Recipes

Deliciously Easy Cake (Motts)

Servings: 16 Servings

Ingredients:

Conventional Cake Mix
Unsweetened Apple Sauce
Egg whites
Water
1 tablespoon All-purpose flour

Preparation:

Select your favorite flavor and brand of conventional cake mix.

Spray desired pan(s) with cooking spray.

Prepare according to package directions with the following modifications.
Add 1 tablespoon of flour to the dry mix and blend well. Substitute an equal amount of Natural Apple Sauce for vegetable oil and substitute an equal number of egg whites for whole eggs.

Cook in pan(s) on rack. Remove when completely cool. Frost cake and garnish with fresh berries if desired.

Notes: Pantry: Mott's Natural Apple Sauce. (Nutritional information (for entire recipe): 750 calories, 86 grams of fat will be saved based on substituting 1/3 c. Mott's Natural Apple Sauce for 1/3 c. oil and using 3 egg whites in place of 3 whole eggs.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998

Delicous Yams

Servings: 6 Servings

Ingredients:

3 pound Yams; (fresh or canned)
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ cub Melted butter
½ cub Half and half
½ cub Chopped pecans
16 large Marshmallows; (I use more)

Preparation:

Boil yams until tender and peel(if canned, drained thoroughly). Mash yams and add the next six ingredients. Mix together thoroughly. Place in a greased 2 qt. casserole and top with marshmallows. Bake @ 350º for 25-30 minutes.
Posted to Bakery-Shoppe Digest V1 #404 by Marceline8@aol.com on Nov 20, 1997

Delightful Cabbage Salad

Servings: 12 Servings

Ingredients:

1/3 cub Sesame seeds, toasted
1 ½ cub Sliced almonds, toasted
1 ½ Cabbage, shredded
12 Green onions, chopped
3 package Ramen noodles, any flavor

DRESSING:
½ cub Vinegar
1/3 cub Sugar + 1 tablespoon
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Accent'
½ cub Vegetable oil
3 package Ramen seasoning

Preparation:

Toast almonds and sesame seeds in a 350 degree oven for about 10-12 minutes. Mix all ingredients for dressing and let sit for about one hour.
Mix all salad ingredients, adding cooled and broken up toasted almonds and sesame seeds. DO NOT COOK RAMEN, simply break up into small pieces. Toss.
Pour dressing mixture over salad and toss again.

I was given this recipe about fourteen months ago and have taken it to about ten different events and the response is incredible. Even children like it, because it is crunchy and sweet. We sometimes have it all alone with homemade bread for dinner. This recipe will surprise you!!!!!!

The recipe above is a "triplicate" of the original.....a single batch is NEVER enough....plus, it will keep in your refrigerator for two to three weeks.....there's not much in it that will go bad. GET READY FOR LOTS OF COMPLIMENTS AND REQUESTS FOR THIS ONE!!!!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ConnieJo <clonnie@eaze.net> on Dec 21, 1997

Delightful Cabbage Salad

Servings: 6 Servings

Ingredients:

2 tablespoon Sesame seeds
½ cub Sliced almonds
½ large Head of cabbage, shredded
4 Green onions, chopped
1 package Ramen noodles, any flavor

DRESSING:
3 tablespoon Vinegar
2 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Accent'
¼ cub Vegetable oil
1 package Ramen seasoning

Preparation:

Toast almonds and sesame seeds in a 350 degree oven for about 10-12 minutes. Mix all ingredients for dressing and let sit for about one hour.
Mix all salad ingredients, adding cooled and broken up toasted almonds and sesame seeds. DO NOT COOK RAMEN, simply break up into small pieces. Toss.
Pour dressing mixture over salad and toss again.

I was just given this recipe about two months ago and have taken it to about six different events and the response is incredible. Even children like it, because it is crunchy and sweet. We sometimes have it all alone with homemade bread for dinner. This recipe will surprise you!!!!!!

I make it up in "triplicate" for luncheons and parties, however, you do not need to "triple" the oil...I only use ½ cup of oil for a triple recipe.
GET READY FOR LOTS OF COMPLIMENTS AND REQUESTS FOR THIS ONE!!!!

Connie Robertson--clonnie@cyberhighway.net
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Jul 5, 1997

Delightfully Pregnant By San Diego Hilton Bea

Servings: 1 Servings

Ingredients:

2 Scoops vanilla ice cream
1 Ripe banana
2 tablespoon Peanut butter
2 tablespoon Chocoolate syrup
½ cub Milk

Preparation:

Blend and serve in well chilled sundae glass. Garnish with two chocolate covered strawberries.

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

Delish Potato Salad (Lowfat)

Servings: 8 Servings

Ingredients:

4 pound New potatoes
1 ½ cub Low-fat mayonnaise; such ashellmann's
½ teaspoon Salt
¼ teaspoon Fresh ground black pepper
1 tablespoon Paprika
1 tablespoon Celery seed
1 cub Diced celery
1 small Bunch green onions; whitepart only, thinly sliced
6 Hard-cooked eggs; yolksremoved; coarsely chopped

Preparation:

1. Cut each unpeeled potato into about 6 slices. Steam potato slices for 20 minutes, or until tender. Cool, cover and chill overnight.

2. In a large bowl whisk together the mayonnaise, salt, pepper, paprika, celery seed and green onions.

3. Add the potatoes and egg whites to the bowl with dressing and toss gently but thoroughly, until dressing coats all the ingredients. Serves 12.

[per serving: 197 calories (12.2% from fat), 2.7 g.fat(trace of saturated fat), 4.1 g. protein, 39.6 g. carbohydrate, no cholesterol, 423 mgs.
sodium.]

TIPS: *This salad tastes best when served within 24 hours of preparation.

VARIATION: For an interesting Chicago/Swedish-style variation, substitute 1 tablespoon of caraway seeds for the celery seeds.

Lean and Lovin' It 1997 Capitol Broadcasting Company, Raleigh, NC.

Notes: http://www.wraltv.com/features/lean May 1, 1997. "Many years ago, when I worked in Chicago, there was a sensational deli-style restaurant within a few blocks of my job. The name of this terrific restaurant was "Delish." They prepared a dynamite, creamy-style potato salad that I always found irresistible. The red skins were left on the potatoes, which made it even more delectable to my eye. The Chicago Sun-Times wrote about Delish in 1984. The one recipe they shared was for their potato salad. I was ecstatic, since I wanted to attempt to duplicate it at home. Flash forward 10 years. I open up my recipe box one day and discover a yellowed copy of Delish's potato salad. I immediately set about to prepare their salad with my new lean ways in mind. This recipe is the excellent result. The original had over 225 grams of fat in the entire recipe. My new version is almost fat-free. Yes!"

Hanneman 1998 June

Recipe by: WRAL © 1997 Don Mauer: Lean & Lovin' It

Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.

Della Robbia Ice Ring

Servings: 8 Servings

Ingredients:

2 ½ cub Ginger Ale, Chilled
Fruits *
½ cub Lemon Juice

Preparation:

* Fruits should include the following: Canned apricot halves, drained, Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of Orange Peel, Curled, and Mint Leaves.

In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches.

From "Real Lemon Recipe Collection", RealLemon Juice Company.

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

Della Robbia Pound Cake

Servings: 8 Servings

Ingredients:

CAKE:
1 cub (2 sticks) butter, softened
1 cub Sugar
3 large Eggs
2 teaspoon Vanilla extract
1 ½ teaspoon Finely grated peeledfresh gingerroot
1 cub Unsifted all-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
2 tablespoon Rum (opt.)

FRUIT GARLAND:
2 cub Cranberry-juice cocktail
1 cub Sugar
½ cub Port or red wine
1 Lemon, quartered
2 Drops red food coloring(opt.)
2 small Firm Anjou pears
1 cub Water
10 Thin strips orange peel
¼ cub Apple jelly
½ cub Champagne grapes, preferablyin clusters (if notavailable, substitute smallred seedless grapes)

Preparation:

1. Prepare Cake, Heat oven to 325'F. Grease and flour a 10-inch ring mold or tube pan. In large bowl, with electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and gingerroot until well blended.

2. In small bowl, combine flour, baking powder, and salt. With mixer at low speed, beat flour mixture into butter mixture just until combined. Spread batter evenly in prepared pan and bake 30 to 35 minutes or until cake tester inserted in center comes out clean. (Meanwhile, begin step 3.) Cool cake in pan on wire rack 10 minutes; invert the pan onto wire rack and unmold the cake. Sprinkle rum over cake, if desired, and cool completely.

3. Prepare Fruit Garland: In 3-quart saucepan, combine cranberry juice, ½ C sugar, the port, 2 lemon quarters, and the food coloring, if desired.
Heat to boiling over low heat; simmer, stirring occasionally while you prepare fruit. Peel one pear and cut in half vertically; remove core from both halves. Place one pear half in simmering juice mixture. After 5 minutes cut remaining pear half in wedges about ¼-inch thick and add to juice mixture. Simmer 2 minutes longer or until wedges are barely tender.
Remove from heat and let pear half and wedges stand in juice mixture 1 hour or until they are rosecolored.

4. In small saucepan, combine water, remaining ½ C sugar, and 2 lemon quarters; heat to boiling, stirring occasionally. Avoiding the core, cut remaining pear, unpeeled, into ¼-inch-thick wedges. Drop wedges in simmering sugar mixture and cook 2 to 3 minutes or until just tender; remove with slotted spoon to drain on paper towels and set aside.

5. Heat sugar mixture to boiling over high heat; cook until mixture reduces to a heavy syrup about 12 minutes. Reduce heat to low and add orange-peel strips; cook until soft-about 5 minutes. With fork, remove strips to small dish and set aside to cool completely.

6. To decorate cake, drain rose-colored pear half and wedges on paper towel; cut the pear half into ¼-inch-thick wedges for slices that are white inside with a thin rose-colored band around edge. In small bowl in microwave or small saucepan over low heat, melt apple jelly. Brush top of cake with some jelly; arrange all 3 kinds of pear slices in a leaf-like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange-peel strips over top. Serve or cover loosely with plastic wrap and refrigerate until serving.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg>

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

Delmarva Barbecued Chicken

Servings: 4 Servings

Ingredients:

1 teaspoon Salt
1 teaspoon Pepper
2 teaspoon Poultry seasoning
1 cub Cider vinegar
½ cub Vegetable oil
1 Egg; well beaten
2 Whole chickens; split inhalf

Preparation:

Combine salt, pepper, and poultry seasoning. Add vinegar, oil, and egg; mix well.

When coals are ready, put chicken on grill and baste with sauce. Keep mixing sauce as chicken cooks as it will separate. Cook chicken slowly over medium coals 1 ½ to 2 ½ hours, until juices run clear.

Baste and turn chicken frequently.

formatted by JoAnn Pellegrino

Recipe by: Richmond Times Dispatch

Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 04, 1998

Delmarva Crab Cakes

Servings: 6 Servings

Ingredients:

1 pound Crabmeat
2 tablespoon Lemon juice
3 Eggs
2 tablespoon Mayo
1 cub Breadcrumbs
1 teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Dry mustard
2 teaspoon Worchestershire sauce
¾ cub Milk
¼ cub Flour
1 teaspoon Paprika
Sauce:
1 tablespoon Butter
1 tablespoon Flour
½ cub Milk

Preparation:

Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in ½ cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, ¼ cup breadcrumbs, salt and pepper, mustard and worchestershire.Gently combine crabmeat with saucemixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden. Recipe is typical spicy crab cakes of the Delmarva area.

Recipe By :

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

Delmarva Meal in a Bowl

Servings: 1 Servings

Ingredients:

2 quart Shelled lima beans
Water
1 slice Salted side meat or fat back
Salt to taste
Sugar to taste
2 Potatoes; peeled and chopped
2 Tomatoes; peeled, seeded,and chopped
Kernels from 2 or 3 ears ofcorn

Preparation:

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

Recipe from "Call it Delmarvalous"

Put beans in a big pot with water and side meat. There should be enough water to cover the ingredients. Add tomatoes, salt, sugar, and potaoes.
Simmer about 2 hours. Add more water if necessary. Ten minutes before serving, add corn kernels. Serve in a bowl with the broth on a warm summer day with hot biscuts, iced tea, and cantaloupe for dessert.

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

Delmonico Potatoes

Servings: 12 Servings

Ingredients:

6 pound Potatoes; russet or Idaho
8 tablespoon Butter
½ teaspoon Dry mustard
3 tablespoon Flour
1 quart Milk; (I use 1 % - whole canalso be used)
16 ounce American cheese; Old EnglishSharp
1 ½ teaspoon Worcestershire sauce
¼ cub Bread crumbs; toasted,buttered

Preparation:

1. Peel potatoes and cook whole or in large chunks until just barely tender. Cool just enough to be able to handle.

2. Cut potatoes into approximately ¾ inch cubes. Put into buttered 13 X 9 baking dish.

While potatoes are cooking make sauce.

1. Melt butter in sauce pan. Stir in flour and mustard. 2. Gradually add milk, stirring constantly to prevent scorching (heat milk in microwave while making roux to shorten this step). 3. When milk is hot, and the roux is incorporated and beginning to thicken, start adding cheese one slice at a time, letting each melt in, continuing to stir. Add Worcestershire sauce.
4. Pour over potatoes in buttered baking dish (9 X 13). Sprinkle with buttered bread crumbs.* Bake at about 350 degrees for about ½ hour or until golden and bubbly.

*If sauce is very thin so that crumbs will soak in, bake for a while before topping with crumbs. This will thicken the sauce a bit.

1. Only Old English slices (not the jar of soft cheese) will give the correct taste and consistency. This is very important. Other processed sliced cheeses do not have the same sharp taste as the Old English slices.
2. This can be made at least 24 hours in advance - probably will not freeze well though.

Serving Ideas : Excellent with baked ham.

Recipe by: Lyons family

Posted to MC-Recipe Digest by Cookin44@aol.com on Feb 2, 1998

Delmonico Potatoes

Servings: 8 Servings

Ingredients:

¼ cub Melted butter
7 cub Thinly sliced potatoes
1 teaspoon Finely chopped garlic
¼ cub Finely minced onions
1 teaspoon Salt
½ teaspoon White pepper
1 cub Milk
1 cub Grated Swiss cheese
1 Egg

Preparation:

PREHEAT OVEN TO 425F. Combine butter, potatoes, garlic, onion, salt and pepper in a bowl and mix well. Place in a baking dish, cover and place in oven for 10 minutes. Scald the milk in a small pot on the stove, then add it to the potatoes, and cook, uncovered, another 20 minutes. Add the grated cheese and the egg to the potatoes in the baking dish and mix well. Replace in the oven until the top is browned, another 10 minutes or so.

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

Delmonico Potatoes

Servings: 1 Servings

Ingredients:

4 cub Diced, peeled potatoes
2/3 cub Chopped onions
2 tablespoon Unsalted polyunsaturatedmargarine
¼ cub Flour
2 cub Low-fat milk (1%)
¼ cub Chopped fresh parsley
½ teaspoon Dill weed
⅛ cub Ground pepper
1 cub Grated part skim Mozzarellacheese

Preparation:

Place potatoes in a large saucepan. Add water to cover. Cover and bring to a boil; reduce heat and boil gently 10 minutes or until tender. Drain and set aside. Preheat oven to
400 degrees. In a medium saucepan, saute onions in margarine until soft. Blend in flour. Gradually add milk; cook over moderate heat, stirring constantly, until sauce comes to a boil. Remove from heat and stir in the parsley, dill weed and pepper. Gently mix in the cheese and finally the potatoes. Turn into a 2 quart baking dish. Bake, uncovered, about 25 minutes. Makes 8 servings. Posted to Digest eat-lf.v097.n169 by Corbin <corbin@misslink.net> on Jul 04, 1997

Delmonico Potatoes

Servings: 10 To 12

Ingredients:

1 Stick Butter or Margarine
6 tablespoon All-purpose Flour
2 ½ cub Light Cream or Half-n-Half
2 cub Cheddar Cheese; Shredded
½ cub Bread Crumbs
8 medium Potatoes; Cut into Bite SizePieces

Preparation:

Today's Recipe is a fantastic potato side dish that will make a great addition to your recipe files. The Cook & Kitchen Staff will continue to offer you some of the best recipes sent to Recipe-a-Day.com during December before we move on to the Lighter Side of Cooking in January. Thank you JC Wilder for sending in your recipe!

Cook potatoes until tender and drain. Melt half the butter or margarine in saucepan and add the flour to form a roue. Add the light cream or half-n-half. Bring to a medium boil, the sauce will start to thicken. Add half of the cheese and stir until melted. Add potatoes and stir until blended. Pour into 13 x 9-inch baking dish. Melt remaining butter or margarine and mix with bread crumbs and last cup of cheese. Sprinkle over top of potatoes. Bake at 350-F degrees until starting to brown. Serve with beef or chicken or anything! This makes a great dinner party side. This dish was always requested with Prime Rib at our Christmas Parties. Enjoy!
Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com

Posted to dailyrecipe@recipe-a-day.com by The Cook <owner-dailyrecipe@recipe-a-day.com> on Dec 29, 1997

Delmonico Sauce

Servings: 4 Servings

Ingredients:

½ cub French Dressing; Plain
1 teaspoon Tomato Catsup
1 teaspoon Worcestershire Sauce
¼ teaspoon Green Peppers;Finely Chopped
1 Egg; Large, Hard Boiled, *

Preparation:

* Finely chop the hard boiled egg or rub it through a fine sieve.

Mix all the ingredients and serve on freshly cooked broccoli or green beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago and is now a classic.

"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip

Delmonico's Deviled Chicken

Servings: 4 Servings

Ingredients:

3 pound Chicken, in quarters/pieces
1 tablespoon Mustard,prepared
½ teaspoon Salt
1 cub Bread crumbs, freshly made
1 tablespoon Butter, softened
1 tablespoon Vinegar
¼ teaspoon Cayenne, or to taste

Preparation:

Prehead oven to 375f. Wipe the chicken with a paper towel. Mix the= butter, mustard, vinegar, salt and cayenne, and rub the mixture all over the skin side of the chicken.=14Place the chicken, skin side up, in a shallow= roasting pan. Sprinkle evenly with th crumbs and bake for about 40 minuts, or= until meat thermometer rgisters 170f in the breast meat, 185 in the dark meat. Submitted By JSCHLANK@PACIFICNET.NET (JOHN SCHLANK) On SUN, 29 OCT 1995 225025 -0500

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

Delores's Punch

Servings: 80 Servings

Ingredients:

2 Sm box Jello or 1 large.
3 cub Sugar
2 quart Hot water
¾ cub Real lemon
½ can Large pineapple juice
1 Sm orange frozen
Concentrate
2 quart Cold water
2 Bottles favorite pop

Preparation:

Add jello (any flavor), 3 cups sugar and 2 quarts hot water, stir until dissolved. Add ¾ cup Real Lemon, ½ of large can Pineapple juice, 1 small can frozen orange juice concentrate and 2 quarts cold water, then freeze. Let thaw just prior to serving and mash with a hand potatoe masher or something until a slush. Add 2 bottles 7up, sprite, mountain dew or what ever you have. Makes 7 quarts or 80 servings..

Recipe By :

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

Delta Dunkin' Sauce

Servings: 2 Cups

Ingredients:

1 cub Mayonnaise or salad dressing
2 tablespoon Lemon juice
½ cub Vegetable oil
¾ cub Catsup
¼ cub Chili sauce
1 teaspoon Paprika
1 teaspoon Pepper
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce
1 dash Hot sauce
2 Garlic cloves, minced
1 small Onion, grated

Preparation:

Combine all ingredients; cover and chill. Yield: 2 ¼ cups.

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

Delta Style Veggies

Servings: 1 Servings

Ingredients:

3 tablespoon Chicken stock or water
1 Green pepper; coarsleychopped
1 medium Sized onion; chopped
1 Clove garlic; minced
¾ cub Poultry stock or water
1 cub Sliced okra
2 cub Chopped peeled tomatoes
1 ½ cub Lima beans
1 cub Corn
½ teaspoon Dried marjoram
¼ teaspoon Crushed red pepper;(optional)
1 tablespoon Cornstarch; dissolved in ¼cup water.

Preparation:

Heat the 3 T. broth in large skillet. Add green peppers, onions, and garlic. Saute until soft. Stir in the cup stock or water, okra, tomatoes, and lima beans. Simmer, covered until veggies are almost tender. About 20 minutes. Add corn and cook 5 minutes. Stir in marjoram, red pepper, and cornstarch mixture. Cook, stirring constantly until thickened. Simmer for 1 minute longer. Serve warm!

6 servings

Posted to Digest eat-lf.v097.n014 by MOOSE10475 <MOOSE10475@aol.com> on Jan 15, 1998

Delta Supper with Cornbread Topping

Servings: 6 Servings

Ingredients:

1 pound Smoked sausage
1 large Onion
2 large Green peppers
3 tablespoon Cooking oil; divided
1 can Tomatoes; undrained (14-½oz.)
2 can Black eyed peas; drained(16-oz. each)
1 cub Self rising corn meal mix
¼ teaspoon Cayenne pepper
2/3 cub Milk
1 medium Egg; beaten

Preparation:

Preheat oven to 400 degrees. Cut sausage into 1-inch pieces; cut onion into thin wedges; cut peppers into thin strips. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender. Stir in tomatoes and peas; reduce heat and simmer for 5 minutes. Pour into a greased 13-in.x 9-in.x 2in. baking dish.
In a small bowl, combine corn meal mix, red pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25-30 minutes or until golden brown. Yields 6-8 servings. Source: Taste of Home Homemaker School. Formatted by Tracy Handler. Lynn Thomas' notes: Made this 12-10-97; added 4 cloves garlic, minced and used 1 small box Jiffy corn muffin mix (1-½ cups) for the Martha White. This was a delicious dish and the cornbread made a nice crust on top.

Recipe by: Homemaker School

Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 11, 1997

Delux Hamburger

Servings: 100 Servings

Ingredients:

18 ¾ pound BEEF PATTIES FZ
5 ⅝ pound TOMATOES FRESH
3 ¼ pound LETTUCE FRESH
3 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
6 ¼ cub CATSUP TOMATO#10
3 ⅛ pound PICKLE CUCUMBER SWEET
2 ⅛ cub MUSTARD PREP. 1 LB JAR

Preparation:

TEMPERATURE: 350 F. GRIDDLE
:

1. GRILL 3 ½ MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 ½ MINUTES.

2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD 2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM BUN. PLACE GRILLED HAMBURGER ON BOTTOM BUN; COVER WITH TOP BUN.
NOTE: 1. IN STEP 1, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTIONS FOR PREPARATION.

2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6(1)-3).

3. IN STEP 2, BUNS MAY BE TOASTED.

4. USE 3 LB FRESH LETTUCE (3 LB 4 OZ A.P.), 5 LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.), 3 LB SLICED ONIONS ( 3 LB 5OZ A.P.), 3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE ( 4 LB 13 OZ A.P.), 3 LB 12 OZ ( 6 ¼ CUPS) CATSUP, 1 LB 3 OZ (2 ⅛ CUPS) MUSTARD, PREPARED, AND 100 SANDWICH BUNS.

Recipe Number: N02901

SERVING SIZE: 1 QTR POUN

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

Deluxe Bavarian

Servings: 6 Servings

Ingredients:

1 package (3-oz) raspberry gelatin
¼ cub Sugar
½ cub Boiling water
1 package Raspberries
1 ½ cub Whipped cream or whippedtopping
16 Lady fingers; split

Preparation:

Dissolve gelatin & sugar in water. Add raspberries, stirring until berries separate. Chill until slightly thickened. Stir in whipped cream until blended. Line a 1-½ quart mold with lady fingers. Pour gelatin mixture into mold. Chill. Unmold. Makes 4 cups or serves 6-8.

MRS. DONNIE YOUNG

PHILADELPHIA, PA

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.

Deluxe Cake

Servings: 8 Servings

Ingredients:

1 package Vanilla Instant Pudding
¾ cub Oil
¾ cub Water
1 package Duncan Hines Deluxe Cake Mix
4 Eggs

Preparation:

Mix all ingredients and bake according to package directions.

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

Deluxe Camp Chili with Jerky

Servings: 1 Servings

Ingredients:

6 ounce Jerky
3 tablespoon Oil
1 teaspoon Whole cumin seed
4 tablespoon Chili powder
1 teaspoon Onion flakes
1 teaspoon Oregano
½ teaspoon Cumin (powdered)
¼ teaspoon Garlic powder
Water as needed
Flour for thickening

Preparation:

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.)Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently. AUTHOR'S NOTE:
Chances are no salt will be needed at all, since there will probably be enough in the jerky.

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

Deluxe Cheeseburger

Servings: 100 Servings

Ingredients:

18 ¾ pound BEEF PATTIES FZ
5 3/16 pound CHEESE AMER/SLICE
5 ⅝ pound TOMATOES FRESH
3 pound LETTUCE FRESH
3 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
3 ¾ pound CATSUP TOMATO#10
3 ⅛ pound PICKLE CUCUMBER SWEET
1 3/16 pound MUSTARD PREP. 1 LB JAR

Preparation:

TEMPERATURE: 350 F. GRIDDLE
:

1. GRILL 3 ½ MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 ½ MINUTES. AFTER PATTIES ARE TURNED; PLACE 1 SLICE CHEESE ON EACH PATTIE.
CONTINUE TO GRILL UNTIL CHEESE MELTS.

2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD 2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM BUN.PLACVE GRILLED CHEESEBURGER ON BOTTOM BUN;COVER WITH TOP BUN.
NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTION
FOR PREPARATION.

2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6(1)-3).

3. IN STEP 2, USE 3 LB FRESH LETTUCE (3 BL 4 OZ A.P.), 5 LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.), 3 LB SLICED DRY ONIONS ( 3 LB 5 OZ
A.P.), 3 LB 2 OZ DILL PICKLES, DRAINED,SLICED CROSSWISE (4 LB 13 OZ A.P.), 3 LB 12 OZ ( 6 ¼ CUPS) CATSUP, 1 LB 3 OZ (2 ⅛ CUPS) MUSTARD, PREPARED, AND 100 SANDWICH BUNS.

Recipe Number: N02909

SERVING SIZE: 1 CHEESEBU

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

Deluxe Cheeseburger

Servings: 100 Servings

Ingredients:

18 ¾ pound BEEF PATTIES FZ
5 3/16 pound CHEESE AMER/SLICE
5 ⅝ pound TOMATOES FRESH
3 ¼ pound LETTUCE FRESH
3 1/3 pound ONIONS DRY
3 ¾ pound CATSUP TOMATO#10
4 13/16 pound PICKLE CUCUMBER SWEET
1 3/16 pound MUSTARD PREP. 1 LB JAR

Preparation:

YIELD: 100 PORTIONS EACH PORTION: 1 HAMBURGER TEMPERATURE: 350 F.

1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN;GRILL ON OTHER SIDE 4 MINUTES.AFTER PATTIES ARE TURNED PLACE 1 SLICE CHEESE ON EACH PATTIE.CONTINUE
TO GRILL UNTIL CHEESE MELTS.

2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TSBP CATSUP ON TOP BUN. ADD 2 SLICES OF ONION,1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM
BUN; COVER WITH TOP BUN.

3. SERVE HOT ON BUNS.
NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTION
FOR PREPARATION.

2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).

3. IN STEP 3, BUNS MAY BE TOASTED.

4. USE 5 LB 3 OZ (100 SLICES) AMERICAN CHEESE SLICED,USE 3 LB FRESH LETTUCE ( 3LB 4 OZ A.P.), 5LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.),
3 LB SLICED DRY ONIONS (3 LB 5 OZ A.P.),3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE ( 4 LB 13 OZ A..),3 LB 12 OZ ( 6 ¼ CUPS) CATSUP, 1 LB 3 OZ
(2 ⅛ CUPS) MUSTARD PREPARED, AND 100 SANDWICH BUNS.

Recipe Number: N04609

SERVING SIZE: 1 DELUXE C

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

Deluxe Cherry Brisket

Servings: 6 Servings

Ingredients:

-BILLS20086-
1 pound brisket
Soy sauce; to taste
Worcestershire; to taste
1 package Dry onion soup mix
Caraway seeds
Celery seeds
Rosemary
1 can Cherry pie filling; 20-oz can

Preparation:

Note. Make 2 days ahead of time.

Season brisket with first 2 ingredients. Sprinkle soup mix on brisket.
Add rosemary, caraway seeds, and celery seeds. Marinate 2 days.
Wrap brisket and seasonings in 2 layers of aluminum foil and bake in 325~ oven for 4 hours. Let cool before unwrapping. Pour gravy into one container and place meat in another; refrigerate.
Scrape off all seasonings and slice cold meat. Put gravy in bottom of pan and put slices on top of gravy. Pour cherry pie filling over meat and bake in 350~ oven for 30-45 minutes.

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

Deluxe Chicken Breasts

Servings: 4 Servings

Ingredients:

4 Boned and skinned chickenbreast halves
2 Egg yolks
2 tablespoon Water
½ cub All-purpose flour
1 dash Salt
1 dash Black pepper
1 dash Paprika
¼ cub Bread crumbs
3 tablespoon Parmesan cheese
4 tablespoon Butter or margarine, divided
2 tablespoon All-purpose flour
1 cub Milk
1 teaspoon Worcestershire sauce
1 tablespoon Parmesan cheese
¾ cub Grated cheddar cheese

Preparation:

Place chicken breasts between pieces of waxed paper and flatten slightly with your hand. Whisk egg yolks with water. Combine ½ cup flour, salt, pepper, paprika, bread crumbs and 3 T. parmesan cheese. Dip chicken breasts in egg yolks then roll in flour-crumb mixture. Brown chicken breasts in 2 T. butter on both sides; place in shallow baking dish. Bake at 350 degrees for 30 minutes or until done. In the meantime, prepare sauce by melted 2 T.
butter in saucepan. Stir in 2 T. flour. Slowly add the milk and cook, stirring until sauce thickens. Season with Worcestershire sauce, 1 T.
parmesan cheese and cheddar cheese. Transfer chicken to hot serving dish.
Pour sauce over all. Garnish with green pepper rings or strips if desired.

Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Apr 12, 1997

Deluxe Chicken Spaghetti

Servings: 16 Servings

Ingredients:

5 ½ -(up to)
6 pound Chicken breasts
2 large Green peppers
2 large Onions
1 ½ Stick butter
1 pound Thin spaghetti or vermicelli
3 quart Broth
3 pound Velveeta cheese
1 can Rotel
2 tablespoon Worcestershire sauce
1 can (large) mushrooms; drained
1 can (#2) tiny green peas;drained
Salt and pepper to taste

Preparation:

Boil chicken breasts in water until tender; cool. Reserve broth. Chop green peppers and onions. Saute in butter. Cook spaghetti in 3 quarts of reserved broth. Do not take out of pot OR DRAIN! Add velveeta and stir until melted. Add remaining ingredients and pepper and onion mixture. Mix well. Put into two 3-quart casserole dishes. Heat in oven at 350 degrees until bubbly. May cover with foil unless it is real juicy.

NOTE: Some almonds on top make it better!

FROM MAUDE F. KING

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.

Deluxe Chili

Servings: 1 Servings

Ingredients:

1 tablespoon Oil
2 pound Ground meat
4 Cloves garlic, peeled andfinely chopped
15 ounce Can tomato sauce
1 quart Chicken broth
5 tablespoon Oil
4 tablespoon Flour
4 tablespoon Chili powder
½ teaspoon Ground cumin
½ teaspoon Salt

Preparation:

Brown the meat and garlic slowly in one tablespoon of oil. Then add tomato sauce, chicken broth, and salt and simmer for an hour. Heat the five tablespoons of oil, in a frying pan, over low heat and then add the chili powder, cumin, and flour and fry these for five minutes with plenty of stirring making a roux. Then add this roux to the meat and simmer for a half hour. Serve in bowls.

Deluxe Chocolate Cake

Servings: 1 Servings

Ingredients:

CAKE BATTER:
2 cub Sifted cake flour
1 teaspoon Baking soda
¼ teaspoon Salt
½ cub Unsifted cocoa powder
½ cub Lukewarm water
½ cub Buttermilk; room temperature
½ cub Water
2 teaspoon Vanilla
2 large Eggs; room temperature
4 ounce Unsalted butter; (1 stick)room temperature
1 cub Granulated sugar
1 cub Light brown sugar, packed
GANACHE FILLING:
8 ounce Semisweet or bittersweetchocolate; finely chopped
1 cub Heavy cream
FROSTING & CHOCOLATE GLAZE:
1 cub Heavy cream; whipped
10 ounce Semisweet chocolate; finelychopped
1 cub Heavy cream

Preparation:

For the cake: Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the ½ cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the½ cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites. Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream.
When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated. Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible. Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan. Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides. Yield: Two 8-inch layers

Instructions for the filling: Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat.
Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.

Assembling the dessert: Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.

Frosting and Chocolate Glaze: Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (his is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
Set aside to cool to body temperature. Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake tocover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.

Recipe By : BAKERS DOZEN (FLO BRAKER ) SHOW #BD1A11 Posted to EAT-L Digest 30 Sep 96
Date: Tue, 1 Oct 1996 20:03:22 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>

Deluxe Chocolate Cake Butter Cake Pt 1

Servings: 12 Servings

Ingredients:

2 cub Sifted cake flour
1 teaspoon Baking soda
¼ teaspoon Salt
½ cub Unsifted cocoa powder
½ cub Lukewarm water
½ cub Buttermilk, at roomtemperature
½ cub Water
2 teaspoon Vanilla
2 large Eggs, at room temperature
4 ounce Unsalted butter, at roomtemperature
1 cub Granulated sugar
1 cub Light brown sugar, packed

AGNATE FILLING:
8 ounce Semisweet or bittersweetchocolate, finely chopped
1 cub Heavy cream

FROSTING AND CHOCOLATE GLAZE:
1 cub Heavy cream, whipped
10 ounce Semisweet chocolate, finelychopped
1 cub Heavy cream

Preparation:

CAKE: Adjust rack in lower third of oven and preheat oven to 350/F. Grease and flour two 8 inch round cake pans, and insert parchment paper or waxed paper to line the bottoms.

Sift the flour, baking soda, and salt onto a sheet of waxed paper and set aside. Place the cocoa in a 1quart mixing bowl. Add the ½ cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the ½ cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.

Place the butter in the bowl of a heavyduty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low and add the sugars in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 6 to 7 minutes. With the mixer still on medium speed, pour in the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.

Using a rubber spatula, stir in one fourth of the flour mixture. Then one third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.

Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.

Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans, gently tapping them on the counter to see if the cake releases from the sides.

Yield: 2-8 inch layers

AGNATE FILLING:

Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.

ASSEMBLING THE DESSERT

Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one third of the ganache filling.
Center a second layer on top of the first, and spread it with one third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn the last layer upside down, and center it over the filling.

continued in part 2

Deluxe Chocolate Cake Butter Cake Pt 2

Servings: 12 Servings

Ingredients:

See part 1

Preparation:

FROSTING:

Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only (this is just enough time to chill the whipped cream frosting so its firm to the touch, not soft). While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil.
Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.

Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan). Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.

Yield: 12 servings

BAKERS' DOZEN FLO BRAKER SHOW #BD1A11, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997

Recipe by: BAKERS' DOZEN FLO BRAKER SHOW #BD1A11 Posted to MC-Recipe Digest V1 #552 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

Deluxe Chocolate Dessert

Servings: 1 Servings

Ingredients:

4 Squares unsweetenedchocolate
¾ cub Sugar
1/3 cub Milk
6 Eggs; separated
1 ½ cub Unsalted butter
1 ½ cub Sifted powdered sugar
⅛ teaspoon Salt
1 ½ teaspoon Vanilla
1 Dozen ladyfingers
2 Sponge layers
¾ cub Heavy cream

Preparation:

Melt chocolate in saucepan. Combine sugar, milk and egg yolks. Add to chocolate and cook until smooth and thick, stirring constantly with wire whisk. Remove from heat. Cream butter and add ¾ cup powdered sugar. Add chocolate mixture and mix well. Let cool slightly. Beat egg whites with salt until stiff. Beat remaining powdered sugar into egg whites. Fold into chocolate mixture, add vanilla. Cut sponge layers in half and cut to fit bottom of spring-form pan. Line sides with ladyfingers. Fill with chocolate mixture and chill several hours or overnight. Top with whipped cream and chocolate shavings.

Posted to Bakery-Shoppe Digest V1 #509 by ShannonFarm@worldnet.att.net on Jan 16, 1998

Deluxe Chocolate Marshmallow Bars

Servings: 36 Servings

Ingredients:

¾ cub Butter or margarine
1 ½ cub Sugar
3 Eggs
1 teaspoon Vanilla extract
1 1/3 cub All-purpose flour
½ teaspoon Baking powder
½ teaspoon Salt
3 tablespoon Baking cocoa
½ cub Chopped nuts, optional
4 cub Miniature marshmallows

TOPPING:
1 1/3 cub Chocolate chips (8 oz.)
3 tablespoon Butter or margarine
1 cub Peanut butter
2 cub Crisp rice cereal

Preparation:

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.

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

Deluxe Chocolate Sauce

Servings: 4 Cups

Ingredients:

2 cub Semisweet chocolate chips
½ cub Butter or margarine
1 tablespoon Instant coffee powder
⅛ teaspoon Salt
1 tablespoon Vanilla
2 cub Icing sugar
1 cub Light corn syrup
1 cub Hot water

Preparation:

Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth. Remove from heat.

Beat in icing sugar, syrup and water until smooth. Pour into jar. Store in refrigerator. Makes 4=BD cups.

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

Deluxe Chocolate Zucchini Cake

Servings: 16 Servings

Ingredients:

2 cub Unbleached all purpose flour
1 cub Whole wheat flour
1 ¼ teaspoon Baking powder
1 ¼ teaspoon Baking soda
1 teaspoon Salt
⅛ teaspoon Cinnamon
4 large Eggs
2 cub Sugar
1 ¼ cub Vegetable oil
3 ounce Unsweetened chocolate;melted, cooled
1 ½ teaspoon Pure vanilla extract
½ teaspoon Almond extract
1 cub Chopped pecans or walnuts
½ cub Raisins or chopped dates
3 cub Coarsely shredded zucchini

Preparation:

From: japlady@nwu.edu (Rebecca Radnor)

Date: 6 Dec 1994 12:19:28 -0500
1. Place rack in center of oven and heat oven to 350 degrees. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour.
Sift dry ingredients together and set aside.

2. Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini.

3. Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners` sugar, if desired.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Deluxe Cornbread

Servings: 1 Servings

Ingredients:

1 ¼ cub Whole wheat flour flour
¾ cub Corn yellow meal*
⅛ cub Sweetener; (sugar can beused)
2 teaspoon Baking powder; (sodium-freepreferred)
½ teaspoon Salt
1 cub Low-fat plain soy milk orrice milk
½ cub Fresh or frozen corn kernels
1 tablespoon EnerG egg replacer with 4 Twater
½ cub Apple sauce; (unsweetened)or prune puree**

OPTIONAL SPICY VERSION:
Add chili peppers or hotsauce to taste

Preparation:

There must be many in the archives, in the past four or five years I've seen quite a few posted to the list. Here's one (recently revised) from my Healing Heart Handbook (Health Communications, Inc., 1996):

Whip egg replacer with water and add liquid ingredients. In a separate bowl, mix the dry ingredients well. Add dry to wet and stir gently until evenly distributed, but don't over-mix. Pour in a non-stick pan (bread-loaf or 8 X 8) and bake in a preheated oven at 400 F. for 20 - 25 minutes. (When a knife blade comes out clean, it's done.)

Microwave directions: Mix wet, mix dry, combine until moistened. Pour batter into a non-stick 9 inch microwave-safe pie plate or round cake pan.
Cook at high for 5-6 minutes or until the surface appears dry. If no turntable, rotate each 2 minutes. Let stand 5 minutes before serving.

* yellow corn contains more phytochemicals/isoflavones that help prevent heart disease and cancer than white corn

** if using prune puree (Lighter Bake/Wonderthin) reduce sweetener by half

10 servings, each: 122 calories, 4 percent from fat (0.539 g), 85 percent from carbohydrate (26.9 g), 11 percent from protein (3.47 g)

Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM

Posted to fatfree digest by "Dr. Neal Pinckney" <heart@aloha.net> on Jun 10, 1998, converted by MM_Buster v2.0l.

Deluxe Fajita Nachos

Servings: 4 Servings

Ingredients:

2 ½ cub Shredded cooked chicken
1 package LAWRY'S Spices & Seasoningsfor Fajitas (1.27 oz)
1/3 cub Water
8 ounce Tortilla chips
1 ¼ cub Grated Cheddar cheese (5 oz)(4 oz)
1 cub Grated Monterey Jack cheese
1 large Tomato, chopped
1 can Sliced ripe olives, drained(2 ¼ oz)
¼ cub Sliced green onions
Salsa

Preparation:

In medium skillet, combine chicken, Spices & Seasonings for Fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa.

Makes 4 appetizer or 2 main dish servings.

PRESENTATION: Garnish with guacamole and sour cream.

HINT: For a spicier version, add sliced jalapenos.

Deluxe Fruit Kugel

Servings: 8 Servings

Ingredients:

½ pound Medium-wide noodles
1 pound Cream cheese
½ pound Plus 2 tablespoons butterdivided use
1 pint Sour cream
1 teaspoon Sour cream
1 teaspoon Vanilla
1 1/3 cub Sugar (divided use)
8 Eggs
1 can (11 oz.) mandarin oranges,drained
1 can (8 oz.) crushed pineapple
4 ounce Walnuts
1 teaspoon Cinnamon

Preparation:

Cook noodles according to package directions. Drain and place in a 4 quart bowl.

Add the cream cheese, ½ pound butter and half the sour cream to the food processor work bowl; blend until smooth. Scrape down sides or work bowl.
Add the remaining sour cream, vanilla, 1 cup sugar and eggs; process until combined. Gently combine with the noodles.

Stir the fruits in by hand and then pour mixture into a buttered 9 by 13 inch Pyrex dish. The mixture will almost overflow. Cover with plastic wrap and refrigerate overnight.

When ready to bake, place in a preheated 350 degree oven for 50 minutes.

Combine the walnuts with 1/3 cup sugar and cinnamon; sprinkle mixture on top of the kugel. Dot with 2 tablespoons butter and bake for 20 minutes more. Serve warm or at room temperature.

Assorted recipes from the Detroit News, entered by Diane Pahl

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

Deluxe Grilled Chicken Sandwiches

Servings: 4 Servings

Ingredients:

1 pound Breast of chicken, cut into
Strips
1 medium Green pepper sliced thin
1 medium Red bell pepper sliced thin
1 medium Onion thinly sliced
4 ounce Monterey jack or mozzarella
Cheese sliced
¼ teaspoon Garlic powder
1 tablespoon Taco seasoning
Salt and pepper to taste
4 Sesame Seed buns
½ teaspoon Dried basil

Preparation:

In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt, pepper and taco seasoning. Mix through thoroughly, add peppers, onion, saute till tender, and chicken is no longer pink. Butter outside of sliced sub buns sprinkle with basil if desired, place in toaster oven for 3 minutes to melt butter, and crisp bun. Remove bun, and put chicken mixture in bun. Top each sandwich with grated cheese. Place back in toaster oven open until cheese bubbles and begins browning. Serve with cucumber spears.
Source; kitchen of Marina cheesman
Posted to MM-Recipes Digest V3 #190

Date: Mon, 8 Jul 1996 12:02:33 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)

Deluxe Hamburger

Servings: 100 Servings

Ingredients:

18 ¾ pound BEEF PATTIES FZ
5 9/16 pound TOMATOES FRESH
3 ¼ pound LETTUCE FRESH
3 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
1 cub CATSUP TOMATO#10
3 ⅛ pound PICKLE CUCUMBER SWEET
1 cub MUSTARD PREP. 1 LB JAR

Preparation:

YIELD: 100 PORTIONS EACH PORTION: 1 HAMBUGER * TEMPERATURE: 350 F. GRIDDLE 1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 4 MINUTES.

2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD 2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO, AND 2 SLICES PICKLE ON BOTTOM BUN. PLACE GRILLED HAMBUGER ON BOTTOM BUN; COVER WITH TOP BUN.

3. SERVE HOT ON BUNS.
NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED.FOLLOW MANUFACTURER'S DIRECTIONS
FOR PREPARATION.

2. IN STEP 3, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).

3. IN STEP 3, BUNS MAY BE TOASTED.

4. IN STEP 2, USE 3 LB FRESH LETTUCE (3 LB 4OZ A.P.), 5 LB 9 OZ SLICED FRESH TOMATOES (5 LB 10 OZ A.P.), 3 LB SLICED DRY ONIONS ( 3LB 5 OZ A.P.), 3 LB 2 OZ DILLPICKLES, DRAINED, SLICED CROSSWISE ( 4LB 13 OZ A.P.), 3 LB 12 OZ ( 6 ¼ CUPS) CATSUP, 1 LB 3 OZ (2 ⅛ CUPS) MUSTARD, PREPARED, AND 100 SANDWICH BUNS.

Recipe Number: N04608

SERVING SIZE: 1 DELUXE H

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

Deluxe Jalepeno Cornbread

Servings: 9 Servings

Ingredients:

1 cub Yellow cornmeal
17 ounce Whole kernel corn
½ teaspoon Baking soda
¾ teaspoon Salt
1 Jalepeno pepperschopped
2 Eggsbeaten
1 cub Buttermilk
Pimentochopped
½ cub Margarinemelted
1 cub Cheddar cheesegrated
1 medium Onionchopped

Preparation:

Mix all ingredients except cheese. Pour into a well-greased 9x9" pan.
Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people.

SOURCE; Fiesta Favorites - compiled by California Home Economics Teachers of

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

Deluxe Lemon Meringue Pie

Servings: 1 Pie

Ingredients:

-Sue Woodward
1 ½ cub Sugar
1/3 cub Cornstarch
¼ teaspoon Salt
1 ½ cub -Water, cold
½ cub Lemon juice
5 large Eggs; separated
2 tablespoon Butter; or margarine
1 teaspoon Lemon rind; grated, to 3 tsp
1 9" pastry shell; baked
¼ teaspoon Cream of tartar
½ cub Sugar; plus
2 tablespoon Sugar
½ teaspoon Vanilla extract

Preparation:

Combine 1.½ cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell.

Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add ½ cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry.

Bake at 325~ for 25 to 30 mins. or until meringue is golden brown. Cool to room temp. Posted to MealMaster Recipes List, Digest #158

Date: Fri, 07 Jun 1996 07:41:44 -0700

From: Tonya <imbri@oz.net>

Deluxe Nachos

Servings: 48 Servings

Ingredients:

Karen Mintzias

REFRIED BEANS:
2 cub Dry pinto beans
1 large Onion
1 Ham hockWater
½ cub Lard
Salt

NACHOS:
12 Corn tortillas
Lard for deep frying
Salt
1 cub Shredded Jack cheese
1 cub Shredded cheddar cheese
2 Jalapeno chiles (or more); finely chopped
1 cub Finely diced tomatoes
1 cub Finely chopped cilantro

Preparation:

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 ½ hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside.

To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once.

Created by: Red Onion, Los Angeles

(C) 1992 The Los Angeles Times

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

Deluxe Nutty Chocolate Bars

Servings: 1 Servings

Ingredients:

1 ¼ cub All-purpose flour
1/3 cub Firmly packed brown sugar
½ cub Butter
4 Squares semisweet chocolate
2 Eggs
½ cub Corn syrup
½ cub Firmly packed brown sugar
2 tablespoon All-purpose flour
1 cub Chopped nuts

Preparation:

From: Francine Boucher <fboucher@sympatico.ca>

Date: Sun, 19 May 1996 14:14:14 -0500

1.Combine 1 ¼ cups all-purpose flour and 1/3 cup firmly-packed brown sugar. Cut in ½ cup butter until mixture is crumbly. 2. Press evenly in 13x9-inch baking pan. Bake at 350F for 8 to 10 minutes, until lightly browned. 3. Melt 4 square baking chocolate over hot water; cool. 4. Combine 2 lightly beaten eggs, ½ cup corn syrup and ½ cup firmly-packed brown sugar; blend in 2 tbsp. all-purpose flour and melted chocolate.. 5. Pour over baked crust. Sprinkle 1 cup chopped nuts over surface. 6. Bake at 350F for 15 to 18 minutes or until set. 7. Cool and cut into bars. Makes about 3 dozen bars.

Recipe By : Chipits

Posted to Master Cook Recipes List, Digest #90

Deluxe Pasta Salad

Servings: 1 Servings

Ingredients:

Carrot slices -- big diag.
Pieces
Artichoke hearts, canned --
In half
Red & yellow peppers -- I
Cut strips
Asparagus pieces
Sun-dried tomatoes
Yellow squash pieces
Rotelle noodles -- not too
Many

Preparation:

Just mix all these ingrediants together and add a dressing of your choice-I like vinaigrettes, but make it different from the one you use on the endive salad if you are bringing both to the picnic.

Recipe By : PATROTH

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

Deluxe Pasta Salad

Servings: 50 Servings

Ingredients:

5 pound Rainbow rotelle noodles
62 ounce Marinated artichoke hearts
25 ounce Sliced pitted black olive
16 ounce Diced pimiento
1 bunch Parsley; minced
24 ounce Frozen pesto

Preparation:

BRING 10 QUARTS OF SALTED WATER TO A BOIL, IN A LARGE POT ADD NOODLES AND STIR TO DISTRUBUTE RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 8-15 MINUTES, UNTIL AL DENTE DRAIN, RINSE, AND DRAIN WELL COMBINE WITH REMAINING INGREDIENTS AND TOSS TO MIX WELL SERVE AT ROOM TEMPERATURE Posted to MC-Recipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:43:23 -0400

From: TheCookie@aol.com

Deluxe Peanut Brittle

Servings: 24 Servings

Ingredients:

2 cub Sugar
1 cub White corn syrup
¼ cub Water
3 tablespoon Butter or margarine
1 teaspoon Vanilla
2 teaspoon Baking soda
1 ½ cub Salted peanuts (cashewscould be sub)

Preparation:

From: SleepyL@aol.com

Date: Sun, 9 Apr 1995 20:45:10 GMT
This recipe was given to me by a friend. I have never made it, but have eaten it as made by her - it's delicious. I've had both peanut and cashew versions. PJ Newland

Cook syrup, sugar and water in a heavy pan over medium heat, stirring constantly until sugar dissolves. Cook and stir until mixture reaches 285 degrees F. Remove at once. Stir in nuts and butter. Cook and stir again, to 295 degrees F. Remove from heat and add vanilla and soda. Stir rapidly.
Pour onto a well greased cookie sheet, spreading evenly. Cool completely and then crack.

REC.FOOD.RECIPES ARCHIVES

/CANDY

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

Deluxe Peas

Servings: 6 Servings

Ingredients:

1 tablespoon Butter or margarine
1 teaspoon Chicken bouillon powder
2 tablespoon Water
1 ½ cub Mushrooms, sliced
1 cub Celery, sliced diagonally
½ teaspoon Dried dill weed
¼ teaspoon Curry powder
1 package Frozen peas (350g)
¾ cub Water chestnuts, sliced
2 tablespoon Pimento or red pepper,chop

Preparation:

Preparation time 15 minutes, cooking time 10 minutes. In a large skillet on medium heat, melt butter or margarine; stir in chicken bouillon powder, water, mushrooms, celery, and seasonings; cook for about 6 minutes, or until vegetables are almost tender. Stir in peas; cook, covered, for 2 minutes. Add water chestnuts and pimento, it using. Cook for about 1 minute or until heated through; stir occasionally.

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

Deluxe Pork Chop Suey

Servings: 6 Servings

Ingredients:

1 cub Shredded fresh lean pork
1 medium Onion, sliced thin
1 tablespoon Soya sauce
3 cub Fresh bean sproutsOR
½ pound Fresh bean sprouts
½ cub Shredded bamboo shoots
½ cub Sliced water chestnuts
½ cub Sliced canned mushroomsOR
1 cub Sliced fresh mushrooms
¾ cub Sliced celery (~1 lg stalk)
Salt for seasoning
Pepper for seasoning
1 tablespoon Corn starch, dissolved in
1/3 cub Water
2 tablespoon Oil

Preparation:

1. Shred pork into narrow strips, slice onion. Marinate both in soya sauce for 20 minutes. In meantime slice all other ingredients and arrange on platter, ready to cook. Assemble corn starch solution.

2. Place oil in wok, turn heat on it. As oil is heating turn wok so that oil will as mush cooking surface as possible. When oil begins to smoke slightly, add marinated pork and onions. Stir fry about 2 minutes until pork is browned. Place wok cover over pork and cook a further 3 minutes, making sure that the meat is thoroughly cooked.
Uncover wok, add bean sprouts and celery. Stir and cook 2 minutes.
Add all the rest of ingredients, add salt and pepper for taste. Stir fry thoroughly. Cover and cook 3 more minutes. Uncover wok, add corn starch solution. Be sure you stir up your corn starch solution thoroughly before adding to wok. Shut heat off. Stir all food together. Serve over rice.

NOTE: Chicken, beef, veal, shrimps may be substituted for pork.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

Deluxe Pork Chops

Servings: 4 Servings

Ingredients:

4 -(up to)
6 Pork chops
1 can Cream of mushroom or creamof celery soup
¼ cub Water
⅛ teaspoon Pepper
½ teaspoon Curry powder
¼ cub White wine or sherry
1 can Corn (optional)
½ can Tomatoes; drained, chopped

Preparation:

In skillet, brown chops; pour off fat. Add soup, water, wine & seasonings.
Cover, simmer 30 minutes or until done. Stir occasionally. Add corn & tomatoes & heat. Serves 4.

FLOSSIE FEDDE

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.

Deluxe Potato Salad

Servings: 24 Servings

Ingredients:

3 Green peppers
5 pound Potatoes; cooked, peeled,and cubed
1 bunch Celery; chopped
2 ½ teaspoon Salt
1 teaspoon Pepper
¾ cub Mayonnaise
1 tablespoon Mustard, Dijon
4 can Artichoke hearts; chilledand drained (8 oz. ea.)
2 tablespoon Olive slices, pimiento-stffd
small Pickles, whole sweet
Parsley springs, fresh

STUFFED EGGS:
18 Eggs; hard-cooked
¼ cub Mayonnaise
2 tablespoon Onion; minced
¼ teaspoon Cury powder
½ teaspoon Salt
⅛ teaspoon Pepper
Paprika
Parsley spring, fresh
18 slice Olives, pimiento-stuffed

Preparation:

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly.

Spoon potato salad onto a large serving platter. Arrange stuffed eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper.

Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.

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

Deluxe Potatoes

Servings: 4 Servings

Ingredients:

1 package (2 lb.) frozen hash browns
1 can Cream potato soup
1 tablespoon Onions; chopped
Green Peppers; to taste
8 ounce Sour Cream
Salt & Pepper; to taste

Preparation:

Sprinkle parsley and paprika on top. Mix and let stand 45 minutes, then bake in greased 9 x 13 inch pan at 300 degrees for 2 hours. Add milk while baking so it won't get it dry.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Deluxe Salmon Spread

Servings: 4 Servings

Ingredients:

1 pound Cooked canned salmon
1 cub Mayonnaise
2 tablespoon Green pepper (diced)
2 tablespoon Pimento diced
2 teaspoon Lemon juice
1 teaspoon Tarragon vinegar
1 teaspoon Horseradish
1 teaspoon Chopped dried dill

Preparation:

Put mayonnaise, pepper and pimento into blender on low until smooth.
Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.

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

Deluxe Scalloped Potatoes

Servings: 1 Servings

Ingredients:

6 medium Potatoes; cooked and cubed
2 cub Shredded Cheddar cheese
1 ½ cub Sour cream
¼ cub Butter or margarine
4 Green onions; chopped

Preparation:

in large saucepan over medium heat, melt butter. Add cheese and stir until melted. Add sour cream, onion, and potatoes; mix well. Turn into buttered 2-quart baking dish. Bake at 375F for 30 minutes.

Recipe by: Judy James

Posted to TNT Recipes Digest by Nancy Pallotta <nancee@neo.lrun.com> on Mar 05, 1998

Deluxe Strawberry Dessert

Servings: 9 Servings

Ingredients:

1 ½ cub Vanilla wafers, crushed
4 tablespoon Butter, melted
1 ½ cub Confectioners' sugar
½ cub Butter
2 Eggs, beaten
½ cub Granulated sugar
2 tablespoon Cornstarch
2 cub Strawberries, mashed,undrained
½ cub Thick cream, whipped orCool Whip

Preparation:

Mix wafer crumbs and melted butter and spread on bottom of 9 inch square pan. Cream confectioners' sugar and butter. Beat in eggs. Beat mixture until fluffy. Pour over crumbs. Chill. In sauce pan, combine granulated sugar, cornstarch and strawberries. Cook over medium heat, stirring constantly. Mixture will become thick and clear. Let cool. Pour over mixture in pan. Top with whipped cream. Chill several hours before serving.

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

Deluxe Sugar Cookies

Servings: 1 Servings

Ingredients:

2 cub Butter or margarine; roomtemperature
3 cub Powdered sugar
2 Eggs
2 teaspoon Vanilla
1 teaspoon Almond extract
5 cub Flour
2 teaspoon Baking soda
½ teaspoon Salt
2 teaspoon Cream of tartar

Preparation:

Preheat oven to 375 F. Cream together powdered sugar, butter, eggs, vanilla and almond extract. Combine and add dry ingredients. Mix well. Chill several hours or overnight. (Can be left in fridge up to 2 weeks). Roll out to ¼ inch thickness, cut and decorate as desired, and bake on sprayed cookie sheet for 7-8 minutes or until lightly browned.

NOTES : This is a double recipe. Can be halved if desired.
Posted to Bakery-Shoppe Digest V1 #399 by SAS890@aol.com on Nov 19, 1997

Deluxe Sugar Cookies

Servings: 60 Servings

Ingredients:

1 ½ cub Powdered sugar
1 cub Butter or margarine;softened
1 Egg
1 teaspoon Vanilla
½ teaspoon Almond extract
2 ½ cub All-purpose flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar

Preparation:

Recipe by: CHRISTMAS COOKBOOK
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375. Divide dough into halves. Roll each half 3/16" thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake until edges are light brown, 7-8 min. Frost and decorate as desired. 5 dozen 2" cookies Posted to Bakery-Shoppe Digest V1 #457 by angstrom@juno.com (Angela L Gilliland) on Dec 17, 1997

Deluxe Sunday Morning Coffeecake

Servings: 10 Servings

Ingredients:

Dry Breadcrumbs
2 cub All-Purpose Flour
1 cub Plus 2 T Sugar
1 teaspoon Salt
10 tablespoon Unsalted Butter; (1 ¼Sticks)
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¾ cub Buttermilk Or Full Fat OrLow-Fat Yogurt
1 large Egg
1 teaspoon Vanilla
¾ cub Walnuts Or Pecans; FinelyChopped
½ cub Firmly Packed Dark BrownSugar
1 teaspoon Ground Cinnamon

Preparation:

Have all ingredients at room temperature - 68 to 70 degrees. Position rack in center of oven. Preheat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 10" springform pan. Sprinkle the bottom of the pan with breadcrumbs and turn lightly to coat. Tap out the excess crumbs. In a large bowl, whisk together the next three

ingredients until well blended. Add and cut in butter with a whisk until the mixture resembles coarse crumbs. Remove 1 c of the crumbs to a separate bowl and set aside. Add to the mixture remaining in the large bowl and whisk thorougly the baking soda and powder. Add the buttemilk, egg, and vanilla. Whisk vigorously until the batter is smooth and fluffy,

1 ½ to 2 minutes. (The batter is heavy. If you prefer, beat on medium high speed for about 1 minute). Scrape the batter into the prepared pan and smooth the top. For the streusel topping, add the reserved crumbs and

toss with a fork until blended the nuts, brown sugar, and cinnamon.
Sprinkle the crumbs over the batter. Bake until a wooden skewer inserted in the center comes out clean, 50 to 65 minutes. Let cool in the pan on a

rack for 5 to 10 minutes. Slide a slim knife around the cake to detach it

from the pan. Remove the pan side. Let cool on the rack for 1 ½ hours before serving.

NOTES : This is a moist coffeecake with an extravagantly crumbly top. A portion of the dry ingredients becomes a streusel topping, while the rest is turned into a rich cake with the addition of buttermilk and an egg.
Recipe by: The All-New, All-Purpose Joy of Cooking, 1997, pg. 781

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 18, 1998

Deluxe Three-Egg White Cake

Servings: 1 Servings

Ingredients:

2 cub Five Roses all-purpose flour
3 teaspoon Baking powder
½ teaspoon Salt
½ cub Shortening
1 ¼ cub Sugar
3 Eggs, separated
1 teaspoon Vanilla
1 cub Milk

Preparation:

Stir flour, baking powder and salt together. Cream shortening; gradually add sugar, beating between additions. Add egg yolks and beat until fluffy.
Add dry ingredients, alternately with milk, blending well after each addition. Stir in vanilla. Beat egg whites until stiff but not dry; fold into batter. Pour into two greased and floured or lined 8" layer cake pans.
Bake in a moderate oven (350F) 25 to 30 minutes or until done. Frost as desired.

Posted to FOODWINE Digest 29 Jan 97 by Rod Grant <rodgrant@MAGI.COM> on Jan 30, 1997.

Deluxe Vegetable Braise

Servings: 6 Servings

Ingredients:

1 ½ cub Cauliflower, broken intomedium sized flowerettes
1 ½ cub Broccoli, sliced into 3"shreds
1 ½ cub Fresh green beans, snapped
1 ½ cub Zucchini, sliced diagonally
3 tablespoon Oil
½ cub Water
Salt
½ cub Cashews (opt)

Preparation:

1. Slice and prepare all vegetables.

2. Place oil in wok, heat to smoking point. Add cauliflower to wok, stir fry cauliflower until oil coats most of it, add ½ cup water, cover wok and cook cauliflower 4 minutes, lifting cover to stir cauliflower 2 or 3 times. Add beans, stir, cover wok and cook ingredients 4 more minutes, lifting cover to stir ingredients, 2 or 3 times. Add broccoli, zucchini, and salt. Stir everything up. Cover wok and cook all the ingredients for a further 7 ½ minutes, lifting cover to stir ingredients periodically. When all is cooked, place food on platter. If desired, a ½ cup of cashews could be sprinkled over all before serving.

NOTE: This is a beautiful vegetable dish that could be served along side of a regular Canadian meal, such as roast beef, broiled steak, chops of all kinds, or all by itself as a main course.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

Deluxe Vegetable Calzone

Servings: 1 Servings

Ingredients:

3 ounce Pizza Dough
2 ounce Chef-Mate Bacon 'n Cheddar Cheese Sauce; unheated
3 ounce Vegetables; stir-fried (onions, green pepper, carrots, zucchini, mush- rooms, broccoli)

Preparation:

1. Roll out pizza dough. Place on lightly greased 7 inch pizza pan. Pat with hands to fit pan.
2. Spread cheese sauce evenly to edge of dough, leaving ½ inch space from the rim.
3. Place stir-fried vegetables along half of the dough. Fold dough in half. Seal and crimp edges. Prick top with fork generously.
4. Bake in preheated 375F convection oven 8-10 minutes or until crust is golden brown. Serve.

Makes 1 small calzone.

Deluxe Waffles

Servings: 4 Servings

Ingredients:

1 cub Sifted all-purpose flour
1 ½ teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Sugar
2 Egg yolks
2 tablespoon Butter; melted
1 cub Heavy cream
2 Egg whites; stiffly beaten

Preparation:

Heat waffle iron. Sift together flour, baking powder, salt & sugar. Beat egg yolks in medium-sized bowl. Add sifted dry ingredients, melted butter & cream. Stir until blended. Fold in beated egg whites. Pour into heated waffle iron. Close & bake until steaming stops, about 4-6 minutes. Makes seven 4-½ inch waffles.

SUSAN ALPE

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.

Dem Bones Bbq Sauce

Servings: 100 Servings

Ingredients:

4 Bottles (32-oz)store-bought ketchup
1 pound Blackstrap molasses
1 cub Blackberry jelly
2 cub Vinegar
3 tablespoon Ground red pepper
5 Fresh Habaneros (whole)
2 White onions (chopped)
2 medium Bell peppers (chopped)
2 Cloves garlic (chopped)
1 pound Light brown sugar
½ cub Pickling spice important
1 White cotton baby's sock(preferrably unused)
2 teaspoon Celery salt

Preparation:

Date: Sun, 25 Feb 1996 12:20:32 -0500

From: Mike Cain <cain@kensco.net>
Heya! I'm in my sixth year smoking pigs and chicken and ribs for various get togethers in this area, and, as promised earlier, I'd like to share my barbeque sauce reciepe with y'all. Because this stuff can be expensive to make, I only use it for gatherings of less than 100 people. The rest of the time, I use a molasses-based sauce of some kind of another from the shelves. like Bulls Eye. (sorry about the cheap plug...usual disclaimers, please)

Put the ketchup and vinegar on a medium-low heat until good and hot, then slowly add molasses, brown sugar and jelly, stirring all the time until they liquefy with the hot mixture. Add chopped onions, peppers, garlic and spices.

Put pickling spice into baby's sock and tie sock closed at top making spice pouch. Add pouch to mixture, holding under surface with wooden spoon until saturated with hot mixture. Allow mixture to SLOWLY boil or "burble." Keep stirring of bottom to prevent sticking. (From time to time I like to "mop" the bottom of the pot with the spice pouch to release goodies in pouch and clean bottom at the same time.

Allow to "burble" for about an hour and a half, until fresh peppers are soft. Don't leave out the pickling spice from this stuff. It's the key to giving this sauce its own distinctive flavor. It's a pretty sweet sauce, but the habs and ground red give it a "sneaky pete" quality that slips up behind the sweet and grabs your attention.

Hope you enjoy this as much as my customers and I do.

CHILE-HEADS DIGEST V2 #251

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

Demi Glace - Great Chefs

Servings: 2 Quarts

Ingredients:

5 pound Bones, beef
5 pound Bones, chicken
½ bunch Celery
1 medium Carrot
2 medium Onions
1 Bay leaf
4 Garlic, cloves
1 pinch Thyme
1 cub Puree, tomato

Preparation:

Brown the beef bones and put them in a large stockpot. Cover with water and boil. Keep the bones covered with water for 8 to ten hours.

Strain, reserving the liquid.

Put the beef bones in the pot with the chicken bones, vegetables and seasonings. Cover with water and cook for 4 to 5 hours.

Strain, reserving the liquid.

Combine both the beef liquid and the chicken liquid together. Bring to a boil and then add the tomato puree. Cook for 10 minutes, then strain.

Increase heat and reduce until the liquid will coat a spoon.

Skim the surface of the mixture throughout the reduction.

Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later....

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans

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

Demi J K Souffle

Servings: 1 Servings

Ingredients:

Butter, for ramekins
½ cub Sugar,; plus extra to coatramekins
4 Eggs, separated
2 tablespoon Grand Marnier
6 ounce Chocolate,; melted
Confectioners' sugar, fordusting
½ cub Chocolate sauce,; forserving

Preparation:

Preheat oven to 400 degrees. Brush 4 small ramekins with butter, making sure to coat thoroughly, including rims. Coat completely with sugar, gently tapping out any excess. In a mixing bowl whisk yolks, ¼ cup sugar, and Grand Marnier until thoroughly mixed. Stir in melted chocolate. In another bowl, beat egg whites to soft peaks, add remaining sugar and beat just until stiff. Add half of whites to chocolate mixture, stirring to lighten mixture and incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Some white streaks may remain. Spoon batter into prepared ramekins.

Bake 8 to 10 minutes until puffed. Serve immediately, dusted with confectioners' sugar and pass warm chocolate sauce at table.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW#EE070

Posted to MC-Recipe Digest V1 #277

Date: Mon, 04 Nov 1996 09:07:02 -0500

From: Rowaan <rowaan@ix.netcom.com>

Demi-Glace

Servings: 2 Quarts

Ingredients:

5 pound Bones, beef
5 pound Bones, chicken
½ bunch Celery
1 large Carrot
2 medium Onions
1 large Bay leaf
4 Garlic cloves
1 pinch Thyme
1 cub Puree, tomato

Preparation:

Brown the beef bones in a large roasting pan in the oven at 375 F until the bones are browned

Cover with water and bring the mixture to a boil. Keep covered with water for 8 to 10 hours, simmering over medium to low heat.

Strain, reserving liquid.

Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Skim off any fat during the simmering. Strain. Reserve liquid.

Combine the second liquid with the first. Add tomato puree. Strain.
Reduce, simmering, until liquid will coat a spoon. Skim throughout the reduction.

Note: Reduction works best in a tall pot on low heat.

Refrigerate between steps to bring fat to the top and strain.

Leftover demi-glace may be frozen in ice cube trays for future use.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

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

Demi-Glace / Mother Sauce

Servings: 1 Servings

Ingredients:

1 quart Brown stock
1 quart Sauce espagnole

Preparation:

1. reduce the brown stock by 1/3.

2. add sauce espagnole, reduce again down to 1 quart, skim the surface as needed.

3. strain through a cheesecloth.

NOTES : YIELDS: 1 QUART; 1 LITER

Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 537 by CuisineArt <CuisineArt@aol.com> on Jan 15, 1998

Demon Garlic Fetucini

Servings: 1 Servings

Ingredients:

1 cub Heavy cream
6 Cloves garlic, crushed
¼ cub Butter
½ teaspoon Salt
1 pound Fruliano cheese, grated
1 pound Pasta
Olive oil
Romano cheese

Preparation:

In a small sauce pan, melt the butter and ligthly saute the garlic. When bubbly, wisk in the cream and season with salt and fresh pepper to taste.
When hot, cover and turn off the heat, and let it sit while you start the pasta then grate the cheese. Oil a 2-qt. casserole dish and set the oven to 350 degrees.

When your pasta is done, drain it well, then toss it with the cream mixture. Mix in the grated cheese well (it will start to melt and will try to lump). When consistent throughout, pour into casserole and sprinkle with Romano and a few bits of butter.

Bake for about 20 minutes.

Serves two gluttons, four normal eaters, and six disciplined dieters. An especially good salad, and lots of it, is the trick here!

Posted to rec.food.recipes by sylvia@itrc.on.ca on 1995n, .

Den Beste Eplekaken (The Best Applecake)

Servings: 8 Servings

Ingredients:

1 cub Flour
1 teaspoon Baking soda
½ cub Butter, clarified
2 teaspoon Cardamom, ground
1 cub Sugar, brown
2 cub Persimmon pulp
1 teaspoon Juice, lemon
½ cub Raisins
½ cub Walnuts, chopped

Preparation:

Butter an ovenproof dish. Fill almost to the brim with peeled apple wedges and sprinkle with sugar and cinnamon. In a small bowl crumble together equal parts of margarine, flour and sugar. Sprinkle over apples. Bake about 40 minutes at 375 degrees. Serve warm with chilled cream.

Source: Ekte Norsk Mat

Posted on GEnie by COOKIE.LADY [Cookie], Dec 07, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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

Dena's Bread Machine Challah

Servings: 1 Servings
Source: My friend Dena G. yield: 1 challah

Ingredients:

8 ounce Water
3 tablespoon Oil
1 Egg
4 cub Bread flour
¼ cub Sugar
1 ½ teaspoon Salt
2 teaspoon Yeast

Preparation:

Put ingredients in bread machine and prepare on the dough mode. Remove dough from machine and shape into a challah. Brush dough with an egg wash and let it rise on a cookie sheet for 45-50 minutes. Bake at 375 degrees for about 18 minutes.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Jul 03, 1998, converted by MM_Buster v2.0l.

Dendeng Pedas ('hot' Fried Beef)

Servings: 6 Servings

Ingredients:

1 kg (2 lb) topside (beef)

MARINADE:
1 tablespoon Olive oil
½ teaspoon Black pepper
1 tablespoon Dark soya sauce

BUMBU:
10 Shallots
4 Red chillis (or 2 tbsSambal Ulek)
2 tablespoon Vegetable oil
Salt
1 tablespoon Lemon or fresh lime juice

Preparation:

* Cut the beef fairly thin and trim it into small, square pieces.
Marinate it for 1 hour or longer. Remember that pedas=hot++spicy hot!
This is fried beef, with a robust flavour of chilli. Slice the shallots finely. Seed and slice the chillis. Fry them in a tablespoonful of oil, in a wok, stirring all the time until they are golden brown. Add salt to taste. Keep hot. Put a tablespoonful of oil in a thick frying-pan, and fry the slices of meat a few at a time.
Three minutes on each side will be ample*. When all the pieces are cooked, put them into the wok with the shallots and chilli. Heat, and mix well. Sprinkle over the mixture 1 tablespoonful of lemon juice, or, better still, fresh lime juice. Stir, and add more salt if necessary. Serve hot, with rice. * NOTE: In Indonesia, the meat is usually fried until crisp. You can even buy sun-dried dendeng which only needs coating with bumbu and frying. Crisp dendeng can be rather tough, and I prefer it as described above; however, a purist might say that my recipe is not 'genuinely' Indonesian. Makes 6 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.

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

Dendeng Ragi (Coconut Beef)

Servings: 4 Servings

Ingredients:

Text Only

Preparation:

This is an Indonesian classic and the quantity should serve 4 with a vegetable side-dish. sambal and rice.

Slice half a kilo of rump steak into thin slices. In a food processor, process together 1 tablespoon of ground coriander, several fresh basil leaves, 1 tablespoon of palm sugar (or substitute brown sugar), ½ teaspoon of instant tamarind paste, 3 cloves of garlic and 3 medium onions.

Heat a little oil in a frying pan or wok and gently fry the resulting paste for 5 minutes, stirring from time to time. Turn up the heat, add the beef to the pan, season and fry over high heat to taste. Set aside.

Heat another pan or wok, without oil, and add to it 500 g of freshly grated coconut (or 100 g moistened desiccated coconut) and 2 daun salam leaves (or substitute bay leaves). Turn the heat down immediately and cook gently, stirring, until the coconut is golden (it is very easy to burn this, so watch it like a hawk). Add the meat mixture and stir until the meat is reheated. Remove bay leaves and serve.

Posted by Stephen Ceideberg; October 29 1992.

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

Dengaku (Grilled Tofu with Nerimiso)

Servings: 12 Servings

Ingredients:

3 tablespoon Dashi
½ cub White miso
1 tablespoon Sugar
1 tablespoon Mirin
3 tablespoon Sesame seeds
1 Egg yolk, lightly beaten
3 Cakes tofu (about 8 ounceseach)
12 Sprigs kinome, fordecoration

Preparation:

By: Junko Lampert, The Tofu Cookbook (Japan)

Prepare nerimiso... Bring dashi, miso, sugar and mirin to a boil. Lower the heat, and simmer for 20 minutes, stirring constantly with a wooden spoon.
Let cool slightly then blend in the lightly beaten egg yolk. Mix thoroughly until you have a smooth paste. Divide into two equal portions.

Toast the sesame seeds in a dry pan, shaking the pan and removing it from the h eat as soon as the seeds start to brown. Grind the seeds and add to one portion of the nerimiso; so that you have one sauce with seeds; the other plain.

Wrap tofu in a dry cloth and let stand for 20 minutes. Cut each cake of tofu into 4 rectangles. Spread the nerimiso on one side of the pieces of tofu; use the plain sauce on half of the pieces, and the sesame-flavored sauce on the other half of the pieces.

See note on SKEWERs.

Grill both sides over charcoal until brown and crisp. You can also cook in an oven broiler. Decorate with the kinome leaves.

SKEWERS... Dengaku is traditionally served with skewers (like satay). When grilling over charcoal, skewer the pieces of tofu with double-pronged skewers, if available, or with two plain bamboo skewers. * To grill: place two bricks on the grill, spaced so that you can rest the skewers on them.
The wood of the skewers is not exposed to flame. * To broil in oven, do so unskewered. Place tofu on a lightly oiled baking sheet, and broil on both sides. Skewer and decorate after broiling.

NERIMISO is a sweet, simmered miso sauce which can be prepared in advance.
It is delicious on steamed vegetables as well as on tofu.

DASHI is a broth or clear soup. Basically 4 flavors: kombu seaweed; 2 fish flavors (strong and mild); and a mushroom. An instant Dashi is available:
look for "dashi" or "dashi-no-moto". Use 1 teaspoon to 1 cup of water.

MISO is fermented soybean paste. The colors range from yellow to brown; yellow miso is called "White" and brown miso is called "Red." The degree of saltyiness varies greatly. Refrigerated ,miso stays fresh for many months.

MIRIN is intensified, sweetened sake (rice wine). The following mixture may be substituted for each teaspoon mirin: 1 teaspoon sugar and 1 tablespoon sake or white sherry.

KINOME are young spring of a Japanese pepper tree called sansho. It has a bright green color, pungent smell, and neat, symmetrical form (resembled a tiny fern). Use leafy celery, or water cress, or a leaf of Italian parsley.
A spring of thyme...

Try Tahini as substitute for puree seeds. Or smooth, natural peanut butter.
Junko Lampert, The Tofu Cookbook: Recipes for Traditional and Modern Cooking. Originally published 1983 by Shufunotomo Co. US edition by Chronicle 1986.

By "patH" phannema@wizard.ucr.edu

Denice Dade's Killer Carrot Cake

Servings: 24 Servings

Ingredients:

2 cub Flour
1 teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 ½ teaspoon Baking soda
2 teaspoon Baking powder
1 ½ cub Vegetable oil *
2 cub Sugar
4 Eggs, slighlty beaten
2 cub Raw, grated carrots
1 cub Diced peaches or pineapple
1 cub Chopped nuts (optional)

FROSTING:
8 ounce Cream cheese, softened
1 pound Box confectioner's sugar
1 teaspoon Vanilla extract
12 tablespoon Butter/margarine

Preparation:

1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting.

2. Frosting: Cream together all frosting ingredients and spread over cooled cake.

* To lower the fat in the recipe, I often replace ½ to ¾ cup of the oil with the juice left over from the peaches or pineapple (I use canned).
It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less firm.

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

Denise K's Zucchini Casserole

Servings: 1 Servings

Ingredients:

2 cub Cooked zucchini; (green &yellow)
1 Grated carrot
1 small Chopped onion
1 can Cream of mushroom soup;(slightly diluted)
1 cub Sour cream
1 Bag Peppridge Farm stuffing
1 Stick butter or margarine
¼ cub Pimento

Preparation:

Dice and par boil zucchini, set it aside. Saute stuffing mix in butter; reserve ¼ cup stuffing; place remaining stuffing into a casserole dish.
Place all wet ingredients in a large bowl and pour zucchini over the top.
Toss until well blended. Place mixture on stuffing in a 1-quart casserole; sprinkle reserved stuffing over the top. Cook in 350F oven for 45 - 50 minutes or until bubbly.

Note: Doubles well for larger groups.

Posted to TNT Recipes Digest by LADY SPARK <LADYSPARK@aol.com> on May 3, 1998

Denise's Diet Soup

Servings: 8 Servings

Ingredients:

1 Clove garlic, minced
1 Onion, chopped
1 Leek, white part only sliced
1 Red or green pepper, chopped
1 Zucchini, sliced
8 ounce Mushrooms, sliced
1 package Frozen chopped spinach
14 ounce Can stewed tomatoes
16 ounce Chicken bouillion
12 ounce V-8 juice
1 tablespoon Chili powder
1 teaspoon Paprika
5 ½ teaspoon Oregano
2 Bay leaves
Cayenne pepper, to taste
4 ounce Blue cheese, crumbled

Preparation:

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini, pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in microwave until soft, add to vegetables. Add remaining ingredients except blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes.
Add about 1 tb of crumbled blue cheese to each serving. Choice of vegetables can vary, depending on availability and personal preferences.

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

Denise's Gingerbread Cookies

Servings: 36 Servings

Ingredients:

½ cub Shortening
½ cub Sugar
½ cub Molasses
½ teaspoon Vinegar
1 Egg; beaten
3 cub Flour
¼ teaspoon Salt
½ teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Allspice
½ teaspoon Nutmeg
½ teaspoon Ground cloves

ICING:
1 Box (16-oz) powdered sugar
½ cub Shortening
¼ cub Almost boiling water
1 teaspoon Vanilla
⅛ teaspoon Salt

Preparation:

From: George McTyre <MCTYREG@baylor.edu>

Date: Tue, 7 Mar 1995 22:49:23 GMT
This is one of my favorite cookie recipes. My sister in Dallas found it.
It's easy and tastes great. Sometimes I add a dash of cayenne pepper to the spices, which is from another gingerbread cookie recipe that I have.

Combine the shortening, sugar, molasses and vinegar in a saucepan. Bring to a boil. Stir. Remove from heat and allow to cool. Add egg and stir well.
Shift together remaining cookie ingredients. Add the mixture from the saucepan and combine. Chill 30-45 minutes, or overnight. Preheat oven to 375 degrees. Roll dough out to ¼ - ½" thickness and cut into desired shapes. Bake for 12-15 minutes. Cool on racks. Decorate with icing.

Icing: Cream powdered sugar and shortening together. Add water, vanilla and salt. Beat well.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

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

Denise's Pasta Supreme

Servings: 4 Servings

Ingredients:

1 cub Mushrooms,
½ cub Onion, chopped
½ cub Red bell pepper, chopped
½ cub Zucchini, chopped
½ cub Yellow squash, chopped
2 Plum tomatoes, coarselychopped
2 cub Tomato sauce,
¼ teaspoon Red pepper flakes,
1 cub Ricotta cheese, part skimmilk,
2 ¼ cub Pasta shells, uncooked

Preparation:

1. Cook pasta according to package directions.

2. To prepare sauce, spray medium nonstick skillet with nonstick spray. Add mushroom, onion, bell peppe, zucchini, yellow squash, and tomatoes. Cook over medium-high heat until onion is translucent, stirring occasionally, 5 minutes. Stir in tomato sauce and red pepper flakes; reduce heat to low; simmer 10 minutes.

3. Place 1 cup pasta in each of 4 serving bowls; ladle sauce mixture evenly over each. Spoon ¼ cup ricotta in center over each serving.

Denise's Pineapple Cheese Ball

Servings: 1 Servings

Ingredients:

2 package (8 oz.) softenedPhiladelphia Cream Cheese
1 can (8.5 oz.) crushed pineapple;drained
¼ cub Green pepper; finely chopped
1 tablespoon Seasoned salt
2 teaspoon Onion; finely chopped
2 cub Pecans, chopped

Preparation:

Mix all ingredients together except save 1 C. pecans. Chill and form into a ball. Roll in 1 C. pecans and chill again.

Note: I do not know where these recipes originated from so I am using the names of the two ladies that gave them to me many years ago. (grin)

Posted to EAT-L Digest 23 October 96

Date: Thu, 24 Oct 1996 21:56:45 -0400

From: nancanne@SOJOURN.COM

Denise's Stir Fry and Marinade

Servings: 1 Servings

Ingredients:

MARINADE:
½ cub Water
2 tablespoon Cornstarch
3 tablespoon Soy sauce
2 tablespoon Oyster sauce
1 tablespoon Sugar

Preparation:

Marinate chicken or meat pieces in the marinade for at least an hour. Stir fry in very hot 2 tablespoons of oil. Remove from the pan. Add thinly sliced vegetables and stir fry for 3 minutes. Return the meat to the pan.
Add peapods and stir fry 2 more minutes. Stir in extras soy sauce to taste.

You have to guess on how much of all this you want to use. Remember this is the back of a drawer recipe. Mary Curtis

Posted to EAT-L Digest 22 Aug 96

From: Mary Curtis <curtism@NKU.EDU>

Date: Fri, 23 Aug 1996 17:45:20 -0400

Denise's Teriyaki Chicken

Servings: 1 Servings

Ingredients:

8 Chicken breasts; boned,skinned
1 Bottle teriyaki sauce
1 tablespoon Minced fresh ginger
½ cub Vidalia onions
Juice and pulp of one orange
¼ cub Grated orange zest

Preparation:

Mix all ingredients; heat marinade to a boil and then let it cool. Pour over chicken breasts at least two hours before grilling or even overnight.

Source: Ladue News 5/23/97

Posted to MM-Recipes Digest V4 #149 by "Dennis P. O'Loughlin" <DPO@worldnet.att.net> on May 27, 1997

Denjang Jiege Keh (Spiced Crab Soup)

Servings: 4 Servings

Ingredients:

2 cub Water
2 tablespoon Denjang paste
1 Soft bean curd; in ½" cube
1 teaspoon Hot red chili powder; mixwith 1 tb water
1 slice Ginger; size of a quarter
1 small Onion; sliced (1/3 cup)
1 Garlic clove; crushed
2 Crabs; each in 4 pieces
½ cub Zucchini; sliced

Preparation:

"The people of Kwangju where this recipe originates like their food salty and chili-hot. The fermented denjang paste provides the basis of the seasonings, aided by the chili and ginger. The fresh crabs absorb the flavors and the entire soup is enormously attractive. I went to my teacher's house one August in the middle of a three day pre-typhoon downpour. Sheets of water poured out of the sky as my taxi wended its way to the edge of town. The rice fields in this rice-growing region shimmered with an intense green as the rain engulfed the paddy. It had a wild, wet beauty but I was glad when I arrived and could concentrate in comfort on the crabs and the soup."

1. Put the water and bean paste (denjang) into a pan and simmer over low heat, covered, for 10 minutes. Add the bean curd and cook for 5 minutes more.

2. Now add all the other ingredients and cook for 15 minutes more. Serve in 4 individual bowls with rice and an assortment of side dishes.

Source: "The Korean Kitchen" by Copeland Marks Posted to MM-Recipes Digest V4 #012

From: Linda Place <placel@worldnet.att.net>

Date: Sat, 11 Jan 1997 20:57:34 +0000

Denmark Rolls

Servings: 1 Servings

Ingredients:

1 cub Potatoes; mashed
1 cub Lard
1 cub Sugar
1 tablespoon Salt
1 quart Potato water
2 Eggs; beaten
1 Yeast cake

Preparation:

Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake yeast dissolved in lukewarm water. Add enough flour to make a stiff dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep for 10 days and you can make them as often as you need them.

Source: Esta Null, Springbow Grange, Warren 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

Dennis Franz's American Buffalo'wings W/nypd Bleu Cheesedip

Servings: 6 Servings

Ingredients:

WINGS:
24 Chicken wings; disjointed
1 Stick butter; melted
6 tablespoon Hot pepper sauce; (up to 8)
¼ teaspoon Cayenne pepper
4 tablespoon Soy sauce
1 cub Brown sugar
6 Cloves garlic; minced

BLEU CHEESE DIP:
6 ounce Pkg cream cheese
½ cub Sour cream
2 tablespoon Mayonnaise
Salt; to taste
1 teaspoon White pepper
4 ounce Bleu cheese; crumbled

Preparation:

For Wings: Preheat oven to 400 °. Place wings, discarding tips, in baking pan. In a mixing bowl, combine rest of wings ingredients. Coat wings on both sides. Bake for 45 minutes or until cooked through, basting frequently. Just before serving, pour remaining sauce over wings and broil for approx. 1 minute to crisp skin. Bleu Cheese Dip: In the bowl of a food processor, combine all ingredients, except bleu cheese. Process for about a minute, or until creamy. Add bleu cheese. Do not overprocess. Dip should remain chunky. Spoon in to a bowl and refrigerate until ready to use.
Yields about 2 cups MC formatting by bobbi744@sojourn.com

NOTES : This recipes serves 4-6 as an appetizer. Recipe by: T. V. Guide, Jan. 27 '96

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 19, 1998

Dennis's Blarney Stone Bread

Servings: 1 Servings

Ingredients:

1 cub Oats,Quaker Quick
1 ¼ cub Milk
1 Egg Beaters
3 cub Flour,White Bread
1 ½ teaspoon Salt
1 ½ tablespoon Applesauce
3 tablespoon Honey
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ginger,Ground
⅛ teaspoon Cloves
2 teaspoon Yeast

Preparation:

Crust - light Place all in bread pan, select Light Crust setting, and press start.

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

Denny's Bacon Caesar Burger

Servings: 1 Servings

Ingredients:

1 Hamburger bun
1 Hamburger pattie
1 slice Romain lettuce
2 Hamburger slices of dillpickles
1 slice Red onion
2 slice Tomato
2 slice Monterray Jack cheese
2 slice Bacon cooked
¼ cub Caesar dressing - served onthe side

Preparation:

Just went there the other night, and knew immediately I had to share this one. I will give quantities for 1 Burger, and you can go from there.

Cook hambuger pattie and season with salt and pepper. Toast the bun seperately, I always put a little butter on each side of the bun, and toast slightly in a skillet, or you can even do this in the oven using the broiler. Assemble like this.

Starting from the bottom bun.

: Bottom bun
: slice of romain lettuce
: 2 slices of tomatos
: 2 slices of pickle
: onion
: hamburger pattie
: 2 slices of Monterray Jack cheese
: 2 slices of Bacon placed crossways
: Top Bun

Man this is good, and actually made going to Denny's a real treat. Now if we could work on their called serving of I believe 12 french fries, we would have it made :) Oh, yes, don't forget to dip your burger into the dressing !!! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "B & N Godby" <revod@netski.net.au> on Aug 20, 1997

Denny's Cheese Soup

Servings: 4 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
4 tablespoon Butter or margarine
10 ounce Cream of chicken soup
10 ounce Cream of celery soup
½ Soup can Kraft's mayonnaise
1 Jar cheese Whiz; (8 ounces)
1 can Chicken broth; (14 ounces)
Salt and pepper

Preparation:

Put butter, soups, Mayo and Cheez Whiz in 1-½ quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but do not let it boil. Do not freeze because of the Mayo. Use within a week. Source:
Gloria Pitzer's Secret Recipes Newsletter.
Posted to EAT-L Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:20:28 -0400

From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>

Denouement Apple/pear Crisp

Servings: 6 Servings

Ingredients:

2 pound Apples Or Pears
Juice Of ½ Lemon
2 tablespoon Maple Syrup
¾ cub Flour
¼ teaspoon Salt
3 tablespoon Brown Sugar
6 tablespoon Unsalted butter

Preparation:

Preheat oven to 375f.

Peel, core and slice the fruit. Toss it in a bowl with the lemon juice to prevent browning.

Place the slices in a lightly buttered baking dish. Drizzle with the maple syrup.

Put the flour, salt, sugar, and butter into the bowl of a food processor fitted with a metal blade and process briefly. Or you may cut the butter in with a pastry cutter or two knives. The mixture should be crumbly.

Cover the fruit evenly with the flour mixture and bake for 45 minutes or until the juices are bubbling. Let sit for 5 minutes and serve with whipped cream, vanilla ice cream, or creme fraiche.

NOTES : This recipe is especially delicious when made with a mixture of apples, such as Empire or Delicious (sweet) and Macoun or Macintosh (slightly tart).
Recipe by: Katherine Hall Page "The Body in the Cast"

Posted to MC-Recipe Digest V1 #501 by Dianne Ward <dianne@paccom.com> on Mar 05, 1997.

Dent Knee's Cheese Soup

Servings: 4 Servings

Ingredients:

4 tablespoon Butter or margarine
10 ounce Cream of chicken soup
10 ounce Cream of celery soup
½ Soup can Kraft's mayonnaise
8 ounce Cheese Whiz
14 ounce Chicken broth
Salt and pepper

Preparation:

Put butter, soups, mayo and Cheez Whiz in 1½ quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot, but do not let it boil. Do not freeze because of the mayo. Use within a week.
Recipe By : Gloria Pitzer's Secret Recipes Newsletter

Posted to MC-Recipe Digest V1 #303

Date: Fri, 15 Nov 1996 09:07:31 -0500

From: Cittadina@aol.com

Dent-Knees Chicken Fried Steak

Servings: 1 Servings

Ingredients:

WALDINE VAN GEFFEN
VGHC42A-----
4 Cubed steaks
Corn oil
Season salt
2 tablespoon Or 3 Lambrusco's red wine --
Or
Juice
2 cub Bisquick
¼ pound Butter or margarine --
Melted
1/3 cub Cooking oil
Season salt and pepper

Preparation:

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the bisquit mix. Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375~ about 30 minutes. Source: Gloria Pitzer's Secret Recipes Newsletter.

Recipe By :

Posted to MM-Recipes Digest V4 #139 by Walt Gray <waltgray@mnsinc.com> on May 19, 1997

Denton, Texas Style Barbecued Beef Brisket

Servings: 1 Servings

Ingredients:

1 Beef; (5 to 6-pound)brisket, trimmed
1 cub Red wine vinegar
¾ cub Firmly packed browned sugar
¾ cub Pineapple juice
½ cub Molasses
½ cub Prepared mustard; (French'sis best or even a poupon)
½ Minced onion
3 Minced cloves of garlic
4 tablespoon Worcestershire sauce
1 teaspoon Chili powder
¼ teaspoon Hot sauce

Preparation:

This recipe comes from the "Meco Barbecue and Smoker Cookbook" which you can order with the order form that comes with any Meco Grill or smoker. It is copyrighted 1993 by Oxmoor House, Inc.'s Book Division of Southern Progress Corporation so I basically, could get in trouble for reprinting it here. Wait a minute, I did make a few changes to it, to make it sweeter and more garlicky, so maybe my artistic cooking license will protect me! On with the recipe.

Slap that big boy into a large zip-top bag or an oven bag. Mix up all the above ingredients, stirring well until the mustard dissolves. Pour it all into that bag. Seal it tight and refrigerate it four 8-12 hours in a shallow glass container. Turn that bag every time you go to the fridge for a "cold refreshing beverage".

Remove the brisket from the marinate. Save the marinade in a glass container. Place the brisket on a drying rack while you prepare the coals for the covered grill.

I laid it on a smaller 30lb Weber and seared it over medium to hot coals for about five minutes per side. Once the whole brisket was a golden red. I covered it with the grill cover and cooked it evenly on both sides for 15 minutes per side. Then, I Took it off the grill and placed it in a heavy duty aluminum foil barge (like a boat only bigger wider and flatter too), Leaving room on all sides for the reserved marinade. I poured the marinade on, sealed it up tight, l slit the top about one inch (so I could add more marinade later), but closed the hole tightly until adding more marinade was required (check it for leaks and drying at one hour). Two hours later that brisket was done to tender perfection.

SIDE DISHES: Sticky round rice (not the long grain but the rounder football shaped grain rice) and a Caesar Salad, hit the spot so well, my dinner guests and I could barely speak. We just sat there in my living room, everyone grinning from ear to ear. But you know something. I kept hearing the same thing as if I could read their minds. They just kept saying, "mmmm, cooked in its own juices" (with a little help from that wonderful Denton pineapple molasses based marinate).

copyright 1998 Foster Johnson

Posted to bbq-digest by Dan Gill <dgill@myhost.ccsinc.com> on May 28, 1998

Denver Bacon Burrito

Servings: 2 Servings

Ingredients:

2 Slices Louis Rich TurkeyBacon
2 Flour tortillas (7")
¼ Red or green bell pepper,chopped
1 tablespoon Chopped onion
½ cub Cholesterol-free egg product
2 tablespoon Shredded cheddar cheese

Preparation:

Heat turkey bacon in a small nonstick skillet on medium heat 5 minutes or until lightly browned. Place 1 bacon slice on each tortilla.

Add bell pepper and onion to hot skillet; cook and stir 2 minutes. Add egg substitute to bell pepper mixture; cook and stir 1 to 2 minutes or until set.

Divide egg mixture between tortillas, sprinkle with cheese. Season to taste with salt and pepper if desired. Fold tortillas over filling.

Formatted on October 1, 1996 by Jamie Calton

Posted to MM-Recipes Digest by Robyn Pearson <rpearson@snowcrest.net> on Jun 29, 1998

Denver Biscuits

Servings: 1 Servings

Ingredients:

2 cub Milk
½ cub Sugar
½ teaspoon Soda
½ teaspoon Salt
1 teaspoon Baking powder
5 cub Flour
2 package Yeast
½ cub Shortening

Preparation:

Mix yeast, sugar and shortening in warm milk. Add 2 cups flour, mix well and let rise 1 hour in warm place. Add the rest of the flour, salt, soda and baking powder. Roll out on floured surface. Cut biscuits and place in pan. Let rise 1 to 2 hours before baking. Bake at 350 F until done.

TO FREEZE: Freeze after cut out on trays. Let rise after thawing. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 15, 1997

Denver Breakfast Bake

Servings: 4 Servings

Ingredients:

2 teaspoon Butter
2 tablespoon Green Onion; Chopped
2 tablespoon Green Bell Pepper; Chopped
5 Eggs
¼ cub Whole Milk
¼ cub Mayonnaise
⅛ teaspoon Salt
⅛ teaspoon Pepper
½ cub Cooked Ham; Chopped
1 Tomato; Chopped
1/3 cub Mild Cheddar; Shredded
Toast

Preparation:

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

Date: Mon, 29 Jul 1996 09:32:58 -0800
Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast.

EAT-L Digest 29 July 96

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

Denver Delight Chili

Servings: 6 Servings

Ingredients:

1 tablespoon Vegetable oil
2 pound Boneless round steak,trimmed and cut in ½"cubes
1 pound Boneless pork loin orshoulder, cut in ½" cubes
½ teaspoon Ground black pepper
½ teaspoon Celery salt
2 13.75 oz. cans ready-to-serve beef broth
1 8 oz. can tomato sauce
1/3 cub Chili powder
¼ cub Instant minced onion
2 tablespoon Ground cumin
1 tablespoon Paprika
1 ½ teaspoon Garlic powder
1 teaspoon Brown sugar
½ teaspoon Ground sage leaves
½ teaspoon Thyme leaves, crushed
½ teaspoon Dry mustard

Preparation:

In a Dutch oven or saucepot, heat oil until hot; add 1/3 each of the beef and pork cubes. Cook, stirring frequently, until brown on all sides, about 5 minutes. Using a slotted spoon, remove meat to a plate, repeat twice with remaining meat. Drain off any excess fat in pot; return all meat to pot.

Sprinkle with black pepper and celery salt; stir to coat meat. Add beef broth and tomato sauce. Bring to a boil; reduce heat to low; simmer, covered, until meat is nearly tender, about 1 hour.

Stir in chili powder, minced onion, cumin, paprika, garlic powder, brown sugar, sage, thyme and dry mustard; simmer until meat is very tender, about 1 hour. Makes 6 servings.

Nutrition facts per serving: calories........356 grams fat........14 mg sodium.....1,123

This recipe is by Bonnie Tomasek of Castle Rock, Colorado, who won a chili cook-off in Reno, Nevada, and the Golden Chili Pepper Award from the American Spice Trade Association.

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

Denver Dip

Servings: 6 Servings

Ingredients:

1 package (8-oz) cream cheese
2 Chicken bouillon cubes
⅛ cub Hot water
2 teaspoon Instant minced onion
2 teaspoon Freshly squeezed lemon juice
1 tablespoon Chopped pimiento
1/16 teaspoon Dried dill seed (optional)

Preparation:

Beat cream cheese until soft. Crush bouillon cubes in water. Add instant minced onion and let stand for a few minutes. Add bouillon onion mixture gradually to cream cheese, mixing until well blended. Stir in lemon juice, pimiento, and dill. Chill. Yield: 1-1/3 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.

Denver Grainlette

Servings: 2 Servings

Ingredients:

1 ½ cub Grain & lentil mix*
2/3 cub Chopped fresh tomato
½ cub Chopped green bell pepper
1 Sliced green onion
2/3 cub Sliced fresh mushrooms
¼ cub Water
1 Clove fresh garlic, mincedor crushed.

Preparation:

Put the water in a skillet. Toss in everything above except the grains.
Cook down until the water's almost gone. (If you like the peppers less cooked add them after a couple of minutes.) Toss in the grain mix, stir, maybe add a grind or two of fresh pepper, serve. Serves two or one really hungry person.

* The grain mix: I steam ½ cup wild and brown basmati rice, ¼ cup barley, ¼ cup lentils and about ¼ cup millet together, then use it in all sorts of recipes like this one.

To make it even more like a Denver omelette, you could add no-fat cheese, but that makes such a mess of the skillet that I didn't bother!

I liked this. HAving leftovers for lunch just as soon as I get off line!

sal sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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

Denver Omelets

Servings: 2 Servings

Ingredients:

2 teaspoon Reduced-calorie margarine,divided
1 cub Chopped onion
½ cub Coarsely chopped red bellpepper
½ cub Coarsely chopped green bellpepper
1/3 cub Diced low-salt reduced-fatham
4 Egg whites
2 Eggs
¼ teaspoon Salt

Preparation:

Melt 1 teaspoon of reduced-calorie margarine in a medium nonstick skillet over medium-high heat. Add the onion and bell peppers; saute for 7 minutes or until tender. Add diced ham, and saute 1 minute. Remove from heat; set onion mixture aside.

Combine the egg whites, eggs, and salt in a medium bowl; stir well with a wire whisk.

Melt ½ teaspoon margarine in a small nonstick skillet over medium heat.
Add ½ cup of onion mixture, spreading over bottom of skillet. Pour half of egg mixture into skillet, and top with ½ cup onion mixture (do not stir). Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set. Loosen the omelet with a spatula, and fold in half.
Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining ½ teaspoon margarine, onion mixture, and egg mixture. Yield: 2 servings (serving size: 1 omelet).

Per serving: 187 Calories; 8g Fat (36% calories from fat); 18g Protein; 11g Carbohydrate; 192mg Cholesterol; 813mg Sodium

Recipe by: Cooking Light, Jul/Aug 1995, page 106

Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.

Depression Cake

Servings: 8 Servings

Ingredients:

2 cub SUGAR
½ cub SHORTENING
8 ounce DATES
1 teaspoon CLOVES
1 teaspoon SODA
3 cub FLOUR
¼ teaspoon SALT
2 cub WATER
1 cub APPLESAUCE
2 teaspoon CINNAMON
2 teaspoon NUTMEG
3 tablespoon WATER
3 teaspoon BAKING POWDER
1 cub NUTS

Preparation:

HER CAKE RECIPE IS: "EGGLESS, BUTTERLESS AND MILKLISS." MIX PRECEDING INGREDIENTS TOGETHER. BOIL 3 MINUTES. LET STAND UNTIL COLD. ADD: SODA DISSOLVED IN 3 T. WATER. SIFT TOGETHER: 3 C. FLOUR, 3 t. BAKING POWDER, ¼ t. SALT. IADD TO THE COLD MIXTURE. THEN BLEND IN: 1 C. NUTS. BAKE APPROXIMATELY 1 HOUR AT 325 DEGREES IN A GREASED AND FLOURED TUBE PAN OR TWO LOAF PANS.

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

Depression Pie (Meat Pie)

Servings: 4 Servings

Ingredients:

1 ¼ pound Ground beef
1/3 cub Chopped onion
¼ cub Chopped green peppers
1 can (8 oz.) tomato sauce
1 small Can mushrooms
1 can (8 oz.) green beans
¼ teaspoon Cumin seed
¼ teaspoon Garlic salt
1 can (8 oz.) crescent rolls
1 Egg; slightly beaten
2 cub Shredded Cheddar cheese; orMonterey Jack

Preparation:

Brown and drain ground beef, onions, peppers. Add spices and mushrooms, green beans, tomato sauce. Separate rolls and place in deep dish pie pan.
Combine eggs and ½ the cheese. Spread over crust and spoon hot mix into crust top with 1 cup of cheese. Bake 20 to 25 minutes at 350 degrees. Serve with tossed salad.

Posted to bbq-digest V5 #

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998

Der Gefuellte Schweinebauch (Stuffed Pork Belly)

Servings: 4 Servings

Ingredients:

1 kg Pork belly (raw, not toofatty) ( a generous 2 lbs)
Salt and pepper to taste
1 Yellow turnip [substitute:carrot]
1 Onion
5 Cloves garlic
Stuffing:
100 g Plain breadcrumbs (3 ½ oz)
1 bunch Parsley
100 g Smoked ham, diced (3 ½ oz)
100 g Ground meat (3 ½ oz)
1 pinch Sugar
1 tablespoon Marjoram
1 Onion, finely chopped, andsauteed till transparent
Salt and pepper to taste

Preparation:

Cut a pocket into the pork belly, and lightly season the inside. Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine. Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast, along with the sliced turnip, until crispy. The meat will have to be turned and basted several times.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Posted to MM-Recipes Digest V3 #303

Date: Mon, 4 Nov 1996 22:20:09 -0500

From: BobbieB1@aol.com

Der Rheinlander Cheese Fondue

Servings: 8 Servings

Ingredients:

5 cub Processed swiss americancheese
2 cub Water
1 cub Sauterne (chablis) wine
1 teaspoon Garlic powder
1 tablespoon Butter
¼ teaspoon Accent (msg)
1 dash White pepper
1 dash Nutmeg
½ Loaf rye bread
½ Loaf french bread

Preparation:

From: bankler@sheltie.ece.cmu.edu (Brian Bankler)

Date: Tue, 3 May 1994 04:31:48 GMT
Der Rheinlander is a restaurant in Portland, OR. It used to print this recipe on the back of Reservation cards.

Grate or chop cheese. Bring water, wine, butter and seasoning to a boil.
Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven.
Keep fondue warm while serving, else a skin will form on the top.

I've found that some vegetables and sausage go well with this, too. But I still prefer bread.

REC.FOOD.RECIPES ARCHIVES

/EGGS

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

Derby Day Cookies

Servings: 3 Dozen

Ingredients:

1 16 oz.box confectioners'sugar
1 cub Finely chopped pecans
½ cub Butter, room temperature
¼ cub Green creme de menthe
1 6 oz. pkg. semisweet choc.chips, melted

Preparation:

Mix confectioners' sugar, pecans, butter and creme de menthe in medium bowl until well blended. Cover and refrigerate until firm, about 30 minutes.

Line a large baking sheet with foil. Shape pecan mixture into 1 ¼ inch round balls and place on sheet. Refrigerate until firm, about 15 minutes.
Dip half of each ball into melted chocolate; return to sheet. Refrigerate until set, about 1 hour. (Can be prepared ahead. Place in airtight container and refrigerate five days or freeze up to one month.) Typed in MMFormat by cjhartlin@msn.com Source: Quick 'n Easy.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 20, 1998

Derby Pie

Servings: 6 Servings

Ingredients:

4 Whole eggs
¾ cub White sugar
¼ cub Brown sugar
1 cub Pecans
1 teaspoon Vanilla
1 cub White corn syrup
1 Stick of melted butter
1 cub Chocolate chips
1 tablespoon Flour

Preparation:

Melt butter. Beat eggs and add with other ingredients. Bake in an unbaked pie crust at 350 degrees for about 45 minutes. I put a shot of Bourbon in my pie. Randy Rigg
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Apr 22, 98

Derby Pie

Servings: 1 Servings

Ingredients:

1 9 Inch Pie Shell
4 Whole Eggs
¾ cub White Sugar
¼ cub Brown Sugar
1 tablespoon Vanilla
2 tablespoon Bourbon
¾ cub Light Corn Syrup
1 Stick Butter -- melted
1 tablespoon Flour
1 cub Pecans -- chopped
1 cub Chocolate Chips

Preparation:

Beat eggs. Add next 7 ingredients to eggs. Place pecans and ch. chips in a 9 inch pie shell. pour filling over. Bake at 350 degrees for 40 to 45 mins.

Recipe By : Sim Davenport <sdaven@ndlcupoccupuky. edu>

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

Derbyshire Fruit Loaf

Servings: 1 Servings

Ingredients:

1 pound Mixed dried fruit
8 ounce Sugar
½ pint Hot tea
1 Egg
1 pound Self-raising flour
½ teaspoon Mixed spice
½ teaspoon Grated nutmeg
2 tablespoon Marmalade

Preparation:

Pour the hot tea over the dried fruit and sugar, leave to soak overnight.
Next day, heat the oven to 300oF Mark 2. Grease and line a 7 inch cake tin or two 1 lb loaf tins. Stir the egg, flour, spices and marmalade into the fruit, sugar and tea mixture. Pour into the tin or tins and bake for 1 ½ ~ - 2 hours, until firm to the touch and a skewer pushed into the cake comes out clean. DO NOT OPEN THE OVEN DURING THE FIRST HOUR OF BAKING TIME !!! This cake will keep well.

Source: Favourite Peak District Recipes ISBN 1 898435 17 0 Posted to MC-Recipe Digest V1 #478 by Paul Charlesworth <pcharles@iastate.edu> on Feb 9, 1997.

Derbyshire Oatcakes

Servings: 20 Pieces

Ingredients:

1 pound Fine oatmeal *
1 pound Flour
1 ounce Yeast
1 teaspoon Sugar
1 teaspoon Salt
2 ½ pint Warm water to mix (aprox.)

FOR SMALL QUANTITY:
2 tablespoon Flour
2 tablespoon Oatmeal
1 teaspoon Baking powder
Water to mix

Preparation:

* If you can't get fine oatmeal, use Quaker oats and grind fine in a food processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeast with sugar and add ½ pint of the warm water. Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed. Set aside in a warm place until well risen, about 30 mins. Grease a large frying pan heat. Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 - 5 mins on each side. Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup. To make a small quantity mix the flour, oatmeal and salt with the water to form a thin batter, and add the baking powder just before cooking. The oatcakes will keep for 2 - 3 days, or for 3 months if frozen.

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

Deruny (Ukrainian Potato Pancakes)

Servings: 6 Servings

Ingredients:

1 large Onion; grated
6 Potato; peeled & grated
2 tablespoon Flour
2 Eggs
2 teaspoon Salt
¾ teaspoon Black pepper
1 pint Sour cream
½ pint Cream

Preparation:

In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender. Heat oil in a skillet and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.

Mix the sour cream & cream together.

Serve warm with a large dollop of the the cream mixture! This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes.

: ORIGIN: Galina Shovkoshytny, Kiev-Ukraine, circa 1996 : per Don Houston

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

Desert Dessert (Prickly Pear Ice Cream)

Servings: 1 Servings

Ingredients:

10 Cactus fruits; ripe & peeled
1 gallon Milk

Preparation:

The seeds of the fruit can be left in or removed.

Mix the mashed fruit and the milk together in an ice-cream maker, electric or hand-cranked. Don't add sugar or honey, since the cactus fruit is sweet enough.

Freeze the mixture according to the directions on your ice cream maker.
Posted to MM-Recipes Digest V5 #016 by BobbieB1 <BobbieB1@aol.com> on Jan 15, 1998

Desert Pizza

Servings: 1 Servings

Ingredients:

1 package Sugar cookie dough
1 package (8-oz) cream cheese
1/3 cub Sugar
3 Types of favourite fruit- Ilike strawberry; banana andkiwi, sliced

Preparation:

Origin:- Pampered Chef This is so easy and very tasty, anyone can do it!
It's best eaten just after topping are put on, so make sure you invite plenty of friends round.

Cut cookie dough into rounds and place close together in a circle on a pizza stone, or cookie sheet, press them so they form one large round pizza shape, cook according to package instuctions. Cream together softened cream chesse and sugar, when "pizza" is cool, spread mix on the top, then top with fruit, slice and serve (I do not remove my whole pizza from my stone, as it breaks easily).

Posted to KitMailbox Digest by Portsun <Portsun@aol.com> on Dec 15, 1997

Desert Storm American Steam Beer

Servings: 54 Servings

Ingredients:

5 pound Klages lager malt
4 pound Pale Ale malt
1 pound Crystal malt (40 or 60 deg
Lovibond)
½ teaspoon Irish moss
1 ½ ounce Northern Brewer (alpha 8.0)
1 ½ ounce Hallertauer (alpha 4.1)
MeV High Temp Lager liquid
Yeast

Preparation:

Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees.
Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add Northern Brewer hops. Boil 60 minutes. At last minute toss in Hallertauer. Cool. Pitch yeast. Judges said it was perhaps a tad thin compared to Anchor but otherwise OK and it took 2nd out of 30 amber beers at the Hudson Valley competition last March. With MeV kaput, I recommend using a sturdy lager yeast or even an ale yeast for this one.

Recipe By : Frank Tutzauer

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

Designer Mashed Potatoes in the Abm

Servings: 8 Servings

Ingredients:

2 pound Small red potatoes scrubbed;cut into pieces
1 Clove garlic peeled andminced
¼ cub Butter
6 tablespoon Light cream
½ cub Parmesan cheese; freshlygrated
1 teaspoon Salt
To taste Freshly groundpepper

Preparation:

Place the potatoes with water to cover in a microwavable bowl. Cover and microwave on high power until the potatoes feel quite soft when pierced with a fork, 10-15 min. Draiin the water and place with the rest of the ingredients in the pan of a bread machine, program for the Dough setting )or equivalent), and remove the mixture after the cycle is complete.

"The first time you make these potatoes, keep an eye on the kneading action so that you know when to turn off the machine. We found it took about 10 minutes in a Zojirushi, but your machine may take a different amount of time, and you may prefer your potatoes more or less mashed than we do."(Brody)

Variation: Substitute Brie or blue cheese for the Parmesan or omit and cheese and add 1-2 Tablespoons of prepared horseradish or ½ cup of Caramelized Onions.

Recipe by: Unplugged by Lora Brody

Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Mar 2, 1998

Designer Salad with Raspberry Dressing

Servings: 6 Servings

Ingredients:

1 small Boston Lettuce Head
1 small Radiccho Or Ruby LettuceHead
2 Whole Belgin Endive Heads
1 bunch Arugula

DRESSING:
3 tablespoon Red Or White Wine Vigenar;Or Raspberry Vinegar
3 tablespoon Whipping Cream
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
1/3 cub Olive Oil; Or More

Preparation:

Wash the lettuces and break into bite-sized pieces. Dry them thoroughly and place in a salad bowl. To make the dressing, place the vinegar in a bowl and whisk in the cream, salt and pepper. Whisk until frothy. Slowly beat in the oil. Taste and adjust the seasonings (the dressing should be creamy).
Just before serving, toss the lettuce with the dressing. Typed by cjhartlin@msn.com Source: Bonnie Stern Cooking.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 8, 1998

Designs You Knead for Special Occasions

Servings: 4 Servings

Ingredients:

BASIC RECIPE:
2 cub Flour
1 cub Salt
1 cub Cold water

Preparation:

Combine ingredients and knead to a medium-stiff, smooth dough. To add color, work drops of food coloring until the desired shade is achieved.
Store any unused dough in plastic bags in the refrigerator for the next projects. Roll out dough to ¼ inch thick and use cookie cutters for designs. Bake designs in warm oven (350) for 1-2 hours or until hard to the touch. Melt paraffin, in bowl placed in a pan of boiling water. Using slotted spatula or spoon, dip each design into the melted paraffin.
Transfer to wire rack or newspaper.

IDEAS: Dough pressed through a garlic press makes grass, noodles.

Rolling strings of various colored dough together, then following flat gives a multi-colored marbled effect.

Wrapping a firm ball of aluminum foil with dough gives a firm base for a ball, pumpkin, jack-o-lantern.

Acrylic paints can be used for decorating.

10 inch bamboo skewers are great for plant ornaments.

busted by sooz

Recipe by: Key Gourmet

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

Desiree's Vicious Brownies

Servings: 1 Servings

Ingredients:

1 ounce Semi-sweet choco, melted
2 ounce Unsweet choco, melted
¼ cub Water
1 teaspoon Instant coffee
¼ cub Marg (not butter), melted
1/3 cub Vegetable oil
1 Egg
3 teaspoon Pure vanilla extract
2 tablespoon Hersey choco syrup
1 Betty Crocker Original
Supreme Brownie Mix package
(not Duncan Hines)
1 (included in mix box) BC
Brownie Mix Hersey's syrup
Packet
1 cub Chopped walnuts

Preparation:

Preheat oven to 350 degrees, generously butter bottom of a 9" X 13" or 9" X 9" pan.

My preferences: mix everything (except the Betty Crocker mix and the nuts) well. Add mix and stir by hand just until batter is barely moist, add nuts and mix by hand. Brownie batter should be given a very light touch; no heavy duty mixing here. Pour batter into and bake until toothpick comes out clean (9"x13", 35-40 minutes, 9"x9", 44-48 minutes. Make sure not to overbake.

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

Desk Set Oven Fried Chicken Breasts

Servings: 4 Servings

Ingredients:

¼ cub Dry Bread Crumbs
1 tablespoon Grated Parmesan Cheese
1 teaspoon Paprika
1 teaspoon Dried Thyme
½ teaspoon Garlic Salt
¼ teaspoon Ground Red Pepper
1/3 cub Low-Fat Buttermilk
4 Skinned Chicken BreastHalves; (6 Oz)
Cooking Spray
1 tablespoon Stick Margarine Or Butter;Melted

Preparation:

1. Preheat oven to 400 °. 2. Combine first 6 ingredients in a shallow dish.
Place buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in bread crumb mixture. Place chicken, breast sides up, in a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken.

Bake at 400° for 40 minutes or until done.

Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO - jpxtwo@swbell.net

NOTES : In Desk Set, Katharine Hepburn plays a corporate reference librarian and Spencer Tracy an efficiency expert. While falling in love, they discuss fried chicken recipes. In one scene, Tracy even cooks the dish for Hepburn.
Recipe by: Cooking Light, March 1998, pg. 90

Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 29, 1998

Desmond's Rum Punch

Servings: 1 Servings

Ingredients:

1 ounce Lime juice; freshly squeezed
2 ounce Sugar Syrup; Recipe follows
1 ounce Over-proof white rum
2 ounce Dark rum
2 drop Angostura bitters
1 cub Crushed ice
1 Fresh sugarcane swizzlestick

SUGAR SYRUP:
½ cub Sugar
¼ cub Water

Preparation:

Combine all ingredients in a large cocktail shaker. Shake well to combine.
Pour into a glass. Garnish with swizzle stick.

SUGAR SYRUP Makes ¾ cup

Combine sugar and water in a small saucepan. Boil for 5 minutes. Let cool.
Store extra syrup in refrigerator, and use as needed.

NOTES : Most of the world's rum, a by-product of sugarcane production, comes from the Caribbean. And Jamaica, an island known for its dark, rich varieties, produces some of the finest rums you'll ever taste. You may have sampled rum punch over the years, but few are as memorable as the one made by Desmond Young at the Strawberry Hill resort in Jamaica. Desmond, a fifty-year-veteran bartender, uses two kinds of rum in his signature drink--a dark rum and a rather potent white rum, that, at 126 proof, adds a real kick to this cocktail.
Recipe by: Martha Stewart http://www.marthastewart.com

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 6, 1998

Desperate Act Dinner

Servings: 1 Servings

Ingredients:

1 Broccoli
1 Jar spaghetti sauce
1 Box "no yolk" (tm) "egg
Noodles"

Preparation:

bring "egg noodles" to a boil. cook broccoli until tender but not mushy (i hate over-cooked broccoli). at the same time, heat up spaghetti sauce.
when the noodles and broccoli are cooked to your preference, drain them and toss them together. add sauce to taste. voila!

the great thing about these noodles is that they're cholesterol free, and low fat, to boot! i'm sorry i don't have any exact measurements. i'm sure you can use your best judgement to gauge how much to prepare. i don't know how much fat is in this concoction; all i know is that the noodles are pretty low in fat grams, and that there are some pretty good vlf spaghetti sauces out there (provided you add enough basil and garlic!). happy spring, people!

Source: improvised

Posted by Ayanna Gaines <AYANNA@BROWNVM.brown.edu> to the Fatfree Digest [Volume 17 Issue 4] Apr. 5, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

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

Desperate for Chocolate Low-Fat Shakes

Servings: 1 Servings

Ingredients:

3 cub Skim milk
1 3 oz. package fat-free sugarfree instant chocolatepudding
1 ½ cub Fat-free ice cream, anyflavor

Preparation:

Here are two recipes I picked up in the Health Zone at AOL. The chocolate shakes are great, but I haven't tried the nacho/vachos yet.

Pour milk into blender container. Add pudding mix and ice cream. Cover and blend on high speed 15 seconds or until smooth.

Posted to Digest eat-lf.v096.n182

From: BunnyMama@aol.com

Date: Tue, 8 Oct 1996 19:11:31 -0400

Desperately Healthy Pancakes

Servings: 36 Servings

Ingredients:

-dorothy cross tmpj72bpart 1:
½ cub Soy flour
½ cub Whole wheat flour
½ cub Unbleached all-purpose flour
2 tablespoon Wheat germ
2 tablespoon Powdered milk
2 tablespoon Unprocessed bran
1 tablespoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
Grated peel of 1 orangepart 2:
2 Eggs; separated
½ cub Plain yogurt
¼ cub Oil
1 tablespoon Molasses
1 tablespoon Honey
1 ½ cub Orange juice

Preparation:

Combine the first 10 ingredients. Reserve the egg whites and add the egg yolks and the remaining ingredients to the flour mixture in a food processor, blend well. Beat the egg whites until stiff; fold into the pancake mixture. Cook on a 300 degree griddle, for 2-½ minutes on one side and 1 minute on the other. Makes about 36 3-inch cakes. Source:
Country Inn and Bed and Breakfast Cookbook (Served at The Old World Inn B&B in Napa, CA) Reformatted for MealMaster by: CYGNUS, HCPM52C Malama Kau Pono, CYGNUS in Boulder, CO <03/22 10:15 am MST> FOOD AND WINE CLUB TOPIC:
FOOD SOFTWARE TIME: 03/22 12:47 PM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM LEMON M CAKE

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

Desperation Diet Dip

Servings: 6 Servings

Ingredients:

1 pint Low-cal cottage cheese
3 large Cloves of fresh garlic,minced
1 ½ tablespoon Finely chopped parsley
1 tablespoon Mayonnaise
1 tablespoon Wine vinegar

Preparation:

Another of my recipes. This one goes well when you're feeding people who are ready to party, but are also trying to diet. Has a very nice garlicky tang to it. Use it either with raw vegetables or any kind of cracker or diet cracker.

« tsp Italian seasoning Salt and pepper to taste

Mix all the ingredients together (you can even beat this mixture until smooth if you're going to be dipping things like cauliflower in it).
Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color.

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

Desperation Eggnog Bread

Servings: 1 Servings

Ingredients:

2 ¼ teaspoon Yeast
2 tablespoon Brown sugar
3 cub Flour
3 tablespoon Butter or margarine
1 tablespoon Wheat gluten (opt)
1 ⅛ cub Eggnog (adj for rich nog)
1 teaspoon Salt
1 Egg
2 tablespoon White sugar
1 teaspoon Vanilla extract
Cinnamon, nutmeg, cloves,etc, to taste

Preparation:

I invented this recipe out of sheer desperation. We were having friends over for Twelfth Night, and I'd planned to make a chocolate chip yeast bread for an unusual touch during the meal. Imagine my amazement when, on Sunday morning, I discovered my shopping list between the refrigerator and the counter, and my husband sheepishly admitting he hadn't been able to find it when he went to the store the night before, so he faked it.

Okay, YOU try making chocolate chip bread without milk or chocolate chips!

I substituted and came up with this. It's got a very lovely, challah-like texture, and is only slightly sweet, despite the quantity of sugar appearing in the recipe. I made this in a DAK R2D2 model ABM, using the dough setting. (Yeah, "to taste" is a tough measurement in a recipe for the ABM, but that's how I did it - I didn't bother measuring...)

Process on dough setting. When cycle is complete, put (plop might be a more appropriate verb here) into a greased Bundt pan and allow to rise until doubled in size. Preheat oven to 375, and bake 30 minutes or until just beginning to brown.

Note: I live in Denver, so your measurements may vary due to difference in altitude. I usually have to add additional liquid and I swear by wheat gluten.
Posted to Digest bread-bakers.v097.n004 by phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) on Jan 14, 1997.

Dess B'l-Besla (Lentils with Onions)

Servings: 6 Servings

Ingredients:

2 cub Lentils, soaked
2 Garlic cloves, minced
1 pinch Cinnamon
½ teaspoon Cumin
1 pinch Black pepper
1 Chili pepper
½ teaspoon Salt
2 large Onion, thinly sliced
3 tablespoon Olive oil
3 Bay leaves

Preparation:

Bring lentils to a boil in enough water to cover. At the same time, make a spice paste by crushing together the garlic, cinnamon, cumin, peppers & salt plus 2 ts water. After 2 or 3 minutes, drain the lentils thoroughly.
Add the spice paste, followed by the onions, oil & bay leaves. Stir over moderate heat for several minutes then add water to cover. Reduce heat, cover pot & simmer until lentils are tender. Uncover for a while before serving so that the mixture can thicken.

Desser Miveh (Persian Fruit Salad)

Servings: 6 Servings

Ingredients:

-ANNE NEIWIRTH JKBC80
2 Seedless oranges;peeled and cored
2 Apples; peeled; cored
2 Bananas; sliced
2 cub Pitted dates; chopped;
1 cub Dried figs; chopped;or apricot
1 cub Orange juice
1 cub Almonds; chopped

Preparation:

Here is a Sephardic Tu B'Shevat recipe; from "Sephardic Holiday Cooking" by Gilda Angel.

Place fruit in serving bowl. Pour orange juice over fruit and mix gently.
Garnish with almonds or coconut. Cover and chill several hours before serving. ENJOY! FROM: ANNE NEIWIRTH (JKBC80B)

Posted to MC-Recipe Digest V1 #539 by Bobbi Zee <zpegasus@tsrcom.com> on Mar 23, 1997

Dessert Beurre Blanc

Servings: 1 Servings

Ingredients:

½ cub Strawberry, raspberry orBalsamic vinegar
2 tablespoon Sugar
2 tablespoon Orange juice concentrate(optional)
¼ teaspoon Vanilla extract
4 Sticks butter, cut into patsand chilled (up to 6)

Preparation:

Method: Combine vinegar, sugar and juice over heat and reduce to about 4 tbsp. Add vanilla. Reduce heat to low and proceed as in recipes above to incorporate butter.
Posted to EAT-L Digest 14 October 96

Date: Tue, 15 Oct 1996 17:03:31 +0100

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Dessert Blueberries in Armagnac Syrup

Servings: 3 Pints

Ingredients:

2 pint Baskets ripe blueberries*
6 To 9 tb. Armagnac** or to taste
3 cub ;Water
2 ¼ cub Sugar

Preparation:

*About 6 cups, either wild or cultivated.

**Cognac can be substituted for the Armagnac.

Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them. Roll them on a terry towel to remove as much moisture as possible.

Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave ½" of headspace. Pour 2 to 3 tb.
of Armagnac, according to taste, into each jar.

Boil the water and sugar together in a large saucepan, uncovered, for 3 minutes. Fill the jars with the syrup, leaving ½" of headspace. Remove any bubbles, adding more syrup if necessary. Seal jars according to manufacturer's directions; process for 15 minutes in a boiling-water bath.
Cool, label and store the jars.

Keeps for at least a year in a cool pantry.

Witty writes: "Blueberries in brandied syrup can launch several dessert possibilities. Add spoonfuls of berries and syrup to fresh autumn fruit - diced apples or pears, or both and sliced blue plums - for an instant compote; ladle berries and syrup over ice cream, or angel cake, or a vanilla-flavored rice pudding or blanc mange; fill meringue shells with the berries and top them with whipped cream; or layer the fruit and syrup with lightly whipped fresh ricotta in parfait glasses."

From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pg. 222. Electronic format by Cathy Harned.

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

Dessert Buttermilk Biscuits

Servings: 6 Servings

Ingredients:

2 cub Self rising flour
2 tablespoon Granulated sugar
½ cub Cold; unsalted butter, cutinto pieces
¾ cub Cold buttermilk

Preparation:

Heat an oven to 400øF. Combine the flour with the sugar and butter in a mixing bowl. Cut in the butter by hand or by machine until the mixture is evenly crumbly.

Add the buttermilk and stir only until well moistened. Turn out onto a work surface lightly sprinkled with flour and gather mixture into a dough.
Flatten to make a circle ¾ inch thick.

Use a biscuit cutter dipped in flour to cut six 3 inch rounds from the dough circle. (This should use all the dough.) With a spatula, transfer the rounds to an ungreased cookie sheet. Bake until lightly golden, 15 to 17 minutes. Transfer biscuits to a rack. Eat while still warm, if practical.

*Note: To make self-rising flour, simply combine 1 cup all purpose flour, 1 ½ teaspoons baking powder and ½ teaspoon salt.

Published in Chicago Tribune Magazine 5/3/98

Typed and Busted by Carriej999@AOL.com 5/98

Recipe by: William Rice, Chicago Tribune Magazine

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

Dessert Cheddar Sauce

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
1 tablespoon Flour
1 cub Heavy cream
¼ cub Honey
½ cub Grated mild Cheddar cheese

Preparation:

Melt the butter and stir in the flour. Cook gently, stirring, as you carefully add the cream and the honey. Keep stirring over low heat, and fold in the cheese. Serve warm over apple pie or apple pudding.

Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 158

Recipe by: Betty Jane Wylie

Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Feb 8, 1998

Dessert Chremslech

Servings: 6 Servings

Ingredients:

3 Eggs, separated
3 tablespoon Matzo meal
1 tablespoon Sugar
½ Lemon, rind, grated
5 tablespoon Nuts, ground--make each aheaping tablespoon.
Apricot jam

Preparation:

Make a snow with whites. Gradually add sugar. At slow speed beat yolks into whites. Slowly fold in dry ingredients. Fry tablespoon of mixture (to make latkehs) in hot oil; place ½ teaspoon jam onto each latkeh (almost in the middle), fold latkeh in half, and fry both sides of the half moon. Sprinkle with sugar if desired.

Source: Torah Prep High School for Girls Passover booklet.

Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997

Dessert Cookies

Servings: 60 Servings

Ingredients:

1 cub Butter
2/3 cub Sugar
2 tablespoon Orange rind; grated
1 tablespoon Lemon rind; grated
2 Eggs
2 ½ cub Flour; sifted
1 teaspoon Salt
1 cub Coconut; shredded

Preparation:

Preheat oven to 375. In bowl, cream butter,add sugar and beat until light and fluffy. Add orange and lemon rinds. Beat in eggs, one at a time. Sift together flour and salt;beat half in creamed mixture. Blend in coconut and remaining flour. Drop by rounded teaspoons onto baking sheet cook for 8-10 minutes. Remove immediately to wire racks to cool Posted to Bakery-Shoppe Digest V1 #457 by angstrom@juno.com (Angela L Gilliland) on Dec 17, 1997

Dessert Cornbread

Servings: 6 Servings

Ingredients:

1 cub Cornmeal (yellow or white)
1 Egg
½ cub Whole wheat flour
½ cub Honey or molasses
½ cub Unbleached white flour
¼ cub Oil
2 teaspoon Baking powder
3 cub Milk
½ teaspoon Salt.

Preparation:

Combine dry ingredients. Combine wet ingred. Mix together.

Mixture will be quite watery. Pour into greased pan or dish (8" x 8", or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread.

It may be served with honey, jam, or milk, or plain. Yuummmmy.

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

Dessert Couscous

Servings: 6 Servings

Ingredients:

5 cub Couscous
2 tablespoon Peanut oil
¼ teaspoon Salt
¼ teaspoon Cinnamon
¾ cub Olive oil

GARNISH:
Cinnamon
Icing sugar
Prunes, dates, raisins & almonds, as required

Preparation:

Cover raw couscous with cold water & drain immediately. Stir with a fork & let rest for 15 minutes. Sprinkle with the peanut oil mixe with 6 tb water along with the salt & cinnamon. Mix well using your hands until the liquid has been uniformly absorbed. Place couscous in the top of a coucousier & [place over boiling water. Steam for 30 minutes & remove from the heat.
Return couscous to a bowl & mix in half the olive oil using your hands.
Allow to cool & then sprinkle with ¾ c water. Mix well & set aside until it has absorbed all the water. Return to the couscousier & steam for another 15 minutes. Return to the bowl, add half the remaining oil & mix with your fingers. Steam again for another 30 minutes. Return to the bowl for one last time & mix in the rest of the oil. Arrange coucous in a cone shape on a large serving platter. Decorate attractively with the garnishes & serve while still hot.

Dessert Crepe Batter

Servings: 8 Servings

Ingredients:

½ cub Flour
1 Egg
1 Egg yolk
¼ cub Milk
¼ cub Water
1 ½ tablespoon Melted butter
1 tablespoon Kirsch; orange liqueur,bourbon; or rum
1 tablespoon Sugar
1 pinch Salt

Preparation:

From: especkma@reed.edu (Erik. A Speckman)

Source: _The Way to Cook_, by Julia Child

For a main course crepe, I like combinations of chicken, ham, crab meat, spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce.

_The Greens Cookbook_, by Deborah Madison has a buckwheat crepe batter, which I have not tried, but it sounds interesting. If you're interested I'll e-mail it to you.

As for party ideas, we have had sushi parties. We have stuck with California Roll-type makizushi. If you have a reputable source for *very* fresh fish, there's no reason you couldn't go all out. It's not that hard to get the hang of it and it's very good. Guests can try making their own or you can do most of the preparation ahead of time.

Note: For dessert crepe fillings, I like reduced orange syrup (oranges, sugar, a little water) topped with almonds. Also caramalized fruit (pear, apple, banana) topped with whipped cream or ice cream. (There is a different batter for dessert crepes.)

HZ225WU@UNIDUI.UNI-DUISBURG.DE

(MICAELA PANTKE)

REC.FOOD.RECIPES

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

Dessert Crepe Batter

Servings: 2 Servings

Ingredients:

-Susan Aaronson
2 Eggs
1/3 cub Milk
1/3 cub Water
3 tablespoon Grand Marnier(or any other liqueurof your choice)
¾ cub Flour
1 tablespoon Melted butter
2 tablespoon Sugar

Preparation:

Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk atain. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter.

Dessert Crepes

Servings: 2 Servings

Ingredients:

1 ¼ cub All-purpose flour
1 ½ cub Skim milk
1 tablespoon Margarine, melted
1 Egg
Vegetable cooking spray
1 tablespoon Sugar

Preparation:

Place flour and sugar in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth.
Cover batter, and chill for 1 hour.

Coat an 8-inch crepe pan or non-stick skillet with vegetable cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant ¼ cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds on other side.

Place the crepe on a towel, and allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking. Yeild: 12 servings.

Per serving: 455 Calories; 9g Fat (18% calories from fat); 17g Protein; 75g Carbohydrate; 94mg Cholesterol; 190mg Sodium

Recipe by: Cooking Light, May 1994, page 105

Posted to MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.

Dessert Delight

Servings: 6 Servings

Ingredients:

1 package (3-oz) gelatin; any flavor
¾ cub Boiling water
1 ¼ cub Crushed ice

Preparation:

Put gelatin in blender. Add water. Cover; blend 30 seconds to dissolve. Add ice, cover and blend until ice melts. Pour in glasses and chill. You have a frothy topping and a gelatin base!

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.

Dessert Egg Rolls

Servings: 1 Servings

Ingredients:

Filling:
3 pound Tart green apples; peeled,cored,
Sliced thin
½ cub Sugar plus extra forsprinkling
½ cub Apricot jam
Grated zest of 2 lemons
Freshly grated nutmeg totaste
Apple pie spice to taste
1 cub Toasted and chopped walnuts
½ cub Unsalted melted butter
¼ cub Apple juice
1 package Egg roll wrappers
Caramel sauce

Preparation:

Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large heavy skillet. Cook over med-high heat, covered, until apples are tender about 10-15 minutes. Stir in walnuts and taste and adjust seasonings. Place several tablespoon. Of filling at an angle in the center of an eggroll wrapper. Roll up like an envelope, lightly moistening edges with water to seal. Place seam-side down on buttered baking sheet. Repeat until all filling is used. Brush tops with melted butter and sprinkle with sugar. Place under hot broiler until golden about 3-5 minutes. To serve:
place caramel sauce into individual dessert plates and place egg rolls on top. Recipe By
: DESSERT SHOW# DS3011

Posted to EAT-L Digest 27 Sep 96

Date: Fri, 27 Sep 1996 19:39:23 -0500

From: Jackie Bordelon <jbord@PREMIER.NET>

Dessert Foccacia

Servings: 1 Servings

Ingredients:

2 tablespoon Sugar
1 ½ cub Warm water (110 -115degrees)
1 ounce (1 package) dry yeast
3 ¼ cub All-purpose flour
1 teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Light oil

TOPPING:
4 ounce Mascarpone cheese
2 tablespoon Honey
2 small Pear, sliced thinly intodiscs, seeds removed
1 tablespoon D mint
1 teaspoon Olive oil

Preparation:

ESSENCE OF EMERIL SHOW #EE2183

In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over the warm water mixture and let it stand for 10 minutes, until it foams.
Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture.
Slowly turn on the machine and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough in an oiled bowl , cover and set aside to rise for 3 hours.

Preheat the grill and preheat the oven to 375 degrees. Punch down the dough, remove it from the bowl onto a lightly oiled 9x13-inch sheet tray.
Spread out the dough on the tray. Using your fingertips, make "dimples" in the dough. Using the olive oil, lightly oil the pears and place them on the grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread this mixture on the dough. Turn the pears and cook for 1 more minute. Top the dough with the grilled pears. Bake for 25 minutes. Cut into 6 pieces.
Serve.

Yield: 6 fun desserts

Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Aug 28, 1996.

Dessert Gingerbread

Servings: 1 Servings

Ingredients:

1 ½ cub Sifted all-purpose flour
1 teaspoon Baking soda
1 teaspoon Ground ginger
¼ teaspoon Salt
1/3 cub Vegetable shortening
½ cub Sugar
1 Egg
½ cub Light molasses
¾ cub Boiling water

Preparation:

Sift together flour, baking soda, ginger and salt. Using an electric mixer, cream shortening until light and fluffy in large bowl. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses.

Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in 3500 F oven 40 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack.

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997

Dessert Meringues

Servings: 1 Servings

Ingredients:

2 Egg whites; chilled
1 pinch Salt
½ teaspoon Vanilla or lemon juice
½ cub Sugar

Preparation:

Beat egg whites with salt until foamy. Add vanilla or lemon juice and beat until stiff. Add sugar, one tablespoon at a time, and beat until meringue is stiff and glossy. On heavy brown paper on large cookie sheet, spoon heaping tablespoons of meringue to form six mounds three inches apart.
Shape center of each mound into a shell with back of spoon, or use pastry bag to form shells. Bake at 275 for 60 minutes. Turn off heat and leave in oven until cool. Carefully peel off paper and store in covered tins. These easy but elegant shells melt in your mouth and can be filled with ice cream, fresh fruit with whipped cream, puddings or custards. Makes 6 shells.

MRS WINSTON BURKS (JENNIE)

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.

Dessert Nachos

Servings: 6 Servings

Ingredients:

12 Graham crackers
8 ounce Cool whip, thawed
1 cub Sliced strawberries
1 cub Peeled, sliced kiwi
1 cub Sliced bananas
Strawberry desserttopping

Preparation:

Break graham crackers in half. Score each half diagonally with a knife & break into triangles. Arrange ½ the crackers in a single layer on a platter. Spread evenly with ½ of the whipped topping and top with ½ of the fruit. Drizzle with dessert topping. Repeat layers & refrigerate until serving. [I topped mine with toasted coconut - slurp] ~--

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

Dessert Omelet

Servings: 4 Servings

Ingredients:

12 Eggs
½ teaspoon Salt
4 tablespoon Unsalted butter
4 tablespoon Sugar
2 tablespoon Dark rum
Confectioner's sugar for
Dusting

Preparation:

1. Beat eggs with salt, sugar and rum in a medium bowl. In a large skillet over high heat, melt 2 tablespoons butter and swirl to coat bottom and sides of pan.

2. Pour one half of the egg mixture into pan. Grasp handle of pan with one hand and gently shake pan to keep omelet from sticking. With other hand, lightly scramble top of eggs with a fork, taking care to let bottom set slightly so bottom surface is cooked and top stays moist. Cook about 1 minute (omelet should still be moist).

3. Using a spatula or fork, fold third of omelet nearest handle over filling. Lifting handle of omelet pan, place edge of pan on a serving plate. Push omelet over onto itself and gently roll it onto serving plate (underside of omelet will be on top). Dust with confectioner's sugar. Cut omelet in half and serve immediately. Repeat with remaining egg mixture.

Recipe By : the California Culinary Academy

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

Dessert Pizza

Servings: 1 Servings

Ingredients:

1 package (12 oz) stouffers escallopedapple, defrosted
1 package (18 oz) nestle chocolatechip cookes with nestletoll house morselsrefrigerated cookie dough
2/3 cub Oatmeal
2 package (3 oz) cream cheese,softened
1 Egg
¼ cub Sour cream
1 tablespoon Sugar
1/3 cub Chopped walnuts
Chocolate sauce-optional

Preparation:

Found this tonight from Stouffers looks really yummy, going to the store tomarrow and I am going to give this a go. ;-) Marina

1. Preheat oven 375 F.

2. Heavily grease a 10 " -12" pizza pan a 9x13 may be substituted

3. In a medium sized bowl, combine cookie dough and oatmeal. Press mixture into bottom of pan to form crust.

4. Bake crust 10- 15 minutes or until set. Remove from oven.

5. While crust is baking, in med. mixing bowl combine cream cheese, egg, sour cream and sugar. beat till smooth.

6. Place apples on top of crust. Spread with cream cheese mixture and sprinkle with walnuts.

7. Bake 25 -30 minutes or until cream cheese is set in center. cool thoroughly before serving. Drizzle with chocolate sauce if desired. Yields 8-9 servings

source Stouffers round the clock recipe folder

NOTE: I can see endless possibilites with this.For a start Us Sugar cookie dough, peach topping with pecans. Would be interesting too I am gonna check this out. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marina <thecollector@worldnet.att.net> on Mar 19, 1997

Dessert Pizza

Servings: 8 Servings

Ingredients:

1 9 inch pie crust -- extra
Deep
8 ounce Cream cheese
1 tablespoon Orange peel -- grated
½ cub Light corn syrup
1 cub Milk
3 ¾ ounce Vanilla pudding mix
1 cub Toasted coconut
1 Orange
¼ cub Grapes -- halved
1 Kiwi fruit -- peeled,
Sliced
10 Strawberries -- halved
Powdered sugar

Preparation:

* Use a deep dish 9-inch pie crust for this recipe or use an equivalent size.

1. Place pie crust on cookie sheet to thaw. When thawed, use hands to press flat and shape into 12-inch circle. Flute edges and pierce all over gently with a fork. Bake in preheated 425-degree oven 10-12 minutes or until lightly browned. 2. Place cream cheese in a large bowl and beat, with mixer set at high speed, until smooth. Add orange peel and beat until well mixed.
While beater is running, slowly pour in corn syrup and continue beating until light and fluffy. 3. In a small bowl, beat milk and pudding mix at low speed for 2 minutes, then fold into cheese mixture. 4. Spoon onto cooled pie crust; sprinkle with toasted coconut. 5. Peel orange and slice thin, removing all white pith and seeds. Arrange slices on top of coconut along with kiwi slices. Halve grapes and press, cut side down, in a decorative pattern. Place whole or half strawberries in a pattern also.
Lightly sift powdered sugar over the top of pizza; cover loosely with plastic wrap and chill until serving time.

Recipe By : Jo Anne Merrill

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

Dessert Pizza Shells

Servings: 8 Servings

Ingredients:

½ ounce Active dry yeast
2 tablespoon Nonfat dry milk powder
1 cub Very warm (120-125'F) water
1 tablespoon Sugar or honey
½ cub Apple juice
1 teaspoon Salt
5 cub Flour
½ cub Lukewarm water (or more)

Preparation:

Dissolve the yeast and the skim milk powder in the water. Add the sugar or honey and stir well to dissolve. Let this sit for about 10 minutes. Add the apple juice and combine well.

Put all of the flour in a large mixing bowl. Add the salt and combine. Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough. Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.

Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 ½ to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight).

Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight. Go with a dough shell that is at least ⅛-inch thick.

Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings. The pizza shell should like like a pie or tart shell.

Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.

Preparation: The best way to go from this point is to dock the crust and bake it completely. This baked crust will then be ready to take various toppings. In a few situations you might want to only par-bake the crust -- when doing a baked apple pizza, for example.

Toppings: Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese. Fruits:
Just about any fruit will work. Using fresh fruit will control the moisture. Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.
Crushed or ground amaretto cookies make a great topping over cheese and fruit. Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor. A dusting of confectioners' sugar looks good and goes a long way in the taste department. Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.

Source: Pat Bruno Jr., Pizza Today, June 1992.

Date: 20 Jun 96 02:16:36 EDT

From: Linda <72752.746@CompuServe.COM>

MM-Recipes Digest V3 #171

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

Dessert Puffs Using Basic Pie Crust Mix

Servings: 56 Servings

Ingredients:

¼ cub Cold water
1 ½ cub Pie Crust Mix
¼ teaspoon Cream of tartar
6 tablespoon Butter or margarine*
Vegetable oil
Powdered sugar

Preparation:

*Softened Stir water into Pie Crust Mix and cream of tartar until pastry almost cleans side of bowl. Gather pastry into a ball; roll into rectangle, 14x12 inches, on floured cloth-covered board. Spread 2/3 of the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered 1/3 over center 1/3. Fold remaining 1/3 over top, keeping edges even. Repeat rolling, buttering and folding steps 2 times. Wrap pastry in plastic wrap.
Refrigerate at least 8 hours. Heat oil (1 ½ inches) to 400 in 2-quart saucepan. Roll pastry into rectangle, 12xlO ½ inches; cut into 1 ½- inch squares with fluted pastry wheel. Fry squares, about 5 at a time, in hot oil until golden brown, about 3O seconds on each side; drain on paper towels. Cool completely. Sprinkle with sugar. 56 Puffs.

Recipe By :

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

Dessert Souffle

Servings: 8 Servings

Ingredients:

8 Eggs; separated, roomtemperature
8 teaspoon Sugar
6 cub Fresh fruit; cut into pieces
Kirsch; enough to sprinkleover fruit, (any Pesachliquer will do)
4 tablespoon Brandy

Preparation:

Preheat oven to 350 degrees. Use a 7 ½ x 12 inch oval oven proof casserole. Beat yolks until lemon colored; slowly add the sugar. Beat egg whites until stiff. Fold gently into yolk mixture. Place the fruit into casserole and spoon meringue over the top, sealing it in. Bake for l5 minutes or until top is lightly browned. Heat brandy in a saucepan and pour over meringue. Ignite before serving.

Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@aol.com> on Apr 5, 1998

Dessert Topping *Low-Fat*

Servings: 1 Servings

Ingredients:

-diane crhn32b
2 cub Mixed frozen raspberries,strawberries & blueberries;
1/3 cub Honey; or to taste
1 teaspoon Ground nutmeg;
1 teaspoon Grated lemon peel;
2 tablespoon Cornstarch or arrowrootpowder

DATA PER 2 TBSP:
34 *Calories
⅛ *gm Protein
⅛ *gm Fat
3 *gm Carbo
*mg Chol
mg Sodium
*gm Fiber

Preparation:

Place all ingredients in a blender and puree on high speed until smooth and creamy. Transfer to a saucepan and cook over medium heat, whisking frequently, until sauce thickens, about 10 to 12 minutes. Let cool slightly before serving. Makes about 2 cups.

SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol (No Kidding) Cookbook

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

Dessert Tostada with Fresh Fruit, Cajeta, and Hot Fudge

Servings: 6 Servings

Ingredients:

6 6-inch
1 pint Strawberries -- cleaned
Quartered
1 Mangos -- peel & ½-inch
Dic
1 Papayas -- peel & ½-inch
Dic
1 pint Raspberries -- cleaned
2 Bananas -- halved, sliced
½ cub Green grapes -- cut in half
½ cub Red grapes -- cut in half
6 Sprigs mint
4 cub Custard -- See Recipe
2 cub Cajeta -- See Recipe
1 cub Fudge sauce -- See Recipe
Flour tortillas

Preparation:

This dessert combines several different dessert recipes into a single delicious dessert. See recipes for "Vanilla Custard," "Cajeta," and "Hot Fudge" in this cookbook to create the full recipe.

You will need 2 quarts of vegetable oil to fry the tortillas.

STEP ONE: Create the Tostada Cups-- In a one-gallon sauce pot, heat vegetable oil to 350 degrees F. Prick numerous holes in flour tortillas.
Place one tortilla at a time inside an 8-ounce ladle. Place another 8-ounce ladle on top of tortilla and slowly lower into vegetable oil. Once tortilla begins to brown, about 10 to 15 seconds, remove from ladle and flip tortilla over. Continue to cook for 5 to 10 more seconds. Repeat this method with the remaining tortillas. Let tortillas drain, upside-down, until ready to assemble. STEP TWO: Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" recipes before assembling the tostada cups.

STEP THREE: Assemble the Tostada Cups-- Combine fruit in a bowl and gently mix. Evenly distribute fruit into the six tostada shells. Ladle 3 to 4 ounces of the Vanilla Custard mix over the fruit, filling tostada to ¼ inch below the rim. Brown top of custard under a broiler or use a propane torch.

STEP FOUR: Finish the Tostada-- Ladle 2-3 ounces of cajeta onto each plate.
Place tostada in the middle of the plate and drizzle with hot fudge.
Garnish each tostada with a mint sprig and serve.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

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

Dessert: Cherry Oat Dessert Squares

Servings: 16 Servings

Ingredients:

1/3 cub Sugar
1 cub Chopped walnuts or pecans
1 cub Quick oats
½ cub (1 stick) margarine, soft.
¾ All-pourpose flour
½ teaspoon Cinnamon
1 can Wilderness cherry or light cherry pie filling-21-oz.

Preparation:

Preheat oven to 400-degrees.

In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-½ cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares.

SOURCE: Wilderness Pie Filling; shared by Cate Vanicek

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

Dessert: Peach-Oat Cobbler

Servings: 1 Servings

Ingredients:

8 To 10 ripe peaches or 5-¼
Cups sliced canned Elberta
Peaches, drained
3 ½ tablespoon Brown sugar
2 tablespoon Quick-cooking tapioca
½ teaspoon Almond extract
1 tablespoon Canola oil

LIGHT OAT-RAISIN BISCUIT:

CRUST:
1 cub All-purpose flour
1/3 cub Quick rolled oats
2 teaspoon Baking powder
3 tablespoon Granulated sugar
¼ cub Raisins
¼ cub Canola oil
½ cub Low-fat milk

TOPPING:
Chopped dates mixed with
Low-fat vanilla yogurt

Preparation:

Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.

Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside.

In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture.

SOURCE: THIS WEEK MAGAZINE, July 7,'93

Shared by Cate Vanicek

Dessert-Spiced Nuts

Servings: 1 Servings

Ingredients:

1 cub Sugar
¼ cub Evaporated canned milk
2 teaspoon Water
½ teaspoon Cinnamon
½ teaspoon Vanilla
2 cub Walnut halves; (2 to 3)

Preparation:

Mix together all the ingredients, except the nuts, and bring to boil on the stove. Boil mixture until it reaches the soft ball stage (5 minutes or so).
Take it off the heat and pour in the nuts. Stir to coat all the nuts.
Separate nuts on waxed paper and let them cool.
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997

Destin Lamb Steak

Servings: 2 Servings

Ingredients:

1 ½ tablespoon Dijon mustard
½ teaspoon Dried rosemary
¼ teaspoon Dried dillweed
¼ teaspoon Ground ginger
⅛ teaspoon Garlic powder
1 teaspoon Worcestershire sauce
¼ teaspoon Prepared horseradish
1 (¾-inch-thick) center cutleg of lamb slice (about 12ounces)
Olive oil

Preparation:

Combine first 7 ingredients; set aside. Brush lamb with olive oil, and place on a lightly greased rack of a broiler pan. Broil 4 inches from heat (with electric oven door partially open) 5 minutes. Turn and spread half of mustard sauce on lamb; broil 5 minutes. Turn and spread with remaining sauce; broil 1 to 2 minutes or until bubbly. Yield: 2 servings.

Determining Your Altitude Above Sea Level

Servings: 1 Text

Ingredients:

It is important to know your approximate elevation or altitude above sea
level in order to determine a safe processing time for canned foods. Since
the boiling temperature of liquid is lower at higher elevations, it is
critical that additional time be given for the safe processing of foods at
altitudes above sea level.

Preparation:

It is not practical to include a list of altitudes in this guide, since there is wide variation within a State and even a county. For example, the State of Kansas has areas with altitudes varying between 75 ft. to 4,039 ft. above sea level. Kansas is not generally thought to have high altitudes, but there are many areas of the State where adjustments for altitude must be considered. Colorado, on the other hand, has people living in areas between 3,000 and 10,000 feet above sea level. They tend to be more conscious of the need to make altitude adjustments in the various processing schedules. To list altitudes for specific counties may actually be misleading, due to the differences in geographic terrain with within a county.

If you are unsure about the altitude where you will be canning foods, consult your county Extension agent. An alternative source of information would be your local district conservationist with the Soil Conservation Service.

======================================================= === * 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

Detmold Sourdough Bread

Servings: 1 Servings

Ingredients:

-Sourdough breads, althoughlower in yeast content thanregular yeastedbreads, are never entirelyyeast-free. An exceptionto this issourdough bread usingDetmold* starter, aspecific strain oflactobacillus which is ableto ferment flour.

Preparation:

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, FIRST EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

It is best to make a new starter with every batch of bread. To ½ tsp DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of flour, such that the mixture has the consistency of thick soup. Cover and keep in a warm place (e.g. the oven with light on) for 24 hours. There should tehn be bubbles in the mixture and a dark coloured liquid should have separated.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, SECOND EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Add the starter mixture to 8 cups of warm water and optionally cooked sweet rice (see below). Add sufficient flour to give the consistency of thick soup. cover and let sit overnight in a warm place. The sponge can be made from water and flour only, but a much sweeter bread results from using a significant amount of cooked sweet rice. Twoo cups of dry sweet rice can be cooked in 8 cups of water and allowed to cool for the sweet rice ingredient mentioned above.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

The sponge has now risen, and 1 cup of this could be saved for subsequent starter if kept refrigerated and used within a few days. However, even in the refrigerator, the mixture will soon acquire wild yeasts and no longer be completely yeast-free. Add to the risen starter more flour until it becomes a kneadable dough. This will require 12-18 cups of whole wheat flour. Knead the dough as little as possible. Form the dough into loaves (about 5) and place into well oiled pans. Ordinary bread pans do work, but the bread tends to be thick crusted and to dry quickly. Round cans such as coffee cans, or 48 oz juice cans give a bread that rises better and dries less quickly. Cover the pans with aluminum foil and let them sit in a warm place for at least 4 hours.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Place the loaves in a cold oven and turn the oven to 350F. Bake for about 1-½ hours TOTAL oven time. Freeze the bread if it is not going to be used within the next few days. It is best to use freezer bags with the air drawn out, and double sealed.

DETMOLD* Starter is available in health food sotres, or from: Paul Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040.

Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast Related and other Environmental Health Problems, by Paula Medd. Shared by: Sharon Stevens, Oct/94. From: Pat Stockett Date: Tue, 10-0

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

Deutsches Beefsteak (German Beefsteaks)

Servings: 4 Servings

Ingredients:

1 Hard Roll; Large, Dry
½ cub Water
4 tablespoon Vegetable Oil
1 Onion; Medium, Chopped
1 pound Ground Beef; Lean
½ teaspoon Salt
¼ teaspoon Pepper
4 Onion; Medium, Sliced

Preparation:

In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.

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

Devil Dogs

Servings: 1 Servings

Ingredients:

1 Box chocolate cake mix; (iuse duncan hines devil'sfood cake mix)

FILLING:
1 carton (8 oz) of parve Rich Whipwhipped topping (the frozenone; defrosted)
1 Jar; (7 ½ oz) ofmarshmallow fluff ( i know,just try it)
¼ cub Confectioners sugar; (ileave it out - it's toosweet for me.)

Preparation:

Prepare batter according to directions, reducing water to ¾ cup. Leave the rest of the ingredients the same. If you want to do the apple sauce version, try it and let me know. It should work.

Drop teaspoons of batter about 1 ½" away from each other. They spread to much if you spoon any more. I tried. Bake at 350 for about 10 minutes. Set aside.

Cream for Filling: whip topping untilsoft peak stage. Add Confectioners sugar. Combine thoroughly. Fold in fluff (or if using a kitchen aid, stir with the whip until thoroughly incorporated.)

That's it. Cream freezes real well. Makes about 2 doxen devil dogs. Give or take.

Posted to JEWISH-FOOD digest Volume 98 #023 by Amy Jacobs <amyj@touro.edu> on Jan 12, 1998

Devil Food Cake

Servings: 12 Servings

Ingredients:

1 cub Margarine
2 ½ cub Sugar
5 Egg yolks; well beaten
1 cub Buttermilk
1 teaspoon Soda
2 cub Sifted flour
4 tablespoon Cocoa; sifted
1 teaspoon Vanilla

FROSTING:
2 ½ cub Sugar
1 can (small) evaporated milk
4 tablespoon Light corn syrup
1 Lump of butter
1 can (small) crushed pineapple;drained
Pecan halves

Preparation:

Cream margarine and sugar; add other ingredients, mix well. Beat egg whites until stiff. Fold into mixture. Bake in 2 well greased cake pans at 350 degrees approximately 30 minutes. Cool.

To make frosting: Boil together 2-½ cups sugar, evaporated milk, syrup and butter. Brown lightly in a heavy skillet, ¾ cup sugar; add to the boiling mixture. Cook to a soft ball stage; cool and beat.

Place crushed pineapple between layers. Ice cake with frosting. Decorate top with pecan halves.

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

Devil Sauce

Servings: 1 Servings

Ingredients:

5 tablespoon Butter (up to 6)
3 Cloves garlic, finelychopped
1 medium Onion, finely chopped
¼ cub Chopped pickle
2 tablespoon Vinegar
½ cub Catsup
½ cub Worchestershire sauce
1 teaspoon Salt
1 teaspoon Dry mustard
3 dash Tabasco sauce, more or less
3 Capers, more or less

Preparation:

Heat 5 or 6 tablespoons of butter in a skillet. Saute 3 cloves of garlic finely chopped and 1 medium onion finely chopped until they are just soft.
Add ¼ cup of chopped pickle, 2 tablespoons of vinegar, ½ cup of catsup, and ½ cup Worchestershire sauce. Bring to a boil and add 1 teaspoon of salt, 1 teaspoon of dry mustard, a few dashes of Tabasco sauce, and a few capers. Serve with any meat or poultry dish calling for a *devilled* sauce or pungent sauce. If you like a thicker sauce, add small balls of flour and butter kneaded together and stir until the suace is thickened and smooth.
(p. 93)

Here are some interesting morsals (meanderings) I came accross while rereading The Complete Book of Barbecue and Rotisserie by Jim Beard ("Jim" before the "James" :-) Bobbs-Merrill Co. 1954.

The Oxford English Dictionary defines "Devil" or "Deviled" as : 9. A name for various highly-seasoned broiled or fried dishes; also for hot ingrdients 1796. And so it was. In "Housekeeping in Old Virginia" ed by M.
C. Tyree (1879). Fish could be grilled on a gridiron after being rubbed with salt and pepper and greased with butter. After it was done a mixture of melted butter, pepper, salt, and minced parsely was poured over it. "If deviled fish is desired, add to this dressing, one tablespoonful pepper vinegar [described elsewhere], one of celery vinegar [also], one of walnut catsup [good section on catsup], one of made mustard, one wineglassful of acid fruit jelly." (p. 98)

Posted to bbq-digest V4 #071

From: mariusj@best.com (Marius Johnston)

Date: Tue, 3 Dec 1996 17:12:43 -0700

Devil Wings

Servings: 8 Servings

Ingredients:

12 ounce RED DEVIL Cayenne PepperSauce
8 ounce Italian salad dressing
5 pound Chicken wings or drumettes,rinsed
1 gallon resealable freezerbag

Preparation:

In a freezer bag, mix RED DEVIL with salad dressing. Keep 1 cup for basting and dripping. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Grill wings over low fire or bake at 350'F. for 45 minutes or until done, basting with reserved sauce.

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

Deviled Beef Ribs

Servings: 4 Servings

Ingredients:

1 Onion; Chopped Fine
3 Cloves Garlic; Minced
2 teaspoon Salt
½ teaspoon Ground Black Pepper
2 tablespoon Lemon Juice
4 tablespoon Hot Mustard
¼ cub Light Vegetable Oil
4 pound Beef short ribs

Preparation:

Combine all ingredients except beef and marinate ribs at room temperature 2-3 hours. Stir 2-3 times to distribute marinade evenly.

Preheat oven to 425 degrees. Lay ribs on roasting rack fat side up. Bake, uncovered 15 minutes. Reduce temperature to 350 degrees, and roast 1 ½ hours longer, until meat is tender.

NOTES : From the book, _Real American Food_, by Jane & Michael Stern

Recipe by: Jane & Michael Stern

Posted to MC-Recipe Digest V1 #982 by Suzy Wert <SuzyWert@aol.com> on Jan 4, 1998

Deviled Beef Ribs

Servings: 1 Servings

Ingredients:

RIBS:
5 pound BEEF SHORT RIBE
1 tablespoon SEASONED MEAT TENDERIZER
2 quart WATER
½ cub VINEGAR
2 BAY LEAVES
1 teaspoon SALT
½ teaspoon PEPPER
2 can WHOLE; BOILED ONIONS (16 OZ.SIZE)
2 JARS TINE WHOLE CARROTS (16OZ. SIZE) DRAINED, DO NOTSUBSTITUTE FRESH CARROTS

SAUCE:
1 cub WHITE CORN SYRUP
1 cub CATSUP
1 cub PREPARED MUSTARD
½ cub PREPARED HORSE RADISH
5 CLOVES GARLIC; CRUSHED
4 teaspoon WORCESTERSHIRE SAUCE
2 teaspoon HOT PEPPER SAUCE

Preparation:

A Baton Rouge native, now living in Houston, and friend of mine is an exceptionally good cook who has won many contests with his cooking expertise. This recipe is one of his, and it is outstanding. I can attest to that. This is an excellent recipe.

TIP: This is a good "fix in advance" dish as it will hold in turned- down oven for several hours. You may want to double the sauce. I do.

Wet the short ribs, sprinkle with meat tenderizer and thoroughly pierce meat with fork.

In a large pan, combine water, bay leaves, vinegar, salt, pepper and bring to a boil.

Add short ribs, reduce heat, and simmer covered for thirty minutes.

Remove from water and drain well and place in shallow baking dish.

Prepare sauce while ribs are simmering by combining all sauce ingredients and mixing well.

Pour sauce over drained ribs.

Bake is preheated, 425-degree oven for thirty minutes, basting and turning ribs often.

Remove from oven to add onions and carrots.

Baste with sauce, return to oven, and continue baking covered until vegetables are thoroughly heated through.

TIP: This is a good "fix in advance" dish as it will hold in turned- down oven for several hours. You may want to double the sauce. I do.

YIELD: Serves 4 to 6 nicely.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on Sep 21, 1997

Deviled Beef Short Ribs (Mf)

Servings: 1 Servings

Ingredients:

None

Preparation:

Place short ribs in noncorrodible vessel, covered, for 24 hours in the combine ingredients for marinade and pour over ribs; marinate -- refrigerator, turning them once. remove from marinade; pat dry and reserve marinade for later.

Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan.
Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.

Second time around: Preheat the broiler. Combine all the coating ingredients and spread them

over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.

Yield: 6 to 8 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6674 Posted to MC-Recipe Digest V1 #606 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Deviled Bologna Spread

Servings: 1 Servings

Ingredients:

2 pound Bologna, ground
½ cub Relish
1 cub Mayonnaise or Miracle Whip
1 small Onion, finely chopped(optional)
1 tablespoon Mustard
6 Hard boiled eggs

Preparation:

Mix all together. Use as a sandwich filling or spread for crackers.

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

Deviled Bones - Chicken Wings

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
1 tablespoon Chili Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Walnut Catsup <??>
1 teaspoon Made mustard

Preparation:

Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken Salt Pepper Flour Cup hot stock Finely chopped parsley

Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken.
Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley.

From The Boston Cooking-School Cook Book - 1918

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 20, 1998

Deviled Cauliflower

Servings: 1 Servings

Ingredients:

1 pound Cauliflower florets;trimmed, cut into florets
2 tablespoon Unsalted butter; melted
1 ¼ tablespoon All purpose flour
½ cub Plus 3 Tbs. skim milk
½ Bay leaf
1 dash Ground nutmeg
2 ½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ cub Plus 1 Tbs. breadcrumbs

Preparation:

Prep: 10 min, Cook: 1:00.

Place cauliflower in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until just tender. Drain. Rinse under cold water.
Drain well and transfer to a 9=D713 inch baking dish. Combine 1-¼ Tbs.
melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly. Gradually whisk in milk. Add bay leaf and nutmeg and whisk often until mixture simmers. Cover partially and simmer 3-4 minutes, stirring often, until thickened. Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
Pour sauce over cauliflower and stir until well coated. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350øF. Sprinkle breadcrumbs over cauliflower. Drizzle with remaining butter. Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 06, 1998

Deviled Cheese Fondue

Servings: 4 Servings

Ingredients:

1 Clove garlic -- halved
¾ cub Milk
3 cub Applewood smoked Cheddar
Cheese -- grated
6 teaspoon All-purpose flour
1 teaspoon Mustard -- prepared
2 teaspoon Worcestershire sauce
2 teaspoon Horseradish -- relish
Cubes of ham and toasted
Granary bread, to

Preparation:

Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish. Serve with cubes of ham and cubes of toasted granary bread.

Recipe By :

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

Deviled Chicken

Servings: 4 Servings

Ingredients:

1/3 cub Scallions; finely chopped
2 teaspoon Coarse-grained mustard
2 teaspoon Worcestershire sauce
1 can Condensed cream of celerysoup
1 cub Seasoned bread crumbs
4 Chicken breasts (2 whole);skin removed
2 tablespoon Butter; melted

Preparation:

Heat oven to 450. Line a jelly roll pan with foil; grease.

In a medium bowl, stir soup, scallions, mustard and Worcestershire sauce until well blended. Place bread crumbs in a pie plate or shallow bowl.

Working with 1 breast at a time, roll chicken in soup mixture, then bread crumbs until well coated. Place in prepared pan and drizzle with butter.

Bake 30 minutes or until well browned and chicken is cooked through.

Great hot or cold.
Recipe By : Laura Hunter

Posted to FOODWINE Digest 8 November 96

Date: Sat, 9 Nov 1996 12:06:56 -0500

From: Laura Hunter <LHunter722@AOL.COM>

Deviled Chicken

Servings: 4 Servings

Ingredients:

2 Whole chicken breastswithout skin, cut in half
2 tablespoon Olive oil
2 teaspoon Worcestershire sauce
1 teaspoon Dry mustard
1 tablespoon Dried parsley
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Fresh bread crumbs

Preparation:

About 1 hour before serving: Preheat oven to 350°. Place chicken in medium baking dish. In medium bowl, mix remaining ingredients. Spread evenly over surface of chicken. Cover; bake 30 minutes; uncover and bake 15 minutes more, or until chicken in tender and bread crumbs are crisp.
Posted to recipelu-digest Volume 01 Number 186 by James and Susan Kirkland <kirkland@gj.net> on Oct 31, 1997

Deviled Chicken Breasts

Servings: 4 Servings

Ingredients:

2 tablespoon Italian seasoned breadcrumbs
4 Skinned, boned chickenbreast halves
1 tablespoon Olive oil
½ cub Dry white wine
½ teaspoon Dried savory, crushed
¼ teaspoon Salt
¼ teaspoon Coarsely ground pepper
1 Jar (4-oz.) wholemushrooms,, drained
1 tablespoon Lemon juice
1 tablespoon Honey mustard

Preparation:

Place crumbs in a heavy-duty, zip-top plastic bag; add chicken. Seal bag; shake until well coated. Heat oil in a nonstick skillet over medium heat.
Add chicken; cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken and mushrooms with a slotted spoon; place on a serving platter. Add juice and mustard to skillet; stir. Cook 1 minute or until heated; serve with chicken. Makes 4 servings (serving size 1 chicken breast half and 1 tablespoon sauce).

Recipe by: COOKING LIGHT FIVE-STAR RECIPES Posted to MC-Recipe Digest V1 #645 by essie49@juno.com (Ethel R Snyder) on Jun 16, 1997

Deviled Chicken Cutlets

Servings: 4 Servings

Ingredients:

4 Chicken cutlets
3 tablespoon Mayonnaise
3 tablespoon Dijon mustard
1 teaspoon Chopped garlic
½ teaspoon Ground sage
½ teaspoon Hot pepper sauce
¼ cub Dried bread crumbs
¼ teaspoon Salt

Preparation:

Place oven rack in upper third of oven. Heat oven to 450°. Line baking sheet with aluminum foil. Lightly coat foil with nonstick cooking spray.
Place chicken pieces on the foil.

Stir together the mayonnaise, mustard, garlic, sage and pepper sauce in a small bowl until well blended. Brush evenly over top of chicken cutlets.
Mix together the crumbs and salt in a small bowl. Sprinkle half of the crumbs evenly on top of the chicken cutlets. Turn chicken over; repeat brushing with mayonnaise mixture and sprinkling with the remaining crumbs.

Bake in the upper third of the 450° oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.

Recipe by: Family Circle - 7/15/97 Posted to MC-Recipe Digest V1 #667 by The Taillons <taillon@access.mountain.net> on Jul 12, 1997

Deviled Chicken Halves

Servings: 4 Servings

Ingredients:

1 Frying chicken; (about 3lb.)
2 tablespoon Fresh lemon juice
1 teaspoon Mustard
¼ cub Minced green onion
1 Clove garlic; pressed
Lemon wedges
¼ cub Melted butter or margarine
2 tablespoon Olive or salad oil
¼ teaspoon Cayenne pepper
2 tablespoon Minced fresh parsley
1 teaspoon Salt

Preparation:

Wash and dry chicken. Split into halves down middle of back and middle of breast. Mix butter with lemon juice, olive oil, mustard and cayenne. Brush chicken all over with this mixture, using about half of it. Mix onions, parsley, garlic and salt into the remainder of the butter mixture. Arrange chicken on broiler pan, skin side down. Broil 5 to 7 inches from the source of heat for 20 minutes. Turn and broil for 10 minutes; baste with the onion-parsley mixture. Continue broiling for 10 minutes longer or until chicken is tender and chicken juices are clear. Cut and serve with lemon wedges to squeeze over chicken.

Tips: Chicken can be prepared ready for broiling ahead of time and onion-parsley mixture made ahead and refrigerated. This is also an excellent baste for barbecued chicken. Follow directions except cook chicken over charcoal, turning once.

MasterCook formatted by Martha Hicks using Buster 20.c.

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Feb 27, 1998

Deviled Chicken with Mustard Coating

Servings: 8 Servings

Ingredients:

2 Butterflied chickens
The mustard and herb coating
The cooking juices from thechicken
6 tablespoon Dijon-style prepared mustard
3 ½ tablespoon Finely minced shallot orscallion
½ teaspoon Tarragon or mixed herbs
4 drop Of hot pepper sauce
2 cub Crumbs from fresh home-madetype white bread

Preparation:

This is what I did with the basic butterflied chicken in the previous recipe. Although there are a lot of instructions in these two recipes, they are really not complex and go together pretty quickly and easily. The coating is tangy and nicely crunchy. Pay attention to it when broiling though++it can over brown easily.

The chicken is broiled until almost done, then coated with mustard, herbs, and fresh bread crumbs for a crisp brown finish.

The chickens. Follow the preceding recipe, but broil the 2 chickens for only 10 rather than 15 minutes on the second (skin) side.

Mustard and herb coating. Drain the fat and juices out of the broiling pan into a small bowl; skim off and discard all but 2 tablespoons of fat from the top of the juices. Blend the prepared mustard in another bowl with the minced shallot or scallion, herbs, and hot pepper sauce. Beat up the remaining juices; blend half of them into the mustard. Spread the mustard over the top (skin side) of the chicken, then pat on a coating of crumbs. Baste with the remaining juices. Ahead-of-time note: May be prepared somewhat ahead to this point; set aside at room temperature.

Final cooking and serving. Roast in the upper third level of a 400F oven for 10 to 12 minutes if cooking is delayed).

When is it done? The chicken is done when the drumsticks are tender if pressed, and the crumbs should brown nicely.

Grilling note. The crumb coating does not work for barbecuing since it will fall off and burn when you turn the chicken. However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take the place of chicken fat).

Makes 8 servings.

From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3

Posted by Stephen Ceideberg; September 16 1992.

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

Deviled Clam Mushrooms

Servings: 1 Servings

Ingredients:

12 large Mushrooms
Melted margarine or butter
1 Clove garlic; finely chopped
2 tablespoon Margarine or butter
1 tablespoon Flour
1 can (6-½ ounce) minced clams
1 cub Fresh bread crumbs; (2slices)
1 tablespoon Chopped parsley
2 teaspoon Worcestershire sauce
½ teaspoon Dry mustard

Preparation:

Preheat oven to 400 degrees F Remove and finely chop mushroom stems; set aside. Brush caps with melted margarine. In medium skillet, cook garlic in 2 tablespoons margarine until tender. Stir in flour. Add chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; place in shallow baking pan. Bake 8 to 10 minutes or until hot. Refrigerate leftovers.

Microwave: In 1-quart glass measure, combine garlic and margarine. Cook on 100% power (high) 1 to 1-½ minutes or until garlic is tender. Stir in flour then chopped mushroom stems and remaining ingredients except mushroom caps; mix well. Mound into mushroom caps; arrange on microwave-safe plate.
Cook on 100% power (high) 5 to 6 minutes, rotating plate once.

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997

Deviled Clams

Servings: 1 Servings

Ingredients:

1 pint Clams
1 Clove garlic, minced
2 tablespoon Chopped onion
½ cub Chopped celery
¼ cub Butter, melted
1 tablespoon Flour
¾ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Thyme
3 drop Tobasco sauce
1 tablespoon Chili sauce
1 Egg, beaten
½ cub Cracker meal
2 tablespoon Chopped parsley
2 tablespoon Butter, melted
½ cub Dry bread crumbs

Preparation:

Drain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 F. for 10 min. or until brown. Or stuff in half clam shells. Can be frozen.

From: Clam Ram Booklet Shared By: Pat Stockett Date:

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

Deviled Codfish Patties

Servings: 6 Servings

Ingredients:

1 ½ pound Cod fillets, fresh or frozen
1 cub Boiling water
¼ teaspoon Salt
½ cub Breadcrumbs, soft
2 tablespoon Parsley, chopped
½ cub Salad dressing (mayonnaise)
1 cub Egg
1 tablespoon Prepared mustard
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
Paprika, as desired

Preparation:

Thaw frozen fish.

Preheat oven to 400 F (hot).

Grease baking sheet.

Add fish to boiling, salted water. Cover and bring to a boil. Reduce heat and cook 4 minutes or until fish flakes easily. Drain and flake.
Remove bones, if present.

Mix fix, breadcrumbs, and parsley.

Mix salad dressing (mayonnaise), egg, mustard, lemon juice, worcestershire sauce, and pepper thoroughly. Stir into fish mixture. Mix well.

Form into 12 patties about 3 inches in diameter and ¾ inch thick on baking sheet. Sprinkle with paprika. Bake 15 to 20 minutes or until lightly browned.

Calories per serving (2 patties): About 235

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

Deviled Cornish Hens

Servings: 8 Servings

Ingredients:

8 Cornish hens; 10-12 ounceseach
Salt and white pepper
½ cub Dijon mustard
2/3 cub White bread crumbs
3 tablespoon Minced shallots; more orless
½ cub Butter; optional

Preparation:

Heat oven to 400 degrees.

Rub each bird with salt, pepper and 1 tablespoon of the mustard. Sprinkle with bread crumbs. Place in a square of foil. Tuck about 1 teaspoon of the shallots into each bird cavity with 1 tablespoon butter, if desired.

Bring the foil up over the sides of each bird. Seal with a double fold.
Repeat with ends. Leave a little space between the bird and its foil enclosure so that the crumb coating is not scraped off.

Bake about 50 minutes, or until birds are done. (NOTE: The birdes may not brown under wraps in this time. If you want them to brown without overcooking the breasts, open the foil after about 35 minutes and continue roasting another 15 minutes.)

One Cornish hen makes one generous serving. These are fine for a pre-game tailgate picnic and other informal occasions. But chill them first unless they will be eaten within the hour.

FROM A 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.

Deviled Crab

Servings: 100 Servings

Ingredients:

4 ¼ quart WATER; WARM
25 pound -
¾ pound BUTTER PRINT SURE
3 cub CHEESE GRATED 1LB
25 EGGS SHELL
15 ounce MILK; DRY NON-FAT L HEAT
1 ½ cub LEMON FRESH
3 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
1 ½ pound BREAD SNDWICH 22OZ #51
2 cub BREAD SNDWICH 22OZ #51
3 cub FLOUR GEN PURPOSE 10LB
1 ½ pound SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
1 teaspoon PEPPER RED GROUND
¼ cub MUSTARD FLOUR
2 cub SALAD DRESSING #2 ½
½ cub WORCESTERSHIRE SAUCE
2 tablespoon HOT SAUCE
1 2/3 tablespoon PAPRIKA GROUND
4 ½ tablespoon SALT TABLE 5LB

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN

1. SAUTE ONIONS AND PEPPERS IN HOT SHORTENING OR SALAD OIL IN A STOCK POT OR
STEAM-JACKETED KETTLE UNTIL TENDER.

2. REDUCE HEAT; BLEND IN FLOUR UNTIL SMOOTH.

3. RECONSTITUTE MILK; GRADUALLY ADD TO FLOUR AND ONION MIXTURE. COOK UNTIL THICK, ABOUT 10 MINTUES, STIRRING CONSTANTLY.

4. ADD SALT, BLACK AND RED PEPPERS, MUSTARD, WORCESTERSHIRE SAUCE, HOT SAUCE
AND LEMON JUICE TO THE THICKENED MIXTURE.

5. REMOVE SAUCE FROM HEAT. ADD 1 CUP SAUCE TO EGGS; BEAT SLIGHTLY. ADD TO REMAINING SAUCE, STIRRING CONSTANTLY.

6. ADD CRAB MEAT, PARSLEY, BREAD CRUMBS AND SALAD DRESSING TO EGG SAUCE MIXTURE; STIR TO MIX. POUR APPROXIMATELY 9 LB 10 OZ ( 5 QT) CRAB MIXTURE INTO EACH PAN.

7. COMBINE BUTTER AND BREAD CRUMBS; ADD CHEESE. SPRINKLE APPROXIMATELY 2 ½ CUPS CRUMB MIXTURE OVER CRAB MIXTURE IN EACH PAN.

8. SPRINKLE 1 TSP PAPRIKA OVER TOPPING IN EACH PAN. BAKE 1 HOUR OR UNTIL GOLDEN BROWN.

9. CUT EACH PAN 5 BY 4.

NOTE: 1. IN STEP 1, 3 LB 5 OZ ONIONS, DRY, A.P. WILL YIELD 3 LB (2 ¼ QT) CHOPPED ONIONS, AND 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB (2 ¼ QT) CHOPPED SWEET PEPPERS.

NOTE: 2. IN STEP 4, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 ½ CUPS JUICE.

NOTE: 3. IN STEP 4, ¼ CUP FROZEN LEMON JUICE CONCENTRATE AND 1 ¼ CUPS COLD WATER MAY BE USED FOR JUICE.

NOTE: 4. IN STEP 6, 8 1/3 OZ FRESH PARSLEY A.P. WILL YIELD 8 OZ (4 CUPS) CHOPPED FRESH PARSLEY.

NOTE: 5. IN STEP 6, 25 LB 15 OZ FROZEN SHREDDED CRABMEAT A.P. WILL YIELD 25 LB CRABMEAT.

Recipe Number: L18100

SERVING SIZE: 1 PIECE (7

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

Deviled Crab

Servings: 6 Servings

Ingredients:

1 pound Lump crabmeat; picked over
1 ½ cub Cracker crumbs
¾ cub Finely chopped celery
¾ cub Finely chopped onions
¼ cub Snipped fresh parsley
2 tablespoon Finely chopped sweet redpeppers
1 teaspoon Mustard powder
¼ teaspoon Ground red pepper
2 teaspoon Worcestershire sauce
½ cub Fat-free mayonnaise
1 tablespoon Light margarine
2 Red pepper rings; (garnish)
Lemon slices; (garnish)

Preparation:

In a large bowl, toss the crabmeat, cracker crumbs, celery, onions, parsley, chopped peppers, mustard, ground red pepper, Worcestershire sauce and mayonnaise. Divide the mixture among six 1-cup custard cups. Dot each with the margarine and bake at 350 degrees until the tops are golden, about 30 minutes. Garnish with the pepper rings and lemon slices.

Makes 6 servings.

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998

Deviled Crab

Servings: 6 Servings

Ingredients:

1 pound Louisiana crabmeat
2 tablespoon Onion,chopped
2 tablespoon Flour,all-purpose
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
3 drop Tabasco sauce
1 pinch Cayenne pepper
1 tablespoon Parsley,chopped
3 can Crabmeat(6.5oz ea)
3 tablespoon Butter or margarine,melted
¾ cub Milk
1 teaspoon Mustard,powdered
½ teaspoon Salt
1 pinch Black pepper
1 Egg,beaten
¼ cub Bread crumbs,dry

Preparation:

1. Thaw frozen crabmeat or drain canned crabmeat; pick over.¶ 2. Cook onion in tablespoons butter until soft, then blend in flour.¶ 3. Add milk gradually and cook until thick, stirring constantly.¶ 4. Stir in lemon juice and seasonings.¶
5. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.¶
6. Add parsley and crabmeat; blend well.¶
7. Divide among six well-greased individual shells or 5-ounce custard cups.¶
8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.¶
9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown.¶

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

Deviled Crab Cakes

Servings: 4 Servings

Ingredients:

1 pound Backfin crabmeat
Butter
2 tablespoon Flour
½ cub Light cream
½ cub Soft fresh bread crumbs; (nocrusts)
¼ cub Green pepper; minced
2 tablespoon Green onion; chopped
2 tablespoon Prepared mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon Hot pepper sauce
½ teaspoon Salt
1 cub Fine dry bread crumbs

Preparation:

Check crab for shells. Leave meat in large lumps. Melt 1 Tbsp. butter; stir in flour. Gradually stir in cream. Cook over low heat, stirring constantly, until smooth and thick. Remove from heat. Add soft bread crumbs, green pepper, onion, and seasonings. Add crabmeat and mix lightly. Place dry bread crumbs in a shallow dish. Put a large spoonful of crab mixture on the crumbs, sprinkle dry crumbs on top, and shape into a cake. Do not pack.
Repeat, making 8 cakes in all. Heat 2 Tbsps butter in a large heavy skillet, and saute cakes lightly, adding more butter as needed. Carefully remove from skillet with a broad spatula to individual hot plates. Makes 8 cakes (4 servings). Recipe from Gramma/Helen Jolly wwgq25d. Lynn Thomas' notes: Made this 3-28-97. Used finely chopped red and green peppers and sauted the peppers and onions before adding to the crab. A wonderful recipe that's easy to make and tastes delicious!

Recipe by: Helen Jolly wwgq25d

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 4 Ma, r 1998

Deviled Crab Croquettes

Servings: 4 Servings

Ingredients:

1 pound Crabmeat
1 cub Mashed potatoes
2 Eggs, hard boiled, chopped
1 Sm. green pepper, chopped
1 Egg, beaten
½ teaspoon Salt
Old Bay seasoning
Dash onion powder
1 tablespoon Parsley, chopped
Cracker meal

Preparation:

Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg.¶

Shape into croquettes, roll in cracker meal and deep fry until golden brown.

Mrs. John P. Elberti

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Deviled Crab Emeril

Servings: 1 Servings

Ingredients:

1 teaspoon Oil
2 tablespoon Each chopped onion, greenbell pepper and celery
1 pound Lump crab meat,; picked over
1 tablespoon Creole mustard
½ tablespoon Minced garlic
½ cub Bread crumbs
Creole spice,; to taste
4 Cleaned-out crab shells
Chopped parsley,; forgarnish

Preparation:

Preheat oven to 350 degrees. In a small skillet heat oil and saute onion, green pepper and celery until tender; cool. In a small bowl combine vegetables with remaining ingredients, season to taste with Creole spice and stuff into shells. Bake until hot, 20 minutes. Serve garnished with parsley.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE096

Posted to MC-Recipe Digest V1 #282

Date: Wed, 06 Nov 1996 22:00:04 -0500

From: Rowaan <rowaan@ix.netcom.com>

Deviled Crab Meat

Servings: 6 Servings

Ingredients:

5 tablespoon Butter
2 tablespoon Flour
1 teaspoon Dry mustard
1 cub Milk
2 teaspoon Lemon juice
1 tablespoon Minced parsley
2 tablespoon Chopped onion (optional)
2 cub Crabmeat
½ cub Soft bread crumbs

Preparation:

Make a white sauce with 3 tablespoons butter, melted in a skillet. Add flour and mustard and stir until smooth. Add milk and stir until thick; stir in lemon juice, parsley and onion. Fold in crab. Spoon into 6 buttered ceramic crab shells or casserole. Mix crumbs with remaining 2 tablespoons melted butter. Sprinkle over crab mixture just before cooking. Bake at 400 until hot and top is lightly browned, about 20 minutes. Canned king crabmeat can be used. This is great for a luncheon. Can be made ahead.

MRS B.P. JACKSON (GEORGIA ETTA)

HOLLY GROVE, 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.

Deviled Crab Quiche

Servings: 8 Servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Salt
½ teaspoon Chili seasoning
¼ cub Cold margarine, diced
¼ cub Lard, diced
½ cub Finely grated Cheddar cheese
3 tablespoon Cold water
6 slice Bacon, chopped
2 Onion, chopped
4 ounce Crabmeat, flaked
3 Eggs
2/3 cub Half-and-half
½ teaspoon Mustard powder
¼ teaspoon Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)

Preparation:

Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

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

Deviled Crab Ramekins

Servings: 4 Servings

Ingredients:

10 ounce Crab meat -- canned
2 Hard-boiled eggs
3 tablespoon Margarine -- melted
2 Eggs -- separated
¼ teaspoon Salt
⅛ teaspoon Mustard
2 tablespoon Vinegar
1 dash Cayenne pepper -- to taste
Soft bread crumbs

Preparation:

1. Drain crab; remove any cartilage. 2. Chop hard-cooked egg whites; mash egg yolks. Combine mashed yolks with margarine, ¼ cup boiling water, salt, mustard, vinegar and cayenne pepper. Mix well. Stir in crab and chopped egg whites. 3. Beat egg whites until soft peaks form; fold into crab mixture. 4. Place in greased shells or ramekins; cover with bread crumbs. Bake in preheated 350-degree oven until firm and crumbs are brown.

Recipe By : Jo Anne Merrill

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

Deviled Croaker

Servings: 1 Servings

Ingredients:

2 pound Croaker
1 teaspoon Salt
¼ teaspoon Pepper
1/3 cub Flour
¼ cub Butter
¼ cub Corn oil
1/3 cub Chopped shallots
3 Minced garlic cloves
¾ cub Dry white wine
4 teaspoon Dijon style mustard
¾ teaspoon Thyme
½ teaspoon Sage

Preparation:

Wipe fish with damp cloth; sprinkle inside & out with salt & pepper; dip in flour. Heat half the butter & oil in large skillet; fry fish, until lightly browned, about 5 minutes per side. Remove fish to heated platter. Continue cooking remaining fish, adding more butter & oil as needed. Add shallots & garlic to pan juices; cook until tender. Combine wine, mustard, thyme & sage: add to shallots & cook until sauce is slightly thickened. Pour over fish & serve piping hot.
Bass, lake trout & scup may be used.

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

Deviled Dip

Servings: 1 Servings

Ingredients:

5 ounce Pimiento cheese spread
2 ¼ ounce Deviled ham
½ cub Mayonnaise
1 tablespoon Minced onion
4 drop Tabasco sauce

Preparation:

This recipe is from a small handwritten book I found at a used book store..
Little history of St.Bridget's Guild:

On May 18, 1936, seventeen woman of St.Bridgets parish met for the purpose of organizing a charitable society, named St. Bridget's Guild and dedicated to raising money to buy baskets of food to help brighten the holidays of needy families in the parish. Today it has grown to over 350 members.

Mix throughly with electric mixer. Sprinkle with parsley.

Recipe by Eleanor McNerney

Recipe by: ST.BRIDGETS GUILD OF CHESHIRE, CT 1936

Posted to recipelu-digest Volume 01 Number 629 by ctlindab@mail1.nai.net on Jan 29, 1998

Deviled Dip

Servings: 1 Servings

Ingredients:

1 Pimiento-Cheese spread (5 oz
1 can Deviled ham (2.25 oz)
½ cub Mayonnaise
2 tablespoon Parsley minced fine
1 tablespoon Onion minced fine
1 dash MSG
4 drop Tabasco sauce

Preparation:

With blender, combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill.
Makes about 1-1/3 cups.

Original recipe from Better Homes & Gardens BBQ (1959). Conversion by Rick Weissgerber [GEnie D.WEISSGERBE]

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

Deviled Drumsticks

Servings: 4 Servings

Ingredients:

8 Chicken legs
¼ teaspoon Liquid red pepper
2 teaspoon Prepared mustard
⅛ teaspoon Garlic salt
2 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
3 tablespoon Catsup
½ teaspoon Parsley flakes

Preparation:

Servings: 4

Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on chicken legs. Grill about 35 minutes, turning frequently until tender.

150 calaries each.

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 21, 1998

Deviled Egg and Ham Salad

Servings: 4 Servings

Ingredients:

1 cub 97%-fat-free hickory-smokedham (5 oz) ;cubed
½ cub Green bell pepper; finelychopped
¼ cub Red onion ; finely chopped
1/3 cub Fat-free mayonnaise
14 teaspoon Ground red pepper
1 tablespoon Cider vinegar
1 ½ teaspoon Prepared mustard
6 Hard-cooked eggs
4 large Lettuce leaves
4 medium Tomatoes; cut in 8 wedgeseach

Preparation:

1. In medium bowl, combine ham, bell pepper, onion, mayonnaise, ground red pepper, vinegar and mustard; mix until well blended. Set aside.

2. Separate hard-cooked egg yolks from egg whites; place yolks in small bowl. Mash yolks; stir into ham mixture. Chop egg whites; stir into ham mixture. If desired, let stand 10 minutes to blend flavors.

3. Line 4 individual plates with lettuce. Arrange tomato wedges in fan shape around edge of lettuce. Spoon salad onto lettuce. If desired, add salt and pepper to taste and serve with hot pepper sauce.

4 servings.

Recipe by: Pillsbury Fast and Healthy Magazine

Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 21, 1998

Deviled Egg Slices, Pk

Servings: 1 Servings

Ingredients:

6 Hard cooked eggs
½ teaspoon Salt
¼ teaspoon Dry mustard
½ teaspoon Onion juice
2 tablespoon Mayonnaise

Preparation:

Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley.] Makes about 30 slices.

Busted by Barb at Possum Kingdom Lake Texas

Recipe by: Possum Kingdom Lake Cookbook

Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net" <abprice@wf.net> on Dec 12, 1997

Deviled Eggs

Servings: 12 Servings

Ingredients:

8 Hard-cooked eggs
8 ounce Plain low-fat yogurt, (1carton)
2 tablespoon Sweet pickle relish, drained
1 tablespoon Country-style Dijon mustard
⅛ teaspoon Salt
⅛ teaspoon White pepper
Paprika

Preparation:

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.

Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to ½-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.

Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika. Yield: 12 servings (serving size: 1 filled egg half).

Per serving: 60 Calories; 3g Fat (51% calories from fat); 5g Protein; 3g Carbohydrate; 121mg Cholesterol; 107mg Sodium

Recipe by: Cooking Light, May/June 1993, page 156

Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.

Deviled Eggs

Servings: 100 Servings

Ingredients:

100 EGGS SHELL
1 cub RELISH PICKLE SWEET
1 ½ pound SALAD DRESSING #2 ½
4 ounce MUSTARD PREP. 1 LB JAR
1 tablespoon PAPRIKA GROUND

Preparation:

1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; CUT IN HALF LENTHWISE. REMOVE YOLKS AND MASH THOROUGHLY. SET WHITES ASIDE FOR USE IN STEP 3.

2. BLEND MUSTARD, PICKLE RELISH AND SALAD DRESSING WITH YOLKS. MIX UNTIL WELL BLENDED.

3. FILL THE WHITES WITH YOLK MIXTURE, USING 1 TBSP FILLING FOR EACH EGG HALF.

4. SPRINKLE PAPRIKA ON TOP OR SEE NOTE 4.

5. SERVE IMMEDIATELY OR COVER AND REFRIGERATE UNTIL READY TO SERVE.
:

NOTE: 1. IN STEP 1, 11 LB 6 OZ EGGS, UNSHELLED, FRESH, A.P. WILL YIELD 10 LB HARD COOKED, SHELLED EGGS.

NOTE: 2. IN STEP 3, A LARGE PASTRY TUBE MAY BE USED TO FILL EGG WHITES.

NOTE: 3. IN STEP 3, 13 OZ (1 CUP) PICKLES, CUCUMBER, SWEET, DRAINED, CHOPPED MAY BE USED.

NOTE: 4. GARNISH FILLED EGGS AS DESIRED. SEE GUIDELINES FOR GARNISHES, RECIPE NO. A-22.

Recipe Number: F00500

SERVING SIZE: 2 HALVES (

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

Deviled Eggs

Servings: 1 Servings

Ingredients:

6 Hard boiled eggs
Salt 'n pepper; (to taste)
1 teaspoon Colman's Dry Mustard
½ teaspoon Dry dill weed; (optional)
½ cub Mayo; (depends on how runnyyou like the filling)

Preparation:

Cut eggs in half. Place whites on the  serving dish. Mash the yolks in a small bowl until fine. Add dry ingredients and then the mayo. (I usually add more.)

Spoon filling into the egg whites. Some people use a fancy cake decorator to fill the whites to add a festive touch. For an added touch, you can sprinkle extra dill weed or paprika on top for garnish.

Refrigerate until time to serve.

Posted to KitMailbox Digest by <GAdams1350@aol.com> on Jul 26, 1998, converted by MM_Buster v2.0l.

Deviled Eggs

Servings: 1 Servings

Ingredients:

6 Eggs; hard cooked
2 Mayonnaise
2 Sour cream
Pinch of salt
Dash of cayenne pepper
3 Salted, toasted almonds; cho
1 ½ Dijon mustard

Preparation:

Cut eggs lengthwise and remove yolks. In a bowl, mash egg yolks and add all other ingredients except chopped almonds. Fill egg white halves with yolk mixture and top with almonds.

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 20, 1998

Deviled Eggs

Servings: 6 Servings

Ingredients:

6 Hard-cooked eggs
3 tablespoon Mayonnaise, salad dressingor half and-half
½ teaspoon Dry mustard
¼ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 6 servings;140 calories per serving.

Catsup Deviled Eggs: Substitute ¼ cup plus 1 tb catsup for the mayonnaise; decrease salt to ⅛ ts.

Deviled Eggs with Olives: Omit mustard; decrease salt to ⅛ ts. Mix ¼ cup finely chopped ripe olives and ⅛ ts curry powder into egg yolk mixture.

Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive.

Zesty Deviled Eggs: Decrease salt to ⅛ ts. Mix ½ cup finely shredded process American cheese (2 oz) and 2 tb snipped parsley or 1 ts prepared horseradish into egg yolk mixture.

Source: Betty Crockers Cookbook, 6th Edition

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

Deviled Eggs

Servings: 4 Servings

Ingredients:

3 Large Hard Cooked Eggs
½ teaspoon Prepared Mustard
2 tablespoon Mayo Or Salad Dressing
1 Dash Of Pepper

Preparation:

Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly.

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

Deviled Eggs

Servings: 1 Servings

Ingredients:

6 Hard cooked eggs
1 teaspoon Worcestershire sauce
½ teaspoon Salt
¾ teaspoon Salad mustard
2 teaspoon Lemon juice or vinegar
⅛ teaspoon Ground pepper
3 tablespoon Mayonnaise or salad dressing
Paprika

Preparation:

Cut eggs in half lengthwise. Remove yolks mash yolks with remaining ingredients except paprika until mixture is smooth. Fill egg whites with mixture. Sprinkle with paprika.

Posted to Bakery-Shoppe Digest V1 #471 by Teresa Crawford <tsplace@gte.net> on Dec 26, 1997

Deviled Eggs

Servings: 1 Servings

Ingredients:

12 Eggs
2 cub Salad dressing
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Horseradish
½ teaspoon Lemon juice

Preparation:

I boil my 12 eggs at a full boil for 10 minutes, then peel and slice them length ways "after" they have been in cold water for several minutes. Then I put the yolks in a bowl and add remaining ingredients.

Mash or mix ingrediants well and spoon in egg holes. These Deviled eggs have a little bite to them and the lemon adds a flair that should make them real popular with your family & friends!
Posted to EAT-L Digest 26 November 96

Date: Wed, 27 Nov 1996 13:05:40 EST

From: Greg Pomykala <pomski@JUNO.COM>

Deviled Eggs #1

Servings: 12 Servings

Ingredients:

1 Dozen hard boiled eggs
1 tablespoon Mustard
1 tablespoon Cream
1 tablespoon Sweet pickle juice
1 teaspoon Sugar
1 Rib celery; finely chopped
1 Green onion; finesy chopped
Fresh parsley; chopped
1 Stick candied sweet pickle;chopped

Preparation:

Cut eggs in half lengthwise and remove yolks. Mash egg yolks and mix with other ingredients. Stuff the egg whites and sprinkle lightly with paprika.

BETTY ZANE JOHNSON

HELENA, 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.

Deviled Eggs #2

Servings: 24 Servings

Ingredients:

1 Dozen hard boiled eggs
¾ cub Miracle Whip mayonnaise(more or less depending onyour preference in texture)
1 teaspoon Spicy bold mustard
2 tablespoon Pickle relish
Salt and pepper to taste
¼ cub Crumbled cooked bacon; ifyou wish
Dried or fresh dill weed andpaprika for garnish

Preparation:

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: child@oasis.novia.net
Hello Dave and thanks for creating this nifty recipe exchange forum. My name is Lil and I'm from the Midwest. Big Red country in Omaha, Nebraska, USA, home of the national champions for two years in a row. GO HUSKERS. One of my favorite and quick finger foods is deviled eggs, and my family raves about this recipe.

One Dozen Hard Boiled Eggs; start eggs covered in COLD water and bring to a slow rolling boil, for about 8-10 minutes. I usually crock an egg open to test for exact doneness (and then sprinkle it with salt and pepper and enjoy <chuckle>). Take off heat and run cold water in sink over eggs for about 3 minutes. Drain and let eggs cool.

Peel eggs discarding shells and wash thoroughly. Take a knife (I have one that looks like ^^^^^ which makes for a pretty presentation. Cut eggs in half and take out cooked yolks and put on a large plate. Arrange "whites" on a platter. Mash yolks with the tines of a large fork. Add about ¾ cup of Miracle Whip mayonnaise (more or less depending on your preference in texture) and mash into yolks. To this mixture add one teaspoonn of spicy bold mustard, two tablespoons pickle relish, and salt and pepper to taste.
At this point you can also add ¼ cup crumbled cooked bacon if you wish.
Fill each egg half with mixture. I usually put it in a pastry bag and swirl into each half for a "prettier" look. Sprinkle each egg with dried or fresh dill weed and paprika. Refrigerate until serving time. Makes 24 (or 22 after testing egg) deviled eggs.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 1 APRIL 1996

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

Deviled Eggs #3

Servings: 6 Servings

Ingredients:

6 Hardboiled eggs
Mayonnaise to add moistureand smoothness to thefilling
1 teaspoon Dry mustard
1 small Stalk of celery; minced(to add texture)
Paprika

Preparation:

From: helchick@u.washington.edu (Helchick)

Date: Fri, 29 Jul 1994 18:43:32 GMT
My Norwegian grandmother used to serve these as a side to a smorgasborg lunch.

Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise (not too much!), dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring knife (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites.
Sprinkle the eggs with paprika (for that "deviled look"!).

WARNING: Deviled eggs disappear very quickly. It's wise to sneak a couple of them for yourself while you're making them, because your guests will demolish them in seconds.

REC.FOOD.RECIPES ARCHIVES

/EGGS

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

Deviled Eggs a la Jadi

Servings: 18 Servings

Ingredients:

9 Hard-boiled eggs; peel shell
3 Scallions; finely chopped
1 12 ounce can tuna; drained andflaked
1 ½ teaspoon Dry mustard
¾ cub Soy sauce
1 tablespoon Sesame or peanut oil
1 ½ teaspoon Lemon juice
Salt and freshly groundblack pepper
Paprika

Preparation:

Slice eggs in half, lengthwise. Remove hardened yolks to a mixing bowl. Add scallions, tuna, mustard, soy sauce, oil, lemon juice, and salt and pepper to taste. Mix well. Fill egg white halves with tuna/egg yolk mixture.
Sprinkle tops with paprika. Note: Crab meat or abalone may be substituted for the tuna.
Posted to MC-Recipe Digest V1 #204

Date: Sat, 17 Aug 1996 16:20:37 EDT

From: jadi@juno.com (Jadi Christian)

Deviled Eggs and Noodles

Servings: 4 Servings

Ingredients:

6 Deviled eggs
1 tablespoon Margarine or butter
1 cub (8 oz) dairy sour cream
1/3 cub Milk
2 teaspoon Poppy seeds
2 tablespoon Chopped onion
2 ½ cub Noodles, cooked
1/3 cub Grated parmesan cheese
1/3 cub Sliced ripe olives
½ teaspoon Salt

Preparation:

Prepare Deviled Eggs according to favorite recipe. Cover and microwave onion and margarine in 1 ½-Qt casserole on high until onion is tender, 1 ½ to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes.
Posted to MM-Recipes Digest V3 #357

From: "Karen Garth" <garth@garlic.com>

Date: Sat, 28 Dec 96 20:06:21

Deviled Eggs W/vegetables

Servings: 4 Servings

Ingredients:

4 Boiled eggs
2 tablespoon Sour cream, reduced calorie
2 tablespoon Zuchinni, finely chopped
1 tablespoon Celery, finely chopped
1 teaspoon Snipped fresh dill weed or
1 teaspoon Dried dill weed
¼ teaspoon Prepared mustard
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Cut peeled eggs lengthwise into halves. Slip out yolks; mash 2 with fork Mix in remaining ingredients. Fill whites with yolk mixture heaping it lightly. Garnish pimentos & dill if desired. Cover & refrigerate up to 24 hours.

Nutritional per serving: Cal. 55, Fat 3 gr., Protein 3 gr., Chol. 140 mg., Carb. 1 gr., Sodium 210 mg. From: SWEET
THING #10 @4203

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 24, 1998

Deviled Eggs with Bacon

Servings: 1 Servings

Ingredients:

6 large Eggs; hard-boiled andshelled
¼ cub Minced celery
2 tablespoon Minced shallot; (I useonion)
1 tablespoon Dijon-style mustard
½ teaspoon Red wine vinegar; (up to 1)
Salt
Ground red; (cayenne) pepper
2 tablespoon (or as needed) mayonnaise;preferably homemade(Cains)
12 Very small parsley leaves
1 tablespoon Finely chopped crisp-cookedbacon

Preparation:

Comp: Cuisine Magazine Recipe has been added to.

Makes 12 halves

Slice the eggs lengthwise in half, using sharp straight-edge stainless steel knife and making one clean cut; wipe blade in between cuts to keep whites clean of yolk. Carefully separate yolks from whites, placing yolks in a medium bowl as you work. Place whites on a plate; let stand, loosely covered with dampened paper toweling, then with plastic wrap, at room temperature until ready to fill.

Mash yolks with fork until crumbly, add mayonnaise and mash together; fold in celery, shallot, mustard, and vinegar, salt and pepper to taste. Let mixture set at room temperature for about one hour or so to let flavors blend.

Fill whites and tuck the parsley leaves into the side of each egg half.
Cover the deviled eggs and put in refrigerator until ready to serve. Just before serving cook bacon and sprinkle on top of each egg. (You can do this and then refrigerate. The bacon will be somewhat soggy. The eggs will still be yummy!)

The Perfect Hard Boiled Egg

Put eggs in a pan of cold water. Bring to a boil. When water boils, cook for 12 minutes. Remove eggs, drain hot water and cool under cold-running water. When cold; shell immediately.

HINT: Use a Brookstone egg timer. When it says "Hard Boiled", it is. Cool to the touch then peel immediately.

Posted to Bakery-Shoppe Digest V1 #471 by "Mike England" <englandm@kear.tds.net> on Dec 27, 97

Deviled Eggs with Crab

Servings: 1 Servings

Ingredients:

6 ounce Fresh; frozen or canned snowcrab meat, (up TO 7)
6 Hard cooked eggs
3 tablespoon Finely chopped celery
4 Heaping tbsp. mayonnaise
1 teaspoon Dry mustard
¼ teaspoon Salt
1 dash Pepper
1 teaspoon Finely chopped parsley
⅛ teaspoon Oregano
⅛ teaspoon Garlic powder
4 drop Worcestershire sauce

Preparation:

Peel eggs and cut in half lengthwise. Remove yolks. Put in bowl and mash well. Add celery, mayonnaise and seasonings. Add crab meat and mix well.
Stuff egg whites with yolk mixture. Chill before serving.

Posted to Bakery-Shoppe Digest V1 #471 by Teresa Crawford <tsplace@gte.net> on Dec 26, 1997

Deviled Eggs with Ham

Servings: 4 Servings

Ingredients:

4 Eggs
1 teaspoon Mustard
Cold water
¼ cub Baked ham; finely chopped
Slivered leaf lettuce; forgarnish
¼ cub Mayonnaise
1 tablespoon Drained capers; rinsed
1 dash White pepper

Preparation:

Place eggs in 2 quart saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand abut 30 minutes until cooled. Crack and carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into a bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard and pepper. Fold into capers and ham, reserving about 2 teaspoons of the ham to garnish. Mount egg yolk mixture in egg whites. Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Deviled Eggs with Legs

Servings: 1 Servings

Ingredients:

6 Hard-boiled large eggs
¼ cub Mayonnaise
3 tablespoon Sour cream
2 teaspoon Dijon mustard
½ teaspoon Lemon juice
Salt and pepper to taste

Preparation:

Cut eggs in half lengthwise and place yolks in a 1 quart plastic bag.
Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice and salt and pepper in bag with yolks. Press out air. Close bag and knead until contents are thoroughly blended. Push contents toward corner. Snip about ½-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.

Yield: 12 deviled eggs

Recipe by: Cooking Live Show #CL8928 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

Deviled Eggs with Olives

Servings: 8 Servings

Ingredients:

4 Hard cooked eggs; halvedlengthwise
2 tablespoon Mayonnaise
1 ½ teaspoon Lemon juice
1 teaspoon Prepared mustard
¾ teaspoon Worcestershire sauce
3 tablespoon Minced; stuffed, pittedgreen olives
Olive slices for garnish

Preparation:

Remove yolks from eggs. Mash yolks with mayonnaise, lemon juice, mustard and Worcestershire sauce. Stir in minced olives.

Stuff egg whites with yolk mixture, using piping bag or spoon. Top each mound with olive slice.

Posted to Bakery-Shoppe Digest V1 #473 by Shelley Sparks <ssparks@mailbox.arn.net> on Dec 27, 1997

Deviled Eggs with Salted Almonds

Servings: 1 Servings

Ingredients:

12 Hard-cooked eggs
4 tablespoon Mayonnaise
4 tablespoon Sour cream
1 teaspoon Salt
3 teaspoon Dijon mustard
1/3 cub Chopped salted almonds

Preparation:

Cut eggs in half and scoop out yolks. Mash with mayonnaise and sour cream; add salt and mustard and blend well. Taste for seasonings; add more if too bland; you may want to add a dash of cayenne pepper. Refill egg whites and sprinkle with chopped almonds.

Yield: 12 servings

Posted to Bakery-Shoppe Digest V1 #437 by travelers4now@juno.com (Gary & Doris McCoy) on Dec 04, 1997

Deviled Eggs with Sun-Dried Tomato

Servings: 1 Servings

Ingredients:

6 Hard-boiled large eggs
4 ounce Sun-dried tomatoes packed inoil; drained, reserving 2tomatoes whole for garnish,and the remaining tomatoesminced
¼ cub Bottled mayonnaise
3 tablespoon Sour cream
½ teaspoon White-wine vinegar
Finely chopped fresh parsleyleaves for garnish ifdesired

Preparation:

Can be prepared in 45 minutes or less.
Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a ½-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.
Makes 12 deviled eggs.

Gourmet April 1992

Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 10, 1998

Deviled Eggs with Sun-Dried Tomatoes and Chives

Servings: 1 Servings

Ingredients:

6 large Hard-boiled eggs; shelled
¼ cub Finely chopped drainedoil-packed sun-driedtomatoes
¼ cub Minced fresh chives
1 tablespoon Olive oil
1 ½ teaspoon Minced fresh thyme
1 teaspoon White wine vinegar
Additional drainedoil-packed sun-driedtomatoes; cut into strips

Preparation:

Here's a nice way to use up those leftover hard-boiled Easter eggs.

Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead.
Cover; chill.)

Makes 10.

Bon Appétit April 1997

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998

Deviled Eggs with Variations

Servings: 6 Servings

Ingredients:

WALDINE VAN GEFFEN:
-VGHC42A-----

BASIC RECIPE:
6 large Eggs; hard cook; peel, halve
2 tablespoon Mayonnaise; or more
1 teaspoon Prepared mustard
1 teaspoon Onion; grate

Preparation:

Press yolks through a sieve and blend with mayonnaise, mustard and onion.
Stuff yolk mixture into whites.Refrigerate until ready to serve.

STUFFED PICKLED EGGS-Add 1 tb sweet pickle relish.

NIPPY DEVLIED EGGS-Add 1 ts prepared horseradish and ½ ts dry mustard.

HERBED DEVILED EGGS-Add 2 tb each chopped parsley and minced chives.

DEVILED HAM EGGS-Add 1 tb deviled ham.

STUFFED CURRIED EGGS-Add 1 ts curry powder.

CAPERED EGGS-Add ¼ ts crumbled leaf marjoram and 2 ts minced capers.

ANCHOVY EGGS-Omit mustard and add 1 tb each mayonnaise and sour cream or milk instead of 2 tb mayonnaise; blend in ¼-½ ts anchovy pasta (depending on how much you like anchovies.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Feb 16, 1998

Deviled Fish Salad

Servings: 8 Servings

Ingredients:

½ cub Plain yogurt
½ cub Chili sauce
4 cub Cooked white fish
(halibut, sole, haddock,etc.)
½ teaspoon Mild Garlic And ParsleyBlend; * see note
Lettuce
Pimiento

Preparation:

* Note: See the "Mild Garlic And Parsley Blend" recipe which is included in this collection.

Blend yogurt, chilli sauce, and Mild Garlic And Parsley Blend together well. Toss gently with flaked fish. Serve on "cupped" lettuce leaves garnished with pimiento. This recipe serves 8.

Recipe Source: SKINNY SPICES by Erica Levy Klein (c) 1990 Surrey Books, Chicago - 192 pages - $8.95 As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 10-31-1995
Posted to EAT-L Digest 20 Sep 96

Date: Fri, 20 Sep 1996 14:41:39 -0500

From: LD Goss <ldgoss@METRONET.COM>

Deviled Green Beans

Servings: 2 Servings

Ingredients:

8 ounce Canned Green Beans
1 ½ teaspoon Butter Or Margarine
1 teaspoon Prepared Mustard
½ teaspoon Worcestershire Sauce
1 dash Salt
1 dash Pepper

Preparation:

In a saucepan heat green beans; drain thoroughly. In small saucepan melt butter or margarine. Stir in mustard, Worcestershire sauce, salt and pepper. Pour over hot beans, stir gently.
Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@gj.net> on Dec 03, 1997

Deviled Green Eggs and Spam

Servings: 1 Servings
Source: * World Wide Web Page POSTED BY: Jim Bodle 2/96

Ingredients:

In water dyed with green
Food dye until desired color
Is reached, rinse and
Place on plate to dry. Mix
Yokes with Spam in food
Processor until pasty.
And Curry powder are some
Favorites Spoon Spam and
Yoke mixture into egg
Halves Cover and cool until
Serving

Preparation:

Hardboil eggs. Slice into halves. Separate yoke from whites. Soak whites Mix in any other desired deviled egg ingredients. Mustard, Cayanne pepper

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

Deviled Halibut

Servings: 8 Servings

Ingredients:

Marinage for the fish chunks
¼ cub Vegetable Oil Or Olive Oil
1 tablespoon Finely Chopped Garlic
The Sauce
1 16 Ounce Can Tomato Puree
1 tablespoon Curry Powder; Mild to hot
4 tablespoon Fresh Lemon Juice
2 tablespoon Soy Sauce
1 cub Chicken Stock
1 teaspoon Garlic; chopped fine
The Crumbs and Cheese
1 cub Bread Crumbs
½ pound Sharp Cheddar CheeseGrated; (About 1 Cup))
The fish; in pieces likestew meat
2 pound Halibut fillet; in 1 inchpieces

Preparation:

In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the fish and turn until coated and marinate at least 2 hours up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer.
Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated fish pieces a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the fish for about 5 minutes longe! r . Serve at once directly from the dish and present the remaining sauce in a dish

The flavor is different with different curry powders or curry pastes. Chili heads will go for the Thai currys (great and very hot) Cheese variety can be changed for different flavors also. Aged Sharp Cheddar is the family favorite

Posted to MC-Recipe Digest V1 #227

Date: Fri, 27 Sep 1996 14:48:18 -0800

From: Ken Vaughan <kvaughan@ptialaska.net>

Deviled Ham

Servings: 1 Servings

Ingredients:

1 ½ cub Cubed, cooked ham, trimmed
¼ cub Cubed firm fat from cooked
...ham
1 ½ teaspoon Horseradish Mustard or other
...hot mustard
2 teaspoon White wine vinegar
Big pinch grated nutmeg
Small pinch ground cloves
4 Drops Pepper Sherry or
...bottled hot pepper sauce
¼ teaspoon Anchovy paste
⅛ teaspoon Finely minced garlic
Big pinch ground pepper
Big pinch ground ginger
Big pinch ground thyme

Preparation:

1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.
2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.
3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the falvors mingle. The spread will keep for up to 2 weeks.
Makes about 1 ½ cups

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

Deviled Ham and Carrot Filling

Servings: 4 Servings

Ingredients:

2 can (4.5-oz) deviled ham
½ cub Grated carrots
¼ teaspoon Pepper
¼ cub Pickle relish
¼ cub Salad dressing or mayonnaise
½ teaspoon Salt

Preparation:

Combine all ingredients and mix well. Yield: Filling for 4 sandwiches.

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.

Deviled Ham and Tomato Ho

Servings: 100 Servings

Ingredients:

20 pound HAM SECTIONED CURED
10 ¼ pound TOMATOES FRESH
3 pound LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
1 ½ quart RELISH PICKLE SWEET
3 quart SALAD DRESSING #2 ½
½ cub MUSTARD PREP. 1 LB JAR

Preparation:

1. COMBINE HAM AND DRAINED SWEET PICKLE RELISH; MIX TOGETHER LIGHTLY.

2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL
READY TO USE.

3. CUT FRENCH ROLLS (4 OZ EACH) IN HALF LENGTHWISE; SHRED LETTUCE AND THINLY
SLICE FRESH TOMATOES; PLACE 1 ½ CUP (1-NO. 8 SCOOP) FILLING, 2 SLICES OF TOMATO AND SHREDDED LETTUCE ON ROLL HALF. TOP WITH SECOND HALF OF ROLL.

4. CUT EACH HOAGIE CROSSWISE.

Recipe Number: N01202

SERVING SIZE: 1 SANDWICH

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

Deviled Ham and Tomato Sa

Servings: 100 Servings

Ingredients:

10 pound HAM SECTIONED CURED
10 ¼ pound TOMATOES FRESH
200 slice BREAD SNDWICH 22OZ #51
3 cub RELISH PICKLE SWEET
1 ½ cub SALAD DRESSING #2 ½
¼ cub MUSTARD PREP. 1 LB JAR

Preparation:

1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY.

2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH TOMATO SLICES AND SECOND SLICE BREAD.

4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD ABOUT 10 LB COOKED HAM.

Recipe Number: N01201

SERVING SIZE: 1 SANDWICH

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

Deviled Ham Dip

Servings: 8 Servings

Ingredients:

2 can (2.25-oz) deviled ham
1 cub Commercial sour cream
2 teaspoon Capers; chopped (optional)
1 ½ tablespoon Chopped pimiento
⅛ teaspoon Black pepper
3 drop Tabasco sauce; more or less

Preparation:

Combine all ingredients. Chill before serving. Yield: 2 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.

Deviled Ham Muffins

Servings: 12 Servings

Ingredients:

6 English Muffins; *
9 ounce Deviled Ham; 2 Cns
¼ teaspoon Oregano
12 Apple Rings; **
24 ounce Cheddar; Md, ***

Preparation:

* Muffins should be split, toasted and buttered.
** Apple Rings should be cored but unpeeled.
*** Slice the cheese into 12 2-oz slices and then slice them diagonally.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot.

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

Deviled Ham Puff

Servings: 1 Servings

Ingredients:

2 drop Tabasco sauce
1 teaspoon Worchestershire sauce
1 4 ½ ounce can deviled ham
8 slice White bread
½ pound Shredded cheddar cheese
3 Eggs, slightly beaten
2 cub Milk
1 tablespoon Chopped pimento or 1 T
Green pepper, chopped
Salt and pepper to taste

Preparation:

Grease shallow baking dish or 2 qt. casserole well. Blend Tabasco and Worchestershire sauce with deviled ham. Spread evenly onto each slice of bread. Cut bread into 1-inch squares. Place layer of bread in baking dish.
Sprinkle with ½ of the cheese. Repeat. Blend eggs, milk, pimento, salt and pepper; pour over bread and cheese. Let stand for about 15 minutes.
Bake in a 350 degree oven until puffed and brown, about 20 minutes.

Posted to MM-Recipes Digest V5 #007 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 6, 1998

Deviled Ham Puffs

Servings: 4 Servings

Ingredients:

3 can (2.5-oz) deviled ham
1 package (8-oz) cream cheese
1 Egg yolk; beaten
1 tablespoon Grated onion
½ teaspoon Pepper
½ teaspoon Horseradish
¼ teaspoon Tabasco
¼ teaspoon Salt
½ teaspoon Baking powder

Preparation:

Make bread rounds by cutting bread with a glass or biscuit cutter. Toast on one side. Spread ham on untoasted side of bread rounds. Mix remaining ingredients and spread on ham topping. Bake at 375 degrees until slightly brown. These may also be prepared ahead of time and frozen until ready to bake.

MRS JOHN ESTES (LINDA)

TEMPE, AZ

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.

Deviled Ham Puffs

Servings: 6 Servings

Ingredients:

30 Bread croutes 5 cm
Deviled ham paste
1 Onion, finely chopped
2 teaspoon Butter
125 g Cream cheese
1 cub Grated cheese
1 Egg yolk
2 teaspoon Chives

Preparation:

1. spread each croute with ham paste

2. saute onions in butter for 2 minutes, allow to cool.

3. beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste.

4. bake at 200 degrees c for 10 minutes or until golden brown and heated.
serve immediately.

TO MAKE CROUTES

1. cut bread circles from sliced bread with a 5 cm scone cutter.

2. brush both sides of each croute with melted butter and place on scone tray.

3. bake at 200 degrees c for 10 minutes or until golden brown, turning during cooking time. cool and store in an airtight container.

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

Deviled Ham Ring

Servings: 4 Servings

Ingredients:

8 ounce Cream cheese; softened
1 can (2 oz.) deviled ham
¼ cub Stuffed olives; chopped
2 tablespoon Onions; chopped
2 tablespoon Worcestershire sauce
2 tablespoon Lemon juice
¼ teaspoon Powdered thyme

Preparation:

Mix cream cheese and deviled ham until well blended. Add remaining ingredients and place mixture in greased 3 cup ring mold. Chill. Unmold and decorate with pimento and parsley.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Deviled Ham Sandwich

Servings: 100 Servings

Ingredients:

10 pound HAM SECTIONED CURED
200 slice BREAD SNDWICH 22OZ #51
3 cub RELISH PICKLE SWEET
1 ½ quart SALAD DRESSING #2 ½
¼ cub MUSTARD PREP. 1 LB JAR

Preparation:

1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY.

2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH SECOND SLICE BREAD.

4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD ABOUT 10 LB COOKED HAM.

Recipe Number: N01200

SERVING SIZE: 1 SANDWICH

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

Deviled Hamburglers

Servings: 1 Servings

Ingredients:

1 pound Ground beef
Salt and pepper to taste
2 tablespoon Mustard
1 tablespoon Ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Pickle relish

GARNISH:
8 Mini bagels
16 small Pimento stuffed olives
1 Red bell pepper
Toothpicks

OPTIONAL:
Lettuce leaves
Tomato slices

Preparation:

In a bowl, combine beef, salt and pepper, mustard, ketchup, Worcestershire sauce and relish. Form 4 large patties or 8 mini burgers. Heat a saute pan over medium high heat. Cook hamburgers on each side for about 5 minutes.
(Mini burgers may take less time.)

To serve mini burgers, cut the mini bagels in half horizontally and place a patty between the 2 layers. Insert a toothpick into two olives and place on the top of the bagel at the front to resemble eyes. Cut two triangle shapes out of the red pepper. Slice 2 slits behind the eyes and insert the red pepper pieces to resemble horns. Serve with slices of lettuce and tomato.

Yield: 4 large or 8 mini burgers

Recipe by: Cooking Live Show #CL8995

Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Deviled Kidneys

Servings: 1 Servings

Ingredients:

2 teaspoon Worstershire sauce
2 teaspoon Mushroom ketchup
1 teaspoon English mustard powder
2 ounce Butter; melted
1 pinch Cayenne pepper
Salt
Black pepper; freshly ground
8 Lamb's kidneys
1 tablespoon Vegetable oil
1 teaspoon Chopped parsley
Lemon wedges

Preparation:

Mix together the Worstershire sauce, mushroom ketchup, mustard, 1 ounce butter, cayenne pepper and salt and pepper. Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.

Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B01

Posted to MC-Recipe Digest V1 #857 by Sue <suechef@sover.net> on Oct 21, 1997

Deviled Meat Patties

Servings: 4 Servings

Ingredients:

-Pam Coombes
1 pound Ground chuck
¼ cub Chili sauce
1 tablespoon Minced onion
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
Vegetable cooking spray

Preparation:

Combine ground chuck, chili sauce,onion, mustard, horseradish, Worcestershire sauce,and pepper; stir well. Shape into 4 patties. Place patties on broiler pan coated with cooking spray. Broil 5 inches from heat 4 minutes on each side. Southern Living Annual Recipes 1987

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 21, 1998

Deviled Mice

Servings: 1 Servings

Ingredients:

8 Eggs
4 ½ tablespoon Mayonnaise
6 large Letuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles

TOOLS:

Preparation:

lg Saucepan Knife Bowl Fork 64 Toothpicks Platter Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. With an adult's help, bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies. To give them each eyes and a mose, pull the pimento out of an olive and cut it into three smal With an adults help, cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail.Out of the remaining olives, cut thirty two small triangular ear pieces. You To garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been noshing. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette. Serve From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 -0500

From: LD Goss <ldgoss@METRONET.COM>

Deviled Mushroom Compote

Servings: 6 Servings

Ingredients:

3 tablespoon Butter
1 Onion -- thinly sliced
½ cub Sweet red peppers -- thinly
Sliced
½ cub Sweet green peppers --
Thinly sliced
1 pound Mushrooms
2/3 cub Wine vinegar
2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
3 tablespoon Brown sugar
3 tablespoon Seedless raisins

Preparation:

Melt butter in large skillet. Add onions and peppers and saute over low heat until soft. Add mushrooms and saute until mushrooms begin to soften.
Mix remaining ingredients together and add to skillet. Bring to a boil over moderately high heat and cook, stirring often, until mixture becomes thick and syrupy.

Recipe By : Elizabeth Powell

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

Deviled Oysters

Servings: 1 Servings

Ingredients:

1 pint Oysters
1 cub Cracker crumbs
¼ pound Butter or margarine
2 Beaten eggs
1 Small; diced onion
½ Lemon ; juice of
½ cub Chopped celery
Salt & cayenne pepper totaste

Preparation:

While looking through the December issue of "Louisiana Country," the publication for the rural electric cooperatives in that state, I noticed these oyster recipes that sound worth trying, particularly the Angels on Horseback (if you like spicy stuff, see my note after recipe).

Heat oysters until they curl, then chop. Cook celery and onion in melted butter until tender and combine with chopped oysters, cracker crumbs, beaten eggs and seasonings. Put in individual ramekins or casserole. Cover with buttered crumbs and bake until browned.

Posted to EAT-L Digest by Cheryl Zinsmeyer <MaeWestern@AOL.COM> on Dec 1, 1997

Deviled Oysters #1

Servings: 8 Servings

Ingredients:

3 Dozen oysters (1 pint)
2 cub Celery; chopped fine
2 Onions; chopped fine
½ cub Butter
1 Clove garlic; minced
3 Hard boiled eggs
4 Sprigs parsley; chopped
6 -(up to)
8 slice Toasted bread
Seasonings to taste

Preparation:

Saut‚ onions, celery and garlic in butter on a low heat for about 20 minutes. Drain and cut oysters into small pieces; cook with onion mixture for about 5 minutes. Remove from heat. Mash eggs and crumble toast; add both to oyster mixture reserving a small amount of the bread crumbs. Place in casserole; sprinkle top with bread crumbs and dot with butter. Bake in 350 degree oven for 20 minutes until lightly browned.

This recipe can be frozen and heated before using. It can also be used in individual shells or ramekins.

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

Deviled Oysters #2

Servings: 4 Servings

Ingredients:

1 Stalk celery; chopped
1 Bell pepper; chopped
1 Onion; chopped
1 Stack crackers
1 pint Oysters
1 quart Milk
1 tablespoon Shortening
½ Stick butter
¼ teaspoon Red pepper
1 teaspoon (level) salt
1 teaspoon Worcestershire sauce

Preparation:

Melt shortening in skillet; saut‚ onions, celery and bell pepper until tender but not brown. Heat milk, add vegetables. Add oysters; remove pan from heat as oysters begin to curl. Thicken with crumbled crackers. Add butter, salt. pepper and Worcestershire sauce. Pour into greased casserole; cover with fine cracker crumbs. Bake in 350 degree oven for 20 to 30 minutes.

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

Deviled Oysters W Mango Slaw and Tabasco Butter Sauce

Servings: 4 Servings

Ingredients:

16 Fresh oysters; shucked,reserve 8 shells
¼ cub Minced shallots
3 tablespoon Minced garlic
¼ cub Cooked and crumbled bacon
2 tablespoon Chopped thyme
2 tablespoon Chopped parsley
1 tablespoon Cracked black pepper
¼ cub Mayonnaise
2 tablespoon Dijon mustard
2 Hard boiled eggs; choppedfine, yolks & whitesseparated, also keep eachegg separate
¼ cub Bread crumbs; (¼ to ½)*see Note
1 teaspoon Tabasco pepper butter sauce;see recipe
1 teaspoon Worcestershire sauce
Salt and lemon juice; totaste
Parsley sprigs; for garnish
Sour Mango Slaw; see recipe
Tabasco Pepper Butter Sauce;see recipe

Preparation:

Preheat broiler.

After oysters are shucked reserve the juice and place in a larger mixing bowl. Chop the oysters, basically cutting each oyster into four pieces. Add to oyster juice in mixing bowl with remaining ingredients, reserving one hard boiled egg for garnish. Mix well and season with salt and lemon juice.
Divide deviled oyster mixture among the 8 reserved oyster shells. Place oysters on baking sheet and place under broiler. Broil 4 to 5 minutes or until well browned on top. Remove from oven.

Place 2 oyster shells on each plate. Pile sour mango slaw next to oysters.
Drizzle with Tabasco pepper butter sauce. Garnish with parsley sprig and reserved chopped eggs. Serve.

NOTE: Start with ¼ cup bread crumbs. If oysters are especially juicy, you need to add up to another ¼ cup bread crumbs.

Original title: DEVILED OYSTERS WITH SOUR MANGO SLAW AND TABASCO PEPPER BUTTER SAUCE

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING

Recipe by: Dean Fearing

Posted to MC-Recipe Digest V1 #818 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Deviled Peas in Toast Cup

Servings: 8 Servings

Ingredients:

⅛ cub Onion; chopped
⅛ cub Green pepper; diced
1 tablespoon Margarine; melted
⅛ cub Cream of mushroom soup,condensed
½ cub Peas, frozen
⅛ cub Pimiento; diced
8 slice Wheat bread

Preparation:

Sautee oniona nd green pepper in margarine until tender. Remove from heat.
Stir in soup, peas, and pimentos. Bake at 350 for 25 minutes.

Remove crusts from bread; press each slice into a 6 ounce custard cup. Bake at 350 for 20 minutes, until golden browned. Remove from oven.

Remove toast cups from cups; fill with pea mixture.
Recipe By : Janet Baker

Posted to EAT-L Digest 8 November 96

Date: Sat, 9 Nov 1996 19:06:44 -0500

From: Janet Baker <jbaker@CNMNET.COM>

NOTES : I do remember the soup not being enough, so I would suggest possibly adding in an additiona Tablespoon or so.

Deviled Pineapple Dip

Servings: 1 Servings

Ingredients:

1 can (4 ½ oz) deviled ham
1 package (3 oz) cream cheese
1 can (8 ½ oz) crushed pineapple

Preparation:

Early in the day: In a bowl, blend Ham and cheese. Thoroughly drain pineapple, then add to cream cheese mixture. Refrigerate covered. Serve:
Let dip set 15 mins uncovered, at room temp. Serve with chips or apple slices.

Posted to recipelu-digest Volume 01 Number 322 by "janet toomey" <lovefd@hotmail.com> on Nov 28, 1997

Deviled Potato Salad

Servings: 100 Servings

Ingredients:

4 gallon WATER
12 ounce BACON;SLICED FZ
18 EGGS SHELL
3 pound CELERY FRESH
18 pound POTATOES WHITE FRE
1 pound ONIONS DRY
1 ounce SUGAR; GRANULATED 10 LB
10 ounce SALAD OIL; 1 GAL
2 teaspoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
4 ½ pound SALAD DRESSING #2 ½
6 ounce MUSTARD PREP. 1 LB JAR
2/3 cub VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 ounce SALT TABLE 5LB
2 ounce SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.

2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT. COOK UNTIL TENDER.

3. DRAIN WELL. COOL SLIGHTLY.

4. COMBINE ONIONS, OIL, SALT, AND PEPPER. ADD TO POTATOES, COVER; REFRIGERATE 1 HOUR.

5. COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, GRANULATED SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING. ADD TO POTATO MIXTURE.

6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD WITH SALAD DRESSING
MIXTURE.

7. BARNISH WITH PARSLEY AND PAPRIKA.

NOTE: 1. IN STEP 1: 22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 18 LB
PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 1 OZ FRESH PARSLEY
A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A01100.

NOTE: 3. IN STEP 5, 1 ½-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04001

SERVING SIZE: 2/3 CUP (4

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

Deviled Potato Salad

Servings: 6 Servings

Ingredients:

8 Hard-cooked eggs
2 tablespoon Vinegar
1 tablespoon Prepared horseradish
2 ½ tablespoon Mustard
1 cub Mayonnaise or salad dressing
1 cub Commercial sour cream
½ teaspoon Celery salt
1 teaspoon Salt
6 medium Potatoes; cooked injackets; peeled and cubed
1 cub Chopped celery
¼ cub Chopped onion
2 tablespoon Chopped green pepper
2 tablespoon Chopped pimiento
Tomato wedges
Cucumber slices

Preparation:

Cut eggs in half and remove yolks. Mash and blend yolks with vinegar, horseradish, and mustard. Add mayonnaise, sour cream, celery salt, and salt; mix well. Chop egg whites; combine with potatoes, celery, onion, green pepper, and pimiento. Fold in egg yolk mixture . chill. Garnish with tomato wedgesand cucumber slices. Yield: 6 to 8 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.

Deviled Potato Salad (Deh

Servings: 100 Servings

Ingredients:

3 ½ quart WATER; WARM
3 ½ gallon WATER
3 cub BACON;SLICED FZ
18 EGGS SHELL
3 pound CELERY FRESH
6 ounce ONIONS DRY
4 ⅜ pound POTATOES FRESH
2 ounce PEPPER SWT GRN FRESH
1 ounce SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
4 ¼ pound SALAD DRESSING #2 ½
6 ounce MUSTARD PREP. 1 LB JAR
2/3 cub VINEGAR CIDER
½ ounce PAPRIKA GROUND
2 ¾ ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.

2. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT; SIMME
20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.

4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOES, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING, 6 OZ (¼ CUP) PREPARED MUSTARD, 1 OZ (2 TBSP) GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB RAW, CHOPPED BACO
WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ (½ CUP) BACON FAT TO THE SALAD DRESSING; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY TO
SERVE.

6. GARNISH WITH PAPRIKA.

NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY.

2. IN STEP 3, 3 LB (2 ¼ QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) AND 12 OZ (2 ¼ CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE USED.

3. IN STEP 4, 1 ½-7 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 3. IN STEP 5, 1 ½-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04101

SERVING SIZE: 2/3 CUP (4

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

Deviled Potato Skins

Servings: 1 Servings

Ingredients:

2 tablespoon Unsalted butter
1 teaspoon Worcestershire sauce
1 ½ teaspoon Dijon-style mustard
Cayenne to taste
Skins from 4 baked russetpotatoes, cut lengthwise,into 1-inch-wide, strips
Garnish: sour cream dippingsauce, recipe follows

Preparation:

In a small heavy skillet melt the butter with the Worcestershire sauce over low heat, remove the skillet from the heat, and stir in the mustard and the cayenne. Brush the insides of the skins with the mustard mixture, arrange the skins brushed side up on a buttered baking sheet, and sprinkle them with salt and pepper. Bake the skins in a preheated 450 degree oven for 5 to 10 minutes, or until they are golden and crisp, and serve them with the dipping sauce.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8979

Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997

Deviled Rock Lobster or Crab

Servings: 6 Servings

Ingredients:

¼ pound Butter
1 Med. onion, grated
2 teaspoon Dried mustard
1 Dash Tabasco sauce
1 Juice of 1 lemon
8 Lobster tails OR;
1 pound Lump crabmeat
4 tablespoon Flour, heaping
2 cub Milk
2 teaspoon Salt
¼ cub Sherry
2 tablespoon Parmesan cheese

Preparation:

Deviled Rock Lobster or Crab

Servings: 6

This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells.
This will serve six.

"Talk About Good" Published by the Junior League of Lafayette, LA.
Submitted by Mrs. Robert A. Chenoweth.

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

Deviled Salmon

Servings: 6 Servings

Ingredients:

1 ½ pound Fillet of salmon; boned -use pliers to removesmaller bones
4 ounce Cream cheese
1 tablespoon Mayonnaise
1 tablespoon Milk
1 ½ teaspoon Lemon juice
½ teaspoon Dried tarragon
½ -(up to)
¾ teaspoon Dijon mustard
1 teaspoon Onion soup mix

Preparation:

submitted by: karenn@MICROSOFT.com
I'm from the Pacific Northwest - here's a terrific way to bake salmon or halibut. Naturally, it should be Pacific salmon : )

Cut the fish into portions (about 6). Mix remaining ingredients - mixture will be lumpy. Spread over fish. Bake at 450 degrees about 15 minutes, or until fish flakes easily. Don't overcook salmon!

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 17 JUNE 1996

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

Deviled Shrimp

Servings: 4 Servings

Ingredients:

2 tablespoon Chopped onion
2 tablespoon Chopped green peppers
½ cub Chopped celery
2 tablespoon Butter
2 tablespoon Flour
¼ teaspoon Dry mustard
½ teaspoon Salt
1 cub Milk
½ teaspoon Worcestershire sauce
¼ cub Diced pimentos
1 ½ pound Cooked shrimp peeled &
Deveined
¾ cub Chopped black olives
½ cub Buttered bread crumbs

Preparation:

1) Preheat the oven to 400 F.

2) In saucepan saute onions, green peppers, and celery in butter until vegetables are soft but not browned. Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens.

3) Add worcestershire sauce, pimento, shrimp, and olives to saucepan; simmer until heated thoroughly.

4) Spoon shrimp mixture into 4 ramekins; top with bread crumbs. Bake for 15 minutes, or until browned and bubbly. Remove from oven, and serve hot.

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

Deviled Smelt

Servings: 4 Servings

Ingredients:

12 ounce Smelt, thawed if frozen
¼ cub All-purpose flour
¼ teaspoon Salt
1 teaspoon Dry mustard
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tablespoon Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Preparation:

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a ½" cube of day-old bread browns in 40 seconds.

Place ½ of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 21, 1998

Deviled Smelt

Servings: 4 Servings

Ingredients:

12 ounce Smelt, thawed if frozen
¼ cub All-purpose flour
¼ teaspoon Salt
1 teaspoon Dry mustard
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tablespoon Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Preparation:

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a ½" cube of day-old bread browns in 40 seconds.

Place ½ of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.

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

Deviled Steak Cubes

Servings: 1 Servings

Ingredients:

1 ½ pound Beef round steak cut cubes
2 tablespoon Cooking oil
½ cub Tomato sauce
½ cub Chopped onion
2 tablespoon Vinegar
1 tablespoon Prepared mustard
2 teaspoon Prepared horseradish
1 Clove garlic, minced
¾ teaspoon Salt
¼ teaspoon Pepper
2/3 cub Cold water
1/3 cub All purpose flour
Hot cooked noodles

Preparation:

Trim excess fat from meat, cut meat into cubes. In a skillet brown meat on all sides in hot oil, drain. Transfer meat to S.C stir in all other ing.
Cover and cook on low heat setting for 8 - 10 hours. Turn to high heat setting. Blend cold water slowly into flour, stir into meat mixture, Cook till thickened Stir occ. Serve with noodles - 6 Servings.

Posted to EAT-L Digest 02 Sep 96

From: Pam Knowles <pamk@IAFRICA.COM>

Date: Tue, 3 Sep 1996 06:55:43 GMT

Deviled Steak Cubes

Servings: 4 Servings

Ingredients:

1 tablespoon Flour
1 teaspoon Salt
1 dash Pepper
1 pound Stew Beef Or Sirloin, cutbite-size pcs.
2 tablespoon Cooking Oil
1 medium Onion, thinly sliced
1 can (8 Oz) Tomato Sauce
¼ cub Water
½ teaspoon Dry Mustard
1 ½ teaspoon Worcestershire Sauce

Preparation:

Combine flour, salt, and pepper. Coat meat and brown slowly in oil. Add remaining ingredients; cover and simmer 1 ½ to 2 hours or until tender.
Serve over rice or noodles.

Serves: 4

Source: "Mountain Measures"--Junior League of Charleston, WV Ed. 1974

Note:

Dr. John G. Barker is past president of Marshall University at Huntington, WV

Recipe by: Dr. John G. Barker Posted to MC-Recipe Digest V1 #617 by Bill Spalding <billspa@icanect.net> on May 23, 1997

Deviled Steak Strips

Servings: 4 Servings

Ingredients:

1 ½ pound Sirloin steak
¼ cub Flour
¼ cub Chopped onion
1 Clove garlic; minced
1 ½ cub Water
¾ teaspoon Salt
½ cub Tomato sauce
1 tablespoon Vinegar
1 teaspoon Horseradish
1 teaspoon Prepared mustard
¼ teaspoon Black pepper
3 tablespoon Shortening
Hot cooked noodles or rice

Preparation:

Trim any fat from meat. Cut meat into thin strips, about 2 inches long.
Coat with flour. In skillet, brown meat, onion & garlic in hot shortening.
Stir in 1 cup of the water; add tomato sauce, vinegar, horseradish, mustard, salt & pepper. Cover & simmer 1 hour, stirring occasionally. Add remaining ½ cup water, scrape browned bits from pan. Heat through. Serve on noodles or rice.

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.

Deviled Swiss Steak

Servings: 6 Servings

Ingredients:

1 tablespoon Dry mustard
¼ cub All-purpose flour
1 ½ pound Round steak; 1" thick
1 cub Carrots; peeled and sliced
1 cub Onions; sliced
1 ½ cub Canned tomatoes
2 tablespoon Worcestershire sauce
Salt
Pepper

Preparation:

Combine mustard and flour; pound into steak. Season with salt and pepper. Melt butter in a large saucepan and brown steaks on both sides. Add remaining ingredients, cover, simmer 2 hours.
Posted to EAT-L Digest 17 Sep 96

Date: Wed, 18 Sep 1996 17:22:28 -0700

From: Jennifer Wendel <jwendel@REDSHIFT.COM>

Deviled Swiss Steak

Servings: 10 Servings

Ingredients:

3 pound Beef Round Steak *
2 teaspoon Dry Mustard
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Cooking Oil
4 ounce (1 cn) Sliced Mushrooms
1 tablespoon Worcestershire Sauce
Carrot Curls Or Parsley

Preparation:

* Round Steak should be cut ¾ to 1-inch thick.
~--------------------------------------------MMMMM----- ~----------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.
Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make ½ cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 ½ hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves.

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

Deviled Swiss Steak

Servings: 1 Servings

Ingredients:

2 tablespoon Flour
1 tablespoon Dry Mustard
½ teaspoon Pepper
2 tablespoon Oil
1 tablespoon Worcestershire Sauce
1 cub Beef Broth, * see note
1 ½ pound Bottom Round Steak (up To 2)
½ pound Mushrooms, sliced

Preparation:

* may have to add more as steak cooks.

Mix flour, mustard, and pepper and pound into both sides of beef. Brown in the oil. Add Worcestershire sauce and beef broth and simmer 2 ½ hours.
Add mushrooms and cook for an additional ½ hour.

Posted to MC-Recipe Digest V1 #542 by kmeade@ids2.idsonline.com (The Meades) on Mar 26, 1997

Deviled Tomatoes

Servings: 4 Servings

Ingredients:

4 Firm tomatoes
2 tablespoon Butter
1 small Garlic clove, crushed
½ cub Fresh white bread crumbs
1 tablespoon Chopped fresh parsley
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
¼ teaspoon Dry mustard
1 tablespoon Grated Parmesan cheese
Salt to taste
Fresh parsley sprigs

Preparation:

Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato.

Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well.

Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.

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

Deviled Tuna Bake

Servings: 4 Servings

Ingredients:

TUNA:
2/3 cub Mayonnaise
¼ cub Lemon juice
2 tablespoon Onion; finely minced
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
2 teaspoon Salt
½ teaspoon Black pepper
14 ounce Tuna in water; drained
2 cub Soft bread crumbs
4 Eggs; hard-boiled, chopped

TOPPING:
6 tablespoon Corn flake crumbs
2 tablespoon Parmesan cheese; freshlygrated
3 tablespoon Butter; melted

Preparation:

TUNA: In medium bowl, combine first 7 ingredients. Add remaining ingredients and toss lightly to combine. Spoon evenly into individual baking dishes. Sprinkle topping over tuna mixture. Run under broiler, six inches from heat, until crumb mixture browns (about 5 minutes). Garnish with parsley and lemon slices and serve immediately.

TOPPING: Toss all ingredients together until well mixed.

Serving Ideas : Cucumber in Sour Cream

NOTES : This is perfect for brunch. Make Corn Flake Crisps for dessert with the leftover cereal.
Recipe by: McCall's Cookbook Collection - Fish 'N' Fowl Cookbook

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998

Deviled Turkey

Servings: 1 Servings

Ingredients:

Turkey legs and wings(jointed)

SAUCE:
1 tablespoon Pepper vinegar
1 tablespoon Made mustard
1 tablespoon Celery sauce
1 tablespoon Acid fruit jelly
Little salt and pepper

Preparation:

"Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of - 1 Tablsp pepper vinegar, 1Tablsp made mustard, 1 T celery sauce, 1 Tablesp acid fruit jelly. A little salt and pepper. Lay the broiled turkey on a hot dish. Pour the dressing and sift pouned cracker over it"

Here are some interesting morsals (meanderings) I came accross while rereading The Complete Book of Barbecue and Rotisserie by Jim Beard ("Jim" before the "James" :-) Bobbs-Merrill Co. 1954.

Posted to bbq-digest V4 #071

From: mariusj@best.com (Marius Johnston)

Date: Tue, 3 Dec 1996 17:12:43 -0700

Deviled Turkey Soup

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 Medium-size onion, chopped
2 teaspoon Curry powder
½ teaspoon Dry mustard powde
12 ounce Potatoes, diced
3 ¾ cub Chicken stock
2 teaspoon Worcestershire sauce
6 ounce Cooked turkey, diced
Salt and pepper to taste

LEMON DUMPLINGS:
1 cub Self-rising whole-wheatflour
1 pinch Salt
¼ cub Sunflower margarine
½ Lemon, grated peel and juiceof

Preparation:

Heat oil in a large saucepan. Gently cook onion in oil until soft. Stir in curry and dry mustard and cook 1 minute. Stir in potatoes and stock. Bring to a boil and simmer 30 minutes. Add Worcestershire sauce and turkey.
Season with salt and pepper and slowly bring back to a simmer.

To prepare dumplings, place flour and salt in a medium-size bowl. Cut in margarine. Add lemon peel and juice and mix to a soft dough. Roll in small balls and drop into soup. Cover and cook 5 minutes or until balls are about double in size. Ladle into bowls and serve at once.

>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990.

MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post 6/17/97

Recipe by: The Book of Soups by Lorna Rhode Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997

Deviled Walleye Fillets

Servings: 6 Servings

Ingredients:

1 small Onion, very finely diced
3 tablespoon Lemon juice
½ small Green pepper, chopped
½ cub Bread crumbs
¼ pound Butter (1 stick)
½ cub Grated provolone
OR Parmesan
1 ½ tablespoon Dijon mustard
1 teaspoon Soy sauce
Salt and pepper
1 pinch Cayenne or dash of
Tabasco
2 pound Walleye fillets

Preparation:

Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese.
Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame.
Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve.

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

Devilicious Cheese Ball

Servings: 1 Servings

Ingredients:

2 can (4.25-oz) Underwood deviledham
1 package (8-oz) cream cheese;softened
1 package (.4-oz) dry Ranch dressingmix
½ cub Diced tomato
½ cub Diced green pepper
2 cub Shredded Cheddar cheese(8-oz = 2 cups)
½ cub Roasted; unsalted sunflowerseeds

Preparation:

In a medium bowl, combine all ingredients except sunflower seeds.
Refrigerate until firm enough to handle. Form into a ball and roll in sunflower seeds. Refrigerate until ready to serve. Makes 1 cheese ball.

FROM SOME MAGAZINE 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.

Devilish Angel Food Cake

Servings: 8 Servings

Ingredients:

2/3 cub Sifted cake flour
1/3 cub Unsweetened cocoa powder
1 ¼ cub Granulated sugar; divided
½ teaspoon Ground cinnamon
12 large Egg whites
1 teaspoon Cream of tartar
2 teaspoon Warm water
1 teaspoon Vanilla
½ teaspoon Salt

Preparation:

Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 350 degrees.

Sift together flour, cocoa powder, ¼ cup sugar and cinnamon into a bowl; set aside.

With an electric mixer, beat egg whites, cream of tartar, warm water, vanilla and salt in a large bowl at high speed until foamy. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, ¼ cup at a time; fold flour mixture in gently.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate.

Yield: 8 servings. Cooking Light 1997.

Posted to bakery-shoppe digest V1 Number 033 by novmom@juno.com (Lynn A Montroy) on Apr 16, 1997

Devilish Beef Stew

Servings: 1 Servings

Ingredients:

2 pound Beef stew meat, cut in cubes
2 tablespoon Shortening
2 cub Water
3 tablespoon Prepared mustard
1 teaspoon Seasoned salt
6 medium Onions, quartered
2 cub Sliced carrots
1/3 cub Water
3 tablespoon Cornstarch

Preparation:

In a 3 quart suacepan, brown feef, half at a time, in melted shortening.
Sprinkle with a little salt. Add the 2 cups of water, mustard and seasoned salt. Simmer covered for between 1 hour and 1 and one half hours or until meat is almost tender. Add onions and carrots and cook 30 minutes more or until vegetables are tender. Stir the 1/3 cup of water into the cornstarch and add to the stew. Cook and stir until the mixture is thickened and bubbly. Cook 1 minute more.

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

Devilish Eggs

Servings: 8 Servings

Ingredients:

6 Hard boiled eggs
2 tablespoon Poupon mustard
1 tablespoon Pimentos, mashed
Salt, to taste
2 tablespoon Mayonnaise
1 tablespoon Louisiana hot sauce
3 tablespoon Dill relish

Preparation:

Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.
Spoon mixture back into egg whites and serve on a bed of lettuce.

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

Devilish Marshmallow Cookies

Servings: 42 Servings

Ingredients:

½ cub Shortening
1 cub Sugar
2 Eggs
1 ¾ cub Flour
1 teaspoon Baking soda
¼ teaspoon Salt
½ cub Cocoa
1 teaspoon Vanilla
1 teaspoon Butter flavoring
21 large Marshmallows; cut in half

FROSTING:
½ cub Semi-sweet chocolate morsels
¼ cub Milk
2 tablespoon Butter or margarine
2 cub Sifted powdered sugar
Milk; optional

Preparation:

Cream shortening; gradually add sugar, beating well at medium speed of mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, salt and cocoa; add to creamed mixture, mixing well.
Stir in flavorings. (Dough will be stiff.) Chill dough at least 30 minutes.

Shape dough into 1 inch balls; place on greased cookie sheets. Bake at 350°F for 7 minutes. Place a marshmallow half on top of each cookie; bake an additional 2 minutes. Cool on wire racks, and spread frosting over tops.

Frosting:

Combine first 3 ingredients in saucepan. Cook over low heat, stirring constantly, until chocolate melts. Add powdered sugar, and beat until smooth. Add additional milk to frosting mix, if needed, for proper spreading consistency. Makes 1 cup.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Devilish Pepper Dip

Servings: 8 Servings

Ingredients:

4 ounce Low fat cream cheese;softened
2 tablespoon Reduced fat mayonnaise
1 can (3-oz) deviled ham
2 tablespoon Skim milk
2 teaspoon Prepared horseradish
¼ teaspoon Worcestershire sauce
⅛ teaspoon Freshly ground pepper
2 tablespoon Green onion; thinly sliced

Preparation:

In blender container or food processor bowl, combine cheese, mayonnaise, deviled ham, 1 tablespoon of the milk, horseradish, Worcestershire sauce and pepper. Blend or process till smooth. Stir in green onion. Add remaining milk if necessary for desired consistency.

Cover and refrigerate 2 hours to blend flavors.
Posted to TNT Recipes Digest by BLAdams96@aol.com on Feb 18, 1998

Devilish Potato Stacks

Servings: 4 Servings

Ingredients:

1 pound Ground Beef
2 ½ ounce Deviled Ham; 1 can
1 teaspoon Worcestershire Sauce
Instant Mashed Potatoes; *
½ cub Creamed Cottage Cheese
3 ½ ounce French Fried Onions; 1 can

Preparation:

* Use enough instant mashed potato flakes for 4 servings.
Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with ¼ of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve.

Devilishly Delicious Eggs

Servings: 6 Servings

Ingredients:

6 Hard-cooked eggs
1/3 cub Pace Picante SauceOR
1/3 cub Pace Thick & Chunky Salsa
2 Crisply cooked bacon slices,crumbled
1 tablespoon Mayonnaise

Preparation:

Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill.
Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray.

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

Devilishly Easy Chocolate Cake

Servings: 12 Servings

Ingredients:

1 package Devil's food cake mix; 18¼ ounces
1 cub Water
½ cub Applesauce
¾ cub Egg substitute
16 ounce Reduced-fat chocolatefrosting

Preparation:

1. Preheat oven to 350°F.

2. Mix first four ingredients at low speed until moistened.

3. Beat 2 minutes at high speed. Pour into 2 greased 9-inch round cake pans.

4. Bake for 25 minutes or until done. Cool completely and frost.

Makes 12 servings.

Nutritional Information per serving: 323 calories, 8 g total fat, 3 g saturated fat, 0mg; cholesterol, 288 mg sodium.

Recipe by: Egg Beaters Ad

Posted to MC-Recipe Digest V1 #977 by 4paws@netrax.net (Shermeyer-Gail) on Jan 01, 1998

Devilishly Good Deviled Crab (Mf)

Servings: 4 Servings

Ingredients:

1 pound Lump crabmeat
½ cub Finely sliced scallions,white & green parts orfresh chives
½ cub Fresh celery or fennel,finely diced
½ cub Red bell pepper, finelydiced
2 teaspoon Dijon mustard
½ cub Melted butter
¼ cub Heavy cream
1 cub Soda cracker crumbs,coarsely crushed
Salt and tabasco sauce
¼ cub Additional crushed sodacracker crumbs

Preparation:

Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with ½ teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.

Variation instead of combining crabmeat vegetables with the butter and cream combine it with ¾ cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Devilishly Good Roasted Chicken

Servings: 4 Servings

Ingredients:

1 Whole chicken; quartered
1 large Onion; sliced
1 tablespoon Garlic; minced
2 tablespoon Butter; melted
2 tablespoon Olive oil
2 ½ tablespoon Dijon mustard
2 teaspoon Worcestershire sauce
1 ½ teaspoon Tabasco sauce
1 teaspoon Chili powder
½ teaspoon Paprika
To taste salt
2/3 cub Chicken stock

Preparation:

1. Rinse chicken pieces well and remove any excess fat. Place chicken in bowl and toss with onion slices and garlic.

2. In small pan, heat butter and oil and add all ingredients EXCEPT chicken stock. Toss mixture with chicken, onions and garlic and refrigerate at least 4 hours or overnight.

3. Preheat oven to 375F and bring chicken to room temperature.

4. Place chicken in shallow roasting pan and cover with the onions. Pour stock around pieces.

5. Bake chicken 1 hour basting frequently until nicely browned and juices run clear.

NOTES : I ran out of Tabasco and substituted Thai chili sauce with exceptional results. Reduce cooking time if using skinless boneless breasts.
Recipe by: Sheila Lukin's USA cookbook

Posted to MC-Recipe Digest V1 #1064 by Dan Taylor <dant69@idt.net> on Jan 31, 1998

Devilled Barbecued Quail

Servings: 8 Servings

Ingredients:

8 dressed quail split in half
Marinade:
½ cup light soy sauce
2 tablespoons honey
3 or 4 spring onions, chopped
2 cloves garlic, peeled and chopped
1 medium sized piece root ginger, peeled and chopped
½ teaspoon five spice powder
½ cup vegetable oil
1 tablespoon walnut oil
½ cup Craigmoor Rummy Port

Preparation:

To make the marinade: mix the soy sauce and honey together and add spring onions, garlic and ginger. Combine all other ingredients and mix together well. Use marinade with all types of white meat.
If you are cooking whole pieces of meat, the skin should be pierced before covering the meat with the marinade. To be effective, marinate meats for at least 3 to 4 hours. Dry meats with a paper towel when taken from the marinade. Put on an oiled and heated barbecue to cook and baste with the marinade during cooking.

To cook the quail: place in a shallow casserole and cover with the marinade. Cover and leave for at least 4 hours. Strain liquids from the quail and set aside. Barbecue quail, turning them fre- quently and basting them often. The quail will be very tender and well browned when barbecued in this way. Serve with caramelised oranges. Jocelyn van Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson

~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 20, 1998

Devilled Burgers with Tvp

Servings: 8 Servings

Ingredients:

HAVE READY:
8 Whole wheat buns, split

MIX AND LET STAND 10 MINUTES:
2 cub TVP granules or flakes
1 ¾ cub Boiling water

MIX IN ANOTHER BOWL-SAUCE:
6 ounce Can tomato paste
½ cub Vegetable stock or water
½ teaspoon Salt
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Vegan Worcestershire sauce
½ teaspoon Red hot pepper sauce

Preparation:

Stir the TVP into the sauce, adding a little more liquid if needed to make it spreadable. Place buns on a cookie sheet. Spread with TVP mixture and run under a pre-heated broiler, cooking 4 to 5 minutes until topping is bubbly. Be sure to spread mixture to the edges so the buns don't burn. PER BURGER:Calories: 166, Protein: 14gm, Carbohydrates: 27gm, Fat: 1gm FROM:
The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for MealMaster by Susan Grabowski on May7, 1993

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

Devilled Cheese Fondue

Servings: 4 Servings

Ingredients:

1 Clove garlic; halved
¾ cub Milk
3 cub Grated applewood smokedcheddar cheese
6 teaspoon Plain flour
1 teaspoon Prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoon Horseradish relish
Cubes of ham and toastedgranary bread; to serve

Preparation:

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

Date: Wed, 6 Oct 1993 11:49:41 GMT

Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish. Serve with cubes of ham and cubes of toasted granary bread. (Serves 4-6)

REC.FOOD.RECIPES ARCHIVES

/EGGS

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

Devilled Cheese Fondue

Servings: 4 Servings

Ingredients:

1 Clove garlic, halved
6 fluid ounce Milk
12 ounce Grated Applewood smokedCheddar cheese
6 teaspoon Plain flour
1 teaspoon Prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoon Horseradish relish
Cubes of ham and toastedgranary bread, to serve

Preparation:

Method:

Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish. Serve with cubes of ham and cubes of toasted granary bread.

(Serves 4-6)

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

Devilled Chicken

Servings: 4 Servings

Ingredients:

½ cub Catsup
¼ cub Worcestershire sauce
2 tablespoon Brown sugar
1 tablespoon Mustard,brown,prepared
1 tablespoon Water
1 teaspoon Oil
1 Chicken,broiler-fryer,8ths

Preparation:

1. Combine catsup, Worcestershire sauce, brown sugar, mustard and water in a small bowl; blend well.

2. Heat oil in a large skillet; add chicken and brown well on both sides, about 15 minutes.

3. Remove chicken to 10x6x2-inch baking pan.

4. Pour off fat in skillet; add catsup mixture, stirring to loosen browned particles in bottom of pan.

5. Pour mixture over chicken.

6. Cover and bake in preheated 350'F. oven 30 minutes.

7. Remove cover; bake until chicken is tender, about 10 to 15 minutes longer.

Devilled Chicken Breasts

Servings: 4 Servings

Ingredients:

4 Boneless skinless chickenbreast halves
4 tablespoon Dijon mustard
2 cub Dry bread crumbs; or more
Salt and pepper; to taste
Cajun seasoning; optional
Vegetable cooking spray

Preparation:

Preheat oven to 350¡. Spray a 9" x 13" glass baking pan with vegetable cooking spray, such as Pam.

In a shallow bowl, combine the bread crumbs with salt and pepper and whateve additional spices or seasonings you may be using.

Place some dijon mustard into a small bowl or custard cup, about 1 tablespoon for each chicken breast half. You don't want to be going back and forth between the raw chicken and the mustard, as you don't want to contaminate the mustard. With your hands, coat a chicken breast completely on both sides with mustard. Then roll the chicken breast in the seasoned bread crumbs. If you get patches where the bread crumbs aren't sticking well, try to press more on to get an even coating. Place the coated chicken breast in the prepared pan. Repeat with remaining chicken breasts.
When all the chicken is in the pan, spray them on the tops with vegetable cooking spray. This helps achieve a crispy crust. Bake for about 45 minutes, or until the juices from the chicken run clear.
Posted to EAT-L Digest 07 Aug 96

Date: Thu, 8 Aug 1996 00:31:45 -0600

From: Ilene Warfield <ilenewar@STARNETINC.COM>

Devilled Crab Conchiglioni

Servings: 4 Servings

Ingredients:

350 g Conchiglioni (large shells)
200 g LF cream cheese
2/3 cub Skim milk
½ teaspoon Paprika
1 teaspoon Dijon mustard
1 tablespoon Dried breadcrumbs
2 teaspoon Parmesan cheese; grated
1 dash Salt & pepper

FILLING:
1 Green onion; finely chopped
1 Stalk celery; finely chopped
½ small Red pepper; finely chopped
3 tablespoon White wine
3 tablespoon LF creme fraiche
350 g Crab meat in brine; drained(12 oz)
3 tablespoon Fresh white breadcrumbs
2 tablespoon Parmesan cheese; grated
1 tablespoon Dijon mustard
½ teaspoon Red chili paste

Preparation:

1. For filling. Put green onion and pepper in small pan with wine. Cover and cook gently 3-4 mins until tender and wine is evaporated. Draw off heat and add remaining filling ingredeints and mix well.

2. Cook pasta until al dente. Drain well then arrange upside down on clean dish towel.

3. In small pan, put cream cheese, paprika and mustard and heat gently and whick until smooth. Season to taste. Fill shells with crab mixture. Spoon cheese sauce over base of shallow ovenproof dish and arrange shells on top.

4. Mix together dried breadcrumbs and cheese and sprinkle overtop. Cover dish with foil and bake at 425F for 15 mins. Uncover and return for a further 5 mins.

Per serving:
514 calories, 8.8g fat (15% CFF)
3/5 g sat.fat, 79mg chol.

Contributor: "Low-Fat Pasta" Sue Maggs

Posted to recipelu-digest Volume 01 Number 322 by Cathleen <catht@interlog.com> on Nov 28, 1997

Devilled Crab in Cucumber Cups

Servings: 6 Servings

Ingredients:

3 cub Cooked crab meat, flaked.
2 Hard boiled eggs, chopped.
¼ cub Lemon grass, sliced fine.
¼ cub Onion, chopped.
2 tablespoon Nam-prik Pao.
2 tablespoon Fish sauce.
3 tablespoon Lime juice.
1 tablespoon Sugar.
2 tablespoon Scallions, chopped.
2 tablespoon Corianders leaves, chopped.
Cucumber(s).

Preparation:

Mix all ingredients together and fill cucumber cups. To make cucumber cups ~ Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix ½ cup white vinegar with ½ cup water, 1 tb salt, and ¼ cup sugar. Add the cucumber cups and marinate for about ½ hour, then drain off and discard liquid.

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

Devilled Crab in Tomato

Servings: 6 Servings

Ingredients:

2 cub Cooked crab meat.
½ cub Shallots, peeled, chopped.
½ cub Lemon grass, sliced thin.
¼ cub Nam-prik Pao.
¼ cub Fish Sauce.
¼ cub Lime juice.
2 tablespoon Sugar.
½ cub Mint leaves, chopped fine.
¼ cub Scallions, sliced fine.
¼ cub Coriander leaves, chopped.
1 tablespoon Chilli peppers, chopped.
30 Italian tomatoes.

Preparation:

Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps.¶
Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.¶

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

Devilled Crabs

Servings: 1 Servings

Ingredients:

12 Crabs, large
1 cub Cream
2 tablespoon Flour
¼ teaspoon Mace
1 tablespoon Butter
1 teaspoon Parsley, minced
1 teaspoon Worcestershire sauce
4 Egg, hard boiled, mashed
Salt & pepper
Bread crumbs

Preparation:

Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Devilled Eggs

Servings: 8 Servings

Ingredients:

4 Hard-boiled eggs
¼ cub Grated parmesan cheese
1 teaspoon Prepared mustard
Dash pepper
2 Milk
Dill weed; or paprika

Preparation:

Recipe by: Ontario Egg Producers' Marketing Board Cut the eggs in half lengthwise; remove the yolks and mash. To the yolks, add the cheese, mustard and pepper; stir until well combined. Stir in enough milk to moisten the mixture. Refill the egg whites with the mixture. Sprinkle with paprika. Serve immediately or refrigerate until serving time.

Makes 8 egg halves.

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 20, 1998

Devilled Eggs

Servings: 4 Servings

Ingredients:

1 Small onion, chopped
1 ounce Butter
1 pound Tomatoes, skinned and choppd
14oz tined, chopped
Juice of ½ a lemon
1 tablespoon White wine vinegar
2 tablespoon Tomatoe puree
1 tablespoon Worcestershire sauce
2 teaspoon Brown sugar
½ pint Chicken stock
2 tablespoon Chopped parsley
Salt and pepper
4 Crumpets or muffins
Butter
4 Eggs

Preparation:

Hot, spicy sauces - devils - were popular in Britain in the 19th century.
This sauce is served with poached eggs but goes equally well with fried eggs. The sauce can be made the night before and kept covered in the fridge. Warm through just before serving. An egg poacher can be used.

Fry the onion in the butter for 3 mins. Add the tomatoes, lemon juice, half the vinegar, the tomato puree, Worcestershire sauce, brown sugar, stock, parsley, and salt and pepper to taste. Bring to the boil and simmer gently for 20 mins until fairly thick. Keep the sauce warm.

Lightly toast and butter the crumpets or muffins, and keep them warm.

Half fill a deep frying pan with water. Add the rest of the vinegar, and bring to a gentle rolling boil. One at a time, crack each egg into a cup, and slide the egg into the bubbling water. Poach the eggs for 3 mins. Using two spoons, gather in the egg whites as they start to set, to give each egg a neat shape.

Lift out the cooked eggs and drain on kitchen paper. Put each crumpet or muffin on a plate, and top with an egg. Spoon over the hot sauce, and serve immediately.

Source:Reader's Digest Guide To Creative Cooking and Entertaining.
Submitted By MARC & VIVIENNE DE GRAAF <100431.3234@COMPUSERVE.COM> On 13 MAY 95 042757 EDT

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

Devilled Kidneys

Servings: 4 Servings

Ingredients:

8 Lamb kidneys
3 ounce Butter
½ cub Finely copped parsley
1 Small onion
1 Clove garlic
1 tablespoon Worcestershire sauce
1 tablespoon Dry sherry
Salt, pepper

Preparation:

Wash kidneys, remove skin, fat and hard core; slice kidneys. Melt butter in pan, add crushed garlic, finely chopped onion, salt and pepper, cook a few minutes. Add kidneys, cook quickly on both sides. Add Worcestershire sauce, sherry and parsley to pan, blend well. Spoon onto slices of hot buttered toast.
Delicious as a supper dish; or serve with hot rice, into which some finely chopped parsley has been tossed.

From: Australian Women's Weekly Cookbook - 1970

Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 27, 1998

Devilled Whitebait

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
3 tablespoon Flour
2 teaspoon Cayenne pepper
Salt to taste
600 g Whitefish

Preparation:

Heat oil for deep-frying. Put 3 tablespoons plain flour in a paper or plastic bag and add 2 teaspoons cayenne pepper and salt to taste.

In batches, put the whitebait (600 g in total) into the bag and shake until they are coated with seasoned flour. Shake off excess flour, then deep-fry for 2 or 3 minutes. Remove from the oil and drain well on kitchen paper.

When all the whitebait have been cooked, put them back into the frying basket, reheat the oil and plunge the basket back into the hot oil for another couple of minutes until they are golden. (Depending on the capacity of your deep-fryer, you may have to do the second cooking in batches as well.) Drain and turn out into a serving dish lined thickly with paper napkins. Serve with wedges 6 of lemon.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.

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

Devil-Mint Brownie Pudding Cake

Servings: 1 Servings

Ingredients:

1 cub Flour
½ cub Granulated sugar
½ cub Unsweetened cocoa powder
2 teaspoon Baking powder
¼ teaspoon Salt
½ cub Milk
2 tablespoon Butter; melted
1 teaspoon Vanilla extract
½ cub Mint semisweet chocolatechips (or plain; ifdesired)
½ cub Packed brown sugar
½ cub Chopped walnuts
1 ¾ cub Boiling water
Peppermint or vanilla icecream

Preparation:

Preheat oven to 350~. In large bowl sift together flour, sugar, ¼ cup cocoa powder, baking powder and salt. Whisk in milk, melted butter and vanilla until smooth. Stir in chips. Spread batter in ungreased 9-inch glass baking pan.

In medium bowl mix together brown sugar and remaining ¼ cup cocoa powder; stir in walnuts. Sprinkle over batter in pan. Place pan on oven rack and gently pour boiling water evenly over all.

Bake 30 - 35 minutes, or until cake looks firm and begins to pull away from sides of pan. Let cool in pan 10 minutes. Cut into squares and serve warm with sauce from bottom of pan. Top with ice cream.

Posted to EAT-L Digest by ChezSchu <ChezSchu@AOL.COM> on Dec 5, 1997

Devils Baked Beans

Servings: 1 Servings

Ingredients:

2 can Pork N Beans, 1 lb each
With tomato sauce.
½ cub Peanuts,chopped
1/3 cub Brown sugar
2 tablespoon Catsup
2 tablespoon Molasses
4 slice Bacon,uncooked

Preparation:

Combine pork and beans, chopped peanuts, brown sugar, catsup and molasses a 1-quart casserole. Mix well. Arrange bacon on top of beans. Bake, uncovered in 375 F oven, for 45 minutes.

From Womens Day Magazine.
Typed for you by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Devil's Decadence

Servings: 2 Servings

Ingredients:

3 ounce Semisweet chocolate
1 ounce Unsweetened chocolate
2 Eggs
¼ cub Sugar
½ cub Whipping cream
¼ teaspoon Ground cinnamon
Sifted Powdered Sugar
FUDGE MOCHA SAUCE:
1 cub Sugar
½ cub Light cream
3 tablespoon Butter
2 ounce Unsweetened chocolate, chop
2 tablespoon Light corn syrup
1 ounce Semisweet chocolate, chopped
1 tablespoon Instant coffee crystals

Preparation:

Butter two 8-ounce souffle dishes. Attach buttered foil collars. Melt chocolates in heavy small saucepan over low heat, stirring constantly. In a large bowl beat eggs until frothy. Add sugar, beating 4-5 minutes, or until thick and lemon-colored. Beat one-half of the cream and cinnamon until soft peaks form. Fold whipped cream into the melted chocolate. Fold chocolate mixture into beaten eggs. Pour into prepared souffle dishes.
Place in baking dish; pour 1-inch of hot water into dish. Bake in a 350 degree oven for 30-35 minutes, or until a knife inserted into center comes out clean. Remove collars. Cool to room temperature. Whip remaining cream and cinnamon. Sprinkle souffle with sifted powdered sugar; serve with Fudge Mocha Sauce and whipped cream. FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates, corn syrup, and coffee crystals in a saucepan. Cook and stir over medium-low heat until smooth and slightly thick. Serve warm.
Refrigerate leftover sauce. Makes 1 ¾ cups.

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

Devils Food Applesauce Cake

Servings: 1 Servings

Ingredients:

1/3 cub Flour
¼ cub Sugar
¾ teaspoon Cinnamon
3 tablespoon Vegetable oil
½ cub Chopped pecans
½ cub Chocolate chips
Cake:
1 ½ cub Flour
1 cub Sugar
1/3 cub Cocoa powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cub Unsweetened applesauce
½ cub Vegetable oil
2 large Eggs

Preparation:

Heat oven to 350. Prepare topping: Mix flour, sugar & cinnamon in bowl with a fork. Stir in oil then nuts & chips. Make cake: Put flour, sugar, cocoa powder, baking powder & salt in ungreased 8" square baking dish. Stir with fork to mix well. Add applesauce, oil & eggs. Stir until well blended. Sprinkle topping evenly over batter.
Bake 35-40 minutes. Cool on rack.

Chocolate Pecan Topping:

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

Devil's Food Cake

Servings: 1 Servings

Ingredients:

2 ½ cub Sifted all-purposeunbleached flour
2/3 cub Unsweetened cocoa powder
1 tablespoon Baking soda
¼ teaspoon Salt
½ cub Butter, at room temperature
1 2/3 cub Sugar
5 Eggs
1 1/3 cub Buttermilk
1 teaspoon Vanilla extract
Fudge Frosting, see recipe

Preparation:

Preheat the oven to 350F. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment or waxed paper, grease again, then sprinkle with flour to coat completely. Shake out any excess flour. Set aside.

Sift together the flour, cocoa, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter until creamy, then gradually add the sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the egg mixture alternately with the buttermilk, and beat until smooth. Mix in the vanilla. Pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool on wire racks for about 10 minutes. Remove the cakes from the pans and continue to cool on wire racks. Frost with Fudge Frosting when completely cool.

YIELD: 10 to 12 servings
Posted to EAT-L Digest 26 Dec 96

Recipe by: The Great American Dessert Cookbook

From: Sean Coate <swcoate@PEGANET.COM>

Date: Fri, 27 Dec 1996 19:13:22 -0500

Devil's Food Cake

Servings: 100 Servings

Ingredients:

2 ½ cub WATER
1 ¼ quart WATER
24 EGGS SHELL
8 ounce MILK; DRY NON-FAT L HEAT
2 ½ pound FLOUR GEN PURPOSE 10LB
4 ½ pound SUGAR; GRANULATED 10 LB
1 13/16 pound SHORTENING; 3LB
1 ½ ounce BAKING SODA
1 ounce IMITATION VANILLA
1 ½ ounce SALT TABLE 5LB
1 ¼ pound COCOA NATURAL 1 LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING SODA, COCOA, AND MILK INTO MIXER BOWL.

2. BLEND SHORTENING WITH DRY INGREDIENTS. ADD WATER GRADUALLY; BEAT AT LOW SPEED 2 MINUTES OR UNTIL BLENDED. BEAT AT MEDIMM SPEED 2 MINUTES SCRAPE DOWN BOWL.

3. COMBINE EGGS, WATER, AND VANILLA, ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED 1 MINUTE. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 4 ½ QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
SPREAD EVENLY.

5. BAKE 30 TO 35 MINUTES OR UNTIL DONE.

6. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1,
SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 ¼ CUPS).

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G01200

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.

Devil's Food Cake

Servings: 12 Servings

Ingredients:

¼ cub Butter or margarine,softened
1 ½ cub Sugar
¼ teaspoon Salt
1 tablespoon Vanilla
¾ cub Unsweetened cocoa
3 ½ cub Unsifted cakeflour
2 teaspoon Baking soda
2 ½ cub Water
4 Egg whites, at room temp.
Cocoa frosting, recipefollows
Chocolate glaze, recipefollows
Confectioners' sugar andunsweetened cocoa (opt.for checkerboarddecoration)

Preparation:

1. Heat oven to 350'F. Generously grease and flour three 9-inch round cake pans.

2. In a large bowl with electric beater or mixer, beat butter, ¾ C sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.
Gradually add remaining ¾ C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans. Bake until centers spring back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool completely.

7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until glaze is firm.

10. Decorate top with cocoa and confectioners' sugar checkerboard just before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners' sugar over cake. Remove strips.

Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 ½ lb confectioners' sugar, 1/3 C unsweetened cocoa, 1 teaspoon ground cinnamon, ¾ t vanilla and 1/3 to ½ C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 T butter. Stir in 3 T cold water and ¼ C confectioners' sugar until smooth. Use to glaze a 9-inch cake.

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

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

Devil's Food Cake

Servings: 1 Servings

Ingredients:

¾ cub Boiling water
3 ounce Chocolate squares
2 ¼ cub Sifted cake flour
1 ½ teaspoon Baking soda
¾ teaspoon Baking powder
¾ teaspoon Salt
¾ cub Shortening
1 ⅞ cub Brown sugar
3 Eggs, well beaten
1 ½ teaspoon Vanilla
¾ cub Sour milk

Preparation:

Pour boiling water over chocolate; stir over low heat until smooth and thick; cool. Sift flour, soda, baking powder and salt together. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Blend in chocolate and vanilla. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into greased pans and bake in a 350 degree oven for 30 minutes. Makes 3 (8 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139

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

Devils Food Cake (Microwave)

Servings: 1 Servings

Ingredients:

¾ cub All purpose flour
2/3 cub Sugar
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Vanilla
1 ounce Pre-melted chocolate
1/3 cub Shortening
1/3 cub Milk
2 Eggs

Preparation:

Makes one layer cake.
Place all ingredients except eggs in mixing bowl.
Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly. Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating ¼ turn every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until done.
Let stand directly on counter top 5 to 10 minutes.
*If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square.
To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High.
VARIATIONS:
1. Chocolate Mint Cakes: Substitute Peppermint flavoring for vanilla.
2. Chocolate Peanut Cake: Add 2 tbsp. (¼ cup) peanut butter and one more tbsp. milk before mixing.
3. Chocolate Cherry Cake: Add 2 tbsp. (¼ cup) maraschino cherry juice for milk and ¼ cup of maraschino cherries before mixing.

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

Devil's Food Cake (Mix)

Servings: 100 Servings

Ingredients:

10 pound CAKE MIX DEVIL FOOD

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PREPARE 10 LB (2-NO.20 CN) DEVIL'S FOOD CAKE MIX ACCORDING TO INSTRUCTION
ON CONTAINER. SEE RECIPE CARD G-G-3 GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS.

2. POUR 4 ¾ QT (7LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN, SPREAD
EVENLY.

3. BAKE AT 350 F., 40-50 MINUTES OR IN CONVECTION OVEN 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

4. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 ¼ CUPS).

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

Recipe Number: G01201

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.

Devil's Food Cake Cockaigne

Servings: 12 Servings

Ingredients:

4 ounce Unsweetened chocolate
½ cub Milk
1 cub Light sugar; firmly packed
2 cub Cake flour
1 teaspoon Baking soda
1 Egg yolk
½ teaspoon Salt
½ cub Butter
1 cub Sifted sugar
2 Egg yolk
¼ cub Water
½ cub Milk
1 teaspoon Vanilla
2 Egg whites

Preparation:

Preheat oven to 350 degrees F. Prepare the following custard. Cook and stir in a double boiler over -not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened, Have other ingredients at about 70 degrees F. Sift before measuring 2 cups of cake flour. Resift with baking soda and salt. Beat the butter until soft then beat in the egg yolks on at a time. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Stir the batter until smooth after each edition. Stir in the chocolate custard. Whip the egg whites until stiff but not dry. Fold loghtly into cake batter, Baker in greased pans for about 25 minutes.
Spread when cool with caramel icing.

Nutritional info: 555 cal; 4g pro, 88g carb, 23g fat

Source: The Joy of Cooking, 1995 ed Miami Herald, 3/7/96 format: Lisa Crawford, 6/23/96

Date: 24 Jun 96 22:18:35 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>

MM-Recipes Digest V3 #178

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

Devil's Food Cake Made with Beets

Servings: 1 Servings

Ingredients:

4 ounce Unsweetened chocolate,chopped
1 can (8 ¼-ounce) beets
2 ¼ cub Allpurpose flour
1/3 cub Cocoa powder
2 teaspoon Baking soda
½ teaspoon Salt
1 ½ Sticks unsalted butter,softened
1 ¼ cub Firmly-packed light brownsugar
1 cub Granulated sugar
3 large Eggs
2 teaspoon Vanilla
2/3 cub Buttermilk
2 teaspoon Cider vinegar

FROSTING:
2 ¼ cub Granulated sugar
1 teaspoon Cream of tartar
1 pinch Salt
6 large Egg whites
¼ cub Cold water
2 tablespoon Vanilla

Preparation:

This recipe was demonstrated on TVFN yesterday. He explained that the red color in chocolate cake was an acid baxe reaction with the chocolate, but in this recipe he added beets to enhance the red.

Preheat oven to 350 degrees F. Butter and flour two 9x2inch cake pans. Melt chocolate in double boiler and set aside to cool. Drain beets and pure in a blender or food processor; you should have 1 cup. Sift together flour, cocoa, baking soda and salt. In a bowl with an electric mixer beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes. Beat in chocolate. With mixer on low alternately beat in flour mixture (in fourths) and buttermilk mixed with vinegar (in thirds), beginning and ending with flour. Beat until incorporated. Add pured beets and mix on medium until blended. Divide the batter between the pans. Bake for 30 to 35 minutes, or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed. Cool cakes in pans on wire racks for 10 minutes and invert onto racks to cool completely. Make frosting: In a bowl set over a large saucepan of simmering water beat sugar, cream of tartar, salt, egg whites and water with mixer for 5 to 7 minutes, or until mixture holds stiff peaks. Remove bowl from pan and beat icing for 3 minutes more.
Beat in vanilla. To assemble cake: On serving plate spread one cake layer with a third of frosting and top with second layer. Spread remaining frosting over top and sides. Yield: 9-inch Layer Cake, 8 to 10 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Posted to EAT-L Digest 01 Feb 97 by Barbara Williams <BarbEWill@AOL.COM> on Feb 2, 1997.

Devil's Food Cake with Chocolate Frosting

Servings: 12 Servings

Ingredients:

Nonstick spray coating
2 cub All-purpose flour
1 ¾ cub Sugar
1/3 cub Unsweetened cocoa powder
1 ½ teaspoon Baking soda
1 ½ cub Skim milk
½ cub Margarine, softened
1 teaspoon Vanilla
2 Egg whites
¼ cub Sugar

Preparation:

Spray two 9 x 1 ½" round baking pans with nonstick coating and dust lightly with flour; set pans aside. In a large mixing bowl, combine flour, 1 ¼ cups sugar, cocoa powder, and baking soda. Add milk, margarine and vanilla. Beat with an electric mixer on low speed about 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping sides of the bowl occasionally. Thoroughly wash the beaters. In a small mixing bowl, beat the egg whites until soft peaks form (tips curl). Gradually add the ¼ cup sugar, beating until stiff peaks form (tips stand straight).
Fold into the batter. Pour the batter into the prepared pans. Bake in a 350F oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans on wire racks for 10 minutes.
Remove cakes from pans and cool them thoroughly on wire racks. Spread the Chocolate Frosting between the layers, then frost sides and top. CHOCOLATE FROSTING: In a medium mixing bowl, beat 2 tablespoons margarine and ¼ cup unsweetened cocoa powder until margarine is softened. Gradually add 1 ½ cups sifted powdered sugar, beating well. Slowly beat in 3 tablespoons skim milk and 1 teaspoon vanilla. Slowly beat in 1 ½ cups sifted powdered sugar and additional skim milk, if needed, to make of spreading consistency. Makes 1 cup.

Devil's Food Cake with Fudge Frosting

Servings: 8 Servings

Ingredients:

1 ¾ cub Sifted cake flour
½ cub Cocoa powder (not a mix)
1 teaspoon Baking soda
½ teaspoon Salt
½ cub (1 stk) unsalted butter
1 ¼ cub Granulated sugar
1 ½ teaspoon Vanilla
2 large Eggs
1 cub Boiling water
FROSTING:
¼ cub (½ stk) unsalted butter
2 cub Unsifted confectioners' --
(10X) sugar
2 Squares (1 oz each) --
Unsweetened chocolat
1 ½ teaspoon Vanilla
2 tablespoon Half-and-half -- milk or
Milk

Preparation:

CAKE:

PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light.
Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely.

FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. Makes about 8 servings.

Recipe By :

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

Devil's Food Cookies

Servings: 30 Servings

Ingredients:

¼ cub Margarine; softened
2/3 cub Sugar
½ cub Nonfat buttermilk
1 teaspoon Vanilla extract
2 Egg whites
1 ½ cub All-purpose flour
½ cub Unsweetened cocoa
1 teaspoon Baking soda
¼ teaspoon Salt
Vegetable cooking spray
2 teaspoon Sifted powdered sugar

Preparation:

Cream margarine; add 2/3 cup sugar, and beat at medium speed of an electric mixer until blended. Add buttermilk, vanilla, and egg whites; beat well.

Combine flour, cocoa, baking soda, and salt; add to creamed mixture, mixing well.

Drop dough by tablespoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Bake at 350 deg for 7 minutes. Remove from pan, and cool completely on wire racks. Sprinkle with powdered sugar. Yield: 2-½ dozen (serving size: 1 cookie).

Recipe by: Cooking Light, May/June 1993, page 159

Posted to MC-Recipe Digest V1 #949 by Cperrine99 <Cperrine99@aol.com> on Dec 8, 1997

Devil's Food Drop Cookies

Servings: 6 Servings

Ingredients:

1 cub Brown sugar
½ cub Butter, softened
1 teaspoon Vanilla
2 ounce (2 squares) unsweetenedchocolate,
Melted and cooled
1 Egg
2 cub Flour
½ teaspoon Baking soda
½ teaspoon Salt
¾ cub Sour cream
½ cub Chopped walnuts
MOCHA FROSTING:
1 ½ cub Powdered sugar
2 tablespoon Unsweetened cocoa
¼ cub Butter, softened
1 To 2 tsp. instant coffeegranules
1 ½ teaspoon Vanilla
2 To 3 Tbsp. milk

Preparation:

COOKIES:

Cookies:

Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat brown sugar and ½ cup butter until light and fluffy. Add 1 tsp. vanilla, chocolate and egg; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking soda and salt. Add dry ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts.
Drop by heaping teaspoonfuls 2" apart on greased cookie sheets. Bake at 350 for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.

Frosting:

In a small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread on cooled cookies. Allow frosting to set before storing.

Makes: 3 dozen

Posted by: Debbie Carlson (D.CARLSON - GEnie)

Devil's Food Fudge Cake

Servings: 10 Servings

Ingredients:

½ cub Prune puree
3 Egg whites
1 ½ teaspoon Vanilla
1 cub Flour
2 tablespoon Flour
1 cub Sugar
2 tablespoon Sugar
¾ cub Dutch process cocoa
1 ½ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt

Preparation:

Preheat oven to 350 degrees. Coat a 9" baking pan with cooking spray. In bowl, combine 1 cup water, prune puree, egg whites and vanilla; beat to blend thoroughly. Combine all dry ingredients. Mix with wet ingredients.
Spread batter in pan, bake for 30 minutes.

Nutrition Facts Amount Per Serving: Calories 192 - Calories from Fat 9 Percent Total Calories From: Fat 5%, Protein 8%, Carbohydrate 87% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 195mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 161 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
Posted to recipelu-digest Volume 01 Number 447 by Kara9718 <Kara9718@aol.com> on Jan 4, 1998

Devil's Food Pound Cake

Servings: 1 Servings

Ingredients:

1 Pack Devil's food cake mix
1 Pack chocolate instant
Pudding
½ cub Crisco or Puritan oil
1 ¼ cub Water
4 Eggs

Preparation:

Preheat oven to 350. Generously grease & flour pan. Blend all ingredients in large bowl; beat at medium speed for 2 minutes. Bake at 350. Cake is done when toothpick inserted near center comes out clean. Cool cakes 15-20 minutes in pan, then remove from pan & cool top side up. Frost when fully cooled. GLAZE: Heat 2/3 cup favorite frosting in small saucepan over medium heat, stirring constantly, until thin. Pour glaze over cake.

TO BAKE: 2 8" round pans 45-50 minutes 2 9" round pans 40-45 minutes 1 13" oblong pan 50-55 minutes

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

Devils Food Snowmen

Servings: 8 Servings

Ingredients:

1 package Devils food cake mix
1 ¼ cub Water
½ cub Oil
3 Eggs
1 can Vanilla frosting
8 Small paper doilies
40 Mini chocolate chips
18 Small gumdrops
1 Chewy fruit snack string

Preparation:

Step 1 Heat oven to 350 degrees. Generously grease and flour bottoms and sides of 8 miniature muffin cups. In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened; beat 2 minutes at high speed.
Using about half of batter, fill greased muffin cups 2/3 full. Bake remaining batter according to package directions in paper lined muffin cups or greased and floured 8 inch round or square cake pan for later use.

Step 2 Bake miniature cupcakes at 350 degrees for 12 to 15 minutes and regular cupcakes for 20 to 25 minutes or until cake springs back when touched lightly in center. Cool in pan on wire rack 10 minutes, remove from pans. Cool completely.

Step 3 To make each snowman, frost sides of 1 regular cupcake. Place dab of frosting on center of doily; place bottom of cupcake on doily. Frost top of cupcake. Frost sides of 1 miniature cupcake; place,right side up, in center of regular cupcake. Frost top. Smooth frosting over entire snowman, rounding shape slightly.

Step 4 To decorate each snowman, use 2 miniature chocolate chips for eyes and 3 for buttons. Cut small sliver of orange gumdrop for nose and small piece of red gumdrop for mouth. Place large gumdrop on head for hat. Place 2 small gumdrops on sides of body for arms. Cut fruit snack string into 8 (7 inch long pieces) arrange around neck to resemble scarf.

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

Devil's Food with Fudge Frosting

Servings: 8 Servings

Ingredients:

CAKE:
1 ¾ cub Sifted cake flour
½ cub Cocoa powder (not a mix)
1 teaspoon Baking soda
½ teaspoon Salt
½ cub Unsalted butter
1 ¼ cub Granulated sugar
1 ½ teaspoon Vanilla
2 large Eggs
1 cub Boiling water

FROSTING:
¼ cub Unsalted butter
2 cub Confectioners' sugar
2 ounce Unsweetened chocolate melted
1 ½ teaspoon Vanilla
2 tablespoon Half-and-half OR milk OR evaporated milk

Preparation:

PREHEAT THE OVEN TO 350F. Grease 2 8-inch layer cake pans well, then dust them generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light.
Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys.

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

Devil's Juice

Servings: 1 Servings

Ingredients:

3 ounce Cranberry (or cranapple)juice
3 ounce Tomato juice
1 teaspoon Tabasco sauce
1 teaspoon Lemon juice
2 dash Black pepper
1 dash Salt

Preparation:

Bring breath mints.

Collins, pour over ice, stir. Lemon and parsley garnish.

Recipe by: Cocktails for the 21st Century

Posted to recipelu-digest Volume 01 Number 169 by ctlindab@mail1.nai.net on Oct 27, 1997

Devils on Horseback

Servings: 1 Servings

Ingredients:

Chicken livers; trimmed
Butter
Cayenne pepper
Prunes; stoned
Rashers of streaky bacon;cut in half

Preparation:

Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B06

Posted to MC-Recipe Digest V1 #856 by Sue <suechef@sover.net> on Oct 21, 1997

Devil's Sauce

Servings: 1 Servings

Ingredients:

2 tablespoon Brown sugar
3 tablespoon Ketchup
1 tablespoon Pickapeppa (or hot sauce)
1 tablespoon Guava paste or jelly
¼ teaspoon Salt
3 tablespoon Vinegar

Preparation:

Mix all ingredients together in a sauce pan and simmer for 2 minutes. Cool and chill.
Posted to EAT-L Digest 31 Dec 96

Recipe by: Gardener Jack

From: C <jazzbel@MAIL.BATELNET.BS>

Date: Tue, 5 Aug 1980 13:07:18 -0700

Devil's Shrimp

Servings: 4 Servings

Ingredients:

¼ cub Unsalted butter
¼ cub Olive oil
6 large -or-
12 Cloves (small) garlic;finely minced
2 pound Medium shrimp; shelled,deveined; tails left on
2 tablespoon Caribe (crushed N. NewMexico hot red chile)
1 teaspoon Salt (or to taste)
½ cub Freshly grated parmesancheese

Preparation:

For a super-quick, palate-pleasing, devilishly hot dish--serve this! Melt butter in oil in a large, heavy skillet. When butter is melted and hot, add garlic and let sizzle, reducing heat before garlic starts to brown. Add shrimp and sprinkle with half each of the caribe and salt; cook about 3 minutes or until shrimp barely begins to turn pink on bottom. Then turn shrimp over, sprinkle with remaining caribe and salt and cook 2-3 minutes longer or until shrimp are pink but still juicy. Taste and adjust seasonings. Sprinkle with cheese; let stand until cheese starts to melt, then serve at once on warmed plates. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Devil's Steak

Servings: 8 Servings

Ingredients:

3 pound Round Steak, ½ " Thick
½ teaspoon Salt Or To Taste
2 tablespoon Cooking Oil Or As Needed
1 tablespoon Worcestershire Sauce
2 tablespoon Dry Mustard
¼ teaspoon Pepper
10 ounce (1 cn) Mushroom Stems&Pieces
½ cub Dry Red Wine

Preparation:

Cut meat into small pieces. Trim all fat and membranes from pieces.
Pound each piece until ¼-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside.
Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat.

NOTE:

Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.

Devine Valentine Chocolate Mousse

Servings: 6 Servings

Ingredients:

600 g Dark unsweetened chocolate
500 ml 35% cream
100 g Unsalted butter; softened
240 g Egg yolks
400 ml Egg whites
160 g Granulated sugar

Preparation:

1. Allow the butter to soften at room temperature. 2. In a pan, slowly bring the cream to a near boil. 3. Cut the chocolate into small pieces and place them in the hot cream. 4. Stir the mixture well until the chocolate has disolved completely. 5. Allow this mixture to cool down. 6. Add the soft butter to the chocolate mixture and stir well. 7. Then add the egg yolks slowly, and again mix well. 8. In a deep bowl, beat the egg whites on high speed for about 10 mins until fully risen. 9. Once they are fluffy, add the sugar and beat again for a minute. 10. Remove a third of the egg white quantity and gently FOLD it into the chocolate mixture with a spatula. 11. Once that is well incorporated, add another third and fold in the same way. 12. Place the remaining third in the mixture and do the same.
13. Spread the mixture evenly in a serving bowl, and place it in the freezer for 2 hours or until firm. Check periodically to make sure the mousse doesn't freeze.

Recipe by: http://www.ritz-carlton-montreal.com///recipe.html

Posted to recipelu-digest Volume 01 Number 586 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998

Devishly Easy Chocolate Cake

Servings: 12 Servings

Ingredients:

1 package Devil's Food Cake Mix;(18.25 Oz)
1 cub Water
½ cub Applesauce
¾ cub Egg Beaters® 99% EggSubstitute
1 can Reduced Fat ChocolateFrosting; (16 Oz)

Preparation:

Preheat oven to 350 degrees. Mix first four ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour into 2 greased 9-inch round cake pans. Bake for 35 minutes or until done. Cool completely and frost.

Recipe by: Cooking Light J/F 98, Egg Beaters Ad

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998

Devon Strawberry Tea

Servings: 1 Servings

Ingredients:

1 pound Frozen sliced strawberriesin syrup; thawed, One425-gram package
3 cub Tea; chilled [750mL]
2/3 cub Frozen lemonade concentrate;thawed [75mL]
1 2/3 tablespoon Lemon juice; [25mL]
2 cub Sparkling water; chilled[500mL]
Lemon slices

Preparation:

Purée the strawberries in a blender or food processor until smooth. Pass through a sieve to remove the seeds.

Combine the strawberry puré with the tea, lemonade concentrate and lemon juice in a large pitcher and chill for at least 1 hour or until serving time.

To serve : add the sparkling water to the strawberry mixture and pour into glasses. Garnish each serving with a lemon slice.

Yield : approx. 2 quarts (1.75 liters).

Recipe source : Christmas Book, Northwestern Utilities Limited, 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6. These recipes have all been tested by the Blue Flame Kitchen staff.

Hallie's comment : I personally think this would benefit from the addition of a shot of gin. ;o)

Formatted for MasterCook by Hallie du Preez.

Contributed to #kitmailbox by allium.

Recipe by: Northwestern Utilities, Edmonton, Alberta.

Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Dec 13, 1997

Devonshire Cream

Servings: 1 Servings

Ingredients:

From: Gaye Levy ** DTXT63A
2 cub Sour cream
2 tablespoon Powdered sugar
1 teaspoon Vanilla extract

Preparation:

Mix all ingredients in a bowl and chill. Serve with scones and big bowls of fresh berries OR served with as a dip with a fruit platter. This is a great appetizer for a brunch. This can be prepared 2 days ahead amd refrigerate.

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

Devonshire Cream (Non-Traditional)

Servings: 1 Cup

Ingredients:

½ cub Heavy cream or 8 oz
Softened cream cheese
2 tablespoon Confectioner's sugar
½ cub Sour cream

Preparation:

In a chilled bowl, beat cream until soft peaks form (if using cream cheese, just beat together with sugar. Fold in sour cream, and blend.

Serve with scones and preserves or over fresh berries.
Posted to MM-Recipes Digest by "Rfm" <maintech@ne.infi.net> on Apr 22, 98

Devonshire Cream/clotted Cream

Servings: 4 Servings

Ingredients:

4 ounce Sour cream
8 ounce Heavy (whipping) cream
1 tablespoon Powdered sugar

Preparation:

Blend the sour cream and heavy cream together in a bowl using a wire whisk.
Cover with a wet towel and let stand on the kitchen counter for 6-8 hours.
Refrigerate. When ready to serve, whisk in in the powdered sugar. Use more or less powdered sugar just to kill the slightly bitter sour cream taste.
This recipe was devised by a British war bride who was missing home. It has been hailed as the closest to Clotted Cream you are likely to get this side of England. Excellent over scones with strawberry jam.

Posted to FOODWINE Digest by Gail Beynon <Beynong@AOL.COM> on Aug 3, 1997

Devonshire English Cream (Heath Bar) Cheeseca

Servings: 6 Servings

Ingredients:

1 ½ package GRAHAM CRACKERS, crushed
6 tablespoon BUTTER
1/3 cub SUGAR
Mix and pat into springformpan. Bake at 350-degreesfor 10
Minutes.
CAKE
2 pound CREAM CHEESE, unwrapped andwarmed in
Microwave for 2 minutes onhigh.
1 cub SUGAR
5 JUMBO EGGS, unshelled andwarmed in microwave
For 25 seconds.
½ cub DEVPMSJORE ENGLISH CREAM orBAILEY'S
IRISH CREAM (or similar)
¼ cub CORNSTARCH
1 teaspoon VANILLA
3 HEATH BARS (double bars)

Preparation:

** CRUST

Devonshire Muffins

Servings: 1 Servings

Ingredients:

English muffins; split,toasted
Salad dressing
Tomato slices
Natural caraway cheeseslices, cut in half
Crispy cooked bacon slices

Preparation:

These "Savory Sandwiches" are from the September, 1974 issue.

Spread muffin halves with salad dressing. Cover each with slice of tomato and cheese; broil until cheese melts. Top with bacon. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 1, 1997

Devonshire or Clotted Cream

Servings: 1 Servings

Ingredients:

Fresh cream

Preparation:

From: Andy.Behrens@coat.com

Date: 18 Jan 1994 16:28:57 GMT

From the Joy of Cooking.

It's unlikely that you'll be able make true clotted cream at home, unless you have a friend with a cow. It requires unpasteurized unhomogenized cream -- which is is not commercially available in most of the U.S.

One of those regional specialities calling for certified unpasteurized cream. In winter, let fresh cream stand 12 hours; in summer, about 6 hours; in a heatproof dish. Then put the cream on to heat - the lower the heat, the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries.

REC.FOOD.RECIPES ARCHIVES

/EGGS

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

Devonshire Sandwiches

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
5 tablespoon Flour
2 cub Chicken Broth
2 tablespoon White Wine; Sherry, Or LemonJuice
2/3 cub Cream
2 Egg Yolks
Salt And Pepper; to taste
4 slice Toasted Bread
4 Thin Slices Ham
4 slice Chicken
Parmesan Cheese

Preparation:

Make a white sauce of butter, flour, chicken broth, and wine. Beat cream and egg yolks together and add to sauce. Season with salt and pepper. Top a slice of toast with slices of ham and chicken. Pour sauce over all and sprinkle with Parmesan cheese. Broil until cheese melts.

Makes 4 open-faced sandwiches.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Craig M. Wilson Posted to MC-Recipe Digest V1 #689 by Bill Spalding <billspa@icanect.net> on Jul 25, 1997

Devonshire Splits

Servings: 8 Servings

Ingredients:

½ pound Stong white bread flour
1 teaspoon Easy-blend yeast
½ teaspoon Salt
1 tablespoon Sugar
1 ounce Butter; melted
¼ pint Milk; warmed

TO FINISH:
Icing sugar
Clotted cream
Good jam

Preparation:

Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place.

Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes.

Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown.
Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns.

Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias

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

Devonshire White-Pot Circa 1663

Servings: 6 Servings

Ingredients:

LISA CRAWLEY:
1 1663 recipe

Preparation:

Take a pint of cream and strain 4 eggs into it, and put in a little salt and a little slice nutmeg. Season it with sugar somewhat sweet; then take a penny loaf of fine white bread sliced very thin, and put it in a dish that will hold it, the cream and the eggs being put to it; then take a handful of raisins of the sun being boiled, and a little sweet butter, so bake it.
From: The Margaret Rudkin Pepperidge Farm Cookbook. Fla. Times, l986.
Shared by: Lisa Crawley TSPN00B

Dewberry Dumplings

Servings: 12 Servings

Ingredients:

BERRIES:
1 quart Berries
2 cub Sugar
2 cub Water
½ Stick margarine
1 teaspoon Vanilla

DUMPLINGS:
½ cub Flour
½ cub Sugar
¼ teaspoon Salt
2 teaspoon Baking powder
1 tablespoon Crisco
1 Egg

Preparation:

Wash berries. Cook berries with sugar and water on medium heat for 45 minutes.

Mix dry ingredients for dumplings; add egg and enough water to make a soft dough. Roll thin and cut into 1 inch squares. Drop on top of cooking berries, cover and cook gently 10 to 12 minutes. Continue until all dumplings are cooked. As dumplings are cooked, remove from berries and place on a large platter. After all dumplings are cooked, add margarine and vanilla to berries and pour over dumplings. Serve with Cool Whip.

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

Dewey Buns

Servings: 1 Servings

Ingredients:

1 ⅛ pint Lukewarm water
½ cub Melted butter
1 cub Sugar
1 large Yeast cake
1 tablespoon Salt
8 cub Flour

Preparation:

1. Dissolve yeast in water. Add salt, sugar and butter. Work in enough flour so dough can be kneaded without sticking to hands.

2. Place in greased bowl, cover and let rise until light or doubled in size.

3. Roll dough on floured board to ½ inch thickness. Cut in ¾ inch strips that are 3 inches long.

4. Place strips on greased sheets. Brush with melted butter. Let rise again until light.

5. Fry in hot deep fat as you do doughnuts at 375 degrees until brown on both sides. Roll in confectioners' sugar. Serve Warm.

Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 649 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998

Dewitt Duck Gravy

Servings: 4 Servings

Ingredients:

½ cub Duck drippings
2 tablespoon Flour; rounded
1 cub Half and half
1 can (4-oz) sliced mushrooms andjuice
Garlic salt
Worcestershire sauce
2 tablespoon Creme sherry

Preparation:

In a medium-sized saucepan, make a roux with ½ cup duck drippings and 2 Tablespoons flour, stirring until flour is absorbed. Pour in 1 cup of Half and Half, 1 can of sliced mushrooms, a dash of garlic salt, 2 dashes of Worcestershire sauce and 2 Tablespoons of creme sherry. Stir until thickened. Pour gravy over duck breasts and serve. Yield: Gravy for 4 duck breasts.

TOM SCHALLHORN

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.

Dextrinous Porter

Servings: 1 Servings

Ingredients:

8 pound Munton & Fison 2-row pale
Malt
1 ½ pound Crystal malt
¼ pound Chocolate malt
¼ pound Black patent malt
½ pound Flaked barley
1 ounce Willamette hops (boil)
½ ounce Cascade hops (boil)
½ ounce Cascade hops (finish)
Yeast

Preparation:

Mash grains. Add boiling hops and boil 90 minutes. Dry hop with ½ ounce Cascade. My mash temp was too high, as I misjudged the quantity of strike liquor and the mash spent a lot of time in the 160-170 degree range before I brought it down to 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation slowed to 1 bubble every 2 minutes, the gravity is 1.024. I suspect there's nothing I can do to turn this sweet porter into the dry porter I intended so my question is, "Is there some style I can claim to have intended in the first place?" I guess I need some level of plausible brewability. Original Gravity: 1.048 Final Gravity: 1.024

Recipe By : Serving Size:

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

Dg's Semolina Bread

Servings: 1 Servings

Ingredients:

Small
2/3 cub WATER
2 teaspoon OLIVE OIL
½ teaspoon SALT
½ teaspoon SUGAR
½ cub SEMOLINA FLOUR
1 ½ cub BREAD FLOUR
1 teaspoon YEAST
Medium:
1 cub WATER
1 tablespoon OLIVE OIL
¾ teaspoon SALT
¾ teaspoon SUGAR
¾ cub SEMOLINA FLOUR
2 ¼ cub BREAD FLOUR
1 ½ teaspoon YEAST
Large:
1 1/3 cub WATER
1 1/3 tablespoon OLIVE OIL
1 teaspoon SALT
1 teaspoon SUGAR
1 cub SEMOLINA FLOUR
3 cub BREAD FLOUR
2 teaspoon YEAST

Preparation:

Donna's notes: Thought of in this country as a pasta flour, semolina also makes delicious bread. You'll find the color slightly yellow and the taste nutty.

Recipe By : Bread Machine Cookbook II from Donna German

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

Dhakai Paratha (Flaky Fried Bread)

Servings: 1 Servings

Ingredients:

1 ½ cub (1 ½ pounds) all purposeflour
1/3 teaspoon Salt
¼ teaspoon Baking powder
3 ½ tablespoon Soft butter or margerine (Iused far more than theycalled for because it wasso hard to stretch it out)
1/3 cub (2 ½ ounces) milk

Preparation:

from The Art of Indian Cuisine by Pranati Sen Gupta (who probably wouldn`t mind me reprinting her recipe because every Bengolee I know is related to someone who is somehow related to me)

1. sift dry ingredients.Mix in 2 ½ tbsp butter or shortening.Add enough milk to make a soft dough.Cover bowl containing dough with damp cloth and set aside for 30 min.

2. Knead dough well.Devide into 2 balls.Roll out each ball into a round about 6 inches in diameterand 1/6 inch thick.Brush each round with ½ tbsp butter and sprinkle lightly with flour.Make a cut from the centre of the round to the edge.Roll dough from one cut edge to the other to form a crescent like roll.Cut each roll into 3 equal parts.Place cut side of each up,flatten,and roll out to the size of a pancake.

(*i didn`t really understand the last 2 lines so i did like they do at home.The mamak people which are indian muslims usually make this by throwing it up in the air rather like i believe they do with pizza over here.Deficient in this regard,my mother made do with stretching it out on an oily surface before folding it up into a 6 inch pancake of sorts.)

...to cont.where I left off....

Heat ghee in a shallow frying pan and fry paratha turning about 5-7 min or until both sides are a golden brown and crisp.Serve while hot.(At home it would be served with a dhal.We do have varieties of these whereby a meat /chicken filling is added ((murtabak)) or where it is fried after being dipped in an egg mixture((no special name)). Posted to FOODWINE Digest by Lena Das <v63ld@MORGAN.UCS.MUN.CA> on Sep 2, 1997

Dhal

Servings: 4 Servings

Ingredients:

1 cub Toovar dhal; washed andsoaked in water for ½ to1 hour
2 Tomatoes; chopped
10 Green chillies (to 12);chopped
1 teaspoon Asafoetida
Salt; to taste

FOR SEASONING:
2 tablespoon Oil
1 teaspoon Mustard seeds
1 Sprig curry leaves
2 Red chillies; broken

Preparation:

Cook the dhal in 3 to 4 cups water until soft. Mix it well and add chopped tomatoes, green chillies, asafoetida, salt to taste and boil until cooked.

Season with oil, mustard seeds, curry leaves and red chillies.

Recipe by: Mangalorean Cuisine by Saranya S. Hegde

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 22, 1998

Dhal

Servings: 6 Servings

Ingredients:

1 ¼ cub Brown lentils
3 ¾ cub Water
1 teaspoon Turmeric
1 Garlic clove, crushed
2 tablespoon Ghee
1 large Onion, chopped
1 teaspoon Garam Masala
½ teaspoon Ground ginger
1 teaspoon Coriander
½ teaspoon Cayenne pepper
Fresh cilantro sprigs (opt)

Preparation:

Wash lentils in cold water.

In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid.

Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired.

NOTE: For a less fiery flavor, reduce cayenne pepper.

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

Dhal

Servings: 1 Servings

Ingredients:

2/3 cub Red split lentils
1/3 cub Yellow lentils
1 teaspoon Turmeric
1 ½ cub Water
1 Onion, chopped
1 Tomato, chopped
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 Garlic clove, crushed
¼ teaspoon Turmeric
½ teaspoon Chili powder
¼ teaspoon Gram masala
Salt

Preparation:

1. Place the lentils, split peas, green chilies, turmeric, and water in a heavy pan and bring to a boil. Simmer, covered, for 30-40 minutes, until lentils are soft. Mash the lentils, thinning with hot water if necessary.

2. While lentils are cooking, dry saute in a non stick pan the mustard and cumin seeds and fry, stirring until they sputter and crack. Add ¼ teaspoon turmeric, chili powder and gram masala and keep stirring so the spices don't burn. Add chopped onion and garlic with a little water for saute and keep stirring until onions get browned. Add the chopped tomato, and stir unti the tomoato gets mushy.

3. Add onion/spice mixture to dal. Add salt and stir to make sure all spices mix well with the dal.

Serving Ideas : serve with basamati rice and yogurt

Recipe by: combination of various recipes Posted to fatfree digest V97 #044 by Ilene Goldman <igoldman@sfo.com> on Apr 01, 1997

Dhal #1

Servings: 4 Servings

Ingredients:

1 Onion; diced
1 -(up to)
2 Cloves garlic; minced
1 teaspoon Ground turmeric
1 ½ teaspoon Ground cumin
1 teaspoon Ginger root; finely grated
¼ teaspoon Ground cardamom
1 cub Dried lentils or split peas(if using split peas soakovernight)
3 cub Hot water
1 teaspoon Salt

Preparation:

Date: Wed, 17 Apr 1996 09:41:56 +0930

From: Kirsten.Andrews@macmailgate.levels.unisa.edu.au (Kirsten Andrews)

Dhal (India) Serves 4-6 "Fry" in water or broth until golden brown the onion, garlic, turmeric, cumin, ginger and cardamom. Add lentils, water and salt. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick, about the consistency of refried beans. Garnish with onions, thinly sliced and browned, or a squeeze of lemon. Serve with rice.

FATFREE DIGEST V96 #106

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

Dhal #2

Servings: 4 Servings

Ingredients:

1 ½ cub Yellow or green split peasor lentils
1 teaspoon Salt
1 Onion
½ Green pepper
1 -(up to)
2 Cloves garlic
1 teaspoon Turmeric
1 teaspoon Curry powder
1 ½ teaspoon Black mustard seeds
1 teaspoon Ground cumin
1 Lemon; juice of

Preparation:

Date: 22 Apr 1996 10:15:44 -0700

From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> Boil the split peas or lentils in 2 cups water for about 30 minutes, until they are tender but have not yet lost their shape. You may need to add a little more water along the war. Stir in salt. While they are cooking, chop onion, green pepper, garcli. Combine with turmeric, cumin, curry powder, & set aside.

Heat up a heavy pan with a lid. When it is very hot, add mustard seed & cover. The seeds will pop noisily - shake the pan during this process to make sure they don't burn. When the sound quiets down, add the onion mixture & a little water for saute. Saute until onion is transparent & golden, & then stir this mixture into the peas along with the lemon juice.
Serve with rice, chapatis, whhatever.

FATFREE DIGEST V96 #120

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

Dhana Ghosht

Servings: 3 Servings

Ingredients:

1 ½ pound Stewing lamb, trimmedof fat and diced
2 cub Yogurt (full-fat),natural
6 Garlic cloves, crushed
4 teaspoon Coriander, ground
2 Lila murcha, (freshgreen chili peppers),crushed
4 teaspoon Paprika
4 teaspoon Salt (or less)
3 teaspoon Ginger, coarsely crushed
4 tablespoon Cooking oil(mustard oil is best)
2 medium Onions (or moreto taste)
3 teaspoon Cumin seeds
1 teaspoon Turmeric powder
2 teaspoon Black mustard seed
2 teaspoon Red chili powder(also called cayennepepper or lal mirch)
4 ounce Coriander, fresh

Preparation:

Dice the meat into bite-size cubes and soak in warm water for 2-3 minutes.

Mix the paprika, ground coriander, salt, crushed garlic and crushed green chilies with yogurt. Drain the lamb and add to the yogurt marinade. Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours.

Dice the onions into thin semi-circles. In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to "steam." Reduce the heat to medium and stir occasionally. Fry the onions until they change colour to a deep red/brown.
This should take 10 to 15 minutes.

At this point add the black mustard seeds and stir a few times. Then add the ginger, cumin seeds, red chilies and turmeric powder. Increase the heat and fry this "masala" for a couple of minutes. Add the marinated lamb to the masala and mix well.

At this point you have two options, either to cook the meat on the stove or to bake it. Stove-top cooking takes less time but requires fairly constant stirring. It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick. For baking, transfer it to an ovenproof casserole, cover it, and bake for 1 ½ hours at 200 degrees F. Check occasionally, though you are unlikely to need to add any water to the sauce.

Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don't have any fresh coriander, then mix in about 2-3 t of coriander powder. Serve with well buttered (boiled) rice or pita bread and fresh salad.

NOTES:

* A popular North Indian lamb dish with coriander -- This is a family variation on a popular North Indian dish. I cook it whenever I could get hold of fresh coriander, which in Edinburgh is seldom.

I don't know its authentic Indian name. We simply call it "dhana lamb" as that's how its always cooked at home. Dhana means "coriander" in Gujarati.
Yield: Serves 3-4.

* Take care not to burn the onions and don't overcook the masala just before mixing in the marinated meat.

* I think the dish tastes a lot better if it is baked. It's even better if cooked for a longer period at a lower temperature.

: Difficulty: easy to moderate.
: Time: 15 minutes preparation, 1 day marinating, 2 ½ hours cooking.
: Precision: approximate measurement OK.

Mukesh J Patel
: University of Edinburgh, Centre for Cognitive Science, Edinburgh, Scotland
: seismo!ukc!cstvax!epistemi!mukesh
: mukesh@uk.ac.ed.epistemi

: Copyright (C) 1986 USENET Community Trust

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

Dhansak

Servings: 4 Servings

Ingredients:

1 cub Mixed legumes
3 cub Water
1 pound Mixed vegetables
4 tablespoon Ghee
1 small Onion, diced.
2 Garlic cloves, chopped
1 Green chili, chopped
½ teaspoon Turmeric
2 teaspoon Garam masala
Salt to taste
1 tablespoon Lemon juice
3 tablespoon Chopped cilantro

Preparation:

Wash legumes & soak for an hour.

Place water & legumes in a large pot & bring to a boil. Cut vegetables into bite sized pieces & add to the legumes. Cook for 10 minutes.

Heat ghee in a separate pot & saute onion & garlic till golden. Stir in chili, turmeric & garam masala. Mix thouroughly.

Transfer legumes & vegetables into pot with ghee mixture & stir well. Add salt & cook for another 20 minutes until everything is tender.

Add lemon juice & cilantro & serve hot.

Michael Pandya, "Indian Vegetarian Cooking"

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

Dhansak (Chicken W/lentils and Vegetables)

Servings: 6 Servings

Ingredients:

½ cub Tur dhal
⅛ cub Channa dhal
¼ cub Masoor dhal
⅛ cub Moong dhal
3 ¾ cub Water
2 teaspoon Salt
3 tablespoon Ghee or clarified butter
1 slice (1-inch) fresh ginger root;peeled and chopped
1 Clove garlic; finely chopped
8 Pieces chicken
1 tablespoon Fresh mint; finely chopped
1 Aubergine (brinjal;eggplant), cubed
1 1/3 cub Pumpkin; peeled and cubed
1 cub Spinach; chopped
1 large Onion; sliced
14 ounce Tomato; peeled

MASALA:
4 tablespoon Ghee or clarified butter
1 large Onion; sliced
1 slice (1.5-inches) fresh gingerroot; peeled and sliced
2 Green chillis (Cayennes?);finely chopped
3 Cloves garlic; crushed
½ teaspoon Cinnamon; ground
½ teaspoon Cardamom; ground
½ teaspoon Cloves; ground
1 ½ teaspoon Turmeric; ground
1 teaspoon Coriander; ground
½ teaspoon Hot chilli powder
3 tablespoon Coriander leaves; chopped

Preparation:

Date: Tue, 02 Apr 1996 09:21:06 -0500 (EST)

From: begg@kcgl1.eng.ohio-state.edu (Cameron Begg)

Recipe By: Cribbed and adapted from a Brit cook book by CB "The Parsees are an important religious sect whose members fled from Persia hundreds of years ago and settled mainly on the West coast of India. They have remained intact as a community and their cooking is quite distinctive.
This is one of their most famous dishes, and although it is normally made with chicken, (so I guessed incorrectly) as here, lamb can be substituted.
The dhals mentioned are merely different forms of lentils; if you cannot obtain them all, the more common red or yellow lentils may be substituted."

Wash all the dhals thoroughly and soak for 30 min. in some cold water.
Drain and transfer to large saucepan. Add the 3.75 cups (A U.S. cup is 8fl.
oz.) water and salt and bring to the boil, skimming off any scum. Reduce heat to low, cover and simmer for 40 mins.

Meanwhile, fry the ginger and garlic for 2 mins. in a frying pan with the ghee. Add chicken, and fry until deeply and evenly browned. Transfer this mixture to the dhall.

Add the mint, aubergine, pumpkin, spinach, onion and tomatoes. Increase heat and bring to boil. Reduce heat, cover and simmer for 45 mins., or until chicken is cooked through and tender. Remove chicken pieces to a plate. Puree the dhal and veg. in a blender and set aside.

To make the masala, clean the pan and fry the onion in ghee until golden.
Stir in ginger chillis and garlic and fry for 3 mins. Stir in all the remaining ingredients, except coriander leaves, and fry stirring constantly for 8 mins. A little water may be added if mixture becomes too dry. Pour the pureed dhal and veg. mixture into the masala and mix well. Bring to boil, reduce heat, cover and simmer for 20 mins. Stir in chicken and simmer for further 10 mins., basting the chicken with the sauce. Transfer to warm serving dish and garnish with chopped coriander leaves.

CHILE-HEADS DIGEST V2 #284

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

Dhansak (Chicken with Lentils and Vegetables)

Servings: 6 Servings

Ingredients:

½ cub Tur dhal
⅛ cub Channa dhal
¼ cub Masoor dhal
⅛ cub Moong dhal
3 ¾ cub Water
2 teaspoon Salt
3 tablespoon Ghee or clarified butter
1 Inch ginger root; peeled andchopped
1 Clove garlic; finely chopped
8 Pieces chicken
1 tablespoon Fresh mint; finely chopped
1 Aubergine/brinjal/eggplant;cubed
1 1/3 cub Pumpkin; peeled and cubed
1 cub Spinach; chopped
1 large Onion; sliced
14 ounce Tomato; peeled

MASALA:
4 tablespoon Ghee
1 large Onion; sliced
1 ½ Inches ginger root; peel &thinly slice
2 Green chiles; finely chopped
3 Cloves garlic; crushed
½ teaspoon Ground cinnamon
½ teaspoon Ground cardamom
½ teaspoon Ground cloves
1 ½ teaspoon Turmeric
1 teaspoon Ground coriander
½ teaspoon Hot chili powder
3 tablespoon Coriander leaves; chopped

Preparation:

"The Parsees are an important religious sect whose members fled from Persia hundreds of years ago and settled mainly on the West coast of India. They have remained intact as a community and their cooking is quite distinctive.
This is one of their most famous dishes, and although it is normally made with chicken, (so I guessed incorrectly) as here, lamb can be substituted.
The dhals mentioned are merely different forms of lentils; if you cannot obtain them all, the more common red or yellow lentils may be substituted."

Wash all the dhals thoroughly and soak for 30 min. in some cold water.
Drain and transfer to large saucepan. Add the 3.75 cups (A U.S. cup is 8fl.
oz.) water and salt and bring to the boil, skimming off any scum. Reduce heat to low, cover and simmer for 40 mins. Meanwhile, fry the ginger and garlic for 2 mins. in a frying pan with the ghee. Add chicken, and fry until deeply and evenly browned. Transfer this mixture to the dhall. Add the mint, aubergine, pumpkin, spinach, onion and tomatoes. Increase heat and bring to boil. Reduce heat, cover and simmer for 45 mins., or until chicken is cooked through and tender. Remove chicken pieces to a plate.
Puree the dhal and veg. in a blender and set aside. To make the masala, clean the pan and fry the onion in ghee until golden. Stir in ginger chillis and garlic and fry for 3 mins. Stir in all the remaining ingredients, except coriander leaves, and fry stirring constantly for 8 mins. A little water may be added if mixture becomes too dry. Pour the pureed dhal and veg. mixture into the masala and mix well. Bring to boil, reduce heat, cover and simmer for 20 mins. Stir in chicken and simmer for further 10 mins., basting the chicken with the sauce. Transfer to warm serving dish and garnish with chopped coriander leaves.

Busted by Christopher E. Eaves <cea260@airmail.net>

Recipe by: Cribbed and adapted from a Brit cook book by CB

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 13, 1998

Dhanya Chatni (Fresh Coriander Chutney)

Servings: 1 Cup

Ingredients:

¼ cub Lemon juice
¼ cub Water
¼ pound Coriander stems & leaves;washed, coarsely chopped
¼ cub Coconut; finely chopped
¼ cub Onion; finely chopped
2 tablespoon Ginger root; finely chopped
2 teaspoon Chile, red, hot; chopped
1 teaspoon Sugar, granulated
1 teaspoon Salt
¼ teaspoon Pepper, black

Preparation:

Combine lemon juice, water and ½ cup coriander in blender; blend at high for 30 seconds until pureed. Scrape sides, add ½ cup coriander.
Repeat until all the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend again.
When perfectly smooth, taste and add more sugar or salt if desired.
Serve immediately or keep tightly covered in refrigerator up to 1 week.

From "The Cooking of India" posted by DonW1948@aol.com

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

Dhb's Spaghetti Sauce

Servings: 60 Servings

Ingredients:

75 pound Ripe creole tomatoes; orroma
3 cub Onion; chopped
15 Cloves garlic; minced
3 cub Green bell pepper; chopped
3 pound Mushrooms; sliced
5 tablespoon Fresh basil; chopped
½ cub Flat leaf parsley*; chopped
¼ cub Olive oil; good stuff**
To taste salt

Preparation:

* Don't substitute curly parsley. ** It does not have to be the extra-virgin stuff, but you do want it to flavor the sauce, so use something worth eating. Do not reduce the oil. It serves as a flavoring and not just a medium for sauteing the veggies.

Wash & core tomatoes. Cut in quarters or sixths. Put tomatoes in large non-alumnium pot, wides is better than narrow. Bring to boil stirring frequently to insure bottom tomatoes don't burn. Smash on tomatoes as you go. Bring to simmer and simmer about 15 minutes. Put everything through a food mill to remove seeds and skin. [Trust me, this is easier than peeling and seeding them before you start, especialoly with 75 lbs tomaotes! You will have about 28 quarts. Put liquid back on stove and saute onion in olive oil. Add green pepper, garlic and mushrooms and cook slowly until they start to caramelize. Add to simmering tomato juice. After about an hour add basil and parsley. Cook to reduce to half, about two hours.
[Obviously you could cook it more if you like it thicker.] Stir bottom frequently and regularly because the pulp will settle to the bottom and burn if you don't.

Place in half-pint jars and process in boiling water20 minutes. Makes 60 half-pint, single, servings.

Recipe By : Denise Bannister from her mother-in-law, Mrs. Nasello

Posted to Digest eat-lf.v096.n162

Date: Sun, 22 Sep 1996 17:46:23 -0500 (CDT)

From: "hassell@eecs.tulane.edu" <hassell@eecs.tulane.edu>

Di Saronno Amaretto

Servings: 1 Servings

Ingredients:

1 cub Water
1 cub Granulated sugar
½ cub Brown sugar
2 cub 80 proof vodka
2 tablespoon Almond extract
2 teaspoon Vanilla

Preparation:

1. Combine water and sugars in a saucepan over medium heat.

2. Heat until boiling, and all sugar is dissolved. Remove from heat and let mixture cool for about 10 minutes.

3. Add vodka, almond extract and vanilla. Store in a sealed bottle.

Makes 3 cups.

Notes From the Author [Tod Wilbur]: Here's a recipe that was originally written to appear in More Top Secret recipes, but nevermade it into the final version. Now, at last, I can share it with you. This is a great recipe to have if you like Amaretto, since it's sooo much cheaper to make your own version at home. Just get the cheapest Vodka you can find and have an empty bottle on hand to store the stuff in.

Recipe by: . http://www.topsecretrecipes.com Tod Wilbur

Posted to MC-Recipe Digest V1 #1033 by Gr8seeksM8 <Gr8seeksM8@aol.com> on Jan 23, 1998

Di Saronno and Cream

Servings: 1 Servings

Ingredients:

1 ounce Di Saronno Amaretto
3 ounce Cream
Ice

Preparation:

Serve over ice in small rocks glass.

Recipe By : Di Saronno

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

Di Saronno Cheesecake

Servings: 12 Servings

Ingredients:

1 ½ cub Graham cracker crumbs
¼ cub Butter
15 ounce Ricotta cheese
8 ounce Cream cheese
4 large Egg -- beaten
½ cub Sugar
1/3 cub Di Saronno Amaretto
¼ teaspoon Salt

Preparation:

Combine crumbs and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325F. Beat together ricotta and cream cheese until smooth. Add remaining ingredients; beat until smooth.
Pour mixture into pan. Bake 1 hour and 15 minutes of until firm in middle.
Cool 20-30 minutes in pan before removing. Cool completely beforeserving.

Recipe By : Di Saronno

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

Di Saronno Coffee

Servings: 1 Servings

Ingredients:

1 ounce Di Saronno Amaretto
8 Fluid Ounces Coffee
Whipped Cream

Preparation:

Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.

Recipe By : Di Saronno

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

Di Saronno Sour

Servings: 1 Servings

Ingredients:

1 ½ ounce Di Saronno Amaretto
1 ounce Lemon Juice
1 teaspoon Sugar
Ice
1 Orange Slice

Preparation:

Pour ingredients into cocktail shaker with cracked ice. Shake well, strain into sour glass. Garnish with orange slice.

Recipe By : Di Saronno

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

Di Saronno Spritzer

Servings: 1 Servings

Ingredients:

2 ounce Di Saronno Amaretto
4 ounce Club soda
Ice
1 Lime slice

Preparation:

Serve in a tall glass over ice. Garnish with lime slice.

Recipe By : Di Saronno

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

Di Saronno Toasted Almond

Servings: 1 Servings

Ingredients:

1 ounce Di Saronno Amaretto
1 ounce Coffee liqueur
1 ½ ounce Cream

Preparation:

Pour all ingredients over ice in an old fashioned glass.

Recipe By : Di Saronno

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

Diabetic Almond Macaroons

Servings: 50 Servings

Ingredients:

1 Egg white
¼ cub Sugar (sweetners do not work
1 teaspoon Almond extract
¼ cub Wheat germ

Preparation:

Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an electric mixer until frothy. Beat on high speed until stiff.
Gradually beat in sugar and then almond extract.Fold in wheat germ.
drop mixture by ½ teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to 200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool.
Makes 10 servings, 5 cookies each. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin - PHFC09A.

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

Diabetic and Low Sodium Pound Cake

Servings: 4 Servings

Ingredients:

1 ½ cub Vegetable shortening
2 ¾ cub Sugar
9 Eggs
1 Lemon; Juice of
1 teaspoon Vanilla
2 cub Sifted cake flour

Preparation:

Heat oven to 300 degrees. Grease and flour 10 inch tube pan. Cream shortening until smooth. Gradually add sugar and cream well. Add the eggs one at a time, creaming well after each one. Stir in lemon juice and vanilla. Sift cake flour and add to the mixture. Pour mixture into tube pan. Bake for 1 ½ hours or until tests done. Makes 1 large cake (20 slices). Omit lemon juice and add ¼ teaspoon freshly grated nutmeg with sifted flour.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Diabetic Angel Food Ice Cream Cake

Servings: 15 Servings

Ingredients:

1 Angel food cake (8 inches)
½ gallon Vanilla ice cream; slightlysoftened
2 quart Fresh strawberries
Sugar or Sugar substitute totaste

Preparation:

Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves

15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream and sugar substitute) equals 1 ½ starch, 1 fat, ½ fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

Date: Thu, 20 Jun 1996 20:07:54 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

MM-Recipes Digest V3 #172

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

Diabetic Anise Raisin Bread

Servings: 1 Servings

Ingredients:

2 cub -2tsp flour
2 ½ teaspoon Baking powder
3 tablespoon Reduced-calorie margarine
1 teaspoon Reduced-calorie margarine
½ cub Skim milk
¼ cub Sugar(or sweetneder equiv)
1 tablespoon Anise seeds, crushed
¼ teaspoon Anise extract
½ teaspoon Lemon extract
1 Egg
¼ cub Raisins

Preparation:

Preheat oven to 350 F. In a large bowl, combine flour and baking powder.
Add margarine and blend with fork until mixture resembles coarse crumbs. In a medium bowl, combine reamining ingredeints, except raisins. Beat with fork or wire whisk until blended. Add this mixture and raisins to dry ingredients, stirring until all ingredients are moistened. Place ain a 4x8" nonstick loaf pan or one that has been sprayed with a nonstick cooking spray. Pat down dough gently with slightly wet fingertips. Bake 30 minutes, or until toothpick inserted in the cneter comes out clean. Cool in pan 10 minutes, then invert onto a rack to finsih cooling. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin - PHFC09A.

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

Diabetic Apple Cake

Servings: 1 Cake

Ingredients:

2 ½ cub Flour;
3 teaspoon Soda;
2 teaspoon Cinamon
½ teaspoon Nutmeg;
1 teaspoon Salt;
1 cub Butter;
2 teaspoon Vanilla;
2 Eggs;
1 teaspoon Liquid Sugar substitute;
4 cub Grated apple;
1 cub Walnuts;

Preparation:

Mix dry ingredients; add butter, eggs, sugar substitute, and blend well. Stir in grated apples and nuts. Bake in well-greased 9 x 13 pan at 375 degrees, 40-50 minutes.

Food Exchange per serving: ½ FAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + ½ FRUIT EXCHANGE

Source: The Big Fat Red Juicy Apple Cook Book

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

Diabetic Apple Crisp

Servings: 1 Servings

Ingredients:

1 Cooking apple(peel & slice)
1 teaspoon Orange juice
2 teaspoon Granulated sugar replacement
2 tablespoon Cornflakes (crushed)
1 teaspoon Margarine

Preparation:

Place apple slices in small baking dish. Sprinkle with orange juice, sugar replacement and crushed cornflakes; top with margarine. Bake at 350F for 20-25 minutes. MICROWAVE: Cook on high for 3-4 minutes. Hold 2 minutes. 1 serving = 1 fruit, 1 fat, 1/3 bread, calories = 109 Pat Empson 05/21 07:12 am 11:08 AM
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Apple Pie

Servings: 8 Servings

Ingredients:

2 Pie crusts. Use your own
Favorite
8 Medium apples tart are best.
4 tablespoon Butter or margarine
4 tablespoon Ground cinnamon
8 package Sugar substitute(like Equal)
½ cub Raisins (optional)

Preparation:

Put one pie crust in the bottom of a 9 inch pie plate. Use a fork to prick the bottom crust in several places. Using one of the Tablespoons of butter, dot the bottom crust with small pieces of butter. Next put on two of the apples, sliced, peeled and cored. On top of that sprinkle two packets of sugar substitute and a tablespoon of cinnamon. Next sprinkle ⅛ of a cup of raisins, if you're using them. This completes one layer. Start again with the butter, then the apples, etc. Make 4 layers, using all the remaining ingredients. This will give you an over-flowing pie. Place the top crust on pinch the edges and put a vent in the top. Bake at 375 degrees for 40 - 50 minutes. The pie is done when the crust has turned a nice golden brown.

Posted to MM-Recipes Digest V4 #089 by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1997

Diabetic Apple Pie

Servings: 8 Servings

Ingredients:

2 Cans Sliced Apples
Drained (Comstock)
2 teaspoon Sweet 'n Low
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 tablespoon Butter or marg.
(optional)
2 tablespoon Flour
1 cub Crushed Unsweetened
Pineapple packed in
Own juice. Do not
Drain.
1 Your favorite
Pie crust

Preparation:

In large bowl combine apple slices and all ingredients except butter. Mix together. Pour into unbaked bottom crust. Dot with butter. Top with vented or lattice crust. Bake 425 degrees F for 15 minutes. REduce heat to 350 degrees F and continue baking 25 to 35 minutes or until crust is golden brown.

The pineapple used has no sugar added. It is the size can that looks like a tuna can...about 7 or 8 oz.

Recipe designed by P. Reynolds

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

Diabetic Baked Apples

Servings: 1 Servings
Source: My mom and probably Weight Watchers circa 1970?

Ingredients:

6 Baking apples (Stayman,Rome, etc) (up to 8)
1 cans Diet BlackCherry or Diet RaspberrySoda (up to 2)
Ground Cinnamon (optional)

Preparation:

Preheat oven to 350 degrees Fahrenheit.

Wash and core the apples. Use a vegetable peeler or paring knife and remove the skin from the top third of the apple. Place the apples, peeled side up, in a glass deep dish pie pan or other baking dish. Pour soda over the tops to fill the holes and leave about ½ inch to 1 inch of liquid in the pan.
Sprinkle with cinnamon if desired.

Cover the pan with another deep dish pie pan or cover. Bake until soft, basting occasionally. About ½ way through, you may want to turn the apples upside down so that they take on the pretty red color and sweetness of the soda. (It is also easier than remembering to baste them.) Just remember to turn them right-side up when you remove them from the oven.
Store them in the liquid.

Serve hot or cold.

Diabetic exchange per serving: 1 fruit. Posted to JEWISH-FOOD digest V97 #112 by Goldtag1@aol.com on Apr 5, 1997

Diabetic Banana Bread

Servings: 20 Servings

Ingredients:

¼ cub Sugar;
¾ cub Sugar Twin;
1/3 cub Margarine;
1 Egg;
2 Egg whites;
1 teaspoon Baking soda;
2 cub Flour;
4 tablespoon Milk;
¾ teaspoon Vinegar;
3 Bananas; ripe, mashed

Preparation:

Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges:
Bread 1, fruit ¼, fat 1. Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton.

Converted by MMCONV vers. 1.20

From: Jj Judkins Date: 24 Sep 96 Posted to MM-Recipes Digest V3 #335

From: BobbieB1@aol.com

Date: Sat, 7 Dec 1996 10:53:35 -0500

Diabetic Banana Pudding Splits

Servings: 1 Servings

Ingredients:

1 cub Plain low-fat yogurt
1 package Chocolate pudding mix,low-fat(4)
2 Medium bananas, peeled
½ teaspoon Lemon juice
½ ounce Pistachios,coarselychopped
¼ cub Thawed dairy whippedtopping
4 Bing cherries, fresh*

Preparation:

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary. Cut each banana into 6 diagonal slices and sprinkle with lemonjuice. Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with ¼ pudding mixture. Sprinkle each portion with ¼ of the pistachios, then top each with 1 tablespoon whipped topping and 1 cherry.

From: Jeffrey Dean Date: 11-18-93

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

Diabetic Bark Candy

Servings: 1 Batch

Ingredients:

1 pound Milkcote=OR=-
1 pound Whitecote chocolte
1 cub Crunchy cereal
Watermelon seedsany other crunchy food

Preparation:

In the top of a double boiler, melt coating over hot, noit boiling, water. Add cereal and seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let stand until firm. Break into pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle 1/93

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

Diabetic Black Bean Soup

Servings: 6 Servings

Ingredients:

1 slice Bacon
½ cub Onion; chopped
1 cub Celery
2 ½ cub Black beans; cooked, drained
2 ½ cub Water
½ teaspoon Cumin
½ teaspoon Salt
½ teaspoon Ground pepper; freshly

Preparation:

Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot. Food Exchanges per serving: 1 STARCH EXCHANGE + ½ FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets:
Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal-Master
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998

Diabetic Blueberry Muffins

Servings: 1 Servings

Ingredients:

2 cub Bisquick
¼ cub Artificial sweetener(equivalent to 6 tb sugar)
1 cub Commercial sour cream
1 Egg
1 cub Fresh blueberries
2 teaspoon Grated lemon peel

Preparation:

Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine Bisquick and ¼ cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until
all ingredients are well combined. Gently fold in fresh blueberries.
Put ¼ cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot. Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories Makes 12 muffins Source: The Muffin Baker's Guide By Bruce Koffler

From: Jeffrey Dean Date: 11-18-93

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

Diabetic Bread Pudding

Servings: 4 Servings

Ingredients:

1 slice White bread; cut in cubes
2 tablespoon Raisins; up to 3 tablespoons
1 cub Skim milk
1 Egg; well beaten
2 package Artificial sweetener
1 teaspoon Vanilla

Preparation:

Beat egg, milk, vanilla and sweetener together. Spray two (2) cup microwave dish with non-sticking vegetable spray. Arrange bread cubes and raisins in dish. Pour milk mixture over bread to moisten each cube. Sprinkle dash of nutmeg over top and microwave on high for five (5) minutes or until knife inserted in center comes out clean. Be careful not to overbake.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 09, 1998

Diabetic Brownies

Servings: 1 Servings

Ingredients:

¼ cub Cocoa
¼ cub Butter or shortening
¼ cub Applesauce
2 tablespoon Sweet*10 liquid
2 tablespoon Vanilla (this doesn't seemright; at most, 2 tsp, andI think 1 would be enough)
2 Eggs, beaten, or substitute
1 cub Flour
½ teaspoon Salt
1 ½ teaspoon Baking soda
¼ cub Nuts, chopped

Preparation:

I think I originally found this on rec.food.recipes or rec.food.cooking and believe it comes from the company which makes Sweet*10.

Sift cocoa, flour, salt and baking soda. Combine vanilla, sweetener, eggs, applesauce, shortening. Stir until well-blended. Add the dry ingredients.
Mix until well blended. Stirr in chopped nuts. Pour into a greased 8" square pan. Leveel batter smoothly. Bake at 325 F for 20 minutes. Cut into 16 squares.

Calories: 82 Exchanges: ½ bread, 1 fat Nutritive values: 2 gr protein; 7 gr carb.; 5 gr fat.

Posted to JEWISH-FOOD digest V97 #012

From: Ruth Heiges <heiges@post.tau.ac.il>

Date: Thu, 5 Sep 1996 00:13:15 +0300 (IDT)

Diabetic Brownies

Servings: 16 Servings

Ingredients:

½ teaspoon Baking Powder
½ teaspoon Salt
3 ounce Unsweetened Chocolate;melted
½ cub Shortening; soft
2 Eggs; beaten
2 tablespoon Granulated Sugar Replacement
1 ½ cub Flour
1 teaspoon Vanilla Extract

Preparation:

Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8 inch square pan. Bake at 350 for 30 to 35 minutes.
Cut into 2 inch squares.

Microwave: Cook on Medium for 8 to 10 minutes, or until puffed and dry on top. Cut into 2 inch squares.

Exchange 1 brownie: 1 ½ bread, 1 ½ fat Calories 1 brownie: 136

Recipe by: Diabetic Candy, Cookie & Dessert Cookbook by M.J. Finsand

Posted to recipelu-digest Volume 01 Number 632 by James and Susan Kirkland <kirkland@gj.net> on Jan 29, 1998

Diabetic Cake

Servings: 2 Servings

Ingredients:

1 cub Water
2 Jumbo Eggs
1 cub Raisins
Artificial sweetener to= 1 C. sugar
1 cub Unsweetened Applesauce
¾ cub Oil
1 teaspoon Baking Soda
¼ teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Vanilla
½ teaspoon Salt
1 ½ cub Flour

Preparation:

Cook raisins till soft. Drain water, + raisins to applesauce & eggs, sweetener, cooking oil. Mix well, blend baking soda flour + remaining ingredients. Bake 350 Degrees in 8" x 8" or 9" x 9" pan.

Posted on Prodigy DESSERTS & SWEETS on 12/10/92 by NANCY BENNETT (NWMB51B)

MM by Cathy Svitek

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

Diabetic Cake

Servings: 4 Servings

Ingredients:

1 cub Raisins
1 ½ cub Water
½ cub Shortening
1 Egg
1 cub Oatmeal
1 tablespoon Sugar substitute
1 cub Flour
1 teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Cinnamon

Preparation:

Boil raisins and water. Add other ingredients. Bake in a loaf pan; at 350 degrees about 45 minutes or until done.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Diabetic Caramel Apple Salad

Servings: 6 Servings

Ingredients:

3 large Granny smith apples; Coredand diced
½ cub Walnuts
½ cub Raisins
1 cub Chopped celery
1 package (small) sugar freeButterscotch puddding
2 cub Non-fat plain yogurt

Preparation:

Mix cored & diced apples, raisins, celery and walnuts well. Mix butterscotch pudding and plain yogurt well. Mix pudding mixture with apple mixture well and refrigerate for at least an hour before serving. Enjoy.
This recipe was posted on *P by Shari Hagemeister, P ID#BKTF51A Pom Pom Mom & posted to RecipeLu by Ramona Cooper
Posted to recipelu-digest Volume 01 Number 175 by Sewgoode@aol.com on Oct 28, 1997

Diabetic Carrot Cake

Servings: 16 Servings

Ingredients:

2 tablespoon Vegetable oil
¼ cub Brown sugar (yes we can havethis we just need toaccount for it &Nutrisweet doesn't cookvery well)
1 Egg
¼ cub Plain non fat yogurt
2 teaspoon Vanilla
1 1/3 cub All purpose flour
½ teaspoon Baking soda
1 teaspoon Baking powder
¼ teaspoon Salt
1 ½ teaspoon Cinnamon
⅛ teaspoon Nutmeg
1 can (8-oz) unsweetened pineapple
1 ½ cub Grated carrots

FROSTING:
2 teaspoon Margarine softened
¼ cub Powdered sugar
1 teaspoon Grated orange peel
1 teaspoon Orange juice concentrate

Preparation:

From: rick623580@aol.com (Rick623580)

Date: Mon, 15 Aug 1994 00:53:39 GMT
Anyway here's a quick one: Carrot Cake (love the stuff and I can't eat the regular cake with the cream chees frosting that you normally see. Part of the key is the portion size.)

Blend together the vegetable oil , boown sugar and egg. Add yogurt and vanilla,. In a seperate bowl stir together flour, baking soda, baking powder, salt, cinamon and nutmeg.. Add half hte flour mixture to the egg mixture and mix well. Thoughtly drain pineapple and add to cake batter, stir in remaining flour mixture. Add grated carrots. Pour batter into and oiled 8" square cake pan. Bake at 350 for 35 to 40 minutes. For forsting combine softened margarine, powdered sugar, orange peel and orange juice concentrate. Cut cake into 16 squaress and frost each square with ½ tsp frosting. Yield 16.

Per serving: calories 108, carbs 18g, protein 2g, fat 3g, sodium 81mg.
Diabetic exchanges 1 starch/bread 1 fat.

This is from the Joy of Snacks.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Diabetic Carrot Cake

Servings: 1 Servings

Ingredients:

½ cub Grated carrot
1 ¼ cub Chopped dates
1 cub Raisins
1 1/3 cub Water
1 teaspoon Cinnamon
¼ cub Applesauce; unsweetened
1 teaspoon Ground cloves
1 teaspoon Nutmeg
1 teaspoon Baking powder
2 cub Whole wheat flour
1 teaspoon Baking soda

Preparation:

Preheat oven to 350 degrees. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended.
Spoon the batter into an 8x8" nonstick cake pan and bake for 45-50 minutes.
Makes 1 cake.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Jul 5, 1998, converted by MM_Buster v2.0l.

Diabetic Carrot-Raisin Salad

Servings: 1 Servings

Ingredients:

2 cub Carrots; grated
½ cub Raisins
8 ounce Plain low-fat yogurt
7 Lettuce leaves; optional
1 cub Crushed pineapple; drained &unsweetened

Preparation:

Hello everyone. Here are some Diabetic recipes from Sam (sraheed@juno.com).
Sam has been one of my best sources of diabetic recipes in preparation for my mother-in-laws visit. These look good. Hope you all enjoy them. - Deena

combine carrots, pineapple, and raisins; mix well. Chill for 2-3 hours, stir in yogurt, and serve on a lettuce leaf, if desired. Yield 7 servings.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Jun 14, 1998, converted by MM_Buster v2.0l.

Diabetic Chili with Beans

Servings: 1 Servings

Ingredients:

½ pound Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 teaspoon Cumin
28 ounce Can tomatoes, drained
1 Onion, chopped
1 pound Ground turkey
1 tablespoon Chili powder
2 teaspoon Cayenne pepper
6 ounce Can tomato sauce

Preparation:

Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in ¼ cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and cook for ½ hour over low heat. From:
Earl Shelsby Date: Mon, 01-0

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

Diabetic Chocolate Balls

Servings: 20 Servings

Ingredients:

½ cub Margarine,room temp
2 tablespoon Sugar
1/3 cub Liquid sugar substitute
1 ¼ cub Flour
3 tablespoon Cocoa
½ teaspoon Salt
¼ cub Chopped nuts
2 tablespoon Raisins

Preparation:

Sprinkle sweet granuated sugar substitute, as necessary. Cream together margarine and sugar until light and fluffy. Add vanilla and sugar substitute to creamed mixture. Beat at medium speed for ½ minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture and mix at low speed about 1 minute or until blended. Add nuts and raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful of dough per ball. Place balls on a cookie sheet that has been lined with alumiun foil or sprayed with PAN spray. Bake at 325 F for 20-25 minutes or until slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and serve two balls per serving.
Variation: Chocolate Mint Balls: Add ½ teaspoon peppermint flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons vanilla. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin-PHFC09A

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

Diabetic Chocolate Chip Cookies

Servings: 24 Servings

Ingredients:

1 cub Margarine at room temp.
¼ cub Sugar
¾ cub Brown sugar twin sugar subst
3 Large egg white, room temp
1 tablespoon Vanilla
2 cub Flour
1 teaspoon Baking soda
¼ teaspoon Salt
¼ cub Water, room temp
½ cub Mini semisweet cho. chips

Preparation:

Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy. add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute. Stir together flour,, soda and salt to blend well. Add ¼ cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.Add chocolate chips to dough and mix lightly. drop by tablespoonsful onto cookie sheets that have been lined with alumium foil or sparyed with PAM spray. Press down lightly with fingers dipped in cold water to form a circle about 2" across. Bake at 375 F for about 12 minutes or until browned.(the cookies won't be crisp unless they are browned) Remove cookies for hot cookie sheets to wire racks to cool to room temperate. Allow 2 cookies per serving.
Variation: Chocolate Chip Bars: Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly rool pan that has been sprayed or greased with margarine. Bake at 375 F for 20-25 minutes, or until lightly browned and the bars pull away from the sides of the pan.Cool to room temperature and cut to yield 36 bars. serve 2 bars per serving. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin-PHFC09A.

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

Diabetic Chocolate Ricotta (Untried)

Servings: 1 Servings

Ingredients:

½ cub Low-fat ricotta cheese
Try fat-free cottage cheese
2 teaspoon Sugar-free cocoa mix

Preparation:

MIX TOGETHER AND EAT AS SNACK. Exchanges: 2 Meats. This was given to me by a dietician at Riverside Hospital, Newport News, Va. Pom Pom Mom Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Citrus Ice

Servings: 5 Servings

Ingredients:

¼ cub Granulated sugar replacement
1 cub Ea unsweetened orange &
Grapefruit juices
1 cub Water
1 Env unflavored gelatin
¼ cub Lemon juice

Preparation:

Combine sugar replacement,water & gelatin in a saucepan.Bring to a boil, reduce heat and simmer for 5 minutes. Cool slightly and then add in the juices. Transfer to freezer trays and freeze until mushy. Scrape into mixing bowl and beat until just loosened. Return to freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

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

Diabetic Cookies

Servings: 1 Servings

Ingredients:

½ cub Shortening/promisemargarine
1 Egg
2 tablespoon Sweet 'n' low
1 tablespoon Butter
½ cub Buttermilk/sour cream
2 cub Flour
1 teaspoon Baking soda
1 cub Grated apple
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ground cloves
1 tablespoon Vanilla

Preparation:

Cream shortening, egg, sugar substitute and butter; add buttermilk and mix in flour and baking soda, apple, salt, cinnamon, nutmeg, soda, cloves and vanilla. Drop on greased cookie sheet. Bake 7-8 minutes at 375 degrees.

From: Jeffrey Dean Date: 11-18-93

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

Diabetic 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

Preparation:

Yield 12 servings - ½ C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat

Parsley sprigs (optional)

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 to MM-Recipes Digest V3 #216

Date: Fri, 09 Aug 1996 11:25:43 -0800

From: "Jenny S. Johanssen" <johanssen@matnet.com>

Diabetic Cranberry Sauce

Servings: 8 Serving

Ingredients:

3 cub Cranberries
1 ½ cub Boiling Water
½ cub Orange Juice
Sucaryl Solution 1 teaspoon
For spiced cranberry sauce,
2 tablespoon Lemon Juice
⅛ teaspoon Nutmeg
⅛ teaspoon Cloves
⅛ teaspoon Cinnamon;

Preparation:

Cook cranberries in boiling water until skins are broken. Then ADD the remaining ingredients. Then CHILL in refrigerator.

One serving may be exchanged for: ½ fruit exchange.. Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From Bob Henderson via GEnie)

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

Diabetic Cream Cheese Balls

Servings: 25 Pieces

Ingredients:

1 package (8 0z. size) cream cheese
¾ cub Finely chopped pecans
Milkcote or whitecoatchocolate

Preparation:

Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brafd, Milwaukee, Wis. 53201

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

Diabetic Cupcakes

Servings: 4 Servings

Ingredients:

3 cub Flour
1 teaspoon Cinnamon
1 teaspoon Salt
1 can Crushed pineapple; undrained
1 ½ teaspoon Vanilla
3 Eggs
2 cub Diced bananas; (about 2 lg.ones)
1 teaspoon Baking soda
4 teaspoon Sweet and Low
1 ½ cub Cooking oil

Preparation:

Put all ingredients in bowl. Blend do not beat. Bake at 350 degrees for 40 minutes for cupcakes; tube pan - for cake 80 minutes.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Diabetic Date Dainties

Servings: 1 Servings

Ingredients:

2 Eggs
1 ½ teaspoon Liquid sweetener
1 ½ teaspoon Baking powder
1/3 cub Dates, chopped
¼ cub Flour
½ cub Nuts
1 ½ cub Bread crumbs

Preparation:

Beat eggs, sweetener and baking powder. Add dates, flour and nuts. Stir in bread crumbs. Chill, then measure by teaspoon on a greased cookie sheet.
Bake at 375 degrees for 12 minutes.

Posted to MM-Recipes Digest V4 #132 by garygerman@juno.com (Gary M German) on May 12, 1997

Diabetic Date Nut Cookies

Servings: 1 Servings

Ingredients:

1 cub Diabetic Orange Marmalade
1 teaspoon Baking Soda
½ cub Shortening
2 cub Flour
1 Egg
1 cub Chopped Dates
½ teaspoon Cinnamon
1 cub Nuts
1 teaspoon Vanilla

Preparation:

Mix all ingredients together well. Drop by teaspoon on greased sheets. Bake 8-10 minutes in a 350oF preheated oven. Makes 36 cookies. Source: "The Yankee Kitchen" 03-26-93 (#4) [Dorothy]

From: Jeffrey Dean Date: 11-18-93

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

Diabetic Devil's Food Cake

Servings: 1 Servings

Ingredients:

½ cub Cocoa
½ cub Boiling water
2 cub Cake flour
½ teaspoon Baking soda
1 ½ teaspoon Baking powder
⅛ teaspoon Salt
1/3 cub Sugar (or substitute)
¾ cub Liquid egg substitute (roomtemperature)
1 teaspoon Vanilla
½ cub Margarine, roomtemperature

Preparation:

Stir together cocoa and boiling water until smooth. Set aside to cool to room temp. Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9" square or 9x13 cake pan that has been greased with margarine. Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18 pieces.

From: Jeffrey Dean Date: 11-18-93

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

Diabetic Easter Fudge

Servings: 8 Servings

Ingredients:

1 Sq unsweetened chocolate
¼ cub Evaporated milk
½ teaspoon Vanilla
1 teaspoon Artificial liquid sweetener
1 package Vanilla or chocolateartificially sweetenedpudding powder
(or 8 tsp. finely chopped
Nuts)

Preparation:

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.

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

Diabetic Easy Oven Stew

Servings: 6 Servings

Ingredients:

¾ pound Boneless beef round steak,trimmed and cubed
1 tablespoon Cooking oil
4 Medium un peeled potatoes,cut into 1" cubes
5 Medium carrots, cut into1 ½' chunks
1 Celery rib cut into 1"chunks
1 Large onion cut into 1"chunks
1 can Chunky stewed tomatoes(14 ½ oz size)
3 tablespoon Quick cooking tapioca
1 teaspoon Browning sauce
Pepper ⅛ to ¼ teaspoon
1 cub Frozen peas

Preparation:

In a Dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300 degrees for 4-5 hours, stirring twice. Add the peas during the last 30 minutes of baking.

One serving = 2 starch, 2 vegetable, 1 meat; also 263 calories, 257mg sodium, 33 mg cholesterol, 38mg carbohydrate, 17gm protein, 5gm fat.

Recipe by Rita Zagrzebski as published in DEC/JAN 95 "Taste of Home" magazine.
Posted to MM-Recipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:34:30 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)

Diabetic Fresh Strawberry Sherbet

Servings: 8 Servings

Ingredients:

1/3 cub Apple juice concentrate OR:
Fruit and berry concentrate
1 tablespoon Lemon juice
½ cub Water
5 cub Fresh strawberries

Preparation:

Wash and stem berries. In a blender or food processor combine concentrate, water and lemon juice. Add half the berries. Cover and blend til smooth.
Add remaining berries and continue blending til smooth. Put in freezer container and freeze.

Exchanges = ¾ fruit exchange. Per serving = 50 cal, 12.5 carbs, no protien or fat.

Posted to MM-Recipes Digest V3 #275

Date: Sun, 6 Oct 1996 21:41:24 -0600

From: netdir@cyberspc.mb.ca (S.Pickell)

Diabetic Fruit Cakes

Servings: 4 Servings

Ingredients:

2 cub Water
2 cub Raisins
1 cub Unsweetened apple sauce
2 Eggs
2 tablespoon Liquid sweetener
¾ cub Cooking oil
1 teaspoon Soda
2 cub Plain flour
1 ¼ teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Vanilla

Preparation:

Cook raisins in water until water is gone. Add the applesauce, eggs, sweetener and oil and mix well. Blend in the other ingredients which have been sifted together. Add vanilla. Pour into greased and floured pans, preferably loaf pans. Bake about 1 hour at 350 degrees or until done. Makes 10 to 12 servings.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Diabetic Fudge

Servings: 40 Servings

Ingredients:

¼ cub Diet margarine
1 1/3 cub Non-fat dry milk
2/3 cub Cocoa powder
1 cub Sugar; (artificialequivalent)
1/3 cub Evaporated non-fat milk
2 teaspoon Vanilla
1 cub Rice Krispies
¼ cub Raisins

Preparation:

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10inch long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into ½ inch thick slices. Store in refrigerator. 1 serving = 1/5milk, ¼0th bread, and ½0th fruit exchange. 30 calories.

Posted to Bakery-Shoppe Digest V1 #452 by "Doug & Bonnie Worrell" <worrdoug@mcn.net> on Dec 14, 1997

Diabetic Fudge

Servings: 8 Servings

Ingredients:

1 Env gelatin
¼ cub Water
1 Sq unsweetened chocolate
⅛ teaspoon Cinnamon
¾ teaspoon Liquid food sweetener
¼ cub Water
½ cub Evaporated milk
½ teaspoon Vanilla
¼ cub Chopped nuts

Preparation:

Soften gelatin in ¼ cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.

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

Diabetic Fudge #1

Servings: 32 Servings

Ingredients:

1 can (14.5-oz) evaporated milk
3 tablespoon Cocoa
¼ cub Oleo
½ cub Sugar-equivalent liquidsweetner
¼ teaspoon Salt
1 teaspoon Vanilla
2 ½ cub Graham cracker crumbs
¼ cub Nuts

Preparation:

Date: Thu, 21 Mar 1996 09:13:22 -0600

From: pickell@cyberspc.mb.ca (S.Pickell)

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt.
Bring to boil. Remove from heat. Stir in remaining ingredients except ¼ cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls.
Roll in remaining cracker crumbs and chill.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #82

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

Diabetic Fudge #2

Servings: 8 Servings

Ingredients:

1 Envelope gelatin
¼ cub Water
1 Square unsweetened chocolate
⅛ teaspoon Cinnamon
¾ teaspoon Liquid food sweetener
¼ cub Water
½ cub Evaporated milk
½ teaspoon Vanilla
¼ cub Chopped nuts

Preparation:

Date: Thu, 21 Mar 1996 09:13:22 -0600

From: pickell@cyberspc.mb.ca (S.Pickell)

Soften gelatin in ¼ cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #82

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

Diabetic Fudge #3

Servings: 8 Servings

Ingredients:

1 Stick oleo
2 ounce Chocolate
1 tablespoon Liquid sweetener plus
½ teaspoon Vanilla
1 package (8-oz) cream cheese;softened
½ cub Nuts; chopped

Preparation:

Date: Thu, 21 Mar 1996 09:13:22 -0600

From: pickell@cyberspc.mb.ca (S.Pickell)

Melt oleo over low heat. Add chocolate. Melt and add liquid sweetener plus ½ teaspoon vanilla. Remove from heat and put into a blender for a short spin. Remove from blender and add softened cream cheese. Now add nuts. Put into a buttered pan and place in refrigerator. Will keep one week in refrigerator.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #82

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

Diabetic Glorified Rice

Servings: 8 Servings

Ingredients:

½ cub Rice, uncooked (not instant)
1 can (20 oz.) crushed pineapple,in own juice
1 package (3 oz.) sugar-free fruit
Flavored gelatin
Boiling water
Pineapple juice, drainedfrom can
Maraschino cherries
Heavy cream

Preparation:

Cook rice according to package directions. Drain, set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling water.
Addjuice. Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened but not quite set. Add drained pineapple and cherries, if desired. Fold in cream that has been whipped. Chill.

Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997

Diabetic Ground Beef Pizza

Servings: 6 Servings

Ingredients:

NORMA WRENN NPXR56B:
1 pound Lean ground beef
1 teaspoon Salt
¼ teaspoon Pepper
1 cub Canned tomatoes; well drain
2 tablespoon Parsley; chopped
2 tablespoon Onion; finely chopped
½ cub Low-fat process American
2 ½ teaspoon Italian seasoning
¼ teaspoon Allspice
Cheese; shredded

Preparation:

1. Combine ground beef, salt and pepper. 2. Pat meat into 9-inch nonstick pie pan. 3. Spread tomatoes over meat. 4. Combine remaining ingredients; sprinkle over tomato-meat mixture. 5. Bake at 350 degrees for 20 minutes.
6. Cut into 6 equal wedges to serve. Yield: 6 servings Each serving: 1 wedge Each serving may be exchanged for: 2 Medium-fat Meat Source: Cookbook for Diabetics and their families
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Gyros

Servings: 8 Servings

Ingredients:

2 pound Ground beef or lamb or both
4 Green onion; finely chopped
1 cub Garlic; minced
1 teaspoon Oregano
¼ teaspoon Cumin
¼ teaspoon Parsley
1 teaspoon Salt
¼ teaspoon Pepper; freshly ground
8 large Pita

TZATZIKI SAUCE:
1 cub Yogurt
1 tablespoon Mayonnaise
1 Lemon; juice of
2 Scallions; including greentops, finely chopped
Cucumber; minced
5 Cloves garlic; minced

Preparation:

Mix all ingredients except pita, mixing well and kneading until mixture is stiff. On skewer pack meat mixture about 5" long and not more than 2" in diameter. Put as many "fingers" as possible on a skewer leaving a 1" space in between. Cook over hot coals 10-15 minutes, turning frequently. Take pita and slide gyro into center.
Drizzle with sauce. Fold over to eat.

Sauce: Mix well.

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

Diabetic Ham and Corn Casserole

Servings: 8 Servings

Ingredients:

3 tablespoon Reduced-calorie margarine
3 tablespoon Flour
1 ½ cub Skim milk
½ teaspoon Dry mustard
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Worcestershire sauce
1 can whole kernelcorn, drained
¼ cub Shopped onion
¼ cub Shopped green pepper
2 cub Cubed lean cooked ham
1 cub Breadcrumbs
1 cub Gratedlow-fat processAmerican cheese
Make white sauce ofmargarine, flour and milk(see below)
Stir in mustard, salt,pepper, and Worcestershiresauce
Add corn, onion, greenpepper and ham
Pour mixture into nonstickcasserole
Top with breadcrumbs andcheese
Bake at 375 for 25 minutesor until bubbly.
****************************
White Sauce
Yield: 1 cup
Each serving: 2 Tbsp
Free Food (1 serving perday)
1 tablespoon Reduced-calorie margarine
1 tablespoon All purpose flour
1 cub Skim milk
½ teaspoon Salt

Preparation:

Yield: 8 servings ¾ C ea. Each serving may be exchanged for: 1 Bread, 2 Medium-fat Meat, 1 Vegetable

Melt margarine in saucepan Blend in flour slowly

Remove from heat

Add milk, stirring constantly

Return to low heat and stir slowly but steadily until sauce boils

Add salt =============== Reply 19 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: R-MM DIABETIC MINI

To: CRHN32B DIANE ENGLISH Date: 09/29 From: CRHN32B DIANE ENGLISH Time: 11:04 PM
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Herb Potato Salad

Servings: 6 Servings

Ingredients:

1 pound New red potatoes
½ cub Sliced radishes (optional)

DRESSING:
3 tablespoon Plain; nonfat yogurt
1 tablespoon Nonfat mayonnaise
1 ½ teaspoon Dijon mustard
½ teaspoon Garlic
½ teaspoon Dried basil
¼ teaspoon Dried thyme
¼ teaspoon Onion powder
¼ teaspoon Salt (optional)

Preparation:

From: "Tina D. Bell" <tdbell@altair.csustan.edu>

Date: Sun, 30 Jun 1996 13:23:45 -0700 (PDT)
The Gourmet Connection Side Dishes.... Contributed by Rachel Rudel, R.D.

NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL!

Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold. Yield: 6 Servings.

Per Serving: 80 Cal; 1g Fat(original recipe used red.-cal. mayo - so fat will be slightly less); 16g Carbohydrate; 2g Protein; Trace Cholesterol; 60mg Sodium Exchanges: 1 Starch/Bread.

fatfree digest V96 #181

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

Diabetic Homemade Ice Cream

Servings: 8 Servings

Ingredients:

13 ounce Evaporated milk
2 tablespoon Sugar replacement
1 ½ cub Whole milk
1 tablespoon Vanilla extract
3 Eggs(well beaten)

Preparation:

Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker.
Freeze according to manufacturer's directions. 1 serving = ½ milk, ½ lean meat Calories = 122

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

Diabetic Info on Usa Food Exchanges

Servings: 1 Info/help

Ingredients:

List 1: Starch/Bread Exchange. Each item in this list contains
approzimately 15 grams of carbohydate, 3 grams of protein, a trace of
fat, and 80 calories. You can choose your Strach Exchanges from any
items on this list. If you want to eat a Strach food that is not on
this on this list...the general rule is that:
½ cup of cereal, grain, or pasta is one serving.
1 ounce of a bread product is one serving. (about 1 slice)

Preparation:

List 2: Meat Exchanges. Each serving of meat and substitutes on this contains about 7 grams protein. The amount of fat and number of calories vary, depending on what kind of meat or substitute you choose. There is 3 parts based on the amount of fat & calories. LEAN MEAT, MEDIUM-FAT MEAT, & HIGH-FAT MEAT.
============================================================= LEAN MEAT CAR: 0 PROTEIN 7g FAT: 3g CALORIES: 55 MEDIUM-FAT MEAT CAR: 0 PROTEIN 7g FAT: 5g CALORIES: 75 HIGH-FAT MEAT: CAR: 0 PROTEIN 7g FAT: 8g CALORIES: 100 ============================================================== List 3: Vegetable Exchange: List contains about 5 grams of carbohydrate, 2 grams protein, and about 25 calories: Unless other wise noted, the serving size for vegetables (1 Vegetable Exchange) is:

½ cup of cooked vegetables or vegetable juice. -=OR=- 1 cup of raw vegetables.

List 4: Fruit Exchanges: List contains about 15 grams of carbohydarate and about 60 calories.

½ cup of fresh fruit or fruit juice -=OR=-
¼ cup of dried fruit.

List 5: Milk Exchange: Each serving of milk or milk products on this list contains about 12 grams of carbohydrate and 8 grams of protein.
List is divided into 3 parts based on the amount of fat and calories:
skim/very low-fat milk milk, low-fat milk and whole milk.
=================================================================== Skim/very low-fat CAR: 12g PROTEIN: 8 FAT: TRACE CALORIES: 90 (This is like a skim milk or any other skim/very low-fat) Low-fat CAR: 12g PROTEIN: 8 FAT: 5 CALORIES: 120 (This is like a 2% milk)
Whole CAR: 12 PROTEIN: 8 FAT: 8 CALORIES: 150 (This is like plain old whole milk)
====================================================================== = List 6: Fat Exchanges: Fat list contains about 5 grams of fat and 45 calories. The foods in the fat list contain mostly fat, although some item may also contain a small amount of protein. All fats are in calories and should be carefully measured. We all should eat unsaturated fats instead of saturated fats.

Free foods: A free food is any food or drink that contains a fewer than 20 calories per serving. You can eat as much as you want of those items that have no serving size specified. You may eat two or three servings per day of those items that have a specific serving size. Be sure to spread them out through the day.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S and Katharine Middleton 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

Diabetic Jam-Using Gelatine

Servings: 1 Servings

Ingredients:

1 pound Fruit
Little water(*), see note
1 tablespoon Hot w
½ ounce Powdered gelatin
9 Saccharin tablets

Preparation:

1.Simmer fruit with water until soft. 2. Crush the sacharin tablets dissolved in the tablespoon hot water. 3. Add to the hot but not boiling fruit. 4.Add the gelatin dissolved in the ⅛ pint of hot water. 5. Stir briskly for several minutes. 6. Pour into small jars with firmly fitting tops and seal down. 7. Stand in cool place. This will keep for some days.
7. Add the gelating dissolved in a little of the hot syrup. 8. Remove from heat. 9. Bottle while still hot. 10. Cover at once.

NOTES : (*) Use ⅛ pint with soft fruit, ¼ pint with firm fruit

Recipe by: Marguerite Patten's Jams, Pickles and Jellies

Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.

Diabetic Jam-Using Glycerine-Firm Fruit

Servings: 1 Servings

Ingredients:

3 pound Firm fruit, see note
¾ pint Water
2 pint Glycerin
45 Saccharin tablets

Preparation:

1.Simmer fruit with water until soft. 2. Remove as many of the stones as possible, with a perforated spoon. 3. Add the sacharin tablets with glycerine 4. Boil until the jam thickens. 5. Pour into small jars with firmly fitting tops and seal down.

NOTES : (*) e.g. plums, damsons, gooseberries This jam will keep better because of the gycerine content.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies

Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.

Diabetic Jam-Using Glycerine-Ripe Fruit

Servings: 1 Servings

Ingredients:

3 pound Ripe fruit, see note
¼ pint Water
2 pint Glycerin
45 Saccharin tablets

Preparation:

1.Simmer fruit with water until soft. 2. Remove as many of the stones as possible, with a perforated spoon. 3. Add the sacharin tablets with glycerine 4. Boil until the jam thickens. 5. Pour into small jars with firmly fitting tops and seal down.

NOTES : (*) e.g. fresh apricots and peaches. This jam will keep better because of the gycerine content.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies

Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.

Diabetic Jam-Using Glycerine-Soft Fruit

Servings: 1 Servings

Ingredients:

3 pound Soft fruit(*), see note
2 pint Glycerin
45 Saccharin tablets

Preparation:

1. Gently heat the fruit. 2 . Dissolve the sacharin tablets in the fruit and add the glycerine 4. Boil until the jam thickens. 5. Pour into small jars with firmly fitting tops and seal down.

NOTES : (*) e.g. raspberries, strawberries. This jam will keep better because of the gycerine content.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies

Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.

Diabetic Jam-Using Sorbitol and Pectin

Servings: 1 Servings

Ingredients:

2 ½ pound Fruit
Water, (*) see note
2 ½ pound Sorbitol powder
5 Saccharin tablets
½ Bottle commercial pectin
Knob butter
½ ounce Gelatin

Preparation:

1.Simmer fruit with water until soft. 2. Remove as many of the stones as possible, with a perforated spoon. 3. Stir in the sorbitol and bring to the boil, adding the butter. 4. Boil hard for 1 minute. 5. Remove from heat and stir the commercial pectin, saccharin tablets and gelatin dissolved in the hot water. 6. Pour into jar while hot and seal down. In order for this to keep, this jam must be covered immediately with a very good seal, either a bottling top or melted paraffin wax.

NOTES : (*) Use ¼ pint water with firm fruit.(damsons, hard plums, etc...) Use ⅛ pint water with moderately soft fruit.(ripe gooseberries, etc...) Use no water with soft fruit.(raspberries, etc...) Recipe by: Marguerite Patten's Jams, Pickles and Jellies

Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.

Diabetic Kid's Snackin' Corn

Servings: 9 Servings

Ingredients:

9 cub Corn, popped
1 tablespoon Butter or margarine
1/3 cub Peanut butter

Preparation:

Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.

Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

1 cup = 107 cal. 1/3 brd, 2/3 high fat meat exch, 1/3 fat exch. Carbs = 5 Pro = 6 f = 7
Enjoy! :D American Diabetes Approved
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Lemon Meringue Pie

Servings: 6 Servings

Ingredients:

1 ½ cub Water
4 package Equal (or 1T sweetener)
4 ½ teaspoon Cornstarch
2 Eggs
1/3 cub Lemon juice
4 Egg whites (meringue)
4 package Equal (meringue)
1 ½ teaspoon Cream of tartar (meringue)

Preparation:

Cook all ingredients in double boiler until thickened. Pour into pie shell.
Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown.

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

Diabetic Light and Luscious Orange Bars

Servings: 1 Servings

Ingredients:

1 teaspoon Unflavored gelatin
¼ cub Frozen concentrated orangejuice
2 tablespoon Sugar
½ teaspoon Vanilla
½ cub Water
½ cub Nonfat dry milk powder
1 tablespoon Lemon juice
24 Graham crackers

Preparation:

Chill a small mixing bowl and beaters. In the top section of a double boiler, soften gelatin in the melted concentrated orange juice. Place over hot water, and stir until the gelatin is completely dissolved. Remove from heat and stir in the sugar and vanilla. Using cold beaters, beat dry milk and water until soft peaks form. Add the lemon juice and beat until stiff.
Fold in orange juice mixture. Spread on 12 graham crackers. Top with the remaining crackers. Wrap individually; freeze until firm about 2 hours.
Exchanges per sandwich: ½ nonfat milk, 1 fruit, cal 89, chol 17, pro 3, fat 1, na 121, k 181, ½ tsp sugar (8 cal) per serving. Makes 12 servings.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Jul 5, 1998, converted by MM_Buster v2.0l.

Diabetic Light Chocolate Cheesecake

Servings: 1 Servings

Ingredients:

CRUST:
1 cub Chocolate wafer crumbs
2 tablespoon Splenda sweetener; (or otherkind that is good forbaking)
2 tablespoon Margarine

FILLING:
2 cub 2% cottage cheese or otherwhite sheese not too dry
1 package Light cream cheese; softenedand cubed
2 large Eggs
¾ cub Light sour cream
1 ¼ cub Splenda; ( 1 cup might do)
½ cub Cocoa un sweetened powder
4 tablespoon Cornstarch

Preparation:

Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm ) spring form pan. Bake at 325f for 5 minutes.

Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended.

Pour into pan.

Bake for 45-50 minutes or until Firm around edges and slightly soft in center.

Run a knife around edge of cheesecake to loosen from pan. Cool on rack.
Cover and chill. Garnish as desired.

MAKES 12 SERVINGS.

energy 202 cal-Protein 10,6gr- Fat 11,4 gr-CARBOHYDRATES 15,7gr Food choice Value 1/12 of recipe 1 squar+1 round +1 ½ triangle

Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on Jun 11, 1998, converted by MM_Buster v2.0l.

Diabetic Marmalade-Using Gelatine

Servings: 1 Servings

Ingredients:

2 Seville Oranges
2 Lemons
1 pint Water
½ ounce Powdered gelatin, for every½ pint pulp
8 Saccharin tablets

Preparation:

1. Cut the rind from the oranges and lemons(being careful to remove no white pith with the rind) and chop it. 2. Cut up the pulp. 3. Place it in a preserving pan with the rind and 1 pint water. 4. Boil gently for about 30 minutes, test carefully. 5. Cook unitl the pulp and rind are tender. 6. Add sacharine. 7. Add the gelating dissolved in a little of the hot syrup. 8.
Remove from heat. 9. Bottle while still hot. 10. Cover at once.

NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS YOU STERILISE.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies

Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.

Diabetic Meat-Filled Dumplings

Servings: 8 Servings

Ingredients:

4 cub All-purpose flour
1 ½ cub Water
½ pound Ground round
2 teaspoon Low-sodium soy sauce
1 teaspoon Sherry
2 cub Fresh chopped spinach OR
1 cub Frozen spinach thawed
1 teaspoon Grated fresh ginger
¼ cub Finely minced water chestnut
2 Green onions chopped

Preparation:

Mix flour and water. Add more water a teaspoon at a time until dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh spinach, or dry frozen spinach. Combine with ground beef and remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into 1 inch sections. With your hands or a large glass, flatten each piece into a circle 3 inches in diameter. Place 1 TABLESPOON of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal. Brush a nonstick frying pan with ½ teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the dumplingsl Cover pan tightly, and steam until water is all gone - about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.

FROM: HOLD the Fat, Sugar & Salt by Goldie Silverman and Jacqueline Williams copyright 1984

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

Diabetic Milk Shake

Servings: 1 Servings

Ingredients:

1 cub Milk
1 tablespoon Powdered milk
4 Ice cubes
Vanilla drops
Sweetener

Preparation:

Put it all in the blender.

You may add fruits to taste as well.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 10, 1997

Diabetic Miracle Rise Chocolate Cake

Servings: 12 Servings

Ingredients:

INGREDIENTS:
1 package Active dry yeast
½ cub Warm water
2 Eggs, OR EGG SUBSTITUTE
½ cub Skim milk
1/3 cub Vegetable Oil
3 tablespoon Sweet*10 Liquid
½ cub Cocoa
2 cub Flour, Pillsbury's All Purp.
1 tablespoon Baking Powder
1 teaspoon Soda
½ teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Red food coloring

Preparation:

yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degreds for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool. 1/12th of cake has 145 calories. Exchange values ~ ½ skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens

Exchange From files of A.Broaddus 6-29-93
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Mocha Cookies

Servings: 18 Servings

Ingredients:

½ cub Margarine, room temperature
2 tablespoon Sugar
2 teaspoon Vanilla
1/3 cub Liquid sugar substitute
1 ¼ cub Flour
3 tablespoon Cocoa
2 teaspoon Instant coffee
1 teaspoon Baking powder
¼ cub Raisins
¼ cub Chopped nuts
2 Large egg whites, room temp

Preparation:

Cream together margarine and sugar until light and fluffy. add vanilla and sugar substitute to creamed mixture and mix lightly. Stir together flour, cocoa, coffee and baking powder to blend. Add to creamed mixture and mix at meidum speed 1-2 minutes or until blended.
add raisins and nuts to dough and mix lightly, Add egg whites to dough and mix until egg white are adsorbed into the dough. Drop dough by tablespoonsful onto a cookie sheet that has been lines with alumium foil or sprayed with PAM. Using your fingers dipping in cold water, shape dough into round cookies about ¼" thick. Spread the dough carefully because the finsihed cookie will be the shpae of the dough agter it is baked. Bake at 375 F for about 12 minutes, or until the dough springs bnack when touched. Transfer from the hot cookie sheet onto a wire rack and cool to room temeprature. Serve one cookie per serving. From *Prodigy's Food and Wine-Healthy Eating Bulletin Baord, from Bridget Benjamin _ PhFC09A.

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

Diabetic Onion Dip

Servings: 2 Servings

Ingredients:

8 ounce Plain lo-cal yogurt
½ Onions, finely chopped
2 teaspoon Lemon juice
2 tablespoon Parsley
1 dash Hot pepper sauce
1 dash Horseradish
1 dash Salt and pepper

Preparation:

Combine all ingredients. Chill thoroughly. Yield: 1 ½ C 1 serving = ½ milk, ½ veg Calories: 72

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

Diabetic Orange Sherbet

Servings: 8 Servings

Ingredients:

6 ½ cub Fresh orange juice
10 Saccharin tablets
½ cub Fresh lemon juice

Preparation:

From: sharon gorman <ranger@halcyon.com>

Date: 23 Oct 1994 16:23:28 -0400

Mix together orange juice, lemon juice and saccharin tablets. Churn freeze. Makes ½ gallon. (Churn-freeze: The ice cream or sherbet mix is continuously stirred by mechanical apparatus while freezing.)

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Diabetic Orange Sunbeams

Servings: 12 Servings

Ingredients:

1 ½ cub Flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cub Shortening
½ cub Raisins
1 Egg
2 tablespoon Orange juice
2 tablespoon Grated orange rind
1 ½ teaspoon Sucaryl

Preparation:

Sift together flour, baking powder and salt. Cut in shortening until crumbly.

Add all at once; raisins, eggs, orange juice, orange rind and sucaryl.

Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to 15 minutes at 375 degrees.

FROM: LORI NORMAN (RFHH52E)

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

Diabetic Peanut Butter Cookies

Servings: 24 Servings

Ingredients:

½ cub Peanut butter
¼ cub Vegetable oil
1 cub Brown sugar
1 teaspoon Vanilla extract
1 large Egg
1 ½ cub Whole-wheat flour (or less)
2 teaspoon Baking soda

Preparation:

My note: tested using 1 ¼ cup all-purpose flour. YUM! These are large cookies, 2 tsp sugar per cookie.

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add brown sugar, vanilla, and egg. Beat well.

Add flour (reserve ¼ - ½ cup) and baking soda. Blend thoroughly. Add enough extra flour so that you can shape dough into balls and place on an ungreased baking sheet. Can be made as 36 medium (my choice) or 48 small cookies.

Flatten with a fork, bake about 10 - 15 minutes or until lightly browned.

½4 recipe = 96 calories, 1 starch/bread + 1 fat exchange 2 grams protein, 13 grams carbohydrate, 4 grams fat, 89 mg sodium

adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared and tested by Elizabeth Rodier Feb 94
Posted to MM-Recipes Digest V3 #199

Date: Tue, 9 Jul 1996 09:36:53 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Diabetic Popovers

Servings: 18 Servings

Ingredients:

1 cub Flour
½ teaspoon Salt
2 Eggs
1 cub Skim milk

Preparation:

Sift flour and salt together; set aside. Beat eggs and skim milk; add to flour. Beat until smooth and creamy. Pour into heated greased muffin tins, filling half full or less. Bake at 375F for 50 minutes, or until popovers are golden brown and sound hollow. DO NOT OPEN OVEN FOR FIRST 40 MINUTES. 1 serving = ½ bread, ⅛ meat calories = 44

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

Diabetic Refrigerator Cookies

Servings: 32 Servings

Ingredients:

½ cub Butter or Margarine
1 Egg
2 teaspoon Vanilla
1 teaspoon Baking powder
dash Salt
1 cub Flour
1 cub Dates, unsugared, chopped
1 cub Coconut, shredded
1 cub Walnuts or Pecans

Preparation:

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the nuts. Form dough into two 1-½ inch logs. Roll logs into remaining nuts (¼ c each). Wrap in waxed paper and chill (or freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice cookies ¼ inch thick and place on a nonstick cookie sheet. Bake 10-12 minutes until light golden brown. Cool on wire racks.

2 cookies = 1 fat, ½ fruit, ¼ brd, 95 cal. carbs = 11.5, pro = 1, f = 5

Approved by the Diabetes Assoc.
Posted to MC-Recipe Digest V1 #323

From: Walt Gray <waltgray@mnsinc.com>

Date: Sat, 30 Nov 1996 21:25:18 -0500

Diabetic Rice and Cheese Casserole

Servings: 1 Servings

Ingredients:

2 ½ cub Cooked brown rice
3 Green onions; chopped
1 cub Low-fat cottage cheese
1 teaspoon Dill weed
½ cub Low-fat milk
½ teaspoon Dijon mustard
¼ cub Freshly grated parmesancheese
Nonstick vegetable spray

Preparation:

Hello everyone. Here are some Diabetic recipes from Sam (sraheed@juno.com).
Sam has been one of my best sources of diabetic recipes in preparation for my mother-in-laws visit. These look good. Hope you all enjoy them. - Deena

Combine all ingredients in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in preheated 350 degrees oven for 15-20 minutes. Serves 6.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Jun 14, 1998, converted by MM_Buster v2.0l.

Diabetic Rice Pudding

Servings: 1 Servings

Ingredients:

½ cub White rice
¼ cub Sugar
¾ cub Water
1 teaspoon Vanilla extract
2 cub Skim milk
½ cub Raisins

Preparation:

Cook the rice in water over medium heat until tender, about 45 minutes. Add the skim milk & sugar. Cook slowly over low heat until thickened, about 30 minutes. Cook, add the vanilla & raisins and spoon into six serving dishes.

Sam (srasheed@juno.com)

Posted to JEWISH-FOOD digest by "dogsmom@cinci.infi.net" <dogsmom@cinci.infi.net> on Jun 22, 1998, converted by MM_Buster v2.0l.

Diabetic Smunchies

Servings: 1 Servings

Ingredients:

2 Graham crackers
Sugar-free chocolate pudding
Sliced bananas

Preparation:

SPREAD ONE GRAHAM CRACKER WITH SUGAR-FREE CHOCOLATE PUDDING THAT HAS BEEN MADE UP, THEN TOP WITH THINLY SLICE BANANA. PUT OTHER GRAHAM CRACKER ON TOP. WRAP AND FREEZE. WHEN THAWED IT IS GOOEY. Exchanges: 1 starch. When making - be sure to break each long graham cracker in half. This was given to me by a dietician at Riverside Hosptial in Newport News, Va. Pom Pom Mom Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic Sponge Cake

Servings: 4 Servings

Ingredients:

7 Eggs
½ cub Fruit juice; orange
3 tablespoon Sweet 'n Low or any sugarsubstitute
2 tablespoon Lemon juice
¾ teaspoon Cream of tartar
1 ½ cub Sifted cake flour
¼ teaspoon Salt

Preparation:

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Diabetic Strawberry Jam

Servings: 1 Servings

Ingredients:

-Don Nassen-RNGG84A
4 cub Strawberries, halved
½ cub Concentrated white grapejuice (simmered down from1-½ cups)
2 ½ tablespoon Lemon juice
¼ teaspoon Grated lemon rind
1 ½ tablespoon Unflavored gelatin (1-½envelops)

Preparation:

Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids. coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight, leakproof freezer container for sotrage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.

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

Diabetic Strawberry/banana Milkshake

Servings: 2 Servings

Ingredients:

1 cub Frozen whole strawberries
1 Ripe banana
1 cub Milk (skim and low fat work
Fine)
4 package Sugar substitute (or more to
Taste)
½ teaspoon Vanilla

Preparation:

Place all ingredients in a blender and run the blender on the highest setting. The shake will take longer in the blender than most people will expect because of the frozen strawberries. However, the frozen berries along with the banana provide the smooth thickness of this drink. Remember, this recipe is not a scientific formula. The quantities of each ingredient are very flexible, experiment until you find your favorite.
Posted to MM-Recipes Digest V5 #020 by scotlyn@juno.com (Daniel S Johnson) on Jan 19, 1998

Diabetic Sweetener-Sugar Equivalents

Servings: 1 Servings

Ingredients:

EQUIVALENTS

Preparation:

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar. Sweet n'low- 1/3 tsp for 1 tablespoon sugar. Liquid Sucaryl-1 tablespoon for ½ cup sugar.
Adolph's Sugar Substitute-¼ tsp for 1 tablespoon of sugar. Liquid Sweet 10- 1 tablepsoon for ¾ cup sugar, 4 tsp for 1 cup sugar. Weight Watchers- ⅛ tsp for 1 tsp sugar,1 tablespoon for ½ cup sugar. Sweet 10 tablets and Equal tablets- 1 tablet for 1 tsp sugar. Equal, granulated- 1 packet for 2 tsp sugar. From the New Diabetic Cookbook. From Prodigy's Food and Wine Bulletin Board.

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

Diabetic Thanksgiving Cheesecake

Servings: 36 Servings

Ingredients:

1 box any flavorsugar-free gelating
8 ounce Light cream cheese
1 package D-Zerta topping, whipped aspkg directs
2 cub Graham cracker crumbs
22 package Sweet n' Low
7 tablespoon Margaine, from sticks

Preparation:

Seen this in a magazine today.. Have never tried

Diabetic Thanksgiving Cheesecake (3537)

Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together 6 pkg sweet/low and graham cracker crumbs. Add melted margarine. Press 2 c of crumb mixture firml;y into 9 x 13 pan. Reserve rest for top. Cream 16 pkg sweet/low with cream cheese. Stir in prepared whipped topping. Pour mixture over crust and sprinkle with remaining cracker crumbs. Chill 3-4 hr. Also freezes well. ( 37 calories per square), Makes 36 squares.

From: Home Cooking Magazine 11/91 issue (submitted by Deanna Naivar,Temple, Texas)

Diabetic Washington's Cherry Pie

Servings: 8 Servings

Ingredients:

9" unbaked pie shell
2 cub Unsweetened cherries
¼ cub Soft margarine
1 tablespoon Flour
½ cub Sugar replacement
2 Egg yolks
¼ cub Evaporated milk
½ teaspoon Vanilla extract
2 Egg whites
2 teaspoon Granulated sugar replacement

Preparation:

Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and sugar replacement. Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes. Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form. Add granulated sugar replacement; whip until thick and stiff. Top pie filling with meringue, carefully sealing edges. Bake at 350F for 12-15 minutes, or until delicately brown.
1 serving (⅛ of pie) = 1 fruit, 1 fat, plus pie shell exchange calories = 88 plus pie shell calories

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

Diabetic Wheat 'n' Fruit Cookies - Sugar Free

Servings: 5 Dozen

Ingredients:

½ cub Butter; softened
1 Egg;
2 teaspoon Vanilla extract;
1 cub Whole wheat flour;
1 teaspoon Baking powder;
⅛ teaspoon Salt;
1 cub Unsweetened coconut; flaked
1 cub Unsugared dates; chopped
4 teaspoon Orange peel; fresh grated
1 cub Pecans; finely ground

Preparation:

Cream the butter, egg and vanilla together in a large mixing bowl. In a small bowl, combine the whole wheat flour, baking powder and salt. Add the flour mixture a little at a time, to the creamed mixture, beating after each addition. In a medium bowl, combine the coconut, dates, orange peel, and ½ cup of the pecans. Stir into the cookie mixture. Divide the dough in half and form into two logs, approximately 1.½ inches in diameter.
Place the remaining ½ cup of pecans on a piece of waxed paper. Roll the logs in the nuts. Wrap each log in waxed paper and chill for 1 hour. To bake, slice the logs into ⅛ inch rounds and place them on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, until lightly browned.

Makes 5 dozen.

Source: The Kansas Cookbook - Recipes from the Heartland

From The Cookie Lady's Files

Reformated 4 you and yours via Nancy O'Brion and her Meal-Master Posted to MC-Recipe Digest V1 #323

From: Walt Gray <waltgray@mnsinc.com>

Date: Sat, 30 Nov 1996 21:25:18 -0500

Diabetic Yellow Cake and Fluffy Frosting

Servings: 1 Servings

Ingredients:

YELLOW CAKE:
2 cub Cake flour
½ teaspoon Baking soda
1 ½ teaspoon Baking powder
1/3 cub Sugar ( or substitute)
3 tablespoon Dry buttermilk
¾ cub Water, room temp
1/3 cub Vegetable oil
¼ cub Sugar substitute(equal to )/
2 teaspoon Vanilla
½ cub Egg substitute(room temp)
¼ cub Margarine(room temp

FLUFFY FROSTING:
½ cub Sugar
2 tablespoon Water
2 package Sweet'n'low
2 Large egg whites
¼ teaspoon Cream of tartar
½ teaspoon Vanilla

Preparation:

YELLOW CAKE:Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine ¾ cup water, oil, sweetener,vanilla and egg substitute and mix with fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.Spread evenly in a 9" square pan whick has been greased with margarine. Bake 30-35 minutes at 375 F or until cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4x4 to yield 16 equal servings. FLUFFY FROSTING:
Combine sufgar, water, sweet'n'low egg whites and cream of tartar in top of a doubl boiler and beat at high spped for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake. This is enough frosting for a 2-layer or 9" square cake.

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

Diabetic, Crunchy Chocolate Raisin Fudge

Servings: 40 Servings

Ingredients:

¼ cub Diet margarine
1 1/3 cub Non-fat dry milk
2/3 cub Cocoa powder
1 cub Sugar(artificial equivalent)
1/3 cub Evaporated non-fat milk
2 teaspoon Vanilla
1 cub Rice Krispies
¼ cub Raisins

Preparation:

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended.
Add evaporated milk and vanilla. Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10inch long rolls. Wrap in clear plastic wrap. Chill until firm.
To serve, cut into ½ inch thick slices. Store in refrigerator. 1 serving = 1/5milk, ¼0th bread, and ½0th fruit exchange. 30 calories.

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

Diabetic-Fine-Crumb Pie Shell

Servings: 8 Servings

Ingredients:

1 ¼ cub Fine crumbs(graham cracker,
1 ½ cub -or Dry cereal,zwieback,etc
3 tablespoon Margarine (melted)
1 tablespoon Water
1 Spices (optional)
1 Sugar replacement (optional)

Preparation:

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat, calories: 85 1 serving w/ dry cereal = ½ bread, 1 fat calories: 64 1 serving w/ zwieback = ½ bread, 1 fat calories: 70

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

Diabetic-Ice Cream <lf>

Servings: 8 Servings

Ingredients:

INGREDIENTS:
8 ounce Pet Lite Milk
4 package Sugar Substitute
1 teaspoon Vanilla

ADD: ONE OF THE FOLLOWING:
2 Peach, peeled and diced
1 Banana, mashed
4 slice Pineapple with juice
8 ounce Orange Juice
2 cub Strawberries, crushed

Preparation:

hardened. Remove - break up - put in blender and whip until creamy. Serve.
Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: ½ Milk and ½ Fruit

From Files of A.Broaddus 6-24-93
Posted to MM-Recipes Digest V5 #023 by Marie Bordewisch <msleukie@mindspring.com> on Jan 23, 1998

Diabetic's Pumpkin Pie

Servings: 1 Servings

Ingredients:

1 9-inch pie crust; baked orcracker crumb crust fromstore
2 package (small) sugar free instantvanilla pudding
2 cub Milk
1 cub Canned pumpkin
1 teaspoon Pumpkin pie spice
¼ teaspoon Nutmeg
`¼ tsp. ginger
½ teaspoon Cinnamon

Preparation:

(I added some Cool Whip

Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour intp pie shell and chill until ready to serve.

I used to make the pumpkin pie recipe on the can of Libby's pumpkin and used liquid sweetner instead of any sugar. I don't remember how much I used. Just keep tasting until it is sweet enough. Not all sweetners are good for baking. Check to make sure.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Nov 17, 1997

Diablo Cheese Bowl

Servings: 1 Servings

Ingredients:

1 tablespoon Butter or margarine
3 small Jalapeno peppers; finelychopped
1 medium Onion; finely chopped
3 Garlic cloves; minced
2 cub Milk
2 tablespoon Butter or margarine
3 tablespoon Flour
2 Eggs
½ cub Salsa
¾ cub Shredded Cheddar cheese
½ cub Shredded Swiss cheese
½ teaspoon Finely chopped dillweed
1 tablespoon Finely chopped parsley
3 Green onions; finely chopped
1 small 8-10" (20-25 cm); round loafof bread
2 tablespoon Melted butter or margarine
3 Garlic cloves; minced
Parsley; for garnish

Preparation:

This is not exactly what you asked for but I saw your post the same day I saw a review for a new cookbook called Fire and Ice which contains spicy Mexican and Soutwestern American dishes. This is a sample recipe that was with the review and I saved it because it looks fantastic. If you try it out please let me know how it comes out. Enjoy!

In a skillet over medium-high heat, melt 1 tbsp. (15 mL) butter and saute peppers, onion, and garlic until onions are translucent, 3-4 minutes. In a blender, puree sauteed vegetables and milk.

In a saucepan over medium heat, blend together 2 tbsp. (30 mL) butter and flour, stirring constantly, for 2 minutes. Slowly add milk mixture and cook, whisking constantly, until mixture begins to thicken. Remove from heat and put 1 cup (250 mL) of mixture into blender. Add eggs to blender and blend until well mixed. Return saucepan to stove over medium heat and very slowly pour in egg mixture, whisking constantly. Continue whisking until mixture thickens. Add salsa, cheeses, dill, parsley and green onions, whisking constantly. When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl.

Preheat oven to 375F (190C). Cut top off bread, remove most of soft interior and tear it into bite-sized pieces for dipping later, leaving a 1" (2.5 cm) thick shell. Brush inside of loaf with 2 tbsp. (30 mL) melted butter and garlic. Bake, uncovered, until bread just begins to brown on inside, no more than 5 minutes. Remove from oven and place on a serving dish.

Fill bread with warm cheese sauce. Let extra sauce spill over sides and onto plate. Garnish with parsley and serve immediately with previously torn bread pieces and sliced baguette.

Serves 6.
Posted to EAT-L Digest by Patricia Williams <pie@GOODWILL.ORG> on Dec 2, 1997

Diablo Dip

Servings: 12 Servings

Ingredients:

1 Can bean dip
1 cub Sour cream
2 tablespoon Taco seasoning
8 ounce Monterey jack cheese,grtd**
2 Tomatoes, finely diced
4 ounce Chopped green chiles, opt.
8 ounce Sharp cheddar, grated
4 Scallions, diced
1 Can ripe olives, diced, opt.

Preparation:

**Cheese should be grated. If spicier result is desired, use Monterey Jack cheese w/jalapeno peppers.
Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives.
Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage

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

Diablo Jalapeno Jelly

Servings: 2 Servings

Ingredients:

1 Green bell pepper
5 Jalapeno peppers
3 cub Sugar
¾ cub Cider vinegar
3 ounce Pectin
2 drop Green food coloring

Preparation:

1. Sterilize jelly jars and lids according to manufacturer's

2. Remove seeds from green pepper and chilies (be very careful with chilies, don't touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into ¼ inch pieces. Measure ½ cup. Reserve rest for another purpose. Chop jalapenos into ¼ inch pieces. Measure ¼ cup for jelly. 3. Place the ½ cup green pepper and ¼ cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. 4.
Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Makes 2 cups.

Recipe By : Jo Anne Merrill

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

Diablo Sauce

Servings: 1 Servings

Ingredients:

1 quart Chicken stock
½ cub Ketchup
¾ cub Chili sauce
1 teaspoon Liquid Barbecue SmokeAE
1 teaspoon Worcestershire sauce
Salt -- to taste
Pepper -- to taste
½ cub Margarine
½ cub Sweet pickle relish
Parsley -- chopped

Preparation:

In a large saucepan, mix frist 7 ingredients. Bring to boil, in a small pan , melt margarine and gradually add flour, stir until smooth. Add gradually to sauce mixture until desired thickness is reached.

Recipe By :

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

Diablo Sauce

Servings: 2 Servings

Ingredients:

1 tablespoon Canola or olive oil
3 Shallot; chopped
3 Cloves garlic; chopped
1 teaspoon Cumin seed
3 Serrano pepper or habanero;seeded & chopped
1 tablespoon Ginger; minced
2 Red bell pepper; chopped
1 Very ripe mango; chopped
1 ½ cub Chicken stock
2 Juice of limes
Salt to taste

Preparation:

Heat the oil in the pan, stir in the shallots, garlic, and cumin, and saute for several minutes, until they are nicely sweated. Stir in the mango. Pour in the chicken stock and bring to the boil; reduce heat, and simmer 20 minutes to blend the flavors and soften the peppers. Puree in the blender, transfer to a bowl, season with lime juice and salt. This sauce may be made well in advance. Refrigerate for a week in a screw-top jar or freeze.

Recipe by: Mansion at Turtle Creek/tpogue@idsonline.com

Posted to Bakery-Shoppe Digest V1 #246 by Robbyn Snider <snider29@earthlink.net> on Sep 17, 1997

Diagram for Folding Tyropites or Spanakopites

Servings: 1 Servings

Ingredients:

Karen Mintzias

Preparation:

__________ __________ __________ _________ _________ _________ | | | | | | | | | /| | / | | | | | | |
| | / | | <------ | | | | | | | | | / | | / | | | | | | |_______| |/__/|\_| |/ | | | | |\ | \ | | | | | | | \ | ----> | | | | | | | /|\ \ |
\ | | | | | |__|____\| \| | | |--------/ | | | | / | | | | <------- | @@@ | | / |________| |/

Diagram by: Karen Mintzias

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

Diamond Head Bread

Servings: 6 Servings

Ingredients:

Jim Vorheis
¼ cub Butter or margarine
¾ cub Brown sugar, packed
1 Egg
2 cub Flour
1 teaspoon Baking soda
½ teaspoon Salt
1/3 cub Frozen orange juiceconcentrate, thawed
1 cub Crushed pineapple spoonedfrom can with juice
Included
½ cub Chopped pecans

Preparation:

In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice.
Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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

Diamond Lemon Bars

Servings: 18 Servings

Ingredients:

CRUST:
2/3 cub All-purpose flour
1/3 cub Graham cracker crumbs
1 tablespoon Granulated sugar
3 tablespoon 70% buttermilk-vegetable oilspread

TOPPING:
3 large Egg white
1 large Whole eggs
1 cub Granulated sugar
2 tablespoon All-purpose flour
2 teaspoon Lemon zest; grated
½ cub Lemon juice (about 4lemons); fresh
Confectioner's sugar; fordusting

Preparation:

Preheat oven to 350 degrees. Line bottom and sides of 8x8x2 inch wquare baking pan with foil, extending foil beyond 2 oposite sides of pan by a few inches. Lightly coat with nonstick cooking spray.

Make crust: In medium bowl, whisk together flour, graham cracker crumbs, and sugar. Using fingers, rub vegetable oil spread into flour mixture until evenly moistened ( you can use a pastry blender to cut in vegetable oil spread, but it's easier ot use your fingers ) Crumbs should look like moist sand. Scatter mixture evenly over bottom of prepared pan. Using hands, firmly press mixture into even layer.

Bake in 350 degree oven until lightly colored, about 13 minutes. Remove from oven, but leave oven on.

Meanwhile, make topping: In medium bowl, with electric mixer at high speed, beat topping ingredients to combine, about 1 minute. Pour over hot crust.
Return to oven and bake until golden brown and almost no indentation remains when lightly touched in center, about 30 minutes. Transfer pan to wire rack to cool completely.

To serve: Lift entire square out of pan by foil ends and transfer to cutting board. Cut the square into 3 even strips, and then each strip crosswise , diagonally, into 6 equal diamonds. Dust with confectioner's sugar. These can be refrigerated for a day or two.

100 calories; 2 g protein; 2 g fat ( 21% fat; trace saturated fat ); 19 g carbohydrate; 45 mg sodium; 12 mg cholesterol

Recipe by: Richard Simmons' "Sweetie Pie"

Posted to MM-Recipes Digest by Nancy <BNRead@worldnet.att.net> on Feb 2, 1998

Diamond White Fudge

Servings: 24 Servings

Ingredients:

2 cub Sugar
½ cub Sour cream
1/3 cub Light corn syrup
2 tablespoon Butter
¼ teaspoon Salt
2 teaspoon Vanilla, rum or brandy
Flavoring
¼ cub Quartered candied cherries
1 cub Coarsely chopped Diamond
Walnuts

Preparation:

Combine first 5 ingredients; bring to a boil slowly, stirring until sugar dissolves. Boil, without stirring, over medium heat, to 236 degrees on thermometer. Remove from heat & let stand 15 minutes; don't stir. Add flavoring; beat until mixture starts to lose its gloss (about 8 min). Stir in the candied cherries & nuts and quickly pour into a greased 8 x 8 pan.
Cool completely and cut into squares. Yield: 1 ½ pounds Source:
Consumers Guide Favorite Brand Name Cookboo

Recipe By :

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

Diamonds (Lebanese Cookies)

Servings: 24 Servings

Ingredients:

1 pound Filo dough (keep doughwrapped in damp towel onceyou cut it)
2 pound Butter (lightly salted)
1 ½ cub Walnuts; ground fine
1 Bottle orange flower water(should be available atspecialty shops; or at agrocery store with a verygood ethnic section)
3 ½ cub Sugar (or more to taste)
1 ¾ cub Water
2 Lemons; juice of

Preparation:

From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN)

Date: Sun, 18 Jul 1993 01:57:00 GMT
Mix nuts with ½ c. sugar, or more to taste. Add 1 ½ Tblsp. orange flower water.

Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil ½ hr.
Add lemon juice, and 1 ½ Tblsp. orangeflower water.

Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to fit pan. Keep left-over pieces of dough to fill in spaces.

Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time to pan and then butter well. Add 2 more sheets and butter again. You can fill in layers with pieces. Continue until half the dough is used.

Add layer of nuts, and then repeat procedure as you did for the bottom half. Butter top layer and cut into diamonds with sharp knife.

Pour remaining butter over top. Bake at 350 degrees for 1 hour or until golden brown.

Let cool slightly, and add some of the syrup. Then cool completely. Use remainder of syrup to "freshen them up" when you serve or eat them.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

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

Diana Kennedy's Salsa De Tomateverde Cruda

Servings: 1 Servings

Ingredients:

2 Chiles serranos, or to taste
¼ small Onion
1 small Garlic clove, peeled
2 large Sprigs cilantro
¼ teaspoon Salt
½ pound Tomatillos, husks removed
1/3 cub Water

Preparation:

Combine chiles, onion, garlic, cilantro and salt in the blender and blend until the mixture seems finely chopped, not smooth. Add the tomatillos and blend briefly until you have a roughly textured sauce. Remove sauce from blender and dilute it with the water--it should have a loose consistency.
Serve. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997

Diana Kennedy's Salsa Mexicana

Servings: 1 Servings

Ingredients:

¾ cub Unskinned tomatoes, finelychopped
1/3 cub White onion, finely chopped
2 Garlic cloves, minced
3 Finely (or to taste) choppedserranos, jalapenos, orcayennes
¼ cub Loosely packed cilantro,finely chopped
Salt to taste (a smallamount balances the acidityof any salsa)
2 tablespoon Lime juice, approximately

Preparation:

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to taste and squeeze in lime juice. Set aside at room temperature to season for about 30 min. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 minutes and used the next day. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997

Diana's Apple Butter

Servings: 1 Servings

Ingredients:

1 cub Filtered apple juice
1 cub Dried apples (organic pref.)
8 pound Firm cooking apples *
1 cub Water
1 tablespoon Grated lemon zest
1 tablespoon Fresh lemon juice
2 tablespoon Light brown sugar
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
½ teaspoon Ground cloves
½ teaspoon Ground allspice

Preparation:

* Suggested apples: Rome, Winesap, or Cortland.
Bring the apple juice to a boil. Place the apples in a glass or ceramic bowl and pour the hot apple juice over them. Let them sit until plump, about one hour.
Peel, core, and chop fresh apples. Place them along with the plumped dried apples and juice in a large kettle or Dutch oven. Add approximately 1 cup of water or enough to come about 1 inch up the side of the pan.
Bring the water to a gentle boil, cover, and reduce the heat. Simmer until the apples are soft, about 45 minutes, stirring occasionally. Check the water level often, adding more as needed, a tablespoon at a time, to prevent burning.
Transfer the apples to a food processor or blender, and puree, taking care not to liquefy. Pour the mixture into a saucepan and stir in the lemon zest, lemon juice, brown sugar, cinnamon, ginger, cloves, and allspice.
Cook over low heat, stirring often, until the mixture thickens and reduces by about a third, about 10 to 15 minutes. Remove from the heat and let cool completely. Refrigerate for at least 8 hours before serving, allowing time for the flavors to meld. Store in the refrigerator for up to 3 weeks. Makes about 4 cups.
Source: Grilling from the Garden; by Diana Shaw, (c) 1993.
Formatted by: Nancy Filbert; Prodigy ID - LRCE87A; June, 1996.

Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997

Diana's Macaroni Salad

Servings: 4 Servings

Ingredients:

1 cub Uncooked salad macaroni
2 Hardboiled eggs; chopped
1 tablespoon Green onion; minced
¼ cub Sweet pickles; minced
¼ cub Celery; finely diced
1 tablespoon Capers
1 cub Green peas; cooked
2 tablespoon Pimiento; chopped
½ cub Mayonnaise
2 tablespoon Pickle juice
1 teaspoon Prepared mustard
¼ teaspoon White pepper
1 teaspoon Salt
2 tablespoon Sour cream
2 tablespoon Parsley; minced

Preparation:

Cook macaroni in boiling water for 12 minutes, or according to package directions. Immediately rinse with cold water and drain well. Place in a mixing bowl. Add chopped eggs, onion, pickle, celery, capers, peas and pimiento. Combine mayonaise, pickle juice, mustard, pepper, salt, and sour cream. Add to macaroni mixture. Add parsley. Toss lightly with 2 forks to combine. Chill before serving. May also add tuna to this for a great Tuna-Mac salad!
Posted to EAT-L Digest 12 Sep 96

Date: Fri, 13 Sep 1996 02:17:32 EDT

From: Jadi Christian <jadi@JUNO.COM>

Diana's Mexican Style Chicken

Servings: 8 Servings

Ingredients:

2 2 ½ lb. frying chickens cut up
1 quart Water
1 Bay leaf
2 Cloves garlic -- crushed
Few peppercorns
1 tablespoon Salt
1 cub Onion -- chopped
¼ cub Oil
28 ounce Can Italian plum tomatoes
OR 4 fresh tomatoes,
Chopped
2 small Cn green chili peppers -- chopped
Black pepper
½ teaspoon Oregano
4 Cloves garlic -- finely
Mashed

Preparation:

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct the seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F oven for 15 minutes, until bubbly.

Recipe By : Concord Hospital Admitting Cookbook, Concord NH

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

Diana's Pickled Peppers

Servings: 1 Servings

Ingredients:

1 cub Oil
2 cub White vinegar
4 cub Water
¼ cub Salt
Garlic -- - whole, peeled
Toes
Peppers, red, yellow, green
Cleaned and pared
Broccoli -- cleaned and cut
Cauliflower -- cleaned and
Cut
Carrots -- peeled & pared
Jalapeno peppers
Onions -- - peeled &
Quartered

Preparation:

Bring oil, vinegar, water, and salt to a boil. Fill jar with veggies, 3 to 5 cloves of garlic and fill jar with hot liquid. Cover and refridgerate for up to 3 months.

These are not canned! -- To can them you need to heat bottles and consult someones who knows what she's talking about!

Recipe By : Diana Hocking/DeeMeyers

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

Diana's Zucchini Bread

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Salad oil
2 cub Dark brown sugar
1 tablespoon Vanilla
2 cub Grated zucchini
3 cub Flour
1 teaspoon Salt
1 teaspoon Baking soda
1 cub Chopped nuts

Preparation:

Beat eggs until frothy. Add oil, sugar and zucchini. Stir in dry ingredients. Fold in vanilla and nuts. Pour into 2 9x5" greased loaf pans.
Bake at 350 for 1 hour. Or for muffins, pour into greased muffin pans and bake at 425 for 18 to 23 minutes.

Recipe By :

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

Diane's Apple Cake

Servings: 12 Servings

Ingredients:

3 Eggs
1 cub Oil
2 cub Sugar
3 cub Flour
3 -(up to)
4 cub Diced peeled apples
½ cub Pecans
1 teaspoon EACH baking soda; salt,cinnamon; vanilla

Preparation:

From: Patricia Moore <PCPJMOOR@IHC.COM>

Date: Sun, 18 Aug 1996 17:12:25 -0700
Mix in the order given, bake 1 hour at 350 in a tube pan

EAT-L Digest 17 August 96

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

Diane's Bean Salad

Servings: 12 Servings

Ingredients:

1 pound Pinto beans
½ pound Grated chedder cheese
1 Med onion
1 Bottle catalina dressing
1 Small pkg. large fritos
½ Head of lettuce
1 Large tomatoe

Preparation:

Mix all together. Top with lettuce and tomatoe.

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

Diane's Chicken

Servings: 4 Servings

Ingredients:

4 Chicken breasts, skinless
1 can Cream of mushroom
1 can Cream of celery
1 1/3 cub Water
1 cub Rice (convertors)
½ package Lipton onion soup mix

Preparation:

Combine everything but chicken in casserole dish, then place chichen on top. Cover, bake at 350 degrees 1 ½ hous. Uncover chicken last 20 minutes for browning.

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

Diane's Chicken Salad

Servings: 1 Servings

Ingredients:

1 cub Chicken breast; cooked andground
1 cub Chicken breast; cooked anddiced
1 tablespoon Poppy seeds
1 tablespoon Walnut oil
1 cub White grapes; halved
1 tablespoon Apple cider
½ cub Pecans; chopped
½ cub Celery; chopped
¾ cub Mayonnaise

Preparation:

Combine all ingredients and mix together. Refrigerate.

Recipe by: Diane Turner

Posted to MC-Recipe Digest V1 #838 by Laurie Campbell <lauriec@flash.net> on Oct 11, 1997

Diane's Pickles

Servings: 1 Servings

Ingredients:

PER QUART OF CUCUMBERS:
1 tablespoon Salt
1 tablespoon Alum
1 tablespoon Pickling spices

Preparation:

Pack cucumbers in gallon jar with ingredients above and pour to the top with vinegar. Cover and store at room temperature for 3 months.

After 3 months, pour off vinegar and slice cucumbers. Put cucumbers back into gallon jar and mix 1 ½ cup sugar per quart. Refrigerate. This will make it's own juice and keep indefinitely in the refrigerator.

Serving Ideas : Easy, easy, easy!!!!

NOTES : If you like sweet pickles, you will love these. They are also nice and crunchy. My neighbor stops by on a regular basis for "refills".
Recipe by: Kim Maness Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pookiehd@aol.com on Aug 6, 1997

Diane's Sugar Cookies

Servings: 6 Servings

Ingredients:

3 ½ cub Sifted flour
2 ½ teaspoon Baking powder
½ teaspoon Salt
1 ½ Cubes sweet butter (6 oz)
2 teaspoon Vanilla
1 ½ cub Granulated sugar
2 Eggs
1 tablespoon Milk
2 tablespoon Sour cream

Preparation:

grated rind of one lemon

Sift together flour, baking powder and salt. Cream butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk.
Gradually, add the sifted dry ingredients, scraping the bowl as necesary with a rubber spatula and beating only until thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap and chill in refirgerator for 3 hours or longer. Do not place dough in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured pastry cloth. Turn dough\ to flour all sides and roll out to desired thickness.
For very large cookies, ¼-inch. Cut the cookeis as you wish. Transfer cooies to ungreased cookie sheets. If cookies are large and thick, place at least 2 inches apart. Sprinkle the tops of the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies will need to bake for 10-12 minutes. Transfer cookies to racks for cooling.

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

Diaper Dump Porridge

Servings: 1 Servings

Ingredients:

1 can (10 oz) beef broth
1 Tube refrigerated biscuits
1 can (10 oz) chicken broth

TOOLS:
2 small Saucepans
Knife
Slotted spoon
Soup ladle
4 Soup bowls

Preparation:

Pour the beef froth into a saucepan. Set aside and don't add any water.

Remove the biscuits from the tube, seperate them and carefully cut each one in half. Then, using clean hands, sculpt the biscuit pieces into "dump" shapes.

Add the dumps to the beef broth. With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil. Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes.
Carefully check the broth level ofte

Pour the chicken broth (diaper fluid) and one can water into the second saucepan. With a slotted spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan. Heat chicken broth according to the directions on the can,

Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table for guests to clean up with!

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

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

Diarrhea Delights

Servings: 1 Servings

Ingredients:

3 package (6-oz) semi-sweet chocolatechips
1 can (14-oz) sweetened condensedmilk
1 dash Salt
2 teaspoon Vanilla extract
1 ½ cub Chopped, dried mixed fruit(the type used for fruitcake)

Preparation:

Line the bottom of a 9-inch square pan with waxed paper and set aside.

Pour chocolate chips, sweetened condensed milk and salt into large heavy saucepan. Melt mixture over low hear, stirring constantly with a whisk.
When mixture is completely melted, remove saucepan from heat. Pour in vanilla and dried mixed fruit. Use a wooden spoon to thoroughly blend fruit into chocolate mixture.

Pour chocolate mixture into lined pan and spread it evenly with you rubber spatula. Place pan in the refrigerator and chill for at least two hours.

When thoroughly chilled, invert chocolate mixture onto cutting board and cut into one inch squares.

Create loads of uniquely shaped diarrhea dumps by rolling each square between the palms of your clean, dry hands. Make some flat, round disks, some short, thick poops, and some long, skinny ones!

Makes about 2 pounds of dandy doo-doo.

Posted to EAT-L Digest 28 October 96

Date: Tue, 29 Oct 1996 04:18:02 EST

From: Judy L Garrison <bluj@JUNO.COM>

Diastatic Malt, an Alternative To Sugar

Servings: 1 Servings

Ingredients:

1 cub Wheat berries
Tepid water

Preparation:

In a seed sprouter or a wide-mouth quart canning jar, with the ring fitted with a plastic strainer, fine cheesecloth or rust-proof mesh screening, soak wheat berries overnight in water to cover. Drain well and place the jar in a shallow pan, tilted so that excess water can drain out and air can circulate. Cover loosely with a cloth. Keep in a warm, dark place, rinsing and draining twice a day. When the sprouts are about the same length as the grain, rinse and drain well and spread the sprouts on 2 ungreased cookie sheets. Dry in a 150F oven, no hotter, for about 8 hours, or until sprouts are crunchy. Grind them in a food mill, seed grinder or blender. Store in a dry, airtight container in the refrigerator. Will keep indefinitely. Use in yeast breads at the rate of about 1 T. malt in place of about ¼ C. honey or other sweetener. Use to flavor milkshakes and cereal, too.

>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Whole Foods for the Whole Family

Posted to Bread-bakers Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 7, 1998

Diatetic Cream Cheese Balls

Servings: 1 Servings

Ingredients:

1 package (8 0z. size) cream cheese
¾ cub Finely chopped pecansMilkcote or whitecoatchocolate

Preparation:

Cream the cream cheese and add pecans. Chill until cheese will form balls.
Dip balls into melted whitecoat or milkcote chocolate coating. Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93 Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 31, 98

Diced Chicken with Cashews

Servings: 4 Servings

Ingredients:

1 pound Boneless chicken breast,diced
10 Straw mushrooms (or white,cut into quarters)
1 cub Cashews
2 tablespoon Soy sauce
½ tablespoon Cornstarch
½ teaspoon Sugar
1 cub Cooking oil

Preparation:

1. Cut ½ cup of the cashews in half. Leave the rest whole.

2. Heat 1 tbsp of the oil in a saute pan and cook the nuts until they brown a little bit.

3. Remove nuts to a paper-towel lined plate and set aside.

4. In a medium bowl, mix the cornstarch, sugar, and soy sauce thoroughly.

5. Add 4 tbsp oil to the saute pan and heat to medium-high heat. Add the diced chicken and stir well for a minute or so.

6. Pour the cornstarch/sugar/soy mixture directly on top of the cooking chicken. Add the mushrooms and stir for approximately 5 minutes, until the chicken is cooked through and the mushrooms are tender. Add the cashews and mix well. Remove from heat.

7. Serve hot with white rice, or with the "Siamese Fried Rice" dish that we have included in this newsletter. Posted to The Gourmet Connection Recipe Page Newsletter 09 Mar 97 by Gourmet Connection <capco@norwich.net> on Mar 09, 1997

Diced Gazpacho Salad

Servings: 4 Servings

Ingredients:

7 medium Tomatillos
¼ teaspoon Salt
½ teaspoon Oregano
¼ cub Whole parsley sprigs
Black pepper
1/3 cub Olive oil
1 small Red onion
1 medium Cucumber
1 large Red bell pepper
1 small Avocado

Preparation:

Remove husks from tomatillos and rinse. Dice red onion to yield ½ cup.
Seed cucumber and cut into ½-inch dice to yield 1 cup. Seed red bell pepper and cut into ½-inch squares to yield 1 ½ cups. Peel avocado and cut into ½-inch dice. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. Add oil and blend. Cut remaining tomatillos into ¼-inch dice.

Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add avocado and toss gently. Cover and chill for about an hour before serving to 4.

from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider

Source: Chicago Sun Times, March 20, 1986
Posted to MM-Recipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:33 +0000

From: Linda Place <placel@worldnet.att.net>

Diced Lemon, Onion and Parlsey Salad

Servings: 4 Servings

Ingredients:

4 large Lemons, washed
1 large Spanish onion
1 ½ bunch Italian parsley, washed
Salt

Preparation:

Peel & dice the lemons. Cut the onion into small dice & coarsely chop the parsley. Toss the ingredients together & add salt to taste.

Diced Pepper and Tomato Salad

Servings: 4 Servings

Ingredients:

3 large Green bell peppers, grilled & skinned
6 Tomatoes, skinned & seeded
2 Garlic cloves, chopped
Salt

Preparation:

Rinse & drain the peppers. Remove the core & seeds & cut the flesh into small dice. Dice the tomatoes to the same size. Combine tomatoes & peppers & add the chopped garlic. Season with salt to taste & chill. Drain off excess liquids before serving.

Diced Pepper, Tomato and Onion Salad

Servings: 4 Servings

Ingredients:

2 large Green bell peppers, grilled & skinned
3 Tomatoes, skinned & seeded
1 large Spanish onion
6 tablespoon Olive oil
2 tablespoon Vinegar
1 Garlic clove, finely chopped
Salt

Preparation:

Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.

Diced Potatoes with Turmeric and Cumin

Servings: 1 Servings

Ingredients:

1 ½ pound New potatoes -- scrubbed,
Not peeled
6 tablespoon Vegetable oil
⅛ teaspoon Asafetida -- optional
½ teaspoon Whole black mustard seeds
½ teaspoon Whole cumin seeds
⅛ teaspoon Ground turmeric
½ teaspoon Ground coriander seeds
½ teaspoon Ground cumin seeds
¼ teaspoon Cayenne
¾ teaspoon Salt

Preparation:

Cut the clean potatoes into ½-in dice. Heat the oil in a wok or frying pan over a medium heat. When hot, put in, in quick succession: - First the asafetida. - A second later, the mustard seeds. -Then the cumin seeds. Now put in the potatoes and stir once or twice. Sprinkle in the turmeric.
Continue to stir every now and then and cook for about 15 minutes or until the potatoes are lightly browned and almost done. Sprinkle in the ground coriander, ground cumin, cayenne, and salt. Stir and cook for another 1-2 minutes.

Recipe By : Madhur Jaffrey's A Taste of India

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

Diced Winter Melon Soup

Servings: 4 Servings

Ingredients:

5 cub Soup stock or chicken broth
½ pound Winter melon; diced
¼ cub Chicken; diced
4 Water chestnuts; diced
Salt
Msg

Preparation:

Place stock or broth in a pot. Cover & bring to a boil. Add winter melon, chicken & water chestnuts. Simmer 10 min. Season to taste w/ salt and MSG.

KAN'S

GRAND ST., SAN FRANCISCO

WINE: WAN FU WHITE WINE

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Dick Miale Pizza

Servings: 4 Sweet ones

Ingredients:

3 cub Unbleached white flour;
2 cub Cracked wheat flour;
2 package Yeast;
2 cub Water
1 teaspoon Salt;

Preparation:

Most rustic types of bread consist of just flour, yeast, water and salt. I usually vary mine using a cracked wheat and also semolina flour. It seems to give the bread character. When I was under a Neurosurgeon, we were talking about sugars in the American diet and he said in Iran, the bread was made with out any sugars. I don't use a bread machine either. I bake mine on unglazeed quarry tiles and throw ice cubes in the bottom when I put the bread in. Gives it a nice rustic flavor and appearance. Sunday I made Pizza using 3 cups unbleached white flour and 2 cups cracked wheat flour along with 2 pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies on the top, using fresh tomatoes. It made to large rounds. Again the only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about ½ veggie and 2 bread for 2 slices. Tasted a heck of a lot better than some of the commercial pizzas.

Source: Dick Miale to Elizabeth Rodier via Diabetes Echo Brought to you and your via Nancy O'Brion and her Meal-Master

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

Dick Sturza's Beefsteak Marinara

Servings: 1 Servings

Ingredients:

2 pound Top round beef,fat trimmed
2 tablespoon Olive oil
1 Large onion,chopped
2 teaspoon Minced or pressed garlic
½ pound Fresh mushrooms,thin sliced
1 tablespoon Butter/margarine/olive oil
3 tablespoon All-purpose flour
1 can Condensed beef consomme
½ cub Dry wine
¼ cub Tomato paste
2 tablespoon Chopped parsley
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves
1 can Stewed tomatoes (14.5 oz)
Hot cooked spaghetti
Salt
Pepper

Preparation:

Dick Sturza was all set for a juicy beef Stroganoff; the beef was cubed, the mushrooms were sliced, and all the other necessary ingredients were at hand. Then tragedy struck. The sour cream had gone over the hill, and there was no time to replace it. He improvised brilliantly by creating this beefsteak marinara, a casserole with satisfying complexity of flavor that can be started well before the dinner hour and will require little attention before serving time.¶
======================================================= ============== ===¶ 1. Cut meat into ¾" cubes. Pour 1 tablespoon oil into a 10-12" frying pan over medium-high heat. When oil is hot, add meat, a portion at a time, cooking until well browned; stir often. Transfer meat with a slotted spoon to a shallow 3 to 3 ½ quart casserole.¶
2. Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is limp, about 10 minutes. With a slotted spoon, transfer mixture to casserole. Melt butter in frying pan, add flour, and stir until mixture bubbles. Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.¶
3. Mix sauce with ingredients in casserole. Cover tightly with foil and bake in a 350'F. oven until meat is very tender when pierced, about 2 ½ hours. Serve over hot cooked spaghetti and add salt and pepper to taste.
Makes 4-5 cups.

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

Dick's Cabbage Rolls

Servings: 12 Servings

Ingredients:

1 medium Head of cabbage
1 pound Ground beef
1 cub Cooked rice
1 Egg
1 medium Onion; finely chopped
8 ounce Tomato sauce
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic salt
2 can Campbell's tomato soup;undiluted

Preparation:

Put water on to boil in large Dutch oven. While water is on to boil, start mixing other ingredients.

Mix by hand ground beef, rice, salt, pepper, garlic salt, chopped onion and tomato sauce. Do this until thoroughly mixed. Then add egg and mix again.

As water comes to a boil, put in 2 or 3 cabbage leaves and allow to completely soften. While leaves soften portion out 12 equally sized scoups of ground beef mixture on wax paper.

Using large cutting board, place fully softened leaves, one at a time, with base of stems facing you. Lay one scoup of ground beef mixture at base of stem and roll leaf over the ground beef mixture, folding the sides of the leaf in to seal ends and hold beef in place.

Place cabbage rolls in large ungreased baking dish with seam side down.
Spread tomato soup evenly over top of cabbage rolls.

Preheat oven to 350 degrees and bake covered for one hour.

Recipe by: Dick Marksberry

Posted to FOODWINE Digest by Chris or Dick Marksberry <chrism1@MAIL.PHOENIX.NET> on Nov 30, 1997

Diddy-Wa-Diddy Mop and Basting Sauce

Servings: 1 Servings

Ingredients:

¼ teaspoon Black pepper
¼ teaspoon Salt
½ teaspoon Hot pepper sauce
¼ cub White vinegar
1 cub Grape juice

Preparation:

Combine all ingredients in a jar. Tighten lid and shake until blended.
This sauce may also be served at room temperature or heated.

"This is a simple flavor enhancer", Remus tells me. "It's thin enough to read today's headlines through....but not so thin that a politician can." Remus Assures me that this authentic sauce can be used as a mop during cooking and as a dip after your meat has been taken off the grill.

Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman. - ----- -
~---------------------------------------------------------------- : Please Visit the Hot and Spicy Cooking Page http://www.teleport.com/~cstarz/
: ftp://ftp.teleport.com/users/cstarz Now has over 7500+ recipes for sauces, marinades, spice mixtures,
seafood, sausages, dry-rubs, appetizers and Barbeque, etc.
Download/Upload Areas, Meal-Master(tm) and other programs etc. - ~---------------------------------------------------------------- Posted to bbq-digest V2 #047

Date: Thu, 25 Jul 1996 08:08:30 -0700

From: cstarz@teleport.com (Carey Starzinger)

Didivs'ka Iushka (Grandfather Soup)

Servings: 1 Pot

Ingredients:

2 cub ;Water
2 teaspoon Salt
¼ cub Milk; or Half & Half
3 tablespoon Butter
2 medium Potato
1 Onion
1 Carrot
½ cub Flour

Preparation:

Cube the potatoes ½" after peeling them. Julienne the carrot, and chop the onion. Bring the water to a slow boil and add the potatoes & carrot, salt, and cook for 6 minutes.

Mix the flour, 1 tablespoon of butter, and enough of the butter to make a stiff dough. Pinch off pieces of the dough and roll into ½" ball and drop into the slow boiling soup.

Saute the onion in the remaining butter until they start to brown. Add the milk & onions to the soup and cook for 5 more minutes.

Origin: Oksanna Levshenko, Kiev-Ukraine, circa 1996 per Don Houston

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

Died and Went To Heaven Chocolate Cake

Servings: 1 Cake

Ingredients:

1 ¾ cub All purpose flour
1 cub Granulated sugar
¾ cub Unsweetened cocoa powder
1 ½ teaspoon Baking soda
1 ½ teaspoon Baking powder
1 teaspoon Salt
1 ½ cub Buttermilk
1 cub Light brown sugar, packed
2 large Eggs, lightly beaten
¼ cub Canola oil
2 teaspoon Vanilla extract
1 cub Hot, strong black coffee

ICING:
1 cub Confectioner's sugar
½ teaspoon Vanilla extract
2 tablespoon Buttermilk

Preparation:

CAKE: Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or coat it with non-stick cooking spray. Dust the pan with flour, shaking out excess. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. The batter will be quite thin. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
Cool the cake for 10 minutes. Remove from pan and let cool completely on rack. ICING: In a small bowl, whisk together confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter and drizzle the icing over the top.

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

Died-And-Went-To-Heaven Light Chocolate Cake

Servings: 16 Servings

Ingredients:

1 ¾ cub All-purpose flour
1 cub Granulated sugar
¾ cub Unsweetened dark cocoa
Powder
1 ½ teaspoon Baking powder
1 ½ teaspoon Baking soda
1 teaspoon Salt
1 ¼ cub Buttermilk
1 cub Packed light brown sugar
2 Eggs -- lightly beaten
¼ cub Vegetable oil
2 teaspoon Vanilla
1 cub Hot, strong black coffee

Preparation:

In large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with electric mixer on medium speed 2 minutes. Whisk in hot coffee. (Batter will be quite thin.)

Pour batter into greased, floured 12-cup bundt pan. Bake in preheated 350F oven 60 minutes or until tester inserted comes out clean. Cool on rack 10 minutes. Remove from pan; cool.

Posted to Master Cook Recipes List, Digest #113

Date: Sun, 09 Jun 1996 20:11:18 -0400

From: Anne Evans <aevans@user.rose.com>

Recipe By : The Toronto Star December 27, 1995 (Best of '95 article)

Diet Banana Bread

Servings: 1 Servings

Ingredients:

1 cub Oil
1 ¼ cub Sugar Twin (sugarsubstitute)
2 cub Mashed bananas ( orzucchini, grated)
3 Eggs or ¾ cup of eggsubstitute
3 cub Flour
1 teaspoon Soda
¼ teaspoon Baking powder
1 teaspoon Vanilla

Preparation:

Mix ingredients thoroughly. Put in a sprayed pan. Bake at 325 degrees for 255 minutes, or until done. Test with a tooth pick.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Sep 18, 1997

Diet Bleu Cheese Dressing

Servings: 1 Servings

Ingredients:

NORMA WRENN NPXR55B:
8 ounce Carton plain yogurt
2 tablespoon Crumbled bleu cheese
2 teaspoon Sugar
½ teaspoon Celery seed
1 dash Bottled hot pepper sauce

Preparation:

In a small mixer bowl combine yogurt, half the bleu cheese, the sugar, celery seed, and hot pepper sauce. Beat with rotary beater til smooth. Stir in the remaining bleu cheese. Transfer to storage container. Cover and chill. Makes 1 cup. (13 calories per tablespoon).
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 13, 1998

Diet Blueberry Bread Pudding

Servings: 1 Servings

Ingredients:

2 tablespoon Sugar
1 tablespoon Cornstarch
10 package Diet sweetener (1gr each)
½ teaspoon Grated orange peel
1 Pint
1 Juice of ½ lemon
4 Slices Stale diet bread,(w)
1 tablespoon Diet margarine, softened
½ cub Evaporated skim milkBlueberries, washed, stem,sort

Preparation:

Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray. Dump the sugar mixture, add the lemon juice and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread slices lightly on one side, stack the slices and cut into ½" cubes. Dump into the casserole and toss well to mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add the evaporated milk and stir well to mix. Return to the 350 F oven, and bake for 15 minutes more, uncovered. Served warm, topped, if you desire, with a little whole milk.

From: Jeffrey Dean Date: 11-18-93

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

Diet Bread

Servings: 1 Servings

Ingredients:

-PNewton vkbb14a
9 ounce Water 6 oz
3 cub Bread flour 2 c
1 ½ teaspoon Yeast 1 t.

Preparation:

This bread is very low in calories. An entire 1 ½ pound loaf has less than 1500 calories.

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

Diet Cabbage Soup

Servings: 1 Servings

Ingredients:

4 quart Water; ABOUT, (up to 6)
1 can (large) tomato juice
4 Beef bouillon cubes
Diced cabbage
Diced celery
Diced carrots
Canned or frozen vegetables;(of your choice; no corn orpeas)
1 can Tomatoes

Preparation:

Combine all together. Simmer until vegetables are tender. Can eat any amount. Low in calories and fat.

Posted to Bakery-Shoppe Digest V1 #456 by fundwell@excel.net on Dec 16, 1997

Diet Cheesecake

Servings: 1 Servings

Ingredients:

15 ounce Skim milk ricotta
1 medium Can crushed pineapple;(reserve juice)
1 Egg
1 teaspoon Vanilla
6 package Artificial sweetener
1 pinch Salt
½ cub Pineapple juice; (from canof pineapple)
1 teaspoon Lemon juice
1 package Unflavored gelatin

Preparation:

>From JEWISH WEEK May 1994

Mix first 6 ingredients. soften gelatin in pineapple juice and add to mixture. Pour into 9-inch pie plate and sprinkle cinnamon on top. Bake for 15 minutes at 350 degrees. Cool and chill.
Posted to JEWISH-FOOD digest by newmanb@jon.cjfny.org on Apr 22, 1998

Diet Chicken

Servings: 4 Servings

Ingredients:

1 To 1 ½ lbs chicken breasts
Boned and skinned
½ teaspoon Ginger
1 teaspoon Curry powder
½ teaspoon Red pepper
2 Cloves garlic, minced
½ cub Celery, sliced
½ cub Red pepper strips
½ cub Yellow pepper strips
½ cub Dry white wine
3 tablespoon Minced shallots
½ cub Chicken broth

Preparation:

Combine ginger, curry and red pepper and rub on chicken. Saute chicken in frying pan coated with cooking spray, then remove chicken. Saute garlic, celery and peppers 1 minute until limp, but crisp. Place chicken back in skillet. Combine wine and broth. Add to pan and simmer 15 minutes.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 8, 1998

Diet Chili

Servings: 8 Servings

Ingredients:

1 tablespoon Oil,vegetable
2 Onions,finely chopped
2 pound Beef,coarse grind
2 tablespoon Red chile,hot,ground
3 tablespoon Red chile,mild,ground
1 Garlic clove
1 teaspoon Oregano,dried,pref. Mexican
1 ½ teaspoon Cumin
½ teaspoon Salt
5 Tomatoes,coarsely chopped
12 ounce Green chiles,whole

Preparation:

1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~

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

Diet Coquilles St. Jacques

Servings: 4 Servings

Ingredients:

1 pound Small fresh scallops
2 cub Dry white wine
1 tablespoon Dried onion flakes
1 teaspoon Chopped parsley
2 tablespoon Diet margarine
3 tablespoon Cornstarch or arrowroot
1 Egg yolk (may be omitted)
½ cub Skim milk
1 can (4-oz) mushroom pieces;drained
Salt
White pepper
Ground nutmeg
½ cub Grated Gruyere or MontereyJack cheese

Preparation:

Combine scallops, wine, onion flakes and parsley in a pan. Poach gently in the wine mixture for 5 minutes. Remove scallops with a slotted spoon to 4 baking shells making sure all juice is drained. Boil wine and reduce to 1 cup. Set aside. Melt margarine in non-stick skillet over low heat and slowly add cornstarch, then the wine to make a thick cream sauce. Then add milk with beaten egg yolk. Last of all, add the mushrooms. Cook slowly until thick. Add salt, pepper and nutmeg. Spoon over scallops and top with cheese. Bake at 450ø for 10 to 12 minutes or until bubbly. Calories: 340 per serving. Yield: 4 servings.

LOW CALORIE

MARJORIE THALHEIMER (MRS. BRUCE)

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.

Diet Cornell Bread

Servings: 1 Servings

Ingredients:

1 ⅛ cub Water
1 ½ tablespoon Miso
1 ½ tablespoon Honey
2 1/3 tablespoon Wheat germ
1 ½ tablespoon Vital gluten; optional (upto 3)
¼ cub Soy flour
3 cub Whole wheat flour
¼ cub Nonfat dry milk
2 teaspoon Yeast

Preparation:

(This low-rising whole grain bread is based on a formula devised for superior nutrition in bread by faculty at Cornell University.) From Donna German's Bread Machine Cookbook IV.

setting: whole wheat

Nutritional analysis per 1 oz. slice: 74.2 calories, 0.6 g fat, 4.0 g protein, 14.2 g carbohydrate, 0.3 mg cholesterol, 117 mg sodium

Posted to fatfree digest V97 #267 by Luvmysable@aol.com on Nov 16, 1997

Diet Cream Soup Base

Servings: 2 Servings

Ingredients:

WHITE SAUCE
3 ½ tablespoon Instant milk powder
1 ½ tablespoon Cornstarch
1 ¼ cub Cold water
TOMATO
8 ounce Can tomato sauce
3 tablespoon Chopped onion
1 pinch Dry rosemary, crumbled
1 pinch Fresh ground pepper
1 pinch Cayenne pepper

Preparation:

This recipe is suitable for anyone who needs to know the exact contents of soup.
OTHER OPTIONS: Regular recipes use about 1 ½ Tb butter and 1 ½ Tb flour per cup of milk for a medium white sauce.

5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch

1 cup soy milk plus 1 Tb corn starch

1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch

Put ingredients in a blender and process at high speed until well blended, or put ingredients in a jar and shake, or stir dry ingredients into cold milk with a whisk.

Stir constantly in the top of a double boiler until the sauce thickens and simmers, then cook ten minutes. A medium saucepan set in a larger saucepan of simmering water works, too.

Fresh tomatoes may be cooked with onion and seasoning, allowed to cool and pureed in a blender to make the sauce. If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature. This prevents curdling when the red mixture is gradually added back into the pot with the white sauce.

Heat soup until it is hot enough to serve but do not allow it to boil.

The same method may be used with ¾ to 1 cup of cooked diced (or pureed) vegetables with cooking liquid used to make the sauce. Makes about 2 cups. Suggested vegetables: potato with a little onion, carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to taste.

Tested Dec 93 using powdered milk, and (thawed) canned tomato by Elizabeth Rodier. This was a successful experiment based on a combination of recipes from several different books.

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

Diet Curry Dip

Servings: 4 Servings

Ingredients:

1 cub Imitation mayonnaise
1 teaspoon Dry mustard
1 teaspoon Tarragon vinegar
2 teaspoon Finely chopped onion
1 teaspoon Garlic salt
1 tablespoon Curry powder

Preparation:

Mix all ingredients and chill for at least 2 hours. Serve with fresh vegetables. Calories: 50 per Tablespoon. Yield: 1 cup.

LOW CALORIE

SANDY LEDBETTER

(MRS. JOEL Y., JR.)

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.

Diet Custard

Servings: 1 Servings

Ingredients:

1 quart Skim Milk
6 Egg
3 tablespoon Equal® Sweetener
½ teaspoon Vanilla

Preparation:

Beat Eggs with sugar Scald milk Temper eggs by pouring ½ cup hot milk in SLOWLY while mixing Add remaining milk to eggs Mix well Bake in 350 degree oven for one hour Or until inserted knife comes out clean Posted to MC-Recipe Digest V1 #770 by CHEFFREE@aol.com on Sep 3, 1997

Diet Hollandaise Sauce

Servings: 8 Servings

Ingredients:

3 Egg yolks
2 tablespoon Lemon juice (fresh is best)
½ teaspoon Cayenne pepper (more or lessto taste)
1 Tub (8-oz) Diet Parkaymargarine (must use DietParkay or sauce will not bethick)

Preparation:

In blender, combine egg yolks, lemon juice and cayenne pepper. Mix on high until blended. Melt Diet Parkay (in microwave if available) and add to other ingredients in blender. Blend for a few seconds until thick.
Calories: 74 per Tablespoon. Yield: 1-½ cups.

LOW CALORIE

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.

Diet Italian Cheese Cake

Servings: 1 Servings

Ingredients:

3 tablespoon Diet margarine; melt
2/3 cub Graham cracker crumbs
2 teaspoon Sugar
15 ounce Low-fat ricotta
3 Eggs
2 tablespoon Skim milk
1 tablespoon Grated lemon rind
1 tablespoon Rum extract or rum
4 package Sweet 'n Low
2 tablespoon Almonds; slice/blanch
4 Cherries; chop
1 tablespoon Dark raisins

Preparation:

Make crust of crumbs and margarine. Put in pan. Bake in 375~ oven for 7 minutes or until crisp. Put ricotta in bowl; add eggs. Mix and add milk, sugar and rum extract. Blend well. Pour over crust. Sprinkle almonds, cherries and raisins over top. Bake at 375~ for 30 minutes.

Source: Franco Palumbo.

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on Apriday,, l 11, 1998

Diet Rite Bread

Servings: 1 Servings

Ingredients:

MICHAEL HATALA RJHP21A:

FOR 1-½ LB. LOAF:
1 package Yeast
3 cub Bread flour
1 ¼ cub Diet rite soda, or Club sodaat room temperature

Preparation:

Place all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

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

Diet Salad Dressing Lessons

Servings: 1 Servings

Ingredients:

**NONE**

Preparation:

Salads may be light, BUT salad dressings can be a diet killer; they are the number 1 source of ffat for many women. Bottled fat free dressings are an easy solution but you can also slim down your homemade dressings by following these simple tips.

1) Gradually change the ratio in classic vinaigrette, three parts oil, one part vinegar to ½ and ½ or use less than 50 percent oil and make up the difference with juice or water; add a touch of sugar to reduce tartness.

2) Try balsamic vinegar or rice vinegar with a drop of soy sauce.

3) Be creative with basics, add toasted sesame seed to lemon juice or whip plain yogurt with oil, vinegar and dill.

4) Stir things up with other fat free flavourings. Mustard (dried or prepared), fresh herbs, citrus zest, worcestershire sauce and minced garlic are all great additions to FF sour cream or yogurt.

>From the recipe files of RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 16, 1998

Diet Shrimp Bisque

Servings: 4 Servings

Ingredients:

2 pound Fresh shrimp; -=OR=-Scampi, Lobster or Crayfish
1 tablespoon Safflower; -=OR=-Virgin olive oil
1 Leek cleaned & sliced coarsely
1 small Carrot; peeled and sliced
1 Celery stalk; sliced
2 Shallots; peeled and chopped
1 Garlic clove peeled & minced
1 tablespoon Tomato puree
1 ½ cub Dry white wine
2 quart Water
1 Chicken bouillon cube crushed
1 pinch Saffron

HERB BOUQUET:
½ teaspoon Thyme; and
½ Bay leaf, and
6 Fresh parsley stems(tied in cheesecloth)

FOR THE BISQUE:
Salt and pepper to taste
4 tablespoon Cornstarch
4 tablespoon Non-fat powdered milk
½ teaspoon Cognac, Armagnac or brandy
4 Basil leaves; minced
1 teaspoon Tarragon, minced
1 tablespoon Minced chives

Preparation:

SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes.
Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich-tasting bisque has only 90 calories per serving.

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

Diet Spiced Tea Mix

Servings: 3 Servings

Ingredients:

2 package Orange Kool-Aid
2 package Lemon Kool-Aid
1 cub Instant tea
1 teaspoon Cinnamon
1 teaspoon Ground cloves
2 cub Sugar Twin

Preparation:

Combine all ingredients and store in an air-tight container. to serve, add 2 t. mix to 1 cup boiling water. Source: The Best Little Cookbook in Texas Junior League of Abilene

Recipe By :

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

Diet Tofu Quiche

Servings: 2 Servings

Ingredients:

CRUST:
1 Egg
2 tablespoon Bran, unprocessed
¼ teaspoon Dill weed
½ teaspoon Onion powder
2 tablespoon Water

FILLING:
4 ounce Tofu
1 Egg
¾ cub Asparagus or Spinach,cooked
3 tablespoon Mushrooms, cooked
1 tablespoon Onion or gr. onion, cooked
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
¼ teaspoon Molly McButter

Preparation:

To prepare crust:

Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. Allow to stand at least 10 minutes. Pour into bottom of nonstick cake pan.

To prepare filling: Blend tofu, egg, and ¾ cup of cooked vegetable with enough water to process. Blend for at least 3 minutes or until completely smooth.

To assemble: Pour tofu-egg mixture into center of the bran-egg mixture.
Bran will be pushed to edges of pan, encircling the filling to form crust.
Place cooked mushrooms and onion on top of filling in a pretty circle around edges of pan. Bake at 350 degrees for 20-25 minutes or until filling is set and top is browned.

Diet Vegetable Soup

Servings: 1 Servings

Ingredients:

½ Head of cabbage, chopped
Baby carrots, cut in half
Celery
2 Chopped onions
2 Chopped bell peppers
2 Chicken billoun
1 package Dried soup
8 ounce V8 juice
2 can Stewed tomatoes
Canned green beans (opt.)
Chiles (opt)
Jalapenoes (opt.)

Preparation:

combine all in a large pot, and fill to the top with water. bring to a boil, for 10 minutes. Constantly stir. Bring to simmer, with lid on. Simmer until to desired crunchiness

It's a pretty good soup, but I like to add a little garlic or picante sauce to my personal serving. Posted to MM-Recipes Digest V4 #142 by Lucy Basow <lucbasow@sunflower.com> on May 21, 1997

Dieter's Taco Salad

Servings: 4 Servings

Ingredients:

1 pound Ground beef; lean
1 medium Onion,
1 large Green pepper, chopped
8 ounce Tomatoe sauce; no-salt
1 tablespoon Vinegar;
1 teaspoon Mustard; dry
½ teaspoon Pepper; red, crushed
½ teaspoon Basil; dried, crushed
¼ teaspoon Garlic powder;
1 tablespoon Water;
4 Tortillas; 8-inch
4 cub Lettuce; shredded
12 Tomatoes; cherry, halved
1 medium Carrot; medium, shredded
¼ cub Parmesan cheese, grated

Preparation:

NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and ¼ cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS

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

Gertrude Powell's Graham Bread

Servings: 1 Servings

Ingredients:

3 cub Graham flour
¼ Scant c
2 small Cups
1 teaspoon Salt
1 teaspoon Soda
Sugar
Sour milk or ½ water

Preparation:

Combine all and bake in greased bread pan until done. (I assume "½ water" means half water and half milk, but a'small' cup, I dunno.)

Recipe By : Rark

From: Stephanie Da Silva

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

Gertrude Powell's Pork Cake

Servings: 1 Servings

Ingredients:

See Below:

Preparation:

Chop fine enough salt pork to fill 1 cup and pour over it 1 cup boiling water. 1 cup sugar 1 cup molasses ½ cup chopped raisins 1 tsp soda 1 tsp cloves 1 tsp cinnamon 1 tsp nutmeg flour This makes 2 loaves. (no quantity for flour given for this or many recipes in this book.)

Recipe By : Rark

From: Stephanie Da Silva

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

Gertrude's Salad

Servings: 12 Servings

Ingredients:

2 package (3-oz) orange gelatin
1 cub Boiling water
½ cub Cold water
1 can (16-oz) pickled peaches;chopped
½ cub Peach juice
1 package (8-oz) cream cheese;softened
½ pint Cream; whipped

Preparation:

Dissolve gelatin in boiling water. Add cold water and peach juice. Add peaches and cream cheese. Mix. Chill slightly. Fold in whipped cream. Pour into 2-quart dish. Chill.

MRS GERTRUDE DALZELL

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.

Gery's Cheesecake

Servings: 8 Servings

Ingredients:

LISA CRAWLEY TSPN00B:

FILLING:
1 pound Cream cheese
1 cub Sugar
5 Eggs
¼ teaspoon Salt
1 ½ teaspoon Vanilla

TOPPING:
1 pint Sour cream
½ cub Sugar
1 teaspoon Vanilla
Sweetened berries optional

CRUST:
1 Graham cracker-deep-dish

Preparation:

Filling: Combine cheese and sugar and mix thoroughly. Add eggs one at a time, beating after each addition. Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour in preheated 325 oven. Topping:
Combine sour cream, sugar and vanilla. Spread over top of cream cheese mixture. Return to oven for 5 minutes. Remove and place to chill.
Serve plain or with berries. Makes one deep-dish pie.
I have doubled this and placed in a 11 x 8. Works beautifully.

(Prepare crust by using boxed crushed graham cracker crumbs mixed with butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley TSPN00B.

NOTE: YIELD=1 deep dish plus a couple individual custard cups or it WILL overflow, ASK ROBBIE! <G>

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

Geschmirte Matzo

Servings: 1 Servings

Ingredients:

1 Block cream cheese
1 Egg
1 tablespoon Sugar
Enough matzo
Cinnamon-sugar

Preparation:

(source: Beverlee Swayze)

In a mixmaster, cream the first three ingredients. Soak some matzo in a small amount of milk briefly (a few seconds, enough to moisten but not render soggy), place on cookie sheet. Spread each piece of matzo thickly with the cream cheese mixture, sprinkle with cinnamon-sugar, grill until top browns. Enjoy!

Posted to JEWISH-FOOD digest V97 #131 by "Mikael Swayze" <mswayze@chass.utoronto.ca> on Apr 24, 1997

Gesmoorde Vis (Salt Cod and Potatoes with Tomato Sauce)

Servings: 4 Servings

Ingredients:

1 pound Salt cod
3 medium Boiling potatoes (about 1pound)
4 medium Firm ripe tomatoes
3 tablespoon Vegetable oil
3 small Onions, peeled and cutcrosswise into slices ⅛inch thick
1 tablespoon Plus 1 teaspoon finelychopped fresh hot chilies
1 teaspoon Finely chopped garlic
1 tablespoon Light-brown sugar
1 Lemon, cut lengthwise into4 or 6 wedges
Parsley sprigs

Preparation:

Starting a day ahead, place the cod in a glass, enameled or stainless-steel pan or bowl. Cover it with cold water and soak for at least 12 hours, gently squeezing the cod dry and changing the water every 3 or 4 hours.

Drain the cod, rinse it thoroughly under cold running water, and cut it into 1-inch pieces.

Drop the potatoes into enough lightly salted boiling water to cover them completely and cook briskly, uncovered, until they are almost tender and show only slight resistance when pierced with the point of a sharp knife. Drain and peel the potatoes and cut them into 1-inch cubes.

Place the tomatoes in a pan of boiling water and let them boil briskly for about 10 seconds. Run cold water over them, and peel them with a small, sharp knife. Cut the tomatoes crosswise into ⅛-inch- thick rounds.

In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, 1 tablespoon of the chilies, the garlic and sugar, and cook briskly, uncovered, stirring from time to time, until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.

Stir in the cod and potatoes, reduce the heat to low, and cover tightly. Simmer for 20 to 25 minutes, or until the fish flakes easily when prodded gently with a fork. Taste for seasoning.

Serve the gesmoorde vis at once, mounded on a heated platter or in a large bowl. Sprinkle with the remaining teaspoon of chopped chilies and arrange the lemon wedges and parsley sprigs decoratively on top.
Serve accompanied, if you like, by hot boiled rice and lemon or green bean atjar.

Makes 4 to 6 servings.

From "African Cooking", Laurens van der Post and the editors of Time Life Books, "Foods of the World" series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

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

Gesztenye Kremleves (Cream of Chestnut Soup)

Servings: 8 Servings

Ingredients:

¾ pound Chestnuts
1 Parsnips; peeled, choppedfine
2 Carrots; peeled, choppedfine
1 Celery knob; peeled, choppedfine
½ pound Veal; ¼" cubes
4 tablespoon Butter, unsalted
1 teaspoon Salt
¼ teaspoon Pepper, black
½ cub Heavy cream
2 Egg yolks

Preparation:

Cook the chestnuts, shell them, and puree them.
Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done.
Mix pureed chestnuts into cooked soup and boil for another 5 minutes. Mix heavy cream with eggs yolks, whip into the soup. Adjust salt, serve.

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

Get Together Rice

Servings: 2 Servings

Ingredients:

½ cub Uncooked Rice
2 teaspoon Corn Oil
¼ cub Diced Onion
2 Scallions, sliced
½ cub Snow Peas
½ cub Fresh Bean Sprouts
1/3 pound Honey Roast Ham
2 teaspoon Soy Sauce
1 teaspoon Sugar
1 tablespoon Peanut Oil
1 Egg
Salt

Preparation:

Fill a saucepan with water and add the rice. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through. Drain and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces. Mix the soy sauce and sugar together. Heat a wok or frying pan and add the peanut oil.
When it is smoking, add the onions and stir fry for 1 minute. Add the scallions and continue to fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients aside, making a hole in the centre. Crack the egg and drop it into the hole, beating to mix the yellow and white. Mix into the other ingredients.
Again, make a hole and add the soy sauce. Toss all of the ingredients together and continue to fry another 3 - 4 minutes. Taste for seasoning.
Add salt if necessary. Serves 2. From The Gazette, 91/02/13.

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

Get-Together Grilled Chicken Bundles

Servings: 4 Servings

Ingredients:

4 Chicken breasts, skinned andboned
2 medium Potatoes, thinly sliced, or¾ lb new potatoes orsliced potatoes (precookedfor 5 minutes
1 medium Zucchini, cut in ½" slices
2 medium Carrots, thinly sliced
1 ½ cub Mushrooms, whole
1 medium Onion, thinly sliced
Salt and Pepper
1 cub Apple juice (or cider)
½ cub Apricot preserves, melted(optional)

Preparation:

The Riverside Park in the historic little southeast Iowa town of Bentonsport is where Jane Dooley of Fairfield, Iowa, and her family gathers for summer reunions. Her chicken and vegetables steam on the grill in easy-to-serve foil packets.

1. Place each chicken breast on an 18-inch square piece of heavy-duty foil.

2. Divide all vegetables among foil packages and season with some salt and pepper. Drizzle with some apple juice. Seal foil well, leaving room for steam.

3. Place directly over medium-hot coals. Grill 20 to 25 minutes, turning
once, till chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves, if you like.

Picnic Hint: Assemble chicken-filled packets at home, and transport them to the picnic site in a cooler filled with ice. To melt preserves, place in a heavy-duty plastic container and set it in the sun on your car's dash or back window. Or place in metal bowl off to the side on the grill till melted.
Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Apr 20, 1998

Getty Center Mexican Black Bean Burgers

Servings: 8 Servings

Ingredients:

3 pound Cooked black beans; rinsedand drained
¼ cub Diced onion
½ cub Diced red bell pepper
1 teaspoon Cayenne pepper
1 Egg substitute
1 cub Bread crumbs
2 tablespoon Cilantro
2 tablespoon Olive oil
8 Hamburger buns; mixed grain

OPTIONS:
Salsa
Guacomole

Preparation:

Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and cilantro in food processor. Process, adding more bread crumbs as needed to make a mixture dry enough to form into patties. Shape into 8 patties.
Patties may be made a day ahead and refrigerated to allow them to set well.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add 4 patties and fry 2 minutes per side, turning once. Add remaining tablespoon of olive oil and the remaining 4 patties and cook.

Place each patty in a hamburger roll and serve with salsa and guacamole, if desired.

[Makes 8 burgers, each: 436 calories, 22 grams protein, 8 grams fat (21% cff), 71 grams carbohydrates, 18 grams fiber, 23 milligrams cholesterol, 301 milligrams sodium (varies by canner).]

Excerpt Riverside (CA) Press Enterprise Cook and Tell 5/6/98. Busted by Hanneman. Variation: ¼ cup egg substitute (440 cals, 9g fat, 17%cff)

Notes: This burger is served in the cafe at the new Getty Center in Santa Monica. The recipe was sent to the Paper by Nancy Brown of Redlands.

Recipe by: Getty Center, California 1998

Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 15, 1998

Geva's Jerked Chicken Drumette

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 ½ pound Chicken drumettes
½ cub Jerk seasoning (see note)
1 teaspoon Minced garlic

Preparation:

Toss chicken drumettes with Jerk seasoning and garlic. Cover and refrigerate for at least 4 hours or overnight.

Grill and serve hot. Note: Jerk seasoning may be found in West Indian markets, Housewives Market in Oakland, and Prince Neville's on Divisadero in San Francisco.

If you can't find it, I can post an excellent Jerk mixture. S.C.

PER SERVING: 280 calories, 35 g protein, 0 g carbohydrate, 14 g fat (4 g saturated), 119 mg cholesterol. sodium content cannot be determined due to lack of nutrition information on Jerk seasoning, 0 g fiber.

From Icy Vincent, Geva's.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91.

Posted by Stephen Ceideburg

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

Gewurzplatzchen (Spice Cookies)

Servings: 6 Servings

Ingredients:

½ cub Butter Or Margarine
¼ cub Shortening
1 cub Brown Sugar; Firmly Packed
1 Egg; Large
¼ cub Molasses
2 ½ cub Flour; Unbleached, Unsifted
¼ teaspoon Salt
2 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Cloves; Ground
½ teaspoon Allspice; Ground

Preparation:

Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into ¾-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies.

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

Gf Almond Cookies

Servings: 24 Servings

Ingredients:

½ cub Butter or margarine
½ cub Brown sugar, lightly packed
1 teaspoon Almond extract
1 Egg
½ cub Rice flour
2 cub Crispy Rice (crushed)
2 tablespoon Chopped almonds

Preparation:

This is a special recipe made without gluten.

Crispy Rice is available from a food distributor or health food shop.

Preheat oven to 350 F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy Rice and almonds. Shape into balls, 1" in diameter and place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.

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

Gf Banana Bread

Servings: 18 Servings

Ingredients:

¾ cub White rice flour
1/3 cub Potato starch flour
1 ½ teaspoon Baking soda
2 teaspoon Baking powder (GF)
¼ teaspoon Salt
1 tablespoon Unflavored gelatin (1 env)
1/3 cub Margarine
1/3 cub White sugar
3 Egg yolks
1 teaspoon Lemon peel
1 teaspoon Vanilla
¾ cub Mashed banana
¼ cub Plain yoghurt
3 Egg whites

Preparation:

This is a special recipe made without gluten.

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour, baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light.

Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg whites into the mixture. Place in the greased loaf pan. Bake for 1 hour.

½" slice - 1 starchy choice, 1 fat choice

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.

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

Gf Bob's Cheddar Cheese Bread

Servings: 14 Servings

Ingredients:

2 ¾ teaspoon Active dry yeast
1 cub Brown rice flour
2 cub White rice flour
3 ½ teaspoon Xanthan gum
2 tablespoon Sugar
1 teaspoon Salt
1 ½ cub Grate x-sharp Cheddar cheese
¼ cub Nonfat dry milk powder
2 tablespoon Butter or margarine, soft
2 large Eggs, well beaten
1 ¾ cub Warm water

Preparation:

"This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe."

Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. 1 ½ pound loaf. Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.)

Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway.

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

Gf Brown and White Rice Bread

Servings: 15 Servings

Ingredients:

1 teaspoon Sugar
1 tablespoon Yeast (1 envelope)
¼ cub Warm water
1 ½ cub Brown rice flour
1 ½ cub White rice flour
1 teaspoon Salt
1 tablespoon Xanthan gum (2 tb Certo?)
2/3 cub Skim milk powder
1 ¼ cub Warm water
¼ cub Margarine
3 Eggs

Preparation:

Note: General Hints on a previous page says 1 tsp Certo or ½ tsp xanthan gum can be used as a binding agent in baked recipes Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl. Melt margarine in 1 ¼ cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1 ½ hours). Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.

Gf Chocolate Chip Cookies

Servings: 24 Servings

Ingredients:

¾ cub Soya flour
¼ cub Potato starch flour
½ teaspoon Salt
6 ½ tablespoon Margarine
6 tablespoon White sugar
6 tablespoon Brown sugar
½ teaspoon Vanilla
1 Egg
½ cub Chocolate chips semisweet
½ cub Chopped nuts

Preparation:

This is a special recipe made without gluten.

Sift dry ingredients. Beat sugars and margarine. Add egg and beat again. Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes.

1 cookie - 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.

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

Gf Gene's Basic Rice Bread

Servings: 14 Servings

Ingredients:

1 cub Fresh gluten-free buttermilk
¼ cub Butter, melted
1 teaspoon Rice vinegar
1 ½ teaspoon Salt
2 cub Brown rice flour
1/3 cub Potato starch flour
1/3 cub Tapioca flour
¼ cub Sugar
3 ½ teaspoon Xanthan gum
3 Eggs
½ cub Water (Welbilt/DAK & Z +2 Tb
1 ½ tablespoon Active dry yeast

Preparation:

Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or bell pepper and cheese.

1. Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.

2. In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.

3. In a separate bowl, combine the eggs and water; beat lightly.

4. Place ½ of the dry ingredients in the bread pan. Add the egg mixture.
Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.

5. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.

6. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

VARIATIONS * You can substitute olive oil for the butter. * Replace ¼ to ½ cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. * You can add at least ¼ cup grated cheddar cheese for a new flavor. * Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.

Crust: Light Optional Bake Cycle: Sweet Bread, Rapid Bake

Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway 1993 ISBN 0-312-09759-X

Shared but not tested by Elizabeth Rodier, Dec 93

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

Gf Gingersnaps

Servings: 20 Servings

Ingredients:

¼ cub Margarine
½ cub Sugar
2 tablespoon Molasses
1 Egg
½ cub Soya flour
¼ cub Cornstarch
¼ cub Potato starch flour
¼ teaspoon Salt
1 teaspoon Baking soda
¼ teaspoon Ginger
½ teaspoon Cinnamon

Preparation:

This is a special recipe made without gluten.

Preheat oven to 350 F. Sift dry ingredients together. Cream margarine and sugar together thoroughly. Beat in egg and molasses.
Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.

2 cookies per serving: 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.

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

Gf Maple Bean Tarts

Servings: 24 Servings

Ingredients:

24 Gluten-fr.unbaked tartshells
FILLING
1 cub Cooked white kidney beans
½ cub Maple syrup
2 Eggs
1/3 cub Brown sugar
¼ cub Butter or margarine, melted
½ cub Raisins

Preparation:

NOTE: Gluten-free pastry made with bean flour is lower in fat than regular pastry.

Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells. Pour filling over raisins, filling medium-size tart shells ¾ full.

Bake at 350 F for 20 minutes or until crust is golden brown and filling set. Makes 24 tarts.

1 tart = 131 calories, ½ starch, 1 fruit, 1 fats & oils choice 5 grams total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams protein, 17 grams carbohydrate, 46 mg sodium, 158 mg potassium.
Moderate fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Feb 94

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

Gf Melody's Brown and White Bread

Servings: 14 Servings

Ingredients:

2 ¼ teaspoon Active dry yeast (1 packet)
1 cub Brown rice flour
2 cub White rice flour
3 ½ teaspoon Xanthan gum
¼ cub + 2 tsp sugar
1 ½ teaspoon Salt
1 1/3 cub Nonfat dry milk powder
¼ cub Butter or margarine, melted
2 large Eggs, well beaten
1 ¾ cub Warm water

Preparation:

Quantities given for 1 ½ pound loaf. Book also has 1 pound quantities.

Melody Gabriel from Vero Beach, Florida, shared this basic, easy-to-make recipe and when others tried it, the consensus was "Wonderful."

1. Place all ingredients, except the warm water, in bread pan and press start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally.

2. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

Crust: Medium Optional Bake Cycles: Sweet Bread, Rapid Bake

Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway 1993 ISBN 0-312-09759-X

Shared but not tested by Elizabeth Rodier, Dec 93

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

Gf Pat's Brown and White Rice Flour Breads An

Servings: 14 Servings

Ingredients:

2 teaspoon Sugar
½ cub Wrist-warm water
1 package Active dry yeast
1 ¼ cub Water
¼ cub Vegetable shortening
1 cub Brown rice flour
2 cub White rice flour
¼ cub Sugar
4 teaspoon Xanthan gum
OR 1 tbsp dry pectin
2/3 cub Non-instant dry milk
OR 1/3 cup soy powder
1 ½ teaspoon Salt
2 large Eggs

Preparation:

Dissolve 2 tsp sugar and ½ cup water in 2 cup bowl. Sprinkle on yeast.
Set aside for 10 minutes or until froth nearly reaches top. Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.
Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Mix at highest speed with mixer for 2 minutes (my note ~ assume this requires a strong mixer with a dough hook?) Let dough rise in a warm place until doubled, about an hour.
Pour dough into greased, small bread pans ¾ full or into cans for round breads. Let rise again. Bake at 400 for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add 2 Tbsp fennel seeds or dried herbs of choice to dry flour.

Gf Pumpkin Cookies

Servings: 36 Servings

Ingredients:

1 teaspoon Baking soda
1 teaspoon Baking powder (GF)
1 teaspoon Cinnamon
1 cub Rice flour
¾ cub Potato starch flour
½ cub Shortening
¾ cub White sugar
1 teaspoon Vanilla
1 cub Pumpkin
½ cub Nuts

Preparation:

Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.

1 cookie - 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.

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

Gf Red Beans and Rice New Orleans Style

Servings: 4 Servings

Ingredients:

1 teaspoon Canola oil
3 Cloves garlic, minced
2 Onions, chopped
1 Green sweet pepper, chopped
1 Stalk celery, chopped
1 teaspoon Dried thyme
½ teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Crushed red chili pepper
1 cub Beef OR vegetable stock
2 cub Cooked red kidney beans
¼ pound Lean ham, cubed
2 cub Hot cooked brown rice
Fresh parsley or cilantro

Preparation:

Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent.

Stir in seasonings, pour in stock.

With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley.

¼ recipe = 302 calories, 2 ½ starch, 1 ½ protein, 1 extra choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94

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

Gf Red Beans and Rice with Cilantro

Servings: 8 Servings

Ingredients:

2 cub Cooked red/blk kidney beans
2 cub Cooked rice, white or brown
4 Green onions, thinly sliced
2 Stalks celery, thinly sliced
1 small Red sweet pepper diced
¼ cub Canola oil
¼ cub Lime juice
1 tablespoon White vinegar
¼ cub Fresh cilantro, fine chopped
Or 1 tbsp. dried cilantro
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Granulated sugar
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper

Preparation:

In salad bowl combine beans, rice, onion, celery and red sweet pepper.

In jar with tight-fitting lid, shake together oil and remaining ingredients.

Pour over bean mixture, toss lightly to thoroughly coat. Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally.

⅛ recipe = 194 calories, 1 ½ starch + 1 ½ fats + 1 Extra choice 7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg sodium, 279 mg potassium. Good Vitamin C, High Fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95 Shared but not tested by Elizabeth Rodier March 1994 ISBN 0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc.
and Sponsored by the Ontario Coloured Bean Growers Assoc.

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

Gf Rice Flour Yeast Bread

Servings: 2 Servings

Ingredients:

3 cub Rice flour
10 tablespoon Potato starch flour (⅝ cup
2 package Dry yeast (2 tb)
2 tablespoon Sugar
1 teaspoon Salt
2 tablespoon Baking powder
1 cub Dry milk
¼ cub Instant mashed potatoes
2 cub Very hot tap water
¼ cub Soft butter or margarine
4 Eggs, beaten

Preparation:

1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly. 2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork. 3. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed. 4. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter. 5. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2" depending on size of bowl. 6. Beat just enough to remove large gas bubbles. 7. Preheat oven to 325 F. 8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes. 9. Bake 30 to 35 minutes until lightly browned. Especially good toasted.

Gf Simply Super Sourdough

Servings: 1 Servings

Ingredients:

2 cub Rice flour
½ cub Potato starch flour
½ cub Tapioca flour
1 teaspoon Salt
2 ½ teaspoon Xanthan gum
1 ½ teaspoon Egg replacer (optional)
⅞ cub Quite warm water
1 teaspoon Vinegar OR
1 ½ teaspoon dough enhancer
¼ cub Sourdough starter
¾ cub Cottage cheese
4 tablespoon Butter or margarine melted
3 Eggs, beaten slightly
3 tablespoon Sugar
1 tablespoon Dry yeast granules

Preparation:

This recipe requires a heavy-duty bread machine, large enough for 3 cups of flour. For the lactose intolerant change cottage cheese to nondairy sour cream. Reduce water to ¾ cup.

Mix together flours, salt, xanthan gum, and Egg Replacer (if used).

Mix together the water, vinegar, sourdough starter, cottage cheese, butter and eggs.

Measure sugar and yeast.

Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. Bake on regular bread setting on medium heat.

Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993 borrowed from Southwood Library section 641.5631 HAG in Calgary Shared but not tested by Elizabeth Rodier March 1994
Posted to MM-Recipes Digest V3 #331

From: BobbieB1@aol.com

Date: Mon, 2 Dec 1996 18:03:25 -0500

Gf Starter for Sourdough

Servings: 1 Servings

Ingredients:

Pinch sugar
1 cub Lukewarm water
1 tablespoon Yeast granules
1 ½ cub White rice flour

Preparation:

This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour.

In a quart glass container or crock, add the sugar to the warm water.
Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and risen a little, cover and refrigerate. Starter is ready to be used.

At each using, the cookbook author finds it works best if taken from the fridge and allowed to warm about 1 hour before putting into the dough mixture.

After each use, replenish the started by mixing in ½ cup lukewarm water and ¾ cup rice flour. Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993 ISBN 0-8050-2324-0 Shared but not tested by Elizabeth Rodier Feb 94

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

Gf Substitutions for Wheat Flour

Servings: 1 Servings
Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Annotation: Canadian Celiac Association

Ingredients:

For 1 TBSP Wheat Flour
½ tablespoon Cornstarch
½ tablespoon Potato flour
½ tablespoon White rice flour
½ tablespoon Arrowroot starch
2 teaspoon Quick cooking tapioca
2 teaspoon Tapioca starch
For 1 CUP Wheat Flour
⅞ cub Rice flour, white or brown
2/3 cub Rice flour white or brown &
1/3 cup potato starch flour
1 cub Cornflour (maize)

Preparation:

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

Ghana Jollof Rice

Servings: 8 Servings

Ingredients:

Coombes
2 cub Water
1 pound chicken -- cut into 8
Pcs
2 ounce cans stewed tomatoes
2 teaspoon Salt
¼ teaspoon Black pepper
¾ cub Cooked smoked ham -- cubed
1 cub Uncooked rice
1 large Onion -- sliced
3 cub Cabbage -- shredded
½ pound Fresh green beans --
Quartered
And stems removed OR
1 ounce pk frozen beans
¼ teaspoon Ground cinnamon
¼ teaspoon Cayenne pepper

Preparation:

Date: Mon, 20 May 1996 18:08:44 +0000

From: "Wendy Lockman" <wlockman@ra1.randomc.com>

Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper.
Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper.
Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.
TheAfrican-American Kitchen

Posted to MealMaster Recipes List, Digest #141

Ghana Meatball Stew

Servings: 4 Servings

Ingredients:

MEATBALL:
2 pound Ground Beef
1 teaspoon Tenderizer
1 teaspoon Lemon Juice
1 large Egg; Slightly Beaten
1 cub Onions; Finely Chopped
1 teaspoon Salt
1 teaspoon Black or Cayenne Pepper
1 dash Garlic Powder
1 teaspoon Ground Nutmeg
1 ½ tablespoon All-purpose Flour
½ cub Cooking Oil

GRAVY:
1 medium Onion; Sliced
1 cub Tomato Sauce
1 medium Tomato; Peeled and Sliced
1 Green Pepper; Sliced
cup Water

Preparation:

Kwanzaa is the African-American spiritual holiday initiated by Dr. Maulana Ron Karenga on December 26, 1966. Kwanzaa is based on the principles of the Kawaida theory. The Kawaida theory premise is that social revolutionary change for Black America can be achieved by the act of revealing and disclosing individuals to their cultural heritage.

Kwanzaa is a celebration of life and a lifetime as every day brings new cultural enlightenment for the participants. Try this cultural exchange tonight and prepare today's recipe as our salute to Black History Month concludes at Recipe-a-Day.com.

In a large mixing bowl combine ground beef with tenderizer, lemon juice, egg, onions, salt, choice of pepper, garlic, and nutmeg. Cover and let stand for 30 minutes to set and permit seasonings to mingle. Form about a dozen tablespoon-size balls of the seasoned beef. Spread flour on a plate and roll each ball in flour to coat.

Meanwhile, heat oil in a large skillet over medium heat. When oil is ready a toothpick or bread crumb dropped into the skillet will quickly sizzle and begin to brown. Brown all sides of meatballs evenly while using a metal spoon for turning. When meat is finished browning, remove from the skillet with a slotted metal spoon. Place on paper towel to remove excess oil and reserve both meatballs and cooking oil.

To prepare gravy return remaining cooking oil to a large, clean skillet and brown all remaining flour. Add onions, tomato sauce, sliced tomato, and green pepper. Cook for 10-minutes over medium heat. Slowly stir in water and thoroughly combine sauce mixture. Add reserved browned meat balls, cover and reduce heat to a simmer. Continue to simmer for approximately 30-minutes, stirring occasionally until gravy is well blended throughout the meatball mixture. Serve hot over rice. Stew goes well with sweet potatoes, yams or pineapple slices.

Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Feb 20, 1998

Ghana Shrimp Shrimp with Ghana Sauce

Servings: 2 Servings

Ingredients:

12 medium Cooked shrimp; shelled
1 teaspoon Red pepper; paste, asfollows
~Ghana Red Pepper Paste
¼ cub Dry red wine
1 teaspoon Ground red pepper (Cayenne)
¾ teaspoon Salt
¼ teaspoon Ground ginger
⅛ teaspoon Ground cardamom
⅛ teaspoon Ground coriander
⅛ teaspoon Ground cloves
⅛ teaspoon Ground nutmeg
⅛ teaspoon Pepper
⅛ teaspoon Onion powder
1 teaspoon Garlic; powder
¼ cub Paprika

Preparation:

If using frozen, thaw, wash, and dry the shrimp. Remove shells. Place the measure of Ghana Sauce in a glass bowl; add shrimp and toss to coat well.
Let stand at room temperature for 15 minutes. Heat the WOK; spray with a little oil; add the shrimp and cook till hot; no more than 5 minutes.
Serve at once with a black bean salad, like Texas Caviar (or Crowder Bean salsa). Steamed rice is nice.

Place all ingredients except the paprika in a small glass bowl. Stir well.
Heat paprika in a 1-quart saucepan over medium heat 1 minute, stirring constantly. Gradually stir in the spice mixture until the paste is smooth.
Heat about 3 minutes, stirring frequently, until hot. Cool for a dipping sauce. Cool for a marinade. Freeze for future use.

Alternative: Heat paprika, cumin and ground coriander in a dry pan over low to medium-low heat to "toast" and renew the dried spices. Remove from the heat and transfer to a 1-cup pyrex measure for further blending. Add the other spices to the pan. Stirring constantly, add the wine and make a paste. I have stored the paste in a space jar for 2 months. Might last longer in a zip-lock bag that can be "burped" or if we didn't use it up in other recipes calling for a sweet-hot sauce.
Posted to MC-Recipe Digest V1 #205

Date: Sun, 18 Aug 1996 16:29:50 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>
NOTES : [McRecipe:patH 18 Aug 96]

Ghee

Servings: 12 Servings

Ingredients:

2 pound Butter

Preparation:

Put the butter into a good-sized nonstick pan. Melt at the lowest possible heat.

When it's all melted, increase heat slightly. There must be no sign of smoke or any other undue activity indicating too much heat. Leave the butter to stew (the only word for it, really) for about an hour. Watch it carefully to make sure it doesn't get too hot and start to scorch. The milk solids will fall to the bottom of the pan: others will float on top.
DON'T STIR or agitate the pan under any circumstances!

At the one-hour point, carefully skim off any remaining floating stuff with a skimmer or slotted spoon. Remove the ghee from the heat and allow it to cool for 10-15 minutes. Strain it into a heatproof jar through a triple thickness of cheesecloth, or a thickness of butter muslin if you can get it, or even through paper towels.

The ghee will solidify, but it won't get too hard. It should be light yellow and have a lovely butterscotchy aroma. Keep it tightly covered in a cool place. It will keep almost indefinitely if you've successfully gotten all the milk solids out.

Cholesterol alert, for those needing one: This is 100% pure butterfat. Use in moderation.

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

Ghee

Servings: 12 Servings

Ingredients:

2 pound Butter

Preparation:

Put the butter into a good-sized nonstick pan. Melt at the lowest possible heat. When it's all melted, increase heat slightly. There must be no sign of smoke or any other undue activity indicating too much heat. Leave the butter to stew (the only word for it, really) for about an hour. Watch it carefully to make sure it doesn't get too hot and start to scorch. The milk solids will fall to the bottom of the pan: others will float on top. DON'T STIR or agitate the pan under any circumstances!

At the one-hour point, carefully skim off any remaining floating stuff with a skimmer or slotted spoon. Remove the ghee from the heat and allow it to cool for 10-15 minutes. Strain it into a heatproof jar through a triple thickness of cheesecloth, or a thickness of butter muslin if you can get it, or even through paper towels.

The ghee will solidify, but it won't get too hard. It should be light yellow and have a lovely butterscotchy aroma. Keep it tightly covered in a cool place. It will keep almost indefinitely if you've successfully gotten all the milk solids out.

Cholesterol alert, for those needing one: This is 100% pure butterfat. Use in moderation.
Posted to recipelu-digest Volume 01 Number 182 by Sharon Raghavachary <schary@earthlink.net> on Oct 29, 1997

Ghee - Clarified Butter

Servings: 6 Servings

Ingredients:

3 pound Unsalted Butter

Preparation:

Information: Clarified butter. Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian stores. Ghee should keep several months in the 'fridge.

Preparation:

1. Heat butter over low heat in a heavy pan. Skim off any floating particles.

2. Maintain the heat just below the simmer for 1 hour.

3. Strain through several layers of cheesecloth.

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

Ghee (Indian Butter Oil)

Servings: 3 Cups

Ingredients:

2 pound Butter, unsalted

Preparation:

Divide butter into ¼ pound pieces. In heavy 5 qt. saucepan, heat butter over moderate heat, stirring to melt slowly and completely without letting it brown. When completely melted, increase heat and bring the butter to a boil.
When the surface is completely covered with white foam, stir the butter gently and reduce heat to the lowest possible point. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are golden brown and the butter on top is transparent.
Slowly pour the ghee through a linen towel or 4 layers of moistened cheesecloth. If the are any solids, no matter how small, strain again to prevent oil from becoming rancid later. The ghee must be perfectly clear.
Pour the ghee into a jar or crock, cover tightly and store in refrigerator or at room temperature until ready to use. Ghee will solidify when it is chilled. If may be safely kept at room temperature for 2 or 3 months.

NOTES: Although ghee resembles clarified butter, the long low heat cooking imparts a distinctive nutlike flavor that cannot be duplicated.

From "The Cooking of India" posted by DonW1948@aol.com

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

Ghee's Oyster Loaf

Servings: 2 Servings

Ingredients:

2 Individual sub rolls, splitlengthwise
½ Stick margerine or olive oil
4 Cloves garlic
24 Oysters [may use lessdepends on size
Yellow cornmeal
Oil for frying

Preparation:

Lay open rolls on boiler pan. Melt margarine. Press garlic through press into melted marg. and spread on rolls. Place rolls under broiler until toasted brown. Not very long!! Keep warm.

Drain 1 doz. oysters /sandwich well. Season cornmeal with salt and pepper and drop oysters into mix. to coat throughly. Fry in a couple inches hot oil until well browned.- Drain on paper towels for a few min. Assemble sandwiches and serve with salad on the side.

Recipe by: MRS.GHEE=20

Posted to MC-Recipe Digest V1 #469 by suehutt@erols.com (sue and bill) on Feb 03, 1997.

Gherkin Pickle

Servings: 1 Servings

Ingredients:

100 Gerkins
½ Bottle vinegar
½ Bottle oil
3 teaspoon Salt
8 tablespoon Sugar

MASALA:
100 Dried red chillies
2 tablespoon Turmeric
10 Heads garlic
1 1-inch piece ginger
1 teaspoon Fenugreek

Preparation:

Sorry, this one is a bit vague.

MASALA: Grind the ingredients in a little vinegar.

Wash and dry the gherkins. Slice lengthwise into ¼inch slices. Rub with salt and leave for an hour or so. Heat the oil and fry the ground masala for a few minutes. Add vinegar, bring to boil then add sugar and stir until it dissolves. Add gherkins and cook until tender. Cool and bottle.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)

Ghirardelli Bittersweet Chocolate Cheesecake

Servings: 24 Servings

Ingredients:

¼ cub Butter
1 package Oreos

CHEESECAKE:
2 ½ cub Sugar
43 ounce Cream cheese (yes, 43!)
5 large Eggs
32 ounce Ghirardelli bitterweetchocolate, (not semisweet)
20 ounce Sour cream
1 tablespoon Vanilla
2 tablespoon Bailey's Irish Cream
2 tablespoon Ghirardelli ground chocolate(if unavailable, use cocoa)

Preparation:

CRUST: Mix in food processor. Press into 13 inch springform pan.Set aside.
CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar.
Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust.

Bake at 350 F until set, approximately 2 hours for 13 inch. Chill thoroughly.

Serves 24 This is ungodly rich. Serve in very small wedges. even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Don't substitute semi - sweet chocolate or milk chocolate for the bittersweet.
Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@tenet.edu> on May 23, 1997

Ghirardelli Chocolate Cake

Servings: 1 Servings

Ingredients:

6 ounce Milk Chocolate; Good Quality
½ cub Boiling Water
1 cub Butter; Softened
1 ½ cub Sugar
4 Whole Egg Yolks
4 Whole Egg Whites
1 teaspoon Vanilla
½ teaspoon Salt
1 teaspoon Baking Soda
2 ½ cub Cake Flour; Sifted
1 cub Buttermilk

FROSTING:
3 tablespoon Butter
2 ounce Unsweetened Chocolate
2 cub Powdered Sugar
⅛ teaspoon Vanilla; (1 ½ Lbs.)
4 tablespoon Hot Milk
½ small Whipping Cream; Carton

Preparation:

Cake:

1. Melt chocolate in boiling water. Cool.

2. Cream butter and sugar until light add egg yolks, one at a time, beating until very smooth.

3. Add chocolate and vanilla.

4. Sift flour, salt and soda.

5. Add alternately with buttermilk to chocolate mixture, beating well after each addition.

6. beat egg whites stiff, fold into batter.

7. Pour batter into 3 greased 8 or 9 " cake pans.

8. Bake in 350 degree oven 30 to 40 minutes, or until toothpick inserted in center comes out clean.

9. Cool on wire racks. After cool, frost.

Frosting:

1. Melt chocolate over top of double boiler.

2. Cream butter and sugar together.

3. Add chocolate, vanilla and salt.

4. Add enough of the milk to make good spreading consistency.

5. Spread frosting between bottom 2 layers and sides of cake.

6. Whip cream until stiff and spread on top layer.

Garnish with shaved chocolate.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Ghirardelli Chocolate Frosting

Servings: 6 Servings

Ingredients:

4 ounce Ghirardelli Semi-SweetChocolate
4 tablespoon Butter
3 cub Powdered sugar
1/3 cub Hot milk
1 teaspoon Vanilla
⅛ teaspoon Salt

Preparation:

butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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

Ghivetch

Servings: 1 Batch

Ingredients:

1 small Cauliflower; in flowerets
2 medium Carrots; scraped thinly sliced
2 medium Baking potatoes peeled and diced
2 medium Tomatoes; peeled & quartered
¼ pound Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 medium Zucchini; thinly sliced
1 Onion; thinly sliced
1 small Sweet red pepper cut in strips
1 small Green pepper; cut in strips
1 cub Chicken broth
½ cub Olive oil
3 Garlic cloves; minced
2 teaspoon Salt
½ teaspoon Ground savory
¼ teaspoon Dried whole tarragon
1 Bay leaf

Preparation:

*Slice beans diagonally into ½" pieces.

**Slice celery diagonally into ¼" pieces.

Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable mixture into a deep 5-qt. casserole; set aside.

Combine broth and remaining ingredients in a saucepan; bring mixture to a boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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

Ghorayebah (Bracelets of the Queen)

Servings: 40 Servings
Source: "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebaman 1975
Annotation: p.249

Ingredients:

1 cub Unsalted butter
1 cub Sugar
2 cub Unsifted flour
Chopped pistachio nuts

Preparation:

Quote from Author: "These cookies are sometimes served during the Purim holiday to represent the bracelets of Queen Esther. The nuts are the gems.
Cookies made of this dough are common in the Middle East. A similar dough is used for cookies in Viennese baking."

OVEN: 350

Cream the butter til it looks almost white. Add the sugar gradually and beat til the mixture is very smooth and very creamy.

Add the flour gradually until a dough is formed, then knead by hand as flour is added. The dough remains very soft. If it is too soft to handle, add just a bit more flour.

Roll in pieces about 5 inches long and ½ inch thick. Press ends together to make bracelets.

Place on ungreased baking sheets. Sprinkle with the chopped pistachio nuts.

Bake for about 25 minutes. Watch carefully. They should NOT brown at all.
Even slight browning spoils the characteristic taste. Posted to JEWISH-FOOD digest V97 #087 by Linda Shapiro <lss@coconet.com> on Mar 16, 1997

Ghost Cookies

Servings: 32 Cookies

Ingredients:

6 ounce Vanilla flavored almond bark
15 ½ ounce Nutter butter cookies
Small black jelly beans

Preparation:

Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jelly_ beans in half and place on cookies. Cool completely before removing from rack.

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

Ghostly Green Brew

Servings: 1 Servings

Ingredients:

2 l Chilled ginger ale
½ gallon Lime sherbet

Preparation:

Allow sherbet to soften for about 1 hour in bottom of punch bowl. Pour ginger ale over and stir until all sherbet is dissolved. For a great Halloween treat, serve in a large well-cleaned pumpkin with a great face painted in it!
Posted to MC-Recipe Digest V1 #238

Date: Wed, 09 Oct 1996 11:10:52 -0700

From: Gerald Edgerton <jerrye@wizard.com>

Ghosts

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

This is the easiest and most fun to make. Dip Nutter Butter peanut butter cookies in white almond bark until almost totally covered. Let drizzle slightly and then place on lightly greased cookie sheet. Use miniature M&Ms or chocolate chips to make eyes and a mouth. Place in refrigerator for about ½ hour. These are adorable, easy and impressive. One year I wrote an article about Halloween treats and mentioned these. I went to the grocery store 2 days before Halloween to purchase Nutter Butters. I couldn't find them at my favorite store. The manager said it was very strange but they had a huge run on Nutter Butters and had to reorder! Get the cookies early!
Posted to EAT-L Digest 14 Sep 96

From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>

Date: Sat, 14 Sep 1996 21:47:42 +0000

Ghosts in the Graveyard

Servings: 1 Cake

Ingredients:

3 ½ cub Milk
1 package Oreo cookies(chocolate fill)
2 package Chocolate INSTANT pudding
4 ounce Rectangular white cookies
Cool whip or whipped cream
1 Cool Whip 12 oz thawed
Candied corn

Preparation:

Crush cookies in zip style bag, with rolling pin, or in food proccessor Make pudding as directed, using 3 ½ c milk, let stand 5 minutes. Stir in 3 cups cool whip, and ½ the cookies. Spoon into a 13 by 9 dish. Sprinkle with remaining cookies Refrigerate 1 hour decorate using rectangular cookies as tombstones, etc.. Use coolwhip or whipping cream to create swirls of *ghosts* on top, put chocolate sprinkles for eyes.. etc. be creative!
Posted to MM-Recipes Digest V3 #238

Date: Sun, 1 Sep 1996 09:56:50 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Ghosts in the Graveyard

Servings: 1 Servings

Ingredients:

3 ½ cub Cold Milk
2 package (4 Serving Size)Jello-Chocolate Pudding
1 Tub 12 Oz. Cool Whip Thawed
1 package 16Oz. Chocolate SandwichCookies,
Crushed

Preparation:

Make pudding as directed on package using 3 ½ cups milk; let stand 5 minutes. Stir in 3 cups of the whipped topping and ½ of the crushed cookies. Spoon into 13x9 dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour. Decorate with candy pumpkins,candy corn, milanos and spoonfuls of whipped topping for ghosts (pipe in chocolate eyes) Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 20:52:52 -0400

From: Eileen & Bob Holze <beck4@ASAN.COM>

Ghosts on Broomsticks

Servings: 12 Servings

Ingredients:

1 pound White chocolate chips
½ cub Tiny red cinnamon candies
12 Wooden sticks

Preparation:

Recipe by: Creepy Cuisine, Lucy Munroe
Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard. Penny Halsey (ATBN65B).
Posted to EAT-L Digest 04 Sep 96

Date: Thu, 5 Sep 1996 10:22:46 -0500

From: LD Goss <ldgoss@METRONET.COM>

Ghoul-Ade

Servings: 20 Servings

Ingredients:

1 package Kool-aid grape unsweet
1 package Kool-aid orange unsweet
2 cub Sugar
3 quart Water; cold
1 quart Ginger ale; chilled

Preparation:

Mix all together in punch bowl or large pitcher. NOTE: This will be black as midnight and frighfully delicious!
Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:19:49 -0500

From: LD Goss <ldgoss@METRONET.COM>

Ghoul-Ade over Gopher Guts

Servings: 8 Servings

Ingredients:

3 ounce Cherry gelatin powder; or
10 Lemonsor 2 cups bottled lemon ju
7 cub Water
1 cub Sugar
Green food coloring

Preparation:

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare a bowl of gelatin dessert according to the directions on the package. Chill in the freezer for 45 minutes, or until partially set.
While the gelatin cools, squeeze the juice from the lemons into a pitcher, being careful not to include any seeds. Add the 7 cups of water to the lemon juice. Stir. Add the sugar and stir again. Add green food coloring until Ghoul-ade is the desired shade. Pour Ghoul-ade into individual glasses, then spoon partially set gelatin gopher guts into glasses. Include long spoons when serving this drink to help your guests eat their guts out!

Penny Halsey (ATBN65B).
Posted to EAT-L Digest 04 Sep 96

Date: Thu, 5 Sep 1996 10:22:46 -0500

From: LD Goss <ldgoss@METRONET.COM>

Ghouribi (Moroccan Sugar Cookies)

Servings: 30 Servings

Ingredients:

1 cub Vegetable oil or butter
1 cub Sugar
3 cub Unbleached all-purpose flour
1/3 cub Finely ground walnuts oralmonds
Cinnamon

Preparation:

1. Preheat oven to 350 degrees F. Lightly flour an ungreased cookie sheet.

2. Place oil and sugar in a large bowl and mix well. Gradually add the flour, a cup at a time, and knead well. Blend in the nuts.

3. When the dough feels mooth, use the palm of your hand to roll it into balls the size of an egg. Pat into a round cookie about 2- inches in diameter. The cookies should not be flat.

4. Place on the cookie sheet and sprinkle the center of each cookie with cinnamon. Bake for 25 to 30 minutes. Do not let the cookies become even slightly brown; they must remain off-white.

*A Turkish variation uses cocoa instead of cinnamon and is sprinkled with powdered sugar. These cookies can also be shaped into crescents.

NOTE: On Purim morning, Moroccan Jews decorate their tables with flowers and sweet delicacies such as ghouribi. Children especially enjoy making thes treats as they can roll the dough with their hands.

SOURCE: The Jewish Holiday Kitchen by Joan Nathan p. 227 Schocken Books NY ISBN 0-8052-0900-X

Recipe by: The Jewish Holiday Kitchen by Joan Nathan p.229 1988

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 20, 1998

Ghurum Masala- Recipe Collection

Servings: 1 Servings

Ingredients:

---Ghurum Masala---
¼ cub Black cardamon pods
5 Cinnamon sticks; broken up
2 tablespoon Cloves
¼ Nutmeg seed; grated
¼ cub Black peppercorns
¼ cub Caraway or cumin seedSouth Indian GhurumMasala---
½ cub Green cardamon pods; husked
2 tablespoon Black cardamon pods; husked
3 Cinnamon sticks; broken up
¼ cub Cloves
¼ Nutmeg seed; grated
¼ cub Black peppercorns
¼ cub Cumin seed
½ cub Coriander seedMughal-Style GhurumMasala---
1 cub Green cardamon pods; husked
2 Cinnamon sticks; broken up
¼ cub Cloves
1 tablespoon Nutmeg; grated
¼ cub Black peppercornsKashmir Style GhurumMasala---
1 cub Green cardamon pods
5 Cinnamon sticks; broken up
¼ cub Cloves
½ Nutmeg seed; grated
¼ cub Black peppercorns
½ cub Black cumin seed
½ cub Aniseed or fennel seeds

Preparation:

Roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original colour. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke. Rewmove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months. Pecked by Jazzbel's two fingers from jazzbel@batelnet.bs

Recipe by: The classic 1000 Indian Recipes

Posted to Bakery-Shoppe Digest V1 #237 by "Jazzbel" <jazzbel@grouper.BatelNET.bs> on Sep 14, 1997

Giacomo's Special

Servings: 1 Servings

Ingredients:

1 small Onion; chopped
2 tablespoon Olive oil
1 tablespoon Butter
1 pound Beef; ground
Salt; pepper, garlic salt totaste
1 Clove garlic; pressed
¼ cub Dry white wine
1 package Frozen spinach; chopped
3 tablespoon Parmesan cheese; grated
1 can (4 0z) mushrooms (optional);sliced
1 Links italian sausage;crumbled with beef

Preparation:

Saute onion slightly with oil and butter; add ground beef. Sprinkle salt, pepper, and garlic salt over meat while browning; then add garlic and saute lightly. Add wine. Add spinach, stirring frequently until thawed out and cooked. Blend cheese in well, then add mushrooms. Mix in eggs a few minutes before serving.

Contributor: Mangiamo (Mrs. Sebastiani) Yield: 4-5 servings

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Mar 23, 1998

Gianduia Mousse Cake

Servings: 1 Servings

Ingredients:

9 ounce Fine quality bittersweetchocolate
7 ounce Fine quality milk chocolate
1 cub Nutella
¾ cub Unsweetened hazelnut butter;recipe follows
6 large Eggs
½ cub Superfine granulated sugar
1 cub Well chilled heavy cream

Preparation:

Preheat oven to 350 degrees and butter a 10-inch spring form pan. Wrap bottom and side of pan with a large piece of heavy duty foil to waterproof.

Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.

In large bowl of a standing electric mixer or in a large bowl with a hand held electric mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using standing mixer and about 8 minutes if using hand held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.

Pour batter into spring form pan and put spring form pan in a roasting pan.
Add enough hot water to roasting pan to reach halfway up side of spring form pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove spring form pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake.
Let cake cool completely before serving.

Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days.
Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudge like.

Yield: 12 to 14 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9082

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998

Giant Almond Florentines

Servings: 6 Servings

Ingredients:

2 Butter
1 cub Sugar
1/3 cub Honey
1/3 cub Heavy cream
4 cub Blanched almonds, sliced
½ pound Chocolate-coating wafers com

Preparation:

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch foil pie pans. Foil pans must be used for easy removal of baked florentines in 1 piece. 2. In a medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat to boiling over medium heat, stirring frequently. Cook 1 ½ mins, stirring constantly. Remove from heat. Stir in almonds. 3. Divide mixture evenly among greased pie pans. Using back of wooden spoon, pat evenly into bottom of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or until a rich golden brown. Rotate pans during baking, if necessary, to avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15 mins for ease in unmolding. 4. With fingers, carefully press in pan bottoms from underneath and pop florentines out in 1 piece. Refrigerate florentines, stacked between layers of wax paper until thoroughly chilled, about 3 hours. 5. Spread melted chocolate coating over bottoms of chilled florentines. Let stand until chocolate is set. Wrap each florentine separately in plastic wrap. Store in refrigerator.

NOTE: Use melted chocolate-coating wafers, which are available at cake decorating and candy supply stores, to spread on the bottoms of florentines for best results. This type of chocolate will stay shiny and give your florentines a professional look. These make fantastic holiday gifts.

Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@tenet.edu> on May 23, 1997

Giant Apple Cookie

Servings: 8 Servings

Ingredients:

1 ¼ cub Dried Apples; coarselychopped
½ cub Apple Juice
1 tablespoon Lemon Juice
1 1/3 cub Flour
¾ cub Sugar
1 tablespoon Light Brown Sugar
½ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Baking Soda
5 tablespoon Butter
3 tablespoon Egg; well beaten
(About 1 Extra-Large Egg)
1 teaspoon Vanilla Extract
1 cub Walnuts; chopped
2 tablespoon Golden Raisins
Icing
5 tablespoon Powdered Sugar
1 tablespoon Whipping Cream; chilled,unwhipped
¼ teaspoon Lemon Juice

Preparation:

In a medium skillet, over a low heat, combine apples, apple juice and lemon juice. Cook for 5 minutes, stirring twice. Increase to high and boil for 10 minutes (if apples start burn, reduce heat to simmer). Cover and remove from heat. Cool completely.

Preheat oven to 350 degrees. Line a 12-½" pizza pan with foil, leaving an overhang all around the edges. Grease and flour the foil. Set aside.

Combine the sugars, flour, salt, cinnamon and butter until it is the texture of coarse oatmeal. Stir in egg and vanilla until they are just blended. Add apple mixture, walnuts and raisins. Mix until everything is

well combined. Turn mixture into prepared pan. Cover with plastic wrap and press dough to within ¼" of the edge of the pan. Peel off plastic and bake until brown, about 30 minutes. Remove from oven and slide the cookie and foil out of the pan and onto a wire rack. Cool for 30 minutes.

Slide a large knife or metal spatula between the cookie and the foil to separate. Pull out the foil and cool the cookie completely.

Combine all of the ingredients for the icing in a small bowl. Drizzle over the top of the cookie in long lines. Let icing set, then cut into wedges and serve.
NOTES : The cookie can be prepared ahead of time. Cover tightly with foil

Giant Bubble Liquid

Servings: 1 Servings

Ingredients:

-Jo Ferry cmsj69b
½ cub Joy or Dawn dish detergent
5 cub Water; distilled is best
2 tablespoon Glycerine

Preparation:

Mix the dish detergent with the water. (Measure carefully, it makes a big difference. Stir. Add the glycerine (you can usually get this in a drug store), this makes more durable bubbles.
You can bend a wire coat hanger into a circle and wind a string around it. Depending on how big you make your circle, you get great big bubbles.
The string helps in getting the liquid to stay on the circle.
You can also use straws and string-Tie a 2 ½ foot length of string through 2 straws and unleash square <G> bubbles. The trick is to dip your string and straw thing into the solution, then wave it through the air.
Break the bubble off by flipping the apparatus up a bit.
Plain straws make good bubble pipes. Also try using the plastic strawberry baskets, they make lots of little bubbles. It is fun to experiment with all different bubble makers.
Big-time bubble making is a bit like fishing. You'll have much better luck in cool wet weather. Early evenings, nighttime and early mornings are often good. Just after a rain is ideal. Don't throw any leftovers away either. The longer your solution sits, the better it gets.

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

Giant Burrito

Servings: 1 Servings

Ingredients:

8 Flour tortillas (med-largesized)
½ pound Ground beef; browned, with:
Taco seasoning (followdirections on seasoningpkg.)
1 cub Refried beans
1 cub Cheddar or jack cheese;shredded
2 cub Iceberg lettuce; chopped orshredded
¼ cub Green onions; chopped
¼ cub Black olives; chopped orsliced
1/3 cub Sour cream
1/3 cub Salsa
1 Avocado; sliced (or 1/3 cupguacamole)

Preparation:

(The measurements are not at all precise -- use as much or as little as you like. Also, you can vary these ingredients as you like -- for example, omit the meat and just due vegetarian; or use a different meat; etc. ALSO...this version makes about a 2-3 foot burrito but you can use more tortillas and make as large a burrito as you need.)

Soften tortillas by putting them in the microwave for 25-45 seconds.
Arrange tortillas on a sheet of aluminum foil in a 2 x 4 arrangement (4 tortillas overlapping in one row, then the other four overlapping in a row below the first four -- picture the Olympic Rings for an idea of what I'm talking about!). Begin adding your fillings, first spreading the sour cream, salsa and beans along the center of your line of tortillas, next adding the avocados, cheese, and other ingredients. Then, use the foil to help you wrap the tortillas over the fillings to create a giant burrito.
Wrap as tightly as possible, then seal the foil (you might have to use 2 sheets of foil) to hold the burrito shape. Secure with toothpicks.
Refrigerate for 1 hour or more to mold the shape. When you are ready to serve, unwrap the burrito on a large cutting board, remoing the foil but leaving the toothpicks (the shape will hold very well). Just before serving, slice into 2" wide slices. Serve with a little dipping bowl of salsa and sour cream. YUM!

Posted to KitMailbox Digest by JenPlusTwo@aol.com on Sep 11, 1997

Giant Cheese Rolls (Ensaimada)

Servings: 12 Servings

Ingredients:

1 package Yeast -- not instant
¼ cub Warm water
4 cub All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
¾ cub Sugar
¾ cub Margarine
6 Egg yolks
½ cub Evaporated milk
2 ¼ cub Cheddar cheese, shredded --
Sharp
Additional margarine or
Sugar, if needed

Preparation:

1. Dissolve the yeast in the ¼ cup warm water. 2. Sift flour, baking powder and salt together. Best if sifted twice. Into the yeast mixture stir ¼ cup sugar and ½ cup flour mixture. Cover and let rise in warm place for about 20 minutes, until doubled in size. 3. Cream margarine; add remaining sugar gradually until well mixed. Add egg yolks one at a time, beating very well after each one. Beat in the remaining flour, alternating with the evaporated milk. Stir in the yeast mixture and beat until smooth.
4. Turn the dough onto a lightly floured surface and divide into 12 parts.
Roll each part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese onto each circle. Roll circles like a jelly roll and coil into crescent shape. 5. Place on ungreased baking sheets. Cover and let rise in warm place until doubled in size, about 1 to 1-½ hours. 6. Preheat the oven to 400 degrees and bake the rolls for 15 to 20 minutes or until golden brown.
7. Remove from oven and immediately brush with some melted margarine, a sprinkling of sugar and remaining cheese. Serve while warm.

Yields 12 large rolls. If making smaller ones, adjust cooking time accordingly.

Recipe By : Jo Anne Merrill

From: Stephanie Da Silva

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

Giant Chocolate Chips

Servings: 6 Servings

Ingredients:

2 cub Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cub Butter - softened
1 ½ cub White sugar
1 Egg
1 teaspoon Vanilla
12 ounce Chocolate chips

Preparation:

Mix flour, salt, baking soda in small bowl.

In large bowl cream butter until fluffy. Gradually beat in sugar. Add egg and vanilla until fluffy.

Stir in flour mixture and chips.

Shape into 1 ½ to 2 inch balls; place 3 inches apart on ungreased cookie sheet. (5-6 per large sheet)

Bake 350 degrees on middle rack 25-30 mins. Cool on cookie sheet.

Makes about 18 cookies

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50

Giant Chocolate Kiss -- Microwave

Servings: 6 Servings

Ingredients:

1 pound Powdered sugar
½ cub Cocoa
½ cub Butter (no imitation)
¼ cub Milk
1 teaspoon Vanilla
½ cub Chopped walnuts (optional)

Preparation:

Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout end. Place funnel in a tumbler and set in freezer or frig until set. When set carefully unmold and wrap with foil creating a big "kiss". You can add a streamer with your own sentiments if desired.

NOTE: If desired, you can make smaller kisses by using the small funnels which are used to fill perfume bottles. These make the regular "kiss" size chocolates. These funnels can be purchased in many cosmetic departments at variety stores, department stores and gadget stores.

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

Giant Cinammon Rolls

Servings: 1 Servings

Ingredients:

DOUGH:
4 cub All purpose flour
1 package Dry yeast
1 ¼ cub Milk
¼ cub Each: sugar and unsaltedbutter
1 teaspoon Salt
1 large Egg

CINNAMON FILLING:
¼ cub Sugar
2 tablespoon Dark brown sugar
1 tablespoon Cinnamon
5 tablespoon Butter; melted

GLAZE:
1 cub Confectioners sugar; sifted
½ teaspoon Vanilla
Half n half or milk

Preparation:

My children, Burt and Jamie, picked this recipe out this morning -- from the Chicago Tribune Cookbook.

Dough:

Mix 1-½ cups of the flour and yeast in large mixing bowl. Heat milk, ¼ cup sugar, ¼ cup butter and salt in a small saucepan, stirring constantly, (just until warm 115-120 degrees). Add to yeast mixture; add egg. Beat at low speed for 30 seconds; scrape sides of bowl. Beat at high speed 3 minutes. Using a wooden spoon, stir in in remaining flour to form a soft dough.

Turn out onto lightly floured surface and knead until smooth - about 8 minutes. Shape into ball.

Put into lightly greased bowl; turn once to grease top. Let rise covered, in warm place until double, 1-½ to 2 hours. Punch down, turn out onto floured surface. Cover; let rest 10 minutes.

For cinnamon filling, mix sugars and cinnamon. Brush 9" round cake pan at least 2" deep with 1 tbs of the melted butter.

Roll dough on lightly floured surface into thin rectangle measuring 20 by 12 inches. Brush dough generously with melted butter. Sprinkle with cinnamon mixture. Roll up jelly roll fashion starting at one 12" end. You should end up with a fat log that is 12 inches in length.

Cut rolls at 2" intervals. Place a piece of thread under rolled dough and pull up and around sides. Crisscross thread at top, then pull quickly.
(using thread to cut dough eliminates applying pressure with a knife, which would squash rolls.)

Put rolls cut sideup so the cinnamon spiral shows) into prepared pan.
Drizzle any remaining melted butter over all. Let rise, covered in warm place 20 minutes.

Heat oven to 375 degrees. Bake until puffed and golden, 25 to 30 minutes.
Cool in pan 10 minutes.

Meanwhile for glaze, mix confectioners' sugar, vanilla extract and enough half and half to make a medium thick glaze. Invert pan over perving platter. Drizzle rolls with glaze. Serve warm.

The recipe says you should get 6 giant rolls. I made them smaller so I have two 8" cake pans with 6 in each. They came out pretty good.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie <Roserairie@aol.com> on Dec 28, 1997

Giant Cinnamon Rolls

Servings: 1 Servings

Ingredients:

1 Loaf Rhodes Frozen breaddough
¼ cub Raisins
¼ cub Soft margarine
¼ cub Sugar
2 teaspoon Cinnamon

Preparation:

Roll warm thawed dough into a 12x16" rectangle. Brush dough soft butter.
Sprinkle with ssugar, cinnamon and raisins. Sta on a long side, roll up.
Cut into six slices. Place in a 7x1 pan. Flatten each roll with the palm of your hand to ½". L rise until light and doubled in size. Bake in preheated oven 350 F. for 20-25 mins. Glazed with confectioners' sugar mixe with milk. For heavier icing: add 2 T. butter, 2 T. boiling water and 1 vanilla to confectioners' sugar and milk. MC formatting by bobbi744@sojourn.com

NOTES : Makes 6 Rolls. Recipe by: Rhodes recipe

Posted to MC-Recipe Digest V1 #464 by Roberta Banghart <bobbi744@sojourn.com> on Feb 01, 1997.

Giant Cookies

Servings: 40 Servings

Ingredients:

4 cub Flour
2 teaspoon Salt
2 teaspoon Baking soda
2 cub Butter or margarine --
Softened
3 cub Sugar
2 Eggs
2 teaspoon Vanilla
24 ounce Semi-sweet chocolate chips
2 cub Chopped nuts

Preparation:

Mix flour, baking soda and salt. Cream butter or margarine. Add egg and vanilla and beat until nice and fluffy. Stir in dry ingredients. Add chocolate and nuts until well mixed. Place ¼ cup dough 3" apart on cookie sheets. Bake on middle rack at 350 degrees for about 20 minutes.
Cool. Makes about 40 Giant cookies.

Recipe By : DDMom

From: Stephanie Da Silva

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

Giant Double Chocolate Chip Cookies

Servings: 16 Servings

Ingredients:

-Jo Ferry cmsj69b
½ cub Shortening
1 cub Brown sugar; packed
1 Egg
½ cub Sour cream
1 ½ teaspoon Vanilla
3 cub Chocolate chips; divided
1 ¾ cub Flour
½ teaspoon Salt
½ teaspoon Baking powder
½ teaspoon Baking soda
½ cub Walnuts; chopped

Preparation:

Heat oven to 350. Cream shortening with sugar. Mix in egg, sour cream, vanilla. Melt 1 ½ cups chocolate chips and blend with creamed mixture. Stir flour with salt, baking powder, baking soda. Add dry ingredients to creamed mixture, stirring until smooth. Fold in nuts and remaining chocolate chips. Chill dough ½ hour. For giant cookies, use ice cream scoop or ¼ cup dough for each cookie. Place on 3 greased baking sheets. Flatten slightly to 3 inches. Bake for 10 to 12 minutes or unti still slightly soft in the center.
Makes 16 giant cookies.

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

Giant Empanadas

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 cub Chopped onion
1 cub Chopped green pepper
1 can (14 ½oz) whole tomatoes
With liquid, cut up
1 tablespoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Pepper
2 Unbaked pie pasties (9"
Each)
1 Egg yolk
1 tablespoon Water
Sour cream, chopped fresh
Tomatoes and/or shredded
Cheese and lettuce for
Garinsh, optional

Preparation:

Cook brown beef with onion and green pepper; drain. Stir in tomatoes and seasonings. Simmer for 15 mins. uncooked, stirring occasionally. Put pie pastries on a baking sheet. divide filling; spoon half of filling on one side of the pastry. Spread within 1"

Taste of Home Ground Beef Collection 1996 Edition

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

Giant French Loaf Deliburger for 5

Servings: 1 Servings

Ingredients:

1 ½ pound Lean ground beef (up to 2)
Garlic salt to taste
¾ pound Shredded swiss cheese (orcheddar)
1 pint Deli cole slaw (get thecreamy kind, notvinegar-dressed)
¾ cub Russian Dressing** recipe tofollow
1 large Loaf fresh-baked frenchbread

RUSSIAN DRESSING:
1/3 cub Tomato ketchup
½ cub Mayonnaise
1 teaspoon Lemon juice
3 tablespoon Dill pickle relish
1 Hard boiled egg, chopped(optional)

Preparation:

Spray a large skillet with Pam or use a small amount of cooking oil and thoroughly brown the ground beef. Drain off all of the fat. Stir in garlic salt. Preheat oven to 400 degrees F. Slice the french loaf lengthwise using a sharp bread knife. With clean hand, scoop out the center of the loaf leaving a 2" thick "shell" on top and bottom.

Spread both sides of the split loaf with Russian Dressing**. On bottom half of loaf, spread out the sauteed hamburger. Sprinkle over the swiss cheese. Replace top of loaf and wrap the whole thing in two layers of aluminum foil. Heat the loaf in the hot oven for approximately 15 minutes.

Remove from oven and transfer to serving platter. Carefully unwrap the loaf, avoiding steam. Remove top layer of bread and spread cole slaw over hot hamburger mixture. Replace top and slice loaf diagonally into five pieces.

Serving suggestions: Since you've got a hot oven going anyway, this sandwich is terrific with oven-baked wedge fries with the skin left on the potato. Add a tossed green salad.

RUSSIAN DRESSING: Stir ingredients together and chill for at least ½ hour before using.
Posted to Recipe Archive - 13 October 96

Date: Sun, 13 Oct 96 14:34:23 EDT

submitted by: musubi@hula.net

Giant Fruit Puff

Servings: 6 Servings

Ingredients:

1 Recipe cream puff pastry
3 Egg yolks
½ cub Sugar
3 ½ tablespoon Cornstarch
¼ teaspoon Salt
1 ½ cub Milk
1 tablespoon Butter or margarine
1 teaspoon Vanilla extract
½ cub Whipping cream; whipped
6 Fresh strawberries
1 Kiwifruit; peeled and sliced

Preparation:

Spread ½ cup Cream Puff Pastry into a 7-inch circle on a lightly greased baking sheet. Spoon remaining pastry into decorating bag fitted with a No.
5 or 6B large fluted tip. Pipe pastry around outside edge of pastry circle, leaving a 3-½inch circle in center. Bake at 425°F for 15 minutes; reduce heat to 375°, and bake an additional 25 minutes or until puffed and golden; cool on wire rack. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Set aside.

Combine sugar, cornstarch, and salt in a medium saucepan; stir in milk, and bring to a boil, stirring constantly. Boil 1 minute, and remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, over medium-low heat 3 to 4 minutes. Remove from heat, and gently stir in butter and vanilla. Cover with wax paper, and allow mixture to cool completely.
Fold in whipped cream. Spoon mixture in center of puff, and arrange fruit on top; chill. Serve within 4 hours.

Yield: 6 servings.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998

Giant Honey and Oat Cookies

Servings: 18 Each

Ingredients:

1 ½ cub Sugar
¾ cub Shortening, softened
2/3 cub Honey
3 Egg whites
4 cub Quick-cooking or old fash.
Oats
2 cub Flour
1 teaspoon Baking soda
½ teaspoon Salt

Preparation:

Heat oven to 350 degrees. Grease cookie sheet. Mix sugar, shortening, honey and egg whites in large bowl. Stir in remaining ingredients. Drop dough by level ¼ cupfuls about 3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookies sheet. Cool on wire rack

Giant Mushrooms Stuffed with Herbs and Cheese

Servings: 4 Servings

Ingredients:

4 large Flat mushrooms
1 slice White bread
1 tablespoon Fresh thyme; finely chopped
1 tablespoon Fresh oregano; finelychopped
1 tablespoon Fresh rosemary; finelychopped
1 Clove garlic
100 g Vegetarian cheddar cheese;grated
Salt and freshly groundblack pepper
50 g Butter
Olive oil

Preparation:

1. Wipe the mushrooms clean and cut off the stalks. To make the herby breadcrumbs, whizz the trimmed mushroom stalks in a food processor with the slice of bread, herbs and garlic. Mix the breadcrumbs with the cheese.
Season to taste.

2. Put equal amounts of butter in each mushroom, brush the outside of the mushrooms with oil and cook on the barbecue for about 4 minutes.

3. Remove the mushrooms from the barbecue. Pack each mushoom with the herb and cheese mixture. Place the stuffed mushrooms on the grill and barbecue for about 4 minutes.

NOTES : Buy flat mushrooms with a lip around the edge - it helps to keep all the stuffing packed in. Serves 4 (one mushroom each) Preparation: 5 minutes Cooking: 10 minutes Calories/fat per serving: 236 cals / 20g Cost per serving: 40p
Recipe by: Tesco Vegetarian Summer Collection, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997

Giant Oatmeal Cookies

Servings: 21 Servings

Ingredients:

1 ½ cub All-purpose flour
1 teaspoon Baking soda
1 cub Butter or Kraft margarine
¾ cub Granulated sugar
¾ cub Brown sugar; packed
2 Eggs
1 teaspoon Vanilla
2 cub Quick-cooking rolled oats
1 package (14.5-oz) candy-coated milkchocolate pieces

Preparation:

Stir together flour, baking soda, and ½ teaspoon salt. In mixer bowl beat butter or margarine for 30 seconds; add sugars and beat until fluffy.
Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Stir in oats and candy-coated milk chocolate pieces.

For cookie, spoon ¼ cup dough onto a greased cookie sheet; pat to 4 inch circle. Bake in 350 degree oven for 8-9 minutes or until done. Cool 1-2 minutes. Makes 21 cookies.

ARKANSAS TODAY, CHANNEL 11, KTHV

1½8/1990

"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.

Giant Oatmeal Cookies

Servings: 2 Servings

Ingredients:

1 cub Firmly packed brown sugar
¾ cub Margarine or butter,softened
2 Eggs
1 teaspoon Vanilla
1 ¼ cub All-purpose flour
½ teaspoon Baking soda
½ teaspoon Salt (opt)
2 ½ cub QUAKER Oats (quick or oldfashioned, uncooked)
1 package Semi-sweet chocolatepieces (6 oz)
½ cub Chopped nuts

Preparation:

Heat oven to 350'F. Lightly grease 2 large cookie sheets. Beat sugar and margarine until fluffy. Blend in eggs and vanilla. Add combined flour, baking soda, salt and oats; mix well. Stir in chocolate pieces and nuts.
Divide dough in half. Press each half into circle about ¾" thick on prepared cookie sheets. Bake 17-20 minutes or until lightly browned. Cool 5 minutes on cookie sheets; remove to wire racks. Cool completely. Cut into wedges to serve.

Makes 2 giant cookies.

VARIATION: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. Makes about 3 dozen cookies.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Giant Oatmeal-Spice Cookies

Servings: 1 Servings

Ingredients:

1 ½ cub All-purpose flour
½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoon Ground cinnamon
2 teaspoon Ground cloves
2 teaspoon Ground allspice
1 teaspoon Ground ginger
1 cub Butter or margarine;softened
1 cub Sugar
1 cub Firmly packed brown sugar
2 Eggs
1 teaspoon Vanilla extract
3 cub Quick-cooking oats; uncooked
1 cub Chopped nuts; (optional)

Preparation:

Combine flour, soda, salt, and spices; set aside. Combine butter and sugar, creaming well; beat in eggs and vanilla. Add flour mixture, mixing well.
Stir in oats; add nuts, if desired. Drop dough by a ¼ cup measure 5 inches apart onto lightly greased cookie sheets. Bake at 375 degrees for 12 to 14 minutes or until lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely. Yield: about 2 dozen.

NOTES : Submitted by Mrs. C. C. Cabaniss, Shelby, North Carolina

Recipe by: Southern Living, 1980 Annual Recipes, May

Posted to MC-Recipe Digest by NGavlak <NGavlak@aol.com> on May 17, 1998

Giant Orange Rolls Abm

Servings: 8 Rolls

Ingredients:

ROLLS:
1 package Hot roll mix
2 tablespoon Sugar
1 tablespoon Grated orange peel
1 cub Orange juice with pulp
2 tablespoon Marg. or butter, softened
1 Egg

FILLING:
¼ cub Marg. or butter, softened
½ cub Sugar
2 tablespoon Grated orange peel
¾ cub Chopped pecans or walnuts

GLAZE:
1 ½ cub Powdered sugar
1 tablespoon Margarine or butter, soft
1 teaspoon Vanilla extract
2 tablespoon (2-3 tb) milk

Preparation:

Grease 13x9-inch pan.

In ABM pan: Roll mix with yeast from foil packet : 2 tb sugar
: 1 tbl orange peel
: 1 c WARMED orange juice
: 2 tbl butter
: 1 egg

Process on dough cycle.

Turn dough out onto a lightly floured surface, roll dough to 15x10-inch rectangle.

Spread ¼ cup softened butter evenly over dough.
In small bowl, combine ½ cup sugar and 1 tb orange peel; mix well.
Sprinkle evenly over butter; sprinkle with pecans.

Starting with 10-inch side, roll up tightly; press edges to seal. Cut into 8 slices; place cut side down in greased pan.* Cover loosely with plastic wrap and cloth towel.** Let rise in warm place (80-85 F) until light and doubled in size, about 30 minutes.

Heat oven to 375 degrees. Uncover dough. Bake at 375 F. for 20 to 30 minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10 minutes. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend until smooth. Drizzle over warm rolls.

Makes 8 giant rolls.

TIP: * For smaller rolls, cut dough into 12 slices.

** At this point, dough can be refrigerated overnight, then brought to room temperature and almost double original size before baking as directed above.

HIGH ALTITUDE - Above 3500 feet; no change.

Formatted for MM from Mary Ann Young's recipe collection - one guaranteed to clog arteries. :)

(This is one of my favorite orange roll recipes. The other does not use powdered sugar glaze and is the way my great-grandmother made her trademark orange rolls - with orange juice, peel, and sugar syrup spread over rolls before rolling up and then drizzled over several times during baking process. Will try to find exact recipe.)

NUTRITIONAL INFO: 1 roll (giant) - 670 calories :( Protein 12 g, 111 g carbohydrate, 22 g fat, 36 mg cholesterol, 690 mg sodium, 200 mg potassium

~

~End Recipe Export- From the recipe files of SUZY.Q

Posted to MM-Recipes Digest V4 #222 by Suzy <suzy@bestweb.net> on Aug 22, 1997

Giant Overnight Cinnamon Rolls

Servings: 6 Giants

Ingredients:

MM FORMAT BY MARY ANN YOUNG:

ROLLS:
1 package Pillsbury Hot Roll Mix
2 tablespoon Sugar
1 cub Water; heated to 120-130
2 tablespoon Butter or margarine; soft
1 Egg

FILLING:
¼ cub Butter or margerine; soft
½ cub Sugar
1 teaspoon Cinnamon
½ cub Raisins
¼ cub Finely chopped nuts

GLAZE:
1 ½ cub Powdered sugar
1 tablespoon Butter or margarine; soft
2 tablespoon 2-3 tb milk
½ teaspoon Vanilla

Preparation:

Grease 13x9x2 inch pan. In large bowl, combine flour mixture with yeast from foil packet and 2 tb sugar; blend well. Stir in HOT water, 2 tb margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.

On lightly floured surface, roll dough to 15x10 inch rectangle. Spread ¼ cup margarine or butter evenly over dough. In small bowl, combine 1/3 cup sugar and cinnamon. Sprinkle with raisins and nuts. Starting with 10-inch side, roll up tightly, pressing edges to seal. Cut into 6 slices and place, cut side down, into greased pan. (At this point, dough can be covered with plastic wrap and refrigerated overnight. Dough may rise in refrigerator. If necessary, let dough stand at room temperature before baking until almost doubled in original side. Then, bake as usual).

If baking same day, you still cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until almost doubled, about 30 minutes. Heat oven to 375 degrees. Then, uncover dough and bake rolls for 20-30 minutes till golden brown. Cool 1 minute. Remove from pan and cool for 10 minutes. (This keeps bottom from getting soggy.)

Drizzle glaze ingredients over rolls which may have been placed back in pan first.

TIP: To speed up the process of rising, I heat oven to about 200 degrees for 5 minutes or so, then turn it off before putting pans in just to rise before final baking. I do this when you can't ensure room being at proper warmth or drafty. Otherwise, rolls will take too long to rise and will be either heavy in consistency or too small.)
Posted to MM-Recipes Digest V3 #293

Date: Sat, 26 Oct 1996 10:10:27 -0500

From: dee@smartnet.net (Dianne Weinsaft)

Giant Pancakes - Country Living

Servings: 8 Servings

Ingredients:

WHOLE WHEAT GRANOLA BATTER:
1 cub Unsifted all purpose flour
¾ cub Whole wheat flour
¾ cub Unsweetened granola OR
½ cub Old-fashioned rolled oatsplus
¼ cub Dark seedless raisens
4 teaspoon Baking powder
1 tablespoon Sugar
¼ teaspoon Salt
1 ¼ cub Milk
1 large Egg
2 tablespoon Vegetable oil

BUCKWHEAT BANANA BATTER:
See below

CORNMEAL BLUEBERRY BATTER:
See below

Preparation:

To make first batter, in large bowl, combine the above ingredients. See end of recipe for the rest of the batters.

Heat a nonstick 10 inch skillet over low heat; generously brush with shortening to coat. Spoon half of batter into skillet and with a large pancake turner, spread batter evenly. Cover skillet and cook until bottom of pancake is light brown and top surface looks dry - about 5 minutes.
Meanwhile, heat oven to 375F. With vegetable shortening, generously grease 11 inch rounds in the centers of 2 baking sheets.

With the pancake turner, loosen pancake; invert onto center of one greased baking sheet. Bake pancake 5 minutes or until bottom is golden brown.
Meanwhile, brush skillet with more shortening; add remaining half of batter and repeat to make second pancake.

When granola pancakes are baked, remove from baking sheets to 2 wire racks; then prepare Buckwheat Banana Batter into pancakes using same method. When Buckwheat pancakes are baked, place one on top of each granola pancake.
Repeat to make Cornmeal Blueberry batter into pancakes; place one on top of each buckwheat pancake.

To assemble Giant Pancake stack, on an ovenproof serving platter, place one stack of pancakes on top of the other to make six layers. Place in oven 5 mintues to heat until warm. To serve, cut into 8 wedges and top with Apricot Cranberry Sauce (see separate recipe). Serve with Irish bacon and sausage links, if desired.

Buckwheat-Banana Batter: Prepare Whole Wheat Granola Batter, substituting ¾ cup buckwheat flour for the whole-wheat flour and 2 small bananas, sliced, for the granola.

Cornmeal-Blueberry Batter: Prepare Whole-Wheat Granola batter, substituting 1 cup cornmeal for the whole-wheat flour and ¾ cup blueberries for the granola.

NOTE: To order Irish bacon by mail, write to Shannon Traditional Co-Op, 1443 Palisade Ave., Teaneck, NJ 07666, or call (800) 669-0063.

Country Living/Jan/93

Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan 31, 1998

Giant Peanut Butter Cups

Servings: 4 Servings

Ingredients:

½ cub Butter ormargarine, softened
2 cub Icing sugar
1 cub Chunky peanut butter
½ cub Pecans, ground
½ teaspoon Vanilla
12 ounce Semisweet chocolate chips
¼ Bar paraffin

Preparation:

In large mixing bowl, combine butter, icing sugar, peanut butter, pecans, and vanilla; mix well. Melt chocolate chops and paraffin in top of a double boiler over low heat. Lightly greese four 4 ½" or two 8" tart pans with removable bottoms. Spread a thin layer of melted chocolate on the bottom and sides of each pan. Refrigerate for 5 minutes or until chocolate is set.
Spread another thin layer of chocolate over the first layer; refrigerate to set. Divide peanut mixture evenly between pans; level tops. Spread a layer of chocolate over peanut layer in each pan, sealing edges. Refrigerate until set. To remove peanut butter cups from pans, remove sides of pans.
Insert the edge of a sharp knife between the bottom of each pan and the chocolate;

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

Giant Peanut Butter Reese's

Servings: 1 Servings

Ingredients:

2/3 package Dry roasted peanuts
1 cub Flour
½ cub Margarine
8 ounce Cream cheese
1 cub Powdered sugar
1/3 cub Peanut butter
1 cub Cool Whip or 1 pkg. Dream
Whip
6 cub Milk
6 Eggs
2 ½ cub Sugar
Flour
Vanilla
½ cub Cocoa
Chocolate shavings
1 package Dream Whip; (1 to 2)

Preparation:

Crust: Mix dry roasted peanuts, 1 cup flour and ½ cup margarine. Pat into 9 x 13 x 2-inch pan. Bake for 20 minutes at 350 degrees and cool. Cream the cream cheese. Mix creamed cheese, powdered sugar and peanut butter until light and fluffy. Fold in 1 cup Cool Whip or 1 package Dream Whip. Pour over crust. Make vanilla pudding. Cook 3 cups milk, 1 cup sugar, 1 tablespoon vanilla and 1/3 cup flour. In small bowl beat eggs and add spoonfuls of pudding until eggs warm up slowly, then add egg mixture to pudding and stir. Pour vanilla pudding over cream cheese mixture. Make chocolate pudding as you did the vanilla pudding. Pour over the vanilla pudding. Prepare Dream Whip following directions on package. Put 2 cups Dream Whip on top of chocolate pudding. Sprinkle shaved chocolate and peanuts over whipped topping. Refrigerate until ready to serve.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6, 1998

Giant Pizazz Cookies

Servings: 16 Servings

Ingredients:

2 cub All-purpose flour
1 teaspoon Baking soda
1 cub Butter or margarine
½ cub Firmly packed light brownsugar
1 teaspoon Vanilla extract
½ cub Caramel ice cream topping
1 cub "M&M's" Semi-Sweet ChocolateMini Baking Bits
¾ cub Shredded coconut
½ cub Dry roasted peanuts

Preparation:

Preheat oven to 350øF. Lightly grease a 12-inch round pizza pan ( a 13 x 9 ~ - inch pan can be substituted); set aside. In a small bowl, combine flour and baking soda; set aside. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy; add flour mixture just until blended - dough will be crumbly. Pat dough evenly into prepared pan . Prick dough with a fork. Bake 15 to 16 minutes or until firm. Spread caramel topping evenly over warm crust. Combine "M&M's"r Chocolate Mini Baking Bits , coconut and nuts; sprinkle mixture evenly over caramel topping and pat down lightly. Continue to bake an additional 5 minutes, or just until coconut begins to turn golden. Cool completely before cutting into wedges. Store in tightly covered container.

MAKES 16 WEDGES.

Recipe by: M & M WEBSITE

Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998

Giant Pizzazz Cookie

Servings: 1 Servings
Source: Mars,Inc. l994 MMBake

Ingredients:

2 cub All-purpose flour
¾ teaspoon Baking soda
1 cub (2 sticks) butter, ormargarine
½ cub Caramel Ice Cream topping
1 teaspoon Vanilla extract
1 cub 'M&M's Semi-Sweet ORChocolate Baking Bits
¾ cub Shredded coconut
½ cub Dry roasted peanuts

Preparation:

Preheat oven to 350*F

In a bowl, combine flour and baking soda; set aside. Cream butter, sugar and vanilla until light and fluffy; add flour mixture just until blended.
DOUGH WILL BE CRUMBLY. Pat dough evenly into greased 12 inch round pizza pan (a 13 x 9-inch pan can be substituted). Prick crust with a fork. Bake 15 - 16 minutes or until firm.

Spread warm crust evenly with caramel topping. Spread M&M's Chocolate Baking bits , coconut and nuts. Sprinkle mixture evenly over caramel topping pat down lightly. Continue to bake an additional 5 minutes, or just until coconut begins to turn golden. Cool completely before cutting into wedges. Store in tightly covered container. Makes 16 wedges.

Posted to JEWISH-FOOD digest V97 #014, by alotzkar@direct.ca (Al) on Wed, 15 Jan 1997.

Giant Popovers

Servings: 1 Servings

Ingredients:

1 1/3 cub All purpose flour
½ teaspoon Salt
1 ½ cub Undiluted 2% Partly SkimmedEvaporated milk
4 Eggs
½ cub Chopped toasted hazelnuts(filberts) or pecans
1/3 cub Quick cooking rolled oats
¼ teaspoon Ground cinnamon
Honey

Preparation:

Stir together flour and salt. Place e. milk and eggs in blender container.
Add dry ingredients. Cover and blend at high speed 15 seconds. Scrape down sides of blender container. Add nuts, rolled oats and cinnamon. Continue blending at high speed until thoroughly combined. Divide batter among eight 6-oz greased custard cups. Bake in 375 oven 50-55 minutes or until puffed and golden. Remove from pans and serve immediately with honey. Makes 8.

180 cal, 21 g carbohydrate, 8 g protein, 6.5 g fat

Variation: Omit hazelnuts, oats and cinnamon. Substitute ½ cup bran flake cereal and ½ cup shredded Cheddar cheese.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.

Giant Potato Pancake

Servings: 6 Servings

Ingredients:

1 ½ pound Idaho potatoes;
¼ cub Onion; finely chopped
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1 tablespoon Margarine

Preparation:

Pare potatoes with a vegetable peeler. Grate potatoes on medium grater into a large bowl. Add onion, salt, and pepper and mix lightly but well with a blending fork. Melt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan. Turn potatoes into pan; pat down and spread evenly. Cover pan tightly; turn heat low and let cook about 15 minutes or underside is browned. Take pan off heat temporarily. Put a 12-inch plate (or very large pie plate) unside down on top of potatoes and, with one hand handle of frying pan and the other hand guiding the plate, turn frying pan unside down, then lift off the pancake. This put the pancake back on the plate. Next, immediately slide pancake back into the frying pan, browned side up. Return to low heat. Do not cover. Let cook for another 15 minutes or until bottom is browned. To serve, cut evenly into 6 pie-shaped wedges.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124;
Low-sodium diets: Omit salt. Use unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,M.S. and Katharine Middleton

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

Giant Raisin Oat Cookies

Servings: 12 Servings

Ingredients:

¾ cub Sugar
1/3 cub Corn syrup; light
1/3 tablespoon Margarine; softened
2 Egg whites
½ teaspoon Orange peel; grated,optional
1 ¼ cub Quaker oat bran hot cereal;uncooked
1 cub Flour; all-purpose
1 cub Oats; rolled (cooked),quick/ old fashioned
½ teaspoon Baking soda
½ cub Raisins

Preparation:

Date: Fri, 01 Mar 1996 16:41:00

From: smiler@gnn.com (Scott Miller)

Recipe By : Quaker Oat Bran Cookbook - ISBN: 0-88176-706-9

1. Heat oven to 350 F.

2. Beat sugar, corn syrup, and margarine until light and fluffy.

3. Add egg whites and orange peel and beat until will blended.

4. Gradually add combined oat bran, flour, oats, and baking soda, mixing well.

5. Stir in raisins.

6. Drop by scant ¼ cups onto ungreased cookie sheet; gently press into 3-inch circles.

7. Bake 14-16 minutes or until light golden brown. Cool 1 min. on cookie sheet. **Can be frozen: thaw in microwave on high for about 30 seconds.

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.

Giant Rasin Bran Cookies

Servings: 18 Cookies

Ingredients:

2 cub Raisin bran cereal, crushed
To 1 ½ cups
1 cub Whole wheat flour
1 cub All purpose flour
1 teaspoon Baking soda
¾ cub Butter, softened
2/3 cub Sugar
½ cub Brown sugar, firmly packed
2 Eggs

Preparation:

stir together rasin bran cereal, flours and soda; set aside. in large mixing bowl, beat butter and sugars until light and fluffy. add eggs; beat well. stir in cereal mixture, thoroughly combining. drop by scant ¼ cup measure onto ungreased cookie sheet. bake in 350 degrees oven about 14 min.
or until lightly browned, recipe from "Kellogg Company"

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

Giant Spinach Shells

Servings: 6 Servings

Ingredients:

24 Whole giant shells
1 tablespoon Vegetable oil
1 10 ounce pkg
1 small Onion -- minced
2 tablespoon Butter -- melted
1 pound Cottage cheese
1 Egg -- beaten
½ teaspoon Salt
¼ teaspoon Black pepper
30 ounce Tomato sauce
1 cub Mozzarella cheese --
Shredded
Frozen spinach -- chopped

Preparation:

Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in oil and reserve. Thaw spinach and drain, squeezing out all water.
Saute onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage cheese, egg, onion, salt and pepper. Fill each shell with mixture.
Pour half of sauce into a 9 x 13 inch baking dish. Arrange stuffed shells in dish and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Sprinkle with Mozzarella cheese and return to oven until cheese is melted and bubbly, about 3 minutes.

Recipe By : Elizabeth Powell

From: Stephanie Da Silva

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

Giant Sunday Pancakes

Servings: 1 Servings

Ingredients:

3 large Eggs
½ cub Sugar
6 tablespoon (¾ stick) butter; melted
1 ½ cub All purpose flour
1 cub Milk
1 tablespoon Baking powder
¼ teaspoon Salt
Butter
Warm maple syrup

Preparation:

Vary these pancakes, if desired, by sprinkling one-fourth cup blueberries, raisins or even chocolate chips over each pancake before turning it to finish cooking.

Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.

Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant ¾ cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute.
Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

Makes 6

Bon Appétit March 1995 Too Busy to Cook Galit Stevens: Raleigh

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

Giant Weck Rolls for Beef Sandwiches

Servings: 1 Servings

Ingredients:

2 package Dry yeast
1 ½ cub Tepid potato water (waterfrom boiling potatoes)
2 teaspoon Sugar
1 cub Mashed potatoes
1 cub Milk
8 tablespoon Butter, melted (one stick)
2 teaspoon Salt
2 tablespoon Caraway seeds
7 cub Flour (up to 8)
1 Egg white, beaten with:
1 tablespoon Water
Coarse salt
Caraway seeds for sprinklingon top

Preparation:

Here's the kimmelweck ("weck") recipe, from "Real American Food" by the Sterns.

Mix yeast with ½ C of the potato water and sugar.

Combine mashed potatoes, remaining C of potato water, milk, butter, salt, and caraway seeds. When yeast mixture is foamy, stir it in. Add 7 C of the flour, cup by cup, stirring until dough comes away from bowl. Turn out onto a floured board and let rest while you clean and butter bowl.

Knead dough 10 minutes, adding flour if necessary to create a smooth dough.
Return to bowl and roll dough around to coat it with butter. Cover and let rise in a warm place until double in bulk, about 2 hours.

Punch down dough, knead again 1-2 minutes. Roll out and divide into 12 pieces. Form each piece into a smooth ball. Then flatten ball slightly so that it's roll-shaped. Set 2 inches appart on lightly greased cookie sheet.
Cover loosely with towel and let rise until double in bulk, less than 1 hour.

Preheat over to 375 deg. Brush rolls with egg white mixture and sprinkle with desired amount of coarse salt [it should be a lot of salt, not just a few grains] and caraway seeds. Bake 15 minutes. Reduce heat to 325 deg and bake 15-20 minutes more, until rolls are medium brown. Remove from oven and cool on rack.

Posted to MC-Recipe Digest V1 #524 by dsr@philabs.research.philips.com on Mar 19, 97

Giardinera

Servings: 3 Quarts

Ingredients:

1 small Head cauliflower
2 medium Red peppers
1 medium Yellow pepper
2 Ribs celery
3 small Pickling cucumbers
1 pound Carrots (baby carrots areespecially nice)
2 small Japanese eggplants (up to 3)
3 cub White-wine or rice vinegar
2 ½ cub Water
4 tablespoon Sea salt or Kosher salt
4 Cloves garlic
2 small Chile pods [you be thejudge] (up to 3)
12 Peppercorns
8 large Sprigs fresh dill
Olive oil to top off

Preparation:

Some time ago, there were some queries about Giardinera, a hot relish used here in Chicagoland on Italian beef sandwiches, and much missed by transplanted Chicagoans. I don't remember seeing many recipes posted in response, I could be wrong. In any case, here's a recipe copied from Fine Cooking No. 2 (a plug and a caveat: thanks to my husband, I'm a charter subscriber to this fine publication from the Taunton Press--everything they do is good, as far as I'm concerned. But I haven't made this recipe).

Credit: Jeanne Quan, Fine Cooking No. 2 (April/May 1994): 27

You may vary the selection and proportions of the vegetables.

Method: Thoroughly clean and trim the vegetables, removing all blemishes, seeds, ribs from inside the peppers, and tough stems. Cut the vegetables into uniform sizes: 2 in. pieces, and baby carrots can be left whole.
Blanch the eggplant for 1 min. in boiling salted water. Pack all vegetables snugly into a clean glass jar with a clamp lid. In a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings. Pour the mixture over the vegetables to completely submerge them. Make more pickling liquid if necessary. Top off with a ½ in. layer of olive oil. Store in a cool pantry for two weeks before eating.

Posted to CHILE-HEADS DIGEST V3 #229 by margo@merle.acns.nwu.edu (Margo Hobbs Thompson) on Feb 1, 1997.

Giardiniera

Servings: 4 Servings

Ingredients:

2 ¼ pound Carrots; small
1 bunch Celery
Green peppers; or any other
Red; yellow etc
1 large Cauliflower
2 ½ pound Onions; small white; peeled
Are pearl onions
1 cub Salt
4 ¼ quart Cold water
½ gallon White vinegar
¼ cub Mustard seed
2 tablespoon Celery seed
3 Chiles; dried; or more
tablespoon approx
Ancho or chipotle
18 ounce Sugar; or slightly less

Preparation:

Peel carrots, cut in half lengthwise then into 1 ½ inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 ¾ inch strips. Break the cauliflower into flower heads. Dissolve the salt in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly.
This goes into a 3 ½ to 4 quart jar, and looks as good as it tastes.

Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

Giardiniera

Servings: 5 Servings

Ingredients:

4 cub Heinz Distilled WhiteVinegar
2 cub Granulated sugar
1 cub Water
1 tablespoon Pickling salt
1 tablespoon Mixed pickling spice
1 teaspoon Turmeric
4 cub Sliced carrots, cut ¼-inchthick
4 cub Cauliflower flowerets
2 cub Bell Pepper, 1" squares(Green, Red Or Yellow)
2 cub Sliced celery
1 medium Onion, sliced ¼-inch thick

Preparation:

In a 6 to 8-quart saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric. Bring to a boil, stirring occasionally. Boil for 4 minutes. Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes. Immediately fill hot quart or pint jars with mixture, leaving ½-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly. Process quarts or pints in boiling water canner for 15 minutes. Makes about 3 quarts or 5 to 6 pints.

Posted to MC-Recipe Digest V1 #586 by Nancy Berry <nlberry@prodigy.net> on Apr 24, 1997

Giardiniera #2

Servings: 8 Cups

Ingredients:

VEGETABLES:
3 Red bell peppers, cut into large squares
2 Red banana peppers, cut into rings
2 medium Red onions, thinly sliced
1 small Buttercup squash, peeled, seeded & cubed
3 cub Cauliflower, cut into floret
2 cub Waxed beans, trimmed & halve
1 cub Chinese white radish, thinly sliced & peeled
6 Carrots, chopped
2 large Celery stalks, chopped

HERBS & SPICES:
1 ½ cub Pickling salt
Sweet basil sprigs
Vegetable oil
4 Garlic cloves
2 teaspoon Whole white mustard seeds

PICKLING BRINE:
3 ½ cub Water
3 ½ cub White vinegar
2/3 cub Sugar

Preparation:

Mix together the vegetables & layer in a large bowl. Sprinkle each layer with salt. Pour in just enough water to cover. Place a plate on top to keep the vegetables submerged. Cover & refrigerate for 8 hours or overnight.
Drain, rinse in several changes of water & drain again. Meanwhile, place 4 sprigs of basil in a small jar. Add whole garlic & just enough oil to cover. Cover tightly & refrigerate for 8 hours or overnight. Prepare pickling brine by boiling the water, vinegar & sugar. Bring to a boil, stirring till the sugar is dissolved & then keep hot until ready to use.
Sterilize 4 500mL canning jars. In each one, place a basil sprig, garlic clove & ½ ts mustard seeds. Without forcing, pack the vegetables into the jars leaving ¾" headspace. Pour pickling brine into each jar up to ½" of the top. Remove any air bubbles by sliding a rubber spatula around the edge of the jar; wipe rims & fir lids. Process in a boiling water bath for 20 minutes. Remove, cool, label & store.

Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

Giardiniera #3 - Pretty Pickle

Servings: 1 Servings

Ingredients:

1 Small carrots (2cm diam)
4 l Cold water
1 bunch Celery
2 l White vinegar
4 Capsicums
¼ cub Mustard seed
1 large Cauliflower (1 kg)
2 tablespoon Celery seed
1 Small white onions; peeled
3 Dried chillies
1 cub Salt
500 Sugar

Preparation:

1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (¾ inch) strips, 4cm long. Break the cauliflower into 4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again.

2. Select jars with glass or enamelled lids. Wash and rinse well, then dry in a warm oven, 100 deg C.

3. In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chillies and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within 1cm (half inch) of rim. Close lids firmly.

Makes approx 3 litres.

Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

Giardiniera #4 - Pickled Vegetables

Servings: 6 Servings

Ingredients:

12 To 18 small carrots*
1 small Bunch celery
2 large Red or green bell peppers
1 large Cauliflower (abt. 2 lbs.)
1 cub Salt
4 quart ; cold water
1 pound Pickling onions, peeled or
1 pound Tiny white boiling onions
; peeled
2 quart White vinegar
¼ cub Mustard seeds
2 tablespoon Celery seeds
1 small Dried hot red chile
2 ½ cub Sugar

Preparation:

*About ¾" in diameter at the top. Peel carrots; cut in half lengthwise and then into 1 ½" lengths; measure 4 cups. Remove strings from celery; slice lengthwise and then into 1 ½" lengths; measure 3 cups. Remove seeds and stems from peppers and cut into 1" wide strips.
Break cauliflower into 1 ½" thick flowerets and trim stems. Stir salt into the cold water until dissolved. Add measured carrots and celery, peppers, cauliflowerets and onions. Let stand, covered, in refrigerator for 12 to 18 hours (overnight); then drain, rinse in cold water and drain again. In a 6 qt. stainless steel or enamel pan, combine vinegar, mustard seeds, celery seeds, chile and sugar; bring to a boil and continue to boil for 3 minutes. Add vegetables and boil until vegetables are almost tender (10 minutes); discard chile. Pack sterilized pint jars with boiling vegetables. Stir boiling vinegar mixture to blend seasonings, then pour into jar, filling jar to within ½" of rim. Store any jars that don't seal in the refrigerator and use within a month. Store sealed jars in a cool, dry place. Note: Recipe doesn't call for a boiling-water bath, perhaps because the vegetables and vinegar mixture are both boiling.
Delicious as an appetizer or with cold meats. From _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 14. ISBN 0-376-02465-8.
Electronic format by Cathy Harned.

Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

Giardiniera #5 - Italian

Servings: 1 Servings

Ingredients:

Fresh chiles of choice
½ Part water
½ Part vinegar
1 teaspoon Non-idodized salt per pint
; of liquid
Cauliflower; in flowerets
Broccoli; in flowerets
Carrots; cut in coins
Use baby carrots
Pearl onions
Garlic cloves; whole
Green olives

Preparation:

"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars.

Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving ¼ inch head space and cover.
Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.

Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

Giardiniera (Pickled Vegetables)

Servings: 6 Servings

Ingredients:

2 Carrots, peeled and sliceddiagonally
1 Celery stalk, sliceddiagonally
2 cub Cauliflower, cut into smallchunks
½ Red pepper, quartered andsliced
1 Green onion, sliced
1 Clove garlic, sliced
1 cub White vinegar
½ cub Dry white wine
¼ cub Water
¼ cub Apple juice
2 teaspoon Salt (omit for low-sodiumdiets)
8 Peppercorns
1 teaspoon Dried dill weed

Preparation:

Mix all the ingredients and refrigerate in a closed jar for two days.

From High Road to Health, Lindsay Wagner, et al From:
nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree Digest [Volume 8 Issue 46] June 7, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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

Giardiniera (Pretty Pickle)

Servings: 1 Servings

Ingredients:

1 kg Small carrots (2cm diam)
1 bunch Celery
4 Capsicums
1 large Cauliflower (1 kg)
1 kg Small white onions, peeled
1 cub Salt
4 l Cold water
2 l White vinegar
¼ cub Mustard seed
2 tablespoon Celery seed
3 Dried chillies
500 g Sugar

Preparation:

1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (¾ inch) strips, 4cm long. Break the cauliflower into 4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again.

2. Select jars with glass or enamelled lids. Wash and rinse well, then dry in a warm oven, 100 deg C.

3. In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chillies and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within 1cm (half inch) of rim. Close lids firmly.

Makes approx 3 litres.

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

Gibanica

Servings: 1 Recipe

Ingredients:

DOUGH:
8 cub Flour
½ cub Sugar
1 teaspoon Salt
½ pint Sour cream
2 cub Milk (about); scalded
2 ounce Yeast
3 Egg yolks; beaten
¼ pound Sweet butter

FILLING:
1 ½ pound Ground nuts
1 tablespoon Honey
3 Egg whites
1 cub Sugar
1 teaspoon Vanilla
1 cub Heavy milk or cream
1/3 cub Sweet butter

Preparation:

DOUGH: Dissolve yeast in about 2 teaspoons sugar and ½ cup warm water; let stand until it bubbles. Sift flour in large bowl and add salt and ½ cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch.

On floured cloth roll dough to about ¼ to ½ inch in thickness; stretch gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling pin if necessary) and fill with following filling.

FILLING: Scald milkj with butter. In bowl add ground nuts, honey, vanilla, sugar and scant of salt (that's what it says! -KM), then add scaled milk with butter. Mix, then add stiffly beaten egg whites. If thick, add a little more milk. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired). Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "U" shape.
Do not cut if roll is longer; turn again. Brush with milk. Prick with knife on top for air bubbles. Let stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool.

Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

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

Gibbsville's Punch

Servings: 1 Servings

Ingredients:

1 package Cherry kool aid
1 package Strawberry kool aid
2 cub Sugar
3 quart Water
6 ounce Canned frozen orange juiceconcentrate
6 ounce Canned frozen lemonade
1 quart Ginger ale

Preparation:

Recipe by: Gibbsville Reform Church Recipe Book

Posted to MC-Recipe Digest by Jana <Fundwell@excel.net> on Mar 13, 1998

Giblet Dressing

Servings: 100 Servings

Ingredients:

1 ½ gallon WATER; BOILING
10 pound BREAD CUBES
3 pound -
2 pound BUTTER PRINT SURE
2 pound CELERY FRESH
2 pound ONIONS DRY
4 ounce SOUP GRAVY BASE CHICKEN
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon POULTRY SEASONING GR.
2 teaspoon THYME GROUND

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :

1. CHOP GIBLETS; SAUTE' WITH CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. POUR SAUTE'ED VEGETABLE OVER BREAD; TOSS LIGHTLY.

3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.

4. COMBINE STOCK, POULTRY SEASONING, PEPPER AND THYME; ADD TO BREAD MIXTURE.
MIX LIGHTLY. DO NOT OVERMIX.

5. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN.

6. BAKE 1 TO 1 ½ HOURS UNTIL TOP IS LIGHTLY BROWNED.

7. CUT EACH PAN 5 BY 10.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED ONIONS.

2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

5. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.

Recipe Number: O02102

SERVING SIZE: 1 SQUARE (

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

Giblet Gravy

Servings: 8 Servings

Ingredients:

BROTH:
Turkey neck and giblets
14 cub Chicken broth
2 large Onions, sliced
1 cub Sliced carrots
½ cub Celery leaves
4 tablespoon Margarine, at roomtemperature
½ cub Flour
Turkey drippings
S & p
2 Hard boiled eggs, chopped

Preparation:

Cut turkey neck and heart in half. Put into large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently uncovered 1-½ hours. Add liver and simmer 45 mins longer or until gizzard is very tender. Remove giblets. Strain broth into large measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth, if needed, to make 6 C. Chop giblets and neck meat. Set aside in tightly covered refrigerator bowl. Mash butter and flour until blended to a paste. Divide into 4 chunks. RECIPE MAY BE PREPARED UP TO HERE AND THEN BROTH, BUTTER/FLOUR AND GIBLETS/MEAT REFRIGERATED SEPARATELY UNTIL SERVING.

To finish: Bring broth to a boil, reduce heat to low and gradually whisk in enough of flour mixture, 1 chunk at a time, until blended, boiling and thickened to the consistency desired. Boil 3 mins longer to cook out floury taste. After turkey is removed from roasting pan, spoon fat off pan drippings and discard. Stir juices in pan (adding a little water if necessary) scraping up brown bits on bottom. Add up to 2 C. of the drippings/liquid to gravy. Stir in giblets, neck meat and eggs. Heat until hot. Season to taste.

Makes 6 - 7 cups.
Recipe By : Corinne Marchese

Posted to EAT-L Digest 25 November 96

Date: Tue, 26 Nov 1996 20:48:09 -0500

From: Grace Wagner <wgmm@MAIN.CITYNET.NET>

NOTES : My mother's gravy recipe, slightly thickened.

Giblet Gravy

Servings: 100 Servings

Ingredients:

7 quart WATER
3 pound -
6 ¼ ounce SOUP GRAVY BASE CHICKEN
½ teaspoon PEPPER BLACK 1 LB CN

Preparation:

1. WASH CLEAN GIBLETS. COVER WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER. DRAIN; RESERVE LIQUID FOR USE AS PART OF STOCK FOR CHICKEN GRAVY OR TURKEY GRAVY. CHOP GIBLETS COARSELY; ADD TO THICKENED CHICKEN OR TURKEY GRAVY.

Recipe Number: O01604

SERVING SIZE: 1/3 CUP

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

Giblet Gravy

Servings: 2 Servings

Ingredients:

Giblets and neck from turkey
¼ cub Butter
¼ cub Flour
Salt and freshly groundpepper

Preparation:

Place giblets and neck from turkey in a saucepan and cover with water.
Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
Drain giblet stock and reserve. Cut giblets in small cubes and reserve.

When turkey is done and removed from roasting pan, add at least 1 cup water to the pan. Blend water with drippings, stirring and scraping with a wooden spoon to loosen any browned bits that my have stuck to bottom of pan. The water and pan drippings together should equal 2 cups. Reserve this liquid.

In a saucepan, melt butter. Whisk in flour and cook over medium heat until golden brown. Stir in reserved giblet stock and liquid from pan drippings. Stir constantly until thickened, to avoid lumping.
Season with salt and pepper, stir in giblet cubes and serve with roast turkey.

Makes 2 cups.

Posted by Stephen Ceideberg; December 13 1991.

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

Giblet Gravy

Servings: 12 Servings

Ingredients:

FOR THE BROTH:
Turkey Parts Necks; LiversEtc., Chopped
½ medium Fryer Chicken; Cut Into 2Inch Pieces
1 large Bay leaves
4 medium Onions; chopped
4 Stalks celery; chopped
10 Ground black peppercorns
3 quart Water; (approx.)

FOR THE GRAVY:
1 ½ cub All purpose flour
1 ½ cub Unsalted Butter
3 quart Broth; more if needed
4 medium Hard boiled eggs; Chopped
1 tablespoon Basil
1 1/3 tablespoon Sage
1 tablespoon Poultry seasoning
1 ounce Sherry wine
½ cub Equal Parts Flour And ButterMixed Thoroughly In A BowlWith A Fork

Preparation:

Note: Add Salt Only If Needed

1. TURKEY BROTH: In a large pot add all broth ingredients. Add enough water to cover ingredients; place over medium heat, let come to boil.

2. Reduce heat to maintain a slow simmer. Skim off the scum that forms on top and discard. Let simmer 2 hours.

3. When cooked, strain through a colander, into a BOWL OR POT. Set meaty parts aside. Strain liquid through a fine meshed strainer, or cheese cloth into a BOWL or a POT. Set aside

4. Using a fork pull meat from bony parts, chop meat, and set meat aside.

GRAVY

1. In a large pot over medium heat, add butter and flour. Stir with whisk, and cook about 5 minutes until light brown, stirring constantly.

2. Add broth, whisking, let come to a gentle boil, add broth and stir until mixture coats the back of a spoon. Lower heat to simmer.

3. Add chopped giblets, basil, sage, wine, and poultry seasoning. Taste, and if needed add salt.

4. Add wine; add pepper ½ teaspoon at a time until it is as you like.

5. Add 4-5 dashes of Tabasco, taste; adjust seasonings.

6. Add chopped hard boiled eggs, stir well, let gravy simmer about 15 minutes.

7. If the gravy is too thick add more broth. If it is too thin then add small amounts of the flour and butter mixture, combining well before adding more. Add until sauce reaches thickness you desire.

8. When the turkey is cooked, remove it from the pan, pour off fat.

9. Set the pan over low heat and add about 3 ounces of sherry wine to the drippings. Take wooden spoon and scrape the brown residue from the bottom of the pan.

10. Pour this into the gravy mixture, it should add a nice darkened color to your gravy. Cover and let simmer (not bubbling) for 20-25 minutes. The gravy may be set aside, and heated later. You may have to add more both to it to thin it a bit , but It is delicious when reheated.
Recipe by: MHM - Made many years-it's excellent

Posted to MC-Recipe Digest by "Max H. Mitchell" <mmitch-fay@worldnet.att.net> on Apr 03, 1998

Giblet Gravy

Servings: 8 Servings

Ingredients:

2 cub Giblet stock
3 tablespoon Fat from roasting pan
3 tablespoon Flour
½ cub White wine; or to taste
¼ teaspoon Worcestershire sauce
Salt and pepper
1 dash Tabasco pepper sauce

Preparation:

Remove cooked giblets from stock. Chop them and set aside. Strain the rest of the giblet stock into a 2 cup measuring cup or a bowl. In a small saucepan over medium heat add fat from roasting pan and flour. With a whisk make a roux. Cook roux whisking until the mixture bubbles. Add giblet stock ½ cup at a time, whisking. Allow gravy to thicken each time before adding more stock. Add the wine in the same manner. Add the reserved chopped giblets. Season with the Worcestershire sauce, salt, pepper and Tabasco.
Serve immediately.

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

Giblet Gravy (For Poultry)

Servings: 1 Servings

Ingredients:

Liver
Gizzard
Heart
Water
Flour
Salt & pepper

Preparation:

*** My notes: This is the way I've always made giblet gravy, except that I add chopped celery and onion, the neck, and some poultry seasoning, salt, and pepper while boiling the giblets. I usually add a little Kitchen Bouquet at the end to brown the gravy, also. Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender. Drain off the water and save. Chop the giblets fine. Pour off most of the fat in which the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet water adding enough water to make 3 cups. Pour slowly into the browned flour, stirring constantly until mixture thickens. Add giblets and cook for a few minutes. Season with salt and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Giblet Gravy with Wine

Servings: 1 Servings

Ingredients:

3 cub Water
1 ½ cub Dry white wine
1 large Onion, coarsely chopped
1 small Carrot, coarsely chopped
1 small Celery stalk (with leaves),coarsely chopped
1 cl Garlic, crushed
Giblets and neck from turkeycoarsely chopped
Sat and fresh ground pepper
Pan juices from roast turkey
½ cub Water
½ cub Madeira
1 tablespoon To 2 Tb flour

Preparation:

1. Combine first 7 ingredients with salt and pepper to taste in medium saucepan. Partially cover and bring to simmer. Stock should reduce to 1 ½ cups and have intense flabor. 2. When roasted turkey has been transferred to platter, degrease juices in roasting pan. Place pan on high heat. Pour in reduced stock through strainer into pan juices. Bring to boil and cook about 2 minutes, stirring and scraping up any browned bits that cling to pan. 3. Beat together remaining water, Madeira and flour until smooth. Stir into boiling pan juices and continue cooking until gravy is thickened, about 5 minutes. Taste; if sauce seems weak, continu e reduction. Add seasoning. To serve: Pour into heated sauceboat Ahead: Can be prepared 1 day ahead through step one. Any leftover gravy can be refrigerated up to 5 days, or frozen up to 3 months in an airtight container.

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

Giblet Stock

Servings: 8 Servings

Ingredients:

Reserved giblets
1 Clove garlic
½ Whole onion
1 Stalk celery; roughlychopped
1 Bay leaf
3 Peppercorns
Water to cover

Preparation:

In a medium saucepan combine all ingredients. Cover with the water. Bring to a boil. Then lower heat and simmer until giblets are cooked through, tender. Remove from heat and set aside.

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

Giblet Stuffing

Servings: 1 Servings

Ingredients:

Giblets and neck of turkey;boiled and chopped
2/3 cub Diced apples
1 cub Chopped celery
10 cub Soft bread crumbs
¼ cub Chopped parsley
1/3 Chopped onion
¼ teaspoon Pepper
1/3 cub Butter or margarine; melted
¾ teaspoon Salt
1 Egg; beaten
Sage; to taste
¼ teaspoon Poultry seasoning; optional
½ cub Turkey broth

Preparation:

Combine all ingredients. Stuff turkey or shape mixture into balls and place on greased baking sheet. Bake at 350 for 20 minutes or until lightly browned.

YIELD: Stuffing for 10-pound turkey

Mrs.Mary Wolcott, Home Economics Teacher, Odell, Neb.

Recipe by: Favorite Recipes of America 1968

Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on Nov 23, 1997

Giblets

Servings: 1 Servings

Ingredients:

Giblets
½ teaspoon Salt
2 Peppercorns
2 Cloves
1 small Bay leaf
Onion - small amount

Preparation:

Cover gizzard, heart and neck with water; sprinkle with other ingredients.
Heat to boiling; reduce heat. Simmer uncovered until gizzard is fork-tender. Liver is very tender and can be fried, broiled or simmered in water 5 to 10 minutes.

Giblet broth can be used in stuffing, gravy and recipes where the chicken broth is specified. Cooked giblets can be cut up and added to gravy or stuffing.

From: Betty Crocker's Cookbook
Posted to Digest eat-lf.v096.n228

Date: Mon, 25 Nov 1996 00:53:46 -0600

From: cbmcam <cbmcam@cyberramp.net>

Gibson

Servings: 1 Servings

Ingredients:

1 ½ ounce Gin
½ ounce Dry vermouth
1 Pearl onion

Preparation:

Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or shake) and strain into a martini glass. Garnish with a pearl onion.

As you can see, a Gibson is a martini with a pearl onion instead of an olive. To make a dry or extra dry Gibson, follow the recipes for dry and extra dry martinis, substituting the pearl onion garnish for the olive.

Recipe By : Joe Robertson

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

Gichnum

Servings: 1 Servings

Ingredients:

2 cub Wheat flour
1 teaspoon Sugar
Oil
4 ounce Chicken or sheeps fat(substitute margerine)
Water
1 ounce Fresh yeast

Preparation:

Dissolve the yeast in the water (probably 2/3 cup will do, depending on the flour), and knead in the flour so that you have a rather firm dough. Let it rise for 1 hour. Knead the dough again, and let it rise once more. Repeat this operation four times. Cut the dough into six equal portions. Flatten each piece with your hands, untill it's paper thin. Brush the surface of each piece with oil, fold them together, thenknead and flatten them out paper thin once more. Brush the surface of each piece with oil, roll them up, and place them in a saucepan in which the fat or margerine has been melted. Cover the pan,put it in the oven and bake it overnight at very low heat. Posted to JEWISH-FOOD digest V97 #209 by Peter Westh <pwesth@dorit.ihi.ku.dk> on Jul 6, 1997

Gidge's Chocolate Torte

Servings: 12 Servings

Ingredients:

1 Angel food cake
1 cub Butter
2 cub Powdered sugar
1 Egg
1 teaspoon Vanilla
2 Squares unsweetenedchocolate; melted
1 cub Chopped nuts; toasted

ICING:
½ cub Powdered sugar
6 tablespoon Cocoa
⅛ teaspoon Salt
2 cub Whipping cream

Preparation:

Slice cake into 3 layers. Cream together the butter, powdered sugar and egg. Beat until light and fluffy. Add vanilla, chocolate and nuts. Spread between layers of cake. Sift together the powdered sugar, cocoa and salt.
Add to the whipping cream and chill 2 hours. Whip and ice cake with this.
Yield: 12 servings.

RUTH MCADAMS

JONESBORO, 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.

Giffilte Fish

Servings: 18 Servings

Ingredients:

5 pound Fish; equal amountspike, carp, etc
3 Onions; sliced
Celery stalk; sliced
3 Large carrots; sliced
1 -Water; to cover
1 -Salt; to taste
1 White pepper; to taste
4 Eggs
2 tablespoon Matzo meal
1 Salt to taste
1 White pepper to taste
¼ cub Water
Carrots; sliced for pan
Onions; sliced for pan
1 bunch Beets; sliced (optional)

Preparation:

Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and pike;and a small amount of carp or buffle carp; In a large kettle:
heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste; white pepper to taste; Bring to boil. While this is simmering prepare the fish.
Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white pepper to taste; ¼ cup water; Shape fish mixture into balls. I used to do this by hand; chopping in a large wooden bowl with a hack messer. Be CARFUL, you don't want mush but distinct tiny peices.
Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets. end eith some carrots.
Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2 hours. When cool,remove fish balls to platter and garnish with sliced cooked carrots. Strain broth and chill.
Serve with jellied fish broth and fresh ground horseradish. NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things; keep the fish from 'catching' on the bottom and give the broth a ruby red color; but not the fish; they remain white.

I have never served it with anything but plain freshly grated horseradish.

Elaine Radis, Prodigy Food & Wine Board

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

Gifilte Fish From a Jar

Servings: 6 Servings

Ingredients:

1 large Jar gifilte fish; good brand
1 bunch Beets
1 bunch Carrots
2 large OnionsPepper; lotsSalt; to taste

Preparation:

Here is the EASY way out... Take a large jar (at least 8 pieces but I usually do 12)...but first get your veggies ready; slice the carrots, beets and onions. Layer in a heavy stock pot, the beets (my Bubbe's secret ingredient), slices of fish, onions, carrots and seasonings; repeat as many times as is necessary with EVERYTHING but the beets. Pour the liquid from the jar over the fish and then bring to a boil. Turn down as simmer for about 45 minutes. Cool, remove from liquid and serve.

This tastes ALMOST a good as the real thing...try it you'll like it.

Elaine Radis, Prodigy Food & Wine Board

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

Gift Box

Servings: 16 Servings

Ingredients:

1 package 12 oz. Entenmann's All
Butter pound
Loaf
8 ounce Cream cheese, cubed --
Softened
1 ½ cub Cold milk -- divided
1 package 4-serving size Vanilla
Instant
Pudding
1 teaspoon Grated lemon peel
8 ounce Cool Whip -- thawed
11 ounce Mandarin orange segments --
Drained
Chewy fruit snack rolls
Assorted small candies

Preparation:

Line bottom and sides of 8x4" loaf pan with wax paper. Cut rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. Beat cream cheese and ½ cup of the milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon peel. Beat 1-2 minuets or until well blended. Gently stir in 1 cup of the whipped topping and oranges. Spoon filling into cake-lined pan. Place remaining cake slice on top of filling. Refrigerate 3 hours or until firm.
Invert pan onto serving plate; remove pan and wax paper. Frost top and sides of cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with cherries.

Recipe By : Cool Whip Get-Togethers Submitted By AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995 134040 ~0500

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

Gift Cake

Servings: 1 Servings

Ingredients:

1 package (2-layer) yellow cake mix
1 package (4-serving) jell-o vanillaflavor instant pudding
1 1/3 cub Water
4 Eggs
¼ cub Oil
FROSTING:
1 cub Strawberry preserves
3 ½ cub Thawed Cool WHip whippedtopping
2 2/3 cub Coconut
½ teaspoon Real food coloring

Preparation:

Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl.
Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1 ½ cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke at 350 degrees for 50 minutes or until cake begins to pull away from sides.
Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark "ribbon" with wooden picks.
Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place in "ribbon" area; edge with gumdrop strips, if desired. Sprinkle with remaining coconut over rest of cake. Garnish with gumdrop bow of flattened gumdrops with rolling pin on pastry board.

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

Gift Christmas Kuchen

Servings: 2 Servings

Ingredients:

1 package Active dry yeast
¼ cub Sugar
¼ cub Warm water (105F-to-115F)
¾ cub Butter; at room temperature
1 Lemon; Grated peel only(no white attached)
1 Orange; Grated peel only (no white attached)
½ teaspoon Dried mace
1 ½ tablespoon Ground corianderor anise seed
1 teaspoon Salt
2 Eggs; at room temperature
2 ½ cub Bread flour (or more)
¾ cub Warm milk (105F-to-115F)

Preparation:

If you want to give a friend a special holiday gift, put a bright ribbon around this bread. When tightly wrapped, it freezes well for 1 to 2 months.

PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water.
Beat ½ cup butter in food processor until light. Gradually add remainder of sugar as you beat butter. Add lemon and orange peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each addition, and then milk. Add enough flour, ½ cup at a time, to make soft dough. Knead dough until elastic and smooth. Place dough in oiled plastic bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let rise at room temperature until doubled, about 1 hour. Turn out dough on floured surface, punch down and cut into 2 pieces. Shape each into rectangular loaf and place on greased baking sheet. Melt remaining ¼ cup butter and use to lightly brush tops of loaves.

TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift ribbons and tie the bread loosely with the paper strips; secure with paper clips, leaving enough room for the breads to rise. The paper will leave marks for the position of the gift ribbons. Cover the loaves with plastic wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove the paper strips. Replace strips with bright ribbons. Makes 2 Loaves

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

Gift Horse Apples and Cheese

Servings: 1 Servings

Ingredients:

9 Apples, peeled, sliced
1 cub Flour
1 cub Sugar
13 ounce Cheddar cheese, grated
1 Sleeve Ritz crackers,crumbled
½ cub Margarine, melted

Preparation:

Simmer apples in boiling water until tender. Remove from water, drain and place a layer in a buttered casserole. Combine remaining ingredients and sprinkle over apples. Repeat layering until all ingredients are used. Bake at 350 degrees, 35-45 minutes.
Recipe by: Gift Horse, Foley, Alabama

Posted to MC-Recipe Digest V1 #373, by Jeff Bacon <bacon@iar.net> on Wed, 15 Jan 1997.

Gift Ideas

Servings: 1 Servings

Ingredients:

Text below

Preparation:

Package mixes in decorative containers that can be used to prepare or serve the item, with a pretty tag. BE SURE AND INCLUDE RECIPES FOR PREPARATION!
Some examples:

MAKE-A-MEAL! Fill a picnic basket or pretty collander with Spaghetti Seasoning Mix, Hot Roll Mix, Creamy Parmesan Dressing Mix, and Basic Cookie Mix.

GINGERBREAD JOY - A pretty basket or mixing bowl with Gingerbread Mix, containers of decorations (yogurt-coated raisins, sugar coated candies, etc), and a few already-made gingerbread boys if you have time. Tie gingerbread boy and girl cookie cutters on with the bow.

COCOA TIME - Hot Cocoa Mix in a large mug or set of mugs. Put the mix in a plastic bag inside the mug(s) and tie the bag(s) shut with pretty ribbon.
One of these makes a nice small gift for co-workers, teachers, etc.

COOKIES!!!! Fill a cookie jar with Basic Cookie Mix ~- include as many recipes as you can come up with and some pretty cookie cutters.

BROWNIES! Arrange brownies on a cutting board with a container of brownie mix. Cover all with plastic wrap and top with a big bow.

CORNBREAD TIME: A bag of Cornmeal Mix with a crock of honey butter, perhaps packaged with a corn stick pan. Honey Butter: 1 cup butter, softened, plus 2 tb Eggbeaters, 1 ¼ cups honey -- beat with an electric mixer 10 minutes. Should be refrigerated. Do not use a raw egg yolk in in this as specified in the original recipe, for the sake of food safety; Eggbeaters have been pasteurized. Tiny cornsticks with salsa are one of the latest things to serve as an appetizer; you could package the mix with a mini-cornstick pan (Williams Sonoma and elsewhere) and a jar of salsa.

PANCAKE HEAVEN: Pancake Mix plus jars of fancy fruit-flavored syrups, on a griddle.

CAMPER'S/HIKER'S SPECIAL: Homemade granola in a mess kit or other useful outdoor container.

ITALIAN NIGHT SPECIAL: A tall jar or wide-mouth bottle filled with spaghetti, plus Spaghetti Sauce Seasoning Mix, Creamy Parmesan Salad Dressing Mix, some biscotti and a bottle of Chianti.

TACO FEED: A package or two of taco shells plus packages of Taco Seasoning Mix

SEASONINGS GALORE: A spice rack or basket filled with small bottles of homemade seasoning mixes. To make a wall hanging, put seasoning mixes in foil packets or tiny zip-loc bags (available at bead shops), and wrap each one in a circle of calico print fabric (cut with pinking shears). Tie each packet with yarn and attach to a strip of braided yarn and hang from a wooden ring.

"SALAD DAYS" -- A pretty salad dressing cruet with several packages of salad dresing mixes.

And so on....it's easy to come up with more ideas if you look through your mix recipes and think of items with go with them, either when they're cooked or served or consumed.

Enjoy, and don't forget to make one for me!!

Inspired by _Make-A-Mix Cookery_ by Eliason, Harward and Westover, 1978, adapted by Linda Shogren (TEECH@genie.geis.com) Posted to MC-Recipe Digest V1 #338

From: maryann36@juno.com (Mary Ann Young)

Date: Wed, 11 Dec 1996 20:10:34 EST

Giggle Meatball Soup

Servings: 5 Servings

Ingredients:

½ pound Ground Beef; Shaped Into 1"Balls
4 cub Water
1 Envelope Lipton GiggleNoodle Soup Mix
8 ounce Whole Kernel Corn; Drained

Preparation:

IIIIn large saucepan, throughly brown meatballs; drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, 5 minutes or until meatballs are cooked and noodles are tender.

Recipe by: Lipton box

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 23, 1998

Gigglers

Servings: 1 Servings

Ingredients:

3 package Orange jello
3 cub Boiling water
2 package Unflavored gelatin
1 ½ cub Peach schnaups
1 ½ cub Vodka

Preparation:

Mix jello, boiling water and gelatin. Let cool. Add Schnops and vodka and stir well. Chill, to set. Cut into squares to serve..

Recipe By : Baknbread

From: Stephanie Da Silva

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

Giggly Jiggly Grape Fun

Servings: 8 Servings

Ingredients:

1 package Flavored gelatin; (6 ounce)
1 ¼ cub Boiling water
1 cub Red seedless grapes
1 cub Green seedless grapes

Preparation:

Dissolve gelatin in boiling water. Place grapes in an 8-inch square baking pan, spacing as evenly as possible. Pour gelatin mixture over grapes.
Refrigerate until firm. With table knife, cut gelatin into bite-sized pieces making sure there is a grape in each piece.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.

Notes: Get a big box of jello, you favorite flavor.

>From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Desserts

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998

Gigi's Red Bean and Rice

Servings: 8 Servings

Ingredients:

1 pound Small red beans (soakedovernight)
2 slice Bacon; chopped
3 pound Ham hocks
Salt
Pepper
¼ Stick butter
1 Maui onion; chopped
3 Cloves garlic; pressed
½ Green pepper; chopped
1 small Chili pepper; choppedfine
1 teaspoon Brown sugar

Preparation:

Date: Mon, 12 Feb 1996 04:18:43 EST

From: MarySpero@prodigy.com (MS MARY E SPERO)

Recipe By: Gigi Jones

Wash and soak beans overnight. Place first six ingredients in large pot and bring to a boil. Add remaining ingredients and simmer for 3-4 hours.
Stir occasionally and add water, if needed. Serve with rice and sweet pickle relish. Me ke aloha, Mary NOTES
: E hele mai oukou e ai! (Come and eat!)

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.

Giglio's Fruit Salad

Servings: 1 Servings

Ingredients:

8 Plums, pitted and sliced
6 Peaches, pitted, peeled, and
Sliced
1 Banana, peeled and sliced
½ cub Grapes, seedless or seeded
½ cub Champagne or dry sparkling
Wine (or Riesling)
½ Hot pepper, seeded and cut
In two pieces
1 Head Boston lettuce, torn
Into small pieces
½ cub Rice Dream

Preparation:

From Cooking From an Italian Garden, by Paola Scaravelli (Holt, Rinehart, & Winston: 1984) a vegetarian but very high fat cookbook - ADAPTED

Put fruit in a bowl, drain and reserve juice.

Put champagne and the hot pepper in a small saucepan, bring to a boil and remove from heat. Discard hot pepper and let champagne sit for 10 minutes.
Combine fruit and lettuce in a salad bowl or individual salad bowls. Add Rice Dream to cooled champagne and mix well. Pour over salad and serve immediately.

The original recipe called for heavy cream, and I have tested it with Rice Dream. It tastes great, but Rice Dream does have fat. I have not tried low fat soy milk (can't find it, for one thing), but the vanilla flavor would probably be perfect. It is also good, though not as good, without a cream substitute at all. A sweeter wine such as Riesling is better without Rice Dream.

NOTE: boil the wine longer if you want all of the alcohol out. I don't serve this to children or alcoholic friends. Most of it seems to be gone, however.

From: "Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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

Gigot D 'agneau Au Romarin

Servings: 1 Servings

Ingredients:

Lamb leg
Crushed garlic and a fewcloves
Rosemary leaves
Lemon juice
Olive oil
Black ground pepper

Preparation:

Cut all apparent fat of the meat and reserve. Make a few holes and insert the garlic cloves. Line the baking dish (smaller than your piece of meat) with rosemary Rub the meat with crushed garlic, pepper, lemon juice ,olive oil, and rosemary. Put the meat in the dish, cover with the fat to prevent burning, and cook in low temperature oven, turning the leg from time to time.

By the end of cooking disgard the piece of fat.

I serve it with rice made with shreded dill and fresh fava beans.(Persian Bagali Pollow).

The leftovers can be served cold or slightly reheated.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Apr 18, 1998

Gigot D'agneau Boneless Leg of Lamb

Servings: 4 Servings

Ingredients:

1 Leg of lamb bone removed; 6to 7pounds
12 Cloves garlic
4 tablespoon Fresh rosemary; chopped
6 tablespoon Virgin olive oil
3 tablespoon Sea salt
3 tablespoon Freshly cracked black pepper

Preparation:

Preheat oven to 450 degrees F.

Butter open leg of lamb and set aside.

Place garlic, rosemary, olive oil, sea salt and pepper in a food processor and blend until smooth. Remove paste and smear all over inside and outside of lamb. Roll lamb up like a jelly roll and tie with butcher twine. Place in a roasting pan and put into oven. Roast 45 to 50 minutes for medium rare (internal temperature of 120 degrees F). Remove and allow to rest 10 minutes before carving.

Serve with simple roasted potatoes, green beans and eggplant timbales.

Yield: 4 servings

Notes: Recipes for #ME1A17 Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A17

Posted to MC-Recipe Digest V1 #1046 by Sue <suechef@sover.net> on Jan 26, 1998

Gigot De Sept Heures (7-Hour Leg of Lamb)

Servings: 6 Servings

Ingredients:

3 tablespoon Sweet Butter
1 tablespoon Peanut Oil
2 Onions, Sliced
2 Carrots, Sliced
1 5-6 Lb Leg Of Lamb, AllExcess Fat Removed
4 cub White Wine
2 Cloves Garlic, Chopped
2 tablespoon Tomato Paste
Salt
Black Pepper, Ground

Preparation:

Heat the butter and oil in a a heavy, oval, enameled cast iron casserole.
Saute the onions and carrots until the onions are transparent but not browned. Remove the vegetables. Set aside. Brown the meat on all sides.
Draw the fat off with a basting bulb. Return the vegetables to the casserole. Pour in enough wine to reach halfway up the sides of the lamb.
Add the garlic, tomato paste and a little salt and pepper. Cover tightly.
Keep at a very low simmer for 5 to 6 hours, turning the lamb several times during cooking. Add more wine if needed. Transfer the lamb to a serving dish. Keep warm. Strain the juices. Let rest for a few minutes. Skim off any fat. Adjust seasonings. Serve the lamb with the juices in a gravy boat. ~~~Chuck Williams
Posted to EAT-L Digest 30 October 96

Date: Wed, 30 Oct 1996 09:49:06 -0800

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

Gigot of Monkfish Romarin with Anchovies

Servings: 8 Servings

Ingredients:

2 ¼ pound Monkfish tail
1 can Anchovy fillets
6 tablespoon Olive oil
1 Lemon; juice of
Salt
Freshly ground pepper
1 bunch Fresh rosemary

TOMATO VINAIGRETTE:
10 tablespoon Olive oil
4 teaspoon Wine vinegar
2 teaspoon Tomatoes; finely chopped

Preparation:

Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.

Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees for 45 minutes.

To make the tomato vinaigrette, heat the ingredients in a small pan and season to taste.

Transfer the fish to a serving dish and pour over the warm vinaigrette.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1A01

Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19, 1997

Gila Stew

Servings: 1 Servings

Ingredients:

1 large Gila Monster
½ cub Butter
½ cub Truffles
½ pound Brie
1 quart Chablis

Preparation:

Do NOT skin him/her, or s/he will become angry

Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot.
cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert.

On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis!

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

Gilbert's New York Deli Sweet and Sour Cabbag

Servings: 4 Servings

Ingredients:

4 cub Stock, beef
1 Carrots
½ Onions; chopped
4 ounce Prego
⅛ cub Raisins
3/16 cub Vinegar, white
⅛ cub Parsley
½ Turnips
½ can Tomatoes
1 Bay leaves
1 Leeks; white part, chopped
½ cub Beets; chopped
½ Potatoes
1 ½ tablespoon Prego
⅜ cub Sugar
¾ cub Cabbage, shredded

Preparation:

Peel and slice carrots and turnip or parsnip. Peel and dice potato.
Combine ingredients in large soup kettle. Bring to boil over high heat.
Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes.

Sylvia's comments: Fine soup, reheats well.

From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Gilded Onions

Servings: 8 Servings

Ingredients:

4 Onions

HONEY MUSTARD SAUCE:
¼ cub Honey; liquid
1 teaspoon Soy sauce
1 teaspoon Mustard; Dijon

BROWN SUGAR GLAZE VARIATION:
½ cub Brown sugar - packed
2 tablespoon Butter2 Tbsp water

Preparation:

cut off tops and botooms of onions, remove skin. Place onions in saucepan and add enough water to come to depth of 1". Cover and bring to a boil.
Reduce heat to medium and cook for 30 minutes. Drain and transfer onions to small greased casserole.

Honey-Mustard Sauce: In small saucepan, combine honey, soy sauce and mustard; cook over medium heat, stirring for 5 minutes. Pour over onions and bake, uncovered in 350F oven, basting occaisionally, for 30 to 40 minutes till heated through and glazed. Cut each onion in half to serve.

Variation: Brown Sugar Glaze. In small saucepan, combine ½ cup brown sugar, 2 Tbsp butter and 2 Tbsp water, cook as above and pour over onions before baking.

Source : _Canadian Living's Country Cooking_

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

Gillan's Liver Bologna

Servings: 1 Servings

Ingredients:

3 pound Liver
8 pound Potatoes, sliced
¼ Slab bacon
¼ cub Salt
2 ½ cub Graham flour
½ cub Buttermilk
2 ¼ cub Flour

Preparation:

Make bags out of flour sacks. This recipe will fit into four 6 x 12" bags.
Grind liver with potatoes, using a medium blade. Cut bacon into little pieces. Mix meats, potatoes and other ingredients in a very large bowl.
When evenly combined, pack mixture into damp bags. Tie shut. Boil bags in water to cover for two hours. Tie shut. Remove from water and cool. Store in refrigerator. to use, cut bag off meat, slice meat and serve.

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

Gilled Salmon

Servings: 6 Servings

Ingredients:

6 Medium salmon steaks
1/3 cub Olive oil
4 Cloves garlic, crushed
½ cub Chopped parsley
¼ teaspoon Dried dill weed
1 teaspoon Salt
1 cub Fine dry bread crumbs
¼ cub Butter or marg., softened

Preparation:

Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside.
Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned.

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

Gillie Whoopers

Servings: 12 Servings

Ingredients:

¾ cub Flour -- sifted
¼ teaspoon Baking powder
¼ teaspoon Salt
2 tablespoon Cocoa
¾ cub Sugar
½ cub Shortening
2 Eggs
1 teaspoon Vanilla
½ cub Walnuts
1 package Miniature marshmallows
FROSTING:
½ cub Brown sugar
¼ cub Water
2 Squares baking chocolate
3 tablespoon Butter
2 tablespoon Vanilla
1 ½ cub Powdered sugar

Preparation:

Combine flour, baking powder, salt, cocoa, and sugar. Blend in shortening, eggs, and teaspoon vanilla. Add walnuts. Spread in greased baking pan and bake at 350^ for 20 minutes. Take from oven; sprinkle miniature marshmallows over the top, keeping away from sides of pan. Put back into oven for 3 minutes. For the frosting, combine brown sugar, water, chocolate. Boil for 3 minutes; take from burner and add butter, vanilla, and powdered sugar (enough to make smooth icing). Spread over marshmallows and let cool. Cut in squares.

Recipe By : All-Maine Cooking

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

Gillyflower Sorbet

Servings: 6 Servings

Ingredients:

1 ¼ cub Water
4 tablespoon Sugar; more if desired
½ cub Gillyflowers (clove pink)(Dianthus Caryophyllus)
Lemon verbena (optional) finely chopped
1 Lemon; juice only
1 Egg white beaten to frothy peaks

Preparation:

Make a simple syrup with the water and sugar. Bring to a boil and cook over low heat till sugar is dissolved. Add gillyflowers (and lemon verbena, if using) and remove from heat. Put a lid on the pot and leave it on until mixture is cool. When cool, pour into an ice cube tray without dividers and place in the freezer. After ice crystals have formed, transfer sorbet mixture from tray into mixing bowl, add lemon juice (to taste) and egg white and whip. Put back into tray, freeze again, and whip again just prior to serving. Garnish each serving with one perfect flower, preferably a gillyflower.

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

Gilroy Artichoke Kebobs

Servings: 18 Servings

Ingredients:

SAUCE:
½ cub Mayonnaise
¼ cub Extra-virgin olive oil
1 tablespoon Fresh lemon juice
1 Plump garlic clove; minced
Coarse salt; to taste

MARINADE:
2 Lemons; juiced
¼ cub Extra-virgin olive oil
2 ½ tablespoon Dijon mustard
1 tablespoon Sherry vinegar
2 Garlic cloves; minced
½ teaspoon Coarse salt
18 Baby artichokes
Soaked bamboo skewers
1 cub Pitted briny black olives

Preparation:

Remove the toughest outer leaves from the artichokes.

For the sauce: Prepare mayonnaise sauce, whisking together ingredients in a small bowl. Refrigerate covered for at least 1 hour. Reblend sauce if it separates.

For the marinade: Prepare marinade, combining ingredients in a broad, shallow dish. Trim any remaining tough edges from artichoke leaves and slice them in half vertically. Using a small spoon, remove the tiny fuzzy choke near the base of each half. Place each artichoke in the marinade promptly to avoid discoloration. Cover loosely and let sit at room temperature for 30 to 45 minutes.

Fire up the grill, bringing the temperature to medium (4 to 5 five seconds with the hand test).

While grill heats, drain artichokes, reserving marinade. Thread an artichoke half on a skewer, followed by 2 olives and then another artichoke half, avoiding crowding. Repeat with remaining ingredients and skewers.

Grill kebabs uncovered over medium heat for 15 to 18 minutes, turning to cook on all sides and brushing with reserved marinade at the same time.
When done, artichokes should be tender and darkened with a few crisp edges.
If grilling covered, cook for 12 to 15 minutes, turning once midway and brushing then with marinade.

Serve kebabs hot accompanied by mayonnaise sauce. Makes 1+½ dozen kebabs.

Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)

Hanneman May 1998 >McRecipe

Recipe by: Born to Grill, Jamison & Jamison

Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on May 28, 1998

Gilroy Garlic Festival's Garlic Jelly

Servings: 1 Batch

Ingredients:

½ cub Fine-chopped garlic
3 cub White wine vinegar (approx.)
2 cub ;Water
6 cub Sugar
2 3 oz. pouches liquid pectinor-
2 package Powdered pectin (1 ¾ to 2 oz. each)
Food coloring (opt'l.)

Preparation:

In a 2 to 2 ½ quart pan, combine garlic and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 quart glass jar. Cover and let stand at room temperature for 24 to 36 hours.

Pour flavored vinegar through a wire strainer into a bowl, pressing garlic with the back of a spoon to squeeze out as much liquid as possible. Discard residue. Measure liquid and add vinegar if needed to make 2 cups.

To use liquid pectin: In a 5 to 6-quart kettle, combine flavored vinegar, water and sugar. Bring to a full, rolling boil over medium-high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.

To use dry pectin: In a 5 to 6-quart kettle, combine flavored vinegar, water and pectin. Bring to a full, rolling boil over medium-high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down and boil for 2 minutes.

If desired, stir in 2 drops of red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot, sterilized, ½-pint canning jars to within ¼" of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands.

Place jars on a rack in a canning kettle and cover with boiling water.
Simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. Before storing, test for a good seal; refrigerate any jars that did not seal.

Yield: 3 ½ pints.

From Alice Colombo's 10/12/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal," as per the request of reader Marilynn Cannon, New Albany, IN. Pg. C6. Posted by Cathy Harned.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LinFields@aol.com on May 7, 1997

Gilroy Garlic Rolls

Servings: 24 Servings

Gil's Plum Sauce (A.k.a. Duck Sauce)

Servings: 1 Servings

Ingredients:

1 pound Ripe; pitted red plums
2 pound Ripe; pitted peaches
1 -(up to)
10 Chiles (one for verymild...; suit yourself)
1 pound Sugar (or less if fruit isvery sweet; or if you likeyou sauce not too sweet.one can always add more atthe end)
1 cub Vinegar (use a fruityvinegar; or white...)
4 tablespoon Dark soy sauce
2 -(up to)
5 Cloves garlic; finely minced
1 tablespoon (or more) finely mincedginger root

Preparation:

(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan. (2) Finely chop the chiles (seed them if desired) and add to fruit. (3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them. (4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.) (5) Put in jar(s). Ripen in the fridge for a MONTH before eating.
Keeps a long time in the fridge, or you can process in a water bath and can it. (6) Eat with Peking Duck, Chinese Dumplings... Gil Rivlis, Physics Department, The Ohio State University gil@atlantic.mps.ohio-state.edu NeXTMail Capable

CHILE-HEADS ARCHIVES

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

Gimbels Potato Salad

Servings: 6 Servings

Ingredients:

16 small Red potatoes
2 cub Miracle Whip
8 Green onion, chopped
2 Ribs celery, minced
1 Jar (2oz) Pimento pieces
8 Hard cooked eggs, chopped

Preparation:

Cook potatoes in water until done. Cool slightly, then peel and slice.

Combine salad dressing in a large bowl with onions, celery, and pimento.
Mix well. Add potatoes and eggs and mix gently. Chill.

Recipe by: Gimbels Posted to MC-Recipe Digest V1 #642 by Aquasea221@aol.com on Jun 11, 1997

Gimlet

Servings: 1 Servings

Ingredients:

2 ounce Gin
½ ounce Rose's lime juice
Cracked ice

Preparation:

Fill mixing glass with cracked ice. Add Gin and Rose's Lime Juice. Shake and strain into a chilled cocktail glass.

Recipe By : Joe Robertson

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

Gimme Lean Loaf

Servings: 1 Servings

Ingredients:

COMBINE:
1 package (14 oz) of Gimme Lean;ground beef flavor
1 cub Rice or soy milk
Eggbeaters or substitutesequivalent to one egg (forbinding)
1 tablespoon Worcestershire or soy sauce
1 tablespoon Horseradish

COMBINE:
1 cub Bread crumbs
¼ cub DEHYDRATED onions (freshwon't work the same-findthese in the spice section)
¼ cub Dried parsley
¼ cub Nonfat parmesan cheese ornutritional yeast
1 teaspoon Your favorite spice(oregano, Italian spiceblend, etc.)
½ teaspoon Salt
Pepper to taste

Preparation:

Combine wet and dry ingredients with your hands. Line a cookie sheet with foil, spray with Pam and form 1 large or 2 small

loaves. Bake at 350 degrees for 1 hour.

I bake on a cookie sheet because the outside browns better than in a loaf

pan and forms a delicious crust. If you make two loaves, take out one of the loaves after 30 minutes and freeze it for later. To heat, pop into the oven frozen solid and bake for an hour.

Posted to Digest eat-lf.v097.n189 by viv_park@juno.com (Viveca L Park) on Jul 26, 1997

Gimme Lean Sloppy Joes

Servings: 1 Servings

Ingredients:

1 Box; (6 oz) of slicedmushrooms
1 large Onion; chopped
5 Cloves garlic; chopped
1 Green bell pepper; chopped
1 Thingy Gimme Lean
1 can (15 oz) Contadina tomatosauce
1 teaspoon Prepared horseradish
1 teaspoon Prepared mustard; (prettyspicy)
2 tablespoon Salsa
⅛ cub White vinegar
Tabasco to taste
Worcestershire to taste;(yes the vegetarian kind)

Preparation:

I probably should have browned the Gimme Lean first but I didn't.
Ingedients went into the pan in the order listed. When I got to the GL, I realized the error of my ways, but I succeeded in mushing it up and making it look as if it had been browned. Then I dumped in the rest of the stuff and let it simmmer through until the 3rd commercial of STAR TREK:Voyager. I dished it up onto a toasted bun. Specifically Miltons Healthy Muti-grain No Fat buns, found at Costco. Then I ate it. Was excellent, tangy and exactly what I had in mind. I believe I will have to explore the use of prepared horseradish in more recipes.
Posted to fatfree digest by Gloriamarie Amalfitano <gma@adnc.com> on May 21, 1998

Gin Bucket

Servings: 2 Servings

Ingredients:

1 can (6 Oz) Limeade
1 can (6 Oz) Gin
Several Sprigs Fresh Mint
Plenty Ice
Plenty Of Club Soda

Preparation:

Crush 2 or three sprigs of mint in the bottom of a small metal bucket like those sold as 'beer buckets' at German festivals. Add the limeade and gin, and stir. Fill the bucket with ice, and pour in club soda until it fills the bucket.

Posted to Master Cook Recipes List, Digest #119

Date: Sat, 15 Jun 1996 06:13:32 -0700

From: Millard Leach <mleach@MO.NET>

Recipe By : Suzanne Leach

Gin 'n Tonic

Servings: 1 Servings

Ingredients:

¼ Juice and Rind of Lime
2 ounce Gin
Tonic water

Preparation:

Squeeze lime over ice cubes in a tall glass. Add rind. Pour in Gin. Add tonic water and roll with gin.

Note: Paulette says to Stir well until well chilled, but I always thought stirring would bruise gin.

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

Gin Rickey

Servings: 1 Servings

Ingredients:

Juice of ½ Lime
1 ½ ounce Gin
Club Soda

Preparation:

Pour ingredients into highball glass over ice cubes and fill with club soda. Stir. Add a wedge of lime.

Recipe by: Mr. Boston

Posted to MC-Recipe Digest V1 #1006 by "jms@twave.net" <jms@twave.net> on Jan 12, 1998

Gin Rickey

Servings: 1 Servings

Ingredients:

1 ½ ounce Gin
1 tablespoon Fresh lime juice -- (juice
½ lime)
6 ounce Club soda -- (or to fill)

Preparation:

Fill a highball glass with ice. Add gin and lime juice. Fill with club soda and stir. Garnish with a wedge of lime.

Recipe By : Joe Robertson

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

Gin Thing

Servings: 1 Servings

Ingredients:

Juice of ½ lime
1 ½ ounce Gin
Ginger Ale

Preparation:

Pour gin and lime juice into highball glass over ice. Fill with Ginger ale.

Recipe by: Mr. Boston

Posted to MC-Recipe Digest V1 #1006 by "jms@twave.net" <jms@twave.net> on Jan 12, 1998

Gina Bogin's Mother's Fruit Soup (Corr)

Servings: 1 Servings

Ingredients:

2 can (29 oz) PEARS IN LITE SYRUP
2 can (29 oz) PEACHES IN LITESYRUP
1 can (15 oz) OF MANDARIN ORANGESLICES
1 can (16oz) OF FROZEN ORANGEJUICE (UNDILUTED)
1 package (1Pound) OF FROZENSTRAWBERRIES
1 package (1Pound) OF FROZENBLUEBERRIES
1 SLICED BANANAS; up to 2
2 tablespoon (adjustable) OF MINUTETAPIOCA

Preparation:

The beauty of this recipe is that all items are flexible. Fruit except for pineapple can be substituted. (I don't know why, but have never tried to use pineapple) Amounts can vary to taste. Even the Tapioca can be adjusted to thicker or thiner liquids.

The size cans that I usually use are as follows:

DRAIN FRUIT, SAVE JUICES. SPRINKLE TAPIOCA OVER JUICE AND BRING TO A BOIL.
SIMMER FOR 5 MINUTES.

ADD FROZEN ORANGE JUICE AND THEN THE REST OF THE FRUITS. CHILL.

THE ORIGINAL RECIPE CALLED FOR ADDED SUGAR AND SALT, WE DIDN'T FEEL THIS WAS NECESSARY.

THIS IS A GREAT RECIPE TO TAKE TO GATHERINGS. I ALSO USED CALCIUM FORTIFIED ORANGE JUICE.

(My kids prefer whole tapioca. This must be soaked overnight.) Posted to JEWISH-FOOD digest by Cyndesawye <Cyndesawye@aol.com> on May 20, 1998

Gina Cosentino's Individual Flourless Chocolate Cakes

Servings: 1 Servings

Ingredients:

7 ounce Semisweet chocolate; choppedinto ½-inch pieces
14 tablespoon (1 ¾ sticks) unsaltedbutter
1 large Egg
3 large Egg yolks
1 cub Sugar
6 large Egg whites

Preparation:

I'm sure someone was looking for a recipe for this type cake in the last couple of days. This one is from today's Boston Globe Food section. Nice article about chocolate and three high-end chocolatiers moving in to the Boston market.

<http://www.boston.com/dailyglobe/globehtml/246/Sweet_seduction.htm>

Cosentino, pastry chef at Le Meridien, shares her version of this classic recipe. Serve warm with homemade or store-bought caramel sauce and fresh whipped cream.

Preheat the oven to 325 degrees.

Grease and flour 6 4 ½- or 5-inch ramekins. Place the chopped chocolate and butter in a medium saucepan over low heat. Leave to melt, then whisk until smooth and remove from the heat. Meanwhile, in a large mixing bowl, whip the egg and egg yolks with ½ cup of the sugar. When pale, fold in the chocolate-and-butter mixture. In a separate clean, dry bowl, whip the whites until soft peaks form. Sprinkle in the remaining sugar and beat on high until the peaks are stiff and glossy. Fold the chocolate mixture gently into the meringue, just until combined Pour the mixture into the prepared ramekins so they are about three-quarters full. Place the ramekins in a roasting pan; fill the pan with hot water to reach halfway up the sides. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Serves 6.

Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Sep 10, 1997

Gina's Basic Spaghetti Sauce

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
1 small Onion, chopped
½ teaspoon Fennel seeds
3 Cloves garlic, minced
1 small Green pepper, chopped
6 Ripe tomatoes, medium
12 ounce Can tomato puree
6 ounce Can tomato paste
2 teaspoon Oregano, dried
1 teaspoon Basil, dried
1 tablespoon Parsley, dried
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Parmesan cheese

Preparation:

Prepare the tomatoes: drop them into a pot of boiling water for about a minute. Drain and rinse with cold water. Slip off the skins, cut out the "core", and coarsely chop. Set aside.

In a large pot, heat the oil. Add onion & fennel seed. Fry a couple minutes. Add the pepper & garlic and fry a couple more minutes (don't let the precious garlic brown or burn, please!). Add the rest of the ingredients. Bring to a boil, lower heat, then simmer for as long as you can (at least an hour), stirring occasionally. I cover the pot loosely when simmering.

Notes: You can use fresh herbs for the dried, and it's much better. Just triple the proportions for fresh. You can also add other veggies to the sauce during the simmer phase: carrots (shredded), green chilis (fresh roasted from New Mexico), chopped olives (black or green), sliced mushrooms. You can also add TVP to fool meat eaters: soak 1 c TVP & ¼ t fennel seed in ⅞ c boiling water for 10 min. Fry the TVP in some olive oil before adding to the sauce.

Also, you might want to double or triple this recipe if your tomato "shrubs" look like mine :-)

Enjoy!

Gina Pasquale Email: pasquale@lanl.gov

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

Gina's Garden Kale Dinner

Servings: 4 Servings

Ingredients:

2 ½ cub Water
1 cub Long-grain rice
2 tablespoon Olive oil
2 Shallots, finely chopped
4 Scallions, thinly sliced
1 teaspoon Fresh thyme, chopped
2 tablespoon Parsley, fresh, chopped
2 ounce Prosciutto, chopped (½ c)
1 ¾ cub Chicken stock
1 teaspoon Grated lemon zest
1 pound Kale (1 large bunch) *
2 tablespoon Lemon juice
Salt & pepper to taste
¼ cub Parmesan or asiago cheese,grated

Preparation:

*stems removed and leaves finely shredded

Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid. Set aside.

In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; saute until softened. Add prosciutto and cook, stirring, for 1 more minute.
Add chicken stock and lemon zest, and boil uncovered until the stock is reduced by half, about 5 minutes. Add kale and lemon juice, stirring until kale wilts. Add salt and pepper to taste. Spoon hot rice onto a serving platter, then pour kale over it. Sprinkle with grated cheese.

Source: "More Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.
Posted to MM-Recipes Digest V3 #196

Date: Sat, 13 Jul 1996 15:36:53 GMT

From: Linda Place <placel@worldnet.att.net>

Gina's Mixed Seasoning From Trinidad

Servings: 1 Servings

Ingredients:

1 bunch Sieve -- (green onion)
2 Stalks celery
2 bunch Shadow Benny -- cilantro
Substitute
1 bunch Thyme
3 4 heads
1 Yellow
1 2 inch
1 Piminto -- (optional)
Soy Sauce
Garlic -- (lot's of garlic)
Onion
Piece fresh ginger

Preparation:

All ingredients should be chopped fine. Mix ingredients, except soy sauce, and store covered in refrigerator. Marinate chicken, beef, or fish with the seasoning, and a generous sprinkle of soy sauce over the top for one hour before BBQ. Note: Gina also used the seasoning in fruit. I like the seasoning best with chicken. You could serve this dish with red beans & rice, cheese macaroni pie, and fried plantain, with lime pie for to complete a Caribbean menu. Maybe I'll cook it tonight!

Recipe By : MsSailor

From: Stephanie Da Silva

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

Gina's Sweet Italian Cheesecake

Servings: 1 Servings

Ingredients:

PASTRY:
1 ½ cub Flour
½ teaspoon Salt
½ cub Butter or margarine
1 Egg yolk
2 tablespoon Milk

FILLING:
3 cub (1 ½ lbs.) ricotta cheese
2 tablespoon Cornstarch
1 tablespoon Orange rind
1 tablespoon Lemon rind
1 tablespoon Vanilla
⅛ teaspoon Salt
½ cub Heavy cream
1 cub Sugar
4 Eggs + egg white leftoverfrom pastry

Preparation:

Mix flour, salt and butter until coarse cornmeal consistency. Add egg yolk and milk just until mixture holds together. Roll out and place in bottom of springform pan. To prepare filling, beat eggs until foamy. Add sugar and beat until smooth. Add rest of ingredients and beat until smooth. Pour into pan and bake at 350 degrees for 50 to 60 minutes or until knife inserted into center comes out clean.

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on Apriday,, l 11, 1998

Ginataan (Roots and Fruits Simmered in Coconut Milk)

Servings: 1 Servings

Ingredients:

10 cub Lowfat coconut milk
2 cub Sugar
2 cub Sweet potatoes or yams;peeled and diced
2 cub Yautia (gabi) peeled anddiced (if you can't findthis use parsnips)
2 cub Ripe plantain bananas;peeled and diced (make surethey're ripe)
½ cub Tapioca pearls
1 cub Wheat (or prferably sweetrice) flour, mixed with ½cup water and shaped into½ inch diameter balls(dumplings)
½ cub Preserved (bottled) mango orjackfruit

Preparation:

In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings and cook for 25 minutes or until the balls float to the top. Add sugar, bananas, sweet potato, yautia and tapioca pearls and simmer covered, stirring occasionally, for 20 minutes or until all the ingredients are soft. The length of time will depend on the size of the pieces of fruit.
Just before it's finished, add the preserved fruit and simmer for one or two more minutes.

Serves 12-15.

This recipe is from Marilyn Ranada Donato's _Philippine Cooking in America_. Posted to Digest eat-lf.v097.n174 by bgaerlan@ucla.edu (Barbara Gaerlan) on Jul 10, 1997

Ginataang Halo Halo (Sweet Potatoes and Bananas in Coconut C

Servings: 1 Servings
2 cub Sweet potato, diced
2 cub Bananas, diced (choose the"saba" banana - ask yourlocal Asian Market)
1 cub Cooked tapioca balls
3 cub Coconut cream
1 cub Brown sugar

Ginberbread Men Cookies (Corrected)

Servings: 1 Servings

Ingredients:

1/3 cub Shortening
1 cub Brown sugar
1 ½ cub Dark molasses
2/3 cub Cold water
2 ½ cub FLOUR***
2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Allspice
1 teaspoon Ginger
1 teaspoon Cloves
1 teaspoon Cinnamon

Preparation:

Mix shortening, sugar, and molasses thoroughly. Stir in water. Blend all dry ingredients. Blend all together. Chill. Heat oven to 350.

Roll dough to ¼" thick. Cut into shapes. Place far apart on a lightly greased cookie sheet. Bake 10-12 minutes

(cut baking time in half if you want them soft)

Ice when cool.

Makes 2 ½ dozen

Posted to Bakery-Shoppe Digest V1 #443 by dgarz@toto.csustan.edu (Diana M.
Garz) on Dec 8, 1997

Gingane

Servings: 54 Servings

Ingredients:

1 ½ pound Ginger (yes, pounds!)
6 pound Corn sugar
1 ½ pound Sucrose (table sugar)
Juice of several (3)
Citroids
(lemon, lime, grapefruit,
Combination of
High citric fruits like lime
With oranges)
Various additives (fruitoids
Spice thangs
Herbs, hops, or whatever
Floats yer boat)
2 package Champagne yeast

Preparation:

Chop ginger (leave that skin on!) in discs and blend with hot water. Use plenty of water, then filter homogenized ginger through several layers of cheesecloth. Squeeze dry, then add more water and squeeze again. Add water to make about 2 gallons, heat, and dissolve in sugars. Bring to boil, add citroid juices, and boil stirring frequently (to avoid exces- sive sugar carmelization) for about 30 minutes. Pour into fermenter containing 2 + gallons cold water carefully (to avoid hot stuff on cold glass) and add more water to make about 5 gallons. Pitch. Ferment. Bottle. Drink. If adding fruit, do so 5 minutes after you stop boil and give it 10 minutes to pastuerize a bit. Dump the whole bleeding thing into the fermenter, and strain off the fruit when passing into secondary (or just fergit the secondary and strain when bottling). I personally prefer to make a fruit extract (blend fruit and strain off juice) and add the juice to the finished product. Remember to bottle before fermentation stops, and be careful about the priming (½ to a maximum of ¾ cup).
There are a couple of considerations....this stuff is high octane brew (10% alcohol and up) and it is very similar to champagne (high gas pres- sure) so I would ask you to be very careful with your bottles (use _only_ champagne bottles) or avoid the danger of explosion and use a Cornelius keg. Don't let this stuff ferment out completely so it has a bit of residual sweetness to mask any slight off flavours...being made of sugar and ginger, it has no body to mask imperfections. Fruit is also a nice addition, either with the pre-fermented mass or in the Dutch style as a final addition a few hours (1 day tops) before bottling.

Recipe By : Richard Ransom

From: Stephanie Da Silva

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

Gin-Gar Chicken

Servings: 1 Servings

Ingredients:

1 3 to 3 ½ lb broiler-fryer
Chicken
4 large Cloves fresh garlic, minced
4 tablespoon Butter
4 tablespoon Oil
Salt and pepper
2 cub White wine
1 pound Ripe tomatoes rubbed through
A sieve

Preparation:

Cut chicken into quarters. Saute garlic in butter and oil in a large pan, add the chicken legs first and brown them over high heat; then brown the breast pieces. Season with salt and pepper; lower heat and continue cooking until the chicken pieces are tender. remove from the pan and keep hot. Scraping off bits adhering to the bottom and sides of the pan, stir in the wine and reduce over high heat. Add the pureed tomatoes, salt and pepper to taste; stir well and cook over moderate heat for almost 10 minutes. Return the chicken pieces to the pan, spoon over the sauce and cook for a few minutes longer. Serve the chicken in the sauce.

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

Ginger - Molasses Muffins

Servings: 40 Servings

Ingredients:

1 teaspoon Baking soda
1 tablespoon Hot water
1 cub Room temperature butter
1 cub Sugar
1 cub Molasses
4 Separated, room temp egg
3 ½ cub All purpose flour
1 teaspoon Freshly grated nutmeg
1 teaspoon Cinnamon
1 teaspoon Ground ginger
1 cub Buttermilk
1 cub Chopped pecan
1 cub Raisin
pinch Cream of tartar

Preparation:

(Makes about 40.)

Preheat oven to 350 deg. Grease 2-inch muffin tins. Dissolve baking soda in hot water. Cream butter with sugar until light and fluffy, using electric mixer. Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon and ginger. Mix into butter alternately with buttermilk in 3 additions each. Fold in nuts and raisins. Beat whites with cream of tartar in another bowl until stiff but not dry. Fold into batter. Spoon into prepared tins, filling ¾ full. Bake until tester inserted in center comes out clean, 20 to 25 minutes. Transfer to racks. (Can be prepared 1 day ahead. Reheat in 350 deg. oven about 4 minutes.) Serve warm.

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

Ginger Ale

Servings: 1 Servings

Ingredients:

¾ cub Grated fresh ginger root
1 ½ quart Glass jar with lid
4 cub Cold water
1 ½ quart Bowl
Wire strainer
Coffee filter
Granulated sugar

Preparation:

Soda pop began as fizzy water that people added flavoring to. Why did they want fizzy water to start with? Because they thought it was healthy, just as they believed the bubbly waters of natural springs had powers to cure them of all sorts of ills.

The first artificial bubbly water was made in 1722. In 1832 carbonated beverages became popular when John Matthews invented a machine to inject carbonated gas into water.

People then started experimenting with adding flavor to the bubbly water to give it more taste. Within a short time, the familiar pops of today were developed, from colas to ginger ales.

DIRECTIONS: Place the grated ginger in the glass jar. Add the cold water and put the lid on the jar. Let it sit for 24 hours.

Pour the liquid through the wire strainer into a bowl. Rinse out the jar you steeped the ginger in and throw away the ginger.

Pour the liquid through the coffee filter back into the clean jar.

Add sugar a little at a time until it's sweet enough for you. Try it plain or mixed with soda water. Makes 1 batch.

Source: Oregonian FoodDay; typos by Dorothy Flatman 1996

Ginger Ale 1

Servings: 1 Servings

Ingredients:

1 gallon Water (for ale)
2 cub Water (for making extract)
2 ounce Fresh Ginger root
2 cub Sugar
1 tablespoon Vanilla extract
⅛ teaspoon Yeast

Preparation:

Slice the ginger into thin sections and add them to two cups of boiling water. Simmer this on very low heat for 20 minutes. While this is sim- mering, boil the gallon of water and two cups of sugar for one minute and set aside. Pour the pan with the ginger into a blender and blend on high for about one minute. Strain this extract into the sugar water.
With a soup ladle, pour a few cups of the hot brew through the pulp to extract a bit more of the ginger flavor. Cool to room temperature. When cool, add vanilla. Add yeast, stir and let sit for about 30 minutes.
Then bottle and age. I recommend that you do not alter the recipe on the first batch. On subsequent batches you can alter the amount of ginger, sugar and vanilla to suit your own taste.

Recipe By : Serving Size:

From: Stephanie Da Silva

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

Ginger Ale 2

Servings: 1 Servings

Ingredients:

⅝ cub Honey
5 cub Sugar
2 gallon Water
3 Beaten
1 tablespoon Ginger moistened with a
Little water
Juice of 4 lemons
¼ teaspoon Yeast
1 Whole lemon
Egg whites

Preparation:

Dissolve the honey or sugar in 2 gallons water. Add the beaten egg whites and ginger. Bring to a boil and skim. Most of the flavor of the ginger will have been given out, so don't worry that you loose much of it in the skimming. Add the whole lemon and set the mixture aside to cool.
When it is lukewarm, add the lemon juice and the yeast dissolved in ¼ cup warm water. Stir well and let stand for a while for the sediment to settle to the bottom. Strain through a cloth into a clean container. Give it a few more minutes to settle and you are ready to bottle. Recipes from Early American Life, August 1975, Pg 12, titled "Making Your Own Soda Pop", by Caroline Kitchen Riddle.

Recipe By : Serving Size:

From: Stephanie Da Silva

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

Ginger Ale Pork Chops

Servings: 1 Servings

Ingredients:

4 Loin pork chops, about 1Inch thick
½ teaspoon Ground ginger
1 tablespoon Unsalted butter
¾ cub Ginger ale
¼ cub Minced fresh ginger
¼ cub Slivered crystallizedginger
¼ cub Coarsely chopped walnuts
¼ cub Golden raisins
½ cub Heavy or whipping cream

Preparation:

This comes from the New Basics Cookbook and is one I have just got to try.

Preheat the oven to 350F.

Sprinkle the pork chops all over with the ground ginger.

Melt the butter in a large skillet, and brown the pork chops over medium- high heat, 2 to 3 minutes per side. Transfer the chops to a flameproof baking dish.

Add the ginger ale, fresh ginger, and crystallized ginger to the skillet, and cook over high heat for 2 to 3 minutes. Pour this over the chops, transfer to the oven, and bake for 30 minutes.

Sprinkle the walnuts and raisins over the chops, and bake an additional 15 minutes.

Transfer the chops to a serving platter and keep warm. Add the cream to the baing pan and place it over high heat. Cook, scraping up the brown bits, until the sauce is slightly reduced and thickened, aobut 2 minutes. Pour the sauce over the chops and serve immediately.

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

Ginger Ale Punch

Servings: 1 Servings

Ingredients:

2 large Cans unsweetened pineapplejuice
1 can Frozen lemonade and 3 canswater
½ can Frozen limeade and 2 canswater
1 can Frozen orange juice and 2cans water
1 cub Sugar
4 quart Dry ginger ale
2 quart Soda water
1 pint Frozen strawberries(or use mint leaves)

Preparation:

Mix base of juices and sugar. Chill. Just before serving add ginger ale and soda.

NOTE: Can be spiked with vodka or gin

From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

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

Ginger Ale-Sherbet Punch

Servings: 50 Servings

Ingredients:

6 quart Ginger ale
7 pint Sherbet (mint or orange)
2 Or
3 pint Vanilla ice cream (optional)

Preparation:

Combine 1 quart ginger ale and 1 pint sherbet, beating well before adding any more. Continue adding in these proportions as needed. For extra "body" to the punch, add 2 or 3 pints of vanilla ice cream every so often. Yield:
50 (½-cup) 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.

Ginger Almond Pears

Servings: 1 Servings

Ingredients:

5 Firm ripe pears
3 cub Apple cider
2 teaspoon Finely chopped fresh ginger
3 tablespoon Arrowroot starch
½ teaspoon Pure almond extract
1 pinch Salt

Preparation:

*Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger. Add a pinch of salt.

*Bring to a boil, reduce heat, and simmer until pears are tender, about 15 minutes.

*Dissolve arrowroot starch in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.

*Remove from heat and stir in almond extract. Serve warm or cold.
Posted to fatfree digest V97 #276 by JBennicoff@aol.com on Nov 25, 1997

Ginger and Molasses Cookies

Servings: 48 Servings

Ingredients:

¾ cub Soft shortening
1 cub Brown sugar (packed)
1 Egg
¼ cub Molasses
2 ¼ cub All-purpose flour (if usingself-rising flour; omitsalt and reduce soda to 1tsp)
2 teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Ground cloves
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
Granulated sugar

Preparation:

From: morrissey@stsci.edu (Janet Morrissey "Mostly Harmless")

Date: Wed, 25 Aug 1993 01:26:19 GMT
Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir into molasses mixture. Chill.

Heat oven to 375 F. Roll dough in 1 ¼ inch balls. Dip tops in sugar.
Place balls, sugared side up, 3 inches apart on greased baking sheet.
Sprinkle Each with 2 or 3 drops of water. Bake 10 to 12 minutes, or just until set but not hard. Makes 4 dozen.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

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

Ginger and Peach Chicken

Servings: 4 Servings

Ingredients:

4 Chicken Breast halves *
1 teaspoon Cornstarch
¼ teaspoon Salt
2 cub Hot cooked Rice
8 ounce Can Peach slices, lite syrup
½ teaspoon Grated Gingerroot
½ cub Sliced Water Chestnuts,drain
6 ounce Pkg frozen Pea Pods, cooked

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves

Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal ½ cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.
************************************************************** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

Ginger and Saffron Stirfry Vegetables

Servings: 1 Servings

Ingredients:

12 small Russet potatoes
Salt
¼ pound Snow peas
1 Zucchini
1 Leek
1 Bulb fennel
2 Stalks celery
1 Carrot
2 tablespoon Olive oil
1 teaspoon Grated ginger root
1 teaspoon Chopped garlic
4 ounce Vegetable broth
1 pinch Saffron

Preparation:

Place the potatoes and ½ teaspoon salt in medium sized saucepan with enough water to cover. Simmer 10 minutes or until tender. Add snow peas.
Cook 2 more minutes. Drain in colander.

Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot into ¼-inch thick pieces. Heat the olive oil in a large nonstick skillet or wok over mediumhigh heat. Add the vegetables; stirfry for 6 minutes. Add the ginger and garlic; cook f or 1 more minute.

Add the potatoes and the snow peas to the skillet. Add the broth and saffron. Season with salt. Simmer for 2 minutes. Serve hot.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8879 Posted to MC-Recipe Digest V1 #608 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

Ginger and Shrimp Filled Wonton Rolls

Servings: 25 Servings

Ingredients:

6 ounce Frozen peeled cooked shrimp
½ cub Carrot; shredded
2 tablespoon Green onion; thinly sliced
1 teaspoon Fresh ginger; grated
2 teaspoon Cooking oil
2 tablespoon Hoisin sauce
25 Wonton wrappers
Cooking oil for deep frying

Preparation:

1. Thaw the shrimp and chop.

2. Cook shrimp, carrot, green onion and ginger in 2 teaspoons oil for about 3 minutes or until tender.

3. Remove from heat and stir in Hoisin Sauce.

4. Spoon 1 slightly rounded teaspoon of the filling onto a wonton wrapper just off center (near one point). Fold the side points over the filling forming an envelope shape. Roll towards the remaining point. Moisten the top flap, and press firmly to seal. Repeat with all the remaining wrappers.

5. Heat 1 ½ - 2 inches of cooking oil in a large saucepan to 365 degrees.
Fry rolls, a few at a time about 1 minute or until golden turning once.
Drain on paper towels.

6. Serve warm with sweet and sour sauce.

Recipe by: BHG - Holiday Appetizers 1997

Posted to recipelu-digest Volume 01 Number 317 by RecipeLu <recipelu@geocities.com> on Nov 27, 1997

Ginger and Spice Cookies

Servings: 36 Servings

Ingredients:

2 cub Unbleached flour
1 ¼ cub Brown sugar -- packed
2 teaspoon Ginger
2 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Baking soda
¼ teaspoon Salt
1 Egg or egg white -- whipped
¾ cub Margarine -- softened
¼ cub Molasses

Preparation:

Preheat oven at 350. In a mixing bowl, combine flour, brown sugar, ginger, cinnamon, allspice, baking soda,and salt. In another mixing bowl, combine egg, margarine, and molasses. Mix dry ingredients with wet ingredients just until moistened. Cover and chill dough for 1 hour. Then, roll dough into 1" balls and place 2" apart on unprepared baking sheet. Bake for 12 minutes or until golden brown.

Recipe By : Anita A. Matejka

From: Stephanie Da Silva

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

Ginger Apple Cobbler

Servings: 6 Servings

Ingredients:

3 ½ pound McIntosh apples, peeled, cor
2 teaspoon Powdered ginger
1 tablespoon Cornstarch
Juice of 1 lemon
2 tablespoon Brandy, bourbon or scotch
3 tablespoon Butter
2 tablespoon Chopped candied ginger
1 cub Sugar
1 teaspoon Vanilla
1 cub Raisins
24 Gingersnap cookies

Preparation:

Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and ¾ cp of the sugar. Cook until apples start to release their moisture.
In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla & raisins.
Grease a 9-inch casserole with remaining butter & dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom & up the sides. fill with apples mixture and smooth on top. Arrange remaining cookies on top & sprinkle with remaining sugar.
Bake at 450 for 20 minutes, until apples are bubbling & sugar has partially melted. Cool for 10 minutes before serving.

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

Ginger Apple Cookies (Motts)

Servings: 60 Servings

Ingredients:

COOKIE DOUGH:
1 cub Firmly packed brown sugar
½ cub Margarine or butter;softened
1 cub Molasses; (unsulphured)
1 cub Apple Sauce
2 Eggs
5 cub All-purpose flour
2 teaspoon Baking soda
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Nutmeg
1 teaspoon Cloves

FROSTING:
¼ cub Margarine or butter; melted
2 cub Powdered sugar
1 tablespoon Grated lemon peel
2 tablespoon Lemon juice; (2 to 3) ormilk

Preparation:

In large bowl, combine brown sugar, margarine, molasses, apple sauce and eggs; beat well. Stir in flour, baking soda, ginger, cinnamon, salt, nutmeg and cloves.

Refrigerate 1 to 2 hours for ease in handling.

Heat oven to 375F. Grease cookie sheets.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Bake at 375F for 8 to 10 minutes or until golden brown. Cool on wire rack.

In small bowl, combine all frosting ingredients; beat until smooth. Frost cooled cookies.

Yields 5 to 6 dozen cookies.

Notes: Pantry: Mott's Regular Apple Sauce; Grandma's Molasses. For best results when baking cookies, always use a shiny cookie sheet rather than a dark one. Dark cookie sheets absorb the heat and may cause the bottoms of the cookies to overbrown.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998

Ginger Apple Crisp

Servings: 6 Servings

Ingredients:

1/3 cub Cornflake crumbs
¼ cub Firmly packed brown sugar
3 tablespoon Flour
2 tablespoon Crystallized ginger, choppedor 1 tsp ginger
2 tablespoon Margarine/butter melted
6 Rome or McIntosh apples,peeled, cored and thinlysliced (6 cups)
2 tablespoon Sugar
2 teaspoon Lemon juice
1 ½ cub Frozen vanilla nonfat yogurtor vanilla ice milk

Preparation:

Heat oven to 400F. Spray 8 inch square (1 ½ quart) baking disk with non stick spray. In a small bowl, combine the cornflake crumbs, brown sugar, flour and ginger; mix well. Add in melted margarine or butter and mix well.
Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat.
Sprinkle apples with crumb mixture; press gently. Bake for 25-30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve with frozen vanilla yogurt or ice milk.

Ginger Apple Preserves

Servings: 24 Servings

Ingredients:

5 cub Sugar
2 cub Water
8 large Tart apples
2 tablespoon Lemon juice
1 Jar (5 oz) crystallizedginger

Preparation:

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into ¼ inch thick slices, to make about 8 cups. Sprinkle with lemon juice; mix well. Drain ginger, reserving syrup, and chop to make about ½ cup. Add apples, ginger and reserved syrup to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within ⅛ inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator. Makes 6 half pints.

Recipe by: P.S. Enroughty

Posted to MC-Recipe Digest V1 #775 by PegVA@aol.com on Sep 7, 1997

Ginger Apple Salad

Servings: 4 Servings

Ingredients:

8 Apples, cored and chopped
1 tablespoon Grated Ginger Root
1 cub Chopped Celery
½ cub Raisins
½ cub Chopped Walnuts
2 tablespoon Honey
1/3 cub Orange Juice

Preparation:

Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves.

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

Ginger Applesauce

Servings: 6 Servings

Ingredients:

10 medium Granny Smith Apples *
2 2-½" Cinnamon Sticks
1 cub Apple Juice
1 teaspoon Grated Lemon Zest
1/3 cub Packed Brown Sugar
1 ½ tablespoon Fresh Ginger
¼ teaspoon Grated Nutmeg

Preparation:

* Granny Smith apples should be pared, cored and coarsely chopped.
~------------------------------------------------------------------------- Place apples, cinnamon, apple juice and lemon zest in a large saucepan or Dutch oven. Simmer covered, stirring occasionally, over medium low heat until apples are soft, 20-25 minutes. Stir in sugar to taste, the ginger and the nutmeg. Cook until sugar is dissolved and sauce thickens, about 5 minutes. Serve warm or cold. Remove cinnamon sticks just before serving.
Makes about 6 cups. 92 calories per ½ cup. From: Syd's Cookbook.

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

Ginger Aromatic Chicken

Servings: 4 Servings

Ingredients:

4 large Legs, chicken, whole (thigh/drumstick) skinned, fat trimmed
2 tablespoon Butter, unsalted, divided
1 teaspoon Ginger, minced
3 tablespoon Vinegar, balsamic *
2 tablespoon Soy sauce
1 tablespoon Catsup
¼ cub Chives, fresh, snipped
Snow peas, blanched

Preparation:

In a large non-stick fry pan, place 1 tablespoon of the butter and melt over medium heat.

Reduce heat to low; add ginger and cook for 5 minutes.

Stir in vinegar, soy sauce, and catsup. Remove from pan; set aside.

In the same fry pan, place the remaining tablespoon of butter; add chicken, adjust heat to medium and cook for 4 minutes per side, or until brown.

Add ginger sauce; reduce heat to low, cover and cook, turning once, about 25 minutes or until chicken is fork tender.

Arrange chicken on platter; spoon ginger sauce over chicken.
Sprinkle with chives. Garnish with snow peas.

* Red wine vinegar may be substituted.

Cook: Judith Mettlin, New York

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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

Ginger Baked Apples

Servings: 2 Servings

Ingredients:

NORMA WRENN:
2 large Baking apples (such as Rome
Beauty)
2 teaspoon Crystallized ginger; chopped
1 teaspoon Butter; melted
6 tablespoon -water
1 ½ tablespoon Sugar
1 ½ teaspoon Fresh lemon juice
¾ teaspoon Grated lemon peel
½ teaspoon Ground cinnamon
Whipped cream (optional)

Preparation:

Peel apples halfway down from stem end. Core apples without cutting through bottom. Place in broilerproof and microwave-safe casserole. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.

Stir all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover casserole loosely with plastic wrap.

Microwave on high until apples are tender, rotating casserole twice, about 6 minutes. Uncover; spoon juices over.

Preheat broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.

Source: Bon Appetit 11/95
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Nov 19, 97

Ginger Bars

Servings: 16 Servings

Ingredients:

1 cub Whole-wheat flour
¼ cub Sugar
¼ teaspoon Baking soda
3 tablespoon Coarsely chopped ginger,crystallized
¼ cub Nonfat milk
¼ cub Molasses
2 large Egg whites

Preparation:

In a large bowl, stir together flour, sugar, soda, and crystallized ginger.
Add milk, molasses, and egg whites; beat until smoothly blended.

Spread batter evenly in a nonstick (or lightly oiled regular) 8" square pan.

Bake in a 350'F. oven until cake begins to pull from pan sides and springs back when lightly toughed in center, 20-25 minutes. Serve warm or cool, cut into about 2" squares. Store as directed, preceding.

Per piece: 64 calories; 1.6 grams protein; 0.1 grams fat; (0 grams saturated fat); 15 grams carbohydrates; 37 milligrams sodium; 0.1 milligrams cholesterol.

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

Ginger Baste for Pork

Servings: 1 Servings

Ingredients:

2/3 cub Brown sugar
2 tablespoon Cornstarch
2 teaspoon Freshly grated ginger root
2 Cloves garlic, crushed
¼ cub Wine vinegar
2/3 cub Soy sauce
¼ teaspoon MSG (Optional)

Preparation:

Combine ingedients thoroughly until sugar is dissolved. Let stand for at least 1 hour to blend flavors before using. Stir well before brushing on pork during cooking.

Source: Modern Barbecue Cooking by Ed Bell

Posted to bbq-digest V3 #070

Date: Fri, 27 Sep 1996 08:07:02 -0700

From: Carey Starzinger <cstarz@teleport.com>

Ginger Basted Pineapple and Pepper Skewers

Servings: 4 Servings

Ingredients:

1 large Ripe pineapple, peeled, cutinto good-sized chunks
1 Green pepper, seeded, cutinto big chunks
1 Red pepper, seeded, cut intobig chunks
8 small Pieces preserved sugaredginger, chopped
¼ cub Melted butter
1 pinch Red pepper flakes

Preparation:

This is adapted from Linda West Eckherdt's "Barbecue: In-doors and Out" (Lowell House/Contemporary Books).

Thread pineapple and peppers onto either metal or soaked bamboo skewers.

Combine ginger with butter and red pepper flakes, then brush onto kebabs.

Grill over a not-too-hot fire until lightly browned, turning frequently, basting once or twice; 7 to 10 minutes will be more than enough cooking time.

Serves 4 to 6.

PER SERVING: 125 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4 g saturated), 15 mg cholesterol, 50 mg sodium, 2 g fiber.

Posted by Stephen Ceideberg; October 31 1992.

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

Ginger Bears

Servings: 30 Servings

Ingredients:

1 ½ cub All-purpose flour
1 ½ teaspoon Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
1 Stick Parkay margarine
½ cub Firmly packed brown sugar
1 package (4-serving size) Jell-Opudding and pie filling;butterscotch flavor
1 Egg
Ribbon (optional)
1 Tube prepared decoratingicing -or-

CONFECTIONERS SUGAR GLAZE:
2 ½ cub Confectioners sugar
3 tablespoon Hot milk or water; more orless

Preparation:

MIX together flour, spices and baking soda. Beat margarine at low speed of electric mixer until light and fluffy; beat in sugar, pudding mix and egg. Gradually add flour mixture, beating until smooth after each addition.
Chill dough until firm enough to handle.

ROLL out dough to ⅛-inch thickness on floured surface; cut with 3-inch floured teddy bear cookie cutter. Place on greased baking sheets. Bake at 350 degrees for 10 minutes or until lightly browned. Remove; cool on rack.
Decorate cooled cookies with Confectioners Sugar Glaze or icing. Attach ribbon bow ties, if desired.

MAKEs about 2-½ dozen cookies, Prep time: 30 minutes, Baking time: 30 minutes

Confectioners sugar Glaze: Place 2-½ cups confectioners sugar in small bowl. Gradually add 3 tablespoons (about) hot milk or water, blending well.
MAKES 1-1/3 cups

From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ginger Beef

Servings: 4 Servings

Ingredients:

1 pound Beef flank steakslice thin across thegrain
1 tablespoon Dry sherry
1 tablespoon Light soy sauce
1 pinch Sugar
2 tablespoon Peanut oil
2 Cloves garlic, chopped fine
6 Thin slices fresh ginger,cut julienne
2 tablespoon Oyster sauce
⅛ cub Chicken stock
2 Green onions, cut Chinesestyle
2 Eggs, well beaten

Preparation:

Marinate the meat in wine, soy sauce, and sugar for 15 minutes. Heat a wok and add the oil. Chow the garlic and the ginger for one minute. Remove the garlic and ginger from the wok, reserving them, and leaving the oil in the pan. Chow the beef on one side for one minutes and then add the removed ginger and garlic. Add the oyster sauce, chicken broth, and green onions and chow for a moment. Stir in the beaten eggs and cook just for a moment, until the mixture thickens.

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

Ginger Beef Stir Fry

Servings: 4 Servings

Ingredients:

1 pound Top sirloin steak
1 can (8 oz.) water chestnuts;drained
2 tablespoon Vegetable oil
3 medium Carrots; cut in 2 inchsticks
1 medium Onion; sliced
1 Clove garlic; pressed
1 tablespoon Chopped fresh ginger root
1 large Green bell pepper; chunked
1 quart Salad lettuce
¼ cub Orange marmalade
2 tablespoon Soy sauce

Preparation:

Thinly slice sirloin against grain in 1 inch wide strips. Cut each water chestnut in half. In a large skillet or wok, quickly brown sirloin in hot oil. Stir in chestnuts, carrots, onion, garlic and ginger until onion is soft. Stir in pepper and lettuce for one minute. Stir in marmalade and soy sauce. Cook, stirring about 2 minutes. Serve at once. Makes 4 servings.

Recipe by: Bud of California Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Ginger Beef with Bok Choy

Servings: 6 Servings

Ingredients:

¾ pound Boneless tender beef steak(sirloin,
Rib eye or top loin)
3 tablespoon Lite soy sauce, divided
1 tablespoon Cornstarch
1 tablespoon Dry sherry
1 teaspoon Minced fresh ginger root
1 Clove garlic, minced
¾ cub Water
2 teaspoon Cornstarch
½ pound Bok choy cabbage or romainelettuce
2 tablespoon Oil, divided
1 Med. onion, cut into ½"strips
1 tablespoon Slivered fresh ginger root

Preparation:

Cut beef across grain into thin slices. Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl; stir in beef. Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside. Separate and rinse bok choy; pat dry. Cut leaves crosswise into 1" strips, separating stems from leaves. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 Tb. oil in same pan. Add onion and slivered ginger; stir-fry 2 minutes. Add bok choy stems; stir-fry 1 minute longer. Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo

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

Ginger Beer

Servings: 20 Servings

Ingredients:

2 gallon Boiling water, 256 oz.
2 Lemon, thinly sliced
¼ teaspoon Cream of tartar
2 pound Sugar, granulated
2 ounce Ginger, chopped
½ teaspoon Yeast

Preparation:

Boil the water in a stainless steel or enamel pot. Add all remaining ingredients except the yeast. Simmer 20 minutes. Cool to lukewarm and taste. Add more ginger for a livelier flavour. Dissolve yeast in one cup of the mixture and stir back in. Cover and allow to ferment 34-36 hours at 65-70F, i.e. mix it in the morning and bottle the next evening. When a slight white skin of foam appears on the top of the brew it is ready to bottle. Siphon or pour into sterlized bottles removing any lemon slices.
After capping age the bottles upright for one week at 60-65F then store in the refrigerator or basement cool room below 60F. NB: This cool storage is very important.

NOTES : Instead of sliced lemons you may use 4 tbsp. lemon juice. Instead of chopped ginger you may use 4 tsp. powdered ginger. The resulting beverage was very fizzy and seemed to become more fizzy the longer it was stored. Our supply was gone in a month and by the end the caps were almost removing themselves from the bottles!
Recipe by: Harrowsmith Reader Posted to MC-Recipe Digest V1 #641 by Peg Baldassari <75402.3465@compuserve.com> on 97

Ginger Beer

Servings: 1 Servings

Ingredients:

6 ounce Bruised ginger
3 quart Water
5 pound Loaf sugar
¼ pound Honey
Gill of lemon juice
17 quart Water
2 Drachms essence of lemon
(about 2 ts)
1 Whole egg

Preparation:

Put ginger and 3 quarts water into a very large kettle and boil for 30 minutes. Add sugar, honey, lemon juice and 17 quarts more water. Strain through a cloth and when it is cold, add essence of lemon and egg. Let stand for 3-4 days before bottling.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 > Submitted By LOOKER@RICHMOND.INFI.NET On 23 JUN 1995 071845 -0500

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

Ginger Beer #1

Servings: 1 Servings

Ingredients:

1 Ginger root
1 Lemon; grated rind only
2 ounce Cream of tartar
1 ½ pound Sugar
1 gallon Boiling water
1 package Yeast

Preparation:

I have never tried these recipes myself. I found them in my recipe database. Have Fun!

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth.
Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink.

Source: Leon Soniat, New Orleans Times-Picayune 28 Aug 1980

ROBERT.FOSTER@NASHVILLE.COM

(ROBERT FOSTER)

REC.FOOD.RECIPES

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

Ginger Beer #2

Servings: 1 Servings

Ingredients:

1 ounce Ginger root; well-bruised
1 ½ pound Sugar
2 Lemons
¼ teaspoon Cream of tartar
1 gallon Water
Yeast & nutrient

Preparation:

I have never tried these recipes myself. I found them in my recipe database. Have Fun!

Put into a large bowl or jar the sugar, the rinds (thinly peeled), add the juice of the two lemons, and the well-bruised ginger. Add the squeezed halves of the lemons to the water as it comes to the boil. When it reaches boiling point, pour it over the ingredients in the bowl. Remove lemon halves, stir well and cover. When tepid add the yeast, previously dissolved in a small amount of the warm liquid. Use a small bottle for this, dropping crumbled yeast in and shaking it to dissolve; leave it half-an-hour or more before adding it to the liquor. Lastly, stir in the cream of tartar. Cover and leave for 24 hours. Strain and bottle, and tie down the corks. NEVER use screwstoppers or the bottles may burst. Store in a cool place and drink fairly soon. Take care when opening the bottles, or they are apt to froth over.

From: First Steps In Winemaking, Author: C.J.J Berry

ROBERT.FOSTER@NASHVILLE.COM

(ROBERT FOSTER)

REC.FOOD.RECIPES

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

Ginger Beer #3

Servings: 10 Servings

Ingredients:

¼ pound Root ginger
10 Bottles cold water
1 Green lemon
4 pound (approximate) clear sugar
Few grains of barley

Preparation:

Date: Fri, 5 Apr 1996 18:12:21 -0500

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

Recipe By: From the radio, British Guyana in early 1960s Bruise the ginger but not too much as it makes the drink cloudy. Pour on the water; add the rind and juice of a fresh green lemon. Cover and leave over night. The next day, strain, sweeten and bottle adding a few grains of barley to each bottle. It takes a few days, at least, for the barley to cause the drink to ferment.

NOTES : This was the extent of the recipe as given on a radio cooking program in Georgetown, British Guiana in 1961-62. Formerly a south american British colony, B.G. is now independent Guyana.

CHILE-HEADS DIGEST V2 #287

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

Ginger Beer #4

Servings: 12 Servings

Ingredients:

½ pound Dried ginger (pounded greenginger)
1 gallon Water
½ Lime
Few cloves
3 pound Sugar
¼ pint Rice (white)

Preparation:

Date: Fri, 5 Apr 1996 18:12:21 -0500

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

Recipe By: What's Cooking in Guyana, 1973
1. Put all ingredients into a clean jar.

2. Stir until sugar is dissolved.

3. Cover jar and leave for two days.

4. On third day strain through a thin muslin, and bottle.

5. Serve with cracked ice. N.B. If only a mild flavour is required, lessen the amount of ginger.

NOTES : What's Cooking in Guyana, 1973, Ministry of National Development & Agriculture and Carnegie School of Home Economics

CHILE-HEADS DIGEST V2 #287

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

Ginger Beer 1

Servings: 54 Servings

Ingredients:

6 pound Light dry extract
2 ½ cub Crystal malt
4 ounce Grated ginger
1 ounce Northern Brewer leaf hops
(14% alpha)
¾ ounce Brambling leaf hops
1 Pack
Edme ale yeast

Preparation:

Boil malt, ginger, and Northern Brewer hops in five gallons of water for 60 minutes. Remove from heat and add Brambling hops. Allow to steep 10 minutes. Force cool, and pitch yeast. This batch turned out pretty good.
It's a light amber color, with a light sweetness. The ginger comes through nicely. Light and thirst- quenching for the summer months.

Recipe By : Unknown

From: Stephanie Da Silva

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

Ginger Beer 2

Servings: 54 Servings

Ingredients:

1 True-Brew continental light
Bee
3 1/3 pound Munton & Fison hopped light
Extract syrup
1 cub Corn sugar
3 ounce Fresh grated ginger root
2 Packs
Edme ale yeast

Preparation:

This will produce a light beer with a fairly strong ginger character.

Recipe By : Jay Hersh

From: Stephanie Da Silva

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

Ginger Beer 3

Servings: 54 Servings

Ingredients:

3 1/3 pound Munton & Fison dark plain
Malt extract
1 ½ pound Munton & Fison plain dark
Dry extract
1 cub Corn sugar
¾ pound Crystal malt
½ pound Chocolate malt
Hunk
2 ounce Cascade hops (boil)
1 ounce Fuggles hops (finish)
Ale yeast
Ginger, grated

Preparation:

Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops.
Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary.
Prime and bottle. My long-term taste bud memory says this was brown, bitter, and slightly sweet with a great ginger flavor and tingle at the back of the throat as it went down. It was overcarbonated (⅞ cup of priming sugar is too much!) I wish I could tell you how much ginger I used, but I remember I wished it were more. Go for it! I've found nothing better to drink with Chinese food. Primary Ferment: 3 days

Recipe By : Jackie Brown

From: Stephanie Da Silva

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

Ginger Beer 4

Servings: 54 Servings

Ingredients:

1 gallon Water
3 ½ ounce Fresh ginger
2 Lemons
2 cub Sugar (sucrose or brown
Sugar or both)
Yeast

Preparation:

Peel the ginger and slice into ⅛ inch slices. Mix the water with the sugar and put in the ginger. Boil an hour or so. Slice the lemons, add to the boil, and boil for about 15 minutes. Allow to cool to room temp- erature. Add yeast. Let the yeast grow overnight. Bottle in very strong bottles. Let sit at room temperature for about 12 hours to carbonate.
Put bottles in the fridge. Open very carefully. Every time I did not peel the ginger, the yeast did not multiply proper- ly. There may be a causal relationship. The more you let the lemons boil, the more bitterness will be extracted from the peels. For a result a lot like Canada Dry's Bitter Lemon, increase the number of lemons to 4, let the lemons boil for about ½ hour, and cut back on the ginger.

Recipe By : Eric Pepke

From: Stephanie Da Silva

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

Ginger Beer Cordial

Servings: 1 Servings

Ingredients:

2 ounce Root Ginger, Bruised, Peeledand chopped
1 pound Granulated Sugar
½ ounce Tartaric Acid
Juice of 1 lemon
1 Lemon, Sliced

Preparation:

Put the ginger, sugar, tartaric acid and lemon into a bowl and cover with 1 gallon of boiling water.

Stir until the sugar has dissolved.

Leave for about three or four days, then strain and pour the liquid into sterilised bottles. It will be ready and really delicious to drink after just a few days and can be diluted quite happily with either still or sparkling water.

Source: Michael Barry, Yes! Magazine

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

Ginger Beer Sparkler

Servings: 1 Servings

Ingredients:

See below

Preparation:

Pour 4 ½ cups ginger beer and 6 cups clear lemon lime soda into large pitcher or punch bowl. Add 2 bags frozen melon balls. Serve immediately in tall tumblers or large wine glasses over ice.

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

Ginger Beer Starter

Servings: 1 Servings

Ingredients:

3 medium Potatoes
3 cub Water
½ cub Corn meal
2 teaspoon Salt
Foam from 12-ounce canchilled beer

Preparation:

Cook the potatoes in the water until tender. Drain off liquid and add more water if necessary to make 3 full cups again. Put potatoes through food mill or sieve. Scald the corn meal in 1 cup of the potato water until it reaches the boiling point and thickens, stirring constantly to be sure that no lumps form. Now combine the sieved potatoes, 2 cups potato water, corn meal mixture, sugar and salt in large bowl (do not use metal or plastic).
Let cool until just warm. Pour the cold beer slowly into a large glass.
Immediately skim off all the foam and stir into the mixture in the bowl.
Cover tightly and set in warm place (80 to 85) until fermentation is complete. In warm, humid weather this will take about 24 hours. In cold weather it may require several more hours for the starter to become foamy throughout. Stir occasionally during the process. Pour into a large (about 2 quart size) glass container and store in the refrigerator at about 38 degrees. Do not put the lid on tightly until the working has subsided.

Let starter ripen about 3 days until ½ inch or more of clear liquid has risen to top. Stir thoroughly each time before a portion is removed for baking. When the supply has been reduced to about 1 cupful or a little more, repeat the beginning process with the exception that no more beer foam needs to be used. When the mixture of potatoes, potato water, corn meal mixture, salt and sugar are well blended and cool, add the remainder of the old starter and stir well. Cover and set in a warm place until fermented as before (8 to 12 hours). Store in refrigerator and let ripen again until the clear liquid comes to the top before starting to use from this new supply.

"Using the recipe for Beer Starter, substitute ½ cup English Ginger Beer (found in either brown glass bottles or tin cans in the gourmet sections of most supermarkets) for the foam from chilled beer. This makes the very best smelling starter I have ever worked with."

From: Breads and Coffee Cakes with Homemade Starters

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Ginger Biscuits

Servings: 24 Servings

Ingredients:

4 ounce Golden syrup
2 ounce Butter
2 ounce Dark brown sugar(soft)
Rind of one orange, finelygrated
2 tablespoon Orange juice
6 ounce Self-rising flour, sifted
1 teaspoon Ground ginger

Preparation:

Grease two or three baking sheets. Place the syrup, butter and sugar into a medium saucepan. Add the orange rind and juice to the pan. Heat very gently until the ingredients have completely melted and are evenly blended together. Leave the mixture to cool slightly, then add the flour and ginger. Mix well until smooth. Place small spoonfuls of the mixture on to the baking sheets, leaving room for spreading. Bake in the oven at 350F for about 12 minutes, until golden brown. Leave to stand for 1 minute before easing off a fish slice. Cool completely on a wire rack.

Recipe by: Good Housekeeping Cookery Book Posted to bakery-shoppe digest V1 Number 015 by "Jazzbel" <jazzbel@grouper.batelnet.bs> on Apr 7, 1997

Ginger Bread (Medieval/elizabethan)

Servings: 8 Servings

Ingredients:

1 cub Honey
¼ teaspoon Powdered ginger (generous)
⅛ teaspoon Ground cloves
⅛ teaspoon Cinnamon
⅛ teaspoon Ground licorice
1 ¾ cub Dry bread crumbs
1 tablespoon Anise seeds

Preparation:

Course Ginger Bread--Take a quart of Honey clarified, and seeth it till it be brown, and if it be thick, put to it a dash of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of Ginger, Cloves, Cinamon, and a little Licorice and Anise seeds: then knead it, and put it into a mould and print it. Some use to put to it also a little Pepper, but that is according unto taste and pleasure.--Gervase Markham, The English House-wife Gingerbread was traditionally boiled rather than baked. This recipe is not significantly different from medieval recipes found in fourteenth- and fifteenth-century manuscripts, except for the licorice-a brilliant touch.

Loaves of gingerbread, like squares of quince and other fruit pastes, were often stamped with decorative designs. You may wish to experiment with a cookie or butter press on the top of this little loaf while it is still warm and malleable.

1. In the top of a double boiler, heat honey. Add spices except anise seeds, and stir to blend. 2. Add bread crumbs and mix thoroughly. Cover and cook over medium heat for 15 minutes. Mixture should be thick and moist. 3.
Place gingerbread on a large sheet of waxed paper. Fold up sides of paper and mold dough into small rectangular shape. 4. Sprinkle anise seeds on top and press them gently into dough with the side of a knife. 5. Cover and refrigerate for 2 hours. 6. Serve gingerbread at room temperature in thin slices.

To The Queen's Taste by Lorna J. Sass "Desserts" ISBN--0-87099-151-5

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

Ginger Bread Cookies in a Ginger Bread Bowl

Servings: 1 Servings

Ingredients:

1 cub Butter
¾ cub Brown sugar; packed
½ cub Sugar
1/3 cub Light molasses
¾ cub Dark corn syrup
3 Eggs
8 ½ cub All-purpose flour
1 tablespoon Baking soda
1 teaspoon Salt
1 teaspoon Each: ginger; cloves,cinnamon, allspice, ground

Preparation:

Cream butter and sugars. Beat in molasses. corn syrup, and eggs until smooth. In a separate bowl combine remaining ingredients and blend. Stir the flour mixture into the creamed mixture. Dough will be stiff. Divide dough into fourths and wrap each in plastic wrap. Chill at least 2 hours.
Preheat oven to 350. Smoothly cover the outside of an oven proof glass bowl with aluminum foil.On a lightly floured surface roll out one of the fourths with a floured rolling pin into a ¼" thick circle.Transfer dough to the outside of the bowl, pressing firmly onto bowl.Make a nice fluted bowl edge. Use a small 1" cookie cutter any shape desired, (hearts, holly) and cut out shapes around bowl edge. (Remember the bowl is going to be turned over when pressing in design.)Place inverted bowl on a baking sheet and bake at 350 for 25-30 minutes or til firm to the touch. Allow to cool on glass bowl. CAREFULLY loosen foil and remove foil and gingerbread bowl from glass bowl. Roll out remaining dough ⅛" thick and cut out shapes. Place on a lightly greased baking sheet and bake 8-10 minutes or till lightly browned, cool on rack. Makes 1 bowl and 3 dozen cookies. I weave a red ribbon through the shapes I cut in the bowl, and tie into a bow. Fill with cookies and cover in colored cellophane.

Recipe by: Lisa Lepsy Posted to MC-Recipe Digest V1 #719 by Babygoil@aol.com on Aug 4, 1997

Ginger Broccoli

Servings: 4 Servings

Ingredients:

1 ½ pound Broccoli florets and stems sliced into diagonal pieces
2 teaspoon Roasted sesame oil
3 tablespoon Tamari
2 teaspoon Ground ginger
2 teaspoon Brown sugar
4 tablespoon Water

Preparation:

In a medium frying pan over medium heat, saute the broccoli in the sesame oil for about 8 minutes. Combine the tamari, ginger, and sugar, and add to the broccoli. Add water, cover, and simmer for 2 minutes.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA (from the Physicians Committee for Responsible Medicine) Typed for you by Karen Mintzias

Ginger Broccoli Soup

Servings: 4 Servings

Ingredients:

1 tablespoon Ghee
1 medium Onion, sliced finely
3 ¾ cub Vegetable stock
2 ½ cub Water
1 piece of ginger, grated
½ teaspoon Cayenne pepper
Juice of 1 lemon
¾ pound Fresh broccoli, cut into bite sized florets

Preparation:

Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli.
Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve right away.

Adapted from Ismail Merchant, "Indian Cuisine"

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

Ginger Brown Bread

Servings: 1 Servings

Ingredients:

1 package Ginger bread mix -- (14
Ounces)
¼ cub Yellow corn meal
1 teaspoon Salt
1 ½ cub Milk
½ cub Raisins

Preparation:

Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist. Beat at medium speed with electric mixer for 2 minutes. Stir in raisins. Pour into greased and floured 6 or 7 cup mold. Cover with foil; tie. Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot. Place filled mold on rack or trivet. Cover pot and cook on high for 3 to 4 hours or until bread is done. Remove from pot; cool on rack 5 minutes. Loosen edges with knife; turn out on rack and cool slightly. Serve warm with butter or cream cheese.

Recipe By :

From: Stephanie Da Silva

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

Ginger Cake

Servings: 8 Servings

Ingredients:

2 ½ teaspoon Butter, softened
1 ½ cub Flour
2 tablespoon Sugar
1 Egg
⅜ cub Honey
2 tablespoon Ginger, fresh, grated
1 teaspoon Lemon zest, grated
1 teaspoon Vanilla
1 teaspoon Baking soda
¾ teaspoon Baking powder
½ teaspoon Coriander
½ teaspoon Cinnamon
⅛ teaspoon Cardamom
pinch Salt
2 tablespoon Crystallized ginger, chopped
½ cub Buttermilk
2 teaspoon Confectioners sugar

Preparation:

Preheat oven to 350. Rub ½ t butter into 8 in round cake pan. Dust pan with 1 t of the flour. In a large bowl, beat the remaining 2 T butter with the sugar until light and fluffy. Whisk in the egg, honey, fresh ginger, lemon zest and vanilla. Sift the remaining flour with the baking soda, baking powder, coriander, cinnamon, cardamom and salt. In a small bowl, toss the crystallized ginger with ½ t of the dry ingredients to coat completely. Set aside. Alternately, add the remaining dry ingredients and the buttermilk to the butter mixture, beating well after each addition.
Stir in the crystallized ginger. Pour the batter into the prepared pan.
Bake for about 35 minutes, or until a cake tester inserted the center comes out clean. Transfer the cake to a rack and let cool in the pan for about 10 minutes. Turn out and let cool. Sift top with confectioners sugar. 211 cal.

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

Ginger Cakes

Servings: 1 Servings

Ingredients:

1 cub Shortening
1 cub Brown sugar
2 Egg, well beaten
1 cub Molasses
4 cub Flour
1 teaspoon Soda
1 tablespoon Water, boiling
1 teaspoon Ginger
1 pinch Salt

Preparation:

Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Ginger Candied Carrots

Servings: 6 Servings

Ingredients:

12 Carrots peeled cut 1 in
Lengths
4 tablespoon Sweet butter
¼ cub Browned sugar
1 ½ teaspoon Ground ginger
½ teaspoon Caraway seeds

Preparation:

Cook carrots in boiling water 20-30 minutes until tender. Melt butter in a saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside.

When carrots are done drain and return to the pot. Pour butter mixture over them and cook over low heat for 5 minutes stirring occasionally. Transfer to serving dish and serve immediately.
Posted to MM-Recipes Digest V3 #313

Date: Thu, 14 Nov 1996 15:48:46 -0500

From: "Kim" <kreese@paradise.net>

Ginger Candy

Servings: 1 Servings

Ingredients:

1/3 cub Finely minced fresh ginger
1 ½ cub Water
2 cub Sugar
2 tablespoon Corn syrup

Preparation:

I tried making hard candy for the first time. It came out pretty good. I had wanted to make horehound candy, since we grew it and it's supposed to be good for sore throats (It is, but as a tea it's really repulsive.) I liked the way it came out so well that I tried making ginger candy. Yum! If you like the flavor of ginger, or red hots, this is good. Basically what you do is take ginger and put it in water water. Boil it, then let it simmer for 20 minutes. Strain out the ginger, and add water if needed to the liquid to make a cup. Put the liquid in a 3 or 4 quart saucepan (nonreactive material such as pyrex or steel) with sugar and corn syrup.
Put a candy thermometer in and bring it to a boil, stirring. Lower the heat until the liquid is at a steady simmer, and don't stir it at all. If crystals form along the sides of the pan, wet a basting brush or pastry brush with water and wash down the sides with it. Grease a 7x10 metal pan with vegetable shortening. When the liquid reaches about 290-300 degrees on the thermometer, spoon out a small bit and drop it into cold water. If it's hard, not chewy at all, it's ready to take off the heat and pour into the pan. Let it cool in the pan for a bit, and when it's solid enough to hold the mark, score it with a knife to make it easier to break into pieces. Let cool completely, remove from the pan and break up, then toss with powdered sugar so pieces don't stick together. Store in an airtight container in a cool place.

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by FAYLEN on 10-21-95

Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Ginger Caramel Cupcakes

Servings: 16 Servings

Ingredients:

CARAMEL:
1/3 cub Plus
2 tablespoon Water
¾ cub Sugar

BATTER:
1 cub Flour
¾ teaspoon Baking powder
¼ cub Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
6 tablespoon Unsalted butter, roomtemperature
1/3 cub Sugar
1 Egg
1/3 cub Sour cream
Frosting
6 tablespoon Unsalted butter, roomtemperature
2 ½ cub Confectioners' sugar, sifted(up to 3)
¼ cub Reserved caramel mixture

Preparation:

Heat oven to 350. Line sixteen 2 ½" muffin cups with foil liners. Coat lightly with cooking spray.

For caramel: Place 1/3 cup water near the stove. Heat sugar and 2 tablespoons water in a small saucepan over medium high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during the last stage because sugar mixture will turn very quickly.

Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at arm's length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, return to heat if needed. Pour into 1 cup glass measuring cup. Add water to equal ¾ cup if needed. Let stand until cooled to room temperature. Use ½ cup for batter and ¼ cup for frosting.

For batter: stir together flour, baking powder, baking soda, ginger, cinnamon and salt in a small bowl. Beat butter and sugar in another bowl until light and fluffy. Beat in egg and sour cream until blended.
Alternately fold in flour mixture and ½ cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups.

Bake in 350 oven for 25 minutes or until a wooden pick comes out clean.
Cool in pan on a rack for 5 minutes. Remove cupcakes from pans; cool completely on wire rack.

For frosting: beat butter in medium size bowl until smooth. Gradually beat in confectioners' sugar and remaining ¼ cup caramel mixture; beat 1 minutes or until creamy. Frost cupcakes.
Posted to FOODWINE Digest 31 Jan 97 by Laura Hunter <LHunter722@AOL.COM> on Feb 1, 1997.

Ginger Carrot Bars

Servings: 12 Servings

Ingredients:

1/3 cub Rolled oats
1 cub Unbleached flour -- sifted
1 tablespoon Ginger
1 teaspoon Baking powder
2 medium Carrots -- shredded
½ cub Orange juice -- at room
Temperature
1/3 cub Maple syrup
1 Egg white -- whipped
1 tablespoon Applesauce -- at room
Temperature
1 teaspoon Vanilla

Preparation:

Preheat oven at 375. Prepare a 8" x 8' baking pan with cooking spray and flour. In a mixing bowl, oats, flour, ginger, and baking powder. In another mixing bowl, combine carrots, orange juice, maple syrup, egg white, applesauce, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Bake for 20 minutes.

Recipe By : Prevention Quick and Healthy Low Fat Cooking

From: Stephanie Da Silva

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

Ginger Carrot Bisque

Servings: 10 Servings

Ingredients:

¼ cub Plus 2 tb, unsalted butter
2 pound Carrots, peeled, thinlysliced
2 large Onions, chopped
1 tablespoon Minced peeled fresh ginger
2 teaspoon Grated orange peel
½ teaspoon Ground coriander
5 cub Chicken stock or cannedbroth
1 cub Half and half (lightcream) [Subs. Skim Milk]
½ cub Minced fresh parsley

Preparation:

Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Mix in ginger, orange peel and coriander.
Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes. Puree soup in batches in processor or blender. Add remaining 3 cups stock and half and half to soup* Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve. Source: Bon Appetit, Nov/91 Posted by Linda Davis

* Substitute skim milk & cornstarch to thicken.

Converted by MMCONV vers. 1.50
Posted to MM-Recipes Digest V3 #288

Date: Sun, 20 Oct 1996 15:03:23 -0400

From: BobbieB1@aol.com

Ginger Carrot Cake

Servings: 1 Servings

Ingredients:

¾ cub Natural apple juice
½ cub Canola oil
1 ½ cub Raisins
½ cub Pure maple syrup
1 ½ cub Grated carrots
2 teaspoon Finely grated fresh gingerroot
2 cub Whole wheat pastry flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt
1 cub Chopped walnuts

Preparation:

Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9 inch round pan and dust with flour, shaking out the excess.

Put the apple juice, oil, ½ cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth. Add the carrots and ginger and pulse just to mix.

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the apple juice mixture and combine, using as few strokes as possible. Fold in the remaining 1 cup of raisins and the walnuts.

Pour the batter into prepared pan. Use a spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.

When the cake is done, remove from oven and let cool for 10 minutes in the pan. Transfer to a wire rack.

Serves: 8. Veggies Unite! - http://www.vegweb.com/

Formatted by suechef@sover.net

Recipe by: From Jill Tompkins (tompkins@musc.edu)

Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 15, 1998

Ginger Carrot Soup

Servings: 1 Batch

Ingredients:

4 tablespoon Butter
1 Onion; peeled and chopped
2 Garlic cloves
1 tablespoon Chopped crystallized ginger
½ teaspoon Mustard seed
½ teaspoon Ground cumin
½ teaspoon Cinnamon
¼ teaspoon Fresh hot pepper
6 -to
8 Carrots
3 ½ cub Water
2 cub Yogurt
1 tablespoon Honey

Preparation:

(A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.)

Melt the butter in a pan and saute the onions and garlic. Add the spices and cook several minutes, stirring constantly. Slice the carrots into discs. Add to the pot and cook a few minutes longer. Add 2 cups water, cover tightly and simmer for 30 minutes.

In a food processor or blender, puree the cooked carrots with the remaining 1 ½ cups water. Return puree to the pot and whisk in the yogurt and honey. Heat the soup, but do not boil.

Adapted from The Vegetarian Epicure II (by Anna Thomas) (The Cook's Garden catalog, Spring/Summer 1993, page 88)

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

Ginger Carrot Soup 2

Servings: 1 Servings

Ingredients:

7 ¼ cub Chicken stock
1 cub Leeks, white part only,
Sliced
1 piece ginger, grated
3 Cloves garlic, minced
1 cub White wine
1 ½ pound Carrots, peeled and cut into
1 inch pieces
2 tablespoon Fresh lemon juice
½ teaspoon Curry powder
Salt and pepper to taste

Preparation:

In a large pot, heat ¼ cup chicken stock. Add leeks, ginger and garlic; cook until tender. Add remaining stock, wine and carrots. Bring to a boil, reduce heat and simmer uncovered until carrots are tender, about 40 minutes. Puree batches in blender. Season with lemon juice, curry, salt and pepper. Serve hot or cold.
Posted to MM-Recipes Digest V3 #295

Date: Sun, 27 Oct 1996 16:12:08 -0600

From: jessann doe <jessann@texas.net>

Ginger Carrots and Green Beans

Servings: 4 Servings

Ingredients:

½ pound Carrots; sliced ½" thick
½ pound Fresh green beans; trimmed
2 tablespoon Margarine
¾ teaspoon Grated ginger root
1 dash Salt

Preparation:

Boil carrots and green beans SEPARATELY, 7-10 minutes each, until crisp- tender. Drain. Rinse with cold water and drain again. Refrigerate separately if preparing ahead of time. To serve, melt butter in a skillet.
Add ginger and cook for 2 minutes. Add carrots and stir over medium-high heat 3-4 minutes until hot. Remove and mound in middle of serving platter.
Add green beans to skillet. Stir 3-4 minutes until hot. Arrange around carrots.

Recipe by: Nancy Gerard

Posted to MC-Recipe Digest V1 #972 by NGerard221 <NGerard221@aol.com> on Dec 26, 1997

Ginger Cheese Muffins

Servings: 1 Servings

Ingredients:

-Prize winning recipe
2 cub Flour
3 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Ginger
¼ teaspoon Salt
1 Egg, well beaten
½ cub Milk
½ cub Molasses
4 tablespoon Melted shortening
¾ cub Grated cheese

Preparation:

Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring constantly. Beat only until smooth. Add shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425ø F) 10-15 minutes. 16 servings. Mrs. Bernice Owens, Venue, PA.

Converted by MMCONV vers. 1.20

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

Ginger Cheese Pie (6)

Servings: 1 Servings

Ingredients:

1 ½ cub Graham cracker crumbs
¼ cub Butter; melted
11 ounce Cream cheese
¾ cub Sugar
2 Eggs; well beaten
1 tablespoon Freshly grated ginger
1 pint Sour cream
2 tablespoon Chopped preserved ginger;(we always use enoughcrystallized ginger cut inca ⅛- to ¼-inch piecesto amply dot the top)

Preparation:

Preheat oven to 350 degrees F. Mix crumbs with melted butter and press into 9-inch pie pan. Blend cream cheese with ½ c sugar and the eggs. Beat til smooth. Add grated ginger and pour into prepared crust. Bake 20 minutes.
Mix sour cream with remaining sugar and spread over surface of pie.
Sprinkle with chopped ginger. Return pie to oven with heat turned off for 3-4 minutes. Cool and chill til set.

Posted to recipelu-digest Volume 01 Number 374 by JB <jbxyz@ma.ultranet.com> on Dec 16, 1997

Ginger Cheesecake

Servings: 14 Servings

Ingredients:

Crust:
Vegetable cooking spray
1 cub Fine gingersnap crumbs
1 tablespoon Powdered sugar
4 tablespoon Melted margarine
Cheesecake:
2 pound Light cream cheese, room
Temperature
½ cub Light sour cream
1 ¼ cub Granulated sugar
3 large Eggs
2 tablespoon Grated fresh gingerroot
2 tablespoon Chopped candied ginger
1 teaspoon Finely grated orange peel

Preparation:

1. To prepare the crust: Spray a 9-inch springform pan with vegetable cooking spray. With a fork, stir together the gingersnap crumbs, powdered sugar and margarine. Press into the bottom of the pan. Bake in a preheated 350-degree oven 5 minutes. Remove from the oven and cool. Reduce oven temperature to 325 degrees. 2. To prepare the cheesecake: In a food processor or with an electric mixer combine half of the cream cheese with the sour cream, sugar and eggs, blending until smooth. Add the remaining cream cheese in small pieces, blending until smooth. Mix in the gingerroot, candied ginger and orange peel. 3. Scrape the batter into the prepared crust. Bake 1 hour 10 minutes. The center of the cheesecake will still have a little shine. Remove from the oven and cool on a rack. Cover and refrigerate at least 6 hours. 4. Run a knife around the edge of the pan and remove the sides of the pan. When cutting the cheesecake, wipe the blade between each cut.

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

Ginger Chestnut Stuffing

Servings: 8 Servings

Ingredients:

1 cub Chicken stock
3 large Eggs
3 cub Whole-grain bread; 1-inchcubes
1 ½ cub Fresh chestnuts cookedshelled, roughly chopped(vacuum-packed shelledchestnuts are an excellentsubstitute)
3 tablespoon Fresh ginger; grated
¼ cub Maple syrup
Salt and freshly groundblack pepper to taste
4 tablespoon Unsalted butter

Preparation:

Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed. If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes.
Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped. Combine the chestnuts, the soaked bread, add the fresh ginger and maple syrup, and season with salt and pepper. Place the stuffing mixture into a 1 ½ -quart baking casserole, and dot with butter. Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving.

Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday

Recipe by: SHOW #TGSP96

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

Ginger Chicken

Servings: 4 Servings

Ingredients:

4 Skinless boneless chicken
Breast
2 tablespoon Vegetable oil
Salt -- to taste
1 ½ tablespoon Fresh ginger root -- chopped
Or grated
1 can Low sodium chicken broth
2 teaspoon Fresh cilantro -- Minced

Preparation:

In a large, non-stick skillet, over medium heat, heat oil. Add chicken and cook, turning until the surface turns white. Remove to shallow baking dish and sprinkle lightly with salt, if desired. Stir in ginger and cook for 1 minute. Sprinkle flour over surface of skillet and allow it to brown slightly. Gradually add broth, stirring constantly as mixture thickens.
Spoon sauce over chicken and bake for about 20 minutes, until chicken is cooked through. Sprinkle with cilantro/parsley and serve.

Recipe By : Perdue Chickens

From: Stephanie Da Silva

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

Ginger Chicken

Servings: 4 Servings

Ingredients:

1 pound Boneless skinless chickenbreasts
2 tablespoon Minced gingerroot
2 tablespoon Soy sauce
1 tablespoon Oyster sauce
1 teaspoon Granulated sugar
½ teaspoon Cornstarch
1 pinch Cayenne pepper
1 tablespoon Vegetable oil
2 Cloves garlic; minced
1 cub Thinly sliced mushrooms
1 Sweet red or green pepper;cut in thin strips
¼ cub Fresh coriander leaves

Preparation:

Serve with basmati rice and herbed carrots.

Slice chicken across the grain at 1-inch intervals. Stir together ginger, soy sauce, oyster sauce, 1 tablespoon water, sugar, cornstarch and cayenne, in large nonstick skillet or wok, heat oil over high heat; stir-fry chicken and garlic for 2 minutes. Add mushrooms and green pepper; stir-fry for 1 minute. Add ginger mixture; stir-fry for 1 minute or until chicken is no longer pink inside and sauce is thickened. Sprinkle with coriander.

Originally posted to rec.food.recipes by Robin Cowdrey <robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700

Recipe by: Canadian Living Magazine - June 1997

Posted to recipelu-digest Volume 01 Number 297 by RecipeLu <recipelu@geocities.com> on Nov 24, 1997

Ginger Chicken

Servings: 1 Servings

Ingredients:

2 pound Skinless bonelesschicken breasts
½ teaspoon Ground ginger
1 2-inch piece of ginger,peeled & minced
2 tablespoon Cornstarch
2 teaspoon Sugar
4 tablespoon Low-salt soy sauce
1 tablespoon Dry sherry or rice vinegar
1 tablespoon Olive oil
1 large Onion sliced in rings
½ pound Mushrooms sliced
1 can (8 ½ oz) bamboo shootsrinseddrained and sliced in halflengthwise
2 tablespoon Olive oil
2 Cloves garlic crushed
1 2-inch piece ginger peeledand minced
1 ½ cub Chicken stock or bouillon
1 teaspoon Sugar
2 tablespoon Cornstarch

Preparation:

Rinse and dry chicken and rub with ground ginger. Cut into ½-inch strips. Combine next 5 ingredients and pour marinade over chicken. Cover and refrigerate 30 minutes or more.

Heat oil in wok or large cast-iron skillet. Stir-fry onion rings for 2 minutes. Add mushrooms and bamboo shoots and stir-fry for 2 minutes.
Remove vegetables and set aside. Add remaining 2 tbsp olive oil, crushed garlic and ginger. Brown garlic and ginger and discard. Add chicken strips and stur-fry a few minutes tto coat with oil. Add marinade and 1 cup chicken stock. Cover and cook on medium heat until chicken is opaque.
Whisk sugar, cornstarch and remaining ½ cup chicken stock together. Pour mixture over chicken and cook several minutes. Add reserved vegetables, tossing to combine.

** From "SPICES make the wonderful difference" by Dorothy Kauffman

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Ginger Chicken Delight

Servings: 4 Servings

Ingredients:

6 Boned and skinned chickenthighs (about 1-¼ lbs.)
1/3 cub Flour
1 tablespoon Vegetable oil
½ cub Fruit juice (Orange, appleor pineapple)
2 tablespoon Honey
2 tablespoon Light soy sauce
1 tablespoon Grated fresh gingerroot -or-
½ teaspoon Ground ginger
2 teaspoon Minced garlic -or-
½ teaspoon Garlic powder

Preparation:

Unroll chicken thighs, trim off fat and slice each into 2 long pieces.
Shake chicken pieces and flour in a closed plastic bag to coat.

Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 3-4 minutes per side uintil lightly browned on the outside but still slightly pink in the centers.

Meanwhile, mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times, 1-2 minutes until chicken is no longer pink in the centers and sauce thickens slightly. (If sauce becomes too thick, stir in up to ¼ c. water).

per serving: 291 cal, 30 g protein, 21 g carbohydrates, 9 g fat, 118 mg cholesterol, 423 mg sodium.

NOTE: I use boneless chicken breasts and it works fine and use the sauce (if not too thick) on rice.

Posted to JEWISH-FOOD digest V96 #86

Date: Tue, 26 Nov 1996 09:18:32 -0600

From: mlefko@dct.com (Marsha Lefko)

Ginger Chicken Salad

Servings: 4 Servings

Ingredients:

3 pound Roasted or bbq'd chicken
12 ounce Spinach or romaine lettuce
1 cub Bean sprouts
1 Yellow bell pepper
Seeded and slivered
½ cub Toasted almonds
¾ cub Thinly sliced sweet red
Ginger
Optional...Enoki Mushrooms

DRESSING:
3 tablespoon Red wine vinegar
1 tablespoon Light soy sauce
2 tablespoon Oriental sesame oil
1 tablespoon Juice from a jar of sweet
Red ginger
2 teaspoon Hoisin sauce
¼ teaspoon Chinese chili sauce
½ teaspoon Salt
3 tablespoon Minced green onions
1 tablespoon Finely minced ginger

Preparation:

Discard chicken skin. Remove chicken from bones and cut into bite-sized pieces. Set aside. Bunch greens together and cut into thin slivers. Place all salad ingredients into a large bowl. Mix dressing well. Toss with salad and serve immediately. Source: TV Guide Magazine, July 20th, 1996.
Posted to MM-Recipes Digest V3 #205

Date: Tue, 30 Jul 96 18:38:34 UT

From: "Deborah Kühnen" <DEBKUHNEN@msn.com>

Ginger Chicken Stir-Fry

Servings: 6 Servings

Ingredients:

¼ cub Teriyaki sauce
¼ cub Water
1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces
2 tablespoon Vegetable oil
1 medium Onion; cut into 8 wedges
16 ounce Broccoli/cauliflower/carrots (frozen packaged mixture)*
½ teaspoon Ground ginger
1/3 cub White wine OR chicken broth
1 tablespoon Cornstarch
1 tablespoon Water
3 cub Hot cooked brown rice

Preparation:

In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.
Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.

*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.

Each serving provides:
* 279 calories
* 18.7 g. protein
* 7.3 g. fat
* 34.1 g. carbohydrate
* 515 mg. sodium
* 37 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

Ginger Chicken with Peaches

Servings: 1 Servings

Ingredients:

4 Boneless chicken breasts
2 tablespoon Magarine
16 ounce Peaches
1 tablespoon Cornstarch
Tinerroot; grated
8 ounce Sliced water chestnuts;opt.

Preparation:

MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO BE EASILY PIERCED WITH FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER TO KEEP WARM.
DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED SYRUP TO MAIE ¾ C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. ADD PEACHES AND WATER CHESTNUTS; HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER. SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg chol. 137mg sodium.

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

Ginger Chocolate Biscotti

Servings: 1 Servings

Ingredients:

2 ½ cub Flour; unbleached, all purp
1 cub Sugar
1 teaspoon Baking soda
½ teaspoon -Salt
¼ teaspoon Cinnamon
¼ teaspoon Cloves, ground
2 tablespoon Cocoa; unsweetened, pref.Dutch process
2 tablespoon Ginger, fresh;peeled, grated
½ teaspoon Almond extract
3 Eggs, large
1 ¼ cub Almonds, whole;blanchedtoasted lightly &chopped coarse

Preparation:

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 ½ inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into ¾ inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side.
Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI

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

Ginger Coffee

Servings: 1 Servings

Ingredients:

½ cub Ground coffee; heaping
2 teaspoon Ground cardamom
3 tablespoon Fresh ginger; minced
1 quart Plus 3 cups cold water
1 cub Milk
2 tablespoon Sugar
¼ cub Heavy cream; cold
1 ounce Fine dark chocolate; grated

Preparation:

Prep: 10 min, Cook: 10 min.

Combine coffee, 1-½ tsp. cardamom and ginger. Brew with cold water using desired method. Combine milk and sugar in a small saucepan over low heat.
Stir constantly until hot. Whip cream with remaining cardamom to soft peaks. Serve coffee with hot milk. Top with a dollop of whipped cream and sprinkle with grated chocolate.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 08, 1998

Ginger Coleslaw

Servings: 6 Servings

Ingredients:

1 pound Ready-to-use coleslaw mix
4 Green onions; thinly sliced
2 tablespoon Each: ginger preserves;light or regular mayonnaise
¼ cub Seasoned rice vinegar
1 tablespoon Fresh lemon or lime juice
Ground red pepper to taste

Preparation:

1. Combine coleslaw mix and green onions in large bowl. Place preserves in bowl of small food processor fitted with metal blade. Process until smooth.
(Or strain through mesh strainer; discard ginger pieces.)

2. Add remaining ingredients to processor; process just to mix. Pour dressing over coleslaw mix; toss well. Nutrition information per serving:
Calories.......45 Fat............1 g Cholesterol...1 mg Sodium......40 mg Carbohydrates..8 g Protein........2 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997

Ginger Cookie Capers

Servings: 1 Dozen

Ingredients:

2 cub Pillbury's best all purposeflour
1 teaspoon Baking powder
½ teaspoon Soda
1 teaspoon Cinnamon
½ teaspoon Ginger
1/3 cub Sugar
½ cub Shortening
½ cub Molasses
3 tablespoon Hot water

Preparation:

Preheat oven to 400. In large mixer bowl combine all ingredients. Blend well with mixer. Chill dough at least an hour for easier handling.

Roll out dough on floured surface to ⅛-inch thickness. Cut with gingerbread man cutter. (Makes 12 6-inch or 24 4-inch gingerbread men.) Place on ungreased cookie sheets.

Bake at 400 for 8 to 10 minutes. Cool. If desired, sprinkle with additional granulated sugar or decorate.

SOURCE: Pillsbury's Bake Off Cookie Book (Copyright 1967) Posted to Bakery-Shoppe Digest V1 #224 by novmom@juno.com (Angela Gilliland) on Sep 07, 1997

Ginger Cookies

Servings: 1 Servings

Ingredients:

3 ½ cub Flour
1 teaspoon Baking soda
1 ½ teaspoon Ginger
1 ½ teaspoon Cinnamon
1 teaspoon Cloves
¼ teaspoon Cardamom
½ cub Sweet butter
¾ cub Sugar
1 Egg
¾ cub Molasses
½ teaspoon Salt
2 teaspoon Grated orange rind

Preparation:

This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.

In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight.

Preheat oven to 375ø. Roll out to ¼-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375ø for 8-10 minutes until lightly browned around edges. Transfer to wire racks to cool.

Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.
before cooking. Or ice them after they have cooled.

Yield: 3 ½ dozen. Amanda Cushman, freelance recipe developer and food writer, New York, NY

Randy Shearer

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

Ginger Cookies

Servings: 1 Servings

Ingredients:

2 cub Sifted flour
3 teaspoon Ground ginger
2 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
¾ cub Butter, softened
1 cub Sugar
1 Egg
¼ cub Molasses
Sugar

Preparation:

Sift flour ginger, soda, cinnamon, and salt together and set aside. Cream butter and sugar til light and fluffy. Beat in egg and molasses. Stir in flour mixture, 1/3 at a time, until well blended.

Chill dough for at least ½ hour. Roll dough, a teaspoonful at a time, into small balls and roll each in sugar. Place 2 inches apart and flatten each with the bottom of a glass.

Bake at 350F for 12-14 minutes (until tops are cracked). Cool on racks.

Posted to EAT-L Digest 31 October 96

Date: Fri, 1 Nov 1996 12:26:31 -0500

From: Rosebud <janetm@ONLINE1.MAGNUS1.COM>

Ginger Cookies

Servings: 48 Servings

Ingredients:

1 ½ cub Margarine or butter;softened
2 cub Brown sugar; firmly packed
2 Eggs
½ cub Molasses
4 cub All-purpose flour
½ teaspoon Salt
4 teaspoon Baking soda
2 teaspoon Cloves
2 teaspoon Ginger
2 teaspoon Cinnamon
Extra sugar for rolling

Preparation:

Combine all the ingredients except the sugar, form into small balls. Roll balls of dough in the sugar. Bake at 350 degrees F for 10 minutes.

Makes 3-½ to 4 dozen cookies.

NOTES : Holiday favorite!

Recipe by: Country Inn and Bed and Breakfast Cookbook

Posted to TNT - Prodigy's Recipe Exchange Newsletter by TRANSCRIBE@aol.com on Nov 5, 1997

Ginger Cookies

Servings: 52 Servings

Ingredients:

6 tablespoon Margarine, softened
2/3 cub Sugar
¼ cub Molasses
1 Egg
2 cub All-purpose flour
2 teaspoon Baking soda
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Ground mace
3 tablespoon Sugar
Vegetable cooking spray

Preparation:

Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.

Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.

Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 deg for 12 minutes or until lightly browned.
Remove from sheets; cool on wire racks. Yield: 52 cookies (serving size: 1 cookie).

Serving Ideas : Store in an airtight container.

NOTES : These gingersnap-style cookies from Elizabeth Graubard, of Palm Harbor, Florida, received rave reviews from our staff.
Recipe by: Cooking Light, Mar/Apr 1993, page 104 Posted to Digest eat-lf.v097.n085 by louiseh@juno.com on Mar 29, 1997

Ginger Cookies 2

Servings: 18 Servings

Ingredients:

1 ¼ cub All-purpose flour
2 teaspoon Ground ginger
¼ cub Firmly packed brown sugar
¼ cub Molasses
3 ½ tablespoon Margarine, melted
1 Egg white, lightly beaten
Vegetable cooking spray

Preparation:

Sift flour and ginger into a bowl, and stir in sugar.

Combine molasses, margarine, and egg white; stir well. Add to dry ingredients; stir until well-blended.

Cover and place in freezer 30 minutes or until firm. Shape dough into 18 (1-¼-inch) balls; place 1 inch apart on a baking sheet coated with cooking spray.

Bake at 350 degrees for 12 minutes. Remove from pan; let cool on a wire rack. Yield: 1-½ dozen (serving size: 1 cookie).

Per serving: 77 Calories; 2g Fat (27% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 32mg Sodium

Recipe by: Cooking Light, May 1995, page 132

Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.

Ginger Cookies-Mix

Servings: 42 Servings

Ingredients:

3 cub Bake it all mix
¼ cub Sugar
1 ½ teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 teaspoon Ground allspice
¼ teaspoon Baking soda
1 Egg
¼ cub Milk
¾ cub Molasses

Preparation:

Combine mix, sugar, spices and baking soda. Add egg, milk and molasses.
Beat thoroughly. Drop by spoonfuls onto a cooky sheet. Bake in a 375 F.
oven 12 to 14 minutes. When cool, store in a covered container. Yield:
3-½ dozen cookies

Recipe By :

From: Stephanie Da Silva

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

Ginger Crab Soup

Servings: 4 Servings

Ingredients:

3 cub Homemade chicken stock
2 Thin slices
Unpeeled
1 small Carrot
¼ pound Snow peas
6 ounce Fresh or frozen crabmeat --
Thawed
1 Green onion -- chopped
2 tablespoon Dry sherry -- or to taste
1 teaspoon White vinegar -- or to
Taste
Salt and cayenne pepper --
To taste
Fresh ginger root --

Preparation:

1. In a medium saucepan, bring chicken stock and ginger to a simmer.

2. Peel carrot and cut into 1-½- to 2-inch-long julienne strips, the size of thin noodles. Remove strings from snow peas; cut snow peas on the diagonal into 1-inch pieces.

3. Drop carrots into simmering broth; simmer 30 seconds.

4. Remove pan from heat and remove ginger slices.

5. Stir in snow peas, crabmeat, and onions. Season to taste with sherry, vinegar, salt, and cayenne.

Microwave Version

1. Peel carrot and cut into 1-½- to 2-inch-long julienne strips, the size of thin noodles. Remove strings from snow peas; cut snow peas on the diagonal into 1-inch pieces.

2. Place chicken stock and ginger in 2-quart casserole. Cover tightly and microwave on 100% power to boiling, 4 to 6 minutes.

3. Add carrots to broth. Microwave on 100% power 30 seconds.

4. Remove ginger slices. Continue with step 5 as directed above. Serve immediately.

Preparation Time: About 15 minutes

Recipe By : the California Culinary Academy

From: Stephanie Da Silva

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

Ginger Cranberries

Servings: 6 Servings

Ingredients:

1 pound Cranberries
1 Orange; quartered
1 cub Raisins
¼ cub Honey
¾ cub Sugar, white
1 ½ teaspoon Ginger

Preparation:

Grind oranges and cranberries with the coarsest blade of a sausage grinder.
Mix with all other ingredients. Chill at least 2 hours before serving.

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

Ginger Cranberry Relish

Servings: 8 Servings

Ingredients:

¾ cub Sugar
½ cub Water
12 ounce Fresh cranberries
2 tablespoon Bottled lemon juice
1 ½ teaspoon Fresh ginger root; grated

Preparation:

From: "The Gordon's" <gordonk@nbnet.nb.ca>

Date: Mon, 22 Apr 1996 22:43:07 -0300

Recipe By: BH&G
In a 3 quart saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Add cranberries. Return to boiling; reduce heat. Simmer, uncovered, over medium-high heat for 4 - 5 minutes or till the cranberry skins pop, stirring occasionally. Remove from heat. Stir in lemon juice and pickled ginger or gingerroot. Cover and chill till ready to serve (up to 1 week). Makes 8 - ¼ cup side servings.

NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled chopped ginger found in Oriental food specialty shops.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #55

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

Ginger Cream

Servings: 4 Servings

Ingredients:

2 cub Half & half
1 package Gelatin
1 teaspoon Fresh squeezed ginger juiceor
½ teaspoon Powdered ginger
½ cub Sugar
1 dash Salt
2 Egg yolks
1 tablespoon Preserved ginger; diced
1 cub Heavy cream; whipped
Mandarin orange segments orlychee for garnish

Preparation:

Pour the half and half into a saucepan & sprinkle the gelatin over the top.
Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in the egg yolks. Heat the custard, stirring constantly over medium heat for about 5 mins. or until it thickens enough to coat the back of the spoon.
Strain the custard into a bowl. Chill until it begins to harden, approximately one hour. Stir the diced ginger into the custard and fold in the whipped cream. Pour into 6 serving dishes. Chill until set for approximately 2 hours. Serve with mandarin oranges or lychee.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT MOIR 1978

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ginger Cream Scones

Servings: 8 Servings

Ingredients:

2 cub Flour
6 tablespoon Sugar
1 tablespoon Baking powder
¼ teaspoon Salt
1 1/3 cub Whipping cream
¼ cub Minced crystallized ginger
1/3 cub Melted butter
½ cub Packed brown sugar

Preparation:

submitted by: PoohBearMe@aol.com
I love scones and am always looking for new recipes! I was thrilled to find this one in my Sunday paper a few weeks ago - they are quite tasty.

Preheat oven to 350 degrees. Grease baking sheet; set aside. Into medium bowl, sift together flour, sugar, baking powder and salt. In small bowl, beat cream; fold in ginger. Fold liquid into dry ingredients; knead briefly. Shape dough into eight 3 ½ by ½ inch rounds on prepared baking sheet. Brush tops with melted butter and sprinkle with brown sugar. Bake 12 to 14 minutes, until golden brown around ages. Makes 8 scones.

Low fat sour cream makes a good substitute for the whipping cream, but the scones will need to be baked at 375 because of additional moisture.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 29 APRIL 1996

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

Ginger Creams

Servings: 1 Servings

Ingredients:

4 ¼ cub Pillsbury's Best All PurposeFlour, sifted
2 teaspoon Soda
2 teaspoon French's Ginger
1 teaspoon French's Nutmeg
1 teaspoon French's Cloves; * see note
1 teaspoon French's Cinnamon
½ teaspoon Salt
½ cub Butter
1 cub Sugar
1 Egg
1 cub Molasses
2/3 cub Hot water
Creamy Vanilla or OrangeFrosting

Preparation:

BAKE at 350 degrees for 9 to 12 minutes. MAKES 6 dozen cookies. Sift together dry ingredients. Cream butter. Gradually add sugar, creaming well.
Blend in unbeaten egg; beat well. Add the dry ingredients alternately with 1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition.
Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes.
Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997

Ginger Creams

Servings: 1 Servings

Ingredients:

1/3 cub Shortening
½ cub Sugar
1 Egg
½ cub Molasses
½ cub Water
2 cub Flour
½ teaspoon Salt & soda
1 teaspoon Ginger
½ teaspoon Each: nutmeg, cloves &
Cinnamon
Easy Creamy Icing

Preparation:

Mix shortening, sugar, egg, molasses & water. Stir dry ingredients & blend in. Chill. Heat oven to 400. Drop by spoonfuls 2" apart on lightly greased sheet. Bake 8 minutes. While slightly warm, frost with lemon or vanilla flavored icing.

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

Ginger Creams (Ginger Bread Boys)

Servings: 48 Servings

Ingredients:

1 cub Margarine
1 ¼ cub Sugar
1 Egg
1 cub Molasses
1 cub Hot coffee
1 tablespoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon Ground cloves
1 teaspoon Salt
5 ½ cub Flour

Preparation:

Cream margarine and sugar together until smooth, then add ingredients in order. Chill thoroughly before rolling out; cut with cookie cutters (gingerbread men preferred!). Bake at 375 for 12 minutes.

NOTES : Don't double this recipe! (Rooby) MC formatted 12/16/96 by rooby@shell.masterpiece.com

Posted to MC-Recipe Digest V1 #346

Recipe by: Edith Anderson

From: "Rooby" <rooby@shell.masterpiece.com>

Date: Mon, 16 Dec 1996 13:39:20 +0000

Ginger Creme Anglaise

Servings: 1 Servings

Ingredients:

1 ¾ cub Half-and-half
½ Vanilla bean; splitlengthwise
3 tablespoon Finely chopped crystallizedginger
2 large Eggs
¼ cub Sugar

Preparation:

In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat. Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.

While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy. Add hot half-and-half

mixture in a stream, beating, and transfer to a saucepan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170 degrees F on a candy thermometer), but do not let it boil, and strain through a fine sieve into metal bowl. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally. Chill sauce, covered, at least 2 hours, or until very cold. Creme anglaise may be made 2

days ahead and chilled, covered.

Yield: About 2 cup
Recipe By : COOKING LIVE SHOW #CL8754

Posted to MC-Recipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:20:19 -0500

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Ginger Creme Brulee

Servings: 4 Servings

Ingredients:

5 Egg yolks
2 ½ ounce Sugar
1 pint Heavy cream
2 teaspoon Ground ginger
1 tablespoon Fresh ginger -- peeled
Chopped
Sugar for topping
Garnish:
Sliced Strawberries
Candied Ginger

Preparation:

Preheat oven to 350. Place cream along with the ground and fresh ginger in a pot andbring to a boil over medium heat. Mix yolks and the sugar together. Temper the cream mixture with the yolk mixture. Let the mixture cool and strain., Divide mixture into individual,shallow custard cups and place in a larger pan. Place pan in oven and fill hal way up with hot water. Bake until custard is firm about 25-30.Remove cups from pan and let cool. While custard is cooling preheat broiler. When cool,sprinkle a little sugar on each cup. Place under broiler to caramelize. Garnish with candied ginger and sliced strawberry. Custard cups may also be caramelized using a blow torch. Recipe By
: CHEF DU JOUR CYNTHIA LONG DJ9217
Posted to MM-Recipes Digest V3 #292

Date: Wed, 23 Oct 1996 18:45:29 -0400 (EDT)

From: suzy <suzy@gannett.infi.net>

Ginger Crinkles

Servings: 1 Servings

Ingredients:

2 ¼ cub Flour
¼ teaspoon Salt
2 teaspoon Baking soda
1 teaspoon Ground ginger (or more)
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
1 cub Packed brown sugar
¾ cub Butter
¼ cub Molasses
1 Egg

Preparation:

In one bowl mix: 2 ¼ cups flour ¼ tsp salt 2 tsp baking soda 1 tsp ground ginger (or more) 1 tsp ground cinnamon ½ tsp ground cloves

In another bowl mix: 1 cup packed brown sugar ¾ cup butter ¼ cup molasses 1 egg

Combine the two bowls. Form into 1-inch balls. Roll in granulated sugar.
Place 2 inches apart on cookie sheet. Bake in 375 F oven 10 minutes. Makes 4 dozen.

Enjoy!

Ken Hinds Hindskw@aol.com

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

Ginger Crinkles

Servings: 76 Servings

Ingredients:

1 ⅛ cub Unsalted butter
1 ⅝ cub Sugar
⅜ cub Dark molasses
1 ⅝ large Egg, slightly beaten
1 ⅝ pint All-purpose flour
1 ⅝ tablespoon Baking soda
⅜ teaspoon Salt
1 ⅝ teaspoon Ground cloves
2 ⅜ teaspoon Cinnamon
2 ⅜ teaspoon Ground ginger
Extra sugar for rolling

Preparation:

1. Cream together butter and sugar until fluffy. Blend in molasses and egg.
Sift together dry ingredients; add to butter mixture and beat well.

2. Chill dough for at least 1 hour.

3. Heat oven to 350.

4. Form dough into 1-inch balls and roll in sugar.

5. Bake for 8 - 10 minutes. Let cool on baking sheets for at least 3 minutes, until cookies are set.
Posted to MC-Recipe Digest V1 #328

Recipe by: Marth Stewart Holidays pp.82-3

From: Sue <suechef@sover.net>

Date: Wed, 4 Dec 1996 18:48:36 -0500 (EST)

Ginger Crisps

Servings: 48 Servings

Ingredients:

1 cub Unsalted Butter; At RoomTemperature
1 cub Light Brown Sugar; Packed
1 large Egg Yolk
1 teaspoon Vanilla Extract
½ cub Crystallized Ginger; FinelyChopped
¼ teaspoon Ground Ginger
¼ teaspoon Ground Nutmeg
1 ½ cub All-Purpose Flour
1 teaspoon Baking Powder
5 ½ teaspoon Salt

Preparation:

Cream the butter and brown sugar together with a an electric mixer until light and fluffy. Beat in the egg yolk, vanilla, crystallized ginger and ground cinnamon and nutmeg. In a separate bowl, sift flour, baking powder and salt together and stir into butter mixture well combined.

Drop the batter in teaspoon size quantities three inches apart onto a ungreased cookie sheets and bake in the center of a preheated 350 oven. for 10-12 minutes or until crisps are lightly golden. Let crisps cool briefly on sheets and then carefully transfer with a metal spatula to racks and let them cool completely. Store up to 3 days at room temperature or one month in the freezer

Recipe by: Cooking Right CR 9697

Posted to MC-Recipe Digest by Sue <suechef@sover.net> on May 01, 1998

Ginger Crunch

Servings: 18 Servings

Ingredients:

125 g Butter; 4 oz, ½ cup
125 g Sugar; 4 oz, ½ cup
200 g Flour; 7 oz, 1 ¾ cups
1 teaspoon Ground ginger
1 teaspoon Baking powder

ICING:
25 g Butter; 1 oz, 2 tbsp
2 teaspoon Ground ginger
125 g Golden syrup; 4 oz, 1 cup
1 tablespoon Water
125 g Icing sugar

Preparation:

From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas)

BASE: Cut butter into cubes and put in food processor with rest of ingredients. Whizz until chopped in. Grease or line a swiss roll tin and tip in the mixture. Spread it out and flatten it a bit. Bake at 190 C, 375 F for about 20 minutes or until lightly browned. ICING: Put butter, ginger, water and syrup into a saucepan or bowl. Warm on stove or microwave to melt, but not boil, the ingredients. Sift the icing sugar and stir in with wooden spoon or fork. Beat until smooth. Pour over the base while they are both still hot.

NOTES : 125 g of syrup is 2 dollops from a big metal serving tablespoon (not the small measuring tablespoon). US note:Icing sugar is powdered sugar, golden syrup is like light corn syrup.
Recipe by: Adapted from Edmonds Cookery Book

Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998

Ginger Cupcakes

Servings: 1 Servings

Ingredients:

2/3 cub Molasses
½ cub Sugar
½ cub Shortening
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Baking soda
2 cub Sifted cake flour
1 cub Sour milk
2 Eggs, beaten

Preparation:

Heat first 5 ingredients to boiling, stirring constantly. Cool to lukewarm.
Sift soda and flour together and add alternately with milk and eggs, beating thoroughly after each addition. Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes. Randy Rigg The Pinnacle Club BBS 812-963-9139

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

Ginger Curry

Servings: 5 Servings

Ingredients:

1 pound Firm tofu
1 slice ginger, peeled
2 Cloves garlic
6 tablespoon Water
2 tablespoon Peanut butter
1 tablespoon Soy sauce
2 teaspoon Mild curry powder
1 pinch Cayenne
1 tablespoon Oil
1 medium Onion, chopped
2 cub Soy milk
½ teaspoon Salt
¼ teaspoon Black pepper
2/3 cub Green peas, fresh/frozen
1/3 cub Toasted almonds

Preparation:

Cut tofu into thin strips about ¼" by ¾" by 1 ½". Set aside.

In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liquid is absorbed.

In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds.

"Vegetarian Times" March, 1992

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

Ginger Custard Sauce (For Raspberry Tamales)

Servings: 1 Servings

Ingredients:

¼ cub Fresh ginger; roughlychopped
½ cub Sugar
¼ cub Water
2 cub Half-and-half
1 teaspoon Pure vanilla extract
6 Egg yolks

Preparation:

In a small saucepan, place the ginger, ¼ cup of the sugar, and the water.
Simmer over very low heat for approximately 10 minutes; the syrup should be thick but not brown. Remove from the heat and let stand for 30 minutes.
Return to the heat, add the half-and-half and vanilla, and bring just to the simmer over medium heat.

Meanwhile, in a separate bowl, beat the egg yolks with the remaining ¼ cup sugar until light and lemon colored. Slowly pour in the hot cream, whisking to combine. Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until the sauce begins to thicken and coats the back of a wooden spoon (it will register about 180 degrees).

Immediately strain and chill, covered. To prevent a skin from forming, one trick is to cover with plastic wrap right down on the surface of the custard.

Yield: 3 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9723

Posted to EAT-L Digest 4 October 96

Date: Sat, 5 Oct 1996 09:08:48 -0400

From: Bill Spalding <billspa@ICANECT.NET>

Ginger Dip

Servings: 6 Servings

Ingredients:

1 cub Mayonnaise chilled
1 cub Dairy sour cream
¼ cub Fine chopped onion
¼ cub Minced parsley
¼ cub Fine chopped canned waterchestnuts
1 tablespoon To 2 tb fine chopped candiedginger
2 Minced cloves garlic
1 tablespoon Soy sauce

Preparation:

Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer sesame seed crackers or potato chips.

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

Ginger Disks

Servings: 1 Servings

Ingredients:

3 cub Kellogg's r Rice Krispiescereal, crushed to ¾ cup
2 ½ cub All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Cloves
1 ¼ cub Firmly packed brown sugar
¼ cub Margarine, softened
¼ cub Unsweetened applesauce
¼ cub Molasses
2 Egg whites
¼ cub Granulated sugar
Vegetable cooking spray

Preparation:

1. Stir together Kellogg's Rice Krispies cereal, flour, soda, salt and spices. Set aside.

2. In large mixing bowl, beat together brown sugar and margarine until thoroughly combined. Add applesauce, molasses and egg whites, mixing until smooth. Add cereal mixture, mixing until combined. Drop by level measuring-tablespoon into sugar and roll to coat. Place on baking sheets coated with cooking spray. Press with bottom of measuring cup dipped in sugar to 2 ¼-inches in diameter.

3. Bake at 350øF about 8 minutes or until lightly browned. Remove from baking sheets. Cool on wire racks. Store in airtight container.

NUTRITION FACTS Serving size 2 cookies (37 grams) Calories 130, Fat cal 20

% DAILY VALUE Total fat 3% (2g), Sat fat 0% (Og), Cholest 0 % (Omg), Sodium 5% (115mg), Total carb 8% (25g), Fiber 3W% (lg), Sugars 12g, Protein 2g, Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 6%

YIELD 4 dozen cookies, 2 ½-inches in diameter Posted to Digest eat-lf.v097.n072 by "BrownleeS" <BrownleeS@dsmo.com> on Mar 17, 97

Ginger Dough

Servings: 1 Servings

Ingredients:

1 ½ cub Granulated sugar
1 ½ cub Shortening
1 large Egg
12 ounce Molasses
1 ½ tablespoon White vinegar
6 ½ cub All purpose flour
2 ¼ teaspoon Baking soda
½ teaspoon Salt
3 tablespoon Ground ginger
3 teaspoon Ground cloves; up to 4

Preparation:

Cream sugar and shortening. Add egg and beat. Beat in molasses and vinegar.
Sift together baking soda, salt, ginger, cloves, cinnamon. Add to mix and cream. Add flour all at once and stir just until flour is blended.
Refrigerate until ready to use. This dough must be used CHILLED.

Recipe by: CHEF DU JOUR MADELINE LANCIANI DJ9175

Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Mar 02, 1998

Ginger Dressing

Servings: 1 Servings

Ingredients:

¼ cub Chopped onion
¼ cub Olive oil
2 tablespoon Rice wine vinegar
2 tablespoon Water
1 tablespoon Chopped ginger root
1 tablespoon Soy sauce
1 ½ tablespoon Ketchup
½ Lemon - juiced
S & p to taste

Preparation:

Mix well in cuisinart. That's all there is to it. Enjoy!!!! T-Bone

December 9, 1994.

D/L From the Prodigy Service. From the recipe files of Sue Smith, TXFT40A@prodigy.com, S.Smith34. 1.80á

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

Ginger Dressing

Servings: 1 Servings

Ingredients:

1 tablespoon Rice vinegar
1 tablespoon Vegetable oil
1 tablespoon Sesame oil
1 tablespoon Grated fresh ginger
1 teaspoon Soy sauce

Preparation:

Mix and toss

NOTES : www.twics.com/~robbs/tokyofood.html

Recipe by: Internet Source/tpogue@idsonline.com

Posted to recipelu-digest by Terry Pogue <tpogue@idsonline.com> on Mar 1, 1998

Ginger Dressing/lo Cal

Servings: 4 Servings

Ingredients:

4 tablespoon Lemon juice
¼ cub Beef ; no-fat bouillon
2 tablespoon Soy sauce
½ teaspoon Sugar
1 teaspoon Ginger; grated

Preparation:

Makes about ½ cup. Chill well and serve over greens or sliced cukes and tomatoes. FROM: JEANETTE MURCH
(PNNN10B)

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

Ginger Fish Rolls

Servings: 4 Servings

Ingredients:

213 g Canned Alaska salmon pink or red
8 large Chinese leaves blanched to soften
50 g Shelled prawns; chopped
4 Spring onions; trimmed, cut into 2.5cm / 1inch lengths then shredded lengthways, finely
½ teaspoon Fresh root ginger finely minced
50 g Button mushrooms, chopped
Long chives for tyingOR- strips of raffia
4 tablespoon Light soy sauce
3 tablespoon Lime juice
2 tablespoon Water
1 teaspoon Fine shreds of lime rind
1 teaspoon Root ginger
250 g Short grain rice
900 ml Boiling water
Lumpfish caviar to garnish

Preparation:

[If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid.]

Drain can of salmon reserving the juice. Flake the fish coarsely.

Flatten Chinese leaves. Trim away any tough stalks. Place equal amounts of salmon onto center of each leaf. Surround with prawns, onions, ginger and mushrooms. Roll up tucking ends in securely. Tie up with the chives or raffia. Place in top of steamer. Mix soy sauce, lime juice and rind.

Put rice into base of steamer with water and salmon juice. Cover with fish rolls in steamer top and lid. Simmer for 20 minutes until most of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess water and press into 12 small moulds. Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce.

Serves 4. Approx. 195 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute

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

Ginger Flank Steak

Servings: 4 Servings

Ingredients:

1 tablespoon Minced gingeroot
3 Cloves garlic, crushed
Pepper
1 pound Flank steak
¼ cub Sherry
¼ cub Light soy sauce

Preparation:

Press ginger, garlic and pepper to taste into both sides of steak; place in shallow casserole or plastic bag. Combine sherry and soy sauce; pour over meat. Cover or close bag and refrigerate overnight. Remove meat from marinade, reserving marinade. Place meat on broiler pan and brush with marinade. Broil 2 inches from heat for 2 to 3 minutes or until browned.
Turn, baste with marinate and broil for 2 to 3 minutes longer or until desired doneness. Slice steak diagonally across the grain in very thin slices. Make about 4 servings. Source: Canadian Living Magazine ch.
Posted to MM-Recipes Digest V3 #279

Date: Fri, 11 Oct 1996 14:33:26 -0400

From: Cindy J Hartlin <chartlin@total.net>

Ginger Fruit Bars (Oatmea

Servings: 100 Servings

Ingredients:

2 cub WATER
5 pound -
2 ⅝ pound RAISINS #10
4 ¾ pound CAKE MIX GINGER BREAD

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COMBINE COOKIE MIX, GINGERBREAD CAKE MIX, WATER, AND WASHED, DRAINED RAISINS, MIX AS DIRECTED IN STEP 1.

2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIP PER PAN.
PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-3.

3. BAKE 15 MINUTES OR UNTIL DONE.

4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS

NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE D-46).

Recipe Number: H00701

SERVING SIZE: 2 BARS

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

Ginger Garlic Bread

Servings: 4 Servings

Ingredients:

2 Cloves garlic
¼ Inch thick slice of
Peeled fresh gingerroot
1 Stick (½ cup) unsaltedbutter, softened
1 12" baguette

Preparation:

In a small food processor or blender puree the garlic and the gingerroot with the butter until the mixture is smooth. Cut the baquette lengthwise with a serrated knife, spread the butter mixture onto the cut sides of the baguette, and broil the baguette, cut sides up, under a preheated broiler about 4 inches from heat for 3 minutes, or until the tops are golden brown.
Serves 4.

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

Ginger Garlic Chicken Wings

Servings: 1 Servings

Ingredients:

¼ cub Soya sauce
2 teaspoon Ground ginger
3 tablespoon Brown sugar
1 teaspoon Garlic powder
2 ¼ pound Chicken wings

Preparation:

Preheat oven to 350. Mix soya, ginger, sugar & garlic powder. Pour over wings & marinate 2 hours. Bake 1 hour.

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

Ginger Garlic Soy Lime Dressing

Servings: 4 Servings

Ingredients:

1 cub Tamari or light soy sauce
4 tablespoon Rice vinegar
¼ cub Lime juice
8 cl Garlic
2 tablespoon Fresh grated ginger =OR=
1 teaspoon Dried ginger
1 ½ tablespoon Spike seasoning
1 ½ teaspoon Dark sesame oil
¼ teaspoon Chili oil

Preparation:

Combine all ingredients in a blender. Pulse until garlic is chopped fine.
Per serving: 16 calories, .255g fat. Source: C'mon America, Let's Eat! by Susan Powter. Typos by Elizabeth Wood and her ScanMan 8/96. From:
Elizabeth Wood Date: 05 Sep 96 Posted to MM-Recipes Digest V3 #299

Date: Fri, 1 Nov 1996 03:32:29 -0500

From: BobbieB1@aol.com

Ginger Ginger Cake

Servings: 12 Servings

Ingredients:

3 cub Flour; all-purpose, sifted
¼ teaspoon Baking soda
6 ounce Candied ginger (abt ¾ cup)
3 ½ ounce Ginger; fresh *
8 ounce Butter; unsalted (2 sticks)
2 ¾ cub Sugar; granulated
6 Eggs; large, separated
1 cub Sour cream

Preparation:

Adjust a rack 1/3 up from bottom of oven and preheat oven to 350F. Butter a 10x4 ¼-inch angel food tube pan (it may be a 1 piece non-stick pan) with an 18 cup capacity; butter pan even if it has a non-stick finish. Dust it all over with fine, dry bread crumbs, invert over paper and shake out excess crumbs and set the pan aside. Sift together the flour and baking soda and set aside. Cut the candied ginger into ¼ to 1/3-inch pieces and set aside. Grate the fresh ginger and set aside. In the large bowl of an electric mixer, beat butter until soft. Gradually beat in the grated fresh ginger and 2 ¼ cups of the sugar (reserving the remaining half cup).
Then, beat in the egg yolks. On low speed, gradually add the sifted dry ingredients in two additions, alternately with the sour cream in one addition. Remove the bowl from the mixer. Stir in half of the diced, candied ginger (reserve the remainder). Set aside. In the small bowl of the electric mixer (with clean beaters) beat the egg whites until they hold a soft shape. Reduce the speed to moderate and gradually add remaining half cup of sugar. Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn. In three additions, fold the whites into the batter; with the first 2 additions, fold only partially, don't be too thorough and with the last addition, do not fold more than necessary to incorporate the whites. Turn into the prepared pan and smooth the top. Sprinkle the reserved candied ginger on top. Bake for about 1 hour, or, until a cake tester inserted gently into the cake comes out clean. (The cake will not rise to the top of the pan). Let the cake cool in the pan for 10 to 15 minutes. (The cake will sink about 1 inch as it cools). Then cover the pan with the cakeplate and, holding the pan the plate firmly together, turn them over and remove the pan and let the cake cool. This is a Maida Haetter recipe. *a piece 3 to 4 inches long and about 1 inch thick

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

Ginger Glared Carrots Oregon

Servings: 4 Servings

Ingredients:

6 Carrots; (to 8) (about ½pound)
¼ cub Butter
¼ cub Honey
1 tablespoon Crystalized ginger; chopped

Preparation:

Peel and diagonally slice carrots to ¼-inch thickness. Steam carrots until barely tender (about 10 minutes); drain. Saute carrots, butter, honey and ginger over medium-high heat; stirring frequently until browned and well glazed (approximately 3 to 5 minutes).

Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0

Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com>

Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

Ginger Glazed Carrots

Servings: 100 Servings

Ingredients:

2 ½ gallon WATER; BOILING
1 cub RESERVED LIQUID
1 pound BUTTER PRINT SURE
20 pound CARROTS FRESH
4 ounce SUGAR; GRANULATED 10 LB
2 ½ pound SUGAR; GRANULATED 10 LB
1 tablespoon GINGER GROUND
2 ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. ADD CARROTS AND SUGAR TO SALTED WATER.

2. BRING TO A BOIL; BOIL 15 MINUTES.

3. DRAIN; PLACE IN PAN; RESERVE 1 CUP LIQUID, PLACE 2 GAL CARROTS IN EACH OF
ROASTING PANS (18 BY 24-INCHES). COMBINE LIQUID WITH SUGAR, SALT, GINGER, AND
BUTTER OR MARGARINE. COOK UNTIL BLENDED AND SYRUP IS FORMED. POUR AN EQUAL
QUANTITY OF SYRUP OVER CARROTS IN EACH PAN.

4. BAKE 30 MINUTES, BASTE AFTER 20 MINUTES.

NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS
CUT IN 2-INCH STRIPS.

NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED.
OMIT STEPS 1 AND 2.

NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q01702

SERVING SIZE: ½ CUP

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

Ginger Glazed Carrots

Servings: 12 Servings

Ingredients:

3 pound Carrots, cut 2-in long,½-in thick stick
2 tablespoon Stick butter or margarine
2 tablespoon Grated fresh ginger
1 tablespoon Honey
½ teaspoon Salt
2 tablespoon Chopped fresh parsley

Preparation:

Place carrots in saucepan with water to cover. Bring to a boil, reduce heat and simmer 2 minutes or until tender. Drain in a colander, rinse under running cold water until cool and let drain.

Melt butter in same saucepan over low heat. Add carrots, ginger, honey and salt. Cook 2 minutes, stirring a few times, until coated and hot. Stir in parsley.
Posted to EAT-L Digest 29 Dec 96

Recipe by: Woman's Day 12-17-96

From: The Taillons <taillon@ACCESS.MOUNTAIN.NET>

Date: Mon, 30 Dec 1996 14:34:00 -0500

Ginger Glazed Pork Chops

Servings: 1 Servings

Ingredients:

4 Pork chops
1 teaspoon Powdered mustard
1 tablespoon Peanut oil
2 tablespoon Butter
1 tablespoon Ground ginger
1 tablespoon Light brown sugar
1 dash Hot sauce

Preparation:

Wash chops & pat dry. Rub both side of chops with mustard. Brush bbq grill with peanut oil & cook chops for 15-20 minutes over med heat, turning once. While chops are cooking melt butter in saucepan, stir in ginger, sugar & pepper sauce. Heat to simmer but do not boil.
When chops are done remove to serving plate & brush with ginger glaze.

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