Recipes

Délice Au Chocolat

Servings: 1 Servings

Ingredients:

1 pound Strong Dark Chocolate; Min.50%Cocoa
6 large Eggs
1 cub Confectioner's Sugar
1 ½ cub Heavy Cream; (Crème àFouetter)
400 Grammes de chocolat 75%

Preparation:

Melt chocolate While melting chocolate, crack the 6 eggs into a bowl and whisk them. Add the sugar and switch to high speed to beat for about 20 minutes. Yes, 20 minutes: the mixture has to treble in volume. cool the melted chocolate and add it gently to the egg and sugar. The mixture will start to fall as you stir it. When mixed, transfer to another bowl. Clean out the mixing bowl and then wash it, dry it and pour in the cream. Whisk until slightly stiff. Very gently combine the cream with the chocolate mixture using a balloon whisk. Pour into a terrine mould, Waterford cut glass or a plastic freezer box and chill in the fridge for at least two hours. Can be frozen.
Posted to Bakery-Shoppe Digest V1 #242 by Francine Boucher <fboucher@sympatico.ca> on Sep 16, 1997

Dumplings

Servings: 6 Servings

Ingredients:

2 cub Flour
4 teaspoon Baking-powder
2 tablespoon Shortening
1 teaspoon Salt
Milk

Preparation:

Sift flour, measure, and sift with salt and baking-powder. Cut in shortening with 2 spatulas. Add milk until a thick drop batter is obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes.
Serve at once.

The Household Searchlight

Posted to MM-Recipes Digest V4 #114 by "Tim Brown" <tjbrown@tima.com> on Apr 23, 1997

Dumplings

Servings: 1 Servings

Ingredients:

2 cub Flour
1 teaspoon Salt
4 teaspoon Baking powder
¼ teaspoon Pepper
1 Egg
3 tablespoon Butter, melted
Milk

Preparation:

Sift together the dry ingredients. Add well-beaten egg, the melted butter, and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into boiling liquid. Cover very closely and cook for 18 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dumplings

Servings: 1 Servings

Ingredients:

6 cub Self-rising flour
1 cub Fresh bread crumbs
1 tablespoon Mixed herbs
¼ cub Solid shortening
1 Egg; beaten
Broth or water
Salt and pepper to taste

Preparation:

Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands.
Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 17, 1998

Dumplings

Servings: 4 Servings

Ingredients:

1 ½ cub All-purpose flour
2 teaspoon Baking powder
¾ teaspoon Salt
3 tablespoon Margarine
¾ cub Milk

Preparation:

Sift dry Ingredients, cut in margarine, stir in milk only until blended.
Drop by spoonfuls into boiling stock. Cook slowly 10 minutes uncovered and 10 minutes covered. Serve at once.

The stock can be either 4 cups of beef bouillon or chicken bouillon.

Recipe by: Laura

Posted to EAT-L Digest by "mchlsn@pacbell.net" <mchlsn@PACBELL.NET> on Sep 5, 1997

Dumplings

Servings: 1 Servings

Ingredients:

¼ cub Flour
1 ½ teaspoon Baking powder
½ teaspoon Salt
2 tablespoon Butter; chilled and cut
Into small bits
½ cub Milk
2 tablespoon Chopped parsley

Preparation:

In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.
Posted to MC-Recipe Digest V1 #186

Date: Tue, 6 Aug 1996 17:32:41 0000

From: "msflaxen@netcom.com" <msflaxen@netcom.com> NOTES : HOW TO BOIL WATER

Dumplings #1

Servings: 4 Servings

Ingredients:

2 ½ cub Flour
3 teaspoon Baking powder
1 teaspoon Salt
3 tablespoon Crisco
2 tablespoon Chopped parsley
1 ¼ cub Milk

Preparation:

MAKES 12 DUMPLINGS

Dumplings were with us in the colonies, they were with us when we moved to the Midwest, they were with us on the Oregon Trail, and they were with us when we hit the West Coast, the "Last Frontier." If it is possible to remember things prior to your actual appearance, prior to your physical birth, my primordial memory is of dumplings. I love them! These are so easy they should be a regular part of your cooking repertoire.

Mix dry ingredients and cut in Crisco, using a pastry blender, until the mixture is coarse and grainy. Add chopped parsley and, using a wooden fork, stir in the milk. Do not overmix. It should only take a few turns to get a dough.

Drop by large spoonfuls on top of simmering stew or very thick soup.
Simmer 5 minutes with the lid off the pot and then cover and simmer 15-20 minutes longer.

Serve immediately.

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

Dumplings #2

Servings: 4 Servings

Ingredients:

1 cub Baking mix
1/3 cub Milk

Preparation:

From: PATRICIA KRAMER <PIK848@gnn.com>

Date: Wed, 24 Jul 1996 08:56:27
Combine baking mix and milk. Drop heaping tablespoons into bubbling stew or soup. Simmer covered for 10 minutes and continue cooking for an additional 10 minutes uncovered. Yields about 5 dumplings.

MC-Recipe Digest V1 #167

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

Dumplings (Biscuit Mix)

Servings: 100 Servings

Ingredients:

9 pound BISCUIT MIX #10

Preparation:

1. USE BISCUIT MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. DROP A SCANT ⅛ CUP (1 NO. 30 SCOOP) ON TOP OF SIMMERING STEW OR INTO SHALLOW SIMMERING STOCK. COVER; COOK 15 MINUTES. DO NOT REMOVE COVER DURING COOKING TIME.
NOTE: 1. COOKED DUMPLINGS WILL BE LIGHT IN COLOR.

2. SHALLOW SIMMERING STOCK SHOULD NOT BE MORE THAN 1" IN DEPTH.
TILTING FRY PAN MAY BE USED.

Recipe Number: D02000

SERVING SIZE: 2 DUMPLIN

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

Dumplings (Biscuit Mix)

Servings: 100 Servings

Ingredients:

9 pound BISCUIT MIX #10

Preparation:

1. USE BISCUIT MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. DROP A SCANT ⅛ CUP (1 NO. 30 SCOOP) ON TOP OF SIMMERING STEW OR INTO SHALLOW SIMMERING STOCK. COVER; COOK 15 MINUTES. DO NOT REMOVE COVER DURING COOKING TIME. NOTE: 1. COOKED DUMPLINGS WILL BE LIGHT IN COLOR.

2. SHALLOW SIMMERING STOCK SHOULD NOT BE MORE THAN 1" IN DEPTH. TILTING FRY PAN MAY BE USED.

Recipe Number: D02000

SERVING SIZE: 2 DUMPLIN

Posted to MM-Recipes Digest V4 #114 by "Tim Brown" <tjbrown@tima.com> on Apr 23, 1997

Dumplings (Low Carb)

Servings: 4 Servings

Ingredients:

1 tablespoon Soft butter
1 Egg plus
1 Additional egg yolk
½ cub Heavy cream
1 pinch Nutmeg
4 cub Chicken stock used for soupbroth

Preparation:

Date: Sun, 10 Mar 1996 23:26:36 -0800

From: "sharon@sols.com" <sharon@sols.com>

Recipe By: Adapted from Dr. Atkins' New Diet Cookbook Note: grams noted in Notes section are for carbohydrate grams only.

Spray top of double boiler with cooking spray. Rub pan with butter Place eggs, cream, salt and nutmeg in small bowl and beat together with fork.
Pour egg mixture into top of double boiler. Cook over hot ( but not boiling) water for 45 mins. or until firm and set. Turn out onto waxed paper to cool. In the meantime, heat chicken stock in separate pot. When 'dumpling' has cooled, slice into cubes. Add cubes of dumpling to clear, hot, chicken stock. Serve piping hot into individual sou bowls.

Per serving: 123 Calories; 13g Fat (95% calories from fat); 1g Protein; 1g Carbohydrate; 47mg Cholesterol; 35mg Sodium

NOTES : Total Grams- 5.3; Grams/serving- 1.3

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.

Dumplings for Chicken

Servings: 1 Servings

Ingredients:

1 1/3 cub Flour
1 teaspoon Salt
2 teaspoon Baking powder
1 Egg
½ cub Milk

Preparation:

Beat egg. Mix other ingredients into egg. Steam without peaking 10-12 minutes.

Serving Ideas : Serve with chicken in paprika and sour cream gravy.

NOTES : Jon's favorite. Not sure which side of the family this came from.
Grandma Clarke may have made them but Dad made them also.
Recipe by: Malik/Clarke Family Posted to MC-Recipe Digest V1 #548 by kmeade@ids2.idsonline.com (The Meades) on Apr 4, 1997

Dumplings for Herb Dumpling Stew

Servings: 1 Servings

Ingredients:

6 cub Self-rising flour
1 cub Fresh bread crumbs
1 tablespoon Mixed herbs
¼ cub Solid shortening
1 Egg, beaten
Broth or water
Salt & pepper to taste

Preparation:

Mix dry ingredients, then add shortening & egg, mixing thoroughly.
Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.

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

Dumplings for Stew

Servings: 4 Servings

Ingredients:

2 cub Flour
3 teaspoon Cream of tartar
1 ½ teaspoon Soda
½ teaspoon Salt
1 tablespoon Sugar

Preparation:

Method: Moisten with milk to make a thick dough. Drop by spoonfuls on hot stew, cover and steam for 15 min. without lifting cover. Stew must be in a medium boiling stage.

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

Dumplings From Lithuania

Servings: 4 Servings

Ingredients:

500 g Potatoes
2 Eggs
1 Onions
2 tablespoon Sour cream
100 g Cooked rice
Cooking oil, bread crumbs,salt, pepper

Preparation:

Peel, boil and mash potatoes. Add one egg, salt. Mix, shape into flat cakes. Prepare filling: Wash and slice mushrooms. Fry in oil with onions, salt and pepper; add sour cream. Cook over low flame, add rice. Place filling in the middle of each patty and seal edges (here she means to fold the patty over the filling)-- the dumplings should be somewhat elongated when shaped (make an oval, not a round). Dip each dumpling in beaten egg, roll in bread crumbs and fry in boiling oil (this is deep-frying, I suppose, but I brush them with oil and bake on an oiled baking sheet at 350F for 10 or 15 minutes each side). When golden brown, serve.

Serves four.

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

Dumplings in Cherry Sauce ,

Servings: 6 Servings

Ingredients:

1 can Cherry Pie Filling
1 ¼ cub Orange Juice

DUMPLINGS:
1 cub Packaged Biscuit Mix
2 tablespoon Brown Sugar; packed
¼ cub Milk

Preparation:

Combine cherry Pie filling with 1 cup of the orange juice in a heavy skillet. Cook over low heat, bringing to a boil, stirring regularly. Let simmer while making dumplings.

In medium bowl, combine biscuit mix and sugar. Make a well in the center and add milk and ¼ cup orange juice all at once. Stir with fork until mixed.

Divide portions and drop into sauce. Cook covered for 10 minutes. Remove cover and cook 10 more minutes.
Posted to MC-Recipe Digest V1 #1018 by Nancy Berry <nlberry@prodigy.net> on Jan 16, 1998

Dunbar Macaroni and Cheese

Servings: 8 Servings

Ingredients:

1 package Large elbow macaroni
24 ounce Tomato sauce
1 Salt to taste
1 ½ cub Chicken broth
12 ounce Grated sharp cheddar cheese
1 Pepper to taste

Preparation:

Preheat oven to 350 degrees. Cook the noodles according to package directions. In large bowl, mix the noodles, tomato sauce and cheese together well. Pour into large round casserole dish. Pour 1 cup chicken broth over the mixture. Let stand for 15-20 minutes. Pour remaining broth over the mixture and bake for 45-60 minutes or until bubbly in the center.
Let stand for 10 minutes before serving.

Dunbar's Jambalaya

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
1 Onion, minced
1 cub Clove
1 ½ pound Raw shrimp
3 Pork sausages
¼ pound Cooked ham
1 tablespoon All-purpose flour
6 can Tomato paste
4 Parsley springs, minced
2 teaspoon Hyme springs, minced
2 teaspoon Water
1/3 cub Uncooked rice
Salt and pepper

Preparation:

Contributed to the echo by: Janice Norman Originally from: Dunbar's in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour.
Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry.

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

Duncan Hines Coffee Cake

Servings: 1 Servings

Ingredients:

1 package Duncan Hines Yellow Cake Mix
½ cub Oil
1 package Instant vanilla pudding
1 cub Sour cream
4 Eggs

FILLING:
½ cub Sugar
1 teaspoon Cinnamon
½ cub Chopped nuts

Preparation:

Beat together very well. Layer with filling in a greased tube pan. Bake at 325 about 45 minutes.

Filling: Save a few tablespoons to sprinkle on the top.

Posted to JEWISH-FOOD digest V97 #010

From: "Judy Sherman" <jsherman@ici.net>

Date: Sat, 11 Jan 1997 06:19:47 -0500

Duncan Hines White Cake

Servings: 12 Servings

Ingredients:

1 Box white Duncan Hines cake
Mix
1 package Dream Whip
½ teaspoon Baking powder
1 cub Water -- cold
4 Egg whites -- whipped
1 tablespoon Oil
1 teaspoon Vanilla
Frosting----
1 Box Betty Crocker Home Style
Frosting (which i

Preparation:

Preheat oven at 350. Prepare a 9 x 13" pan with cooking spray. In a mixing bowl, combine cake mix, Dream Whip, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Bake for 40 minutes or until golden brown. To prepare frosting, follow directions on box.

Recipe By : Rosemary Matejka

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500

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

Dundee Cake

Servings: 6 Servings

Ingredients:

110 g Sultanas, cleaned
110 g Currants, cleaned
110 g Raisins, cleaned and stoned
50 g Mixed peel, chopped
75 g Glace cherries, chopped
50 g Ground almonds
225 g Butter
1 teaspoon Baking powder
225 g Caster sugar
3 Eggs
1 tablespoon Sherry
3 tablespoon Almonds, blanched andhalved
250 g Plain flour
Grated rind of 1 lemon

Preparation:

(For a 18cm-cake tin)

Grease and line the base and sides of the tin and grease the paper lining.

Mix the sultanas, currants, raisins, peel, cherries and ground almonds together.

Beat the butter until it is soft and creamy then add the caster sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together then add them gradually to the creamed mixture, beating well between each addition. Sift together the flour and baking powder and lightly stir it into the creamed mixture with the sherry and all the dried fruit.

Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds.

Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm skewer pushed into the mixture comes out clean.

Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely.

(casted sugar = granulated sugar, Glace cherries = candied cherries, Sultanas = seedless white raisins)

(From: A feast of Scotland, Janet Warren)

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

Dungeness Crab and Artichoke Dip with Crostini

Servings: 10 Servings

Ingredients:

½ pound Dungeness crab meat
2 cub Chopped artichoke hearts;(not marinated)
8 ounce Shredded Parmesan cheese*
½ cub Yellow onion; ⅛" julienned
2 cub Mayonnaise
6 Sourdough baguettes**

Preparation:

*Reserve 2 tablespoons cheese for garnish. **Cut on the bias into ¼-by-4 ¼-inch slices.

Combine crab, artichokes, cheese and onion in a bowl. Fold together with mayonnaise. Place in a pie tin or any metal pan. Pat down mix evenly. Bake in a 375° F oven until golden brown on top (190° internal temperature), about 5 to 10 minutes. While dip is heating, place baguette slices on cookie sheet and toast until golden brown. Place dip in warmed serving bowl, top with Parmesan and minced fresh parsley. Fan out toasted baguette slices--the crostini--alongside dip and garnish with lemon wedges.

Reprinted in The Sacramento Bee 12/10/97

Recipe by: Chef Fred Haines, 33rd Street Bistro, Sacramento, CA

Posted to recipelu-digest Volume 01 Number 501 by Crane Walden <cranew@foothill.net> on Jan 12, 1998

Dungeness Crab Appetizer Ala Ryan's Parkplace

Servings: 1 Servings

Ingredients:

1 Box frozen artichoke hearts
1 can Real crab meat (fresh if can
Get 'em
2 cub Mayonnaise
1 cub Swiss cheese
1 cub Parmesan cheese
2 teaspoon Garlic powder
2 teaspoon Cayenne pepper

Preparation:

Mix ingredients together. Then bake at 350 degrees for 30 minutes or until top layer browns. Serve with foccacia or seasoned garlic bread.

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

Dungeness Crab Cakes

Servings: 8 Servings

Ingredients:

1 ½ pound Crab meat; picked over
1 cub Plain bread crumbs
2 Stalks celery; finely minced
1 small Onion; finely minced
1 small Green pepper; finely minced
1 teaspoon Dry mustard
½ teaspoon Tabasco sauce
1 large Egg
¼ cub Mayonnaise
1 tablespoon Lemon juice
½ teaspoon Worcestershire sauce
Additional bread crumbs forcoating the crab cakes
½ cub Oil for frying; (or more)
1 cub Tatar sauce or jalapenohollandaise

TARTAR SAUCE:
1/3 cub Celery; finely minced
1/3 cub Onion; finely minced
2 cub Mayonnaise; homemade orcommercial
2 tablespoon Fresh lemon juice
1 teaspoon Worcestershire sauce
1 pinch Salt
1 pinch Dry mustard
1 pinch Pepper
2 tablespoon Dill pickle relish

JALAPENO HOLLANDAISE SAUCE:
½ pound Unsalted butter; melted andwarm but not, hot
3 Egg yolks
1 tablespoon Water
1 tablespoon Lemon juice
1 Jalapeno pepper; very finelyminced
1 pinch Salt

Preparation:

THE CRAB CAKES: Preheat the oven to 200 degrees. Combine all of the ingredients except the bread crumbs for coating, the oil and the tartar sauce. Try not to break up the crab meat too much while you're mixing. Form the mixture into eight 3 inch to 3 ½ inch by 1 inch thick crab cakes or 30 to 40 hors d' oeuvres. Coat the cakes on both sides with the additional bread crumbs, patting the crumbs lightly into the cakes. If you are making large cakes, put about ¼ cup oil into a 10 to 12 inch saute pan and cook over medium heat. Cook 4 cakes at a time , 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the 4 cooked cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch. If your making mini cakes, put the entire ½ cup oil in the saute pan and fry 10 to 15 at a time, turning once until dark brown. You may need to replace the oil once between batches. Keep cooked mini cakes warm in the oven while you cook the rest.

TARTAR SAUCE: Combine all the ingredients and mix well. Cover with plastic wrap and refrigerate until ready to use. Makes approximately 3 cups.

JALAPENO HOLLANDAISE SAUCE: Melt the butter and reserve. Combine the egg yolks, jalapeno pepper and water in the top of a double boiler over hot, but not boiling water, and stir briskly with a wire whisk until the mixture is light and fluffy and the consistancy of light mayonnaise. Remove the top of the double boiler from the heat and slowly add the butter in a thin stream, while continuing to whip the mixture. Season the mixture with the salt and lemon juice to taste. Makes about 1
½ cups of sauce.
NOTES : This is one of my favorite seafood cookbooks. Just looking at the pictures makes you hungry !
Recipe by: Mc Cormack & Schmick's Seafood Cookbook

Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 25, 1998

Dungeness Crab Cakes

Servings: 6 Servings

Ingredients:

2 medium Peeled red potatoes
2 tablespoon Reduced-fat mayonnaise
¼ teaspoon Dry mustard
¾ teaspoon Grated lemon rind
1 ½ teaspoon Fresh lemon juice
⅛ teaspoon Salt
⅛ teaspoon Hot pepper sauce
2 Egg whites, lightly beaten
3 tablespoon Minced fresh parsley
2 tablespoon Finely chopped celery
1 tablespoon Finely chopped green onions
½ pound Dungeness or lump crabmeat,shell pieces removed
½ cub Dry breadcrumbs
2 teaspoon Vegetable oil, divided
Lemon wedges

Preparation:

Place the potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender; drain. Let cool; cover and chill.

Coarsely shred potatoes.

Combine the mayonnaise and next 6 ingredients (mayonnaise through egg whites) in a medium bowl; stir well. Add shredded potato, parsley, celery, onions, and crabmeat; stir well.

Divide mixture into 6 equal portions, shaping each into a ½-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden.

Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Yield: 6 servings (serving size: 1 crab cake).

Per serving: 128 Calories; 4g Fat (29% calories from fat); 10g Protein; 12g Carbohydrate; 30mg Cholesterol; 293mg Sodium

Serving Ideas : Serve with lemon wedges.

Recipe by: Cooking Light, Jul/Aug 1995, page 56

Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.

Dungeness Crab Dijonnaise

Servings: 4 Servings

Ingredients:

1 pound Dungeness crabmeat
4 tablespoon Butter
4 Cloves fresh garlic, minced
½ pound Fresh mushrooms, sliced
2 tablespoon Chopped shallots
½ cub Dry white wine
½ cub Whipping cream
1 tablespoon Dijon-style mustard
Salt and pepper to taste
Lemon juice to taste
Minced fresh parsley

Preparation:

In skillet, saute crab in butter for 3 to 4 minutes. Remove crab and keep warm. Add garlic, shallots and mushrooms. Cook for 1 minute. Deglaze pan with wine. Reduce to 2 tbsp. Add cream and reduce until thick. Whisk in mustard. Do not boil. Add salt, pepper and lemon juice. Return crab to pan and toss quickly in sauce. Serve over fettuccine. Sprinkle with parsley.

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

Dungeness Crab, Cabbage and Apple Salad

Servings: 1 Servings

Ingredients:

4 large Belgian Endive Leaves,approx. same size
5 cub Green Cabbage, very finelyshredded
1 large Sweet Apple Such, peeled,cored,cut ju
½ cub Pistachios, halved, lightlytoas
Walnut Oil Vinaigrette(Recipe Follows)
1 pound Dungeness Crab Meat*, freshcooked

GARNISH:
Raw Beet Threads (UseJapanese Turner Slic
Fresh Daikon Sprouts
Tobiko Caviar

WALNUT OIL VINAIGRETTE:
1/3 cub Chopped shallots or greenonions (white portion only)
1 tablespoon Blanched, chopped garlic
1 teaspoon Grated lemon zest
½ cub Reduced rich chicken stock(reduced by 50 percent fromoriginal)
1 tablespoon Fresh lemon juice
2 tablespoon Sherry vinegar
1 tablespoon Dijon mustard
½ cub Fragrant walnut oil (up to2/3)
Salt and freshly groundpepper
2 tablespoon Chopped fresh herbs such asdill, tarragon, parsley,chives or a combination

Preparation:

*Plus 6 claw meat portions.

Place four endive leaves arranged in a square in the center of 6 plates.
Combine cabbage, apples and pistachios and mound in the center of the endive square. Drizzle a tablespoon or two of vinaigrette over cabbage mixture. Divide crab and place on top of cabbage and drizzle another teaspoon or two of vinaigrette over crab placing a claw meat portion on top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko if desired.

Yield: 6 servings

WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.

Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and pur‚e till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.

Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. Yield: approximately 1 ½ cups

Air date: 0½6/97

NOTES : This combines some wonderful flavors that are a perfect match for a toasty Chardonnay.
Recipe by: JOHN ASH SHOW #JA9765

Posted to MC-Recipe Digest V1 #416 by Bill Spalding <billspa@icanect.net> on Jan 29, 1997.

Dungeon Bars

Servings: 32 Bars

Ingredients:

1 cub Butter, sweet
½ cub Sugar, brown
½ cub Sugar, white
2 Egg
2 teaspoon Vanilla extract
1 cub Flour
½ teaspoon Salt
¼ teaspoon Baking soda
1 cub Oats, old-fashioned
1 cub Raisins

Preparation:

Preheat oven to 350 F. Cream butter with the brown and white sugars.
Beat in the eggs and vanilla. Add flour, salt and baking soda. Stir in the oats and raisins. Spread in a greased 9"x13" baking pan; bake for 30 minutes. Cool slightly and cut into bars.

---*Catering to Nobody*
Diane Mott Davidson

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

Duntreath Roast Grouse

Servings: 6 Servings

Ingredients:

1 Grouse per person
Apples
Butter
Salt
Black pepper; freshly ground
Streaky bacon rashers

Preparation:

Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in ½ inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees for 45 minutes.

Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds.

Formatted by suechef@sover.net

Recipe by: Two Fat Ladies #FL1A04

Posted to MC-Recipe Digest V1 #797 by Sue <suechef@sover.net> on Sep 22, 1997

Duo of Cheeses with Fresh Fruit

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
1 quart Low fat plain yogurt
Ginger Cheese:
1 cub Yogurt cheese
3 tablespoon NutraSweet Spoonful
2 tablespoon Chopped crystalized ginger
Cinnamon Spiced Cheese:
1 cub Yogurt cheese
3 tablespoon NutraSweet Spoonful
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
Gingersnaps, French breadslices or plain crackers
Fresh peaches and pears,cored, sliced
Seedless grapes

Preparation:

Cinnamon, ginger and NutraSweet Spoonful give these creamy yogurt based cheeses their sweet character. The perfect pair to enhance the flavor of a light dessert of fresh fruit.

SPOON YOGURT into strainer lined with several thicknesses of cheesecloth.
Set strainer over bowl and refrigerate 12 hours; discard liquid and measure yogurt cheese (2 cups).

MAKE CHEESES and refrigerate until serving time. Serve with bread and fruit.

Makes 2 cups plain yogurt cheese.

GINGER CHEESE: MIX ALL INGREDIENTS until blended.

Makes about 1 cup.

CINNAMON SPICED CHEESE MIX ALL INGREDIENTS until blended,

Makes about 1 cup.

NUTRITIONAL INFORMATION Serving Size: 1 Tbsp. cheese

Calories...........20 Saturated Fat...Trace Protein...........1 g Cholesterol....,,1 mg Carbohydrates.....2 g Fiber.............0 g Total Fat.......Trace Sodium..........10 mg

DIABETIC FOOD EXCHANGE: Free

From "The NutraSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

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

Durango Potato Salad

Servings: 8 Servings

Ingredients:

2 pound Small red potatoes
1 can RO*TEL Diced Tomatoes andGreen Chilies (10 oz)
½ cub Mayonnaise
2 tablespoon Gulden's Spicy Brown Mustard
1 cub Chopped celery
2 Green onions, sliced
3 slice Cooked bacon, crumbled

Preparation:

In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters.
Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip

Durgin-Park Blueberry Cake

Servings: 6 Servings

Ingredients:

-CYGNUS, HCPM52C
2 cub Flour
4 teaspoon Baking powder
¾ teaspoon Salt
2 Eggs; beaten
¾ cub Sugar
2 tablespoon Butter, melted
1 ½ cub Milk
1 ¼ cub Blueberries
Extra flour

Preparation:

Preheat oven to 400 degrees. Shift flour, baking powder, and salt together, blend eggs with sugar, then combine with butter and dry ingredients. Stir in milk to make thick batter. Dust berries with extra flour and add to the batter, mixing well. Spoon into a greaserd 9x14x3 baking dish. Bake for about 30 minutes

Source: The Colorado Daily, January 20, 1993 issue

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

Durian Cake

Servings: 8 Servings

Ingredients:

1 Durian
6 ounce Butter (¾ cup)
5 ounce Sugar (2/3 cup)
4 Egg; separated
6 ounce Flour (¾ cup)

Preparation:

Preheat oven to 350 F.

Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp.

Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.

Yield: 8 to 10 servings.

From "Exotic Fruits A-Z" by Josephine Baker.

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

Durkee Hot Sauce Salsa

Servings: 1 Servings

Ingredients:

4 cub Tomatoes; Diced canned or
Tomatoes; Fresh, seeded,chopp
2 Chilies, Serrano; FinelyChopped
2/3 cub Green Onion; Chopped
¼ cub Hot Sauce; Durkee
2 teaspoon Cilantro; Heart-Loc

Preparation:

Combine all ingredients. Chill at least 4 hours. Makes about 1 quart.
Posted to MC-Recipe Digest V1 #194

Date: Sat, 10 Aug 1996 16:36:06 -0400

From: Shelly Elkins <selkins@clark.net>
Serving Ideas : Serve with fresh chips

NOTES : Endorsed by the fire fighters of Engine Co. #3, Buffalo, New York - the real experts on heat.

Durkee Red Hot Chicken Wings

Servings: 4 Servings

Ingredients:

2 ½ pound Chicken Wings
5 tablespoon Durkee Red Hot Sauce
3 tablespoon Oil
2 tablespoon Vinegar

Preparation:

Trim wings. Mix together hot sauce, oil and vinegar. Mix with wings and marinate 30 - 45 min. Place wings on broiler pan in single layer. Broil 20 ~ 25 min. Turn often and brush with marinate till crispy.

Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar.
Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons Red Hot

Recipe By :

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

Durkee's Famous Sauce

Servings: 16 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
½ cub Cold water
4 tablespoon Cornstarch
½ cub Plus 2 TB dark vinegar
2 tablespoon Salt
½ cub Sugar
1 Whole egg
4 tablespoon French's prepared mustard
4 tablespoon Margarine; tiny bits

Preparation:

Place all ingredients as listed in blender on high speed until smooth (2 minutes). Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth, using high speed. Refrigerate in covered container 24 hours before using. Keep refrigerated 3 months. Source: Gloria Pitzers' Make Alike Recipes.
Posted to EAT-L Digest 26 Sep 96

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

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

Durkee's French Fried Onion Chicken

Servings: 1 Servings

Ingredients:

4 Boneless; skinless chickenbreasts
1 Stick margarine
1 tablespoon Worchestershire sauce
1 teaspoon Dry mustard
1 can Durkee's French Fried OnionRings
4 boneless, skinless chicken breasts--placed between waxed paper and
pounded until ¼ inch thick.

Preparation:

Melt one stick margarine and add one tbs worchestershire sauce and 1 tsp dry mustard.

Crush one can Durkee's French Fried Onion Rings in a plastic bag. Dip chicken in butter mixture and then in onion rings. Lay flat in baking dish.
Sprinkle with remaining onion rings before baking. Bake at 350 degrees for about 40 minutes.
Posted to brand-name-recipes by "Karen Coe" <ayla@duo-county.com> on Jan 18, 1998

Durum-Wheat Pasta for Pasta Machine

Servings: 1 Lb

Ingredients:

3 cub Finely ground Semolina flour
¾ cub Water

Preparation:

Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta.

All ingredients must be at room temperature. Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft, pea-sized crumbs.

Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the maching. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use. Makes four 4 oz servings.

Approximate nutritional analysis per serving without sauce: 451 Cal, 16g protein, 91g carbohydrates, 86g complex carbohydrates, 1g fat, 0mg cholesterol, 3 mg sodium, 233mg potassium.

From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN# 0-671-50102-X

Shared by Sandy Gamble <scg@indirect.com>

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

Dusseldorf Chicken Schnitzel

Servings: 1 Servings

Ingredients:

2 pound Chicken breast; split,boned, skinne
1/3 cub Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Eggs; beaten
2 tablespoon Water
½ cub Dry bread crumbs
1/3 cub Parmesan cheese
1/3 cub Margarine

Preparation:

Flatten chicken to ⅛ inch thickness. Combine flour and seasonings; coat chicken. Dip in combined egg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon.
Recipe By : EAT-L

Posted to EAT-L Digest 18 October 96

Date: Sat, 19 Oct 1996 08:47:28 -0500

From: Pat Roll <familyroll@NWOHIO.COM>

Dusseldorf Chicken Schnitzel and Spaetzle

Servings: 6 Servings

Ingredients:

2 pound (about three) chickenbreasts split; boned,skinned
1/3 cub Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Beaten eggs
2 tablespoon Water
½ cub Dry breadcrumbs
1/3 cub Parmesan cheese
1/3 cub Margarine

SPAETZLE:
1 ½ cub Flour
¾ cub Water
2 Beaten eggs
½ teaspoon Salt
1 Chicken bouillon cube
3 tablespoon Butter
1 tablespoon Chopped parsley
¼ cub Parmesan cheese

Preparation:

From: Patricia Moore <PCPJMOOR@IHC.COM>

Date: Sun, 11 Aug 1996 08:27:31 -0700
Flatten chicken to ⅛ inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon.

SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add bouillon to 6 cups boiling water. Using a spatula press ½ of the batter through large holed colander into boiling bouillon. Cook until spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.
Toss with butter and parsley. Add cheese and toss. Enjoy!

EAT-L Digest 10 August 96

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

Dust-Control Spray (Garage)

Servings: 1 Servings

Ingredients:

CHEAPER AND BETTER:
1 cub Mineral oil
1 tablespoon Isopropyl slcohol
2 tablespoon SOFT SOAP
1 cub Water

Preparation:

** This solution is meant to keep HEAVY FLOOR dust in cabins, garages, sheds, and outbuildings from climbing up onto the furniture and walls as you sweep. IT IS NOT RECOMMENDED FOR KITCHENS OR OTHER ROOMS IN THE HOUSE.

Combine all in a clean pint-size pump-type container. Shake well. Label and keep container out of the reach of children.

To Use: Spray solution liberally onto the dirty surface or directly onto the broom, cloth, or mop. 16 oz

Big savings. Typed by Sherilyn Schamber

Posted to MM-Recipes Digest V4 #095 by Jessica Wildes <jessann@texas.net> on Apr 06, 1997

Dusty Potato Bread

Servings: 2 Servings

Ingredients:

2 cub Potato water; warmed
1 package Active dry yeast
3 tablespoon Sugar
1 tablespoon Salt
3 cub All-Purpose Flour;Unbleached
2 tablespoon Shortening; melted
2 ½ cub All-Purpose Flour;Unbleached
2 large Potatoes; diced

Preparation:

Combine yeast with warm potato water and let foam.in large mixing bowl.
Stir in sugar,salt and 3 cups flour. Beat well to develop gluten. Stir in

cooled melted shortening . Add remaining 2 ½ to 3 cups flour gradually.
Turn dough out on a floured surface and knead 8 to 10 minutes. Place in a greased bowl, turning dough once to grease the top. Cover and let rise until doubled in bulk, 1 to 1 ½ hours.

Knead dough down in bowl. Divide dough in half. Shape into balls and place

in well-greased rounded pans. Cover and let rise until almost doubled, 45

to 60 minutes. Before baking, dust loaves lightly with flour.

Makes 2 loaves.

Bake at 400 degrees F. for 35 to 40 minutes. Cool on wire racks.

Lou&Sally Eisenberg <sparky@netgate.net>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Dusty Road Cookies

Servings: 6 Servings

Ingredients:

1 cub Unsalted butter
1 ¼ cub Powdered sugar
1 teaspoon Vanilla
1 ¾ cub All-purpose flour
1 ¼ cub Finely-chopped walnuts
Powdered sugar (optional)

Preparation:

Preparation time: 15 min. Baking time: 15 to 20 min. Oven temperature: 350 degrees F.

A tender and rich cookie that melts in your mouth. Add anise seed for a unique flavor, if desired.

For 4 dozen cookies you will need:

1. Cream together the butter and sugar until light and fluffy. Beat in the vanilla and cinnamon.

2. Combine the flour and walnuts. Stir mixture into butter mixture. Stir until well blended.

3. Shape into 1-inch balls. Place on a greased baking sheet. Press tops with a fork.

4. Bake at 350 degrees F for 12 to 15 minutes until golden brown around the edges.

5. Cool a couple of minutes on the sheet before removing to a rack to complete cooling.

6. Dust with powdered sugar, if desired.

Variation: One teaspoon anise seed can be added giving the cookies a Southwestern flavor.

Good served with: Freshly brewed coffee and sliced oranges.

Source: Great American Recipes.

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

Dutch "Sweet-Sour" Salad Dressing

Servings: 16 Servings

Ingredients:

2 tablespoon Flour
1 cub Sugar
2 Eggs
1 teaspoon Salt
3 teaspoon French mustard
¾ cub Cider vinegar
¼ cub Water
1 tablespoon Butter

Preparation:

Sieve flour. Blend flour and sugar together. Add eggs, 1 at a time, and blend well. Add salt and mustard. Blend well. Add vinegar and water. Cook over moderate heat, stirring constantly until mixture thickens and starts to boil. Remove from heat and add butter. If too thick, correct by adding cream. Yield: 1 pint.

TONY FRANKE (MRS. WILLIAM)

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.

Dutch Almond Bars

Servings: 50 Servings

Ingredients:

½ cub Butter
½ cub Sugar
1 Egg
1 Egg yolk
1 cub Cake flour, sifted
1 cub Sugar
1 cub Almond paste or filling
2 Egg yolks
½ Lemon; juice of
3 Egg whites, stiffly beaten
1 teaspoon Vanilla
½ cub Coconut, flaked

Preparation:

Cream butter and ½ cup sugar until light and fluffy. Add one egg plus one egg yolk and cake flour. Beat until well blended. Spread in a 13" x 9" x 2" pan. Bake at 400 degrees for 10 minutes. Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars.

Source: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford IL)

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

Dutch Almond Ice Box Cookies

Servings: 6 Servings

Ingredients:

1 cub Sugar
1 pound Softened margarine
½ pound (2-cup) almond paste, gratedor broken up into verysmall pieces
4 cub Unsifted flour
1 teaspoon Almond flavoring

Preparation:

Granulated sugar for dusting

Cream the sugar and margarine. Add the almond paste and work in either by hand or on the low speed of an electric mixer. Knead in the flour, add the flour a little at a time, first with the beater, then by hand. Form the dough into 3 or 4 balls, wrap in waxed paper and chill overnight in the refrigerator. Slice ¼ inch thick. Rolls can be frozen, and thawed. Bake cookies on an ungreased cookie sheet in preheated oven to 350 degrees for 10-12 minutes. Watch carefully because they burn easily. Cookies should be crisp and dry, and only a little brown at the edges. Cool cookies and place in pie plate with a little sugar; shake to cover the bottoms of cookies.

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

Dutch Apies Cake

Servings: 1 Servings

Ingredients:

3 tablespoon Shortening
1 cub Sugar
1 ½ cub Flour
1 teaspoon Baking soda
¼ cub Milk, sour

Preparation:

Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about ¾ inch thick on floured board and cut with cookie cutter or in squares. Bake at 400-F for 10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Apple Brandy Cheesecake

Servings: 16 Servings

Ingredients:

Cinnamon Crust:
1 ¼ cub Graham cracker crumbs
1/3 cub Ground walnut or pecans
1/3 cub Margarine or butter --
Melted
½ teaspoon Ground cinnamon
Filling:
32 ounce Cream cheese -- softened
1 cub Sugar
3 tablespoon Apple brandy
1 teaspoon Ground cinnamon
½ teaspoon Vanilla
⅛ teaspoon Ground nutmeg
4 Eggs
1 cub Chunk style apple sauce
¼ cub Whipping cream
Crumb Topping:
¾ cub Packed brown sugar
¾ cub Flour
1/3 cub Margarine or butter --
Melted
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg

Preparation:

Prepare Crust: Combine all ingredients and press on bottom and 1 ½" up sides of 10" springform pan. Bake in a 350 F. oven about 10 minutes or until golden. Cool. Filling: Beat cream cheese until smooth. Gradually add sugar, beating well. Add brandy, cin

Posted to Master Cook Recipes List, Digest #112

Date: Sat, 8 Jun 1996 10:22:59 -0400

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

Recipe By : Bett Homes and Gardens-Prize Tested Recipe/Bob b1744

Dutch Apple Bread

Servings: 1 Servings

Ingredients:

½ cub Butter or margarine; softene
1 cub Sugar
2 Eggs
1 teaspoon Vanilla
2 cub Flour
1 teaspoon Baking soda
½ teaspoon Salt
1/3 cub Buttermilk
1 cub Apple; chopped, peeled
1/3 cub Walnuts; chopped

TOPPING:
1/3 cub Flour
2 tablespoon Sugar
2 tablespoon Packed brown sugar
½ teaspoon Ground cinnamon
3 tablespoon Butter or margarine

Preparation:

Recipe by: Sue Klapper Preparation Time: 0:55 In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9 x 5 x 3 loaf pan. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 55 - 60 minutes or until bread tests done.
Cool in pan for 10 minutes before removing to wire rack. Source: Taste of Home; Feb./March 1995.
Posted to MC-Recipe Digest V1 #1063 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 30, 1998

Dutch Apple Cake

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
4 ½ cub WATER
22 EGGS SHELL
1 ¼ cub MILK; DRY NON-FAT L HEAT
13 ½ pound APPLE SLICED #10
4 pound FLOUR GEN PURPOSE 10LB
1 cub SUGAR; GRANULATED 10 LB
4 pound SUGAR; GRANULATED 10 LB
1 ½ pound SHORTENING; 3LB
3 ounce BAKING POWDER
2 teaspoon CINNAMON GROUND 1 LB CN
¼ cub IMITATION VANILLA
2 1/3 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.

3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. USE APPLE SLICES PLUS WATER. BRING TO A BOIL; SIMMER 15 MINUTES.
REMOVE FROM HEAT. COOL THOROUGHLY. ARRANGE APPLE SLICES IN ROWS EVENLY OVER BATTER IN EACH PAN SO THAT EDGE OF EACH SLICE IS VISIBLE.
COMBINE GRANULATED SUG WITH GROUND CINNAMON; SPRINKLE ½ CUP OVER APPLE SLICES IN EACH PAN.

5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.

6. COOL; CUT 6 BY 9. TOP EACH PORTION WITH ¼ CUP VANILLA SAUCE (RECIPE NO. K-12).
:

NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 ¾ CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 ¼ QT).

NOTE: 2. IN STEP 6, OTHER SAUCES MAY BE USED.

NOTE: 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

Recipe Number: G03206

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.

Dutch Apple Cake

Servings: 12 Servings

Ingredients:

1 cub Shortening
2 cub Sugar
¼ teaspoon Salt
4 Eggs
3 cub Flour
1 teaspoon Soda
1 cub Cold water
1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Allspice
3 medium Apples; peeled, choppedfine

BOILED ICING:
2 cub Sugar
1 pinch Salt
1 cub Pecans; chopped
1 cub Milk
2 tablespoon Butter

Preparation:

Cream shortening and sugar; add eggs and beat well. Sift flour, salt and spices together; dissolve soda in cold water. Add flour mixture and water alternately to creamed mixture. Fold in chopped apples. Bake in 350 degree oven in a 9x13x2 inch pan for 45 to 50 minutes.

To make icing: Boil sugar, salt, milk and butter in a heavy saucepan until it strings, about 20 minutes. Remove from heat and add nuts. Stir until it begins to thicken and pour over cooled cake. Cut in squares and serve.

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

Dutch Apple Cake

Servings: 12 Servings

Ingredients:

3 medium Tart apples; peeled, sliced¼ inch thick, (3 cups)
1 cub Plus 3 Tbsp. sugar; divided
1 teaspoon Ground cinnamon
2/3 cub Butter or margarine;softened
4 Eggs
1 teaspoon Vanilla extract
2 cub All-purpose flour
⅛ teaspoon Salt

Preparation:

In a bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. In a mixing bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. Pour into a greased 9x5x3" loaf pan. Push apple slices vertically into batter, placing them close together. Bake at 300 F. for 1 hour and 40 minutes or until a toothpic inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan. Serve warm.

Yield: 10-12 servings.

Submitted by Elizabether Peters, Martintown, Ontariao, Canada, This family favorite recipe came with the Peters when they moved from Holland 44 years ago. It is a favorite potluck dish.

Recipe by: Country Woman Magazine, Sept/Oct. '97, p. 31

Posted to MC-Recipe Digest V1 #957 by Roberta Banghart <bobbi744@sojourn.com> on Dec 15, 1997

Dutch Apple Cake

Servings: 6 Servings

Ingredients:

1 cub Unbleached Flour; Sifted
1 ½ teaspoon Baking Powder
½ teaspoon Salt
1 tablespoon Granulated Sugar
¼ cub Shortening
1 large Egg
¼ cub Milk
3 ¾ cub Tart Apples; Peeled, CoredAnd Sliced, About 1 ¼ Lbs
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
2 tablespoon Granulated Sugar
2 tablespoon Butter Or Margarine; Melted
½ cub Currant Jelly; OR
½ cub Apricot Jam

Preparation:

Preheat the oven to 400 Degrees F. Sift the first 4 ingredients together. Cut in the shortening with 2 knives or a pastry blender until the mixture resembles coarse corn meal. Beat the egg and milk together, with a fork, until well blended, then stir it into the other mixture. Spread the mixture in a greased baking dish 12 X 8 X 2-inch. Arrange the apples, slightly overlapping, in parallel rows, on with the straight edge pushed half way into the dough. Sprinkle with the combine cinnamon, nutmeg, and 2 T sugar. Top with butter.
Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes, or until the apples are tender. Remove from the oven and top with your choice of jellies that have been beaten until smooth.

Dutch Peach Cake:

Substitute peeled, pitted, thinly sliced peaches for the apples.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

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

Dutch Apple Cake

Servings: 6 Servings

Ingredients:

1 cub Flour
5 tablespoon Sugar
1 teaspoon Baking powder
2 tablespoon Low fat margarine
2 Egg whites, slightly beaten
¼ cub Skim milk
½ teaspoon Vanilla extract
4 cub Sliced peeled apples
1 teaspoon Cinnamon; ground

Preparation:

Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 ½ T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with ½ T margarine. Bake 30 min. Cool 10 min before serving.
Cal: 183; Fat: 2 g.
Source: CRS file

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

Dutch Apple Cake

Servings: 1 Servings

Ingredients:

1 ¾ cub All-purpose flour
3 teaspoon Baking powder
¾ teaspoon Salt
½ cub Shortening
1 cub Sugar
1 Egg
1 ½ teaspoon Vanilla
¾ cub Milk

TOPPING:
2 medium Apples (up to 3)
¼ cub Sugar
1 teaspoon Cinnamon

LEMON SAUCE:
½ cub Sugar
1 tablespoon Corn starch
1 pinch Salt
½ teaspoon Lemon rind (optional)
1 cub Boiling water
2 tablespoon Butter
1 ½ tablespoon Lemon Juice

Preparation:

Stir first three ingredients together. In a separate bowl, cream shortening. Gradually add sugar, creaming well between additions. Add egg and vanilla and beat until light and fluffy. Stir in dry ingredients alternating with milk. Pour into well greased 7 x 11 in shallow pan.

TOPPING: Peel and core apples. Cut into eighths. Place in rows on batter with edges pressed slightly into batter. Sprinkle sugar and cinnamon on top. Bake at 350 for 50 to 60 minutes. Serve with Lemon Sauce.

LEMON SAUCE: Combine sugar, corn starch, salt, lemon rind in saucepan. Add boiling water gradually, stirring constantly. Cook and stir mixture over low heat until clear and thickened (about 5 minutes) Remove from heat and stir in butter and lemon juice.

A couple of notes:

1) We poured this sauce evenly over the cake when it was done, then cut and serve.

2) I just called my sister for the recipe, "back then" we didn't have microwaves for making the sauce, but she says it is possible to do it in the microwave. It'll be faster, a little less work, and less chance of it burning.

3) This cake also freezes well. We used to freeze it with the sauce and everything, and thaw it before serving.

4) I'm not sure how common a 7x11 inch pan is, probably any rectangular pan will do.

Posted to EAT-L Digest 04 Oct 96

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

Date: Sat, 5 Oct 1996 15:29:00 -0400

Dutch Apple Cake 2

Servings: 1 Servings

Ingredients:

¼ cub Fruit sweetener*
¼ cub Apple butter or unsweetenedapple sauce
1 Egg
2/3 cub Flour
½ teaspoon Baking powder
¼ teaspoon Salt
1 cub Diced apples
½ cub Chopped nuts

Preparation:

An "old country" puddin' cake. Good topped with whipped cream or ice cream for a warm, yet refreshing, dessert!

*To make this fruit sweetener, mix together ⅛ cup frozen apple juice concentrate (thawed) and ⅛ cup granulated fructose.

Directions: Combine fruit sweetener and apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture. Fold in apples and nuts. Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325.

Nutritional Analysis: Yield: 12 servings Per Serving: 130 Cal; 7g Fat; 15g Carbohydrate; 4g Protein; 23mg Cholesterol; 60mg Sodium; Exchanges: 1 fruit; 1 fat exchange

This recipe is reprinted from "Sweet Inspirations~ A Sugar Free Dessert Cookbook" by Patti Lynch.

Posted to Digest eat-lf.v096.n219

Date: Fri, 15 Nov 1996 13:17:44 -0500

From: BunnyMama@aol.com

Dutch Apple Coffee Cake (Motts)

Servings: 16 Servings

Ingredients:

CAKE:
1 cub Sugar
½ cub Margarine or butter;softened
3 Eggs
1 teaspoon Vanilla
3 cub All-purpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cub Dairy sour cream
23 ounce Chunky Apple Sauce

TOPPING:
½ cub Firmly packed brown sugar
¾ cub All-purpose flour
1/3 cub Margarine or butter
½ teaspoon Cinnamon
½ cub Nuts; if desired

Preparation:

Heat oven to 350F. Grease 13x9-inch pan.

In large bowl, beat sugar and margarine until light and fluffy. Add eggs and vanilla; beat well.

Combine flour, baking powder, baking soda and salt. Alternately add flour mixture and sour cream to sugar mixture, beating well after each addition.

Spread ½ of batter in prepared pan; top with apple sauce. Drop spoonfuls of remaining batter over apple sauce.

In small bowl, combine topping ingredients. Sprinkle over batter.

Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Yields 16 servings.

Notes: Pantry: Mott's Chunky Apple Sauce. For a sweet treat, serve this streusel-topped coffee cake with freshly brewed coffee for a mid-morning break.

>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

Dutch Apple Crisp

Servings: 1 Servings

Ingredients:

FILLING:
6 Apples, cored, peeled andsliced thin (up to 8)
1 tablespoon Lemon juice
½ cub Sugar
¼ cub Brown sugar
3 tablespoon Flour
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Salt (opt.)

TOPPING:
¾ cub Oats
¾ cub Flour
¼ cub Sugar
¼ cub Brown sugar
1/3 cub Butter, melted

Preparation:

Toss the apples w/lemon juice and put in a casserole dish. Combine the dry ingredients for the filling and toss w/apples.

Combine the topping ingredients and sprinkle over the apples. Bake at 350 degrees for 45-50 minutes.

Posted to EAT-L Digest 17 Jan 97 by Morris Hymes <mhymes@DC.INFI.NET> on Jan 19, 1997.

Dutch Apple Crumb Bars

Servings: 16 Servings

Ingredients:

CRUST:
1 ½ cub Flour
1/3 cub Sugar
¼ teaspoon Salt
½ cub Cold unsalted butter
1 Egg yolk
2 ½ tablespoon Cold water

FILLING AND TOPPING:
3 cub Peeled cored and chopped
Apples
½ cub Chopped; pitted dates
¼ cub Flour
1/3 cub Rolled oats
1/3 cub Packed light brown sugar
½ teaspoon Cinnamon
Pinch of salt
¼ cub Cold unsalted butter
Cut into 4 pieces

Preparation:

Preheat oven to 350 and grease a 9x9 inch pan. Combine flour, sugar, and salt in a food processor. Add butter in pieces and process to make a fine meal. Blend yolk and water. Pour over dry ingredients and process until damp crumbs form. Pat crumbs into bottom and halfway up sides of pan. Bake for 25 minutes. Mix apples, dates, sugar, and lemon juice. Spread evenly over crust. Combine flour, oats, brown sugar, cinnamon and salt. Add butter and rub it to make damp crumbs. Cover apples with topping and pat gently.
Bake 40 minutes until golden brown. Cool completely before slicing.

From Farmer's Almanac Cookie Lovers Calendar 1997 Posted to EAT-L Digest 14 October 96

Date: Tue, 15 Oct 1996 06:49:54 -0400

From: Eileen & Bob Holze <beck4@ASAN.COM>

Dutch Apple Crumb Pie

Servings: 1 Servings

Ingredients:

1 9-inch unbaked pie shell
1 Egg
1 ½ cub Sour cream
3 tablespoon Flour
1 cub Sugar
¼ teaspoon Salt
½ teaspoon Vanilla
3 cub Peeled and sliced apples

CRUMBS:
½ cub Brown sugar
¼ cub Oleo
1/3 cub Flour

Preparation:

Notes: By Rosann Harmadi, Lehighton. The Times, PA.1991 Honorable Mention Beat egg and sour cream. Add sugar, salt, flour and vanilla. Add mixture to apples, coating well. Pour into pie shell. Bake 375° for 30 minutes.

CRUMBS: Melt oleo and mix with sugar and flour. Sprinkle on pie and bake an additional 15 minutes.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

Dutch Apple Dessert

Servings: 1 Servings

Ingredients:

1 ½ cub Finely ground graham crackercrumbs
¼ cub Melted butter
1 can (14 oz) Eagle Brand milk
¼ cub Lemon juice
1 carton (8 oz) sour cream
1 can (21 oz) apple pie filling
¼ cub Chopped nuts
¼ teaspoon Ground cinnamon

Preparation:

Combine crumbs and butter, and press into a 9 x 13 baking dish. Next combine milk, sour cream and lemon juice, and spread over crust. Spoon on pie filling. Add nuts and cinnamon. Bake at 350 degrees for 30 minutes.
Serve warm or cold.

Posted to recipelu-digest Volume 01 Number 561 by Perry Greene <palgreen@hiwaay.net> on Jan 19, 1998

Dutch Apple Fritters

Servings: 1 Servings

Ingredients:

8 Apples peeled, cored andsliced, cut into 1/3 inchthick rounds (up to 10)
2 cub All-purpose flour, sifted
1 can (12 oz.) or bottle of ale
½ teaspoon Salt
Oil, lard or shortening
Confectioners' sugar

Preparation:

Combine ale, flour and salt with a form or whisk, until mixture is smooth.
Dip apple slices in mixture. Fry in deep fat or in 1 inch of oil in heavy skillet at 370 F. Drain. Sprinkle with confectioners' sugar. Serve immediately. Serves 4 - 6.

Posted to Recipe Archive - 06 Oct 96

submitted by: musubi@hula.net

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Dutch Apple Fritters (Appelbeignets)

Servings: 4 Servings

Ingredients:

8 -(up to)
10 Apples peeled; cored andsliced or cut into roundsat 1/3 inch thick
2 cub All-purpose flour; sifted
1 can (12-oz) or bottle of ale
½ teaspoon Salt
Oil; lard or shortening
Confectioners' sugar

Preparation:

submitted by: LeiG@aol.com
from:Great Recipes of the world Nov 1982

Combine ale, flour and salt with a form or whisk, until mixture is smooth.
Dip apple slices in mixture. Fry in deep fat or in 1 inch of oil in heavy skillet at 370 degs frying temperture. Drain. sprinkle with confectioners' sugar. Serve immediately. serves 4-6

Recipe Archive - 29 July 96

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

Dutch Apple Pancake

Servings: 8 Servings

Ingredients:

4 Eggs
¾ cub Skim milk
¾ cub All-purpose flour
1 ½ teaspoon Equal "Measure" -or-
4 Packets Equal Sweetener
¼ teaspoon Salt
1 tablespoon Margarine
5 large Cooking apples; sliced
2 tablespoon Margarine
5 ½ teaspoon Equal "Measure" -or-
18 Packets Equal Sweetener
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
3 dash Ground allspice
1 tablespoon Lemon juice
1 cub Apple cider
4 teaspoon Cornstarch
Ground cinnamon

Preparation:

Mix eggs, milk, flour, 1-½ tsp Equal Measure and salt in medium bowl (batter will be slightly lumpy). Heat 1 Tbs margarine in a 12-inch oven-proof skillet until bubbly; pour batter into skillet.

Bake pancake in preheated 425ø oven for 20 minutes; reduce temperature to 350ø and bake until crisp and golden, 7-10 minutes more (do not open oven door during baking). Transfer pancake to large serving plate.

Saute apples in 2 Tbs margarine in large skillet until beginning to soften, 5-7 minutes. Mix in 5-½ tsp Equal Measure, spices and lemon juice. Add ¾ cup apple cider and heat to boiling. Mix cornstarch and remaining ¼ cup cider; add to boiling mixture, stirring until thickened, about 1 minute.

Spoon apple mixture into pancake. Sprinkle with cinnamon.

Makes 8 servings, 26% calorie reduction from traditional recipe. Per serving: 236 calories, 5 g protein, 39 g carbohydrate, 7 g fat, 107 mg cholesterol, 162 mg sodium.

EQUAL, "SUNRISE TO SUNSET"

BOOKLET OF LOW/REDUCED CALORIE

RECIPES

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Dutch Apple Pie

Servings: 8 Servings

Ingredients:

1 Graham Cracker
Ready made pie crust
1 Large egg yolk,slightly beat
¼ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¾ cub All-purpose flour
5 ½ cub Cooking apples,fresh,peeled,
1 tablespoon Lemon juice
½ cub Sugar
¼ cub Light brown sugar,firmly pac
¼ cub Sugar
¼ cub Light brown sugar,firmly pac
1/3 cub Butter,at room temperature
3 tablespoon All-purpose flour

Preparation:

Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven.
Combine sliced apples,lemon juice,½ cup sugar,¼ cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples.
Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature.Serves 8.

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

Dutch Apple Pie

Servings: 100 Servings

Ingredients:

3 ¾ cub WATER; COLD
2 ¼ quart WATER & RESERVED JUICE
2 ½ pound BUTTER PRINT SURE
1 ⅛ cub BUTTER PRINT SURE
15 ¼ pound APPLE SLICED #10
4 2/3 tablespoon LEMON FRESH
1 1/3 cub STARCH EDIBLE CORN
4 pound FLOUR GEN PURPOSE 10LB
6 pound FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; GRANULATED 10 LB
1 pound SUGAR; BROWN, 2 LB
3 9/16 pound SHORTENING; 3LB
1 2/3 tablespoon NUTMEG GROUND
3 tablespoon CINNAMON GROUND 1 LB CN
1 2/3 tablespoon CINNAMON GROUND 1 LB CN
2 ¼ teaspoon SALT TABLE 5LB
2 ¼ teaspoon SALT TABLE 5LB
3 ounce SALT TABLE 5LB

Preparation:

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :

1. PREPARE 13 PIE SHELLS (SEE RECIPE NOS. IG001 AND I00100).

2. DRAIN APPLES; RESERVE JUICE FOR USE IN STEP 4; APPLES FOR USE IN STEP 5.

3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.
MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE AT LOW SPEED.
SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.

6. PREPARE ¾ RECIPE STREUSEL TOPPING (RECIPE NO. D04900). SPRINKLE 1 ¼ CUPS TOPPING OVER FILLING IN EACH PAN.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.
:

NOTE: IN STEP 5, 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD 4 2/3 TBSP JUICE

Recipe Number: I00801

SERVING SIZE: 1/6 PIE

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

Dutch Apple Pie (Diabetic)

Servings: 12 Servings

Ingredients:

¼ cub Flour
½ cub Quick cooking oats
½ teaspoon Cinnamon
5 cub Sliced baking apples
Sweetener equal to ½ csugar
½ cub Unsweetened frozen applejuice concentrate
Pie crust for 1 crust pie

TOPPING:
¼ cub Flour
½ cub Quick cooking oats
Sweetener =to ½ c brownsugar
1 teaspoon Cinnamon
1 package Sugarfree instant vanillapudding mix
½ cub Butter or margarine

Preparation:

Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Pour apple juice over top of apples and mix well again. Put apple mixture in pie crust; set aside. For topping: mix dry ingredients with fork. Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples. Bake at 400 degrees for 45-55 minutes.

2 bread, 3 fat, and 1 fruit exchange. 251 calories, 12 grams of fat, 283 mg. sodium, 5 mg. cholesterol per serving. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA" <LISA_POOH@DELPHI.COM> On SUN, 19 NOV 1995 234142 -0500 (EST)

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

Dutch Apple Pie (Pie Fill

Servings: 100 Servings

Ingredients:

2 13/16 cub WATER; COLD
2 ½ pound BUTTER PRINT SURE
4 pound FLOUR GEN PURPOSE 10LB
6 pound FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
1 pound SUGAR; BROWN, 2 LB
21 pound PIE FIL APPLE #10
3 9/16 pound SHORTENING; 3LB
3 tablespoon CINNAMON GROUND 1 LB CN
2 ¼ teaspoon SALT TABLE 5LB
3 ounce SALT TABLE 5LB

Preparation:

PAN: 9" PIE PAN
:

1. SEE RECIPE NOS. I-G-2 AND I-1.

2. OMIT TOP CRUST; SPRINKLE 1 ¼ CUPS TOPPING OVER FILLING IN EACH PAN.

3. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.

4. CUT 8 WEDGES PER PIE.

Recipe Number: I00905

SERVING SIZE: ⅛ PIE

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

Dutch Apple Pie Jam

Servings: 7 Cups

Ingredients:

1 pound Tart green apples
½ cub Raisins
1 cub Water
1/3 cub Lemon Juice
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Allspice
4 ½ cub Granulated Sugar
1 cub Firmly packed light brownsugar
½ teaspoon Margarine or butter
1 Pouch Certo liquid fruitpectin

Preparation:

Peel, core and finely chop enough apples to measure 2c Place in preserving kettle or Dutch oven with raisins,water, lemon juice,cinnamon and allspice.
Stir in sugars and margarine/butter.

Place kettle over high heat and sitr until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.

Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to ½ in from the rim. Seal while hot with sterilized two-piece lids with new centres Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500

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

Dutch Apple Pie Jam

Servings: 1 Servings

Ingredients:

3 ½ cub Prepared fruit, about 1 lbGranny Smith or otherapples
½ cub Raisins
1 cub Water
1/3 cub Lemon juice
1 teaspoon Ground cinnamon
¼ teaspoon Ground allspice
4 ½ cub Granulated sugar (remember Iused ½ that)
1 cub Firmly packed brown sugar
½ teaspoon Butter
1 Pouch liquid pectin

Preparation:

Peel and core apples. Measure 2 cups prepared apples into large saucepan.
Add raisins, water, lemon juice, cinnamon, and allspice. Mix sugars into fruit mixture in saucepan. Add margarine. Place saucepan over high heat and stier until mixture comes to a full boil. Boil hard for one minute, stirring constantly. Remove from eat. Add Pectin. Stir and skim for 5 minutes to prevent floating fruit. Pour quickly into warm , sterilized jars.

Posted to EAT-L Digest 22 Aug 96

From: D & S Tanner <elaine@CWCONNECT.CA>

Date: Thu, 22 Aug 1996 11:07:52 -0700

Dutch Apple Salad

Servings: 5 Servings

Ingredients:

1 cub Cooked, diced Ham
2 Apples, peeled cored,chopped
¾ cub Cooked, diced Potatoes
2 Hard-cooked Eggs, chopped
2 Pickles, chopped
¼ cub Italian or Buttermilk dressi

Preparation:

Combine ingredients and serve on lettuce leaves.
################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise.

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

Dutch Apple Tart

Servings: 1 Servings

Ingredients:

*pastry
5 Apple
1 tablespoon Flour
1 cub Sugar
¼ teaspoon Nutmeg
2 teaspoon Butter

Preparation:

Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down.
Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Babies

Servings: 2 Servings

Ingredients:

2 Eggs
½ cub Flour
½ cub Milk
¼ teaspoon Salt
2 tablespoon Butter

Preparation:

Beat the eggs. In a pyrex pie plate put the butter and put in a 400 oven for 3-5 minutes to melt the butter. To the beaten eggs add the flour,salt and milk. Take the plate out of the oven and add the egg mixture to the hot plate Return to oven and bake 25 minutes or until puffed up. Remove from oven and sprinkle with powdered sugar or topping of your choice. One type of pancake taken fron computer files.

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

Dutch Baby

Servings: 2 Servings

Ingredients:

4 Eggs, beaten
1 cub Flour (240 mL)
1 cub Milk (240 mL)
1/3 cub Butter (80 mL)
½ teaspoon Vanilla extract (2.5 mL)
¼ teaspoon Ground nutmeg (1.25 mL)
Lemon juice
Confectioners' sugar

Preparation:

Heat a large, heavy cast iron pan in the oven to 425 F (220 C). Mix eggs and flour. Beat well. Add milk. Beat well. Add vanilla and nutmeg. Melt butter. Remove pan from oven and pour butter in. Pour batter in and cook for 20-25 minutes or until Dutch baby is brown and puffed. Sprinkle with lemon juice and confectioners' sugar to taste and serve hot.

from: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

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

Dutch Baby

Servings: 4 Servings

Ingredients:

4 tablespoon Butter; melted
3 Eggs
½ teaspoon Salt
½ cub Sifted flour
½ cub Milk
½ Lemon; juice of
2 tablespoon Butter; melted
Powdered sugar
½ cub Almonds; toasted (optional)

Preparation:

Preheat oven to 450ø. Paint the sides and bottom of a cold 8 inch iron skillet with the melted butter. Place skillet in refrigerator. Beat eggs in bowl with mixer on medium speed. Gradually add flour and salt. Add milk and blend thoroughly. Pour the batter into the cold, buttered skillet and bake in the preheated oven until it forms a brown crust, approximately 20 minutes. Mix the lemon juice with the remaining 2 Tablespoons of melted butter. Pour over the cooked batter and sprinkle with powdered sugar and toasted almonds, if desired. Yield: 4 servings.

CLAUDIA HAMMANS STALLINGS

(MRS. WALT)

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.

Dutch Baby Pancakes

Servings: 2 Servings

Ingredients:

BATTER:
¾ cub Milk
½ cub Unbleached all-purpose flour
2 large Eggs
1 ½ tablespoon Sugar
½ teaspoon Pure vanilla extract
3 tablespoon Unsalted butter

TOPPING:
1 tablespoon Confectioners' sugar
1 ½ cub Thinly sliced peaches=OR=- Nectarines or Strawberries and/or Raspberries & Blueberries, or Lemon, cut in wedges

Preparation:

PREHEAT OVEN TO 450F 15 minutes before baking, with the rack in the center of the oven. Have a 10-inch glass pie plate or cast iron skillet ready. Mix the milk, flour, eggs, sugar and vanilla until smooth, in a food processor, blender or with a whisk. The batter can be made a day ahead and refrigerated. Put the butter in the pie plate or skillet and place in the hot oven until the butter is melted. Brush the butter up the sides and onto the rim of the pan so the entire inside surface is well coated. Slowly pour the batter into the pie plate or skillet and bake for 20 minutes. Reduce the oven to 350F and continue baking until the pancake is well browned and cooked in the center, 8 to 10 minutes longer. Remove from the oven and sift confectioners' sugar over the top. Serve immediately, with fruit spooned into the center or with lemon wedges.

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

Dutch Beef Brisket

Servings: 1 Servings

Ingredients:

2 pound Beef brisket
1 ½ cub Water
1 teaspoon Salt
4 medium Potatoes; pared andquartered
4 medium Carrots; sliced
3 medium Onions; chopped
1 teaspoon Salt
¼ teaspoon Pepper
Snipped parsley
Prepared mustard orhorseradish

Preparation:

1. Heat beef, water and 1 teaspoon salt to boiling in Dutch oven. reduce heat.

2. Cover and simmer for 1,5 hours. Add potatoes, carrots and onions, sprinkle with salt and pepper.

3. Cover and simmer until beef and vegetables are tender, about 45 minutes.

4. Drain meat and vegetables, reserving broth. Mash vegetables or puree in food mill, mound on heated platter.

5. Cut beef across grain into thin slices, arange around vegetables.
Garnish with parsley, serve with reserved broth and the mustard.
Posted to recipelu-digest Volume 01 Number 418 by RecipeLu <recipelu@geocities.com> on Dec 30, 1997

Dutch Butter Cake

Servings: 6 Servings

Ingredients:

2/3 cub Butter
1 cub Sugar
1 teaspoon Almond extract
1 Egg, beaten
1 ½ cub All purpose flour
½ teaspoon Baking powder
TOPPING:
1 Egg
1 tablespoon Milk

Preparation:

sliced almonds

In bowl, cream butter and sugar. Add almond extract; blend in egg. Mix flour and baking powder; add to butter mixture. Stir dough with fork until smooth. Spread dough in greased 8 inch square cake pan.

TOPPING: In bowl, beat egg and milk; brush over dough. Top with almonds.
Bake in 350F oven for 30 minutes or until golden brown.

Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

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

Dutch Butter Cookie Bars

Servings: 1 Servings

Ingredients:

1 cub Butter -- softened
1 cub Sugar
1 Egg -- separated
2 cub Flour
½ teaspoon Salt
1 package Sliced almonds

Preparation:

Cream butter; add sugar, egg yolk, and flour, sifted with salt. Mix well.
Spread in buttered pan, 15x10x1 inch. Brush with slightly beaten egg white. Press in almond slices. Sprinkle with cinnamon sugar. Bake in slow oven (300 F) for 50 minutes. Cut into 48 squares while hot. Cool on rack. Store in airtight container. Good keepers and shippers.

Recipe By : Sue Williams

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500

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

Dutch Cheese Spread

Servings: 1 Servings

Ingredients:

1 cub Cheese
Milk
Cream
Salt & pepper

Preparation:

A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Cheesecake

Servings: 10 Servings

Ingredients:

CRUST:
Shortbread; See Recipe # 22

CHEESECAKE:
2 Eggs; Large, Separated
¼ cub Confectioners' Sugar; PLUS
2 teaspoon Confectioners' Sugar
1 ½ cub Gouda Cheese; Grated
1/3 cub Light Cream Or Half & Half
¼ cub Unbleached Flour
1 teaspoon Lemon Juice
1 teaspoon Lemon Rind; Grated
1/3 cub Raisins; Golden

Preparation:

NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and ¼ cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving.

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

Dutch Chocolate Butter Cookies

Servings: 6 Servings

Ingredients:

1 cub Unsalted butter; at roomtemperature, (2 sticks)
½ cub Sugar
¼ teaspoon Salt
2 large Egg yolks
2 ¼ cub All-purpose flour
½ cub Cocoa

FUDGE FROSTING:
1 cub Heavy cream
3 tablespoon Butter
½ cub Brown sugar
½ cub Granulated sugar
1 cub Cocoa
1 dash Salt
1/3 cub Pecan halves

Preparation:

Cream butter, sugar, salt and egg yolks with electric mixer until smooth.
Combine flour and cocoa. Gradually beat in flour mixture. Wrap in plastic wrap; refrigerate 1 hour or up to 2 days. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to ⅛-inch thick. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Bake for 10 to 12 minutes. Makes 3 ½ dozen. For Fudge Frosting:
Heat cream and butter in heavy, small saucepan over low heat until simmering. Stir in sugars; continue simmering for 3 minutes to dissolve sugars. Remove from heat. Whisk in cocoa and salt. Let cool to room temperatuire. Spread over cookies. Decorate with pecan halves. Store any remaining frosting in refrigerator. Can be used as an ice cream topping.

NOTES : All recipes taken from the News-Herald News Paper Nov. 19th, 1997 'Share a Cookie" section.
Recipe by: American Dairy Association

Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov 23, 1997

Dutch Cookies

Servings: 48 Servings

Ingredients:

2 cub All-purpose flour
⅛ teaspoon Salt
1 cub Butter or margarine
1 cub Brown sugar
1 teaspoon Vanilla
1 Egg yolk
1 Egg white; slightly beaten
¼ cub Sugar
½ teaspoon Cinnamon; ground
¾ cub Almonds; sliced

Preparation:

Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" baking pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle almonds over all. Bake in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 ½" diamonds while warm. Cool in pan. Remove from pan with spatula.

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

Dutch Crunch Bread

Servings: 1 Servings

Ingredients:

¾ cub Water; warmed
1 teaspoon Sugar
1 package Active dry yeast
½ teaspoon Salt
1 tablespoon Butter or margarine; melted
2 ½ cub All-purpose flour
Dutch Crunch Topping:
2 teaspoon Sugar
2 package Active dry yeast
¼ teaspoon Salt
6 tablespoon White rice flour
1 teaspoon Salad oil
1/3 cub Water; warm

Preparation:

1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly ( About 10 minutes ). Add salt and butter.

2. Stir in 1 ½ cups of the flour.

To knead with a dough hook, add ½ cup more flour and beat on high speed

until dough is springy and pulls away from sides of bowl ( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky.

3. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping.

4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ).

5. Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes).
Turn loaf out onto a rack and let cool.

Makes 1 loaf.

: Dutch Crunch Topping

In a large bowl stir together all the ingredients and cover and let rise

in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using.

Lou&Sally Eisenberg sparky@netgate.net
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Sunset Magazine
NOTES : I made this bread without the Dutch Crunch Topping, and the bread : it's self was just great. It's a light-textured loaf with a crisp
: crust. Great for sandwiches.

Dutch Crunch Topping

Servings: 1 Servings

Ingredients:

2 ½ tablespoon Sugar
2 tablespoon Active dry yeast
¼ tablespoon Salt
6 tablespoon Rice Flour; Do Not UseOriental
Rice Flour; Or Sweet RiceFlour
1 tablespoon Vegetable oil
1/3 cub Warm water; approx 110 deg F

Preparation:

When your dough is in the bowl for its first rise, make the topping. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. Add the vegetable oil and warm water, and stir to blend well. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste.

Cover and let rise in a warm place until very bubbly and at least double in size; this will take about 30 minutes. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake.

(for 2 loaves)

I found the following recipe in the Fanny Farmer cookbook. It should be easy to adapt for use with the bread machine. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. I think you'll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. I tried this recipe out and thought it was quite good. ...Nadia

>From: Don Jorgensen <donj@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Dutch Dandruff

Servings: 12 Servings

Ingredients:

1 package Chocolate cake mix; + whatis boxed
16 ounce Chocolate cream frosting
Maraschino cherries
1 package Fruit roll; red
3 ½ ounce Coconut flakes

Preparation:

Preheat oven according to cake mix package. Make cake and let cool on wire rack for at least one-half hour. Place one of the layers on a cake plate.
Spread a thin layer of frosting on the top only, then carefully place the second cake layer right side up on top of the first layer. Fill a heavy-duty plastic food storage bage with the rest of the frosting, and twist the top tightly shut. Using a scissors, cut off one tiny bottom corner of the bag. To decorate: Think of the top o;f the cake as the top of a human head, and imagine apart running down its middle. Now, using the plastic bag of icing as a pastry bag, squeeze a stream of frosting "hair" falling from the imaginary part down the side of the cake. Continue adding streams of frosting until your cake has a full head ofo hair, leaving its front, or face, uniced. Using a dab of frosting, glue two cherries on the cake's face for eyes and one for a nose. Then, using clean scissors, carefully cut a piece of fruit roll into the shape of a tongue. Fold tongue in half lenthwise to form a realistic crease down the middle, then unfold and attach under the nose with a dab of icing near the icing layer between the two cake layers. Sprinkle coconut (dandruff flakes) generously down the center part of the head and lightly sprinkle flakes all over the rest of the cake. SICKO SERVING SUGGESTION: Stick a sterilized comb or Afro pick in the side of your cake's head! Serves: approximately 12 flaky friends

Recipe by: Gross Grubs by Cheryl Porter

Posted to recipelu-digest Volume 01 Number 160 by PookyPook@aol.com on Oct 25, 1997

Dutch Doughnuts

Servings: 24 Servings
Source: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright
Annotation: 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. Dissolve yeast in warm water in a large bowl. Add eggs, skim and whole milk, vanilla, and sugar replacement. Beat until light and fluffy. Add 2 cups of the flour and the aking powder, salt, cinnamon and nutmeg; beat on low until well blended. Stir in remaining flour. Transfer to floured surface. Roll dough to about1/3 inch thickness. Cut with a floured doughnut cutter. Heat about 3 inches of vegetable oil to 375~F in a skillet or deep fat fryer. Slide doughnuts into hot oil. Fry until golden browm, turning several times. Remove from oil and drain on paper towels. Yield: 24 servings Exchange, 1 serving: 3/4 bread Calories, 1 serving: 60 Carbohydrates, 1 serving: 12 g Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 20, 1998
-Ursula R. Taylor
1 package Dry yeast
¼ cub Warm water
2 Eggs
½ cub Skim milk
¼ cub Whole milk
1 teaspoon Vanilla extract
1/3 cub Granulated sugar replacement
3 cub All purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg

Dutch Fried Puffs

Servings: 1 Servings

Ingredients:

¾ cub Milk
½ cub Sugar
¼ cub Oil
2 Eggs
3 teaspoon Baking powder
½ teaspoon Salt
2 ½ cub Flour
½ cub Raisins or chopped apples; (if you like )
¼ cub Sugar mixed with ½ tspcinnamon

Preparation:

RFCJ Reposts (from rec.food.cooking.jewish

>From: Yael (lisb11@aol.com)

Source: Deal Delights 2 Cookbook published by a local sisterhood.

1) In large bowl on low speed mix milk, sugar, oil, eggs, baking powder, salt, and 1 cup of the flour. scrape bowl constantly and mix only about 30 seconds until combined. Increase speed to medium and continue mixing for 2 minutes scraping bowl as needed.

2) Stir in remaining flour and fruit ( if using fruit )

3) In a high sided fryer heat 2-3 inches of oil. drop batter by teaspoonsfull into hot oil. as the puffs rise turn them. fry for about 2 minutes on each side or until golden brown. Remove and drain on paper towels or brown bags( these are best if avail )

4) roll puffs in sugar mixture before serving.

Note: at my house we always drained fried foods on brown paper grocery bags on a cookie sheet in the oven at 200- 250 degrees and they are never greasy- this works for all fried Chanukah foods.

Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman <jefffree@eskimo.com> on Dec 03, 1997

Dutch Leek Soup

Servings: 8 Servings

Ingredients:

¾ cub Whole wheat flour
2 Cubes bouillon
2 quart Water
1 cub Milk
⅛ teaspoon Ground mace
5 Leeks, cleaned, chopped
¼ cub Whipping cream
2 cub Shredded Edam or Gouda
Cheese

Preparation:

Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.

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

Dutch Letters

Servings: 1 Servings

Ingredients:

4 cub Flour
½ teaspoon Baking powder; (optional)
1 pound Butter
1 cub Cold water
1 pound Almond paste
2 cub Granulated sugar; (plusadditional sugar forsprinkling)
3 Whole eggs; slightly beaten
2 Additional egg whites;slightly beaten
1 teaspoon Pure vanilla extract;(optional)

Preparation:

I saw a recipe for Dutch Letters here so had to add mine, which is a little bit different. This is a great recipe someone gave me years ago on the list. (Thanks again, Teasel!) They're very sweet, but very impressive, and most folks just love them. I like to shape them into either the letters of the people's names, or for whatever group or occasiont I'm serving them at.

N. B.: You must prepare the pastry and filling at least 24 hours before you intend to bake the pastries.

~- Make the dough: . Sift together flour and baking powder. . Cut in butter until mixture resembles cornmeal. . Add cold water. Mix until smooth and consistency of pastry dough. . Cover and refrigerate overnight (or longer).

~- Make the filling: . Beat almond paste until smooth. . Add 2 cups of the sugar. Continue mixing until smooth. (If possible, use a blender or food processor for this step.) . Add the 3 whole eggs and the vanilla extract. .
Mix until thoroughly blended. . Cover and refrigerate overnight (or longer).

~- Assemble and Bake: . When ready to bake the pastries, preheat oven to 400 degrees F. if making 14 pastries, or 425 degrees F. if making 8. .
Butter cookie sheets. Set aside. . Remove filling from refrigerator and allow to come to room temperature. . Remove dough from refrigerator, and divide into either 8 or 14 equal parts. . For each part:

~ Shape into a ball. - Roll into a very large rectangle. (The pastry should be almost paper-thin. For 14 parts, this will be approximately 14 x 4.5 inches long ... For eight parts, it will be almost twice that size.) - Divide filling into 8 or 14 portions (depending upon number of pastries you're going to make.) - Drop small dollops of filling over pastry and carefully and evenly spread with spatula. (Both filling and pastry will tear easily.) - Roll up jelly roll fashion (beginning at long side.) If pastry is too delicate, simply fold both sides up over filling. - Pinch ends shut. - Shape into letter (or leave in one long strip). - Place seam side down on greased cookie sheet. - Brush with slightly beaten egg whites.
~ Sprinkle sugar evenly over top of pastry. - Prick with fork every 2 inches to allow steam to escape. - Bake 25 - 30 minutes.

Yield: 8 - 14 pastries

NOTES: These can be made ahead and frozen either before or after baking.

Posted to EAT-L Digest by Elizabeth McClenthen <irisheyessmiling@JUNO.COM> on Feb 24, 1998

Dutch Letters (Pastries)

Servings: 1 Servings

Ingredients:

1 pound Butter
4 cub Flour
1 cub Ice water
3 Whole eggs; (plus 2 eggwhites)
1 pound Almond paste; (available insupermarkets)
2 cub Sugar; (plus some forsprinkling)
1 teaspoon Vanilla

Preparation:

This is a pastry recipe I found in a little spiral bound cookbook from Pella, Iowa. I haven't made them for a while, but they're very popular.
They are very sweet, but most people love them. I used to make them in the first letters of my family or friends names.

Someday I want to try them adjusting the sugar and using potato candy instead of almond paste just to see if this would be an inexpensive variation. You can make the almond paste yourself, too. I have not yet tried either, though. I make them exactly as described below.

Here is how they were described in the cookbook: "This is an old recipe from my great, great aunt, which my mother used and now I am using. Some 25 years ago, I shared this recipe with the Central College Auxiliary, and we make hundreds of them each year for our Annual Tulip Time Celebration, and also for our Central College International Fair."

MAKE THE DOUGH: Cut butter into flour as for pie crust. Stir in water. Mix to form dough. Chill overnight (or longer).

MAKE THE FILLING: Beat almond paste until smooth. Add 2 cups of the sugar, whole eggs, and vanilla extract. Mix until thoroughly blended. Chill overnight (or longer).

ASSEMBLE AND BAKE: When ready to bake the pastries, preheat oven to 400 degrees F. Butter cookie sheets. Set aside. Remove dough from refrigerator, and divide into 14 equal parts. For each of the 14 portions: Roll one section of dough into a 14x4.5-inch strip. Take a heaping tablespoon of filling and spread it down the center of the dough strip. Lap one side of the dough over the filling. Lap the other side of the dough over the filling. Pinch ends shut. Shape letter (or leave in one long strip). Place seam side down on greased cookie sheet. Beat reserved 2 egg whites. Brush some of the beaten egg white over the pastry on the cookie sheet. Sprinkle sugar evenly over top of pastry. Prick with fork every 2 inches to allow steam to escape. Bake ½ hour.

Posted to EAT-L Digest by Caroline Perry <perrywinkles@JUNO.COM> on Feb 9, 1998

Dutch Mayonnaise

Servings: 1 Servings

Ingredients:

2 Egg yolks
¼ teaspoon Ground white pepper
¼ teaspoon Salt
¼ teaspoon Ground mustard powder
1 cub Canola oil or sunflower oil
1 tablespoon Vinegar; at room temperature

Preparation:

Beat the eggs in a mixing bowl. Add the salt, pepper and mustard powder.
Using an electric mixer, beat the egg yolk mixture at a consistent speed.
Add a little oil and a little vinegar on an alternating basis. If the oil separates from the mixture, add a touch of warm water. Yield: Approximately 1 cup of mayonnaise.

Formatted by Carol H chussey@synapse.net

Recipe by: Let's Go Dutch Again

Posted to MC-Recipe Digest by Carol H <chussey@synapse.net> on Mar 18, 1998

Dutch Meat Loaf

Servings: 8 Servings

Ingredients:

24 small Pretzels; approximately
1 medium Onion; quartered
½ Green pepper; cut up
4 Sprigs parsley
2 pound Lean ground beef
½ pound Ground pork
1 cub Milk
2 Eggs
1 teaspoon Salt
¼ teaspoon Poultry seasoning
¼ teaspoon Pepper
Salt pork slices

Preparation:

In covered blender jar, blend pretzels at low speed until finely crumbled (you should have about 1 cup). Set crumbs aside in mixing bowl. Blend onion, green pepper and parsley at low speed until chopped. Mix with crumbs, beef, pork, milk, eggs and seasoning. Line bottom of a loaf pan with thin slices of salt pork. Pack meat mixture into pan. Bake at 350 F for 1 ¼ hours. Serves 8.

Formatted by Mardi Desjardins March 10, 1998

Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 10, 1998

Dutch Meat Loaf From Hunt's Tomato Sauce Can

Servings: 6 Servings

Ingredients:

1 ½ pound Lean ground beef
1 cub Fresh bread crumbs
1 medium Onion, chopped
1 can 8 oz Hunts Tomato Sauce
1 Egg
1 ½ teaspoon Salt
¼ teaspoon Pepper
¾ cub Water
2 tablespoon Brown sugar, packed
2 tablespoon Prepared mustard
1 tablespoon Vinegar

Preparation:

In a medium bowl, lightly mix the beef, bread crumbs, onion, ½ of the can of Hunt's Tomato Sauce, egg, salt and pepper. Shape into a loaf in a shallow baking dish. Combine remaining ingredients and pour over the loaf.
Bake at 350F for 1 ¼ hours. Baste loaf several times.

Dutch Meatloaf

Servings: 6 Servings

Ingredients:

1 ½ pound Ground neat
1 cub Breadcrumbs
8 ounce Tomato sauce. w/onions
2 tablespoon Mustard
1 tablespoon Vinegar
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Brown sugar
1 Egg

Preparation:

Mix meat, breadcrumbs, ½ tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with ½ tomato sauce. Pour over meat.
Bake at 350 degrees for 75 minutes.

Mrs. Robert F. Lewis

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

Dutch Navy Bean Soup

Servings: 1 Servings

Ingredients:

2 pound Navy beans
1 Pork shank or bacon end
Leeks; cut into large pieces
5 Cloves
Salt and pepper to taste
2 tablespoon Flour
2 tablespoon Butter
3 Potatoes

Preparation:

German/Pennsylvania Dutch/Historic

http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested...

Put the navy beans in lukewarm water for 12 hours. Place the pork or bacon in the bottom of a pot and put in beans, leeks, cloves, salt and pepper.
Then scorch the flour with the butter in a hot pan, add some of the bean stock and put the mixture in the pot with the beans to boil until beans are tender. Boil the potatoes separately, dice, and add just before serving hot.

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

Dutch Oatmeal Cake

Servings: 15 Servings

Ingredients:

1 ½ cub Boiling water
1 cub Uncooked quick-cooking oats
½ cub Shortening
1 cub Firmly packed brown sugar
2 large Eggs
1 ½ cub All-purpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ cub Raisins
1/3 cub Butter or margarine; melted
½ cub Firmly packed brown sugar
½ teaspoon Vanilla extract
1 cub Flaked coconut
½ cub Chopped pecans

Preparation:

Combine 1 ½ cups boiling water and oats; cool and set aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add 1 cup brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to shortening mixture, beating until blended. Stir in oatmeal and raisins; pour into a greased and floured 13- x 9-inch pan. Combine butter and next 4 ingredients; spoon over batter. batter. Bake at 350° for 40 minutes. Cool in pan on wire rack. Makes 15 servings.

http://www.pathfinder.com/ © Copyright 1997 Southern Living. All rights reserved. MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Southern Living

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 13, 1998

Dutch Oven Barbecued Ribs

Servings: 6 Servings

Ingredients:

½ cub Vinegar
2 tablespoon Cajun spice mix
1 tablespoon Each: salt; black pepper,ground cinnamon
1 ½ teaspoon Cayenne pepper
¼ teaspoon Ground cloves
8 pound Baby back pork ribs
About 1 ½ cups water
Barbecue sauce of choice

Preparation:

Preparation time: 20 minutes Marinating time: 8 hours Cooking time: About 3 ½ hours Yield: 6 servings

Chicago Tribune

Adapted from a recipe from Jim Dyer and Tawona Hart of Hurricane, Utah.

1. Mix vinegar with all spices in large bowl. Add ribs; cover and marinate 8 hours in refrigerator. 2. Remove ribs and pour off marinade. Place rack to 14-inch Dutch oven about 1 inch above bottom. Add ½ inch water (about 1 ½ cups). Place ribs on rack. Cover; steam 2 ½ hours with 10 coals under Dutch oven and 12 on top of cover. If water evaporates, add more. 3.
After 2 ½ hours, coat ribs with barbecue sauce; continue to simmer 1 hour more with 4 coals on bottom and none on top. Remove ribs, coat with additional sauce and serve. Nutrition information per serving (without sauce): Calories ...... 850 Fat ........... 65 g Cholesterol .. 260 mg Sodium ..... 635 mg Carbohydrates .. 0 g Protein ........ 62 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997

Dutch Oven Biscuits

Servings: 1 Servings

Ingredients:

6 cub Flour
4 ½ teaspoon Baking powder
¼ cub Shortening
3 teaspoon Salt
Evaporated milk

Preparation:

Add diluted evaporated milk sufficient to make batter that is workable, i.e., that can be pinched off without sticking to the hands. Work all of the above ingredients together on a board with the hands. You're a dude if you use tools! The dutch oven should be pre-heated in the pit. Put about ¼ to ½ inch of melted shortening in bottom, then put on the lid. Leave it for 15 to 30 seconds to get good and hot. Remove with ranch hook, remove lid. Pinch off hunks of dough about 1/3 the size of cooked biscuit. Dip them in hot grease in oven, then lay them in oven, greased side up. Be sure they get well and evenly greased so they'll come out even golden brown all over. When you have the bottom of the oven filled, put the lid on again, set oven up close to hot pit. Load coals on the top again and wait. After about 15 minutes take a look, for the temperature of the oven and of the coals determines how fast the biscuits cook. They're done when they're brown and well risen.

Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997

Dutch Oven Care and Heating

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

Chicago Tribune

~ For camp cooking, you need a Dutch oven with a flat bottom set on three short legs, fitted with a flat lid surrounded by a flange to hold coals or charcoal in place. To find outdoor iron pots, shop in a camping or hardware store. - To season a new pot--essential before it's used--wash off the factory-applied preservative with dishwashing liquid, dry it well, then rub with a paper towel soaked with a good quality cooking oil. Rub all surfaces. Place the pot and lid upside down in your oven, with a pan or foil underneath to catch dripping oil. Heat oven to 350 degrees and "bake" at least an hour. Turn off the oven but don't open the door until the oven and pot have cooled. - After you cook your meal, scrape out any residual food, then use hot water and a scrubber to wash out the Dutch oven. Use detergent only if the pan is exceptionally greasy (and re-season the pan afterward). Never pour cold water into a hot pot--iron can suffer damage.
Dry the pan and give it a light coating of oil to protect it until next use. Don't store it tightly covered or it may rust. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997

Dutch Oven Chicken

Servings: 1 Servings

Ingredients:

Chicken pieces
Garlic cloves, peeled
Potatoes, peeled
Onions, peeled and sliced
Bell peppers, sliced
Salt pepper
Picante sauce
Jalapeno chile pepper
Canned tomatoes

Preparation:

Peel, slice, etc. the vegetables. Line a dutch oven with foil. Enough that when the dutch oven is full, foil can be folded on top. Place dutch oven and lid on open fire until hot. Layer ingredients in dutch oven starting with chicken, potatoes, salt and pepper, onions, garlic, peppers and then picante sauce and tomatoes. Fold foil over mixture. Put on lid. Place on hot coals and also put hot coals on top of lid. After approximately 20 minutes, remove the oven from the coal, put keep cooking by placing coals on top of lid. Maintain heat by replacing coals with more hot coals. Stir a couple of times during the cooking process. Cook about 2 to 3 hours.

Recipe by: Chester Posted to MC-Recipe Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997

Dutch Oven Chicken

Servings: 4 Servings

Ingredients:

1 Whole Frying Chicken; 2 to 3lbs.
Salt And Pepper
2 tablespoon Cooking Oil
1 large Carrot; sliced
1 medium Onion; thinly sliced
2 Bay Leaves
2 tablespoon Rosemary; crushed if desired
1 cub Dry White Wine
½ cub Water
Flour; as needed

Preparation:

Wash and dry chicken, as dry as possible inside and out. Remove neck and giblets. Salt and pepper chicken and brown slowly in oil in a 4 qt. Dutch oven. After browning the hen on all sides, pull Dutch oven off heat and add remaining ingredients except flour. Bake covered in a preheated 350° oven for 1 hour longer until bird looks tender. Baste and turn chicken over or change its position if needed to keep from drying out. More wine may be added. At the end of the cooking time, remove bird. Strain out vegetables and spices and use flour or arrowroot to thicken sauce to desired consistency.

Serves 4

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. P. Thomas Denny

Posted to MC-Recipe Digest V1 #784 by Bill Spalding <billspa@icanect.net> on Sep 17, 1997

Dutch Oven Chicken 2

Servings: 1 Servings

Ingredients:

1 large Chicken per 4 persons, cutup
1/3 pound Bacon, cut ½ inch pieces
1 medium Onion, diced
Salt
Pepper
1 cub Flour

Preparation:

Preheat oven, cook bacon with the lid on or off until brown. Add onions, cook until transparent. Add salt and pepper to flour. Coat chicken with flour mixture, turn chicken in bacon grease, put first layer bone side down. You can add other layers until oven is ¾ full. Put on lid, cover with coals, check often. When chicken begins to brown, stir with spatula putting bottom pieces on top as much as practical. When drum sticks begin to look shriveled, chicken is done. Cook slowly after turning.

NOTES : I like to season chicken with added herbs and spices. To begin I choose a wheat pancake mix. Wheat and honey is my favorite. To a 2 pound pancake mix, I add ½ cup salt, 2 tablespoons brown sugar, 2 tablespoons black pepper, 3 tablespoons chili powder, 2 teaspoons garlic powder, 2 teaspoon onion powder, 1 teaspoon sage, 1 little clove garlic, some cayenne seasoning for zest and any other spices or herbs that suits your fancy.
Coat your chicken generously with this mixture and get rave ratings.
Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997

Dutch Oven Cobblers

Servings: 8 Servings

Ingredients:

2 can Fruit (peaches, cherries,pineapple, apricots)
1 can Sweetened condensed milk (weused Eagle Brand)
1 Box white cake mixfavorite flavoring forfruit (cinnamon,almond,etc)

Preparation:

First, start fire early so as to have plenty of hot coals. <grin>. Actually an oven set at 350 F will do in a pinch.

Then line a 4-qt cast iron dutch oven with aluminum foil. If your doing this on a bed of coals use the type of dutch oven that has feet and a flat lid with a lip to hold the coals.

Mix fruit with about ½ Cup of the cake mix and choice of flavoring, put in the dutch oven. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture.

Put cover on, place on top of a bed of coals and place a heaping shovelful of coals on top. Or put in oven. Cook for 45 min. to an hour (check after 40 minutes)

=-=-=-=-=-VARIATIONS-=-=-=-=-= Mixtures of fruits are delicious; cherry/pineapple, peaches/apricots, dark cherries/peaches. Anything that suits your fancy.

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

Dutch Oven Doughnuts

Servings: 6 Servings

Ingredients:

3 cub Flour
¾ cub Milk
1 cub Sugar
2 Eggs
½ teaspoon Salt
1 teaspoon Baking soda
1 tablespoon Cooking oil
2 teaspoon Cream of tarter
½ teaspoon Powdered ginger
½ teaspoon Powdered cinnamon
½ teaspoon Nutmeg

Preparation:

Combine all ingredients into a smooth dough, rolled flat to ½" thickness.
Using can covers (or what you have <doughnut cutter*>) cut into doughnut shape, using additional flour to keep dough from sticking. If no suitable doughnut cutters are available, cut into 2" squares. Fry in hot fat <cooking oil*> until golden brown. Drain on absorbent paper. While frying, keep the fat hot enough to actively bubble.

(note -- <*> indicates "translations" I've added) I would roll the fried doughnuts in sugar to "finish them". Oh WOW!! Dobi just handed me a big plate of Shrimp Scampi!! See ya!! Gary

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

Dutch Oven Morning Coffee Cake

Servings: 8 Servings

Ingredients:

1 Dutch Oven -- Cleaned
1 large Can of Fruit Or Pie Filling
4 cub Bisquit Mix Or Baking Mix
½ cub Sugar Mixed With The Bisquit
Mix
½ cub Dry Milk Mixed With The
Bisquit Mix
1 ½ cub Water Or Water And Egg
½ cub Sugar Mixed With ½
teaspoon Cinnamon For
Topping
1 Stick Margarine Cut Into
small Pieces Onto
The top of the coffee cake
In the oven
1 large Spoon

Preparation:

Put the bisquit mix, sugar, and milk powder in a zip lock food storage bag.
Minimize the air in the bag. If using a cast iron dutch oven , line it with aluminum foil Put the fruit or pie filling in the bottom of the dutch oven.
Mix the liquid with the dry mix in the zip lock bag. Be careful not to break the bag. Add a little more liguid if the fixture is dry. Put the dough onto the fruit in the dutch oven. If the dough is firm, drip it in pieces over the fruit. Sprinkle the top of the dough with cinnamon sugar and dot withsmall pieces of margarine. Put the lid on the dutch oven and place about 24 charcoal coals on the lid and about 18 coals under the bottom. Bake for 40 minutes.

Recipe By : Troop 21

Posted to MC-Recipe Digest V1 #641 by thelma@pipeline.com on Jun 07, 1997

Dutch Oven Pork Roast with Fresh Apricot Sauce

Servings: 1 Servings

Ingredients:

1 Pork loin roast (4 to 5pounds)
1 Jar (10 ounces) apple jelly
1 cub Apple juice
½ teaspoon Ground cardamom
2 tablespoon Water
1 ½ tablespoon Cornstarch
5 Whole fresh apricots; or ¾cup chopped dried apricots(up to 6)

Preparation:

Chicago Tribune

Preparation time: 20 minutes Cooking time: 2 ½ hours Yield: 14 servings

Brian and Tammy Linton of Logan, Utah, garnish their roast with green mustard leaves, cooked apples and apricots.

1. Place roast in deep 14-inch Dutch oven; cover with lid. Place over 12 to 15 glowing coals; place 36 to 40 coals on top of lid. Roast 1 ½ hours. 2.
Combine apple jelly, apple juice and cardamom in separate small Dutch oven or pan; cook and stir over heat of larger Dutch oven until heated through and smooth. Reserve ½ cup of sauce for later use. 3. Continue cooking roast until pork is done or until meat thermometer reads 160 to 170 degrees, 40 to 60 minutes longer, brushing roast with sauce every 20 minutes. 4. Meanwhile, combine water and cornstarch to make a smooth mixture; add reserved ½ cup fruit sauce. Cook and stir in small pan over medium heat until sauce boils and starts to thicken. Add apricots and cook until heated through, about 5 minutes. Transfer roast to lid or serving platter; serve with apricot sauce. Nutrition information per serving:
Calories ...... 265 Fat ............. 9 g Cholesterol .. 75 mg Sodium ...... 70 mg Carbohydrates .. 19 g Protein ....... 27 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997

Dutch Oven Pot Roast

Servings: 6 Servings

Ingredients:

5 pound Round Boan Pot Roast
2 tablespoon Shortening
½ cub Apple Cider
6 Large Potatoes **
8 ounce Fresh Okra ***
2 teaspoon Salt
½ cub Barbecue Sauce (Your Choice)
8 Carrots, Pared *
2 Onions, sliced

Preparation:

* Carrots should be peeled and cut into 2-inch chunks.
** Potatoes should be peeled and quartered.
*** One 10 oz pkg of frozen okra can be substituted.
Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 ½ hours before end of cookign time. Add okra 15 minutes before end of cooking time.

Dutch Oven Potatos

Servings: 1 Servings

Ingredients:

1 pound Bacon; diced
2 Onions; diced
2 Green peppers; diced
12 medium Potatos; Red Pontiac, peeledand sliced dollar size
1 pound Sharp cheddar cheese
¼ pound Swiss cheese
Salt and pepper
Mushrooms; optional

Preparation:

Use a 12 in. regular Dutch Oven.

Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute.
Pour part of the bacon grease off and add potatos. Add salt, pepper and seasonning to taste. Mix together, but don't stire while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all hte potatos to cook uniformly without stiring. We don't mashed potatos or wallpaper paste. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatos and replace the hot lid. The cheese will melt down throught the potatos and they are ready to eat.

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 01, 1998

Dutch Oven Rosemary Potato Rolls

Servings: 1 Servings

Ingredients:

1 cub Milk
¼ cub Each: sugar; olive oil, hotmashed potatoes
1 teaspoon Crushed rosemary
¼ teaspoon Salt
½ teaspoon Dough enhancer (gluten);optional
1 teaspoon (scant) yeast softened in 2tablespoons warm water (105to 115 degrees)
3 ½ cub Flour
1 Egg; beaten
1 Scant teaspoon baking powder
¼ teaspoon Baking soda

TOPPING:
¼ cub Melted butter
¾ cub Grated Parmesan cheese
Crushed rosemary

Preparation:

Chicago Tribune

Preparation time: 35 minutes Rising time: 45-60 minutes Cooking time: 20-30 minutes Yield: 16 rolls

Adapted from a recipe by Dale and Judith Hamaker of Hinckley, Utah.

1. For dough, scald milk (see note), then add sugar, oil, potatoes, rosemary, dough enhancer, if using, and salt. Let cool until warm. Add yeast mixture. Stir in about 1 cup of the flour; add egg, baking powder and baking soda. Stir in enough additional flour to make soft dough. Knead a few minutes until smooth and pliable. Put in greased bowl. Cover with towel; let rise until double in bulk, 45 to 60 minutes. 2. Punch down dough. To shape rolls, divide dough into 16 pieces. Roll each piece into a ball. Dip each roll in melted butter, then Parmesan cheese, and put into well-oiled 12-inch Dutch oven. Continue until all dough is used. Sprinkle with crushed rosemary. Let rise until about doubled in volume. 3. Using 9 coals on bottom and 17 on lid, bake, covered, until golden brown, 20 to 30 minutes. Garnish with fresh rosemary, if desired. Test kitchen note: To scald milk, heat to just below boiling point. Nutrition information per roll: Calories ...... 180 Fat ............. 6 g Cholesterol .. 17 mg Sodium ..... 195 mg Carbohydrates .. 26 g Protein ........ 6 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997

Dutch Oven Steak Dinner

Servings: 1 Servings

Ingredients:

2 pound Round Or Sirloin Steak
4 large Potatoes
4 Carrots
1 large Onion
2 Sticks celery
2 cub Tomato juice
1 teaspoon Salt
1 tablespoon Sugar
4 tablespoon Minute tapioca

Preparation:

Cut the steak into pieces and brown in a 12 inch Dutch Oven with a small amount of oil. Drain off excess oil and add sliced carrots, celery, onion and potatoes cut into chunks. Mix the tomato juice, salt sugar and tapioca and pour over the meat and vegetables. Bake over medium coals for approx. 1 ½ hour or until the meat is tender

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

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

Dutch Oven Venison

Servings: 4 Servings

Ingredients:

4 pound Shoulder roast of venison
Flour seasoned with salt and
Pepper
3 tablespoon Cooking oil
1 Onion, sliced
1 Green pepper, sliced
1 Garlic clove, minced
1 can Tomatoes (16-oz)
1 tablespoon Sugar
½ cub Dry red wine
½ teaspoon Thyme
1 Parsley sprig
4 Cloves, whole
20 Peppercorns
2 Bay leaves, crushed
12 Juniper berries, crushed

Preparation:

Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven. When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to pot.
When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350 degrees F. for about 2 ½ hours, until tender. Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices.

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

Dutch Pancake

Servings: 1 Servings

Ingredients:

3 Egg, well beaten
½ cub Flour
½ teaspoon Salt
½ cub Milk

Preparation:

Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Peach Cake

Servings: 6 Servings

Ingredients:

BARB DAY:
1 Egg;slightly beaten
¾ cub Milk
30 Sweeta; drops*
2 cub Buiscuit mix;
16 ounce Peaches; canned,sugar-free
½ Lemon; juice only
1 dash Nutmeg
2 tablespoon Butter;or margerine

Preparation:

* Substitute other type sweetener, if desired. Combine egg, milk and 18 drops of the Sweeta; stir into biscuit mix; beat hard ½ minute; spread in greased 8" square pan. Drain peaches, arrange slices on dough. Combine lemon juice and remaining Sweeta and sprinkle evenly over the peaches. Dust with nutmeg. Dot with butter. Bake at 450 degrees for about 40 minutes.
Calories per recipe 270. This recipe is from The Sugar-free Cookbook of Family Favorites by William I. Kaufman From Barb Day's Database

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

Dutch Peach Crumb Bake

Servings: 8 Servings

Ingredients:

4 cub Sliced peaches; canned(lite)
2/3 cub Graham cracker crumbs
1 teaspoon Cinnamon; ground
¼ teaspoon Nutmeg; ground
4 teaspoon Margarine; melted

Preparation:

Layer peaches in bottom of an 8-inch square baking dish. Combine graham cracker crumbs, cinnamon, and nutmeg; mixing well; blend in margarine.
Sprinkle mixture over peaches. Bake uncovered at 350 degrees for 30 minutes. Serve warm.

NOTES : NOTE: Four cups of fresh or frozen unsweetened peaches, thawed, may be substituted for canned (lite) peaches.
Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on Mar 06, 1998

Dutch Pear Pie

Servings: 1 Servings

Ingredients:

¼ cub Flour
¾ cub Sugar
1 cub Cream or canned evaporated
Milk
1 tablespoon Lemon juice
5 Fresh pears, peeled & diced
Or canned
Pears in light syrup
¼ teaspoon Cinnamon
1 tablespoon Sugar
9 In unbaked pie shell

Preparation:

Sift together flour & sugar. Stir in cream & lemon juice. Mix until smooth. Add pears. Pour into shell. Sprinkle top with sugar & cinnamon. Bake in 400 oven for 45-50 minutes. Cool until set.
**Apples or peaches may be used.

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

Dutch Pickles

Servings: 6 Servings

Ingredients:

1 quart Chopped green tomatoes
1 large Cauliflower, chopped
1 cub Salt
1 tablespoon Turmeric
2 quart Vinegar
1 quart Chopped onions
1 small Cabbage, chopped
1 tablespoon Mustard
1 cub Flour
3 cub Sugar

Preparation:

Combine vegetables and salt. Cover with hot water. Let stand 30 minutes.
Drain. Combine turmeric, mustard, flour, and sugar. Add vinegar. Cook until thick and smooth. Add vegetables. Boil slowly, stirring constantly, 15-20 minutes. The Household Searchlight

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

Dutch Pork Pepper Potts

Servings: 1 Servings

Ingredients:

2 pound Lean pork
1 ½ tablespoon Butter or lard
3 tablespoon Flour
Boullion or water
½ Onion; sliced
1 Bay leaf
2 Cloves
Salt
2 pound Lean pork
1 ½ tablespoon Vinegar or 1 wineglassful ofred wine
½ cub Pig's blood; if desired

Preparation:

German/Pennsylvania Dutch/Historic

http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested...

Dice the pork into 2 ½-inch squares. Brown the butter and flour, then ad boullion or water, onion, bay leaf, cloves and salt, and cook for a few minutes. Put in the meat and cook slowly for 30 minutes. Add the vinegar or red wine and continue to cook slowly until done, about 45 to 60 minutes, or over an hour. Put the mixture in a warm dish and sitr the blood into the gravy, strain and pour over the meat.

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

Dutch Pot Pie

Servings: 1 Servings

Ingredients:

3 Egg
1 tablespoon Butter, melted
½ cub Milk
½ cub Cream
1 teaspoon Soda
3 cub Flour
½ teaspoon Salt
Potato
Parsley, minced
Butter

Preparation:

Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough.
Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley.
Dot with butter. Add 1 ½ to 2 cups water. Bake at 350-F about 3 hours.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Potato Rolls

Servings: 4 Servings

Ingredients:

2 pound Mashed potatoes
Milk
Butter
Salt and pepper
Nutmeg
3 Egg yolks
2 tablespoon Tomato paste
2 ounce Ham, finely chopped
Butter for frying

Preparation:

Cream mashed potatoes with milk, butter, seasonings and nutmeg to taste.
Remove from heat and add the egg yolks, tomato pur‚e and chopped ham. With floured hands, shape into smalll rolls and fry in butter until golden brown all over. Drain on absorbent paper and serve hot.
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Dec 29, 97

Dutch Potato, Onion and Carrot Bread

Servings: 16 Servings

Ingredients:

1 ½ Lb Loaf:; (1 Lb Loaf):
1/3 cub Potato; raw, fine shred (¼C)
1/3 cub Carrot; raw, fine shred (¼C)
1/3 cub Chopped Onion (¼ C)
2 ¼ teaspoon Active Dry Yeast (1 ½ t)
2 2/3 cub Bread Flour (1 ¾ C)
¾ cub Whole-Wheat Flour (½ C)
3 tablespoon Powdered Milk (2 T)
1 ½ tablespoon Sugar (1 T)
¾ teaspoon Salt (½ t)
1 cub Water (2/3 C)

Preparation:

Cookbook by Madge Rosenberg, pg 88

Drain the grated potato and carrot well.

Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

NOTES : Cal 119.2, Fat 0.9g, Carb 23.5g, Fib 1.6g, Pro 4.2g, Sod 109mg, CFF 7%.
Recipe by: The Best Bread Machine Cookbook Ever - Ethnic Breads Posted to Digest bread-bakers.v097.n049 by Reggie Dwork <reggie@reggie.com> on Aug 02, 1997

Dutch Puff

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Salt
4 tablespoon Sugar
½ teaspoon Cinnamon
2 cub Milk
5 Eggs, beaten well
4 tablespoon Melted butter
1 Lrg apple, chopped
Maple syrup
Lemon juice

Preparation:

Grease well a 6 x 10-inch pan. Mix flour, salt, sugar and cinnamon. Add milk to eggs. Combine flour and liquid, blend until smooth. Add butter and beat hard for 2 minutes, add the apple. Pour into the pan and bake in a 450F oven for 20 minutes. Reduce heat to 350F and bake 30 minutes more.
Puncture tops of the bumps to let steam out and bake 2 more minutes. Serve hot with maple syrup mixed with some lemon juice. Slice into squares and serve hot.

Posted to bakery-shoppe digest V1 Number 034 by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 16, 1997

Dutch Raisin Spice Cake

Servings: 12 Servings

Ingredients:

1 cub Raisins; coarsely chopped
1 cub Water
2 cub Flour
1 teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
½ cub Butter; at room temperature
1 ¼ cub Sugar
1 teaspoon Vanilla
1 large Egg

Preparation:

Line the bottom of a 9 x 5 x 3 inch loaf pan with wax and and grease the paper well. In a small saucepan bring the raisins and water to a boil, simmer, covered, for 5 minutes. Strain raisins over a measure, reserving liquid, cool raisins and reserve. Set aside ½ cup of the reserved liquid to cool, if there is not enough to make this amount, add cold water,if there is more than this discard the extra liquid. In a bowl, stir together the flour, baking soda, salt, cinnamon and cloves. In the large bowl of an electric mixer cream the butter, sugar and vanilla, beat in the egg until well blended. Stir in half the flour mixture until blended, stir in ¼ cup of the raisin liquid until blended, stir in the remaining flour mixture and raisin liquid in the same way. Fold in the reserved raisins. Turn into the prepared pan. Bake in a preheated 350° oven until a cake tester comes out clean, 50 to 55 minutes. Place cake in pan on a wire rack, let cool for 10 minutes. Loosen edges and turn out on the wire rack, turn right side up on the rack, cool completely and slice at once if you desire. Store the cake tightly wrapped in saran or tightly closed in a plastic bag in the refrigerator Tootie Note: I have sprayed the pan well and it works fine without the waxed paper.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest, Vol 01, Nr 964 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 25, 1998

Dutch Relish

Servings: 4 Cups

Ingredients:

4 cub Zucchini, diced
1 cub Vinegar
½ cub Sugar
¼ cub Prepared horseradish
1 teaspoon Salt

Preparation:

Mix all ingredients in a stainless steel or enamelware saucepan and bring to a boil. Cool completely. Drain to serve. Makes about 4 cups.

Source: "The Zucchini Notebook" published by the Waukegan Cultural Arts Association.
Posted to MM-Recipes Digest V3 #190

Date: Sat, 6 Jul 1996 02:16:20 GMT

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

Dutch Rhubarb Cream

Servings: 6 Servings

Ingredients:

XMXX58B:
1 pound Rhubarb*
1 ½ cub Water
1 cub Sugar
1 teaspoon Lemon rind; grated
2 package Gelatin; unflavored (envelop
½ cub Cream; whipping

Preparation:

* rhubarb cut into 1 inch pieces Combine rhubabr, 1 cup of water, sugar, and lemon rind in med. sized saucepan. Cover and bring to a boil. Lower heat and simmer until tender. Sprinkle gelatin over the ½ cup water in a 1 cup measure. Let stand for 5 minutes to soften. Stir into the hot mixture. Cook 5 minutes more, mashing the rhubarb. Pour into a bowl; chill until mixture will hold its shape when spooned. Beat cream until stiff; fold into rhubarb until no streaks remain. Spoon into individual dishes and chill for 4 hours or until soft-set.

Recipe by: =20

Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998

Dutch Rhubarb Pie

Servings: 8 Servings

Ingredients:

1 Pie shell-9"-uncooked
1 pound Rhubarb-fresh
1 cub Sugar
1/3 cub Flour
¼ teaspoon Salt
¼ teaspoon Cloves
¼ teaspoon Cinnamon
2/3 cub Evaporated milk
1 teaspoon Butter, melted

Preparation:

Wash and trim rhubarb and cut into ½ inch slices-to make about 3 ½ cups. Place in unbaked pie shell. In a small mixing bowl, mix together the sugar, flour, salt and spices. Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb. Bake in a 400' oven for 25 minutes. Reduce temp to 375' and continue baking for 25 minutes. Cover with foil the last 10 mins to prevent overbrowning of crust. Cool and serve. ~--

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

Dutch Rice Pudding

Servings: 1 Servings

Ingredients:

2 pint Milk, not skimmed or
Fatfree
2 Eggs, separated
5 tablespoon Sugar
1 Vanilla pod
1 cub Plain rice

Preparation:

Put the milk in a large pan on a slow heat. Cut the vanilla pod open lengthwise, drop it in the milk. When milk is almost boiling, take out the vanilla pod, scrape out the soft black center & put this in the milk. Your milk (and pudding) will be full of tiny black spots:
this is supposed to happen. Throw the rest of the vanilla pod away.
Put the rice in the boiling milk, cook on slow heat for 1 hour approx. Beat the egg yolks with a fork in a small bowl; add a little of the hot rice, mix. Put the yolk mixture back into the rest of the rice & stir well. Do not boil, or the pudding might curdle. When mixed well, turn off heat. Add sugar (try a bit to check if it's sweet enough for you). Let pudding cool until almost cold. Beat the egg whites until very stiff & fold them into the rice. Pour the pudding into a serving bowl & cool before eating. The rice pudding will not be firm, but more or less runny. This is also meant to be.

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

Dutch Rice Pudding

Servings: 6 Servings

Ingredients:

1 l Milk; not skimmed or fatfree
2 Eggs; separated
5 tablespoon Sugar (or more to yourtaste; I don't like it toosweet)
1 Vanilla pod (or vanillasugar/flavour if you must)
1 cub Plain rice (the regularnon-sticky rice will do;whatever you have but notbrown rice)

Preparation:

From: dijcks@ce.philips.nl (Dijck Stephanie v.)

Date: 19 Jun 1995 15:47:33 -0500
This creamy rice pudding is a traditional recipe from Limburg, a province in the south of The Netherlands. It should be eaten with blue plums: soak dried blue plums overnight, cook shortly in their soaking juice, thicken the juice with potato-flour/farina and cool before serving together with the pudding.

Put the milk in a large pan on a slow heat. Cut the vanilla pod open lengthwise, drop it in the milk. When milk is almost boiling, take out the vanilla pod, scrape out the soft black centre and put this in the milk.
Your milk (and pudding) will be full of tiny black spots: this is supposed to happen. Throw the rest of the vanilla pod away. Put the rice in the boiling milk, cook on slow heat for 1 hour approx. Beat the egg yolks with a fork in a small bowl; add a little of the hot rice, mix. Put the yolk mixture back into the rest of the rice and stir well. Do not boil, or the pudding might curdle. When mixed well, turn off heat. Add sugar (try a bit to check if it's sweet enough for you). Let pudding cool until almost cold.
Beat the egg whites until very stiff and fold them into the rice. Pour the pudding into a serving bowl and cool before eating.

The rice pudding will not be firm, but more or less runny. This is also meant to be... Enjoy!

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Dutch Schnecken

Servings: 1 Servings

Ingredients:

1 cub Yeast
*dissolved in:
1 cub Water, warm
5 tablespoon Sugar
½ teaspoon Salt
2 cub Milk, warm
2 Egg, well beaten
½ cub Butter, melted
Flour
*topping:
4 tablespoon Sugar
4 tablespoon Butter
1 ½ teaspoon Cinnamon

Preparation:

Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge.
Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 ½ tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 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

Dutch Slaw

Servings: 1 Servings

Ingredients:

1 pound Bacon; fried and crumbled(save grease)
8 Eggs hard boiled; cut up
10 medium Potatoes
1 Head lettuce; cut up

Preparation:

Add bacon and eggs to lettuce. Heat bacon grease and add ¼ to ½ cup vinegar. Heat through. Mash potatoes, add lettuce and egg and bacon. Pour grease and vinegar mix over potato mixture and mix together.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by russ@epix.net on Oct 25, 1997

Dutch Slaw

Servings: 1 Servings

Ingredients:

Cabbage
1 Egg
¼ cub Vinegar
1 tablespoon Sugar
1 teaspoon Salt
1 dash Pepper

Preparation:

Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage.
Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Spice Cake

Servings: 10 Servings

Ingredients:

1 ½ cub Flour, all purpose
1 tablespoon Cinnamon
1 ½ teaspoon Cloves, ground
1 teaspoon Baking powder
¾ teaspoon Nutmeg
¾ cub Brown sugar, packed
½ cub Butter; cold
½ cub Milk; approx.
10 Almonds, whole

FILLING:
¾ cub Almonds; finely ground
½ cub Sugar, granulated
1 Egg; beaten
½ teaspoon Lemon rind; grated

Preparation:

Elizabeth Baston, Toronto, Ontario First prize Desserts

"My mother used to make this Dutch almond-filled spice cake for special occasions and always at Christmas time. When my grandmother, Oma, would visit us from Holland, she would expect it with her coffee. Once, when i went to Holland, for a visit, my aunt served me some, but it just didn't taste as good as the one at Oma's house. I was told my aunt's cake was store bought. My mother passed Oma's recipe on to me, and now i carry on the tradition."

FILLING: Blend together ground almonds, sugar, 2 Tbsp egg and lemon rind.
Set aside. CAKE: In a bowl, sift together flour, cinnamon, ground cloves, baking powder and nutmeg.; stir in brown sugar. Using a pastry blender or two knives, cut in butter until mixture ressembles coarse crumbs. mix in milk just until ball forms, adding up to 1 Tbsp more if necessary. On a lightly floured surface, knead two or three times or just until dough holds together. Divide dough in half. Press half into bottom of 8 inch springform pan. With wt fingers, spread filling over dough to within ¼ inch of sides. Between waxed paper, roll out remaining dough to 8 inch circle.
remove top sheet of paper; invert onto almond paste and peel away paper.
brush with remaining egg. Press whole almonds around edges. Bake in 350F oven for 35 to 40 minutes or until deep golden brown and almonds are toasted. Let cool in pan on rack for 10 minutes. remove sides of pan,;let cool completely. transfer to serving platter.

SERVES: 10 SOURCE: Heritage Recipe Contest, Canadian Living Magazine to celebrate Canada's 125 the birthday posted by Anne MacLellan

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

Dutch Spice Cookies

Servings: 1 Servings

Ingredients:

1 cub Butter
1 ½ cub Brown sugar
1 ½ teaspoon Cinnamon
1 teaspoon Baking powder
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
¼ teaspoon Salt
1 Egg
2 ¾ cub Flour
1/3 cub Finely chopped blanched
Almonds (opt)
Blanched whole almonds
(opt)

Preparation:

Beat butter with a mixer on med to high speed for 30 seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg, cloves & salt. Beat in egg & flour. Add chopped almonds if using. Roll dough to ⅛" thickness on a lightly floured board & cut into shapes..
Decorate with whole almonds if using. Place one" apart on lightly greased cookie sheets. Bake in 350 oven 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; transfer to wire racks to cool completely. Makes 4 to 6 dozen (depending on size.)

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

Dutch Spiced Beef

Servings: 4 Servings

Ingredients:

2 pound Beef Round Steak *
½ teaspoon Salt
⅛ teaspoon Pepper
6 tablespoon Butter
1 Large Spanish Onion **
1 tablespoon Water
1 ½ tablespoon Vinegar
1 teaspoon Prepared Mustard
1 Bay Leaf
2 Whole Cloves
4 Canned Spiced Onions
12 Strips Pimiento

Preparation:

* Steak should be ¾ inch thick. ** Onion should be thickly sliced.
~--------------------------------------------MMMMM----- ~----------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan.
Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 ½ hours or until tender, turning every ½ hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips.

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

Dutch Split Pea Soup

Servings: 1 Servings

Ingredients:

1 pound Split peas
2 ½ quart Water
¼ cub Salt pork; diced
½ cub Leek; chopped
½ cub Celery; chopped
½ cub Celery root
½ cub Onion; chopped
½ Bay leaf
2 teaspoon Salt; optional
1 Pig's knuckle
1 Smoked Dutch ring sausage;sliced
1 cub Polish sausage
Parsley; chopped

Preparation:

Soak the peas overnight in a large kettle. Do not drain. Saute the salt pork in a large pan for about seven minutes or until rendered of fat. Add the vegetables and cook until tender. Add the salt pork and veggies to the peas with a bay leaf, salt (optional), and the pigs knuckle. Bring to a boil, reduce heat to simmer, cover and cook for about two hours or until meat on the pig's knuckle falls from the bone. (If foam forms on the top of the soup during cooking, remove with a slotted spoon.) Take the pig's knuckle from the pot, dice the meat and reserve. Discard bone and bay leaf.
Puree veggies in a blender. Return them and the meat to the soup, add the sliced sausage and simmer five minutes longer.

NOTES : VEGETARIAN VERSION: Omit the salt pork, pig's knuckle, sausage.
Flavor with ¼ cup sherry, three tablespoons hot sauce, lots of black pepper to taste
Recipe by: Rick Greenspan & Hal Kahn - The Campers Companion

Posted to MC-Recipe Digest by KateyKC <KateyKC@aol.com> on May 4, 1998

Dutch Stewed Potatoes

Servings: 1 Servings

Ingredients:

2 cub Potato, raw, diced
1 tablespoon Butter
½ teaspoon Salt
1 dash Pepper
1 teaspoon Parsley, minced
1 Onion, sliced
2 teaspoon Flour

Preparation:

Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender.
Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Dutch Toast

Servings: 2 Servings

Ingredients:

WILSON BWVB02B
2 cub Cornflakes
3 Eggs
6 slice ½ - ¾ inch sliced
½ teaspoon Nutmeg
French bread
½ cub Milk
4 tablespoon Butter
½ teaspoon Vanilla
6 tablespoon Sugar
¼ teaspoon Salt

Preparation:

Stir the egg, nutmeg, milk, vanilla and salt together until well blended, then crumble the cornflakes in your palm and place on wax paper. Quickly dip both side of each slice of bread into the milk batter, then press each slice of bread on both sides into the corn flakes to coat well. Melt 2 tablespoon of the butter in a large skillet over medium heat and fry 3 slices of bread until golden on each side. Sprinkle 1 tbsp. of sugar on top of each slice and keep warm in 200-degree oven. Fry the rest in remaining butter. Serve with maple syrup.

Recipe by A.J. DeYoung of San Marcos, CA, 2nd Place winner in the San Diego Union-Tribune Cooking Contest, June 8, 1994.

Recipe By :

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500

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

Dutch Treat Cookies

Servings: 1 Servings

Ingredients:

1 cub Brown sugar
1 cub Granulated sugar
1 cub Oil
1 cub Soft marg.
1 Egg
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Vanilla
3 ½ cub Flour
1 cub Oatmeal
1 cub Rice Krispies
½ cub Coconut
½ cub Chopped pecans; (optional)

Preparation:

Blend together sugars & oil. Add marg. & blend well. Beat in egg. Stir in remaining ingredients. Drop by heaping teaspoonfuls on ungreased cookie sheets. Press each cookie down slightly with bottom of glass dipped in sugar. Bake at 375º until lightly brown- about 15 minutes.
Posted to recipelu-digest Volume 01 Number 474 by "bunny" <layla696@ix.netcom.com> on Jan 7, 1998

Dutch Vegetable Soup with Meatballs

Servings: 6 Servings

Ingredients:

2 Slices stale white bread
1/3 cub Milk
1 pound Ground veal or beef
1 Egg; beaten
2 teaspoon Curry powder
¾ teaspoon Salt
¼ teaspoon Pepper
1 large Onion; peeled, minced
1 large Carrot; scraped, diced
1 large Celery stalk; cleaned, diced
2 tablespoon Butter or margarine
1 tablespoon Salad oil
6 cub Beef bouillon
¼ teaspoon Dried thyme or marjoram

Preparation:

Soak bread in milk in a large bowl until soft; mash. Add veal or beef, egg, curry powder, salt, and pepper; mix well. Shape into 1 ½" balls. Saute onion, carrot, and celery in heated butter and oil in a large kettle 5 minutes. Add bouillon and thyme or marjoram. Bring to a boil. Lower heat and cook slowly, covered, 20 minutes. Add meatballs and cook about 25 minutes, until vegetables and meatballs are tender.

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

Duxelle of Mushrooms

Servings: 2 Cups

Ingredients:

3 cub Fresh mushrooms, diced
1 teaspoon Margarine
1 teaspoon Olive oil
½ cub Shallots, diced
½ cub Onions, diced
1 tablespoon Soy sauce
1 teaspoon Marsala
Salt & pepper
1 pinch Garlic powder

Preparation:

Saute mushrooms in margarine & oil over low heat for 5 minutes. Add remaining ingredients & cook, stirring often, until the mushrooms are tender, about 15 to 20 minutes. Use to fill pasta dough of your choice & cook as desired.

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

Duxelles

Servings: 1 Servings

Ingredients:

½ pound Mushrooms
2 tablespoon Butter
¼ cub Onion or 2 T shallots
3 tablespoon Olive oil

Preparation:

Chop very fine fresh mushrooms. Squeeze in a cloth, twisting to extract as much moisture as possible. Cook the onion in the butter and oil. Add the mushrooms. Sauté on high heat until the mushroom moisture is absorbed. Stir alot. This can be frozen and broken into chunks to use a little section at a time.

You can put duxelles on beef wellington .
Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <recipelu@geocities.com> on Dec 18, 1997

Duxelles

Servings: 1 Servings

Ingredients:

½ pound Mushrooms
1 medium Onion; cut in eighths
1 tablespoon Butter
½ teaspoon Thyme
Salt and pepper; to taste

Preparation:

Duxelles are a basic ingredient that are used in many other recipes, such as stuffing for roast chickens, filling for ravioli or a base for sauces.

PLACE MUSHROOMS AND ONION in a food processor and puree. Melt the butter on a skillet and add the puree, thyme, salt and pepper. Cook, stirring occasionally, until the mixture is completely dried out. Let cool before stuffing the caps. Makes ½ Cup

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

Duxelles

Servings: 1 Servings

Ingredients:

1 ½ tablespoon Unsalted butter
1 tablespoon Very finely chopped shallot
1 pound Finely chopped wholecultivated mushrooms orjust the stems
Salt and freshly groundblack pepper

Preparation:

In a skillet melt the butter over moderate heat and cook the shallot for about 30 seconds. Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes.

Yield: about 1 cup

Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

Duxelles

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
2/3 cub Onion, chopped fine
2 cub Fresh mushrooms,
Chopped fine
¼ teaspoon Sugar
½ tablespoon Worcestershire sauce
1 teaspoon Garlic minced

Preparation:

Saute onion in butter until transparent. Add the remaining ingredients to skillet and cook over medium-high heat until liquid is gone.

This mixture is great as a stuffing for boneless breasts of chicken or veal. Add a little gouda cheese and viola!~ Freezes well too.

Source: Jane Camarota
Posted to MC-Recipe Digest V1 #236

Date: Tue, 08 Oct 1996 22:11:52 -0400

From: Bill <gfx4tv@acy.digex.net>

Duxelles Frittata with Three Cheeses

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
6 Eggs,; mixed to a froth
½ cub Mushroom Duxelles,; recipefollows
¼ cub Grated imported Parmesancheese
¼ cub Grated Swiss cheese
¼ cub Grated sharp cheddar cheese

Preparation:

In a 9-inch nonstick pan, heat the butter until golden brown. Pour the eggs into the pan over medium high heat and cook until set on the bottom, about 2 to 3 minutes. Spread the duxelles over the eggs, sprinkle with the Parmesan, Swiss, and cheddar cheeses. Run under the broiler until bubbly.
Slide out of the pan onto a serving platter.

Serves 4
Recipe By :WELL-STOCKED PANTRY HOW#ND7047

Posted to MC-Recipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:28 -0500

From: Meg Antczak <meginny@frontiernet.net>

Duxelles Stuffing - Master Chefs

Servings: 6 Servings

Ingredients:

2 small Brains, calf, (12 ounces)
¼ cub Vinegar, wine, white (opt)
1 Bay leaf
2 tablespoon Butter, unsalted
2 ½ cub Mushrooms, thinly sliced
Pepper, ground (to taste)
2 tablespoon Shallot, chopped
2 tablespoon Parsley, chopped

Preparation:

For Duxelles Stuffing:
======================

Soak the calf brains in a bowl of cold water with 2 tablespoons of vinegar about 30 minutes. Drain and carefully remove as much of the membrane and veins as possible from the brains. Set aside. In a small saucepan, combine 3 cups of cold water, the remaining 2 tablespoons of vinegar, a little salt and bay leaf. Bring to a boil, and simmer for 10 minutes. Gently add the brains and immediately remove the pan from the heat. Let the brains sit in the liquid, covered, for 8 minutes, then transfer them with a slotted spatula to a small bowl. Set aside.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms, sprinkle with salt and black pepper, and stir until nearly dry, about 8 minutes. Add the shallot and cook for 2 minutes longer. Add cooked brains, and stir, breaking up the brains, until mixture is almost pureed. Add ¼ cup of reserved Veal Stock to the mixture and simmer briefly until thick. Remove from the heat, stir in parsley and adjust seasoning. Cool mixture completely, then chill, covered.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Dwayne's French Onion Soup

Servings: 3 Servings

Ingredients:

4 cub Water
5 teaspoon Knorr Beef Stock
1 teaspoon Worcestershire sauce
4 medium Onion; sliced ¼" thick
3 tablespoon Butter
½ tablespoon Sugar
1 tablespoon Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cub Mozzarella cheese; part skimmilk, sliced thin
3 small Toast slices; french bread

Preparation:

Mix together water, beef powder, and Worchester sauce. Bring to boil. Sauté onions, butter and sugar until medium brown. To onions add flour salt and pepper. Cook for approx. 5 minutes. Add onions to broth and simmer for 20 minutes. Pour soup into bowls. Top with 1 slice of toast and sliced cheese.
Place under broiler till cheese bubbles and is slightly brown.

Recipe by: Dwayne

Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on May 14, 1998

Dwight's Smoked Brisket

Servings: 1 Servings

Ingredients:

10 pound Brisket
2 ounce Salt
2 ounce Black pepper
2 ounce Paprika
2 ounce Garlic powder
2 ounce Accent
2 ounce Chili powder
½ ounce Red pepper

Preparation:

Buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it, and while it is still wet apply a rub:

Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly.
After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible.

Place the brisket on the smoker, fat side up, hold about 200 or so degrees.
Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours.

Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restaurant, about ¼" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step.

About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours this mouth watering aroma, driving the inhabitants into frenzy will consume the house.

If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving, trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restaurant. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked.

Posted to bbq-digest V5 #360 by "Edwin Pawlowski" <esp@snet.net> on Jul 6, 1997

Dymamite Chili with Beans

Servings: 4 Servings

Ingredients:

½ cub Soaked pinto beans; drained
1 tablespoon Oil or bacon drippings
1 large Sliced onion
½ medium Chopped green pepper
1 Garlic clove; minced
2/3 pound Boneless pork cut into; ½inch cubes
1/3 pound Stew meat cubed
1 can (16 oz) whole tomatoes
2 tablespoon Chili powder
1 Jalapeno pepper OR; dicedserrano pepper
1 teaspoon Dried mexican oregano
2 teaspoon Cumin
1/3 cub Dry red wine
Salt; to taste
Fresh ground pepper; totaste
2 tablespoon Tortilla flour mixed inwater to form a paste

Preparation:

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic.
Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 13, 1998

Dynamite Cheese Cake

Servings: 1 Cake

Ingredients:

CRUST:
1 cub Graham cracker crumbs (orvanilla cookies)
½ cub Ground nuts
1/3 cub Sugar
¼ cub Margarine

CAKE:
3 package (8oz) cream cheese; softened
1 ½ cub Sugar
1 Lemon , juice of
6 large Eggs
1 teaspoon Vanilla
½ teaspoon Almond extract
1 pint Sour cream

Preparation:

Crust: Mix together with hands and press into an 8" springform pan, covering bottom and 1-inch up the sides, set aside.

Cake: Cream sugar and cheese till smooth, get out all lumps. Add eggs 1 at a time, beating only until incorporated. Add remaining ingredients and blend well. Pour into pan and bake at 325 for 1 hour. Turn off heat and leave in oven with door closed for 1 additional hour, DO NOT OPEN DOOR!
Cool completely and refrigerate. (Can be frozen)

Cake is moist enough not to require toppings. It's good with fresh sliced fruit or berries very impressive with glazed whole strawberries on top Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 24, 1998

Dynamite Chili

Servings: 1 Servings

Ingredients:

12 Brown Onions
12 Heads of Garlic
6 cans Green Chilies
1 gallon Tomato Sauce
5 Bottles Anchor Steam Beer
½ cub Brown sugar
8 ounce Fresh Ginger
5 pound Lean Beef
5 pound Lean pork
5 Squares cooking Chocolate
¾ cub Whole Cumin
½ cub Oregano
½ cub New Mexico Chile powder
¼ cub Whole Coriander
4 tablespoon Cinnamon
¾ cub Paprika
6 tablespoon Cayenne Pepper
5 pound Black Beans
6 Bay leaves
6 Pasilla Chilies

Preparation:

Chop garlic and onions. Saute' in olive oil until transparent. Cook black beans with pasilla chilies and bay leaves. Chop ginger and add to pot. Chop green chilies and add to pot. Add tomato sauce and beer. Grind spices and add to pot. Brown meat, drain off fat and add to pot. Add chocolate as it simmers. Add beans during last of simmering. Add salt to taste. Simmer for at least 2 hours and serve with lots of beer. Final item is to sit down, have a beer and watch while someone else cleans up the kitchen. From AOL member postings.

Recipe By :

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500

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

Dynamite Chili with Beans

Servings: 4 Servings

Ingredients:

2 cub Water
½ cub Dried pinto beans,
Soaked overnight then draine
1 tablespoon Oil or bacon drippings
1 Onion, sliced
½ Green bell pepper,
Cored, seeded and chopped
1 Garlic clove, minced
2/3 pound Boneless pork, ½" cubes
1/3 pound Beef stew meat, ½" cubes
16 ounce Canned whole tomatoes, drain
2 tablespoon Chili powder
1 Diced green chile,
Jalapeno or Serrano
1 teaspoon Dried oregano, crumbled, Mex
2 teaspoon Cumin
1/3 cub Dry red wine
Salt to taste
Fresh ground black pepper to
2 tablespoon Prepared tortilla flour or
Masa harina, mixed with wate
To form a paste (optional)

Preparation:

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.
Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.
Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings.
Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 minutes.
Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Serves 4

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

Dynamite Ice Cream for Crank Freezer

Servings: 1 Servings

Ingredients:

2 can Sweetened ChocolateCondensed Milk
2 teaspoon Vanilla; Optional
2 quart Half And Half Or Non-DairyCreamer
1 cub Chocolate Chips; Optional

Preparation:

1. Combine ingredients and mix well.

2. Prepare in ice cream freezer following manufacturer's instructions.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Dyresteg (Roast Venison W/goat Cheese Sauce)

Servings: 6 Servings

Ingredients:

3 ½ pound Boneless haunch of venisonor reindeer
3 tablespoon Butter; softened
Salt & pepper
1 1/3 cub Beef stock
1 tablespoon Butter
1 tablespoon Flour
2 teaspoon Red currant jelly
½ ounce Brown Norwegian goat cheese;(Gjet”st), finely diced
½ cub Sour cream

Preparation:

Preheat oven to 475øF. Tie the roaast up neatly at ½" intervals with kitchen cord so that it will hold it's shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. When the surface of the meat is quite brown, reduce the heat to 375øF and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 ¼ hours. With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. The interior meat, when finished, should be slightly rare, or about 150øF on a meat thermometer. Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce. Skim and discard the fat from the pan juices. Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor. Now, with a wire whisk, beat the pan juices into the roux.
Next whisk in the jelly and cheese. Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. Do not allow the sauce to boil. Taste for seasoning, remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately.

E J's Chocolate Peanut Butter Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 9" Graham Cracker Pie Crust

FILLING LAYER:
1 package Sugar-free vanilla pudding*
2/3 cub Nonfat dry milk powder
1 ½ cub Cold water
½ cub Chunky peanut butter

FILLING LAYER:
1 package Sugar-free instant chocolate
Pudding mix*
2/3 cub Nonfat dry milk powder
1 ¼ cub Cold water

TOPPING:
2 cub Regular whipped topping

Preparation:

*4 serving size Filling Layer 1: Add dry milk powder to pudding mix. Add water and mix until smooth. Beat in peanut butter. Spread in bottom of pie shell.
Filling Layer 2: Use same bowl from layer 1 (no need to wash it). Add dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top of peanut butter layer. Topping: Spread on top of pie. If desired, garnish with chocolate curls made from 1 oz. of chocolate bar or mini chocolate chips. Chill before serving. Each serving provides: l/2 Bread, 1 Fat, ½ Milk, 1 Protein, 150 optional calories (crust, 50; topping, 50; pudding, 30; garnish, 20. Submitted by Patricia Wyatt (DPSR32A).

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

E Michura's Overnight French Toast W/cinnamo

Servings: 4 Servings

Ingredients:

3 large Eggs
¾ cub Milk
2 tablespoon Sugar
1 teaspoon Pure vanilla extract
¼ teaspoon Ground cinnamon
⅛ teaspoon Baking powder
8 ½" thick slices challah or
Italian bread
4 tablespoon Unsalted butter
CINNAMON SYRUP
½ cub Sugar
¼ cub Dark corn syrup
¼ teaspoon Ground cinnamon
¼ cub Heavy cream

Preparation:

TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and baking powder until blended. Blace bread in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it and refrigerate overnight. TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and ¼ cup water. Bring the mixture to a boil over medium-high heat, stiring contanstantly. Boil for 2 minutes. Remove from the heat and stir in cream. Let cool. (The syrup can be stored, covered, in the refrigerator for up to 1 week.) TO COOK FRENCH TOAST: In a skillet, heat butter over medium-high heat. Add bread (do not crown the pan) and cook until golden on both sides, 2 to 3 minutes per side. Serve with cinnamon syrup.

E. Degolyer's Chili

Servings: 10 Servings

Ingredients:

1 large Onion, chopped
6 Garlic cloves, chopped
2 cub Rendered beef kidney suet
2 ½ pound Extra lean chuck beef,cubed
1 pound Ham, cubed
2 cub Water
1 teaspoon Cumin, ground
2 teaspoon Oregano
1 cub Red chili pulp *OR*
6 tablespoon Chili powder
1 tablespoon Salt to taste

Preparation:

Cook onion and garlic in rendered beef suet until onion is limp and yellow.
Add beef and ham and cook, stirring often, until it is a uniform gray color. Add water, mix well, simmer one to one and a half hours. Add cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring frequently to prevent sticking, simmer for an additional hour.

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

E1989 Ics World Championship Bowl of Redf

Servings: 1 Servings

Ingredients:

3 pound Cubed top round
2 medium Onions; grated
2 large Garlic cloves; minced
2 ounce cans chicken broth
1 ounce can hunt's tomato paste
7 Tbsp gebhardt chili powder
2 tablespoon Ground cumin
2 teaspoon Tabasco pepper sauce
1 cub Water

Preparation:

Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste. Tarantula Jack Montana State Champion

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

E1990 Ics World Championship Bowl of Redf

Servings: 1 Servings

Ingredients:

Part 1
3 pound Beef chuck tender; cubed
1 - 2 tbsp wesson oil
2 14 ounce cans beef broth
1 ounce can hunt's tomato sauce
4 dash Tabasco pepper sauce
1 ½ tablespoon Onion powder
¾ teaspoon Cayenne pepper
2 teaspoon Beef bouillon granules
1 teaspoon Chicken bouillon granules
Part 2
¾ teaspoon Garlic powder
1 ½ teaspoon Cumin
¾ teaspoon White pepper
6 tablespoon Gebhardt chili powder
Salt to taste

Preparation:

Recipe by: HBWK07A Chuck Ozburn Brown meat in oil; cover with beef broth; stir in all remaining ingredients in Part1; medium boil until meat is tender, add HOT water as needed; 30 minutes before serving, add the ingredients of Part 2 and simmer; serve with chilled bottles of Yago Sant'Gria and Pillsbury Cornbread Twists. David Valega Bethany, Oklahoma

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

E1991 Ics World Championship Bowl of Redf

Servings: 1 Servings

Ingredients:

Part 1
3 pound Beef; cubed or coarse grou
8 ounce Ground pork
1 tablespoon Flour
1 tablespoon Wesson oil
1/3 cub Minced onion
½ tablespoon Granulated garlic
1 can Beef stock
2 can Chicken stock
1 ounce can hunt's tomato sauce
½ tablespoon Cumin
1 ounce can mild green chilies
1 Jalapeo pepper; seeded and m
1 teaspoon Black pepper
3 tablespoon Gebhardt chili powder
Part 2
4 ounce Hunt's tomato sauce
4 tablespoon Gebhardt chili powder
2 tablespoon Mild new mexico chili powder
2 tablespoon Cumin
1 teaspoon Granulated garlic
1 teaspoon Tabasco pepper sauce
½ teaspoon Brown sugar

Preparation:

Recipe by: HBWK07A Chuck Ozburn Saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in Part 2 and simmer for 45 minutes. Randy Robinson Columbus, Ohio (representing the state of Kentucky)

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

E1992 Ics World Championship Bowl of Redf

Servings: 1 Servings

Ingredients:

3 pound Cubed sirloin, london broil
Tri-tip
4 tablespoon Wesson oil
6 ounce Sausage
1 14 ounce can beef broth
1 ounce can hunt's tomato sauce
1 ounce can snap-e-tom
1 ounce can budweiser
11 tablespoon Gebhardt chili powder
1 teaspoon Garlic powder
1 tablespoon Onion powder
2 teaspoon Tabasco pepper sauce
1 tablespoon Cumin
Salt to taste

Preparation:

Recipe by: HBWK07A Chuck Ozburn Saute beef in oil; fry sausage until done and drainwell; put beef, sausage and ½ can of beef broth in your favorite chili pot and bring to a slow simmer; add tomato sauce, Snap-E-Tom, 6 ounces of Budweiser (drink the other 6 ounces), 6 tablespoons of chili powder, garlic powder, onion powder and 1 teaspoon of Tabasco peppersauce; simmer slowly for about 1 hour and 30 minutes, or until meat is tender; add remaining 5 tablespoons of chili powder, 1 teaspoon of Tabasco pepper sauce and cumin; simmer for 30 minutes; salt to taste. Ed Pierczynski, M.D. Carson City, Nevada

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

Eadies Cream Cheese Chocolate Chip Cookies

Servings: 1 Servings

Ingredients:

1 8 oz. cream cheese
½ cub Unsalted butter, softened
½ cub Lightly salted butter,softened
¾ cub Sugar
¾ cub Brown sugar, packed
1 Egg
1 teaspoon Vanilla
2 ½ cub Flour
1 teaspoon Baking soda
½ teaspoon Salt
12 ounce Chocolate chips
1 cub Chopped nuts, optional

Preparation:

Cream cheese, butters, and sugars. Add eggs and vanilla. Combine dry ingredients. Fold into cream cheese mixture. Stir in nuts and chocolate chips. Bake at 350 degrees for 8 to 10 minutes.
Posted to MM-Recipes Digest V3 #330

From: Chris & Karen <sanburns@m2.sprynet.com>

Date: Sun, 01 Dec 1996 10:50:16 -0500

Eager Brand Sweetened Condensed Milk

Servings: 6 Servings

Ingredients:

MM BY H. PEAGRAM:
¼ cub Hot water
¾ cub Sugar
1 ¼ cub Non fat dry milk
4 tablespoon Soft butter

Preparation:

Date: Sun, 19 May 1996 09:34:04 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Well Folks...:) these were sent to me...so I'm sharing with you :) From:
Gunter Wenzel <gunter@gatewest.net> Subject: copy cats

Directions: Put water and sugar in blender, blend 1 min. till sugar is partially dissolved. Add dry milk, a little at a time till smooth.
Add butter, 1 T at a time, blending and scraping sides of blender till mixture is smooth. Refrigerate at least 24 hrs before using to allow to thicken. Keeps in refrigerator up to a month, and freezes up to a year.

Makes 1 ½ cups

Gloria Pitzer's Secret Recipe for Eagle Brand

Posted to MealMaster Recipes List, Digest #139

Eagle Brand Caramel Pie

Servings: 1 Servings

Ingredients:

1 can Eagle Brand milk
1 Graham cracker crust orpastry shell
Bananas
Whipped cream; Dream Whip,or Cool Whip

Preparation:

I opened one of my community cookbooks ("Recipes: Old and New, Tried and True 4th Edition"...North Lamar Young Homemakers of Texas, Area V Powderly, Texas) and found the instructions to the Eagle Brand caramel pie...

Take the can of milk and remove label. Place UNOPENED can in saucepan and cover with water. Place lid on saucepan; boil over low heat for 3 hours.
Remove can and LET COOL COMPLETELY BEFORE OPENING. (Note: Milk can be boiled the day before and placed in the refrigerator overnight to save time. You will need to place the milk into a bowl and stir to spreading consistency.)

Place layer of bananas in bottom of crust; spread with a layer of caramelized milk and then a layer of whipped cream, Dream Whip or Cool Whip. Repeat with a second layer of each.

Garnish top with banana slices. Refrigerate a couple of hours before serving.

Posted to Bakery-Shoppe Digest V1 #451 by "Catherine M. Marler" <petlover@unforgettable.com> on Dec 13, 1997

Eagle Brand Milk Substitute

Servings: 6 Servings

Ingredients:

1 cub Powdered Milk; PLUS:
2 tablespoon Powdered Milk
½ cub -Boiling water
¾ cub Sugar

Preparation:

Beat for 5 minutes and chill until ready to use in any recipe that calls for condensed milk. You can not tell the difference and it cost just pennies compared to the store, and made with low fat milk it has less fat content.

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

Eagle Chocolate Cake

Servings: 12 Servings

Ingredients:

4 ounce Ghirardelli Semi-SweetChocolate
½ cub Water
1 cub Butter
2 cub Sugar
4 large Eggs, separated
1 teaspoon Vanilla
2 cub Unsifted flour
1 teaspoon Baking soda
1 cub Buttermilk or strong coldcoffee
½ teaspoon Salt

Preparation:

chocolate with water; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30 minutes.
Cool on rack 10 minutes; remove cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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

Ear Wax Wieners on Cotton Swabs

Servings: 6 Servings

Ingredients:

8 tablespoon Butter or margarine; melted
24 Cocktail franks
½ cub Mustard
½ cub Mayonnaise
Toothpicks
Cotton balls

Preparation:

Recipe by: Creepy Cuisine, Lucy Munroe
Melt the butter or margarine in a small pan over low heat, being careful not to burn it. Place the franks on a broiling pan and carefully brush them with melted butter. Broil the franks until they are evenly browned, turning them 2 or 3 times. While the franks are cooking, combine the mustard and mayonnaise in a small bowl and set aside. This will be your ear wax. Arrange the cooked franks on a serving platter. Pierce each frank with a toothpick, then stick a wet cotton ball on the end of each pick.
Place the small bowl of ear wax in the middle of the platter, surrounded by franks.

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>

Earl Grey Chocolate Pudding Cake

Servings: 1 Servings

Ingredients:

2 Earl grey tea bags
1 cub Boiling water
¾ cub Brown sugar
3 tablespoon Cocoa
Cake:
¾ cub Cake flour
2 teaspoon Cocoa
1 teaspoon Baking powder
1 Egg
1/3 cub Sugar
3 tablespoon Butter; melted
1/3 cub Milk
1 teaspoon Vanilla

Preparation:

From: Allison Greene <argreene@nando.net>

Date: Thu, 23 May 1996 17:45:17 -0500

Place tea bags in heatproof bowl; pour boiling water over. Let steep 8 minures. Remove and discard tea bags. Stir in brown sugar and cocoa.

Sift flour with remaining cocoa and baking powder in separate bowl.

In large bowl, combine egg with sugar, melted butter, milk and vanilla.

Stir flour mixture into egg mixture. Spread in buttered 8-inch square baking dish. Pur tea mixture on top.

Bake 25 minutes in preheated 350F oven. Cool 5 to 10 minutes. Serve warm.

Makes 8 - 10 servings.

Posted to Master Cook Recipes List, Digest #96

Earlene Sharp's Carrot Cake

Servings: 1 Cake

Ingredients:

CARROT CAKE:
1 ½ cub Corn oil
1 ¾ cub Sugar
3 Eggs
2 cub Flour
2 teaspoon Baking soda
1 teaspoon Salt
2 ½ teaspoon Cinnamon
1 ½ teaspoon Vanilla
2 cub Peeled & grated Carrots
1 cub Walnuts
½ cub Flaked coconut
8 ounce Drained pineapple

CREAM CHEESE ICING:
16 ounce Cream cheese
1 ½ cub Confectioners sugar
1 teaspoon Vanilla

Preparation:

Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream cheese with 1-½ cups confectioners sugar and 1 teaspoon vanilla.

Earlene's Lite Cake

Servings: 12 Servings

Ingredients:

1 Angel food cake
1 small Pkg strawberry Jell-O;sugar-free
1 large Cool Whip Lite®
10 ounce Unsweetened strawberries;sliced

Preparation:

Crumble angel food cake into 9x13 pan. Mix Jell-O according to directions.
Chill until thickened. Pour over crumbled cake. Mix Cool Whip with strawberries. Pour over mixture in pan. Mix all together and store in refrigerator. Fat free, low sugar cake!!

Source: Grade A Recipes - A collection of recipes by students, staff, parents and friends of Jamestown Elementary School in Jamestown, Kentucky (my daughter's school)

Recipe by: Barbara Coffey/Jamestown Elem.School

Posted to Bakery-Shoppe Digest by "Kalico" <ayla@duo-county.com> on Apr 17, 1998

Earl's Mozzarella Meat Loaf

Servings: 8 Servings

Ingredients:

1 large Onion; coarsely chopped
1 tablespoon Olive oil
1 Sweet red pepper; chopped
1 cl Garlic; finely chopped
1 teaspoon Leaf basil; crumbled
½ teaspoon Lef thyme; crumbled
1 ½ pound Lean ground beef
½ pound Ground pork
1 cub Old-fashioned oats; uncooked
2 Egg whites
4 ounce Part-skim mozarella cheesecut in ¼-inch cubes
½ cub Grated Parmesan cheese
2 tablespoon Parsley; chopped
¾ teaspoon Salt; optional
⅛ teaspoon Pepper
¼ cub Catsup

Preparation:

Preheat oven to moderate (375 degrees). Line jelly-roll pan with aluminum foil.

Saute onion in oil in large skillet over medium heat 3 minutes. Add red pepper, garlic, basil, and thyme, saute 5 minutes.

Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley, optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.

Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with catsup. Bake 25 minutes or until cooked through. Let stand 10 minute before slicing.

Judi's Notes: I would bake this meat loaf in a loaf pan due to possible grease escaping from the jelly roll pan. I would also spoon off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.

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

Earl's Potato Omelette

Servings: 1 Omelette

Ingredients:

2 med onions, peeled, sliced 6 med potatoes, peeled, boiled 2 tbs lard or
oleo 3 eggs, beaten salt and pepper

Preparation:

Slice potatoes while onions are cooking. Add potatoes to skillet. Salt and pepper. Add beaten eggs and turn several times with pancake turner to mix seasoning and eggs into onions and potatoes. Cook under medium heat until firm.

u/l Earl Shelsby 1/95. U/L to NCE by Burt Ford 11/95.

Posted to MealMaster Recipes List, Digest #152

Date: Sat, 1 Jun 1996 16:48:24 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Early American Graham Cracker Cake

Servings: 6 - 8 kids

Ingredients:

INGREDIENTS:
1 ¾ cub Graham cracker crumbs;about 40 crackers.
1/3 cub Unsifted flour;
2 teaspoon Baking powder;
1 cub Sugar;
1/3 cub Almonds; shelled
1/3 cub Walnuts; shelled
½ cub Soft butter;
2 Eggs;
1 cub Milk;
1 teaspoon Vanilla;
1 teaspoon Or 2 teaspoons butter;
1 tablespoon Flour;

EQUIPMENT:
Measuring cups
Medium mixing bowl
Measuring spoons
Mixing spoon
Chopper or paring knife
8-in.-square cake pan

Preparation:

How to Make: Preheat the oven to 375 degrees. Cruch the graham crackers with hands until you have 1 ¾ cups coarse crumbs about the size of bread crumbs. Put the cracker crumbs into the mixing bowl with the flour, baking, and sugar. Stir with the spoon until they are combined. Chop the almonds and walnuts into small pieces. Add the soft butter, eggs, milk, vanilla and chopped nuts to the dry ingredients. Stir the mixture well. Then beat the batter until it is well blended. Grease the cake pan with the butter.
Sprinkle with the tablespoon of flour and shake the pan until bottom is evenly coated. Shake out an extra flour. Bake the cake for 45 minutes. Test with a toothpick for doneness. Remove the from the oven let it cool slightly. Cut it into squares and serve warm.

Topping: You might want to sprinkle powdered sugar or spread whipped cream on top.

STORY: Thanks to Dr. Sylvester Graham, you can bake this crunchy cake from crackers named after him. Graham, who lived in the early 1800's insisted that whole wheat flour was far more healthy then white flour. In those days, it was. Whole wheat flour was made by grinding the whole grain of wheat. For white flour, only the soft inside of the grain was used. The outer layers, rich with vitamins and minerals, were left out. Today, white flour is "enriched" with the need vitamins and minerals. But whole wheat is still naturally healthy. So are the graham crackers, made from this flour.
Use them for this one-bowl cake. It's all American.

Source: Many Hands Cooking, An International Cookbook for Girls and Boys, for UNICEF(1974) by Terry Touff Cooper and Marilyn Ratner. Brought to you and yours via Nancy O'brion and her Meal Master

Early European Spice Info

Servings: 1 Servings

Ingredients:

NONE:

Preparation:

Spice mixtures have been used as long as spices themselves. The cooks in great medieval households had their blends of poudre blanche and poudre forte, which were usually 'pointed' (sharpened and dampened) with vinegar before being added to other ingredients. Ginger seems to have been the predominating flavor, with lesser amounts of cinnamon, cloves, pepper, saffron and grains of paradise. In the 13th and 14th centuries huge quantities of powdered sugar were mixed with the spices: presumably sugar and spice went together as an indication of wealth. By the 16th century the sugar had almost disappeared; there was more variety in spice blends for different dishes.

At this time, Italy led the way in cooking, and Ruperto de Nola, cook to the king of Naples, gives one of the earliest recipes for an unsweetened mixture, which he calls Salsa comun. This consists of: "3 parts cinnamon; 2 parts cloves; 1 part ginger: 1 part pepper with a little ground coriander and a little saffron, if wished".

LATER EUROPEAN SPICE MIXTURES

In the 17th century the use of large amounts of spices started to diminish:
spices were more plentiful and cheaper, and although used by more people generally, were used less to exhibit status. Cookery books no longer give spice mixtures among the basic recipes at the start: the spicing needed is included in the individual recipes. In the 19th century there are more suggestions for mixed spices: Careme, the great French chef, proposes three parts peppercorns to one part of cloves, nutmeg, cinnamon, dried thyme and bayleaf, combined; and a small amount of ginger and mace. Anne Cobbett's "kitchen pepper" in the early 19th-century manual The English Housekeeper requires "an equal quantity of finely ground or pounded ginger, nutmeg, black pepper and allspice, cinnamon and cloves".

Today spice blends are used less widely in Europe than in the past. In France, quatre-epices is the most popular. In Britain, pudding spice and pickling spice are traditional mixes, still used today.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97

Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997

Early Peas with Honey Pecan Butter

Servings: 10 Servings

Ingredients:

2 can (15-oz) Le Suerur Very YoungSmall Early Pea
2 tablespoon Butter
2 tablespoon Honey (up to 3)
6 tablespoon Pecans; coarsely chopped

Preparation:

In medium saucepan, heat peas; drain well. Meanwhile in small saucepan, melt butter; stir in honey and pecans. Pour over peas; stir to blend

Per serving: 34 Calories; 4g Fat (93% calories from fat); 0g Protein; 0g Carbohydrate; 6mg Cholesterol; 23mg Sodium

Recipe by: Pillsbury

Posted to MC-Recipe Digest V1 #898 by Lisa Minor <lisa@cybermill.com> on Nov 10, 1997

Early-Bird Buttermilk Pancakes

Servings: 5 Servings

Ingredients:

1 ½ cub Flour
1 tablespoon Sugar
½ teaspoon Salt
2 ¼ teaspoon Baking powder
½ cub Buttermilk
2/3 cub Milk
1 Egg; beaten
2 tablespoon Cooking oil
Oil for pan
½ cub Milk; as needed for thinning

Preparation:

SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the buttermilk, milk, beaten egg and oil. Pour the liquid into the dry ingredients and stir until well mixed. A few small lumps in the mixture will cook out. The first pancake is a test pancake. The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk). The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle. Ladle about ⅛ cup of the batter into the hot pan. When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake. Cook on the second side until done.

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

Earth Cake

Servings: 1 Servings

Ingredients:

1 ½ cub Boiling water orapple juice
1 cub Oats
4 ounce Margarine
1 ½ cub Flour
½ teaspoon Salt
1 cub White sugar
1 cub Brown sugar (packed)
3 Eggs
½ To 1 cup raisins
½ To 1 cup chopped nuts(can be a mixture of nuts)
1 teaspoon Baking soda
1 teaspoon Nutmeg
1 ½ teaspoon Cinnamon
½ teaspoon Ginger
1 teaspoon Cloves
1 teaspoon Vanilla
1 teaspoon Rum or rum flavoring
1 teaspoon Brandy or brandy flavoring
¾ cub Sesame seeds
Some poppy seeds

Preparation:

Heat oven to 350. Grease a bundt pan well*. Let oatmeal sit in water (juice) Cream butter and sugars. Blend in eggs one at a time. Stir in flavorings. Dump in flour, salt, soda and spices. Beat till smooth. Slop in oats, stir, then pour in seeds, raisins, and nuts. Bake 35-40 minutes. Let cool 10 minutes, then turn onto plate. *(or use mini bundt pans and adjust cooking times)

Ranger@Halcyon.Com Glenn (and/or) Sharon Gorman on rec.food.recipes

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

Earth Oven Roast Pig

Servings: 1 Servings

Ingredients:

ROAST PIG

Preparation:

The night before have some strong men dig pit 10-15 in" deep Find small (1to2) lb lava (porous) rock and some hard wood. Eucalyptis,Oak,etc. Layer wood and rock to make huge mound in the pit and set on fire about 3AM.
Coals and white hot rocks will be ready about 7. check each hour.
Salt/Pepper pig inside and out; rub hard. pig should be room temperature.
Cover rock/embers with wet banana leaves - 3 to 6 layers. Possible to use seaweed, corn stalk leaves. Cover this with layers of wet burlap sacks.
start at outside and layer like shingles on a roof to the middle. Put pit on a small section of small wire fence section like you keep chicks in.
With tongs put several hot rocks in pig cavity near thickest part of meat.
Spread one layer banana leaves on burlap and place pig in the middle of the pit. (encased in the wire). Banana leaves over the pig and then cover with burlap again starting from outside and like roof shingles to the middle.
Shovel the dirt back in the pit completely covering. Don't leave any holes.
Sprinkle lightly with garden hose. Steam will escape but keep well covered.
About 4 or 5 in the afternoon it will be done. Also fun to put in a few chickens/whole fish/goats all wrapped tightly in foil. Very carefully shovel dirt from top of pit. When the middle burlap is seen start rolling it back toward the sides and ends. Pig will be thoroughly cooked with meat falling off bone. Put on picnic table and let the guests pick their own pieces. Serve with Hawaiian POI and sea salt. Treat POI like bread never eating it alone but with hunks of pork.

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

Earthcake Quake

Servings: 1 Servings

Ingredients:

1 cub Chopped pecans
1 cub Flaked coconut
1 Box German Chocolate cakemix
1 package (8-oz) cream cheese
1 Stick butter or margarine;softened
1 pound Confectioner's sugar
1 teaspoon Vanilla

Preparation:

I had a hectic week and didn't see the message for a Disaster Cake recipe until tonight. Here's one I made for my Bunco group that was a great hit. I originally got the recipe from a co-worker of my husband's and have shared it more than once since getting it.

Grease bottom only of 9x13-inch pan. Preheat oven to 350F. Mix coconut and pecans and spread in bottom of pan. Prepare cake mix according to package directions and pour over coconut-pecan mixture. Cream together remaining ingredients and spoon in dollops over cake batter. Bake 45-50 minutes.
Note: The cake gets its name from its appearance after baking.

The cream cheese mixture settles and gives the surface of the cake a craggy appearance like an earthquake has hit!

Posted to TNT Recipes Digest by fran.federmann@juno.com (Fran Federmann) on May 3, 1998

Earthquake Cake #1

Servings: 16 Servings

Ingredients:

1 cub Coconut
1 cub Chopped nuts
1 Box German chocolate cakemix; plus ingredientsrequired for the cake mix
1 Stick butter; softened
1 package (8-oz) cream cheese
2 cub Powdered sugar

Preparation:

1. Mix coconut and nuts. Spread on bottom of cake pan.

2. Mix chocolate cake according to package directions. Pour into cake pan.

3. Mix butter, cream cheese and powdered sugar; dab on top of cake mixture.
Bake at 350 degrees for 35-45 minutes.

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.

Earthquake Cake #2

Servings: 16 Servings

Ingredients:

1 cub Coconut
1 cub Pecans
1 Box German chocolate cakemix
1 pound Powdered sugar plus
1 -(up to)
2 cub Powdered sugar
1 package (8-oz) cream cheese
1 Stick butter

Preparation:

From: C585HUC@SEMOVM.SEMO.EDU ("G. H.")

Date: 9 Feb 1995 08:56:57 -0500

Place coconut and pecans in greased pan (11x14). Mix cake mix according to package directions and spread on top of the coconut and pecans. (Use shredded coconut and chopped pecans, but not too finely chopped.) Mix butter, cream cheese, and powdered sugar together; spoon on top of the cake mix. Bake at 350 for 40-45 minutes, and cool before serving.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Earthquake or Water over the Dam Dessert

Servings: 1 Servings

Ingredients:

Coconut
1 cub Chopped nuts
1 German chocolate cake mix
(2 layer type)
1 Stick softened margarine
1 pound Powered sugar
8 ounce Cream cheese

Preparation:

Cover the bottom of a 9" x 13" x 3" baking dish with coconut. Cover the coconut with nuts. Prepare cake mix per package directions. Pour over nuts.
Combine margarine, powered sugar and cream cheese and beat until smoooth.
Spread over cake batter. DO NOT STIR! Bake 1 hour at 350 degrees F. Turn out onto tray (coconut should be on top).

Easier Than Apple Pie

Servings: 10 Servings

Ingredients:

CRUST:
½ cub Becel
1 cub Flour
1/3 cub Sugar
½ teaspoon Vanilla

FILLING:
1/3 cub Raspberry jam
8 ounce Light cream cheese
1/3 cub Sugar
1 Egg
½ teaspoon Vanilla
6 Apples; peeled cored sliced
1/3 cub Sugar
2 teaspoon Cinnamon

Preparation:

Cut becel into the flour, add sugar and vanilla. Mix well. Press mixture into 9" spring form pan. Preheat oven to 450 degrees. Spread jam on top of crust. Blend cream cheese, sugar, egg and vanilla and pour evenly on top of jam. Combine apples, sugar and cinnamon and arrange in overlapping pinwheel pattern on top of the cheese mixture. Bake at 450 degrees for 10 mins. then reduce temperature to 400 degrees and bake for 25 mins. Remove the sides when cool This is best served at room temperature.

Source: Best of Bridge-That's Trump Formatted in Mastercook by Carol Floyd.-- c.floyd@arnprior.com

NOTES : Variation: Substitute apricot jam for raspberry jam Substitute almond extract for vanilla Sprinkle flaked almonds on the top before baking Melt ½ cup apricot jam in microwave and drizzle over the top after baking Recipe by: Best of Bridge-Trump

Posted to MC-Recipe Digest V1 #868 by Carol & Bob Floyd <c.floyd@arnprior.com> on Oct 26, 1997

Easiest Apple Pie

Servings: 1 Servings

Ingredients:

One batch flaky pie dough

CRUMB TOPPING:
1/3 cub Light brown sugar
1 cub All-purpose bleached flour
6 tablespoon Unsalted butter; melted

FILLING:
2 ½ pound Firm; tart apples, such asnorthern spy, granny smith,pippin or golden delicious
2/3 cub Sugar; light brown sugar ora combination of both
2 tablespoon Flour
1 teaspoon Cinnamon
1 teaspoon Finely grated lemon zest
3 tablespoon Cold unsalted butter

Preparation:

Prepare and chill the dough.

For the topping, combine sugar and flour in a mixing bowl; add butter and stir in evenly. Set mixture aside for 5 minutes, then, using fingertips, break the mixture into ¼ to ½-inch crumbs. Set aside while preparing filling.

To form the pie crust, remove dough form refrigerator and place on flat work surface. Roll dough, still between sheets of plastic, to a 12-inch disk. Peel off top piece of plastic and invert dough to pie pan. Gently press dough into pan and peel off top piece of plastic. Trim excess dough to within ½-inch of the edge of the pan and turn excess dough under at edge. Flute edge of pie. Chill crust while preparing filling.

Preheat oven to 400 degrees and set a rack in the lowest level. For filling, peel, halve and core apples. Cut apples into ½-inch dice. Place diced apples in a bowl and add filling ingredients, except butter, tossing well to combine. Place filling in dough-lined pan, mounding it slightly in center. Dot filling with butter and cover with prepared crumb topping.

Bake the pie for 15 minutes on the bottom rack of the oven. Lower the temperature to 350 degrees and move the pie to the middle rack. Bake the pie about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or at room temperature.

Recipe by: Cooking Live Show #CL8988

Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Easiest Barbecue Sauce

Servings: 1 Cup

Ingredients:

3 tablespoon Catsup
2 tablespoon Vinegar
1 teaspoon Lemon juice
2 tablespoon Worcestershire sauce
4 tablespoon Water
2 tablespoon Cooking oil
3 tablespoon Brown sugar
1 teaspoon Salt
1 teaspoon Dry mustard
1 teaspoon Chili powder
1 teaspoon Paprika
½ teaspoon Red pepper

Preparation:

Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork.

Easiest Cheese Cakes

Servings: 12 Servings

Ingredients:

1 Box (small) lemon Jello
¼ cub Butter or margarine
1 tablespoon Powdered sugar
2 cub Crushed graham crackers
1 package (12-oz) cream cheese
½ cub Sugar
1 teaspoon Vanilla
1 can Evaporated milk

Preparation:

Chill evaporated milk overnight. Dissolve Jello in hot (just before boiling point) water; cool. Melt butter or margarine, add powdered sugar and graham cracker crumbs; mix. Line bottom of two pans with crumbs, reserving a few for topping. In another bowl, cream the cream cheese, sugar, and vanilla together. In a large bowl beat the chilled evaporated milk until stiff; add Jello and cream cheese mixture. Beat until smooth; pour into lined pans. Sprinkle remaining crumbs over tops; chill.

Note: If in a hurry, use ready-made graham cracker crusts. Makes 2 cakes.

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

Easiest Cheesecake Ever

Servings: 1 Servings

Ingredients:

1 package Cream cheese (3 oz) softned
2 tablespoon Sugar
½ cub Bits-O-Brickle (TM) candy
1 carton Froxen whipped topping -8oz
1 9" graham cracker pie crust

Preparation:

In a large bowl, beat together the cream cheeese, sugar and milk reserve 2 T of the candy bits. Mix the remaining candy bits into the cream cheese mixture, then fold in the whipped topping. Spoon inot pie crust. Freexe for 4 hours. Before serving, sprinkle top of cheesecake with the reserved candy.

If Bits-O-Brikle not available use finely crushed Heath or Skor candy bars.

From Mr. Food Television progrgam posted (with apologies) by Bud Cloyd

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

Easiest Chocolate Fudge

Servings: 1 Servings

Ingredients:

3 cub Giradelli chocolate chips
1 can Non-fat sweetened condensedmilk
2 teaspoon Vanilla
1 pinch Salt

Preparation:

Just melt it all on the stovetop (add the vanilla last), then pour into a brownie pan and refrigerate. You can also throw some mini-chips in at the last minute...so that they don't really melt. Should be firm in a few hours.

Posted to FOODWINE Digest 24 Mar 97 by Stephanie Rawlins <skrawlins@MINDSPRING.COM> on Mar 25, 1997

Easiest Ever Baked Meatballs

Servings: 1 Servings

Ingredients:

2 pound Lean ground beef
1 large Egg
½ cub Packaged plain bread crumbs
2 tablespoon Instant minced onion
2 tablespoon Dried parsley
1 tablespoon Garlic salt
½ teaspoon Pepper

Preparation:

Prehat oven to 400F. Line a 10x15-inch jelly roll pan with foil. Mix all ingredients in a large bowl until well blended. Form into 1 ½" balls using a heaping tablespoonful of mixture for each. Place ¼" apart on the lined pan. Bake 12-15 minutes until browned and no longer pink in the center.

Recipe by: Woman's Day June 1996

Posted to EAT-L Digest 21 Feb 97 by nancee <nancee@NEO.LRUN.COM> on Feb 23, 1997.

Easiest Ever Marinated Steak

Servings: 1 Servings

Ingredients:

2 pound Steak
¼ cub Minced onion or shallot
2 tablespoon Soy sauce
2 tablespoon Oil
2 tablespoon Lemon juice
½ teaspoon Thyme
1/16 teaspoon Pepper

Preparation:

This is not only easy and delicious, but it requires ingredients that one usually has on hand.

Marinate steak in other ingredients for 20 minutes to 2 days—preferably a day. Broil to desired degree of doneness. Based on recipe from The French Chef Cookbook by Julia Child. Revised and posted by Jean B.

Posted to TNT Recipes Digest by JB <jbxyz@ma.ultranet.com> on Apr 02, 1998

Easiest Ever Peanut Butter Fudge

Servings: 16 Servings

Ingredients:

12 ounce Semisweet chocolate morsels
12 ounce Jar crunchy peanut butter
14 ounce Sweetened condensed milk

Preparation:

Put chocolate chips and peanut butter into a microwave-safe dish. Microwave on high 1-2 minutes until chips have completely melted. Add sweetened condensed milk; stir until mixture is of a uniform consistency. Pour into a 8"x8" square pan lined with wax paper. Refrigerate until firm. Cut into 1" pieces. Yield:1 ½ pounds or 16 servings

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

Easiest Ice Cream in Freezer

Servings: 8 Servings

Ingredients:

1 quart Milk
1 quart Half and half
1 Instant pudding mix -- any
Flavor
1 can Sweetened condensed milk --
NOT evaporated
2 cub Mixed fruit -- * see note

Preparation:

* Use the fruit of your choice or mix fruits such as bananas, strawberries, peaches, etc.

Mix all the ingredients by blender or by hand and pour into freezer container. Freeze according to freezer directions.

Recipe By : Jo Anne Merrill

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

Easiest Peach Cobbler Ever!

Servings: 1 Servings

Ingredients:

BATTER:
1 cub Flour
1 cub Milk
1 cub Sugar
1 ½ teaspoon Baking powder

Preparation:

Make batter. Melt ½ cup butter in bottom of baking dish.

Pour batter in pan DO NOT STIR.

Add 1 can peaches - juice and all, on top of batter. DO NOT STIR!

Bake at 300 degrees for 1 hour. Posted to Recipe Archive - 16 Mar 97 by ted by: ajewell@sound.net on Mar 16, 9

Easiest Yet Peanut Butter Fudge

Servings: 1 Servings

Ingredients:

12 ounce Milk chocolate chips
1 Jar (12 oz.) crunchy peanut
Butter
1 can (14 oz.) sweetened condensed
Milk

Preparation:

Melt chocolate and peanut butter in top of double boiler. Remove from heat and stir in milk. Pour in an 8 by 8 inch pan lined with wax paper. Refrigerate to chill. Cut in 1 inch pieces. Servings: 1 ½ pounds.

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

Easiet-Ever Bread Pudding

Servings: 6 Servings

Ingredients:

4 cub Stale bread; cut into ¾"cubes
3 ½ cub Soy milk
2/3 cub Maple syrup
1 tablespoon Vanilla extract
1 teaspoon Ground cinnamon
½ teaspoon Salt

Preparation:

Preheat oven to 350 degrees. Scatter bread cubes around oiled 9-inch square baking pan.

Whisk soy milk, maple sryup, vanilla, cinnamon and salt together in medium bowl until smooth. Pour mixture over bread cubes.

Bake until pudding is set and bread is just beginning to turn golden brown in spots, abou 40 minues. Cool pudding slightly and serve warm.

Recipe by: Natural Health - September/October 1997

Posted to fatfree digest by Lisa Luscombe <progasst2@ams.ubc.ca> on Feb 6, 1998

East African Piri-Piri Sauce

Servings: 1 Servings

Ingredients:

1 pound Unsalted butter
3 Small red chiles
6 Cloves garlic
1 tablespoon Paprika
½ teaspoon Chile powder
Lemon or lime juice

Preparation:

You like hot? You can increase the heat to "paint-remover" by using hotter chiles or adding to spice quantities. Pound chiles and garlic in a mortar (or process). Add to melted butter (in Africa, usually clarified butler) with paprika and chile powder. Add lime or lemon juice to taste (lime will be better for this one). Mix well. For chicken wings, or breasts, or fish, or prawns, marinate meat for 5-10 minutes, baste with sauce while cooking and spoon sauce over before serving.

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

East African Samosa Bread

Servings: 1 Loaf

Ingredients:

1 ½ LB LOAF:
6 ounce Ground beef
2 Garlic cloves; chopped
1 medium Onion; chopped
2 teaspoon Active dry yeast
3 cub Bread flour
1 ¼ teaspoon Salt
½ teaspoon Ground cumin
½ teaspoon Ground cardamon
½ teaspoon Grated nutmeg
½ teaspoon Ground cinnamon
½ teaspoon Ground black pepper
1 cub Water
1/3 cub Frozen green peas

1 LB LOAF:
¼ pound Ground beef
1 Garlic clove; chopped
1 small Onion; chopped
1 ½ teaspoon Active dry yeast
2 cub Bread flour
1 teaspoon Salt
¼ teaspoon Ground cumin
¼ teaspoon Ground cardamon
¼ teaspoon Grated nutmeg
¼ teaspoon Ground cinnamon
¼ teaspoon Ground black pepper
¾ cub Water
¼ cub Frozen green peas

Preparation:

1. In a large skillet, prefably non-stick, cook the beef, stirring to break up lumps of meat, until no longer pink, 3 to 5 minutes. Add the onion and garlic and cook until the onion is softened, 3 to 5 minutes longer. Let cool.

2. Add the cooled beef mixture and all remaining ingredient except the peas in the order suggested by your bread manual and process on the basic bread cycle according to the manufacturer's directions.

3. At the beeper (or at the end of the first kneading in the Panasonic or National), add the still-frozen peas.

Eat warm or cool, cut into wedges instead of slices.

Comments: this is really a main dish, rather than a bread.

The Best Bread Machine Cookbook Ever by Madge Rosenberg ISBN 0-06-016927-3 posted by Diane Lazarus

Comment: I tried this bread, and the only comment I have is,"If you can find a way to let it harden without becoming moldy, It will make a great doorstop." -Barry
Posted to MM-Recipes Digest V3 #256

Date: Thu, 19 Sep 1996 10:23:31 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)

East African Vegetable Soup

Servings: 1 Servings

Ingredients:

1 medium Onion, chopped
8 cub Vegetable stock or water
1 teaspoon Each ground cumin, ginger
½ teaspoon Cinnamon
¼ teaspoon Cayenne
1 large Carrot, sliced
1 cub Tomatoes, chopped
1 ½ cub Corn kernels
2 cub Red potatoes, chopped
1/3 cub Creamy peanut butter
½ cub Boiling water
4 cub Green cabbage, chopped
1 cub Green beans, sliced
1 medium Banana (optional)

Preparation:

In a large pot over medium-high heat, cook onion in ½ cup of the vegetable broth until softened, about 4 minutes. Stir in spices and cayenne and cook for 1 minute. Add remaining vegetable broth, carrots, tomatoes, corn, and potatoes. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. In a small bowl, whisk together peanut butter and boiling water. Add to pot along with cabbage and green beans. Stir well to combine and simmer for 15 minutes. Serve garnished with banana slices.

Posted to CHILE-HEADS DIGEST V3 #238 by MadameR@aol.com on Feb 15, 1997.

East Carolina Sauce

Servings: 1 Servings

Ingredients:

1 cub Vinegar
2 tablespoon Brown sugar
2 tablespoon Red pepper flakes
1 teaspoon Cayenne
1 teaspoon Black pepper
1 teaspoon Salt
½ cub Water (optional)

Preparation:

Pour it all in a wine bottle, stick the cork back in and give it a shake.
No refrigeration necessary. Posted to bbq-digest Digest V97 #040 by Bruce Baker <Bruce.E.Baker@tsy.treasury.govt.nz> on Mar 21, 1997

East Carolina Vinegar Sauce

Servings: 1 Servings

Ingredients:

2 cub Cider vinegar
1 ½ tablespoon Red pepper; crushed
Salt and pepper; to taste

Preparation:

In a medium bowl, combine vinegar, red pepper, salt, and black pepper; mix well.
Recipe By : Elaine Harvell

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:17 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

East Chili Lima Beans with Fresh Dill (Dalna)

Servings: 6 Servings

Ingredients:

¼ cub Large dried lima beans
½ tablespoon Light vegetable oil
¼ teaspoon Cumin seeds
½ cub Chopped onion
2 Garlic cloves; peeled,crushed
1 Half-inch piece freshginger; peeled
½ cub Peeled; chopped tomato
2 tablespoon Flaked coconut
2 tablespoon Chopped fresh cilantro
2 ½ cub Water
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
½ teaspoon Salt; or to taste
1 tablespoon Chopped fresh dill

Preparation:

Dalnas are the ingenious creations of cooks from Orissa, in eastern India.
Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf. Rinse lima beans.
Soak in water to cover for 6 hours, or overnight. Drain and rinse again.
Set aside. Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add ¼ cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.) Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill. PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.

Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 05, 1998

East India Relish

Servings: 6 Servings

Ingredients:

1 ½ quart Chopped onions(About 6 to 8 medium)
1 quart Firmly packed shreddedcarrots (about 1 pound)
1 quart Peeled, diced green tomatoes(about 8 medium)
1 quart Chopped zucchini(about 2 pounds)
2 cub Light corn syrup
4 cub White vinegar
2 tablespoon Salt
1 tablespoon Ground coriander
2 teaspoon Ground ginger
1 teaspoon Crushed red pepper
½ teaspoon Ground cumin

Preparation:

Stir a few tablespoons of this relish into mayonnaise when making a chicken salad, or try it with pot roast. The recipe makes six 1 pint jars. You'll need a shredder or food processor in addition to the basic equipment for boiling water bath canning.

1. Organize ingredients, equipment, and work space.

2. In a preserving kettle, combine the ingredients. heat over medium high heat to boiling. Reduce the heat and simmer 5 minutes.

3. Spoon the relish evenly into hot jars to within ¼ inch of tops.

4. Spoon hot liquid from the kettle to within ¼ inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within ¼ inch of tops.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in a boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #235

Date: Wed, 28 Aug 1996 21:58:11 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

East Indian Chicken

Servings: 4 Servings

Ingredients:

½ cub Chopped Onion
¼ teaspoon Garlic powder
2 cub Skin, cooked diced chicken
½ teaspoon Pepper
28 ounce Whole tomatoes, can
2 tablespoon Chopped parsley
2 cub Cooked rice
½ cub Chopped green pepper
1 teaspoon Vegetable oil
½ teaspoon Salt
1 ½ teaspoon Curry powder
1 tablespoon Worcestershire sauce
¼ cub Raisins

Preparation:

Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
Add remaining ingredients, except rice, cook over low heat for 30 min.
Serve over rice. Cal: 340 Fat: 1 2/5g.

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

East Indian Mung Beans and Rice

Servings: 4 Servings

Ingredients:

8 cub Water
1 cub Mung beans (dry)
1 cub Basmati rice
½ cub Soy oil
½ cub Soy sauce
2 -(up to)
3 tablespoon Whole yellow mustard seed
1 tablespoon Basil
Ground tumeric
Whole corriander
Cumin
1 teaspoon Cayenne pepper
Black pepper
Fennegreek powder
Oregano
1 carton Plain yogurt
1 carton Mango chutney

Preparation:

1. Boil water.

2. Mix all ingredients.

3. Boil again.

4. Cover and simmer for 1+ hours.

5. Watch for chili-like consistency.

For good plate presentation, I like to put a reasonable portion on a plate, and then put a stripe of yogurt and a stripe of chutney (like an equal sign) on top.

This is a moderately hot dish, so I like to serve it with a cold tobuli salad, some nan or pita, and a Ravi Shankar CD on the stereo.

SHANE@PERI.COM (SHANE BOUSLOUGH)

REC.FOOD.RECIPES

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

East Indian Pork Chops

Servings: 6 Servings

Ingredients:

1 teaspoon Salt
5 Pork chops (up to 6)
1 cub Uncooked rice
½ cub Raisins
½ cub Slivered blanched almonds
1 tablespoon Instant minced onion
½ teaspoon Curry powder
8 ounce Tomato sauce
1 cub Plus water

Preparation:

Sprinkle salt in bottom of large skillet and heat. Add pork chops. Brown on both sides. Combine rice, raisins, almonds, onion and curry powder. Spoon over and around chops. Pour on tomato sauce and water. Cover and simmer for 30 minutes until rice and pork are tender. Add more water as needed. Serves 5-6.

Recipe by: R. Banghart Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 25, 1997

East Indian Shrimp in a Tandoori Marinade

Servings: 4 Servings

Ingredients:

4 pound Shrimp medium, shell,
Deveined
16 ounce Plain yogurt
6 tablespoon Fresh lemon juice
1 ¼ teaspoon Cayenne
1 ¼ teaspoon Pepper
1 ¼ teaspoon Turmeric
1 ¼ teaspoon Curry powder
4 teaspoon Paprika
½ teaspoon Salt
2 teaspoon Garlic -- finely minced
2 teaspoon Ginger root -- minced

Preparation:

Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours.

Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min. Turn and continue cooking 3 min. more until done. serve immediately with lemon wedges and onion slices.

Recipe By :

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

East Indian Snack

Servings: 1 Servings

Ingredients:

5 ounce Can crisp Chinese noodles
6 ¼ ounce Package salted cashew nuts
2 cub Rice Chex®
⅛ cub Toasted coconut
1 teaspoon Curry powder
¼ teaspoon Ground ginger
¼ cub Melted butter
1 tablespoon Soy sauce

Preparation:

In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy sauce. Toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

Recipe By :

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

East Meets West Chicken

Servings: 4 Servings

Ingredients:

24 Chicken drumettes
1 tablespoon Dry Vermouth (may substituteorange juice for vermouth)
½ teaspoon Ground ginger
1/3 cub Soy sauce
2 tablespoon Honey
1/3 cub Water

Preparation:

Place drumettes in skillet. Mix remaining ingredients and pour over chicken. Simmer slowly for 40 mins, drain wings and refrigerate for 24 hours. Serve cold or at room temp.

Formatted for MM by Pegg Seevers 1/19/94
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 4, 1998

East Meets West Pepper Steak

Servings: 6 Servings

Ingredients:

3 tablespoon Butter, or vegetable oil
1 ½ pound Beef round steak, or flanksteak, cut into ¼" strips
1 ½ cub Onion, thinly sliced
1 cub Diced celery
2 cub Chopped tomatoes
1 ½ teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Granulated sugar
2 Bay leaves
½ teaspoon Dried thyme
3 large Green bell peppers,julienned
1 ½ teaspoon Cornstarch
2 teaspoon Soy souce
¼ cub Cold water
4 ½ cub Hot cooked rice

Preparation:

Beth's Note: Amarillo is a town of about 175,000 people in the middle of the panhandle of Texas. Visitors expect great steaks, ranch style barbecue and red-hot Tex-Mex cooking along the Texas stretch of Interstates 40 and 27. But Amanllo restaurants offer other treasures as well, thanks to the influence of newer Texans from Indochina and Asia. Cafes with names such as the Thai Star, My Thai, Peking and Hunan have taught Texans that jalapenos are not the only way to turn on your taste buds. --Food Editor, Amarillo Globe-News, Amarillo

Heat butter or oil in heavy skillet or wok over high heat. Add meat 2 or 3 batches, so that each batch just covers the bottom of skillet without crowding; brown meat. Remove browned meat from skillet and set aside.

Reduce heat. Add onions; saute 5 minutes. Return meat to skillet. Add celery, tomatoes, salt, pepper, sugar, bay leaves and thyme. Simmer 30 minutes. Add bell peppers; simmer 10 minutes.

In a small bowl, blend cornstarch, soy sauce and water. Stir into meat mixture. Cook 1 minute, or until sauce is thick and clear. Serve over hot rice.

(1996) mcRecipe format: Path c/o McRecipe List Dec 96 Posted to MC-Recipe Digest V1 #329

Recipe by: Beth Whitley Duke (Texas)

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

Date: Thu, 05 Dec 1996 09:09:36 -0800

East Texas Brownie Pudding Cake

Servings: 8 Servings

Ingredients:

1 cub All-purpose flour
2/3 cub Unsweetened cocoa powder
¾ teaspoon Baking powder
¾ teaspoon Salt
1 cub Granulated sugar
6 tablespoon Unsalted butter; melted andcooled
1 cub Heavy cream
2 Eggs
1 teaspoon Vanilla
1 1/3 cub Boiling water
¾ cub Gold brown sugar; packed

Preparation:

Preheat the oven to 350 degrees. Into a medium bowl, sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and salt; set aside.

In a large bowl, using an electric hand mixer, beat together the granulated sugar, butter, cream, eggs, and vanilla. Add the flour mixture and beat on low speed until just combined. Spread the batter evenly in an ungreased 8-inch square baking pan; set aside.

In another bowl, whisk together the remaining 1/3 cup cocoa powder, the boiling water, and brown sugar; pour this mixture over the batter. Bake about 35 minutes or until a cake tester or toothpick inserted into the center comes out with crumbs adhering to it. Serve warm, topped with vanilla or coffee ice cream, if desired.

Formatted by suechef@sover.net

Recipe by: Chocoholic Party HE1A25

Posted to MC-Recipe Digest V1 #883 by Sue <suechef@sover.net> on Nov 04, 1997

East Texas Corn Bread

Servings: 8 Servings

Ingredients:

1 cub Yellow corn meal
½ teaspoon Baking soda
1/3 cub Flour
1 Egg
2 teaspoon Baking powder
1 cub Buttermilk
1 teaspoon Salt
4 tablespoon Bacon drippings

Preparation:

Preheat oven to 400 degrees F.

Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added.

In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximateLy 30 minutes.

Recipe: Avis Walker of Saint Christopher's Episcopal Church, Houston, Texas
from somewhere in the Sixies.

East Texas Fried Chicken

Servings: 6 Servings

Ingredients:

4 cub Buttermilk
2 teaspoon Tabasco sauce
2 teaspoon Salt
1 teaspoon Black pepper
4 pound Chicken parts
1 ½ cub All-purpose flour
1 ½ pound Shortening; preferablycrisco
3 tablespoon Bacon drippings

Preparation:

In our travels through Texas, we've found fried chicken seasoned with oranges, jalapenos, garlic, mustard, cayenne, and cumin. We've found it batter-dipped and cornmeal-coated, pan-fried and deep-fried, and cooked in lard, bacon drippings, shortening, and a multitude of oils, mainly corn, canola, safflower, and sesame. Forget the gimmicks. Nothing tops this recipe. We owe the secrets to a couple of serious pros, Lula Mae Austin, a Dallas cook, and the author James Villas, who devotes an entire chapter to frying chicken in his wonderful American Taste.

At least 2 ½ hours (and up to 12 hours) before you plan to eat, mix the buttermilk, Tabasco, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a shallow dish. Add the chicken parts, turning to coat them well with the mixture. Cover the dish, and refrigerate it.

About 20 minutes before you plan to fry the chicken, bring it to room temperature. Sprinkle the remaining salt and pepper into a medium-size paper bag, and add the flour. Set the bag aside.

In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat.
Add the bacon drippings to the skillet. When small bubbles form on the surface, reduce the heat slightly. Place a large brown paper sack near the stove for draining the chicken.

Starting with the dark pieces, take a piece of chicken out of the marinade, shake off the excess liquid, and drop it indo the bag of seasoned flour.
Shake the bag well so that the piece is coated thoroughly. Remove it from the bag, and lower it gently into the skillet, skin-side down. Repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly. The pieces should fit snugly together, although they shouldn't stick to each other. Reduce the heat to medium, and cover the skillet. Fry the chicken exactly 17 minutes.

Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently. Fry it uncovered for another 17 minutes.

Remove the chicken with the tongs -- it will be a deep, rich brown -- and lay it on the paper sack to drain.

Serve the chicken hot with Mashed Potatoes and White Gravy made with the pan drippings.

Variation: Among all the possible variations on fried chicken, we're partial to the jalapeno-garlic versions we enjoyed a few years ago at the Kerrville Folk Festival. Just add to the buttermilk a couple of minced pickled jalapenos with 1 or 2 tablespoons of their pickling liquid and a half-dozen garlic cloves. Serve the chicken with pickled jalapeno slices.

Busted by Christopher E. Eaves <cea260@airmail.net>

NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garry's Home Cooking Website http://members.aol.home/garhow/cooking.htm
Recipe by: Texas Home Cooking - ISBN 1-55832-059-8

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 13, 1998

East Texas Onion Pudding

Servings: 6 Servings

Ingredients:

3 tablespoon Peanut oil
4 Yellow East Texas Noondayonions, peeled & sliced
6 Vidalia onions; peeled &sliced
1 cub Heavy cream
4 large Eggs
2 Cloves garlic; peeled &minced
Salt; to taste
Cayenne pepper; to taste
Fresh lemon juice; to taste
1 Recipe Tobacco Onions; seerecipe

Preparation:

Preheat oven to 300 degrees. Heat oil in a large saute pan over medium heat. When hot, add onions and saute for 10 to 12 minutes or until completely transparent but not brown. Remove from heat and allow to cool.

In a medium mixing bowl whip cream, eggs, and garlic. Add onions and season with salt, cayenne and lemon juice to taste. Pour into an 8-inch square ceramic baking dish and place on center rack of preheated oven. Cook for approximately 20 minutes or until top begins to set.

Sprinkle Tobacco Onions evenly over pudding and return to oven. Cook for about 20 minutes more or until center is completely set. Cover loosely with aluminum foil if onions begin to get too brown Remove pudding from oven and allow to rest for 10 minutes before serving.

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A03 FAMILY REUNION

Recipe by: Dean Fearing

Posted to MC-Recipe Digest V1 #820 by Holly Butman <butma001@acpub.duke.edu> on Sep 29, 1997

East Texas Pecan Drops

Servings: 4 Dozen

Ingredients:

1 cub Pecans
½ cub Butter or margarine
½ cub +2T shortening
1 cub Confectioners' sugar
2 ½ cub Sifted cake flour
2 teaspoon Vanilla extract

Preparation:

Chop pecans rather coarsely. Work or cream butter (margarine) and shortening together until smooth. Beat in the confectioners' powdered sugar gradually. Stir in the flour throughly and add vanilla and pecans. Mix well. Drop by teaspoonsful onto an ungreased baking sheet. Bake in 325 degree preheated oven for 15 to 20 minutes or until they are a delicate, light brown. Makes 4 dozen.

From: Old Texas Family Dessert Recipes by Connie Dunn @1981 Dunn & Dunn Editorial and Photgraphic Services, Cedar Hill, Texas

Type in by Bobbie Beers

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

East Texas Red Chili

Servings: 10 Servings

Ingredients:

2 tablespoon Oil
2 pound Chili meat
2 large Onions -- finely chopped
1 teaspoon Garlic powder
1 tablespoon Leaf oregano
4 tablespoon Paprika
½ teaspoon Cumin
1 teaspoon Salt
28 ounce Can of tomato sauce
28 ounce Can of whole tomatoes
3 cub Water -- divided
6 Dried ancho chili peppers --
1 (4.5 oz) milk chocolate
Candy bar

Preparation:

Place oil in a 5 to 6 quart pan with meat and onions. Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft. Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.

Recipe By :

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

East: Bengal Lancers Shrimp Curry (Jhinka Mas

Servings: 2 Servings

Ingredients:

1 pound Medium shrimp, peeled,deveined, tails left on
½ teaspoon Salt
¼ teaspoon Turmeric
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece freshginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoon Mustard oil or light oliveoil
1 cub Finely chopped onion
1 ½ cub Chopped tomato
¼ cub To ½ cup water
Freshly cooked basmati orlong-grain rice

Preparation:

Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes.
Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside.
Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes.
Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes.
Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly.
Pour in the water and bring to a boil, stirring constantly. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
Mound rice into heated serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.

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

East: Calcutta Curried Fish with Crisp Vegeta

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
½ teaspoon To ¾ ts cayenne pepper
3 tablespoon Mustard oil or light oliveoil
1 pound Fresh salmon or red snapperfilet
½ cub Broccoli florets
¼ cub Red bell pepper julienne
½ cub Peeled, sliced carrots
¼ cub Petite peas, fresh or frozen
5 Whole cloves
1 Two-inch piece cinnamonstick, broken
2 Green cardamom pods
1 Bay leaf
½ cub Finely chopped onion
2 teaspoon Grated fresh ginger
1 tablespoon Dijon-style mustard
4 tablespoon Unflavored yogurt
½ teaspoon Salt
2 teaspoon Lemon juice
Fresh mint leaves forgarnish

Preparation:

This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them just before serving.

Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water. Steam until crisp-tender, about 4 minutes.

Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute. Add onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in mustard. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish into a heated serving platter. Spoon sauce and vegetables over. Sprinkle with lemon juice and mint leaves.

PER SERVING (4 servings): 260 calories 25 g protein, 7 g carbohydrate, 15 g fat (2 g saturated), 60 mg cholesterol, 428 mg sodium, 2 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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

East: Chili Lima Beans with Fresh Dill (Dalna

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
¼ cub Large dried lima beans
½ tablespoon Light vegetable oil
¼ teaspoon Cumin seeds
½ cub Chopped onion
2 Garlic cloves, peeled,crushed
1 Half-inch piece freshginger, peeled
½ cub Peeled, chopped tomato
2 tablespoon Flaked coconut
2 tablespoon Chopped fresh cilantro
2 ½ cub Water
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
½ teaspoon Salt, or to taste
1 tablespoon Chopped fresh dill

Preparation:

Dalnas are the ingenious creations of cooks from Orissa, in eastern India.
Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf.

Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside.

Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add ¼ cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.)

Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill.

PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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

East: Velvety Warm Mustard Pepper Sauce

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
1 cub Chopped mustard greens orSwiss chard
½ cub Coarsely chopped greenpepper
1 large Red-ripe tomato, cored,quartered
¼ cub Loosely packed choppedcilantro
2 Fresh hot green chiles,stemmed and seeded
2 Garlic cloves, peeled
1 tablespoon Mild olive oil
½ teaspoon Ground cumin
½ teaspoon Ground coriander
1 tablespoon Dijon-style mustard
1 teaspoon Sugar
½ teaspoon Salt, or to taste
1/3 cub Heavy cream

Preparation:

A full recipe of this sauce is enough for about 1 ½ pounds of cooked fish, seafood or firm cubed tofu.

Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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

Easter "Kallitsounia"

Servings: 1 Servings

Ingredients:

FOR THE DOUGH:
1 cub Fine olive oil
1 cub Butter
1 cub Milk
1 cub Sugar
1 teaspoon Baking powder diluted in alittle lemon joice
Flour; as much needed for asoft dough

FOR THE FILLING:
1 ½ kg "mizithra" cheese; (orcottage cheese as asubstitute)
1 Eggs; up to 2
10 tablespoon Sugar
Cinnamon
Finely chopped mint

Preparation:

http://www.knossos.gr/~kavaklis/recipies/easter_kalitsounia.html

Prepare the dough, cover it, and set it aside to rise. Then, roll out the dough, and cut out circular pieces which you fill with the stuffing and then you shape them in the manner of small oil-lamps: twisting the edge all around, like a crown. Dab with egg, and sprinkle with cinnamon. Bake until golden.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998

Easter Baskets and Bunnies Cupcakes

Servings: 33 C cakes

Ingredients:

2 cub Sugar
1 ¾ cub All-purpose flour
¾ cub HERSHEY'S Cocoa orHERSHEY'S European StyleCocoa
1 ½ teaspoon Baking powder
1 ½ teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 cub Milk
½ cub Vegetable oil
2 teaspoon Vanilla extract
1 cub Boiling water
3 ¾ cub MOUNDS Sweetened Coconut
ounce pk)
Suggested garnishes
(marshmallows, HERSHEY'S
Mini KISSES Chocolates,
Licorice, jelly beans)

CREAMY VANILLA FROSTING:
1/3 cub Butter or margarine,softened
1 cub Powdered sugar
1 ½ teaspoon Vanilla extract
2 ½ cub Powdered sugar
¼ cub Milk

Preparation:

1. Heat oven to 350 F. Line muffin cup (2-½ inches in diameter) with paper bake cups.

2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).

3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes cakes.

CREAMY VANILLA FROSTING: In medium bowl, beat softened butter or margarine.
Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency. About 2 Cup frosting.

NOTE: To tint coconut, combine several drops desired color food color with ¾ teaspoon water; add to 1-½ C coconut. Stir until evenly tinted.

Meal Mastered by R. Thompson The Outlaw BBS 502-358-3087 r-thompson@usa.net Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright 1995 Hershey Foods Corporation
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easter Biscuits

Servings: 8 Servings

Ingredients:

3 ounce Margarine
3 ounce Caster Sugar, plus extrafor dredging
Finely grated rind of 1lemon
6 ounce Plain Flour, Sifted
½ teaspoon Mixed Spice
2 ounce Currants
1 Egg, Beaten

Preparation:

Preheat oven to 190C,375F,Gas Mark 5. Cream together margarine and sugar until soft and fluffy. Add lemon rind, then fold in flour and mixed spice with currants and enough egg to bind mixture to a stiff dough (about same consistency as shortcrust pastry).

Roll out biscuit dough to approximately half-inch thick and press out rounds with a 4 inch cutter. Place on greased baking trays. reroll any leftover pastry to make more biscuits.

Bake biscuits in preheated oven for 8 to 10 minutes until golden brown.
Sprinkle with extra caster sugar, then transfer to a wire tray. Allow to cool before serving.

Source: CHAT magazine

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

Easter Bonnet Cake

Servings: 16 Servings

Ingredients:

1 package (2-layer size) yellow cakemix
2 package (4-serving size) Jell-Oinstant pudding and piefilling; lemon flavor
4 Eggs
1 cub Water
¼ cub Vegetable oil
1 ½ cub Cold milk
8 ounce Cool Whip whipped topping;thawed
7 ounce Baker's angel flake coconut
Cloth ribbon (optional)
Gumdrop flowers (optional)

Preparation:

COMBINE cake mix, 1 package of the pudding mix, eggs, water and oil in large bowl. Beat at low speed of electric mixer just to moisten, scraping sides of bowl often. Beat at medium speed 4 minutes. Pour 3-¼ cups of the batter into greased and floured 1-½-quart metal or ovenproof glass bowl; pour remaining batter into greased and floured 12-inch pizza pan.
Bake at 350 degrees for 15 minutes for the pan and 50 minutes for the bowl or until cake tester inserted in centers comes out clean.

COOL cakes 10 minutes. Remove from pan and bowl; finish cooling on racks.
If necessary, cut thin slice from flat end of bowl-shaped cake so that it will sit flat; split horizontally into 3 layers.

POUR milk into small bowl. Add remaining package of pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes.

PLACE 12-inch cake layer on large serving plate or tray. Spread layer with 1-½ cups of the whipped topping. Center bottom layer of bowl-shaped cake on frosted layer; spread with 2/3 of the pudding. Add second layer; spread with remaining pudding. Add top layer, forming the crown.

SPREAD remaining whipped topping over crown. Sprinkle coconut over cake.
Tie ribbon around cake crown to form hat band and bow and garnish with Gumdrop Flowers, if desired. Chill until ready to serve. GUMDROP FLOWERS:

1. Flatten gumdrops with rolling pin on surface or sheet of waxed paper sprinkled with sugar. Roll until very thin (about 1/16-inch thick), turning frequently to coat with sugar.

2. Hold flattened gumdrop at center; overlap edges slightly to give petal effect, pressing piece together at base to resemble flower. For open blossoms, bend gumdrop petals outward from center. Insert small piece of gumdrop in centers with wooden pick, if desired. Use wooden pick to attach flowers to cake if necessary.

MAKES 16 servings, Prep time: 45 minutes, Baking time: 50 minutes

From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easter Bread

Servings: 12 Servings

Ingredients:

1 teaspoon Lemon rind; grated
2 cub Sourdough starter
1 teaspoon Allspice
½ teaspoon Salt
½ cub Butter; melted
½ cub Sugar
2 cub Flour; white
1 Egg; beaten

GLAZE:
1 Egg; beaten
Sesame seeds

Preparation:

Add salt, sugar, egg, lemon rind, allspice and melted butter to starter mix well. Add the flour 1 cup at a time till to stiff to mix by hand. turn out and knead till satiny. divide into 3 equal pieces roll each into a rope about 12 inches long. pinch the 3 ropes together at one end and braid loosely. Place on a greased baking sheet and let rise about 1 hour or till doubled in bulk. put on glaze and sprinkle with seeds bake 400 for 30 minutes or till browned

REC.FOOD.RECIPES

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

Easter Bread (Lambropsomo)

Servings: 1 Servings

Ingredients:

2 package Active dry yeast
1 cub Warm water
1 teaspoon Sugar
1 Stick butter; melted andcooled
1 cub Milk; warm
3 Eggs; beaten
1 teaspoon Allspice
About 4 pounds all-purposeflour
½ cub Granulated sugar
1 dash Salt
¼ teaspoon Freshly ground nutmeg
5 Hard boiled eggs; dyed red
1 Egg; beaten
Sesame seeds

Preparation:

Add ingredients to bread machine according to manufacturer's instructions.
Use the Manual cycle.

At the end of the second kneading, divide dough in half and shape into round loaf in a greased pan. Place one dyed egg in the cetner and the other four at the edges, making a cross. Brush with 1 beaten egg and sprinkle with sesame seeds.

With remaining dough, make individual twists or a second loaf. Let rise one hour.

Bake at 350 degrees for about 45 minutes.

Makes 1 large loaf or 4 small twists.

Posted to Bread-bakers Digest by Lsawkill <Lsawkill@aol.com> on Mar 28, 1998

Easter Bread (Paska) #1

Servings: 12 Servings

Ingredients:

2 cub Milk; scalded
½ pound Butter or margarine
1 ½ teaspoon Salt
½ cub Sugar
½ cub Milk
2 Yeast cakes (I believe thisis the .06 oz. size)
1 tablespoon Sugar
9 cub All-purpose flour
2 Eggs; beaten
½ cub Golden raisins
1 Egg; beaten

GLAZE:
1 tablespoon Sugar
2 tablespoon Water

Preparation:

From: Cassie Seaman <cseaman@BURLCO.LIB.NJ.US>

Date: Fri, 2 Aug 1996 23:55:06 -0400
1. Add butter, salt and ½ cup sugar to scalded milk. Cool to lukewarm.

2. Heat ½ cup milk to lukewarm and add crumbled yeast and 1 tablespoon sugar and set aside until foamy (about 10 minutes).

3. Pour the butter-milk mixture into a large bowl. Add 3 cups of flour and stir with a wooden spoon until well mixed.

4. Add yeast mixture and stir until mixed.

5. Add 3 more cups of flour and beaten eggs and stir.

6. Add remaining flour and mix by hand.

7. Let stand 10 minutes, then knead for 10 minutes in bowl.

8. Add raisins and knead 5 minutes longer, or until dough pulls away from side of bowl. Turn out onto a lightly-floured board.

9. Wash and dry bowl in which dough was kneaded, then grease bowl. Return dough to bowl, turning over to grease top of dough also.

10. Cover bowl with towel, set in warm place, and let rise 1-½ hours, or until doubled.

11. Plunge hand into center of dough and fold edges toward center.

12. Turn dough out completely on floured board. Cover with a towel and let rest 5 minutes.

13. Shape as desired. (Bread may be a plain round loaf or take pieces of dough and roll in long strips, braid, and place braid around edge of round loaf.)

14. Place dough in pan(s). Recipe makes 1 large loaf (pan size 11-½" x 7-½" x 4-½") or 2 small loaves (pan size 8" x 5" x 3").

15. Cover pan(s) with a towel and set in a warm place. Let rise 45 minutes or until doubled in size and and even with pan edge.

16. Brush top with beaten egg and bake in 350 degree oven (1 hour for large bread, 45 minutes for small breads).

17. Remove from pan(s) as soon as bread is baked. Place on wire rack to cool.

18. While hot, brush with glaze (sugar-water mixture).

EAT-L Digest 2 August 96

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

Easter Bread (Paska) #2

Servings: 12 Servings

Ingredients:

1 package Yeast
2 cub Lukewarm milk
9 cub Flour
1 cub Butter; softened
1 cub Sugar
4 Eggs
1 teaspoon Salt

Preparation:

Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place. Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk. Form into desired shapes. Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added.

Tip: If you melt 1 stick butter and knead into dough it will keep paska soft.

From "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

REC.FOOD.RECIPES

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

Easter Bread (Paska) #3

Servings: 12 Servings

Ingredients:

BASIC DOUGH:
8 cub Flour
2 tablespoon Salt
1 cub Warm water
1 tablespoon Sugar
¼ pound Butter
½ cub Sugar
2 cub Milk; almost to the boilingpoint
2 package Dry yeast
3 Eggs

CHEESE DOUGH:
2 package Yeast
1 pound Dry cottage cheese
1 cub Yellow raisins
4 Egg yolks
1 cub Sugar
1 teaspoon Salt
1 teaspoon Lemon rind
1 teaspoon Baking powder
½ cub Milk
3 cub Flour; sifted

Preparation:

From: nancy lee <nlee@BGNET.BGSU.EDU>

Date: Thu, 8 Aug 1996 15:49:11 -0400
BASIC DOUGH: Dissolve yeast in ½ cup water and 1 Tbsp. sugar. Set aside for 5 minutes. Pour milk over sugar and butter, add balance of water. Cool to lukewarm. Sift flour into bowl, add salt eggs, milk mixture and yeast.
Knead dough until smooth and elastic. Let rise until double in bulk (about 2 hours) in a war spot.

CHEESE DOUGH: Dissolve yeast in warm milk to which 1 Tbsp. sugar has been added and let stand for 5 minutes. Mix cottage cheese with spoon until smooth. Add raisins and yeast mixture. Add unbeaten egg yolks remaining sugar, salt, lemon rind, baking powder, and flour and knead well. Set aside to rise until doubled (about 2 hours).

When basic dough has doubled in size, turn out lightly to a floured board.
Divide into 4 parts. Let stand on board covered for 15 minutes. Take one part of bread and lightly punch around the edge so that the denter is elevated. Take the cheese dough and place around the elevated center then lightly make an opening in the denter. Join edges of the center with the outside edges, press carefully so that the cheese dough is completely covered. Place into a 9 inch tube pan and let rise for about 30 minutes.
Cover dough to prevent drying. Do the same thing with the three over strips of basic dough. Just before baking dough, brush top with egg yolk. Bake for 10 minutes at 325 degrees, increase temperature to 350 and bake an additional 40 minutes.

This recipe is from Worden B Raub Jr. and is something this grandmother made each Easter and took to church in a basket to be blessed. Delicious!

EAT-L Digest 7 August 96

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

Easter Bread No 1 (Masa Savada)

Servings: 1 Servings

Ingredients:

3 Yeast cakes
1 cub Warm water
3 cub Sugar
12 Eggs beatened
2 cub Warm milk
12 cub Bread flour
1 tablespoon Salt
1 pound Butter softened

Preparation:

Dissolve yeast in warm water. Add sugar and eggs to milk. Sift in flour and salt. Add yeast and butter.Knead until smooth and satiny. Place in a greased bowl, and set in a warm place overnight. Following morning, punch down the dough, and make 4 round loaves to fit a 9 "pie plate. Cover and let rise until doublr in size. The traditional Easter bread has eggs with shells pushed into the top of the of the bread and fastened with strips of dough crosswise. Brush top with milk and bake in a 350 degree oven for 40 minutes.

Recipe by: A Portuguese-American Cookbook by E.D. Asselin

Posted to MC-Recipe Digest by "tautog78@yahoo.com" <tautog78@yahoo.com> on Feb 27, 1998

Easter Bread No 2 (Masa Savada)

Servings: 1 Servings

Ingredients:

1 cub Scalded milk
2 Yeast cakes
¼ cub Warm water
3 Eggs
1 cub Sugar
½ cub Butter
5 cub Bread flour
1 teaspoon Salt

Preparation:

Dissolve yeast in warm water. Cool milk and beat in the yeast mixture and the eggs. Add the sugar and the butter. Stir in the flour.and the salt and knead the dough about 20 minutes. Place dough in a buttered bowl, cover then let rise until double in size. Punch down and make into round loaves.
Place into buttered pie plates. Cover and let rise and let rise until double in size. Brush top with milk and make a cross on top with a knife.
Bake at 350 degrees for 40 - 50 minutes

Recipe by: Portuguese-American Cookbook by E.D. Asselin

Posted to MC-Recipe Digest by "tautog78@yahoo.com" <tautog78@yahoo.com> on Feb 27, 1998

Easter Bunnies

Servings: 12 Servings

Ingredients:

4 ounce Soft Margarine
4 ounce Caster Sugar
4 ounce Self-Raising flour
2 Eggs, Beaten
Grated Rind and juice of 1orange

FOR THE DECORATION:
4 ounce Slightly Salted Butter
8 ounce Sifted Icing Sugar
4 ounce Dessicated Coconut
Blanched Almonds(for ears)
Glace Cherries, halved(noses
Angelica Strips (Whiskers)
Currants (for eyes)

Preparation:

Preheat oven to 180C,350F, Gas Mark 4. Grease individual castle-pudding moulds.

Put margarine, sugar, flour and eggs in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and juice.

Divide mixture between moulds, filling each about halfway (tap tins so mixture reaches bottom). Stand tins on a baking tray and bake in preheated oven for 15-20 minutes until golden brown and well risen. Turn on to a wire tray and leave to cool.

Beat butter until soft, then gradually add icing sugar, beating ingredients together to give a soft, creamy consistency.

Trim bases of cakes so they stand level. Holding each cake on a fork, spread buttercream over the top and sides, then roll cake in dessicated coconut to coat. Use blanched almonds, glace cherries, angelica strips and currants to mae bunnies' ears, noses, whiskers and eyes.

Source: CHAT Magazine

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

Easter Bunnies on a Stick

Servings: 1 Servings

Ingredients:

1 pound Chocolate coating
1 pound White coating Or any color
1 Taffy molds
1 Sticks
1 Taffy covers

Preparation:

You can also buy your molds and sticks, and sleeves of plastic to put over the taffy at a candy supply store. Melt the coatings. I use a electric fry pan with water on low and use small stainless steel or glass bowls to melt different color coatings and of course the chocolate. Just fill the molds, put in stick and roll it to coat it and set it in the coating. I place in the frezzer for a minute or two to make them nice and shiny.

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

Easter Bunny Breads

Servings: 8 Servings

Ingredients:

2 package Yeast, quick rise
½ cub Sugar
1 ½ teaspoon Salt
4 ½ cub Flour
6 tablespoon Margarine
2 Eggs, lg
8 Kisses, milk chocolate
1 tablespoon Sugar, confectioners'

Preparation:

About 2 hours before serving or early in the day.

In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 ¼ cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about ¼ cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off ¾-indh piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about ¼ teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies' necks.

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

Easter Bunny Cake

Servings: 1 Servings

Ingredients:

1 Round; (8"-9") cake, baked
4 cub White frosting
1 Pink SnoBall snack cake
Poster board; (ears)
Black and pink candies;(eyes and nose)
Black licorice strips;(mouth and whiskers)
2 cub Coconut

Preparation:

This cake is almost to cute to eat!

Cut the cake in half. Turn one half over and frost the bottom, flat side.
Put the other half on top of the frosting, so that the two halves form a sandwich with the flat sides together. Stand the cake up, with the cut edge on the plate. Glue the cake to the plate with some frosting. Frost the cake.

Make the ears from Poster board. Cut a slit in the cake and insert the ears. Use the SnoBall for the tail and the licorice strips for mouth and whiskers. Use pink and black candies for the nose and eyes. For coconut lovers, sprinkle coconut all over cake to make a furry bunny.

Posted to Bakery-Shoppe Digest by Vickey <vickey@PioneerPlanet.infi.net> on Apr 07, 1998

Easter Bunny Cake (April)

Servings: 20 Servings

Ingredients:

1 package White cake mix; (18.25ounces)
2 cub Heavy cream; (1 pint)
1/3 cub Confectioners' sugar; ½inch thick
½ teaspoon Vanilla
1 cub Flaked coconut
2 drop Red food coloring
3 Maraschino cherries
1 Tube black decorating gel;(0.68 ounches)

Preparation:

Mix and bake the cake batter according to the package directions for one 8 inch square pan and one 8 inch round pan, making sure the batter is divided equally so the layers are the same height. Let cool slightly, then remove to a wire rack to cool completely. Place the round layer on a large platter. To make the ears for your bunny, cut two half moons out of two sides of the square cake to resemble a large bow tie shape. Place the cut half moons on top of the round cake to form the ears. Place the bow tie shaped cake (the one you cut the half moons from) under the round cake to give the bunny a bow tie. In a medium sized bowl, with an electric beater on medium speed, beat the cream, confectioners' sugar, and vanilla until stiff peaks form. Frost the cake with the whipped cream. In a small bowl, combine the coconut and food coloring stirring until the coconut turns pink. Place inside the ears and around the sides of the cake. Place the cherries on top, forming two eyes and a nose, and use the gel to make the whiskers, mouth, and the center of the bow tie. Cover loosely and chill until ready to serve.

Note: Be creative and feel free to change the color of the coconut or other decorations. (I've made this cake and used licorice for the whiskers).

This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings

Posted to recipelu-digest Volume 01 Number 566 by PLK1028 <PLK1028@aol.com> on Jan 20, 1998

Easter Bunny Salad

Servings: 1 Servings

Ingredients:

See instr

Preparation:

1. Put a lettuce leaf on a plate. 2. Put a pear half upside down. Peel fresh pear first. 3. Add 2 cloves for eyes and 2 almond halves for ears. 4.
Add 1 teaspoon cottage cheese for a tail. Serves 1.

Posted to recipelu-digest by Horton Family <dhorton@jazz.cybermedia.net> on Mar 25, 1998

Easter Cake

Servings: 12 Servings

Ingredients:

TOPPING:
1 cub Walnuts, pecans, or hazel-Nuts, coarsely chopped
¼ cub Brown sugar, packed
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice

CAKE:
2 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 cub Butter, softened
1 ¼ cub Brown sugar, packed
2 Eggs
1 cub Nonfat plain yogurt
1 teaspoon Vanilla

Preparation:

Combine topping ingredients and set aside. Heat oven to 350ø. Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended. Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering. Bake in a 350ø oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes 12 servings

Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium.

From the files of Roberta Thompson r-thompson@usa.net Source: The News-Enterprise, Elizabethtown KY; Food section. Recipe from: C&H Sugar Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easter Cheese Tarts (English)

Servings: 12 Servings

Ingredients:

1 cub Sweet milk
1 cub Sour milk
1 cub Sugar
4 tablespoon Lemon juice
Grated rind 1 lemon
4 Egg yolks
¼ teaspoon Salt
1/3 cub Almonds, blanched and finely
Chopped
Short crust pastry
2 ½ cub Flour
1 teaspoon Salt
5 tablespoon Ice water
¾ cub Vegetable shortening

Preparation:

Formatted by Millie Ellis 3-18-97

Sift together flour and salt. Add half the shortening and cut it in with fork until mixture is consistency of coarse meal. Add remaining shortening and blend until particles are size of a pea. Add water, a tablespoon at a time, and work particles together with a fork.Add just enough water to moisten. Press dough into ball, handling no more than necessary.roll out thinly on floured pastry cloth. Line patty tins with pastry, fitting it in lightly. Trim edges evenly, leaving an extra inch around the edge. Prick bottom with tines of fork. Press down outer edges of shell with tines, first dipping them in cold water. FILLING: Scald combined sweet and sour milk and strain through cheesecloth, Beat egg yolks slightly, combine with sugar, lemon juice and rind, and salt. Add second mixture to first, fo form curd.Fill unbaked patty shells with cheese mixture. Sprinkle tops generously with chopped almonds. lBake in hot oven 450-F for 10 minutes.
Reduce heat to moderate heat 350-F and continue baking until firm. Add a swirl of whipped cream before serving and decorate with a candied cherry.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 22, 1998

Easter Coated Pretzils

Servings: 1 Servings

Ingredients:

2 pound White or colored coatingor chocolate
1 package Small prestzils

Preparation:

I like to use up the left over colors from making Easter candy and coat pretzil for the very little ones. They love the different colored pretzils, And especially the chocolate ones,<G> so do the grown ups. Again just melt your coatings,chocolate or white, or color the white. Melt in small bowls in pan of water, just warm never hot. Dip the pretzils in and lift with a fork, shaking off excest coating. and lay on wax paper cooky sheet, that will fit in your freezer. You really don't have to use the freezer. they will set up setting out, but look bvetter and set up faster in Frig or freezer. Good Luck and Enjoy from Joni in S.Jersey. Jenilee and Scott loove to coat animal crackers when they were little, I still do .yummmm.

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

Easter Cookies

Servings: 54 Servings

Ingredients:

¾ cub Butter; softened
¾ cub Sugar
3 Egg yolks
4 teaspoon Orange flower water
2 tablespoon Milk
¾ cub Currants
4 cub All-purpose flour
1 pinch Salt

GLAZE:
1 Egg white; lightly beaten
2 tablespoon Superfine sugar

Preparation:

Preheat oven to 350 F (175 C). Grease several baking sheets with butter.
In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange flower water and milk. Add currants. Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth. Roll out to ⅛-inch thickness. Using a round 2-½-inch-fluted cookie cutter, cut out circles from dough; place on prepared baking sheets. Knead and roll out trimmings; cut out more circles. Continue until dough is used up. Bake cookies 10 minutes. Remove from oven. Brush cookies with beaten egg white; sprinkle lightly with superfine sugar. Return to oven for about 5 minutes longer or until lightly browned. Remove from baking sheets to wire racks; cool. Store in an airtight container. Source: "The Book of Cookies" by Pat Alburey.

Typed for you by Karen Mintzias

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

Easter Crown Bread

Servings: 1 Servings

Ingredients:

3 cub All-purpose flour; (divideduse) (up to 3-½)
¼ cub Granulated sugar
1 package Active dry yeast
1 teaspoon Salt
2/3 cub Warm milk
2 tablespoon Softened butter or margarine
2 Eggs
½ cub Chopped mixed candied fruit
¼ cub Chopped blanched almonds
½ teaspoon Aniseed
5 Uncooked eggs
Non-toxic egg coloring
Vegetable oil

Preparation:

To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.

In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and ½ cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 23, 1998

Easter Dessert

Servings: 1 Servings

Ingredients:

See Directions Below

Preparation:

Cut an angel food cake into 1" pieces. Blend one can condensed milk with 8 oz. soften cream cheese. Put cake pieces in clear bowl and pour this over it. Then pour over this one 10 oz. box and one 6 oz. box frozen strawberries, thawed. Put in fridge overnight. Cover with whipped cream or Cool Whip right before serving. Enjoy!

Recipe By : Meenaw

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

Easter Egg Bread

Servings: 24 Servings

Ingredients:

3 cub Flour; unsifted
½ cub Mixed candied fruits
¼ cub Sugar
¼ cub Blanched almonds; chopped
1 teaspoon Salt
½ teaspoon Anise seeds
1 package Active dry yeast
Melted margarine
2/3 cub Milk
5 Colored raw eggs
2 tablespoon Margarine
Powdered sugar
2 Eggs; room temperature
Colored sprinkles

Preparation:

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles.

Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]

REC.FOOD.RECIPES

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

Easter Egg Bread

Servings: 1 Servings

Ingredients:

½ cub Milk
1 package Active dry yeast
1/3 cub Sugar
4 tablespoon Butter; melted and cooled
2 Eggs
1 Egg yolk
1 teaspoon Salt
1 teaspoon Grated orange rind
¼ teaspoon Anise seed; crushed
¼ teaspoon Cinnamon
3 cub All-purpose flour; (up to3-½)
½ cub Golden raisins
¼ cub Slivered blanched almonds
5 Hard cooked eggs; tinted inpastel colors
1 Egg white; lightly beaten

CONFECTIONERS SUGAR ICING:
1 cub Powdered sugar
1 teaspoon Lemon juice
3 teaspoon Boiling water; (up to 4)
Colored sprinkles

Preparation:

Unfortunately, we were never able to find her recipe. This came from a 1981 Family Circle Magazine and it's really close to what we had as kids. I've found that it takes quite a while to rise so I usually increase the yeast to 1 ½ to 2 tsp. I also skip the almonds and use dark raisins. This year I'm going to try making the dough in my bread machine.

Heat milk in small saucepan until very warm (should feel comfortably warm when dropped on wrist). Sprinkle yeast and 1 tsp of the sugar into the milk; stir to dissolve. Let stand to proof until bubbly, about 10 minutes.

Combine remaining sugar, butter, eggs and yolk, salt, orange rind, anise seed and cinnamon in a large bowl. Stir in yeast mixture. Beat in 3 cups of the flour, 1 cup at a time, until mixture forms a soft dough.

On floured surface, knead 8 minutes or until smooth and elastic, using as much of remaining flour as necessary to prevent dough from sticking.

Put dough in a large buttered bowl, turn to bring buttered side up; cover.
Let rise in a warm place, 1 ½ hours or until doubled.

Punch dough down. On floured surface, knead in raisins and almonds. Divide dough in half; roll into two ropes, 26 inches long.

Place ropes diagonally on an ungreased cookie sheet. Braid ropes starting in center and working toward each end, placing a tined egg between the ropes after each twist. Curve the braid into a circle; place a generously greased 5 oz, heat-proof glass dish in the center of the circle. Finish braiding the ropes, pinching the ends securely together. Cover and let rise ina warm place about 1 hour or until doubled in volume. Brush with egg white.

Bake in 350 oven for 25 minutes. Gently remove glass from center, Bake at least 10 minutes longer or until bread is golden and sounds hollow when tapped. Cool on wire rack. Drizzle with confectioners sugar icing and decorated quickly with colored sprinkles.

Posted to TNT Recipes Digest by "conklin" <conklin@goplay.com> on Apr 10, 1998

Easter Egg Bread

Servings: 1 Servings

Ingredients:

2 package Dry yeast
½ cub Water
¾ cub Milk
½ cub Butter
1/3 cub Sugar
2 teaspoon Salt
1 teaspoon Grated lemon rind
3 Eggs; Beaten
5 cub Bread flour; (5 to 8)
Raw dyed eggs as desired

Preparation:

Procedure: Dissolve yeast in the ½ cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done.

>From: LIR119@delphi.com Joan,"Flour Power"
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Easter Egg Bread

Servings: 1 Servings

Ingredients:

3 cub Flour, unsifted
¼ cub Sugar
1 teaspoon Salt
1 package Active Dry Yeast
2/3 cub Milk
2 tablespoon Margarine
2 Eggs, room temperature
½ cub Mixed Candied Fruits
¼ cub Blanched Almonds, chopped
½ teaspoon Anise Seeds
Melted Margarine
5 Colored RAW Eggs
Powdered Sugar
Colored Sprinkles

Preparation:

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles.

Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]

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

Easter Egg Candy Collection

Servings: 12 Servings

Ingredients:

EGG CANDY:
2 pound Margarine
4 pound Peanut butter
4 pound Confectioners' sugar

EASTER EGGS:
¼ pound Butter
8 ounce Cream cheese
½ teaspoon Salt
1 ½ teaspoon Vanilla
1 ½ cub Peanut butter or coconut
4 cub Confectioner's sugar

PEANUT BUTTER EGGS:
1 cub Margarine
8 ounce Cream cheese
½ teaspoon Salt
1 ½ teaspoon Vanilla
2 pound Powdered sugar
2 ¼ cub Peanut butter; chunky

RICE KRISPIE EGGS:
1 cub Confectioners sugar
1 cub Crunchy peanut butter
2 cub Rice Krispies
2 tablespoon Oil
¼ teaspoon Vanilla

PEANUT BUTTER BALLS:
1 pound Margarine
2 cub Peanut butter
2 ½ -(up to)
3 pound Confectioners' sugar
3 teaspoon Vanilla
6 ounce Semi-sweet chocolate chips
¼ pound Paraffin wax

Preparation:

Date: Sun, 25 Feb 1996 18:58:33 -7

From: arlenes@holly.ColoState.EDU
Egg Candy: Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)

Easter Eggs: Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.

Peanut Butter Eggs: Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.

Rice Krispie Eggs: Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs: Cream margarine and peanut butter together.
Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #58

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

Easter Egg Coloring

Servings: 1 Servings

Ingredients:

¼ teaspoon Red food coloring, * seenote
½ cub Hot water
1 tablespoon White vinegar

Preparation:

Mix together in narrow cup deep enough not to overflow when egg is dropped in. Makes deep, rich colors.

Per serving: 2 Calories; 0g Fat (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium

NOTES : Use as many colors as needed.

Recipe by: Unknown Posted to Digest eat-lf.v097.n085 by matejka@bga.com (Anita A. Matejka) on Mar 29, 1997

Easter Egg Decorating Ideas

Servings: 1 Servings

Ingredients:

Eggs; hard boiled or blown
Stickers, stars
Nail polish; clear, colors& glitter
Tiny 'rocket' candies
Cake decorating gel
Paint
Toothbrush

Preparation:

Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or press on dots 2) Use nail polish. (Clear nail polish is good for overcoating finished eggs.) (for older children). 3) Use small, round "rocket" candies.
Attach with cake decorating gel. 4) Spatter paint with paint applied to old toothbrush. (Cover table first).

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

Easter Egg Nests

Servings: 1 Servings

Ingredients:

DARK CHOCOLATE CANDY
CHOW MEIN NOODLES
JELLY BEANS

Preparation:

Melt the chocolate and let it cool slightly. Mix the chow mein noodles into chocolate carefully so not to break them into smaller pieces. When the chocolate is cooled sufficiently to handle, mold this mixture into small bird shaped nests. Before the mixture has time to harden, place the jelly beans or small candy easter eggs in the bowl of the nest. They will stay put when mixture cools. Easy and fun to make.Use your imagination as to items you could place in the nests. ~--

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

Easter Egg Nests

Servings: 18 Servings

Ingredients:

¼ cub Sugar
1 Egg
1 teaspoon Vanilla extract
4 drop Yellow food color
¼ cub All-purpose flour
2 cub Flaked coconut
36 Jelly beans

Preparation:

Preheat the oven to 350F. In a medium-sized bowl, with an electric beater on medium speed, beat the sugar, egg, vanilla, and food color until well blended. Beat in the flour until smooth, then fold in the coconut. Drop by heaping teaspoonfuls 2 inches apart onto cookie sheets that have been coated with nonstick baking spray. With a floured thumb, press an indentation into the center of each cookie mixture to create a "nest". Bake for 10 to 12 minutes, or until the edges are golden. Remove from the oven and gently push 2 jelly beans into each nest. Let the nests cool slightly on the cookie sheets, then remove to wire racks to cool completely. Store in airtight containers.

Recipe by: MR FOOD

Posted to MC-Recipe Digest V1 #1037 by Meg Antczak <meginny@frontiernet.net> on Jan 23, 1998

Easter Egg Nog

Servings: 1 Servings

Ingredients:

1 ½ quart Whipping cream
6 Egg, separated
1 cub Sugar
Brandy

Preparation:

Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 ¼ tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Easter Egg Salad

Servings: 1 Servings

Ingredients:

1 package (3-oz.) of gelatin-- anyflavor
1 teaspoon Lemon juice
½ cub Finely chopped celery andcarrots
12 Egg shells
Lettuce
Mayonnaise

Preparation:

Utensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife

Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.

Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups. Chill until the gelatin is firm (overnight if possible). Then break away the egg shell, place on lettuce, and top with mayonnaise.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 23, 1998

Easter Egg Sandwiches

Servings: 1 Servings

Ingredients:

6 Hard-cooked eggs; peeled andchopped
½ cub Finely chopped celery
¼ cub Chopped green pepper;(optional)
2 tablespoon Finely chopped green onion
1/3 cub Mayonnaise
¼ teaspoon Salt
A dash of pepper

Preparation:

Utensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife

Mix all ingredients and spread on bread; makes 6 sandwiches.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 23, 1998

Easter Eggs

Servings: 1 Servings

Ingredients:

¾ cub Chunky peanut butter
¼ cub Butter; softened, (margarinecan be used)
1 cub Flaked coconut
½ cub Finely chopped walnuts; (Iuse my food processor tofinely chop the nuts)
2 cub Confectioners' sugar;(divided)
2 cub Semisweet chocolate chips
2 tablespoon Shortening

Preparation:

In a mixing bowl, cream peanut butter and butter. Fold in coconut, nuts and 1 cup of the confectioners' sugar and mix well. Sprinkle confectioner's sugar on a board to keep candy mixture from sticking. Turn candy mix onto the board and knead in enough of the remaining sugar for the mixture to hold its shape. Shape mixture into small egg shaped pieces. Cover and chill for about 1 hour. In a double boiler over hot water melt chocolate chips and shortening, stir until smooth. Dip eggs into the chocolate and place on waxed paper to harden. Chill. Makes approximately 2 dozen eggs.

NOTE: For a pretty look, the eggs can be decorated with sprinkles or other candies.

My Mom made these eggs for years and they have become a tradition in my family.

Posted to TNT Recipes Digest by "Barb Horton" <barbh@orsanco.org> on Mar 25, 1998

Easter Eggs

Servings: 6 Servings

Ingredients:

¼ pound Butter
8 ounce Cream cheese
½ teaspoon Salt
1 ½ teaspoon Vanilla
1 ½ cub Peanut butter or coconut
4 cub Confectioner's sugar
Melted chocolate to coat

Preparation:

From: Wendy Lockman <wlockman@ra1.randomc.com>

Date: Sat, 30 Mar 1996 08:30:24 -0500

Soften and mix together butter and cream cheese. Add remaining ingredients.
Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.

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.

Easter Eggs

Servings: 5 Servings

Ingredients:

1 pound Confectioners sugar
2 tablespoon Water
1 tablespoon Light corn syrup
1 tablespoon Butter; softened
1 teaspoon Vanilla
¼ teaspoon Salt
¼ teaspoon Almond extract
1 pinch Cream of tartar
1 1/3 cub Flaked coconut

CHOCOLATE COATING:
8 Squares semi-sweet chocolate

Preparation:

Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut.
Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and then frost the eggs.
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easter Eggs

Servings: 6 Servings

Ingredients:

4 pound Icing sugar
¼ pound Butter
1 cub Evaporated milk
2 ½ Bars semi-sweet chocolate
½ Bar parafin wax

Preparation:

Mix first 3 ingredients and chill. Melt chocolate and parafin. Shape first mixture in shape of egg and dip in chocolate mixture.

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

Easter Eggs 2

Servings: 6 Servings

Ingredients:

3 ounce Cream cheese, softened
2 ½ cub Powdered sugar
½ teaspoon Flavored extract
Food coloring

Preparation:

May use any flavor of extract. Mix cream cheese, powdered sugar, and extract in bowl with mixing spoon. Stir in 1 or 2 drops of food coloring if desired. Chill 30 minutes. Form rounded with teaspoons of mixture into egg shapes. Roll in colored sugar. Cover baking sheet with wax paper. Place sugar coated eggs on sheet. Chill until set, 30-40 minutes. Store in refrigerator. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easter Eggs Candies

Servings: 5 Servings

Ingredients:

-Jo Ferry cmsj69b
1 pound Confectioners sugar
2 tablespoon Water
1 tablespoon Light corn syrup
1 tablespoon Butter; softened
1 teaspoon Vanilla
¼ teaspoon Salt
¼ teaspoon Almond extract
1 pinch Cream of tartar
1 1/3 cub Flaked coconut

CHOCOLATE COATING:
8 Squares semi-sweet chocolate

Preparation:

Combine sugar, water, corn syrup, butter and vanilla.
Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut. Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool alittle and then frost the eggs.

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

Easter Goody Nests

Servings: 1 Servings

Ingredients:

Dried flaked coconut
Green food coloring
PAM (or comparablenon-sticking spray),optional
6 tablespoon (¾ stick) margarine orbutter
1 package (10 oounce) regularmarshmallows (about 40)
6 cub Corn flakes (or, substituteRice Krispies)
1 Marshmallow chicken for each"nest"
Several jelly beans of jellybellies for each "nest"
Cardstock (for poem)
Clear plastic wrap (toprotect completed nests)
Custard cups (optional)

Preparation:

1. Tint coconut green. Set aside until dry.

2. Spray PAM inside custard cups. Set aside. (If you don't have custard cups, omit this step.)

3. Put all but two teaspoons (1/3 cup) margarine or butter in large saucepan. Cook over low heat until melted.

4. Stir in marshmallows. Continue cooking, stirring constantly, until marshmallows melt and mixture is syrupy.

5. Remove pan from heat and stir in cereal.

6. Butter your fingers with remaining 2 teaspoons butter or margarine.
Working quickly, form cereal mixture into balls.

~ If you are using the custard cups, press each ball against bottom and sides of each cup, forming a nest.

~ If you are not using custard cups, simply make free- form nests sufficiently large to hole the marshmallow chicken and a few jelly beans or jelly bellies.

7. Sprinkle a little green-tinted coconut over each nest to simulate grass.

8. Place a few jelly beans or jelly bellies over the grass (varying the colors) to simulate eggs.

9. Place a yellow marshmallow chicken in the middle of the nest (so that the mama hen appears to be surrounded by her eggs).

20. If you _KNOW_ that _ALL_ of the recipients are Christian, print the following quotation onto cardstock. (The poem adds a wonderful touch, but only if all of the recipients are Christian ... e. g., it would be wholly inappropriate for a public school class comprised of children of different faiths.) Posted to EAT-L Digest 13 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 14, 1997

Easter Greek Lamb

Servings: 8 Servings

Ingredients:

5 pound Leg of lamb; boneless
1 cub Olive oil
½ cub Red wine vinegar
2 tablespoon Garlic; minced
½ cub Parsley; chopped
½ cub Dill; chopped
4 tablespoon Dried oregano; rubbed
Black pepper

Preparation:

Date: Sun, 7 Apr 1996 13:42:43 0000

From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM> This is the lamb I am making for Easter/Passover dinner. Thought I would share. I think I probably used a tad more oregano than I wrote in the recipe. It's dried and I always rub it between my hands to release the essence. Terry

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours

Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving

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.

Easter Hot Cross Buns

Servings: 9 Buns

Ingredients:

¼ cub Water, lukewarm
½ cub Granulated sugar
1 package Active dry yeast [1 tb]
3 ½ cub All-purpose flour
2 tablespoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Salt
¼ teaspoon Ground cloves
¾ cub Milk, warm
¼ cub Butter, melted
1 Egg
1 Egg yolk
½ cub Currants
¼ cub Mixed candied peel, chopped

GLAZE:
2 tablespoon Granulated sugar
2 tablespoon Water

ICING:
½ cub Icing sugar
2 teaspoon Water

Preparation:

1. in measure, combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.

2. In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic.

3. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces.

4. Stretch, tuck and pinch sides of dough all around to meet underneath.
Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.

5. Bake buns in 400F 200C oven for about 16 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.

6. Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.

Variation: Bread Machine Hot Cross Loaf:

Reduce flour to 3 ¼ cups. To baking pan, add (in order) water, milk, butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
Choose "sweet dough" setting; after first kneading (see machine instructions for time), add currants and peel.

Tip: to make 18 buns by hand, increase the yeast to 4 ts and double the other ingredients.

Source: Canadian Living magazine, Apr 95 Canadian Living Test Kitchen:
Cooking Lesson

[-=PAM=-] PA_Meadows@msn.com

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

Easter Hunt Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 ½ cub Low-fat graham crackercrumbs
¼ cub Reduced fat margarine,softened
3 tablespoon Granulated sugar

FILLING:
4 ounce Light cream cheese, softened
4 ounce Fat-free cream cheese,softened
14 ounce Fat-free sweetened condensedmilk
¾ cub Cold water
3 ounce Fat-free vanilla pudding mix
1 ½ cub Cool Whip® Free, thawed
12 Pcs chocolate eggs,unwrapped

Preparation:

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, water, and pudding mix. Mix until well blended and smooth. Gently fold in whipped topping. Spoon ½ filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling. Chill for 3 hours before serving.

Per serving: 383 Calories; 10g Fat (24% calories from fat); 8g Protein; 64g Carbohydrate; 19mg Cholesterol; 434mg Sodium

Serving Ideas : To serve, top with fruit or candies.

NOTES : Refrigerate leftovers.

Recipe by: Borden Kitchens Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 12, 1997

Easter Kulick with Paska

Servings: 1 Servings

Ingredients:

BREAD:
2 package Active Dry Yeast
½ cub Warm Water
½ cub Warm Milk
½ cub Sugar
1 teaspoon Salt (opt)
2 Eggs
½ cub Shortening
6 Flour
½ cub Raisins
¼ cub Blanched Almonds, chopped
½ teaspoon Vanilla

FROSTING:
½ cub Powdered Sugar
1 ½ teaspoon Warm Water
½ teaspoon Grated Lemon Peel
½ teaspoon Lemon Juice

PASKA:
¼ pound Sweet Butter, unsalted
½ pound Powdered Sugar
4 Egg Yolks
3 pound Farmer Cheese
¼ pound Raisins
½ pound Nuts, chopped
1 teaspoon Vanilla
½ pint Cream
2 cub Cherries, chopped

Preparation:

*** Bread ***

Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/ cups flour, raisins, almonds and vanilla. Beat until smooth with electric mixer. Mix in enough flour remaining flour to make dough easy to handle.
Turn out on a lightly floured board and knead adding remaining flour until smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20 minutes. Divide in half and let rise about 1/ hours until double. Place each half in a well greased 1-lb coffee can. Let rise to top of cans (about 40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown.
Remove and drizzle with frosting mixture while still warm and serve with Paska.

*** Frosting ***

Mix all ingredients together.

*** Paska ***

Mix the butter and sugar together until smooth. Add remaining ingredients, mixing well. Put in a cheese cloth to drain out liquid (about 3 hours), using a weight. Remove from cloth and refrigerate.

Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta]

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

Easter Lamb

Servings: 1 Servings

Ingredients:

- G. Granaroli XBRG76A MM:MK VMXV03A
1 Bulb of fresh fennel (anise)
4 tablespoon Chopped garlic or moreif you like
Salt and plenty of freshground pepper

Preparation:

Get a leg of lamb and ask the butcher to bone it and butterfly it for you.
Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself. When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn`t clean it well. Now you are going to make your own roast of boneless lamb.

To begin...Lay the meat out flat on a large clean surface skin side down.
Cut off the fuzzy top of the fennel and wash thoroughly. cut into 4" stalks using everything (save the bulb) Cover the meat first with salt and pepper.
Spread the garlic all over the meat. Lay the pieces of fennel next spread over the meat. Now roll up like a jellyroll and start tying with the string about 2 " apart. Get it as tight as you can. Then tie it lengthwise tucking the ends in. Place in a roasting pan and lightly oil top and sides. Salt an pepper the roast. Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oli. Bake at 350 for about 1 hour covered. Turn every ½ hour. Remove cover and continue to bake 1 hour uncovered. Before the last ½ hour add ½ cup white wine. When done, remove the meat to a warm platter. Do not cut too early, lamb gets cold fast. Put the roasting pan on top of the stove and make a gravy with the drippings. Add flour and water. You may even use a bit more wine or broth, adjust for salt, strain and serve on the side for the meat or mashed potatoes.

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

Easter Lily

Servings: 1 Servings

Ingredients:

Construction paper
Pencil
Glue
Crayons

Preparation:

Preparation : Cut out 6 white leaf shapes. Roll one end of each petal to make it curl. Glue onto paper to form a lily. Curled ends facing out. Add stems with crayons.

Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #736 by Gerald Edgerton <jerrye@wizard.com> on Aug 11, 1997

Easter Mini Cakes

Servings: 6 Mini cakes

Ingredients:

1 package 10.75 oz. frozen pound cake
Thawed
2 cub Powdered sugar
3 -4 tbs. milk
Food coloring
3 ounce Jelly beans, bubble gum,
Lemon lime, pina colada,
Island punch and tangerine
Flavors.
Reynold Bakers choice Easter
Bake cups
Color plastic wrap.

Preparation:

Trim dark crust from top and sides of cake. Cut cake in half horizontally.
Using a 3 ½ inch cookie cutter, cut 3 mini-cakes from each half of pound cake. Place cakes on a wire rack over a large bowl, stir powdered sugar and milk until smooth. Tint with food coloring and flavor with extract as desired. Spoon icing over mini-cakes allowing excess to drip into bowl.
When icing bowl is empty, place rack of mini cakes over empty icing bowl.
Spoon icing collected in first bowl over cakes to finish icing. Decorate mini cakes with gourmet jelly beans. Refrigerate until icing is set, about 20 minutes. Place mini-cakes in bake cups and wrap in plastic wrap.

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

Easter Mints Kids Can Make

Servings: 1 Servings

Ingredients:

1/3 cub Soft butter
1/3 cub Light corn syrup
½ teaspoon Salt
1 teaspoon Flavoring
3 ½ cub ( 1 lb ) siftedconfectioner sugar
Large bowl
Wooden spoon
Paper plates
Pencils

Preparation:

This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 ½ lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil.
Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too.
Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day.

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

Easter Monday Supper Bread

Servings: 1 Servings

Ingredients:

2 cub Biskquick
1 cub Cooked ham; chopped
½ tablespoon Minced onion
2 Eggs
2/3 cub Milk
2 tablespoon Salad oil
½ teaspoon Prepared mustard
1 ½ cub Grated cheddar cheese
3 tablespoon Butter; melted

Preparation:

Preheat oven to 375. Combine bisquick, ham, onion, eggs, milk, oil, mustard, and three fourths cup cheese. Mix thoroughly. Spread dough in greased pie pan. Sprinkle with remaining cheese. Pour butter evenly over top. Bake 35 to 40 minutes. Cut into wedges and serve.

Posted to Bakery-Shoppe Digest V1 #221 by Monica Boggs <wiggles@shell.planetc.com> on Sep 4, 1997

Easter Nests

Servings: 4 Servings

Ingredients:

¼ cub Butter
10 ounce Pk mini-marshmallows
5 cub Crisp rice cereal
½ teaspoon Green food coloring

Preparation:

Melt butter in large saucepan over low heat. Add marshmallows and stir until melted and well blended. Cook an addiitional 2 minutes, stirring constantly. Add food coloring (other colors can be substituted in additional batches). Remove from heat and add rice cereal until well coated. With buttered hands and spoon from into nests by pressing against muffin or cupcake tins or half pound butter tubs. Refrigerate until thoroughly chilled. Fill with jelly beans o Easter eggs. From Sweet Thing @5211 March 1994
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easter Nests

Servings: 9 Servings

Ingredients:

7 ounce Marshmallow cream
¼ cub Peanut butter
2 tablespoon Margarine; melted
5 ounce Chow mein noodles
1 cub M&Ms® plain chocolatecandy; pastel colors

Preparation:

In a mixing bowl, combine marshmallow cream, peanut butter, and margarine until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3" nests. Chill for 30 minutes. Place several M&M's in each nest.
Recipe By : Taste Of Home Magazine

Posted to EAT-L Digest 28 Sep 96

Date: Sun, 29 Sep 1996 00:13:35 -0400

From: "Sharon L. Nardo" <snardo@ONRAMP.NET>

Easter Nests

Servings: 1 Servings

Ingredients:

1 pound Coconut;shredded
1 pound White chocolate;OR
1 pound Green coating
1 pound Small Jelly Beans

Preparation:

Melt your coating mix. If you have white chocolate just add a drop or two of green coloring(do not use the liquid kind) so that it is a light green.
I Melt mine in a stainless steel bowl in a pan of water, I use my old large electric fry pan if I am melting a lot of different colors. You can also melt them in wide mouth jars, and keep what you don't use. In bowl of melted coating mis in the coconut. Spoon out on was paper, put a indentation in middle to look like a nest, and add the small jelly beans. I also put in the freezer for a few minutes to set real good. Enjoy Joni in S.Jersey ~--

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

Easter Paska

Servings: 4 Servings

Ingredients:

BASIC DOUGH:
2 package Yeast
¼ pound Butter
1 quart Milk
¼ pound Vegetable Shortening
1 cub Sugar
3 ½ pound Flour(1 c for flouring boar
1 ½ tablespoon Salt
1 cub White Raisins
4 Eggs

Preparation:

Dissolve sugar in milk and heat until lukewarm. Crumble yeast into milk and let stand. Sift flour and salt into large pot or bowl. Put in eggs, melted vegetable shortening and butter. Add milk. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl. Cover with pot cover or a damp cloth and set in a warm place to rise. It should be double in amount in about 2 or 2 ½ hours.
Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid. Paska is always baked in a round pan, 6" high. The temperature should be 400 deg. for the first 10 min. and then lowered to 375 deg. for the next 40 to 50 minutes. When the Paska is taken from the oven, spread with melted butter. This will make 4 Paskas.

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

Easter Pie

Servings: 8 Servings

Ingredients:

PHILLY.INQUIRER:

FOR THE CRUST:
¾ pound Crisco
2 ½ cub Flour
5 Egg yolks
2 tablespoon Or 3 of sugar

FOR THE FILLING:
3 pound Ricotta
7 Whole eggs
5 Extra whites
½ cub Sugar or more
1 Grated rind of 1 or more
Lemons
1 tablespoon Vanilla
2 tablespoon Liqueur

Preparation:

Crust: Mix Crisco shortening with flour, cutting it in with pastry blender or two knives until you get beads like small peass. Mix in the egg yolks and sugar. Knead a little bit to get it to hang together. Add more flour if you have to. Don't play with it! Put in the refrigerator while you do the rest. FILLING: A lot depends on the ricotta here. Supermarket ricotta must be drained of whey. Italian cheese stores and delis throughout the city (Philly) especially at this season, sell handmade ricotta, which makes a denser and creamier cake. It coasts about $2.00 more for 3 lbs. "I use Tia Maria, Grand Marnier, Amaretto, whatever liqueur I feel like depending on my many moods", says Nanny Giordano. Beat up the eggs good with sugar,mix in lemon, vanilla and liqueur, then mix with cheese." Beat it up nice, don't go" Johanna flings her hands around aimlessly." GET IT Smooth". Use a deep ovenproof glass.I used a 2" deep,13" oval dish from France,Arcuisine d'Arcopal. Nanny doesn't bother, but I rubbed the surface with a little shortening to prevent sticking. Take dough from refrigerator. "Can you roll it out? Yes but don't bother "Take pieces in your hands and plaster the inside of the dish, more or less lumpily smooth. Pour in filling. Bake in a slow oven, at 325 deg. "until it's done. About 1 hour. It'll set and puff.
You'll see. "I made this recipe. I saw. It works.You may have more or less chese left over,depending on your baking dish and your ricotta.But it will work... This is the recipe of Johanna Guarracino as told to Jim Quinn of the Inqir.

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

Easter Pie

Servings: 1 Servings

Ingredients:

1 cub Cooked rice; cooled
1 cub Sugar
4 Beaten eggs
1 pound (2 c.) Ricotta cheese
1 cub Milk
1 teaspoon Vanilla
Cinnamon to taste
1 9-inch pie shell

Preparation:

Prepare pie crust, or if not using crust grease Pyrex dish. Beat Ricotta cheese and eggs. Add the rest of ingredients except cinnamon. Pour into baking dish. Sprinkle with cinnamon. Bake at 350 degrees for 1 hour.

Posted to recipelu-digest by Horton Family <dhorton@jazz.cybermedia.net> on Mar 25, 1998

Easter Story Cookies

Servings: 1 Servings

Ingredients:

1 cub Whole pecans
1 teaspoon Vinegar
3 Egg whites
1 pinch Salt
1 cub Sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preparation:

To be made the evening before Easter

Preheat oven to 300 degrees F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us.
He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

HE HAS RISEN!----------

Posted to EAT-L Digest by Whitaker/Rogan <whitro@FLASH.NET> on Apr 5, 1998

Easter Surprise Cupcakes

Servings: 24 Servings

Ingredients:

2/3 cub Butter or margarine;softened
1 cub Firmly packed light brownsugar
¾ cub Sugar
2 Eggs
1 teaspoon Almond or vanilla extract
2 ¾ cub Flour
2 ½ teaspoon Baking powder
1 teaspoon Salt
1 ¼ cub Milk
24 small Chocolate eggs; unwrapped

Preparation:

Heat oven to 350@. Grease 24 medium muffin tins or line with paper baking cups. Mix butter, sugars, eggs and extract in large mixing bowl til blended. Beat on high speed, scraping bowl occasionally, 5 mins. On low speed, beat in flour, baking powder and salt alternately with milk. Fill muffin cups 1/3 full and place 1 unwrapped chocolate egg in the center of each. Top with remaining batter, to 2/3 full. Bake 18 to 20 mins or til top springs back when touched. Cool. Frost as desired.

Recipe by: Domino's Powdered Sugar ad

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 6, 1998

Easter White Chocolate and Lime Cheesecake

Servings: 10 Servings

Ingredients:

6 ounce Soft lady fingers
2 package Philadelphia cheese (2x250g)
1 cub Sugar
6 White chocolate squares
¼ cub Lime juice
1 Gelatine env. unflavored
2 teaspoon Lime peel, fine grated
1 cub Whipping cream, whipped
Strawberries
Lime slices

Preparation:

Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 8 ½-inch springform pan with ladyfingers, rounded sides facing out. Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well. Sprinkle geletine on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.

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

Easter-Egg Bread

Servings: 12 Servings

Ingredients:

¼ cub Sugar
1 teaspoon Salt
1 package Active dry yeast
3 ½ cub All-purpose flour
2 tablespoon Butter
2/3 cub Milk
9 Eggs
2 tablespoon Grated lemon peel
Easter-egg coloring kit
1 teaspoon Water

Preparation:

From: bmcswain@email.unc.edu (Burgess Mcswain)

Date: Tue, 14 Mar 1995 03:24:40 +0000
In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk until very warm(125F.). With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and ¾ cup flour; beat 2 minutes. Stir in lemon peel and 1 ¼ cups flour.

On floured surface, knead dough about 5 minutes, working in about ½ cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 ½ hours.

Meanwhile, dye 6 eggs your favorite colors, following label directions from Easter-egg coloring kit, but do not hard-cook eggs; set aside.

Punch down dough; turn onto floured surface; cover for 25 minutes.

Grease large cookie sheet. Cut dough in half; form each half into a 30-inch long rope. On cookie sheet, twist ropes together to form ring, leaving holes for 5 eggs. Cover; let rise until doubled, about 1 ½ hours

Preheat oven to 350F. Insert raw, colored eggs into holes in twist; place 1 egg in center. In cup, beat egg yolk with water; use to brush dough. Bake 30 minutes or until golden. Cool on wire rack. Yields 1 loaf.

REC.FOOD.RECIPES

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

Eastern Establishment Chili

Servings: 10 Servings

Ingredients:

1/3 cub Olive oil
5 pound Beef brisket; cut ½" cubes
2 large Onions; coarsely chopped
6 large Garlic cloves; fine chop
2 Bell peppers
2 tablespoon Dried Basil
1 Bay leaves
2 tablespoon Ground Red mild chili
1 tablespoon Cayenne pepper
1 tablespoon Chile caribe
2 tablespoon Ground Cumin
2 tablespoon Corn flour (masa harina)
6 cub Canned tomatoes; chopped
½ cub Freshly brewed coffee
Salt
Freshly ground black pepper

Preparation:

Heat the oil or melt the lard in a large heavy casserole over medium heat.
Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour (masa harina) and cook 1 or 2 minutes longer. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1-½ hours longer.

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

Eastern European Vegetable Dumplings

Servings: 8 Servings

Ingredients:

1 Stick butter
1 Celery root knob; grated orchopped
1 Carrot; finely chopped
1 medium Onion; minced
½ Head cauliflower; finelychopped
4 Hard rolls; diced and soakedin 2/3 cup milk
2 Eggs
4 Tablespoons; all-purposeflour
1 teaspoon Salt
Several grindings of blackpepper
7 quart Salted water; (up to 8)

Preparation:

from the Dumplings Cookbook by Maria Polushkin

In a large skillet, melt half the butter. Saute the celery root, carrot and onion for 15 minutes. Stir occasionally.

Add the cauliflower, and continue cooking another 15 minutes.

Squeeze the excess milk from the rolls and tear them into a bowl. Add the eggs and mix. Stir in flour, then add the cooked vegetables, salt, and pepper. Mix well.

Form walnut-sized dumplings.

Bring the salted water to a boil. Drop the dumplings into the boiling water. Simmer for 12-15 minutes. Test to be sure they are cooked through.
Drain.

Melt the remaining butter and brown the dumplings in butter, over medium heat. Cook for about 5 minutes.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Mar 01, 1998

Eastern Mediterranean Pot Roast

Servings: 8 Servings

Ingredients:

3 ½ pound Boneless beef chuck roast
2 tablespoon Oil
1 cub Onion; chopped
1 tablespoon Garlic; minced
1 cub Dry red wine or beef broth
2 tablespoon Tomato paste
1 teaspoon Ground cumin
½ teaspoon Pepper
¼ teaspoon Ground cinnamon
2 small Bay leaves
Peel of 1 lemon
½ cub Dried apricots
½ cub Pitted prunes

Preparation:

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2 ½ to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water. Slice meat across the grain and serve with the sauce.
Posted to EAT-L Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:48 -0400

From: Laura Hunter <LHunter722@AOL.COM>

Eastern North Carolina Coleslaw

Servings: 1 Servings

Ingredients:

1 medium Head of cabbage
1 ½ cub Mayonnaise
1/3 cub Mustard
¾ cub Sweet pickle cubes
2 tablespoon Apple cider vinegar
½ cub Sugar
1 tablespoon Celery seed
1 ½ teaspoon Salt
⅛ teaspoon Black pepper

Preparation:

Remove outer leaves and core from cabbage. Cut head in half and grate fine.
Combine all ingredients in a large bowl, add cabbage, and mix thoroughly.
Chill for one hour before serving.
Recipe By : Ruthie Garner

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner.

John F. Blair--ISBN 0-89587-152-1

Eastern North Carolina Pulled Pork

Servings: 8 Servings

Ingredients:

FOR THE RUB:
2 tablespoon Salt
2 tablespoon Sugar
2 tablespoon Brown sugar
2 tablespoon Cumin
2 tablespoon Chili powder
2 tablespoon Black pepper
1 tablespoon Cayenne pepper
¼ cub Paprika

FOR THE SAUCE:
3 cub Apple cider vinegar
3 cub Water
1/3 cub White sugar
¾ cub Brown sugar
2 ½ tablespoon Salt
¼ cub Black pepper
1 tablespoon Cayenne pepper
3 tablespoon Paprika (Hungarian is best)
1 tablespoon Dry mustard
1 cub Worcestershire sauce

PORK:
6 pound Pork picnic shoulder roastor Bostom butt (up to 10)

Preparation:

Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts.

Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.

Remove the meat 1 hour before going into smoker and let it come to room temperature.

Mix sauce ingredients well and bring to boil and then simmer for 2 hours.

Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 ½ hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so.

Here is when Danny Gaulden takes out his pork shoulders:

For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F

Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat.

For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat.

Serve with coleslaw on the sandwich or on the side.

Recipe by: Unknown but by Bill Wight

Posted to bbq-digest V5 #519 by wight@odc.net on Sep 9, 1997

Eastern North Carolina Smoked Turkey

Servings: 1 Servings

Ingredients:

1 large Turkey, 15-20 pounds
Oak and apple wood forsmoking
12 ounce Apple cider vinegar
1 tablespoon Red pepper flakes
2 cub Water
1 cub Garlic; finely minced
2 Sprigs fresh rosemary;finely chopped
2 Sprigs fresh thyme; finelychopped
2 Sprigs fresh sage; finelychopped
2 tablespoon Brown mustard seeds; crushed
2 tablespoon Black pepper
4 tablespoon Worcestershire sauce
4 tablespoon Nuoc mam

Preparation:

In a water smoker or smoker with an offset firebox, smoke turkey for 5 to 6 hours at 225 degrees, using a 50/50 mixture of oak and apple wood. Place a drip pan under the turkey--use the drippings as a basis for stuffing or for an excellent turkey gravy. Remove turkey from smoker and place in a large dutch oven.

Combine apple cider vinegar and red pepper flakes and add to dutch oven, pouring over turkey. Add two cups water. Mix remaining ingredients thoroughly and stuff cavity of turkey (you can do this before beginning to smoke as well if you choose). Reserve some of the "stuffing" mixture to spread evenly along the outside of the turkey as well. Cover, place in the range oven, and bake at 325 degrees for an additional 2 hours or so, or until the internal temperature of the turkey at it's thickest point reaches 190 degrees. If you wish a crisp skin remove the cover from the dutch oven about a half hour before the turkey is done. Remove from heat, strain and reserve the pan drippings for stuffing or gravy, and serve.
Recipe By : Tom Solomon

Posted to bbq-digest V4 #42

Date: Fri, 15 Nov 1996 08:53:14 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

Eastern North Carolina Style Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 pint Cider vinegar
2 tablespoon Salt
2 teaspoon Red pepper -- ground
1 tablespoon Red pepper flakes
2 tablespoon Brown sugar -- packed

Preparation:

Combine all ingredients, mix well and let stand several hours before using.
Mix with meat chopped from the cooked pig and serve extra on the side.

Recipe By :

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

Eastern North Carolina-Style Barbeque Sauce

Servings: 2 Servings

Ingredients:

1 cub White vinegar
1 cub Cider vinegar
1 tablespoon Sugar
1 tablespoon Crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt; to tas
Freshly cracked blackpepper; to taste

Preparation:

Mix all ingredients together. Store in a covered jar in the refrigerator.
Will keep for 2 months.

Posted to MC-Recipe Digest V1 #171

Date: Sun, 28 Jul 1996 12:26:17 -0700

From: Carey Starzinger - BBQ Mailing List
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow

Eastern Sauce - Barbecued Ribs, Smoked Butts and Other Great

Servings: 1 Servings

Ingredients:

1 pint Cider vinegar
2 tablespoon Salt
2 teaspoon Ground red pepper
1 tablespoon Red pepper flakes
2 tablespoon Firmly packed brown sugar

Preparation:

Preparation: Combine all ingredients and let stand several hours before using.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Sauce - Dennis Rogers Version

Servings: 1 Servings

Ingredients:

1 gallon Cider vinegar
¼ cub Salt
2 tablespoon Red pepper
3 tablespoon Red pepper flakes
1 cub Firmly packed brown sugar or½ cup molasses

Preparation:

(Rogers is a popular columnist for the Raleigh New & Observer and self-proclaimed "Oracle of the Holy Grub".)

Preparation: Mix them up together and let stand 4 hours.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Sauce - Jack Daniels Old Time Barbecue Cookbook Vers

Servings: 1 Servings

Ingredients:

1 cub Apple-cider vinegar
2 tablespoon Salt
½ teaspoon Red pepper
1 teaspoon Red pepper flakes
1 tablespoon Brown sugar

Preparation:

Preparation: Combine all ingredients and let stand at least 4 hours, preferably 4 weeks!

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Sauce - Jack Daniels Old Time Barbecue Cookbook Vers

Servings: 1 Servings

Ingredients:

2 cub White vinegar
1 tablespoon Cayenne pepper
½ teaspoon Black pepper

Preparation:

Preparation: Combine in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Sauce - Smoke and Spice Version

Servings: 1 Servings

Ingredients:

2 cub Cider or white vinegar
2 tablespoon Sugar or brown sugar
2 teaspoon Salt
1 tablespoon Fresh-ground black pepper
1 teaspoon Cayenne or hot red pepperflakes

Preparation:

Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Sauce - Southern Food Version

Servings: 1 Servings

Ingredients:

2 cub Cider vinegar
1 tablespoon Peppercorns
1 teaspoon Celery seeds
1 teaspoon Salt
1 tablespoon Hot pepper flakes
1 Onion finely chopped
1 cub Water

Preparation:

Preparation: Combine in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for an hour. Strain to remove the peppercorns if you like.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Sauce - the Thrill of The Grill Version

Servings: 1 Servings

Ingredients:

1 cub White vinegar
1 cub Cider vinegar
1 tablespoon Sugar
1 tablespoon Crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt and freshly crackedblack pepper to taste.

Preparation:

Preparation: Just mix them up together and use.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net> on Jan 28, 1998

Eastern Scripture Cake

Servings: 10 Servings

Ingredients:

SCRIPTURE:
1 cub Judges 5:25
1 ¾ cub Jeremiah 6:20
¼ cub Proverbs 24:13
6 Job 39:14
First Kings 10:2
Amos 4:5
1 teaspoon Leviticus 2:13
3 ¾ cub FirstSamuel 30:12 1st phrase
1 cub FirstSamuel 30:12 2nd phrase
1 cub Numbers 17:8
1 cub Genesis 24:11

CAKE:
1 cub Butter
1 ¾ cub Sugar
¼ cub Honey
6 Eggs
2 teaspoon Ground cinnamon
½ teaspoon Ground cloves
1 ½ teaspoon Ground allspice
1 teaspoon Ground nutmeg
3 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
3 ¾ cub Unsifted flour
1 cub Chopped dried figs
2 cub Raisins
1 cub Chopped alongs
1 cub Water

Preparation:

Preheat oven to 300F and generously grease and flour a 10" tube pan. With an electric mixer, beat butter until light and ten slowly add sugar and cream together until light colored. Add honey. Beat in eggs one at a time mixing well after each addition. Mix together dry ingredients. Take out ½ c of mixture and toss with raisins, figs and nuts. Add remainder of dry ingredients to egg-butter-sugar mixture, alternately with water. By hand, fold nuts and fruit into batter. Pour into pan. Bake for about 1 ½ hours or until cake is firm to touch on top. Let col in pan for ½ hour and then turn onto a cooling rack. Let is cool completely before cutting.

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

Eastern Sho' Bbq Chicken

Servings: 1 Servings

Ingredients:

2 pound broilers; split
½ pint Cooking oil
½ pint Cider vinegar
2 tablespoon Salt
½ teaspoon Pepper
1 ½ teaspoon Poultry seasoning
1 Egg; well beaten
4 drop Tabasco sauce
¼ teaspoon Paprika

Preparation:

Mix dry ingredients. Add liquids, then egg. Mix well

Dip chicken halves in suace and place on grill. Turn chicken every 10 minutes and baste with sauce. Time required to cook. 1 ¼ hours, depending on size of chickens

NOTES : On weekends enroute to Ocean City, MD...this same chicken is sold along the road by various clubs.

Recipe by: My Favorite Maryland Recipes - Mildred Tawes

Posted to recipelu-digest by "tess@shore.intercom.net" <tess@shore.intercom.net> on Feb 4, 1998

Eastern Star Chili (Minnesota)

Servings: 1 Servings

Ingredients:

1 2/3 pound Coarse ground chuck
1 1/3 cub Chopped onion
1 tablespoon Salt
½ tablespoon Pepper
4 cub Chopped celery, precooked a
22 ounce Tomatoes; chopped
22 ounce Kidney beans
8 ounce Tomato soup
2 tablespoon Brown sugar
2 ½ tablespoon Chili powder

Preparation:

Brown ground chuck and onions in a large pot. Add all other ingredients.
Cover and simmer for about 1 hour.
Makes 1 gallon.

Note: I suggest you cut down on the sugar and celery.

From: Mary Lou Elliott, Diamond City, AR, 1991 Typed for you by Marjorie Scofield 9/27/94

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

Eastern Star Jello Salad

Servings: 1 Servings

Ingredients:

2 package Jello
¼ pound Cubed cheese (jack/cheddar)
½ Jar green olives; chopped
Softened cream cheese

Preparation:

Follow the directions on the box, let cool a bit, then add cheese and green olives. Chill till firm. Top with soften cream cheese.

>From my mom's recipe box. (I've eaten this every family get together, that I can remember)

I know this sounds strange but we eat it and even request it at times.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dean Powers" <stump55@hotmail.com> on Sep 09, 1997

East-West Breakfast

Servings: 4 Servings

Ingredients:

1 medium Onion; chopped
1 Celery; chopped
1/3 cub Chopped green bell pepper
½ cub Water
2 large Boiled potatoes; peeled or
; chopped
1 cub Cooked brown rice
1 teaspoon Ground cumin
1 tablespoon Soy sauce

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Saute the onion, celery, and green pepper in ¼ cup of the water in a large nonstick frying pan for 5 minutes. Add the poatoes and the remaining ¼ cup water. Cook, stirring gently, until the vegetables are tender, about 5 minutes. Stir in the rice, cumin, and soy sauce. Cook, Stirring, until the bottom browns lightly, about 2 minutes.
103 calories, 0.6 grams fat per serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

East-West Broiled Cornish Hens

Servings: 6 Servings

Ingredients:

3 Frozen cornish hens;thawed/halved
½ cub Soy sauce
½ cub Water
2 Green onions;trimmed/chopped
¼ teaspoon Crushed red pepper
Romaine lettuce
1 cub Water
2 tablespoon Dry sherry
Chinese noodles

Preparation:

Cut hens in half with pourltry shears. Place in large shallow broiling pan without a rack. Combine soy sauce, ½ cup water, green onions and crushed red pepper. Pour over hens and marinate for 1 hour. Broil hens 4 inches from heat, turning often and basting with marinade, 40 minutes or until a rich brown. Line a heated paltter with romaine lettuce. Arrange hens on romaine. Keep warm. stir water and dry sherry into broiling pan. Cook and scrape until boiling. Spoon over hens. Serve with chinese noodles. Serves 6. MC formatting by bobbi744@sojourn.com

Recipe by: Source Unknown

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 05, 1998

East-West Gourmet Vegetarian Pizza

Servings: 1 14" pie

Ingredients:

18 ounce Dough ball
6 ounce Mozzarella, diced
1 tablespoon Olive oil
1 ½ teaspoon Garlic, chopped
1 ½ teaspoon Ginger, bottled, chopped
4 ounce Mushrooms, chopped
2 ounce Bell peppers,red/green slice
2 ounce Broccole flowerets
2 ounce Onion, red, sliced
2 ounce Zucchini, sliced
3 tablespoon Saute sauce (follows)
5 ounce Tomatoe, sliced
2 ounce Artichoke hearts,marinated
2 ounce Olives,sliced

SAUTE SAUCE:
2 tablespoon Sugar
1 ½ cub Rice wine vinegar
½ cub Sherry, dry

Preparation:

Make the saute sauce in plastic squeeze bottle. This can be stored at room temperature. Then: On peel, roll dough into 14" circle and top with cheese. In a large skillet, heat oil, garlic and ginger. Add mushrooms, peppers, broccoli, onion and zucchini. Saute lightly. Add saute sauce, stiring to deglaze pan. With tongs, place vege mix on crust. Top with tomatoes, artichokes, and olives. Bake at 600 F directly on hearth of deck oven for prox. eight min or until bottom of crust is golden brown.

By Pauline Zawacki, Owner, Fast Freddie's Old Town Pizzeria, Roseville, CA Dick's notes: This recipe won the Heart Healthy Category at the 1996 Pizza Festiva, Las Vegas.
Posted to MM-Recipes Digest V3 #339

From: dick.baker@pods.pacifier.com

Date: Wed, 11 Dec 96 08:46:40 -0800

East-West Slaw

Servings: 4 Servings

Ingredients:

1 ½ cub Diced Red Delicious apple
2 tablespoon Lemon low-fat yogurt
3 cub Presliced green cabbage
¼ cub Raisins
2 tablespoon Chopped dry-roasted peanuts
3 tablespoon Sweet and sour sauce

Preparation:

Combine apple and yogurt in a bowl; toss well to coat. Add cabbage and remaining ingredients; toss gently to coat. Yield: 4 servings (serving size: 1 cup).

Per serving: 106 Calories; 3g Fat (20% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 87mg Sodium

Serving Ideas : Serve chilled or at room temperature.

Recipe by: Cooking Light, October 1994, page 144

Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.

Easy - Pasta Fagioli

Servings: 4 Servings

Ingredients:

½ cub Olive oil
1 small Onion
1 Garlic clove
1 can Crushed tomato (16 oz)
Parmesan cheese
Parsley
Basil
Water
½ pound Ditalini #24
Salt and pepper

Preparation:

In a saucepan saute onions and garlic in oil until slightly browned. Add tomatoes and beans, cook ½ hour. Add parsley and basil to taste. Cook macaroni according to package. Drain about half of the water, leave the rest in the pasta. Add bean mixture, sprinkle with cheese. Serve hot.

Posted to MC-Recipe Digest V1 #238

Date: Wed, 09 Oct 1996 12:28:00 EDT

From: colorado-pegg@juno.com (peggy g seevers)

Easy "No-Bake" Cookies

Servings: 1 Servings

Ingredients:

2 cub Sugar
½ cub Butter
4 tablespoon Cocoa
½ cub Evaporated milk
½ cub Peanut butter
3 cub Dry oatmeal
½ teaspoon Vanilla
¼ teaspoon Salt

Preparation:

Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper.

~-

Easy "Quesadillas"

Servings: 1 Servings

Ingredients:

5 Tortillas (use your favoritelf type-fajita sized)
1 can Ff refried beans (El Pasomakes some)
3 Green onions; sliced
½ Red pepper; chopped fine
½ large Tomato; chopped fine
½ cub Reduced fat cheddar; or ¼cp real cheddar, shredded
Cumin and chili powder totaste
Salsa and ff sour cream forgarnish

Preparation:

Spread beans on half of each tortilla (so they can be folded over later).
This takes about 1/3 cp per tortilla. Sprinkle with onion, tomato, peppers, and a shake or two of cumin and chili powder. Sprinkle with cheese. Please a cookie sheet in a warm oven (about 200 degrees). Place one or two open tortillas in microwave, and nuke on high for 45 sec to 1 minute. Fold tortilla in half to close, and place in oven to keep warm. Nuke rest of tortillas. Serve warm. While these are warm, those who prefer their salsa or sour cream inside can peel them open to do so. Others can just top as they wish and eat however they can. We served these with fresh cucumber slices on the side, and they are very filling. My husband and I each ate two, and we had one left for lunch-can reheat in the microwave for 45 seconds. Posted to Digest eat-lf.v097.n191 by Nicki Eger <eger@sled.gsfc.nasa.gov> on Jul 29, 1997

Easy "Souffle"

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
6 Bread slice
1 ½ cub Cheese; grated
6 Egg
1 ½ cub Milk
½ teaspoon Dry mustard

Preparation:

Fat grams per serving: Approx. Cook Time:
:45
Preheat oven to 250F. Spread butter on bread & cut into small cubes. In casserole dish, alternate layers of bread cubes and cheese. In a bowl, beat together egg, milk and dry mustard; pour over bread; stir gently. Let stand at least 10 minutes. Bake 40-45 minutes or till set in centre.

Serves 4 hungry people with 6 as a brunch dish.

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

Easy "Stuffed Cabbage"

Servings: 1 Servings

Ingredients:

1 pound Ground meat
1 small Onion
1 small Head cabbage
2 cub Cooked rice
1 large Can of tomatoes
Ham or other smoked meat;(optional)

Preparation:

Brown meat with onion.

Shred the cabbage, pour grease off of meat, and do not drain the tomatoes.

Layer in casserole rice, meat, cabbage and tomatoes. Season with salt and pepper. Also layer in ham pieces if you want them. Bake for ½ hour at 350 degrees.

Posted to EAT-L Digest by "Storm, Paula" <PAULAS@NCMS.ORG> on Jan 8, 1998

Easy 10-Minute Chili

Servings: 8 Servings

Ingredients:

2 pound Beef
8 ounce Tomato sauce
Brown Bag Chili Mix

Preparation:

Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings.
Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste.

Recipe By :

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

Easy 1-2-3 Peanut Butter Cookies

Servings: 1 Servings

Ingredients:

1 cub Peanut butter (creamy orchunky)
¼ cub Boiling water
1 cub Packed brown sugar
½ cub Shortening

Preparation:

Beat until smooth and add 2 cups Bisquick mix and stir well. Drop by teaspoon on lightly greased cookie sheet. Bake 8 - 10 minutes in 400 degree oven. Makes about 3 dozen Posted to Recipe Archive - 30 Mar 97 by ted by:
ajewell@sound.net on Mar 30, 97

Easy 20-Minute Chili

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef; or turkey
3 tablespoon Spice Islands Minced Onions
2 tablespoon Spice Islands Chili Powder
1 teaspoon Salt
¼ teaspoon Spice Islands Cayenne Pepper(optional); (¼ to ½)
2 cub Water
1 can (15 to 16 ounces) kidney orpinto beans; rinsed anddrained
1 can (6 ounces) tomato paste

Preparation:

Toppings: chopped onion, chopped bell pepper, shredded Cheddar cheese, sour cream, tortilla chips

Heat large saucepan or skillet over medium heat until hot. Add ground beef; brown 5 to 7 minutes, breaking up into ¾-inch crumbles. Pour off drippings. Season beef with minced onions, chili powder, salt and cayenne pepper. Stir in water, kidney beans,

tomato paste and water. Return to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, as desired.

Makes 4 to 6 servings
Recipe By : Ketchum Kitchen

Posted to MC-Recipe Digest V1 #303

Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)

From: Greg Leonhardt <gregl@plinet.com>

NOTES : A timesaving southwestern classic

Easy 62nd Street Lemon Cake

Servings: 12 Servings

Ingredients:

3 tablespoon Fine dry breadcrumbs; forpan
3 cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Unsalted butter; softened
2 cub Sugar
4 large Eggs
1 cub Milk
1 tablespoon Finely grated lemon peel

GLAZE:
1/3 cub Fresh lemon juice
2/3 cub Sugar

Preparation:

Place 1 oven rack one-third up from bottom of oven. Heat to 350°. Grease a 12-cup bundt or tube pan. Coat with bread crumbs, shaking out excess.

Mix flour, baking powder and salt in a medium bowl. In a large bowl with mixer on medium speed, beat butter and sugar until creamy. Add eggs 1 at a time, beating after each and scraping down sides of bowl as necessary (mixture may look curdled, that's ok). On low speed, add flour mixture in 3 additions alternately with the milk in 2 additions, beating only until blended after each addition. Stir in lemon peel.

Scrape batter into prepared pan. Level batter by rotating pan briskly from left to right and right to left. Bake 1 hour and 5-10 minutes until a toothpick inserted in center of cake comes out clean. Cool cake in pan 5 minutes, then cover with a rack and invert. Remove pan, leaving cake upside down on rack. Place over a large piece of foil or waxed paper and prepare glaze.

Glaze: Mix lemon juice and sugar. Brush all over hot cake (cake will absorb Glaze). Let cook completely before transferring to a cake plate.

Recipe by: Woman's Day - 2/1/98

Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998

Easy 7-Layer Dip

Servings: 1 Servings

Ingredients:

Frito-lay'sr bean dip
Guacamole
Sour cream
Chopped tomatoes
Chopped black olives
Shredded cheddar cheese
Chopped green onions

SERVE WITH:
Fritosr scoops corn chips

Preparation:

Recipe by: Fritos-Lay's add In serving dish layer in order given, except corn chips. Chill. Serve with the corn chips Printed in Good Housekeeping magazine, March 1994 Reference: Dip, Mexican, Snack

Posted to MC-Recipe Digest V1 #605 by Nancy Berry <nlberry@prodigy.net> on May 11, 1997

Easy Alfredo Sauce

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese; cubed
¾ cub Parmesan cheese; grated
½ cub Milk
½ cub Margarine

Preparation:

Recipe by: skthom@ccmail.monsanto.com (Sheri K. Thomasson) In large saucepan, stir all together over low heat until smooth. Makes enough for 8 ozs of fettucine.

Posted to MM-Recipes Digest V4 #111 by "Tim Brown" <tjbrown@tima.com> on Apr 21, 1997

Easy Amaretto Cake

Servings: 1 Servings

Ingredients:

LISA CRAWLEY TSPN00B:
1 ½ cub Toasted Almonds;chopped,
1 package Yellow cake mix without
½ cub Veg. oil
½ cub Water
½ cub Amaretto
1 teaspoon Almond extract
½ cub Sugar
¼ cub Water
2 tablespoon Butter
¼ cub Amaretto
½ teaspoon Almond extractdividedpudding
1 small Pkg. instant vanilla pudding
4 Eggs

Preparation:

Sprinkle 1 c. almonds into bottom of a well-greased and floured 10" tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingred. are moistened. Increase speed to md, and beat 4 min. Stir in remaining ½ c. almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely. Combine sugar, ¼ c. water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in ¼ c. amaretto and ½ ts almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb in cake. Yield:
one 10-inch cake.

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

Easy and Delicious Cheesecake

Servings: 8 Servings

Ingredients:

1 (9-inch) graham crackercrust
1 (8-oz) package cream cheese;softened
1 can (14-oz) sweeten condensedmilk
1/3 cub Lemon juice from concentrate
1 teaspoon Vanilla extract

OPTIONAL:
1 can (21-oz) cherry or blueberrypie filling

Preparation:

From: Serra Angel Autumn <n8942099@rowlf.cc.wwu.edu>

Date: Mon, 23 May 1994 10:18:04 -0400 (EDT)

In large bowl, beat cheese until fluffy. Gradually beat in sweeten condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill about 3 hours or until set. Top with desired amount of pie filling before serving. Keep chilled!

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Easy and Delicious Chocolate Pudding

Servings: 1 Servings

Ingredients:

½ cub Sugar
1/3 cub Cocoa powder
3 tablespoon Cornstarch
1 dash Salt
2 ½ cub Milk
1 teaspoon Vanilla

Preparation:

Mix together in medium saucepan the sugar, cocoa, cornstarch and salt.
Slowly add milk. Bring to boil over medium heat. Remove from heat and add vanilla. Pour into serving bowl or individual serving dishes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Katrina <casskar@vaxxine.com> on Noveday,, mber 20, 199

Easy and Elegant Beef Stroganoff

Servings: 6 Servings

Ingredients:

1 pound Beef sirloin steak, cut
Across grain - bite size
½ teaspoon Ground pepper, prefer. white
2 tablespoon Butter or margarine
6 ounce Portobello or white mushroom
6 Scallions, sliced
1 can Beef gravy (10 ½ oz.)
2 tablespoon Balsalmic vinegar or 1 Tbs.
Red-wine vinegar
1/3 cub Light sour cream

Preparation:

Sprinkle steak strips with half the pepper.

Melt 1 T butter in large, preferably nonstick, skillet over med-high heat.
Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl.

Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately.

Per serving: 184 cal, 19 g. pro, 6 g carb, 10 g fat, 342 mg sodium.
Reprinted from Woman's Day magazine, April 1996.

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

Easy and Elegant Lemon Mousse

Servings: 4 Servings

Ingredients:

2 ½ teaspoon Lemon rind -- finely grated
1 cub Whipping cream
1 ¼ cub Sugar
3 tablespoon Lemon juice

Preparation:

1. Chill bowl and beaters for electric mixer in freezer until ready to use.

2. Reserve ½ teaspoon of the grated lemon rind. In chilled bowl, whip remaining ingredients until light and fluffy.

3. Serve in stemmed glasses or individual souffle dishes. Garnish with remaining grated lemon rind.

Makes 4 servings, ½ cup each.

* Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. If you make it more than an hour prior to serving, add 1 tablespoon sweetened condensed milk, which will stabilize the mousse and keep it from weeping.

Variation Prepare mousse using lime instead of lemon. Halve and seed two papayas, fluting edges. Using a pastry bag fitted with a star tip, pipe mousse into papaya halves. Garnish with lime slices.

Recipe By : the California Culinary Academy

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

Easy and Ohh So Good Hot Fudge

Servings: 6 Servings

Ingredients:

6 ounce Chocolate Chips
1 can Sweetened condensed milk

Preparation:

In your microwave (at 40%) melt chocolate chips into milk. Stir frequently, about every minute or so. This usually takes about 4-6 minutes. Just time to have someone dish out the Ice cream. Serve hot and enjoy

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

Easy and Quick Mini-Pizzas

Servings: 1 Servings

Ingredients:

Rhodes Texas Rolls; thawed
Spaghetti Sauce or PizzaSauce
Grated Mozzarella Cheese
Variety of Toppings such asPepperoni; Cooked Sausage,Cooked Bacon, Ham, Cheeses,Mushrooms, Olives, Onions,Green Peppers, Tomatoes, orOther Good Stuff

Preparation:

Thaw rolls until soft and stretchy (about 2 hours at room temperature) Keep covered with plastic wrap while thawing. Preheat oven to 400ø. Stretch and pat each roll into a 6 to 8 inch circle. Place on greased cookie sheet.
Spread sauce and add toppings. Sprinkle mozzarella cheese over all. Bake about 15 minutes.

Source: Rhodes Rolls pamphlet

Posted to recipelu-digest Volume 01 Number 524 by "Noreen Welsh" <Noreen@iname.com> on Jan 14, 1998

Easy and Yummy Mandle Bread (The Name I've Given the Recipe)

Servings: 1 Servings
Source: The Crowning Touch Cookbook-Arie Crown Day School-Skokie IL

Ingredients:

3 Eggs
1 cub Sugar
1 cub Oil
3 cub Flour
2 teaspoon Baking powder
1 "squeeze" of lemon juice
1 teaspoon Vanilla
Cinnamon to taste
Ground or slivered almonds;(I use a cupfull)

Preparation:

Mix together all ingredients and form into 2-3 freeform loaves Bake on cookie sheets lined with baking (parchment) paper in 350 F oven until brown-20-30 mins. If you wish cut into slices and return to 200 F oven to dry out.(I omit this part --we like them chewy!)

NOTE: Walnuts or Pecans may be substituted for Almonds

B'Teavon--Bon Appetite

Posted to JEWISH-FOOD digest Volume 98 #021 by "dck" <dck@shani.net> on Jan 11, 98

Easy Antipasto Chicken

Servings: 4 Servings

Ingredients:

Lamparelli cgdr3
3 pound Chicken pieces
Whole mushrooms
½ cub Italian dressing -- divided
½ teaspoon Salt
8 slice Tomatoes
½ teaspoon Pepper
8 slice Onion rings
2 teaspoon Parmesan cheese grated
8 slice Green pepper

Preparation:

Arrange the chicken in a 9x13" baking pan. Pour half of the Italian dressi SOURCE: The NATIONAL BROILER COUNCIL CHICKEN FAVORITES Converted by MMCONV

Recipe By :

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

Easy Apple Butter

Servings: 1 Servings

Ingredients:

6 Unsweetened (14 oz cans)apple sauce
3 cub Sugar ( white; brown, othersweetener of choice) *note
1 tablespoon Cinnamon
1 teaspoon Nutmeg
¼ teaspoon Cloves

Preparation:

Note: I often use less sugar (1C) or no sugar if I am using the apple butter in cooking. Hubby likes it made with the full amount for his morning toast

Put applesauce and sugar in crockpot. (If using artificial sweetener do not add to mixture until after the butter is done and cooled) Cook until about half the original volume. I usually cook on high during day and low at night. With my crockpot on my last batch I used high for 3 hours, low for 9 hours and high again for 8 hours. There is nothing magic about the timing sequence. I add the seasoning in the last half hour of cooking. This makes about 6 cups.

If your crockpot is too small for all the applesauce, use what you can and add the rest after it has cooked down for a while.

I keep some in a jar in the frig and freeze the rest in small packets to use later. You can also pour the apple butter when hot in steralized jars and seal.

Posted to fatfree digest V97 #276 by Barb Beck <barb@owlnut.rr.ualberta.ca> on Nov 25, 1997

Easy Apple Butter Cake

Servings: 9 Servings

Ingredients:

1 cub Brown sugar; firmly packed
¼ cub Margarine
¼ cub Egg sugstitute
1 ½ cub Flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Cloves
1 cub Apple butter
1/3 cub Apple juice
1 cub Apple; chopped and peeled

Preparation:

1. In large bowl, cream together brown sugar and margarine. Add egg subsitute and blend well. Add flour and all remaining ingredients and mix well.

2. Pour into sprayed 9"x9" pan and bake at 375F for 30-40 mins until tester comes clean. Cool on rack.

Per 1 of 9 servings:
290 calories, 5g fat (15% CFF)
340 mg sodium

My notes: Next time try cutting back on the brown sugar a little, to reduce calories.
Contributor: Fast and Healthy, Sept/Oct 97 Preparation Time: 00:45

Posted to Digest eat-lf.v097.n023 by Cathleen <catht@interlog.com> on Jan 21, 1998

Easy Apple Cake

Servings: 9 Servings

Ingredients:

2 cub Diced apples
1 cub Sugar
1/3 cub Oil
½ teaspoon Vanilla extract
1 Egg; beaten (or 2 eggwhites, or egg substituteequal to 1 egg)
1 ½ cub Flour; unsifted
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ cub Raisins

Preparation:

Combine apples and sugar in a mixing bowl and let stand 10 minutes. Blend oil, vanilla and egg with the apples. Then combine the dry ingredients and mix in well. Stir in the raisins.

Pour into greased 8-inch square cake pan. Bake at 350F for 35 to 40 minutes.

NOTE: It is very good just as it is, when served soon after baking. Any leftover cake would be delicious served with a lemon sauce.

Typed and formatted by Martha Hicks & Buster

Recipe by: The American Heart Association Cookbook

Posted to MC-Recipe Digest V1 #855 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 21, 97

Easy Apple Cake

Servings: 5 Servings

Ingredients:

4 Apples, peeled and sliced
¼ cub Sugar
½ teaspoon Cinnamon

SECOND STEP:
½ cub Sugar
2 tablespoon Soft Butter or Margarine
Egg
¼ teaspoon Vanilla
1 cub Flour
1 teaspoon Baking Powder

Preparation:

Preheat oven to 350 deg F.
Mix together ¼ cup sugar and ½ t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon.
Cream ½ cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can.
Bake 30 minutes Best served warm, with vanilla ice cream.

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

Easy Apple Cobbler

Servings: 6 Servings

Ingredients:

5 cub Peeled; sliced apples
¾ cub Sugar
2 tablespoon All-purpose flour
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ cub Water
1 teaspoon Vanilla extract
1 tablespoon Butter or margarine;softened
½ cub All-purpose flour
½ cub Sugar
½ teaspoon Baking powder
¼ teaspoon Salt
2 tablespoon Butter or margarine;softened
1 Egg; slightly beaten

Preparation:

Combine the first 7 ingredients; mix gently. Spoon into lightly greased 9-inch square baking pan; dot with 1 tablespoon butter. Set aside.

Combine remaining ingredients; mix well, and spoon over apple mixture in 9 equal portions (batter will spread during baking). Bake at 375 degrees for 35-40 minutes. Yields 6 servings.

FROM A MAGAZINE ARTICLE:

NELL S. HARPER,

RUSSELLVILLE, KY

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.

Easy Apple Delights

Servings: 1 Servings

Ingredients:

1 package Pillsbury dinner rolls
Applesauce
1 pinch Cinnamon

Preparation:

Press out each roll into square shape, add 1 tablespoon applesauce, fold to turnover shape and bake at 400 degrees for 3 or 4 minutes.

Formatted by suechef@sover.net

Recipe by: Vermont Weathervane

Posted to MC-Recipe Digest V1 #879 by Sue <suechef@sover.net> on Nov 02, 1997

Easy Apple Dip

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese
½ cub Powdered sugar
8 ounce Smucker's Caramel sauce
(for ice cream)
6 Large apples - sliced

Preparation:

Soften cheese in microwave. Blend with powdered sugar, and spread on a plate. Soften caramel in microwave, and pour over cheese/sugar mix. Dip your apples in and enjoy!!

Posted to MM-Recipes Digest V4 #273 by "Melissa Carrizales" <skywalk2@nettaxi.com> on Oct 17, 1997

Easy Apple Dumplings

Servings: 4 Servings

Ingredients:

4 Apples; pared, cored
3 tablespoon Granulated sugar
1 dash Cinnamon, optional

TOPPING:
2 tablespoon Granulated sugar
½ cub All-purpose flour
¼ teaspoon Baking powder
1 Egg; beaten
4 tablespoon Butter or margarine; melted
2 tablespoon Chopped walnuts
1 tablespoon Grated orange rind

Preparation:

Preparation time: 20 min. Baking time: 25 to 35 min. Oven temperature: 375 degrees F. This is an easy-to-prepare variation of an old family favorite.
Use baking apples for best flavor. Preparation: 1. Prepare apples. Make some slits in each apple. 2. Place apples in lightly greased custard cups.
Dust with sugar and cinnamon. 3. Stir together sugar, flour and baking powder. Mix in egg and melted butter. 4. Spoon batter over apples, dividing evenly. Sprinkle with walnuts and orange rind. 5. Bake at 375 degrees F.
until apples are soft and batter is golden brown, 25 to 35 minutes. 6.
Serve apples slightly warm with orange ice cream or a dollop of whipping cream, if desired. Tips: These apples can be baked a day ahead and reheated when serving.

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

Easy Apple Pie Tarts

Servings: 32 Servings

Ingredients:

Fresh bread or pie dough
1 can (21-oz) apple pie filling
½ cub Butter; melted
½ cub Sugar
½ teaspoon Cinnamon

Preparation:

Preheat oven to 375ø. Run a knife through pie filling to coarsely chop apples. Place a small amount of pie filling in center of bread. Top with a second slice of bread. Shape using "Cut-n-Seal" tool. Brush both sides of tart lightly with melted butter. Combine sugar and cinnamon. Dip tart in cinnamon sugar mixture. Place on "Baking Stone" or cookie sheet. Bake for 15 minutes or until lightly browned.

NOTE: A 21-ounce can of pie filling is 2 cups, enough for 32 round 3-inch tarts.

THE PAMPERED CHEF, LTD.

350 SOUTH ROUTE 53

ADDISON, IL 60101-3079

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Apple Puff Pie

Servings: 8 Servings

Ingredients:

6 Medium MacIntosh apples,
Pared
Unbaked 9" pie shell
14 ounce (can) Sweetened condensed
Milk
Ground cinnamon

Preparation:

Cut apples into halves and remove cores. Prick surface of apples with a fork. Place on apple half, cut side down, in center of unbaked pie shell.
Arrange remaining apple halves in ring around center apple, overlapping adjacent apple halves. Pour sweetened condensed milk over apples. Sprinkle with cinnamon. Bake in 425F oven 20 minutes. Reduce temperature to 300F and bake 50 minutes more, or until apples are tender. Cool on rack.

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

Easy Apple Relish

Servings: 5 Servings

Ingredients:

2 cub Fresh cranberries
2 Apples
Orange, peeled and seeded
2 cub Sugar

Preparation:

Finely chop (or grind) cranberries, apples and orange.
Mix with sugar and refrigerate for a day or two before serving.
Great with chicken or turkey.

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

Easy Apple Salad

Servings: 8 Servings

Ingredients:

6 cub Cubed unpeeled Red Deliciousapple
½ cub Raisins
1/3 cub Chopped walnuts
½ cub Vanilla low-fat yogurt
2 tablespoon Honey

Preparation:

Combine first 3 ingredients in a bowl; toss gently. Combine yogurt and honey in a bowl; stir well. Add to apple mixture; toss gently to coat.
Cover and chill 1 hour. Yield: 8 servings (serving size: ¾ cup).

Per serving: 108 Calories; 1g Fat (9% calories from fat); 1g Protein; 25g Carbohydrate; 1mg Cholesterol; 11mg Sodium

NOTES : If you don't like mayonnaise in Waldorf salad, try this version from Karen Moalli, of Guilford, Connecticut. She uses yogurt and honey so it appeals to her kids.

Recipe by: Cooking Light, Nov/Dec 1993, page 122

Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.

Easy Apple Strudel

Servings: 12 Servings

Ingredients:

6 Sheets Filo Dough
6 medium Apples; chopped
½ cub Sugar
1 teaspoon Cinnamon
2 tablespoon Flour
¼ cub Bread Crumbs; Dry,FinelyGround
¼ cub Margarine; Melted

Preparation:

Note: Instead of dry, finely ground breadcrums, almonds that are finely ground can be used instead.

Mix apples with sugar, cinnamon, and flour. Open defrosted package of filo leaves carefully. Cover with plastic sheet. Place one leaf of filo dough on DAMP cloth. Brush leaf lightly with melted margarine using pastry brush.
Sprinkle with almonds or bread crumbs. Place second filo leaf directly over first, repeating above directions. Place third leaf directly over second.
Put half the apple mixture on edge of dough nearest to you on one 3 inch wide strip. Roll like jellyroll with aid of a cloth. Place strudel on buttered cookie sheet and brush top lightly with melted butter or beaten egg yolk. Repeat with the other 3 sheets of filo dough and other one-half of apple mixture. Bake in 375F oven for about 35 minutes until golden brown. Cut into portions and serve while warm. Variations: ½ cup walnuts or ½ cup raisins may be added with the apples.

Recipe by: "Homemade Heritage"/ Carole Walberg

Posted to TNT Recipes Digest, Vol 01, Nr 929 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jan 11, 1998

Easy Apple Strudel

Servings: 6 Servings

Ingredients:

½ package Pepperidge Farm® Frozen PuffPastry Sheets; 1 sheet
1 Egg
1 tablespoon Water
1 can (21 ounces) apple piefilling

Preparation:

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 F.
Mix egg and water and set aside.

2. Unfold pastry on lightly floured surface. Roll into 16-inch by 12-inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1-inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal.
Brush with egg mixture. Cut several 2-inch-long slits 2-inches apart on top.

3. Bake 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. Slice and serve warm.

Prep Time: 10 Min. Thaw Time: 30 Min. Cook Time: 35 Min.

Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 20, 1998

Easy Apple Strudel

Servings: 8 Servings

Ingredients:

Vegetable cooking Spray
1 slice Firm-textured white bread
3 large Apples, peeled and chopped(about 4 cups) (GrannySmith, red or goldendelicious)
½ cub Golden raisins
1 tablespoon Fresh lemon juice
1 teaspoon Grated lemon zest
1/3 cub Sugar
¾ teaspoon Cinnamon
1 ½ teaspoon Butter, melted
1 ½ teaspoon Canola oil
6 Sheets filo pastry, thawedif frozen

Preparation:

OVEN: 375 Line a 10 x 15-inch jelly roll pan with aluminum foil. Coat foil with cooking spray.

In a food processor, grind bread into fine bread crumbs. Place crumbs in a pie plate and toast in oven until golden, about 5 minutes. Watch carefully to prevent burning.

In a large bowl, combine apples, raisins, lemon juice and lemon zest; toss to mix. In a small bowl, stir together sugar and cinnamon. In another small bowl, combine melted butter and oil.

Unroll filo and place on a large baking sheet; cover with plastic wrap and top with a slightly dampened kitchen towel to prevent filo from drying out.
Place 1 filo sheet on a sheet of plastic wrap. Using a pastry brush, dab with a part of butter-oil mixture; coat with cooking spray. Sprinkle with part of bread crumbs. Repeat layering with remaining filo, butter- oil mixture, cooking spray and crumbs. Top sheet should be brushed with the butter oil mixture and coated with cooking spray.

Spread apple filling along one long end of dough, leaving a 2- inch border along edge and at sides. Sprinkle cinnamon sugar over apples. Fold bottom edge up over apple filling; fold in at sides. Starting at longer side and using plastic wrap, lift filo and carefully roll up like a jelly roll.
Place strudel, seam side down, on prepared baking sheet. Brush with remaining butter-oil mixture. Coat with cooking spray.

Bake 15 minutes. REDUCE oven temperature to 350 degrees and bake 15 minutes longer or until golden.

Serve warm.

~ - - - - - - - - - - - - - - - -
Posted to JEWISH-FOOD digest V97 #006

Recipe by: 365 Delicious Low Fat Recipes Phyliis Kohn 1995 p.238

From: Linda Shapiro <lss@coconet.com>

Date: Mon, 06 Jan 1997 21:40:16 -0500

Easy Apple Torte

Servings: 1 Servings

Ingredients:

½ cub Butter,; softened
1/3 cub Sugar
¼ teaspoon Vanilla
1 cub All-purpose flour
8 ounce Cream cheese
1/3 cub Sugar
1 Egg
½ teaspoon Vanilla
1/3 cub Sugar
½ teaspoon Cinnamon
4 cub Diced peeled apples
¼ cub Slivered almonds
Whipped cream for garnish

Preparation:

Heat oven to 440. Cream butter, 1/3 cup sugar and ¼ teaspoon vanilla.
Blend in flour. Spread on bottom and sides of 9 inch springform pan.
Combine cream cheese, 1/3 cup sugar, egg and ½ teaspoon vanilla and blend until smooth. Spread evenly over pastry lining. Combine 1/3 cup sugar and cinnamon and toss with apples to coat evenly. Arrange apples over cream cheese filling. Sprinkle almonds evenly over the top. Bake 10 minutes then reduce heat to 400. Bake 25 minutes longer. Cool before removing springform pan rim. Refrigerate until chilled then garnish with whipped cream if desired.
Recipe By :THE DESSERT SHOW SHOW #DS3004

Posted to MC-Recipe Digest V1 #265

Date: Mon, 28 Oct 1996 08:33:02 -0500

From: Meg Antczak <meginny@node1.frontiernet.net>

Easy Apple Torte

Servings: 6 Servings

Ingredients:

4 tablespoon Soft butter
1 Egg
1 teaspoon Cinnamon
1 cub Sugar
¼ teaspoon Baking soda
1 cub Flour
½ teaspoon Baking powder
⅛ teaspoon Salt
3 Peeled and cored apples ofyour choice (cut into ⅛"slices)

Preparation:

Felice Sauer Date: 26 Feb 1994 11:05:16 -0500

Preheat oven to 350. Butter a 9" cake pan. Cream together sugar and butter. Add egg and beat until light and fluffy. Sift flour, cinnamon, baking powder, baking soda, and salt together. Mix the dry ingredients into the wet ingredients. Stir in apple pieces. Turn into pan and spread smoothly. Bake for one hour and allow to cool for a few minutes and serve warm.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Easy Apple-Butterscotch Tart

Servings: 1 Servings

Ingredients:

Double crust for a 9-inchpie (homemade or purchased)
2 can (21 oz. each) apple piefilling
½ cub Pecan halves

Preparation:

Heat oven to 425. Place 1 pastry crust on greased cookie sheet, cover with apple filling to 1 inch of edge. Place second crust over filling. Fold edge of bottom pastry up over top pastry; press together and seal. Cut several small slits in top crust to vent.

Bake 35 to 40 minutes or until golden brown. Let stand 15 minutes. Transfer to serving plate. Top with pecans and butterscotch topping. Serve warm.
Makes 6 to 8 servings.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Oct 31, 1997

Easy Applesauce Cake

Servings: 12 Servings

Ingredients:

2 cub Flour
1 teaspoon Salt
2 teaspoon Baking soda
4 tablespoon Cocoa
1 cub Sugar
1 teaspoon Cinnamon
½ teaspoon Cloves
1 cub Applesauce
½ cub Oil
2 Eggs

Preparation:

Heat oven to 350. Measure all ingedients into a large bowl. Mix at medium speed until well blended. Pour into a lightly greased Bundt cake pan. Bake 35 minutes. Source: Favorite Apple Recipes.

Recipe By : Sue Klapper

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

Easy Applesauce Cake

Servings: 1 Servings

Ingredients:

2 cub Granulated sugar
1 ½ cub Applesauce (don't use theunsweetened kind)
½ cub Water
½ cub Shortening
2 Eggs
2 ½ cub All-purpose flour
1 ½ teaspoon Baking soda
¼ teaspoon Ground cinnamon
½ teaspoon Ground cloves
½ teaspoon Ground allspice
1 ½ teaspoon Salt
¼ teaspoon Baking powder
1 cub Raisins (dusted with 1teaspoon flour)
½ cub Chopped walnuts (optional..Ileave out because of thekid's nut allergy...butbetter with the nuts,yum...)

Preparation:

Blend together in large bowl of mixer the sugar, applesauce, water, shortening, and eggs. When blended, and the flour, soda, cinnamon, cloves, allspice, salt, and baking powder. Mix well. By hand, fold in the raisins and nuts.

Pour into a greased and floured tube or Bundt pan. Bake in a preheated 350 degree oven for about 60 minutes, or until the cake tests done. Coll about 20 minutes before removing from the pan. Dust with confectioners sugar or use your favorite glaze.

NOTE: I make this at Christmas and bake in mini-loaf pans. You can get about 6 from this recipe. Freeze, and then they can be used in your gift baskets...adjust baking time, of course.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep 12, 1997

Easy Apricot Coconut Bonbons

Servings: 64 Servings

Ingredients:

3 cub Dried apricots; ground
4 cub Coconut; shredded
1 can (15 oz) condensed milk;sweetened (Eagle)
Confectioner's sugar

Preparation:

Combine apricots and coconuts. Add condensed milk and blend well. Shape into 1" or 1+¼" balls. Roll in confectioner's sugar and place each in a paper candy cup. Makes great gifts! This is such an easy recipe, that it's great for kids to make. No worry about the kids using hot ovens or stoves!!! You might want to try ½ recipe if the little ones are cooking.
(½ of a 15 oz can is about 2/3 cup sweetened condensed milk.)

Recipe by: Molly Walsh

Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@juno.com (Molly Walsh) on Nov 12, 1997

Easy As 1-2-3 Square Pie

Servings: 12 Servings

Ingredients:

CRUST:
1 ½ cub Low-fat graham crackercrumbs
¼ cub Reduced fat margarine,melted
3 tablespoon Granulated sugar

FIRST LAYER:
8 ounce Light cream cheese, softened
1 cub Powdered sugar
12 ounce Cool Whip® Free, thawed

SECOND LAYER:
6 ounce Fat-free vanilla pudding mix
1 cub Skim milk
2 cub Pumpkin pie mix

Preparation:

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly into bottom of 9 x 13" pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare first layer, combine cream cheese and powdered sugar in a mixing bowl. Mix until fluffy. Fold in ½ carton whipped topping. Spread over crust. To prepare second layer, combine pudding mix, milk, and pumpkin pie mix. Mix until thickened and well blended. Pour over cream cheese layer.
Top with remaining whipped topping. Chill 3 hours or overnight.

Per serving: 305 Calories; 8g Fat (24% calories from fat); 3g Protein; 53g Carbohydrate; 13mg Cholesterol; 432mg Sodium

Recipe by: Libby's, Favorite Pumpkin Recipes Posted to Digest eat-lf.v097.n074 by matejka@bga.com (Anita A. Matejka) on Mar 19, 1997

Easy As Apple Pie

Servings: 1 Servings

Ingredients:

1 Crust for 2-crust pie
Apples
Sugar
Nutmeg
Butter

Preparation:

Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over vent. Bake 375 degrees for one hour.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : PICK OF THE DAY SHOW #PD7710 #2

Posted to MC-Recipe Digest V1 #256

Date: Wed, 23 Oct 1996 23:41:09 -0400 (EDT)

From: Chuck & Dorothy Tapping <ctapping@USIT.NET>

Easy Asparagus Soup

Servings: 4 Servings

Ingredients:

1 can (10.75-oz) cream ofasparagus soup
1 cub Sour cream
3 dash Tabasco
½ teaspoon Celery salt
1 cub Milk
Asparagus tips (optional)
4 teaspoon Finely chopped green onions

Preparation:

Combine first 5 ingredients and mix well. Add chopped asparagus tips, if desired. Chill for at least 4 hours before serving. Garnish each serving with 1 teaspoon of finely chopped green onions. Yield: 4 servings.

JO ANN DREW (MRS. TOMMY, 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.

Easy Bahama Mama

Servings: 1 Servings

Ingredients:

2 ounce Dark Rum
2 ounce Pineapple juice
1 dash Grenadine
1 dash Amaretto
½ teaspoon Simple syrup -- (optional)
1 Whole maraschino cherry

Preparation:

Mix everything in a blender except the cherry. Pour over crushed ice and toss in the cherry.

Recipe By : The Net

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

Easy Bake Chicken Casserole

Servings: 1 Servings

Ingredients:

1 pound Boneless chicken breast; cutinto 1" cubes
1 Jar any flavor ragú chickentonight cooking sauce forchicken
1 cub Instant rice; uncooked(extra rice can be addedfor thicker consistency)

Preparation:

Preheat oven to 400 degrees F. Place chicken in an 11" x 7" baking dish.
Add sauce, stirring to coat chicken evenly. Cover tightly and bake 35 to 40 minutes or until chicken is thoroughly cooked. Remove chicken from oven and immediately add rice to casserole; stir to mix well. Cover tightly and let stand 5 minutes or until rice is tender.

Serves 4 to 6.

*MCformatted by Martha Hicks & Buster*
Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 2, 97

Easy Bake Oven Cake

Servings: 1 Servings

Ingredients:

3 tablespoon Cake mix
1 tablespoon Milk

Preparation:

Grease and flour pan. Mix cake mix and milk until smooth. Pour into pan.
Bake in preheated Easy Bake Oven about 15 minutes. By Kim Robb <krobb@summer.com> on Apr 5, 1997

Recipe by: Winnipeg Free Press

Posted to recipelu-digest Volume 01 Number 343 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 05, 1997

Easy Bake Oven Chocolate Cake

Servings: 1 Servings

Ingredients:

6 tablespoon Flour
¼ teaspoon Baking powder
1 teaspoon Cocoa
¾ teaspoon Shortening
1 pinch Salt
4 teaspoon Milk

Preparation:

Mix all ingredients well. Bake in Easy Bake Oven for 12 to 14 minutes. By Kim Robb <krobb@summer.com> on Apr 5, 1997

Recipe by: Winnipeg Free Press

Posted to recipelu-digest Volume 01 Number 343 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 05, 1997

Easy Bake Toffee

Servings: 25 Servings

Ingredients:

1 cub Butter
1 cub Light brown sugar, packed
2 ½ cub Chopped pecans
1 cub Semisweet chocolate chips

Preparation:

Lightly butter a 9x13" pan. Place butter and brown sugar an a heavy, medium saucepan and bring to a boil over medium heat. Stir in 2 cups of pecans.
Pour into the prepared dish and bake 15 minutes at 375. Remove from oven and sprinkle with the chocolate chips; when soft enough to spread, spread evenly over toffee. Spread remaining ½ cup pecans on top. Let cool completely, then break into pieces. Store in air-tight container.

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

Easy Baked Apples (Microwave)

Servings: 4 Servings

Ingredients:

4 large Cooking apples
¼ cub Brown sugar; firmly packed
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
2 tablespoon Butter or margarine
1/3 cub ;Water

Preparation:

Core apples, and slice a thin circle of peel from top of each. Place apples in a 9" pie-plate.
Combine sugar, cinnamon, and nutmeg; spoon mixture into cavities of apples. Top each with ½ tablespoon butter. Pour water into pieplate; cover with heavy-duty plastic wrap.
Microwave at HIGH for 6 to 8 minutes or until apples are crisp-tender, giving dish a half-turn after 3 minutes. Let stand 5 minutes before serving. Yield: 4 servings.

Source: Southern Living
Posted to MM-Recipes Digest by q591b4@ilos.net on Apr 10, 1998

Easy Baked Beans

Servings: 6 Servings

Ingredients:

NONE:

Preparation:

Cook 4 slices bacon till crisp. Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook ½ cup chopped onion in reserved drippings till tender. Stir in two 16-ounce cans pork and beans in tomato sauce, 2 Tbsp brown sugar, 2 Tbsp catsup, 1 Tbsp Worcestershire sauce, and 1 Tbsp prepared mustard. Turn into a 1 ½ quart casserole. Bake, uncovered, in a 350 degree oven for 1 ½ to 1 ¾ hours, or cook in the microwave oven on HI for 10 to 12 minutes. Stir ½ way through cooking time, Top with bacon. Let stand a few minutes before serving.

Recipe by: My Mom's (Pat) Recipe

Posted to EAT-L Digest by "D'ArchAngel aka. Sean Coate" <d_archangel@MINDSPRING.COM> on Apr 7, 1998

Easy Baked Beans

Servings: 4 Servings

Ingredients:

2 can Pork and beans
¾ cub Brown sugar
1 teaspoon Dry mustard
6 slice Bacon, cut into pieces
½ cub Ketchup

Preparation:

Mix all ingredients together except bacon. Put bacon on top. Bake at 325 degrees for 1 hour or more depending on desired consistency.

Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Jul 7, 1997

Easy Baked Beans

Servings: 4 Servings

Ingredients:

1 can (15-oz) beans (pinto; white,or ranch style beans workwell but almost kind willdo)
½ cub Ketchup
½ medium Onion; chopped
¼ teaspoon Cinnamon
2 slice Bacon

Preparation:

submitted by: jwendel@redshift.com
These beans taste like they've been cooked for hours. You can leave out the bacon if you want to avoid fat.

Pour the beans into a small casserole dish and mix in the ketchup, onion and cinnamon. Cut the bacon slices in half and place on top of the beans.
Bake in a 350 degree oven for 30 minutes.

Jennifer Wendel, The Central Coast of California, USA

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 6 MAY 1996

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

Easy Baked Beans

Servings: 5 Servings

Ingredients:

3 tablespoon EDEN Extra Virgin Olive Oil
1 large Onion; chopped
3 Cloves garlic; pressed
15 ounce Can EDEN Kidney BeansOR- Pinto or Navy Beans
½ cub EDEN Crushed Tomatoes
1 tablespoon EDEN Barley Malt
1 tablespoon EDEN Shoyu (to taste)
1 tablespoon EDEN Hot Mustard

Preparation:

Heat oil and saute onion and garlic. Place in a casserole dish with remaining ingredients. Bake covered at 350 F for 20-30 minutes.

Prep Time: 10 Minutes
Cooking Time: 25 Minutes

Per serving: 182 Calories;
9g Fat (42% calories from fat); 6g Protein;
20g Carbohydrate; 0mg Cholesterol; 366mg Sodium

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

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

Easy Baked Beans

Servings: 1 Servings

Ingredients:

2 tablespoon Margarine
12 cub Chopped onion
2 can Beans in tomato sauce; (16oz.)
½ cub Karo light corn syrup; ordark
1 tablespoon Prepared mustard

Preparation:

In 3-quart saucepan melt margarine over medium heat.

Add onion; saut‚ 5 minutes. Stir in remaining ingredients.

Bring to boil. Reduce heat and simmer, stirring often, 25 minutes.

Makes 4 servings.

MICROWAVE DIRECTIONS:

In 3 quart microwavable casserole combine margarine and onion. Microwave at High (100%) 1 to 2 minutes or until tender.

Stir in remaining ingredients.

Cover with waxed paper.

Microwave, stirring once, 12 to 14 minutes or until heated.

Let stand about 5 minutes before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998

Easy Baked Chicken

Servings: 4 Servings

Ingredients:

4 Chicken breast ½'s,skinned
⅛ teaspoon Garlic powder
⅛ teaspoon Black pepper
1 can Cream of broccoli soup
½ cub Water
4 cub Noodles, cooked, no salt

Preparation:

Spray 2-qt. baking dish with food release; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 min.

Combine soup and water, spoon over chicken. Bake 30 min. or until chicken is no longer pink and juices run clear. Serve with pasta.

Nutritional values per serving: Calories 500, Protein 58g, Carbohydrate 46g, Fat 8g, Cholesterol 140mg, Sodium 410mg

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

Easy Baked Chicken

Servings: 1 Servings

Ingredients:

4 Chicken breast halves,skinned (I used boneless)
¼ teaspoon Garlic powder
¼ teaspoon Pepper
1 can (10 ¾ oz.) Campbell'sHealthy Request Cream ofCelery Soup
½ cub Water
4 cub Hot cooked cholesterol freepasta (cooked without salt)

Preparation:

Here is a good recipe that we had for supper tonight. I got it off a can of Campbell's Healthy Request Cream of Celery Soup.

1. Spray 2 qt. oblong baking dish with vegetable cooking spray, arrange chicken breasts in dish. Sprinkle with garlic and pepper. Bake at 375 degrees for 30 min.
2. Combine soup and water. Spoon over chicken. Bake 30 minutes or until chicken is no longer pink. Stir sauce. Serve over pasta.
Posted to Digest eat-lf.v096.n151

From: Christine A Weichart <weichart@csd.uwm.edu>

Date: Fri, 13 Sep 1996 22:02:55 -0500 (CDT)

Easy Baked Chicken and Potato Dinner

Servings: 4 Servings

Ingredients:

-Sue Woodward
4 Chicken breast halves; bone-in, skinless
4 medium Russet or Idaho baking pota-toes; unpeeled, cut into 1"cubes
1 Red or green bell pepper;cut into 1"x½" pieces
1 medium Onion; cut into 8 wedges
2 tablespoon Margarine or butter; melted
¼ cub Parmesan cheese; grated
1 teaspoon Garlic powder
1 teaspoon Paprika

Preparation:

Heat oven to 400~. Spray 15"x10"x1" baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, garlic powder, and paprika. Bake at 400~ for 30 to 35 mins. or until chicken is fork tender and juices run clear, stirring vegetables once halfway through cooking.

Per serving - 370 cal (100 cal from fat), 11 g tot fat (3 g sat fat), 80 mg chol, 260 mg sod, 35 g total carbo (35 g fiber, 4 g sugars), 33 g pro. Dietary exchanges - 2 starch, 3 lean meat, 1 vegetable, ½ fat

Source: Pillsbury Classic Cookbooks, 2/96
Posted to MM-Recipes Digest V3 #223

Date: Sat, 17 Aug 1996 07:31:05 PST

From: jlewis1@juno.com (Julie L. Lewis)

Easy Baked Chicken Kiev (Quick)

Servings: 6 Servings

Ingredients:

6 Boneless skinless chickenbreast halves
1/3 cub Seasoned bread crumbs
¼ cub Grated Parmesan cheese
1 teaspoon Dried oregano; divided
Freshly ground black pepper;to taste
2 tablespoon Butter or margarine;softened
1 tablespoon Parsley; finely chopped
1 Egg; beaten with
1 tablespoon Water
3 ounce Low-fat jack cheese

Preparation:

1. Place breast halves, one at a time, between 2 sheets of plastic wrap.
With the flat side of a mallet or with a small heavy frying pan, gently pound breasts until each is about ¼-inch thick. Set aside.

2. Combine bread crumbs, Parmesan, ½ teaspoon oregano and a little freshly ground black pepper. Spread on a plate and set aside.

3. Mash together the softened butter, parsley and ½ teaspoon oregano; set aside. Whisk egg with water, pour onto a plate and set aside.

4. Cut the cheese into 6 sticks measuring about ½ inch-by-2 inches. Set aside.

5. Spread a little of the seasoned butter on each breast. Lay a piece of jack cheese, fold in sides and roll up to enclose filling.

6. Roll each bundle in egg mixture, then in bread-crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9-by-13-inch baking dish that has been sprayed with nonstick spray. (If you can refrigerate 1 hour, this will help the coating adhere.)

7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 minutes, or until no longer pink in the center.

>From "Sunset New Easy Basics Cookbook," edited by Jerry Anne DiVecchio.

Note: I used pepper jack instead of lowfat jack cheese - delicious! Also, fresh parsley definitely 'made' the dish.

Recipe by: Seattle Times, 5/28/97

Posted to MC-Recipe Digest V1 #869 by MsRooby <msrooby@blarg.net> on Oct 26, 1997

Easy Baked Potatoes

Servings: 6 Servings

Ingredients:

6 Potatoes unpeeled & cubed
¼ cub Butter
1 ounce Envelope onion soup mix
1 cub Shredded Cheddar cheese
¼ cub Chopped green onions

Preparation:

Place potatoes in a lightly greased 12 x 8 x 2 inch baking dish; dot with butter and sprinkle with onion soup mix. Cover with aluminum foil and bake at 400 for 30 minutes. Stir mixture and bake an additional 30 minutes.
Uncover and sprinkle with cheese and green onions. From "Progressive Farmer, January 1992; Mikie Lancaster, Chattanooga, TN

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

Easy Baked Tempeh

Servings: 4 Servings

Ingredients:

1 pound Tempeh
16 ounce Tomato sauce, Mcdougall
¼ cub Onion; chopped fine
¼ cub Cider vinegar
¼ cub Soy sauce, low sodium
½ teaspoon Curry powder
¼ teaspoon Ground ginger

Preparation:

Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked hulled soybeans with a beneficial mold that binds the beans together. Other legumes, such as peas and lentils, and also grains, such as rice, wheat, and barley -- alone or in various combinations -- are sometimes added.
Because it has a dense, solid consistency, it is often used to replace meat in various dishes and on sandwiches. Like tofu, it is high in fat and protein. You will find tempeh in the refrigerated or frozen food sections of your natural food store. Refrigerated, it lasts a week, and frozen, it lasts indefinately. Freezing does not change its texture appreciably.

Cut the tempeh into bite-sized pieces and set aside. Preheat the oven to 350 degrees. Combine the remaining ingredients in a small saucepan and simmer over low heat until the sauce thickens slightly, about 10 minutes.
Spoon a thin layer of sauce on the bottom of a 2 - quart baking dish. Add the tempeh pieces and cover with the remaining sauce. Bake for 20 to 30 minutes.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

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

Easy Baked Ziti

Servings: 4 Servings

Ingredients:

½ pound Ziti
½ pound Gimme Lean (probablyreconstituted TVP orHarvest Crumbles wouldalso work)
1 small Onion, chopped
1 Garlic clove, minced
½ can (35 ounce) Italian peeledtomatoes, with juice
½ cub Tomato sauce
½ can (6 ounce) tomato paste
1 teaspoon Oregano
1 teaspoon Basil
¼ teaspoon Crushed red pepper flakes
1 cub Fat free ricotta cheese
¾ cub Shredded fat free mozzarella
¼ cub Grated Parmesan cheese(optional)

Preparation:

This is modified from recipe #143 of "365 Ways to Cook Hamburger" by Rick Rodgers, published by HarperCollins.

1. Preheat oven to 350 F. In a large pot of boilign salted water, cook ziti until barely tender, about 8 minutes. Drain well and return to empty pot.

2. In a non-stick skillet, "brown" gimme lean, onion, and garlic over medium heat, breaking up lumps, for about 5 minutes. Stir in tomatoes with juice, tomato sauce, tomato paste, oregano, basil, and pepper; break up tomatoes with a spoon. Bring to simmer.

3. Pour tomatoes over ziti in pot. Add ricotta and stir to mix. Pour half of ziti mixture into a very lightly oiled 1.5 quart casserole. Sprinkle on ½ of mozzarella. Pour in remaining ziti and sprinkle remaining mozzarella and optional Parmesan over top. Bake, uncovered, about 35 minutes, or until casserole is bubbling and cheese is melted.

Posted to fatfree digest V96 #297

Date: Mon, 28 Oct 1996 01:45:37 -0500

From: KimAllen@aol.com

Easy Baked Ziti

Servings: 1 Servings

Ingredients:

8 ounce Ziti pasta or other tubeshaped pasta
½ pound Extra lean ground beef orturkey
3 cub Prepared spaghetti sauce
2 cub Lowfat cottage cheese
½ cub Low fat mozzarella cheese;grated
1/3 cub Parmesan cheese; grated
¼ cub Egg substitue or one egg
¼ teaspoon Dried parsley
¼ teaspoon Garlic powder
Vegetable spray
9 13 inch pan

Preparation:

Aluminum foil
Directions 1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions. Drain and set aside.

3. Saute' meat until done, then add spaghetti sauce.

4. Combine cheeses, egg substitute, parsley, and garlic powder together and mix well. Fold cheese mixture into the cooked pasta.

5. Spray the pan with vegetable spray. Spread 1 cup of the sauce mixture into the pan.

6. Spoon ziti and cheese mixture into the pan.

7. Pour remaining sauce mixture over the pasta/cheese mixture. Cover with foil and bake for 30 minutes.

Posted to brand-name-recipes by C5Joy <C5Joy@aol.com> on Mar 2, 1998

Easy Baked Ziti

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 can Tomato paste
2 cub Ricotta cheese
1 pound Ziti cooked & drained
2 cub Mozzarella cheese shredded
1 package Spaghetti sauce mix dry, 1 envelope
16 ounce Tomato sauce
2 Garlic cloves, crushed
½ cub Parmesan cheese

Preparation:

Brown beef; drain. Add tomato sauce, paste, spaghetti sauce mix, and garlic. Simmer about 15 minutes. Pour over cooked pasta. Add ricotta and stir to mix well.

Grease a large casserole dish. Pour half the pasta mixture into bottom. Top with 1 c mozzarella. Pour in remaining pasta. Top with remaining mozzarella and parmesan cheese. Bake at 350 degrees for about 40 minutes.

Source: FOM Food
: Recipe contributed by Mary Imm - Cape Coral, FL : MM format - April Bowman-Fox

April's Comments: Good with green beans and Italian or garlic bread.

Posted on Home-Cooking echo 5/29/96

From: April Bowman-Fox Date: 06-03-96 Posted to MM-Recipes Digest V3 #241

Date: Tue, 3 Sep 1996 19:01:57 -0400

From: BobbieB1@aol.com

Easy Baklava

Servings: 12 Servings

Ingredients:

Safflower oil -- for coating
Pan
1 cub Ground almonds
1 cub Ground walnuts
1 ½ teaspoon Cinnamon
8 Sheets filo
¼ cub Melted unsalted butter
1 ¼ cub Date sugar
2 tablespoon Grated lemon rind
¼ cub Lemon juice
2 tablespoon Honey

Preparation:

1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking pan.

2. In a small bowl combine almonds, walnuts, and cinnamon. Set aside.

3. Cut each sheet of filo in half. Stack cut sheets on counter. With a large pastry brush, dot top sheet with about 1 teaspoon butter, then spread evenly to coat as much of sheet as possible (see Preparing Filo). Lay evenly in baking pan. Sprinkle lightly with nut mixture. Repeat with remaining sheets, stacking evenly.

4. To cut baklava make 4 evenly spaced vertical cuts through the entire stack of filo. Then cut diagonally to form diamond shapes. (Four evenly spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes, then lower heat to 300 degrees F and bake for 30 minutes more.

5. In a small saucepan over medium-high heat, simmer date sugar, lemon rind, lemon juice, and honey until thickened. Pour over cooked baklava as soon as it comes out of the oven. Let cool and then serve.

Recipe By : the California Culinary Academy

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

Easy Banana Bread

Servings: 1 Servings

Ingredients:

4 large Eggs
1 package (2-layer-size) yellow cakemix without pudding
1 package (4-serving-size) instantbanana pudding mix
1 cub Water
¼ cub Oil
½ cub Chopped nuts
3 Bananas; mashed

Preparation:

Notes: From Houston (Texas) Chronicle files.

Grease 2 (8 ¼-by-4 ½-by-3-inch) loaf pans. Preheat oven to 350 degrees.
Beat eggs, then add dry cake mix, pudding mix, water and oil. Mix well. Add nuts and bananas. Pour into prepared pans and bake 1 hour or until bread tests done. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on rack. Makes 2 loaves.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998

Easy Banana Bread #1

Servings: 16 Servings

Ingredients:

½ cub Soft tofu
¾ cub Honey
¼ cub Sunflower or safflower oil
1 teaspoon Vanilla extract
1 cub Mashed ripe banana
1 Egg amount of egg replacer
2 cub Whole-wheat pastry flour
½ teaspoon Baking powder
½ teaspoon Baking soda
1 dash Salt
1 tablespoon Poppy seeds

Preparation:

From: D Choi <namosi@u.washington.edu>

Date: 11 Jan 1995 06:42:58 -0700
Preheat oven to 350øF. In a food processor, cream tofu, sweetener, oil, vanilla, egg replacer and banana. In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Yields 1 loaf.

Source: Diamond, Marilyn, _The American Vegetarian Cookbook: from the Fit for Life Kitchen_, Warner Books: New York, New York, 1990, p. 348.

REC.FOOD.RECIPES

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

Easy Banana Bread #2

Servings: 16 Servings

Ingredients:

1 ¾ cub Flour (the recipe sayssifted; but I've made itwithout sifting)
2 ¼ teaspoon Baking powder
½ teaspoon Salt
1/3 cub Shortening
2/3 cub Sugar
2 Beaten eggs
1 cub Banana (about 3 or 4)
½ cub Chocolate chips

Preparation:

From: hf10@crux3.cit.cornell.edu (FieryPhoenix)

Date: Wed, 6 Jul 1994 21:55:06 GMT
Here is a really easy to make recipe for Banana Bread. This one has an added bonus of chocolate chips. :)

Mix all ingredients together except for eggs and chips. I find it easier to mush the bananas together first and then add them. Beat in eggs. Fold in chocolate chips. Put batter in greased loaf pan (8 ½ x 4 ½) and bake at
350 degrees for one hour.

REC.FOOD.RECIPES

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

Easy Banana Cream Pie

Servings: 8 Servings

Ingredients:

1 Box Sugarfree instant BananaPudding mix
1 large Banana
1 Graham cracker pie crust, 9inch
1 can Whipping cream
Artificial sweetner ofchoice, or other

Preparation:

Mix pudding as directed. Slice banana and add to pudding. Pour into graham cracker crust. Beat whipping cream until thick and slowly (by taste, don't want it to be bitter so use very little) add artificial sweetner. Cover pie with whipped topping. Chill and serve!
Recipe by: Paula Dobbs

Posted to MC-Recipe Digest V1 #374, by Michael Ward <mjward@interport.net> on Wed, 15 Jan 1997.

Easy Banana Nut Bread

Servings: 1 Loaf

Ingredients:

½ cub Butter
1 cub Sugar
2 Eggs
4 small Bananas, mashed
¾ teaspoon Baking soda
½ teaspoon Salt
1 ½ cub Flour
¾ cub Chopped walnuts

Preparation:

1. Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas.

2. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes.

Source: The warped and twisted mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Easy Banana Pudding

Servings: 12 Servings

Ingredients:

1 Box (12 oz) vanilla wafercookies
2 package (3.4 oz) instant vanillapudding mix
3 ½ cub Milk
2 cub Heavy cream
1 tablespoon Vanilla
7 Banana, sliced
1 tablespoon Sugar

Preparation:

Line bottom of 3-quart glass serving bowl with vanilla wafers in single layer. Prepare instant pudding mix according to package directions, using milk and ½ cup cream. Beat in 2 tsp vanilla.

Layer one-forth of banana slices over wafers. Spon on one-forth of pudding, spreading evenly. Top with a layer of vanilla wafers. Repeat layering, ending with pudding.

Beat together remaining 1 ½ cups cream, remaining 1 tsp vanilla and the sugar in small bowl until soft peaks form. Spoon on top spreading level.
Loosely cover; refrigerate overnight.

Recipe by: Family Circle - 6/3/97 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@access.mountain.net> on May 31, 1997

Easy Banana-Tomato Chutney

Servings: 2 Cups

Ingredients:

2 Ripe bananas, diced
2 Ripe tomatoes, diced anddrained
1 tablespoon Tiger brand hot pepper sauce
½ teaspoon Worcestershire sauce

Preparation:

1. In a small mixing bowl combine all ingredients.

2. Chill well before serving.

Goes with grilled fish, lamb, or chicken.

Recipe is from _The Banana Lover's Cookbook_ by Carol Lindquist. Posted to EAT-L Digest 22 Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 23, 1997

Easy Barbecue Beans

Servings: 6 Servings

Ingredients:

1 pound Lean ground beef
½ cub Chopped onion
1 can (28-oz) pork and beans
½ cub Catsup
2 tablespoon Vinegar
1 tablespoon Worcestershire sauce
½ teaspoon Salt
½ teaspoon Liquid Smoke (optional)
½ teaspoon Pepper
1 teaspoon Sugar (optional)
¼ teaspoon Tabasco sauce (optional)

Preparation:

Brown meat and onions, pour off fat. Mix all ingredients in a 1-½ quart baking dish. Cover and bake at 350 degrees for 30 minutes. Serves 6.

Serve with salad and french bread.

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

Easy Barbecued Chicken Casserole

Servings: 4 Servings

Ingredients:

1 can Pork and beans(16oz)
4 Chicken pieces
¼ cub Catsup
2 tablespoon Peach preserves
2 teaspoon Onion,instant minced
¼ teaspoon Soy sauce
¼ cub Brown sugar

Preparation:

1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 ¾ hours.

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

Easy Barbq Chicken

Servings: 4 Servings

Ingredients:

1 large Chicken, cut up
Salt and pepper
1 cub Red Gold catsup
1 Coca Cola, 16 oz.

Preparation:

Place all ingredients in skillet. Cook over medium heat for ½ hour, covered. Remove cover and cook another half hour. Randy Rigg

Easy Bar-B-Que Chicken Casserole

Servings: 4 Servings

Ingredients:

1 can Pork and beans(16oz)
4 Chicken pieces
¼ cub Catsup
2 tablespoon Peach preserves
2 teaspoon Onion,instant minced
¼ teaspoon Soy sauce
¼ cub Brown sugar

Preparation:

1. Place beans in a 2-quart casserole; top with casserole.

2. Mix together remaining ingredients; pour over chicken and beans.

3. Cover and bake in preheated 325'F. oven 1 ¾ hours.

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

Easy Batter Buns

Servings: 1 Servings

Ingredients:

1 package Dry yeast
1 cub Warm water
2 tablespoon Sugar
2 ½ cub Flour
1 teaspoon Salt
1 Egg
2 tablespoon Shortening

Preparation:

Stir all ingredients together; do not knead. Let rise for 30 minutes.
Punch down and stir. Put in muffin pan and let rise for 30 minutes. Bake at 400 F for 15 minutes.

Recipe By : Donna Arndt

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

Easy Bbq Beef

Servings: 1 Servings

Ingredients:

2 pound Beef round or chuck roast(up to 3)
1 Envelope dry onion soup mix
16 ounce Beer
1 cub Ketchup
I also add a clove ofchopped garlic

Preparation:

Brown the roast in a little cooking oil in a dutch oven or large oven proof casserole dish. Add the onion soup mix, beer, ketchup and garlic and mix well. Cover and cook in a 350 degree oven for 2 to 3 hours or until the meat shreds easily.

Your house will smell like a brewery but it's worth it. Have a nice week-end everyone.

Posted to EAT-L Digest 20 Sep 96

From: J Wendel <jwendel@REDSHIFT.COM>

Date: Sat, 21 Sep 1996 15:02:23 -0700

Easy Bbq Pork Sandwiches

Servings: 1 Servings

Ingredients:

4 pound Boneless pork roast
4 Cloves garlic, minced
1 medium Onion, minced
Salt and pepper to taste
1 Bottle of your favorite bbqsauce

Preparation:

Place the roast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork. I would cook this in my crock pot (Rival) for about 5 hours. Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion. Pour the BBQ sauce over all until the meat is covered. Mix well.
Continue cooking the pork in the crock pot for about three hours, on low.
Serve the BBQ pork on Kaiser rolls, onion rolls, pocketbook buns or any speciality hamburger bun. Very Good.

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

Easy Bean Tostada

Servings: 3 Servings

Ingredients:

SALSA:
1 ½ cub Chopped tomatoes (peeling isoptional)
½ cub Minced red onion
½ cub Minced red bell pepper
½ cub Minced green bell pepper
3 tablespoon Minced cilantro (optional)
1 Garlic clove, minced
3 tablespoon Extra-virgin olive oil
Chili powder and cayenne totaste

GUACAMOLE:
1 large Avocado
2 teaspoon Lemon juice
½ teaspoon Ground cumin
¼ teaspoon Dried oregano

TOSTADA:
4 cub Shredded Iceberg lettuce
4 cub Shredded Romaine lettuce
1 cub Corn, cut from cob andsteamed with ¼ cup greenonions
1 cub Alfalfa sprouts
¼ cub Finely grated carrot
1 cub Cubed tomato
1 ½ cub Refried pinto beans, heated
3 Corn tortillas, heated on adry skillet until soft
Olives, for garnish

Preparation:

1. Prepare salsa by combining the chopped and minced ingredients. Stir in the olive oil and seasonings.

2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients.

3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and tomato. Add ¾ cup of the salsa and toss well.

4. Place hot tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives.

From _The American Vegetarian Cookbook_ by Marilyn Diamond

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

Easy Beans and Rice

Servings: 1 Servings

Ingredients:

2 can Black beans
½ cub Onion
1 Strip bacon
4 tablespoon Prepared picante sauce;heaping
2 Cloves garlic
Salt and pepper; to taste
Cooked rice

Preparation:

Saute the onions in oil or non-stick spray until slightly translucent. Cut the bacon strip into about 1 inch pieces. Add the garlic and bacon to the onions and saute until the bacon is somewhat cooked but still limp. Stir in the cans of beans. Stir in about 4 heaping tablespoons of picante sauce (add more if you like). Let this simmer for about ten minutes. Keep covered and stir ocassionally. You may want to try to mash up some of the beans with the spoon. This mixture should ultimately be slightly soupy. Serve over Rice in a bowl. busted by sooz
Posted to recipelu-digest Volume 01 Number 253 by James and Susan Kirkland <kirkland@gj.net> on Nov 13, 1997

Easy Beef a Roni

Servings: 1 Servings

Ingredients:

1 pound Elbow macaroni
29 ounce Can tomato sauce
14 ounce Can whole peeled tomatoes
1 pound Ground meat
1 large Onion
4 Cloves garlic
Salt
Pepper

Preparation:

Boil macaroni according to directions on box. Drain and set aside.
Peel and dice onions and garlic. In an 8 quart pot brown ground meat, onions and garlic. Drain excess fat. Pour in tomato sauce and tomatoes with 2 cans water from the tomato sauce can. Salt and pepper to taste. Stir and bring to boil. Reduce heat and cover. Simmer 45 minutes, stirring occasionally. Remove from heat. Stir in cooked macaroni and let stand 5 minutes.

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

Easy Beef and Pasta Dinner

Servings: 1 Servings

Ingredients:

¾ pound Ground beef or ground turkey
½ teaspoon Ground black pepper
1 can (8-ounce) stewed tomatoes;drained
1 package (4.8-ounce) Pasta Roni®Parmesano®
Shredded mozzarella cheese;(optional)

Preparation:

1.In medium saucepan, over medium-high heat, cook ground beef and black pepper 3 minutes or until meat is no longer pink, stirring occasionally.
Drain; add tomatoes. Remove from saucepan; keep warm.

2.In same saucepan, prepare PASTA RONI as package directs. Stir in beef mixture at beginning of stand time. Sprinkle with mozzarella cheese before serving, if desired.

Recipe by: RICE-A-RONI®

Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 04, 1998

Easy Beef and Salsa Burritos

Servings: 8 Servings

Ingredients:

1 pound Lean ground beef
1 tablespoon Chili powder
¼ teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon Pepper
10 ounce Pkg frozen chopped spinach;defrosted/well drain
1 cub Prepared chunky salsa
¾ cub Co-Jack cheese; shredded
8 Flour tortillas; warmed

Preparation:

In a large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon ½ cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges. Makes 8 burritos.

Recipe by: North Carolina Cattlemen's Beef Council

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Feb 25, 1998

Easy Beef Bake

Servings: 2 Servings

Ingredients:

1 package Onion and mushroom or beef
Flavor mushroom soup mix
¼ cub Water
1 pound Ground beef
½ cub Soft bread crumbs
¼ cub Ketchup
1 medium Egg
3 cub Hot mashed potatoes
Shredded Cheddar cheese

Preparation:

Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes.

Easy Beef Brisket

Servings: 8 Servings

Ingredients:

3 pound Beef brisket
1 can Onion soup
½ cub Catsup
1 tablespoon Lemon juice
1 Jar carrot baby food

Preparation:

Place brisket in crockpot, mix all other ingredients and pour over brisket.
Cook on low 8 - 10 hours. Tastes best the next day when the liquid has been absorbed by the meat.

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

Easy Beef Burgundy

Servings: 4 Servings

Ingredients:

2 pound Beef steak; cubed
4 medium Onions; sliced
1 Clove garlic
¼ cub Butter
2 can Beef gravy
½ cub Burgundy wine
Salt and pepper to taste
¼ teaspoon Thymr
¼ teaspoon Marjoram
¼ teaspoon Oregano
1 can (small) mushrooms

Preparation:

Saute onions and garlic in butter until tender; discard garlic and remove onions from pan. Brown meat in drippings. Add gravy, wine and spices. Add onions and mushrooms. Simmer, covered, 2 hours, until tender.

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.

Easy Beef Burgundy

Servings: 4 Servings

Ingredients:

4 slice Bacon
1 cub Onion; chopped
2 pound Round steak; cut into bitesize pieces
1 pinch Salt; to taste
1 pinch Pepper; to taste
2 cub Whole fresh mushrooms, or 1cup can; or 1 cup canned
1 teaspoon Garlic; chopped
1 cub Burgundy wine
1 cub Water
1 tablespoon Dried parsley flakes
1 tablespoon Dried celery flakes
1 teaspoon Dried thyme
1 Bay leaf
2 tablespoon Flour

Preparation:

My old Sunset "Favorite Recipes" cookbook has a "Beef Burgundy" recipe which I've made for years. Over time, I've adapted the recipe to take advantage of a few shortcuts without sacrificing the great flavor. The following is my version:

In a Dutch oven or heavy saucepan cook the onion and bacon until onion is soft, but not browned. With a slotted spoon, remove onion and bacon and set aside. Add the round steak to the pan drippings and cook until browned on all sides. Sprinkle the meat with salt and pepper, then add the mushrooms, garlic, wine, water, parsley, celery, thyme, and bay leaf. Return the onion and bacon to the pan and stir well, then cover and cook over low heat for 1-½ hours, or until meat is tender. Keep an eye on the liquid in the pan and add water and reduce heat if it seems to be boiling away quickly. When tender, with a slotted spoon, remove meat mixture from the liquid to a serving bowl. Discard the bay leaf. In a cup, mix some of the hot liquid with the flour, then stir into the liquid remaining in the pan. Cook stirring constantly until thickened (should only take about 1 minute). Pour the thickened liquid over the meat mixture in the serving bowl, stir to mix, and serve immediately over rice.
Contributor: Ken Gregg Posted to MM-Recipes Digest V4 #159 by Shirley Jackson <sjack@gte.net> on Jun 07, 1997

Easy Beef Chow Mein

Servings: 6 Servings

Ingredients:

1 ½ -(up to)
2 pound Ground chuck
1 large Onion; chopped
1 can (16-oz) Chinese vegetables
1 can (16-oz) Oriental peppers
1 can (16-oz) bean sprouts
Soy sauce to taste
1 can Chinese noodles or cookedrice

Preparation:

Cook meat and chopped onion until onion is clear. Add remaining ingredients and simmer about 30 minutes. Serve over Chinese noodles or cooked rice. Serves

6.

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

Easy Beef Fajitas

Servings: 4 Servings

Ingredients:

1 cub Sliced onions
1 cub Sliced mushrooms
1 teaspoon Safflower oil
1/3 cub Dry sherry
1 pound Sirlon tip -- fat trimmed
2 Serrano or jalapeno chiles
Seeded and minced
½ teaspoon Cumin
¼ teaspoon Ground coriander
1 teaspoon Minced cilantro
4 large Flour tortillas
½ cub Bottled salsa
½ Avocado -- thinly sliced
1 cub Nonfat plain yogurt

Preparation:

1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-½-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.

2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas.

Recipe By : the California Culinary Academy

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

Easy Beef Goulash

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
2 large Onion, chopped
1 small Tomato, chopped
1 small Green pepper, chopped
2 tablespoon Sweet paprika
2 pound Stew meat
1 teaspoon Tomato paste
Salt and pepper
2 large Potatoes, cubed

Preparation:

1. In a large pot, heat the oil, and saute the onions until golden.

2. Add the tomato, green pepper, paprika, stewing beef, tomato paste, salt and pepper.

3. Cook over medium heat, stirring frequently until meat in browned.

4. Reduce the heat, add 2 cups water, cover and simmer for 1 ½ hours.

5. Remove the meat from the sauce, and remove green pepper pieces with a slotted spoon, strain sauce and return to the pot.

6. Return meat to the pot with the sauce, add the potato cubes and simmer another 40 minutes or until potatoes are tender.

Recipe by: Lu Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lu <recipelu@geocities.com> on Mar 30, 1997

Easy Beef Gulash

Servings: 6 Servings

Ingredients:

1 tablespoon Vegetable oil Optional)
1 pound Lean ground beef; drained
3 cub Water
16 ounce Tomato sauce
1 Envelope Lipton's Onion SoupMix
Chopped parsley
1 package (small) noodles; uncooked

Preparation:

Brown ground meat (in oil if desired) stirring to break up meat. Drain fat.
Sprinkle uncooked noodles over meat. combine water, sup mix and tomato sauce. Pour over noodles and meat. DO NOT STIR. Cover and bring to a boil.
Reduce heat and simmer about 30 minutes or until noodles are tender. Stir, sprinkle with parsley and serve.

NOTES : This is as easy as store-bought hamburger helper, and much better!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by lunchuck <jock@twd.net> on Jul 14, 1997

Easy Beef Roll-Ups

Servings: 4 Servings

Ingredients:

2 pound Beef Round Steak *
1 ½ pound Lean Beef Bacon
2 teaspoon Cooking Oil
1 Env. Onion Soup Mix 1 ¼ oz
2 cub Water
2 teaspoon Cornstarch
½ cub Water
Parlsey
3 Cherry Tomatoes

Preparation:

* Round Steak should be cut ½-inch thick.
~--------------------------------------------MMMMM----- ~----------------- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and ½ cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.

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

Easy Beef Stew

Servings: 8 Servings

Ingredients:

1 can (#303) veg-all
1 can Chopped mushrooms
8 Potatoes; quartered
1 can (#303) early peas
1 can (#303) carrots
1 ½ pound Beef stew meat
1 Onion; chopped
1 Clove garlic; chopped
½ teaspoon Cajun seasoning
1 Bay leaf
½ cub Sherry or red wine(optional)
2 can Golden mushroom soup
½ cub Water

Preparation:

Date: Fri, 29 Mar 1996 00:37:33 -0500

From: BobbieB1@aol.com

Put ingredients in crock pot in the above order. Cook on high 5 hours on high or 6 ½ hours on low. serve over noodles or rice. From: Mahlon Wall

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #90

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

Easy Beef Stew

Servings: 1 Servings

Ingredients:

2 pound Beef chuck or stew meat, cutin 1" cubes
3 Carrots, cut (up to 4)
6 Potatoes, cut in pieces (upto 8)
¾ teaspoon Salt
2 Onions, peeled and quatered
1 cub Barbeque sauce (just useyour favorite kind)
1 ¼ ½ C. water (up to 1)

Preparation:

Combine meat, carrots and potatoes in heavy pot. Don't brown. Stir everything together to coat with sauce. Bring to boil and stir. Reduce heat to simmer. Cover and simmer about 2 hrs. Add more liquid if needed and stir occasionally.

This is sooo easy and soooo good.
Posted to EAT-L Digest 13 Sep 96

From: "Ilene S. Greenwell" <ilene@DIGMO.ORG>

Date: Sat, 14 Sep 1996 08:20:18 -0500

Easy Beef Stroganoff

Servings: 1 Servings

Ingredients:

2 pound Boneless, chuck steak, cutinto ¼ inch strips
3 tablespoon Wesson Vegetable Oil
1 cub Chopped onion
1 cub Sliced mushrooms
1 can (6 oz) Hunt's Tomato PasteNo Salt Added
1 ¼ cub Water
2 tablespoon Worcestershire
1 teaspoon Garlic powder
½ cub Sour cream

Preparation:

In large skillet, brown meat in hot oil. Remove meat. Saute onion and mushrooms in skillet drippings until golden brown. Stir in remaining ingredients except sour cream. Return meat to skillet. Cover, simmer, 30 min or until meat is tender. stirring occasionally. Remove from heat.
Gradually stir in sour cream, blend well. Serve over rice or noodles.
Serves 6

Posted to EAT-L Digest 02 Feb 97 by "Lynn T. User." <Airebear2@AOL.COM> on Feb 3, 1997.

Easy Beef Tips

Servings: 4 Servings

Ingredients:

1 can Cream of mushroom soup
1 pound Beef tips
1 can French onion soup

Preparation:

Mix soups together. Pour over beef tips and cook in a covered dish at 375 for 45 minutes. Serve on top of rice ornoodles.

Recipe By :

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

Easy Beef Tips in Wine Sauce

Servings: 1 Servings

Ingredients:

2 pound Boneless stew or chuck
2 can Cream of mushroom soup
1 can Mushrooms; drained
1 can 7-Up
1 cub Rice
1 package Onion soup mix
¼ cub Cooking wine

Preparation:

Spread meat into small roaster pan. Pour onion soup mix over meat. Then add mushroom soup, 7-up mixed with wine and mushrooms (in that order). Place in oven, covered, for 2 hours at 375*. Serve over rice

Posted to Bakery-Shoppe Digest V1 #443 by slea@hightowerservices.com (Shawn Zehnder Lea) on Dec 8, 1997

Easy Beef Tortilla Pizzas

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 medium Onion, chopped
1 teaspoon Crushed oregano
1 teaspoon Salt
4 10"" flour tortillas
4 teaspoon Olive oil

TOPPING:
1 teaspoon Dried cilantro
½ teaspoon Crushed dried red chilies
1 cub (4 oz) shredded MontereyJack or Cheddar cheese
1/3 cub Sliced ripe olives

Preparation:

Brown beef and onion in large skillet. Drain. Stir in oregano and salt.
Place tortillas on two large baking sheets. Lightly brush with oil.

Bake @ 400 for 3 mins. Remove from oven. Divide beef mixture evenly over tops of tortillas; top with toppings. Bake @ 400 for 2-3 mins. more.
Posted to EAT-L Digest 05 Jan 97

From: Darryl & Kelly Youngblood <ke4hts@OK.IS>

Date: Mon, 6 Jan 1997 11:36:03 -0000

Easy Beef Wellington

Servings: 4 Servings

Ingredients:

3 pound Fillet or sirloin tip roast
1 package Pepperidge Farm puff pastrysheets
Salt and pepper
Margarine
1 can (Small) paté
Duxelles
Egg wash; (egg white andwater mixed)

Preparation:

Preheat oven 425 degrees . Rub meat with margarine and sprinkle with salt and pepper. Roast on rack at 425 degrees for 25 minutes (to internal temp.
120 degrees). Let meat cool to room temperature. Roll out part of puff pastry into a rectangle about 1 ½" larger in width and length than the fillet. Spread the rectangle with duxelles. Center the fillet on the dough.
Coat top of fillet with paté. Roll out remaining dough and cover meat.
Finger pinch seals after brushing egdes with egg wash. Use any excess dough for decorations. Brush surface with egg wash. Put about 3 or 4 vent holes in dough. Place the covered fillet on a greased baking sheet. Bake 10 minutes. Reduce heat to 375 degrees and bake until crust is golden (about 20 minutes). Allow 15 minutes before serving.

NOTES : Serve with potatoes duchesse
Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <recipelu@geocities.com> on Dec 18, 1997

Easy Beefy Thai Salad

Servings: 1 Servings

Ingredients:

1 small Head lettuce; broken inpieces
1 small Bok choy; chopped
1 package (1 lb) frozen ChineseVegetables; thawed,blanched
1 can (small) slicedwaterchestnuts; rinsed,drained
1 pound Rare roast beef; thinlysliced, julienned
¼ cub Fresh cilantro; chopped
½ cub Roasted peanuts; chopped
2/3 cub Thai peanut sauce

Preparation:

Toss veggies. Top with sliced beef. Garnish with cilantro and peanuts and serve with peanut sauce. Although we didn't use salt and pepper, you may want to. We enjoyed this salad with crusty French bread, dipped in a bit of peanut sauce, and a glass of country Cabernet. A perfect light dinner.

Posted to TNT Recipes Digest, Vol 01, Nr 934 by vu-man@juno.com (V U Man) on Jan 12, 1998

Easy Beets

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
¼ cub Sugar
½ cub Vinegar
3 tablespoon Cornstarch
½ cub Beet liquid
1 can (16-oz) sliced or wholebeets

Preparation:

Combine all ingredients in a saucepan. Add beets. Simmer for 10 minutes.
Yield: 4 servings.

MARGARET WINDSOR CLARK

(MRS. WILLIAM)

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.

Easy Berry and Wine Soup

Servings: 2 Servings

Ingredients:

1 cub Cranberry juice
1 cub Dry red wine
1 Cinnamon stick, about
3 inches long
1 package (425g) frozen raspberries in
Light syrup
1 tablespoon Freshly squeezed lemon juice
1 tablespoon (or 2T) granulated sugar,
Optional
½ cub Sour cream or whipping cream
Optional

Preparation:

Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a blender.
Strain and discard seeds. Remove cinnamon stick from reduced wine mixture.
Stir in berry mixture. Pour into a bowl. Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste less sweet when chilled.) Refrigerate at least until cold, about 3 hours or up to 2 days. Serve chilled with a swirl of cream in centre.

Source: Chatelaine magazine, December 1993, page 105

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

Easy Berry Relish

Servings: 1 Servings

Ingredients:

12 ounce Fresh or frozen cranberries
2 ½ cub Sugar
1 2/3 cub Ginger ale
1/3 cub Lemon juice
3 ounce Raspberry gelatin powder

Preparation:

In a saucepan, combine the first four ingredients. Cook over medium heat until the berries pop, about 15 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into serving bowl. Chill overnight. Yield: 5 cups
Recipe By : TASTE OF HOME DEC/JAN 1996

Posted to MC-Recipe Digest V1 #298

Date: Tue, 12 Nov 1996 08:59:47 -0600 (CST)

From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)

Easy Biscuit Mix

Servings: 1 Servings

Ingredients:

10 cub All purpose flour
2 cub Shortening
1/3 cub Baking powder
2 teaspoon Salt
¼ cub Sugar

Preparation:

In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt.
Cut in shortening until mixture resembles coarse crumbs. Store in an airtight continer for up to 6 weeks at room temperature, or for up to 6 months in the freezer.

Recipe from: Better Homes and Gardens New Cookbook, 1989.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip

Easy Biscuits!!!

Servings: 4 Servings

Ingredients:

¾ cub Whipping cream
1 cub Self-rising flour

Preparation:

From: Shannon Price <sprice@eng.auburn.edu>

Date: 20 Oct 1994 21:57:03 -0400
Aunt Mattie was surprised I'd never heard about this one. Delicious, easy biscuits:

Mix, Knead, Roll, Cut, Bake 375 on ungreased cookie sheet until golden brown. Thats it!

REC.FOOD.RECIPES

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

Easy Black Bean and Corn Salsa

Servings: 8 Servings

Ingredients:

2 Cans of black beans, drained
& rinsed
1 Can mexicali corn or regular
Corn kernels
1 Jar of favorite salsa
Fresh cilantro
Fresh lime
Cumin to taste

Preparation:

Drain & rinse corn & beans & combine. Add about 1 cup of salsa, depending on how runny you like it. Mix in about 2 T. of chopped cilantro, juice of 1 lime & about 1 t. of cumin. You can also add chopped onion & green pepper.
Serve as a dip with tortillas or as a side dish.

Recipe from eat-lf mailing list (nfritz@nssdca.gsfc.nasa.gov)

Recipe entered into Mealmaster by Judy Vonneumann (pooh4jvn@catlover.com) Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 24, 1998

Easy Black Bean Chili

Servings: 1 Servings

Ingredients:

1 can Black beans; (Progresso isgood), partially drained
Canned chopped tomatoes;(add to taste)
1 ½ tablespoon Chili powder
¼ teaspoon Cayenne; (more if you likeit spicy)
3 tablespoon Chopped onion; (use driedminced onion to save time)
¼ teaspoon Garlic powder

Preparation:

This is a chili that I make for myself when I'm starved and have no time.
It's also low-fat and really easy!

Mix all ingredients, cook for about 15 minutes or so, until the flavors blend. Top with shredded cheddar.

Posted to KitMailbox Digest by Sheri Codiana <sheri@netsamurai.com> on Mar 13, 1998

Easy Black Bean Fajitas

Servings: 4 Servings

Ingredients:

32 ounce Cooked black beans, drainedand rinsed
1 cub Frozen corn kernels
½ cub Salsa
1 large Red bell pepper, chopped
1 bunch Green onions, chopped
8 Corn tortillas

Preparation:

In a large skillet, combine black beans, corn, salsa, red bell pepper and green onions. Cook until red bell pepper and green onions are just tender, 10-15 minutes. Serve bean mixture wrapped in warm tortillas, garnished with additional salsa.
Per serving: 477 Calories; 4g Fat (7% calories from fat); 25g Protein; 90g Carbohydrate; 0mg Cholesterol; 114mg Sodium

Recipe by: Joanne McAndrews Eisenman Posted to Digest eat-lf.v097.n100 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Apr 14, 1997

Easy Black Bean Salad

Servings: 4 Servings

Ingredients:

1 can (15 oz) black beans, rinsed
And drained
1 can (16 oz) yellow corn, rinsed
And drained
1 can (7 oz) chopped green chilies
With liquid
1 Red bell pepper,diced small
1 small Purple onion, diced small
3 tablespoon Cilantro, chopped fine
Juice of 1 lime
1 teaspoon Chili powder
1 teaspoon Garlic powder

Preparation:

Combine all ingredients and serve either hot, room temperature or cold.
Makes 8 to 10 servings. Per serving:

Calories 120 Trace fat No cholesterol Sodium 197mg Percent calories from fat 3%

Dallas Morning News 9/25/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.

Easy Black Beans and Yellow Rice

Servings: 2 Servings

Ingredients:

Vegetable cooking spray
½ cub Chopped onion
¼ cub Chopped celery
¼ cub Chopped green pepper
1 can (15 oz) black beans; drained
1 can (14.5 oz) whole tomatoes;Undrained & chopped
1 teaspoon Sugar
¾ teaspoon Italian seasoning
¼ teaspoon Garlic powder
¼ teaspoon Pepper
⅛ teaspoon Salt
⅛ teaspoon Hot sauce
1/3 cub Long grain white rice;Uncooked
¼ teaspoon Ground tumeric

Preparation:

Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add onion, celery and green pepper; cook, stirring constantly, until tender. Stir in drained beans and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside. Combine water, rice, and turmeric in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Remove rice from heat; let stand 5 minutes or until liquid is absorbed.
Serve black bean mixture over rice. Southern Living-1992 Annual Recipes

Busted by Barb; Beyond Biscuit Newsletter Issue 26 by southernfood-admin@list.miningco.com on behalf of

Recipe by: Southern Living-1992 Annual Recipes

Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998

Easy Black Forrest Cobbler

Servings: 24 Servings

Ingredients:

3 Eggs; divided
1 package Chocolate butter cake mix
¾ cub Butter or margarine;softened
4 ½ cub Powdered sugar
8 ounce Cream cheese; softened
1 can Cherry pie filling

Preparation:

Preheat oven to 350. In a large bowl, slightly beat one egg. Add cake mix and butter; stir until well blended. Press mixture into a greased and floured 9 x 13 baking dish.

In a medium bowl, combine powdered sugar, cream cheese and remaining 2 eggs; pour over cake mixture. Spread pie filling over cream cheese mixture.
Bake 30 to 40 minutes or until outer edges are lightly browned and center is almost set. Cool completely. Cover and store in refrigerator. Serve at room temperature. From: Quick Gifts of Good Taste.

Recipe by: Sue Klapper

Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@prodigy.net> on Jan 16, 1998

Easy Blender Potato Kugel

Servings: 6 Servings

Ingredients:

5 Med Potato; cubed
1 Lg Onion; diced
3 Egg
1 ½ teaspoon Salt ;(optional)
¼ teaspoon Baking powder
¼ teaspoon Black pepper
¼ cub Margarine; melted
1/3 cub Flour

Preparation:

Blend all ingredients until potatoes are finely ground, or approx. 2 min.
Pour into pre-heated, lightely-oiled 9" round or loaf pan and bake at 350 or until golden brown, about 1-½-2 hrs. When doubling recipe use 9"x13" pan.

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

Easy Blueberry Cobbler

Servings: 6 @ 1/2 each

Ingredients:

3 cub Fresh Blueberries
Vegetable Cooking spray
1 tablespoon Lemon Juice
1 Egg; beaten
(egg sub may be used)
1 cub A-p flour
Sugar substitute to equal1 ½ cups sugar
¼ cub + 2 tb margarine, meltedreduced-calorie

Preparation:

Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with cooking spray; sprinkle with lemon juice. Combine egg, flour, and sugar substitute; stir until mixture resembles coarse meal. Sprinkle over blueberries. Drissle melted margarine over top. Bake at 375 degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their Families. Exchanges: 1 Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm; Fiber: 1 gm; Sodium: 114 mg

Reformated 4 you and yours via Nancy O'Brion and her Meal-Master.
(From Jungle.Boy via GEnie)

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

Easy Blueberry Lemon Bars

Servings: 1 Servings

Ingredients:

2 cub Cinnamon graham crackers
½ cub Butter
¼ cub Sugar
1 package Lemon pudding and piefilling
Not instant
1 can Blueberry pie filling

Preparation:

Mix graham crackers, butter and sugar in 9x13-inch pan.
Press crumbs in pan. Bake for 10 minutes at 350~. Cool. Cook pudding as directed; pour over crumbs and cool again. Spread blueberry pie filling over top and chill. Cut into bars.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 12, 1998

Easy Boboli Pizza

Servings: 6 Servings

Ingredients:

1 (10-inch) boboliOR- flat bread
1 cub Spaghetti or pizza sauce
2 cub Sliced mushrooms or onionsor- green peppersor- olives
1 cub Shredded low fat cheese(cheddar, jack,or mozzarella cheese)

Preparation:

Preheat electric oven to 400 F. Place bread on a baking sheet; spread with sauce. Top with choice of vegetables and cheese. Bake for 15 to 20 minutes or until cheese is melted and is golden brown. Makes 6 servings.

Recipe was selected in accordance with American Cancer Society nutrition guidelines and demonstrated by Campbell High School teacher, Lorna Lubawski and student, Scott Alcaide.

QUICK AND HEALTHY RECIPES (JANUARY 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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

Easy Borscht Soup

Servings: 4 Servings

Ingredients:

15 ounce Beets red,cooked,cubed
2 tablespoon Butter
1 large Onion,finely chopped
6 ounce Cabbage,cut fine in strips
2 tablespoon Wine Vinegar, red
2 Tomatoes,peeled,cubed
1 teaspoon Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/16 quart Vegetable broth
Salt
Pepper
½ cub Sour Cream
1 bunch Dill, chopped

Preparation:

1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098

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

Easy Boston Cream Pie

Servings: 8 Servings

Ingredients:

18 ¼ ounce Reduced fat yellow cake mix
1 Env Dream Whip® whippedtopping mix
½ teaspoon Baking powder
1 cub Water, cold
4 Whole egg whites
1 tablespoon Olive oil
1 teaspoon Pure vanilla extract
3 ounce Fat-free vanilla puddingmix, not instant

ICING:
1 cub Powdered sugar
4 tablespoon Cocoa powder
⅛ teaspoon Salt
1 tablespoon Reduced fat margarine,softened
3 tablespoon Hot water

Preparation:

Preheat oven to 350. Prepare two 8" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Pour evenly into prepared pans. Bake for 25 minutes or until golden brown. Freeze one layer for future use. Prepare pudding mix according to package directions. Cool. Split cooled cake layer. Spread bottom with pudding mix. Place top of cake layer over the pudding layer. To prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and water until smooth. Frost top with icing, and let additional run down sides of cake.

NOTES : Refrigerate 4 hours before serving to make slicing easier.

Recipe by: matejka@bga.com Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@tab.com> on Jul 11, 1997

Easy Bread Pudding

Servings: 6 Servings

Ingredients:

8 slice Bread; cubed
4 Eggs; beaten
1 cub Sugar
4 cub Milk
½ cub Raisins

Preparation:

Place bread cubes in greased 2-quart baking dish. Beat eggs, sugar, milk, and vanilla in small bowl. Stir in raisins. Pour over bread cubes. Sprinkle with sugar and nutmeg. Bake at 350 degrees for 30 to 40 minutes or until golden brown.
Posted to MC-Recipe Digest V1 #169

Date: Fri, 26 Jul 1996 21:10:02 -0300

From: Calvin Deiterich <cedeiter@epix.net>

Easy Bread Stuffing

Servings: 10 Servings

Ingredients:

1 14-oz. bag herb-seasonedstuffing cubes
2 ½ cub Water
½ Cup (1 stk) butter ormargarine
2 cub Celery; chopped
1 cub Onion; chopped
Salt and pepper; to taste

Preparation:

Saute celery and onions in 6 Tbsps. butter (¾ stick) until soft and lightly browned. Put aside. In a 4 quart (or larger) pan, put water with 2 Tbsps. butter (¼ stick), salt and pepper. When water comes to a boil, take off heat, add stuffing cubes and toss to moisten cubes. Add sauteed celery and onions and toss lightly.

Stuff turkey or chicken. Alternately, place stuffing in a greased casserole (2-3 quarts) and bake in oven at 350 degrees (or whatever you are roasting your poultry at) for 30-45 minutes. Cover while baking if you prefer softer edges.
Posted to EAT-L Digest 13 Sep 96

Date: Sat, 14 Sep 1996 15:28:35 -0700

From: Cassie Seaman <cseaman@BURLCO.LIB.NJ.US>

Easy Breakfast Burritos

Servings: 10 Servings

Ingredients:

1 package Flour tortillas; (10 to 12)
1 pound Bulk sausage
1 medium Onion; chopped
8 Eggs; beaten (8 to 10)
2 cub Shredded monterey jackcheese

Preparation:

Sprinkle tortillas with water and stack on foil; seal tightly. Warm in 325F oven. Cook sausage with onion in skillet over medium heat, stirring until sausage is crumbly. Remove sausage to warm dish with slotted spoon, reserve drippings. Stir eggs into drippings in skillet. Cook until eggs are set, stirring frequently. Add sausage; mix well. Spoon onto tortillas; sprinkle with cheese. Roll tortillas to enclose filling. Serve warm with refried beans, sliced avocados and picante sauce.

Recipe by: Cynthia Colmenero

Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 25, 1998

Easy Brioche Loaf

Servings: 1 Servings

Ingredients:

½ cub Milk
1 Envelope (2 teaspoons)active dry yeast
2 ¼ cub Unbleached, all-purposeflour,; divided
6 tablespoon Unsalted butter
3 tablespoon Sugar
½ teaspoon Salt
2 large Eggs

Preparation:

Butter a loaf pan and cut a piece of parchment or wax paper to fit the inside bottom of the pan. Butter the paper. About 40 to 45 minutes after placing the dough in the pan to rise, preheat the oven to 350 degrees, setting a rack in the middle level.

In a small saucepan over low heat, warm the milk until it is just warm, about 110 degrees. Remove from heat and pour into a small bowl. Whisk in the yeast, then stir 1 cup of the flour into the yeast and milk mixture.
Cover the bowl with plastic wrap and set aside at room temperature while preparing other ingredients. It may begin to rise slightly before you add it to the other ingredients.

Cut the butter into 6 or 8 pieces and combine with sugar and salt in the work bowl of a food processor, fitted with the metal blade. Pulse at one-second intervals until the mixture is soft and smooth, scraping the inside of the bowl several times to ensure even mixing. Add the eggs, one at a time, and process until smooth. If the mixture appears curdled, continue to process for about 1 minute longer, until it looks smoother. (It may remain somewhat curdled in appearance.) Add the remaining 1 ¼ cups flour, then the milk-yeast-flour mixture, scraping it from the bowl with a rubber spatula. Pulse at one-second intervals until the ingredients form a soft, smooth dough. Then process continuously for fifteen seconds.

Remove work bowl from base and remove blade. Scrape dough onto a generously floured work surface and fold it over on itself several times to make it more elastic. Press the dough into a rough rectangle, about 9 by 5 inches.
Fold each side about 1 inch in toward the center and press firmly to seal.
Then starting at the top of the rectangle, fold the dough to the middle.
Fold the bottom of the dough up past the seam and pinch to seal. Place the dough in the prepared pan, seam side down. Press the top of the dough firmly with the palm of your hand to flatten it and fill the pan evenly.
Cover with a piece of buttered plastic wrap or a towel and allow to rise until it is about one inch above the rim of the pan.

Using the corner of a razor blade or the tip of a sharp knife held at a 30 degree angle to the top of the loaf, cut a slash down the middle of the top beginning and ending about one inch from the ends of the loaf.

Bake the loaf for about 40 minutes, until it is well risen and a deep golden color. Place the pan on a rack to cool 5 minutes. Then invert the loaf to the rack and turn it on its side to cool

Variation: Cinnamon Raisin Brioche Loaf

In step 4, sprinkle dough with cinnamon and about ½ cup raisins, then roll up and place in pan.
Recipe By :COOK'S CHOICE SHOW #CH1222

Posted to MC-Recipe Digest V1 #263

Date: Sun, 27 Oct 1996 20:59:38 -0500

From: Meg Antczak <meginny@node1.frontiernet.net>

Easy Broccamole

Servings: 4 Servings

Ingredients:

Stems and stalks from onebunch of broccoli; washed,ends removed. About 2 cupswhen finely chopped. (ifthey are real tough I wouldpeel and perhaps blanchbefore chopping)
2 teaspoon Fresh lime or lemon juice
⅛ teaspoon Garlic salt (fresh would beeven better)
1 tablespoon Hot taco sauce ;or to taste
2 tablespoon Onion; finely chopped
¼ medium Tomato; finely chopped
Cilantro for garnish; ifdesired

Preparation:

From: Zeftu

Date: 96-08-06 10:28:23 EDT
Place broccoli stems and stalks in a food processor with a metal blade inserted, and process until finely chopped. Add lime or lemon juice, garlic salt, taco sauce, onion and tomato. Pulse three or four times to incorporate. Garnish with cilantro, if desired.

Note: If you don't have a processor you can grate broccoli.

fatfree digest V96 #217

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

Easy Broccoli Dip

Servings: 6 Servings

Ingredients:

1 package Frozen broccoli
1 Roll garlic cheese
1 can Cream of mushroom soup

Preparation:

Cook broccoli according to package directions. Drain well. Return to saucepan & add cheese. Stir in mushroom soup. Heat until cheese is melted.
Serve hot.

MADELYN GORDON

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.

Easy Broccoli Rice Casserole (Low Fat)

Servings: 1 Servings

Ingredients:

3 cub Cooked brown rice; (use theinstant variety)
10 ounce Package frozen choppedbroccoli; thawed
½ cub Grated lowfat sharp cheddarcheese
¼ cub Grated nonfat cheddar cheese
1 can Reduced fat cream of chickensoup; prepared as directed
½ teaspoon Salt
½ teaspoon Dry mustard
1 teaspoon Worcestershire sauce
¼ cub Grated lowfat sharp cheddarcheese; extra for topping

Preparation:

From: Perry Greene <palgreen@hiwaay.net>

Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and mix well. Gently mix cheese-broccoli mixture into cooked, drained rice.
Pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes. Sprinkle reserved ¼ cup cheese on top during the last 5 minute of baking. Makes 8 servings. Each serving equals 210 calories and 3 grams fat.

NOTE: This recipe may be adapted for other vegetables, other soup flavors, etc. For a complete meal, add chopped, cooked chicken, turkey or other meat.

Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998

Easy Broiled Scallops

Servings: 1 Servings

Ingredients:

1 pound Bay scallops
1 tablespoon Lemon juice
1 teaspoon Thyme
¼ teaspoon White pepper
½ teaspoon Dill
2 tablespoon Dry white wine
2 teaspoon Chopped fresh parsley

Preparation:

In bowl combine lemon juice, thyme, pepper, dill & wine. Add scallops & toss lightly. Place scallops on oiled broiler pan; broil 3-4 minutes. Sprinkle with parsley & serve.

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

Easy Brownies

Servings: 20 Servings

Ingredients:

2 cub Sugar
2 cub Flour
½ teaspoon Salt
1 cub Water
½ cub Crisco shortening
1 Stick margarine
3 tablespoon Cocoa
2 Eggs
½ cub Buttermilk
1 teaspoon Baking soda
1 tablespoon Vanilla

ICING:
1 Box confectioner's sugar
1 Stick margarine
6 tablespoon Milk
1 teaspoon Vanilla
1 cub Chopped nuts
1 tablespoon Cocoa

Preparation:

Combine sugar, flour & salt. Combine water, Crisco, margarine & cocoa & bring to a boil; pour over sugar mixture & blend well. Add eggs, buttermilk, baking soda & vanilla, and when well mixed, pour into a greased & floured 15x10x1-inch baking pan. Bake 20 minutes at 350. Mix & melt icing ingredients, but do not boil. Pour over hot cake.

MRS JOHN (KATHY) LATIMER

PART 1 OF 2

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.

Easy Brunch Strata

Servings: 12 Servings

Ingredients:

16 slice White bread; crusts removed
3 cub Egg substitute
2 cub Skim milk
1 tablespoon Dijon mustard
¼ teaspoon Black pepper
½ pound Turkey sausage; cooked andcrumbled
2 cub 50% reduced-fat Swisscheese; shredded
½ cub Vegetables; optional, suchas broccoli florets, slicedgreen onions and choppedred pepper
Paprika; optional

Preparation:

Preheat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with no-stick cooking spray. Arrange bread overlapping in bottom of baking dish. Combine eggs, milk, mustard and pepper. Pour half of egg mixture over bread; sprinkle with sausage, cheese and vegetables, if desired. Add remaining egg mixture. Sprinkle with paprika, if desired. Bake 25 to 45 minutes or until set and golden brown. Let stand 5 minutes before serving.

Makes 12 servings.

Note: Strata may be covered and refrigerated overnight before baking.

Nutritional Information Per Serving: calories 210; fat 6g; protein 20g; carbohydrate 20g; cholesterol 24mg; sodium 474mg.

Recipe by: Second Nature Egg Substitute Ad

Posted to MC-Recipe Digest V1 #976 by 4paws@netrax.net (Shermeyer-Gail) on Jan 01, 1998

Easy Bubble Loaf

Servings: 1 Servings

Ingredients:

1 ½ package Frozen roll dough
¾ cub Brown sugar (packed)
1 package Vanilla pudding mix (notinstant)
½ cub Chopped nuts
1 teaspoon Cinnamon
6 tablespoon Butter or margarine

Preparation:

Grease bundt pan well. Sprinkle nuts evenly on bottom. Place rolls (still frozen) in pan. Will make approximately 2 layers. Sprinkle brown sugar over rolls. Sprinkle pudding mix over brown sugar. Sprinkle cinnamon over pudding mix. Place bits of butter over top. Cover with wax paper and let stand on counter overnight. Next morning, bake at 350 degrees for 35 minutes. Turn upside down on platter and allow syrup to run into rolls.
Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9

Easy Bundt Coffee Ring

Servings: 8 Servings

Ingredients:

3 package Buttermilk biscuits (in thetube)
1 teaspoon Cinnamon
1 cub Sugar
1 Stick Margarrine or butter;melted
Nuts and raisins to taste

Preparation:

Cut each individual biscuit into 4 pieces. Toss with cinnamon, white sugar, nuts and raisins. Put in buttered bundt pan (a few nuts in the bottom).
Melt brown sugar and butter together and pour over biscuits.

Bake at 350 degrees for 35 minutes.

Turn out immediately on a large serving platter.

Recipe by: Kristi Foster

Posted to TNT - Prodigy's Recipe Exchange Newsletter by TRANSCRIBE@aol.com on Oct 24, 1997

Easy But Good Bread

Servings: 1 Servings

Ingredients:

Mix 2C flour with 1 t salt (I use ½ whole wheat flour and adjust water)

Preparation:

Scald ½ C milk. Add in 1 ½ C boiling water and let cool to lukewarm.

Dissolve 1 package yeast in ¼ C lukewarm water.

Add the dissolved yeast to the milk/water and add to the dry ingredients, along with 1 T sugar and 1 ½ T oil.

Mix well but don't knead.

Cover and let rise until almost doubled in bulk.

Punch down. Form into two sort of flat shapes. Roll each (sort of jellyroll like) into two loaves. They'll be a little longer and thinner than average bread. Cover and let rise again until almost doubled in bulk, or until a finger indentation doesn't disappear after a few minutes.

Place on oiled cookie sheet. Place a pie pan with ½ " of boiling water on the bottom of the oven.

Bake 15 minutes at 400 and 30 minutes at 350.

You know it's done when it sounds hollow when tapped on crust.

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

Easy Buttermilk Biscuits

Servings: 16 Biscuits

Ingredients:

2 ½ cub Flour; all-purpose
3 teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Soda
1/3 cub Butter; melted
1 cub Buttermilk

Preparation:

Combine flour, baking powder, salt, and soda. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a lfoured board to make a smooth ball. Roll out to ½ inch thickness. Cut into 2 inch rounds.
Place biscuits on greased cookie sheets. Bake at 450 degrees for 10 to 12 minutes.

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

Easy Butterscotch Treats

Servings: 1 Servings

Ingredients:

12 ounce Butterscotch chips
½ cub Peanut butter
6 cub Corn flakes

Preparation:

After melting the butterscotch chips and peanut butter, add the corn flakes and spoon out on a greased cookie sheet or waxed paper and pop into the refrigerator. Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 8, 1997

Easy Cabbage and Beef Rolls

Servings: 4 Servings

Ingredients:

1 large Cabbage
15 ounce Can tomato sauce, divided
1 pound Ground beef
4 ounce Can of mushrooms, undrained
½ cub Uncooked instant rice
½ cub Chopped onion
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Garlic powder
1 teaspoon Sugar
½ teaspoon Lemon juice
1 tablespoon Cornstarch
1 tablespoon Water

Preparation:

Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine ½ cup tomato sauce and next 7 ingredients, mixing well. Place ½ cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls.

From: "The Austin American Statesman" typed by jessann :) Posted to MM-Recipes Digest V3 #313

Date: Thu, 14 Nov 1996 21:01:35 -0600

From: jessann doe <jessann@texas.net>

Easy Cabbage Casserole

Servings: 1 Servings

Ingredients:

½ Cut up a head of cabbage (or
More)
1 Handful or two of rice
1 Some tomato sauce, tomato
Paste, and/or canned
Tomatoes (crushed or
Diced--not whole)
½ Head of cabbage
1 Some more rice
1 Some more tomato
1 Chopped onion and garlinc
1 Seasonings to taste

Preparation:

Let it simmer for a couple of hours, stirring occasionally. Or, put the whole thing in the crockpot on low in the morning and it'll be ready for dinner.

Source: My mom taught me [how to] make this.

Posted by "gayle statman" <gayle_statman@kdc.com> to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 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.

1.80á

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

Easy Cabbage Rolls

Servings: 1 Servings

Ingredients:

1 can (19 oz) tomatoes with herbsand spice
1 can (5.5 oz) tomato paste
1 tablespoon Caraway seeds
1 ½ pound Ground beef or turkey
2 Cloves garlic minced
1 large Onion chopped
6 cub Cabbage
1 ½ cub Uncooked long grain rice

Preparation:

Mix tomatoes, tomato paste and caraway seeds in a saucepan. Bring to a boil, and simmer for 10 minutes. Brown in a skillet the ground meat, garlic and onion. Shred cabbage or cut into strips with a knife . Cover with boiling water.Let stand 5 minutes , then drain. Into a 3 quart greased casserole, pour in the rice. Layer half of the cabbage ,meat sauce on top of the rice. Repeat layers. cover and bake at 350f for 15 minutes or until tender. (for not kosher top when serving with sour cream)

Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on May 27, 1998

Easy Cajun Catfish

Servings: 1 Servings

Ingredients:

4 tablespoon Butter
2 teaspoon Paprika
½ teaspoon Cayenne pepper
¼ teaspoon Black pepper
½ teaspoon Dried thyme
½ teaspoon Dried oregano
½ teaspoon Salt
1 ¾ pound Catfish fillets; (or anyfish fillets)

Preparation:

no instructions were included! prob broiled or sauteed -- Glen

Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@worldnet.att.net> on Jan 29, 1998

Easy Cake Bread

Servings: 1 Servings

Ingredients:

--1 Medium Loaf:
1 cub Water ; or milk
1 ½ tablespoon Butter or margarine
¾ cub Yellow cake mix
1 ¾ cub Bread flour
1 ½ teaspoon Active dry yeast

Preparation:

Add ingredients according to your machines instuctions.

Cycle: White Crust: Light

>From: Sally Eisenberg <sparky@netgate.net>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Donna German
NOTES : Try useing different cake mixes.

Easy Cantaloupe Sherbet or Frozen Yogurt

Servings: 4 Servings

Ingredients:

1 Very ripe cantaloupe; nottoo large; peeled andchunked
1 quart Milk for sherbet -or-
2 cub Milk -and-
2 cub Dannon (only!) vanillayogurt for frozen yogurt
2 Envelopes unflavoredgelatine or vegetariansubstitute
½ cub Sugar for sherbet; less ornone for yogurt
Salt to taste
½ -(up to)
¾ cub Light corn syrup (taste asyou go--some cantaloupesare sweeter than others)
Just a whiff of ginger--besubtle

Preparation:

Date: Fri, 15 Mar 1996 00:29:25 GMT

From: rain@hothouse.iglou.com (Rain)
This recipe isn't hot, but it's so good as a dessert for hot dishes that I had to share it. It's my version of a recipe that originally came from (of all places) the Home Shopping Club members' magazine. (Okay, so chiles aren't my only addiction. Sue me. <G>) It's especially good after any hot pork or mutton dish, and phenomenal following good tofu in hot peanut sauce. (please make an old English major happy and don't spell/pronounce it "sherbert"!)

Blenderize cantaloupe with 1 C. milk till smooth. In a big pan, heat but do not boil 1 C. milk and dissolve gelatine and sugar in it completely, stirring constantly. Remove from heat and stir in remaining milk and other ingredients, syrup last.

Pour into large baking pan. Cover and freeze 3 hr., stirring occasionally.
Spoon into chilled bowl and beat with electric mixer at medium speed till smooth but still frozen (setting bowl in a sinkful of ice and water while beating helps.) Return to pan and freeze 3 more hours. Let stand at room temp. 5 min, before serving; garnish with fresh mint, crystallized ginger and/or banana slices.

CHILE-HEADS DIGEST V2 #268

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

Easy Caramel Apple Pie

Servings: 8 Servings

Ingredients:

1 package Caramel candies
1/3 cub Flour
3 cub Chopped Jonathan or Rome
Apples
2/3 cub Caramel ice cream topping
2 teaspoon Lemon juice
1 (9 inch) Pet Ritz pie crust
½ cub Pecan pieces

Preparation:

Combine 10 caramel candies, each cut into 4 pieces, and flour. Add chopped Jonathan or Rome apples, caramel ice cream topping, and lemon juice. Mix well. Pour mixture into a frozen, regular 9" Pet Ritz pie crust and sprinkle with pecan pieces. Bake at 375øF on a preheated baking sheet for 40-45 minutes. Store at room temperature.

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

Easy Caramel Icing

Servings: 1 Servings

Ingredients:

½ cub Margarine
1 cub Brown sugar
¼ cub Milk
2 ½ cub Powdered sugar

Preparation:

Melt margarine; add brown sugar and boil over low hear for 2 minutes, stirring constantly. Add milk and keep stirring until it boils again.
Remove from heat and cool. Add powdered sugar.

Posted to EAT-L Digest by Marietta J Slater <marietta2@JUNO.COM> on Sep 7, 1997

Easy Cardamon Rolls

Servings: 1 Servings

Ingredients:

1 cub Milk
3 tablespoon Sugar
½ teaspoon Salt
Hot roll mix
2 Well beaten eggs
3 Cardamon seeds; pounded fine(3-4)
½ cub Flour

Preparation:

Scald milk, sugar and salt. Cool until lukewarm. Add yeast from mix, cardamon seeds and 2 eggs. Beat liquid and roll mix together. Add flour.
Let rise in warm place until double in size for about 45 minutes or more.
Knead dough until no longer sticky. Make into coffee bread, cinnamon rolls or your favorite rolls. Let rise again until double. Bake at 350 degrees for 20 to 25 minutes until golden brown.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 7, 1998

Easy Carrot Cake

Servings: 1 Servings

Ingredients:

1 ¼ cub Miracle Whip Salad Dressing
1 package (2-layer size) yellow cakemix
4 Eggs
¼ cub Cold water
2 teaspoon Ground cinnamon
2 cub Finely shredded carrots
½ cub Chopped walnuts
1 Container (16 ounces)ready-to-spread creamcheese frosting

Preparation:

Prep time: 15 minutes Cooking time: 35 minutes

Heat oven to 350 degrees F.

Beat salad dressing, cake mix, eggs, water and cinamon at medium speed with electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch baking pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool completely

Spread with frosting.

Posted to Bakery-Shoppe Digest V1 #193 by alyag@juno.com (Gayle L) on Aug 17, 1997

Easy Carrot Crumb Cake

Servings: 8 Servings

Ingredients:

1 ½ cub Bisquick original baking mix
½ cub Granulated sugar
¼ cub Milk
2 tablespoon Margarine or butter; melted
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Vanilla
1 Egg
1 cub Shredded carrots (about1-½ medium)
½ cub Flaked coconut
½ cub Finely chopped pecans
¼ cub Packed brown sugar
¼ cub Bisquick original baking mix
2 tablespoon Margarine or butter;softened
½ cub Powdered sugar
2 -(up to)
3 teaspoon Milk

Preparation:

HEAT oven to 350 degrees. Grease and flour square pan, 8x8x2 inches. Mix 1-½ cups baking mix, the granulated sugar, ¼ cup milk, 2 tablespoons melted margarine, the cinnamon, nutmeg, vanilla and egg in large bowl. Beat on low speed until smooth. Stir in carrots. Spread in pan.

MIX remaining ingredients except powdered sugar and 2 to 3 teaspoons milk thoroughly. Sprinkle over batter.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Mix powdered sugar and 2 to 3 teaspoons milk until smooth and drizzling consistency; drizzle over warm cake. 8 servings.

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

Easy Carrot Raisin Salad

Servings: 4 Servings

Ingredients:

2 cub Shredded carrots (4 medium)
½ cub Coleslaw dressing
¼ cub Raisins

Preparation:

In medium bowl, combine all ingredients; stir to combine.

CALORIES: 200 SODIUM: 430MG

CHOLESTEROL: 20MG FAT: 12G

CARBOHYDRATE: 21G SAT: 2G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Carrots Au Gratin

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
3 cub Carrots, sliced
3 tablespoon Butter
3 tablespoon Flour
1 ½ cub Milk
½ pound Cheese (processed)

Preparation:

Slice the carrots and saute in about 1 T butter over low heat for 5-10 minutes, until cooked to taste.

Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots.

Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350 degrees F. for 15-20 minutes or until brown.

NOTES:

* A simple and unusual carrot-cheese casserole -- This is a family recipe that my in-laws make for holiday dinners. I've never seen it in any cookbook. It's unusual, but good. Yield: Serves 4-6.

* Process cheese is sometimes called American cheese or Canadian cheese depending on where it is bought. You can make a standard cheddar cheese sauce instead, or you can use something like Velveeta instead.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes baking.
: Precision: no need to measure.

: Michelle Berteig
: California Institute of Technology, Pasadena, California, USA : michelle@tybalt.caltech.edu

: Copyright (C) 1986 USENET Community Trust

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

Easy Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground turkey; (or groundbeef if desired)
1 medium Onion
½ cub Uncooked rice
small Head cabbage; shredded
1 can Tomato soup
1 can Water
Salt and pepper to taste; (Idon't use either and findit very well seasoned)

Preparation:

I got the recipe from my friend Donna and I think she got it from a Diet Workshop class. It makes about 6 servings.

Brown turkey and onion together and drain. Add rice and mix. Mix soup and water together. In casserole dish layer shredded cabbage, meat/onion/rice mix, and soup mix. Bake at 350 degrees for approximately 1 hour 15 minutes or until cabbage is tender.

Posted to TNT Recipes Digest by "Barb Horton" <barbh@orsanco.org> on Mar 5, 1998

Easy Casserole Alfredo

Servings: 4 Servings

Ingredients:

1 ½ cub Water
½ cub Skim milk
2 tablespoon Butter or margarine
1 package (4.5-oz) alfredo flavornoodles and sauce mix
1 package (1-lb) Green Giant AmericanMixtures Sante Fe styleFrozen Corn; Broccoli andSweet Red Peppers
1 ½ cub Cubed cooked turkey ham orham

Preparation:

In medium saucepan, combine water, milk and margarine. Bring to a boil.
Stir in noodles with sauce mix and vegetables. Cook over medium heat for 6-8 minutes, stirring occasionally, until sauce is slightly thickened and vegetables are crisp-tender. Stir in turkey ham; cook until thoroughly heated. MICROWAVE DIRECTIONS: In 2-quart microwave-safe casserole, combine 1-¼ cups water, milk and margarine. Microwave on HIGH for 4-6 minutes or until boiling. Stir in noodles with sauce mix and vegetables. Microwave on HIGH for 8-10 minutes or until sauce is slightly thickened and vegetables are crips-tender, stirring twice during cooking. Stir in turkey ham. Cover; let stand 5 minutes.

CALORIES: 350 SODIUM: 1080MG

CHOLESTEROL: 60MG FAT: 13G

CARBOHYDRATE: 38G SAT: 4G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Casserole Using Electric Skillet

Servings: 4 Servings

Ingredients:

1 ½ pound Lean/extra lean ground beef
Oil to fry
1 medium Onion chopped
1 can (10 oz) sliced mushrooms
1 package Chopped frozen spinach
2 cub Instant rice
Salt, pepper to taste
Garlic powder or granulatedto taste
1 ½ cub Frozen veg. (Peas or cornor...)
2 tablespoon Tomato paste or sauce forgravy, about (up to 3) (about 2 - 3 TBSP paste in 1c. water)

Preparation:

Saute mushrooms and chopped onions in small amount of oil; when done, add ground beef - use medium heat, and saute until crumbly. Drain fat. Drain thawed spinach, and add to pan with other ingredients. When cooked through, add corn (frozen is ok. or any other froz. veg.) and stir thoroughly. Add tomato sauce, check the seasoning and turn the heat to low. Heat for at least ½ hour, and cook rice or pasta to be used as a base. Ladle mixture over the rice/pasta base, and serve with a salad.

Posted to JEWISH-FOOD digest V96 #107

From: alotzkar@direct.ca (Al)

Date: Sun, 22 Dec 1996 15:58:15 -0800

Easy Cassoulet

Servings: 6 Servings

Ingredients:

½ pound Bulk pork sausage
1 small Onion, sliced (½ cup)
1 cl Garlic, minced
1 ½ cub Cubed, fully cooked ham
2 tablespoon Snipped parseley
1 Bay leaf
2 can Navy beans (15-oz. each)
¼ cub Dry white wine
dash Ground cloves

Preparation:

In skillet, cook sausage, onion and garlic till meat is slightly browned and onion is tender; drain off fat. Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine and cloves. Turn into a 1 ½-quart casserole. Bake, covered, at 325 for 45 minutes. Uncover and bake 40 to 45 minutes longer; stirring occasionally. Remove Bay leaf. Serve in bowls with hot corn bread, if desired.

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

Easy Charcoal Beef Kabobs

Servings: 1 Servings

Ingredients:

½ cub Vegetable oil
¼ cub Lemon juice
1 ½ tablespoon HVR Orig. Ranch® salad
Dressing mix -- ½ package
2 pound Beef -- in 1 cubes
2 medium Green peppers -- in 1"
Squares
1 medium Onion -- in wedges
Cherry tomatoes

Preparation:

Combine oil, lemon juice and dry salad dressing mix. Pour over beef cubes in shallow dish. Cover and refrigerate 1 hour or longer. Thread beef cubes, green peppers and onion alternately onto skewers. Grill kabobs on uncovered grill about 15 minutes, brushing often with marinade and turning to brown all sides. Add cherry tomatoes to ends of skewers just a few minutes before serving.

Recipe By : Heart4Hom

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

Easy Cheddar Mustard Beer Dip

Servings: 8 Servings

Ingredients:

12 ounce Pasteurized processedcheddar cheese sprea, cubed
4 ounce Cream cheese, cubed
2/3 cub Beer
½ cub Grey Poupon Mustard
1/3 cub Green onions, chopped
Chopped red bell pepper,garnish
Pretzel chips, breadsticksor bagel chips, for dipping

Preparation:

In medium saucepan, over low heat, heat cheese spread and cream cheese until melted and smooth. Slowly blend in beer and mustard. Stir in green onions. Pour into serving bowl; garnish with chopped bell pepper. Serve with pretzel chips, breadsticks or bagel chips.

MC Formatting by taillon@access.mountain.net

Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997

Easy Cheddar Swiss Fondue

Servings: 675 Ml

Ingredients:

2 cub Cheddar cheese, shredded(500mL)
2 cub Swiss cheese, shredded(500m)
¼ cub All purpose flour (50mL)
1 ¼ cub Dry white wine or beer(300mL)
¾ teaspoon Salt (3mL)
1 pinch Garlic powder
Crusty French bread cubes

Preparation:

Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat.

Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added).

Stir in salt and garlic powder. Transfer to a fondue pot and keep warm.
Serve with bread cubes for dipping. Makes about 2 ¾c(675mL)

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

Easy Cheese and Shrimp Gyozas (East/west)

Servings: 4 Servings

Ingredients:

½ pound Medium shrimp (41 to 50 perpound), shelled anddeveined
1 ½ teaspoon Salt
1 teaspoon Finely minced ginger orginger juice
2 teaspoon Shao Hsing wine or drysherry
1 teaspoon Cornstarch
5 Water chestnuts (fresh),finely chopped
2 Green onions, chopped
1 ½ tablespoon Chopped fresh coriander
2 Chinese sausages, finelychopped
1 ¼ cub Grated Monterey Jack cheese(about 5 ounces)
1 Package (12 to 16 ounces)round siu mai wrappers orwon ton wrappers

LIME CREAM SAUCE:
1 tablespoon Oil
2/3 cub Chicken stock
½ cub Whipping cream
1 tablespoon Lime juice
Salt and white pepper, totaste
Fresh coriander

Preparation:

I find Chinese recipes that use dairy products highly suspect and tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-} But I just bought an excellent new cookbook++Asian Appetizers by Joyce Jue, a local (SF local, that is) food columnist. Check this one out... You should be able to get all the ingredients easily, including the Chinese sausages.

Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey Jack, and the way it works in this gyoza (Japanese-style potsticker) recipe. The cheese acts as a velvety binder that melts in your mouth; the cream is used to make a lime-scented sauce.

A dozen gyozas makes a nice appetizer serving for four, but it's not really practical to make just a dozen at a time. This recipe makes 4 dozen, and the rest can be frozen for another use. The sauce recipe is enough for a dozen; if you want to make more, simply multiply the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning.

1. Toss the shrimp with 1 teaspoon of the salt and let them stand for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop the shrimp and put them into a mixing bowl. Add the remaining salt and the ginger, wine, cornstarch, water chestnuts, green onions, coriander, sausages and cheese: mix thoroughly.

2. If you are using won ton wrappers, trim the corners to make them round. Place 1 heaping teaspoon of the filling in the center of a wrapper. Moisten the edge of the wrapper with water and fold it in half to enclose the filling and form a half circle. Pinch the edges together to seal. Set the gyoza on a baking sheet; cover it with a towel. Repeat with the remaining filling and wrappers.

3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10- inch nonstick skillet and set it over medium heat. Arrange 12 gyozas in a single layer n the pan; pan-fry for 1 minute or until lightly browned. Turn the gyozas over and brown the other side, about 1 minute longer. Add the chicken stock; shake the pan to prevent the gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.

4. Increase the heat to high and add the cream; bring to a boil and cook, stirring until thickened, about 45 seconds. Stir in the lime juice; season to taste with salt and pepper.

5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on each. Garnish with fresh coriander.

From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9.

This is a gorgeous book by a local Asian food columnist. She covers all of east Asia and includes some of the new "East/West" recipes that seem to be evolving in California. The largest number of recipes are from Thailand and China but recipes from Indonesia, Japan, Korea, Vietnam and the Philippines are also included. She calls these 'appetizers' but most will easily serve as main courses.

Posted by Stephen Ceideberg; October 14 1992.

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

Easy Cheese Blintz Casserole

Servings: 12 Servings

Ingredients:

BATTER:
4 large Eggs
1 ¼ cub Milk
2 tablespoon Sour cream
¼ cub Butter; melted
¾ teaspoon Vanilla extract
1 1/3 cub All-purpose white flour;preferably unbleached
1 tablespoon Sugar
1 ¼ teaspoon Baking powder

FILLING:
2 package Farmer cheese; (8oz)
15 ounce Regular ricotta cheese; orpart-skim or
2 large Eggs
2 tablespoon Sugar
1 ½ tablespoon Lemon juice

ACCOMPANIMENTS:
Sour cream
Plain or vanilla yogurt
Applesauce

Preparation:

Preheat the oven to 350 degrees.

Butter a 13 X 9" baking dish.

In a blender or food processor (fitted with a steel blade) combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 ½ cups of the batter, and pour it into the baking dish. Cook for about 10 minutes, until set.

While the batter is cooking, combine all the filling ingredients in a large bowl and blend well. When the baking dish is removed from the oven, spread the filling over the set batter layer, smoothing the top.

Give the remaining batter a quick stir to re-suspend the ingredients. Very slowly pour the batter over the filling, making certain that all the filling is covered. Carefully carry the baking dish to the oven so the layers remain distinct.

Bake 35-40 minutes until the top is puffed and set. Remove casserole from oven and let it rest for 1--15 minutes before cutting it into squares to serve.

Serve with desired accompaniments.

Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov '97 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4, 1998

Easy Cheese Dip

Servings: 6 Servings

Ingredients:

1 Jar sharp cheese spread
1 package (3-oz) cream cheese;softened
½ cub Chopped green onions

Preparation:

Mix all together & put into an oven-proof dish. Heat in 350 oven until bubbly. Serve with corn chips.

MRS. JACK LAURENZI

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.

Easy Cheese Focaccia

Servings: 22 Servings

Ingredients:

2 cub All-purpose flour
¾ cub Whole wheat flour
1 package Fast-acting dry yeast
1 tablespoon Sugar
¾ teaspoon Cracked black pepper
½ teaspoon Salt
⅛ teaspoon Ginger
1 cub Hot water (120 to 130F)
3 tablespoon Olive oil, divided
2 cub Sargento Fancy SupremeShredded Colby-Jack Cheese
4 slice Bacon, crisply cooked andcrumbled
1 Egg, beaten
1 teaspoon Rosemary, crushed

Preparation:

In large bowl, stir together flours, yeast, sugar, salt, ¼ teaspoon pepper and ginger. Stir in hot water and 2 tablespoons oil, forming a soft dough. Cover; let rest 10 minutes. Grease large baking sheet. With flour-covered hands, press dough into 12 x 14-inch oval on baking sheet.
Pierce surface of dough with fork; brush with remaining 1 tablespoon oil.
Let rise in warm place 20 minutes. Combine, Colby-Jack Cheese, bacon, egg, rosemary and remaining ¼ teaspoon pepper; spoon evenly over dough. Bake at 400 degrees F 20 to 22 minutes or until deep golden brown. Cut crosswise into 8 slices; cut each slice into 3-inch pieces. Serve warm or at room temperature.

22 slices

Source: Travigne - Napa Valley, Sargento Selections.

Nutrional Information Per Serving Calories 127 Protein 5 g. Carbohydrates 20mg. Fat 6g. Cholesterol 20 mg. Sodium 155 mg. Calcium 79 mg.

Downloaded from http://www.roa.com/index.html, Recipes of America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997

Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08, 1997

Easy Cheese Omelette

Servings: 2 Servings

Ingredients:

5 Eggs
2 tablespoon Water
Salt
Pepper; fresh ground
¼ cub Chives; finely chopped
2 tablespoon Butter
1/3 cub Cheddar cheese; grated

Preparation:

From: af656@freenet.carleton.ca (Paul A. Meadows)

Date: 9 Jul 1995 12:58:03 -0400
1. With a fork, lightly combine eggs, water, salt & pepper to taste, and 2 Tb chives in a medium bowl. Don't overbeat.

2. Place omelette pan on medium-high heat, and swirl in 1 Tb butter. After the butter sizzles, pour in half of the egg mixture.

3. Using a fork, swirl the centre as the mixture begins to stiffen. Tilt the pan toward you, scraping cooked mixture at edges into centre, then tilt away from you so uncooked mixture fills the hole.

4. Continue to do this until omelette is set but still moist. Sprinkle half of the cheese onto top third of omelette.

5. Tilt pan, fold omelette over in thirds. Slide it onto a serving plate.
Sprinkle with 1 Tb chives.

6. The whole operation should take about 1 minute. Repeat for the second omelette.

Wines to serve with cheese omelettes: something light and crisp such as Italian Frascati or bubbly such as Spanish Cava, Segura Viudas.

Source: Food&Drink [LCBO magazine for responsible hosts] Spring 95 Recipe by: Lucy Waverman

REC.FOOD.RECIPES ARCHIVES

/EGGS

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

Easy Cheese Puff

Servings: 1 Servings

Ingredients:

1 package Frozen Puff Pastry
1 pound Med. cheddar cheese - cubed(not grated)
1 medium Onion chopped fine.

Preparation:

Roll pastry out on large cookie sheet - approximately 8" wide by 12" long.
Place pieces of cheese and onion over surface of pastry. Bring sides together, crimping very well at middle. Turn ends in and crimp well. Bake in 350 degree F. oven for approximately. 20 minutes or until pastry is golden brown and cheese is bubbly.

Reply-To: Maureen Griffin <GriffinMau@GOV.NB.CA>

My recommendations:

1. Place sealed side down on baking paper. Save yourself the grief of the pastry opening and the hassle of cleaning the baking sheet.

2. Even if using a sharp cheddar, I think this can use another dimension of flavor. I splashed the cheese with Tabasco sauce. Next time, I may even use some hot pepper flakes.

3. It takes more than 20 minutes to bake.

4. Yield: 12 to 16 slices

Posted to JEWISH-FOOD digest V97 #045

From: Ruth Heiges <heiges@post.tau.ac.il>

Date: Sun, 6 Oct 1996 17:28:58 +0200 (IST)

Easy Cheese Sauce

Servings: 1 Servings

Ingredients:

½ pound Velveeta, cubed
¼ cub Milk

Preparation:

From: "Wendy Lockman" <wlockman@ra1.randomc.com>

Date: Sat, 18 May 1996 12:28:16 +0000

Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt together. About 2 + ½ minutes to 4 minutes on HIGH in 'nuker.

Use with pasta, veggies, or fish.

Posted to Master Cook Recipes List, Digest #90

Easy Cheese Souffle

Servings: 6 Servings

Ingredients:

6 Eggs; separated
4 tablespoon Butter
6 tablespoon Flour
1 cub Whipping cream
1 ½ cub Shredded Cheddar cheese
1 teaspoon Salt

Preparation:

Butter a 2 quart souffl‚ dish. Also, butter the inside of a piece of foil that is folded to 3 layers of thickness and long enough to fit around your souffl‚ dish. Wrap around the dish and secure with string or tape. Beat egg yolks and set aside. Melt butter in a saucepan over low heat and slowly add flour, stirring constantly with a wire whisk. Add cream gradually and cook, stirring constantly, until thickened. Add cheese, beaten egg yolks and salt. Cook over low heat until cheese is well incorporated. Be sure mixture is smooth. Cool 45 minutes to 1 hour. Beat egg whites to stiff peaks. Fold into cheese sauce. Pour into prepared souffl‚ dish. Bake at 350ø for about 30 minutes. Remove collar and serve at once. Yield: 6 to 8 servings.

GEORGIA MCKINLEY GREAVES

(MRS. THOMAS G.)

GREENVILLE, SC

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.

Easy Cheese Taco Soup

Servings: 12 Servings

Ingredients:

1 pound Ground chuck; browned &drained
3 can (16 oz) stewed tomatoes
12 ounce Fulkerson's Reserve Red Wine
16 ounce Red kidney beans
16 ounce White kidney beans
16 ounce Pinto beans
16 ounce Whole kernel corn
1 package Taco mix
1 package Hidden Valley party mix
1 can (small) chopped chilies
1 cub Salsa
Red pepper sauce; to taste
12 ounce Heluva Good taco Blend;shredded cheese

Preparation:

Mix all ingredients, except cheese, together and simmer 2 - 3 hours. After simmering, add sheese. Serve soup with more cheese on top, if desired, and tortilla chips.

Recipe by: Fulkerson's Winery

Posted to recipelu-digest by Nesb2@aol.com on Feb 26, 1998

Easy Cheesecake

Servings: 8 Servings

Ingredients:

2 cub Cottage cheese, 1% fat
¾ cub Frozen egg substitute --
Thawed
½ cub Light cream cheese
½ cub Sugar
¼ teaspoon Vanilla extract
1/3 cub Vanilla yogurt, lowfat
1 tablespoon Sugar
⅛ teaspoon Lemon juice

Preparation:

Preheat oven to 300 degrees; coat a 9-inch pie plate with nonstick cooking spray. Combine cottage cheese, egg substitute, cream cheese, ½ cup sugar and vanilla extract in a blender container; cover and process until smooth.
Pour mixture into prepared pan and bake for 35 minutes, or until edges are set. Combine yogurt, 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake. Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours. Garnish with mint leaves, if desired. (146 calories, 3.1g fat, 19% calories from fat)

Recipe By : Cooking Light, Guilt-Free Desserts

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

Easy Cheesecake (Red Lobster)

Servings: 1 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:

CRUST:
10 ounce Pk Lorna Doone cookies;crush
¼ pound Butter; melted
¼ cub Sugar
1 Env Knox unflavored gelatin

FILLING:
16 ounce Cream cheese; room temp
8 ounce Sour cream
2 large Eggs
2 tablespoon Butter
2 tablespoon Cornstarch
1 cub Sugar
1 teaspoon Vanilla
Crushed cookie crumbs; forgarnish

Preparation:

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newletter.

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

Easy Cheesey Potato Scallop

Servings: 4 Servings

Ingredients:

2 cub Thinly sliced cooked, peeled
Potatoes
½ cub Finely chopped onion
2 tablespoon All-purpose flour
2 tablespoon Cheese flavor sprinkles,
Divided
1 ½ teaspoon Parsley flakes
¼ teaspoon Ground mustard powder
¼ teaspoon Table blen seasoning
¾ cub Skim or lowfat milk, heated

Preparation:

Preheat oven to 350 degrees. Coat 1-qt. casserole or baking dish with non-stick cooking spray. In a small bowl, blend together flour, 1 ½ tablespoon cheese flavor sprinkles, parsley flakes, mustard and blend seasoning. Place a thin layer of potatoes in casserole. Top with a thin layer of chopped onion. Sprinkle with seasoned flour mixture. Repeat layers with seasoned flour mixture. Repeat the layers. Pour heated milk evenly over casserole mixture. Cover. Bake at 350 degrees for 30 minutes.
Remove cover, continue baking 10 minutes, until potatoes are golden and sauce is thickened. Sprinkle with remaining ½ teaspoon cheese sprinkles.
Posted to MM-Recipes Digest V3 #256

Date: Wed, 18 Sep 1996 18:09:32 -0400

From: Dotnapier@aol.com

Easy Cheesy Apple Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 cub Flour
¼ cub Quick cooking rolled oats
1 ½ teaspoon Sugar
½ teaspoon Salt
1/3 cub Oil
¼ cub Milk

FILLING:
6 cub Apples,peeled & sliced
3 ¼ ounce Vanilla or coconut cream
Pudding or pie mix (NOT inst
½ cub Shredded American cheese
1/3 cub Flour
1/3 cub Sugar
¼ cub Quick cooking rolled oats
3 tablespoon Margarine, softened

Preparation:

Heat oven to 375 degrees.In a 9" pie pan,combine all crust ingredients and mix well.Press crumbs in bottom and up sides of pie pan. Do not press onto rim.
In a large bowl,combine apples and dry pudding mix;spoon into unbaked crust.Sprinkle apples with cheese.In same bowl,combine remaining ingredients until crumbly;sprinkle them over cheese. Bake @ 375 degrees for 40 - 50 minutes or until light golden brown and apples are tender. Serve warm.Makes 8 servings.

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

Easy Cheesy Artichoke Dip

Servings: 1 Servings

Ingredients:

1 can Artichoke hearts (14 oz)
½ cub Pace Picante SauceOR
½ cub Pace Thick & Chunky Salsa
¾ cub Mayonnaise (light or reg)
1 cub Freshly grated Parmesan

Preparation:

Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers.

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

Easy Cheesy Bean Dip

Servings: 1 Servings

Ingredients:

¼ cub Old El Paso Salsa
1 Can bean dip
1 Can Old El Paso ChoppedGreen Chile
8 (2 cups) shredded Americancheese

Preparation:

In medium saucepan, combine all ingredients; mix well. Cook over low heat for 8 to 10 minutes or until cheese is melted, stirring constantly.

Serve warm with tortilla chips.

2 ¼ cups

MICROWAVE DIRECTIONS: In 1 ½-quart microwave-safe bowl, combine salsa, bean dip and chiles; mix well. Microwave on HIGH for 4 to 4 ½ minutes or

until mixture is hot, stirring once halfway through cooking.

Stir in cheese. Microwave on HIGH for 1 minute or until cheese is melted.

Stir before serving with tortilla chips. Prep Time: 15 minutes Copyright 1997 The Pillsbury Company
Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Feb 06, 1998

Easy Cheesy Bread Sticks

Servings: 1 Servings

Ingredients:

2/3 cub Water
1 tablespoon Canola or olive oil
½ teaspoon Garlic powder
½ tablespoon Chili powder
⅛ teaspoon Cayenne pepper
½ tablespoon Sugar
1 teaspoon Salt
2 cub Bread flour
1 ½ teaspoon Yeast

ADDITIONAL INGREDIENTS:
¾ cub Shredded sharp cheddarcheese
½ cub Shredded Monterey Jackw/jalapenoes
1 small Green onion w/stem; thinlysliced

Preparation:

Select dough cycle. When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine. Place dough on lightly floured work surface and let rest 5 to 10 minutes. Roll dough into a rectangle (about 9x15). Place cheeses over long half of rectangle. Sprinkle with onion, if desired. (I intended to use both onion and minced jalapeno, but didn't want it too spicy for guests. Also, you can use any combination of cheeses, just don't over-fill.) Fold dough over cheese and pinch edges to seal.

Place dough on large baking sheet lined with parchment paper, or well greased pan. Cover and let rise about 20 minutes. Bake in preheated 400F oven for 10 minutes, reduce heat to 350F and continue baking another 10 minutes. Slide parchment with bread onto wire rack and let cool about 15 minutes. Slice into 1-inch pieces and serve warm.

This can be prepared in advance. Before allowing loaf to rise, cover with plastic wrap coated with cooking spray. Refrigerate up to 10 hours. Remove from refrigerator and let reach room temperature, covered, about 2 hours.
Bake as directed.

Posted to Digest bread-bakers.v097.n083 by "Janis Russell" <janis@ethos.net> on Jan 01, 1998

Easy Cheesy Broccoli Potatoes

Servings: 1 Servings

Ingredients:

1 large Baking potato
2 tablespoon Non-fat plain yogurt
⅛ teaspoon Seasoning such as Mrs. Dash
1 teaspoon Molly Mc Butter CheeseFlavor or Cheddar cheesepowder *note
2 tablespoon Frozen chopped broccoli
¼ teaspoon Paprika

Preparation:

*note - The cheese powder is the powder from macaroni and cheese boxes or use Kraft Grated American Cheese Food

Preheat oven to 425 degrees F. Scrub potato. Pierce and microwave 5 minutes on med high. Transfer to toaster oven or oven. Bake 45 minutes or until potato is very well done and skin is crisp.

Slice top off of potato to expose baked potato. Mash with fork. Add yogurt and seasoning and mix well. Press frozen broccoli into the potato, making sure the potato covers it. Make a long slit (like a valley) into the mashed potato and sprinkle in the cheese. Smooth it over with a spoon. Sprinkle with paprika. (Sprinkle seasoning on the potato skin cut from the top and bake that, too.)

Bake 15 minutes longer until hot. Serve and enjoy.

Serves one, but you can do this with as many potatoes as you want.

Note: You only need about 1 tsp of the cheese food. The can of Kraft American Cheese Food (which looks just like the powder from the macaroni and cheese package - but at about 1/3 the price this way) says 25 calories and 1.5 fat grams per TB.

Cal 200 (depending on size of potato - this is for a large one), Fat .5g, CFF 2%, Carb 44g, Fiber 4.5g, Protein 7.0g, Potas 135.6g, Calcium 81g.
Posted to Digest eat-lf.v097.n057 by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Feb 28, 1997.

Easy Cheesy Chicken with Chilies

Servings: 4 Servings

Ingredients:

6 8-inch flour tortillas
2 tablespoon Vegetable oil
3 tablespoon All purpose flour
1 pound Chicken cutlets (about 6)
10 ounce Can enchilada sauce
11 ounce Can vacuum-packed corn
4 ounce Can whole green chilies
¾ cub Shredded Cheddar cheese
2 Medium-size scallions
(For garnish)

Preparation:

1. Heat oven to 375. Wrap tortillas in foil. Place directly on oven rack. 2. Heat oil in a large nonstick skillet. Put flour and cutlets into a
large plastic bag and shake to lightly coat chicken. 3. Add chicken to skillet and cook (in batches if necessary), 1 to 2 minutes per side until golden. Remove to paper towels to drain.
Wipe out skillet. Add enchilada sauce and corn and bring to a boil. 4. Meanwhile, drain and coarsely chop chilies. 5. Arrange cutlets on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top. 6. Remove tortillas from oven. To serve, put 1 cutlet and some sauce
on each tortilla. Fold or roll up. Makes 4 servings. Per serving: 560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium Source: Woman's Day, 12/17/91

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

Easy Cheesy Lemon Bars

Servings: 24 Servings

Ingredients:

LINDA FIELDS CYBEREALM BBS:
1 package Lemon cake mix
1 Stick of butter, melted
1 Egg
1 package Lemon frosting mix
2 Eggs
8 ounce Cream cheese, softened

Preparation:

1. Mix all ingredients for the cake together; do NOT add any ingred- ients to the cake mix as per the box instructions. Pat into the bottom of a 13 x 9 pan.
2. Mix together the frosting mix, eggs, and cream cheese. Pour evenly over cake batter and bake at 350F for 40 minutes.

Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Easy Cheesy Macaroni and Cheese

Servings: 6 Servings

Ingredients:

1 ½ teaspoon Salt
4 cub Water
1 ½ cub Uncooked macaroni
½ cub Shredded cheddar cheese
½ cub Shredded process cheese orCheese Whiz
2 Eggs; beaten
2 cub Milk
1 teaspoon Finely chopped onion{optional}

Preparation:

Add 1 teaspoon salt to water; bring to a boil. Add macaroni. Cook uncovered, stirring occasionally, until almost tender; about 6 minutes.
Drain. Preheat oven to 350 F. Grease 1 ½ quart casserole. Cover bottom of casserole with half the macaroni .Combine cheeses; sprinkle half of mixture over macaroni in casserole, repeat layers. Combine eggs with milk, onions, ½ tsp. salt and pepper. Pour over macaroni and cheese or corn flake crumbs. Set casserole in a pas of hot water. Bake 45 minutes to 1 hour, until browned and almost set in center. Let cool 10 minutes before serving to allow mixture to set. Yields 6 servings

Posted to EAT-L Digest by Philip & Doreen Hebert <pdhebert@MB.SYMPATICO.CA> on Jan 18, 1998

Easy Cheesy Meatloaf

Servings: 1 Servings

Ingredients:

1 small Onion; chopped
1 Clove garlic; minced
11 ounce Canned cheddar cheese soup
½ cub Tortilla chips; crushed,preferably unsalted
½ cub Tomato juice
1 Egg
2 pound Lean ground beef
¼ cub Sliced ripe olives
½ cub Milk
⅛ teaspoon Hot pepper sauce

Preparation:

Preheat oven to 375°F. Combine onion, garlic, ½ cup soup, and next 3 ingredients in a medium bowl. Season with salt and pepper to taste. Add ground beef and olives and mix well. Transfer meat mixture to center of a 9×13 inch flameproof baking pan. Pack firmly into a free-form 8×4 inch loaf. Bake about 1-¼ hours or until a meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes, then transfer to a platter. Drain off excess fat. Place baking pan on 2 burners on top of stove. Stir together remaining soup and milk and add to pan. Bring to a simmer over medium heat, stirring up browned bits from bottom of pan. Stir in hot sauce and serve cheese sauce with sliced meatloaf.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 11, 1998

Easy Cheesy Potato Bake

Servings: 8 -9

Ingredients:

1 tablespoon Margarine or butter
3 cub Water
1 package Au greatin potato mix
¼ teaspoon Salt; if desired
1 ½ cub Milk
⅛ teaspoon Hot pepper sauce or cayennepepper
3 Eggs
½ cub Finely chopped onion
8 ounce Shredded cheddar cheese

Preparation:

Heat oven to 350. Grease 10 inch deep dish pie pan or 9 inch square pan with margarine. In medium saucepan, bring water to a boil; add potato slices. Return to a boil; boil 4 minutes. Drain. Arrange partially cooked potato slices over bottom and up sides of greased pan to form crust.

In medium bowl, combine contents of seasoning mix envelope, salt, milk, hot pepper sauce and eggs; stir until smooth.Stir in oni and cheese; pour into crust. Bake at 350 for 28 to 35 minutes or until center is set. Let stand 10 minutes before serving. To serve cut into wedges or squares.

Posted to brand-name-recipes by DSIREN@delphi.com on Feb 04, 1998

Easy Cheesy Potatoes

Servings: 8 Servings

Ingredients:

1 Bag (2-pound) frozen dicedpotatoes; thawed (Mr. Dellsworks well)
2 cub Shredded cheddar cheese
½ cub Melted butter
½ cub Onion; chopped (opt)
1 can Cream of chicken soup orcream of mushroom souop
Salt and pepper to taste
2 cub Sour cream
1 cub Crushed cracker crumbs orcrushed cornflakes

Preparation:

From: Kristen Klusmire <kristen@MICROLINK.NET>

Date: Mon, 29 Jul 1996 20:29:48 -0500
Mix together all ingredients except the cracker crumbs. Place in a greased 9x13 inch pan. Top with cracker crybs or cornflakes. Bake, uncovered at 350 degrees for 45-60 minutes.

EAT-L Digest 29 July 96

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

Easy Cheesy Potatoes

Servings: 4 Servings

Ingredients:

2 pound Baking Potatoes; (About 3-4Lg. Potatoes)
¾ cub Onion; Chopped
½ cub Cheddar Cheese; Shredded
1 can Condensed Cheddar CheeseSoup; (10 Oz)
1 cub Milk
¼ teaspoon Ground White Pepper

Preparation:

Pierce potatoes with fork. Microwave on high for 14 to 16 minutes or until soft; cool slightly. Slice into ¼-inch thick slices. Layer half the potatoes, onion, and cheese in 9-inch square baking dish. Repeat layers. In medium bowl, whisk together soup, milk, and pepper. Pour over potatoes.
Bake uncovered in 350 degree oven for 40 to 45 minutes or until heated through and cheese is melted.

NOTES : You'll love this extra cheesy, streamlined version of a favorite company potato dish.
Recipe by: Dierberg's Home Economists

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

Easy Cheesy Salsa Dip

Servings: 1 Servings

Ingredients:

1 can Pasteurized process cheesespread (8 oz)
½ cub Pace Thick & Chunky Salsa
¼ cub Dairy sour cream

OPTIONAL TOPPINGS:
Sliced green onion tops
Chopped cilantro
Diced red bell peppers

Preparation:

Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups.

Easy Cheesy Sloppy Joes

Servings: 1 Servings

Ingredients:

Easy Cheesy Sloppy Joes

Preparation:

Brown about a lb. of grounded beef. Add about ½ cup of catsup and let simmer a few minutes. Add about four slices of American cheese and let cook until melted. Serve over hamburger buns. You may add a little mustard, garlic, and/or onion for a slightly spicer taste.

Recipe By : Maryharvey

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

Easy Cheesy Snack Bread

Servings: 8 Servings

Ingredients:

4 ½ cub All-Purpose Flour, divided
2 package FLEISCHMANN's 8 g Quick-Rise
Instant Yeast (2 Tbls)
2 teaspoon Italian Seasoning,
Dried, crushed
1 ½ teaspoon Salt
1 Garlic clove, minced
1 ½ cub Very warm Water(125F-130F)
2 Eggs
2 cub Cheddar Cheese, shredded
2 can Green Chilies, 114Ml each,
Diced, drained
¼ cub Pimentos, drained, sliced

Preparation:

In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ½ cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x¾-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares.

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

Easy Cherry Cheese Dessert

Servings: 4 Servings

Ingredients:

CRUST:
1 cub Butter
2 cub Flour
½ cub Pecans
½ cub Sugar

FILLING:
8 ounce Cream Cheese; softened
2 cub Powdered Sugar
1 Container; (Large) Cool Whip
6 tablespoon Milk
1 teaspoon Vanilla
2 can Cherry Pie Filling

Preparation:

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING: Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust ann top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 24, 1998

Easy Cherry Cobbler

Servings: 1 Servings

Ingredients:

1 can (16 oz) light cherry piefilling
1 package Cake mix for 1 layer cake orsweet muffin mix
1 Egg
3 tablespoon Evaporated milk
½ teaspoon Cinnamon
½ cub Chopped nuts; optional

Preparation:

Put pie filling in lightly buttered 3 ½-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger crock pot. 6 servings.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Easy Cherry Dessert

Servings: 6 Servings

Ingredients:

1 can Cherry pie filling
2 tablespoon Almond extract
6 slice Pound cake
Ice cream
Butter

Preparation:

Pour pie filling into a 10x6x2 inch baking dish. Add almond extract. Heat 5 minutes in a 375 degree oven. Remove from oven. Brush slices of pound cake with butter. Place cake on cherries and bake 10 to 12 minutes at the same temperature. Serve topped with ice cream.

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

Easy Cherry Fruit Soup

Servings: 8 Servings

Ingredients:

21 ounce Cherry pie filling
8 ounce Unsweetened pineapplechunks; undrained
2 cub Water
1 cub Prunes; pitted
2/3 cub Dried apricots; chopped
1 tablespoon Margarine
2 Lemon slices
1 teaspoon Quick-cooking tapioca

Preparation:

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

In a 3-quart casserole, combine all ingredients. Cover and bake at 325 F for 1 hour. Serve Warm.

Serving Size: ⅛ recipe

NOTES : My husband's family is from Scandinavia, where fruit soups are common.
Recipe by: Virginia Shellum, Nicollet, Minnesota

Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997

Easy Cherry Pudding

Servings: 4 Servings

Ingredients:

½ cub Margarine
1 cub Flour
1 cub Sugar
2 teaspoon Baking powder
¾ cub Milk or water
1 can (1-lb) pitted cherries withsyrup
½ cub Sugar

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 26 Aug 93 11:16:15 +0200 (collection)

From: dd194@cleveland.freenet.edu (Mirjam Dorn) Melt the margarine and place in a baking pan. Mix the flour, sugar (1 cup only) baking powder and milk/water together. Pour on top of the melted margarine. DO NOT MIX! Pour the cherries with the syrup over the flour/milk mixture. DO NOT MIX! Sprinkle the ½ cup suger over the entire mess, and bake in a 350 degree oven for one hour. This can be served either hot or cold. If served hot, ice-cream would definately not detract from this dish.

Variations:

Basically any kind of canned fruit can be used. I've made plum pudding (a la Little Jack Horner), pineapple pudding, whatever come to mind and off the shelf. Just remember that if the fruit has pits, to remove them.

I tried this once with fresh fruit, and it just didn't work. This is one of those dishes meant for canned fruit.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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

Easy Cherry-Chocolate Cake

Servings: 16 Servings

Ingredients:

1 Box chocolate cake mix
3 Eggs
1 can Cherry pie filling

ICING:
1 cub Granulated sugar
5 tablespoon Margarine
½ cub Milk
6 ounce Chocolate chips

Preparation:

From: CALLIE@KUHUB.CC.UKANS.EDU (Carolyn Wiley)

Date: 30 Jan 1995 23:04:50 -0700
In response to an recent inquiry, this is the easiest cake ever -- and also very moist and delicious. Be sure to use a spoon to mix though.

Mix cake mix, eggs and pie filling together with spoon (a mixer will demolish the cherries): Bake in 9x13 pan at 350 degrees. While warm, frost with the following icing:

Icing: Combine the sugar, margarine and milk and bring to full rolling boil for 1 minute. Then add chocolate chips. Stir to blend and spread over the cake.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Easy Chess Cake

Servings: 1 Servings

Ingredients:

1 Box yellow butter cake mix
1 Stick margarine
1 Egg
1 ½ cub Chopped nuts - pecans
1 Box confectioner's sugar
1 package (8 oz) cream cheese
4 Eggs

Preparation:

Put margarine in oblong cake pan and melt in oven, then put 1 egg in along with cake mix. Stir with a fork, and mix together. Press in bottom of the cake pan. Press 1 ½ cups chopped pecans into cake mixture. Mix confectioner's sugar and cream cheese together with 4 eggs, one at a time.
Pour over top of cake mixture and bake at 350 degrees for 40 minutes, no longer. Take it out at that time, it will be done.

Posted to recipelu-digest by Willam Pender <kpender@ficom.net> on Feb 06, 1998

Easy Chicken

Servings: 4 Servings

Ingredients:

2 pound Chicken pieces; skinned withvisable fat removed
3 tablespoon Oil
1 tablespoon Prepared mustard
1 teaspoon Soy sauce
1 teaspoon Grated ginger
3 tablespoon Currant jelly
1 tablespoon Worcestshire sauce
1 cub Orange juice
1 tablespoon Vinegar (add later)
Salt and pepper to taste

Preparation:

submitted by: rayna@iconz.co.nz
A good recipe for chicken which I've made lots of times. Comes from the Edmonds cookbook - the treasured cookbook for all of New Zealand. I would love to know how America likes it. Please drop me a line and let me know.
Best wishes from Rayna in New Zealand - next Sunday, I'll be in Detroit for my daughter's wedding and away for three weeks!

Heat oil in large fry pan. Add chicken pieces and cook until golden on both sides. Remove chicken and drain oil from pan. In a bowl, combine mustard, soy sauce, ginger, red currant jelly, Worcestshire sauce, and orange juice.
Add to pan and bring to a boil, stirring ocassionally. Return chicken to pan. Cover, reduce heat, and simmer for 20 minutes or till juices run clear, stir in vinegar. Season with salt and pepper to taste.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 2 JUNE 1996

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

Easy Chicken

Servings: 6 Servings

Ingredients:

6 medium Chicken breast halves;skinned and boned
6 Strips bacon
1 can Cream of mushroom soup,condensed
1 pint Sour cream or plain yogurt
2 cub Cheddar cheese; shredded
Garlic powder

Preparation:

Spray casserole pan with Pam. Sprinke bottom of pan with garlic powder.
Wrap one strip of bacon around each breast half. Mix together soup and sour cream. Pour over chicken. Sprinkle cheese over all. Bake, uncovered, at 275 for 3 hours or at 300 for 2 hours. This makes it's own gravy and it's delicious over white rice.
Posted to EAT-L Digest 15 Sep 96

Date: Mon, 16 Sep 1996 19:02:25 -0400

From: Cheryl Constantine <Nickaduck@AOL.COM>

Easy Chicken and Broccoli

Servings: 2 Servings

Ingredients:

1 teaspoon Margarine
10 ounce Skinned;boned chickenbreasts, 3x1 inch strips
4 Spears broccoli; 1-inchpieces
1 Clove garlic; minced
½ teaspoon Ginger root; minced,pared
¾ cub Chicken broth
2 tablespoon Oyster sauce
2 teaspoon Cornstarch

Preparation:

1. In 10-inch nonstick skillet heat margarine over medium-high heat until bubbly and hot.

2. Add chicken and cook, turning when necessary until lightly browned on all sides, 3 to 4 minutes.

3. Remove form skillet and set aside.

4. To same skillet add broccoli, garlic and ginger. Saute for 1 minute.

5. In 2 cup measure or small mixing bowl combine broth, oyster sauce and cornstarch, stirring to dissolve cornstarch.

6. Add to broccoli mixture and return chicken to skillet.

7. Reduce heat to low, add pepper and cook, stirring occasionally until sauce is thickened, 5 to 10 minutes.

8. Serve over plain rice.

NOTES : I use peanut oil instead of margarine.

Recipe by: Weight Watchers Favorite Recipes (1986)

Posted to MC-Recipe Digest V1 #999 by njwwb <njwwb@ibm.net> on Jan 09, 1998

Easy Chicken and Corn Chowder

Servings: 4 Servings

Ingredients:

½ cub Carrot; shred
1 cub Milk
½ cub Chicken broth
¼ teaspoon Pepper
1 medium Potato; peel; ½" dice
4 medium Green onions; chop fine
½ pound Chicken breast; bone; skin,1" dice
2 can Cream-style corn; 15oz ea
½ cub Monterey Jack; shred

Preparation:

NOTE: The recipe calls for the milk to be added at the beginning. I would recommend adding it about 30 minutes before serving because of the curdled look of the soup (taste is not affected). Mix all ingredients except cheese in 3-½ to 4-qt slow cooker. Cover and cook on LOW setting 5-6 hours or until potato is tender and chicken is no longer pink in center. Stir well before serving; sppon into individual serving bowls. Top each serving with 2 tb cheese. NOTE-If you like a thicker chowder, try adding ¼ c instant mashed potato flakes 5 minutes before serving. Turn the cooker to HIGH and cook uncovered until chowder has thickened and flakes have dissolved. 355 cal; 8 gr fat; 20% fat. Source: Casseroles & One Dish Meals. MM Waldine Van Geffen vghc42a@prodigy.com. I made this 10-25-96 and it was quick and delicious. I chopped the potato into a fine dice and added about 6 cloves minced garlic and used 1 can of chicken broth. I also omitted the cheese--the soup is good and the extra calories are not needed. Lynn Thomas.

NOTES : Bobbie's Notes: This is super easy and only takes one large chicken breast half.
Recipe by: Casseroles & One Dish Meals

Posted to Bakery-Shoppe Digest V1 #225 by Roberta Banghart <bobbi744@sojourn.com> on Sep 08, 1997

Easy Chicken and Dressing

Servings: 4 Servings

Ingredients:

1 Chicken
½ can Water
1 can Cream of chicken soup
½ cub Melted butter or chicken
Broth
1 can Cream of celery soup
1 Pepperidge Farm corn bread
Stuffing

Preparation:

Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown.

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

Easy Chicken and Dumplings

Servings: 1 Servings

Ingredients:

1 Chicken; cut in pieces
1 can Cream of chicken soup
1 Stalk of celery; diced
2 can Buttermilk biscuits
1 Carrot; chopped
1 small Onion; chopped

Preparation:

Boil the chicken, celery, carrot and onion in salted water until tender.
Remove chicken from broth. Cool, debone and set aside. Add can of cream of chicken soup to the broth. Stir, simmer on low heat. On a floured board, roll out each biscuit, and cut into strips. Drop biscuit strips onto soup mixture, alternating with pieces of boned chicken. Using a large spoon, push the biscuit and chicken layers into the soup mixture. Cover and simmer, 15 minutes, until mixture is thickened and dumplings are cooked.

Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier" <frosty@cibola.net> on Sep 14, 1997

Easy Chicken and Dumplings

Servings: 1 Servings

Ingredients:

4 Chicken breasts OR>>
Chicken pcs. of your choice.
Few drops yellow food color
1 Stick oleo
1 can Chicken broth
Salt & pepper to taste
20 small Flour tortillas

Preparation:

Put chicken in large pot filled about ¾ full of water. Cook until tender. Remove chicken and debone, or if you prefer, may leave chicken without deboning. Add remaining ingrredients, except tortillas, back in boiling broth water. Take shears and cut FLOUR tortillas in strips and drop in boiling broth (do not use corn tortillas). Cook about 20 minutes or so until done. These dumplings look and taste as good as regular dumplings.
This makes a large quantity, so can be halved if you desire. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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

E-Z Mic Pnut Fudge

Servings: 8 Servings

Ingredients:

2 Unsweetened chocolate; (1 o
1 Butter or margarine; (½ c
¼ cub Milk; (or ½ and ½ or ev
Milk)
1 teaspoon Vanilla extract
1 pound Powdered sugar; (3 ½ cups
1 cub Peanuts; dry roasted

Preparation:

Microwave chocolate, butter, and milk in a 2qt. microwave-safe bowl for 1 ½ to 2 ½ minutes at MED-HIGH (70%) <see* below>, until butter looks melted. Stir until smooth and choc. is melted. Stir in vanilla; beat in sugar gradually until mixture is smooth and creamy, but not crumbly. Sir in nuts. Pour into a buttered 8 inch square pan. Chill to firm (20 mins).

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

E-Z Pancakes

Servings: 4 Servings

Ingredients:

1 ½ cub Bake it all mix*
1 Egg
¾ cub Milk
1 tablespoon Sugar

Preparation:

*Do not pack
Break egg into bowl; beat. Stir in milk and sugar. Add Mix and blend.
Using ¼ cup measure (not quite full) drop batter onto a hot griddle which has been rubbed lightly with shortening. Cook on one side until puffed, full of bubbles, and cooked on the edges. Turn and cook on the other side.
Serve immediately. Yield: 8 to 9 medium pancakes FRANK PANCAKES: Add 2 franks, sliced thin, to one recipe of E-Z Pancake batter.

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

E-Z Roll-Up Steaks

Servings: 1 Servings

Ingredients:

8 Chipped steaks
1 package Bread-stuffing mix

Preparation:

Prepare stuffing, as directions on box. Let steaks soften enough to roll.
Put 3-4 tablespoons stuffing on each steak and roll-up. Brown rolled steaks on all sides in frying pan. Cover, let simmer 10-15 minutes. Remove steaks.
Make gravy with drippings, if desired.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998