry
mixture.  Refrigerate 30 minutes or until cold.  In small bowl,
combine whipping cream, powdered sugar and vanilla; beat until
stiff peaks form.  Spoon or spread over pudding mixture; sprinkle
with 1 1/2 t lemon peel.  Serve immediately.  Store in
refrigerator.
Per serving:  480 calories, 3 g protein, 61 g carbohydrate,
25 g fat, 123 mg cholesterol, 210 mg sodium.
From the 36th Pillsbury Bake Off, by Carole Holt, St Paul MN.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Man is the only animal that blushes.  Or needs to.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23002                                        Date: 05-01-94  04:14
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: More Bake Off Recs - 11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Apricot Nectar Cheesecake Tart
Categories: Bakeoff, Tart
Servings: 14

15      oz pkg Pillsbury
           -Refrigerated Pie Crusts
HHH-----Filling===========================
1/4     oz envelope unflavored
           -gelatin
12      oz can apricot nectar
1       c  whipping cream
11      oz cream cheese, softened
1/2     c  sugar
1/4     t  nutmeg
1       t  vanilla
1       T  lemon juice
HHH-----Topping===========================
1       T  sugar
1       T  flour
2       t  amaretto OR ...
1/4     t  almond extract (opt)
1/2     c  whipping cream (opt)
1       T  powdered sugar (opt)

Heat oven to 450 degrees.  Prepare pie crust according to package
directions for one-crust baked shell using 10" tart pan with
removable bottom or 9" pie pan.  (Refrigerate remaining crust for
later use.)  Place prepared crust in pan; Press in bottom and up
sides of pan.  Trim edges if necessary.  Bake for 9 to 11 minutes
or until lightly browned.  Cool completely.  In small saucepan,
sprinkle gelatin over 1 c of the apricot nectar. Cook over low
 hat, stirring until gelatin dissolves. Refrigerate 30 to 35
minutes until partially thickened.  In small bowl, beat 1 c
whipping cream until stiff peaks form.  In large bowl, combine
cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth
and creamy.  Add lemon juice; blend well.  Beat in apricot 
mixture until well blended.  Fold in whipped cream.  Spread over
cooled baked crust; refrigerate 2 hours.  In small saucepan, 
combine 1 T sugar and flour. Gradually stir in remaining 1/2 c 
apricot nectar.  Cook over medium heat until mixture boils and 
thickens, stirring constantly.  Remove from heat; stir in 
amaretto.  Cool to room temperature.  Pour over tart; spread 
evenly.  Refrigerate until topping is set, about 30 minutes.  In
small bowl, beat 1/2 c whipping cream and powdered sugar until 
stiff peaks form.  Pipe or spoon around edge of tart.  Store in 
refrigerator.
Per serving:  290 calories, 3 g protein, 23 g carbohydrate,
21 g fat, 63 mg cholesterol, 150 mg sodium.
From the 36th Pillsbury Bake Off, by Sherry Little, North Little
Rock AR.

MMMMM

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Bad laws are the worst sort of tyranny.  - Burke

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22868                                        Date: 05-01-94  00:33
  From: Catherine Vanicek                            Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Mrs. Fields Blue Ribbon C
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
     Title: MRS. FIELDS Blue-Ribbon Chocolate Chip Cookies
Categories: Dessert, Chocolate, Butter, Egg
  Servings: 42
 
  2 1/2 c  All-purpose flour
    1/2 ts Baking soda
      1 c  Dark brown sugar, firmly
           Packed
    1/2 c  White sugar
      1 c  Salted butter, softened
      2 lg Eggs
      2 ts Pure vanilla extract
      2 c  (12-oz.) semisweet
           Chocolate chips
 
  Preheat oven to 300-degrees.
  
  In medium bowl combine sugar flour, soda and salt.  Mix well with whisk.
  Set aside.
  
  In a large bowl with an electric mixer blend sugars at medium speed.  Add
  butter and mix to form a grainy paste, scraping down sides of the bowl.
  Add eggs and vanilla extract, and mix on medium speed until light and
  fluffy.
  
  Add the flour mixture and chocolate chips, and blend at low until just
  mixed.  Do not overmix.
  
  Drop by rounded tablespoons onto an ungreased cookied sheet, 2 inches
  apart.  Bake 22-24 minutes or until golden brown.  Transfer cookies
  immediately to a cool surface with a spatula.
  
  SOURCE: "Mrs. Fields Cookie Book" - Time/Life Books
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Cookies: MRS. FIELDS Blue-Ribbon Chocolate Chip Cookies
Categories: Dessert, Chocolate, Butter, Egg
  Servings: 42
 
  2 1/2 c  All-purpose flour
    1/2 ts Baking soda
      1 c  Dark brown sugar, firmly
           Packed
    1/2 c  White sugar
      1 c  Salted butter, softened
      2 lg Eggs
      2 ts Pure vanilla extract
      2 c  (12-oz.) semisweet
           Chocolate chips
 
  Preheat oven to 300-degrees.
  
  In medium bowl combine sugar flour, soda and salt.  Mix well with whisk.
  Set aside.
  
  In a large bowl with an electric mixer blend sugars at medium speed.  Add
  butter and mix to form a grainy paste, scraping down sides of the bowl.
  Add eggs and vanilla extract, and mix on medium speed until light and
  fluffy.
  
  Add the flour mixture and chocolate chips, and blend at low until just
  mixed.  Do not overmix.
  
  Drop by rounded tablespoons onto an ungreased cookied sheet, 2 inches
  apart.  Bake 22-24 minutes or until golden brown.  Transfer cookies
  immediately to a cool surface with a spatula.
  
  SOURCE: "Mrs. Fields Cookie Book" - Time/Life Books
 

  From: Catherine Vanicek               
MMMMM


-!- Blue Wave/RA v2.12
 ! Origin: Bitter Butter Better BBS, Tigard OR, 503-620-0307 (1:105/290)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22774                                        Date: 04-30-94  10:42
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Aline Dowd                                   Mark:                     
  Subj: Need: Impossible pie
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
AD>Does anyone have any of the impossible pie recipes?  Especially the impossib
AD>Tamali Pie...please.

Got about 40 impossible pie recipes, but no Impossible Tamale Pie. How
about an Impossible Taco Pie? If you are interested, I'll prepare a file
and post it in my BBS file section where you can download it.

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Impossible Taco Pie
Keywords: Bisquick, grbeef, piem

Ingredients:
1 lb Ground beef                  1/2 cup  Onion; chopped
2 Envelopes taco seasoning;dry    3/4 cup  Bisquick
1 1/4 cup  Milk                   3 Eggs
1 cup Cheddar cheese; shredded    1/4 Head lettuce; shredded
1 Tomatoe; diced                  1/4 cup Ripe olives; sliced
Directions:
Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish,
8x8".  Cook and stir the gr. beef and onion in 10" skillet until beef is
brown; drain.  Stir in seasoning mix; spoon into pie plate. Beat baking
mix, milk and eggs about 1 min with wire whisk or hand beater or til
almost smooth.  Pour into pie plate.  Bake about 25 min. or til knife
inserted in center comes out clean. Sprinkle with cheese. Bake about 2
min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce,
tomatoe and olives.

FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix
to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts
in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire
whisk or hand beater. Increase bake time to 30-35 min.  HIGH ALT>For the
1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other
adj. necessary.

-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#: 22930                                        Date: 04-27-94  23:12
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: No Peek Stew
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: No Peek Stew
 Categories: Meat
      Yield: 2 servings
 
      2 lb Stew meat
      1 cn Mushroom soup
    1/2 pk Liption onion soup mix
      4 oz Mushrooms, sliced
    1/2 c  Water
 
  Mix soup, mushrooms, and water.  Mix well and pour over meat.  Butter
  casserole and put ingredients in.  Bake for 3 hours at 300 degrees.
  Serve over your favorite noodles.
  Randy Rigg 
MMMMM
 


... Its hard to be nostalgic when you can't remember a thing.
___ Blue Wave/QWK v2.12

-!- GEcho 1.00
 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22824                                        Date: 04-26-94  00:47
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Sylvia Steiger                               Mark:                     
  Subj: No sugar recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
SS>AF>  SS>     1/2 c  Almond butter

SS>AF> This sounds interesting - what is it?

SS>Duuuuhhh ... I don't even remember posting a recipe with almond butter
SS>in it!  But I'd assume it's finely ground almonds, like peanut butter is
SS>finely ground peanuts.

Amazing what pops up! I don't even remember reading this, much less
stashing it in the Library.

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

      Title: Almond Butter
 Categories: Information, Master mix
      Yield: 1 servings

      1    Text Only

  Use two cups of blanched whole almonds. If only unblanched almonds are
  available, blanch them this way: Place the almonds in a saucepan and
  cover with water. Bring to boiling, then drain. The skins should slip
  off easily when you press each almond between your thumb and
  forefinger. Dry on paper towels. Spread the dry almonds in a shallow
  baking pan and toast in a 300 degree oven for about 20 minutes or
  until golden. Cool for 5 minutes before processing or blending.

  To process: Place the steel blade in your food processor or blender.
  Add the nuts. Cover and process or blend until a butter forms,
  stopping occasionally to scrape the sides of the bowl or blender a
  few times. Keep processing for three to five minutes or until all of
  the mixture is evenly blended. Process about two minutes more or
  until the butter is the desired smoothness.Store in a covered
  container in your refrigerator for up to two weeks. Bring to room
  temperature for easier spreading. Makes about 1 1/4 cups.

Posted from the Echo's Library 04/27/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ Predestination was doomed from the start.


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22932                                        Date: 04-28-94  15:13
  From: Becky Vanderveer                             Read: Yes    Replied: No 
    To: ??                                           Mark:                     
  Subj: Oatmeal cookies
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I'm sorry I don't remeber who it was that was asking for the oatmeal cookies
but I have recipe. 



Easy Oatmeal cookies

Prep 10 min, Bake 12 min per batch

Beaten egg whites gives these a macaroonlike quality,

Whites from 2 large eggs
3/4 cup granulated sugar
2 cups uncooked old fashioned or quick- cooking oats
1 stick (1/2 cup) butter, or margerine. Melted and slightly cooled
1/4 cup all purpose flour


Heat oven to 350. lightly grease cookie sheet.
Beat egg whites in large bowl with electric mixer on high speed until very soft
peaks form when beaters are lifted. with mixer running, gradually add 1/4 cup
of sugar. Continue beating until stiff, glossy peaks form  when beaters are
lifted. Gently stir (fold) in remaining  1/2 cup sugar, the oats butter and
flour just until blended.
Drop level TBS 1/2 inch apart on prepared cookie sheets.

Bake 10 to 12 minutes, until lightly golden. remove to wire rack to cool.

Makes 36 per cookie: 60 cal, 1 g protein 8 grams carbo, 3 grams of fat, 7 mg
chol with butter, 0 mg chol with margerine, 29 mg sod. Exchanges: 1/4
starch/bread, 1/4 fruit, 1/2 fat.

becky

-!- SQGroup v1.10 Beta
 ! Origin: The Treasure House BBS - Hazel Park, MI (1:120/613)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22869                                        Date: 05-01-94  00:33
  From: Catherine Vanicek                            Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: One recipe for Mrs. Field
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
     Title: MRS. FIELDS Pumpkin Spice Cookies
Categories: Dessert, Pumpkin, Raisins, Walnuts, Sugar
  Servings: 36
 
  2 1/2 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
      2 ts Pumpkin pie spice
      1 c  Dark brown sugar, packed
    1/2 c  White sugar
    3/4 c  Salted butter, softened
      1 lg Egg
      1 c  Pumpkin (canned or freshly
           Cooked
      1 ts Pure vanilla extract
      1 c  (6-oz.) raisins
    1/2 c  Walnuts, chopped
 
  Preheat oven to 300-degrees.
  
  In a medium bowl combine flour, soda, salt and pumpkin pie spice.  Mix
  well with a wire wisk and set aside.
  
  In a large bowl blend sugars with an electric mixer set at medium speed.
  Add the butter and beat to form a grainy paste.  Scrape sides of bowl,
  then add egg, pumpkin and vanilla.  Beat at medium speed until light and
  fluffy.
  
  Add the flour mixture, raisins and walnuts.  Blend at low speed just until
  combined.  Do not overmix.
  
  Drop by rounded tablespoons onto ungreased cookie sheets, 1-1/2 inches
  apart.  Bake 22-24 minutes until cookies are slightly brown along edges.
  Immediately transfer cookies with a spatula to a cool surface.
  
  SOURCE: "Mrs. Fields Cookie Book" - Time/Life Books
 
MMMMM

-!- Blue Wave/RA v2.12
 ! Origin: Bitter Butter Better BBS, Tigard OR, 503-620-0307 (1:105/290)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22883                                        Date: 04-29-94  05:55
  From: Dorothy Hair                                 Read: Yes    Replied: No 
    To: Nancy Bird                                   Mark:                     
  Subj: Orange Zinfandel Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
NB> Try substituting any  oil in the recipe
NB> with an equal amount of applesauce

Now if that would work as a replacement in deep fat cooking we would
really have something. <g>

MMMMM--------Meal-Master v8 format

Title: Orange Zinfandel Sorbet from Sonoma Mission Inn
Categories: Dessert, Freezer, Ice, Fruit
Yield: 4

MMMMM------Sonoma Mission Inn=========/=

MMMMM------Orange Zinfandel Sorbet====/=
  1     c  Wine, Zinfandel, Red
  1     c  Orange Juice
           - fresh with pulp
  1     c  Water
  1     tb Orange Zest; grated
  2     ts Sweetener, Barley Malt
           -(to 3 ts)

=========================== > Directions < ==========================

Combine all ingredients in an ice cream maker.       OR.....

Put all ingredients in a metal bowl and place in the freezer until
the mixture is frozen solid.  Remove from the bowl and break the
sorbet into large chunks in a food processor until smooth and creamy.
Return to the bowl and freeze for 30 minutes.

Serve in chilled wine glasses.

=========================> Notes and Credits <========================

Calories per serving: 88

Source: Sonoma Mission Inn, located in one of California's wine
regions; built in 1926 and renovated in 1980. Enjoy a killer weekend
get-away at this spa and resort.  Great low cal haute cuisine,
beautiful countryside and __WONDERFUL__ massages.

[shared by Dorothy Hair Davis, 4/94]
MMMMM------

 * DeLuxe2/386 1.25 #95sa * 
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22946                                        Date: 04-30-94  20:15
  From: Marliene Wolsey                              Read: Yes    Replied: No 
    To: Gary Gillette                                Mark:                     
  Subj: Re: peanutbutter cookies
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Gary Gillette to All <=-

 GG> looking for a ggod peanutbutter cookie.

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

      Title: Peanut Butter Kisses
 Categories: Cookies, Desserts
      Yield: 30 servings

  1 3/4 c  Flour
    1/2 c  Sugar
    1/2 c  Brown sugar
    1/2 c  Butter
    1/2 c  Peanut butter
      1 t  Baking soda
      1 t  Vanilla
    1/2 t  Salt
      1 ea Egg
      2 tb Milk
      1 pk Hersheys chocolate kisses

  (have kisses unwrapped before removing cookies from oven) Cream sugar,
  butter, egg and vanilla. Add peanut butter and milk, mix well. Add in
  dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet.
  Bake at 375 for 10-12 minutes. Remove from oven and top each cookie
  with a kiss while still hot.  = Tip = if you like crunchy cookies
  replace butter with shortening, but other wise the butter makes them
  nice and chewy.


  From: Marliene Wolsey                 
MMMMM

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

      Title: Peanut Butter Cookies
 Categories: Cookies
      Yield: 24 servings

  1 1/4 c  Flour
    3/4 t  Baking soda
    1/4 t  Salt
    1/2 c  Margarine (l stick)
    1/2 c  Peanut butter
    1/2 c  Sugar
    1/2 c  Packed brown sugar
      1 ea Egg
    1/2 t  Vanilla

  Stir together flour, soda, and salt.  In a mixer bowl beat butter for
  30 seconds.  Add peanut butter and sugars; beat till fluffy. Add egg
  and vanilla; beat well. Add dry ingredients to beaten mixture; beat
  till well combined.  Shape dough into 1 inch balls; roll in
  granulated sugar, if desired.  Place 2 inches apart on an ungreased
  cookie sheet; crisscross with the tines of a fork. Bake at 375 for
  9-10 minutes .
   Cool about 1 minute before removing to a wire rack.
   Makes 48. For an alternative, do not crisscross with a fork. Simply
  cook as directed.  Upon removing cookies from the oven, place a
  chocolate candy Kiss in the center of each cookie, unwrappped of
  course.
   Press slightly and cool completely.  You can wrap cookie dough into
  a 1 inch ball around a candy kiss and cook as directed. This gives
  you a cookie with a chocolate center. This is also another great
  alternative.


  From: Marliene Wolsey                 
MMMMM

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

      Title: Peanut Butter COOKIES
 Categories: Cookies, Desserts, American
      Yield: 50 servings

      1 t  Vanilla
      1 c  Sugar
      1 c  Brown sugar
      1 c  Shortning
      2 ea Egg
      1 c  Peanut butter
      3 c  Flour
    1/8 t  Salt
      2 t  Baking soda

      Cream together shortning,vanilla and sugars. Add eggs. Mix
  together the dry ingredients and add to the first mixture and mix
  well. It will be dry at first. Form into small balls and place on
  greased
      cookie sheet. Press with a fork which has been dipped in sugar (
  to prevent sticking). Press to make an . They will remain the same
  size in diameter .. so what you see is what you get.  bake at 375 for
  10 minutes.


  From: Marliene Wolsey                 
MMMMM
Hope you enjoy these cookies!
  
... First listen to sermon, THEN eat missionary.
___ Blue Wave/QWK v2.12

-!- Maximus/2 2.01wb
 ! Origin: The CAGE, Vancouver, B.C. Canada (604)261-2347 (1:153/733)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22820                                        Date: 04-30-94  10:55
  From: Cheryl Jones                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: pork chops
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello All!
Here's a good recipe for pork chops.  I don't know where this recipe came from
I got it from a friend.

Oven Baked Pork Chops
1 envelope onion soup mix
1/2 cup dry bread crumbs
1 egg (beaten)
4-6 pork chops

Preheat oven to 350.  Combine soup mix with bread crumbs, stir well. Dip chops
in egg then bread crumb mixture, coating well.  Place on greased cookie sheet
and bake 1 hour or unti tender.  Turn over half      way through cooking.
         

Bye for Now
Cheryl

-!- timEd-B9
 ! Origin: Underground Information Highway 1-813-786-9002 (1:3603/100)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22968                                        Date: 05-01-94  02:49
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: John Kanash                                  Mark:                     
  Subj: Pretzels CR 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 28 Apr 94  18:00:43, John Kanash <=-
 -=> spoke to All about PRetzels <=-

 JK> I do not have alot of utensils, or mixing equipment, but I would like
 JK> to have a nice soft pretzel, and no place around here makes them.

 JK> I have some rock salt, and hot mustard, now bring on the pretzels!

 How about one of these two recipes ?


MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Soft Pretzels
 Categories: Bread, Yeast, Snack, Boat
      Yield: 1 servings
 
      1 c  Very warm water
      1    Envelope active dry yeast
  2 3/4 c  Sifted, all-purpose flour
    1/2 ts Salt
      2 tb Butter, softened
      1 tb Sugar
      4 c  Water
      5 ts Baking soda
           -Course salt
 
  In a very large bowl, sprinkle yeast over the cup of very warm
  water (105 to 115 degrees).  Stir until dissolved.   Add butter,
  salt and sugar.  Mix   Beat in about a cup and a half of the
  remaining flour and work until dough is no longer sticky.   Put in
  a greased bowl.  Cover and let rise in a warm place until double
  in size.  divide into 12 to 16 pieces.   With your palms, roll out
  the pieces of dough into 16 to 18 inch pencil lengths.  Taper
  ends.   Form into pretzel shapes and put on greased cookie sheet
  until doubled in size. Preheat oven to 475 degrees.   In the
  meantime, mix the water and baking soda and bring to a boil.
  
  When the pretzels have doubled in size, use a slotted spatula and
  gently lower them into the water about one minute, or until they
  float to the top. (This is the tricky part.  The dough might be
  sticky, so be patient.)   Once the pretzels rise to the top,
  return them to the greased cookie sheet.   Sprinkle with course
  salt (you can usually buy this at supermarkets or at health food
  stores.)   Bake until crispy and browned, 10 to 12 minutes.
  
  The sooner you eat them after baking, the better they are.
  
  From Janice Norman
  From: Rich Harper                     Date: 14 Jan 94
 

  From: Dale Shipp                      
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Soft Pretzels #3
 Categories: Snacks, Breads/yeas
      Yield: 1 servings
 
      1 tb Dry yeast (1 package)
  1 1/4 c  Warm water
      3 c  Flour or more
      2 ts Salt
      4 ts Baking soda
           -Kosher salt
 
  Here's a recipe for Philadelphia Soft Pretzels...
  
  Dissolve yeast thoroughly in 1/4 c warm water. Mix 3 c flour
  and salt in large bowl. Add dissolved yeast with remaining 1
  c water. Add enough additional flour to make stiff dough.
  Knead 10 minutes or until dough feels elastic. Form dough
  into ball. Place in bowl and spread with butter. Cover with
  clean towel and let rise in warm place until doubled, about
  45 min.
  
  Divide dough into 12 small balls and roll each between hands
  to form rope 20 inches long. Form each into pretzel shape,
  wetting ends and pinching together firmly.
  
  Dissolve soda in 4 cups water and bring to boil. Drop
  pretzels, few at a time, into water and boil 1 minute or until
  pretzel floats to top. Remove and drain.
  
  Place drained pretzels on buttered baking sheet. Sprinkle
  with Kosher salt and bake at 475 degrees for 15 to 20
  minutes or until golden brown. Place on rack to cool.
  From: Rich Harper                     Date: 26 Mar 94
 

  From: Dale Shipp                      
MMMMM
 
 

 JK> -!- FMail 0.96â
 JK>  ! Origin: The Chessboard, Collierville, TN, USR/DS 16.8 (1:123/71)



... Shipwrecked on Hesperus in Maryland. 01:49:57 01 May 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22858                                        Date: 04-30-94  19:20
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: Bob Sherman                                  Mark:                     
  Subj: Recipe Wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BS>My requirements, however, may challenge the term, bread.  I'd
BS>like a couple of bread recipes that do _NOT_ use sugar,
BS>molasses, brown sugar, honey, or anything that remotely looks
BS>like simple sugar.  Salt is on the _NOT_ list too.  Whole
BS>grain flour is highly desireable, though I'm willing to go
BS>50/50.

I don't know if this will work, but it sounds similar to
a recipe I use for pizza dough.  The most whole wheat
flour I've used is 2 cups of 5 total cups.  Who knows,
maybe it would work with all whole wheat?  And I don't
see why it wouldn't make a *fair* bread if shaped into
a couple of loaves.

Pizza Dough

2 cups whole wheat flour
3 cups unbleached flour
2 pkgs quick-rise yeast
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp basil
1/4 tsp oregano
2 cups warm water

In a large bowl, stir together flours & spices.  Mound
the mixture in the middle of the bowl and make a indentation
in the top-middle (like a volcano).  Pour the yeast into
the indentation.  Pour the warm water into the hole with the
yeast, while stirring like crazy with a fork to incorporate
the water with the yeast/flour.  After all the water's added
continue to stir and scrape sides/bottom of bowl to get all
the little bits up.  When all the water's been stirred in
you'll have a pretty raggedy dough.  Flour your hands and
begin to knead the dough in the bowl to work in all the pieces.
You'll have to sprinkle a tablespoon or so of flour in every
now & then to keep it from stickin to your hands.  Once you've
got most of the pieces to hold together, transfer the dough
to a lightly floured board and continue to knead until the
dough's no longer sticky & you can leave a slight impression
in the dough with your finger.  Place the dough in an oiled
bowl and roll it over to cover with oil.  Put it in a warm
place to rise for one hour.  Punch down & shape the dough.

**At this point, I make the pizzas and bake them at 400
degrees for 20 minutes ... I think if I were to convert
this to bread, I'd make 2 loaves, put 'em in well-greased
loaf pans & let them rise again (no longer than 1 hour).
I'd also probably drop the temperature of the oven down
to 350 degrees and check the loaves after about 40 minutes
of baking (by tappin on the tops - if it sounds "hollow"
and they're brown, then they're done).

Good Luck!

                    Terri St.Louis-Woltmon
     Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com

 * DeLuxe2 1.25 #12403 * Experience varies directly with equipment ruined.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)
