Recipes

Cornish Game Hens Again

Servings: 1 Servings

Ingredients:

4 Hens
2 Apples
½ cub Honey
12 ounce Frozen apple juice*
1 teaspoon Cinnamon

Preparation:

Clean each hen, and stuff ½ apple in each. Place in deep baking pan. Mix honey, apple juice, water, and cinnamon. Pour over hens, and bake at 350 Degrees Far. for 1 hour and 15 minutes. Check for doneness by pulling leg away from body.

*In place of the 12 oz of frozen apple juice, you can use about 24 oz of prepared apple juice or spiced cider, and cook it down in a sauce pan to about 12 oz.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cornish Game Hens and Shallots with Dried Cranberry Gravy

Servings: 1 Servings

Ingredients:

6 tablespoon Unalted butter
1 ½ Teapsoons crumbled driedthyme
1 ½ teaspoon Crumbled dried sage
2 teaspoon Freshly grated lemon zest
1 teaspoon Salt
4 pound cornish hen;rinsed and patted, dry
1 ½ pound Shallots; trimmed and peeled
1 ½ tablespoon Vegetable oil
½ cub Chicken broth
½ cub Red wine
½ cub Water
2 teaspoon Cornstarch dissolved in 2tablespoons water
1/3 cub Dried cranberries
1 tablespoon Balsamic vinegar

Preparation:

In a small bowl, blend together well 4 tablespoons of the butter with the sage, thyme, zest and salt. Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and sliding them between the skin and the meat. Divide the butter mixtue bettween the hens, inserting it under the skin of each hen and smoothing it evenly by rubbing the outside of the skin, and season the hens with salt and pepper.

Preheat the oven to 425 degrees F. In a roasting pan large enough to hold the cornish game hens, toss the shallots with the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden.

Arrange hens, breast side up, on top of the shallots. Roast in the middle of the oven for 30 to 40 minutes, or until juices run clear when fleshy part of a thigh is pierced (or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees). Transfer the hens with the shallots to a platter and let stand while making the gravy.

To the roasting pan add the broth, wine, water and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Serve the hens with gravy.

Yield: 4 servings

Recipe by: Cooking Live Show #CL9002

Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Cornish Game Hens in a Honey Sauce

Servings: 1 Servings

Ingredients:

½ Part honey
½ Part soy sauce

Preparation:

(approx ¼ c each is good for 2 hens)

Baste hens with garlic and melted butter. Bake the hens 15 minutes at 425 degrees. Then bake at 350 degrees for 45 minutes to 1 hour. Basting with the honey mixture.

I used the honey mixture left in the pan to dip the chicken into! It is one of my favorite meals! And it is so easy!

Posted to TNT Recipes Digest by Shawna <shawna@imt.net> on Mar 05, 1998

Cornish Game Hens Once More

Servings: 1 Servings

Ingredients:

4 Hens
2 Apples
½ cub Honey
12 ounce Frozen apple juice*
¼ cub Water
1 teaspoon Cinnamon

Preparation:

Clean each hen, and stuff ½ apple in each. Place in deep baking pan. Mix honey, apple juice, water, and cinnamon. Pour over hens, and bake at 350 Degrees Far. for 1 hour and 15 minutes. Check for doneness by pulling leg away from body.

*In place of the 12 oz of frozen apple juice, you can use about 24oz of prepared apple juice or spiced cider, and cook it down in a sauce pan to about 12 oz.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cornish Game Hens with Apples & Cabbage

Servings: 6 Servings

Ingredients:

6 tablespoon Butter or Kraft margarine
1 large Onion; peeled andchopped
2 Carrots; trimmed, scraped,and minced
2 Apples; peeled, cored, anddiced
1 large Head green cabbage;cored and shredded
1 cub Dry white wine
1 Lemon; juice of
3 Juniper berries; more orless, crushed
Salt
Freshly ground black pepper
6 small Cornish game hens
4 tablespoon Kraft vegetable oil
3 tablespoon Cognac
½ cub Chopped parsley

Preparation:

Melt the butter in a large frying pan and add the onion, carrots, and apples, Saute for 5 minutes, stirring occasionally. Add the cabbage and cook, stirring until wilted, Add the wine, lemon juice, and juniper berries and mix well. Season with salt and pepper to taste. Pour the mixture into a large buttered baking dish.

Preheat your oven to 375 degrees. Sprinkle the hens inside and out with salt and pepper. Brush them with some oil. Heat the remaining oil in a frying pan and brown the hens on all sides. As they brown, transfer the hens to the baking dish.

When the hens are browned, pour the cognac into the frying pan and stir with a wooden spoon to scrape up any browned-on bits in the pan. Pour the sauce over the hens. Roast for 40 minutes, or until nicely brown and cooked through. Baste the hens occasionally with the pan juices as they roast.
Garnish the dish with parsley and serve right from the baking dish. Serves 6.

(Note: You may have to use two baking dishes, Just be sure to divide the cabbage mixture and sauce evenly between the two dishes.)

ARKANSAS TODAY, CHANNEL 11, KTHV

10/03/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Game Hens with Orange and Honey

Servings: 8 Servings

Ingredients:

1 ¼ cub Orange juice
1 ¼ cub Dry red wine
½ cub Honey
2 ½ tablespoon Soy sauce
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
4 Cornish game hens; (1 ½pound each), gibletsremoved
3 small Onions
12 Cloves garlic; crushed
1 bunch Watercress

Preparation:

Preheat oven to 400øF. Whisk first 7 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.

Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen.
Arrange hens on rack on large rimmed baking sheet.

Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.

Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 ½ cups, about 12 minutes.

Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.

NOTES: Remove the skin from the game hens before roasting them to make this delicious main course lower in fat. Uncork a bottle of Chardonnay, and offer steamed yellow and green zucchini alongside.

Per Serving (with skin) Calories 364; total fat 16 g; saturated fat 4 g; cholesterol 100 mg

Per Serving (without skin) Calories 308; total fat 9 g; saturated fat 2 g; cholesterol 101 mg

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998

Cornish Game Hens with Peach Glaze

Servings: 2 Servings

Ingredients:

2 Cornish game hens
1/3 cub Table salt (or 2/3 cupKosher salt)
2 tablespoon Margarine or butter
Salt; pepper, and spices, totaste

GLAZE:
½ cub Peach preserves*
½ cub Margarine
Spices; to taste

Preparation:

Brine the hens: Dissolve the salt in about 2 quarts cold water in a small, clean bucket or large bowl. Add the hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry , and prick skin all over breast and legs with point of paring knife.

Adjust oven rack to lower-middle position. Preheat oven to 400 degrees.

Butterfly the hens: Remove the backbone with kitchen shears; flatten he birds, breast side up with palm of hand. Loosen the skin around leg/thighs of hens and along breastbone to expose meat. Generously sprinkle exposed meat with salt, pepper, and herb of choice. Melt the margarine and mix in the peach preserves *I used peach because I had some handy. Apricot or other preserves can be used. Add spices (I added white pepper and basil) Rub the hens with about 2 tablespoons margarine, softened. Brush hens with margarine and preserves mixture. Put the hens on a rack on top of a roasting pan or jelly roll pan . Roast hens 20 to 25 minutes until nicely browned (I roasted 30 minutes). Turn oven from bake to broil and broil 5 minutes or until nicely browned.

Lou's Notes: These were quite delicious! This was an experiment based on an article, "How to Roast Cornish Game Hens", in the Sept/Oct issue of Cook's 'Illustrated. This dish combines their suggestions for brining the hens to greatly enhance the flavor and butter flying them to "solve many of the problems with roasting a whole hen." The brining seemed to work well. The meat was very tasty and there was no trace of salt left. Removing the backs was a bit messy, but worked ok. The glaze was taken from an apricot-glazed game hen recipe posted to the MasterCook list by Janet Baker.

One of the benefits to removing the backs is the shorter cooking time. I roasted them a bit longer than the recipe recommended (30 minutes). Still, my husband said they could have cooked a bit longer, but I was afraid of their drying out. I used peach preserves because I had just that amount left from a jar my friend Cyn made from Hill Country peaches. Servings - one hen each if the hens are small or hearty appetites. Larger hens or smaller appetites could make do on one hen for two.

The article has other recommendations for stuffing and more details on roasting game hens. 8/97

Recipe by: Adapted from Cook's Illustrated, Sept/Oct 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Aug 17, 1997

Cornish Game Hens, Stuffed Under the Skin (Mf)

Servings: 2 Servings

Ingredients:

¼ cub Washed basil leaves; cutinto chiffonade
1 small Garlic clove or garlic paste
½ cub Low fat ricotta cheese
¼ cub Fresh bread crumbs; (up to1/3)
1 Egg yolk
Salt and pepper
1 Rock cornish game hen; about1 and ½ pounds in weight
Olive oil
Salt and freshly groundblack pepper

Preparation:

Preheat oven to 450 degrees. In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.

With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper.

Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minute before serving to let stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees.

Yield: 2 servings

All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax.net>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6627 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

Cornish Game in Melon

Servings: 1 Servings

Ingredients:

Cornish Game in Melon -- see
Below

Preparation:

.Prepare any type of stuffing you like....fruit, wild rice, or traditional sage/bread. Stuff game hen. Cut honeydew melon 1/3 off "top", cut round part of bottom off, leaving bottom flat. Hollow out most of the fruit, place game hen inside, put top over game hen, bake 60-90 min until hen is done.

This makes a real fun dish if you don't let your guests know what you are doing. When you put that melon on their plate, they look real surprised....and even more surprised when they take off the top.

Recipe By : No CPA

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornish Hen a la Critzer

Servings: 1 Servings

Ingredients:

2 Cornish game hens; (1-¼ to1-¾ lbs. each)
Salt & Pepper
6 tablespoon Butter; divided
¼ cub All-purpose flour
2 cub Water
¼ cub Dry white wine
4 teaspoon Chicken bouillon granules
Yellow food coloring;(optional)
2 cub Cooked rice; (your favorite)

Preparation:

At one time, I prepared them regularly for tourists on bus tours of the Great Smokey Mountains National Park at the lunch stop in Cherokee, NC., at Critzer's Restaurant. It's simple and not time consuming.

HEAT oven to 350 degrees. Rinse game hens well under cold running water; dry thoroughly inside and out with paper toweling. Using kitchen shears or a sharp knife, cut game hens in half lengthwise through the breastbone and backbone. Season with salt and pepper to taste; rub skin-side with 2 tablespoons butter. Place skin-side up in uncovered shallow roasting pan.
Cook at 350 degrees for 45 to 60 minutes or until well browned and tender (180-185 degrees internal temperature), basting occasionally. Drain well and remove to warm holding platter. COMBINE water, wine and bouillon granules in saucepan over medium heat; stir until granules dissolve. In a small pan melt 4 tablespoons butter over medium-high heat. Stir in flour and cook 1 to 2 minutes or unil it starts to turn color, stirring constantly. Whisk flour mixture into boiling bouillon mixture; cook 1 minute or until it begins to thicken, whisking constantly. Remove from heat and stir in yellow food color if desired. PLACE a bed of cooked rice (½ cup) on individual plates. Position game hen half on rice. Top with ½ cup sauce. If desired, sprinkle with chopped parsley.

Makes 4 servings.

Posted to TNT Recipes Digest, Vol 01, Nr 958 by "Michael G. Sooter" <msooter@llion.org> on Jan 22, 1998

Cornish Hen and Vegetables in Foil Packets

Servings: 4 Servings

Ingredients:

The beauty of this dish is
3 Fold 1st of all, the
Individual packets can be
Prepared hours before dinner
& refrigerated. 2ndly, for
Those on a low-fat
Diet, this method of cooking
Is ideal: simply reduce the
Butter to 1 tsp. a
Portion & last but not
Least, the bright yellow
Squash, orange carrots &
Red
Skinned potatoes make a
Lovely presentation.
4 cornish game hens, ½'d, backbones removed Salt & freshly ground pepper
8 small red potatoes, scrubbed & sliced 1 large yellow squash, sliced 4
carrots, sliced 1 large onion, sliced ¼ lb. mushrooms, sliced 4 tbsp.
butter or margarine, melted 1 tbsp. lemon juice ½ tsp. coarsely cracked
pepper

Preparation:

1. Preheat oven to 350o. Season hens w/ salt & freshly ground pepper. Place 2 hen ½'s, skin side down on bottom ½ of a 12"x18" sheet of heavy duty aluminum foil. Layer ¼ of potatoes, squash, carrots, onion & mushrooms over the top of the hen ½'s. Repeat w/ remaining 3 hens & vegetables

2. In a small bowl, combine butter, lemon juice & pepper. Drizzle over vegetables, dividing equally among packets. Season lightly w/ salt & sprinkle 1 tbsp. water over each packet.

3. Bring top ½ of foil over food. Make a series of pleated folds all around to seal. Place on a baking sheet & bake for 55 minutes until juices from hen run clear when thigh is pricked.

Prep: 20 minutes Cook: 50 minutes Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 115109 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hen Casserole

Servings: 4 Servings

Ingredients:

4 Cornish hens
1/3 cub Butter or margarine
½ teaspoon Salt
½ teaspoon Onion or garlic salt
¼ teaspoon Black pepper
4 tablespoon Parsley; chopped
1 cub White wine
3 Firm tomatoes; peeled, diced
6 Green onions; chopped
1 cub Sour cream

Preparation:

Select medium sized birds weighing about 1-½ pounds each. If frozen, thaw. Remove giblets; boil until tender. Mix soft butter with seasonings; spread birds with the mixture. Mash the cooked livers with parsley; place a generous spoonful in the cavity of each bird. Place birds in a shallow casserole; roast in a hot oven, 400 degrees for 35 minutes, pouring white wine over the birds. Reduce heat to 350 degrees and continue cooking until tender, about 30 to 35 minutes. Baste once or twice with juice in the pan.
Add tomatoes and green onions; cook 10 minutes. Just before serving, blend sour cream into pan gravy and heat through. Serve at once, one bird per person. Serves 4.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Hen Halves and Wild Rice

Servings: 4 Servings

Ingredients:

¼ cub Green onions, sliced
1 tablespoon Margarine
1 teaspoon Chicken bouillon granules
¼ teaspoon Ground sage
1/3 cub Wild rice
1/3 cub Long grain rice
¼ cub Carrot, shredded
2 tablespoon Snipped fresh parsley
2 Cornish game hens, halvedlengthwise (1 to ½pounds each)
¼ cub Apple juice concentrate
1 teaspoon Lemon juice
2 medium Apples, sliced

Preparation:

In a medium saucepan, combine green onion, margarine, bouillon granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild rice; reduce heat. Cover and simmer for 30 minutes. Stir in long grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.

In a shallow baking dish, spoon rice mixture into four mounds. Place hens on rice mounds; cover loosely with foil. Roast in a 375F oven for 30 minutes.

Meanwhile, in a small bowl combine the apple juice concentrate and lemon juice. Uncover hens; roast for about 35 minutes more or until drumsticks can be twisted easily in sockets. During the last 15 minutes, add apple slices; brush hens and apples with apple juice mixture.

Makes 4 servings.

Posted by Stephen Ceideberg; August 6 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Cornish Hen Mardi Gras

Servings: 8 Servings

Ingredients:

8 Cornish hens
3 cub Chicken stock
Salt & pepper
3 ½ ounce Pate de foie gras
1 can (small) truffles; sliced
4 ounce Chablis
2 tablespoon Flour
1 tablespoon Water
1 teaspoon Kitchen Bouquet
½ pound Wild rice

Preparation:

Salt and pepper hens. Brown hens in 1 cup chicken stock in uncovered pan in 350 degree oven for 25 minutes. Cover pan and steam 20 to 25 minutes.
Sauce: Place 2 cups chicken stock in saucepan. Stir in Pate, sliced truffles, flour and water which has been mixed together, and Kitchen Bouquet. Add chablis just before serving. Cook rice according to directions on package. To serve, place servings of wild rice on plates; cover with sauce. Place hens on wild rice and pour over remaining sauce. Serves 8.

CORRINE DUNBAR'S

ST. CHARLES AVENUE

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Hen Stuffed with Fruited Cornbread Stuffing

Servings: 8 Servings

Ingredients:

8 Cornish Hens
Salt/pepper
Cinnamon
½ cub Butter, melted
2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cinnamon
1 cub Port Wine
1 cub Fresh Squeezed Orange Juice
1 Orange Peel, chopped
¾ cub Chicken Broth

Preparation:

Wash and thoroughly dry Cornish hens. Season the inside of the bird with salt, pepper and cinnamon. Stuff the birds, taking care not to pack the cavity too tightly. Tie the legs together to maintain the shape during roasting. Make a mixture of ½ cup melted butter, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon cinnamon and brush this all over the birds.
Place breast down a rack in a shallow roasting pan and cook in a preheated 350~ oven for 45 minutes to an hour, basting every 10 minutes with the following mixture: 1 cup Port wine mixed with 1 cup fresh squeezed orange juice and the finely chopped peel of one orange. When birds have been roasting for 20 minutes, turn them breast side up, baste and continue roasting until bird is finished. NOTE: Add ¾ cup chicken broth to the bottom of the pan before you roast the chickens. If there is any basting mixture left, add it to any accumulated juices on the bottom of the pan and bring this to a boil just before serving. If you don't want to stuff the birds, simply bake the stuffing right along with the hens, in a covered casserole dish, removing the cover about 15 minutes before the birds are cooked. A number of years ago I had a take out food shop and these hens were one of the most popular poultry items we sold. I hope you enjoy them.

If you have any questions, please don't hesitate to contact me..Susan

MM Format Norma Wrenn npxr56b Fruited Cornbread Stuffing in another post

Submitted By JANIE BOURKE On 11-07-94

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@icanect.net> on Apr 14, 1997

Cornish Hen with Peaches

Servings: 4 Servings

Ingredients:

2 Cornish hens
1 package Rice mix chicken flavored
Water
3 tablespoon Butter or margarine
1 can Peach halves
2 tablespoon Honey
1 tablespoon Dry mustard
¼ teaspoon Curry
Paprika

Preparation:

Split hens, rinse and pat dry. In a 7 x 11 baking dish, combine rhe rice mix with water and butter, according to amt on pkg. Cook on HI about 1 min.
Stir in rice, cover and cook 2 mins. Arrang hen halves, skin down, on top of rice, cover and cook on HI, 10 mins, turning often. Drain peaches, reserving 2 T of juice. Combine with 1 T butter, honey, dry mustard and curry powder in small bowl. Cook ubncovered until bubbly, 45 secs. Lift out hen halves, stir rice well,, and return to dish with skin sides up. Brush skin well with honey mixture. Cook 10 mins longer. Arrange peach halves around hens, brush with honey mixture, cook 45 seconds longer. Sprinkle with paprika. Stand covered 5 mins. For 1 hen, make appropriate changes in cooking time.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens

Servings: 1 Servings

Ingredients:

Cornish Hens -- see below

Preparation:

Here are a couple ideas for seasoning and stuffing Cornish Hens. I use Good Seasons italian dressing in the envelope and mix according to package directions. You can use any salad dressing you like. Brush on the hens, loosen the skin and brush on the flesh as well. For the stuffing take the giblets from the bird, and saute them with onions and garlic, add your favorite stuffing and mix together, add diced apples, stuff the bird and bake as normal. Another good stuffing packaged white and wild rice and make according to package directions. Cook the giblets as above, and add green seedless grapes preferably fresh, if not used canned and drain well.
stuff the bird and bake as normal.

Recipe By : Bevmed

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornish Hens - Valentine's Day

Servings: 6 Servings

Ingredients:

3 Cornish hens [1 ¾ lb ea]
6 Fresh rosemary sprigs
2 tablespoon Butter, melted
2 tablespoon Lemon juice
1 pinch Salt
1 pinch Pepper

STUFFING:
1 cub Wild rice
1 tablespoon Butter
2 cub Mushrooms, halved
1 Onion, chopped
1 ½ teaspoon Dried savory
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Stuffing:

Rinse rice.

In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.

In skillet, melt butter over medium-high heat; cook mushrooms, onion and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.

Sprinkle with salt and pepper and roast in 375F 190C oven, basting with remaining butter mixture, for 1-½ hours or until juices run clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down.

Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g carbohydrate, excellent source of iron.

Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee and/or tea

Source: Canadian Living [magazine] Feb/96
[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens and Dressing in Wine Sauce

Servings: 1 Servings

Ingredients:

1 cub Finely chopped onions
1 cub Chopped green pepper
3 tablespoon Bacon drippings
6 slice Fried bacon -- crumbled
3 cub White bread cubes
1 cub Chopped walnuts
1 ½ teaspoon Salt
1 ½ teaspoon Thyme
½ teaspoon Sage
6 Cornish hens
½ cub Melted butter
½ cub White wine
1 Clove garlic -- crushed
1 ½ teaspoon Salt
2 teaspoon Sage

Preparation:

Saute onion and green pepper in bacon drippings. Add bacon, bread cubes, walnuts and seasonings. Stuff hens, place in roaster pan. Combine remaining ingredients; pour in roaster around hens. Bake at 4oo degrees for 1 hour; baste occasionally with sauce. Turn off heat and cool hens in sauce for 30 minutes before serving.

Recipe By : MILEAH

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornish Hens and Gravy

Servings: 1 Servings

Ingredients:

1 bunch Parsley
½ cub Water
1 cub Whipping cream
Salt & pepper to taste
2 Cornish hens
2 Pats butter (abt. 2 oz.+)
½ Stick of oleo or butter

Preparation:

Rub salt and pepper inside and out on Cornish hens. Place 1 pat of butter in each. Divide parsley in half and stuff cavity of each hen. This is your tenderizer.

Brown hens in ½ stick oleo over medium heat in heavy Dutch oven. Turn fire to low. Add water and cover. Cook 45 min. Remove hens and add whipping cream to remaining liquid. Stir until thickened. The parsley can be removed for separate vegetable dish if desired.

The hens are very tender and delicious served with this special gravy.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens and Rice Casserole

Servings: 8 Servings

Ingredients:

2 cub Long grain rice; uncooked
1 package Italian salad dressing mix
4 cub Boiling water
2 can (10 oz) condensed cream ofchicken soup; undiluted
4 Cornish hens; split

Preparation:

The following recipes were taken from The Current. It's a monthly publication in our county.

Spread rice into 2 lightly greased11x7x1-½' baking dishes; bake at 350 for 15 to 20 minutes, stirring occasionally, or until rice is golden brown.
Combine salad dressing mix, water and soup in a large saucepan;stir in rice. Divide in half and return to baking dishes; place hens, cut side down, on rice mixture. Bake, uncovered at 350 for 1 hour. Cover with foil if hens begin getting too brown.

Yields 8 servings

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Flo in Fla" <gulf@nettally.com> on Dec 20, 1997

Cornish Hens and Wild Rice

Servings: 8 Servings

Ingredients:

4 Cornish hens
2 bunch Green onion
Slivered almonds
Salt & pepper to taste
Fresh parsley
Apricot brandy
Mushrooms
Oleo
Wild Rice OR Wild & Long>>>>
Grain rice

Preparation:

Clean hens; salt and pepper outside and cavity. Saute shallots in oleo.
Chop giblets and parsley, saute all in oleo until soft. Bring rice to boil, add sauteed ingredients. Add mushrooms. Let cook until rice is soft and dry. Add almonds. Stuff cavity of hens with this mixture. Tie legs together. Melt more oleo and add apricot brandy, put plenty on outside of hens. Place hens on rack of oven pan with at least 1 inch of water in bottom to steam up. Bake at 350 F. abt. 45 min. until golden brn. You may continue adding melted oleo and brandy.

Above can be prepared in advance for dinner guests and when they arrive, start baking.

Serve with acorn squash and a Ceasar salad, or Baked Hubbard squash.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens Glazed with Crystallized Ginger

Servings: 6 Servings

Ingredients:

3 Rock Cornish game hen
1 teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Fresh ginger root; minced
¼ cub Crystallized ginger; minced
½ cub Plum sauce; or duck sauce
¼ cub Maple syrup
½ cub Dry sherry
2 ½ tablespoon Soy sauce
1 tablespoon Fresh ginger root; minced

Preparation:

Preheat oven to 375 F. Remove any excess fat from the hens, rinse, drain and pat dry. Rub hens insidde And out with salt and pepper. Stuff the cavity of each hen with 1 tsp of minced ginger, rubbing the ginger all over the cavity. Place the hens on a roasting rack in the middle of the oven, roast for 15 minutes. Meanwhile combine the sauce ingredients. Brush the hens generously with barbeque sauce mixture and bake for 45 minutes longer, brushing every 15 minutes with the BB-Q sauce, until golden brown and crisp. Pierce the thigh with a knife the juices should run clear. Slip hens in half and serve immediately.
Posted to MM-Recipes Digest V4 #268 by Walt Gray <waltgray@mnsinc.com> on Oct 12, 1997

Cornish Hens in Honey

Servings: 6 Servings

Ingredients:

4 Cornish hens
Salt and pepper
Oil
¾ cub Soy sauce
¼ cub Honey
1 tablespoon Grated fresh ginger
2 Cloves garlic, mashed
¼ cub Butter

Preparation:

Season hens with salt and pepper; rub on a little oil and roast in 400F oven for 15 mins. Heat together remaining ingredients. Remove hens from oven and baste with the sauce. Lower the temperature to 350F return hens and continue roasting until tender, about 1 hour, basting occasionally with the sauce. Split each hen in half and serve 1 half per person. Best eaten with the fingers, and very good served cold.
Posted to MM-Recipes Digest V3 #358

From: sewin <hammer@imag.net>

Date: Sun, 29 Dec 1996 17:16:50 -0800

Cornish Hens in Orange Sauce

Servings: 1 Servings

Ingredients:

6 Cornish Hens (I usually use3, but make all thesauce...)
Melted margerine
1 cub Orange marmalade
¼ cub Brown sugar
3 tablespoon Wine vinegar
2 teaspoon Worcestershire sauce
½ teaspoon Curry powder
⅛ teaspoon Cayenne pepper

Preparation:

Cut hens in half lengthwise. Wash, and reserve giblets for another use.
Combine remaining ingredients, except margerine, in a saucepan. Heat over medium heat. Simmer for 2 minutes. Place hens, skin side down, in a shallow roasting pan. Brush with melted margerine, then with the sauce. Roast in a preheated 350 degree oven for 30 minutes, burshing often with the sauce.
Turn hens skin side up for another 30 minutes, brushing often with the sauce. Be sure to bake uncovered.

***My personal notes say that I tried this for the first time October, 1995 for a company meal and it was a big hit. I do know that I've used it really often, especially with chicken pieces. It doesn't call for weird stuff that requires a trip to the grocery...uses stuff most of us have on hand.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep 6, 1997

Cornish Hens Proven#al Style

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
2 Cornish hens; halved
Salt & pepper
1 cub Onions; chopped
2 small cubes
1 tablespoon Garlic; finely chopped
2 cub Plum tomato, skinless; cubed
24 Olives stuffed with pimento
4 Thyme sprig; fresh
½ cub Wine, white, dry
1 cub Chicken broth
1 Bay leaf
1 teaspoon Saffron threads
Tabasco
4 tablespoon Basil; chopped

Preparation:

Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in 1 layer. Sprinkle the pieces with salt and pepper. When the oil becomes hot, add the pieces, skin side down. cook over medium- high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more. Add the onions, leeks, and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper.

Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom. Cover closely, and simmer 10 minutes. Remove the thyme sprigs and bay leaf. If there is too much liquid, reduce the sauce a bit.
Sprinkle with basil and serve with mixed vegetables.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens W/burgundy Glaze

Servings: 6 Servings

Ingredients:

6 Cornish hens

GLAZE:
½ cub Burgundy or dry red wine
½ cub Currant jelly
2 tablespoon Butter
1 tablespoon Lemon juice
2 teaspoon Cornstarch
2 teaspoon Worcestershire sauce
½ teaspoon Ground allspice
dash Each salt & pepper

Preparation:

Cook glaze ingredients in saucepan until mixture thickens & bubbles. Use as a glaze & also use the remainder as a sauce at the table. Roast hens in 400 oven loosely covered for 30 minutes; remove cover & continue roasting for 60 minutes more. Baste frequently with glaze.

MRS DANIEL R (MARY LOU) NICHOLS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Hens W/rum

Servings: 2 Servings

Ingredients:

2 Cornish game hens;*
2 tablespoon Dark rum
1 Juice of one lime
1 ½ tablespoon Honey
1 Garlic clove; crushed
⅛ teaspoon Salt
1 tablespoon Coriander seeds
½ teaspoon Black peppercorns

Preparation:

* Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, garlic, and salt. Rub mixture all over hens and marinate at least 30 minutes. Coarsely crush coriander seeds and peppercorns together with a mortar and pestle. Remove hens from marinade, reserving the marinade. Press crushed coriander seeds and peppercorns into skin side of hens. Grill over hot coals for 20 - 25 minutes, turning frequently and basting with reserved marinade. Enjoy!!! Dave Sawyer - Auburn, NH FROM:
DAVID SAWYER (RJHV41A)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Cornish Hens W/wild Rice

Servings: 6 Servings

Ingredients:

1 package (6-oz) long grain wild rice
1 medium Onion; minced
3 tablespoon Butter or margarine,melted and divided
1 large Apple; peeled, cored, andcoarsely shredded
1 Egg; beaten
1 tablespoon Fresh parsley; minced
⅛ teaspoon Ground thyme
6 To 8 cornish hens; (1 to
(1-½-pound)
Salt and pepper

Preparation:

Prepare rice according to package directions. Saute onion in 2 tablespoons butter. Combine rice, onion, apple, egg, parsley, and thyme; stir well, and set aside. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle cavities with salt and pepper. Stuff hens with rice mixture, and close cavities. Secure with wooden picks; truss.

Place hens, breast side up, in a shallow pan, and brush with remaining 1 tablespoon butter. Bake at 350 degrees for 1 to 1-½ hours or until juices run clear when thigh is pierced with a fork. Yield: 6 to 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens with Apple Glaze

Servings: 8 Servings

Ingredients:

4 Cornish hens, about 1 lb ea.
1 cub Undiluted frozen apple
Juice concentrate, thawed
½ teaspoon Ground cinnamon
1 tablespoon Cornstarch
3 Lemon slices

Preparation:

WASH THE HENS AND ARRANGE IN A SMALL ROASTING PAN. IN A SAUCEPAN, COMBINE THE APPLE JUICE, CINNAMON, AND CORNSTARCH. MIX UNTIL SMOOTH. ADD THE LEMON SLICES.
COOK AND STIR THE APPLE-JUICE MIXTURE OVER MEDIUM HEAT UNTIL THE MIXTURE THICKENS. BRUSH THIS GLAZE OVER THE HENS. ROAST THE HENS IN A 375 F. OVEN FOR 1 HOUR, OR UNTIL THEY ARE FORK TENDER, BASTING WITH ADDITIONAL SAUCE SEVERAL TIMES DURING COOKING. CUT THE HENS IN HALF AND SERVE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens with Apricots, Tomatoes and Spices

Servings: 12 Servings

Ingredients:

12 tablespoon Chicken fat
6 Cornish game hens, halved
Salt and freshly groundblack pepper, to taste
4 teaspoon Cinnamon
4 cub Chopped onion
1 teaspoon Cloves
3 cub Canned plum tomatoes, diced,with juices reserved
3 ½ cub Dried apricots, soaked inhot water for 1 hr anddrained
2 cub Chicken stock
1/3 cub Brown sugar

Preparation:

Heat 6 tbsp fat in a large saucepan. Sprinkle the hens with salt, pepper and 1 tsp cinnamon, then brown well. In another saucepan, heat remaining chicken fat, add the onions and cook over low heat 5 min or until onions are transparent. Add remaining 3 tsp cinnamon and the cloves and cook 3 more min stirring occasionally. Add about ½ c of the reserved tomato juices. Puree half the soaked aprico ts in a food processor or blender, and coarsely chop the rest. Add the pureed apricots, the diced tomatoes and 1 c chicken stock to the onion mixture. Simmer, uncovered, 5 min. Puree 2 c of the onion mixture. Return to the pan, add the remaining apricots, brown sugar and remaining chicken stock. Add enough additional liquid to thin the sauce out to a medium thickness. Place half the sauce in the bottom of a large casserole. Add the hens and cover with the remaining sauce. Bake, covered, in a 350F oven until done, 30-40 minutes.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.

Recipe by: Joyce Goldstein (Square One, SF) Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997

Cornish Hens with Cherry Sauce

Servings: 4 Servings

Ingredients:

2 Cornish game hens
1 package Stove Top cornbreadstuffing; 6-oz.
1 ½ cub Hot water
¼ cub Butter PLUS
2 tablespoon Butter
¾ cub Red currant jelly
¼ cub Dried red cherries; choppedcoarse
2 teaspoon Fresh lemon juice
½ teaspoon Salt
¼ teaspoon Ground allspice

Preparation:

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water and ¼ cup of the butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining 1 tablespoons butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted., Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6 to 7 hours. Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time. Formatted by Lynn Thomas.
Source: Crockery Cookery by Mable Hoffman. Lynn's notes: I made this 1-15-96. I used Orowheat cornbread stuffing and used 1 cup of hot water.
This recipe was easy to do and delicious. Would make a wonderful Valentine's Day dish.

Recipe by: Crockery Cookery

Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on Apr 14, 1998

Cornish Hens with Corn-Chorizo Stuffing

Servings: 8 Servings

Ingredients:

1 teaspoon Oil
4 Cornish hens; skinless
1 tablespoon Ancho chili powder
3 ¼ ounce Chorizo; diced
2 tablespoon Defatted chicken broth
2 cub Defatted chicken broth
6 Cloves garlic; diced
¼ cub Celery; diced
1 medium Onion; diced
4 cub Carrot; diced
1 Poblano chili pepper; core
3 teaspoon Chopped herbs (thyme, sage,cilantro)
6 ½ cub Cornbread; crumbled
Freshly ground black pepper

Preparation:

Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with ¼ c.
egg substitute and 1/3 c. skim milk. Bake in 8 x 8-in. pans for 20 min.
Cool.

1. Set oven to 450F.

2. Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and dust with ancho pepper; roast 20 minutes. Reduce oven to 350F. Do not remove.

3. While hens are roasting, brown chorizo in a dry medium saute pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute 3 min.

4. Transfer to a mixing bowl. Add herbs, cornbread and 2 c. broth; mix well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake.

5. Remove cornbread and hens from oven. Halve hens and serve each half with 1 c. stuffing and Cranberrv-Mango Relish.

[Serves 8. 473 cals, 16.1g fat; Pat H. McRecipe 1996: see Thanksgiving Menu]
Recipe By : Bobby Flay and Holly McCord, Nov 1996

Posted to CHILE-HEADS DIGEST V3 #140

Date: Fri, 25 Oct 1996 10:30:03 -0400

From: kmeade@ids2.idsonline.com (The Meades)

Cornish Hens with Creamy Chipotle Sauce

Servings: 4 Servings

Ingredients:

4 Cornish game hens, about 1¼ pounds
2 ½ cub Roasted Tomatillo-ChipotleSalsa, separate recipe
1 pound Green beans, trimmed
1 large White onions, sliced ⅜"thick
½ cub Heavy cream
1 tablespoon Vegetable or olive oil
Salt, preferably coarse

Preparation:

Rinse the hens and pat dry. Set them in a bowl and coat with the Roasted Tomatillo-Chipotle Salsa. Cover and let stand at room temperature for 1 hour.

In a large pot of boiling salted water, cook the green beans and onion slices until both are crisp-tender, about 4 minutes. Drain and spread out on a tray to cool.

Preheat oven to 450-degrees. Scrape the marinade from the hens back into the bowl and stir in the cream. Set the hens, breast side up, in a large oiled roasting pan with the legs facing out. Brush hens with the oil, season with salt and roast in the middle of the oven for 15 minutes.
Arrange the beans and onions around the hens, pour the marinade over and roast for about 20 minutes longer, or until the thigh juices run clear when pierced.

Transfer the hens and vegetables to a serving platter and cover loosely with foil. Spoon off any fat from the pan sauce. Set the roasting pan over 2 burners on moderate heat and boil, scraping up any browned bits, for 1 minute. Season with salt. Spoon half of the sauce around the hens and serve with the remaining sauce.
Posted to MC-Recipe Digest V1 #358

Recipe by: Food and Wine November 1996

From: Greg Hastings <ghasting@halcyon.com>

Date: Sun, 29 Dec 1996 09:41:58 -0800

Cornish Hens with Glazed Oranges

Servings: 1 Servings

Ingredients:

3 Rock Cornish Hens (about 1½ lb Ea)
2 tablespoon Butter, melted
GLAZED ORANGES
½ cub Orange juice
1 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Dry mustard
⅛ teaspoon Paprika

Preparation:

Place hens, breast sides up, on rack in shallow roasting pan; brush with butter. Roast uncovered in 350 oven for 30 minutes. Prepare Glazed Oranges.
Mix remaining ingredients; brush half of the orange juice mixture over hens. Roast, uncovered, brushing with remaining mixture, until hens are done, about 45 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens with Lemon Tarragon Sauce

Servings: 4 Servings

Ingredients:

2 Cornish Hens; (22 Oz Each)
1 teaspoon Dried Tarragon Leaves
2 tablespoon Vegetable Oil
1 cub Chicken Broth
¼ cub Lemon Juice
2 Cloves Garlic; Minced
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
½ pound Asparagus; Trimmed AndSliced Diagonally
2 tablespoon Cornstarch
2 tablespoon Water

Preparation:

Rinse hens inside and out; pat dry. Place breast-side down on cutting board. Using poultry shears or large knife, cut along both sides of backbone and remove. Spread bird open, turn breast side up, and press flat.
Cut down center of breast bone; split bird into two halves. Sprinkle with tarragon. In large skillet or Dutch oven, heat oil over medium-high heat.
Add hens, skin-side down; cook for 6 to 7 minutes on each side until browned. Add broth, lemon juice, garlic, salt and pepper; bring to a boil.
Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes or until hens register 180 degrees in thickest portion. Add asparagus; cover and steam for 5 minutes or until asparagus is crisp-tender. Place hens and asparagus on serving platter. In small bowl, dissolve cornstarch in water, and stir into pan juices. Bring to a boil; cook for 1 to 2 minutes or until thickened. Serve over hens.

NOTES : Poultry, lemon, and asparagus combine for a fancy spring feast for just a few.
Recipe by: Dierberg's Home Economists

Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998

Cornish Hens with Liver and Cognac

Servings: 1 Servings

Ingredients:

6 Cornish hens
Dressing:
6 Green onions -- sliced
1 Stick sweet butter
1 pound Chicken livers & any livers
From hens
2 tablespoon Cognac
½ pound Mushrooms -- coarsely
Chopped
1 teaspoon Salt
Few grinds
Several
1 pinch Thyme
½ cub Port wine
1 slice Stale french bread -- grated
Or crushed
1 Clove garlic -- smashed and
Minced
¼ cub Parsley -- minced
2 teaspoon Orange peel -- grated
1 tablespoon Orange juice
2 large Eggs -- lightly beaten
¼ cub Pistachios -- optional
Black pepper
Scrapes of nutmeg

Preparation:

~--Place ½ stick butter in skillet and add 2/3 of the green onions, cooking until wilted. Trim and dry livers, and add to pan. Cook until lightly browned, sprinkle with cognac and cook a few more minutes. Add remaining butter and mushrooms. Cook until mushrooms are wilting, and add seasonings. Add port and cook until evaporated. Remove from heat. When it has cooled somewhat either grind on fine plate or chop fine by hand. Add eggs, remaining onions and crumbs and combine gently but thoroughly. (OR) Place everything in processor and pulse machine only until livers are chopped fine, but not turned into a paste. Stir in nuts. Set aside ~----cornish hens-- ---Basting Sauce Melt and stir together: 1 stick butter ½ cup port

~--With kitchen scissors, split hens up backbone. This is only to make serving and eating easier, and if you want to serve 12 people instead of 6.
Rinse and dry, salt and pepper inside and out. Stuff with pate and truss to restore and maintain shape. Place in shallow roasting pan on a rack.
Preheat oven to 400F. Pour ½ of sauce over birds, cover loosely with foil, bake 30 minutes, basting twice. ---Add to reserved basting sauce: 1 Tablespoon A1 Sauce 1 Tablespoon Pickapeppa Sauce ---Remove foil and pour basting sauce over birds. Continue to roast, uncovered, basting occasionally with pan juices for 35- 45 minutes, until tender and nicely colored. Cool to near room temp, basting with the pan juices as they cool.
Refrigerate. When ready to serve, remove pate and place next to bird if you like. Serve cold or with chill off just a little. Include champagne, french bread, an apple or asparagus salad, depending on season, and big linen napkins.Grapes for dessert. Who remembers the movie Tom Jones?

Recipe By : DDMmom

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornish Hens with Maple-Mustard Glaze

Servings: 1 Servings

Ingredients:

2 tablespoon Maple syrup
1 ½ tablespoon Butter
1 tablespoon Dijon mustard
1 teaspoon Dried thyme; crumbled
2 Cornish game hens
Salt and pepper

Preparation:

Wild rice and winter squash are perfect with this easy and elegant entrée.

Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.

Pat hens dry. Tie legs together to hold shape. Place in small baking pan.
Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.

2 servings; can be doubled or tripled

Bon Appétit October 1990

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

Cornish Hens with Mustard and Rosemary

Servings: 6 Servings

Ingredients:

6 tablespoon Butter; room temperature
1/3 cub Prosciutto; chopped
5 teaspoon Chopped fresh rosemary
2 ½ teaspoon Dijon mustard
3 pound Cornish game hens
1 ½ cub Fat-free chicken broth
1 cub Low-fat mayonnaise
3 tablespoon Apricot fruit spread

Preparation:

Preheat oven to 400º. Combine butter, 3 tbs prosciutto, 2 ½ tsp rosemary and 1 ½ tsp mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tbs butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 tsp butter mixture in each cavity.
Truss hens with kitchen string.

Place hens on rack in large roasting pan. Pour 1/3 c broth over hens. Dot each hen with 1 tsp butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve ¼ c pan juices. Cut each hen in half.

Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and reserved pan juices in small bowl.

Arrange hens on platter and serve with sauce.

Per serving: 938 Calories; 64g Fat (62% calories from fat); 83g Protein; 3g Carbohydrate; 287mg Cholesterol; 1791mg Sodium

Recipe by: Bon Appetit

Posted to TNT Recipes Digest, Vol 01, Nr 957 by Betsy Burtis <ebburtis@ix.netcom.com> on Jan 22, 98

Cornish Hens with Raisin-Rice Pilaf

Servings: 8 Servings

Ingredients:

4 (1 ½ Lb. Cornish Hens
¼ cub Brandy
½ cub Unsweetened Apple Juice
1 teaspoon Paprika
1 Raisin Rice Pilaf
Carrot Curls & Strips
Celery Leaves (Opt)

RICE PILAF:
¼ cub Raisins
½ cub Brandy
1 1/3 cub Cooked Wild Rice
1 1/3 cub Diced Carrots
2/3 cub Diced Celery
1 teaspoon Cinnamon
Vegetable Cooking Spray

Preparation:

Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise.
Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min.
Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &

Cornish Hens with Raspberry Sauce

Servings: 4 Servings

Ingredients:

-Dottie Cross TMPJ72B
2 (1-½ pound) Cornish hens
2 tablespoon Honey; divided
1 teaspoon Rubbed sage
2 ¼ cub Frozen unsweetnedraspberries; thawed
½ teaspoon Balsamic vinegar

Preparation:

Remove giblets from hens and discard. Rinse hens under cold running water; pat dry. Remove skin, and trim excess fat; split hens in half lengthwise.
Place, meaty side up, on rack in roasting pan. Brush with 1 tablespoon honey; sprinkle with sage. Bake at 325 degrees for 1 hour or until juices run clear. Set aside; keep warm. Positon knife blade in food processor bowl; add thawed raspberries, and process until smooth. Strain through dampened cheesecloth, reserving liquid. Combine reserved liquid, remaining honey, and vinegar in a saucepan; stir well. Place over medium heat, and cook until thoroughly heated, stirring frequently. Spoon sauce onto serving plates; place hens on top.

Yield: 4 servings (serving size: 1 Cornish hen half and ¼ cup sauce). 282 calories (28% from fat), 8.8 grams fat, 98 mg sodium, 101 mg cholesterol.

Source: Eating Well Magazine - Nov/Dec, 1992 Reformatted by: CYGNUS, HCPM52C

Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com (Lynn A Montroy) on Apr 13, 1997

Cornish Hens with Rum

Servings: 2 Servings

Ingredients:

2 Cornish game hens;*
2 tablespoon Dark rum
1 Juice of one lime
1 ½ tablespoon Honey
1 Garlic clove; crushed
⅛ teaspoon Salt
1 tablespoon Coriander seeds
½ teaspoon Black peppercorns

Preparation:

* Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, garlic, and salt. Rub mixture all over hens and marinate at least 30 minutes. Coarsely crush coriander seeds and peppercorns together with a mortar and pestle. Remove hens from marinade, reserving the marinade. Press crushed coriander seeds and peppercorns into skin side of hens. Grill over hot coals for 20 - 25 minutes, turning frequently and basting with reserved marinade. Enjoy!!! Dave Sawyer - Auburn, NH FROM:
DAVID SAWYER (RJHV41A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens with Sausage Pecan Stuffing

Servings: 4 Servings

Ingredients:

1 small Onion
½ pound Bulk pork sausage
1 package Cornbread stuffing mix;(6-oz.)
½ cub Golden raisins
½ cub Pecan halves
1 Celery rib; diced
Salt and pepper; to taste
1 cub Chicken broth
2 Cornish game hens

Preparation:

Halve onion and thinly slice. In a large skillet, brown sausage with onions. Add herb packet from the stuffing mix. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mix and broth; mix well. Cook and stir for about 5 minutes. Place stuffing into cavities of the game hens. (Place any remaining stuffing in a greased baking dish; cover and refrigerate.) Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325 degrees for 1 to 1-½ hours. (Bake reserved stuffing, covered, for about 45 minutes; uncover and bake 10 minutes more.) When the game hens begin to brown, baste if needed and cover lightly with foil. Makes 2 to 4 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Adapted from a recipe found in Taste of Home October/November 1997. Lynn's notes: I toasted the pecans and then chopped them. This was a delicious dish--great for a romantic dinner.
Posted to TNT Recipes Digest, Vol 01, Nr 955 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 21, 1998

Cornish Hens with Sesame Sauce

Servings: 6 -8

Ingredients:

4 Cornish Hens; (about 1 pound6 ounces each)
Salt and freshly groundpepper to taste
1 cub Thinly sliced scallions;green tops included
3 Cloves garlic; minced, (upto 4)
1 tablespoon Sesame oil
1 tablespoon Vinegar

SAUCE:
2 tablespoon Soy sauce
1 teaspoon Sesame oil
1 tablespoon Sugar
½ teaspoon Dry mustard

Preparation:

Preheat oven to 350 degrees F. Remove giblets. Rinse hens, pat dry, and season with salt and pepper. Set aside.

Place scallions, garlic, 1 tablespoon sesame oil, and vinegar in food processor or blender. Process until pureed. Rub mixture inside cavity and on surface of hens. Tie legs together and place, breast-side up, on rack in baking pan. Roast in preheated oven, basting frequently with pan drippings, 1 hour or until temperature on meat thermometer is 180 degrees F and juices run clear.

To prepare sauce, place 1/3 cup water, soy sauce, and 1 teaspoon sesame oil in 2-cup microproof measuring cup or small saucepan. Stir in sugar and mustard to make smooth paste and microcook on HIGH 45 seconds or place in sauce pan and cook just until mixture comes to a boil. Serve with hens. 6 to 8 servings.

Gold Kist Farms Cookbook

Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Jan 18, 1998

Cornish Hens with Toasted Rice Stuffing

Servings: 2 Servings

Ingredients:

1 tablespoon Butter
½ cub Pecans, chopped
1 cub Water
2 Cornish Hens, thawed
¼ teaspoon Black pepper
1 package UNCLE BEN'S Long Grain &
Wild Rice Original Recipe
1 1/3 cub Orange juice
¼ cub Raisins
½ teaspoon Salt
1 teaspoon Butter, melted

Preparation:

Melt butter in a sauce pan. Add rice only and pecans and saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, orange juice, water, raisins to rice mixture and stir well. Bring to a boil, cover, and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat and cool.
Remove packet from cavity of Hens and discard. Wash Hens inside and out and drain well. Season with salt and black pepper. Fill cavity of each Hen with ½ to ¾ cup rice mixture. Cover and warm remaining rice to serve with Hens. Tie drumsticks together with string and place on a rack in a roasting pan. Brush each Hen with melted butter.
Roast in a 350'F. oven for 1 hour or until juices run clear when Hen is pierced. Baste occasionally with melted butter while roasting.
Remove from oven. Remove and discard string. Serve Hens on a bed of the remaining Rice Stuffing.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Cornish Hens with Tomato, Basil and Lemon Stuffing

Servings: 8 Servings

Ingredients:

4 Cornish game hens *;1.25-1.5 lb. each
½ cub Fresh lemon juice
4 teaspoon Lemon pepper
2 cub Cherry tomatoes; quartered
½ cub Fennel; chopped
¼ cub Fresh basil; chopped
4 large Shallots; quartered
4 Cloves garlic; quartered
1 Bay leaf; quartered
4 slice Lemon
4 Sprigs fresh rosemary; 2inches long

FRENCH ROASTED GARLIC:
1 teaspoon Olive oil
8 Cloves garlic; outer skinremoved
1 Sprig rosemary

Preparation:

1. Heat oven to 375F. Rinse hens and drain. Combine lemon juice and lemon pepper in large bowl; add hens, spooning lemon mixture in cavity of each hen. Combine tomatoes, fennel, basil, shallots and garlic in medium bowl.

2. Drain hens, reserving lemon pepper juice. Place one quarter bay leaf, a lemon slice and a rosemary sprig in cavity. Spoon in tomato mixture. Tie legs of each hen together with string, or close cavities with toothpicks.
Place on rack in roasting pan. Spoon reserved lemon-pepper juice on top.
Roast 1 hour.

3. Prepare French Roasted Garlic: Meanwhile, combine oil and 3 tablespoons of water in 8-inch square baking dish. Trim top ½ inch from each bulb of garlic, keeping cloves intact. Arrange cut side down in prepared dish; add 1 sprig rosemary. Cover with foil and bake 45 minutes or until very soft.

4. Let hens stand covered 15 minutes. cut in half; remove and discard skin and wind tips. Arrange halves on 8 dinner plates and spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens.

Serving Ideas : Serve with French roasted garlic (recipe included).

Recipe by: Rosie Daley

Posted to TNT - Prodigy's Recipe Exchange Newsletter by jjjenkins@juno.com (J J Jenkins) on Nov 28, 1997

Cornish Hens with Tomatoes

Servings: 4 Servings

Ingredients:

2 Cornish hens
¼ teaspoon Salt
¼ teaspoon Garlic salt
⅛ teaspoon Pepper
3 tablespoon Butter
1 medium Onion; chopped
½ pound Fresh mushrooms; sliced
½ cub Dry white wine
2 Tomatoes; peeled, seeded andcubed
1/3 cub Sour cream
1 tablespoon Flour

Preparation:

Cut the Cornish hens into halves, lengthwise. Sprinkle lightly with salt, garlic salt and pepper. Arrange in a 9x13 baking dish. Bake, uncovered, in a 400ø oven for 35 minutes. Cover and bake 15 more minutes or until done.
Melt butter in a frying pan. Add onion and mushrooms to the butter and cook for about 5 minutes. Remove vegetables from heat. Add wine and tomatoes.
Pour this mixture over the cooked hens. Reduce oven temperature to 350ø and continue cooking hens and vegetables, uncovered, for 15 more minutes.
Remove from oven and place hens on a warm serving platter. Blend sour cream and flour until smooth. Stir into pan juices and vegetables. Cook this mixture on top of the stove until it boils and thickens. Serve sauce over the hens. Yield: 4 servings.

GAYLE LEONARD (MRS. DONALD)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Hens with Wild Rice for Smoker

Servings: 2 Servings

Ingredients:

2 Cornish game hens
¼ cub Green onions, chopped
3 tablespoon Butter
1 cub Cooked wild rice
¼ cub Pecans or walnuts, chopped
½ cub Lime marmalade
¼ cub Orange juice
Salt

Preparation:

Rinse hens, pat dry and season cavity with salt. Saute' onions in 1 Tbsp.
butter, stir in rice and chopped nuts. Stuff hens with rice mixture and secure opening. Prepare glaze by melting 2 Tbsp. butter in a saucepan. Add marmalade and orange juice, blend until smooth. Brush hens with glaze and place on smoker grid. Brush with glaze before serving.

CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 - 2 ½ hours

ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 2 - 2 ½ hours.

GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2-3 hours.

Source: "Cook'n Ca'Jun Water Smoker Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Hens with Wine Glaze

Servings: 1 Servings

Ingredients:

2/3 cub Minute rice
2 tablespoon Dried currants
2 tablespoon Burgundy
½ teaspoon Sugar
¼ teaspoon Salt
1 dash Pepper
1 dash Ground nutmeg
1 dash Ground allspice
2 tablespoon Toasted slivered almonds
2 1 to 1 ½ lb. ready-to-cookCornish game hens
Wine glaze

Preparation:

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/poultry.htmlRock Jody Prival

Combine rice and ½ cup water in saucepan, mix to moisten. Bring quickly to a boil, fluffing rice with a fork once or twice. Add currants, wine, sugar, and seasonings. Cover and return to boiling; remove from heat. Let stand 10 minutes, covered. Add almonds to rice mixture, stuff lightly into hens. Roast loosely covered for 30 minutes, then 45 minutes uncovered or until done at 375oF.

Baste with wine glaze last 45 minutes of roasting.

Wine Glaze: Combine ½ cup burgundy, 6 tablespoon butter or margarine (melted), and 3 teaspoon lemon juice.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998

Cornish Hens with Wine Sauce

Servings: 1 Servings

Ingredients:

6 Cornish hens; halved
Salt; to taste
6 tablespoon Red wine
¼ cub Margarine; melted
4 tablespoon Lemon juice

Preparation:

This recipe comes from The Blue Ribbon Poultry Cookbook - it's favorite recipes of Home Ec Teachers <G>. Nice, simple and tasty.

Season Cornish hens with salt; place in baking pan. Cover with heavy-duty foil. Mix wine, margarine and lemon juice. Bake at 325 F, 1 hours, basting frequently with sauce until all is used. Uncover; bake 30 minutes longer.

My Note: Never use wine in a recipe that you wouldn't drink.

Posted to TNT Recipes Digest by Sherilyn Schamber <sherilyn@inreach.com> on Mar 10, 1998

Cornish Pasties

Servings: 24 Servings

Ingredients:

1 ½ pound Lean ground beef
1 package Onion soup mix
½ small Head of cabbage
2 Carrots
2 Stalks celery
1 Onion
1 Potato
Salt and pepper to taste

PASTRY:
4 cub All-purpose flour
2 cub Margarine
½ cub Milk

Preparation:

Date: Sat, 17 Feb 1996 14:32:29 -0600 (CST)

From: Deborah Kirwan <dkkirwan@creighton.edu> Sue, I'm sorry it's taken me so long to answer. My recipe for Cornish Pasties came from a British friend about 25 years ago. I used to make them frequently for dinner; since my cholesterol has gone sky high, I make them a lot less frequently (but enjoy them even more when I do). I still rely on this recipe for hor d'oeuvres. Made in a smaller size, they are a perfect, make-ahead-and-freeze, type of snack. (Wasn't someone on this list looking for an hors d'oeuvre like that recently?) For the smaller ones, I use a round cookie cutter, about 3" in diameter. For the larger ones, I use a 1-pound coffee can (or something similar in size) to cut out the dough. My friend serves these with gravy. My husband like them with gravy, but to me that is guilding the lily. Besides, where can you get good gravy without cooking a pot roast? Needless to say, the smaller ones are served without gravy.

Recipe By: Liz Crowshaw

Brown meat, drain, cool, and add envelope of onion soup mix. Grate vegetables, add to meat. Season with salt and pepper. Make pastry, roll about ¼-inch thick, and cut into circles. Fill and pinch edges together.
Brush with egg. Bake at 400 degrees for approx. 20 minutes.

Pastry: Work flour and margarine with pastry blender or fingers until crumbly. Mix in milk.

Can be frozen after they are baked. To reheat, place frozen pasties on baking sheet and heat in 400-degree F oven for about 20 minutes or until heated through.

NOTES : May need more milk to make a good dough.

Deb <kirwan@creighton.edu>

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Pasties

Servings: 6 Servings

Ingredients:

4 cub Flour
1 pinch Salt
1 cub Lard
1 cub Cold water approximately
FILLING:
8 Ox cubed beef stew meat
2 medium Potatoes peeled & diced
1 large Finely chopped onion

Preparation:

Pastry:

Salt and pepper to taste Approximately 2 teaspoon cornstarch

PASTRY:

Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs. Add water slowly, a little at a time, until mixture binds into a soft dough. Wrap dough in plastic wrap and refrigerate at least an hour, a day or two is even better. There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties.

FILLING:

Mix together half the beef, half the onion, and one potato for each filling. Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch. When ready to make pasties, remove pastry from the refrigerator and prepare filling. Preheat oven to 425 degrees. Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter. Place filling in center. Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half-moon shape.
Press edges of pastry together lightly. Turn edges over about half an inch and crimp so it won't open during baking. Make two half-inch slits near the top of each pastry and place on a piece of baking parchment on a baking sheet. Brush the pasties with milk and bake 15-20 minutes. Reduce heat to 375 degrees for about another 45 minutes, or until pasties are golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Pasties-Taste of Home

Servings: 4 Servings

Ingredients:

1 pound Boneless top round steak, in½" pieces
2 medium Potatoes, peeled, in ½"cubes (2 to 3)
1 cub Chopped carrots
½ cub Finely chopped onion
2 tablespoon Chopped fresh parsley
1 teaspoon Salt
½ teaspoon Pepper
¼ cub Butter or margarine, melted

PASTRY:
3 cub Flour
1 teaspoon Salt
1 cub Shortening
8 tablespoon Ice water, (8 to 9)
1 Egg, beaten, optional

Preparation:

In a bowl combine round steak, potatoes, carrots, onions, parsley, salt and pepper. Mix well. Add butter and toss to coat. Set aside. For pastry, combine flour and salt in a mixing bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. DO NOT OVERMIX. Divide dough into fourths. Roll out, one portion at a time into a 9" circle. Transfer to a greased baking sheet. Mound about 1 ¼ cups of meat filling on half of circle. Moisten edges with water. Folddough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. Cut slits in the top of each pasty. Brush with beaten egg, if desired. Bake at 375 F.
for 50-60 minutes or until golden brown. MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home magazine, April/May '93, p.28 Posted to MC-Recipe Digest V1 #580 by kmeade@ids2.idsonline.com (The Meades) on Apr 19, 1997

Cornish Pasty

Servings: 1 Pasty

Ingredients:

1 pound Lean trimmed mutton
3 large Potatoes. chopped
2 medium Onions, chopped
2 medium Carrots, chopped
1 pinch Parsley, chopped
1 pinch Fresh herbs, chopped
Salt and pepper
1 pound Shortcrust pastry

Preparation:

Make the pastry and chill for about and hour before using. Chop up the meat finely, mix in the chopped vegetables with the meat, herbs and season well. Roll out pastry to a large round. Place meat and vegetable mixture in the center. Bring over one side of the pastry to form a half round.
Crimp edges and glaze with milk. Bake in a moderately hot oven for 1 hour.
Filling for a Cornish pasty should always be raw.

This Cornish pasty can be made as one large one or several small ones. In Cornwall, they were eaten by the tin and coppeer miners at "Crib" time.

SMITH-TWIDDY, Helen
Celtic Cookbook
Y Lolffa Cyf.
Talybont, Wales, 1979
ISBN: 0 904864 50 2

MM Format by John Hartman Indianapolis, IN Cro-Magnon@juno.com

Posted to MM-Recipes Digest V4 #220 by cro-magnon@juno.com on Aug 21, 1997

Cornish Pasty

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Salt
4 cub Flour
¾ cub Butter
1 cub Water
1 pound Ground beef
3 Thinly sliced potatoes
1 Thinly sliced onion
¼ teaspoon Pepper
1 tablespoon Water

Preparation:

Heat oven to 350. Mix ½ tsp. salt with flour. Add butter & blend.
Add 1 cup water & knead into stiff dough. Roll out to ⅛". Cut 6" circles. Mix beef, potatoes, onions, 1 tsp. salt, pepper & 1 Tbls.
water. Divide mixture onto circles. Fold each circle in half. Seal edges with fork. Bake 1 ¼ hours.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cornish Saffron Cake

Servings: 2 Servings

Ingredients:

3 package Saffron strands (0.05 g)
1 tablespoon Boiling water
1/3 cub Sugar
1 cub Warm water (110'F./44'C.)
1 package Active dry yeast (¼ oz)
5 cub Bread flour
¼ teaspoon Salt
¾ cub Lard
½ cub Butter
1 2/3 cub Currants or mixed fruit

Preparation:

Lightly grease 2 9x5" loaf pans. Line a broiler pan with foil. Place saffron on foil and spread thinly. Place pan under a very low broiler and gently dry saffron (do not discolor) 3-4 minutes or until dry.

Place saffron in a small bowl and crush to a fine powder. Add boiling water and let stand 8 hours. Dissolve 1 teaspoon of sugar in ¼ cup warm water.
Add yeast, whisk and let stand 10-15 minutes or until frothy. Put flour, salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar and currants. Stir saffron into remaining warm water and add to flour mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and let rise in a warm place until double in bulk.

Knead dough and divide in half. Press each piece to a rectangle with width equal to length of loaf pan. Roll up dough, jellyroll style, and place in greased loaf pans, seam side down. Press to fill corners. Cover and let stand at room temperature until dough has risen to top of pans. Preheat oven to 375'F. (190'C.). Bake in preheated oven 35-45 minutes or until golden. If necessary, cover with foil during baking to prevent overbrowning. Cool on a wire rack. Let stand 1 day before serving.

Makes 2 cakes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornish Tea-Cakes

Servings: 8 Servings

Ingredients:

8 ounce Self-raising flour
4 ounce Lard or margarine
4 ounce Currants
½ teaspoon Mixed spice
1 ounce Candied peel
2 ounce Sugar
½ pint Milk
Beaten egg to glaze

Preparation:

From: sharon@ecs.oxford.ac.uk (Sharon Curtis)

Date: Wed, 6 Sep 1995 14:25:17 GMT
Somebody wanted the recipe for English tea cakes...

Rub the fat in the flour, then add the currants, sugar, peel and mixed spice. Add sufficient milk to make into a soft dough. Roll out to half an inch thickness and cut to shape with a round cutter. Brush with beaten egg to glaze and bake at about 350F for 10 to 15 minutes. These are nice split and spread with butter.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornish Under Roasted Potatoes

Servings: 1 Servings

Ingredients:

4 large Potatoes, quartered
1 medium Onion, chopped
1 Salt & pepper to taste

Preparation:

Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover with water. Bring to a boil & remove from heat.

Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple of minutes. Baste each potato well. Half fill the pan with water that cooked the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F for 45 minutes.

Remove the lid & roast for a further 15 minutes or until the water has evaporated. Serve with your favourite roast.

Adapted by Mark Satterly from a traditional recipe

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal and Anise Biscotti

Servings: 50 Servings

Ingredients:

1 ¼ cub Toasted almonds (about 5ounces)
1 Stick unsalted butter; roomtemperature
1 cub Sugar
2 Eggs
1 tablespoon Anisette liqueur
1 ½ teaspoon Baking powder
½ teaspoon Salt
2 ¼ cub (about) all purpose flour
½ cub Coarse yellow cornmeal
1 ½ tablespoon Aniseed

Preparation:

From: sgetgood@bilbo.iii.net (Susan Getgood)

Date: Mon, 11 Sep 1995 16:24:10 GMT

December 1991 Bon Appetit, makes about 4-½ dozen.

Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop ¼ cup almonds. Using electric mixer, cream butter with sugar in large bowl just until combined. Beat in eggs, liqueur, baking powder and salt. Stir in 2 cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough is sticky, mix in enough of the remaining ¼ cup flour by tablespoons to form smooth dough.

Shape dough into four 2-inch wide, ¾-inch thick logs. Transfer to prepared cookie sheets, spacing evenly. Bake until pale golden on edges, about 35 minutes. Transfer logs to racks and cool 10 minutes. Maintain oven temperature. Place logs on work surface and cut diagonally into ½-inch thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. (Can be prepared 1 week ahead. Store in airtight container at room temperature. DO NOT FREEZE)

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal and Currant Muffin Mix

Servings: 1 Servings

Ingredients:

1 ½ cub Yellow cornmeal
2 cub White flour
½ teaspoon Baking Soda
¼ teaspoon Salt
½ cub Currants
½ cub Sugar

Preparation:

Thoroughly combine all & pour into clean paper bag. Attach a label with the following instructions:

Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add ¼ c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.

Note: Prepare this muffin mix as a gift by enclosing it inside a brown paper lunch bag decorated with rubber stamp prints or stickers. Attach a pretty fabric ribbon to the top with a small wooden spoon through it.
Posted to recipelu-digest Volume 01 Number 508 by James and Susan Kirkland <kirkland@gj.net> on Jan 12, 1998

Cornmeal and Wholemeal Muffins

Servings: 12 Servings

Ingredients:

2 Eggs
2 cub Yoghurt
1 tablespoon Honey
1 tablespoon Oil
1 teaspoon Baking powder
½ cub Wholemeal flour
1 cub Fine cornmeal
1 cub Coarse cornmeal

Preparation:

Preheat oven to 375øF, prepare pans. Put the first four ingredients into a bowl and mix well. Add the remaining premixed ingredients & blend until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy muffin!

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Bacon Dumplings

Servings: 1 Servings

Ingredients:

½ cub Flour
¾ cub Yellow cornmeal
1 ½ teaspoon Baking powder
1 pinch Salt
½ pound Bacon; diced and fried untilcrisp, drained, with fatreserved
¼ teaspoon Tabasco
¼ cub Chopped scallions
1 Egg beaten
½ cub Chicken stock

Preparation:

http://www.foodtv.com/midatl/reclist.htm

In a bowl, mix together the flour, cornmeal, baking powder, Tabasco and bacon bits.

In another bowl, combine the scallions, 1 tablespoon of reserved bacon fat, the egg and chicken stock. Add this to the dry ingredients and mix just enough to blend.

Bring a saucepan of water to a boil and drop tablespoonfuls of mixture into the water. Cover and gently simmer for 10 minutes. Uncover and cook for a few minutes more, just enough to dry out each dumpling slightly on top.

Variation: Drop spoonfuls of the dumpling mixture directly into your favorite casserole.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998

Cornmeal Battered Oysters on the Half Shell

Servings: 8 Servings

Ingredients:

32 Oysters; shucked (reservehalf of the shells)
1 cub Milk
2 cub Cornmeal
1 teaspoon Salt
¼ teaspoon Cayenne
3 tablespoon Unsalted butter
2/3 cub Onion; julienned
2/3 cub Celery; julienned
2/3 cub Carrot; julienned
Salt and pepper
14 cub Vegetable oil for deepfrying
Tartar sauce
3 Sweet gherkins; finelychopped
2 Shallots; finely chopped
Yolk of 1 hardboiled egg;sieved or finely chopped
1 tablespoon Capers; finely chopped
2 tablespoon Fresh parsley leaves; finelychopped
2 tablespoon Grated onion
1 tablespoon Fresh tarragon; finelychopped -or-
1 teaspoon Dried; crumbled
1 tablespoon Fresh chervil; finelychopped -or-
1 teaspoon Dried; crumbled
1 ½ teaspoon Dijon mustard
½ teaspoon Grated lemon peel
Salt and pepper
1 ½ cub Homemade or preparedmayonnaise

Preparation:

Combine cornmeal, salt and cayenne in a shallow bowl.

Dip oysters in milk then dredge in cornmeal mixture. Arrange oysters on a baking sheet or tray and chill 30 minutes.

Melt butter in a saucepan over mediumlow heat. Add onions, celery and carrots and cook, covered, until softened, about 5 minutes. Season lightly with salt and pepper. Heat oil in a deepfat fryer or large, heavy pot to 365 degrees. Add oysters, in batches, and fry 40 seconds until golden brown. Scoop up with a slotted spoon and drain on paper towels. Arrange cleaned oyster shells on serving platter. Fill each shell with 1 teaspoon of vegetable mixture. Top with oysters and a spoonful of tartar sauce.

Yield: 8 servings

Tartar sauce: Fold gherkins, shallots, egg yolk, capers, parsley, onion, tarragon, chervil, mustard and lemon zest into mayonnaise; season to taste with salt and pepper.

Yield: about 2 cups

Notes: Thanksgiving Special with Drew Nieporent

Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997

Cornmeal Berry Coffeecake

Servings: 1 Servings

Ingredients:

CAKE:
½ pound (2 sticks) unsalted butter;softened
1 ½ cub Sugar
3 Eggs
2 teaspoon Vanilla extract
3 Egg yolks
¼ cub Milk or buttermilk
2 cub Unbleached; all-purposeflour
1 cub Stone ground yellow cornmeal
2 teaspoon Baking powder
1 quart Blueberries; rinsed, pickedover and dried

CRUMB TOPPING:
2 cub Unbleached; all-purposeflour
1/3 cub Sugar
1/3 cub Brown sugar
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
12 tablespoon (1 ½ sticks) unsaltedbutter; melted

Preparation:

Use 10x15 inch jelly roll pan -- buttered

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Stir yolks into milk. Sift together the flour, cornmeal and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter in the prepared pan. Scatter the blueberries evenly over the batter, and press them in gently. To make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible.
Bake the cake about 45 to 60 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter.

Variations:

APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to

2 ½ cups. Stir 1 cup currants into batter. Spread batter with 6 apples, peeled, cored, diced

and cooked in 2 tablespoons butter and 4 tablespoons sugar until limp and cooled. Top with crumbs and bake.

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9045

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Cornmeal Biscuit Bowls

Servings: 6 Servings

Ingredients:

2 ¼ cub Flour
1 ¼ cub Cornmeal
4 teaspoon Baking powder
¾ teaspoon Paprika
¾ teaspoon Salt
2/3 cub Cold butter, cut in pieces
1 ¼ cub Milk
1 Egg, lightly beaten

Preparation:

These biscuit bowls can be stored at room temperature in an airtight container for up to 2 days. Fill them with chunky chili.

cornmeal

Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes smoothly with foil. Generously grease foil. Place bowls upside down on lighly greased baking sheet. In large bowl, mix together flour,cornmeal, baking powder, paprika and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add milk all at once. Stir with fork to form soft dough. Turn out onto lightly floured surface and knead gently 10 times. Divide dough equally into 6 pieces and shape into balls; roll out each ball into 8 inch circle. Lay circle of dough over prepared bowl. Mould to bowl shape. Turn upright and flut edges. Place pastry covered bowls upside down on baking sheet. Brush with egg and sprinkle with cornmeal. Bake in 425 F oven for 25-30 minutes or until golden and crisp. Let cool on rack until firm, about 20 minutes. Turn bowls over and loosen edges. Holding loose ends of foil, lift bowl away from biscuit. Let cool completely. Reheat, if desired, before filling with chili. Makes 6 biscuit bowls.

Origin: Canadian Living, November 1989. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Biscuits

Servings: 18 Servings

Ingredients:

1 ¼ cub Flour
¾ cub Cornmeal OR polenta
½ teaspoon Salt
4 teaspoon Baking powder
1 tablespoon Sugar
½ cub Vegetable shortening
2/3 cub Milk

Preparation:

Sift flour, cornmeal, salt, baking powder and sugar into large bowl. Add shortening and work into dry ingredients using your fingertips. Add milk and stir with fork just until dough forms ball.      Turn out onto floured surface and lightly knead 10 to 12 times until dough is smooth. Roll out to ½-inch thickness. Cut into 2- inch rounds and bake on baking sheet lightly dusted with cornmeal in 425 degree oven until lightly browned, 12 to 15 minutes. Formatted by Lynn Thomas. Source: Los Angeles Times 3-23-97. 18 biscuits. Each biscuit: 108 calories; 164 mg sodium; 1 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 2 grams protein; 0.06 gram fiber. Lynn's notes: I made these for Easter diner 1997 and cut them with a bunny- shaped cookie cutter. They were a delicious compliment to the ham.

Recipe by: Los Angeles Times 3-23-97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 14, 1997

Cornmeal Biscuits

Servings: 24 Servings

Ingredients:

1 ½ cub All-purpose flour
½ cub Yellow cornmeal
2 ½ teaspoon Baking powder
½ teaspoon Salt
1/3 cub Shortening
¾ cub Milk

Preparation:

Combine flour, cornmeal, baking powder, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle milk evenly over flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to ½ inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on greased baking sheets. Bake at 450 for 10 minutes or until biscuits are lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Bites with Basil Butter

Servings: 35 Servings

Ingredients:

4 cub Water
2 teaspoon Salt
1 1/3 cub Yellow cornmeal

BASIL BUTTER:
3 tablespoon Butter or margarine
1 Clove garlic; thinly sliced
1 teaspoon Dried basil
2 tablespoon Grated parmesan cheese

Preparation:

1. Lightly grease a 15 ½ X 10 ½ inch jelly roll pan.

2. Bring water and salt to boil in medium saucepan. Sprinkle in cornmeal, whisking to prevent lumps. Gently boil about 10 minutes, stirring often, until very thick (a spoon stands up in cornmeal) but still pourable.

3. Spoon hot cornmeal evenly in pan with a rubber spatula. Chill at least 1 hour until firm.

4. Basil Butter - melt butter with basil and garlic.

5. Heat oven to 425 F. Invert cornmeal on work surface. Cut into 35 squares. Arrange ½ at a time on jelly roll pan. Drizzle with basil butter and sprinkle with Parmesan cheese.

6. Bake 20-25 minutes until edges are crisp. Serve hot.

35 squares: 30 cal per square

Typed and MC Formatted by Martha Hicks and Buster Posted to MC-Recipe Digest V1 #853 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 19, 97

Cornmeal Bread

Servings: 1 Servings

Ingredients:

1 ½ cub Creamed corn
2 tablespoon Vegetable oil
1 teaspoon Vanilla extract
2/3 teaspoon Salt
2 tablespoon Brown sugar
2/3 teaspoon Nutmeg
1 cub Cornmeal
3 cub Bread flour
2 teaspoon Yeast

Preparation:

>From: RUNKLEDL <USACLV/REGCTR02/RUNKLEDL%BP@mcimail.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bread Machine Cookbook II, Donna German

Cornmeal Bread

Servings: 1 Servings

Ingredients:

MEDIUM LOAF:
1 cub Water
¼ cub Vegetable Oil
1 Egg
2 tablespoon Sugar
1 teaspoon Salt
1 cub Yellow Cornmeal
2 cub Bread flour
1 ½ teaspoon Yeast

Preparation:

This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. Gaye (from Donna German CB I)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Bread, Dg

Servings: 1 Servings

Ingredients:

1 cub Water
¼ cub Vegetable Oil
1 Egg
2 tablespoon Sugar
1 teaspoon Salt
1 cub Yellow Cornmeal
2 cub Bread Flour
1 ½ teaspoon Yeast

Preparation:

Add ingredients to bread pan according to manufacturer's direction. White bread cycle.
Recipe by: Donna German

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Martha Sheppard <marthahs@worldnet.att.net> on Tue, 14 Jan 1997.

Cornmeal Butter Sticks

Servings: 4 Servings

Ingredients:

½ Stick margarine or butter
½ cub Bisquick original baking mix
½ cub Cornmeal
¼ cub Water
Salt

Preparation:

HEAT oven to 450 degrees. Heat margarine in square pan, 9x9x2-inches, in oven until melted. Mix baking mix, cornmeal and water with fork until soft doughforms.

TURN onto surface dusted with baking mix; gently roll in baking mix to coat. Smooth dough into ball; knead 5 times. Roll into rectangle, 6x4 inches. Cut into 8 strips, 4x¾-inch.

DIP each strip into melted margarine, coating all sides; arrange in pan.
Sprinkle salt lightly on strips. Bake 12 to 15 minutes or until golden brown. Serve hot. 8 sticks.

From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Cheddar Fritters

Servings: 1 Servings

Ingredients:

1 cub Cornmeal
1 cub Grated sharp Cheddar
½ cub Grated onion
¼ cub Minced red bell pepper
1 teaspoon Salt
Cayenne, to taste
¾ cub Boiling water
Vegetable oil for frying
Louisiana-style hot sauce,for example Crystal brand

Preparation:

In a bowl combine cornmeal, Cheddar, onion, bell pepper, salt, and cayenne.
Stir in boiling water and mix thoroughly. In a deep heavy pan or deep fryer heat 3 inches of vegetable oil to 350 F. Drop 6 spoonfuls of the batter into the oil and fry for 2-3 minutes or until golden brown.

Transfer fritters to paper towels to drain. Season with additional salt if desired. Serve warm with hot sauce.

Yield: about 2 dozen

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8817

Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@netusa1.net> on Feb 11, 1997.

Cornmeal Cheese Muffins

Servings: 12 Servings

Ingredients:

1 ½ cub All-purpose flour
½ cub Yellow cornmeal
¼ cub Sugar
1 tablespoon Baking powder
¾ teaspoon Salt
½ cub Small curd cottage cheese
¾ cub Milk
¼ cub Vegetable oil
1 Egg
½ cub Shredded cheddar cheese
½ teaspoon Dried thyme

Preparation:

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.
In another bowl, mash cottage cheese with a fork; add milk, oil and egg.
Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until golden brown. Cool in pan 5 minutes before removing to a wire rack.

Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997

Cornmeal Chicken with Cumin Cream

Servings: 4 Servings

Ingredients:

3 tablespoon Yellow cornmeal
½ teaspoon Salt
⅛ teaspoon Black pepper
4 Chicken breasts without
Skin
2 tablespoon Vegetable oil
¼ cub Lowfat 1% milk
¼ cub Evaporated skim milk
¾ teaspoon Cumin powder

Preparation:

On a piece of wax paper, combine cornmeal, salt and pepper. Dredge chicken breasts in cornmeal mixture. In a large nonstick skillet over medium-high heat, heat oil. Add chicken and cook until golden brown and cooked through turning once, about 4 minutes per side. Remove to a plate.
Reduce heat to low. Add cream and cumin to skillet. Bring to a boil stirring and scraping up any browned bits with a sooden spoon. Boil until reduced to about ¼ cup, about 5 minutes. Serve sauce over the chicken breasts.

Recipe By : First Magazine - 8/1/94

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornmeal Chips

Servings: 30 Chips

Ingredients:

½ cub Water
1 ½ tablespoon Margarine
¼ teaspoon Chili powder(or more, if desired)
⅛ teaspoon Garlic powder(or more, if desired)
⅛ teaspoon Salt
2/3 cub Yellow cornmeal
30 Chips 15 calories per chip

Preparation:

1. Preheat oven to 375øF (moderate).

2. Lightly grease baking sheet.

3. Heat water, margarine, and seasonings to boiling.
Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon dough each. Roll each portion into a ball about ¾ inch in diameter.

5. Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass until very thin, about 2-½ inches in diameter. Remove wax paper.

6. Bake until lightly browned and crisp--about 15 minutes.

7. Cool on rack. Store in airtight container.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Cookies

Servings: 1 Servings

Ingredients:

½ cub Butter, room temperature
2/3 cub Granulated sugar
1 Egg
1 teaspoon Lemon extract
½ cub Cornmeal
1 teaspoon Baking powder
¼ teaspoon Salt
1 cub All purpose flour
½ cub Raisins

Preparation:

Beat the butter and sugar together until creamy. Mix in the egg and lemon extract. Blend. In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add to the butter mixture. Mix well and stir in the raisins. Drop batter by teaspoons onto a lightly buttered cookie sheet.
Bake at 375 degrees for 10 to 12 minutes or until bottom of cookies is browned. Remove. Let cool a minute before placing cookies on a rack to complete cooling. Makes 2 ½ dozen cookies. Randy Rigg

Cornmeal Cookies R T>

Servings: 48 Servings

Ingredients:

1 cub I Can't Believe It's NotButter Light --Softened,*Note
1 ¼ cub Sugar; **Note
½ cub Egg Beaters® 99% EggSubstitute, ***Note
1 Egg
2 teaspoon Vanilla; ****Note
2 2/3 cub Flour
1 cub Yellow Cornmeal
1 teaspoon Ground Nutmeg
1 teaspoon Baking Powder
½ teaspoon Salt
1 cub Chopped Dried Bing Cherries;*****Note

Preparation:

*NOTE: Original recipe used 1 butter softened

**NOTE: Original recipe used 1 ½ C sugar

***NOTE: Original recipe used 3 regular eggs

****NOTE: Original recipe used lemon extract

*****NOTE: Original recipe used chopped raisins

Preheat oven to 400 deg F. Mix butter and sugar until creamy. Beat in eggs and lemon extract. Mix dry ingredients; add to creamed mixture. Stir in raisins. Drop by teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake for about 10 minutes or until lightly browned. Remove from baking sheet while warm. Cool on rack.

Makes 4 dozen

I made them using cherries and vanilla since I didn't have any lemon extract in the cabinets. I decided to use the cherries instead of the raisins as it made a better flavor combination then the raisins with the vanilla.

Jeff and I thought these are great. Very quick and easy to put together and eat!!<g>

Entered into MasterCook and enjoyed for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 87.2, Fat 1.9g, Carb 15.7g, Fib 0.4g, Pro 1.3g, Sod 65mg, CFF 20.1%.
Recipe by: Home Cooking, 11/96 Posted to Digest eat-lf.v097.n182 by Reggie Dwork <reggie@reggie.com> on Jul 19, 1997

Cornmeal Cracklin' Bread

Servings: 1 Servings

Ingredients:

2 cub White cornmeal
1 teaspoon Salt
3 teaspoon Baking powder
½ cub Cold water
½ cub Milk
1 Egg; beaten
½ cub Cracklin; (fried pork rind),chopped into pea sizepieces

Preparation:

http://www.foodtv.com/midatl/reclist.htm

Preheat oven to 400 degrees F.

Sift together cornmeal, salt and baking powder.

Stir in water, milk and egg. Beat until smooth.

Stir in cracklin. Pour into greased 9-inch skillet and bake for 30-35 minutes. Cut into wedges and serve hot.

Serves 6.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998

Cornmeal Crepes

Servings: 1 Servings

Ingredients:

2 Serrano chiles; stemmed,seeded, Chopped
½ bunch Cilantro; chopped
4 large Eggs
½ cub Water
1 cub Milk
2 teaspoon Coarse salt
½ teaspoon Baking powder
1 cub Cornmeal
1 cub Flour
1 tablespoon Sugar
2 tablespoon Vegetable oil

Preparation:

In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour. Heat an 8 to 9inch, wellseasoned crepe pan or small skillet over a medium heat.
Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use. 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293

Posted to MC-Recipe Digest V1 #257

Date: Fri, 25 Oct 1996 06:44:54 -0500

From: Pat Asher <asher@mcs.com>

Cornmeal Crepes with Berries

Servings: 10 Servings

Ingredients:

3 cub Sliced strawberries
2 tablespoon Sugar
1 cub Milk
3 Large eggs
2/3 cub All-purpose flour
¼ cub Yellow cornmeal
1 teaspoon Vanilla
2 ½ teaspoon Butter or margarine
¼ cub Apricot jam
Vanilla low-fat yogurt*

Preparation:

* - or regular sour cream¶
======================================================= ==================¶ Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps.¶ Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat.
When pan is hot, add ¼ teaspoon butter and swirl to coat surface. Pour in ¼ cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made.¶
Spread 1 side of each crepe lightly with jam; fold in quarters. Offer crepes with berries and yogurt to add to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Crumbed Chicken Breasts

Servings: 1 Servings

Ingredients:

2 pound Whole chicken breasts;halved and skinned
¼ cub Buttermilk
2 ¼ ounce Yellow cornmeal
3 tablespoon Flour
¾ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Olive oil

Preparation:

Preheat oven to 375 degrees. Place chicken in pan; pour buttermilk over chicken. Turn to coat evenly. In large plastic bag shake cornmeal, flour, salt and pepper. One at a time, place chicken in a bag and shake. In heavy nonstick skillet, over medium high heat, heat oil. Add chicken, skin-  side down; cook until browned on one side. Return to pan, skin side-up.
Drizzle with leftover oil. Bake for 30 to 40 minutes. Serves 4, 334 calories.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998

Cornmeal Crust

Servings: 8 Servings

Ingredients:

1 cub Flour
½ cub Cornmeal
½ teaspoon Salt
½ cub Butter or margarine
¼ cub Water
¼ cub Shredded cheese

Preparation:

Mix flour, cornmeal and salt. Cut in butter and cheese until mixture resembles coarse crumbs. Sprinkle with water 1 tablespoon at a time until all is moist. Form into a ball. Roll out to 11x7-inch rectangle.

FROM RACHEL YANCEY

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Crust

Servings: 5 Servings

Ingredients:

Safflower oil -- to coat
Baking sheet
2 cub Polenta
1 cub Cold water
1 cub Boiling water
2 Eggs
1 cub Grated low-fat mozzarella
Cheese

Preparation:

1. Preheat oven to 450 degrees F. Lightly oil a large baking sheet.

2. In a large bowl combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly into baking sheet. Bake until lightly browned and crisp (10 to 15 minutes).

Makes 1 large pizza crust.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornmeal Crusted Redfish W/spicy Red Bean Sauce Pt 1

Servings: 1 Servings

Ingredients:

8 ounce redfish fillets
Salt and cayenne
1 cub Yellow cornmeal
1 cub Masa flour
Oil for pan-frying
2 tablespoon Olive oil
1 pound Link andouille sausage; cutinto 8 each, (2-ounce)portions
Spicy Red Bean Sauce;(recipe follows)
Grilled Green Onion Coulis;(recipe follows)
Hushpuppies
16 Grilled green onions

SPICY RED BEAN SAUCE:
½ pound Bacon; chopped
1 Onion; chopped
2 Celery stalk; chopped
1 Carrot; peeled and chopped
1 Green pepper; chopped
Salt and pepper
2 tablespoon Chopped garlic
1 ½ cub Peeled; seeded and choppedtomatoes
4 Bay leaves
1 tablespoon Chili powder
1 pound Red beans; soaked overnightand drained
2 quart Chicken stock

GRILLED GREEN ONION COULIS:
1 Egg
2 teaspoon Dijon mustard
1 teaspoon Chopped garlic
One lemon ; Juice of
1 bunch Green onions; grilled
1 cub Vegetable oil

HUSHPUPPIES:
1 cub Flour
½ cub Yellow cornmeal
½ cub Masa flour
1 tablespoon Baking powder
2 teaspoon Salt
½ cub Chopped onions
½ cub Chopped bell peppers
1 tablespoon Chopped garlic
3 Eggs; beaten
1 cub Milk
½ cub Vegetable oil
½ teaspoon Tabasco hot sauce
2 teaspoon Worcestershire sauce
Oil for frying
Salt and pepper

Preparation:

Complete title: CORNMEAL CRUSTED REDFISH WITH A SPICY RED BEAN SAUCE, GRILLED GREEN ONIONS COUIS, HOMEMADE ANDOUILLE SAUSAGE AND SOUTHERN STYLE HUSH PUPPIES

EMERIL LIVE SHOW #EMIA34

Season each fillet with salt and cayenne. In a pie pan, combine the cornmeal and masa together. Season the mixture with salt and cayenne. In a large saut‚ pan, heat enough oil to pan-fry the fish. When the oil is hot, carefully lay the fish in the oil. Fry half of the fish for 3-4 minutes on each side, or until the fillets are golden and crispy. Remove the fillets from the oil and drain on a paper-lined plate. Repeat the process for the remaining fillets. Season the fish with salt and cayenne. In a saut‚ pan, heat the olive oil. When the oil is hot, sear the andouille sausage for 2 minutes on each side and remove from the pan. Drain the sausage on a paper-lined plate. To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate. Lay the fillet in the center of the sauce. Drizzle the Grilled Green Onions Coulis over the fish and around the rim. Garnish the plate with the hushpuppies, sausage and green onions

Yields: 8 servings

Spicy Red Bean Sauce: In a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saut‚ the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper.
Stir in the garlic, tomatoes, bay leaves, and chili powder. Saut‚ for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2 ½ hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Reseason the sauce with salt and pepper if necessary.
Yield: about 1 ½ quarts of sauce

Grilled Green Onion Coulis: In a food processor with a metal blade, combine the egg, mustard,

continued in part 2

Cornmeal Crusted Redfish W/spicy Red Bean Sauce Pt 2

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

garlic, lemon juice and green onions. Puree the mixture for 1 minute or until smooth. In a steady stream, with the machine running, slowly add the oil until the all the oil is incorporated and the sauce is slightly thick.
Season the sauce with salt and pepper.

Yields: about 2 cups HUSHPUPPIES: Preheat the fryer. In a mixing bowl, combine all the dry ingredients. Stir in the onions, bell peppers, and garlic. Stir in the eggs, milk, oil, Tabasco sauce, and Worcestershire sauce. Mix the batter until all the ingredients are incorporated. Carefully spoon a tablespoon of the batter at a time into the hot oil. Fry the hushpuppies until golden brown, stirring constantly for overall browning, about 3 minutes. Remove the hushpuppies from the oil and drain on a paper-lined plate. Season with salt and pepper.

Yield: about 2 dozen hushpuppies ]]]]]

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998

Cornmeal Dough for Kids

Servings: 1 Servings

Ingredients:

1 ½ cub Flour
1 ½ cub Cornmeal
1 cub Salt
1 cub Water

Preparation:

Supervise as you have children do the following steps:

1. Mix all ingredients together.

2. Add more water to make the mixture cling.

This dough will keep up to six weeks in an airtight container. From Magic Mixtures (Fearon).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Dumplings

Servings: 16 Servings

Ingredients:

1 cub Cornmeal
½ teaspoon Sea salt
¼ teaspoon Baking powder
1 package Extra-firm silken tofu (10.5oz)

Preparation:

In a medium-size mixing bowl, combine cornmeal, salt and baking powder.

Blend tofu in a blender or food processor untilsmooth and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently boiling stew or soup. Cover and cook over medium heat for about 10 minutes. To test for doneness, remove one dumpling from stew and slice it. The inside should be bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb; 2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Empanadas

Servings: 8 Servings

Ingredients:

FILLING:
1 ½ pound Ground beef
1 ½ cub Thick spaghetti sauce
¼ cub Raisins
2 teaspoon Chili powder
1 teaspoon Brown sugar
½ teaspoon Onion powder
½ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Ground cinnamon

CORNMEAL PASTRY:
3 cub All-purpose flour
2/3 cub Cornmeal
1 teaspoon Salt
1 cub Shortening
½ cub Ice water
1 Egg, beaten
1 tablespoon Water
Taco sauce, optional

Preparation:

Cook ground beef; drain. Simmer together filling ingredients. Combine flour, cornmeal and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, alittle at a time, until dough froms a ball. Cover and let rest for 10 min.

Divide into two balls; roll half on a floured surface to a 16- in. circle.
Cut into four 7 ½ in. rounds. Put ½ of filling on each round. Brush with combined egg and water. Fold to form half circles; crimp edges to seal. Repeat with other dough and fil

Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned.
Serve with additional taco sauce, if desired.

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Griddle Cakes

Servings: 16 Servings

Ingredients:

1 cub Water
1 ¼ cub Plus ¾C Milk
1 tablespoon Sugar
½ cub Yellow cornmeal
1 cub Flour
1 ½ teaspoon Baking powder
½ teaspoon Salt
¼ cub Butter - melted
2 large Eggs - slightly beaten
1 teaspoon Oil - optional

Preparation:

Place water, 1 ¼C milk and sugar in heavy bottom medium saucepan and bring to a simmer. When liquid just comes to a simmer slowly sprinkle in cornmeal, whisking continuously, so no lumps form. Slowly simmer, stirring frequently adjusting heat as necessary to prevent splattering, until cornmeal is cooked and tender, about 4 minutes. Pour into large bowl to cool to room temperature; stirring occasionally to prevent skin from forming.

Meanwhile, sift together flour, baking powder and salt in small bowl. Set aside.

When cornmeal mixture has cooled stir in melted butterr and eggs, mixing until smooth. Stir in flour mixture. Stir in remaining ¾C milk. Batter should be fairly smooth.

Heat griddle over medium heat until water drops splatter. If not using non-stick griddle brush lightly with oil. For each pancake, ladle ¼c batter onto heated griddle and cook until pancakes turn lightly puffy and a couple of bubbles appear on surface, (this type of pancake has few bubbles compared to regular ones) and underside is lightly brown. Turn and cook on other side.

NOTES: Make sure cornmeal is completely cooked. To test, taste small amount to be sure it is tender and has no crunch to it. You could also replace half of melted butter with melted strained bacon fat.

From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed for you by Kim Reese Posted to recipelu-digest Volume 01 Number 674 by RecipeLu <recipelu@geocities.com> on Feb 01, 1998

Cornmeal Griddlecakes with Raspberry Jalapeno Topping

Servings: 4 Servings

Ingredients:

½ cub Cornmeal
½ cub Boiling water
½ cub All-purpose flour
½ teaspoon Salt
1 tablespoon Baking powder
1 Egg, beaten
¼ cub Butter, (½ stick) melted
¼ cub Milk
1 Ear corn, husked andkernels, removed

Preparation:

Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed. Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes. Yield: 4 to 6 servings c.1996, M.S. Milliken and S. Feniger, all rights reserved. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #356

Recipe by: TOO HOT TAMALES SHOW #TH6326

From: Pat Asher <asher@mcs.com>

Date: Sat, 28 Dec 1996 08:32:40 -0600

Cornmeal Guava Thumbprint Cookies

Servings: 6 Servings

Ingredients:

1 cub All purpose flour
1/3 cub Cornmeal
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
⅛ teaspoon Salt
½ cub Unsalted butter, room temp
½ cub Firmly packed brown sugar
1 Egg yolk
¾ teaspoon Vanilla

Preparation:

Guava Jelly or Apricot-Pineapple preserves

Preheat oven to 350 degrees. Combine all-purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.

Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 ½ inches apart. Make depression in center of each using thumb or handle of wooden spoon. Bake 10 minutes. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack.
(Can prepared 1 week ahead. Refrigerate in airtight container.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Ham Muffins

Servings: 12 Servings

Ingredients:

¼ cub Milk
¼ cub Oil
1 cub Yoghurt
2 Eggs
1 cub Chopped cooked ham
2 ½ teaspoon Baking powder
3 teaspoon Dry mustard
½ cub Coarse cornmeal
1 cub Flour

Preparation:

Preheat oven to 375øF, prepare pans. Put the first five ingredients into a bowl & mix well. Mix remaining ingredients, add to wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice savoury muffin.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Herb Bread

Servings: 1 Servings

Ingredients:

Abm-100:; (ABM-300/350):
1 package Yeast; (1 ½ tsp)
3 cub Bread flour; (2 cups)
1/3 cub Cornmeal; (¼ cups)
2 ½ tablespoon Sugar; (4 tsp)
1 ¼ teaspoon Sage; (¾ tsp)
1 ½ teaspoon Salt; (1 ¼ tsp)
1 teaspoon Celery seed; (¾ tsp)
⅛ teaspoon Ginger; (pinch)
⅛ teaspoon Marjoram; (pinch)
1 cub Evaporated milk; 80deg,(2/3 cups)
1/3 cub Water; 80 deg,(1/3 cups)
1 tablespoon Oil; 80 deg,(2 tsp)

Preparation:

SETTING: White Bread, LIGHT
10 o'clock

Cornmeal and herbs make this bread special

>From: Rick Turley <rickt@hpfccg.sde.hp.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Welbilt/Red Star Yeast
NOTES : gsgfd

Cornmeal Hoecake

Servings: 6 Servings

Ingredients:

2 cub Sifted corn meal
;Water, cold, to mix
½ teaspoon Salt

Preparation:

Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter.
Mrs. S. R. Dull, 1928
Southern Cooking
Grosset & Dunlap, New York

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Honey Bread

Servings: 24 Servings

Ingredients:

1 package (1 tbs) active dry yeast
¾ cub Warm water
1 ½ cub Warm buttermilk
2 tablespoon Unsalted butter; melted
1/3 cub Honey
1 tablespoon Salt
1 cub Yellow cornmeal; fine ormedium grind
4 ½ -(up to)
5 cub Unbleached all-purpose orbread flour

Preparation:

From: JGruhn@aol.com

Date: Mon, 10 Apr 1995 16:52:02 GMT
Combine yeast and water in a small bowl and stir to dissolve. Let stand until bubbly, about 10 minutes.

In a large bowl, combine buttermilk, butter, honey, and salt. Add cornmeal.
Beat with a whisk until smooth, about 3 minutes, and add yeast mixture. Add ½ cup flour at a time with a wooden spoon until dough is stiff. Turn dough out onto a lightly floured surface and knead until smooth and springy, about 5 minutes, adding flour 1 T at a time as necessary.

Place in a greased bowl, turn once to grease surface, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 to 1 ¼ hours.

Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves. Form into rounds and place on a greased or parchment lined baking sheet. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes. Bake in a preheated 375 oven for 40 minutes or until browned. Place on a rack and cool before slicing. Yields 2 round loaves,

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Latkes

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Salt
1 cub Flour - sifted
2 Eggs
1 cub Cornmeal
1 tablespoon Honey
2 cub Yogurt or part sour cream
1 teaspoon Baking soda

Preparation:

Mix the dry ingredients. Beat the eggs, add the honey and yogurt, then mix all together. Heat a heavy panor griddle iron on the stove, and grease lightly. Drop the batter for the pancakesfrom a large spoon.

When the pancake is full of bubbles, flip it over and brown the other side.
Grease the pan after each batch of pancakes has been made. Makes about 18 pancakes.

Posted to JEWISH-FOOD digest V96 #80

Date: Mon, 18 Nov 1996 12:48:58 -0800

From: alotzkar@direct.ca (Al)

Cornmeal Loaf with Aubergine Sauce

Servings: 6 Servings

Ingredients:

---Loaf---
2 tablespoon Butter
2 ½ cub Water or vegetable broth
1 cub Polenta or coarse cornmeal;* see note
1 teaspoon Kosher salt
½ cub Grated Parmesan or AsiagocheeseAubergine Sauce---
1 pound Eggplant; cut into ½"cubes
3 teaspoon Kosher salt
3 tablespoon Olive oil
2 ½ pound Tomatoes; seeded and cut inhalf crosswise
1 Red bell pepper; cut into½" cubes
1 Green bell pepper
1 Onion; finely diced
1 tablespoon Fresh oregano
1 tablespoon Fresh basil
2 drop Red pepper sauce; or totaste
14 Black olives; for garnish

Preparation:

Butter an 8 by 8-inch baking pan with 1 tablespoon of the butter. Preheat oven to 375 degrees. In a 3-quart saucepan, bring the water or vegetable broth to a boil. Reduce to medium heat. Add polenta by the tablespoon while stirring constantly to prevent lumps from forming. Continue stirring while mixture cooks for 20 minutes. Add salt and remaining 1 tablespoon butter.
Remove from heat and pour into prepared pan. Cover with plastic wrap and cool if not serving immediately. To prepare Aubergine Sauce, place in a colander and sprinkle with 2 teaspoons salt. Let rest 30 minutes with a plate or towel under colander to catch any drips. Rinse and pat dry. Heat 1 tablespoon of the oil in a large saute pan. Cook one half of the eggplant, one layer at a time, over medium-high heat for 8 to 10 minutes. Remove with slotted spoon and reserve. Heat another tablespoon of oil and add remaining eggplant cubes. Cook until tender. Reserve with first half. In the same pan used for eggplant, he! ! ! at last tablespoon of olive oil at a low temperature and add onion and bell peppers. Saute onion and peppers for 10 minutes until onion is translucent. Add tomatoes, reserved eggplant, oregano, basil, 1 teaspoon salt, and red pepper sauce. Cook for 25 minutes over low heat.

NOTES : When ready to serve, sprinkle with grated cheese and heat in oven for 10 to 15 minutes. Slice polenta into ½-inch-thick by 4-inch-long strips. Place 3 slices on each dinner plate. Serve with Aubergine Sauce garnished with black olives. Loaf Yield: 6 servings. Sauce Yield: 4 cups.

Recipe by: Cole Publishing Group Recipe Collection

Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on Feb 3, 1998

Cornmeal Mix

Servings: 1 Servings

Ingredients:

4 cub Unbleached All-purpose Flour
¾ cub Sugar
1 cub Vegetable Shortening
1 tablespoon Salt
¼ cub Baking Powder
4 ½ cub Cornmeal

Preparation:

In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 ½ cups of CORNMEAL MIX.

From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

Cornmeal Muffins

Servings: 8 Servings

Ingredients:

1 cub Flour
1 tablespoon Baking powder
½ teaspoon Salt
½ cub White sugar
1 cub Cornmeal
½ cub Butter or margarine
1 Egg
¾ cub Milk

Preparation:

Preheat oven to 375øF, prepare pans. Mix dry ingredients together & stir in cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins. Serve hot!
Makes 8 large muffins. An old fashioned Waterloo County favourite.
Variation: Add ½ cup corn niblets or ½ cup crumbled cooked bacon.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Muffins

Servings: 6 Servings

Ingredients:

1 cub Flour
1 cub Cornmeal
2 tablespoon Sugar
4 teaspoon Baking powder
1 teaspoon Salt
1 Egg
1 cub Milk
2 tablespoon Melted butter or margarine

Preparation:

Sift to-gether flour, cornmeal, sugar, baking powder and salt. Add beaten egg and milk, mix well and add melted butter or margarine. Put into greased muffin pans and bake in 400 F oven 20 -25 min

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Mush

Servings: 1 Servings

Ingredients:

1 cub Cornmeal
2 quart Water, boiling
1 teaspoon Salt

Preparation:

Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Nips

Servings: 48 Servings

Ingredients:

1 cub Yellow Stone-Ground Cornmeal
1 ½ teaspoon Sugar
1 teaspoon Salt
1 teaspoon Grated Onion
2 tablespoon Butter Or Margarine
1 teaspoon Tabasco Pepper Sauce
1 ½ cub Boiling Water
1 large Egg, Lightly Beaten

Preparation:

For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads.
~--------------------------------------------MMMMM----- ~----------------- Preheat the oven to 400oF. In a large bowl, mix together the cornmeal, sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased baking sheet. Bake for 15 minutes, then remove and cool on a rack. From:
The Tabasco Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal or Oatmeal Scrapple

Servings: 1 Servings

Ingredients:

3 pound Lean pork
1 Veal knuckle, split
2 Medium-size onion, chopped
5 teaspoon Salt, divided use
1 ½ teaspoon Black pepper
1 teaspoon Thyme
½ teaspoon Sage
1 teaspoon Mace
1 pound Oatmeal or 2 2/3 cups
Cornmeal
Cooking oil

Preparation:

Put the pork, veal knuckle, onions and 2 teaspoons of the salt into a large pot; cover with water and simmer 2 hours or until the meat is very tender. Grind the meat. discard the veal knuckle, skim fat from the broth and strain. Return broth to pot and add the ground pork, remaining salt, the pepper, thyme, sage, mace, and the cornmeal. Cook slowly for 1 hour, stirring occasionally so it doesn't stick. It should cook to a mush. Add more hot water if necessary.
Pour into greased loaf pans to cook and harden. To serve, slice thin and fry in a little oil until a crisp brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Pancakes

Servings: 4 Servings

Ingredients:

1 cub Yellow cornmeal; stoneground
1 teaspoon Salt
1 cub Boiling water
2 tablespoon Butter; melted
1 Egg
1 cub Buttermilk
¾ cub All-purpose flour
½ teaspoon Baking powder
¼ teaspoon Baking soda
Vegetable oil or bacon fatfor frying

Preparation:

1. In a medium bowl, combine the cornmeal and salt.

2. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.

3. In a small bowl, beat the eggs slightly, then add the buttermilk. Stir this into the cornmeal mixture and blend.

4. In another small bowl or on wax paper, combine the flour, baking powder, and soda and stir quickly into the cornmeal mixture.

5. Using about 2 tablespoons of batter for each pancake, fry over medium heat in a well-oiled skillet. ( I use about 2 teaspoons of fat per batch.) When bubbles appear on the top of the pancake, turn and brown the other side. Transfer pancakes to a heated platter and keep in a warm oven while cooking the remaining batter. Serve with maple syrup or sorghum molasses.

Notes: This is a thin, crisp sort of pancake with lots of flavor.
Posted to recipelu-digest Volume 01 Number 648 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998

Cornmeal Pancakes

Servings: 6 Pancakes

Ingredients:

1/3 cub Yellow cornmeal
1/3 cub Flour
2 tablespoon Instant non fat dry milk
2 teaspoon Sugar
1 teaspoon Baking powder
⅛ teaspoon Salt
1 large Egg
1/3 cub Water
1 tablespoon Margarine; melted
6 pancakes 90 calories per pancake

Preparation:

1. Mix dry ingredients.

2. Mix egg and water thoroughly. Stir into dry ingredients with margarine.
Mix until dry ingredients are barely moistened. Batter will be lumpy.

3. For each pancake, pour batter onto hot griddle or frypan, using about 3 tablespoons batter. Cook until top is bubbly and edges begin to dry.

4. Turn and brown other side.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Pancakes From the Wildflower Inn

Servings: 8 Servings

Ingredients:

2 cub Yellow cornmeal
1 cub All-purpose flour
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking powder
2 cub Buttermilk, or plain yogurt
½ cub Milk
¼ cub Vegetable oil
2 Eggs
1 cub Blueberries, to 2 cups,(optional)

Preparation:

1. Combine the dry ingredients in a large bowl and mix well.

2. Add the buttermilk, milk, oil, and eggs and stir until all ingredients are incorporated. Gently stir in the blueberries if you are using them. Let sit for 5 to 10 minutes.

3. Heat a griddle or large frying pan to medium hot and oil lightly. Use a ¼-cup measuring cup to ladle the batter onto the griddle. Cook until bubbles form on the surface; turn to brown the second side.

Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway

MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post ⅞/97

Dedicated to the famous and wonderful Rooby Beach, the moderator at mc-recipe mailing list.

Recipe by: Wildflower Inn, Jackson, Wyoming Posted to MC-Recipe Digest V1 #660 by Badams <adamsfmle@sprintmail.com> on Jul 08, 1997

Cornmeal Pastry Cups

Servings: 1 Servings

Ingredients:

1 ¾ cub All purpose flour
¼ cub Yellow cornmeal
½ teaspoon Salt
½ cub Shortening
4 tablespoon Cold water; (up to 6)

Preparation:

(The following pastry cups are used as appetizers--fill them with your favorite chili)

Combine flour, cornmeal and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface. Stir with a fork until dry ingredients are moistened. Shape dough into 48 balls. Place in greased 1 ¾ inch tart pans. Shape each ball into a shell. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen pastry cups.
(Fill with your favorite chili recipe)
Posted to Bakery-Shoppe Digest V1 #439 by "Mike England" <englandm@kear.tds.net> on Dec 05, 97

Cornmeal Pie Crust--1 Crust for 9" Pie

Servings: 1 Servings

Ingredients:

1 cub All purpose flour
2 tablespoon Cornmeal
1/3 cub Firm bacon drippings OR>>>>
1/3 cub Shortening OR lard
3 tablespoon Cold water (or 1 more)

Preparation:

Combine flour and cornmeal, then cut in bacon drippings. When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed.

Roll out on a floured surface to a circle 1 ½ times larger than an inverted 9" pie pan. Fit pastry into pan and form a fluted edge all around.

CRUST FOR TAMALE PIE III--see #79.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Poundcake with Fresh Berries

Servings: 8 Servings

Ingredients:

1 cub All purpose flour
½ cub Yellow cornmeal
½ teaspoon Baking powder
¼ teaspoon Salt
1 cub Sugar
¾ cub Unsalted butter; roomtemperature
3 large Eggs
1 teaspoon Vanilla extract
2 cub Strawberries; Sliced AndHulled
1 cub Fresh raspberries
Sugar to taste

Preparation:

Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended. Pour batter into prepared pan.
Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely.
Combine 1 cup strawberries and ½ cup raspberries in processor. Puree until smooth. Strain, if desired. Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired. Cut cake into slices. Serve with berries and sauce. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/1/96 show Recipe By : TOO HOT TAMALES SHOW 6303

Posted to MC-Recipe Digest V1 #279

Date: Tue, 05 Nov 1996 05:28:33 -0600

From: Pat Asher <asher@mcs.com>

Cornmeal Rolls

Servings: 6 Servings

Ingredients:

1 ½ cub All-purpose flour
¾ cub Coarse cornmeal
4 teaspoon Baking powder
1 teaspoon Salt
¼ teaspoon Baking soda
4 tablespoon Solid vegetable shortening
1 Egg
¾ cub Buttermilk

Preparation:

Preheat the oven to 450 degrees F.

In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg slightly with the milk and add to the dry ingredients.

Toss on a floured board; knead slightly. Roll ½-inch thick and cut with a large (3-inch) biscuit cutter. With the back of a knife, make a crease just off center on each round. Brush with butter, and fold the smaller part over, like Parker House rolls. Press the fold gently. Bake in the hot oven for 12 to 15 minutes.

Serve hot.

Yield: about 8 rolls.

From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by Larry Ross, Simon and Schuster, New York. 1987. ISBN 0-671-62534-9 Shared by: Karin Brewer, Cooking Echo, 4/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Rolls with Jalapeno Cheddar Butter

Servings: 24 Servings

Ingredients:

¼ cub Granulated sugar
2 cub Warm water
2 package Active dry yeast
5 cub All-purpose flour; (approx)
2 teaspoon Salt
¼ cub Butter; melted
1 Egg; separated
1 cub Cornmeal

Preparation:

In large bowl, dissolve sugar in warm water; sprinkle yeast into water and let stand 10 minutes or until frothy. Add 2-½ cups of the flour, salt, butter and egg yolk. With electric mixer, beat mixture at high speed for 2 minutes. With wooden spoon, stir in cornmeal and enough of remaining flour to make a soft dough that leaves the sides of the bowl. Turn out onto floured board and knead for 6 to 8 minutes or until dough is smooth and elastic. Cover with inverted bowl; let rise for 20 minutes. Knead dough for 1 minute. Divide into 24 pieces and shape into smooth balls. Oil a large, rimmed baking sheet (about 17 x 11 inches) and sprinkle lightly with cornmeal. Evenly space dough balls in pan. Cover with oiled sheet of waxed paper, then with plastic wrap. Place in the refrigerator for 4 hours or up to 24 hours. Remove from refrigerator (do not remove wrapping); let stand at room temperature for about 2 hours or until almost doubled in size; pierce any air bubbles with toothpick. Beat egg white with 1 tsp water; brush on top of rolls and sprinkle lightly with corn meal. Bake in 400F oven for 15 to 20 minutes or until golden brown Transfer to rack to cool.
Makes 24 rolls

Per roll: 150 calories,2 g fat, 28 g carbohydrate,4 g protein Preparation time: 45 minutes Baking time: 15 to 20 minutes

Jalapeno Cheddar Butter: In food processor, blend 1-½ cups shredded old Cheddar cheese with ½ cup softened butter until smooth. Add 2 tbsp finely chopped pickled jalapeno peppers; pulse just until combined. Transfer to crock or bowl; cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before serving. Makes about 1 1/3 cups. Per 2tsp: 49 calories, 5 g fat, .Ol g carbohydrate, 1 g protein. Scanned and formatted by Carole Walberg

NOTES : These rolls can be shaped and refrigerated up to 24 hours before baking
Recipe by: Homemaker's Magazine Nov/Dec'97

Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 11, 1997

Cornmeal Sage Biscuits

Servings: 14 Servings

Ingredients:

1 ¼ cub White flour
¾ cub Yellow cornmeal
2 teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Freshly ground pepper
1 ¾ teaspoon Minced fresh sage
4 tablespoon Margarine or veg. oil
2/3 cub Apple juice (or more)
1 Egg white; lightly beaten
14 small Fresh sage leaves OR
30 - VERY SMALL sage leaves

Preparation:

Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas. With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl. If it seems to dry, add a bit more apple juice. Dump dough onto lightly floured board and roll lightly to ¾-inch thickness.
Fold in thirds, roll lightly, and fold in thirds again. Roll out to ½-inch thickness. Cut into rounds with 1 ½-inch or 2-inch cookie cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place biscuits, touching, on a cookie sheet.

Dip each sage leaf lightly in the egg white and place one on top of each biscuit. Bake at 425~ F 12 minutes or until lightly browned.

Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with turkey salad.

Fm: Michael Aichlmayr/Staff 71660,3540

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Sally Lunn

Servings: 6 Servings

Ingredients:

2 cub Cornmeal
1 teaspoon Baking soda
½ teaspoon Salt
1 ¼ cub Buttermilk
8 ounce Sour cream

Preparation:

Combine cornmeal, baking soda and salt; add buttermilk and sour cream, mixing well. Pour batter into a well-greased 9 inch pie plate. Bake at 350 degrees for 40 minutes or until lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Spice Cake

Servings: 10 Servings

Ingredients:

-Nancy Speicher DPXX20A
Nonstick spray coating
1 ¼ cub All-purpose flour
2/3 cub Whole wheat flour
½ cub Cornmeal
2 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Ground cardamom <or>ground nutmeg
2/3 cub Honey
½ cub Cooking oil
1 teaspoon Vanilla
3 Eggs; slightly beaten
8 ounce Plain yogurt

Preparation:

Spray a 10"-fluted tube pan with nonstick coating; set aside. Stir together flours, cornmeal, baking powder, baking soda, and cardamom or nutmeg; set aside.
In a large mixing bowl combine honey, oil, vanilla, and beaten eggs. Mix well. Add flour mixture & yogurt alternately with egg mixture, stirring well after each addition. Pour batter into prepared pan.
Bake in 325F oven for 50 to 55 minutes or till done. Cool 15 min in pan on a wire rack. Remove from pan; place on rack over shallow pan.
With a fork, prick top of cake generously. Gradually drizzle warm Honey-Spice Syrup over cake till all syrup is absorbed. Let cool on wire rack.
Honey-Spice Syrup: In a medium saucepan combine ¾ cup water, ½ cup honoey, and ¼ tsp ground cardamom or nutmeg. Bring to boiling; cook & stir syrup for 1 minute. Remove from heat. Let syrup stand till just a little warm.
Nutrition information per serving: 362 cal., 6 g pro., 13 g fat, 84 mg chol., 155 mg sodium, 154 mg potassium, 2 g dietary fiber. U.S. RDA: 12% thiamine, 11% riboflavin, 10% calcium.
From Better Homes and Gardens March 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal Waffles #1

Servings: 4 Servings

Ingredients:

1 Recipe "Mom's Basic WaffleBatter" (see recipe)
½ cub Cornmeal

Preparation:

This one is a bit crunchy and very American. Add ½ cup cornmeal to the batter and go to it with the waffle iron. These have always been popular in New England.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Waffles #2

Servings: 3 Servings

Ingredients:

1 ¾ cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Sugar
3 Egg yolks; beaten
4 tablespoon Melted butter or oil
1 ½ cub Milk
3 Egg whites,; beaten untilstiff
½ cub Cornmeal

Preparation:

Mix all dry ingredients together. Mix wet ingredients together and combine with dry ingredients. Do not over mix. Carefully, fold in beaten egg whites. Cook according to your waffle iron instructions.
Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Mar 25, 1998

Cornmeal Waffles #2

Servings: 4 Servings

Ingredients:

1 cub All-purpose flour
1 cub Yellow corn meal
2 Eggs (separated)
3 teaspoon Baking powder
1 ½ -(up to)
1 ¾ cub Milk
2 tablespoon Sugar
6 tablespoon Liquid shortening (oil)
1 teaspoon Salt

Preparation:

Mix and sift dry ingredients. Add egg YOLKS, milk and shortening. Fold in stiffly beaten egg whites.

Bake in waffle iron until done.

This used to be our Saturday evening dinner and now that my folks have retired they make it for other retiree's in their complex. NOTE - It freezes well.

LULL@ACM.ORG (JOHN LULL)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornmeal Waffles with Chili Topping

Servings: 4 Servings

Ingredients:

¾ cub Whole wheat flour
½ cub Cornmeal
1 teaspoon Salt
2 teaspoon Baking powder
1 cub Lowfat soy milk
1 tablespoon Oil

CHILI TOPPING:
Vegetable cooking spray
1 large Onion, chopped
1 Green pepper, chopped
1 tablespoon Chili powder
2 cub Cooked pinto or kidney
Beans

Preparation:

This chili topping is also good with the Spicy Corn Pancakes. The chili topping can be made in advance and reheated once the waffles are hot.

Mix flour, cornmeal, salt, and baking powder. Add soy milk and oil and stir gently until well blended. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned. Serve immediately.

For Chili Topping: Spray nonstick skillet with vegetable cooking spray and saute onion and pepper over medium heat for 3-4 minutes or until translucent. Add chili powder and beans and cook 5 minutes over medium heat. Pour chili topping over cornmeal waffles.

Total Calories Per Serving: 332 Fat: 6 grams

This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Cornmeal Wheat Germ Bread

Servings: 1 Servings

Ingredients:

SMALL LOAF:
1 teaspoon Active dry yeast
1 ½ cub Bread flour
2 ½ tablespoon Wheat germ
1/3 cub Cornmeal
1 teaspoon Salt
1 tablespoon Honey
2 teaspoon Vegetable oil
2/3 cub Water

MEDIUM LOAF:
1 ½ teaspoon Active dry yeast
2 ¼ cub Bread flour
¼ cub Wheat germ
½ cub Cornmeal
1 ½ teaspoon Salt
1 ½ tablespoon Honey
1 tablespoon Vegetable oil
1 cub Water

LARGE LOAF:
2 ½ teaspoon Active dry yeast
3 cub Bread flour
1/3 cub Wheat germ
2/3 cub Cornmeal
2 teaspoon Salt
2 tablespoon Honey
1 1/3 tablespoon Vegetable oil
1 1/3 cub Water

Preparation:

Put everything into bread machine in order listed. Use "White Bread" setting.

NOTES : Formatted for MM by Karen Adler FNGP13B

Recipe by: "The Bread Machine Cookbook I", by Donna German.

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 04, 1998

Cornmeal Yeast Bread

Servings: 1 Servings

Ingredients:

FOR 1 ½ LB LOAF:
3 ½ cub Bread flour
½ cub Yellow cornmeal
1 teaspoon Salt
3 tablespoon Sugar
3 tablespoon Shortening; ( I used crisco,could be softened butter ormarg )
1 cub Milk
⅛ cub Water
1 large Egg
2 ½ teaspoon Dry yeast

Preparation:

follow manufactures instructions for the breadmaker. use basic bread cycle.
Store cooled bread, tightly wrapped.

Source: From Bread In Half the time, C 1991

Posted to FOODWINE Digest by Laurie Thompson <elelt@IBM.NET> on Jan 20, 1998

Cornmeal Yeast Bread

Servings: 2 Servings

Ingredients:

DISSOLVE:
2 package Dry yeast
½ cub Lukewarm water

COMBINE IN MIXING BOWL:
½ cub Sugar
1 ½ teaspoon Salt
1/3 cub Butter or margerine

POUR OVER:
¾ cub Milk

COOL TO LUKEWARM, STIR IN:
1 large Egg
1 cub White flour
¾ cub Yellow cornmeal
Yeast mixture

BEAT WELL AND STIR IN:
3 cub To 3 ½ c flour

Preparation:

Dissolve yeast in warm water. Combine sugar, salt, margerine in mixing bowl. Pour milk into mixing bowl. Stir in egg, flour, cornmeal, yeast mixture. Beat well. Stir in enough addition flour to make soft dough.

Turn dough onto lightly floured board and knead until satiny, about 10 minutes. Place dough in greased bowl; cover and let rise in warm place until double in size--about one hour. Punch dough down. Divide in half and place in 2 greased 8" loaf pans. Brush with melted margerine. Cover and let rise until nearly double, about 45 mins. Bake 350 for 30-45 mins or until golden brown.

**From More With Less Cookbook/Mennonite

Cornmeal Yeast Rolls

Servings: 48 Servings

Ingredients:

¾ cub Milk, scalded
1 ¼ cub Cornmeal
1 cub Boiling water
1 package Yeast
½ cub Warm water
½ cub Melted butter
1/3 cub Sugar
2 Egg yolks
2 teaspoon Salt
4 cub Flour

Preparation:

Scald milk and cool to warm. Mix cornmeal in boiling water and let sit 10 minutes. Add yeast to warm water and let sit foamy. add milk and salt and mix well. Add butter, sugar, yolks and mix well. gradually add to warm cornmeal mixture. Stir in enough flour to make a soft dough. Knead smooth and elastic on floured surface. let rise double in a greased bowl. Punch down and let rise double again. Shape into 2 ½ inch balls( or larger, one ball to a muffin tin ) and place in greased muffin tins. Let rise double.
bake 400 about 18 minutes or until golden. all rising are necessary to produce the lightest texture. Amount depends on how large your dough balls are, size of tins etc. Best eaten warm. Reheats well.
Posted to EAT-L Digest 30 Nov 96

Recipe by: Joan, Reipe Archives

From: Betsy Burtis <ebburtis@IX.NETCOM.COM>

Date: Sun, 1 Dec 1996 18:17:40 -0500

Cornmeal-Coated Catfish

Servings: 4 Servings

Ingredients:

1/3 cub Yellow cornmeal
¼ cub Parmesan cheese,grated
1 tablespoon All-purpose flour
1 teaspoon Dried leaf basil,crumbled
1 teaspoon Salt
⅛ teaspoon Ground red hot pepper
1 Egg
4 Catfish fillets (4 oz ea)
1 tablespoon Vegetable oil

Preparation:

1. Combine cornmeal, cheese, flour, basil, salt and red pepper in shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge in cornmeal mixture.¶
2. Heat oil in large nonstick skillet over medium heat. Working in batches if necessary, place fish in skillet; cook 4 minutes on each side until cooked through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal-Coated Chicken Fried Steak with White Gravy

Servings: 1 Servings

Ingredients:

STEAK:
4 ounce rib eye steaks;pounded thinly
Salt and freshly groundpepper
1 cub Flour
3 Eggs
2 cub Yellow cornmeal
6 tablespoon Vegetable oil

GRAVY:
3 tablespoon Unsalted butter
1 small Onion; finely chopped
2 Cloves garlic; finelychopped
3 tablespoon All-purpose flour
2 cub Chicken broth
1 cub Milk
1 pinch Cayenne pepper; to taste
Salt

Preparation:

How to Prepare the Steaks: Season the steaks on both sides with salt and pepper. Place the flour, eggs and cornmeal in 3 separate bowls. Season the flour and cornmeal with salt and pepper, beat the eggs lightly and season with salt and pepper. Dredge each steak lightly in the flour and tap off excess. Then dip each steak in the eggs and let excess drip off. Press each steak into the cornmeal, coating the entire steak well. Heat the oil in a large skillet until almost smoking and "fry" each steak until golden brown on both sides. Drain on paper towels and place on a baking sheet. Keep in a warm oven until ready to serve.

How to Prepare the Gravy: Heat the butter over medium heat in a medium saucepan. Add the onions and garlic and cook until soft. Sprinkle in the flour and cook for 2-3 minutes (do not allow the flour to take on any color). Whisk in the broth and milk and continue whisking until smooth.
Bring the sauce to a boil, whisking constantly, reduce heat and let cook, still whisking, until the gravy thickens. Add the cayenne pepper and season with salt. Serve with mashed potatoes and cooked greens.

Serves 4
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@ix.netcom.com> on Jan 7, 1998

Cornmeal-Coated Soft Shell Crab Sand. W/ Adobo Mayo and Bp

Servings: 1 Servings

Ingredients:

4 medium To large soft shell crabs,cleaned and rinsed
½ cub Buttermilk
Salt and freshly groundblack pepper
Cayenne, to taste
1 cub Yellow cornmeal

ADOBO MAYONNAISE:
2/3 cub Prepared mayonnaise
2 teaspoon Dijon-style mustard
1 tablespoon Fresh lime juice
2 teaspoon Adobo sauce from a can ofchipotle chilis, (up to 3)
3 tablespoon Finely chopped fresh herbs,i.e. cilantro, chervil,parsley, and/or tarragon

BELL PEPPER SLAW:
2 tablespoon Fresh lemon juice
1 tablespoon Fresh orange juice
2 teaspoon Dijon-style mustard
1 teaspoon Grated orange zest
Salt and freshly groundblack pepper
Cayenne, to taste
½ cub Extra virgin olive oil
2 tablespoon Finely chopped fresh herbs,i.e. cilantro, chervil,parsley and/or tarragon
½ Red bell pepper, seeded andfinely julienned into2-inch lengths
½ Yellow or orange bellpepper, seeded and finelyjulienned into 2-inchlengths
½ Green bell pepper, seededand finely julienned into2-inch lengths
4 cub Finely sliced green cabbage
Peanut oil for frying
4 large Sour dough rolls, cut inhalf crosswise
Mixed greens and tomatoslices for garnish

Preparation:

Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit for 15 minutes. In a shallow dish combine the salt, pepper, cayenne and cornmeal and reserve.

In a small bowl whisk together the mayonnaise, mustard, lime juice, adobo sauce and fresh herbs. Adjust seasoning, if necessary, with salt and pepper. Cover and refrigerate until ready to use.

In a small bowl whisk together the lemon juice, orange juice, mustard, orange zest, salt, pepper and cayenne. Gradually whisk in the olive oil in a stream until vinaigrette is emulsified. Stir in the fresh herbs. In a large bowl combine the bell peppers and green cabbage, tossing to combine.
Pour the vinaigrette over the mixed vegetables and toss to coat. Cover and reserve.

In a large heavy skillet heat ¼-inch of peanut oil until very hot. Remove the crabs from the buttermilk, scraping off any excess buttermilk with your fingers. Dip the crabs in the cornmeal mixture and turn to coat. Carefully place the crabs in the skillet and cook until golden brown on both sides, turning once, about 3 to 5 minutes total. Transfer crabs to paper towels to drain.

To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into each sliced open roll and top each crab with some coleslaw. Garnish plate with lettuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8868 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

Cornmeal-Crusted Chicken

Servings: 6 Servings

Ingredients:

6 Boneless, skinless chickenbreast halves (2 lb)
1 ¼ pound Roma tomatoes, cored/chopped
1 cub Finely slivered arugula
3 tablespoon Capers
2 tablespoon Lemon juice
1 tablespoon Olive oil
1 large Egg
¾ cub Yellow cornmeal
¼ cub Grated parmesean cheese
½ teaspoon Black pepepr
¼ teaspoon Cayenne pepper
Salt

Preparation:

Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to ¼ inch thick. Repeat with remaining chicken. (If making ahead, cover and chill up to 4 hours.)

Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temperature.

In a small bowl, beat the egg with 1 tablespoon water to blend. In another bowl, stir the cornmeal, parmesean cheese, black pepper, and cayenne to blend. Dip each chicken breast half in the egg mixture, turning to coat evenly, then in the cornmeal-parmesean mixture, turning to cover completely.

Place the chicken on a well-oiled barbecue grill (medium heat) (If using gas grill, close lid). Cook chicken until undersides are browned, about 5 minutes. With a spatula, turn the chicken over and cook until browned and meat is no longer pink in center (cut to test), 5 to 6 minutes longer.

Arrange chicken on a serving platter or individual plates; top with tomato mixture and salt to taste.

Per serving: 298 cal, 6.5 g fat (20% of cal); 40 g pro, 293 mg sodium, 126 mg. chol.

Reprinted from Sunset Magazine, July 1996.
Posted to MM-Recipes Digest V3 #224

Date: Sat, 17 Aug 1996 18:38:33 -0700

From: Julie Bertholf <jewel1@ix.netcom.com>

Cornmeal-Crusted Orange Roughy

Servings: 6 Servings

Ingredients:

¼ cub Cornmeal
½ cub Finely chopped toasted
Almonds
½ teaspoon Salt
½ teaspoon Dried thyme
¼ teaspoon Fresh ground pepper
1 ½ pound Orange roughy (6 fillets)
3 tablespoon Unsalted butter
Lemon wedges and parsley
Sprigs -- for garnish

Preparation:

~----Remoulade Sauce----- ½ cup minced small dill pickles 1 tablespoon capers 2 cloves garlic -- finely minced 1/3 cup finely minced parsley 2 green onions -- minced 2 tablespoons tomato paste 1 ½ cups mayonnaise

1. In a shallow bowl or pie plate, stir together cornmeal, almonds, salt, thyme, and pepper. Coat fillets in cornmeal mixture.

2. In a large skillet over medium heat melt butter. Saute fillets on one side until golden brown (about 6 minutes). Turn and cook second side until done (about 4 minutes). Serve with lemon wedges, parsley sprigs, and Remoulade Sauce.

Remoulade Sauce: In a small bowl, stir pickles, lemon juice, capers, garlic, parsley, green onions, and tomato paste into mayonnaise.

Makes about 2 cups.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cornmeal-Crusted Oven-Fried Chicken

Servings: 1 Servings

Ingredients:

¾ cub Buttermilk
1 teaspoon Freshly grated lemon zest
1/3 cub Fresh lemon juice
¼ cub Olive oil
2 Shallots; minced
1 tablespoon Fresh thyme leaves
2 teaspoon Salt
1 ½ teaspoon Cayenne
1 pound chicken; cut into 8pieces
¾ cub Yellow cornmeal
½ cub Fine dry bread crumbs
¼ cub Freshly grated Parmesan
2 tablespoon Minced fresh parsley leaves
½ teaspoon Paprika
Egg wash made by beating 2large eggs with 2tablespoons cold water and1 tablespoon fresh lemonjuice
3 tablespoon Unsalted butter; melted

Preparation:

Recipe By : Gourmet Magazine

In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.

Preheat the oven to 425 deg. F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining ½ teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.
Serves 4 to 6

Posted to MC-Recipe Digest V1 #828 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Oct 06, 1997

Cornmeal-Crusted Trout with Hazelnut Butter

Servings: 4 Servings

Ingredients:

1 cub Cornmeal
1 cub All-purpose flour
4 Boned trout, heads discarded
Halved lengthwise
8 tablespoon Butter
1 tablespoon Vegetable oil
¾ cub Hazelnuts, chopped
1/3 cub Fresh lemon juice
½ cub Chopped fresh parsley
Lemon wedges

Preparation:

Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with ½ teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter.
Melt 1 tablespoon butter with ½ tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish.
Garnish with lemon.

Cornmeal-Raisin Scones

Servings: 5 Scones

Ingredients:

2/3 cub All-purpose flour
¼ cub Yellow cornmeal
3 tablespoon Sugar
1 teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
1 tablespoon Chilled stick margarine, cut
Into small pieces
2 teaspoon Golden raisins
1/3 cub Low-fat buttermilk
1 Egg, lightly beaten
Vegetable cooking spray

Preparation:

Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray. Bake at 375 degrees for a 18 minutes or until golden. serve warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornmeal-Rye Cakes

Servings: 1 Servings

Ingredients:

½ cub Rye flour
1 teaspoon Salt
½ teaspoon Baking soda
3 tablespoon Butter, melted
2 cub Buttermilk
Vegetable oil <<or>>clarified butter forcooking

Preparation:

Mix the cornmeal, rye flour, salt and baking soda together in a large mixing bowl. Stir in the butter and buttermilk, mix until blended.

Spoon onto well oiled medium hot griddle. Cook until a few bubbles form then flip and cook until bottoms are lightly browned.

Yield: Approximately twelve 4-inch cakes
Posted to MC-Recipe Digest V1 #322

Recipe by: COOKING RIGHT SHOW #CR9669

From: Bill Spalding <billspa@icanect.net>

Date: Sat, 30 Nov 1996 04:20:04 -0500 (EST)

Cornmeal-Topped Sausage Pie

Servings: 6 Servings

Ingredients:

1 pound Sweet Italian sausage links;sliced
1 ½ cub Chopped green pepper
1 large Onion; chopped
1 can (15 oz) navy beans; drained
1 can (15 oz) Mexican-style stewedtomatoes
1 can (6 oz) tomato paste
¼ cub Dry white wine or water
1 teaspoon Sugar
1/3 cub Water
1/3 cub All-purpose flour
1/3 cub Yellow cornmeal
1/3 cub Grated Parmesan cheese
¼ teaspoon Baking powder
1 Beaten egg
¼ cub Milk
1 tablespoon Cooking oil

Preparation:

There's something in me that just loves good, warm comfort food. And nothing screams comfort food like a heaping serving of pot pie. Here's one of my favorites that I clipped from Better Homes and Gardens.

1. In a skillet cook sausage, pepper, and onoin till sausage is no longer pink; drain. Add beans. tomatoes, tomato paste, wine sugar and 1/3 cup water. Bring to boiling. Reduce heat; keep warm.

2. Stir together flour, cornmeal, cheese, and baking powder. Add egg, milk and oil. Stir just until combined.

3. Transfer sausage mixture to a 12 x 7 and ½ x 2 inch baking dish. Drop cornmeal topping into mounds atop sausage mixture. Bake, uncovered, in a 400 degree oven for 12 to 15 minutes or until a tooth-pick inserted into topping comes out clean. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@cdsnet.net> on Aug 11, 1997

Cornstarch Clay

Servings: 4 Servings

Ingredients:

1 cub Cornstarch
1 ½ cub Baking soda
1 cub Cold water
Food coloring

Preparation:

Combine ingredients in saucepan, cook on medium until clay forms. Knead when cool. Form figures, bake for 1 hour at 250 degrees, or harden overnight. Paint, then shellac with glue or clear nail polish. Good for making beads - use straws to make holes before drying.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 20, 1998

Cornstarch Finger Paint

Servings: 1 Servings

Ingredients:

¼ cub Cornstarch
4 cub Water -- boiling
Food coloring

Preparation:

Dissolve cornstarch in a small amount of cold water. In pot gradually add boiling water stirring constantly, until mixture thickens. Add coloring.

Courtesy of Kay Crowley

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornstarch Paste

Servings: 1 Servings

Ingredients:

THIN:
3 tablespoon Cold water
1 tablespoon Cornstarch

THICK:
1 tablespoon Cold water
1 teaspoon Cornstarch

Preparation:

Here's a way to make the cornstarch paste called for in many of our recipes.

Our recipes call for cornstarch paste as the thickening agent without specifying the exact proportions of cornstarch and water. This recipe is offered as an approximate guide until you find what works best for you.
Some cooks prefer the thin paste, some prefer thick.

Thoroughly mix together cornstarch and cold water. Always stir mixture again just before using because the starch settles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornstarch Pudding

Servings: 4 Servings

Ingredients:

¾ cub Sugar
2 tablespoon Cornstarch
¼ teaspoon Salt
2 cub Milk
2 tablespoon Butter
1 teaspoon Vanilla

FOR CHOCOLATE PUDDING:
2 ounce Unsweetened chocolate

FOR BANANA PUDDING:
2 Bananas, chopped

FOR BUTTERSCOTCH PUDDING:
Brown sugar instead of white1 T extra butter

Preparation:

Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and stir until smooth, thickened and clear. At this point, add any ingredients necessary for variations.

Stir a little of the pudding into beaten egg, then return to pudding. (If you heat the egg too quickly, it'll cook a little. It's unsightly, but it'll still taste pretty good.)

Add butter and vanilla, mix well, and chill in fridge. This is delicious hot, too!

From Marie Campbell

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornstarch Wash

Servings: 100 Servings

Ingredients:

1 quart WATER
1 1/3 ounce STARCH EDIBLE CORN

Preparation:

1. COMBINE CORNSTARCH AND WATER. BRING TO A BOIL; COOK UNTIL CLEAR.

2. BRUSH ON BREAD AND ROLLS BEFORE AND IMMEDIATELY AFTER BAKING.
:

NOTE: KEEP WASH WARM. REHEAT, IF NECESSARY.

Recipe Number: D05300

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cornsticks

Servings: 8 Servings

Ingredients:

¼ cub Vegetable oil
2 cub Cornmeal; as noted
1 ¼ cub Milk
1 Egg; beaten
1 ½ teaspoon Fennel seed, cracked (orcumin seed)
1 ½ teaspoon Cracked pepper

Preparation:

Preheat oven to 450 degrees. Pantry note: cornmeal from a mix or use self-rising cornmeal.
Pour the shortening in a cast-iron cornstick mold or 10-inch skillet. Place mold in the hot oven.
Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening from the mold into the batter, then pour the batter into mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter.

[patH mcRecipe]
Recipe By : Nathalie Dupree Cooks (1996) TVFN

Posted to MC-Recipe Digest V1 #243

Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)

From: patH <phannema@wizard.ucr.edu>

Cornsticks (Dupree)

Servings: 1 Servings

Ingredients:

¼ cub Melted shortening orvegetable oil
2 cub Self-rising cornmeal orcornmeal mix
1 ¼ cub Milk
1 Egg,; beaten
1 ½ teaspoon Cracked fennel or cumin seed
1 ½ teaspoon Cracked pepper

Preparation:

Preheat oven to 450 degrees.

Pour the shortening in a cast-iron cornstick mold or 10-inch skillet. Place mold in the hot oven.

Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening from the mold into the batter, then pour the batter into mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter.
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7101

Posted to MC-Recipe Digest V1 #273

Date: Fri, 1 Nov 1996 08:18:00 -0500

From: Meg Antczak <meginny@frontiernet.net>

Cornucopia

Servings: 1 Servings

Ingredients:

3 can Soft-breadstick dough
1 large Egg, beaten with:
1 tablespoon Water

ASSORTED RAW VEGETABLES:
Sugar snap peas, red and
Yellow cherry tomatoes,
Baby carrots, baby squash,
Cauliflower and broccli
Floretts.

Preparation:

1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.

2. Tear off a 30"x 18" sheet of heavy duty aluminum foil. Fold in ½ to 18"x 15". Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid.
Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.

3. Open and unroll first can of breadstick dough on work surface.
Seperate breadsticks. Begin by wraping one breadstick around tip of cone.
Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.

4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze.

5. Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with poeces of foil.)

6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

7. Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening

NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cornucopia's Chocolate Truffle Terrine Pt 1

Servings: 12 To 14

Ingredients:

MANGO SAUCE:
3 large Mangos; peeled, pitted andcut into pieces
3 tablespoon Freshly squeezed lime juice
1 teaspoon Brandy
1 pinch Cayenne pepper
BITTERSWEET CHOCOLATEGANACHE:
21 ounce Swiss dark chocolate;coarsely chopped
1 1/3 cub Heavy cream
4 tablespoon Unsalted butter; softened,cut into ½-inch cubes
¼ cub Brandy
¾ cub Crushed amaretti cookies

WHITE CHOCOLATE GANACHE:
8 ounce Swiss white chocolate;coarsely chopped
1/3 cub Plus 2 tablespoons heavycream
1 tablespoon Unsalted butter; softened,cut into ½-inch cubes

ASSEMBLY:
½ cub Roasted chopped pistachios;divided (See Note)

Preparation:

DIFFICULTY: ** PREPARATION: 1 ½ hours plus chilling times. Freeze the terrine 6 hours before cutting. Recipe From: Chocolatier Magazine

NOTE: To roast pistachios, position a rack in the center of the oven and preheat to 350 degrees F. Spread pistachios in a single layer on a baking sheet and roast 5 to 8 minutes, or until fragrant. Transfer the nuts to another baking sheet and cool completely.

Make the mango sauce:

1.In a food processor fitted with the metal chopping blade, process the mangos 20 to 30 seconds, or until pureed. Strain the mangos into a medium saucepan. Add the lime juice. Cook over medium heat until boiling. Remove from the heat. Stir in the brandy and cayenne pepper. Refrigerate until serving.

Make the bittersweet chocolate ganache:

1.Line an 8-by-4-inch loaf pan with plastic wrap leaving a 2-inch overhang.

2.In a food processor fitted with the metal chopping blade, process the dark chocolate for 30 to 35 seconds or until finely chopped.

3.In a small saucepan, over medium heat, bring the cream to a gentle boil.
With the motor of the food processor running, pour the hot cream through the feed tube. Process for 15 to 25 seconds or until the chocolate is melted. With a spatula, scrape down the side of the bowl. Add the butter and brandy. Process until smooth and creamy. Add the crushed cookies.
Process until combined. Scrape the bittersweet chocolate ganache into a large bowl. Reserve 1 cup of the ganache for frosting the outside of the terrine. (Cover with plastic wrap and store at room temperature.)

Make the white chocolate ganache:

1.Put the white chocolate in a medium bowl. In a small saucepan, over medium heat, bring the cream to a gentle boil. Pour the hot cream over the white chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the butter.

Assemble the terrine:

1.Scrape 1 cup of the bittersweet chocolate ganache into the bottom of the prepared pan. Spread in an even layer. Freeze the loaf pan for 20 minutes or until the ganache is firm. Sprinkle ¼ cup of the pistachios over the top. Gently press them into the chocolate ganache.

2.Scrape ½ of the white chocolate ganache (about ½ cup plus 2 tablespoons) over the bittersweet chocolate ganache layer and pistachios.
Spread in an even layer. Freeze for 20 minutes or until firm.

3.Scrape 1 cup of the bittersweet chocolate ganache over the white chocolate. Freeze until set. Sprinkle the remaining ¼ cup pistachios over it and press into the chocolate.

4.Spread the remaining white chocolate ganache over the pistachios. Freeze until set. Spread the remaining bittersweet chocolate ganache over the white chocolate ganache. Cover the top of the loaf pan and freeze the terrine 6 hours or overnight.

Unmold the terrine:

1.Place a platter over the top of the terrine. Invert the terrine onto the platter. Remove the pan. Carefully peel off the plastic wrap.

2.Using an offset metal cake spatula, frost the top and sides of the terrine with the reserved bittersweet chocolate ganache. (If necessary, gently

continued in part 2

Cornucopia's Chocolate Truffle Terrine Pt 2

Servings: 12 To 14

Ingredients:

See part 1

Preparation:

warm the ganache to a spreading consistency.) Refrigerate the terrine 15 minutes or until the frosting is set.

3.Using a long sharp knife, dipped in hot water and wiped dry, trim the ends of the terrine. Cut the terrine into ½-inch slices. (For best results, slice the terrine while still frozen.)

4.Thin the mango sauce with water to desired consistency. Spoon 2 tablespoons onto a dessert plate. Place a slice of terrine on the mango sauce. Garnish as desired.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@mnl.v-link.net> on Jul 29, 1997

Corny Bean Bake

Servings: 6 Servings

Ingredients:

2 can Baked beans; (16-oz. each)
½ pound Cocktail sausages; cut inbite-size pieces
¼ cub Barbecue sauce
1 cub Crushed corn chips
1 cub Shredded Monterey Jackcheese
½ cub Chopped green onion

Preparation:

Preheat oven to 350 degrees. In a shallow 2-quart casserole, combine beans, sausages and barbecue sauce. In a medium bowl, combine corn chips, cheese and onion. Top beans with corn chip mixture. Bake 25 minutes. Makes 6-8 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Recipe from Gramma/Helen Jolly wwgq25d. Lynn's notes: Made this 9-22-97; used hot dogs instead of cocktail sausages. Very easy dish to make and it tasted wonderful. Served it with Pecan Orange Slaw.

Recipe by: Helen Jolly

Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Sep 23, 1997

Corny Beef Brunch

Servings: 8 Servings

Ingredients:

3 can Corned beef hash
12 slice American cheese
12 Eggs
½ teaspoon Pepper

Preparation:

Spread hash in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish.
Layer cheese slices over hash. Beat eggs and pepper; pour over top. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.

Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne <djoyce@sojourn.com> on Mar 22, 1997

Corny Bread

Servings: 1 Servings

Ingredients:

1 ⅛ cub Creamed Corn,Canned
1 ½ tablespoon Applesauce
¾ teaspoon Vanilla Extract
½ teaspoon Salt
1 ½ tablespoon Brown Sugar
½ teaspoon Nutmeg,Ground
¾ cub Cornmeal
2 ¼ cub Bread Flour
1 ½ teaspoon Yeast

Preparation:

D. German II - Medium - Page 65

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Corny Corn Bread

Servings: 1 Servings

Ingredients:

1 cub Unbleached flour
1 cub Yellow, white or bluecornmeal
2 tablespoon Sugar (I use brown) (up to4)
1 tablespoon Baking powder
½ teaspoon Salt
2 Eggs
1 cub Milk
¼ cub Cooking oil OR meltedshortening
12 ounce Whole kernel corn,DRAINED(use the one w/ theflecks of red pepper for anice color)

Preparation:

Here's one from the Better Homes & Gardens New Cook Book, c.1989

In a mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat together eggs, milk and oil or melted shortening. Add to flour mix and stir til batter is smooth (do not overbeat). Add the can of corn.

Pour into greased 9x9x2" baking pan. Bake in a 425 oven for 20-25 mins or til golden brown. Makes 8-9 servings.

Posted to EAT-L Digest 19 October 96

Date: Sun, 20 Oct 1996 20:01:14 -0400

From: Twallace <twallace@BIDDEFORD.COM>

Corny Cornbread Casserole

Servings: 1 Servings

Ingredients:

1 can Whole kernel corn
1 can Cream style corn
8 ounce Sour cream
1 Stick margarine; (melted)
2 tablespoon Sugar
1 Box jiffy corn muffin mix

Preparation:

Dump all together in a 13X9X2 inch baking pan and blend. Bake at 350 degrees for 1 hour.

Source: The Cooking Forum cjhartlin@msn.com
Posted to MC-Recipe Digest V1 #977 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 1, 1998

Corny Good Chili

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 medium Onion, chopped
¼ cub Chopped celery
1 can (16 ounces) pork and beans,undrained
1 can (15-½ ounces) kidneybeans, rinsed and drained
1 can (12 ounces) whole kernelcorn, undrained
1 can (10-¾ ounces) condensedtomato soup, undiluted
1 can (10-¾ ounces) condensedvegetable soup, undiluted
¼ cub Water
¼ cub Packed brown sugar,optional
1 tablespoon Vinegar
2 To 3 tablespoons chilipowder

Preparation:

In a Dutch oven, brown ground beef, onion and celery; cook until tender.
Drain. Add remaining ingredients; simmer until heated through. Yield: about 6-8 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Corny Mini-Muffins

Servings: 12 Servings

Ingredients:

¾ cub Yellow cornmeal
¾ cub All purpose flour
2 tablespoon Sugar
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 Egg, lightly beaten
1 cub Buttermilk
¼ cub Cornoil or light vege oil
¾ cub Cnd whole ker corn, drain

Preparation:

Preheat oven 425, grease three mini-muffin tins. In med bowl combine cornmeal, flowur, sugar, baking powder, baking soda and salt; stir to blend. Make well in center, set aside. In small bowl, beat egg, buttermilk and oil, pour into well, add corn and

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Corny Oatmeal Breakfast Patties <r T>

Servings: 8 Servings

Ingredients:

3 ½ cub Water
½ cub Yellow Cornmeal, (3 Oz)
1 cub Rolled Oats, (3 Oz)
2 teaspoon Ground Cinnamon
2 ½ tablespoon Sugar, *Note
1 tablespoon Vanilla Extract
½ cub Raisins

Preparation:

by Bobbie Hinman and Millie Snyder

They keep well in refrigerator.

Lightly spray an 11 x 7" baking pan with nonstick cooking spray.

Bring water to a boil in a med saucepan over medium heat.

In a small bowl, combine cornmeal, oats, cinnamon, and sugar, mixing well.
Add to boiling water, stirring briskly with a fork or wire whisk to prevent lumps. Reduce heat to low and cook 15 minutes, stirring frequently. Remove from heat and stir in vanilla and raisins.

Spread mixture evenly in prepared pan.

Cover and chill overnight.

To Serve: *NOTE: I decreased the sugar a bit... original recipe was 3 T sugar.

Cut chilled mixture into 8 even pieces.

Preheat a nonstick skillet or griddle over medium heat. Spray it lightly with nonstick cooking spray. Place patties in skillet and cook until crisp on both sides, turning several times.

Serve hot, drizzled with maple syrup or spread with your favorite jam.

This was pretty good. I will make it again but add a bit of salt to it. I liked it better with seedless raspberry jam on it.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 116, Fat 0.8g, Carb 25.2g, Fib 2.4g, Pro 2.7g, Sod 5mg, CFF 6.4%.

Posted to Digest eat-lf.v097.n009

Recipe by: Lean and Luscious and Meatless, Vol 3

From: Reggie Dwork <reggie@reggie.com>

Date: Fri, 10 Jan 1997 10:13:58 -0800

Corny Potato Chowder

Servings: 4 Servings

Ingredients:

3 cub Vegetable satock
6 large Potatoes, diced
1 cub Onions, chopped
½ cub Red bell pepper, chopped
½ cub Yellow bell pepper, chopped
1 Celery rib, sliced
½ teaspoon Turmeric
1 tablespoon Tamari
1 cub Soy milk
2 tablespoon Cornstarch
10 ounce Corn kernels, thawed

Preparation:

Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric & return to a boil. Reduce heat, cover & simmer until all the vegetables are tender. This should take 10 to 15 minutes.

Combine the tamari, soy milk & cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming. Add the thawed corn. Lower heat once more & simmer gently, stirring occasionally, until the liquid has been reduced & the howder is fairly thick. This can take up to 15 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995
Posted to MM-Recipes Digest V5 #030 by lena36@juno.com (Lena P Mitchell) on Jan 30, 1998

Corny Stuffed Peppers

Servings: 6 Servings

Ingredients:

6 medium Red or yellow sweet bellpeppers, 2 lbs or more
2 tablespoon Unsalted butter (or halfmargarine)
6 tablespoon Minced celery
6 tablespoon Minced onion
3 Ears of corn, kernels cutoff the cobs (~2 cups)
3 medium Tomatoes, peeled, seededand coarsely chopped(about 1 ½ c)
1 ½ teaspoon Salt, or to taste
⅛ teaspoon Black pepper
1 cub Soft bread crumbs
2 Eggs, lightly beaten (or useegg substitute)
1 cub Shredded emmentaler or otherSwiss cheese

Preparation:

NOTE: You may use green peppers, but I like the way red and yellow ones look and they're slightly sweeter. Choose peppers that will stand without tipping over. -- Lee Bailey

Preheat the oven to 350øF.

Slice off the stems of the peppers, and remove the seeds and membranes. Put the peppers in a pot of boiling water and boil for about 5 minutes, to soften. Drain and set aside. Meanwhile, in a medium skillet, melt the butter over medium heat. Saut‚ the minced onion and celery until wilted, about 5 minutes. Scrape into a bowl and add the corn and tomatoes. Toss, then toss again with the salt and black pepper. Toss in the bread crumbs and then the eggs. Stuff the peppers, mounding the tops.

Place in a baking pan containing about ½" of hot water. Top with the shredded cheese and cover with aluminum foil (oil the underside).
Bake for about 1 hour, uncovering for the last 10 minutes.

Per serving: 228 calories, 11 grams protein, 22 grams carbohydrates, 4.5 grams fiber, 12 grams fat (6.5 grams saturated), 662 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Corona Cheese Chili

Servings: 1 Servings

Ingredients:

2 pound Ground beef
½ pound Diced chicken breast
1 medium Spanish onion -- chopped
1 can dark -- red
Kidney beans
½ cub Canned garbanzo beans
1 can -- chili hot
Beans
1 ½ quart Tomato sauce
¼ cub Jalapeno peppers -- chopped
¼ cub Banana peppers -- chopped
4 ounce Chili powder
½ teaspoon Garlic powder
1 teaspoon Diced fresh cilantro
½ pound Monterey jack cheese --
Grated
1 pound Sharp cheddar cheese --
Grated
½ Bottle Corona beer

Preparation:

Brown the meats, add the onion and cook until tender. Add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 30-45 minutes.
Serve with tortilla chips. From AOL, Firehouse Chili Collection.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Corona Salsa

Servings: 8 Servings

Ingredients:

1 pack Corona beer
10 Ripe Habaneros
1 Head (NOT clove) garlic
1 medium Carrot
½ Onion
1 bunch (small) cilantro
¼ cub Oil
Salt/pepper
Chile powder/cumin

Preparation:

From: LARSON_PAUL/DAL10_PALARSON//US/MOBIL/BB2@dal.mobil.com

Date: Mon, 29 Jul 96 12:54:51 -0500
Directions: drink a few Coronas; reserving the rest for later. Combine the remaining ingredients in a food processer; add a little Corona to get the consistency just right. Pour salsa into your corona empties.

CHILE-HEADS DIGEST V3 #057

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Coronado Casserole

Servings: 6 Servings

Ingredients:

1 cub Chopped onion
14 ounce Canned chopped green chiles drained
½ teaspoon Ground cumin
½ teaspoon Oregano
15 ounce Tomato sauce
½ cub Chicken broth
2 cub Cooked chicken breast chunks
3 cub Cooked rice
1 cub Dairy sour cream
8 ounce Cheddar cheese, shredded (divided)
1 ½ cub Crushed corn chips

Preparation:

Combine onions, chiles, oregano, tomato sauce, and broth in 1-½-quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2-½-quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.

Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Coronado Salad Ring

Servings: 8 Servings

Ingredients:

1 package Lime jello (four servingsize)
1 package Lemon jello
2 cub Hot water
10 ounce Dry creamed cottage cheese(small curd)
1 can Crushed pineapple, WELLdrained No 2
2/3 cub Chopped walnuts
1 cub Pastry cream, not whipped (Iassume that means heavycream?)
1 cub Mayonnaise
1 tablespoon Horseradish

Preparation:

dissolve the jellos in hot water. Add remaining ingredients in the order given. Place in ring mold and refrigerate until firm. When ready to serve, unmold onto a platter and fill center with fresh strawberries.

Serves 8, needs no dressing.

Coronation Chicken Salad

Servings: 10 Servings

Ingredients:

½ cub Dark raisins
3 tablespoon Sherry; warmed
7 ½ cub Water
2 teaspoon Salt
1 cub Raw wild rice; rinsed andpicked
1 cub RAW JASMINE RICE
1 ½ cub Fresh ripe pineapple;coarsely chopped
1 small Red bell pepper; seeded andchopped
2 cub Chicken; cooked, coarselychopped
5 Scallions; thinly sliced
Curried YogurtDressing(Recipe follows)

Preparation:

In a small non-reactive bowl, combune raisins ans sherry to soak. In a large dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores. Drain and let cool to room temperature. While the wild rice is cooking, combine the wild rice with 1 ½ cups cols water ans ½ a teaspoon salt in a medium sauce pan. Bring to a boil over medium heat; stir well. Cover tightly, reduce heat and simmer 20 minutes undisturbed. remove from heat and let stand 10 minutes. Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken. Add the cooled rices and most of the scallions, reserving a handful for garnish.
Toss well. Add the Dressing and toss again. Cover and chill until serving time. Sprinkle iwht remaing scallions and serve chilled or cool. Pecked in by jazzbel@batelnet.bs

NOTES : This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
Recipe by: 'The Curry Book"-Nancie McDermott

Posted to Bakery-Shoppe Digest V1 #250 by "Jazzbel" <jazzbel@grouper.BatelNET.bs> on Sep 18, 1997

Corrected Oven Fried Onion Rings

Servings: 4 Servings

Ingredients:

3 large Onions; cut into ¼" slices
1 cub Buttermilk
¼ cub Flour
¼ cub Fresh parmesan cheese;grated
2 tablespoon Parsley
¼ teaspoon Pepper
¼ Stick butter

Preparation:

1. In a sturdy palstic bag combine separated onion rings with buttermilk, close tightly and let sit at room temperature for 30 minutes.

2. In another plastic bag combine flour, cheese, parsley and salt; shake to mix.

3. In a large jelly roll pan, melt butter.

4. Drain onions instrainer; drop, a few at a time into the flour mixture and shake to coat.

5. Place in a single layer in butter in pan and bake at 375 degrees for 30 minutes, carfully turning once during cooking

NOTES : 86 calories per serving, 1.5 grams of fat 15% CFF Posted to recipelu-digest Volume 01 Number 172 by RecipeLu <recipelu@geocities.com> on Oct 27, 1997

Correro's Red Beans and Rice

Servings: 1 Servings

Ingredients:

1 pound Dried red beans -- soaked
Overnight
1 Meaty ham bone
2 large Onions -- chopped
1 Bell pepper -- chopped
2 Ribs celery -- chopped
¼ cub Parsley -- chopped
2 Cloves garlic -- finely
Chopped
Salt and pepper -- to taste
pinch Sugar
Bay leaf
2 pound Sausage links -- your
Choice

Preparation:

Combine all except parsley and cook until beans are done. Serve over rice.
Add parsley just before serving. Variation: Omit ham bone and sausage and use a center slice of ham, cut in small pieces.

Recipe By : Telephone Pioneers (Bell's Best #2) - Mississippi

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Corsican Cheesecake (Fiadone)

Servings: 16 Servings

Ingredients:

2 Lemons; grated zest only
6 large Eggs; separated
2/3 cub Sugar
2 teaspoon Vanilla extract
2 pound Whole-milk ricotta
Unsalted butter
Flour for pan
Confectioners' sugar
Fresh fruit; garnish

Preparation:

1. Heat oven to 325'F. Blanch lemon zest in boiling water briefly and plunge into cold water; drain well. Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed until thick and lemon-colored, about 3 minutes.

2. Cream ricotta cheese in food processor fitted with metal blade until smooth. Gradually incorporate ricotta and lemon zest into egg yolk mixture, beating on low speed. Beat until smooth.

3. Beat egg whites in bowl of an electric mixer at top speed until stiff but not dry. By hand, whisk 1/3 of egg whites into cheese mixture and combine thoroughly. Gently fold in remaining egg whites with rubber spatula. Do not overmix, but be sure that mixture is well blended and no streaks of white remain.

4. Pour batter into buttered and floured 9-inch springform pan. Place pan in center of oven; bake until cheesecake is a deep golden brown, pulls away from sides of pan, and a toothpick inserted in center comes out clean, about 1 hour and 30 minutes. Transfer to a rack to cool.

5. Once cooled, cover cheesecake with plastic wrap; refrigerate. (The cake can be made 1 day in advance.) To serve, release sides of springform pan, leaving cheesecake on pan base. Sprinkle top with confectioners' sugar and garnish with fresh fruit.

Source: Patricia Wells at Home in Provence" (printed in the Chicago Tribune, February 26, 1997)
Posted to MM-Recipes Digest V4 #060 by Linda Place <placel@worldnet.att.net> on Feb 28, 1997.

Corsican Paupiettes

Servings: 1 Servings

Ingredients:

6 ounce Beef sausage meat
1 large Onion, finely chopped
2 tablespoon Freshly chopped parsley
¼ teaspoon Allspice
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
Salt
Freshly ground black pepper
2 tablespoon Matzo meal
4 Ribeye steaks
2 tablespoon Vegetable oil
1 large Carrot, diced
1 Clove garlic, crushed
4 Peeled tomato, seeded andchopped
1 Stalk celery, diced
1 pinch Fresh thyme
1 Bay leaf
2 ounce Dry white wine
2 ounce Green olives, pitted
1 Egg yolk

Preparation:

Mix the sausage meat with half the onion, the parsley, spices, salt and pepper, and add enough matzo meal to bind it together.

Flatten the steaks with a mallet or rollingpin. Divide the stuffing evenly between the four steaks. Roll the meat around the stuffing, being sure it does not fall out. Tie with fine string.

Heat the oil in a fryingpan. Quickly brown the rolls all over, remove from pan and keep warm.

Add the remaining onion, the carrot and garlic to the pan and saute until golden brown. Return the paupiettes to the pan and add the tomato, celery, herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the olives and simmer another 10-15 minutes utnil tender. Remove the paupiettes to a serving platter, and remove the strings. Discard the bay leaf from the sauce, and mix in the egg yolk. Immediately pour over the meat and serve.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997

Corvina 500 A=a4os

Servings: 1 Servings

Ingredients:

1 large Corvina de 6 oz.
1 Papa chica ligeramente
_cocida en rebanadas
4 Cebollitas
1 Pimiento partido en cuartos
2 Hojas se culantro
Alcaparras
Aceintunas
2 cub Agua hirviendo
Sal al gusto

Preparation:

En una sart=82n coloque el agua y cuando est=82 hirviendo ponga las hojas de culantro, el filete de pescado sazonado con sal, los vegetales y cocine de cinco minutos a hasta que el pescado est=82 codido. Con cuidado sirva en una cacerolita colocando los vegetales encima.
Rocøe con aceite de oliva y sirva inmediatamente.

La Prensa/Martes 12 de Noviembre de 1996

Clayton Schmitt Mail = schmittc@chiriqui.com Boquete, Chiriqui Republica de Panam=A0

Posted to MM-Recipes Digest V4 #085 by Clayton Schmitt <schmittc@chiriqui.com> on Mar 24, 1997

Corvina Salsa Alcaparras Chez Louis

Servings: 4 Servings

Ingredients:

2 tablespoon Unsalted butter
4 Pieces (6-7 ounce) sea bassfillet [or other thickwhite fish]
1 cub Heavy cream
1 tablespoon Champagne or dry white wine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon Drained capers

Preparation:

From: Lydia Visco <lvisco@u.washington.edu>

Date: Mon, 30 Aug 1993 13:15:12 -0700 (PDT)

From Gourmet Magazine, of unknown volume and issue:

Corvina Seviche

Servings: 1 Servings

Ingredients:

½ pound Corvina Or White FleshedFish; Thinly Sliced
6 Limes; Juice Only
2 Tomatoes; Minced Fine,Optiona
3 White Onions; Minced
1 Chili Pepper; Or
1 Yellow Onion
1 Green Pepper; MincedOptional
1 Clove Garlic; Minced
1 large Sprig Parsley; MincedOptional
Salt
Pepper
3 drop Tabasco Sauce; Or PepperSauce

Preparation:

Lay fillets side by side on a platter. Mix remainder of ingredients and spread over the fish. Lift each fillet to let the lime juice run underneath.

Cover platter with waxed paper and set in refrigerator for at least 6 hours before using.

Cut into small bite sized pieces and serve in a small bowl.
Posted to Recipe Archive - 29 Jul 96

Cosmopolitan

Servings: 1 Servings

Ingredients:

2 ounce Vodka
1 ounce Cointreau
½ Lime, juice of
Splash of cranberry juice

Preparation:

shake with ice and strain into a martini glass

Posted to FOODWINE Digest 02 Dec 96

From: Jared M Brown and Anistatia R Miller <writers@AXIONET.COM>

Date: Mon, 2 Dec 1996 19:47:26 -0800

Cossack Braised Lamb]

Servings: 1 Recipe

Ingredients:

3 1/16 pound Lamb shoulder cubed ½"
2 Onion, chopped
1 tablespoon Tarragon
½ tablespoon Paprika
2 Garlic cloves minced
2 teaspoon Salt
½ cub Beef stock
1 cub Yogurt, plain
2 Apples, cored, peeled, & cubed ½"

Preparation:

Brown lamb slowly in butter, add additional butter if necessary. Add onion, paprika, & tarragon. Saute for 4-5 minutes, add vinegar, salt, pepper, & stock. Cover & simmer until meat is tender, about 1 hour. Stir in the yogurt and apples and simmer for 15 minutes more. You may want to serve this dish with rice or noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cossack Chicken and Mushrooms

Servings: 4 Servings

Ingredients:

12 ounce Chicken boneless & skinless
5 tablespoon Butter
1 Garlic clove minced
1 Onion lg.
½ teaspoon Nutmeg ground fine
½ cub Swiss cheese grated
½ cub Feta cheese crumbled
3 tablespoon Sour cream or plain yogurt
½ pound Mushrooms, fresh, washed &coarsely chopped

Preparation:

Cook the onion & mushrooms together in 4 T of the butter. Mince the onion/mushroom mixture and the chicken together. Add the garlic & the chicken-mushroom mixture and cook for 5 minutes adding salt & pepper to taste. Remove from heat and stirin the yogurt and nutmeg. Preheat the oven to 400 degrees F. Pour the chicken mixture into a baking dish and sprinkle with grated cheese. Bake for 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cossack Roast

Servings: 8 Servings

Ingredients:

1 Roast 4-5 lb bonelessuse either beef or horse
5 Onions medium sizechopped
1 ½ teaspoon Salt
1 teaspoon Cloves ground
1 teaspoon Cinnamon ground
½ teaspoon Nutmeg ground
½ cub Cider vinegar
1 Garlic clove minced
2 tablespoon Butter
4 tablespoon Yogurt plain
2 cub Shredded cabbage
2 Turnips diced
4 Carrots diced
1 teaspoon Black pepper fresh ground
½ teaspoon White pepper fresh ground
½ cub Raisins
½ cub Apple cider
1 ½ cub Water

Preparation:

Place meat in a deep roaster. Mix spices with the 2 chopped onions and garlic. Cover meat with this mix. Pour vinegar over the meat. Cover and refrigerate for 24 hours. Turn the meat at 12 hours. Pre-heat oven to 275 degrees F. Pour off the liquid and reserve it. Place meat back into roaster. Add ½ cup of the vinegar mixture, the cider, water, & raisins.
Cover and cook for 2.5 hours. Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions & cabbage and cook until slightly browned. Spread the vegetables over the meat and roast for .5 hour. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cossack Roast (Beef)

Servings: 8 Servings

Ingredients:

5 pound Boneless Beef Roast
2 medium Onions, Chopped
1 ½ tablespoon Salt
1 teaspoon Cloves, Ground
½ teaspoon Nutmeg, Ground
½ cub Cider Vinegar
1 Clove Garlic, Minced
½ cub Marinade (See TheInstructions)
2 tablespoon Butter
4 tablespoon Plain Yogurt
2 cub Cabbage, Shredded
2 Turnips, Diced
4 Carrots, Diced
3 medium Onions, Chopped
1 teaspoon Black Pepper, Ground
½ teaspoon White Pepper, Ground
½ cub Raisins
½ cub Apple Cider
1 ½ cub Water

Preparation:

Place the meat in a deep roaster. Combine the spices with the first measure of onions and the garlic. Cover the meat with the mixture. Pour the vinegar over. Cover. Refrigerate for 24 hours, turning the meat after 12 hours.
Preheat the oven to 275 degrees. Remove the meat from the roaster. Pour off and reserve the liquid from the roaster. Return the meat to the roaster.
Return the amount of marinade indicated in the ingredients to the roaster.
Add the cider, the water and raisins. Cover. Cook for 2 ½ hours. Melt the butter in a skillet. Add the carrots, turnips, the second measure of onions and the cabbage. Cook until slightly browned. Spread the vegetables over the meat. Roast for ½ hour. Remove the roast from the roaster. Slice.
Skim the fat from the liquid in the roaster pan. Serve the vegetables in the remaining pan juices alongside the meat slices. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 8, 1997

Costa Rican Beef and Vegetable Soup with Yellow Rice

Servings: 6 Servings

Ingredients:

2 Ound
1 ½ Inch cubes
1 g Onion -- thinly sliced
1 Up
3 Cloves garlic -- minced
1 Dry bay leaf
1 g Red bell pepper -- seeded
And
Cut into thin -- bite-size
Strips
1 ½ Up
2 can (about 14 ½ oz.@)
Beef broth
***YELLOW RICE***
1 g Ear corn -- cut into ¾
Inch
Thick slices
4 Up
13 Up
Leaves
Salt and pepper
Lean -- boneless beef chuck
Celery -- thinly sliced
Water
Coarsely shredded cabbage
Lightly packed cilantro

Preparation:

THE SOUP Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 ½ quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice.
While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of rice to each. THE RICE 1 tablespoon salad oil 1 small onion, finely chopped 1 cup long-grain white rice ¼ teaspoon ground turmeric 1 ¾ cups water Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

From the Sunset Crockery Cookbook.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Costal Shrimp Coquilles

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
1 small Onion, chopped
1 cub Long grain rice rinsed
1 ½ cub Light chicken stock hot
¾ cub Grated gruyere cheese
1 ½ pound Small shrimp peeled and
Deveined
1 ½ cub Paprika sauce
3 tablespoon Coarse breadcrumbs
Salt and pepper to taste

Preparation:

1) Preheat oven to 350 F

2) Heat 1 tb butter in casserole. Add the onion and cook 2 min over medium heat.

3) Stir in the rice and cook over high heat for 2 minutes.

4) Pour in chicken stock, mix well and season. Cover and cook 18 minutes in oven.

5) 4 minutes before end of cooking time, mix in cheese and continue cooking.

6) Remove cooked rice from the ove, fluff with fork and set aside.

7) Heat remaining butter in frying pan. Cook shrimp for 3 minutes over medium-high heat, stirring once aand seasoning.

8) Spoon layer of rice in bottom of scallop shells. Add shrimp and cover with paprika sauce.

9) Top with breadcrumbs and broil in oven for several minutes. Paprika Sauce: 4 Tb butter 2 md onions thinly sliced 2 tb paprika 4 tb flour 1 lg apple pelled cored and chopped 3 c light chicken stock, hot 3 tb hot light cream

Heat butter in sauce pan. add onions and cook 4 minutes over low heat.

stir in paprika and flour; mix well and cook 1 minute over low heat.

Add apple and chicken stock; mix well and season. cook sauce 8-10 minutes over medium heat.

Remove sauce from heat and pour into food processor; blend until smooth.

Incorpate hot cream and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Costoletas De Porco

Servings: 6 Servings

Ingredients:

VINAIGRETTE:
2 medium Shallots; . Finely Chopped
½ bunch Thyme; leaves only, finelyChopped
2 Serrano chiles; stemmed,seeded, And Minced
½ teaspoon Salt
¼ teaspoon Black pepper; freshly ground
3 tablespoon Lemon juice
½ cub Extravirgin olive oil
6 Loin pork chops; (1inchthick)

MARINADE:
1/3 cub Lemon juice
2 small Cloves garlic; finelychopped
½ teaspoon Salt
½ teaspoon Black Pepper; freshly ground
1 teaspoon Minced habanero chile
2 tablespoon Fruity olive oil

Preparation:

In a small glass or ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice. Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified. Set aside, covered and refrigerated, for up to 4 hours. Trim off any excess fat from the chops and place them in a shallow ceramic or glass roasting dish that will hold them all in one layer. In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the olive oil. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours. Bring the chops to room temperature for 15 minutes before cooking, and shake dry. In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over mediumhigh heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled). Serve immediately, garnished with thyme vinaigrette. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6195

Posted to MC-Recipe Digest V1 #287

Date: Sat, 09 Nov 1996 08:45:45 -0600

From: Pat Asher <asher@mcs.com>

Costoletta Alla Milanese

Servings: 1 Servings

Ingredients:

4 Veal chops, bone on each
4 Eggs, beaten
2 cub Fresh bread crumbs
8 tablespoon Unsalted butter
Lemon wedges

Preparation:

Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently ¼inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.

In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) sauteed mushrooms; 3) bitter radicchio salad.)

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02, 1997.

Costolette Alla Valdostana

Servings: 6 Servings

Ingredients:

½ pound Val D'aosta Fontina cheese
6 1" thick veal chops
Salt and pepper
2 ½ tablespoon All-purpose flour
1 Egg; well beaten
½ cub Fine dry bread crumbs
¼ pound Unsalted butter
3 Lemons; cut in wedges
Parsley sprigs (optional)

Preparation:

1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese.

2. Place the chops on a flat surface and press the top and bottom together.
Seal the edges by beating hard with a heavy knife or mallet. Season lightly with the salt and pepper.

3. Dredge the chops in the flour, dip in the beaten egg, and coat with the bread crumbs. Melt the butter in a heavy skillet or saute pan. Add the chops and saute about 15 minutes or until golden brown on both sides.

4. Serve piping hot, surrounded by the lemon wedges and garnished, if desired, with a few parsley sprigs. Note: For this dish, you must obtain Val d'Aosta fontina. The Swiss variety will not be the same.

CANTINA D'ITALIA

18TH STREET NW, WASHINGTON, DC

BEVERAGE:GATTINARA

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Costolette Di Maiale Alla Modenese

Servings: 4 Servings

Ingredients:

1 teaspoon Dried sage; crumbled
1 teaspoon Dried rosemary; crumbled
1 teaspoon Garlic; finely chopped
1 teaspoon Salt
Pepper; freshly ground
4 Pork loin chops; 1 " thick,ctr cut
2 tablespoon Margarine
1 tablespoon Olive oil
¾ cub Dry white wine; vermouth orsherry
1 tablespoon Fresh parsley; finelychopped

Preparation:

1. Trim all fat from pork chops (12 oz. each). Combine the sage, rosemary, garlic, salt and a few grindings fo pepper. Press a little of this mixture firmly into both sides of each pork chop.

2. In a heavy 10- to 12-inch skillet, melt the margarine with the olive oil over moderate heat. When the foam subsides, place the chops in the hot fat and brown them for 2 or 3 minutes on each side, turning them carefully with tongs. When the chops are golden brown, remove them from the pan to a platter and keep warm.

3. Pour off all but a thin film of fat from the pan, add ½ cup of the wine and bring it to a boil. Return the chops to the pan, cover and reduce the heat to the barest simmer. Basting with the pan juices occasionally, cook the chops for 25 to 30 minutes, or until they are tender when pierced with the tip of a sharp knife.

4. Transfer the chops to a heated serving platter and pour5 into the skillet the remianing ¼ cup of wine. Boil it briskly over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the plan,until it has reduced to a few tablespoons of syrupy glaze. Remove the skillet from the heat. Taste for seasoning and stir in the parsley.

5. Pour the sauce over the pork chops and serve.

This is SO good! It falls in the seduction category, so it is hard to believe it might be good for you. This recipe no longer appears in newer editions of the AHA Cookbook. It originally appeared in FOODS OF THE WORLD, THE COOKING OF ITALY by Waverly Root and the Editors of Time-Life Books, copyright 1968, Time, Inc.

Serving Ideas : Serve with rice.

Recipe by: The American Heart Association Cookbook, 2nd ed., page 71

Posted to MC-Recipe Digest V1 #889 by KHudson123 <KHudson123@aol.com> on Nov 7, 1997

Costolette Di Vitello

Servings: 4 Servings

Ingredients:

2 large Clusters vealsweetbreads
2 Bay leaves
¼ cub Fresh peas
4 10-12 oz. center-cut whiteveal chops
4 tablespoon Margarine; clarified
Flour
Salt and pepper
2 tablespoon Chopped shallots or redonion
¼ cub Sliced mushrooms
¼ cub Marsala wine
¼ cub Chicken consomme
¼ cub Cream
3 tablespoon Butter

Preparation:

1. Preheat oven to 425F.

2. Poach the sweetbreads with the bay leaves in salted water for 3 to 5 minutes, or until barely pink in the center. Remove and cut into ½ in.
slices. Set aside.

3. Cook the peas in a small amount of boiling water until still slightly firm in the center, about 2 minutes. Set aside.

4. Pound the veal chops to a uniform ½ in. thickness. Heat the clarified margarine in a large saute pan over medium-high heat. Dust the chops in flour; shake off excess. Salt and pepper the chops and brown in the margarine on both sides. Place on a baking pan and bake in preheated oven for 5 to 6 minutes. Discard the margarine from the saute pan; return the chops to the pan.

5. Add the shallots, sweetbreads, mushrooms, and peas. Cook over high heat for 2 to 3 minutes. Deglaze the pan with the Marsala; add the chicken and cream.

6. Remove the chops to a warm platter. Add the butter to the pan and cook until the juices are slightly thickened. Correct the seasoning with salt and pepper. Pour the sauce over the chops, garnish with parsley, and serve at once.

RISTORANTE GIOVANNI'S

CHAGRIN BLVD, CLEVELAND

WINE: BARBARESCO, 1980

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Costolette Di Vitello Al Cartoccio

Servings: 4 Servings

Ingredients:

4 tablespoon Butter
½ pound Mushrooms -- thinly sliced
2 cub Tomatoes; peeled -- diced
½ cub Prosciutto ham -- julienne
Cut
½ cub Dry white wine
Salt to taste
Freshly ground black pepper
To taste
4 Loin veal chops -- 1" thick
4 tablespoon Olive oil
3 tablespoon Parsley -- minced

Preparation:

Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil in skillet; brown chops on both sides. Cut 4 pieces of parchment paper large enough to completely fold over each chop. Brush the paper with remaining oil. Place a chop in center of each piece of parchment and cover with the sauce. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well. Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes. Serve in the paper with the top rolled back. Note: I usually place the parchment packages on a large wooden carving board and bring it to the table. You can either snip open the packages with scissors or carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zuchinni sticks go very well with this dish. Enjoy.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cote De Veau Aux Champignons

Servings: 6 Servings

Ingredients:

6 Veal rib chops
Salt & pepper to taste
6 tablespoon Flour
¼ cub Oil
¼ pound Butter
1 ½ pound Mushrooms; washed & sliced
½ cub Chopped shallots
¼ cub Brandy
1 cub Dry white wine
¾ cub Heavy cream
2 tablespoon Chopped parsley

Preparation:

Lightly sprinkle the veal chops with salt & pepper & dust with flour. Heat the oil & butter over medium heat in a skillet large enough to hold the chops in a single layer. Saute chops until golden brown, about 15 minutes.
Transfer to heated serving dish & keep warm. Saute mushrooms no more than 2 or 3 minutes in the same skillet. Add the shallots, brandy & wine. Bring to boiling point. Reduce by half over medium heat. Stir in heavy cream & simmer until the sauce is slightly thickened & smooth. Cover the chops with sauce & sprinkle with chopped parsley.

BAGWELLS

HONOLULU. WINE: POMMARD, CLOS

DE LA COMMARAINE, 1971

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cotecchino with Lentils

Servings: 1 Servings

Ingredients:

8 ounce Dried lentils
1 tablespoon Salt
2 Cloves garlic
12 Leaves fresh sage
4 tablespoon Extra virgin olive oil
4 Ablespoons red winevinegar
Salt and pepper to taste
1 Cotecchino sausage; about 1pound

Preparation:

Bring 6 cups of water to a boil and add 1 tablespoon of salt.

Add the lentils, garlic and sage. Boil the lentils until tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl.

Combine the lentils with the vinegar and season with salt and pepper. Set aside.

Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1-½ hours.

Place the marinating lentils on a large serving platter to form a bed for the Cotecchino. Remove the Cotecchino from the cooking liquid and drain.
Slice the Cotecchino into ¼-inch rounds and place on a platter over the lentils. Serve.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #317

Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST)

From: Sue <suechef@sover.net>

Cotechino Con Lenticchie - Fresh Salami with Stewed Lenti

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
1 Onion, sliced
500 g Lentils
1 2/3 l Hot water
2 Cloves garlic
Fresh mint
Salt and pepper to taste
1 Cotechno salami
Olive oil

Preparation:

Cotechino can be found in any good Italian delicatessen. Ideally, cook it with the lentils. However, like all sausages, it is fatty, so the instructions that follow are (sigh) healthier.

In a little olive oil, cook 1 onion, sliced, until transpar- ent. Add 500 g Lentils and 1.7 L hot water. Add 2 cloves garlic and some fresh mint. Cover the pan and simmer gently for about 1 1 ½ hours or until the lentils are cooked and little liquid remains. Season with salt and pepper.

Meanwhile, prick the cotechino in several places with a fine skewer, put it in a saucepan, cover with cold water and simmer slowly for about the same time (or follow label instructions). Tip the lentils into a serving dish, slice the cotechino thickly and arrange on top. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/1/93.
Courtesy Mark Herron.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Cotechino with Lentils and Broccoli Rabe

Servings: 12 Servings

Ingredients:

3 Stalks celery; halvedcrosswise
1 large Carrot; halved crosswise
1 large Leek; well rinsed, halvedlengthwise, and crosswise
1 Bay leaf
1 Sprig fresh thyme
6 cub Water
3 cub Dried lentils; rinsed
1 teaspoon Salt
3 cub Chicken broth
1 ½ pound Cotechino; OR
1 ½ pound Garlic sausage
1 tablespoon Fresh parsley; chopped
½ teaspoon Ground black pepper
2 bunch Broccoli rabe; woody stemsremoved
1 tablespoon Olive oil
1 Clove garlic; finely chopped
½ teaspoon Crushed red pepper

Preparation:

Prepare bouquet garni: Place celery, carrot, leek, bay leaf, and thyme in center of a piece of cheesecloth. Gather ends of cheesecloth and tie together thightly to create a bag.

In 5-quart saucepot, heat water, lentils, and bouquet garni to boiling over high heat. Skim off any foam that comes to surface. Reduce heat to low and simmer lentils until tender--about 35 minutes. Add salt to lentis halfway through cooking time . Drain lentils in strainer, discarding bouquet garni; set lentils aside.

Meanwhile, in 4-quart saucepan, heat chicken broth to boiling over high heat. With fork, pierce sausage all over. Place sausage in boiling broth.
Reduce heat to low; cover and cook sausage until cooked through--about 40 minutes.

Remove sausage from broth to cutting board; cool until easy to handle.
Remove casing and slice sausage crosswise into ¼-inch-thick slices. Keep cotechino warm.

Strain ½ cup broth into measuring cup; freeze leftover broth for another use. In same saucepan, combine lentis and ½ cup broth. Stir in parsley and ground pepper. Keep warm.

In large skillet, heat 1 inch water to boiling. Add broccoli rabe and blanch 1 minute. Drain and set aside. Heat same skillet over medium heat until hot. Add oil and garlic and cook 1 minute. Add blanched broccoli rabe and red pepper; saute 3 to 5 minutes or until broccoli is tender-crisp.

To serve, line edge of large serving platter with broccoli rabe mixture and spoon lentils into center. Place sausage over lentils and serve.

NOTES : If cotechino sausage is not available in your area, use another garlic-flavored sausage.

Recipe by: Country Living (January 1998)

Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 24, 1998

Cotes De Boeuf Sauce Roquefort

Servings: 4 Servings

Ingredients:

2 (3-inch) prime double-ribsteaks; with ribs
Vegetable oil
Salt and freshly ground
Black pepper
Sauce Roquefort-(see recipe)

Preparation:

Preheat oven to 400. Scrape the rib ends clean to French with decorative crowns. Salt and pepper the steaks heavily and brown on one side darkly in hot oil in a large skillet. Pour off fat, invert steaks in the skillet and roast in oven for about 20 minutes. (Rare beef will slightly springy when pressed with a finger.) Remove the beef from the oven and let rest for 10 minutes. To serve, carve each steak toward the bone into ¼-inch slices.
Arrange these slices on hot dinner plates. Serve with Sauce Roquefort on the side.

CAFE PLAZA

COPLEY PLAZA, BOSTON

GEVREY, CHAMBERTIN DOMAINE POULE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cotes De Veau Flambes (Flamed Veal Chops)

Servings: 1 Servings

Ingredients:

Text Only

Preparation:

By now, the only thing left of the side of veal is the chops, though fortunately you should have some left-over veal stock (it can be frozen as ice-cubes). Here is a very simple, low-fat recipe from Larousse Light French Cooking (McGraw-Hill. 1981) which is unfortunately long out of print.

Beat together one egg yolk with half a tablespoonful of evaporated skim milk.

Slice 375 g of mushrooms. Measure out 30 ml of brandy or whisky.
Juice half a lemon. Have ready about 4 tablespoons of veal stock.
Chop 2 tablespoons of parsley. Trim any fat From 6 veal chops and rub it over a large non-stick pan with a lid. If there is no fat, brush on a little olive oil.

Heat the pan and brown the chops on both sides, then add the stock.
Meanwhile heat the cognac in a small saucepan, ignite it and pour it over the chops. Add the mushrooms, season with salt and pepper and cover.

Cook just until the mushrooms have exuded their juices. Remove the chops to a warm serving dish.

Reduce the cooking juices a little, then add a spoonful or two of the juices to the egg yolk mixture, stirring. Remove the frying pan from the heat and tip the egg yolk mixture into it, stirring. Return the pan to a very gentle heat and stir until the sauce thickens. It must not boil or it will curdle. Add a dash of lemon juice and parsley, correct seasoning and spoon sauce over the chops.

Larousse advises serving the chops with any dish of zucchini.

From the Sydney Morning Herald, 10/27/92. Courtesy Mark Herron.

Posted by Stephen Ceideberg; November 17 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Cottage Cakes

Servings: 20 Servings

Ingredients:

2 ¼ cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
½ cub Butter, softened
½ cub Packed light brown sugar
½ cub Granulated sugar
3 Eggs
1 ¾ cub Canned pumpkin, (16 ouncecan)
¼ cub Milk
2 teaspoon Orange zest
1 cub Raisins, or dried apricots

QUICK DRIZZLE FROSTING:
1 cub Sifted powdered sugar
2 tablespoon Milk, or fresh lemon juice

Preparation:

In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In large mixer bowl, cream butter and sugars.
Add eggs; beat until light and fluffy. Blend in pumpkin, milk, and orange zest. Add dry ingredients; mix well. Stir in chopped fruits. Spoon mixture into greased 2 ½-inch muffin cups, filling ¾ full. Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans; cool on wire racks. Drizzle frosting. Makes 20 small cakes.
Posted to Digest eat-lf.v096.n238

From: <ebburtis@ix.netcom.com>

Date: Thu, 5 Dec 96 08:45:01 -0500

Cottage Cheese

Servings: 1 Servings

Ingredients:

Powdered milk
Buttermilk

Preparation:

Make one gallon of milk from the powdered milk. Add buttermilk, let clabber, then heat on low heat until it forms a curd. Let cool. then strain through cheesecloth. This makes a very dry cottage cheese.
Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998

Cottage Cheese (Helen's Smierkase)

Servings: 1 Servings

Ingredients:

1 quart Milk, sour
Water
Cream
*or:
Sour cream

Preparation:

Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese and Apple Pancakes

Servings: 4 Servings

Ingredients:

4 Eggs; separated, see note
1 cub Cottage cheese; lowfat
1 cub (packed) grated tart apple
¾ cub Flour
1 teaspoon Lemon juice; or more
1 tablespoon Honey; optional
½ teaspoon Cinnamon
½ teaspoon Salt
2 tablespoon Finely minced walnuts; oralmonds, optional
Oil or butter; for fryingOptional Toppings---
Real maple syrup
Sour cream or yogurt

Preparation:

Beat the egg whites until stiff. Combine all other ingredients (except toppings and frying oil) in a medium-sized bowl and mix well. Fold in the egg whites. Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve right away, topped with syrup, sour cream or yogurt.

Each serving provides: Calories, 348; Protein, 18 g; Carbohydrates, 35 g; Fat, 16 g; Sodium, 564 mg; Cholesterol, 213 mg; Dietary Fiber, 2 g.

Note YOLKS are optional-use all, some, or none.

Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen © 1977, 1992, used with permission of Ten Speed Press. CompuCook's Recipe Collection.

Posted by phannema@wizard.ucr.edu and mcBuster on 97

Recipe by: Moosewood

Cottage Cheese and Aprico

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
2 can APRICOTS #10
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DRAIN CANNED APRICOTS.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 2 APRICOT HALVES, HOLLOW SIDE UP ON EACH LETTUCE LEAF.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE ON APRICOTS.

5. GARNISH WITH PAPRIKA. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01301

SERVING SIZE: 2 TB COTTA

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Chili Salad

Servings: 1 Servings

Ingredients:

FOR THE SALAD:
1 quart Cottage cheese, large orsmall curd
1 can (small) whole green chilis,drained and chopped
½ cub Sliced pimento-stuffed greenolives
2 Green onions, sliced, bothgreen & white parts
1 Clove garlic, minced fine
2 teaspoon Good-quality chili powder orto taste
1 teaspoon Ground cumin or to taste
½ teaspoon Dried oregano -OR-
2 teaspoon Chopped fresh oregano
Salt & black pepper to taste

FOR THE GARNISH:
Corn tortillas
Oil for frying
Pimento-stuffed green olives
Tomato, quartered

Preparation:

Combine salad ingredients and chill at least one hour to let flavors meld.
Meanwhile cut the corn tortillas in half and then crosswise in ¼ inch strips and deep-fry in oil until crisp. Drain on paper towels and let cool.
Serve salad on a bed of the crispy tortilla strips and garnish with olives and tomatoes.

This is authentic Alaskan Tex-Mex Dutch cooking 8~) Posted to Recipe Archive - 09 Mar 97 by ted by: sschneider@pop.adn.com on Mar 9, 97

Cottage Cheese and Oil Pastry

Servings: 1 Servings

Ingredients:

5 ½ ounce (150g) cottage cheese
(well pressed out)
6 tablespoon Milk
6 tablespoon Oil
2 ½ ounce (75g) sugar
1 package Vanillin Sugar *
1 pinch Salt
10 ½ ounce (300g) flour
1 package Backin-(16g baking powder)

Preparation:

* There is no substitute I know of for this, check specialty stores.

Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed ingredients, a little at a time, until slightly more than half has been used. Knead in the rest of the flour.

this is the base for several recipes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese and Oil Pastry

Servings: 1 Servings

Ingredients:

4 ½ ounce (125g) cottage cheese
(well pressed out)
4 tablespoon Milk
Egg yolk
½ Egg white
4 tablespoon Oil
1 teaspoon Salt
9 ounce (250g) plain flour
1 package (16g) Backin

Preparation:

rub the cottage cheese through a fine sieve, if desired and mix with the milk, egg yolk, and ½ egg white, oil and salt. mix and sieve together the flour and the Backin and add to the mixed ingredients, a little at a time, until slightly more than half has been used. Knead in the rest of the flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese and Oil Pastry

Servings: 1 Servings

Ingredients:

7 ounce (200g) cottage cheese
(well pressed out)
6 tablespoon Milk
Egg
8 tablespoon Oil
3 ½ ounce (100g) sugar
1 package Vanillin sugar
1 pinch Salt
14 ounce (400g) plain flour
1 package And 2 tsp Baking powder
(bakin)

Preparation:

Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, egg, oil, sugar, vanillin sugar, and salt. Mix and sieve together the flour and the Backin and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese and Olive Filling

Servings: 1 Servings

Ingredients:

1 cub Cottage cheese
½ teaspoon Worcestershire sauce
2 tablespoon Chili sauce
½ cub Chopped ripe olives
Salt and white pepper

Preparation:

: Put the cottage cheese through a sieve. To it add the Worcestershire sauce, chili sauce and olives. Season to taste with salt and white pepper.
Jeannie Allen

From: Lewisallen
Posted to MM-Recipes Digest V4 #070 by Simbakim@aol.com on Mar 10, 1997.

Cottage Cheese and Peach

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
2 can PEACHES HALVES #2 ½
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Preparation:

1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. M00001.

2. DRAIN PEACHES.

3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 3 PEACH SLICES.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEACH HOLLOW.

5. GARNISH WITH PAPRIKA. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01304

SERVING SIZE: ¼ CP(2 O

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Peach

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
2 can PEACHES HALVES #2 ½
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M00001.

2. DRAIN PEACHES.

3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PEACH HALF, HOLLOW SIDE UP.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEACH HOLLOW.

5. GARNISH WITH PAPRIKA. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01300

SERVING SIZE: ¼ CP COT

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Pear S

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
19 ⅞ pound PEARS #10
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DRAIN CANNED PEAR HALVES; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PEAR HALF, HOLLOW SIDE UP.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEAR HOLLOW.

5. GARNISH WITH PAPRIKA; COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01302

SERVING SIZE: ¼ CP (2

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Pineap

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
13 ½ pound PINEAPPLE SLICED #10
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DRAIN CANNED SLICED PINEAPPLE; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PINEAPPLE SLICE.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE ON EACH PINEAPPLE SLICE.

5. GARNISH WITH PAPRIKA. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE
MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01303

SERVING SIZE: ¼ CP(2 O

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Pineapple Roll Ups

Servings: 1 Servings

Ingredients:

2 1 ounce 30 g crustless slices
White bread.
2 teaspoon Low fat spread.
2 ounce 60 g Low fat cottage Cheese
With pineapple.
Quarter oz 7 g almonds or
Unsalted peanuts finely
Chopped

Preparation:

1. Cover the slices of bread evenly with the low fat spread. Reserve 2 tsp of the cottage cheese and divide the rest between the bread spreading to cover the surface. Roll up into sausage shapes 2. Mash the reserved cottage cheese with a teaspoon until smooth and then spread a little down the length of each rolled sandwich. Lightly toast the chopped nuts and sprinkle them along each roll. Serve at once. Preparation 5 minutes. Serves 1: 275 calories.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese and Relish

Servings: 100 Servings

Ingredients:

1 gallon WATER; ICE
2 pound COTTAGE CHEESE 5 LB
6 pound CELERY FRESH
1 pound RELISH PICKLE SWEET

Preparation:

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.

2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4.

3. COMBINE COTTAGE CHEESE AND PICKLE RELISH.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY
CUT INTO 2-3" PIECES.

Recipe Number: M00603

SERVING SIZE: 2 PIECES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Sliced

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
5 9/16 pound TOMATOES FRESH
4 pound LETTUCE FRESH

Preparation:

1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M00001.

2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.

3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

4. PLACE 1 TOMATO SLICE IN EACH LETTUCE LEAF.

5. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF TOMATO SLICE.

6. GARNISH WITH PAPRIKA. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 1, 5 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ TOMATO WEDGES.

NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01401

SERVING SIZE: ¼ CP COT

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese and Tomato

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
12 ½ pound TOMATOES FRESH
4 pound LETTUCE FRESH

Preparation:

1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.

2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE LEAF.

5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.

6. GARNISH WITH PAPRIKA. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 1, 12 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ TOMATO WEDGES.

NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEES
MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M01400

SERVING SIZE: ¼ CP(2 O

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Balls

Servings: 6 Servings

Ingredients:

2 pound Cottage cheese; ½% fat
2 Eggs
1 tablespoon Cream of wheat; (farina)
2 tablespoon Bread crumbs
2 tablespoon Flour
Salt to taste

Preparation:

Mash cottage cheee and eggs with a fork. Add cream of wheat and let sit 20 minutes. Add rest. Form into 2" balls and drop into boiling water. Cook 15 minutes. Drain and serve with melted butter and/or sour cream.

Recipe by: Mizrachi Cookbook - Columbus

Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 06, 98

Cottage Cheese Biscuits

Servings: 20 Servings

Ingredients:

3 cub All-purpose flour
1 teaspoon Salt
1 tablespoon Sugar
5 teaspoon Baking powder
¼ cub Butter or margarine
2 Eggs
Cottage cheese ( 1 ½ to 2¼ c ), see note

Preparation:

Sift together the flour, salt, sugar, and baking powder. Cut in butter or margarine until like coarse crumbs.

Make a well in centre of the dry ingredients and place in it the eggs and 1 ½ cups of cottage cheese. Work the whole together, just enough to bind, using more cottage cheese if necessary. Turn onto a lightly floured board and knead very gently a few times. Pat to a 1 inch thickness.

Cut into biscuit shapes and place on a greased baking sheet, or divide dough in half and pat each half into a greased 8 inch round cake pan. Bake at 450 F for 12 to 16 minutes or until browned. Makes 18 to 20 biscuits 2 inches in diameter.

Note: You can use any kind of creamed cottage cheese but the amount will depend on the moisture content of the cheese. It will vary from about 1 ½ cups to 2 ¼ cups or even slightly more to make a dough that will hold together.

Formatted for MasterCook by Mardi Desjardins.

Posted to MC-Recipe Digest V1 #653 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Jul 1, 1997

Cottage Cheese Biscuits - Country Style

Servings: 1 Servings

Ingredients:

1 cub Cottage cheese, sieved
2 tablespoon Butter, softened
2 tablespoon Thin cream
2 cub Sifted bread flour
1 Egg, beaten
½ teaspoon Salt
A pinch of ground thyme
4 teaspoon Baking powder

Preparation:

These are from The Gold Cook Book.

1. Cream together cottage cheese, butter, egg and cream.

2. Combine flour with salt, thyme and baking powder.

3. Make a hole in the flour mixture and dampin the cottage cheese mixture.

4. Gradually blend starting from the center and bringing down flour mixture from edge, making a soft dough.

5. Turn out on lightly floured board, knead 30 sec. then roll into ½" thickness.

6. Cut with floured biscuit cutter and place on ungreased baking sheet.

7. Bake at 450 degrees 10-12 min. Posted to TNT - Prodigy's Recipe Exchange Newsletter by broach@netcom.ca on Apr 1, 1997

Cottage Cheese Bread

Servings: 16 Servings

Ingredients:

¼ cub Water
1 cub Cottage cheese; small curd
2 tablespoon Butter; or margarine
1 large Egg
1 tablespoon Sugar
¼ teaspoon Baking soda
1 teaspoon Salt
3 cub Bread flour
2 ½ teaspoon Active dry yeast; preferablyred star

Preparation:

Makes 1 ½ pound loaf.

Dump in bread machine pan in order recommended by manufacturer. Cottage cheese varies greatly in amount of water, so watch the dough and adjust as needed with extra water or flour, one tablespoon at a time.

This makes a tasty sandwich bread.

Donna Rathmell German, THE BREAD MACHINE COOKBOOK, A Nitty Gritty Cookbook, Bristol Publishing, Inc., PO Box 1737, San Leandro, CA 94577, 1991, p. 36.
ISBN 1-55867-025-4

Recipe by: Donna Rathmell German, The Bread Machine Cookbook, p. 36

Posted to MC-Recipe Digest V1 #942 by KHudson123@aol.com on Dec 2, 1997

Cottage Cheese Breakfast Rolls

Servings: 8 Servings

Ingredients:

2 Eggs; slightly beaten
2 tablespoon Sugar
¼ teaspoon Cinnamon
Nutmeg; dash
1/3 cub Dry milk
¼ cub Water
1 cub Cottage cheese; lowfat,small curd
1 teaspoon Vanilla
1 package Refridgerated cresent rolls;(8 per pkg.)
1 tablespoon Margarine; melted
½ cub Applesauce; unsweetened

Preparation:

Preheat oven to 325 degrees. Combine all filling ingredients and place in an 8 x 8 inch baking dish coated with vegetable pan spray. Bake for 25 minutes. let cool. Place cresent rolls on cookie sheet; spread out into thin squares of dough. Brush with melted margarine. Spoon filling equally on rolls. Bring corners of dough together at center. Brush remaining margarine in top of rolls. Bake according to directions on cresent roll package. Cool. Top each roll with 1 tbsp. applesauce and serve.

Filling may be prepared the day before and refridgerated. Make rolls the next day.

NOTES : EXCHANGES: ½ lean meat, 1 bread, 1 fat, ½ fruit

Recipe by: Angie Phillips

Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on Mar 06, 1998

Cottage Cheese Cake

Servings: 12 Servings

Ingredients:

CRUST:
1 package Zwieback toast; finelycrushed
½ cub Butter; melted
1 cub Sugar
1 teaspoon Cinnamon

FILLING:
4 Eggs
1 cub Sugar
⅛ teaspoon Salt
½ Lemon; juice & rind, grated
1 cub Whipping cream
1 ½ pound Small curd cottage cheese
¼ cub Flour

Preparation:

Combine zwieback crumbs, butter, sugar & cinnamon. Spread in bottom & on sides of a well-greased spring-form pan, saving enough to sprinkle on top of cake. Beat eggs well. Add sugar & beat well. Add salt, lemon & rind, whipping cream, cottage cheese & flour, beating well. Pour into crust.
Sprinkle with remaining crumb mixture. Bake at 325 for 1 hour. Cool before removing from pan.

MRS. J.R. JOHNSON

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Cakes

Servings: 1 Servings

Ingredients:

3 medium Eggs
1 cub Small curd cottage cheese
2 tablespoon Corn oil
2 tablespoon Flour or cornmeal

Preparation:

Combine the ingredients in order in a blender. Blend well until mixture is smooth. Cook on a slightly greased griddle or in a hot skillet. Since the consistency of the cakes is light keep the cake size small. Randy Rigg

Cottage Cheese Cheesecake

Servings: 1 Servings
Source: TAMPA TRIBUNE

Ingredients:

Graham cracker pie crust; 9inch
4 Egg; separated
½ teaspoon Salt
2 tablespoon Lemon juice
1 teaspoon Vanilla
1 teaspoon Almond extract
1 cub Sugar
2/3 cub Flour; sifted
1 ½ teaspoon Lemon peel; grated
2 cub Cottage cheese; (1 pint)(16oz)
1 cub Sour cream; ( ½ pint ) (8oz)
Strawberry glaze
1 pint Fresh strawberries; optional

STRAWBERRY GLAZE:
10 ounce Frozen strawberries; thawed
¼ cub Sugar
1 dash Salt
1 tablespoon Cornstarch
½ teaspoon Lemon juice
½ teaspoon Vanilla
1 drop Red food coloring; or asneeded

Preparation:

Preheat oven to 300 degrees F. Prepare crust; set aside. In a medium bowl, beat egg yolks until light. Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel. Put cottage cheese into a large bowl.
Add a small amount of egg yolk mixture. Beat on high speed until curd is broken and nearly smooth. Add remaining egg yolk mixture and sour cream; beat until blended. Beat egg whites until stiff, but not dry. Fold into cheese mixture. Pour into crust. Bake 1 hour. Top with Strawberry Glaze,and fresh strawberries if desired. Refrigerate 5 hours before serving.

Serving Size : 12

STRAWBERRY GLAZE: Combine strawberries, cornstarch, sugar and salt in a saucepan; blend. Cook until clear and thickened. Remove from heat. Stir in remaining ingredients.

Place wax paper directly on top of hot glaze; refrigerate. When cool, spread over chilled cheesecake. Refrigerate until set. Makes glaze for 1 9-inch cheesecake.

Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on May 10, 1998

Cottage Cheese Cookies

Servings: 1 Servings

Ingredients:

1 cub Whole wheat flour
¼ cub Bran flakes-unprocessed
¼ Non-fat dry milk
¼ cub Toasted wheat germ
2 teaspoon Baking powder
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Low sodium salt
¼ cub Raisins
¼ cub Butter or margerine,softened
½ cub Low fat creamed cottagecheese
¼ cub Sugar
2 tablespoon Honey
1 Egg, I used eggbeaters
1 teaspoon Vanilla (I used 1 ½ cuz welove vanilla)

Preparation:

These are soft, cake-like cookies packed with nutricious ingredients and not high in fat. They also pass the taste test with my kids:-)

1. In a small bowl combine the flour, bran, dry milk, wh. germ, baking pwder, cinnamon, nutmeg, salt, and raisins. Set the mixture aside.

2. In a large mixing bowl, beat the butter or marg. and the cottage cheese until they are smooth. Add the sugar and honey, and beat the mixture until it is fluffy. Add the egg and vanilla and beat mixture again.

3.Gradually stir the reserved flour mixture into the cottage cheese mixture until they are just blended. Place round tsps of batter 2 inches apart on Pam sprayed cookie sheets.

4. Bake cookies in preheated 350 degree oven for 8 to 10 minutes or until edge of cookies turn golden. Remove cookies from the pan to a rack to cool.

Delicious with milk or tea.

Posted to Digest eat-lf.v096.n232

From: Chris Woods <cmwoods@indiana.edu>

Date: Thu, 28 Nov 1996 13:06:20 -0500 (EST)

Cottage Cheese Cookies

Servings: 1 Servings

Ingredients:

1 pound Cottage cheese
1 pound Oleo
2 ½ cub Flour

Preparation:

Mix good. Make into ball and wrap in wax paper. Put in refrigerator for overnight or 3 or 4 hours. Take out and roll like pie dough. Cut in 3 or 4 inch squares. Put jelly or jam in center and fold 2 corners over. Put in oven for about 15 minutes at 375 degrees.
Posted to recipelu-digest Volume 01 Number 443 by "Diane Geary." <diane@keyway.net> on Jan 3, 1998

Cottage Cheese Cookies

Servings: 6 Servings

Ingredients:

½ cub Butter or butter substitute
1 ½ cub Flour
2 teaspoon Baking powder
½ cub Cottage cheese
½ cub Sugar
½ teaspoon Salt

Preparation:

Cream butter and cheese until thoroughly blended. Sift flour, measure, and sift with sugar, baking powder, and salt. Add gradually to first mixture.
Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in moderate oven (400 F) 10 minutes, or until delicate brown. 40 servings. Mrs. E.M. Drake, Brooklyn, N.Y.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Cookies

Servings: 60 Servings

Ingredients:

2 cub Shortening
1 ¾ cub Brown sugar
1 ¾ cub Sugar
4 Eggs
1 teaspoon Vanilla
1 pint Cottage cheese (small curd)
1 cub Nuts; chopped
5 ½ cub Flour
1 cub Baking cocoa
1 teaspoon Baking soda
1 teaspoon Baking powder

Preparation:

From: "<Judy Garrison>" <bluj@JUNO.COM>

Date: Wed, 14 Aug 1996 15:30:06 PST
Cream together the first four ingredients Add vanilla and cottage cheese Add sifted flour, cocoa, soda and powder and mix well Add nuts Refrigerate for a few hours or overnight Roll dough into balls about the size of walnuts and bake on greased cookie sheets about 2" apart at 350 degrees for around 15 minutes Roll them in powdered sugar while still warm.

EAT-L Digest 13 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Cookies2

Servings: 1 Servings

Ingredients:

1 cub Butter
½ teaspoon Salt
2 cub Flour
2 cub Small curd cottage cheese

BUTTER FROSTING:
1 tablespoon Butter
½ teaspoon Vanilla
1 ½ tablespoon Milk
1 ½ cub Powdered sugar

Preparation:

Have ingredients at room temperature. Combine them in a large bowl. Beat until smooth and elastic. Chill several hours or overnight. Divide dough in two parts and roll into a circle on a floured surface ⅛-inch thick. Cut into wedges and roll from wide end. Bake on ungreased cookie sheet at 350 degrees for 20 minutes until golden brown. Cool and ice.
Posted to recipelu-digest Volume 01 Number 443 by "Diane Geary." <diane@keyway.net> on Jan 3, 1998

Cottage Cheese Cookies3

Servings: 1 Servings

Ingredients:

¾ cub Shortening
1 ¾ cub Sugar
2 Eggs
1 cub Cottage cheese
2 tablespoon Vanilla
½ cub Cocoa
1 tablespoon Brown sugar
1 teaspoon Soda
½ teaspoon Salt
2 ¾ cub Flour
½ cub Chopped nuts

Preparation:

Cream shortening and sugar. Add the rest of ingredients in order: eggs, cottage cheese, vanilla, cocoa, brown sugar, soda, salt, flour and chopped nuts. Chill dough. Roll in balls and then roll in powdered sugar. Bake at 350 degrees for 10 minutes.
Posted to recipelu-digest Volume 01 Number 443 by "Diane Geary." <diane@keyway.net> on Jan 3, 1998

Cottage Cheese Cookies4

Servings: 1 Servings

Ingredients:

2 cub Crisco shortening
3 ½ cub Sugar
4 teaspoon Vanilla
4 Eggs
1 pint Cottage cheese
5 ½ cub Flour
1 cub Cocoa
2 teaspoon Baking powder
1 teaspoon Soda
1 cub Chopped nuts

Preparation:

Mix shortening, sugar, vanilla and eggs. Add cottage cheese. Mix in flour, cocoa, baking powder, soda and nuts. Chill the dough; roll into teaspoon size balls. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Posted to recipelu-digest Volume 01 Number 443 by "Diane Geary." <diane@keyway.net> on Jan 3, 1998

Cottage Cheese Cookies5

Servings: 1 Servings

Ingredients:

A:
2 cub Butter
2 Eggs
1 teaspoon Vanilla

B:
2 ¾ cub Flour
1 teaspoon Baking powder
1 ¾ cub Sugar
1 cub Small cottage cheese
½ teaspoon Soda
1 cub Chopped maraschino cherries

Preparation:

Cream all of the "A" ingredients. Add "B". Chill them; roll into balls.
Roll in powdered sugar and bake at 350 degrees for 10 to 12 minutes.
Posted to recipelu-digest Volume 01 Number 443 by "Diane Geary." <diane@keyway.net> on Jan 3, 1998

Cottage Cheese Cornmeal Bread

Servings: 1 Servings

Ingredients:

1 cub Milk
¾ cub Cottage cheese
1 tablespoon Drief onion
2 teaspoon Chillies
2/3 cub Cornmeal
1 tablespoon Olive oil
1 tablespoon Sugar
2 2/3 cub Flour
2 teaspoon Yeast

Preparation:

Machine recipe - 1.5 pound loaf

using RAPID bake and dark crust
Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 20, 1998

Cottage Cheese Cupcakes

Servings: 18 Servings

Ingredients:

1 ½ cub Creamed cottage cheese
¼ cub Butter or regular margarine
1 cub Brown sugar; firmly packed
1 Egg
2 teaspoon Grated lemon peel
½ cub Sugar
1 ½ cub Flour
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
¾ cub Raisins
Lemon Glaze

Preparation:

Put cottage cheese through sieve or strainer.

Cream together butter and brown sugar until light and fluffy. Beat in egg and lemon peel. Beat in cottage cheese and sugar.

Sift together flour, soda, salt and spices. Mix into cottage cheese mixture. Fold in raisins. Fill 18 muffin pan cups two thirds full. Bake in 350 oven for 30-35 minutes. Cool and spread tops with Lemon Glaze. Makes 18 cupcakes.

Lemon Glaze: Mix 2 tablespoons lemon juice into 1 ½ cup sifted confectioner's sugar until smooth and of spreading consistency.

Recipe by: Farm Journal--The Thrifty Cook

Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998

Cottage Cheese Dill Bread

Servings: 1 Servings

Ingredients:

¼ To ½ cup warm water
2 tablespoon Sugar
1 package Active dry yeast
2 ¾ cub All-purpose flour
1 tablespoon Instant minced onions
1 tablespoon Butter or margarine
2 teaspoon Dried dill weed
1 teaspoon Salt
¼ teaspoon Baking soda
1 cub Creamed cottage cheese, roomtemperature
1 Egg, beaten

Preparation:

Makes 1 loaf

Vegetable oil or melted butter or margarine

Combine ¼ cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, onions, butter, dill weed, salt and soda into work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Combine cottage cheese and beaten egg. Pour evenly over flour mixture.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in just enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly greased surface. Shape into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or pat dough into a circle about 8 inches in diameter. Brush with oil and let stand in warm place until almost doubled, about 45 minutes.

Heat oven to 350 F. Bake until evenly brown, 35 - 45 minutes.

Remove from cookie sheet. Cool on wire rack.

Food Processor Bread Book From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Dill Bread (Two Loaves)

Servings: 1 Servings

Ingredients:

3 ½ teaspoon Active dry yeast
1 ¾ cub Warm water
2 tablespoon Honey or sugar
6 ½ cub Unbleached white flour (upto 7-½)
4 tablespoon Corn oil
½ medium Yellow onion, finely diced
2 Eggs, beaten
½ cub Cottage cheese
¼ cub Dry dill weed
1 tablespoon Salt
1 Egg plus
1 tablespoon Milk, for wash

Preparation:

So -- now that I've delurked in such a mouthy fashion, perhaps I should smooth any feathers that I've ruffled by sharing one of the very best bread recipes I've come across in years. The texture, the crumb and the taste of this loaf is simply divine: it's from the "Greens" cookbook by Edward Espe Brown...and I'll bet it's adaptable to machines!

Dissolve yeast in warm water in large bowl; stir in honey and 2-½ cups of the flour. Beat to smooth batter, set aside in warm place til doubled in bulk--about 45 minutes.

While dough is rising, heat 1 Tbsp of oil and saute onion in it until it softens; set aside to cool. When dough has risen, stir in the onion, eggs, cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well.
Fold in 3 C flour gradually; when dough is too thick to fold in any more flour, turn onto a floured surface and knead until smooth and satiny -- 5 to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise in warm place until doubled, about 40 minutes. Punch down, let rise again ~- about 30 minutes.

Shape into two loaves, place in oiiled pans, and let rise to tops of pans ~- 20 to 25 minutes. Preheat oven to 350-degrees. Brush loaf tops with egg wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb in these loaves; tempting as they smell fresh from the oven, it's best to cool them some before cutting.)

Posted to Digest bread-bakers.v096.n062

From: Maggie Mortensen <exarch@accesscom.net>

Date: Sun, 01 Dec 1996 09:18:09 -0600

Cottage Cheese Dip

Servings: 1 Recipe

Ingredients:

2 tablespoon Milk
12 ounce Cottage cheese, creamed
¼ cub Salad dressing (mayonnaise)
¼ teaspoon Garlic powder
1 dash Cayenne
1 teaspoon Onion salt

Preparation:

Place milk, cottage cheese, salad dressing, garlic powder, cayenne, and onion salt in blender. Blend 1 minute or until cheese is smooth.

Pour mixture into a bowl. Cover and chill.

Serve with crisp vegetable sticks.

Makes 1-¾ cups dip
Calories per 1 tablespoon serving: About 25

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Cottage Cheese Dip

Servings: 4 Servings

Ingredients:

¼ cub Cucumber; Diced
¼ cub Green Onion; Diced, Use All
¼ cub Radish; Diced
½ cub Cottage Cheese
½ cub Sour Cream
½ teaspoon Celery Salt
¼ teaspoon Black Pepper

Preparation:

Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 ¾ cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Dip #1

Servings: 6 Servings

Ingredients:

1 package (12-oz) cream-style cottagecheese with chives
3 -(up to)
6 drop Tabasco sauce
Chopped parsley or chives

Preparation:

Place cheese and Tabasco sauce in blender, and blend until fluffy (or beat with rotary or electric beater). Garnish with parsley or chives. Yield:
1-½ cups.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Dip with Relishes

Servings: 12 Servings

Ingredients:

1 carton (12-oz) cottage cheese
½ cub Skim milk
2 tablespoon Freshly squeezed lime juice
½ teaspoon Salt
1 Clove garlic; crushed
1 teaspoon Onion juice
1 dash Curry powder
Fresh vegetables

Preparation:

Rub cottage cheese through fine sieve. Blend in milk. Add the next five ingredients and mix well. Chill. Cut carrot strips, squash slices, cauliflowerets, and radishes, and chill. Arrange vegetables on plate with dip. Yield: 12 to 15 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Dressing

Servings: 1 Servings

Ingredients:

1 cub Cottage Cheese; Cream Style
2 tablespoon Sugar
4 teaspoon Lemon Juice
2 tablespoon Milk

Preparation:

Put the cottage cheese, sugar, and lemon juice in a blender container, adjust the lid, and blend until the mixture is creamy. Add the milk, a tablespoon at a time, and blend until the desired consistency is reached.

Use on crisp green salads or molded and fresh fruit salads.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/blend1.zip

Cottage Cheese Filling

Servings: 1 Servings

Ingredients:

1 cub Sieved cottage cheese
2 tablespoon Minced chives
2 tablespoon Grated onion
2 tablespoon Minced parsley
Salt and white pepper

Preparation:

: Mil together all of the above ingredients and season to taste with salt and pepper. Store in refrigerater, as this mixture does not keep very well. Makes 1-½ C

Variation; Substitute cram cheese fot the cottage cheese and proceed as above. Jeannie Allen

From: Lewisallen
Posted to MM-Recipes Digest V4 #070 by Simbakim@aol.com on Mar 10, 1997.

Cottage Cheese Fritters

Servings: 10 Servings

Ingredients:

1 cub Cottage cheese
1 Egg
¼ cub Milk
1 cub Flour; sifted
2 teaspoon Baking powder
½ teaspoon Salt

Preparation:

Beat egg, add cottage cheese and mix thoroughly. Stir in milk and sifted dry ingredients. Drop by teaspoonfuls in deep fat in skillet at 375 F. Fry until brown on both sides, 4 to 5 minutes. Drain on absorbent paper. Makes 10 fritters.

Source: Mrs. Florence Warstler, Bethlehem Grange, Stark County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip

Cottage Cheese Griddle Cakes

Servings: 4 Servings

Ingredients:

2 tablespoon Butter; melted
½ cub Cottage cheese
2 Eggs; beaten
½ cub Whole wheat flour
1 teaspoon Baking powder
1 tablespoon Milk

Preparation:

Put the butter and cheese in a bowl and mix well. Beat in the eggs, then stir in flour, baking powder and milk and beat to a smooth, thick batter.

Grease a griddle or heavy skillet light with oil and heat until very hot.

Drop tablespoonfuls of the batter onto the hot surface. Cook for 1 minute until just set, then turn over and cook for a further 1 minute. Turn over again and continue cooking until the griddle cakes are set and golden in color. [Hm, sounds like someone doesn't know how to cook pancakes -- SdS]

Transfer to a plate and cover to keep warm while cooking the rest. Serve hot with syrup or honey.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Herb Bread- Abm

Servings: 1 1/2lb loaf

Ingredients:

1/3 cub Low-fat cottage cheese
¾ cub Water
2 ¾ cub All-purpose white flour
½ cub Instant potato flakes
½ teaspoon Garlic powder
1 tablespoon Dried parsley
¼ teaspoon Cayenne
1 teaspoon [rounded] salt
1 teaspoon [rounded] yeast
1 teaspoon [heaping] sugar

Preparation:

Lately, I've been experimenting with breads made with low-fat cottage cheese and no oil or butter to both lower fat and increase protein. This one was fairly sucessful.

Other herbs could be added. The garlic was sufficient to be pleasantly noticable but not overpowering. Next time I will increase the cayenne or use a hotter pepper though.

Add the cottage cheese and water, then the flour and potato flakes and then the remaining ingredients or in the order recommended by the manufacturer.

Watch the dough mix during the first cycle and add water or flour by the spoonful as required to get a smooth ball of dough. The water content of cottage cheese varies a lot from brand ot brand.

Jim Weller
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997

Cottage Cheese Jello

Servings: 6 6 servings

Ingredients:

1 carton Cool whip
1 carton Cottage cheese
1 package Your favorite jello
1 can Pineapple
1 can Peaches

Preparation:

drain peaches and pineapple. Mix all the ingredients about 4 minutes (till COMPLETELY mixed) Refrigerate till set.
Posted to EAT-L Digest 14 November 96

Date: Fri, 15 Nov 1996 07:52:13 -0600

From: Corbin <corbin@MISSLINK.NET>

Cottage Cheese Jello Salad

Servings: 1 Servings

Ingredients:

20 ounce Crushed pineapple; drained
8 ounce Cream cheese; softened
20 ounce Whipped topping
1 pint Cottage cheese
1 large Jello mix
¼ cub Sugar

Preparation:

Place powdered jello mix into a bowl and combine with cottage cheese until jello is dissolved.

Add cream cheese and pineapple, then whipped topping.

Add sugar to taste, if desired.

Refrigerate till firm.
Recipe By : Mom

Posted to EAT-L Digest 16 November 96

Date: Sat, 16 Nov 1996 22:47:08 -0500

From: Janet Baker <jbaker@CNMNET.COM>

Cottage Cheese Loaf

Servings: 8 Servings

Ingredients:

1 large Onion
¼ pound Margarine/butter melted oruse Butter Buds equivalent
2 pound Cottage cheese, fatfree
5 cub Corn Flakes cereal
½ cub Chopped nuts (optional)
1 tablespoon Chicken style seasoningor more to taste
6 Eggs, or Egg Beaters equiv.

Preparation:

Mix all ingredients well. Put in greased 13" x 9" baking dish and bake at 375F for 45 minutes to 1 hour until set and browned. When you put a spoon in it should feel solid and not real soft.

This is also good cold on sandwiches.

Nancy Miller (millern@andrews.edu
Posted to MM-Recipes Digest V3 #216

Date: Fri, 9 Aug 1996 11:02:04 -0400 (EDT)

From: Nancy Miller <millern@redwood.cc.andrews.edu>

Cottage Cheese Noodle Pudding

Servings: 8 Servings

Ingredients:

½ pound Noodles; cooked, drained
1 pound Cottage cheese
½ pint Sour cream
1 cub Raisins
3 Apples; diced -or-
8 ounce Apple jelly
1 can (small) evaporated milk
4 Eggs; well beaten
½ cub Sugar

Preparation:

To the noodles add cottage cheese, sour cream, raisins, apples or jelly, evaporated milk and eggs. Mix together well; add sugar. Mix thoroughly.
Bake in a preheated 350 degree oven for one hour. This can be baked in a square pan and cut into 2 inch portions -- or larger, if desired.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Oatmeal Cookies

Servings: 1 Servings

Ingredients:

1 cub Flour
1 teaspoon Salt
½ teaspoon Baking soda
1 teaspoon Cinnamon
1 ½ cub Sugar
½ cub Molasses
1 Egg beaten
1 teaspoon Lemon peel
1 tablespoon Lemon juice
¾ cub Melted shortening
½ cub Creamed cottage cheese
3 cub Quick cooking rolled oats

Preparation:

>From the "Crafty Chef" in Arts and Crafts magazine: This is not TNT; however, I haven't seen it posted and it looked good.

Sift together flour, salt, baking soda and cinnamon. Mix next five ingredients, then add the sifted flour mixture, shortening, and cottage cheese. Blend in rolled oats. Drop by teaspoonfuls onto greased cookie sheet and bake at 350-375 until done. Makes 4 dozen cookies.

Posted to recipelu-digest by "Brenda H. Alcorn" <balcorn@earthlink.net> on Feb 26, 1998

Cottage Cheese Onion Bread

Servings: 32 Servings

Ingredients:

3 package Yeast
1 cub Water
1 tablespoon Sugar
2 cub Lowfat cottage cheese
1 cub Nonfat yogurt
¾ teaspoon Baking soda
1 teaspoon Salt
1 package Onion soup mix
1 cub Rye flour
2 cub Whole wheat flour
1 cub Oat bran
4 cub Flour

Preparation:

Add yeast to sugar and water. Combine cottage cheese, yougurt,baking soda, salt and onion soup mix.(For a stronger onion flavour use 2 packages onion soup.) Stir until blended.

Add the yeast mixture and blend. Combine rye, wholewheat and oat bran. Add to cheese mixture and blend well. Add enough of the remaining flour to make a stiff dough.

Turn out onto a floured board and knead until no longer sticky. Place in a lightly oil bowl turning to grease top.

Cover and let rise until double. Punch down dough and lightly knead. Let rest 10 mins. Shape into 2 loaves and place in lightly oiled pans.

Cover and let rise until double. Meanwhile heat oven to 350 degrees. Bake for 40-45 mins until nicely browned and hollow sounding when the bottom is tapped.

Makes 2 large loaves.
Recipe By : Carol

Posted to MasterCook Digest V1 #184

Date: Mon, 11 Nov 1996 12:52:52 +0000

From: Carol Floyd <c.floyd@sauron.globalx.net>

NOTES : This makes a heavy moist bread. Very good toasted. Almost a meal by itself.

Cottage Cheese Pan Rolls

Servings: 12 Servings

Ingredients:

2 package Yeast
¼ cub Warm water
3 cub Smooth cottage cheese
¼ cub Sugar
2 teaspoon Salt
½ teaspoon Baking soda
2 Eggs
½ cub Warm water
6 cub Or more flour

Preparation:

Dissolve yeast in warm water till foamy. Heat till warm, the cottage cheese, sugar, salt, baking soda and ½ cup water. Add the yeast mixture and 1 cup flour and beat smooth with electric mixer.Gradually stir in by hand more additional flour to knead into a smooth , soft but elastic dough.
Place in an oiled bowl, cover and let rise until double and light in volume. Punch down and shape into 24 pieces or as large or small you want them. Roll each piece into a ball shape. Place balls side by side in greased pan ( pans ) and let rise until light and double in volume in a warm place.Sprinkle tops of rolls with flour prior to baking for a bakery look. Bake in a preheated 350 degree oven about 20 minutes or golden. I bring these to parties and bake in those disposable aluminum pans.

Comment: I use small curd cottage cheese which blends more easily than the large curd and gives these rolls a wonderful flavor and texture.

Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@delphi.com on Feb 16, 9.

Cottage Cheese Pancakes

Servings: 1 Servings

Ingredients:

½ pound Skim milk cottage cheese
1 Egg
4 tablespoon Flour

Preparation:

I use this recipe constantly. It is very easy.

Mix cheese and egg in blender. Put in bowl and stir in flour. Fry slowly in non-stick 7 ½ " omelet pan. Makes 2 pancakes.

Use topping of choice. I like all-fruit strawberry or cherry jam.

Posted to fatfree digest V97 #286 by brbd@juno.com on Dec 5, 1997

Cottage Cheese Pancakes

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Small curd cottage cheese
2 tablespoon Salad oil
¼ cub Flour
¼ teaspoon Salt
Applesauce and/or sour creamand/or cinnamon and/orpowdered sugar for topping;(optional)

Preparation:

(from Sunset's "Breakfasts & Brunches"

Combine 1st 5 ingredients in blender and puree till smooth. Pour by ¼ cupuls onto greased griddle and cook till done.

Posted to recipelu-digest Volume 01 Number 494 by drvicky1@worldnet.att.net on Jan 11, 1998

Cottage Cheese Pancakes

Servings: 2 Servings

Ingredients:

1 cub Cottage cheese
3 Eggs
¼ teaspoon Flour
1 dash Salt

Preparation:

Whirl all ingredients in blender or food processor till smooth. Cook on lightly greased griddle. Extremely light! Good with applesauce.

Per serving: 198 Calories; 9g Fat (40% calories from fat); 24g Protein; 5g Carbohydrate; 284mg Cholesterol; 539mg Sodium Posted to recipelu-digest Volume 01 Number 668 by on

Cottage Cheese Pancakes

Servings: 4 Servings

Ingredients:

1 cub Cottage cheese
3 Eggs
1/3 cub Flour
¼ teaspoon Salt
2 tablespoon Sugar
2 tablespoon Butter; melted
1 teaspoon Baking powder

Preparation:

Place all ingredients in a bowl and mix ONLY until combined. Cook on a lightly greased griddle, turning only once. Serve warm with melted butter and maple syrup or with sour cream and strawberries. Yield: 12 pancakes.

ALINE MOBLEY (MRS. FREEMAN)

BATESVILLE, AR

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Pancakes

Servings: 20 Servings

Ingredients:

1 cub Cottage cheese
6 Egg
½ cub All-purpose flour, sifted
¼ cub Vegetable oil
¼ cub Milk
½ teaspoon Vanilla
¼ teaspoon Salt

Preparation:

Makes 20 4-inch pancakes

Put cottage cheese, eggs, flour, oil ,milk, vanilla and salt into a blender. Blend at high speed for 1 minute, stopping to stir once.

Bake on greased griddle using, ¼ cup of batter for each pancake.

MC formatted by Brenda Adams; mc post 5/14/97. Source: Oregonian FoodDay, 5/14/97

Recipe by: From reader; Oregonian, FoodDay 5/14/97 Posted to MC-Recipe Digest V1 #612 by Badams <adamsfmle@sprintmail.com> on May 14, 1997

Cottage Cheese Pancakes

Servings: 1 Servings

Ingredients:

½ cub Crushed pineapple; (drainwell and set aside)
4 Egg whites
1 cub Low-fat cottage cheese
2/3 cub Skim milk
½ teaspoon Vanilla extract
1 cub Unbleached sifted flour
½ teaspoon Baking soda
⅛ teaspoon Salt

TOPPING:
1 cub Orange juice
1 teaspoon Cornstarch

Preparation:

Spray non-stick skillet with cooking spray and set aside. Blend egg whites, cottage cheese, milk and vanilla until smooth. Add dry ingredients and blend until well combined. Stir in crushed pineapple. Heat skillet over medium heat, and drop a few spoonfuls of the batter onto hot pan to make about 4-inch pancakes. Cook on low heat until bubbles form on surface. Turn and cook other side until browned.

For topping: Combine orange juice and cornstarch, cook over low heat, stirring until consistency of syrup. Cool slightly and pour over pancakes.
Makes 8 servings

Nutrition Informations per serving: Calories: 107; Total Fat: 1 gram; Cholesterol: 1.75 mg; Sodium: 160 mg.

Posted to fatfree digest V97 #285 by "John Wallace" <jwallace@lava.net> on Dec 4, 1997

Cottage Cheese Pancakes (Blender Method)

Servings: 1 Servings

Ingredients:

½ cub Rolled Oats
1 cub Cottage Cheese or Tofu
4 Eggs
1/3 cub Milk ;approx

OPTIONAL:
¼ teaspoon Salt
½ teaspoon Vanilla
½ teaspoon Baking Sodaif cottage cheeseis very sour

Preparation:

Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is like medium-thick pancake batter.
Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides. Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar. A delicious change! Makes about 25 3" pancakes.

These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_.

PROTEIN: 66.1 GRAMS; CALORIES: 808 From: SANDRA MAY Refer#: NONE Conf:
(1010) F-COOKING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Pie

Servings: 8 Servings

Ingredients:

1 ½ cub Creamed cottage cheese
4 tablespoon Melted butter
½ cub Sugar
¼ teaspoon Salt
1 tablespoon Flour
1 Lemon rind (grated)
2 Eggs
½ cub Raisins
½ cub Chopped nuts
¼ cub Milk

Preparation:

Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk.
Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Pizza

Servings: 4 Servings

Ingredients:

¾ cub Flour
1 teaspoon Baking powder
2 tablespoon Margarine, low calorie
2 teaspoon Margarine, low calorie
½ cub Egg substitute, or 2 eggs
2/3 cub Cottage cheese, nonfat orlowfat
½ teaspoon Oregano
½ teaspoon Basil
½ cub Tomato sauce
4 ounce Mozzarella cheese, lowfat
1 tablespoon Parmesan cheese, nonfat

Preparation:

Mix flour, baking powder and margarine with a fork until it resembles crumbs. In a small bowl mix egg substitude and cottage cheese and then stir into previous mix. Place this mix into a 10" pie plate that has been sprayed with lowfat spray. Mix together the tomato sauce, oregeno, and the basil and then spread evenly over the mix in the pie pan leaving a ½" border around the edge. Top with the mozzarella and parmesan cheese. Cook for 20 minuets at 375 degrees. Cool for 5 min. efore cuting. I have added cooked chicken and some lightly steamed vegetables to the tomato sauce for variations.
Posted to MC-Recipe Digest V1 #374, by Michael Ward <mjward@interport.net> on Wed, 15 Jan 1997.

Cottage Cheese Puff

Servings: 6 Servings

Ingredients:

2 cub Cottage Cheese; 2% Fat
¾ cub Soft Whole
½ cub All-Purpose Flour
1/3 cub Parsley; Snipped
1/3 cub Green Onion; Chopped Fine
2 tablespoon Margarine
¼ teaspoon Salt
4 Eggs
1 tablespoon Parsley; Snipped

Preparation:

In a medium mixing bowl combine cottage cheese, bread crumbs, flour, 1/3 cup parsley, green onion, margarine and salt. Set aside.

In a large mixing bowl beat eggs with an electric mixer on high speed about minutes or till thick and lemon colored. Gradually pour the cottage cheese mixture over the beaten eggs, folding to combine.

Pour the egg mixture into a greased 5 or 6 cup souffle dish or casserole.
Bake in a 350 degree oven about 1 hour until a knife inserted near the center comes out clean. Sprinkle with 1 tablespoon parsley. Serve immediately. Serves

6.

Date: Fri, 28 Jun 1996 22:02:05 -0700

From: Sami Hunter <samih@ix.netcom.com>

Recipe By: BH@G Cooking for Today, Vegetarian Recipes

MC-Recipe Digest V1 #132

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Relish

Servings: 4 Servings

Ingredients:

¾ cub Sour cream
12 ounce Cottage cheese, large curd;well drained
¼ cub Green pepper; diced, chilled
¼ cub Green onion; sliced, chilled
2 tablespoon Pimiento; chipped
¼ teaspoon Salt
dash Pepper
Lettuce

Preparation:

Blend sour cream with cottage cheese; stir in pepper, onion, pimiento, salt, and pepper. Serve on lettuce.

SOURCE: Southern Living Magazine June, 1974. Typed for you by Nancy Coleman.

Cottage Cheese Rolls

Servings: 24 Servings

Ingredients:

2 package Active dry yeast
½ cub Lukewarm water
2 cub Cream-style cottage cheese
¼ cub Sugar
2 teaspoon Salt
½ teaspoon Baking soda
2 Eggs
4 ½ cub Flour (approximately)

Preparation:

Sprinkle yeast on lukewarm water. Stir to dissolve. Heat cottage cheese until lukewarm. Combine cottage cheese, sugar, salt, baking soda, eggs, yeast and one cup flour in bowl. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally, or beat with spoon until batter is smooth. Gradually add enough flour to make soft dough that leaves the sides of the bowl.

Place dough in greased bowl, turn over to grease top. Cover and let rise in warm place until doubled, about 1 ½ hours. Turn dough on lightly floured surface.

Divide dough into 24 equal pieces. Shape each piece into a ball. Place balls in 2 greased 9 inch round baking pans. Let rise double.

Bake in 350ø oven 20 minutes or until golden brown. Remove from pan. Cool on racks. Makes 24 rolls. Good made with whole wheat flour, also.

Jane McKown Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 48 Converted by MMCONV vers. 1.10

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Salad

Servings: 8 Servings

Ingredients:

1 pound Creamed cottage cheese
1 cub Chopped celery
2 tablespoon Chili sauce
1 cub Mayonnaise
1 teaspoon Scraped onion
1 tablespoon Unflavored gelatin
¼ cub Water
Salt; cayenne pepper andpaprika to taste

Preparation:

Dissolve gelatin in water. Mix all ingredients together, including dissolved gelatin. Put into mold and refrigerate.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Salad

Servings: 9 Servings

Ingredients:

1 pound Large Curd Cottage Cheese
1 Cucumber-Put Thru FoodGrinder With:
1 small Onion
1 cub Mayonnaise
1 package Lemon Or Lime Jello
½ cub Boiling Water

Preparation:

Dissolve jello in water and combine with first ingredients. Pour into 8 inch square pan. Make day before.

Makes 9 squares of salad.

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

billspa@icanect.net

Recipe by: Mrs. Thomas Mays

Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on Apr 13, 1998

Cottage Cheese Salad

Servings: 12 Servings

Ingredients:

1 package Lime jello
1 cub Boiling water
1 pint Cottage cheese
3 Carrots grated
1 Onion grated
3 Stalks celery grated
½ cub Salad dressing
½ cub Milk
1 package Knox geletin

Preparation:

Dissolve jello in water. Mix the gelatin in a little bit of cold water.Mix rest of ingredients to-gether then mix gelatin into jello and add to other ingredients. Put in 13" x 9 " pan and refrigerate till set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Salad

Servings: 100 Servings

Ingredients:

12 ½ pound COTTAGE CHEESE 5 LB
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE.

3. GARNISH EACH MOUND OF CHEESE WITH PAPRIKA. COVER; REFRIGERATE UNTIL READ
TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 4 LB 4 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 1, 2 LB 2 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 3. SALADS MAY BE GARNISHED WITH 8 0Z (2 ½ CUPS) SHREDDED FRESH CARROTS (9 OZ A.P.) OR 8 OZ (2 CUPS) CHOPPED FRESH GREEN ONIONS (10 OZ A.P.) INCLUDING TOPS, OR 3 OZ (1 ½ CUPS) MINCED FRESH PARSLEY, OR 12 OZ (2 CUPS) FINELY CHOPPED FRESH SWEET PEPPERS (15 OZ A.P.), OR 1 LB (2 CUPS) PICKLE RELISH, 14 OZ (½-NO. 2 ½ CN) CANNED CHOPPED PIMIENTOS, OR 1 LB (3 CUPS) THINLY SLICED FRESH RADISHES (1 LB 2 OZ A.P.)

Recipe Number: M01200

SERVING SIZE: ¼ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Stuffed Ce

Servings: 100 Servings

Ingredients:

1 gallon WATER; ICE
2 pound COTTAGE CHEESE 5 LB
6 pound CELERY FRESH
2 teaspoon ONIONS DRY
¼ cub CATSUP TOMATO#10
2 tablespoon HORSERAD DEH 2 ½

Preparation:

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.

2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4.

3. COMBINE COTTAGE CHEESE, CATSUP, HORSERADISH AND ONIONS; BLEND THOROUGHLY.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY
CUT INTO 2-3" PIECES.

Recipe Number: M00602

SERVING SIZE: 2 PIECES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Stuffed Tomato

Servings: 4 Servings

Ingredients:

1 carton Large curd cottage cheese
1 Cucumber; peeled & diced
1 small Onion; chopped
½ cub Mayonnaise
Salt & pepper to taste
1 Bell pepper; diced
1 Rib celery; diced
Tomatoes

Preparation:

Combine all ingredients together & fill or place on tomatoes.

LYNN JANUARY

MEMPHIS, TN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Stuffed Tomatoes

Servings: 6 Servings

Ingredients:

6 large Tomatoes, ripe
12 ounce Cottage cheese creamed, or garden-style
2 tablespoon Salad dressing mayonnaise-type
⅛ teaspoon Pepper
Chopped dried chives as desired
6 Lettuce cups

Preparation:

Wash and dry tomatoes. Remove cores. Cut each tomato into wedges three-fourths of the way down. Pull apart slightly. Mix cottage cheese, salad dressing, and pepper.

Stuff tomatoes with the cottage cheese mixture. Sprinkle with chives as desired. Serve in lettuce cups.

Calories per serving: About 125

VARIATION: Tuna Stuffed Tomatoes -- Prepare tomatoes as above. Stuff with tuna salad (see separate recipe for "French Toasted Tuna Sandwiches") About 175 calories per serving.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Cottage Cheese Sun-Dried Tomato Dip

Servings: 1 Servings

Ingredients:

-Waldine Van Geffen VGHC42A
2 cub Cream-style cottge cheese
1 Green onion; cut 4 pieces
¼ cub Green pepper; finely chopped
2 tablespoon Oil-pk tomatoes; chop fine
2 tablespoon Fresh basil; or
2 teaspoon Dried basil
2 teaspoon Lemon juice
⅛ teaspoon Cracked pepper

Preparation:

Combine all ingredients in blender; process until smooth, stopping once to scrape sides. Serve with green, red and yellow pepper squares or other fresh veggies. Yield 2 cups (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Toasties

Servings: 4 Servings

Ingredients:

2 cub Cottage cheese; low-
Fat
8 slice Bread; preferably
Whole-wheat; toasted
Cinnamon-sugar
Sliced fruit; (e.g.
Banana; peaches,
Apples; raisins,
Dates)

Preparation:

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

Date: Mon, 29 Jul 1996 09:32:58 -0800
Divide the cottage cheese among the pieces of toast, spreading it evenly.Sprink Top with sliced fruit.Place on a tray. Heat through in a toaster oven or under the broiler for a few minutes.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Vareniki

Servings: 6 Servings
Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery) Serves:
Annotation: 6

Ingredients:

2 cub Flour
1 teaspoon Salt
1 pound Cottage cheese (may uselow-fat)
1 Egg, lightly beaten
1/3 cub Milk
Melted butter
Bread crumbs, browned inbutter
Sour cream (optional)
Fried bacon, crumbled(optional)
COTTAGE-CHEESE FILLING:
1 pound Dry cottage cheese
1 Egg, lightly beaten
Salt

Preparation:

NOODLES:

Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes.

Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon.

Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the rim of a glass. For speedier work, the dough may be cut into 2 - 2 ½ inch squares. Put a round or square of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out.
Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying.

Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water. Do not attempt to cook too many at a time.

Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 4 minutes. Vareniki are ready when they are well puffed. Remove them to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter.
Serve in a large dish without piling or crowding them. Top with bread crumbs. The traditional accompaniment is sour cream or crumbled bacon, or both.

An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry.

<< Joyce Monschein >>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Cheese Vegetable Casserole

Servings: 2 Servings

Ingredients:

1 cub Thinly sliced carrots
½ cub Chopped onion
1 tablespoon Reduced calorie margarine
½ cub Sliced mushrooms
1 (8 ounce) package noodles,cooked and drained
2 cub Low-fat cottage cheese
½ cub Skim milk
½ teaspoon Salt
½ teaspoon Basil
¼ teaspoon Thyme
⅛ teaspoon Pepper
Parsley sprigs (opt.)

Preparation:

Yield 12 servings - ½ C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired.

Posted from the Echo's Library 04/19/94 by Frank Skelly

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Cottage Cheese Vegetable Salad

Servings: 4 Servings

Ingredients:

24 ounce Cottage cheese
1 can (4-oz) chopped black olives
1 small Tomato; chopped
½ large Bell pepper; chopped
Coarse ground black pepper

Preparation:

Mix ingredients & season with black pepper. Chill & serve.

MRS ROBERT (MARY ANN) COYNE

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Cheese Wheat Bread

Servings: 16 Servings

Ingredients:

1 ½ cub Cottage cheese; small curd
1 large Egg
1 ½ tablespoon Butter
1 ½ teaspoon Dill weed
½ teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Sugar
3 cub Bread flour
1/3 cub Whole wheat flour
1 ½ teaspoon Active dry yeast; preferablyred star

Preparation:

Makes 1 ½ pound loaf.

Dump ingredients in bread machine pan in order recommended by manufacturer.
Watch the dough and add more water or flour as needed, a tablespoon at a time, to reach normal consistency; there can be a lot of variation in the liquid included in the cottage cheese.

This bread is moist, with a lot of body, and makes a scrumptious loaf for sandwiches.

Developed by Margaret Nelson, and collected by Donna Rathmell German in THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1994, page 139. ISBN 1-55867-093-9

Recipe by: Margaret Nelson, collected in The Bread Machine Cookbook V

Posted to MC-Recipe Digest V1 #942 by KHudson123@aol.com on Dec 2, 1997

Cottage Cheese-Dill Dressing

Servings: 1 Servings

Ingredients:

1/3 cub Nonfat buttermilk
½ cub Nonfat cottage cheese
1 tablespoon Lemon juice
1 tablespoon Nonfat Parmesan cheese
1 Scallion, chopped
1 Clove garlic, minced
1 tablespoon Fresh parsley, chopped
½ teaspoon Dried dill
¼ teaspoon Black pepper

Preparation:

Here are a few wonderful dressing recipes from Sarah Schlesinger's cookbook "500 Fat Free Recipes."

Combine all ingredients in food processor or blender. Process until smooth.
Chill in a covered container 4 hours until serving. Serves 4. 31 calories per 3 ½ Tbsp. serving. 0 g fat. VARIATION: Substitute 1/3 c. plain nonfat yogurt for cottage cheese. Delete parmesan cheese & dill. Add 2 Tbsp. apple cider vinegar and 2 Tbsp. honey.

Posted to fatfree digest V97 #013 by ReddHedd@aol.com on Mar 1, 1997.

Cottage Cheese-Herb Dip

Servings: 1 Recipe

Ingredients:

1 cub Cottage cheese, creamed
2 tablespoon Lemon juice
2 tablespoon Milk
2 tablespoon Salad dressing (mayonnaise)
2 tablespoon Green onions, chopped
¼ cub Parsley, coarsely chopped
½ teaspoon Tarragon leaves
1 dash Pepper

Preparation:

Mix ingredients in a blender, scraping sides of blender jar with a rubber scraper and reblending as required until mixture is smooth and creamy.

Serve with fresh vegetable sticks.

Makes 1-1/3 cups dip

Calories per 1 tablespoon serving: About 20

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Cottage Cheese-Potato Salad for 1

Servings: 1 Servings

Ingredients:

1 large Potato, preferably new
1 tablespoon Salad oil
1 teaspoon White vinegar
¼ teaspoon Salt
¼ cub Celery, thinly sliced
1 tablespoon Green pepper, finely chopped
1 tablespoon Pimento, finely chopped
1 tablespoon Ripe olives, slivered
1 small Green onion, thinly sliced
1 tablespoon Mayonnaise
1/3 cub Low-fat cottage cheese
Lettuce

Preparation:

Preparation: 30 minutes including cooking potato plus chilling.

Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour over hot potato, tossing lightly. Cool.

Add celery, green pepper, pimento, olives and onion. Stir mayonnaise and cottage cheese together, add to salad and toss lightly. Chill well. Serve on lettuce.

Source: Margo Oliver's Good Food For One c. 1990 Shared but not tested by Elizabeth Rodier

Cottage Cheese-Spinach Casserole

Servings: 4 Servings

Ingredients:

2 cub Low Fat Cottage Cheese,
Rinsed & Drained
Egg Substitute Equal To 3
Eggs
3 tablespoon Flour
4 ounce Low Fat Cheese Cubed
½ package (10 Oz.) Frozen Chopped
Spinach, Partially Thawed
¼ teaspoon Salt

Preparation:

Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add Cheese. Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake Uncovered 60 Min.
Fat 5.0. Chol. 15.

Cottage Cheese-Vegetable Sandwich

Servings: 2 Servings

Ingredients:

½ cub Low-fat cottage cheese
2 tablespoon Carrot, shredded
1 tablespoon Celery, chopped
1 tablespoon Green pepper, chopped
1 teaspoon Onion, very finely chopped
1 dash Pepper
4 slice Bread
2 sandwiches 196 calories per sandwich with white bread 180 calories per
sandwich with whole-wheat bread

Preparation:

1. Mix all ingredients except bread.

2. Spread one-half of mixture on each of 2 bread slices.
Top with remaining bread.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Dill

Servings: 1 Servings

Ingredients:

¾ cub Water
3 cub White bread flour
1 ½ teaspoon Dried milk
2 tablespoon Sugar
1 ½ teaspoon Salt
1 ½ tablespoon Butter
¾ cub Cottage cheese; ( smallcurd, low fat)
1 tablespoon Dried onion
1 tablespoon Dill seed
tablespoon Dill weed
2 teaspoon Fast rise yeast or 3 tsp.active dry yeast

Preparation:

This is great warm with butter, even with seafood appetizers or a nice pork dish.

Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on Feb 11, 1998

Cottage Dill

Servings: 1 Servings

Ingredients:

FOR 1-POUND LOAF:
½ cub Water
2 cub White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
¼ cub Cottage cheese
½ tablespoon Dry onion
½ tablespoon Dill seed
½ tablespoon Dill weed
1 teaspoon Yeast; (fast rise) -OR-
2 teaspoon Yeast; (active dry)

FOR 1 ½-POUND LOAF:
¾ cub Water
3 cub White bread flour
1 ½ tablespoon Dry milk
2 tablespoon Sugar
1 ½ teaspoon Salt
1 ½ tablespoon Butter
¾ cub Cottage cheese
1 tablespoon Dry onion
1 tablespoon Dill seed
1 tablespoon Dill weed
2 teaspoon Yeast; (fast rise) -OR-
3 teaspoon Yeast; (active dry)

Preparation:

This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill is best served warm from the oven or the toaster; the heat liberates the spices for a full, rich flavor.

Use small curd, low fat cottage cheese.

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular rapid bake cycles.

Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@1st.net> on Dec 30, 1997

Cottage Dill Bread

Servings: 12 Servings

Ingredients:

FOR 1 LB LOAF:
2 teaspoon Yeast
3 tablespoon Dry buttermilk
2 cub Bread flour
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Dry onion
1 tablespoon Dill weed
½ tablespoon Dill seed
1 tablespoon Butter
¼ cub Cottage cheese
½ cub Water

FOR 1-½ LB LOAF:
3 teaspoon Yeast
4 tablespoon Dry buttermilk
3 cub Bread flour
2 tablespoon Sugar
1 ½ teaspoon Salt
1 ½ tablespoon Dry onion
1 ½ tablespoon Dill weed
1 tablespoon Dill seed
1 ½ tablespoon Butter
¾ cub Cottage cheese
¾ cub Water

Preparation:

For all recipes, load ingredients into breadmachine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Watch the dough, adding water if too dry. Use light crust setting. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Adapted from Electric Bread.

SANDAL@AOL.COM

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Dill Bread for Bread Machine

Servings: 8 Servings

Ingredients:

REGULAR LOAF:
½ cub Water
2 cub White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
1 ¼ cub Cottage cheese
½ tablespoon Dry onion
½ tablespoon Dill seed
½ tablespoon Dill weed
1 teaspoon Fast rise yeast **OR**
2 teaspoon Active dry yeast

LARGE LOAF:
¾ cub Water
3 cub White bread flour
1 ½ tablespoon Dry milk
2 tablespoon Sugar
1 ½ teaspoon Salt
1 ½ tablespoon Butter
¾ cub Cottage cheese
1 tablespoon Dry onion
1 tablespoon Dill seed
1 tablespoon Dill weed
2 teaspoon Fast rise yeast **OR**
3 teaspoon Active dry yeast

Preparation:

+++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:
Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow the loading instructions suggested in your machine's owner's manual. This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill is best served warm from the oven or toaster; the heat liberates the spices for a full, rich flavor CALORIES: 151 PROTEIN: 18% CHOLESTEROL: 1.28mg CARBOHYDRATES: 78% SODIUM: 329mg FAT: 4% ~- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 99524-0888

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Dilly Bread (1 1/2 Lb Loaf)

Servings: 1 Servings

Ingredients:

3 cub Bread flour
6 tablespoon Snipped fresh dill; or 3 T.dried dillweed, (I use 2 T.dried)
2 tablespoon Dry milk
1 ½ teaspoon Salt
¾ cub Water
½ cub Lowfat cottage cheese
2 tablespoon Canola; safflower, orsunflower oil, (I useCanola)
2 teaspoon Honey
1 package Active dry yeast

Preparation:

Someone requested dill bread. This is our family's favorite which, I believe, I found in The Bread Machine Gourmet by Shea MacKenzie.

Program the breadmaker for the whole wheat mode.

Posted to Bread-bakers Digest by "Helen Miller" <helenmiller@worldnet.att.net> on Feb 9, 1998

Cottage Eggs

Servings: 2 Servings

Ingredients:

4 large Eggs
Salt and Pepper to taste
1 ½ tablespoon Butter
½ cub Small curd cream style
Cottage cheese
2 tablespoon Finely diced Cheddar cheese

Preparation:

Beat eggs with salt and pepper just enough to blend yolks and whites.In an 8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut off heat,fold in cottage and cheddar cheese.Serve at once.Makes 2 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Fried Potatoes

Servings: 6 Servings

Ingredients:

4 Sweet potatoes
1 quart Vegetable oil; for frying
Salt

Preparation:

Cut the sweet potatoes into slices thin as potato chips. Soak them in ice water until you are ready to serve them. At the last minute, heat the oil in a fryer or electric frying pan to 400F. Blot the sweet potato slices dry and fry them for 2 minutes, or until crisp and golden brown. Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt and serve at once. Note: You could use the slicing blades of a food processor to slice potatoes.

JOE'S STONE CRAB

227 BISCAYNE ST., MIAMI BEACH

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Fried Potatoes

Servings: 100 Servings

Ingredients:

2 ½ gallon WATER; BOILING
31 pound POTATOES WHITE FRE
1 quart SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
3 tablespoon SALT TABLE 5LB
½ cub SALT TABLE 5LB

Preparation:

TEMPERATURE: 400 F. GRIDDLE

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. COOL 10 TO 15 MINUTES.

3. CUT POTATOES IN ¼-INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE.

4. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN.

5. SPRINKLE WITH SALT AND PEPPER.

NOTE: 1. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT
AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 3. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE USED.
QUARTER POTATOES.

Recipe Number: Q04601

SERVING SIZE: 2/3 CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Loaf

Servings: 4 Servings

Ingredients:

1 pound Finely minced lean beef
Seasoning
Pinch of mixed herbs
1 Egg white
1 Small carrot grated
1 Medium tomato finely chopped
1 Medium onion finely chopped

Preparation:

Pre-heat the oven to 190 degrees c or 375 degrees f or gas 5. Place all the ingredients in a mixing bowl and blend well until combined. Place a strip of foil on a baking sheet and place the mixture onto it. Shape into a loaf or use a lined loaf tin. Bake for one hour.

Serve hot or cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Meat Loaf

Servings: 5 Servings

Ingredients:

1 ½ pound Lean ground beef
½ cub Tomato ketchup
1/3 cub Tomato juice
½ teaspoon Salt
½ teaspoon Black pepper
1/3 teaspoon Red pepper
2 Eggs; beaten
¾ cub Fresh bread crumbs
¼ cub Finely chopped onions
2 teaspoon Prepared mustard

TOPPING:
¼ cub Tomato ketchup
½ teaspoon Prepared mustard
2 teaspoon Brown sugar
Fresh herbs; for garnish,optional

Preparation:

1. In large bowl, combine ketchup, tomato juice, salt, black and red peppers, eggs, bread crumbs, onions and mustard. Mix until thoroughly blended.

2. Add ground beef. Mix gently but thoroughly.

3. Line a 9-by-5-inch loaf pan with foil. Press in the beef mixture.

4. In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf.

5. Bake at 400 degrees for 35 to 45 minutes or until done.

6. Drain off fat. Rest meat loaf 5 minutes before serving. Garnish with fresh herbs, if desired. 5-6 servings.

FROM "GREAT AMERICAN RECIPES"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Pie

Servings: 12 Servings

Ingredients:

3 cub Mashed potatoes -or-
4 large Potatoes -or-
5 medium Potatoes; peeled,steamed and mashed (addsalt to taste; milk or soymilk for smoothness)
Enough chopped vegies tofill a 9x13 pan withinabout 3" from the top (seeinstructions)
½ -(up to)
1 cub Frozen peas
1 Bell pepper; sliced orchopped
1 Onion; chopped
Garlic to taste
1 can (small) tomato sauce
3 dash Worcestershire sauce; moreor less
½ teaspoon Basil (to taste)
1 Bay leaf
Salt and pepper
Paprika

Preparation:

Date: Sun, 11 Feb 1996 09:42:09 +0000

From: "Asha Dornfest" <asha@hopf.dnai.com>
NOTE: Enough chopped vegies to fill a 9x13 pan within about 3" from the top. Mixture can include anything (I used brocolli, carrots, parsnips, but you can use ANYTHING...spinach, swiss chard, celery, cauliflower, green beans, zucchini....) Frozen, fresh, whatever. You may want to precook (steam/nuke) large chunks of harder vegies such as carrots and parsnips.

Saute onion till soft. Add garlic, bell pepper, peas and mixed vegies, saute about 5 minutes to soften. Add the rest of the ingredients, stir, and simmer, covered for about 15 minutes or so, till everything is tender.

Dump mixture into a 9x13 pan, spead mashed potatoes on top. The mashed potato layer should be about 2" or more thick. Sprinkle with paprika and place in a 350 oven for about 15 minutes to heat through.

FATFREE DIGEST V96 #47

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Pie

Servings: 4 Servings

Ingredients:

¼ cub Butter
1 cub Onion, diced
1 ½ pound Lean ground beef
Salt
Pepper
¼ teaspoon Savory, ground
1 cub Brown gravy
2 cub Potatoes, mashed
Butter; additional

Preparation:

Heat ¼ cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring. Add beef, salt, pepper, and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes.
Dot with pieces of butter. Bake at 400 F for 30 minutes, or until potatoes are lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Potatoes

Servings: 8 Servings

Ingredients:

5 large Potatoes; peeled, diced,and cooked barely tender
¼ pound Velvetta cheese; cubed
1 small Onion; chopped
½ Green bell pepper; chopped
1 slice White bread; cubed
1 Jar (small) pimiento;drained and chopped
Salt and pepper; to taste
½ cub Milk
1/3 cub Margerine; melted
½ cub Crushed corn flakes

Preparation:

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Date: Sun, 11 Aug 1996 16:24:12 EDT
Drain cooked potatoes. Add cheese, onion, green pepper, bread, pimiento, salt, and pepper. Place in a well-greased 9x13 casserole dish (or similar size).

Mix milk and melted margerine. Pour over potatoes. Cover with crushed cornflakes. bake, uncovered in a 350 degree oven bor about 40 minutes, or until center is bubbly.

Personal note: If you're making an "oven meal" these can bake at just about any temperature. Adjust the baking time accordingly. They're done when the center is bubbly.

If you can't stand "Velvetta", then substitute about ¾ cup shredded cheddar cheese. It won't be as creamy, but it tastes great.

EAT-L Digest 10 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Pudding

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
4 ½ cub WATER
22 EGGS SHELL
1 ¼ cub MILK; DRY NON-FAT L HEAT
4 pound FLOUR GEN PURPOSE 10LB
4 pound SUGAR; GRANULATED 10 LB
1 ½ pound SHORTENING; 3LB
3 ounce BAKING POWDER
¼ cub IMITATION VANILLA
7 teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.

3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 1 GAL (ABOUT 7 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.

6. COOL; CUT 6 BY 9. TOP EACH PORTION OF CAKE WITH PUDDING, SAUCE, OR FRUIT. FOR EXAMPLE, 3 TBSP LEMON SAUCE (RECIPE NO. K-9), ¼ CUP VANILLA SAUCE (RECIPE NO. K-12), OR 4 OZ (½ CUP) FRUIT.
:

NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 ¾ CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 ¼ QT).

NOTE: 2. IN STEP 6, OTHER SAUCES MAY BE USED.

NOTE: 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

Recipe Number: G03205

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottage Pudding

Servings: 4 Servings

Ingredients:

2 cub Sifted flour
1 tablespoon Baking powder
¼ teaspoon Salt
½ cub Butter
½ cub Sugar
1 Egg; lightly beaten
1 teaspoon Vanilla extract
¾ cub Milk

Preparation:

This is a very simple dessert. Serve it warm with custard sauce or whipped cream.

PREHEAT OVEN TO 350F. Sift together dry ingredients. Cream butter and sugar until light, beat in egg. Mix vanilla and milk. Add flour and milk alternately to egg mixture. Spoon into a buttered 8-by-8-inch baking pan and bake for 50 minutes. Cut in squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Pudding

Servings: 1 Servings

Ingredients:

1 cub Sugar
½ cub Butter
1 Egg
1 cub Milk
2 ½ cub Flour
4 teaspoon Baking powder
¼ teaspoon Salt

Preparation:

Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture.
Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cottage Stew

Servings: 1 Servings

Ingredients:

1 ½ pound Lean beef; cut in 1" cubes
2 tablespoon Flour
2 tablespoon Butter
2 tablespoon Corn oil
2 Celery ribs; cut in chunks
1 cub Beef stock
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
1 teaspoon Prepared mustard
2 tablespoon Fresh lemon juice
3 tablespoon Chopped parsley

Preparation:

Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoes.
Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Cottage Tuna Noodle

Servings: 6 Servings

Ingredients:

6 ounce Uncooked noodles; (4 cupscooked)
¼ cub Chopped onion
1 teaspoon Salt
⅛ teaspoon Pepper
1 cub Cottage cheese
1 can (8 oz.) sour cream
¼ cub Water
1 can (6 ½ oz.) tuna
¼ cub Grated Romano cheese

Preparation:

Cook noodles according to package directions, until tender. Drain. Add onion, salt, pepper, cottage cheese, imitation sour cream, water, and tuna.
Mix well. Pour into 1 ½ quart casserole dish. Top with cheese. Bake in 400 oven for 20 minutes or until bubbly. Serve hot. Makes 6-8 servings, ¾ cup each.

Recipe by: PET Posted to MC-Recipe Digest V1 #751 by L979@aol.com on Aug 21, 1997

Cottage-Cheese Bread

Servings: 1 Servings
Source: Quick & Delicious Bread Machine Recipes by Norman A. Garrett,
Annotation: copyright 1993, ISBN 0-8069-8812-6. Because the loaf will really rise, try the 1-pound recipe first to make sure your machine can handle the rise. Make according to manufacturers directions. NUTRITIONAL ANALYSIS: 1 1/2 LB. LOAF: total calories - 1996, total protein - 73 gm, total carbohydrates - 330 gm, total fat - 40 gm, total saturated fat - 20 gm, total cholesterol - 298 mg, total sodium - 3811 mg, total fibre - 10 gm, % calories from fat - 18%. 1 LB. LOAF: total calories - 1357, total protein - 52 gm, total carbohydrates - 229 gm, total fat - 25 gm, total saturated fat - 11 gm, total cholesterol - 260 mg, total sodium - 2610 mg, total fibre - 8 gm, % calories from fat - 16%. Yield: 1 loaf] Posted on NVN #128621 by Utaylor on 05/09/94, MM format

Ingredients:

1 ½ pound LOAF-----
1 ½ teaspoon Active dry yeast
¼ cub Whole-wheat flour
2 ¾ cub Bread flour
1 ½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Sour cream
½ cub Cottage cheese
1 Egg
2 tablespoon Butter
2 tablespoon Honey
2 ounce Warm water
1 pound LOAF-----
1 teaspoon Active dry yeast
¼ cub Whole-wheat flour
1 ¾ cub Bread flour
1 teaspoon Salt
½ teaspoon Sugar
½ tablespoon Sour cream
6 tablespoon Cottage cheese
1 Egg
1 tablespoon Butter
1 ½ tablespoon Honey
1 ½ ounce Milk -- warmed
NOTE: For Panasonic/National
_machines -- use 3 ts. of
_yeast for the 1 ½ lb
Loaf

Preparation:

Recipe By : Quick & Delicious Bread Machine Recipes

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cottage-Herb Dressing

Servings: 6 Servings

Ingredients:

1 tablespoon Milk
12 ounce Cottage Cheese; Cream Style,1 Carton
1 teaspoon Lemon Juice
1 small Onion Slice; Thin
3 Radishes; Halved
1 teaspoon Mixed Salad Herbs; Crushed
1 Parsley Sprig
¼ teaspoon Salt

Preparation:

Put the milk, cottage cheese and lemon juice in a blender container and blend until smooth. Add the remaining ingredients to the cottage cheese mixture and blend until all of the vegetables are chopped. Chill before serving.

Makes 1 ½ cups.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/blend1.zip

Cottagers' Meatloaf

Servings: 8 Servings

Ingredients:

1 ⅛ pound Lean belly pork *
¾ pound Pig's liver
6 ounce Lean green streaky bacon
6 ounce Grated carrot
6 ounce Fresh brown breadcrumbs
2 small Onions
1 large Green pepper
Fresh chopped parsley
1 Garlic clove; crushed w/salt
4 teaspoon Lemon juice
1 teaspoon Lemon zest
¼ teaspoon (generous) dried thyme
¼ teaspoon (generous) dried marjoram

Preparation:

*Note: Weight of pork is after trimming away bones, rind and excess fat.

Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper. Fry a small nugget to check seasoning and adjust to taste. Oil a 2 lb loaf tin, line with greaseproof paper and oil again. Pack the mixture into the tin. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top.

Cover the tin with foil. Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin. Bake at 350 F (180 C) gas mark 4 for 1 hour. Reduce temperature to 325 F (160 C) gas mark 3, remove foil lid and bake for a further 30 minutes.

Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices. Set aside in a cold place overnight before serving to allow flavours to blend and mature.

Source: Philippa Davenport in "Country Living" (British), October 1987.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cotton Cake

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Sugar
2 Eggs
½ cub Mashed potatoes
½ cub Milk
1 1/3 cub All-purpose flour
3 teaspoon Baking powder
1 pinch Salt
½ cub Cocoa
1 teaspoon Vanilla

Preparation:

This is a recipe taken from a Magic Baking Powder promotional booklet aimed at the Canadian market. Though there is no date on it, the cars in the graphics are pre 1950, I think perhaps the 1920s or 30s. This was one of "Six Prize Winning Recipes: Each recipe on this page won a first prize of $250.00 in the National Mystery Cake Contest."

Cream butter with 1/3 cup sugar. Beat egg whites stiffly and add ½ cup sugar. Put aside. Beat egg yolks with remaining sugar and add to first mixture, heating well. Mix in lightly the egg whites. Flavor with vanilla. Pour in cake pans, well greased, and cook from 25 to 30 minutes in oven
375 F. Spread marshmallow between layers and cover cake with Foaming Icing.
Recipe By : Magic Baking Powder

Posted to MC-Recipe Digest V1 #294

Date: Mon, 11 Nov 1996 10:40:41 0000

From: Donna <pericles@serix.com>

Cotton Candy Cookies

Servings: 36 Servings

Ingredients:

3 Egg whites (beaten stiff)
2 tablespoon (30 mL) granulated sugarreplacement or granulatedfructose
2 teaspoon (10 mL) orange oil (or yourfavorite oil)
1 teaspoon (5 mL) orange rind (grated)

Preparation:

From: kyoung@prstorm.bison.mb.ca (kyoung)

Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees F (165 C) for 8 to 10 minutes. Remove from pan immediately.

Exchange 6 cookies with sugar replacement: Negligible. Calories 6 cookies with sugar replacement: 10. Exchange 6 cookies with fructose: 1/5 fruit.
Calories: 6 cookies with fructose: 22.

REC.FOOD.RECIPES ARCHIVES

/MISC

DIABETIC RECIPE

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cotton-Eyed Black-Eyed Peas

Servings: 12 Servings

Ingredients:

Mrs L. F. Hooker
2 cub Celery, chopped
2 cub Onions, chopped
1 teaspoon Sugar, optional
½ pound Bacon
2 cub Bell pepper, chopped
2 can Peeled tomatoes, undrained
3 can Black-eyed peas, undrained
Salt and pepper

Preparation:

Fry bacon, reserving 3 tablespoons of drippings. Saute the celery, bell pepper and onions in bacon grease. Add tomatoes, black-eyed peas, salt, pepper, sugar and crumbled bacon; simmer 30 minutes.

Formatted for Meal Master by Margaret Garland Source: The Best Little Cookbook in Texas; Junior League of Abilene.

Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997

Cottonpickers' Stew

Servings: 6 Servings

Ingredients:

1 ½ pound Ground beef
1 Onion; chopped
2 can Undiluted vegetarianvegetable soup
1 dash Garlic salt
Salt
Pepper

Preparation:

Brown beef. Add onions & cook until onions are soft. Add soup & seasonings.
Simmer 15-20 minutes. If soup is too thick, add ½ can water. Serve with French bread or crackers. Yields 6 servings.

MRS. GENE CROWLEY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cottontail Carrots

Servings: 12 Servings

Ingredients:

2 pound Carrots; julienned
¼ cub Apple juice
¼ cub Butter or margarine
2 tablespoon Brown sugar
1 teaspoon Salt; optional
Minced fresh parsley

Preparation:

In a 2-qt microwave-safe casserole, combine carrots and apple juice. Cover and microwave on HIGH for 10-12 minutes or until crisp-tender, stirring once. Add butter, brown sugar and salt if desired; toss to coat. Sprinkle with parsley.

Recipe by: Quick Cooking - March/April 1998

Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Apr 08, 1998

Cottonwood Cafe Flan

Servings: 1 Servings

Ingredients:

¾ cub Sugar
3 Eggs
3 Egg yolk
14 ounce Condensed milk, sweetened
1 ½ teaspoon Vanilla
2 ounce Cream cheese
14 ounce Milk

Preparation:

Carmelize the sugar in frying pan until a nice golden brown. While doing this..... mix very throughly the rest of the ingredients. Pour the carmelized sugar into a 10" pyrex pie plate....it will harden Then pour the mixed ingredients over the hardened carmelized sugar. Place in a bain marie with 1 ½" of water and bake for 70 minutes at 350F

Notes: The CottonWood Cafe serves this flan (almost cheesecake) with thin twisted slices of limes.

Per serving: 334 Calories; 12g Fat (32% calories from fat); 9g Protein; 49g Carbohydrate; 179mg Cholesterol; 131mg Sodium

Posted to FOODWINE Digest 25 October 96

Date: Fri, 25 Oct 1996 21:20:45 +0100

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Couche Couche

Servings: 4 Servings

Ingredients:

¼ cub Oil
2 cub Yellow cornmeal
1 ½ teaspoon Salt
1 teaspoon Baking powder
¾ cub Milk
¾ cub Water

Preparation:

Heat the oil in a heavy pot or preferable a cast iron dutch oven.

Mix the dry ingredients, then add the milk and water. Pour the batter into the hot oil, and allow a crust to form on the bottom before stirring.
Reduce heat to low and stir occasionally; cook for about 15 minutes.

Serve in bowls with milk and sugar, like a hot cereal.

A very old-time, traditional breakfast, couche couche is the Cajun version of fried cornmeal mush. Typos By Jim Kirk - captain@iquest.net by somebody@somewhere.com
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997

Couche-Couche

Servings: 6 Servings

Ingredients:

2 cub Cornmeal (preferably yellow)
1 ½ teaspoon Salt
1 teaspoon Baking powder
1 ½ cub Milk or water
¼ cub Lard, melted and heated hot

Preparation:

{ Submitted by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and milk thoroughly and put into the heated shortening. Let a crust form. Give a good stir and lower the heat to simmer. Cover and cook for 15 minutes, stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Cou-Cou

Servings: 6 Servings

Ingredients:

3 cub Water
Salt
2 cub Yellow cornmeal
2 tablespoon Butter
12 Small young okras
1 Small fresh hot pepper,
Seeded & minced
3 cub Water

Preparation:

Remove the stems and slice the okras diagonally into ¼-inch rings. In a heavy saucepan, bring 3 cups of water to a boil. Add the okra, hot pepper & salt to taste. Boil for about 10 minutes.
Meanwhile, sift the cornmeal into a bowl and add the remaining 3 cups of water. Mix well.
Remove the saucepan from heat and combine mixture. Return to medium heat stirring frequently until the mixture is smooth and thick. Turn out onto a plate and spread the butter on top. Serve hot. Yield: 6 servings Notes from cookbook: Cou-cou means side dish, and although it is chiefly served as an accompaniment to fish-especially flying fish in Barbados-it can be served with other fish or meat dishes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Coucous with Chicken and Roasted Peppers

Servings: 4 Servings

Ingredients:

1 pound Boned and skinned chickenbreast halves
1 tablespoon Olive oil
1 ½ teaspoon Ground cumin
½ teaspoon Turmeric
14 ½ ounce Chicken broth
2 tablespoon Dried onions; minced
½ cub Roasted red peppers
Hot sauce
1 package Coucous; 10 ounce

Preparation:

1. Trim all visible fat from chicken and cut meat in 1 inch cubes.

2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin, turmeric, salt and pepper.

3. Saute over medium heat for 3 minutes.

4. Add 1 ½ cup broth and dried onion. Stir and bring to a simmer over high heat. Cover and cook over medium low heat about 5 minutes or until meat changed color throughout.

5. Add red pepper and hot sauce to taste. Cover and keep warm.

6. Bring remaining broth and ¾ cup water to boil in small saucepan.

7. Stir in couscous and remove from heat, let stand 5 minutes.

8. Serve couscous in bowls and top with chicken and its sauce.

Recipe by: 30 Low-Fat Meals in 30 Minutes (Faye Levy)

Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20, 1998

Cough Remedy

Servings: 1 Servings

Ingredients:

1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Allspice
1 teaspoon Nutmeg
½ teaspoon Ginger
½ teaspoon Mustard
Enough lard to make a paste

Preparation:

From: Randy and Colleen Jones <rcjones@METHOW.COM>

Date: Fri, 5 Jul 1996 21:34:05 -0700
Combine all of the above together to make a poultice. Fold cloth so it will not fall out. Use overnite.

EAT-L Digest 5 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cough Syrup

Servings: 1 Servings

Ingredients:

1 quart Horehound
1 quart Water
2 Sticks licorice; (2 to 3)
1 tablespoon Lemon juice
Sugar

Preparation:

Put horehound to water. Boil it down to a pint. Add licorice, lemon juice and sugar to taste. Take 3 times a day or when cough becomes bothersome.
Posted to recipelu-digest Volume 01 Number 432 by "Diane Geary." <diane@keyway.net> on Jan 1, 1998

Cough Syrup

Servings: 1 Servings

Ingredients:

¼ pint Whiskey
2 ounce Glycerine
½ cub Honey
Juice of 2 lemons
2 Boxes rock candy

Preparation:

The candy is slow to melt, but just shake it well from time to time. That's it. No directions on how to mix or how big a box of rock candy was. My guess is you just put every- thing in a bottle, shook it from time to time and doctored yourself as needed.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 205 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Cough Syrup

Servings: 1 Servings

Ingredients:

4 tablespoon Glyserine
4 tablespoon Cognac
4 tablespoon Honey
3 Lemons(juice)

Preparation:

Mix ingredients to-gether in a saucepan and simmer 15 minutes then bottle.
Take 2 tsp. every 4 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Couldn't Be Easier Slow-Cooker Bread

Servings: 6 Servings

Ingredients:

1 tablespoon Yeast
¼ cub Warm water
1 cub Warm milk or buttermilk
½ cub Rolled oats
1 ½ teaspoon Salt
2 tablespoon Oil
2 tablespoon Honey
1 Egg
¼ cub Wheat germ
2 ¾ cub Whole wheat flour

Preparation:

Date: Sat, 27 Apr 1996 22:49:07 -0500

From: dbailey@ssi.parlorcity.com (David Bailey) A recipe in one of my cookbooks, "Whole Foods For the Whole Family" "may" be what you are looking for. I have never made this recipe (I keep meaning to but keep forgeting about it). Therefore, I don't know anything about the recipe but I know the cookbook is a really good one. Here goes:

Grease a deep metal or glass bowl or 1# coffee can. Turn slow-cooker on high to preheat.

Dissolve yeast in water. Combine with milk, oats, salt, oil, honey, egg and wheat germ. Add flour and knead until smooth and elastic, about 5 minutes. Turn dough immediately into bowl or can and cover loosely with foil. In bottom of slow-cooker, place ½ c. water and a trivel or some crumpled foil. Place can or bowl on this, cover and bake on high for 3 hours. Top of bread will not necessarily brown.

According to the recipe, "Just 15 minutes work time! A great way to have nutritious, fresh bread with a minimum of fuss, especially for small families. You don't waste oven energy for just one loaf of bread. Nice for a hot summer day."

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Count Gregor's Celtic Chili

Servings: 1 Servings

Ingredients:

3 pound Ground chuck
1 pound Venison
60 ounce Tomato sauce; (plain) (60 to80)
4 ounce Garlic minced; (4 to 6)
8 ounce Worchestershire sauce
8 ounce Mild green chiles; chopped
20 medium Fresh jalapenos; * see note
8 ounce Datil hellish relish
8 ounce Hot relish; (Old El Paso)
5 large Vidallia onions; minced
2 teaspoon Garlic salt
1 teaspoon Seasoned salt
½ teaspoon Oregano
4 can Kidney beans; (15 oz. each)
1 can (15 oz.) pinto beans

Preparation:

* chopped in rings then quartered.

Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and ½ hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!!

Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998

Countdown Casserole

Servings: 4 Servings

Ingredients:

8 ounce Pasteurized Process CheeseSpread
¾ cub Milk
2 cub Cubed Cooked Roast Beef
16 ounce Frozen VegetableCombination, * see note
4 cub Frozen Hash Brown Potatoes
2 ¾ ounce French's French Fried Onions
½ teaspoon Seasoned Salt
¼ teaspoon Freshly Ground Black Pepper
½ cub Cheddar Cheese; shredded

Preparation:

*Broccoli, corn & red pepper.

Heat oven to 375F. Spoon cheese spread into 8x12 baking dish; place in oven just until cheese melts, about 5 min. Using ford, stir milk into melted cheese until well blended. Stir in beef, vegetables, potatoes, ½ can French fried onions and the seasonings. Bake, covered at 375° 30 minutes or until heated through. Top with Cheddar Cheese; sprinkle remaining onions down center. Bake, uncovered, 3 min. or until onions are golden brown.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@icanect.net> on Sep 03, 1997

Countdown Casserole

Servings: 6 Servings

Ingredients:

½ teaspoon Olive oil
2 cub Ground turkey breast; cooked
½ cub Onions; chopped
½ cub Bell peppers; chopped
3 cub Frozen corn; thawed
4 cub Hash brown potatoes
¾ cub Skim milk
½ teaspoon Salt
¼ teaspoon Black pepper
½ cub Fat-free Cheddar cheese;grated

Preparation:

Date: Mon, 8 Apr 1996 09:47:09 +0100

From: matejka@bga.com (Anita A. Matejka)

Recipe By: Quick & Easy Casseroles
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is longer pink and vegetables are tender.
Stir in corn, hash brown potatoes, milk, salt, and black pepper. Bake, covered, for 30 minutes or until heated through. Top with cheddar cheese.
Bake for 3 minutes more or until cheese has melted.

Per serving: 333 Calories; 10g Fat (25% calories from fat); 21g Protein; 44g Carbohydrate; 60mg Cholesterol; 761mg Sodium

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Counterfeit Wonder Bread

Servings: 1 Servings

Ingredients:

---Formatted by JoyceBurton---
1 cub Water
3 tablespoon Margarine
1 tablespoon Sugar
1 ½ teaspoon Salt
2 ¾ cub Bread flour
1 tablespoon Gluten
1 tablespoon Lecithin
1 ½ teaspoon Red Star Bread Machine yeast

Preparation:

It toasts well and tastes good. Irwin's granddaughter Sarah loves it. Now she says it's better than Wonder Bread! It is certainly cheaper to bake and we know what's in it.

You have to try this to believe it. Please don't try to make a larger loaf or you'll be cleaning it off the window! There hasn't been time to try this with regular or rapid rise yeast.

Source: Irwin Franzel/Delta Rehab

Joyce's Notes: I used Red Star Active yeast and it made a beautiful loaf!

Martha's Notes: One of the best loaves to make in the ABM.

Recipe by: Irwin Franzel

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard <marthahs@worldnet.att.net> on Sep 10, 1997

Country Apple Cake with Caramel Sauce

Servings: 1 Servings

Ingredients:

CAKE:
2 tablespoon Oil
1 Egg
1 package Pillsbury Nut or CranberryQuick Bread Mix
3 cub Apple pie filling; (from two21-ounce cans)
2 teaspoon Cinnamon
½ teaspoon Nutmeg
½ cub Chopped walnuts

SAUCE:
½ cub Sugar
½ cub Firmly packed brown sugar
½ cub Butter or margarine
½ cub Whipping cream
1 teaspoon Vanilla

Preparation:

Heat oven to 325 degrees. Spray a 13-by-9-inch pan with non-stick cooking spray. In a large bowl, combine oil and egg; beat well. Add bread mix, apple pie filling, cinnamon and nutmeg. Stir 50-75 strokes, until mix is moistened. Stir in chopped walnuts. Spoon into the sprayed pan; spread evenly.

Bake 45-55 minutes or until cake is golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

Meanwhile, in a medium saucepan, mix sugars, butter and cream. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla.

To serve, cut warm cake into squares and place on individual dessert plates. Top each serving with warm sauce and, if desired, ice cream or whipped cream. Serves 12.

(To prepare sauce in microwave, combine sugars, butter and cream in 4-cup microwave-safe measuring cup. Microwave on high for 3 minutes, stirring once. Stir in vanilla.)

NOTES : By Beverly Healy, Nampa, Idaho
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 22, 1998

Country Apple Muffins with Streusel Topping

Servings: 1 Batch

Ingredients:

1 ½ cub All purpose flour
1 cub Uncooked quick rolled oats
1/3 cub Firmly packed brown sugar
2 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
2/3 cub Apple juice
1/3 cub Milk
1 Egg
1 teaspoon Vanilla extract
¼ cub Margarine, melted --plus--
1 tablespoon Margarine, melted
1 ½ large Peeled apples, chopped fine
½ cub Currants

STREUSEL TOPPING:
1/3 cub Uncooked quick rolled oats
¼ cub All purpose flour
¼ cub Firmly packed brown sugar
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
¼ cub Finely chopped walnuts
¼ cub Margarine

Preparation:

For Muffins: Combine dry ingredients in bowl. Add apple juice, milk, melted margarine, egg and vanilla. Mix thoroughly. Stir in apples and currants.
Fill paper muffin cups ¾ full and top with streusel topping and bake 18 to 20 minutes at 400 degrees.

For Topping: Combine dry ingredients, cut in margarine until crumbly. Put on top of muffins before baking.

Formatted on September 18, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #318 by "Robert Ellis" <rpearson@snowcrest.net> on Dec 7, 1997

Country Bean Soup

Servings: 1 Servings

Ingredients:

1 pound Mixed beans for soup, USEANY COMBINATION OF: kidney,pea, black, yellow eye,etc.
1 large Onion
1 can (28 oz.) tomatoes, cut OR
1 can (lg.) tomato puree
1 Clove garlic
½ cub Chopped celery
2 Carrots, chopped
1 teaspoon Chili powder
Salt and pepper

Preparation:

Wash beans thoroughly, cover with water and soak overnight in a large covered kettle. Next day, drain and add 2 quarts water, 2 cups diced smoked sausage or 1 large ham bone. Cover and simmer 2 to 3 hours, then add:
onion, tomatoes or puree, garlic, celery and carrots. Add chili powder, salt and pepper. Simmer 45 more minutes. Serve with cornbread. The flavor improves with age.

Posted to EAT-L Digest 08 Sep 96

From: Joe Ames <ames@PROLOG.NET>

Date: Mon, 9 Sep 1996 09:17:29 -0400

Country Beef and Rice

Servings: 4 Servings

Ingredients:

2 Slices bacon, cut into 1"
Pieces
1 pound Ground beef
½ cub Chopped onion
2 cub (½ pkg.) frozen broccoli,
Corn and red bell peppers
1 cub (10 ¾ oz.) condensed
Mushroom soup
1 Soup can water
¼ teaspoon Garlic powder
1 ½ cub Dry rice

Preparation:

Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.Makes 4 servings.

Country Beef Loaf

Servings: 8 Servings

Ingredients:

2 tablespoon Butter or margarine
½ pound Mushrooms, trimmed & sliced
Onion, diced (1 cup)
1 cub Thinly sliced celery
1 cub Shredded pared carrots
2 tablespoon Water
2 pound Ground beef
½ cub Sifted all-purpose flour
2 teaspoon Salt
1 teaspoon Seasoned salt
1 teaspoon Fines herbes
2 tablespoon Soy sauce

Preparation:

Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Beef Ragout

Servings: 6 Servings

Ingredients:

1 ½ pound Lean boneless round steak
2 tablespoon All-purpose flour
¼ teaspoon Salt
½ teaspoon Pepper, divided
Vegetable cooking spray
1 teaspoon Vegetable oil
1 ½ cub Chopped onion
1 ½ cub Beef Brown Stock
1 cub Prune juice
½ teaspoon Dried whole thyme
2 cub Round red pepper,peeled/diced
1 cub Sliced carrots
2 tablespoon Lemon juice

Preparation:

Trim fat from steaks. Cut steaks into ¾ " cubes. Combine flour ,salt and ¼ tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak, shaking well to coat; set aside Coat a large Dutch oven with cooking spray; add oil, and place over Medium-High heat until hot. Add steak; cook 4 minutes or until browned. Add onion; cook 3 minutes. Add remaining ¼ tsp.
pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally. Yield: 6 cups. Per 1 ½ cup serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol. MC formatting by bobbi744@sojourn.com

Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n061 by Roberta Banghart <bobbi744@sojourn.com> on Mar 04, 1997

Country Beef Ragout (Corrected)

Servings: 6 Servings

Ingredients:

1 ½ pound Round steak, lean andboneless
2 tablespoon All-purpose flour
¼ teaspoon Salt
½ teaspoon Pepper, divided
Vegetable cooking spray
1 teaspoon Vegetable oil
1 ½ cub Chopped onion
1 ½ cub Beef stock
1 cub Prune juice
½ teaspoon Dried whole thyme
2 cub Round red potatoes,peeled/diced
1 cub Sliced carrots
2 tablespoon Lemon juice

Preparation:

Trim fat from steaks. Cut steaks into ¾ " cubes. Combine flour ,salt and ¼ tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak, shaking well to coat; set aside Coat a large Dutch oven with cooking spray; add oil, and place over Medium-High heat until hot. Add steak; cook 4 minutes or until browned. Add onion; cook 3 minutes. Add remaining ¼ tsp.
pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally.

Yield: 6 cups.

Per 1 ½ cup serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol.

MC formatting by Roberta Banghart <bobbi744@sojourn.com>

Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n110 by Roberta Banghart <bobbi744@sojourn.com> on Apr 24, 1997

Country Biscuits

Servings: 12 Servings

Ingredients:

2 cub Flour
3 teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Diet margarine
¾ cub Skim milk

Preparation:

Sift the flour and remeasure to 2 cups. Sift again with the baking powder and salt. Cut in the margarine with a pastry blender. Add the milk. Stir the mixture quickly and lightly with a fork just until the dough clings together in a ball. Then turn the dough out onto a lightly floured board and knead it gently. Roll the dough or pat it out to ½" thickness. Cut the dough with a 2" biscuit cutter and place the dough circles on an ungreased cookie sheet. Bake 12-15 minutes in a preheated 450 oven. Per Serving: Calories--90.4 Carbohydrate--16.7 grams Fat--1.2 grams

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Bran Bread

Servings: 1 Servings

Ingredients:

---Small Loaf---
1 cub Vegetable broth; or water
2 tablespoon Olive oil
2 cub All-purpose flour;unbleached
1 ¼ cub Unprocessed wheat bran
¾ teaspoon Salt
2 teaspoon Vital wheat gluten
1 teaspoon Active dry yeastLarge Loaf---
1 ½ cub Vegetable broth; or water
3 tablespoon Olive oil
3 cub All-purpose flour;unbleached
1 ½ cub Unprocessed wheat bran
1 ½ teaspoon Salt
1 tablespoon Vital wheat gluten
1 ½ teaspoon Active dry yeast

Preparation:

Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use rapid bake cycle on your machine for this loaf.

Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer

Posted to Bakery-Shoppe Digest V1 #441 by "Christopher E. Eaves" <cea260@airmail.net> on Dec 6, 97

Country Bran Muffins

Servings: 8 Servings

Ingredients:

1 cub 40% Bran Flakes Cereal
2 ½ cub Unbleached Flour, Sifted
½ teaspoon Salt
1 ½ cub Sugar
2 cub All-Bran Cereal
1 cub Boiling Water
2 ½ teaspoon Baking Soda
½ cub Shortening
2 Large Eggs
2 cub Butter/Sour Milk

Preparation:

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.

Sift together flour, baking soda and salt; set aside.

Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition.

Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 ½-inch muffin-pan cups, filling 2/3rds full.

Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam.

NOTE:

Batter can be stored for a few days in the refrigerator. Bake as directed.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip

Country Bread

Servings: 1 Large loaf

Ingredients:

-TMPS67B CLAUDIA WOODARD
2 teaspoon Yeast
2 cub Bread flour
1 cub Whole wheat flour
3 tablespoon Wheat germ
1 ½ teaspoon Salt
1 ½ tablespoon Vegetable oil
¾ cub Sourdough starter
1 cub -water.

Preparation:

Follow your machine's instructions. It's such a good sourdough, you may have to cut back on the yeast. I made a loaf this morning and cut the yeast back from 2 tsp. to 1 ½ tsp. and it still spilled over the pan. SOURCE:
"The Best Bread Machine Cookbook Ever" by Madge Rosenberg Posted on PRODIGY, November, '94; formatted by Elaine Radis, BGMB90B

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Bread #1

Servings: 12 Servings

Ingredients:

1 tablespoon Active dry yeast
1 teaspoon Sugar
¼ cub Warm water
5 cub Flour
1 tablespoon Salt
1 ½ cub Warm water
Cornmeal

Preparation:

From: smudd@vstn1.math.uoknor.edu (stephanie)

Date: 5 Oct 1993 12:19 CDT
Dissolve 1 Tbs. active dry yeast and 1tsp. sugar in ¼ cup warm water and let proof. Combine 5 cups flour and 1 Tbs. salt in large bowl, add yeast mixture and another 1 ½ cups warm water. Mix thoroughly, adding more water if necessary. Turn out onto a floured board and knead for 10-15 min.
until dough is soft, silky and elastic. Return to bowl cover and let rise until double, about 1 hour. punch dough down and form into one round loaf or two oblong loaves. Sprinkle base of baker with cornmeal. Place loaf in baker and cover. Let rise for 1 hour. Cut 2-3 slashes in top of loaf and brush with cold water. Cover baker, place in 450 over and bake for 15 min., reduce heat to 400 and bake another 30-40 min. or until crusty, golden brown. Cool on rack.

This recipe is from the Williams-Sonoma Autumn 1993 catalog.

When is says baker there is a add for a Instant Brick Oven. It looks like a clay pot.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Bread Jb

Servings: 2 Loaves

Ingredients:

SPONGE:
¼ teaspoon Active dry yeast
¼ cub Warm water (100-110F)
3 1/3 cub Unbleached all-purpose flour
1 ¾ cub Cups cold water (below 60F)

DOUGH:
3 ½ To 4 ½ cups unbleachedall-purpose flour
1 cub Room-temperature water
3 ½ teaspoon Salt

Preparation:

TO MAKE SPONGE: 1. In a small bowl, sprinkle yeast over warm water. Let stand for 5 minutes. 2. In a large mixing bowl, combine flour and cold water until partially mixed. Scrape yeast mixture into flour mixture. Stir 100 times in one direction. 3. Cover with plastic wrap and let stand at room temperature (appx 70F) for about 12 hours or overnight. (The sponge is ready when small bubbles cover its surface and it appears thinner than at the start.)

TO MAKE DOUGH: 1. Place 3 ½ cups flour in a large bowl; make a well in the center. Scrape sponge into well; set bowl aside. Stir, gradually incorporating flour into sponge. 2. Rinse sponge bowl with 1 cup water, scraping down sides with a rubber spatula. Gradually add the rinsing liquid to the flour-sponge mixture, stirring well between additions. 3. Turn dough out onto a surface dusted with some of the remaining flour. Knead, gradually incorporating additional flour, until dough is smooth and elastic, about 5 minutes. (You may not need all the remaining flour.) Gather into a mound and cover with plastic wrap or a damp towel. Let rest for 15 minutes. 4. Flatten dough and sprinkle with salt. Knead until salt is fully incorporated and dough feels soft and elastic, 5-10 minutes. Shape into a ball. 5. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled, about 1 hour. 6. Punch down dough and reshape into a ball. Cover again and let rise, at room temp, until more than doubled, 1-1 ½ hours. 7. Lightly dust the underside of a large baking sheet with flour. Divide dough in half and form into 2 round loaves. Place loaves 4 inches apart on the prepared upside-down baking sheet; lightly cover with plastic wrap. Let rise in the refrigerator for 8 hours or overnight.

TO BAKE: 1. Preheat oven to 500F or highest setting. Have ready a clean spray bottle filled with water. 2. Just before baking, slash a crosshatch desing into the top of each loaf with a sharp knife. Spray lightly with water. 3. Bake loaves for 15 mintues, lightly spraying with water every 4-5 minutes. (Be careful to avoid spraying the oven light!) Reduce oven temp to 425F; bake, without spraying, for 15-20 mintues more, or until loaves are golden and sound hollow when tapped on the bottom with your knuckles.
4. Transfer loaves to a wire rack and cool completely.

Bread keeps at room temp in a paper bag or kitchen towel (not plastic bag) for up to 3 days, or frozen, well-wrapped for up to 6 weeks.

Reprinted from Eating Well Magazine, October 1997.
Posted to MM-Recipes Digest V4 #287 by Julie Bertholf <jewel1@ix.netcom.com> on Nov 03, 1997

Country Bread Sausage Stuffing for Turkey

Servings: 12 Servings

Ingredients:

1 pound SausageBob Evans, Jimmy Dean, etc.
1 medium Onion; chopped
¼ cub Chopped celery
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Dried basil
½ teaspoon Oregano
10 cub White bread cubes DRY, day-old
2 tablespoon Minced parsleyfresh or dried
Chicken broth or bouillon

Preparation:

Cook sausage in skillet, breaking up with a fork as it cooks, until all pink color is gone. Pour off and discard all but ½ cup of accumulated liquid. Add celery and onion to sausage in skillet. Cook onion, stir in salt, pepper, basil and oregano. Place bread cubes in large bowl. Add sausage mixture, parsley and enough chicken broth to moisten . Mix together gently. Will stuff one 12 to 14 lb turkey. Bake excess in ungreased casserole @ 350 degrees for 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Breakfast

Servings: 4 Servings

Ingredients:

4 cub Cubed cooked potatoes
½ cub Chopped green bell pepper
2 tablespoon Chopped onion
1/3 cub Margarine
Salt and pepper
4 Eggs
1 cub Shredded cheddar cheese;shredded
(Cracker Barrel Brand)

Preparation:

Cook potatoes, green pepper and onion in margarine until lightly browned.
Season to taste. Break eggs over potato mixture; cover, cook until eggs are done. Sprinkle with cheese; cover and heat until cheese melts.

notes - Use O'Brien Potato Mix. Scramble the eggs (instead) Posted to EAT-L Digest 16 Sep 96

Date: Mon, 16 Sep 1996 22:46:24 +0100

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Country Breakfast Casserole

Servings: 6 Servings

Ingredients:

12 ounce Bulk pork sausage; mild orspicy
½ cub Onions; finely chopped
4 cub Frozen hash browns; diced,thawed
1 ½ cub Colby/Monterey Jack cheeseshredded
3 Eggs; beaten
1 cub Milk
¼ teaspoon Black pepper
Salsa

Preparation:

Preheat the oven to 350 degrees. In a large skillet, cook the sausage and onions until no pink remains; drain. In an 8-inch square baking dish, layer the potatoes, half of the cheese, the sausage-onion mixture and the remaining cheese. In a bowl, combine the eggs, milk and pepper; pour over the cheese. At this point, the casserole may be covered and chilled overnight. Bake, covered, for 50 to 55 minutes, or until a knife inserted near the center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa. Recipe From: The Knollwood House bed and breakfast in River Falls, Wisconsin. Penny Halsey (ATBN65B).
Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 17:10:57 -0500

From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>

Country Breakfast Cereal

Servings: 6 Servings

Ingredients:

1 cub Brown rice; uncooked
¼ teaspoon Salt
2 ¼ cub Water
1 tablespoon Butter or margarine
½ cub Chopped prunesOR- seedless raisins
1 teaspoon Cinnamon

Preparation:

Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired.

Microwave Oven Instructions: Combine all ingredients in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Fluff with fork.

Each serving provides:
* 166 calories
* 2.7 g. protein
* 2.6 g. fat
* 33.7 g. carbohydrate
* 114 mg. sodium
* 5 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Country Breakfast Pie

Servings: 6 Servings

Ingredients:

1 package Jimmy Dean sausage; anyflavor
1 9-inch pie shell
1 ½ cub Grated Swiss cheese
¼ cub Chopped green bell pepper
¼ cub Chopped red bell pepper
2 tablespoon Chopped onion
4 Eggs; lightly beaten
1 cub Light cream

Preparation:

Cook sausage until done. Crumble, then drain. Prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40-45 minutes. Cool on rack 10 minutes. Yields 6-8 servings.

JIMMY DEAN SAUSAGE AD

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Breakfast Sausage

Servings: 6 Servings

Ingredients:

1 pound Pork, ground
1 teaspoon Cumin, ground
½ teaspoon Thyme, dried leaf
½ teaspoon Sage, dried leaf
1 teaspoon Salt
½ teaspoon Pepper, freshly ground
⅛ teaspoon Cayenne pepper (optional)

Preparation:

1. Combine all ingredients in medium bowl; mix well. Cover and refrigerate overnight for flavors to blend.

2. Shape into 6 patties. Cook in lightly greased skillet over medium heat about 15 minutes or until browned onboth sides and centers are no longer pink, turning occasionally.

Posted to MM-Recipes Digest V4 #176 by Peg Doolin <pegsean@together.net> on Jul 08, 1997

Country Brunch

Servings: 12 -15 servin

Ingredients:

16 slice Firm white bread
2 ½ cub Cubed fully cooked ham(about 1 pound)
4 cub (16 ounces) shredded cheddarcheese
4 cub ( 16 ounces) shreddedmozzarella cheese
6 Eggs
3 cub Whole milk
½ teaspoon Dry mustard
⅛ teaspoon Onion powder (up to ¼)
3 cub Uncrushed cornflakes
½ cub Butter or margarine; melted

Preparation:

Here is some pork recipes that are from The Country Cooking Recipe Collection.

(Submitted by Katherine Clauson)

Trim crusts from bread; cut slices in half. Grease a 13-in.x 9-in. baking pan and layer as follows: Cover bottom of pan with half of bread, half of ham and half of each of the cheeses. Repeat layers. Combine eggs, milk, mustard and onion powder; pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over casserole. Cover looselyh with foil. Bake at 375 for 45 minutes. Let stand 10-15 minutes before cutting. Posted to TNT - Prodigy's Recipe Exchange Newsletter by LL7281@aol.com on Jul 30, 1997

Country Brunch Casserole

Servings: 1 Servings

Ingredients:

6 Strips bacon
6 cub Frozen cubed hash browns
½ cub Onion; chopped
Salt and pepper
6 Eggs
½ cub Shredded cheddar cheese

Preparation:

In large skillet over medium heat, cook bacon until crisp. Remove, crumble and set aside. Leave 2 tablespoons of fat in skillet; add hash browns, onions, salt & pepper and fry for about 2 minutes. Cover and cook, stirring occasionally, until hash browns are tender and browned, about 15 minutes.
Make 6 wells in potatoes; break one egg into each well. Cover and cook on low heat for 8-10 mins or until eggs are set. Sprinkle with cheese and bacon.

Recipe by: Taste of Home Q & E

Posted to TNT Recipes Digest by Pookiehd@aol.com on Feb 3, 1998

Country Brunch Skillet

Servings: 6 Servings

Ingredients:

6 slice Bacon
6 cub Frozen cubed hash brownpotatoes
¾ cub Chopped green pepper
½ cub Chopped onion
1 teaspoon Salt
¼ teaspoon Pepper
6 Eggs
½ cub Shredded cheddar cheese

Preparation:

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons for drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Recipe by: Quick Cooking - Premiere Issue

Posted to MC-Recipe Digest V1 #1004 by Carol Taillon <taillon@access.mountain.net> on Jan 11, 1998

Country Butter Beans

Servings: 6 -8 serving

Ingredients:

3 tablespoon Bacon drippings
2 pound Frozen speckled butter beans
8 ounce Smoked hog jawls; roughchopped
3 Small onions, wedged
Water to cover
Salt to taste

Preparation:

Roughly cut or chop the sliced hog jawls and place into a heavy pot. Peel the onions and cut into ¼" wedges and add to pot. Add the butter beans and cover with water to a depth of the length of the first joint of your index finger.

Bring to a rolling boil and then reduce heat to a simmer (gentle boil).
Allow to simmer for 2 hours and then add salt to taste. You can throw in some garlic now if you wish. Leave pan on slow simmer until the liquid is as thick as you desire. If it's still not thick enough, remove a cup of beans, mash and re-add to the pot.
Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on Apr 07, 1998

Country Cappuccino

Servings: 6 Servings

Ingredients:

8 cub Hot strong brewed coffee;divided
½ cub Sugar
¼ cub Cocoa
1 teaspoon Ground cinnamon
1 tablespoon Vanilla extract
4 cub Half-and-half

Preparation:

Whisk together 1 cup coffee and next 4 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 4 to 5 minutes or until smooth and slightly thickened. Gradually add half-and-half; cook, whisking constantly, 4 to 5 minutes or until thoroughly heated (do not boil). Process half of mixture in a blender 1 to 2 minutes or until frothy.

Pour 3 ½ cups coffee into a 2-quart pitcher; add half of frothy coffee mixture. Repeat procedure with remaining ingredients. Serve immediately, or chill and serve over ice, if desired.

Yield: about 12 cups.

Southern Living Magazine Website

Recipe by: Southern Living Magazine

Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998

Country Captain

Servings: 5 To 6 servi

Ingredients:

1 can (28 ounce) diced peeledtomatoes
1 can (15 ounce) tomato sauce
1 medium Onion, chopped
1 Tart green apple, chopped
1 Green bell pepper, chopped
1/3 cub Raisins
1 ½ tablespoon Curry powder
¾ teaspoon Garlic pepper
½ teaspoon Ground ginger
⅛ teaspoon Cayenne
1 ½ cub Converted white rice
6 Skinless, boneless chickenbreast halves, trimmed offat (about 1 ½ pounds)

Preparation:

(from The Best Slow Cooker Cookbook Ever, Natalie Haughton)

1. In a 5-quart electric slow cooker, mix together the tomatoes with their liquid, tomato sauce, onion, apple, green pepper, raisins, curry powder, garlic powder, ginger, cayenne, and rice. Cut each chicken breast half crosswise into 5 pieces. Stir the chicken pieces into the mixture in the slow cooker.

2. Cover and cook on the low heat setting about 3 ½ hours, or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.

Posted to Digest eat-lf.v096.n249

From: ShawnaLee Jessiman <shataylo@mail.sd54.bc.ca>

Date: Tue, 17 Dec 1996 13:06:54 -0800

Country Captain

Servings: 6 Servings

Ingredients:

1 (5 ½-to-6 lb) stewing henor capon, cleaned and dressed
2 Whole bay leaves
2 Stalks celery (include tops)
2 quart Water
2 large Yellow onions; peeled coarsely chopped
2 large Sweet green peppers; cored, seeded & coarsely chopped
2 Garlic cloves peeled and crushed
¼ cub Olive or other cooking oil
1/3 cub Minced parsley
1 cub Dried currants or raisins
1 tablespoon Curry powder
1 teaspoon Cayenne pepper
¼ teaspoon Freshly ground black pepper
½ teaspoon Dried thyme, crumbled
¼ teaspoon Ground cloves
2 teaspoon Salt
2 can (1 lb, 12 oz) tomatoes with their juice
3 cub Reserved chicken stock
1 cub Toasted slivered almonds(topping)

Preparation:

REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and giblets in a large kettle. Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes; remove the liver and reserve. Re-cover the chicken and simmer 1-to-1 ½ hours or until tender. Lift the chicken from the kettle and cool, strain the stock and reserve. In the same kettle, stir-fry the onions, green peppers and garlic in the oil 8-to-10 minutes over moderate heat until the onions are golden. Add all remaining ingredients except the almonds and simmer, uncovered, 45 minutes, stirring now and then. Meanwhile, skin the chicken, remove the meat from the bones, and cut in bite-sized pieces; also dice the giblets and reserved liver. Add the chicken, giblets and liver to the kettle and simmer, uncovered, for 15 minutes. NOTE: At this point, you can cool the mixture to room temperature, ladle into 1-quart freezer containers, filling to about 1-inch of the top.
Snap on the lids, label and date, then set in a zero-degree freezer and freeze until firm. The Country Captain can be made several weeks--even months--ahead of time. When ready to serve, place the blocks of frozen Country Captain in a large, heavy kettle, set over low heat, cover and bring slowly to serving temperature, stirring now and then, taking care not to break up the chunks of chicken. Remove and discard the bay leaves. Serve the Country Captain over fluffy boiled rice (you can cook the rice while the Country Captain reheats) then sprinkle each portion with some of the toasted slivered almonds. Makes 6 to 8 Servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Captain Casserole

Servings: 8 Servings

Ingredients:

2 tablespoon Plus
1 teaspoon Vegetable oil
2 3 pound chickens, cut upand skin removed
2 Medium-size onions, chopped
1 large Granny Smith apple, peeled,cored, and diced
1 large Green pepper, diced
3 large Garlic cloves, minced
1 tablespoon Grated, peeled gingerroot
3 tablespoon Curry powder
½ teaspoon Coarsely ground black pepper
¼ teaspoon Ground cumin
1 can (28-ounce) tomatoes in puree
1 can (13 ¾ to 14 ½-ounce)chicken broth
½ cub Dark seedless raisins
1 teaspoon Salt
Hot cooked rice (optional)

Preparation:

This first one is from Good Houskeeping.

1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown.

2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes.

3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their purée, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute.

4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. Serve with hot cooked rice if you like.

Each serving without rice: About 325 calories, 39 g protein, 21 g carbohydrate,
10 g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium.

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 15:50:19 -0800

From: Pamela Ramsey <risha@EROLS.COM>

Country Captain Chicken

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
1 Small onion, finely chopped
½ Sweet pepper, finely chopped
2 Garlic cloves finely chopped
2 tablespoon Vegetable oil
½ cub All purpose flour
1 ½ teaspoon Salt
1 teaspoon Pepper
3 pound Chicken serving size pieces
1 cub Plum tomatoes
2 cub Chicken stock
2 tablespoon Curry powder
¼ cub Dried shredded coconut
¼ cub Sultana raisins
Salt and pepper to taste
1 Slived almonds to garnish
1 Chopped parsley to garnish

Preparation:

Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned.
Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat.
Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning.
Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Captain Chicken #1

Servings: 6 Servings

Ingredients:

2 Fryers; cut up -or-
4 Chicken breasts; halved
6 tablespoon Butter
1 Onion; sliced thin,separated
1 Green pepper; cut in strips
2 Cloves garlic; minced
1 can (16-oz) tomatoes
1 ½ teaspoon Salt
1 teaspoon White pepper
1 ½ teaspoon Curry powder
1 ½ teaspoon Thyme

Preparation:

Saute onion, pepper and garlic in butter. Add tomatoes and seasonings and simmer for 10 minutes. Place chicken in large roasting pan, skin side up.
Pour on sauce, cover and bake at 350 for 45 minutes. Uncover and bake a few minutes to brown. Serve over rice.

MRS N.R. HOSEY (JUDY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Captain Chicken #2

Servings: 8 Servings

Ingredients:

2 (3-lb) chickens
2/3 cub All-purpose flour
1 teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Paprika
1 Clove garlic; chopped
½ cub Olive oil
1 cub Finely chopped onion
1 Bell pepper; sliced
4 ¾ cub Canned tomatoes
2 teaspoon Parsley; chopped
1 teaspoon Curry powder
½ teaspoon Powdered thyme
⅛ teaspoon Cayenne pepper
½ cub Water
1 cub Seedless raisins
½ cub Toasted almond slivers
2 cub Hot cooked rice
Parsley

Preparation:

Cut chicken into frying-sized pieces. Flour chicken by shaking in a paper bag containing flour, salt, pepper and paprika. Make garlic oil by adding chopped garlic to olive oil and let stand until flavor is absorbed. Use ½ cup hot garlic oil to brown chicken. Remove chicken to 9x13 casserole and cover. Cook onion and bell pepper in oil until limp, stirring constantly.
Add tomatoes, parsley, curry, thyme, cayenne pepper, and water. Cook slowly for 5 minutes. Pour over chicken. Cover and bake for 45 minutes at 325ø.
Add raisins the last 15 minutes. Arrange chicken in the center of a large.
heated platter. Pour sauce over it and pile cooked rice around edges.
Sprinkle toasted almonds on top and garnish with fresh parsley. Yield: 8 to 10 servings.

MRS. JOSEPH FEARIS CALDWELL

COLUMBUS, GA

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Captain Chicken Breasts

Servings: 6 Servings

Ingredients:

2 medium Granny Smith apples
1 small Onion; finely chopped
1 small Green bell pepper; finelychopped
3 Cloves garlic; minced
2 tablespoon Dried currants
1 tablespoon Curry powder
1 teaspoon Ground ginger
¼ teaspoon Ground red pepper
1 can Diced tomatoes; (about 14¼ oz)
6 small Boned and skinned chickenbreast halves; (about 1 ¾lbs. total)
½ cub Chicken broth
1 cub Long-grain white rice
1 pound Large raw shrimp; shelledand deveined
1/3 cub Slivered almonds
Salt
Chopped parsley

Preparation:

Quarter, core and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of tomato mixture.
Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside. To serve, season rice mixture to taste with salt.
Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.

Recipe by: Sunset Crockery Cookbook

Posted to MC-Recipe Digest V1 #951 by MAMacR <MAMacR@aol.com> on Dec 9, 1997

Country Captain From Lhj

Servings: 4 Servings

Ingredients:

1 Chicken; skinned and cutinto 8 pieces
Salt
½ teaspoon Freshly ground pepper
½ cub All-purpose flour
2 tablespoon Vegetable oil; divided
1 medium Onion; diced
1 teaspoon Minced garlic
1 tablespoon Curry powder
½ teaspoon Coriander
½ teaspoon Cumin
⅛ teaspoon Cinnamon
¼ cub Wine or vermouth
¾ cub Chicken broth
14 ounce Whole tomatoes; drained andchopped (14 to 16)
1 Red pepper; julienned
1 Green pepper; julienned
2 tablespoon Mango chutney; chopped
2 tablespoon Currants; or raisins
1 Bay leaf
3 Green onions; chopped
Toasted slivered almonds;for garnish

Preparation:

1. Heat oven to 375°F. Sprinkle chicken with ½ teaspoon salt and the pepper. Coat with flour, shaking off excess. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add half the chicken and cook until golden, 4 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.

2. Reduce heat to medium. Add onion and cook 5 minutes. Add garlic, curry, coriander, cumin and cinnamon; cook 1 minute more.

3. Add wine, scraping up browned bits. Add broth, tomatoes, red and green peppers, chutney, currants and bay leaf. Bring to boil; add chicken. Cover and bake in oven 40 minutes.

4. Discard bay leaf. Stir in green onions and ½ teaspoon salt. Transfer chicken to platter and garnish with almonds, if desired.

Prep Time: 35 minutes Baking Time: 40 minutes Degree Of Difficulty: Easy

(C) Copyright 1997, Meredith Corporation, All Rights Reserved

Busted by Barb, Possum Kingdom Lake

NOTES : Thursday, December 11, 1997 2:15 PM Country Captain is a great American recipe in the Southern tradition. It's a savory chicken stew flavored with a heady blend of curry and warm spices.

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on Jan 1, 1998

Country Captain Soup

Servings: 1 Servings

Ingredients:

1 tablespoon Olive oil
1 large Onion; coarsely chopped
½ cub Chopped red bell pepper
4 Garlic cloves; chopped
6 Skinless boneless chickenthighs; cut into 1" pieces
1 tablespoon Curry powder
1 teaspoon Grated peeled fresh ginger
¼ teaspoon Dried crushed red pepper
4 cub Canned chicken broth
2 cub Canned diced tomatoes; withjuices
1 large Granny Smith apple; peeled,coarsely chopped
¼ cub Orzo
2 tablespoon Dried currants
Chopped fresh cilantro
Plain yogurt

Preparation:

Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sautee until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt.

6 Servings

Bon Appetit March 1995
Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan 29, 1998

Country Casserole

Servings: 6 Servings

Ingredients:

3 pound Chicken
5 tablespoon All-purpose flour
½ cub Margarine
1 cub Onions -- chopped
1 cub Celery
¼ cub Green bell peppers -- diced
½ teaspoon Salt
Black pepper
2 cub Chicken broth
Topping: ---
1 cub All-purpose flour
½ cub Cornmeal
1 tablespoon Baking powder
2 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Ground sage
¼ teaspoon Ground thyme
⅛ teaspoon Black pepper
1 tablespoon Vegetable shortening
3 large Eggs -- beaten
¾ cub Milk
¼ cub Black olives -- chopped
½ cub Cheddar cheese -- shredded

Preparation:

* Instead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth.

1. Cut fryer into serving-sized pieces. Dust lightly with ¼ cup flour.
Use a 3-quart casserole for this dish. Place ¼ cup melted margarine in casserole and add cut-up chicken. Roll chicken to coat with the margarine.
Bake at 350 degrees for 30 minutes. 2. Saute onion, celery and green peppers in ¼ cup margarine until tender and onion is translucent and limp. Blend in 1 tablespoon flour, salt and pepper to taste. Place this mixture around chicken. Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown. Sprinkle shredded cheese over topping for last 5 minutes of cooking time if desired.

TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening. Add slightly beaten eggs and milk; blend well. Stir in sliced olives.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Cassoulet

Servings: 1 Servings

Ingredients:

3 cub Water
¾ pound Dry navy beans
1 Bay leaf
1 teaspoon Salt
¼ teaspoon Pepper
1 can Chicken broth
¼ pound Bacon, diced
3 large Chicken breasts
2 Carrots, quartered
2 medium Onions, quartered
¼ cub Coarsley chopped celery withleaves
1 can (8 ounces) tomatoes,chopped, liquid reserved
2 Garlic cloves, crushed
½ teaspoon Dried marjoram leaves
½ teaspoon Ground sage*
1 teaspoon Whole cloves
½ pound Smoked sausage, cut into 2inch pieces
Chopped fresh parsley

Preparation:

In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for 1 hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3 quart casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped parlsey. Recipe may be doubled. makes 4 servings.
*I use poultry seasoning

Posted to EAT-L Digest 21 Sep 96

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Date: Sun, 22 Sep 1996 10:55:48 -0500

Country Chicken

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
4 Chicken breast halves
2 Italian turkey sausages
2 Garlic cloves
1 Red pepper
1 Green pepper
1 Onion
4 ounce Mushrooms
14 ½ ounce Italian-Style Stewed Tomato

Preparation:

Cut chicken into 2 inch cubes, finely chop garlic, cut red pepper into 2 inch cubes, cut green pepper into 2 inch cubes, thinly slice onion and mushrooms. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic, cook 10 minutes. Remove from heat.
Cut sausage into 1 inch pieces. Remove all from pan, drain. Add remaining oil to pan, add peppers, onion and mushrooms, saute' 5 minutes or until tender. Add tomatoes and their liquid, breaking up tomatoes with spoon.
Return chicken and sausage to pan, cover and cook 5 minutes, or until cooked through. Serve with lemon-orzo pilaf. Per serving: 260 calories, 27 g protein, 11 g fat, 14 g carbohydrates,
: 616 mg sodium, 69 mg cholesterol.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Chicken Pie

Servings: 1 Servings

Ingredients:

POTPIE FILLING:
1 Carrot; thinly cut on thediagonal
1 Potato; peeled and cubed
1 Onion; chopped
½ cub Fresh or frozen peas
2 tablespoon Cornstarch
¾ cub Skim milk
1 can (10 ½ ounce)reduced-sodium chickenbroth; defatted
2 tablespoon Nonfat dry milk
½ teaspoon Dried thyme
¼ teaspoon Ground black pepper
¼ teaspoon Salt
⅛ teaspoon Ground sage or poultryseasoning
2 cub Cubed cooked chicken breast

PASTRY:
1 cub All-purpose flour
1 tablespoon Stick margarine; (notreduced-calorie)
2 tablespoon Canola oil
4 teaspoon Skim milk; (up to 6)

Preparation:

I found this at Prevention magazine's website and it looked pretty good so i thought i would share. what kind of foods do you guys like to eat so i can know what is best to post.

Country Chicken Pie: Nourish both heart and soul with this lightened version of chicken potpie. Although difficult we managed to reduce the fat and calories in this recipe by:

* using margarine and canola oil in the crust rather than butter

* replacing the heavy cream with a combination of skim and nonfat dry milk

To Make the Potpie Filling: Preheat the oven to 400 degrees. In a medium saucepan, combine the carrots, potatoes, onions, peas and a small amount of water. Cover and cook over medium heat for 10 minutes, or until crisp-tender. Drain and set aside. In a medium saucepan, whisk together the cornstarch and ¼ cup of the skim milk until smooth. Then stir in the broth, dry milk, thyme, pepper, salt, sage or poultry seasoning and the remaining ½ cup skim milk. Cook, stirring, over medium heat until the mixture begins to thicken and just comes to a boil. Add the chicken and reserved vegetables; heat through. Transfer the mixture to a shallow 1 ½-quart casserole or an 8-by-8-inch baking pan.

To Make the Pastry: Place the flour in a small bowl. Using a pastry blender, cut in the margarine until the pieces are very fine. In a custard cup, stir together the oil and 4 teaspoons of the milk. Drizzle the oil mixture over the flour mixture. Using a fork, toss and stir lightly until the dry ingredients are moistened. If necessary, add enough of the remaining 2 teaspoons milk to moisten. Then, using your hands, gently shape the mixture into a ball. Place the ball of dough between two 12-inch-square pieces of wax paper. Gently roll out the dough to an 8-inch circle or 9-inch square to fit the size of the chosen baking pan. Remove the top piece of wax paper. Cut a few slits in the dough for the steam to escape.
Carefully invert the dough on top of the filling. Remove the remaining piece of wax paper. Fold the edges of pastry under and flute them. Bake for 25 to 30 minutes, or until the pastry is golden.

Makes 4 servings.

Posted to recipelu-digest Volume 01 Number 471 by Kara9718 <Kara9718@aol.com> on Jan 7, 1998

Country Chicken Pie

Servings: 8 Servings

Ingredients:

1 ½ cub Onions; chopped
½ cub Celery; chopped
½ cub Green pepper; chopped
½ cub Carrots; chopped
½ cub Peas; Fresh Or Frozen
½ cub Corn; Fresh Or Frozen
½ cub Butter or margarine
5 tablespoon Flour
¾ teaspoon Salt or to taste
¼ teaspoon Fresh ground pepper
3 Cloves Garlic
3 cub Chicken broth
3 cub Chicken;, cooked and cubed
2 cub Biscuit mix
2/3 cub Milk
¾ cub Cheddar cheese; grated
⅛ teaspoon Paprika

Preparation:

Cook onion, celery, green pepper in butter until soft. Blend in flour, salt, pepper and garlic powder. Add chicken broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Combine onion mixture with chicken and pour into a greased 2 qt casserole.
Put in a hot oven 425 to heat while you make the biscuits. Prepare biscuits mix, using 2/3 cup milk as directed on package. Turn onto a lightly floured surface and knead a few time. Roll out to an 8" square; sprinkle with the cheese. Roll as for jelly roll, sealing the edges. Cut 8 slices 1" thick.
Place on the hot chicken mixture in casserole and sprinkle with paprika and bake until the biscuits are lightly browned, about 25 minutes.

Recipe by: Cooking for Company

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Sep 11, 1997

Country Chicken Ragout

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
4 Chicken breasts (6 oz) skin and bones removed
32 Canned pearl onions outer skins removed
8 large Mushrooms; quartered
8 slice Extra thick bacon; diced, cooked, and drained
2 Garlic cloves; crushed
12 Baby artichokes (fresh or frozen) cooked and halved
12 Sun dried tomatoes julienned
4 teaspoon Fresh tarragon, chopped
¼ cub Pine nuts
¼ cub Cream sherry
1 cub Chicken stock
1 cub Heavy cream
Salt and pepper (to taste)

Preparation:

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut‚ them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut‚ the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
Saut‚ the ingredients for 2 minutes. Add the sherry and cook for 1 minute, or until it is reduced by ¼. Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾. Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens. Add the salt and pepper.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Country Chicken Skillet

Servings: 4 Servings

Ingredients:

2 teaspoon Oil
¾ pound Boneless; skinless chicken,cut into ½" strips
1 package (1-lb) Green Giant AmericanMixtures California styleFrozen Cauliflower; Carrotsand Asparagus
1 cub Purchased Country FrenchChicken Simmer sauce
1 teaspoon Dijon mustard

Preparation:

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until chicken is no longer pink. Stir in vegetables, sauce and mustard. Reduce heat; cover and simmer 7-10 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, serve over hot cooked brown or white rice and sprinkle with fresh dill weed or tarragon.

CALORIES: 210 SODIUM: 300MG

CHOLESTEROL: 60MG FAT: 10G

CARBOHYDRATE: 9G SAT: 2G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Chicken Stew W/celery Seed Dumplings

Servings: 4 Servings

Ingredients:

4 cub Chicken broth
1 Chicken (about 3 lbs.), cutinto 8 pieces, skin removed
4 Carrots, peeled and cut into1 inch chunks
4 Celery ribs with leaves, cutinto ½ inch chunks
1 small Onion thinly sliced
1 Bay leaf
1 teaspoon Dried summer savory
Salt and freshly groundpepper
1 ¼ cub Flour
2 tablespoon Yellow cornmeal
1 ½ teaspoon Baking powder
½ teaspoon Celery seeds
3 tablespoon Vegetable shortening
½ cub Milk

Preparation:

In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to the surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.

In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and ½ teaspoon salt.

Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.

Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes.
Remove and discard bay leaf before serving. Typed in MMFormat by Cindy Hartlin Source: Cookbook Digest. Sept./Oct.97 Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@classic.msn.com> on Sep 30, 97

Country Chili

Servings: 6 Sweet ones

Ingredients:

1 large Onion; chopped
1 cl Garlic; chopped
1 tablespoon Margarine; reduced-caloriemelted
1 teaspoon Salt;
1 teaspoon Whole basil; dried
1 teaspoon Chili powder;
½ teaspoon Whole oregano; dried
½ teaspoon Whole thyme; dried
¼ teaspoon Pepper
16 ounce (1 cn) tomatoes, undrainedand chopped
8 ounce Red Kidney beans, undrained

Preparation:

Saute onion and garlic in margarine in a large saucepan until tender.
Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO: Omg; CAR: 13gm; PRO: 3gm; FAT: 1gm; SOD: 811 mg;

Source. All New Cookbook for the Diabetic and Their Families.
Brought to you and yours via Nancy O'Brion and her Meal-Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Country Chili with Tvp

Servings: 10 Servings

Ingredients:

MIX AND LET STAND:
2 cub Boiling water
2 cub TVP flakes or Chunks
2 tablespoon Ketchup

PREPARE:
1 large Onion, chopped
1 large Green pepper, chopped
2 Cloves garlic, chopped
1 Jalepeno pepper, chopped
2 tablespoon Olive oil
2 tablespoon Chili powder
2 teaspoon Cumin
2 teaspoon Oregano
½ teaspoon Cayenne
2 ounce cans chopped tomato
2 ounce cans kidney beans
2 cub Hot water OR vegetable broth
16 ounce Package frozen corn kernals

Preparation:

1) Pour 2 cups boiling water over TVP chunks and ketchup and let stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over medium heat saute the onions, pepper and garlic a few minutes. Sprinkle the spices over the TVP and stir with a fork. 3) Add the TVP to the pan and cook a few minutes.
Stir in the beans, tomatoes and water or broth. Cover and simmer 30 minutes to one hour. Taste and add salt if desired. Add the frozen corn during last 15 minutes. PER SERVING: Calories: 198, Protein: 14gm, Carbohydrate: 31gm, Fat: 3gm FROM The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93

Country Chutney

Servings: 1 Batch

Ingredients:

1 ¼ pound Parsnips
1 pound Apples (3 md.)peeled, cored and sliced
½ pound Onions (2 md., abt. 1 cup)peeled and chopped
½ pound Ripe tomatoes (2 md.)peeled and finely chopped (about 1 cup)
½ teaspoon Dried cracked ginger or
1 piece dried whole ginger
1 teaspoon Mustard seed
2 ¼ cub Cider vinegar
1 cub Dark brown sugar; packed
1 cub Dried currants (4 oz.) lightly packed
½ cub Pitted dates (4 oz.) finely cut
¼ cub Crystallized ginger; packedfinely diced (abt. 2 oz.)
1 teaspoon Table salt
1 large Pinch cayenne

Preparation:

The author writes: "This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do."

Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash.

Simmer the apple slices with ½ cup water in a covered 1 ½-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally.

Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably.
Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York:
Random House, 1982. Pp. 146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Club Pate

Servings: 1 Servings

Ingredients:

1 ¼ pound Veal; (trimmed)
2 ounce Flour
5 ounce Veal liver
1 Egg
6 ounce Fat back; (trimmed)
2 ounce Courvoisier
4 ounce Onions
1 ounce Grand Marnier
1 Sprig parsley
1 ounce Port
2 Cloves garlic
½ teaspoon Nutmeg
1 ½ tablespoon Salt
4 ounce Heavy cream
1 ½ teaspoon Ground pepper

Preparation:

Virginia Seasonings, Junior League of Richmond, Inc.

Finely grind 6 ozs. veal, 2 ozs. liver, 2 ozs. fat back, garlic, onion, & parsley. Coarsely grind remaining veal & liver. Reserve remaining fat back.
Place meat in mixing bowl & on low speed, mix in egg, flour, heavy cream, spices & liquor. Line loaf pan with thin slices of fat back, covering sides completely with enough over-hang to cover top of pate. Place mixture in pans, pack firmly, & place over-hanging pieces to cover top of pate. Place loaf pan in pan of water high enough to cover sides of loap pan. Cover in 350 degree oven until pate reaches internal temperature of 160 degrees.
Cool in refrigerator overnight. Unmold in hot water like Jello mold; slice & eat.
Preparation: Overnight

Yield: 1 loaf

Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@erols.com> on Jan 22, 1998

Country Club Sandwiches

Servings: 1 Servings

Ingredients:

4 Hard Cooked Eggs; chopped
½ cub Celery; finely chopped
1 tablespoon Parsley; chopped
½ tablespoon Pimiento; chopped
¼ teaspoon Salt
⅛ teaspoon Pepper
1/3 cub Mayonnaise
12 slice Toast Slices
8 slice Crisp Bacon
2 Tomatoes; sliced
4 Lettuce Leaves

Preparation:

Combine eggs, celery, parsley, pimientos, salt and pepper. Gently stir in mayonnaisee and blend well. Spread 4 slices toast with egg salad; top with another slice of toast. Cover second slice with two slices of tomato, two strips of bacon and lettuce leaf. Cut into four triangles.

Country Club Sour Cream and Dill Dip

Servings: 6 Servings

Ingredients:

3 tablespoon Fresh Dill; Chopped, OR
1 tablespoon Dried Dill; Crushed
1 tablespoon Lemon Juice
1 cub Sour Cream
1 teaspoon Salt
½ teaspoon White Pepper
2 tablespoon White Onion; Grated
1 cub Mayonnaise

Preparation:

Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 ¼ cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Collard Greens

Servings: 8 Servings

Ingredients:

3 pound Collard greens or kale
1 Smoked ham hock (abt 1 lb.)
4 medium Onions, chopped
2 medium Green or red bell peppers
2/3 cub Cider vinegar, pref unrefind
1 tablespoon Honey
3 Garlic cloves, minced
1 tablespoon Coarse-ground black pepper
2 teaspoon Tabasco or other hot sauce
2 teaspoon Celery seeds
8 cub Water

Preparation:

Remove tough stems from greens and roughly chop. Chop the bell peppers.
Combine all the ingredients in a large pot and bring to a boil. Simmer, covered, for about 2 hours. With a slotted spoon, remove the ham hock. When hock is cool enough to handle, pick the meat from it in small chunks or shreds and return it to the pot. Reheat the greens briefly, if necessary.
Serve warm with some of the liquid, the pot likker. Leftovers keep for several days. Serves 8.

Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Formatted for Meal Master by: Nancy Filbert, Prodigy ID# LRCE87A; May, 1996.

Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997

Country Cork Irish Stew

Servings: 4 Servings

Ingredients:

8 Samll lamb chops, thawed
1 Salt and pepper
1 tablespoon Vegetable oil
Parsley, bay leaves
Peppercorns, thyme, rosemary
1 pound Potatoes, 3 to 4 medium
2 cub Finely shredded cabbage
1 Medium onion, chopped
1 Large leek white thin sliced
12 Small white onions
1 ½ cub Celery stalks, diced
1 ½ cub Peas
Chopped fresh parsley

Preparation:

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds.
Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender.
Correct seasoning. Garnish with parsley and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Corn Bread

Servings: 1 Servings

Ingredients:

8 ounce Plain yogurt
¼ cub Vegetable cooking oil
1 Egg
1 cub All-purpose flour
1 cub Enriched cornmeal
¼ cub Sugar
½ teaspoon Baking soda
½ teaspoon Salt

Preparation:

1. Beat together yogurt, vegetable oil and egg.

2. Combine remaining ingredients. Mix well.

3. Pour into greased 8 inch square baking pan.

4. Bake at 400° for about 20 minutes.
Posted to recipelu-digest Volume 01 Number 297 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997

Country Corn Chowder

Servings: 6 Servings

Ingredients:

2 tablespoon Margarine
2 tablespoon Flour
1 quart Milk
2 cub Corn kernels; canned
2 tablespoon Onion; chopped
1 ½ teaspoon Salt
¼ teaspoon White pepper
⅛ teaspoon Ground ginger
½ teaspoon Whole celery seed
2 large Eggs
3 slice Bacon; crisp, crumbled

Preparation:

Melt margarine in saucepan. Blend in flour, add milk all at once, stirring constantly. Heat to boil, stirring frequently. Add corn, onion, salt, pepper, ginger and celery seed. Cook, uncovered over low heat 20 minutes.
Beat eggs. Add 1 cup hot mixture to eggs. Return to soup, cook 3 minutes longer. Serve topped with crumbled bacon. Makes 6 servings.

Recipe By : Smart Shopper's Cookbook

Posted to MC-Recipe Digest V1 #229

Date: Sun, 29 Sep 1996 11:05:19 -0700

From: "Tammie Catley" <tacomat@ix.netcom.com>

Country Corn Chowder

Servings: 6 Servings

Ingredients:

¼ pound Diced salt pork
1 cub Chopped onion
1 can (16-oz) white potatoes;drain and diced
2 ½ cub Water
2 can Mexican-style corn
1 can Cream-style corn
1 cub Evaporated milk
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Flour

Preparation:

Saute salt pork until crisp. Add onion and saute until soft. Add potatoes, 2 cups water, corn, evaporated milk, salt and pepper. Heat until bubbly.
Blend flour with remaining ½ cup water. Stir into chowder. Cook, stirring constantly until mixture thickens and bubbles for 3 minutes. (From Sandra Jakab.)

FROM NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Corn Souffle

Servings: 8 Servings

Ingredients:

16 ounce Evaporated Skim Milk
6 large Egg equivalent Fat-freeEgg Substitute
¼ cub Flour
¼ cub Sugar
1 dash Salt
1 dash Pepper
1 dash Nutmeg
16 ounce Frozen Corn Kernals
6 ounce Reduced-Fat Cheddar Cheese;shredded

Preparation:

From: AuburnQT@aol.com

Date: Sun, 14 Jul 1996 02:19:32 -0400
Combine evaporated milk and egg substitute and mix well. Add flour, sugar and spices, beat with a wire wisk until combined. Fold in corn kernals and cheddar cheese. Pour into 9x13 baking dish coated with non-stick cooking spray. Bake uncovered at 350 F for 50 - 55 minutes or until a knife inserted off-center comes out clean. Let stand for 10 minutes before cutting into squares to serve. Serves 8 - 10.

Variation: Omit sugar and nutmeg, add one 4 oz. can chopped mild green chiles, drained.

Digest eat-lf.v096.n096

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Cornbread Ring

Servings: 6 Servings

Ingredients:

¼ cub Margarine
¼ cub Sugar
2 Eggs
1 cub Buttermilk
1 cub Flour
2/3 cub Cornmeal
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking soda
3 tablespoon Corn flake crumbs

Preparation:

Microwave butter in mixing bowl for 1 ½ minutes or until melted. Beat in sugar and eggs; blend in buttermilk. Add flour, cornmeal, baking powder, slat and soda; stir just until smooth.

Butter 5-cup fluted microwave-safe ring mold; sprinkle with 2 to 3 tablespoons cornflake crumbs. Spoon batter into dish.

Microwave, uncovered, on HIGH 6 to 7 minutes or until no longer doughy, rotating dish once or twice. Cool about 1 minutes; invert onto serving plate.

Recipe by: Microwave Times

Posted to Bakery-Shoppe Digest by Mary <smile@ridgecrest.ca.us> on Apr 05, 1998

Country Corncakes

Servings: 4 Servings

Ingredients:

1 cub Corn kernels (fresh orfrozen)
½ cub Yellow cornmeal
1 cub Boiling water
2 teaspoon Honey
¼ teaspoon Salt
2 Egg whites
Cooking spray

Preparation:

Cook corn, covered, in boiling water to cover until tender; drain and set aside to cool. Combine corn, cornmeal, boiling water, honey and salt in a medium bowl and stir well. Beat egg whites until stiff peaks form. Stir gently into corn mixture. Pour ¼ c batter onto hot griddle coated with cooking spray. Cook 3 minutes on each side. Makes 12 3.52 cakes.

SKTHOM@CCMAIL.MONSANTO.COM

(SHERI K. THOMASSON)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Cranberry Rhubarb Tart

Servings: 8 Servings

Ingredients:

1 can (16-oz.) whole cranberrysauce
1/3 cub Granulated sugar
1 ½ tablespoon Cornstarch
¾ pound Rhubarb stalks, cut into½- inch pieces
Pastry dough for 9-inchsingle crust pie
Confectioner's sugar

Preparation:

Preheat oven to 375. In a mixing bowl, comine cranberry sauce, sugar and cornstarch. Stir in rhubarb. Pour mixture into a pastry lined 9-inch pie pan. Fold crust edge over filling, pleating to to fit. Bake for 40 minutes or until golden brown. Cool completely. Sprinkle with confectioner's sugar before serving. Makes 8 servings. MasterCook formatted by Ethel Snyder

Recipe by: GRIT -- MARCH 23, 1997 Posted to MC-Recipe Digest V1 #637 by essie49@juno.com (Ethel R Snyder) on Jun 08, 1997

Country Creamed Chicken

Servings: 6 Servings

Ingredients:

3 Half boneless chickenbreasts, skinned and cubed
½ teaspoon Thyme, optional
1 tablespoon Oil
1 can (10 ¾ oz.) cream ofchicken soup
½ cub Milk
1 can (14 ½ oz.) cut greenbeans, drained

Preparation:

Saute chicken and thyme in oil 5 minutes or until chicken is cooked.

Blend soup with milk, add to skillet with vegetables. Heat through.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired. Makes 6 servings.

Recipe by: Del Monte Posted to MC-Recipe Digest V1 #658 by L979@aol.com on Jul 6, 1997

Country Crust Bread

Servings: 1 Servings

Ingredients:

2 package Active dry yeast
2 cub Warm water; (105 F to 115 F)
½ cub Sugar
1 tablespoon Salt
2 Eggs
¼ cub Vegetable oil
6 ½ cups all-purpose flour*;up to 6
Vegetable oil
Margarine or butter;softened

Preparation:

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, eggs, ¼ cup oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Roll each half into rectangle, 18x9 inches. Roll up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in greased baking pan, 9x5x3 inches. Brush with oil. Let rise until double, about 1 hour.

Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from pans. Brush with margarine; cool on wire rack.

*If using self-rising flour omit salt.

VARIATION: Country Cinnamon-Raisin Bread: Divide dough into halves. Knead ½ cup raisins into each half Roll 2 loaves each half into rectangle, 18x9 inches. Brush with oil. Mix ½ cup sugar and 1 tablespoon ground cinnamon; sprinkle over rectangles. Continue as directed.

Recipe by: Betty Crocker's Best of Baking

Posted to MC-Recipe Digest V1 #980 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 3, 1998

Country Fair Banana Cream Pie

Servings: 12 Servings

Ingredients:

-Nut Crust
2 cub Pecans
1 cub Butter, softened
3 cub Flour
1 Egg,beaten
½ cub SugarChocolate Layer
1 cub Chocolate chips
1 Stick unsalted butter
1 tablespoon Light corn syrup
1 teaspoon VanillaBanana
1 cub Milk
4 Egg yolks
1 cub Sugar
5 tablespoon Flour
3 tablespoon Unsalted butter
1 tablespoon Rum or 1 tsp. vanilla
2 BananasJuice of ½ lemon
2 cub Heavy creamChopped pecans,optional

Preparation:

For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.

For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly.

For Filling: Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum.Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about ¼ of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies.

Posted on FIDO COOKING 2-22-94 by Pat Stockett Converted by MMCONV vers.
1.50

Country French Bread

Servings: 16 Servings

Ingredients:

FOR 1-POUND LOAF:
2/3 cub Water (70 to 80 degrees F.)
¼ cub Plain yogurt
¾ teaspoon Salt
2 cub Bread flour
2 tablespoon Medium rye flour
2 tablespoon Whole wheat flour
3 tablespoon Dry milk powder
1 ½ teaspoon Fleischmann's Bread MachineYeast

Preparation:

From: "Dennis McCord" <dmccord@mail.win.org>

Date: Thu, 22 Aug 1996 10:04:37 -0500
Use the 1-pound loaf if your machine holds 10 cups or less of water.

Measure all ingredients into bread machine pan in the order suggested by the manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack.

Makes 1 loaf.

Tips: To measure flour and yogurt, spoon into standard dry-ingredient measuring cup and level with straight-edged knife. To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. Check dough after about 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry or stiff, add liquid in 1-teaspoon portions until the right dough consistency is reached. If dough is too soft or slack, add bread flour in 1-teaspoon portions.

Mm-recipes Digest V3 #228

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country French Caviar

Servings: 8 Servings

Ingredients:

2 pound Eggplant (about 2 large)
½ large Onion -- peeled
1 Clove garlic -- peeled
2 tablespoon Olive oil
1 tablespoon Red wine vinegar
2 tablespoon Lemon juice
Salt and freshly ground
Pepper -- to taste
½ cub Tomato sauce
3 tablespoon Minced fresh basil

Preparation:

1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a half-dozen slits in skin of each eggplant to allow steam to escape. Place eggplants on a baking sheet. Bake until very soft (about 1 hour).

2. When cool enough to handle, peel eggplants and place pulp in a food processor or blender with onion and garlic. Blend until smooth. Add oil, vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can be made up to 2 days ahead without the basil. Refrigerate, but serve at room temperature; just before serving, mince basil and stir in; taste and adjust seasonings, if necessary.

Makes about 4 cups, 8 servings.

Recipe By : The California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country French Chicken

Servings: 6 Servings

Ingredients:

2 pound Meaty chicken; (breasthalves thighs, drumsticks)
Nonstick spray coating
1 cub Mushrooms; sliced fresh
1 cub Celery; sliced
1 cub Dry white wine;
1 cub Carrot; coarsely chopped
1 medium Onion; cut into sm wedges
1 cl Garlic; minced
1 Bay leaf;
2 tablespoon Parsely, snipped
¼ teaspoon Thyme; dried crushed

Preparation:

Remove the skin from the chicken. Rinse chicken; pat dry. Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling.
Cook about 3 minutes or till reduced to ½ cup. Pour sauce over chicken and vegetables. Makes 6 servings.

Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187;

Source: Good Homes and Gardens Diabetic Cookbook

Brought to you and yours by Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Country French Meatballs

Servings: 4 Servings

Ingredients:

1 pound Ground chicken or turkey
½ cub Bread crumbs
1 Egg
1 teaspoon Parsley flakes
½ teaspoon Onion powder
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Nutmeg
2 tablespoon Vegetable oil
1 Jar Chicken Tonight CookingSauce for ChickenCountry French
¼ teaspoon Salt
¼ teaspoon Pepper
1 ½ cub Frozen peas
½ cub Sour cream
8 ounce Wide egg noodles,cooked and drained

Preparation:

In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion powder, ¼ teaspoon salt, ⅛ teaspoon pepper and nutmeg. Form into 1 ½" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce, ¼ teaspoon salt, ⅛ teaspoon pepper and peas. Simmer, covered, 30 minutes or until meatballs are thoroughly cooked; stir occasionally. Add sour cream, stir to mix thoroughly. Serve over hot, cooked noodles.

Posted to MM-Recipes Digest V3 #280

Date: Sun, 13 Oct 1996 08:30:39 +0000

From: ray.watson@ukonline.co.uk

Country Fresh Baked Eggs

Servings: 4 Servings

Ingredients:

8 Eggs
¼ cub Heavy cream
3 tablespoon Grated Parmesan cheese
1 small Onion, finely chopped
½ teaspoon Dried parsley
Pepper to taste
Paprika

Preparation:

Put cream in large shallow baking dish.Break eggs into cream,taking care not to break yolks.Sprinkle with cheese,parsley,pepper,onion and paprika.Bake 10 minutes @ 350 degrees or until whites are cooked.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Fried Chicken Steak with Cream Gravy

Servings: 8 Servings

Ingredients:

3 pound Sirloin Tip Roast; *
1 teaspoon Salt; To Taste
1 tablespoon White Vinegar; Distilled
3 cub Unbleached Flour
2 tablespoon Pepper; Freshly Ground
Vegetable Oil; For Deep Fry
2 tablespoon Unbleached Flour
1 cub Milk
¼ teaspoon Salt
Parsley Sprigs

Preparation:

~-----------------------------CREAM GRAVY-------------------------------- ~-------------------------------GARNISH------MMMMM----- ~------MMMMM----- * Cut the meat into ½-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces.
Place in a large bowl. Cover with water and add the salt and vinegar.
Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Fried Chicken W/cream Gravy

Servings: 4 Servings

Ingredients:

3 pound Chicken Pieces
½ cub Self Rising Flour
½ teaspoon Paprika
¼ teaspoon Poultry Seasoning
¼ teaspoon Pepper
2 tablespoon All Purpose Flour
1 ½ cub Whipping Cream
Salt
Pepper
Vegetable Oil
2 tablespoon Pan Drippings (SeeInstructions)

Preparation:

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

Date: Wed, 21 Aug 1996 07:07:23 -0800
Coat the chicken pieces liberally with a mixture of the self rising flour, paprika, poultry seasoning and pepper. Heat 1" of oil in a frying pan to about 300 degrees. Add the chicken. Cover. Cook until browned on all sides (about 15 minutes). Turn the chicken. Recover. Cook until the chicken is tender and the juices run clear when the thickest pieces are pierced with a fork (15-20 minutes). Transfer the chicken to a serving platter - keep warm. Drain all but the measured amount of drippings from the pan (See Ingredients). Stir in the flour. Cook at about 225 degrees for 2 minutes, scraping the bottom of the pan with a wooden spoon to get up the browned bits. Gradually stir in the cream. Cook at about 300 degrees until thickened (2-3 minutes), stirring constantly. Season to taste with salt and pepper. Serve the chicken with the gravy alongside.

EAT-L Digest 21 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Fried Corn with Bacon

Servings: 6 Servings

Ingredients:

4 slice Smoked Country Bacon
½ small Onion; Chopped Fine
8 Ears Fresh Sweet Corn
Salt and pepper to taste

Preparation:

Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Cut the bacon into small strips or crumble it and reserve. Add the onion to the fat in the skillet and fry untl it softens.
Husk the corn, cut the kernes from the ears and scrape the cobs to get all the milk. Add the corn wth its milk to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve

Recipe by: Atlanta Journal (Betty Fussell) "Crazy for Corn" Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Jul 24, 1997

Country Fried Flounder

Servings: 6 Servings

Ingredients:

2 pound Flounder fillets; fresh
1 cub Cornmeal
½ teaspoon Salt
½ teaspoon Paprika
½ teaspoon Ground black pepper

Preparation:

PREPARATION: 1) Skin fillets. Cut fillets into serving size portions 2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

PAN FRY: 1) Place flounder in an iron skillet which has been preheated with about ⅛ inch of oil. 2) Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork. 3) Serve with tartar sauce and coleslaw.

Suggested Wine: Light lager beer, Chenin Blanc

NOTES : Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.
Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 7, 1998

Country Fried Steak

Servings: 4 Servings

Ingredients:

1 pound Round steak
½ cub Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Bacon grease or canola oil
2 tablespoon Flour
2 cub Milk

Preparation:

Trim visible fat from meat and cut into 4 equal serving pieces.Pound steak with a mallet to tenderize it.Mix flour,salt,and pepper in a shallow,wide bowl and dredge each piece of meat in it,coating well on both sides.Heat grease or oil until hot but not smoking in a heavy,wide skillet with a lid.
Brown the meat pieces on both sides,turn heat down a bit,cover and let steak fry like chicken for 15 to 20 minutes,until done.Remove cover and let steak crisp for about 5 minutes.Take steak from the pan and drain.
Leave about 2 tables.of drippings and all the browned flecks of crust in the pan.Turn the heat a bit lower,sprinkle flour into the drippings and stir to keep from lumping while it browns.
Slowly add milk,stirring.Let it cook until thick,about 3 to 5 minutes.Taste and add seasoning,if needed.Serve gravy on the side.Makes 4 servings....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Frittata

Servings: 4 Servings

Ingredients:

½ ounce Butter
1 Onion, peeled and chopped
1 Clove garlic, peeled andcrushed
1 Red Pepper, Deseeded andsliced
4 ounce Button Mushrooms, sliced
4 ounce Fine Asparagus Tips
5 Eggs, Beaten
¼ pint Single Cream
1 tablespoon Chopped Fresh Mixed Herbs
1 ounce Parmesan Cheese, FinelyGrated
8 ounce Cooked Pasta Knots
Salt and Black Pepper

Preparation:

Melt butter in a pan, and fry onion, garlic and red pepper for 5 min. Add mushrooms and asparagus and cook until tender, stirring frequently.

Beat together eggs, cream and herbs. stir in Cheese, pasta and seasoning.
Pour mixture into pan and cook over a medium heat, stirring occasionally, until bottom is set. Place pan under a moderate grill for 1-2 minutes for top to set and brown.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Gingerbread Dough

Servings: 6 Servings

Ingredients:

1 cub Butter or margarine,softened
¾ cup dark brown sugar,firmly packed
2 cub All-purpose flour
1 cub Whole-wheat flour
1 tablespoon Ground cinnamon
2 teaspoon Ground ginger
1 ½ teaspoon Baking soda
1 teaspoon Ground cloves

Preparation:

In a large bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy. In medium size bowl, combine remaining ingredients; mix well. With mixer at low speed, add flour mixture and 1/3 cup water to butter mixture, alternating flour and water, and beginning and ending with flour mixture; beat only until just blended. If dough is too stiff, beat in up to 3 tablespoons additional water. Shape dough into ball; wrap in plastic wrap; refrigerate at least 1 hour or up to 24 hours. Shape and bake in individual recipes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Goodness Chicken

Servings: 4 Servings

Ingredients:

½ cub Flour
3 Chicken breasts, skinned
& boned, cut into 1" strips
½ To 1 tsp. salt
¼ teaspoon Pepper
¼ To ½ oil, as needed
1 can 10.5 oz chicken broth
1 cub Hot water
2 tablespoon White wine
⅛ teaspoon Marjoram or thyme

Preparation:

Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat ¼ cup of the oil over medium-high heat. Add the chicken, turning to brown on all sides. Cook for about 10 minutes, adding oil as needed. Pour off the excess oil, and add the broth and the hot water to the skillet. Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine and marjoram (Or thyme); cover and cook for 5 minutes more or until the chicken is fork-tender and no pink remains. Serve over biscuits or rice with sauce from the pan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Green Beans (Also Cor Ii)

Servings: 4 Servings

Ingredients:

1 pound Fresh green beans, trimmed
¼ cub Chopped fully cooked ham
¼ cub Butter
¼ cub Water
1 Garlic clove, minced
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

YIELD: 4 servings

NOTES : You can also add ¼ cup chopped onion, but I think it tastes fine without it.
Recipe by: Linda Gaido

Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 1, 1997.

Country Ham

Servings: 16 Servings

Ingredients:

1 Country ham (12-15 lb) scrubbed, soaked 1 to 2 days, changing water after 4 hours, then daily
10 slice Ginger (size of a quarter)
1 teaspoon Peppercorns
½ gallon Apple cider
1 gallon Water
1 cub Chunky applesauce
3 tablespoon Dijon mustard
1 tablespoon Prepared horseradish
1 cub Dark brown sugar
1 cub Bread crumbs

Preparation:

PREHEAT OVEN TO 450F. Place ham in a large pan, fat-side up. Add sliced ginger and peppercorns, then add enough cider and water to come 2-to-3 inches up the side of the ham. Save remaining cider-water to add to pan as liquid evaporates. Cover and place in oven. Cook about 20 minutes per pound or until internal temperature registers 160F. Remove from oven halfway through cooking and turn ham over. Replace and continue cooking. Remove ham to broiler rack and let sit 10 minutes to cool. Remove skin and fat. Taste, and if it's very salty, it may safely be immersed in more apple cider and water to draw out more salt. Taste again and proceed. You may refrigerate until ready to glaze. Increase oven temperature to 400F. Mix the applesauce, mustard, horseradish, and ½ cup of the brown sugar. Spread over ham. Bake 20 minutes or until ham is heated through and sauce is bubbly. Remove from oven and turn on broiler. Mix together remaining ½ cup brown sugar and bread crumbs and spread on ham. Broil 5 minutes or until crisp.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Ham and Cornbread Casserole

Servings: 6 Servings

Ingredients:

2 cub Ham; cubed cooked ham, * seenote
½ cub Green onions; chopped
¼ cub Margarine or butter; melted
2 large Eggs; beaten
1 can (11 oz) corn w/red and greenpeppers; drained
1 can (8.5 oz) cream style corn
1 cub Martha white self-risingwhite cornmeal
¾ cub Buttermilk
4 ounce (1 cup) shredded cheddarcheese

Preparation:

Heat oven to 350 F Grease 12x8-inch (2 quart) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at 350 F for 45-55 minutes or until golden brown and set. Sprinkle with Cheese. Bake an additional 2-3 minutes or until cheese is melted. Let stand 5 minutes before serving. Cut into squares.

NOTES : This recipe calls for Country Ham, I like regular ham better, but use whatever you like. -

>From the Recipe Files of RecipeLu <recipelu@recipelu.com> by ksmith3001@juno.com (Katherine L Smith) on Oct 9, 1997.

Recipe by: Martha White

Posted to recipelu-digest Volume 01 Number 413 by RecipeLu <recipelu@geocities.com> on Dec 29, 1997

Country Ham and Hominy Bread X Two

Servings: 2 Loaf

Ingredients:

1 1/3 cub Warm Water; 110/115F degree
4 tablespoon Honey
4 package Active Dry Yeast
8 cub Bread Flour; or less
1 cub Cornmeal; not cornmeal mix
1 1/3 cub Whole Wheat Flour

FILLING FOR DOUGH:
½ cub Country ham; minced andfried until crisp
1 large Onion; White, ¼" dice
1/3 cub Chile Pulp;Anaheim, seenote
6 tablespoon Molasses
¼ cub Vegetable Oil
1 ½ teaspoon Salt
1 Egg; lightly beaten
1 ounce can of Yellow Hominy
2 tablespoon Oat Bran; dust on top

Preparation:

seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the skin, discard the skin. using a sturdy fork mash the pulp until smooth. Use any other method for mashing chiles. NOTE,NOTE, Use only recipe amount of this mixture.
seenote: Hominy, drain 14 oz. can of hominy, rinse slightly and chop a little. Until the hominy is in 1/3 hominy size.....
Lightly grease a baking sheet. Sprinkle with 1 tb cornmeal. Set aside.
Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the edges of the ham. Remove ham from pan.
Add onions to the same pan, stir over medium heat for 8 to 10 minutes.
Cook the Onions until golden brown, DO NOT brown until crisp. Mikenote: Pay attention to stirring at this step. NO crisping.
Combine onions, ham, and hominy and stir to mix well, let this cool.
In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved. Set aside.
Use the dough hook for this project. In the mixing bowl of a heavy duty stand mixer, combine bread flour, 1 cup of cornmeal, whole wheat flour, molasses, vegetable oil, salt and egg. mix on low speed for 1 minute. Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough. Mix on low speed for 2 minutes. Knead on low speed, adding additional flour as needed, for 8-10 minutes or until the dough is smooth and elastic and no longer sticky.
Cover the mixing bowl and let rise until doubled, 1 to 2 hours.
I usually freeze half of this dough for a later loaf. Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag. Continue this recipe with remaining dough.
Punch down the dough on a lightly floured surface. Roll the dough into a 14" circle, fold it in half, overlapping, slightly off center, so the top layer is set back about 1" from the bottom edge. With a sharp knife,or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about 2/3 the way across the loaf (cutting through both layers).
Separate the cuts slightly so the loaf opens up and is crescent shaped.
Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes...............Preheat the oven to 375F degrees.
Let rise in warm room for 45 minutes, place in 375F degree oven for 45 minutes, or until it is nicely brown on top and the interior temperature is 200+F degrees.
Remember this bread is fairly wet, and it will go against some of the rules of breadmaking. Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle.
Brush the loaf with the melted butter and sprinkle the remaining 1 tb of Oat bran over the loaf. Bake for 40 minutes or until done. Remove to a wire rack and let cool completely.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Ham and Potato Salad

Servings: 1 Servings

Ingredients:

12 ounce Red-skinned potatoes (about3 medium); unpeeled, cutinto ¼" slices
½ cub Sour cream; (preferablyreduced-fat)
3 tablespoon Coarse-grained Dijon mustard
4 ounce Ham; cut into ½-inch cubes
½ cub Chopped onion
½ cub Thinly sliced celery
2 medium Beefsteak tomatoes; thinlysliced

Preparation:

Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.

Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad.
Season salad to taste with salt and pepper.

Arrange tomato slices on plates. Spoon salad atop tomatoes.

Makes 2 servings.

Bon Appétit August 1997

NOTES : Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998

Country Ham and Red-Eye Gravy

Servings: 6 Servings

Ingredients:

2 tablespoon Unsalted butter
6 Center-cut country hamsteaks, ½-inch thick
2 ½ cub Freshly brewed coffee

Preparation:

This recipe is by Atlanta chef Scott Peacock. The gravy is traditionally spooned over ham and grits.

Preparation time: 5 minutes Cooking time: 20-30 minutes

1. Heat butter until hot and foaming in large, non-reactive skillet. Over high heat, very quickly cook each steak about 1 minute per side. Remove steaks; set aside.

2. Pour off all but 1 tablespoon fat from pan. Return pan to heat and add coffee. Stir, using a wooden spoon, to dislodge all bits and pieces stuck to bottom of pan. Return ham steaks to pan, cover tightly and gently simmer in gravy, 20 minutes. Serve hot.

Nutrition information per serving: Calories ...... 245 Fat ........... 11 g Cholesterol .. 90 mg Sodium ... 2,160 mg Carbohydrates .. 1 g Protein ....... 33 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 1, 1997

Country Ham Preparation

Servings: 1 Servings

Ingredients:

1 COUNTRY HAM, ANY SIZE

Preparation:

SCRUB OR CUT OFF ANY MOLD THAT IS ON HAM WHEN PURCHASED. THEN RINSE IT WITH A MIXTURE OF EQUAL PARTS OF WHITE VINEGAR AND WATER. HANG IN THE HAM IN A COOL PLACE TO STORE IT. IF MOLD REOCCURS. THE HAM WILL CONTINUE TO AGE WHILE IT IS STORED. THE COOLER THE TEMPERATURE THE LESS IT WILL AGE.
COUNTRY HAMS ALWAYS TASTE SALTY. YOU CAN REMOVE SOME OF THE SALT AND ADD MOISTURE BACK TO THE CURED HAM BY SOAKING IT IN WATER FOR 24 HOURS. SALT CONSCIOUS PAOPLE SOMETIMES SOAK THEM UP TO 72 HOURS. IF YOU DO THIS, CHANGE WATER DAILY. THIS REMOVES SOME OF THE SALTY TASTE, BUT NOT ALL.
COOK THE HAM ACCORDING TO THE COUNTRY HAM WITH BROWN SUGAR COATING DIRECTIONS.
ONCE THE HAM IS COOKED IT WILL KEEP IN THE REFRIGERATOR FOR UP TO 6 WEEKS IF IT IS TIGHTLY WRAPPED IN BROWN PAPER OR ALUMINUM FOIL. DON'T USE PLASTIC WRAP AS IT HOLDS TO MUCH MOISTURE AND SPEEDS SPOILAGE.
Posted to MM-Recipes Digest V4 #330 by scotlyn@juno.com (Daniel S Johnson) on Dec 20, 1997

Country Ham Sauce

Servings: 4 Servings

Ingredients:

¼ cub Butter
¼ cub Flour
1 can (10 ¾-oz) condensedchicken broth, undiluted
¾ cub Whipping cream
¼ cub Water
¼ cub Country Ham, chopped
1 teaspoon Pepper, freshly ground

Preparation:

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned.
Add broth, whipping cream and water gradually; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in ham and pepper. Yeild 2 ½ cups.
Notes: Sauce for Southern style Chiles Rellenos Per serving: 284 Calories; 28g Fat (87% calories from fat); 2g Protein; 8g Carbohydrate; 92mg Cholesterol; 133mg Sodium

Posted to FOODWINE Digest 07 Dec 96

Recipe by: Southern Living Best Recipe for 1996/tpogue@idsonline.com

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Date: Sun, 8 Dec 1996 22:58:16 +0100

Country Ham Steak W/glazed Apples

Servings: 4 Servings

Ingredients:

---maggie martin(uyfv11a)---
3 tablespoon Butter
¼ cub Brown sugar; firmly packed
2 tablespoon Dijon mustard; country style
2 cub Apples; tart
1 pound Ham steak (½" thick)

Preparation:

In large skillet, melt butter until sizzling; stir in brown sugar and mustard. Core and slice apples (about 2 apples) and add to skillet. Cook over medium heat, stirring occasionally, until apples are crisply tender (5 to 7 minutes). Place ham steak in same skillet, arranging apples on ham steak. Cover and continue cooking until ham steak is heated through (5 to 7 minutes).
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997

Country Ham with Brown Sugar Coating

Servings: 30 Servings

Ingredients:

12 pound UNCOOKED COUNTRY HAM
64 ounce BOTTLE, APPLE JUICE
2 teaspoon GROUND CLOVES
2/3 cub PACKED BROWN SUGAR
2 ½ tablespoon DRY SHERRY *

Preparation:

* RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.
----------------------------------------------------------MMMMM----- ~-- PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER AND SOAK 24 HOURS. POUR OFF WATER. SCRUB HAM IN WARM WATER, WITH A STIFF BRUSH, THEN RINSE WELL.
PLACE HAM IN A LARGE COOKING PAN AND ADD APPLE JUICE. ADD ENOUGH HOT WATER TO COVER HAM. BRING TO A BOIL; COVER AND REDUCE HEAT. SIMMER 2 HOURS OR UNTIL MEAT THERMOMETER READS 142 DEG F. (DO NOT LET THERMOMETER TOUCH BONE OR FAT. LET HAM COOL IN DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE AT LEAST 8 HOURS. TRIM SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN A SHALLOW BAKING PAN. SPRINKLE FAT WITH GROUND CLOVES. COMBINE BROWN SUGAR AND SHERRY; BRUSH OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MINUTES OR UNTIL COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ). SLICE THINLY TO SERVE.
Posted to MM-Recipes Digest V4 #330 by scotlyn@juno.com (Daniel S Johnson) on Dec 20, 1997

Country Hamburger Pie

Servings: 6 Servings

Ingredients:

CRUST:
1 pound Lean ground beef
½ cub Tomato sauce
½ cub Dry bread crumbs
¼ cub Chopped onion
½ teaspoon Salt
½ teaspoon Pepper
¼ cub Chopped green pepper
½ teaspoon Oregano

FILLING:
1 ½ cub Tomato sauce
1 1/3 cub Uncooked minute rice
1 cub Water
¼ teaspoon Salt
1 cub Shredded cheddar cheese,
Divided

Preparation:

Press combined crust ingredients over bottom and up sides of a 9" pie plate. Pour combined tomato sauce, rice, water, salt and ¾ cup cheddar cheese into crust. Cover with foil and bake 25 mintues at 350F. Remove foil; sprinkle with remaining cheese and

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Hams: Virginia, Smithfield, Kentucky, Etc

Servings: 1 Ham

Ingredients:

1 Ham
1 quart Cider
¼ cub Brown Sugar
Black Pepper
Corn Meal
Brown Sugar

Preparation:

It is the custom in some parts of the U.S. to hang hams, after special processing, for several years, after which time, of course, they develop a heavy exterior mold.

To prepare one of these old hams, soak it in cold water to cover for 24 to 36 hours. Then scrub it well, using a brush and yellow soap, if necessary, to remove the mold. Rinse thoroughly and place in a kettle of simmering water, skin side down. Allow 20 minutes to the pound until the meat reaches an internal heat of 150ø. Add to the water before last ¼ of cooking time: cider and ¼ cup of brown sugar.

Drain when the cooking time has elapsed. Remove the skin while the ham is still warm, being careful not to tear the fat. Trim the fat partially.
Dust the ham with a mixture of black pepper, corn meal, and brown sugar.

Put in a 425ø oven long enough to glaze it. If you want more of a baked quality allow the ham to reach an internal heat of 160ø to 165ø. Serve hot or cold. Be sure to slice very, very thin.

SOURCE: The Joy Of Cooking Cookbook 1973

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Country Hearth Bread

Servings: 12 Servings

Ingredients:

1 package Active dry yeast
1 cub Warm water (105-115'F.)
2 tablespoon Light (unsulfured) molasses
1 tablespoon Melted butter or vegetableoil
1 teaspoon Salt
¼ cub Nonfat dry milk
2 tablespoon Wheat germ
2 ½ cub Whole wheat flour
Milk to brush over top
Rolled oats to sprinkle overtop

Preparation:

In large mixing bowl, dissolve yeast in warm water; add molasses and let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk, wheat germ and half the flour. Add remaining flour slowly to keep dough smooth. Let rest 15 minutes. Turn dough out onto lightly floured board and knead for 5 minutes until smooth and elastic. Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour. Cover a baking sheet with parchment or lightly grease it. Punch dough down and shape into a ball. Place ball on prepared sheet and roll or pat into a circle about 8" in diameter. Let rise in a warm place until doubled, about 45 minutes. Brush top of loaf with milk and sprinkle generously with oats. Preheat oven to 375'F. Bake for 25-30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack.

Makes 1 loaf; serves 12.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Country Hearth Stew

Servings: 6 Servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Boneless beef, cubed
½ teaspoon Salt
¼ teaspoon Pepper
1 small Onion, chopped
½ teaspoon Thyme leaves
¼ teaspoon Sage leaves
3 can Beef broth (12 oz)
Thick, heavy egg noodles
1 can VEG-ALL Mixed Vegetables,with liquid (16 oz)
8 Soda crackers, crushed

Preparation:

1. Heat oil in heavy soup pot. Salt and pepper beef and saute until golden.

2. Add onion, thyme and sage. Mix and saute another 5 minutes.

3. Add beef stock and simmer for 30 minutes covered.

4. Add noodles to boiling stock and cook 10 minutes.

5. Add vegetables with liquid and simmer for 5 minutes.

6. Divide evenly into casserole dish. Top with cracker crumbs and bake at 350'F. for 20 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Herb Crescents

Servings: 8 Servings

Ingredients:

1 can (8oz) Pillsbury Crescent
Dinner Rolls
1 tablespoon Dairy sour cream
½ teaspoon Instant minced or chopped
Onion
½ teaspoon Dried parsley flakes
½ teaspoon Ground sage
¼ teaspoon Celery salt

Preparation:

Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label.

Source: Pillsbury ad, Good Housekeeping magazine, November 1992, : page 212

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Herb Dip

Servings: 1 Servings

Ingredients:

1 teaspoon Knox Unflavored Gelatine
¼ cub Cold Skim Milk
¾ cub Skim Milk, heated to boiling
8 ounce (1 container) 1% milkfatCottage Cheese
1 tablespoon Dijon-style Mustard orhorseradish
1 teaspoon Fresh Dill, or 1 Tablespoons dried
¼ teaspoon Salt

Preparation:

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl; chill until set, about 2 hours. Before serving, stir until smooth. Serve with assorted crackers, bread sticks, cocktail breads or your favorite blanched vegetables. Makes 2 cups dip.
Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Feb 06, 1998

Country Herb Roasted Chicken

Servings: 1 Servings

Ingredients:

2 ½ To 3-pound chicken, cutinto serving pieces
1 Envelope Lipton Savory Herbwith Garlic Recipe Soup Mix
2 tablespoon Water
1 tablespoon Olive or vegetable oil

Preparation:

Here's a recipe that harkens back to one of culinary America's mainstays, Lipton Soup. Along with hamburgers, "soup cooking" may well be the US' major contribution to the world's cuisines. I have not tried this yet, but I will. It appeals to my red, white and blue lil' ol' heart... And how bad could it be with herbs and garlic, anyway?

Preheat oven to 375F. In 13 x 9-inch baking pan, arrange chicken. In small bowl, combine remaining ingredients; brush on chicken. Bake for 45 minutes or until chicken is done.

Makes about 4 servings.

From a Lipton's Soup Ad. Readers Digest, 10/92.

Posted by Stephen Ceideberg; October 20 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Country Herb Rolls <r T>

Servings: 24 Servings

Ingredients:

3 ¼ cub All-Purpose Flour, To 3 ¾C
½ cub Yellow Cornmeal
2 ¼ teaspoon Active Dry Yeast
½ teaspoon Dried Basil, Crushed
½ teaspoon Dried Oregano
¾ cub Nonfat Milk, *Note
1/3 cub Icbinb-Light, **Note
¼ cub Sugar
½ teaspoon Salt
½ cub Egg Beaters® 99% EggSubstitute, Or Equiv To 2Eggs
3 tablespoon Icbinb-Light, Melted,***Note

Preparation:

*NOTE: Original recipe used regular milk

**NOTE: Original recipe used regular butter or margarine

***NOTE: Original recipe used regular butter or margarine

Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large mixing bowl; set aside.

Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a saucepan just till warm (120 - 130 deg F) and butter or margarine almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
Stir in as much of the remaining flour as you can.

Knead dough on a lightly floured surface, kneading in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 min total). Shape into a ball. Place dough in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hr).

Punch dough down. turn out onto a floured surface. Cover and let rest for 10 min. Shape as desired. Place rolls 3" apart on greased baking sheets.
Cover and let rise till nearly double (about 20 min).

Brush tops of rolls with the 3 T melted butter or margarine. Bake in a 375 deg F oven about 12 min or till golden. Cool on a wire rack.

Makes 24

These were absolutely fabulous.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 103.4, Fat 2g, Carb 18g, Fib 0.3g, Pro 2.7g, Sod 87mf, CFF 17.7%.
Recipe by: BH&G, Simply Perfect Baking

Posted to Digest bread-bakers.v097.n016 by Reggie Dwork <reggie@reggie.com> on Feb 27, 1997.

Country Honey Mustard Dip

Servings: 1 Servings

Ingredients:

½ cub Salad dressing
½ cub Sour cream
2 tablespoon Country Dijon mustard
2 tablespoon Honey

Preparation:

In small bowl combine all ingredients. Mix well and refrigerate. Makes 1 ½ cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Kitchen Casserole

Servings: 6 Servings

Ingredients:

6 slice Bread -- cubed
2 cub Milk
1 pound Sausage
1 teaspoon Salt
1 cub Cheddar cheese -- shredded
¼ teaspoon Pepper
6 Egg
¼ teaspoon Tabasco sauce

Preparation:

Recipe by: Sue Klapper Preparation Time: 0:45 Night Before:Cook sausage, crumbled, until well done. In butterd 1 ½ quart casserole, layer bread, sausage and cheese. In a separate bowl, beat lightly rest of ingredients.
Pour over bread, sausage and cheese. Cover and refrigerate overnight. To serve, uncover and bake 45 minutes at 350 degrees.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Lamb Loaf

Servings: 1 Servings

Ingredients:

3 pound Ground lamb
1 Chopped onion
1 Chopped green pepper
1 ¼ cub Bread crumbs
1 can (8oz) tomato sauce
¾ cub Catsup
2 Eggs
1 teaspoon Salt
1 ½ teaspoon Oregano
1 ½ teaspoon Bottled steak sauce
1 teaspoon Worcestershire sauce
½ teaspoon Pepper
Tomato, onion & green pepper
slice (for garnish)

Preparation:

Combine lamb, chopped onion & green pepper, crumbs, tomato sauce, ¼ cup catsup, eggs, salt, oregano, steak sauce, Worcestershire & pepper; mix well. Pack into greased 9*5*3" loaf pan, rounding top; bake in 350 oven for 1 ½ hours or until done. Remove from oven; invert to remove. Turn loaf onto serving platter, rounded side up.
Heat remaining catsup, spoon over top of loaf. Garnish with tomato, onion & green pepper slices.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Country Life Tofu Cheesecake

Servings: 8 Servings

Ingredients:

CRUST:
5 cub Finely ground granola
¼ pound Soy margarine

FILLING:
1 cub Soymilk; -OR-
1 cub -Dry Soyagen AND
1 cub -Water
20 ounce Tofu
½ cub Dry fructose
½ cub Refined soy oil
1 tablespoon Vanilla extract
1 teaspoon Almond extract
2 teaspoon Arrowroot powder

TOPPING:
¾ cub Apple juice concentrate
3 tablespoon Arrowroot powder
6 cub Fresh strawberries

Preparation:

Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min. Mix ½ c of juice concentrate with arrowroot. Simmer strawberries with ¼ c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Mashed Potatoes

Servings: 80 Servings

Ingredients:

40 pound Russet potato; (approx 1case)
7 Bulbs fresh garlic
2 cub Buttermilk
1 pound Unsalted butter
TT kosher salt
TT black pepper
½ gallon Vit. d milk

Preparation:

1. wash 40 # potatoes, Peel half of them.

2. Roast garlic in the oven & peel after cooled (or squeeze out the cloves).

3. Place in a large stock pot all the potatoes and cover with water. Bring to a boil and cook until tender, approx. 45 minutes.

4. remove & drain water. Place cooked potatoes in a large mixing bowl with wire whisk.

5. whip on medium adding all ingredients , add milk to obtain proper consistency.

Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 528 by CuisineArt <CuisineArt@aol.com> on Jan 14, 1998

Country Meat Loaf

Servings: 8 Servings

Ingredients:

1 tablespoon Vegetable oil
2 Celery stalks; minced
1 medium Onion; minced
1 large Garlic clove; crushed
1 ounce jar Tabasco® 7Spice Chili Recipe
1 pound Lean ground beef
1 pound Ground turkey
1 large Egg
½ cub Fresh bread crumbs
1 tablespoon Tabasco® pepper sauce
1 ½ teaspoon Salt
1 ½ teaspoon Dried thyme leaves
1 teaspoon Ground cumin

Preparation:

In 10-inch skillet, over medium heat in hot oil, cook celery, onion and garlic until tender, about 5 minutes, stirring occasionally.

Set aside ½ cup Tabasco 7 Spice Chili Recipe. In large bowl, combine remaining chili recipe, ground beef, ground turkey, egg, bread crumbs, TABASCO® pepper sauce, salt, thyme, cumin and cooked celery mixture until well mixed.

Preheat oven to 350øF. In 12 x 8-inch baking dish, shape mixture into 10 x 4-inch oval. Brush top with reserved ½ cup Tabasco® 7 Spice Chili Recipe.
Bake 1 hour.

Makes 8 servings.

Serving Suggestion: Serve meat loaf with roasted new potatoes, baby carrots, broccoli, cauliflower and green beans.

Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 9, 1998

Country Meat Loaf

Servings: 10 Servings

Ingredients:

LOAF:
½ cub Onion cooked in
1 tablespoon Butter until transparent
2 Eggs, beaten
1 cub Milk
¾ cub Oats
1 tablespoon Chopped fresh parsley
2 teaspoon Salt
½ teaspoon Savory
¼ teaspoon Pepper
2 ½ pound Lean ground beef

GLAZE:
½ cub Ketchup
2 tablespoon Brown sugar
½ teaspoon Gravy Master
¼ teaspoon Dry mustard

Preparation:

Soften onions in butter until clear. Combine with remaining meatloaaf ingredients. Form into loaf and rerigerate 2 hours. Unmold into larger baking pan and bake at 350F. a half hour. Remove from oven and drain. Brush with glaze; return to oven, bake another hour or until no pink remains, brushing now and then with glaze.

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Molasses Pie

Servings: 1 Servings

Ingredients:

¾ cub Flour
½ cub Sugar
1 tablespoon Butter
¼ cub Molasses
¼ cub Water, boiling
¼ teaspoon Baking soda
*pastry

Preparation:

Mix the first 3 ingredients together, using the hands, and pinching mixture until very fine. Add the water to the molasses and soda and beat until this is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan is preferable) and taking a spoon, mix the above crumbs well into the molasses filling. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Mushroom and Sour Cream Soup

Servings: 4 Servings

Ingredients:

1 pound Fresh Mushrooms, FinelyChopped
1 large Carrot, Julienned
1 Potato, Diced
2 large Onion, Finely Sliced
8 tablespoon Olive Oil
6 cub Water, More If Needed
1 Bouillon Cube
Salt And Paprika, To Taste
1 cub Sour Cream
Chopped Chives, For Garnish

Preparation:

1. Prepare the vegetables. Place the oil in a soup pot. Saute the mushroom, carrot, potato, and onions for 3 to 4 minutes, stirring occasionally.

2. Add the water and bouillon cube and cook slowly, covered, over medium heat for 30 to 40 minutes. Add the salt, paprika and the sour cream. Stir and mix well and simmer for 10 minutes. Serve the soup hot, sprinkling some finely chopped chives on top as garnish.

Recipe by: Twelve Months of Monastery Soups. p. 32 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997

Country Mushroom Soup

Servings: 4 Servings

Ingredients:

1 cub Onion; chopped
1 Clove garlic; minced
2 tablespoon Olive oil
4 cub Mushrooms; sliced
4 cub Chicken stock
2 tablespoon Tomato paste
5 Egg yolk
1/3 cub Parmesan cheese; grated
2 tablespoon Parsley sprigs; snipped
¼ cub Port wine
4 Thick slice French breadloaf; buttered & toasted
Parmesan cheese; to garnish

Preparation:

In large heavy saucepan cook the onions and garlic in the olive oil over moderate heat till onion is tender. Add mushrooms and cook 10 minutes more, stirring frequently. Add stock and tomato paste; bring to boiling.
Remove from heat.

In a small bowl combine the egg yolks, 1/3 cup Parmesan cheese, and parsley, stirring till well mixed. Gradually add 1 cup of the hot liquid to the egg yolk mixture, stirring constantly with a whisk. Add the egg yolk mixture to mushroom mixture, stirring constantly. Return to heat and cook mixture till it just begins to boil. Add the port wine; cook and stir just till heated through.

Divide the toast slices among 4 to 6 heated soup bowls. Ladle the soup over the toast. Sprinkle each serving with additional Parmesan cheese, if desired.
Posted to recipelu-digest by Nesb2@aol.com on Feb 16, 1998

Country Mushroom Soup

Servings: 4 Servings

Ingredients:

1 medium Onion (about 150g; 6 oz)
2 Garlic cloves
2 teaspoon Ground roasted coriander
8 ounce Mushrooms
2 pint Vegetable stock (made with acube if necessary)
½ medium Lemon; grated rind of (up to1)
2 tablespoon Chopped fresh parsley -or-
1 tablespoon Chopped fresh thyme ormarjoram
Salt and black pepper totaste
4 ounce Fresh wholemeal breadcrumbs

Preparation:

I can't remember where this came from, or how far away it is from the original version. It's lovely and lemony, but if you're not too fussed on lemon-peel flavour, you may like to add less peel.

1. Chop the onion, garlic and mushrooms finely. Don't chop the mushrooms *too* finely though.

2. Saute the onion in some of the vegetable stock until softened. Add the garlic and coriander and stir for about a minute.

3. Add the mushrooms and cook over a gentle heat, stirring occasionally, for 3-4 minutes. Stir in the remaining stock, the lemon rind and the parsley. Bring to simmering point, cover and simmer for 10 minutes.

4. Season to taste, then stir in the breadcrumbs and cook for 1 minute longer.

5. Serve immediately, or freeze. Freezes well, and the breadcrumbs don't absorb too much liquid while you're cooling it. Posted to fatfree digest V97 #189 by "Kate L (for President) Pugh" <pugh@maths.ox.ac.uk> on Aug 24, 1997

Country Mustard Sauce

Servings: 1 Servings

Ingredients:

½ cub Sugar
½ cub White vinegar
½ cub Water
¼ cub Dry mustard
2 teaspoon Flour
4 Egg yolks

Preparation:

Date: Mon, 22 Apr 1996 08:50:28 -0700

From: bd111029@ix.netcom.com (None)
Rodney- Don't know the Black Eyed Pea, but here is a delicious mustard recipe I use for ham, but could be used for chicken or any other purpose that you would use mustard sauce for. Hope it is what you are looking for.

Beat all ingredients together until thoroughly mixed. Cook over hot water stirring constantly until thickened. Keeps in refrigerator indefinitely.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #114

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Oat Cake

Servings: 16 Servings

Ingredients:

CAKE:
1 package Spice cake mix (18.5 oz.)
1 cub Quaker Oats, uncooked (quick or old-fashioned)
8 ounce Plain low-fat yogurt
3 Eggs; OR...
¾ cub -Egg substitute
¼ cub Vegetable oil
¼ cub Water
1 ½ cub Finely chopped apple (about 2 medium)

TOPPING:
1 cub Quaker Oats, uncooked (quick or old-fashioned)
½ cub Brown sugar, firmly packed
¼ cub Margarine or butter; melted
½ teaspoon Ground cinnamon
Whipped cream (optional)

Preparation:

Heat oven to 350 F. Grease and flour 13 x 9-inch baking pan. For cake, combine first six ingredients. Blend on low speed of electric mixer until moistened; mix at medium speed 2 minutes. Stir in apple. Pour into prepared pan. For topping, combine oats, brown sugar, margarine and cinnamon; mix well. Sprinkle evenly over batter. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Serve with whipped cream, if desired.

Nutrition Information (1/16 of recipe):
* Calories 290
* Fat 11g
* Sodium 300mg
* Dietary Fiber 1g

Source: Quaker Oats Prize-Winning Recipes (Hazel Nute) Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker02.zip

Country Omelet

Servings: 6 Servings

Ingredients:

2 cub Potatoes; cooked, peeled &sliced
1 medium Onion; sliced thin
1 tablespoon Bacon drippings
1 cub Cooked; diced ham, bacon orsausage
7 large Eggs
2 tablespoon Milk
1 teaspoon Salt
1 dash Black pepper
1 dash Nutmeg or your favorite herb
Parsley

Preparation:

Over medium heat brown onions & potatoes in bacon drippings using a 10-inch straight-side skillet. Turn occasionally to brown on all sides. Reduce heat slightly & sprinkle meat on top of potatoes. Beat eggs, milk, salt, pepper & nutmeg together. Pour over potato mixture. Cover & cook about 10 minutes until eggs are set & puffy around edges. Occasionally remove lid, tilt pan & slip spatula around side of pan to let uncooked eggs flow to the bottom.
Serve from pan or gently slide onto serving plate. Garnish with sprigs of parsley. Yields 6-8 servings.

MRS. THOMAS IGOU

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Oven Stew

Servings: 1 Servings

Ingredients:

1 ½ pound Lean stewing beef
¼ cub All purpose flour
4 tablespoon Cooking oil, divided
1 cub Sliced onion
1 can Cream of mushroom soup
¾ cub Water
1 teaspoon Salt
2 cub Carrot chunks
1 cub Undiluted 2% Evaporated milk
1 cub Frozen cut green beans
2 cub Cauliflower flowerettes

Preparation:

Cut meat into bite-size pieces; coat with flour. Brown meat, part at a time in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to pan; sauté onion until tender. Return meat to pan. Stir in soup, water and salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30 minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar 8, 1997

Country Oven-Fried Chicken

Servings: 4 Servings

Ingredients:

1/3 cub Butter or margarine; melted
1/3 cub All purpose flour
¾ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Thyme leaves
½ teaspoon Rosemary leaves; crushed
¼ teaspoon Paprika
2 ½ pound Chicken; cut into 8 pieces,up to 3

Preparation:

Heat oven to 375ø. In roasting pan melt butter in oven (4 to 6 minutes).
Meanwhile, combine remaining ingredients except chicken. Dip chicken in melted butter, then coat with flour mixture. In same pan place chicken, skin side down. Bake for 25 to 30 minutes; turn chicken over. Continue baking for 30 to 35 minutes or until fork tender.

Typed and Busted by Carriej999@AOL.com

Recipe by: Land O Lakes Treasury of Country Recipes

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 22, 1998

Country Pate

Servings: 18 Servings

Ingredients:

1 pound Plus 1 oz lean veal orchicken
8 ounce Lean pork
14 ounce Fatback
2 teaspoon Salt
1 teaspoon White pepper
½ cub Applejack; calvados, orbrandy
1 tablespoon Vegetable oil
4 ounce Chicken livers; trimmed
1 tablespoon Pureed garlic
¼ cub Brandy
2 ½ Bay leaves
1 slice Dayold white bread; crustsremoved
2 teaspoon Ground allspice
½ teaspoon Freshly grated nutmeg
3 small Eggs
½ pound Bacon; sliced
¼ pound Baked ham
¼ pound Pickled tongue
4 Bay leaves; for garnish
5 Peeled garlic cloves; forgarnish
Lettuce leaves; for serving

Preparation:

Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut veal or chicken, pork, & fatback into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.

After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about ½ minute, being careful not to let it color. Reserve garlic with liver.

Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.

Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cupsof the marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.

Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)

Preheat oven to 325 degrees F.

Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by ½ by ½ inch julienne strips.

Spread about a cup of pate evenly over the bacon to cover the bottom.
Arrange alternating strips of ham and tongue lengthwise, over the pate.
Repeat this procedure, alternating pate with strips of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)

Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.

Place cooled pate on a baking sheet and cover with another baking sheet.
Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.

To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into ½ inch slices and serve on lettuce leaves.

Yield: 1 loaf or 18 appetizers TAMALES WORLD TOUR SHOW #WT1A21

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #806 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997

Country Pate

Servings: 3 Servings

Ingredients:

1 ½ pound Boneless pork, ground finetwice
1 pound Boneless veal, ground finetwice
¾ cub Dry white wine
2 tablespoon Brandy
2 tablespoon Oil
Salt
Freshly ground black pepper
2 large Onions, sliced thin
2 small Cloves garlic, halved
1 pound Fresh pork fatback, slicedthin
1 Cornichon pickle for garnish

Preparation:

Servings: Makes about 3 lbs From: Sallie Krebs

DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours.

Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper.
(Pork is unsafe to eat uncooked; do not taste the meats raw.)

Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 ½ x 3 ½ x 2 ½ inch loaf pan with the fatback.
Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil.

Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold.
Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done.

Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within ½ inch of one end.
Spread the slices into a fan, and garnish the pate with it.

Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Pate' with Pistachios

Servings: 8 Servings

Ingredients:

1 tablespoon Butter
½ cub Shallots; coarsely chopped
½ pound Pork liver; or veal liver,
¼ teaspoon Thyme; dry
½ Bay leaf; crumbled
¾ pound Veal; lean, cut into 1-inch
1 pound Pork; lean, cut into 1-inch
½ pound Ham; cooked, cut into ½-i
½ cub Pistachios; shelled, toaste
⅛ Allspice
⅛ teaspoon Ground cloves
¼ teaspoon Ground cloves
¼ teaspoon Nutmeg; fresly grated
⅛ teaspoon Ground cumin
1 pinch Ground cinnamon
1 pinch Cayenne pepper
½ cub Dry white wine
1 Salt to taste if desired
1 Freshly ground pepper to tas
2 Sl Bacon; lean

Preparation:

Servings: 8

1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan.
Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate' is excellent hot or cold.
Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Pea Soup

Servings: 8 Servings

Ingredients:

1 pound Dried Split Green Peas
8 cub Boiling Water
4 cub Reduced-Sodium Tomato Juice
Cooked Ham Bone; (With alittle Meat Left)
1 ½ cub Potatoes; Peeled and Diced
1 cub Celery; Diced
1 cub Onion; Diced
1 cub Carrot; Diced
1 Bay Leaf
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Today’s recipe from The Cook & Kitchen Staff is another hearty soup that can be prepared as your main course for lunch or as a starter for dinner.

Good soups are naturally low in calories and rich in flavor and fiber.
Today’s recipe is a great addition to your recipe files as we wrap-up our final week of On the Lighter Side of Cooking at Recipe-a-Day.com.

Rinse dried peas and pick over to discard blackened peas. Place dried peas in a large kettle, add water and tomato juice. Bring mixture to a boil over medium-high, then reduce to a simmer. Cover soup mixture tightly and simmer until peas are soft, approximately 45-minutes. (Follow guidelines on Package of Dried Peas as preparation and cooking time may vary.)

Add ham bone and all remaining ingredients. Cover again and simmer until vegetables are all tender, approximately 45-minutes. Lift out ham bone and remove any pieces of meat from the bone to return to the soup, then discard the bone. Taste and adjust seasoning with salt and pepper. Any additional salt required depends on the saltiness of the ham. Serve hot, garnished with oyster crackers.

Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <owner-dailyrecipe@recipe-a-day.com> on Jan 12, 1998

Country Peach Passion Chicken

Servings: 4 Servings

Ingredients:

SAUCE:
3 Country Peach Passion teabags (Celestial Seasonings)
3 cub Water
¾ cub Sour cream, light
1 pound Peaches; sliced (3 cups)fresh or frozen
¼ cub Brown sugar
;salt & pepper to taste

CHICKEN:
2 Eggs
4 Chicken breasts; boneless
1 cub Pecans, chopped
¼ cub Peanut oil

Preparation:

Prepare the sauce:

In a saucepan, bring water and tea bags to a boil. Simmer and let steep for 4 minutes. Remove and discard the tea bags. Add peaches and brown sugar to the tea. Simmer for 10 minutes. Fold in sour cream. Salt and pepper to taste. Set aside.

Prepare the chicken:

Dip the chicken breasts in beaten eggs, then roll in chopped pecans. Heat oil in a saute pan. Lightly brown both sides of each chicken breast in the pan. Place the chicken breasts in a baking dish, and pour half of the peach sauce around them. Bake at 350'F for 40 minutes, or until thoroughly cooked. Serve with the remaining sauce.

From "Cooking with Tea" by Jennifer & Mo Siegel (printed on Celestial Seasonings Tea box)
Posted to MM-Recipes Digest V4 #011

From: Linda Place <placel@worldnet.att.net>

Date: Fri, 10 Jan 1997 12:22:24 +0000

Country Pecan Pie

Servings: 10 Serving

Ingredients:

Pie crust (9 inch)
1 ¼ cub Dark corn syrup
4 Eggs
½ cub Packed light brown sugar
¼ cub Butter or margarine; melted
2 teaspoon All-purpose flour
1 ½ teaspoon Vanilla extract
1 ½ cub Pecan halves

Preparation:

Preheat oven to 350 degrees. Roll pastry on lightly floured surface to

form 13" circle. Fit into 9" pie plate. Trim edges; flute. Set aside.
Combine corn syrup, eggs, brown sugar and melted butter in large bowl;

beat with electric mixer on medium speed until well blended. Stir in flour and vanilla until blended. Pour into unbaked pie crust. Arrange pecans on top. Bake 40-45 minutes until center of filling is puffed and golden brown.
Cool completely on wire rack. Garnish as desired. By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996

Contributor: COUNTRY CHRISTMAS RECIPES

Posted to recipelu-digest Volume 01 Number 281 by P&S Gruenwald <sitm@ne.infi.net> on Nov 11, 1997

Country Pepper Omelet Pie

Servings: 6 Servings

Ingredients:

1 cub Chopped onion, divid
3 tablespoon Cooking oil
3 ½ cub Frozen cubed hash brownpotatoes
1 ½ teaspoon Salt, divided
½ teaspoon Pepper
½ small Sweet red pepper, chopped
2 tablespoon Minced fresh parsley
2 tablespoon Butter or margarine
1 cub Shredded swiss cheese
4 Eggs
1 ¼ cub Milk
¼ teaspoon Paprika

Preparation:

In a skillet, saute ½ cup onion in oil until tender. Add potatoes and half of the salt and pepper. Cook over medium heat until potatoes are thawed and softened, about 5 minutes. Pat potatoes into the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 400 for 20 minutes. Meanwhile, saute peppers, parsley and remaining onion in butter until tender. Spoon over potato crust. Top with cheese. In a bowl, beat eggs, milk, paprika and remaining salt and pepper. Pour over all. Bake, uncovered, at 400 for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@voyager.net> on Mar 20, 1997

Country Pie

Servings: 6 Servings

Ingredients:

2 can (8-oz) tomato sauce; divided
½ cub Bread crumbs
1 pound Ground chuck
¼ cub Chopped onion
¼ cub Chopped green pepper
1 ½ teaspoon Oregano
⅛ teaspoon Pepper
1 1/3 cub Instant rice
1 cub Water
1 cub Shredded cheddar cheese;divided
½ teaspoon Salt

Preparation:

Combine ½ cup tomato sauce, bread crumbs, chuck, onion, green pepper, oregano and pepper. Mix well. Pat meat mixture on bottom and sides of 9-inch pie plate. Combine rice, water and remaining tomato sauce, ¼ cup cheese, and salt. Spoon over meat and cover with foil. Bake at 350 for 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10-15 minutes.

MRS BILL HEIDELBERGER (CONNIE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Pizza with Artichokes and Goat Cheese

Servings: 4 Servings

Ingredients:

2 cub Flour; flour
¾ teaspoon Salt
1 package Quick rise yeast cornmeal
1 small Eggplant; ( ¾ pound)
6 ounce Marinated artichoke hearts
3 small Tomatoes; cut into thinwedges
¼ cub Fresh basil leaves; looselypacked
6 ounce Goat cheese; in pieces
¼ teaspoon Cracked black pepper

Preparation:

1. In large bowl, stir flour, salt, and yeast.

2. Stir in ¾ cup very warm water (120~ to 1300F.) until blended and dough comes away from side of bowl. Knead dough 5 minutes.

3. Sprinkle large cookie sheet with cornmeal.

4. Shape dough into 2 balls; place in diagonally opposite corners of cookie sheet, each about 3 inches from edges of sheet.

5. Cover and let rest 15 minutes. Preheat broiler.

6. Cut eggplant lengthwise in half. Cut each half crosswise into ½ inch-thick slices.

7. Drain artichokes, reserving marinade. Cut each artichoke in half.

8. In a jelly roll pan toss eggplant slices with 2 tablespoons artchoke marinade.

9. Arrange eggplant in single layer and broil until tender and brown, turning slices once, 7 to 10 minutes. Remove.

10. Turn oven control to 4250F.

11. In large bowl, toss eggplant, artichokes, tomatoes, and half of basil with remaining marinade.

12. Pat and stretch I ball of dough into a 10-inch round. Arrange half of eggplant mixture and half of cheese on crust leaving 1-inch border.

13. Bring edge of dough up; pinch to make a rim. Repeat to make a second pizza.

14. Cover pizza and let rise 15 minutes. Bake pizzas on bottom rack in oven 25 to 30 minutes until topping is hot and crust is browned and crisp.

15. Sprinkle with cracked pepper and remaining basil.

Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 13, 1998

Country Pork Chop Casserole

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
4 Pork chops (¾")
½ cub Chopped onions
1 Apple, diced
1 can VEG-ALL Mixed Vegetables(16 oz)
1 can Chicken broth (12 oz)
1 tablespoon Sugar
1 1/3 cub Quick cooking rice

Preparation:

1. Brown pork chops in oil in heavy skillet.

2. Stir in onions and apple. Cover and cook 10 minutes.

3. Drain VEG-ALL, reserving liquid.

4. Stir in liquid, chicken broth and sugar; bring to boil. Reduce heat and simmer until pork chops are cooked, approximately 25 minutes. Remove chops.

5. Bring liquid to boil; stir in vegetables and rice. Remove from heat and let stand 5 minutes.

6. Serve pork chops on rice.
Posted to MM-Recipes Digest V3 #263

Date: Thu, 26 Sep 1996 06:56:17 -0600

From: Perry & Lauri <perryp@tcd.net>

Country Pork Chop Casserole

Servings: 2 Servings

Ingredients:

1 tablespoon Vegetable oil
2 Pork chops (¾")
¼ cub Chopped onions
½ Apple, diced
½ can VEG-ALL Mixed Vegetables(16 oz)
½ can Chicken broth (12 oz)
½ tablespoon Sugar
2/3 cub Quick cooking rice

Preparation:

1. Brown pork chops in oil in heavy skillet.

2. Stir in onions and apple. Cover and cook 10 minutes.

3. Drain VEG-ALL, reserving liquid.

4. Stir in liquid, chicken broth and sugar; bring to boil. Reduce heat and simmer until pork chops are cooked, approximately 25 minutes. Remove chops.

5. Bring liquid to boil; stir in vegetables and rice. Remove from heat and let stand 5 minutes.

6. Serve pork chops on rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Pork Chops with Sage Smashed Potatoes

Servings: 4 Servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into 1-inch chunks
1 tablespoon Olive oil
1 large Garlic clove; pressed
4 Pork chops (¾ inch thick)
Salt and pepper, to taste
1 ½ tablespoon Butter or margarine
½ cub Lowfat milk
1 teaspoon Dried sage

Preparation:

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops.
Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute.
Remove from heat and "smash" potatoes with fork, leaving them lumpy.
Mix in butter, then milk and sage. Mix over low heat 2 minutes.
Season with salt and pepper. Serve chops with potatoes.

Menu: Saute`ed Apple Wedges, Angel Food Cake

Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein.

Source: The Potato Board <recipes@potatoes.com>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

Country Pork Sausage

Servings: 1 Servings

Ingredients:

8 pound Boneless pork but orshoulder, cut into 1 ½"cubes
½ To 1 - red pepper
3 tablespoon Salt
2 teaspoon Black pepper
2 teaspoon Dried sage

Preparation:

Assemble food grinder with desired grinding disc. Grind pork. Combine pork and seasonings. Shape into patties or stuff in link sausage, using the sausage making accessory.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Pot Roast in Clay Pot

Servings: 4 Servings

Ingredients:

3 pound Beef chuck roast
1 tablespoon Dried parsley flakes
Worcestershire sauce
½ teaspoon Garlic salt
¼ teaspoon Pepper
2 medium Onions; quartered
2 Stalks celery; cut in chunks
3 Carrots; cut in chunks
8 small Red potatoes

Preparation:

Date: Sat, 10 Feb 1996 09:39:20 -0800

From: Gerald Edgerton <jerrye@wizard.com>

Soak clay pot and lid in cold tap water for ½ hour or more; drain; do not dry. Place chuck roast in pot. Sprinkle with parsley flakes, Worcestershire sauce, garlic salt and pepper. Cover with water soaked lid. Microwave 15 minutes on high, fat side down. Turn roast and add onions, celery, carrots and potatoes. Recover and microwave on medium for 50 to 55 minutes, until meat and vegetables are tender. Let stand, covered, for 5 minutes before serving. Serves 4

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MICROWAVE

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Potato Patties

Servings: 4 Servings

Ingredients:

3 large Potatoes; peeled or unpeeled
; boiled til soft
2 tablespoon Onion; finely chopped
2 tablespoon Celery; finely chopped
2 tablespoon Green bell pepper; finely ch
2 tablespoon Whole-wheat flour
1 tablespoon Minced fresh parsley

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Shred the poatoes in a food processor or with a grater. Combine with the remaining ingredients and shape into four patties. Cook on a nonstick griddle until browned on both sides, about 10 minutes.
82 calories, 0.2 grams fat per serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Country Potato Salad

Servings: 12 Servings

Ingredients:

1 tablespoon Coarse (kosher) salt
2 pound Yellow finn potatoes -OR-
2 pound New potatoes
¼ cub Extra-virgin olive oil
1 ½ tablespoon White wine vinegar
½ teaspoon Salt
¼ teaspoon Finely ground black pepper
1 cub Diced celery
½ cub Diced red onions
¾ cub Diced dill pickles
¼ cub Diced black olives
1 cub Mayonnaise
¼ teaspoon Cayenne pepper
3 Hard-cooked eggs *
Fresh watercress garnish-OR-
Parsley sprigs garnish

Preparation:

* Cut into ½-inch cubes
======================================================= ================== Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes.
In large bowl, whisk olive oil, vinegar, salt and pepper. Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes.
Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool.
When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated.
In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise.
Add eggs to salad and toss gently. Chill 1 to 2 hours before serving.
From "Farm House Cookbook," by Susan Herrmann Loomis; Workman Publishing.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Potato Soup

Servings: 5 Servings

Ingredients:

8 slice Lean bacon
¼ cub Chopped celery
½ cub Chopped onion
2 medium Potatoes, peeled & cut in 1"
Cubes
(about 3 cups)
2 ½ cub Water
1 Bay leaf
¼ teaspoon Nutmeg
¼ teaspoon Dried marjoram
¼ teaspoon Celery salt
¼ teaspoon Black pepper
1 cub Milk
1 tablespoon Worcestershire sauce
2 tablespoon Minced fresh parsley

Preparation:

Chop bacon. In a deep soup kettle, saute bacon, celery & onion over med.
heat until onion is golden, about 5 min. Add potatoes, water and seasonings. Bring to a boil over high heat. Reduce heat & simmer, covered, for 15 min. or until potatoes are tender.

Mash potatoes slightly, leaving about ¼ of the cubes whole. Remove the bay leaf. Add the milk. worcestershire sauce and parsley and bring again to a boil. Serve hot.

Recipe By : Cooking From Quilt Country, Marcia Adams

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Pumpkin Bread

Servings: 12 Servings

Ingredients:

¾ cub Shortening
2 ½ cub Sugar
4 Eggs, beaten
2 cub Cooked pumpkin
2/3 cub Water
3 ½ cub All-purpose flour
½ teaspoon Baking powder
2 teaspoon Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice
1 cub Black walnuts
2/3 cub Raisins

Preparation:

Preheat oven to 350. Cream shortening, sugar, and eggs. Stir in pumpkin and water. Mix together flour, baking powder, soda, salt, and spices. Stir dry ingredients into wet ingredients. Fold in nuts and raisins. Spoon bater into two greased and floured 9x5" loaf pans and bake for one hour, or until bread tests done with a toothpick. Yield: 2 loaves

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Rhubarb Dessert

Servings: 6 Servings

Ingredients:

2 cub Fresh rhubarb washed/in ½" piece
1 cub Flour
½ cub Butter; softened
1/3 cub Confectioner's sugar
3 Eggs
1 ¼ cub Sugar
¼ cub Flour
1 teaspoon Baking powder
1 teaspoon Vanilla
¼ teaspoon Salt
Whipped cream
Strawberries; for garnish

Preparation:

Recipe by: Great American Recipe Card/R. Banghart Blend flour and softened butter until like coarse crumbs. Add confectioner' sugar. Press into buttered 9" square pan or 10x7x½" rectangular pan .Bake at 350° for 15 minutes until golden. When crust is baking, beat eggs. Add 1 ¼ cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes High with electric mixer. At low speed, add flour, baking powde,r vanilla a salt.
Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. BAke at 350 ° for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.

Posted to Master Cook Recipes List, Digest #109

Date: Tue, 4 Jun 1996 21:40:12 -0400

From: Bobb1744@aol.com

Country Ribs

Servings: 4 Servings

Ingredients:

1 cub Sweet red wine
½ cub Chili sauce
1/3 cub Vinegar
¼ cub Honey
2 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
2 teaspoon Salt
2 teaspoon Dry mustard
1 teaspoon Horseradish
1 teaspoon Red pepper sauce
½ teaspoon Ground pepper
½ teaspoon Paprika
3 tablespoon Vegetable oil
3 pound Pork country-style ribs

Preparation:

Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour. Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl. Strain sauce; skim off fat. Pour sauce over ribs.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Ribs with Apples and Kraut

Servings: 6 Servings

Ingredients:

FREDDIE JOHNSON MDTF77A:
3 pound Pork ribs, lean, country-style, trimmed of anyexcess fat.
1 can Sauerkraut, undrained, 16 oz
1 medium Onion, thinly sliced andseparated into rings
1 can Mushroom stems and pieces,drained, 8 oz
1 large Apple, cored and cut intowedges ( or 2 small apples)
¼ cub Brown sugar
½ teaspoon Celery seed

Preparation:

Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender. Source: West Bend Slow Cooking for Fast Meals

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Ribs with Sauerkraut

Servings: 6 To 8

Ingredients:

3 pound Country-style pork ribs
1 tablespoon Garlic powder
2 ½ pound Russet potatoes,, peeled andquartered
2 large Onions, quartered
1 pound Polish Kielbasa sausage,sliced ½ inch thick
2 Jars (1 pound) sauerkraut,rinsed and drained
1 package (1 pound) frozen babycarrots
1 1//2 teaspoon salt
½ teaspoon Pepper
¾ pound Swiss chard, shredded

Preparation:

Place ribs in a 6 qt Dutch oven or large pot with enough water to cover.
Stir in garlic powder. Cover and heat to boiling. Reduce heat to medium and cook , covered, 1 ½ hrs. Skim foam from top.

Add potatoes and onions. Cover and cook over medium-low heat 45 minutes.

Add sausage, sauerkraut, carrots, salt and pepper. Cook, covered, 15 minutes.

Stir in chard; cover and let stand 5 minutes. Serve in soup bowls. Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5, 1997

Country Rice

Servings: 2 Servings

Ingredients:

1/3 cub Chicken stock - made withoutsalt or fat
1/3 cub Green onion - choppedpinch freshly ground blackpepper
1/3 cub Rice - white, uncooked

Preparation:

PREPARATION: Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes.

NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.

VARIATIONS: Rice made with fish stock (see recipe page 89) can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.

Calories 115.0 Protein 234.0 g Carbohydrates 25.5 g Dietary Fiber 0.783 g Fat-Total .147 g Fat-Saturated .037 g Fat-Mono .036 g Cholesterol 0.0 mg Calcium 18.7 mg Iron 1.22 mg Sodium 3.93 mg

Source: Louisiana Light/Roy Guste, Jr. From: Michelle Bass Date: 29 Jan 94

Country Rice Flan

Servings: 1 Servings

Ingredients:

Pastry:
2 cub All-purpose flour
¾ cub Butter, plus 2 tablespoons -
; pieces
½ cub Sugar
1 Egg
Filling:
3 ¾ cub Milk
¾ cub Sugar
2 tablespoon Butter
4 tablespoon Short grain rice; washed and
4 Eggs
4 ounce Cream cheese
½ cub Candied lemon peel; chopped
¼ teaspoon Ground cinnamon
Grated peel of 1 lemon
Grated peel of 1 orange
Powdered sugar; mixed with a
; ground cinnamon

Preparation:

Recipe by: The Best of Baking by Wolter and Teubner - Page 151 To Make Pastry: Sift flour into a large bowl. Using a pastry blender or 2 knives, cut in butter evenly. Lightly mix in sugar and egg to make a dough. Cover and refrigerate 30 minutes.

To Make Filling: Bring milk to a boil with granulated sugar and butter in a medium saucepan. Stir in rice; reduce heat and simmer gently 1 hour.
Stir occasionally until mixture is thick and creamy. Remove from heat. In a large bowl, beat eggs, cream cheese, c candied peel, cinnamon and lemon and orange peel. Gradually stir in rice mixture; cool. Preheat oven to 400 degrees. On a floured surface, roll out two-thirds of dough to fit an 8-inch flan tin with a removable bottom. Place dough in tin without stretching. Pierce bottom of pastry shell all over with fork; fill with rice mixture. Roll out remaining dough. Cut into strips and place on top of flan in a lattice pattern. Bake 50 minutes, covering with foil if becoming too brown. Leave in tin until filling is set. Sift powdered sugar and cinnamon mixture over warm flan. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Rice Pudding

Servings: 1 Servings

Ingredients:

2 cub Rice; cooked
1 ½ cub Milk
⅛ teaspoon Salt
3 Eggs; beaten
1 teaspoon Vanilla
½ cub Brown sugar
1 teaspoon Butter
1 teaspoon Grated lemon rind & juice
½ cub Raisins
1 cub Crushed cookies

Preparation:

Preheat oven to 325F. In a bowl combine two cups cooked rice, milk, salt and remaining ingredients, except the cookies. Blend continously. This is more a folding action to avoid smashing the rice. Lightly oil the bottom of a baking dish. Pour in the mixture. Cover with crushed cookies. Bake for 45 minutes. Source: "All I ever wanted to know about cooking I learned from momma"-Carlo DiNapoli

Recipe by: Typed by jazzbel@batelnet.bs

Posted to EAT-L Digest by Jazzbel <jazzbel@MAIL.BATELNET.BS> on Dec 24, 1997

Country Salmon Pie

Servings: 1 Servings

Ingredients:

150 g Flour
100 g Grated parmesan cheese
150 g Shortening
55 ml Water
500 g Canned salmon; (1 large can)
1 large Onion; diced
1 Garlic clove; minced
30 ml Butter
500 ml Sour cream
4 Eggs
200 g Gruyere cheese; shredded
5 ml Dill weed
1 ml Salt

Preparation:

1. Preheat oven to 190 øC .

2. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 30 ml water. Form into a dough, adding more water as needed. Press into a 20-cm springform pan. Bake at 190 øC for 10 minutes.

3. Make filling: Saute onion and garlic in butter until onion is soft.

4. Beat sour cream and eggs until blended.

5. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, 150 g gruyere, crumbled dill weed, and salt.

6. Pour into baked crust; top with remaining gruyere. Bake at 190 øC oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

Author's Notes: This is a country cousin to the quiche - even real men will eat it. My mother says this is called ``country'' salmon pie because it uses canned salmon, which is the only kind you can catch out in the country.

Difficulty : Easy. Precision
: Measure the ingredients.

Recipe by: Moira Mallison Organization: Tektronix, Inc. Beaverton, Ore

Posted to JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa Montag) on Jan 10, 1998

Country Salmon Pie

Servings: 8 Servings

Ingredients:

PARMESAN CRUST:
1 ½ cub Flour
½ cub Parmesan cheese,grated
¾ cub Shortening
3 tablespoon Water (more as needed)

FILLING:
15 ½ ounce Salmon (1 large can)
1 large Onion, diced
1 Garlic clove, minced
2 tablespoon Butter
2 cub Sour cream
4 Eggs
1 ½ cub Gruyere cheese,shredded
1 teaspoon Dill weed
¼ teaspoon Salt

Preparation:

Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with about 2 T water. Form into a dough, adding more water as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for 10 minutes.

Make filling: Saute onion and garlic in butter until onion is soft.

Beat sour cream and eggs until blended. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, about 1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with remaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

NOTES:

* A salmon and cheese pie flavored with sour cream -- This is a country cousin to the quiche, even real men will eat it. My mother says this is called "country" salmon pie because it uses canned salmon, which is the only kind you can catch out in the country.

: Difficulty: Easy.
: Time: 20 minutes to prepare, 1 ¼ - 1 ½ hours to bake and set.
: Precision: Measure the ingredients.

: Moira Mallison
: Organization: Tektronix, Inc. Beaverton, Oregon, USA : tektronix!moiram

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Sausage

Servings: 2 Pounds

Ingredients:

1 ½ pound Lean trimmed pork
10 ounce Pork fat
1 teaspoon Black pepper
Handful snipped chives
pinch Cayenne
1 tablespoon Parsley, minced
½ teaspoon Marjoram, crushed
¼ teaspoon Coriander, ground
½ teaspoon Summer savory, crushed
¼ teaspoon Nutmeg

Preparation:

Grind meat and fat together finely. Mix all ingredients, along with a few drops of warm water. Form patties and wrap, then freeze.

From Marie Campbell

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Sausage and Rice

Servings: 4 Servings

Ingredients:

1 pound Pork sausage -- bulk
½ cub Pepper, green -- chopped
½ cub Rice, regular -- long-grain
1 tablespoon Scallions -- chopped
¾ cub Celery -- chopped
13 ¾ ounce Chicken broth -- (College
Inn)

Preparation:

In large skillet, over medium-high heat, cook and stir sausage until browned; drain well. Stir in rice, celery, green pepper, scallions and chicken broth; bring to boil. Reduce heat; cover and simmer 45 minutes, stirring occasionally, until liquid is absorbed and rice is done.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Sausage Gravy

Servings: 6 Servings

Ingredients:

1 pound Sage flavored bulk porksausage
2 tablespoon Finely chopped onion
6 tablespoon All-purpose flour
1 quart Milk
½ teaspoon Poultry seasoning
½ teaspoon Ground nutmeg
¼ teaspoon Salt
Dash worcestershire sauce
Dash hot pepper sauce
Angel biscuits

Preparation:

Crumble sausage into a large saucepan; cook over medium low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tbs. of drippings. Stir in flour; cook over medium low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Seed Bread

Servings: 1 Servings

Ingredients:

1 ¼ cub Warm water
3 tablespoon Vegetable oil
2 tablespoon Honey
1 ⅛ teaspoon Salt
2 cub White flour
1 cub Whole wheat flour
¼ cub Flax seeds
2 tablespoon Sesame seeds
1 tablespoon Poppy seeds
2 teaspoon Active dry yeast

Preparation:

Add ingredients to bread bin in order of list. Select white/whole wheat/light crust. Takes 3-4 hours according to your machine. I set mine for 4 hours to get the extra knead. Excellent bread.

>From: "Carole/Bob Walberg" <walberg@Alpha.tkm.mb.ca> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Canadian Living magazine

Country Seed Bread

Servings: 12 Servings

Ingredients:

9 ½ ounce Warm water; 280 Ml
3 tablespoon Vegetable oil; 45 Ml
2 tablespoon Honey; 30 Ml
1 teaspoon Salt; 5 Ml
2 cub White flour; 480 Ml
1 cub Whole wheat flour; 240 Ml
¼ cub Flax seeds; 60 Ml
2 tablespoon Sesame seeds; 30 Ml
1 tablespoon Poppy seeds; 15 Ml
2 teaspoon Active dry yeast; 10 Ml

Preparation:

Add ingredients to bread bin in order of list. Select white/whole wheat/light crust. Can be set from 3-4 hours according to your machine.
Excellent bread. Originally published by Canadian Living Magazine and changed so as to work perfectly with a Black and Decker Breadmaker.

Recipe by: Carole Walberg

Posted to Digest eat-lf.v097.n231 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Sep 14, 1997

Country Skillet Bread

Servings: 8 Servings

Ingredients:

12 ounce Pkg
1/3 cub Wheat germ -- plain
1/3 cub 100% Bran® cereal
2 tablespoon Sesame seeds
2/3 cub Milk
1 large Egg
Corn muffin mix

Preparation:

Heat oven to 400F; grease 8" cast-iron skillet well.

In large bowl combine muffin mix, wheat germ, cereal, and sesame seeds. In small bowl using fork, beeat milk and egg to blend well; stir liquid mixture into dry ingredients until just blended.

Pour batter into prepared skillet; bake 15 to 20 minutes until golden brown. Place skillet on wire rack to cool completely; cut bread into wedges and serve.

Recipe By : Redbook - Sept, 1994

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Stew

Servings: 1 Servings

Ingredients:

2 pound Beef cuts
5 Carrots; sliced
3 Cut onions
6 Potatoes; cut up
3 Ribs celery; sliced
28 ounce Can whole tomatoes (juicealso); cut up
1 cub Water
6 tablespoon Minute tapioca
3 tablespoon Worcestershire sauce
Pepper and salt to taste
Ground allspice; to taste
Marjoram; to taste
Thyme; to taste
2 Bay leaves
1 package (10 oz) frozen sweet peas

Preparation:

Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight.
Turn to high and add frozen peas ½ hour to 1 hour before serving.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Country Style Apricot Chicken (Crockpot Recipe)

Servings: 1 Servings

Ingredients:

1 Chicken, cut into 8 pieces,or the equivalent usingyour favorite parts.
1 Jar (approx 10 oz) apricotpreserves
1 can Campbell's onion soup

Preparation:

I found the original version of this recipe about 15 years ago in Better Homes and Gardens Magazine. Over the years, I've made some changes, (don't we all?<G>) but it's still one of my favorites. I'll post it the way I recall it, and then offer my suggestions/substitutions in "notes." I really miss having a crockpot, but this *can* be baked, or simmered in a dutch oven.

Put all ingredients in crockpot, and cook on high for one or two hours, then put on low setting for remainder. I think it simmered for a total of 8 hours...

Note: I don't know if Campbell's canned onion soup is kosher or not, but sometimes it was hard to find, and I substituted dry onion soup, reconstituted with half the recommended amount of water so that it's still kind of concentrated. I've also used many different kinds of preserves, including peach, pineapple, cherry and plum...and I've even used whole-berry cranberry sauce (figures, since I submitted the cranberry and coffee brisket recipe, eh?<G>)

Posted to JEWISH-FOOD digest V96 #83

Date: Fri, 22 Nov 1996 16:33:47 -0800 (PST)

From: leiba@eskimo.com

Country Style Buttermilk Pancakes with Berry Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Corn oil
3 Egg whites
1 cub Buttermilk
1 ½ teaspoon Baking powder
¼ teaspoon Salt
2 tablespoon Brown sugar
1 tablespoon Cornmeal
½ cub Wheat flour, whole-grain
½ cub White flour
**BERRY SAUCE**
2 cub Berries
2 tablespoon Honey
2 tablespoon Sugar

Preparation:

Beat together buttermilk, egg whites, and corn oil. Stir buttermilk mixture into the dry ingredient mixture. Mix. Top with Homemade Berry Sauce

BERRY SAUCE: Combine 2 cups berries (blueberries, raspberries or strawberries), honey and sugar in small saucepan stirring constantly. Turn heat down and simmer for 3 minutes. Serve warm.

Recipe By : Larger than Life Newsletter

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country Style Chicken (Ma

Servings: 100 Servings

Ingredients:

3 ¾ quart WATER; WARM
2 quart WATER; HOT
1 gallon DRIPPINGS & WATER
82 pound CHICKEN;WHOLE FZ
2 ⅞ cub MILK; DRY NON-FAT L HEAT
1 pound FLOUR GEN PURPOSE 10LB
3 pound FLOUR GEN PURPOSE 10LB
2/3 cub SOUP GRAVY BASE CHICKEN
1 pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND
6 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 325 F. OVEN

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.

3. DEEP FAT FRY CHICKEN 5 MINUTES. OVERLAP IN ROWS AND PANS.

4. ADD ABOUT 2 ¾ CUPS WATER TO EACH PAN; COVER.

5. BAKE 1 HOUR OR UNTIL DONE (180 F.).

6. REMOVE CHICKEN; RESERVE DRIPPINGS FOR USE IN STEP 7. PLACE CHICKEN IN SERVING PANS. KEEP HOT UNTIL SERVED.

7. ADD WATER TO DRIPPINGS TO MAKE 1 GAL. ADD SOUP AND GRAVY BASE; STIR TO DISSOLVE.

8. RECONSTITUTE MILK; ADD TO DRIPPINGS; MIX; HEAT TO A SIMMER.

9. BLEND SHORTENING OR SALAD OIL AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

10. STIR MELTED SHORTENING OR SALAD OIL AND FLOUR MIXTURE INTO STOCK; COOK UNTIL THICKENED, STIRRING CONSTANTLY.

11. SERVE GRAVY WITH CHICKEN.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LB CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN 20 MINUTES.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L15300

SERVING SIZE: 2 PIECES P

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Style Cream Soup

Servings: 8 Servings

Ingredients:

3 cub Onion, Chopped
2/3 cub Unsalted Butter
3 Garlic Cloves, minced
2/3 cub Flour
8 cub Milk
3 Egg Yolks
1 cub Whipping Cream (or ½-½)
1 teaspoon Chervil, dried
1 teaspoon Basil, dried
1 teaspoon Tarragon, dried
3 tablespoon Parsley, chopped fresh

Preparation:

Nutmeg, salt, white pepper Saute onion in butter in heavy skillet until onions become soft and transparent, then add garlic and cook a few minutes more. Stir in the flour and cook for about 3 minutes more--careful not to scorch! Pour the milk in and immediately wisk to blend. Add the herbs and bring to boil stirring to avoid lumps. Simmer for at least 15 minutes. Season to taste with nutmeg, salt, pepper. Before serving, whisk the egg yolks into the cream then whisk the mixture into the soup. You can substitute milk for the cream if you want a lighter soup. * This soup is an excellent base for a wide variety of soups. I like to add fresh herbs and sometimes some cheese to the soup. Chopped ham, turkey, or chicken (leftovers), or any diced begetables can make an even meatier soup. If you add pureed vegetables you might want to reduce the amount of flour to keep the soup from getting too thick. * You can saute chopped vegetables separately and add right after the milk is poured in for wonderful vegetable cream soups. Cabbage and Brussels Sprouts are two that work particularly well. * The original of this recipe is from Francois Kissel who had the Brasserie Pittsbourg in Seattle--an outstanding restaurant!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Style Ham Apple Pie

Servings: 6 Servings

Ingredients:

4 pound Lean ham, cooked, chopped fi
5 Green apples, chopped
2 Onions, chopped fine
1 teaspoon Sage
1 tablespoon Mixed vegetable seasoning
1 Cube bouillon (dissolved in
4 Potatoes, cooked and mashed
3 tablespoon Melted butter

Preparation:

In a deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon.
Cover this with a thick layer of mashed potatoes. Brush the potato peaks with melted butter. Bake at 325 degrees for 1 ½ to 2 hours or until the ham is thoroughly heated and the potato peaks are browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Style Hazelnut Bread

Servings: 1 Servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Style Pork Chops

Servings: 1 Servings

Ingredients:

6 Loin pork chops
1 tablespoon Butter
1 can (10 oz) beef broth
¼ teaspoon Salt
¼ teaspoon Poultry seasoning
2 Sliced med. onions
2 cub Diagonally-cut carrots
1 cub Diagonally-cut celery
2 tablespoon Flour
1 cub Undiluted Carnation 2% eMilk

Preparation:

Trim any excess fat from chops. Melt butter in large frypan. Brown chops on both sides. Combine beef broth, salt and poultry seasoning. Pour over meat in pan. Place onions, carrots and celery on top of meat. Bring to boil.
Cover and simmer 45 to 50 minutes or until meat is tender. Remove meat from pan. Keep warm. Smoothly combine flour and e. milk; stir into pan. Cook and stir over med. heat until mixture comes to a boil and thickens. Spoon sauce over meat. Serve with mashed potatoes. Makes 6 servings.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.

Country Style Pork Roast

Servings: 8 Servings

Ingredients:

½ teaspoon Ginger
¼ teaspoon Garlic powder
¼ teaspoon Sage
¼ teaspoon Salt
¼ teaspoon Pepper
5 pound Pork shoulder or freshpicnic or other pork roast

Preparation:

From: Bobb1744@aol.com

Date: Sun, 18 Feb 1996 10:22:16 -0500

Recipe By : R. Banghart

To answer the following request, I am enclosing some of our favorite pork recipes. They can all be made with fresh picnics or pork shoulder. I have lots more so e-mail or request here if you want more. Bobbie

In small bowl, mix all spices. Rub on surface of 5 lb. pork roast. Roast on rack in shallow pan to 185 F. on meat thermometer for 3 ½-4 hours at 325 f. Can make gravy from pan drippings.

NOTES : This rub is very good on ANY pork roast.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Style Quail

Servings: 6 Servings

Ingredients:

30 Dove breasts
1 pound Bacon
1 medium Onion, thinly sliced
3 Egg yolks
2 cub Half and half
1 teaspoon Sweet Hungarian paprika
Salt and pepper

Preparation:

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm overn (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil.
Stir in paprika and serve sauce with quail and fried potatoes.

Country Style Scalloped Corn

Servings: 10 Servings

Ingredients:

½ cub Butter; melted
2 Eggs; beaten
1 can (16-oz) whole kernal corn;drained
1 can (16-oz) creamstyle corn
1 cub Sour cream
1 Box (9-oz) corn muffin mix

Preparation:

submitted by: rayna@iconz.co.nz
This moist and very tasty. I made it again this evening after not having it for a long time and the house smells devine!

Melt butter and beat eggs. Drain the whole kernal corn. Combine all engredients together adding the muffin mix last. Pour into greased 7 x 11 inch baking dish. Bake at 375 degrees (or 190) for 35-40 minutes or until lightly browned. Serves 10. Can prepare ahead. Keeps well.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 8 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Style Snack

Servings: 2 Servings

Ingredients:

1 small Egg, slightly beaten
¼ cub Cheese, grated
Salt and pepper
Dash of nutmeg
½ cub Zucchini, thinly sliced
1 tablespoon Onion, chopped
1 teaspoon Butter or margarine
4 Slices of bread

Preparation:

Combine all ingredients except bread. Melt butter in saucepan and add mixture. Stir until egg is set. Place two slices of bread (buttered side down), onto the sandwich maker. Form a hollow with the back of a spoon.
Gently place 2 tablespoons mixture into each triangular pocket. Top with remaining bread slices (buttered side up). Lower lid, latch in top position and toast 2-3 minutes or until done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Style Tomato Sala

Servings: 100 Servings

Ingredients:

2 pound CELERY FRESH
12 pound TOMATOES FRESH
1 pound ONIONS DRY
1 ½ pound PEPPER SWT GRN FRESH
12 ounce SUGAR; GRANULATED 10 LB
8 ounce SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
3 cub VINEGAR CIDER
1 ounce SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1

2. CUT TOMATOES INTO ½ INCH CUBES.

3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR, GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT LEAS
1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 ¼ OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ FRESH
SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND ½ CUP DEHYDRATED
PARSLEY MAY BE USED. SEE RECIPE NO. A01100.
Recipe Number: M05301

SERVING SIZE: ½ CUP (3

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country Style Turkey Sausage

Servings: 8 Patties

Ingredients:

Non-stick cooking spray
1 Slightly beaten egg white
¼ cub Finely chopped onion
¼ cub Finely snipped dried apples
Or ½ c. finely chopped
.apples
3 tablespoon Quick-cooking oats
2 tablespoon Snipped fresh parsley
½ teaspoon Salt
½ teaspoon Ground sage
¼ teaspoon Ground nutmeg
¼ teaspoon Pepper
Dash ground red pepper
½ pound Lean ground turkey breast

Preparation:

Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Style Venison Stew

Servings: 6 Servings

Ingredients:

½ pound Bacon or salt pork
2 pound Venison steak
4 tablespoon Flour
6 cub Water or beef stock
1 large Tomato, chopped
2 medium Carrots, sliced
2 medium Stalks celery, sliced
2 medium Potatoes, in 1" cubes
1 Dozen small white onions
1 tablespoon Chopped parsley
1 cub Fresh green peas
Salt and pepper to taste

Preparation:

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside.
Cut venison into 1 ½ or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Sugar Cream Pie

Servings: 1 Servings

Ingredients:

1 9-inch pie crust (unbaked)
1 cub Sugar (white or brown)
1/3 cub Flour
¼ teaspoon Salt
1 ¾ cub Light cream; warmed
3 tablespoon Butter; softened
¼ teaspoon Nutmeg

Preparation:

Preheat oven to 450 degrees F.

Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for about 6 minutes, remove the foil and bake about 4 minutes more until just beginning to brown. Remove from oven and reduce heat to 350 degrees.

Sift the sugar, flour and salt into a bowl, and stir with a fork; mix well.
Pour the sugar mixture into the pie shell and spread evenly over the bottom. Pour cream over the sugar mixture, completely covering. Dab the softened butter in bits over the cream. Sprinkle the nutmeg evenly over the top.

Bake at 350 degrees for 45 minutes or until golden spots form on top. This may take as long as an hour. The filling will seem liquid but will become more firm as it cools.

Posted to Bakery-Shoppe Digest V1 #219 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 04, 1997

Country Sweet Cake

Servings: 4 Servings

Ingredients:

8 ounce Flour
4 ounce Butter
4 ounce Brown sugar
4 ounce Sultanas
4 ounce Currants
½ ounce Yeast
¼ teaspoon Bicarbonate of soda
½ teaspoon Ground nutmeg
½ teaspoon Allspice
¼ pint Milk
½ ounce Ground rice
½ ounce Glace cherries
Few drops almond essence

Preparation:

Set oven to 300/F or M.rk 2. Grease and line a 7 inch x 9 inch x 2 inch deep baking or roasting tin. Warm the milk slightly and dissolve the yeast in it. Rub the butter into the flour in a bowl and add the rest of the dry ingredients. Mix in the combined yeast and milk. The finished mixture should be soft in texture. Pour the mixture into the tin and bake for 30-45 minutes until the cake is set. Leave in the tin for 10-15 minutes and turn out on to a wire rack to cool. This cake is also called "Cut and come again cake".
Posted to MM-Recipes Digest V3 #246

Date: Mon, 9 Sep 1996 18:08:57 +0000

From: "ray.watson" <ray.watson@ukonline.co.uk>

Country Sweet Potato, Mushroom, and Haricots Verts Salad

Servings: 4 Servings

Ingredients:

Oil; for frying
1 large Sweet potato; peeled, andsliced paper-thin intochips
4 ounce Raw bacon; diced
½ pound Assorted exotic mushrooms;cleaned, sliced
1 small Red onion; julienned
½ pound Haricots verts; blanched
2 teaspoon Vhopped garlic
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together.

In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper.

Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.

This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-20-1997

Recipe by: Emeril Lagasse

Country Swiss Chicken Thighs

Servings: 1 Servings

Ingredients:

12 ounce Package COUNTRY PRIDEBoneless, Skinless ChickenThighs
2 tablespoon All-purpose flour
½ teaspoon Paprika
3 tablespoon Margarine or butter
4 small Red new potatoes, cut into
½ -inch thick slices
4 cub Coarsely shredded cabbage(about ¾ pound)
½ cub Apple juice
½ teaspoon Caraway seed
½ teaspoon Salt
¼ teaspoon Pepper
½ cub Shredded Swiss cheese (2ounces)

Preparation:

Mix flour and paprika. Coat chicken thighs with flour mixture. In a 12-inch skillet melt margarine. Add chicken and potatoes. Cook chicken thighs about 4 minutes on each side or until chicken is lightly browned. Add cabbage to skillet, placing cabbage around chicken pieces.

Pour apple juice over; sprinkle with caraway, salt, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 2() minutes or until chicken is tender and no pink remains. Sprinkle with Swiss cheese and serve. Makes 4 servings. Microwave Directions: Coat chicken thighs as directed above. Omit margarine or butter. In a 12x7½x2-microwave-safe baking dish place the coated chicken thighs. Add potatoes and cabbage. Pour apple juice over cabbage layer; sprinkle caraway, salt, and pepper over all. Micro-cook, covered, at 100% power (high) for 15 to 17 minutes or until chicken and potatoes are tender, giving dish a half-turn twice.
Sprinkle with Swiss cheese and serve.

Nutrition information per serving: 503 calories, 40 g protein., 25 g carbohydrates., 27 g fat, 134 mg cholesterol,, 534 mg sodium, and 3 g dietary fiber.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country Time Berry Sipper

Servings: 1 Servings

Ingredients:

1 can Country Time Berry Lemonade
Cranberry juice
Club soda
Ice

Preparation:

Combine in proportion to lemonade mix directions to the amount you want to make. Combine mix with approximately 2 cups of cranberry juice, 2 cups of club soda. Combine in blender with ice.

Posted to brand-name-recipes by Brenda Whimsey Stephens <whimsey@mindspring.com> on Feb 23, 1998

Country Turkey and Grape Salad

Servings: 6 Servings

Ingredients:

SALAD:
4 cub Cooked turkey; cut in 1-½"pieces
1 cub Seedless green grapes
1 cub Seedless red grapes

DRESSING:
2 Egg yolks
1 teaspoon Basil leaves
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Country-style Dijon mustard
1 cub Vegetable oil
¼ cub Lemon juice
1/3 cub Grated Parmesan cheese
8 Lettuce leaves
Clusters of seedless red andgreen grapes

Preparation:

In large bowl stir together all salad ingredients. In blender or food processor combine all dressing ingredients EXCEPT oil, lemon juice and Parmesan cheese. Cover; blend on high until thoroughly combined. With blender still running, take off cover and slowly add ½ cup oil, lemon juice and remaining ½ cup oil. Blend until thickened (1 to 2 min.). By hand, stir in Parmesan cheese. Stir ½ cup dressing into salad. On platter or individual salad plates place lettuce leaves. Spoon turkey salad on lettuce; arrange clusters of grapes around salad. Serve with remaining dressing.

NOTES : The best made Parmesan-basil mayonnaise complements this and other salads.
Recipe by: Treasury of Country Recipes

Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Jan 3, 1998

Country Western Ketchup

Servings: 1 Recipe

Ingredients:

24 pound Ripe tomatoes
5 Chile peppers sliced and seeded
¼ cub Salt
2 2/3 cub Vinegar (5 percent)
1 ¼ cub Sugar
½ teaspoon Ground red pepper (cayenne)
4 teaspoon Paprika
4 teaspoon Whole allspice
4 teaspoon Dry mustard
1 tablespoon Whole peppercorns
1 teaspoon Mustard seeds
1 tablespoon Bay leaves

Preparation:

Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water Slip off skins and remove cores.
Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil.
Turn off heat and let stand until tomato mixture has been cooked 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture.
Boil about 30 minutes. Put boiled mixture through a food mill or sieve.
Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill pint jars, leaving ⅛-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Country Western Ketchup in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country White Bread

Servings: 1 Servings

Ingredients:

1 cub Plus 1 tbsp water
1 Egg
4 ½ teaspoon Vegetable oil
3 ¼ cub Bread flour
¼ cub Sugar
1 ½ teaspoon Salt
2 ¼ teaspoon Active dry yeast

Preparation:

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread settingr. Choose crust color and loaf size if available. Bake according to machine directions.

Recipe by: Quick Cooking - March/April 1998

Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Apr 08, 1998

Country Woman Mandarin Orange Cake

Servings: 12 Servings

Ingredients:

1 package White cake mix
2 large Eggs
1/3 cub Unsweetened apple
1 can (11 oz) mandarin oranges
8 ounce Frozen whipped topping,thawed
8 ounce Crushed pineapple, undrained
1 package Instant vanilla pudding mix

Preparation:

In a mixing bowl, combine the cake mix, eggs,applesauce and oranges. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Pour into 2 greased and floured 9-in. round cake pans. Bake at 325 degrees for 30 minutes or until a wooden pick inserted near the center , comes out clean.
Cool completely, In another mixing bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake.

Recipe by: "Country Woman" May/June 1996 Posted to MasterCook Digest V1 #228 by lunchuck <jock@third-wave.com> on Mar 19, 1997

Country-Fried Corn

Servings: 4 Servings

Ingredients:

4 slice Smoked country bacon
1 small Onion; chopped finely
6 Ears Fresh Corn; to 8, (tomake 3-4C kernels)
Salt and freshly groundblack pepper

Preparation:

Fry bacon until crisp, drain on paper towels and pour off all but 2 tablespoons of the fat. Cut bacon into small strips or crumble it and reserve.

Fry chopped onion in fat until it softens. Husk corn, cut kernels from ears and scrape cobs to get all the milk. Add kernels and milk mixture to onions and cook 2-3 minutes. Add bacon, season and serve.

Makes 4 servings.

Copied from the San Jose Mercury News on Wednesday, August 13, 1997 with permission.
Posted to Digest eat-lf.v097.n228 by Reggie Dwork <reggie@reggie.com> on Sep 10, 1997

Country-Fried Steak

Servings: 4 Servings

Ingredients:

4 Beef cube steaks (each5-oz.)
2 Eggs
2/3 cub Milk
¾ cub All-purpose flour
1 teaspoon Salt
1 ½ cub Saltine cracker crumbs
¼ cub Vegetable oil

GRAVY:
¼ cub All-purpose flour
¼ cub Vegetable oil
2 ¾ cub Milk
¼ cub Minced onion
1 teaspoon Salt
1 teaspoon Pepper

Preparation:

In a medium mixing bowl, beat eggs and 2/3 cup milk. Whisk in ¾ cup flour and 1 teaspoon salt. Pour cracker crumbs into a soup plate or pie pan. Dip steaks first into the egg mixture and then into the cracker crumbs. Press crumbs into steaks. In a 12-inch skillet over medium-low heat, heat 2 tablespoons oil. Place prepared steaks in the heated skillet, and fry for 6 minutes on one side. Add the remaining two tablespoons oil, and fry 6 minutes on the other side. Remove steaks from pan. Prepare gravy: Stir ¼ cup flour into drippings in the skillet. Add enough oil to wet the flour.
Stir flour and oil until fully mixed; a bit at a time, whisk in milk, and deglaze the pan. Add onions, and after the milk comes to a boil, cook 1 minute longer. Stir in salt and pepper. Return steaks to pan, and cook another 20 minutes over very low heat. When turning steaks or moving them to the platter, slide a large spatula under the steak so as not to tear off the now moist batter. Spoon gravy over steaks, and serve. Makes 4 servings.
MasterCook formatted by Ethel Snyder

Recipe by: GRIT -- APRIL 6, 1997 Posted to MC-Recipe Digest V1 #641 by essie49@juno.com (Ethel R Snyder) on Jun 10, 1997

Country-Scalloped Tomatoes

Servings: 1 Servings

Ingredients:

¼ cub Chopped onion
¼ cub Chopped green pepper
¼ cub Butter
6 medium Tomatoes -- peeled and
Sliced
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Sugar
⅛ teaspoon Dried basil -- (optional)
1 cub Toasted bread cubes

Preparation:

Cook onion and green pepper in butter until soft. Place half of the tomatoes ina 2-qt. casserole. Top with half of the seasonings. Add half the bread cubes and all of the green pepper mixture. Top with remaining tomatoes, seasonings, and bread cubes. Bake in moderate oven (350 degrees) for 30 minutes. Serves 6. *I've used canned tomatoes, both home and store bought to make this with. Drain them some.

Recipe By : GladRag

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Country-Style Bolognese Sauce

Servings: 1 Servings

Ingredients:

¼ pound Bacon -- chopped
1 medium Onion -- finely chopped
6 Cloves Garlic -- finely
Chopped/crush
1 Celery Stalk -- finely
Chopped
1 medium Carrot -- finely chopped
3 tablespoon Olive Oil
1 pound Lean -- ground beef
1 cub Chicken Or Beef Broth --
(canned consomme is
1 cub Dry White Wine
4 cub Canned Peeled Italian
Tomatoes -- roughly cut,
Undrain
1 small Can Tomato Paste
1 teaspoon Salt
Freshly Ground Pepper
1 tablespoon Oregano
1 dash Red Pepper Flakes
¼ teaspoon Nutmeg -- freshly grated

Preparation:

In a small skillet or frypan, fry the bacon. Drain off the fat as it accumulates in the pan. Remove from skillet when bacon is leathery but not yet crisp. Distribute bacon on one or two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat. Set aside. Heat the oil in a deep, heavy non-aluminum kettle (an enameled cast iron casserole or large skillet will do) and add the vegetables. Cook, stirring, over low heat until the onions are translucent and the vegetables are softened. Add the beef, using a wooden spoon to break up any lumps. Cook only until the meat loses its raw red color. Do not let it brown. Add the cooked bacon, broth, and wine, raise the heat, and cook until the sauce thickens a little. Add the tomatoes, tomato paste, salt, pepper, oregano, pepper flakes, and nutmeg, and stir well. Taste and adjust the seasonings. When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, for about 4 hours. Stir occasionally to prevent sticking. Before serving, taste again for seasoning and adjust.

This sauce freezes well and keeps for about a week in the refrigerator. If you cannot find lean ground beef, pick out a round steak or some sirloin and have the butcher trim and grind it for you.

Recipe By : "[Julian Manders]" <pnh0jhm@PNH10.MED.NAVY.MIL>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country-Style Breakfast Sausage

Servings: 1 Servings

Ingredients:

2 ½ pound Lean pork, such as porkshoulder, chilled
2 ½ pound Pork belly or fatty porkbutt, chilled
1 tablespoon Plus 2 tsp of salt
2 teaspoon Freshly ground pepper
1 tablespoon Thyme
1 teaspoon Sage
1 teaspoon Allspice
8 Yards prepared casings about4 oz. (if you want to frypatties don't getcasings.

Preparation:

Hi everybody, I found the section I cut out of Food and Wine March 1983. I have made several of their recipes for homemade sausages. Here is two and if the group is interested I'll send more. Some or these use casings which you can get from the meat department. I have a meat grinder with an attachment for casing sausages. You can also use a pastry bag. Using the wide open end slip on entire length of casting. Tying of at end of each link..

Grind the meat and fat together, first coarsely and then finely. Place in large bowl. Add the salt, pepper, thyme, sage and all spice and mix well with your hands until thoroughly blended.

Working with about one-quarter of sausage filling at a time, (cover and refrigerate the remainder<) if using Casings stuff loosely with the sausage filling. Pinch and twist to separate into 4 inch links, cut to separate Refrigerate while stuffing the remaining sausages.

To cook, prick the sausage all over to prevent the skins from bursting.
Place enough sausages in skillet to fit in a single layer without crowding.
Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid and cook uncovered, turning, until browned.
about 10 minutes. Drain on paper towels and serve hot.

If just frying, make patties and fry on both sides until brown, you can freeze these sausages without cooking, but I cook all of mine and freeze, take out what I need and pop in the microwave for about 40 seconds on high for two.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Mar 5, 1997.

Country-Style Chicken Cutlets

Servings: 6 Servings

Ingredients:

1 Envelope Lipton RecipeSecrets Golden Onion SoupMix
¾ cub Bread crumbs
¼ cub Parmesan cheese; grated
1 teaspoon Dry mustard; optional
6 Boneless skinless chickenbreast halves; OR turkeycutlets (about 1 ½pounds)
¼ cub All-purpose flour
2 Eggs; slightly beaten
¼ cub Butter or margarine; melted

Preparation:

Preheat oven to 350°F. In medium bowl, toroughly combine golden onion soup mix, bread crumbs, cheese and mustard. Dip chicken in flour, then eggs, then bread crumb mixture, until evenly coated. In lightly greased 13 X 9" baking or roasting pan, arrange chicken; drizzle with butter. Bake uncovered, turning once, 20 minutes or until done.

Formatted for your cooking pleasure by Pamela Creeden

Recipe by: Lipton Recipe Secret's® box

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 17, 1998

Country-Style Chicken Kiev

Servings: 4 Servings

Ingredients:

¼ cub Butter or margarine;softened
2 tablespoon Chopped green onion
1 tablespoon Minced fresh garlic
¼ teaspoon Salt
1 pinch Cracked pepper

CHICKEN:
4 Whole boneless; skinlessbreasts
¼ cub Butter or margarine
2/3 cub Crushed buttery crackers
¼ cub Chopped fresh parsley
¼ teaspoon Salt
¼ teaspoon Thyme leaves
1 pinch Cracked pepper

Preparation:

From: LD Goss <ldgoss@METRONET.COM>

Date: Wed, 17 Jul 1996 10:19:45 -0500
Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about ¼". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; secure with wooden picks. In 9" square pan, melt ¼ cup butter in oven. Combine remaining chicken ingredients. Dip rolled chicken in melted butter, then coat with crumb mixture. Bake 55-65 minutes or until fork tender. Remove wodden picks before serving.

Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country-Style Chicken Soup

Servings: 4 Servings

Ingredients:

1 (4-pound) stewing chicken;cut into pieces
1 cub Chopped onion
1 Carrot; peeled and quartered
1 Bay leaf
1 teaspoon Salt
8 cub Water
½ cub Fresh breadcrumbs
½ teaspoon Salt
½ teaspoon Poultry seasoning
1 Egg
1 tablespoon Chopped parsley
2 Carrots; peeled
2 Stalks celery
¼ cub Chicken fat
1/3 cub All-purpose flour
1 cub Milk

Preparation:

Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender; remove chicken and chill stock. Remove chicken from bones; discard skin; reserve 1 cup chicken for soup. (Chill remainder to use for salad, casserole, or other chicken dish.)

Grind 1 cup chicken; add breadcrumbs, ½ teaspoon salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock (there should be 4 cups). Cut carrots and celery into matchstick-size pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt ¼ cup chicken fat in saucepan; blend in flour; add milk slowly, stirring constantly. Pour mixture slowly into stock; cook, stirring constantly, until mixture is thickened. Drop chicken balls into soup; heat for 5 minutes more; serve. Yield: 4 to 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Country-Style Cucumbers

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 large Waxed cucumbers
1 small Red onion
½ cub Rice vinegar
½ cub Water
1 tablespoon Granulated sugar
1 tablespoon Snipped fresh dill or:
1 teaspoon Dried dill weed
Tabasco sauce or pepper, totaste

Preparation:

Peel waxed cucumbers, cut in half lengthwise, scoop out seeds and slice thinly. Or wash and thinly slice small unwaxed cucumbers out peeling. Peel and thinly slice onion, separate into rings, con in mixing bowl with cucumbers. Bring vinegar, water and sugar boil, stir in dill weed and pour over cucumbers. Toss well, cove] refrigerate several hours or overnight, to blend flavors. Serve side salad or a relish.

Per serving: 20 calories, 0 protein, 7 grams carbohydrate, 0 fat, cholesterol, 2 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country-Style Greens

Servings: 6 Servings

Ingredients:

2 bunch Fresh collard, turnip, ormustard greens
1 tablespoon Lard or rendered bacon fat
1 medium Onion, minced
¼ pound Smoked slab bacon or ham *
2 cub Water
Salt and freshly groundblack pepper, to taste
dash Of Louisiana-style hot sauce

Preparation:

* cut in ½-inch dices or ½ pound ordinary sliced bacon or ham

Contrary to rumor, greens do not need hours of boiling in a sea of liquid, as this Mississippi recipe proves. What they do need, however, is the flavor of smoked slab bacon or ham; if you must substitute ordinary bacon or ham, you'll need twice as much. Greens are the traditional accompaniment to pork or ham; they also pair up well with corn bread or candied yams.

1. Trim away and discard the tough stems of greens. To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse several times in lukewarm water to wash away any remaining sand.

2. Melt lard in a large, heavy, nonreactive pot with a lid. (Do not use an aluminum pot; if possible, use one with an enamel coating.) Add onions and bacon. Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown (about 5 minutes).

3. Add greens and the water and bring to a boil over high heat.
Cover, lower heat to medium, and cook until greens are tender, with just a little crunch (about 20 minutes).

4. Uncover, raise heat to high, and boil off some of the excess water (about 5 minutes). Add salt, pepper, and hot sauce to taste, and serve hot (dish should be slightly soupy).

Serves 6.

From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Country-Style Maine Sardines

Servings: 6 Servings

Ingredients:

2 can (4 oz each) Maine Sardines
2 tablespoon Parsley; chopped
3 cub Mashed potatoes; seasoned with salt and pepper
2 Tomatoes; thinly sliced
Salt and pepper to taste
1 cub Cheese; shredded

Preparation:

Drain sardines. Add parsley to potatoes and mix well. Spread potatoes in the bottom of a well-greased baking dish (8 x 8 x 2) Arrange sardines over potaotes. Cover with tomato slices. Sprinkle with salt and pepper. Top with cheese. Bake in a moderate oven (350 F) for 25 to 30 minutes or until heated through and cheese melts.

From "Flavor of Maine - Sardine Secrets", US Dept. of the Interior, 1968 MM by Dave Sacerdote
Posted to MM-Recipes Digest V3 #292

Date: Thu, 24 Oct 1996 11:51:49 PST

From: l.and-e.smith@juno.com (Lois Smith)

Country-Style Pork Ribs with Green Chile Sauce

Servings: 1 Servings

Ingredients:

2 pound Country style pork ribs; (4ribs)
5 cub Water
1 large Onion,; cut into eighths
4 Garlic cloves
2 teaspoon Salt
2 Poblano chiles or Anaheimchiles
2 Corn tortillas,; preferablywhite corn
1 bunch Cilantro, finely chopped;(about ½ cup)
1 Recipe steamed cabbage;(recipe follows)

Preparation:

Place ribs, water, onion, garlic and salt in a 5-quart pot. Bring water to a boil, lower heat and simmer gently, loosely covered, for 1 ½ hours.
Preheat a broiler. Rub chiles with a little olive oil and broil or char over an open flame. Cover and cool chiles. Peel off skin, seed, and reserve chiles.

Lightly toast tortillas in a hot dry skillet or over an open flame. Tear into small pieces and reserve. When ribs are tender, remove from pot. Bring liquid back to a boil and reduce to about 3 cups (10 minutes). Puree liquid with onion, garlic, chiles and tortillas until coarse. Bring puree to a boil in the pot and add ribs and simmer for 15 to 30 minutes. If the sauce is too thick add a little water. Just before serving add cilantro. Serve ribs over cabbage and spoon sauce over top. Garnish with some Pico de Gallo and crumbled Queso Fresco.

Yield: 2 to 4 servings
Recipe By :CHEF DU JOUR ROBERT DEL GRANDE

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 08:01:04 -0500

From: Meg Antczak <meginny@frontiernet.net>

Country-Style Pot Roast

Servings: 1 Servings

Ingredients:

3 pound Boneless pot roast (rump;chuck or round) (up to3-½)
1 Envelope Lipton RecipeSecrets Onion-Mushroom SoupMix
2 ½ cub Water
4 Potatoes; cut into 1-inchpieces
4 Carrots; thinly sliced
2 tablespoon All-purpose flour; (2 to 4)

Preparation:

In 5-quart Dutch oven or heavy saucepot, brown roast over medium-high heat.
Add onion-mushroom soup mix blended with 2 cups water. Reduce heat to low and simmer covered, turning occasionally, 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining ½ cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings.

Also terrific with Lipton Recipe Secrets Onion, Beefy Onion, or Fiesta Herb with Red Pepper Soup Mix. This classic foolproof recipe is perfect for a Fall Sunday dinner. Taste Tested Recipe from The Lipton Kitchens Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 21, 1998

Country-Style Risotto

Servings: 4 Servings

Ingredients:

1 pound Tomaotoes, chopped
½ cub Cooked white beans
1 Onion
½ cub Shelled fresh peas
½ cub Asparagus tips
¾ cub Sliced zucchini
1 ¾ cub Rice
5 tablespoon Butter
6 tablespoon Grated Parmesan cheese
Vegetable oil
Chicken or beef stock

Preparation:

Heat a little oil in a pan, add onion and cook until soft. Add peas, aparagus and zucchini and cook for about 5 minutes. Add a little stock and cook over low heat for 10 minutes. Add tomatoes and beans; season with salt and pepper. Cook for 15 minutes, then add rice. Stir and add more stock, as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Country-Style Stew

Servings: 10 Servings

Ingredients:

3 pound Stewing Beef, cut inbite-sized cubes (up to 4)
2 small Turnips, diced
10 Carrots, cut in large chunks(up to 12)
4 Median-sized Onions,quartered (up to 5)
Potatoes if desired (verylarge cubes)
Approximately 1 Cup Flour
Allspice Seasoning (try 2tsp, increase whilecooking, if desired)
Salt and Pepper
Other spices if desired, Iadded a tbsp basil
2 cub Water or beef broth (up to3)

Preparation:

Prepared Claybaker--immerse all parts in room temperature water for minimum of 30 minutes. Claybaker is placed in cold oven and temperature at approximately 450 degrees for 45 minutes and then turned down to 325-350 degrees until cooked. A stockpot can be substituted for the claybaker.

1. Mix flour, spices, salt and pepper together. Use less spices initially and increase allspice while stew is cooking to taste.

2. Roll cubed stewing beef in above mixture and place in cold claybaker (or stockpot).

3. Onions are added with stewing beef and water or beef broth.

4. Add turnips and carrots after beef has cooked about 1 hour. Check if additional liquid is needed.

5. Potatoes are added--if desired--in the last hour or so. I preferred mashed potatoes or rice as a side dish instead of including potatoes in the stew. Leftovers freeze well.

Serves 4-6 people Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Palmer <dojspalm@web.net> on Mar 15, 1997

Country-Style Turkey Pie

Servings: 6 Servings

Ingredients:

¼ cub Butter
1/3 cub Flour
3 cub Milk
1 tablespoon Chicken stock base
½ teaspoon Worcestershire sauce
2 tablespoon Sherry
3 drop Tabasco sauce
2 cub Cooked turkey
1 ½ cub Fresh mushroom; sliced
1 cub Carrot; cooked
1 8 oz. can small sweetonion; drained
1 tablespoon Butter; melted
1 tablespoon Parmesan cheese
1 ½ cub Flour
¾ teaspoon Salt
¼ teaspoon Poultry seasoning
½ cub Shortening
1/3 cub Milk

Preparation:

Prepare Herb Pastry as directed below. Melt ¼ cup butter in saucepan, blend in flour. Stir in milk slowly, add chicken base, salt and Worcestershire sauce. Cook, stirring, until sauce boils and thickens. Stir in sherry and tabasco. Add turkey meat, mushrooms, carrots, and drained onions, and heat. Turn into a 1 ½-quart baking dish. Place pastry over dish, fluting edge of pastry against rim. Bake in 400 degree oven about 20 minutes, until pastry is almost done. Brush top with 1 tablespoon melted butter, and sprinkle with cheese. Bake 10 minutes longer, until nicely browned. HERB PASTRY: Combine 1 ½ cups sifted all-purpose flour with ¾ teaspoon salt and ¼ teaspoon poultry seasoning. Cut in ½ cup shortening until particles are about the size of peas. Sprinkle with about 1/3 cup cold milk, using just enough to make dough hold together. Roll pastry to fit top of baking dish. Cut out steam vents in pie crust and place on baking dish. Crimp the edge.
Posted to EAT-L Digest 28 Aug 96

Date: Thu, 29 Aug 1996 13:39:18 -0400

From: Brenda Adams <ADAMSFMLE@AOL.COM>
NOTES : A Classic!!
Posted to EAT-L 8/29/96

Country-Style Venison

Servings: 1 Servings

Ingredients:

2 pound Venison chuck roast,boneless; 1 ½ inch cubes
2 tablespoon Vegetable Oil
2 cub Water
½ cub Dry red wine
1 Scallions, minced
1 tablespoon Salt
½ teaspoon Black pepper,freshly ground
6 small White onions
6 Samll whole carrots
3 medium Potatoes,pared & cubed
1 medium Kohlrabi,pared & cubed
4 Stalks celery,2-inch longstrips
1 pound Mushrooms, whole, fresh
Hot cooked rice
Fresh parsley

Preparation:

Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover & simmer 1 ½ hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley.
Recipe By : The Wild Game & Fish Cookbook

Posted to FOODWINE Digest 28 November 96

Date: Thu, 28 Nov 1996 14:14:37 -0500

From: Randee Fried <Noellekk@AOL.COM>

County Beef Pie

Servings: 1 Servings

Ingredients:

THE CRUST:
1 cub Tomato sauce
1 pound Ground beef
1 can Mushrooms
¼ cub Green pepper; chopped
½ cub Cracker crumbs
½ cub Onion; chopped
½ teaspoon Oregano
Salt and pepper to taste

FILLING:
1 ¾ cub Minute rice
12 ounce Canned tomato sauce
1 cub Water
½ teaspoon Salt
1 ½ cub Grated cheddar cheese

Preparation:

Combine tomato sauce, ground beef, mushrooms, green pepper, cracker crumbs, onion, oregano, salt and pepper and mix well. Pat meat mixture into pie pan and set aside.

Combine filling ingredients and 1 cup cheese. Pour rice into meat shell.
Cover with foil and bake for 30 minutes. Uncover and sprinkle with the remaining cheese. Return uncovered to the oven and bake for another 10 to 15 minutes. busted by sooz
Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland <kirkland@gj.net> on Oct 27, 1997

County Cork Irish Stew

Servings: 4 Servings

Ingredients:

8 Samll lamb chops, thawed
1 Salt and pepper
1 Medium onion, chopped
1 Large leek white thinsliced
1 tablespoon Vegetable oil
Parsley, bay leaves
Peppercorns, thyme, rosemary
1 pound Potatoes, 3 to 4 medium
2 cub Finely shredded cabbage
12 Small white onions
1 ½ cub Celery stalks, diced
1 ½ cub Peas
Chopped fresh parsley

Preparation:

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel Potatoes and shape into bite sized rounds.
Chop trimmings from Potatoes into small pieces. Add Potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until Potatoes are tender.
Correct seasoning. Garnish with parsley and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

County Fair Baked Beans

Servings: 6 Servings

Ingredients:

1 can (large) pork and beans (28ounce)
¼ cub Ketchup
¼ cub Brown sugar
1 tablespoon Finely chopped onion
2 teaspoon Prpared mustared

Preparation:

Combine all ingredients and pour into a greased 1 quart casserole dish.
Bake at 350 ° for 1 hour.

Submitted to cookbook by Ellen Beach.

Recipe by: Vista Suburban Women's Cookbook (published in 1982)

Posted to recipelu-digest Volume 01 Number 550 by PLK1028 <PLK1028@aol.com> on Jan 18, 1998

County Fair Banana Cream Pie

Servings: 8 Servings

Ingredients:

NUT CRUST:
2 cub Pecans
1 cub Butter,softened
3 cub Flour
1 Egg,beaten
½ cub Sugar

CHOCOLATE LAYER:
1 cub Chocolate chips
1 Stick unsalted butter
1 tablespoon Light corn syrup
1 teaspoon Vanilla

BANANA CUSTARD:
1 cub Milk
4 Egg yolks
1 cub Sugar
5 tablespoon Flour
3 tablespoon Unsalted butter
1 tablespoon Rum or 1 tsp. vanilla
2 Bananas
Juice of ½ lemon
2 cub Heavy cream
Chopped pecans,optional

Preparation:

For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about ¼ of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

County Fair Barbecue Sandwiches

Servings: 1 Servings

Ingredients:

2 ½ pound Boneless chuck roast;trimmed
2 ½ pound Boneless pork shoulder;trimmed
2 quart Water
2 Ribs celery; cut in largepieces
1 large Onion; cut in large pieces
2 Carrots; cut in large pieces
2 small Bay leaves
8 Whole cloves
1 teaspoon Salt
¼ teaspoon Black pepper
12 Buns

BARBECUE SAUCE:
2 tablespoon (¼ stick) butter
1 cub Chopped onion
1 ½ cub Water
1 cub Catsup
½ cub Cider vinegar
1/3 cub Granulated sugar
1 tablespoon Plus 1 t Worchestershiresauce
1 tablespoon Brown sugar
2 teaspoon Celery salt
½ teaspoon Paprika
½ teaspoon Chili powder
½ teaspoon Ground cumin
½ teaspoon Black pepper
½ teaspoon Salt

Preparation:

The following recipe and information is from "Cooking from Quilt County" the wonderful Amish cookbook written by Marcia Adams:

"This is not a thin sloppy Joe-type sandwich; it is old-fashioned County Fair Barbecue, like you haven't eaten in years. Flavorful cuts of beef and pork are simmered until tender, then cooked with a robust tomoato sauce and seasoned with cumin, paprika, and chili powder.

Preheat oven to 325F. Place meats, vegetables and seasonings in a large roaster. cover and bake for 3 hours. Remove pork, continue baking the beef for another hour, or until very tender. Shred and cut the meats into bite-size pieces while still warm. (Reserve the broth for another use. It freezes very well.*)

In a large, heavy saucepan, saute butter and onion for sauce until the onion is transparent. Add the remaining ingredients, and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick, but still juicy. This will take approximately 15 minutes. Don't stir too often; you want the meat to stay in good-size pieces. Serve on hot buns.

Makes 10-12 sandwiches

* plm: This broth makes a wonderful base for soups. Be sure you keep it!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@mail.wiscnet.net> on Aug 11, 1997

Coupe Meringee

Servings: 6 Servings

Ingredients:

2 pint Fresh raspberries
9 tablespoon Sugar
¼ cub Kirsch
1 cub Whipping cream
1 teaspoon Vanilla
Meringue shells (see recipe)

Preparation:

Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree the remaining raspberries in a food processor or blender, adding 3 tbs.
sugar. Gently mix the pureed raspberries into the marinating raspberries.
Whip the cream to a soft consistency, gradually adding the remaining 3 tbs.
sugar. Add the vanilla and mix. The cream should not be too firm.
Refrigerate until serving time. To serve, coarsley crumble the Meringue Shells in to a bowl. Fold in the whipped cream. Divide among 6 large glasses or bowls and top with the raspberry mixture. Serve immediately.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE

TIME INCLUDES MARINATING

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Courgette a L'aneth

Servings: 6 Servings

Ingredients:

2 medium Zucchini
2 tablespoon Butter
1 tablespoon Chopped fresh dill
Salt and white pepper

Preparation:

Trim the ends of the zucchini and slice into ⅛-inch thick pieces. Saute in butter over medium heat until crisp-tender, 4 to 5 minutes. Sprinkle with dill and salt and white pepper to taste.

PHILIPPE'S

SALT LAKE CITY, COPPERBOTTOM INN

FENDANT, GRAND VIN DU VALAIS, 82

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Courgette and Aubergine with Pork

Servings: 4 Servings

Ingredients:

400 g Boneless pork loin; partlyfrozen, sliced into thinstrips
1 Clove garlic; minced
1 small Courgette, halved and thinlysliced; about 200g
1 small Aubergine, halved and thinlysliced
1 Onion, sliced in rings
S&P; to taste
1 teaspoon Paprika
1 ½ tablespoon Vegetable oil
⅛ l Yogurt

Preparation:

For US-Americans: courgette=zucchini, augergine=eggplant.

Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large frying pan. Add the meat and garlic; stir-fry till the meat is brown.
Remove meat from the pan; set aside and keep warm.

In the same pan, stir-fry the onion for about 2 minutes. Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown. Return the meat to the pan. Stir in the yogurt; heat till warmed through, without boiling.

Serve over brown rice.

Yield: 4 servings 205 cal per serving
Recipe By : Tip (?)

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 09:02:44 +0100

From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>

Courgette Burgers

Servings: 4 Servings

Ingredients:

1 pound Lean minced meat
1 small Onion grated.
3 small Courgettes grated.
1 teaspoon Soy sauce
1 teaspoon Grated fresh root ginger.
1 Egg yolk
Seasoning.

Preparation:

Combine all the ingredients well in a bowl. Shape into four burgers with wet hands. Rill barbecue or dry fry using medium heat until cooked through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Courgette Chutney

Servings: 1 Servings

Ingredients:

1 ½ pound Courgettes; thickly sliced
2 tablespoon Salt
8 ounce Chopped onion
3 Cloves garlic; chopped
12 ounce Muscovado sugar
1 ½ pint Red wine vinegar
8 ounce Raisins
1 tablespoon Coriander seed; lightlycrushed
2 tablespoon Brown mustard seeds
1 tablespoon Fresh root ginger; peeledand chopped
2 Dried chillies

Preparation:

From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>

Date: Tue, 16 Jul 1996 15:22:07 +0100
Recipe By: Simone Sekers' Quick & Easy Preserves (1994)

Sprinkle the courgettes with half the salt and leave to drain in a colander overnight. Next day, rinse, drain and pat dry.(I cut the courgettes a bit smaller at this stage - they tend not to break up during cooking). Put into a heavy pan with the onion, garlic, remaining salt, sugar, vinegar and cook gently for about 15 minutes, until the sugar has dissolved and the vegetables have softened. Add the raisins, spices, ginger and chillies, stir well and cook at a steady simmer for another 25 minutes or until mixture is thick, stirring frequently. (I tend to cook it longer than that). Take it out and stir half way through the cooling time. Put into warm dry jars. Makes 3 medium (8oz-1lb) jars.

Courgettes = Zucchini; muscovado sugar = very dark, sticky cane sugar, with a strong flavour

Tested and typed by Anja Wolle

NOTES : Serve this chutney with cold lamb, or with a lamb curry. It also makes a good glaze for roast shoulder of lamb, or a cornfed chicken. Just spoon over the roast about 20 mins before the end of cooking time.

EAT-L Digest 15 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Courgette 'meatballs'

Servings: 4 Servings

Ingredients:

MEATBALLS:
1 ¼ Courgettes
½ teaspoon Salt
1 Fresh hot green chilli,finely chopped
3 tablespoon Finely chopped onion
½ teaspoon Peeled and very finelygrated fresh ginger
2 tablespoon Finely chopped fresh greencoriander
1 ½ ounce Graham flour
Vegetable oil 4 deep frying

SAUCE:
5 tablespoon Vegetable oil 4 deep frying
2 medium Onions, peeled and veryfinely chopped
¼ teaspoon Ground tumeric
1/16 teaspoon Cayenne pepper
1 teaspoon Ground cumin seeds
2 teaspoon Ground coriander seeds
½ pound Tomatoes (about 2 tomatoes)peeled and finely chopped
8 fluid ounce Single cream
½ teaspoon Garam masala
½ teaspoon Ground roasted cumin seeds
1/3 teaspoon Salt

Preparation:

Wash, trim and grate the courgettes. Put them into a bowl and sprinkle them with the salt. Set them aside for ½ hr. Squeeze as much liquid as possible our of the courgettes by pressing handfuls between your two palms.
Save this courgette liquid for the sauce. Dry off the bowl and put the courgettes back in it. Add the chopped chilli (you may want to use more than 1 chilli depending on your taste - i use about 4 hot ones!), onion, ginger and coriander. Sift the gram flour over this vegetable mixture. Mix well and form 16 neat balls (i find throwing them from one hand to the other is easiest). In a frying pan, wok or other utensil for deep frying, heat about 1.5" /4cm of oil over a medium flame (a wok should have 1.5"/4cm at its centre). When hot, put 5 or 6 of the balls, or as many as the utensil will hold easily in one layer. Fry for about 1.5 min.s, or until the balls turn a rich, reddish-brown colour. Turn the balls every now and then as they fry. Remove them with a slotted spoon when they are done and leave to drain on a plate lined with kitchen paper. Do all the 'meatballs' this way.

To make the sauce, remove 5 tbsp of the oil used in deep frying and put this in a 10"/25cm frying or saute pan. Heat the oil over a med. flame.
When hot, put in the onions. Stir and fry for 7 - 8 min.s or until the onions begin to turn brown at the edges. Take the pan off the heat for a couple of sec.s and add the tumeric, cayenne, ground cumin and ground coriander. Stir once and put the pan back on the fire. Stir for another 5 sec.s and then add the chopped tomatoes. Stir and fry on med. heat for 5 min.s. Add the courgette juice (you need 8 fl oz, if you have less, add some water). Bring to the boil. Cover, lower heat and let the sauce simmer for 15 min.s (this much of the recipe may be prepared several hours ahead of time). Add the cream, garam masala, ground roasted cumin and the salt.
Mix well, bring to a simmer and cook for 1 min. Now put in the 'meatballs'.
Spoon the sauce over them. Cover and simmer very gently for 6 - 7 min.s.
Spoon the sauce over the 'meatballs' a few times during this cooking period.

These 'meatballs` turn very soft when cooked in the sauce, so handle them gently and serve immediately.

Makes 16 'meatballs' and serves 4(normal) - 6(feather-weights).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Courgette Pate

Servings: 4 Servings

Ingredients:

1 pound Courgettes
2 ounce Butter
2 Eggs
2 Spring Onions (optional)
pinch Majoram
pinch Thyme
pinch Salt
pinch Black Pepper

Preparation:

Wash and trim the courgettes and cut them into slices about half an inch thick. Melt half the butter in a pan and cook the courgettes in it gently for about 10 minutes, until they become just soft but not pulpy. Put them in a food processor. Put the remaining butter into the pan, break in the eggs and soft scramble them. Add a couple of trimmed and chopped spring onions, if liked, and mix them in with the scrambled eggs. Add the eggs to the courgettes in the food processor with the majoram and thyme and a genorous seasoning of salt and pepper - otherwise this can be a very bland dish. Process for a few seconds, scrape the sides down and process again.
The end result is a beautiful gold and green flecked puree. If you are not using a processor, mash everything together with a fork really well. Pour the puree into a souffle dish and chill for two hours until the butter and eggs have set. This pate remains soft, so you can cut it with a spoon. but it is also spreadable, deliciously light and delicate.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini