Recipes

Easy Chicken and Mushroom Stroganoff

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
4 Boneless chicken breasthalves
1 medium Red or white onion chopped
8 ounce Mushrooms, quartered
1 ½ cub Chicken broth
2 tablespoon Coarse ground mustard
½ cub Sour cream (can use fatfree)
3 tablespoon Parsley
2 cub Cooked noodles

Preparation:

In large non stick frypan on high melt butter. Place flour in pie pan. Add chicken and turn to coat. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to med and cook, stirring until onion is golden, about 5 minutes.

In small bowl whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley. Simmer 2 more minutes. Season with salt and pepper. Server over noodles. Posted to bakery-shoppe digest V1 Number 038 by dandeescott@juno.com on Apr 18, 1997

Easy Chicken and Pasta

Servings: 4 Servings

Ingredients:

1 pound Chicken breasts; boneless &skinless, cut into nuggets
1 tablespoon Oil; Vegetable
1 can Cambell's condensed Cream ofMushroom soup; (10 ¾ OZ.)
2 ¼ cub WATER
½ teaspoon Basil leaves; dried &crushed
2 cub Frozen Vegetablescombination (broccoli;cauliflower and carrots)
2 cub Pasta; corkscrew, uncooked
Cheese; Parmesan, Grated

Preparation:

1. In skillet brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil.

2. Add uncooked Pasta. Cook over medium heat 10 min., stirring often. The pasta cooks right in the soup!

3. Add browned chicken. Cook 5 min. or until pasta is done, stirring often.

Sprinkle with cheese.

Recipe by: Campbell's

Posted to TNT - Prodigy's Recipe Exchange Newsletter by KaylaD <azheat@theriver.com> on Dec 27, 1997

Easy Chicken and Pasta

Servings: 4 Servings

Ingredients:

½ teaspoon Olive oil
1 pound Ground chicken breast,skinless; cooked
½ cub Onions; chopped
½ cub Red and green bell peppers;chopped
10 ¾ ounce Low-fat cream of mushroomsoup
½ cub Water
1 cub Twist pasta; cooked
1 ½ cub Frozen mixed vegetables;thawed

Preparation:

In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.
Stir in cream of mushroom soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.

Recipe By : Campbell's® Soup

Posted to Digest eat-lf.v096.n174

Date: Wed, 2 Oct 1996 08:32:56 -0500

From: matejka@bga.com (Anita A. Matejka)

Easy Chicken and Pasta

Servings: 1 Servings

Ingredients:

1 pound Skinless; boneless chickenbreasts, cut up
1 can Campbell's Cream of Chickensoup
1 package (about 16 oz) frozenseasoned pasta andvegetable combination

Preparation:

1) In skillet, heat 1 T oil. Add chicken and cook until browned, and done.

2) Add soup. ½ C water and vegetable combination.

3) Cover and cook 5 min or until vegetables are tender, stirring often.
Serves 4

Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Mar 11, 1998

Easy Chicken and Pasta Salad

Servings: 1 Servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Boneless chicken breast; cutup
1 can Cream of mushroom soup
2 ¼ cub Water
½ teaspoon Dried basil leaves crushed
2 cub Frozen vegetablescombination;
Broccoli; cauliflower,carrots.
2 cub Uncooked corkscrew pasta
Grated parmasean cheese

Preparation:

Grocery ad in paper

In medium skillet heat oil. Add chicken and cook until browned, stirred often. Set chicken aside. Add soup, water, basil, and vegetables. Heat to a boil. Add uncooked pasta. Reduce heat, cook 10 minutes, stirring often.
Return to chicken pan. Cook 5 min. or until pasta is done. serve with cheese.

Posted to Bakery-Shoppe Digest by "m.tibbs" <m.tibbs@MCI2000.com> on Apr 15, 1998

Easy Chicken and Rice

Servings: 6 Servings

Ingredients:

1 cub Converted rice
1 can Condensed cream of chickensoup (10 ¾ oz)
1/3 cub Dry sherry
2/3 cub Water
1 Pkge frozen Italian-stylevegetables (16 oz)
4 Skinless, boneless chickenbreast halves
8 Drops Worcestershire sauce
Paprika

Preparation:

In a large skillet, combine the rice, soup, sherry, water, and frozen vegetables; mix well. Heat to boiling, stirring. Remove from the heat.

Arrange the chicken breasts on top of the rice mixture. Sprinkle each chicken with a couple drops of Worcestershire sauce. Spread with the back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat to medium, cover, and simmer for 15 minutes. Remove cover and stir the rice around ans under the chicken. Reduce the heat to low.
Continue cooking, covered, an additional 15 to 20 minutes, or until the rice is tender.

Serves four.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.
Posted to MM-Recipes Digest V3 #237

Date: Sat, 31 Aug 1996 09:11:14 -0500

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

Easy Chicken and Rice

Servings: 1 Servings

Ingredients:

MAIN ITEMS:
1 cub Uncooked brown rice
2 cub Water
½ teaspoon Or less salt
1 tablespoon Parsley flakes
1 pound whole frying chicken (I use several bonelessskinless chicken breastsinstead)
½ teaspoon (or less) salt
1 dash Pepper
OPTIONAL INGREDIENTS THAT IUSE:
½ cub Chopped onion
½ cub Raisins
½ cub Chopped pecans
OPTION INGREDIENTS YOU MAYLIKE:
½ pound Mushrooms, sliced
1 cub Unsweetened pineapple
¼ cub Chopped green pepper
½ cub Chopped celery

Preparation:

(From Whole Foods For the Whole Family)

1. Combine rice, water, ½ t. salt, butter and parsley. Mix well.

2.Bring to a boil.

3.Rinse chicken inside and out and pat dry. Sprinkle with salt and pepper.

4.Place over rice;reduce heat.

5.Simmer;tightly covered, for 45 to 60 minutes or until water is absorbed and chicken is tender.

6.For a fancier meal, saute any or all of the optional ingredients and add to rice before seasoning.

Posted to Recipe Archive - 08 Dec 96

submitted by: kelsben@tricon.net

Date: Sun, 8 Dec 96 2:31:52 EST

Easy Chicken and Rice Casserole

Servings: 4 Servings

Ingredients:

4 Chicken (white or dark)
1 can Cream of mushroom soup
1 package Lipton rice and sauce

Preparation:

Uncle Ben's box or envelope of flavored rice (wild or pilaf, etc.) can be substituted for Lipton's Rice 'n' Sauce, but if you use plain white rice, use long cooking kind (not Minute) and you will have to add spices to your taste: curry, paprika, pepper, etc. whatever you wish. The small packets of Lipton's or Uncle Ben's usually have their own flavor pak and no spices need to be added unless you like extra pepper. Combine dry rice, flavor pak if there is one, can of cream of mushroom (or cream of chicken or cream of celery) soup, and ½ to 1 full can of water after that. Stir well with fork as soup will be lumpy. Add washed and skinned pieces of chicken and sink them down into the liquid. Bake at 375 for 45 minutes to an hour depending on type of rice--wild rice takes a little longer. When rice is done, chicken is done. Watch during cooking and if rice begins to dry out, add water. If bake at 400 cooking time is less. If mixture was relatively soupy before putting in oven, bake uncovered, but if mixture was not very soupy bake covered. The soupier the mixture when goes in oven (how much water you added) the less you will need to watch it while baking. If it is looking like it is going to still be soupy towards time for it to get done, take cover off. One more thing, cleanup is easier if you sprayed baking dish (glass) with Pam or other cooking spray before you put the ingredients in the dish (sorry!)

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

Easy Chicken and Rice Casserole

Servings: 6 Servings

Ingredients:

4 -(up to)
6 Chicken breasts
1 can Cream of mushroom soup
1 can Cream of celery soup
¼ cub Butter or margarine
1 cub Raw rice
1 package Dry onion soup mix
1 cub Milk
Salt
Pepper

Preparation:

Grease 9x13-inch casserole. Combine milk & soups. Layer rice & soups, saving ½ cup soup mixture. Put chicken breasts on top & pour remaining soup mixture over chicken. Dot with butter & sprinkle onion soup mix over top. Add salt & pepper. Cover with heavy foil & cook at 275 for 2-½ hours. (Delicious & easy.)

SUE CARTER

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 Chicken and Vegetable Stir-Fry

Servings: 6 Servings

Ingredients:

1 tablespoon Oil
1 pound Chicken strips
1 package (21-oz) teriyaki stir-fryfrozen vegetable,combination*
1 1/3 cub French's French Fried Onions
3 cub Cooked rice

Preparation:

Heat oil in nonstick skillet; stir-fry chicken until browned, 5 minutes.
Add vegetables; stir fry until crisp-tender. Stir in contents of sauce packet; cook until hot. Microwave French Fried Onions 1 minute. Sprinkle over stir-fry. Serve with rice. Makes 6 servings. *Or substitute 4 cups frozen vegetables and ¾ cup teriyaki stir-fry sauce.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #657 by essie49@juno.com (Ethel R Snyder) on Jul 06, 1997

Easy Chicken Breast Ideas

Servings: 1 Servings

Ingredients:

For any of these, bake the boneless, skinless breasts at 350 degrees for
35-40 minutes in a covered casserole dish.

Preparation:

Cover each breast with a slice of ham or prosciutto, then a slice of provolone. If desired, also put some ripe tomato slices under the cheese.

Pound each breast flat, cover with thin slices of mozzarella, sprinkle lightly with cinnamon, and place an apple wedge in the center. Roll chicken around apple wedge and secure with toothpicks.

Cover breasts with onion slices, top onions with lemon slices, spoon brown sugar on top, then a light coating of ketchup. Comes out tasting like barbecue all the way through.

Cover breasts with pesto and add Parmesan on top to taste. Alternately, pound them flat, cover with pesto, and roll up, securing with toothpicks.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Easy Chicken Breasts

Servings: 1 Servings

Ingredients:

1 Bottle Kraft Catalina SaladDressing
8 ounce Apricot preserves
1 package Lipton Onion Soup Mix

Preparation:

Mix all the above together. Place 6-8 thawed chicken breast in 8X12 ovenware. Pour mixture over breast. Bake at 350 for 1 hour. Serve with rice,salad & a vegetable. You could substitute Peach or Cherry perserves for the Apricot. Very little prep time.
Recipe by: William E Bell

Posted to MC-Recipe Digest V1 #374, by Michael Ward <mjward@interport.net> on Wed, 15 Jan 1997.

Easy Chicken Burritos #1

Servings: 4 Servings

Ingredients:

4 Chicken breasts; boiled
1 tablespoon Chopped onion
1 ½ cub Salsa
1 cub Sour cream
1 cub Grated cheese
1 can Cream of chicken soup
Salt and pepper to taste
Burrito shells (8-12)

Preparation:

Shred chicken breasts with forks. Mix chicken, onion, sour cream, ½ cup salsa, salt and pepper. Wrap in shells and lay in greased 13 x 9 pan. Mix remaining 1 cup salsa and soup together, pour over shells. Top with cheese.
Bake, uncovered, at 350 degrees for 30 mins.

Date: Tue, 28 May 1996 07:39:47 -0500

From: cejab@cin.net

MM-Recipes Digest V3 #157

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

Easy Chicken Burritos #2

Servings: 8 Servings

Ingredients:

4 Boneless chicken breasts(quarters)
1 ½ cub Salsa
1 cub Sour cream
1 can Cream of chicken soup
1 small Onion; chopped
1 ½ cub (or so) shredded cheddarcheese
8 -(up to)
12 Burrito style soft shelltortillas

Preparation:

From: cejab@cin.net

Date: Wed, 7 Aug 1996 11:15:57 -0500
Boil the chicken breasts, then cut or shred into pieces. Mix chicken, ½ c. salsa, chopped onion and sour cream together. Fill shells, roll up burrito style and place in 13" x 9" pan. In small bowl, mix remaining 1 c.
salsa and cream of chicken soup. Pour over shells. Top with shredded cheese. Bake at 350 degrees (F) for about 30 minutes or until cheese is nicely melted.

Sometimes, I use reduced fat or fat-free sour cream, reduced fat cream of chicken soup, and reduced fat cheese (which still melts well). It tastes just as good and I think makes a pretty healthy dish. Everyone that has had these really likes them. And of course, you can use whatever "heat" of salsa you want, depending on your taste.

Mm-recipes Digest V3 #214

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

Easy Chicken Cacciatore

Servings: 8 Servings

Ingredients:

¼ cub Olive Oil
½ teaspoon Crushed Red Pepper
2 pound Boneless Chicken Breasts *
½ pound Thickly Sliced Mushrooms
Jar Ragu Spaghetti Sauce **
2 large Sweet Peppers ***
1 large Green Pepper ****
¾ teaspoon Dried Thyme; crushed
2 tablespoon Red Wine Vinegar
Hot cooked spaghetti or linguini

Preparation:

* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips

Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini.

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

Easy Chicken Casserole

Servings: 4 Servings

Ingredients:

4 Chicken breasts, boneless
¼ cub Breadcrumbs, buttered
4 Cheese, swiss or monterey ja
1 can Mushroom soup
¼ cub Wine, sherry or white

Preparation:

Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30-45 minutes or until chicken is tender.¶

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

Easy Chicken Casserole

Servings: 8 Servings

Ingredients:

1 Stack pack of crackers
1 Stick margarine; melted
1 large Fryer
Salt & pepper to taste
1 can Cream of chicken soup
½ pint Sour cream
¾ -(up to)
1 cub Chicken stock

Preparation:

Cook chicken in water that has been lightly salted and peppered. Debone; save stock. Crumble crackers over bottom of a baking dish; pour melted margarine over crackers. Place pieces of chicken over the crackers. Mix soup and sour cream; place over chicken. Add chicken broth. Bake in preheated 400 degree oven until it bubbles. Serves 8.

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

Easy Chicken Casserole

Servings: 1 Servings

Ingredients:

1 Box; (6-¼ oz) stuffing mix(top of stove type)
2 cub Cooked chicken; cut intosmall cubes
1 can (10-¾ oz)condensed creamof mushroom soup
1 can (10-¾ oz) condensed creamof chicken soup
1 Soup can of nonfat milk
1 teaspoon Poultry seasoning

Preparation:

From: Perry Greene <palgreen@hiwaay.net>

Heat oven to 325 degrees. Prepare stuffing according to package directions.
Set aside. Spread chicken pieces in a 13 x 9 x 2 inch baking pan. Mix 2 soups and milk. Pour over chicken. Sprinkle with poultry seasoning. Spread stuffing over top. Bake in 325 degree oven 30 minutes. Let stand ten minutes before serving.

Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998

Easy Chicken Creole

Servings: 4 Servings

Ingredients:

1 cub Chopped onion
1 Clove garlic, crushed
2 tablespoon Flour
2 ¼ cub Chicken broth
¼ teaspoon Sugar
Black pepper to taste
1 Med. Bell pepper, diced
3 tablespoon Oil
1 can Tomato paste ( 6 oz.)
½ teaspoon Salt
¼ teaspoon Tabasco sauce (or to taste)
2 cub Cooked, cubed, chicken

Preparation:

Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black pepper.
Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.

M.C.--Metairie, La. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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

Easy Chicken Crock Pot

Servings: 1 Servings

Ingredients:

1 Chicken; cut up
2 tablespoon Melted butter
Salt and pepper
2 tablespoon Dry italian salad dressing;(half if sm. chicken)
1 can Mushroom soup
2 package (3 oz) cream cheese; cut incubes
½ cub Sherry
1 tablespoon Chopped onion

Preparation:

Wash chicken and pat dry. Brush with butter, sprinkle with salt and pepper sparingly. Place in pot. Sprinkle dry salad mix over chicken. Cover and cook on low 5-6 hours. About ¾ hour before serving, mix soup, cream cheese, wine and onion in saucepan. Cook until smooth. Pour over chicken, cover and cook 30 minutes. Serve with sauce. Serve with rice or noodles.
Serves 4-6.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997

Easy Chicken Curry

Servings: 1 Servings

Ingredients:

2 tablespoon Margarine or butter
1 teaspoon Curry powder
1 small Onion, chopped (about ¼cup)
2 cub Cut-up cooked chicken
1/3 cub Raisins
1 small Unpared red apple, coarselychopped
1 can (10 ¾ ounces) condensedcream of chcken-soup
1 Soup can water
2 cub Hot cooked riceChopped peanuts, ifdesired

Preparation:

Cook margarine, curry powder and onion in 3-quart saucepan over medium heat about 4 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except rice and peanuts. Cook, stirring occasionally until hot. Serve over rice. sprinkle with peanuts. 4 servings.

Nutrition Information per Serving

1 serving Percent d US. RDA

Calories 440 Protein 39% Protein. 9 24 Vitamin A 12% Carbohydrate, 9 50 Vitamin C
0% Fat, 9 15 Thiamin 16% Cholesterol, mg 65
Riboflavin 10% Sodium mg 1110 Niacin 32% Potassium, mg 370 Calcium 4% Iron 14%

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

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

Easy Chicken Curry

Servings: 1 Servings

Ingredients:

Chicken, any cut, about ½pound per person more orless.
Chicken bouillon cubes
Flour
Butter, Margerine, or oil
Milk
Curry powder
Fresh or frozen precookedveggies such as broccoli,peas, carrots, potatoes,pearl onions, etc.,

Preparation:

more cubes of chicken bouillon and boil chicken until done. Remove chicken from broth, allow to cool then dice; reserve broth. In a large skillet make a roux using approximately 2 Tablespoons butter or other shortening and 4 or more Tablespoons of flour. To make the roux, melt the butter over medium to medium high heat and whisk in the flour. Cook until the butter flour mixture is golden yellow and bubbly. Pour several cups of the chicken broth into the roux and whisk. Sauce will thicken as it cooks. Add more broth until you have a light sauce. Add a dollop of milk (about ⅛ to ¼ cup).
If you want to thicken the sauce, dissolve a small amount of flour in water and add that to the sauce (just adding flour directly to the sauce will make it lumpy). When sauce is at the desired consistency (dictated only by your own tastes) slowly add curry powder. I use about 1 teaspoon per 2 cups of sauce, but add only until you like the taste. Add the diced chicken and whatever cooked vegetables you have on hand to the sauce and heat through.
Serve over a bed of steamed rice.

This is a stove top variation of my favorite childhood meal. If you feel like making a casserole this recipe can be prepared in several variations:

Variation 1: Curried chicken and broccoli bake. Boil and dice 2 pounds of chicken. Make sauce as directed above. In a casserole dish layer broccoli, chicken and curry sauce. Top with breadcrumbs and bake at 325 F for approximately 30 minutes. Serve with rice.

Variation 2: Curried chicken pot pie. Boil and dice 2 pounds of chicken.
Make sauce as directed above. Mix together chicken, sauce and your choice of veggies. Either bake in a 2 layer pie crust or place in a casserole dish and top with biscuit dough (home made, from a mix, or canned). Cook according to directions for pie crust or biscuits.

Variation 3: Curried veggies. Omit chicken and make a sauce using a can of chicken broth. Add cooked veggies, and, if desired, tofu chunks; potatoes are especially good in this. Serve with steamed rice or oriental type noodles.

Be creative, have fun and enjoy.

Posted to EAT-L Digest 03 Sep 96

From: Andi Hosler <adh@ASCIENCES.COM>

Date: Wed, 4 Sep 1996 12:04:01 -0400

Easy Chicken Divan

Servings: 4 Servings

Ingredients:

2 package (10oz) frozen broccolispears
2 cub Cooked chicken; sliced
1 can Cream of chicken soup;undiluted
1 can Cream of mushroom soup;undiluted
1 cub Mayonnaise
1 teaspoon Lemon juice
½ teaspoon Ts curry powder
½ cub C cheddar cheese; shredded
½ cub C dry bread crumbs
1 teaspoon Butter; melted

Preparation:

Cook broccoli until tender. Drain. Arrange broccoli in greased 11 ½ x 7 ½ x 1 ½ baking dish. Place chicken on top.

Combine soups, mayonnaise, lemon juice and curry powder. Pour over chicken.
Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all.

Bake at 350 for 25-30 minutes. Let stand 10 minutes.

Recipe by: unknown

Posted to TNT Recipes Digest by Susbal <Susbal@aol.com> on Mar 19, 1998

Easy Chicken Fried Rice

Servings: 2 Servings

Ingredients:

3 Strips bacon, diced
½ Red bell pepper, diced
1 Egg, beaten
3 tablespoon Soy sauce
¼ cub Scallion, finely chopped
⅛ cub Peas, frozen or fresh
2 cub COLD, cooked rice
2 cub Chicken, cooked and shredded

INSTRUCTIONS:
1 Cook the bacon in a wok orlarge skillet overmedium-high heat until
Crisp.
2 Add the scallions, redpepper and peas to thewok. Stir-fry for 1
Minute.
3 Add the egg and scarmble.
4 Stir in the rice andchicken until heatedthrough, separating therice.
5 Add the soy sauce and stiruntil heated through.
6 Serve immediately.

MAKES 2 SERVINGS.SUBJ: RE:

FLAVOR.SUBJ: EASY CHICKEN F:

Preparation:

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

Easy Chicken in Beer

Servings: 1 Servings

Ingredients:

chicken breasts with the bone ; cut
: -in half
2 packa age dry onion soup cups re egular beer cup swe eet dark
beer.

Preparation:

Put chicken in pan. Stir soup and beers and pour over chicken. Bring to a boil. Turn down heat, cover and simmer until chicken is cooked through. If it starts drying out just add a little chicken broth or water. Serve with plain rice.

Recipe by: Miriam Podcameni Posvolsky

Posted to MC-Recipe Digest V1 #850 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Oct 17, 1997

Easy Chicken Parmesan

Servings: 4 Servings

Ingredients:

-BILLS20086-
4 Chicken breasts; 4-ozs, skinless, boneless
2 cub Basic Bread Crumbs; see separate recipe
¼ cub Egg Beaters
Olive Oil flavored Pam no stick cooking spray
2 ounce Healthy Choice Fat Free mozzarella cheese; grated
2 ounce Truly Lite Fat Free ricotta cheese
1 1/3 cub Healthy Choice spaghetti sauce

Preparation:

Dip each chicken breast in Egg Beaters, then coat with bread crumbs.
Spray a large skillet with Pam and heat. Quickly brown chicken breasts on both sides, about 3-5 minutes total. Coat baking dish with Pam. Place chicken in pan; top each breast with 1/3 cup of spaghetti sauce.
Combine mozzarella and ricotta cheeses. Place an equal amount of cheese on each chicken breast. Cover and bake for 20 minutes at 375~. Remove chicken from oven. Sprinkle with remaining bread crumbs and bake uncovered for 5-10 more minutes or until browned.

Per Serving. 4g fat, 256 calores, 14% fat, 28.8 protein, 10.6 carb, 805 mg sodium, 65 cholesterol.

From. The Lite Switch, June McLean Jeter.

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

Easy Chicken Pastry Bites

Servings: 2 Servings

Ingredients:

1 can Crescent Rolls (8 rolls)
½ package Perdue Italian StyleShort-Cuts
1 tablespoon Pizza Quick Sauce

Preparation:

Seperate the 8 crescent roll triangles. Mix the sauce and the chicken, and divide the mixture equally among the triangles. Pinch closed the triangles so that chicken is completely surrounded. Bake for 20 minutes at 375.

Easy and delicious!

The Chef's Comments: "Today we made a nice, simple but delicious lunch.
Cooking time was about 20 minutes, but the prep time was minimal. And we managed to put it togther amid the clutter of a kitchen still messed-up from a Christmas Eve party." - Lisa

From: Lisa Date: 12-28-96 (18:51) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Easy Chicken Pie

Servings: 6 Servings

Ingredients:

3 cub Diced cooked chicken
1 can (10-oz) cream of chickensoup
1 can (10.75-oz) chicken broth
½ cub Cooked English peas
½ cub Diced cooked carrots
Salt and pepper
1 Pie crust

Preparation:

Combine ingredients, except pie crust. Line a 1-½ quart casserole with thin pie crust. Pour in chicken mixture. Top with remaining crust, or make strips. Bake at 350 for 35 minutes or until brown. Serves 6. (Also good in individual pie pans for children.) Variation: Cook ½ cup diced potatoes and ½ cup diced onion in small amount of water until done. Add to chicken mixture.

MRS B.P. JACKSON (GEORGIA ETTA)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Chicken Pot Pie

Servings: 4 Servings

Ingredients:

2 tablespoon Margarine
1 Chopped onion
1 can Mushroom soup
½ cub Milk
1 ½ cub Chicken diced
1 can Peas and carrots

Preparation:

Cook onion in margarine until tender, blend soup, milk and marjoram and add to onion,heat well. In casserole put diced chicken and peas & carrots. Pour soup mixture over this and top with biscuits made from Bisquik or your own recipe, bake 20 min. in 450 oven.

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

Easy Chicken Pot Pie

Servings: 6 Servings

Ingredients:

1 Whole frying chicken
1 Box peas and carrots;frozen, I use 2 sm. boxes
1 medium Onion; chopped
4 Cloves garlic; minced orpressed
1 cub Self-rising flour
1 teaspoon Salt
½ teaspoon Pepper
1 cub Buttermilk
1 Stick butter; melted
3 tablespoon Butter; melted to saute with

Preparation:

Put chicken on, covered in salted water, bring to a boil and cook until tender(approx. 45 min. to an hour) In small fry pan, saute onion and garlic in 3 tbsp. butter until tender and put over into the boiling chicken. Makes the whole dish taste great. When chicken is done, put out on a platter to cool. Pick chicken off bones and break or cut into bite size pieces and set aside.

Measure 2 cups of the broth you cooked the chicken in and put in a pot with the can of chicken soup. Heat to boiling and thoroughly mixed. Turn off and set aside.

Take the rest of the broth and bring back to boiling. Put in peas and carrots and let them cook according to directions (approx. 5-7 min.).

Now to assemble.... Preheat the oven to 400 degrees. Spray 9x13 dish or pan with Pam. Cover the bottom of the dish with all of the chicken. Next, strain out the peas, carrots and onions from the broth and distribute evenly over the chicken. Next, pour the broth and soup mixture over the chicken and vegetables.

Now, mix flour, salt, pepper, buttermilk and melted stick of butter in a small bowl until thoroughly blended. Pour evenly over chicken dish. Bake for 30 to 40 minutes or until golden brown and bubbly. It's yummy!
Posted to TNT Recipes Digest by Susan Ergle <whizbang@bellsouth.net> on May 1, 1998

Easy Chicken Pot Pie

Servings: 6 Servings

Ingredients:

1 2/3 cub Frozen mixed vegetables;thawed
1 cub Cut up cooked chicken
1 can Cream of chicken soup
1 cub Bisquick® baking mix
½ cub Milk
1 Egg

Preparation:

Heat oven to 400. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.
Recipe By : Bisquick

Posted to MC-Recipe Digest V1 #257

Date: Fri, 25 Oct 1996 09:47:59 -0400 (EDT)

From: Carol Taillon <taillon@access.mountain.net>

Easy Chicken Pot Pie #2

Servings: 1 Servings

Ingredients:

2 tablespoon Margarine
2 tablespoon Flour
1 cub Milk
1 cub Chicken broth
1 ½ cub Cubed; cooked chicken
1 can (12 oz.) peas; drained
1 can (8 oz.) baby (or sliced)carrots, drained
1 can Or jar (6 oz.) baby onions;drained
Salt and pepper to taste
1 package Refrigerator biscuits

Preparation:

Preheat the oven to the temperature specified on the biscuit package. Using a good sized saucepan, make a roux of the margarine & flour. Add milk and broth slowly, stirring constantly (this will thicken somewhat). Add the rest of the ingredients and heat until the sauce is bubbling. Pour this whole mess into a casserole dish. Put it into the oven until the sauce is once again bubbling over the *entire surface*. (This is necessary to keep the biscuits from becoming soggy.)

When the surface of the casserole is bubbling, quickly place the biscuits on top and bake for the amount of time specified on the biscuit package. To adjust this for ground beef (or ground turkey); stir-brown the meat first and instead of using the roux/broth/milk mixture just use a couple of cups of packaged brown or onion gravy mix prepared according to package directions

Formatted by RecipeLu, Orginal post to rec.food.recipes by "Pril" <apace@fidnet.com> on 2 Nov 1997 06:00:45 -0700, converted by MC_Buster.
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu <recipelu@geocities.com> on Nov 24, 1997

Easy Chicken Ravioli

Servings: 4 Servings

Ingredients:

6 ounce Ground raw chicken or turkey
1 ounce container soft-style
Cream cheese with chives
And onion
¼ cub Shredded carrot
20 3 ½" wonton wrappers
1 tablespoon Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

Preparation:

Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.

Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or till no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli.

To freeze, place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5-6 minutes.

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

Easy Chicken Sopa

Servings: 2 Servings

Ingredients:

1 can Southwest-Style
Chicken Vegetable Soup;Campbells
8 ounce Water
½ cub Roasted chicken; chopped
2 tablespoon Fresh lime juice
2 tablespoon Salsa verde
2 Servings white corn torillachips
Fresh cilantro; chopped
1 ounce Shredded monterey jackcheese; garnish

Preparation:

In a microwave-casserole, combine canned soup with 1 cup of water. Cut the meat off of a left-over chicken leg, chop, and add to soup. Flavor with lime juice and add chili salsa. Crunch (with a light hand) 1 serving of torilla chips and stir into soup. If you have it, add fresh cilantro. ZAP on HI for 3 to 4 minutes, turning once. Pour into bowls and top with the jack cheese. Serve with the other serving of chips for dripping into soup.
Nice with tonic and lime.

Pepper sources -canned; diced; salsa; taco sauce; tabasco sauce; red-pepper flakes; jalapeno jelly; red pepper paste (if not made with sesame).

Re-sources - Jone's Family Reunion Cookbook: Raylene Scott - California Cooking Traditions
Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 10:54:17 -0700 (PDT)

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

Easy Chicken Spaghetti

Servings: 6 Servings

Ingredients:

1 (4-lb) hen (approximately 4cups cubed chicken)
4 tablespoon Butter
½ cub Chopped celery
½ Green pepper; chopped
1 Onion; chopped
1 can (4-oz) mushrooms; sliced anddrained
2 can (10.75-oz) cream of mushroomsoup
1 cub Milk
½ pound Yellow cheese; grated
7 ounce Vermicelli; cooked
Salt to taste
Pepper to taste
Tabasco to taste

Preparation:

Boil hen in seasoned water until done. Cut into bite-sized pieces. Saut‚ onion, celery and green pepper in butter. Mix soup with milk and add to saut‚ed ingredients. Add mushrooms. Add cheese and stir until melted. Add chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350ø. Yield: 6 to 8 servings.

ANN CASHION (MRS. TED)

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 Chicken Stir Fry

Servings: 4 Servings

Ingredients:

1 bunch Broccoli
1 Sweet red pepper
2 large Green onions
3 Chicken breast halves
½ cub Chicken stock
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 tablespoon Dry sherry
1 teaspoon Sesame oil
¼ teaspoon Chili paste
2 tablespoon Vegetable oil
2 Garlic cloves; minced
1 tablespoon Gingerroot; minced
¼ cub Cashew nuts; optional

Preparation:

Preparation time = 25 minutes. Substitute ½ red and ½ yellow peppers for the sweet pepper ingredient. Hot pepper sauce (dash) may be used instead of chili paste Divide chicken stock and vegetable oil in halves for seperate uses. 1. Cut broccoli into florets; peel and cut stalks on diagonal into ¼-inch thick slices. cut pepper(s) into 1-inch squares. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut chicken into thin strips. Set aside separately. 2. Whisk together ¼ cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside. 3. Heat wok or deep skillet over high heat.
Add 1 TB vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside. Repeat with remaining chicken, adding some of the remaining oil if necessary. Add to reserved chicken. 4. Add remaining oil to wok.
Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and pepper(s); stir-fry for 1 minute. Add onions; stir-fry for 30 seconds.
Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp. 5. Stir chicken back into wok; push to side of pan. Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated.
Sprinkle with cashew nuts.

Easy Chicken Stock

Servings: 16 Servings

Ingredients:

5 pound Chicken parts (see notes)
16 cub Water
2 medium Onions -- peeled and
Quartered
2 Carrots -- chopped
2 Celery stalks -- chopped
8 Peppercorns
6 Sprigs parsley
2 Bay leaves
Several sprigs fresh thyme
½ teaspoon Dried thyme
2 Whole cloves

Preparation:

1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.

2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.

3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve.
Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.

4. Store in refrigerator for several days, or freeze up to 8 months.

Makes 16 cups.

Recipe By : the California Culinary Academy

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

Easy Chicken Stroganoff

Servings: 4 Servings

Ingredients:

4 Boneless, skinless chicken
Breast halves
2 tablespoon Butter
2 tablespoon Flour
1 medium Red onion, chopped
8 ounce Mushrooms, quartered
1 ½ cub Chicken broth
2 tablespoon Prepared coarse grain
Mustard
½ cub Sour cream
3 tablespoon Chopped parsley
2 cub Cooked egg noodles

Preparation:

In a large nonstick frypan, place butter and melt over high heat. In a shallow dish, place flour; add chicken and turn to coat well. Place chicken in frypan and cook, turning, about 5 minutes to brown on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, about 5 minutes or until onion is golden brown. In small bowl, whisk together chicken broth and mustard; pour mixture into frypan and stir. Bring to a boil, reduce heat to simmer and cook about 5 minutes more or until fork can be inserted in chicken with ease. Stir in sour cream and parsley; simmer an additional 2 minutes. Serve over egg noodles.

typed by jessann :)
Posted to MM-Recipes Digest V5 #011 by "J. Wildes" <jessann@texas.net> on Jan 11, 1998

Easy Chicken Tortilla Casserole

Servings: 1 Servings

Ingredients:

1 pound Boneless skinless chicken
Breast halves
1 quart Water
2 Cloves garlic bruised
2 Green onions
1 Jar green salsa
1 pint Light sour cream
½ cub Half and half
½ pound Sharp cheddar cheese,
Shredded
12 Corn tortillas cut in
Strips

Preparation:

Preheat oven to 350ø.

Bring water to boil in a large pan; add chicken along with the garlic and green onions. Turn off the heat, cover and let stand for 15-25 minutes, or until the meat is cooked through. When cool enough to handle, shred or cube meat.

Slice tortillas into even strips; set aside. Shred cheese; set aside. Stir together light sour cream and half and half; set aside.

Lightly spray a 9" x 13" baking pan with non-stick cooking spray. Layer ½ the chicken, ½ the salsa, ½ the sour cream & half and half mixture, ½ the tortilla strips and ½ the cheese; repeat the layers. Bake for 20 minutes, or until hot and bubbly.

Posted to EAT-L Digest - 17 Jun

Date: Tue, 18 Jun 1996 15:56:18 -0600

From: Ilene Warfield <ilenewar@STARNETINC.COM>

Easy Chicken-And-Black-Bean Skillet

Servings: 4 Servings

Ingredients:

1 pound Boned and skinned chickenbreasts; cubed
2 teaspoon Olive oil
2/3 cub Salsa or picante sauce
¾ cub Uncooked instant rice
1/3 cub Water
1 can Black beans; rinsed anddrained
Salt; optional
Freshly ground black pepper

Preparation:

In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving.
Season with salt and pepper.

NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently.
Recipe by: Prevention's Healthy One-Dish Meals

Posted to MC-Recipe Digest by "Dan and Mary" <4christ@bellsouth.net> on May 12, 1998

Easy Chicken-Enchilada Bake

Servings: 1 Servings

Ingredients:

26 Baked white tortilla chips
1 cub Chopped onions
1 cub Chopped sweet green peppers
1 tablespoon Chili powder
2 cub Chopped cooked boneless,skinless chicken breasts
¼ cub Reduced fat onion and garlicgravy
¼ cub Shredded low-fat cheddarcheese

Preparation:

An enchilada that's low in fat? You bet! this Tex-Mex-inspired dish is big on flavor and vitamin C.

From: Quick & Healthy Cooking

Coat an 8-inch-square baking dish with nonstick spray. Reserve 6 tortilla chips. Brake remaining chips into bite-size pieces. Spread broken chips on bottom of dish.

Coat nonstick skillet with nonstick spray; add onions, peppers and chili powder. Cook for 3 minutes. Remove from heat. Stir in tomatoes, chicken and gravy. Spoon over chips; cover with foil and finish cooking, or refrigerate until next day. or wrap with foil and freeze for up to three weeks.

To finish cooking: Bake, covered, at 350° for 30 minutes. Remove foil.
Crush remaining chips and sprinkle with cheddar over casserole. Bake until hot throughout, about 10 minutes.

To cook frozen casserole: Bake, covered, at 375° for 45 to 50 minutes.
remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until ho throughout, 10 to 15 minutes. Servings 4 Per serving: 209 calories, 5.9g fat(25% of calories), 42 mg cholesterol, 424 mg sodium, 2.4 g dietary fiber.

Posted to Digest eat-lf.v096.n204

Date: Thu, 31 Oct 1996 01:11:45 -0600

From: bmann@jcn1.com (Beverly Manning)

Easy Chile

Servings: 5 Servings

Ingredients:

2 pound Hamburger
1 medium Onion
1 To 2 cans
Juice from tomatoes
2 ounce cans
Juice from beans
Chopped green chile -- to
Taste
pinch Salt
¼ teaspoon Pepper
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
Stewed tomatoes -- cut up
Pinto or kidney beans

Preparation:

Serves: 5 Brown hamburger and onions; drain. Combine all ingredients, including juices from beans and tomatoes, in large stew-pot. Bring to a boil, reduce heat and simmer for at least ½ hour: one hour would be better. Serve with grated Cheddar or Colby cheese on top; serve crackers, bread and butter, or tortillas on the side for dipping into the chili. For Huevos: Lay a tortilla on a plate, top with an egg or two cooked however you like, cover with some of this chili (the more the better!!), top with cheese. Place in a warm oven or nuke it long enough to melt the cheese.

Recipe By : Recipenut

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

Easy Chile Con Queso

Servings: 4 Servings

Ingredients:

1 can Cheddar cheese soup
1 can (small) green chiles

Preparation:

Heat undiluted soup until just below boiling, stirring constantly. Add chopped green chiles. Serve in chafing dish or fondue pot.

LTC CHARLES W. SOLLEY

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 Chili

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 large Can kidney beans
1 large Onion; chopped
3 tablespoon Butter
1 can (10 ¾ oz) tomato soup
Chili powder (1-3 T.; totaste)
1 teaspoon Salt
3 tablespoon Water

Preparation:

Brown meat and onion in butter. Drain and add soup and beans. Cook 10 minutes. Make paste of chili powder, flour, salt and water. Stir into beef mixture and simmer for 45 minutes. Serves 4.
Posted to Bakery-Shoppe Digest V1 #184 by "Dykes, Sherry" <DYKESS@LEAV-EMH.ARMY.MIL> on Aug 07, 97

Easy Chili

Servings: 4 -6

Ingredients:

1 pound Ground beef
1 medium Onion, chopped
1 Stalk celery, chopped
2 teaspoon Chili powder
¼ teaspoon Salt
¼ teaspoon Pepper
1 can (16oz) stewed tomatoes
1 cub Tomato sauce
1 can (15oz) (2 cups) kidneybeans, undrained

Preparation:

In a large skillet, brown the ground beef, onion, and celery; drain excess fat.

Stir in remaining ingredients, except beans. Simmer, uncovered, 30-45 minutes until flavors are blending. Stir in the beans; heat through.

NUTRITIONAL INFORMATION PER SERVING (1/6th recipe) 292 Calories; 9g Protein; 21g Carbohydrate;
15 g Fat; 505mg Sodium

Posted to Recipe Page 15 Dec 96

From: Gourmet Connection <capco@norwich.net>

Date: Sun, 15 Dec 1996 01:21:45 +0500

Easy Chili

Servings: 1 Servings

Ingredients:

3 tablespoon Oil
5 pound Ground beef
1 large Onion; diced
1 tablespoon Finely chopped garlic
1 can (28 oz's) whole tomatoes
3 cub Barbecue sauce
3 tablespoon Chili powder
1 tablespoon Salt
1 tablespoon Hot pepper sauce
1 tablespoon Cumin
4 can (15½ oz. each) kidneybeans

Preparation:

This is a really good easy chili. I got it out of, THE MR FOOD COOKBOOK

In a large, heavy skillet or Dutch oven, heat the oil. Add the meat, onion, and garlic, and cook, stirring , over medium-high heat until meat is browned. Add the tomatoes, barbecue sauce, chili powder, salt, hot pepper sauce, cumin, and kidney beans; stir to mix well. Cover and simmer for an hour, stirring occasionally. Serve with warm tortilla chips and a side dish of jalopeno peppers, if desired.

NOTE: You can add ½ cup of instant potatoes for the last 10 minutes of cooking to thicken this, if you like. Chili tastes best made a day ahead and reheated.

I sometime used pinto beans or chili beans instead of kidney beans. I also use a mild barbecue sauce and don't use that much hot pepper sauce. If you use real lean beef, you can omit the oil or just use a little bit. You can also use cube beef and add fresh peppers if you like.

I think you will like it. It is also good on rice and just with crackers.
With the fall weather almost upon us, doesn't chili sound good?

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Sep 18, 1997

Easy Chili Con Carne

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 large Onion; chopped
; (about 1 cup)
2 Cloves garlic; crushed
2 tablespoon Chili powder
½ teaspoon Salt
1 can Whole; (16 ounces)
Tomatoes; undrained
1 can Red kidney; (15-½ ounces)
Beans; undrained

Preparation:

Cook ground beef, onion and garlic in 3-quart saucepan, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until of desired thickness. 4 SERVINGS;
415 CALORIES PER SERVING.
Posted to EAT-L Digest 11 Sep 96

Date: Thu, 12 Sep 1996 11:45:20 -500

From: Bob & Carole Walberg <walberg@CWCONNECT.CA>

Easy Chili Mac

Servings: 10 Servings

Ingredients:

1 pound Elbow macaroni
1 pound Ground chicken breast,skinless
½ cub Onions, chopped
½ cub Bell peppers, chopped
30 ounce Chili with beans

Preparation:

Cook macaroni according to package directions. In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in chili with beans and macaroni. Cook until heated through.

Per serving: 298 Calories; 2g Fat (8% calories from fat); 23g Protein; 43g Carbohydrate; 44mg Cholesterol; 436mg Sodium

Recipe by: Down Home Cookin' Without The Down Home Fat Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on May 6, 1997

Easy Chili Recipe

Servings: 6 Servings

Ingredients:

4 Cloves garlic; minced
1 teaspoon Cumin
1 Yellow onion; - chopped
1 package Pinto beans*
3 cub Beef broth
¼ teaspoon Cayenne pepper
1,2 pound sirloin tips; cubed 3, 4 T chili powder *Washed and soaked the
night before(drain saute the beef, onions, garlic,add to the beans, add
beef stock, salt and pepper to taste, cayenne and chili powder, simmer
gently until beans are tender, about 2 ½ hours. Sometimes i add chili
ortega peppers, fresh vine ripened tomatoes, tomato sauce, i also sometimes
thicken it with masa and water, it depends on the mood of the day.. Don't
hesitate to be creative...chili is universal and lots of fun to change the
ingredients. You might also try black beans, or a combination. Let me know
your results......susan - san diego
LAWRENCE MORAN (FWMH07A)

Preparation:

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

Easy Chili, Steven

Servings: 2 Servings

Ingredients:

1 can Kidney beans
½ pound Hamburger
1 can Tomato soup
1 tablespoon Chili powder
1 small Onion, chopped

Preparation:

Dump all into a pot. Bring to a boil. Turn down and simmer about 30 minutes. Son Steven brought this home from a boy scout campout many years ago. We have been using it ever since then. We prefer the dark red kidney beans. You can double or triple amounts.

Posted to MM-Recipes Digest V4 #154 by Martha Sheppard <marthahs@worldnet.att.net> on Jun 03, 1997

Easy Chocolate Bundt Cake

Servings: 10 Servings

Ingredients:

1 Chocolate cake mix
1 package Chocolate pudding; instant
12 ounce Chocolate chips
1 ¾ cub Milk
2 Eggs

Preparation:

Combine all ingredients in a large bowl. Mix by hand until well blended; about 2 minutes. Pour into greased and floured bundt pan. Bake at 350 degrees for 1 hour, or until it springs back to the touch. Cool 15 minutes in pan; remove from pan and continue cooling on cake rack. This cake is so moist that it requires no frosting.
Posted to EAT-L Digest 20 Sep 96

Date: Fri, 20 Sep 1996 18:44:08 -0500

From: LD Goss <ldgoss@METRONET.COM>

Easy Chocolate Cake

Servings: 1 Servings

Ingredients:

2 2/3 cub Flour
2 teaspoon Baking soda
2/3 cub Cocoa powder
2 cub White sugar
1 teaspoon Salt
2 cub Water
2 teaspoon Vanilla
2/3 cub Vegetable oil
2 teaspoon White vinegar

Preparation:

Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13 X 9 X 2-inch pan. Bake at 350F for 35 minutes.

Source Unknown

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

Easy Chocolate Cake

Servings: 4 Servings

Ingredients:

250 g Dark (not milk) chocolate
240 ml Double cream
1 teaspoon Vanilla essence
15 'NICE' biscuits

Preparation:

From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>

Date: Mon, 8 Jul 1996 09:48:37 +0100
Bring the cream nearly to the boil, remove from heat and add the chocolate, broken into small pieces - cover and set aside for 5 minutes. Line a 1 lb loaf tin with cling film. Take the chocolate mixture and beat well to combine the cream and chocolate - add vanilla if liked. Leave to cool, beating occasionally. When it begins to thicken, layer the chocolate and biscuits into the tin, beginning with a layer of chocolate. There should be about 5 even layers of chocolate and biscuits eachr. Cover with cling film and chill well, preferably overnight. Turn out onto a serving plate, peel of clink film and cut into thin slices.

YUM! The chocolate stays quite soft, so this is a cake that can only be eaten with a spoon / fork.

NICE biscuits are little rectangular vanilla cookies with a sugar crust in top, and made with a tiny bit of coconut in them. Any other kind of sugar cookie / biscuit (UK meaning) can probably be used. My Grandmother in Germany uses 'Butterkekse' or butter cookies.

EAT-L Digest 7 July 96

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

Easy Chocolate Cake

Servings: 100 Servings

Ingredients:

2 ½ quart WATER; COLD
4 ½ pound FLOUR GEN PURPOSE 10LB
4 ¾ pound SUGAR; GRANULATED 10 LB
1 ⅞ pound SALAD OIL; 1 GAL
2 ounce BAKING SODA
3 tablespoon IMITATION VANILLA
2/3 cub VINEGAR CIDER
1 ounce SALT TABLE 5LB
10 ounce COCOA NATURAL 1 LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT FLOUR, SUGAR, COCOA, BAKING SODA, AND SALT INTO MIXER BOWL.

2. ADD SALAD OIL, VINEGAR, AND VANILLA TO DRY INGREDIENTS WHILE MIXING AT LOW SPEED 2 MINUTES.

3. GRADUALLY ADD WATER WHILE MIXING AT LOW SPEED 1 MINUTE; SCRAPE DOWN BOWL.

4. MIX AT MEDIUM SPEED 2 MINUTES OR UNTIL INGREDIENTS ARE WELL BLENDED.

5. POUR 3 ½ QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED PAN.

6. BAKE ABOUT 35 MINUTES OR UNTIL DONE.

7. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE: 1. IF CONVECTION OVEN IS USED, BAKE AT 325 F. 25 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

Recipe Number: G01100

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.

Easy Chocolate Cheese Pie

Servings: 1 Servings

Ingredients:

4 ounce Unsweetened Baking Chocolate
Broken into pieces
¼ cub Butter Or Margarine --
Softened
¾ cub Sugar
3 ounce Cream Cheese -- softened
1 teaspoon Milk
2 cub Frozen Non-Dairy Whipped
Topping -- thawed [Cool
Whip? ]
1 8-Inch Packaged Crumb Crust(6 oz )
Additional Whipped Topping
(optional)

Preparation:

In small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 to 1 ½ minutes or until chocolate is melted and smooth when stirred; set aside. In small mixer bowl, beat butter, sugar, cream cheese and milk until well blended and smooth. Blend in chocolate. Gradually blend in whipped topping. Spoon into prepared crust. Refrigerate until firm. Serve with additional whipped topping, if desired. 6 to 8 servings.

April 1995, Hershey's Unsweetened Baking Chocolate (8 oz. package), Hershey Chocolate USA, Hershey PA 17033-0815, 1-800-468-1714.

Recipe By : "C. Baden" <hazel@NETCOM. COM>

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

Easy Chocolate Chip Stars

Servings: 1 Servings

Ingredients:

2 cub HERSHEY'S Semi-SweetChocolate Chips
1 tablespoon Shortening; (do not usebutter, margarine,vegetable oil, spread oroil)

Preparation:

1. In medium microwave-safe bowl, place chocolate chips and shortening.
Microwave at HIGH (100%) 1 to 2 minutes, or until chips are melted and mixture is smooth when stirred. 2. On wax paper-covered tray, spread into rectangle, about 10x7-inches. Refrigerate until mixture just begins to set, about 10 minutes; cut into star shapes with cookie cutters or knife. Cover; refrigerate. Carefully peel wax paper away from chocolate stars. Place on tray; cover and refrigerate until ready to use.

Formatted by suechef@sover.net

NOTES : These chocolate stars are perfect for anytime you want a "patriotic" garnish.
Recipe by: Hershey's Website

Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Mar 17, 1998

Easy Chocolate Chippers

Servings: 1 Servings

Ingredients:

1 package Yellow cake mix (2-layer)
¼ cub Butter; softened
1/3 cub Milk
1 Egg
1 cub Chocolate chips; semi-sweet or any
½ cub Walnuts; chopped

Preparation:

1. Set oven at 375F. Lightly grease baking sheet with shortening. Stir cake mix, butter, milk and egg together in bowl. 2. Stir in chocolate chips and walnuts. Drop from teaspoon, about 2 inches apart onto greased baking sheet. 3. Bake for about 12 minutes. Let stand a few seconds before removing to wire rack to cool completely. ~--

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

Easy Chocolate Delight Pie

Servings: 4 Servings

Ingredients:

2 package (4oz. ea.) BAKERS GERMAN Swe
½ cub Milk
1 package (8 oz.) Philadelphia Cream C
2 tablespoon Sugar, (optional)
3 ½ cub (8oz.) Cool Whip Topping
1 Chocolate Wafer Crumb Crust

Preparation:

HEAT all but 3 squares of the chocolate with ¼ cup milk in large microwave bowl at HIGH 1 ½ to 2 min. Stir until completely melted or, heat in heavy saucepan over very low heat.
BEAT in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm.
REMOVE from freezer. Let stand 30 min. at room temp. until you can cut easily.
MELT remaining chocolate about 15 seconds; drizzle over pie.

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

Easy Chocolate Dipping Sauce

Servings: 4 Servings

Ingredients:

8 ounce Milk Chocolate
½ cub Whipping Cream
Hazelnut-Flavored Liqueur --

Preparation:

From: Gerald Edgerton <jerrye@wizard.com>

Date: Tue, 21 May 1996 10:44:16 -0700

* Add the liqueur to taste. Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 ½ cups of dipping sauce.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels

Posted to Master Cook Recipes List, Digest #92

Easy Chocolate Eclair

Servings: 1 Servings

Ingredients:

1 large Box Vanilla Instant Pudding
3 cub Cold Milk
12 ounce Cool Whip
1 Box Graham Crackers
2 ounce Semi Sweet chocolate
1 teaspoon Vanilla
6 tablespoon Butter
1 ½ cub Powdered sugar
2 tablespoon Corn syrup

Preparation:

Mix pudding and milk for 2 minutes with mixer on low speed. Fold in Cool Whip. Layer graham crackers and pudding mix in dish. Two layers of pudding and 3 layers of crackers. ICING: On medium heat, melt butter, chocolate, milk and syrup together in medium pan. Remove from heat, add vanilla and powdered sugar and mix with mixer until smooth. Pour over and spread on top layer of crackers. Keep refrigerated
Posted to MC-Recipe Digest V1 #210

Date: Wed, 21 Aug 1996 18:49:03 -0400

From: kathy <jbird21@mindspring.com>
NOTES : Category: Dessert
Main Ingredient: Instant Pudding
Servings: 1

Easy Chocolate Eclair Dessert

Servings: 16 Servings

Ingredients:

2 Boxes (small) instantfrench vanilla pudding
1 carton (large) cool whip
3 cub Milk
1 Box graham crackers
1 can Chocolate frosting

Preparation:

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: epdavis@befac.indstate.edu (epusers)

Line 9 x 13 pan with whole graham crackers (bottom only). Mix the instant pudding using the 3 cups of milk. Fold in the Cool Whip. Alternate layers of whole graham crackers with the pudding mixture (crackers, pudding, crackers, pudding, and final layer is crackers). Ice the top layer of graham crackers with the chocolate frosting. This may be done by icing the crackers individually before laying on pudding, then filling in the spaces with the remaining icing. Let set overnight.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

REFRIGERATE OVERNIGHT

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

Easy Chocolate Frosted Peanut Butter Cake

Servings: 12 Servings

Ingredients:

1 package Yellow cake mix
½ cub Peanut butter
1 cub Vanilla pudding
¼ cub Milk
3 Eggs
½ cub Peanuts chopped
1 can Ready-to-spread Choc frostin
¼ cub Peanut butter
¼ cub Chopped peanuts

Preparation:

Heat oven to 350 F. Grease and flour 2 8 or 9-inch round cake pans. In a large bowl, blend cake mix, vanilla pudding, ½ cup peanut butter, milk and eggs until moistened. Beat 2 minutes at highest speed. Fold in ½ cup of chopped peanuts. Bake at 350 F. for 35 to 45 minutes or until toothpick inserted in the center comes out clean. Cool cake in pans 5 minutes and remove to racks to cool. Blend the frosting with ¼ cup of peanut butter.
Frost the cake and sprinkle with the remaining chopped peanuts.

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

Easy Chocolate Fudge

Servings: 6 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (325) 786-1120:
* * * * *
2 ½ cub Sugar
5 ounce Evaporated milk
½ cub Butter
7 ounce Marshmallow cream (2 cups)
¼ teaspoon Salt
1 teaspoon Vanilla
12 ounce Semi-sweet chocolate chips
¾ cub Walnuts, chopped

Preparation:

1. In a large sauce pan, combine sugar, milk, butter, and salt.

2. Bring to a boil, stirring constantly, then continue boiling slowly for 5 minutes.

3. Remove from heat. Add chocolate chips and marshmallow cream. Blend until smooth.

4. Stir in vanilla and chopped walnuts.

5. Pour into buttered 13x9 inch pan.

6. Cool at room temperature.

Makes approximate 3 lbs, or 48 pieces.

* I line white candy boxes with waxed paper, then place 8 pieces,(2 layers of four, with waxed paper between layers) into each, then wrap as Xmas gifts. Especially nice for teachers.

From the kitchen of Lois Flack

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

Easy Chocolate Fudge

Servings: 1 Servings

Ingredients:

4 cub Sugar
1 can Evaporated milk
¼ pound Butter or margarine
12 ounce Pkg. chocolate bits
13 ounce Jar marshmallow cream
1 teaspoon Vanilla

Preparation:

Notes: By Joan Kostro, Albrightsville. The Times News, PA

Put sugar, milk and butter or margarine into pot over low heat. Stir constantly. Boil until it forms a soft ball when put in cold water. Add chocolate, marshmallow cream and vanilla. Mix and put in buttered dish.
Cool and cut.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 8, 1998

Easy Chocolate Mocha Bundt Cake

Servings: 1 Servings

Ingredients:

1 Box devil's food cake mix
1 small Instant chocolate puddingmix
½ cub Coffee (made)
½ cub Water

Preparation:

Grease and flour a bundt cake pan, and preheat oven as directed on cake mix package.

Prepare cake mix as directed; set aside.

Pour powdered pudding mix into a bowl. Add the coffee and water to the mix. Stir together. This will be pretty thick.

Pour about ¾ of the cake mix into the bottom of the pan, spoon the filling on top, and pour the remaining cake batter into the pan.

Bake as directed. I took about 10 minutes.

May be served alone, or with a powdered sugar glaze on top of it.
Recipe By : Janet Baker

Posted to MC-Recipe Digest V1 #288

Date: Sat, 09 Nov 96 09:05:19 -0500

From: Janet Baker <jbaker@cnmnet.com>

NOTES : If you do not like the strong coffee flavor, as I do, then you can decrease the amount of coffee.

You could just leave the coffee out completely.

Easy Chocolate Mousse

Servings: 6 Servings

Ingredients:

2 Squares (1 oz eaach)semisweet chocolate,chopped coarsely
1 Square (1 oz) unsweetenedchocolate, chopped coarsely
3 tablespoon Brandy, dark rum or strongcoffee
2 Eggs
1/3 cub Sugar
⅛ teaspoon Salt
2/3 cub Heavy cream

Preparation:

A light mousse; the blender method (recipe follows) makes a darker, denser mousse.

whipped cream for garnish (optional)

In small heavy suacepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy.
Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill.
Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth.
Proceed as above.

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

Easy Chocolate Pie

Servings: 3 Servings

Ingredients:

1 Baked pie shell
1 small Package instant chocolate
Pudding and pie filling mix
1 cub Milk
1 pint Vanilla ice cream
9 ounce Cool Whip

Preparation:

Mix pudding and pie filling with milk for 1 minute on low speed. Add slightly softened ice cream. Mix and pour into pie shell. Top with Cool Whip. Refrigerae for approximately 4 hours before serving. Shaved chocolate sprinkled on top is a nice touch.

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

Easy Chocolate Rice Pudding

Servings: 4 Servings

Ingredients:

4 cub Cold milk
1 package (3.9 oz.) instant chocolatepudding mix
¼ cub Raisins
¼ teaspoon Ground cinnamon
1 cub Quick cooking rice
1 Egg; well beaten
⅛ teaspoon Ground nutmeg

Preparation:

In a medium saucepan, combine all ingredients. Bring to a boil over medium heat. Cool for 5 minutes, stirring twice. Chill until serving. Yield 4 servings.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998

Easy Chocolate Sauce

Servings: 8 Servings

Ingredients:

½ cub Butter
2 cub Sugar
¼ teaspoon Cream of tartar
1 can (5.3-oz) evaporated milk
4 Squares (1-oz) semi-sweetchocolate
1 teaspoon Vanilla
18 large Marshmallows
1 pinch Salt
Chopped pecans

Preparation:

Melt all ingredients except nuts in double boiler. Let cool. Stir in nuts and serve over ice cream. Yield: opproximately 2 cups.

ANN WARRICK (MRS. ALAN)

PINE BLUFF, AR

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

Easy Chocolate Shakes

Servings: 1 Servings
Source: Better Homes & Gardens New Dieter's Cookbook

Ingredients:

4 cub Very cold skim milk
1 package Reduced-cal instantchocolate pudding mix;(4-ser. size)
Few drops mint extract orrum extract; (optional)
½ cub Ice cubes

Preparation:

In a blender container combine milk, pudding mix. and extract.

Cover and blend till smooth. Add ice cubes; cover and blend till combined.
Let stand 3 minutes to thicken slightly. Makes 5 (8 oz) servings.

Yum! Pam

Nutrition info per serv:
90 calories
7 g protein
15 g carb 0 g fat
4 mg cholesterol
135 mg sodium
324 mg. potassium

Posted to TNT Recipes Digest by SXSP63B@prodigy.com ( PAMELA J REILING) on Apr 15, 1998

Easy Chocolate Terrine

Servings: 10 Servings

Ingredients:

8 ounce German sweet chocolate
1/3 cub Water
8 ounce Pkg cream cheese, softened
¼ cub Sugar
2 teaspoon Vanila
12 ounce Pkg whipped topping,
Thawed (about 4-¾ c)
1 tablespoon Milk
2 tablespoon Almond liqueur

Preparation:

Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours.
Unmold and remove waxed paper. Add liqueur to remaining La Creme.
Cut terrine into slices and serve with topping mixture.

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

Easy Chocolate Truffles

Servings: 32 Servings

Ingredients:

¾ pound Semi-sweet chocolate; *seenote
6 tablespoon Heavy cream
½ teaspoon Instant coffee granules
2 tablespoon Dark rum; *see note
½ teaspoon Vanilla
¼ teaspoon Almond extract
¼ cub Unsweeted cocoa powder
¼ cub Confectioners sugar

Preparation:

1. Line a 8 X 4 X 3 inch loaf pan with waxed paper.

2. Combine chocolate, cream, and instant coffee in a medium sized bowl, place over simmering water in a saucepan and stir until chocolate melts and mixture is very smooth.

3. Stir in rum or other flavouring, vanilla and almond extract.

4. Spoon into lined pan and refrigerate for 1 ½ hours or until firm.

5. Unmold chocolate onto piece of waxed paper on a cutting borad. Peel off covering waxed paper. Using a long sharp knife cut chocolate into ¾ inch cubes. (Dip knife into hot water and wipe dry between cuts).

6. Refrigerate cubes for 15 minutes.

7. Sift together cocoa powder and sugar into large bowl. Toss chocolate cubes to coat and place on a plate. Store in a single layer in refrigerator, covered with waxed paper for up to 5 days.

Notes: * You may also use bitter sweet chocolate as well. Be sure to use a high quality baking chocolate for a smooth creamy truffle. * You may use any flavour of liquer that you wish in your truffles. Some ideas include Brandy, Bailey's Irish Cream, Kaluha or Grand Marnier.

Recipe by: Family Cricle - October 1997

Posted to recipelu-digest Volume 01 Number 395 by RecipeLu <recipelu@geocities.com> on Dec 22, 1997

Easy Chocolate Truffles

Servings: 6 Dozen

Ingredients:

510 g Devil's Food Cake Mix; pkg
1 1/3 cub Water
1/3 cub Vegetable oil
3 Eggs
1 cub Orange juice
2/3 cub Butter; melted
1 tablespoon Each rum and orange extract
Icing sugar
Sprinkles and or finelychopped nut

Preparation:

1. Prepare, bake, and cool cake mix according to package instructions.
Bake it 13"x9" pan. Let cake stand on wire rack at room temp for 24 hrs.

2. Trim edges, and cut cake in half. Crumble each into a separate bowl.
Add half the orange juice and butter and 1 tbsp rum or orange extract into each bowl. Stir well.

3. Dipping hands frequently in icing sugar, form small balls. Place on baking sheets lined with plastic wrap. Roll balls in sprinkles or nuts, pressing gently so sprinkles adhere.

4. Refrigerate 8 hrs until firm. Place truffles in candy cases and refrigerate in covered container for up to 1 week.

Notice, no rum - great for kids

Contributor: "Homemaker's" Sept 97 Betty Crocker Ad

Posted to recipelu-digest by Cathleen <catht@interlog.com> on Feb 04, 1998

Easy Chop Dinner

Servings: 4 Servings
Source: Healthy Meals in Minutes Prep Time: 10 minutes Cook Time: 30
Annotation: minutes

Ingredients:

1 tablespoon Vegetable oil (I used Oliveoil since that is all Ihave)
2 Cloves garlic, minced
1 Teaspoong minced freshginger or ¼ teaspoonground ginger
4 Boneless center-cut porkchops (4 ounces each),trimmed
1/3 cub Reduced-sodium chickenbroth, divided (I usedbullion)
2 cub Broccoli flowerets
1 tablespoon Dijon-style mustard
1 tablespoon Red-wine vinegar
2 teaspoon Honey
¼ teaspoon Black pepper
1 teaspoon Sesame seeds, toasted

Preparation:

1. In large nonstick skillet, heat oil over medium-high heat. Add garlic and giner; cook, stirring, for 1 minute. Add pork shops; cook, turning once until browned on both sides, about 4 minutes.

2. Add ¼ cup of broth and cover. Reduce heat to low; cook until pork chops are cooked through and no longer pink, about 20 minutes. Transfer pork chops to serving plates; cover to keep warm.

3. Meanwhile, in a large saucepan, bring 2 inches of wate to a boil over high heat. Place broccoli in a steamer backet in pan. Cover and steam until broccoli is tender, about 5 minutes.

4. Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.

5. Add broth mixture to skillet. Increase heat to high. Cook until thickened, about 5 minutes. Arrange broccoli on plates with pork chops.
Spoon sauce over pork chops. Sprinkle broccoli with sesame seeds. Serve immediately.

Per serving: Calories 229 (45% from fat) Posted to EAT-L Digest by Lisa Whittington <wildrose@COMMUNITY.NET> on Jul 8, 1997

Easy Choucroute Garni

Servings: 6 Servings

Ingredients:

¾ ounce Pkg
1/3 cub Firmly packed dark brown
Sugar
1 teaspoon Caraway seeds
½ cub Beer
1 medium Onion -- thinly sliced
2 Bratwursts
2 Knockwursts
1 pound Chicken or turkey
Frankfurters -- halved
2 16 oz. pkgs
20 ounce Can
Brown gravy mix
Fresh sauerkraut
Sliced apples -- drained

Preparation:

Combine gravy mix, brown sugar, caraway seeds and beer in large skillet.
Add onion, bratwursts, knockwursts and franks. Simmer, stirrung and turning meats for about 20 minutes. Add sauerkraut. Mix well. Cook over Medium heat for 10 minutes. Add sliced apples. Cook until well heated.

Recipe By : ABZ's of Cooking, Book 10/Bobb1744

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

Easy Cincinnati Style Chili

Servings: 6 Servings

Ingredients:

1 package Chili seasoning mix
1 can Tomato paste -- (6 oz)
1 ½ pound Turkey -- cooked
6 cub Water -- boiled

Preparation:

Combine all ingredients with water (do not brown meat first) bring to a boil then reduce heat and slow boil until desired consistency. Serve over pasta noodles.

Recipe By : Cincinnati Spice Blend

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

Easy Cinnamon Buns

Servings: 1 Servings

Ingredients:

1 Stick (½ c.) butter ormargarine, divided
¾ cub Brown sugar
¼ cub Granulated sugar
2 teaspoon Cinnamon
2 can (8 oz.) crescent rolls
¼ cub Water

Preparation:

Preheat oven 375. In ungreased 9 x 13" pan, melt 5 Tbsp. butter or margarine in oven. Stir in brown sugar & ¼ c. water. Separate each can of rolls into 2 rectangles of dough. Press perforations to seal. Spread all rectangles with the 3 Tbsp. butter or margarine. Combine granulated sugar & cinnamon; sprinkle over dough. Roll up dough starting at shorter side, making 4 rolls of dough. Cut each roll into 6-8 slices. Place cut side down in prepared pan. Bake 20-25 minutes until golden brown. Dump upside down on tray. **Note: you may add chopped nuts to the butter/brown sugar mixture in the bottom of the pan if you desire. Posted to TNT - Prodigy's Recipe Exchange Newsletter by LAMA175712@aol.com on Mar 22, 1997

Easy Cinnamon or Chocolate Babka

Servings: 1 Servings

Ingredients:

2 Loaves frozen bread dough,defrosted
½ cub Butter or margarine, melted
Cinnamon
Nutmeg, ground

Preparation:

Tho not a real traditional babka, I thought you might like this as it certainly fills the eay-to-make requirement.

Start assembling this about 6-8 hours before you want to serve it.

Cut each loaf into 16 pieces. Combine rest of the ingredients. Roll each piece of dough in the butter mixture and place in a tube pan. Do not use the kind of pan that has a removable bottom. Allow to rise at room temperature overnight or 6-8 hours. Bake at 350 degrees for ½ hour.
Invert on plate and just pull the pieces apart. It is much better warm.

Posted to JEWISH-FOOD digest V97 #033 by "Judy Sherman" <jsherman@ici.net> on Jan 27, 1997.

Easy Cinnamon Strips

Servings: 1 Servings

Ingredients:

1 cub Sugar
1 cub Margarine or butter;softened
1 Egg yolk
2 cub All-purpose flour
½ teaspoon Ground cinnamon
1 Egg white
1 tablespoon Water
½ cub Walnuts;chopped very fine

Preparation:

Heat oven to 350 degrees. Lightly greas jelly roll pan (15 ½x10 ½x1).
Mix sugar, margarine and egg yolk in large bowl. Stir in flour and cinnamon. Press in pan. Beat egg white and water until foamy; brush over dough. Sprinkle with walnuts. Bake 20 to 25 minutes or until very light brown. Immediately cut into about 3x1 inch strips. Cool on wire rack. Makes 3 ½ dozen cookies.

Gold Medal cookies and bars cookbook

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

Easy Cioppino

Servings: 4 Servings

Ingredients:

1 tablespoon Olive Oil
1 large Onion, chopped
2 Cloves Garlic, minced
56 ounce Cans Cut Tomatoes, with
Liquid
½ cub Dry White Wine
1 tablespoon Dried Basil
¼ teaspoon Black Pepper
2 pound Snow or King Crab Legs,
Cracked
1 ¼ pound Firm-Fleshed Fish, in 2"
Chunks
1 pound Live Clams, scrubbed

Preparation:

Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes.

Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls.

Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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

Easy Clam Sauce

Servings: 1 Servings

Ingredients:

1 can (184 grams, 6 ½ oz.)minced or diced clams:drain juice into smallsaucepan, and set clamsaside
15 ml (1 tablespoon) olive oil
1 Minced or pressed clovegarlic (or if lazy and in ahurry, a good shake or twoof garlic powder)
15 ml (1 tablespoon) oregano orbasil, or a mixture of both
1 ml (¼ teaspoon) salt
A few grinds of pepper

Preparation:

This is called "There's nothing in the house for dinner" around our place.
Leave out the olive oil if you want to cut the calories to practically nothing. This makes enough to sauce 250 grams (8 oz.) of pasta; we prefer spaghettini for it.

Add garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks. Drain pasta and return to pot in which it was cooked. Remove juices from heat, add clams, and pour over cooked pasta.
Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it. I understand that it is not chic to use grated parmesan or romano cheese with a seafood sauce, but we love romano on this.
These canned clams must not be cooked--they turn into rocks if you do.

Posted to rec.food.recipes by esther@rochgte.fidonet.org (Esther Vail) on 1995b, .

Easy Clam Sauce with Low-Calorie Version

Servings: 1 Servings

Ingredients:

6 ½ ounce Can Minced Or Diced Clamssee note
1 tablespoon Olive Oil
1 Clove Garlic Minced
1 tablespoon Oregano Or Basil -- or
Mixture
¼ teaspoon Salt
Few Grinds Of Pepper

Preparation:

* drain juice into small saucepan, and set clams aside.

Add garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks. Drain pasta and return to pot in which it was cooked. Remove juices from heat, add clams, and pour over cooked pasta.
Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it. I understand that it is not chic to use grated parmesan or romano cheese with a seafood sauce, but we love romano on this.
These canned clams must not be cooked--they turn into rocks if you do.

Recipe By : esther@rochgte.fidonet.org (Esther Vail)

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

Easy Classic Lasagna

Servings: 15 Servings

Ingredients:

1 package Creamette Lasagna, uncooked
1 can Ricotta cheese
½ cub Grated Parmesan cheese
2 Eggs
1 pound Bulk Italian sausage, cookedand drained
2 can Classico Di Napoli (Tomato& Basil) Pasta Sauce
4 cub Shredded mozzarella cheese
Chopped parsley

Preparation:

Preheat oven to 350'F. Cook lasagna noodles as package directs. In bowl, combine ricotta, Parmesan cheese and eggs; mix well. On bottom of 15x9" greased baking dish, spread ½ cup pasta sauce. Top with half each of the lasagna noodles, ricotta cheese mixture, sausage, pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover; bake 1 hour or until hot and bubbly. Uncover; let stand 15 minutes before serving. Refrigerate leftovers.

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

Easy Cobbler

Servings: 1 Servings

Ingredients:

1 cub Flour
¾ cub Sugar
2 teaspoon Baking powder
¾ cub Milk
Pinch of salt
Pie filling

Preparation:

Mix all ingredients in a bowl except your favorite pie filling. Pour into a greased 9x13 inch pan. Spread mixture. Pour pie filling over top and spread. Bake at 350 degrees for 30 to 40 minutes. It will rise as it cooks. Cook until brown. Randy Rigg

Easy Cobbler

Servings: 1 Servings

Ingredients:

1 can Fruit
1 package Yellow cake mix; dry
Butter or margarine
Nuts (optional)

Preparation:

Put any canned fruit and its liquid in a baking dish. Sprinkle 1 pkg. of dry yellow cake mix on top. Dot with margarine. Sprinkle with nuts if desired. Bake 45 minutes at 350 degrees or till cobbler is golden.
Posted to EAT-L Digest 1 November 96

Date: Sat, 2 Nov 1996 20:54:27 -0500

From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>

Easy Coconut Cream Pie

Servings: 6 Servings

Ingredients:

1 Graham cracker ready crust
1 package (3-⅛ oz) vanilla puddingand pie filling mix
1 can (small) moist coconut
1 carton (4.5-oz) Cool Whip
1 ¾ cub Milk

Preparation:

Cook pudding according to directions on box using 1-¾ cup of milk instead of 2 cups. Place coconut in blender and grind fine. When pudding is lukewarm, add coconut and mix well. Pour into pie crust. Cool. Top with Cool Whip. Refrigerate for several hours or overnight.

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

Easy Coconut Custard Pie

Servings: 1 Servings

Ingredients:

1 cub Sugar
2 tablespoon All-purpose flour
2 Eggs
½ Stick Margarine; melted
1 cub Milk
1 teaspoon Vanilla
6 ounce Tropic Isle Coconut; thawed

Preparation:

Mix all ingredients and blend well.

Pour into a 9-inch unbaked pie shell. Bake for 45 minutes at 350-F or until crust is brown and custard is firm.

Recipe by: Tropic Isle Coconut Package

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on May 11, 1998

Easy Coconut Dream Pie

Servings: 8 Servings

Ingredients:

2 Envelopes DREAM WHIP WhippedTopping Mix
2 ¾ cub Cold milk; divided
2 package (4-serving size) JELL-OVanilla Flavor InstantPudding
1 cub BAKER'S ANGEL FLAKE Coconuttoasted
½ cub Chopped pecans; (optional)
1 9-inch baked pastry shellcooled

Preparation:

BEAT whipped topping mix and 1 cup of the milk in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks.
Add remaining 1 ¾ cups milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in coconut and pecans. Spoon into pastry shell.

REFRIGERATE at least 4 hours or until set. Garnish with additional toasted coconut, if desired. Store leftover pie in refrigerator.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 21, 1998

Easy Coconut Macaroons

Servings: 6 Servings

Ingredients:

2 Egg whites
½ cub Confectioner's sugar
½ teaspoon Vanilla
4 ounce Shredded coconut

Preparation:

Place egg whites into a bowl and beat until stiff, gradually adding sugar.
Add vanilla and beat again until light and smooth. Carefully stir in coconut. Drop spoonfuls of mixture onto greased baking sheets. Bake at 270 degrees (slow oven) about 40 minutes, until macaroons are delicately browned around edges.

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

Easy Coconut Pie

Servings: 6 To 8 servi

Ingredients:

2 cub Milk
¼ cub Stick margarine or butter;*softened
4 Eggs
¾ cub Sugar
½ cub Bisquick® Original bakingmix
1 ½ teaspoon Vanilla
1 cub Flaked or shredded coconut

Preparation:

PREP: 5 min; BAKE: 55 min

Many of you know this recipe as "Impossible Coconut Pie", impossibly easy because it makes its own crust. Want an equally easy garnish for this popular pie? Top it with a dollop of whipped topping and a whole strawberry.

1.Heat oven to 350°. Grease glass pie plate, 9x1 ¼ or 10x1 ½ inches.

2.Stir all ingredients with fork until blended. Pour into pie plate.

3.Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any remaining pie.

*Spreads with at least 65% vegetable oil can be substituted.

1 Serving: 360 calories (160 calories from fat); 18 g fat (8 g saturated); 150 mg cholesterol; 350 mg sodium; 41 g carbohydrate (0 g dietary fiber); 8 g protein.

®Reg. T.M. of General Mills, Inc. © Betty Crocker, 1997

Posted to recipelu-digest Volume 01 Number 547 by Kara9718 <Kara9718@aol.com> on Jan 17, 1998

Easy Coffee Cake

Servings: 1 Coffeecake

Ingredients:

CYBEREALM BBS 315-785-8098:
2 cub Bisquick
2/3 cub Milk
2 tablespoon Sugar
1 Egg

FOR THE STRUESEL TOPPING:
1/3 cub Bisquick
1/3 cub Packed brown sugar
½ teaspoon Cinnamon
2 tablespoon Firm margarine or butter

Preparation:

Heat oven to 375F. Grease round pan, 9 x 1 ½". Prepare Streusel topping; reserve.

Mix all remaining ingredients, beat 30 seconds. Spread in pan; sprinkle with streusel topping.

Bake 18-22 minutes or until golden brown. Serve warm. Makes 8 servings.

For the streusel topping: Mix all ingredients together until crumbly.

Source: The back of the Bisquick box
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 Coleslaw

Servings: 1 Servings

Ingredients:

1 package (1#) pre sliced cabbage forcoleslaw (try to get thekind with a little carrotin the bag)
3 tablespoon Dried minced onion
3 tablespoon Sugar
3 tablespoon White vinegar
Miracle Whip to taste

Preparation:

Mix all together and chill.

I use the Miracle Whip that is low fat; it is pareve. The fat free Miracle Whip is dairy. Nothing is easier than this and it always is a hit.

Posted to JEWISH-FOOD digest Volume 98 #002 by MUFFY MOM <MUFFYMOM@aol.com> on Jan 2, 1998

Easy Company Asparagus

Servings: 4 Servings

Ingredients:

¼ cub Margarine
¼ cub Sauterne wine
1 can (15-oz) asparagus spears;drained
Parmesan cheese
Salt to taste
Pepper to taste

Preparation:

Melt margarine and mix with wine. Pour over drained asparagus. Sprinkle heavily with Parmesan cheese. Salt and pepper to taste. Bake until heated through. Yield: 4 servings.

NANCY COUCH (MRS. JAMES)

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 Company Chicken

Servings: 1 Servings

Ingredients:

12 Pieces chicken
Garlic powder
Salt
1 Bottle Russian saladdressing
1 package Lipton Onion Soup Mix
½ cub Water
1 Bottle apricot jam(optional)

Preparation:

Mix ingredients together. Spread sauce over chicken in a baking dish. Bake for 1 ½ Hrs. at 375F.
Posted to MC-Recipe Digest V1 #372, by sewin <hammer@imag.net> on Tue, 14 Jan 1997.

Easy Cookie Recipe

Servings: 1 Servings

Ingredients:

1 Box of any cake mix
½ cub Oil
2 Eggs

Preparation:

Mix all ingredients and drop on cookie sheet. Bake at 350 for aprox. 10 minutes.

Cherry Chip cookies are good. So are chocolate/vanilla swirl (we refer to them as cow cookies).

Posted to EAT-L Digest 10 Sep 96

From: John A Morrow <morrowj@JUNO.COM>

Date: Wed, 11 Sep 1996 01:27:07 EDT

Easy Cookies

Servings: 1 Servings

Ingredients:

1 package Cake mix with pudding;(yellow or devils food)
1 cub Chocolate chips
2 Eggs
½ cub Water

Preparation:

Prepare the cake mix as directed, using the 2 eggs and water, omit oil, drop dough by spoonful onto greased cookie sheet, sprinkle with chocolate chips, bake at 375 for 8 to 10 minute.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by smosier@interserv.com on Nov 13, 1997

Easy Corn Bread

Servings: 4 Servings

Ingredients:

1 ¼ cub All purpose flour
¾ cub Corn meal
¼ cub Sugar
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Milk
¼ cub Vegetable oil
1 Egg, beaten

Preparation:

Heat oven to 400 degrees. Grease 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 - 25 minutes or until lightly brown and wooden tooth pick inserted near center comes out clean.
Serve warm. Serves 9. Microwave directions: Mix ingredients same as above and pour batter into UNGREASED pan. Microwave on HIGH 5 - 6 minutes, rotating ¼ turn after 2 minutes. Let stand 5 minutes before serving.
Hope this is simple enough..... As the recipe says...only mix ingredients until moistened. If you beat it too much it would come out solid rather than light and airy. I cover the baking pan with Saran Wrap leaving part of one corner pulled back for steam to get out when I put it in the microwave...seems to help it bake more evenly. The center will seem a little soggy when you take it out but remember it continues to cook during that 5 minutes before you serve it. Time also makes a difference depending on the wattage of your micro. I think I leave mine in for about 7 minutes.

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

Easy Corn Bread or Muffins

Servings: 8 Servings

Ingredients:

1 cub Soy flour, defatted
1 cub Cornmeal
2 teaspoon Baking powder
1 teaspoon Cinnamon -- optional
¼ teaspoon Nutmeg -- optional
2 tablespoon Honey
1 2/3 cub Water -- warm

Preparation:

Mix dry ingredients. Mix honey and water together. Add liquid to the dry ingredients, stirring until just mixed. Pour into lightly oiled round cake pan, or use non-stick square pan. Bake at 375 degrees for 20 minutes.

FOR MUFFINS: Increase baking powder to 4 teaspoon. Spoon batter into lightly oiled or non-stick muffin tins until 2/3 full. Bake at 375 degrees for 20 minutes.

Recipe By :

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

Easy Corn Casserole

Servings: 8 Servings

Ingredients:

2 can 15 oz creamed corn
1 can Whole corn, drained
1 Box Jiffy Cornbread mix
4 Scallions chopped
1 Stick butter

Preparation:

Mix cornbread as per box instructions, add corns adn chopped onions. Melted butter and coat casserole (9x13) with butter and add the rest to corn mixture. Bake close to an hour at 350F
Posted to MM-Recipes Digest V3 #313

Date: Thu, 14 Nov 1996 15:48:46 -0500

From: "Kim" <kreese@paradise.net>

Easy Corn Casserole

Servings: 8 Servings

Ingredients:

¼ cub Egg Beaters(TM) 99% eggsubstitute
¼ cub Butter
1 can Whole kernel corn; 8 ¾ounce
1 can Creamed corn; 8 ¾ ounce
1 package Corn muffin mix; 8 ½ ounce
8 ounce Plain nonfat yogurt
Vegetable cooking spray

Preparation:

Preheat oven to 350 Combine all ingredients, except cooking spray; in a medium bowl. Pour into an 8 inch square baking dish coated with cooking spray. Bake at 350 for 45 minutes or until set.
220 calories 7.5g fat
Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 15:04:21 +0000

From: Stephanie Ash <s.ash@worldnet.att.net>

Easy Corn Pudding

Servings: 6 Servings

Ingredients:

2 can (17-oz) cream style corn
1 Stick butter; melted
1 tablespoon Flour
3 tablespoon Sugar
½ teaspoon Salt
4 Eggs; beaten
1 cub Milk

Preparation:

Mix all ingredients together. Bake in lightly greased 1-½ quart casserole at
350 for 50 minutes.

MRS JOHN P. ESTES, JR (LINDA)

TEMPE, AZ

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Corn Puff

Servings: 6 Servings

Ingredients:

20 ounce Frozen Corn or choppedBroccoli
1 cub Bisquick Baking Mix
1 cub Milk
2 Eggs
½ teaspoon Salt
1 cub Cheddar Cheese, shredded(about 4 ozs.)

Preparation:

Heat oven to 325 degrees F. Butter 5-cup souffle dish or 1 ½-quart round casserole. Cook corn as directed on package; drain. Beat Baking Mix, milk, eggs, and salt with hand beater until smooth. Stir in corn and cheese. Pour into souffle dish. Bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Serve immediately.

Makes 6 servings.

SOURCE: Best Recipes - 1982 / Bisquick Baking Mix - 1950's From: Sandra May Date: 06 Apr 95 National Cooking Conference Echo.
Ä
Posted to MM-Recipes Digest by "Rfm" <maintech@ne.infi.net> on Mar 01, 98

Easy Couscous (Lybian Style)

Servings: 1 Servings

Ingredients:

1 kg Semolina
2 cub Water (up to 3)
2 tablespoon Oil
1 teaspoon Salt

Preparation:

couscous pot - a double cooker with holes in the bottom of the upper half.
special sifter with very large holes

check semolina to see that it is okay for use. sprinkle the oil and rub the mixture between your palms until it is spread evenly [It reminds me of mixing flour with margarine for dough - but the size of the particles is very very small). pour ¼ cup water over your palms unto the mixture and continue to work in the water. In summer, use more water - in winter less.
The preparation is ready when it is damp but doesn't stick together to become dough. Sift the mixture and

add salt. Cook in top of double cooker for 20 min. Cook the chickpeas (or other vegetables) in water of bottom half. Do not put any seasonings in the pot. Remove the couscous from top half and repeat the process using upto 2 cups of water if necessary. The particle will be slightly larger now, and you may have to recook in 2 batches. return to top of double cooker for another 20 min. Pour into large bowl, break up the pieces and add a little water if necessary. Cover with cloth until cool.

Posted to JEWISH-FOOD digest V97 #017

From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>

Date: Tue, 10 Sep 96 00:18:21 PDT

Easy Crab Cioppino

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
1 large Onion; chopped
2 Cloves garlic; minced
2 can Ready-cut tomatoes; (28 oz.each)
½ cub Dry white wine
1 tablespoon Dried basil
¼ teaspoon Pepper
1 large Or 2 small Dungeness crabs;(about 3 lb.) cleaned andcracked
1 ¼ pound Medium or firm-flesh fish;cut into 2-inch chunks
1 pound Live clams scrubbed OR 2cans; (6 oz. each) choppedclams

Preparation:

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saut‚ until soft but not brown, about 5 minutes. Add the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes.
Add the seafood and simmer until the fish is just opaque though, the crab is heated through and the clams are open, 10 to 15 minutes longer. Discard any clams that do not open. Be careful not to overcook. Ladle the seafood and sauce into bowls and serve.

Substitutions for the Dungeness crab: 2 lb. snow or king crab legs, cut into 4-inch lengths and cracked OR 3 lb. blue crab

These types of fish can be used: rockfish, red snapper, halibut, monkfish or cod

Cal. 460/ Prot. 60g/ Carbo. 35g/ Sat. 1g/Total fat 6g/ Om-3 .6g/ Chol.
160mg/ Sdm. 2141mg -recipe created by Kathleen Stang

NOTES : This cioppino is fast and simple, allowing the flavor of the fresh seafood to stand out. The light, flavorful sauce is based on ingredients which are usually on hand: garlic, onions, dried herbs, canned ready-cut tomatoes, dry white wine, and--in a pinch--canned clams.
Recipe by: http://www.simplyseafood.com

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998

Easy Crab Imperial

Servings: 4 Servings

Ingredients:

2 cub Crab meat [flaked]
1 cub Mayonnaise
4 Egg whites [stiffly beaten]
¼ teaspoon Salt
⅛ teaspoon Pepper
½ Bread crumbs

Preparation:

1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for 45 min.

Easy Crab Imperial

Servings: 1 Servings

Ingredients:

1 pound Crabmeat, shells removed
1 Green pepper, diced
2 tablespoon Margarine or butter
¼ cub Milk
1 teaspoon Flour
1 teaspoon Old Bay seasoning (or anycrab boil or seafoodseasoning)
1 tablespoon Yellow mustard (I likeDijon)
1 tablespoon Mayonnaise
1 Egg, beaten
3 tablespoon Mayonnaise
Paprika

Preparation:

Saute green pepper in butter in large skillet. Dissolve flour in milk and add to the pepper. Stir over low heat until a thick paste is formed; set aside. Place crabmeat in a bowl and add seafood seasoning, mustard, 1 tbs mayonnaise, green pepper sauce and blend. Place mixture into small casserole dish. In another bowl, beat the egg and 3 tbs mayonnaise and spoon this over crabmeat mixture. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.

Posted to Recipe Archive - 08 Sep 96

submitted by: sgjg6566@pipeline.com

Easy Crabmeat Rice

Servings: 4 Servings

Ingredients:

1 cub Raw rice
1 teaspoon Salt
⅛ -(up to)
¼ teaspoon Red pepper
¼ cub Celery; chopped
1 small Onion; chopped
¼ cub Bell pepper; chopped
1 can Cheddar cheese soup
1 Soup can water
2 -(up to)
3 can Lump crabmeat; well drained

Preparation:

Mix all the ingredients together in a 3 quart covered casserole dish.
Bake in a 350 degree oven for 1-¼ hours. Stir only once, lightly, during cooking.

Note: Make sure all the shells are out of the crab. Shrimp can be substituted for crab, but crab is better.

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

Easy Cranberry Relish

Servings: 1 Servings

Ingredients:

3 Whole oranges, quartered,pits removed
2 Bags cranberries (12 ounceseach)
2 cub Sugar (more or lessdepending on the sweetnessof the oranges)
1 teaspoon Cinnamon
1 pinch Clove
1 ounce Cointreau (optional)

Preparation:

I run them through an old-fashioned meat grinder fitted with the finest die. I've also done it in processor. You get different textures, but both work just fine.

Serve with ham or turkey.

Posted to FOODWINE Digest 09 Oct 96

From: Bob Pastorio <pastorio@RICA.NET>

Date: Wed, 9 Oct 1996 10:16:16 -0700

Easy Cranberry Sauce

Servings: 24 Servings

Ingredients:

14 ounce MARIE'S Glaze forStrawberries
12 ounce Fresh or frozen cranberries
½ cub Orange juice
1 tablespoon Sugar (optional)

Preparation:

In 2-quart saucepan, combine glaze, berries and juice. Over medium-high heat, heat to boiling. Reduce heat to low. Cook 10 minutes or until berries are soft, stirring often.

Remove from heat. Pour into bowl. Cover; refrigerate at least 2 hours before serving. (For sweeter sauce, stir in sugar.) Serve with cooked pork, ham or poultry. Refrigerate any remaining sauce. Makes about 3 cups sauce.

Posted to MM-Recipes Digest V3 #278

Date: Thu, 10 Oct 1996 10:16:57 +0000

From: ray.watson@ukonline.co.uk

Easy Cranberry-Apple Jelly

Servings: 6 Servings

Ingredients:

3 ½ cub Cranberry-apple juice drink
1 ¾ ounce Powdered fruit pectin
4 cub Sugar
¼ cub Lemon juice

Preparation:

In large kettle, combine cranberry-apple juice drink and package of powder fruit pectin. Cook and stir until boiling. Stir in sugar immediately. Bring to full boil; boil hard 2 minutes, stirring constantly. remore from heat.
Stir in lemon juice. Skim off foam. Pour into hot, sterilized jelly jars or glasses.Seal.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 16, 1998

Easy Cream Cheese Clouds

Servings: 10 Servings

Ingredients:

1 package (8-oz) cream cheese;softened
½ cub Powdered sugar
¼ teaspoon Vanilla extract
1 cub Heavy cream
1 can Cherry pie filling
Chopped nuts (optional)

Preparation:

Mix cream cheese, sugar and vanilla at medium speed on electric mixer.
Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten 3-½ inch shells. Place on waxed paper-lined cookie sheet. Freeze two hours or overnight.

When ready to serve, fill with cherry pie filling. Sprinkle with chopped nuts if desired.

FAMILY CIRCLE, 2/1/91

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 Cream Cheese Snack

Servings: 1 Servings

Ingredients:

8 ounce Pkg
A-1 Sauce -- to taste
Soda crackers
Cream cheese

Preparation:

1. Take a large package of cream cheese. 2. Put on a lg. plate with soda crackers on the side. 3. Pour a lot of A-1 sauce over the top and snack.

Recipe By : RUBYdakoda

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

Easy Cream Soup Sauces

Servings: 2 Cups

Ingredients:

1 10 Oz CAN CREAM SOUP
CHICKEN, MUSHROOM,
CELERY OR NACHO CHEESE
2 Tb MILK
½ cub SOUR CREAM
1 Tb WHITE WINE
1 teaspoon HERBS, YOUR CHOICE
THYME, BASIL, TARRAGON,
OR OREGANO
PARSLEY TO GARNISH

Preparation:

STIR SOUP INTO 4 c GLASS MEASURE. STIR IN MILK AND SOUR CREAM THEN ADD WINE AND HERB. MIX WELL. COVER WITH VENTED PLASTIC WRAP AND M.W. ON HIGH FOR 4-½ TO 5 MINUTES OR UNTIL HOT. STIRRING TWICE. STIR BEFORE SERVING.

Posted to MM-Recipes Digest V4 #157 by valerie@nbnet.nb.ca (valerie) on Jun 6, 1997

Easy Creamy Berry Soup

Servings: 4 Servings

Ingredients:

2 pint Blueberries
1 2/3 cub -- water
½ cub Honey
1 cub Yogurt -- plain
pinch Cinnamon (optional)

Preparation:

In a medium saucepan, combine berries, water and honey. Heat to a gently simmer and cook until fruit breaks down and softens, about 20 minutes.

Puree mixture in a food processor or blender. Tranfer to a mixing bowl and stir in yogurt. Season with cinnamon if desired. Cover and refrigerate until chilled through, at least 3 hours. Serves 4.

Per serving: 247 cal; 5 g prot; .2 g fat; 56 g carb; 1 mg chol; 59 mg sod; 3 g fiber Vegetarian Times, August 1993/MM by DEEANNE

Recipe By :

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

Easy Creamy Fudge

Servings: 32 Servings

Ingredients:

2 cub Miniature marshmallows(optional)
14 ounce Can condensed milk
1 dash Salt
12 ounce Semi-sweet chocolate chips
6 ounce Milk chocolate chips orsemi-sweet chocolate chips
½ cub To 1 c nuts
1 ½ teaspoon Vanilla

Preparation:

In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk. Add salt.) Stir in nuts and vanilla.

Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.

Serves 32

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

Easy Creamy Icing

Servings: 1 Servings

Ingredients:

1 cub Confectioners sugar
¼ teaspoon Slt
½ teaspoon Vanilla or other flavorings
1 ½ tablespoon Cream or 1 Tbls. water

Preparation:

Blend sugar, salt & flavoring. Add cream to make spreading easy. Tint.

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

Easy Crepes

Servings: 1 Servings

Ingredients:

See Below

Preparation:

Put about 2 cups of flour in a largish bowl (enough to give you room for mixing). Make a well in the middle. Crack an egg into the well and beat it gently with a fork without disturbing the flour. Prepare a pint of milk or half-milk-half-water or soya-milk. Add a little of the liquid and carefully beat a little of the flour and egg into it.

Add more liquid and incorporate more of the flour. This sounds difficult but it isnt if you go easy and slowly, make sure you widen the well a little at a time, and get rid of any lumps before adding more milk. Continue till all the flour is mixed in and the texture is like thick cream. (It may not take all the liquid, or it may take a bit more-- these things are flexible.)

Heat a heavy pan and put a thin layer of oil in it (French people some- times use half a potato to apply the oil in a thin layer, dipping the potato in a saucer of oil and then rubbing it briefly over the pan surface). Pour in a ladleful of batter, swirling the pan at the same time with the other hand so that it covers the bottom.
The batter should be pretty thin in the pan so that the crepes turn out about 1 or 2 mm thick!

As soon as it browns underneath or you see small bubbles in the batter, turn it. They take about a minute each side, or less once you get going. As you cook each crepe (the first and last may be useless), stack 'em on a plate in the over, or somewhere warm.

Serve with lemon and sugar, or with honey, or with grated gruyere and chopped walnuts, or whatever else you fancy!

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

Easy Crescent Spinach Pies

Servings: 16 Servings

Ingredients:

PILLSBURY:
½ cub Onion, chpd
2 tablespoon Oil
10 ounce Froz chpd spinach, thaw,
Drain
1/3 cub Ricotta OR Feta cheese,
Crumbled
1 Egg, beaten
⅛ teaspoon Garlic powder
⅛ teaspoon Pepper
2 can Refrigerated crescentrolls
ounce each)
1 Egg, beaten
Sesame seed

Preparation:

Cook onion in oil until tender; remove from heat. Stir in spinach, cheese, 1 egg, garlic powder and pepper; blend well. Separate dough into 8 rectangles; firmly press perforations to seal. Press or roll each rectangle into an 8x4 rectangle. Cut each in half crosswise to form 16 squares. Place 1 tablespoon spinach mixture on center of each square; fold dough over filling to form a triangle. Press edges with fork to seal; place on ungreased cookie sheets. Brush with beaten egg; sprinkle with sesame seed.
Bake at 375 for 10-15 minutes. Serve warm. Source: Pillsbury Crescent Collection.

Easy Crock Pot Stroganoff

Servings: 1 Servings

Ingredients:

1 pound Beef tips or stew beef
1 Envelope dried onion soupmix
1 can Cream of celery soup
1 can Cream of mushroom soup

Preparation:

Combine all ingredients in crock pot. Cook on low for 6 to 8 hours until meat is done. If possible, stir occasionally. Serve over noodles.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland <kirkland@gj.net> on Dec 22, 1997

Easy Crock"Pot Roast"

Servings: 1 Servings

Ingredients:

3 pound Chuck roast (more or less;doesn't have to be an exactsize)
1 Envelope dry onion soup
1 can Campbell's Golden Mushroom(or regular mushroom) soup
1 teaspoon Dried basil; divided
½ cub Wine (any "flavor") or water

Preparation:

Trim roast of as much fat as possible, and cut it to fit your crockpot. In the bottom of the crockpot, spread half the undiluted mushroom soup; sprinkle half the onion soup and half the dried basil on top. Set roast in (no need to brown it first, though you may if you wish). Spread the other half of the soups and sprinkle the rest of the basil on top of the roast.
Pour wine or water over all. Let it cook on high for 6 to 8 hours, or on low for 8 to 10 hours.

To serve: Remove roast from the crockpot and slice it. Skim fat from the wonderful gravy in the pot. Arrange the sliced meat on a serving dish, and serve the gravy separately. Mashed potatoes and a nice vegetable (steamed broccoli, baked squash, or carrots dressed with a little butter and a light sprinkle of sugar?) complete a nice cold-weather dinner.

Posted to MC-Recipe Digest V1 #879 by Marilyn Olander <molander@pop.primenet.com> on Nov 01, 1997

Easy Crockpot Beef Dinner

Servings: 2 Servings

Ingredients:

1 pound Chuck or other cut beef
1 Onion; sliced
2 Garlic cloves;chopped
2 Carrots; sliced
2 Celery stalks; diced
1 can Stewed Tomatoes; 14.5 oz.
1 package Lipton Onion/Mushroom Soup
1 tablespoon Kitchen Bouquet
1 tablespoon Worcestershire sauce
1 can Mushrooms (optional)

TO MAKE THICKER GRAVY (OPT:
2 tablespoon Flour

Preparation:

Add the onion, garlic, carrots, celery to the crockpot. Place meat on top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix. Last, pour the stewed tomatoes over the top. I cooked this on Low heat for 7 hrs then added the mushrooms and let it cook for an hour or so more.
When done, remove the meat and if a thicker gravy is desired, stir in 2 T flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)

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

Easy Crock-Pot Chicken

Servings: 6 Servings

Ingredients:

1 ½ pound Chicken drumsticks, (6)skinned
3 pound Skinless chicken thighs, (6thighs)
1/3 cub Dry white wine
¼ cub Instant chopped onion
2 teaspoon Chicken-flavored bouillongranules
½ teaspoon Dried Italian seasoning
½ teaspoon Salt-free lemon-herbseasoning
¼ teaspoon Garlic powder
¼ teaspoon Dried tarragon
¼ teaspoon Crushed red pepper
14 ½ ounce No-salt-added stewedtomatoes, undrained andchopped
6 cub Hot cooked rice

Preparation:

Trim fat from the chicken.

Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour.

Reduce heat setting to low, and cook for 3-½ hours. Yield: 6 servings (serving size: 1 chicken drumstick, 1 chicken thigh, about ½ cup sauce, and 1 cup rice).

Per serving: 632 Calories; 14g Fat (21% calories from fat); 56g Protein; 63g Carbohydrate; 211mg Cholesterol; 815mg Sodium

Serving Ideas : Serve the chicken and tomato sauce over rice.

NOTES : Crock-Pots are wonderful because you can just combine everything in one pot and let it cook. In fact, I created this recipe by simply throwing all the ingredients together, and everyone liked it so much I served it again and again. -- Pat Frieler, Columbia, South Carolina.

Recipe by: Cooking Light, June 1995, page 111

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

Easy Crockpot Roast for Sandwiches

Servings: 1 Servings

Ingredients:

4 pound Roast
1 package Italian Seasoning Mix
1 Jar Salad Peppers
1 can Beer
3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning mix
(dry, kind used to make salad dressing), 1 jar of salad peppers
(temperature dependent on preference [hot or medium recommended]), 1 can of
beer (again your choice).
Cook on low overnight, break up and serve on hoagie rolls. Called Italian
Beef. GERARD ROLAPE (SRDV78A)
Posted to MC-Recipe Digest V1 #175

Preparation:

Date: Mon, 29 Jul 1996 18:41:17 +0000

From: Cheryl Gimenez <clgimenez@earthlink.net>

Easy Crockpot Venison Roast

Servings: 4 Servings

Ingredients:

1 small To med. venison roast
1 can Cream of mushroom soup
1 Envelope lipton onion soupmix
1 large Onion; sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season all

Preparation:

Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.

>From the recipe files of Carole Walberg
Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998

Easy Croissants

Servings: 24 Servings

Ingredients:

1 cub Warm milk
1 teaspoon Sugar
1 tablespoon Yeast
1 cub Flour
¾ cub Milk, room temperature
1 ½ teaspoon Salt
¼ cub Sugar
1 Egg, beaten
½ cub Butter melted and cooled
4 cub Flour
1 cub Cold butter
1 Egg, beaten with cold water

Preparation:

Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth.
Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap.
Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. Makes 24 - 32.

Source: Among Friends Converted by MMCONV vers. 1.10

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

Easy Crumb-Topped Cherry Pie

Servings: 8 Servings

Ingredients:

2 Cans (1pd each) tart
Cherries packed in water
(NOT cherry pie filling)
1 cub Plus 2 T sugar, divided
Usage
¼ cub Cornstarch
8 Drops red food coloring
2 Pet-ritz deep dish pie
Crusts, frozen
½ teaspoon Cinnamon

Preparation:

Drain cherries, reserving ½ c liquid. In large saucepan, combine drained cherries, reserved liquid, 1 cup sugar, cornstarch and food coloring. Bring to a boil over medium heat, stirring occasionally, until thickened. Pour into one frozen pie crust. While still frozen, break or crumble second crust into very small pieces; mix with remaining 2 T sugar and cinnamon.
Sprinkle evenly over cherries. Bake in preheated 425 oven on a preheated baking sheet 10 minutes. Reduce oven temperature to 350 and bake an additional 45-50 minutes.

Easy Curried Chick Peas #1

Servings: 4 Servings

Ingredients:

1 teaspoon Tumeric
1 teaspoon Cayenne; more or less, totaste
2 Crushed red chiles; more orless; to taste
1 teaspoon Fenugreek
1 teaspoon Cumin
1 dash Coriander
1 dash Garlic powder
¼ -(up to)
½ teaspoon Madras curry powder
2 medium (3" diameter) onions;chopped
1 can (19-oz) chick peas
Lemon juice; use fresh, ifpossible (2 or more)
3 -(up to)
4 medium Tomatoes; chopped -or-
1 can (16-oz) peeled tomatoes;chopped

Preparation:

Date: Wed, 6 Mar 1996 09:04:38 -0500

From: cpa@gis.net
Measure spices into a small bowl (ground spices). In large sauce pan (We use a big ole "gumbo pot"-- a well-seasoned cast iron pot) over med-high heat: "Fry" spices, stirring constantly w/wooden spatula. Add onion & "fry" until edges brown. Add ¼ cup lemon juice, chick peas, tomatoes. Lower heat and simmer about 30 mins. Add additional lemon juice if too dry.

Serve w/basmati rice, cucumber raitta (or plain yogurt), warmed pita (or Indian) bread, and mango chutney (or other chutneys and fruit). We like to put a heart of romaine lettuce on the table, too.

[Great cold lunch in a pita pocket with yogurt & a bit of chutney on top!]

We *never* make this in the one-can-of-chickpeas quantity. You have to experiment with the spices when you make more--the spices should be "to taste." We have frozen it successfully, but usually we just keep it in the fridge and eat on it all week. Have been known to make this substituting canned for fresh tomatoes, bottled lemon juice, and whatever. p.s. We don't put salt in any Indian food--use lemon juice, and lots of it. Enjoy!
Colene

FATFREE DIGEST V96 #65

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

Easy Curried Chick Peas #2

Servings: 4 Servings

Ingredients:

1 teaspoon Turmeric
½ teaspoon Cayenne
1 teaspoon Fenugreek
1 teaspoon Cumin
¼ teaspoon Coriander
½ teaspoon Garlic powder
2 teaspoon Curry powder
2 medium Onions; chopped
1 can (large) chick peas
2 Lemons; juice of
3 -(up to)
4 medium Tomatoes; chopped -or-
1 can (16-oz) peeled tomatoes;chopped

Preparation:

Date: 23 Apr 1996 08:24:18 -0700

From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> According to the person who originally sent these recipes in, some of the recipes I am posting this week come from the cookbook "The Best of India" (ISBN 0-00-255223-X) which is supposed to be an excellent Indian cookbook.

In large sauce pan over med-high heat: "Fry" spices, stirring constantly w/ wooden spatula. Add onion & "fry" until edges are brown. Add ¼ cup lemon juice, chick pease, tomatoes. Lower heat & simmer about 30 minutes. Add more lemon juice if too dry. (I also added 1 C. tvp pieces, the kind that looks like dog food.) Serve w rice, yogurt, pita, Indian type stuff.

FATFREE DIGEST V96 #120

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

Easy Curried Vegetables

Servings: 1 Servings

Ingredients:

6 Whole potatoes
1 Whole yellow onion
2 tablespoon Canola oil
2 cub Carrots; diced
2 teaspoon Curry powder
½ teaspoon Fresh basil leaves
½ cub Basic vegetable stock
2 cub Yogurt
2 cub Frozen peas; OR fresh
2 tablespoon Arrowroot; dissolved in
¼ cub Cold water
Sea salt; to taste
2 tablespoon Cilantro; chopped forgarnish

Preparation:

The Whole Foods Bible by Chris Kilham

Serve with Millet with Easy Curried vegetables. Make extra and place in pita sandwiches for brown bag lunches.

Peel the potatoes and cut into bite-size pieces.Rinse potatoes well to remove starch and drain well. Dry potatoes. Dice the onion.

Heat the oil in a large skillet. Add the onion and carrots and saute over medium heat for 5 minutes. Add the potatoes, curry powder and basil and saute another 5 minutes.

Add the water bring to a boil and reduce heat to low. Cover and cook for 10-15 minutes, until the potatoes are tender but not overcooked.

Stir in the yogart and peas and heat through over low heat. When heated, add the dissolved arrowroot powder. Cook for a minute or two until thickened. Season to taste with salt and freshly ground black pepper. Serve hot, garnished with chopped cilanto.

Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on May 5, 1998

Easy Danish Apple Cake

Servings: 8 Servings

Ingredients:

¼ cub Butter or margarine
1 cub Sugar
1 Egg; beaten
1 teaspoon Vanilla extract
1 ½ cub Flour
1 teaspoon Baking soda
½ teaspoon Cinnamon
2 cub Apples; peeled & grated

TOPPING:
¼ cub Sugar
½ teaspoon Cinnamon
½ cub Nuts; chopped

Preparation:

Cream margarine and sugar. Add egg and vanilla, beating well. Add flour, baking soda and cinnamon arld blend well. Add grated apples and beat well by hand. Pour into greased 9-by-9-inch pan.

Combine all topping ingredients and sprinkle on batter. Bake at 350 degrees for 40 minutes.

Nutritional analysis per serving: 381 calories, 17 grams fat, 54 grams carbohydrates, 27 milligrams cholesterol, 266 milligrams sodium. 41 percent of calories from fat. ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **

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

Easy Day Vegetable Lasagna

Servings: 6 Servings

Ingredients:

1 tablespoon Soy oil
8 Green onions; chopped
1 cub Sliced fresh mushrooms
48 ounce Jar low-fat spaghetti sauce (any flavor)
10 ounce Low-fat firm silken tofu
10 ounce Frozen chopped spinach defrosted and drained
1 Egg
8 ounce Uncooked lasagna noodles
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Garlic powder
½ teaspoon Oregano
8 ounce Low-fat Mozzarella cheese(shredded)

Preparation:

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Saute green onions and mushrooms in soy oil. Add spaghetti sauce. Set aside.

Combine tofu, spinach, egg, and seasonings and mix well. In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

Bake for 45 minutes, covered with aluminum foil. Top with cheese and bake 15 minutes more. Allow to stand 10 minutes before serving. Serves 6-8.

Option: Layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination.

Nutritional Analysis:
Calories 360
Fat 12.9g (3.3g saturated fat) Carbohydrates 46g
Protein 17.8g
Cholesterol 42mg
Sodium 2229mg

Reprinted with permission from the Indiana Soybean Development Council.
Meal-Master format by Karen Mintzias

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

Easy Death By Chocolate

Servings: 20 Servings

Ingredients:

LIZ JONES-VXRF36B
1 package Fudge brownie mix
4 ounce Hershey's Chocolate Syrup
½ cub Kahlua or coffee liqueur
3 package Chocolate Mousse; instant
24 ounce Cool Whip
8 Heath bars or Skors

Preparation:

1. Bake the fudge brownie mix according to directions. 2. While it is baking, mix together the chocolate syrup and the Kahlua. Pour about half of that mixture into the serving dish. 3. When the brownie is done and cooled, break it up and put into the dish (on top of the syrup mixture.) Mashing it is OK. 4. Pour half of what is left of the syrup mixture on top of the brownie mix, and refrigerate. 5. Make the Mousse according to package directions. 6. Spread the mousse on top of the cake. 7. Spread the cool whip on top of the mousse. 8. Drizzle the remaining chocolate syrup on top of the whip cream or top of each serving as it is served. 9. Break up the heath bars and sprinkle them betweem layers.

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

Easy Decorative Icing

Servings: 1 Servings

Ingredients:

1 1/3 cub Sifted icing sugar
1 Egg white
½ teaspoon Vanilla

Preparation:

Place all ingredients in a large mixing bowl. Beat at low speed until ingredients are combined. Then, beat at high speed until stiff glossy peaks form when beaters are lifted, about 5 to 7 minutes. Icing is best used right away, but can be covered with plastic wrap or a damp cloth and kept at room temperature for 2 to 3 hours.

Source: Chatelaine magazine, December 1993, page 109

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

Easy Deep Dish Taco Squares Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 cub Sour cream
2/3 cub Mayonnaise
2 tablespoon Onion; minced
Paprika
2 cub Bisquick
½ cub Cold water
1 Tomatoes; sliced, up to 2
1 cub Green pepper; diced
1 cub Grated Cheddar cheese; mayuse more

Preparation:

Mix Bisquick and water into a soft dough. Spread into greased 8 x 8 inch baking dish. Grease ½ inch up on the sides. Brown beef and drain. Mix sour cream, mayonnaise, cheese and onion. Set aside. Layer beef, tomatoes and green pepper. Spoon cream mixture on top. Sprinkle with paprika. Bake at 375 degrees for 25-30 minutes.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05, 1998

Easy Deep-Dish Pizza

Servings: 8 Servings

Ingredients:

3 cub Bisquick baking mix
¾ cub Water
1 pound Ground beef
½ cub Onion, chopped
½ teaspoon Salt
2 Cloves garlic, crushed
1 can Tomato sauce (15 oz)
1 teaspoon Italian seasoning
1 Sliced mushrooms (4.5oz jar)
½ cub Green pepper, chopped
2 cub Mozzarella cheese, shreddedabout 8oz

Preparation:

Heat oven to 425^F. Lightly grease jelly roll pan, 15-½ x 10-½ x 1 inch, or cookie sheet. Mix baking mix and water until soft dough forms.
Pat dough on bottom and up sides of pan with floured hands. Or roll into rectangle, 13 x 10 and place on cookie sheet; pinch edges of rectangle, forming ¾-inch rim.

Cook and stir ground beef, onion, salt and garlic until beef is brown; drain. Mix tomato sauce and Italian seasoning; spread evenly over dough.
Spoon beef mixture evenly over sauce. Top with drained mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.

High altitude (3500 to 6500 feet): Heat oven to 450^. Bake 15 to 20 minutes.
Posted to EAT-L Digest 25 Jul 96

Date: Fri, 26 Jul 1996 09:22:20 -0500

From: LD Goss <ldgoss@METRONET.COM>

Easy Dessert Pizza

Servings: 6 Servings

Ingredients:

1 can Refigerated Quick CrescentDinner Rolls
1 tablespoon Butter; melted
½ teaspoon Almond Extract
4 teaspoon Sugar
1 package Instant Vanilla Pudding Mix
1 ½ cub Milk
1 teaspoon Orange Peel; grated
½ cub Whipped Cream Or Non-DairyWhipped Topping
2 ½ cub Fresh Fruit; cut up

Preparation:

Heat oven to 375 degrees F.

Separate dough into 8 triangles. Place in ungreased; 12-inch pizza or 13 by 9-inch pan; press over bottom & ¼ inch up sides to form crust.

In small bowl, combine butter & almond extract. Brush crust with butter mixture; sprinkle with sugar. Bake for 11-13 minutes or until golden brown.
Cool completely. In medium bowl, combine pudding mix & milk; beat at low speed 1 minute. Stir in orange peel. Refrigerate 10 minutes or until set; fold in whipped cream. Spoon pudding over crust & arrange fruit on top.
(Strawberries, blueberries, oranges, raspberries, kiwifruit, etc) Refigerate 1 hour before serving; cut into wedges to serve.

Refigerate leftovers.
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Apr 1, 1998

Easy Deviled Chops

Servings: 1 Servings

Ingredients:

6 Browned Pork Chops
2 teaspoon Worcestershire
½ cub Sliced onion
½ cub Sliced bell pepper
1 tablespoon Mustard
1 can (8 oz) tomato sauce

Preparation:

Brown chops, add onions and peppers. Combine sauce and mustard. Pour over chops. Simmer until meat is soft and tender.

Posted to MM-Recipes Digest V5 #007 by Nan Zell <NanZell@aol.com> on Jan 6, 1998

Easy Dill Pickles

Servings: 12 Servings

Ingredients:

4 Dzn. Pickling Cucumbers *
1 Bunch Dill
1 quart Cider Vinegar
8 cub Water
1 cub Pickling Salt
Cloves Gralic, Peeled

Preparation:

* Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.
~--------------------------------------------MMMMM----- ~----------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints.

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

Easy Dinner

Servings: 6 Servings

Ingredients:

1 (3-4 lb) chuck roast
4 -(up to)
6 Potatoes; quartered
4 -(up to)
6 Carrots
1 can Cream of mushroom soup
1 package Lipton onion soup mix

Preparation:

Season roast and place in large roasting pan. Cut up carrots and potatoes and place around roast. Sprinkle package of dry soup mix on top. Heat cream of mushroom soup with water. Pour over the top. Cover with foil and bake in 350 degree oven until meat is tender. Serves 6 to 8.

Any kind of vegetables may be used. If extra gravy is required use 2 cans mushroom soup.

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

Easy Divinity

Servings: 1 Servings

Ingredients:

1 small Box commercial whitefrosting mix
½ cub Water
1/3 cub Corn syrup
1 teaspoon Vanilla
1 pound Box confectioners sugar
1 cub Pecan pieces

Preparation:

Boil water. Mix in dry frosting mix, corn syrup and vanilla in water. Beat mixture on highest mixer speed for about 5 minutes. (When ready, the mixture forms stiff peaks.) Gradually stir in sugar while mixing on low speed. Blend in pecans. Spoon the mixture by teaspoon onto a cookie tin lined with waxed paper. Allow to sit uncovered. Once the mixture feels firm to touch, turn over, cover tin and allow to stand overnight. Makes 24 Source: Mrs. Claus' Kitchen: http://www.northpole.com Posted to MC-Recipe Digest V1 #340

Recipe by: From the kitchen of Grace Fugate Spensor.

From: Steph Hilt <Steph.Hilt@olympus.net>

Date: Thu, 12 Dec 1996 10:47:28 -0800

Easy Divinity

Servings: 25 Servings

Ingredients:

4 cub Sugar
1 cub Water
2 pint Marshmallow creme
1 pinch Salt
1 teaspoon Vanilla
2 cub Coarsely chopped nuts

Preparation:

Place sugar, water & salt into saucepan. Bring to a boil & cook to hard ball stage. Place marshmallow creme into large bowl. Pour hot syrup in, a little at a time, beating with electric mixer until candy will hold a stiff peak. Fold in nuts & vanilla. Drop by teaspoon onto waxed paper which has been buttered lightly.

BETTY ELLENBURG

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 Does It

Servings: 1 Servings

Ingredients:

6 Chicken breasts
1 can Whole cranberry sauce
1 Bottle Heinz cocktail sauce
1 package Lipton's onion soup mix

Preparation:

Tonight's dinner had to be the easiest I have ever fixed. This is a variation of similar recipes I have seen on the list.

Put the chicken in a casserole dish. Mix Cranberry sauce, cocktail sauce and onion soup mix Pour over chicken Bake covered for about an hour.

I baked sweet potatoes in the microwave, tossed a salad and there was dinner. Short and sweet.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Nov 09, 1997

Easy Does It Molasses Cookies

Servings: 1 Servings

Ingredients:

1 cub Crisco
¾ cub Molasses
1/3 cub Brown sugar
2 teaspoon Soda
1 teaspoon Ginger
1 teaspoon Salt
3 cub Flour
1 Egg

Preparation:

Blend all dry ingredients, cut in crisco, add molasses and egg. Form into roll and chill in fridge. Slice thin and bake in 375 oven 8 to 10 min.

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

Easy Double Chocolate Banana Snack Cake

Servings: 1 Servings

Ingredients:

2 cub Flour; all purpose
1 cub Sugar
2 tablespoon Cocoa; unsweetened
1 teaspoon Baking soda
½ teaspoon -Salt
¾ cub Milk
½ cub Banana; mashed ripe
1/3 cub Butter; melted
1 tablespoon Lemon juice
1 teaspoon Vanilla
¾ cub Chocolate chips; semisweet

Preparation:

Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar.

Source: the Cooking with Milk calendar
posted by Anne MacLellan

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

Easy Double Chocolate Chip Brownies

Servings: 1 Servings

Ingredients:

12 ounce Semi sweet chips
1 cub Butter, cut into pieces
3 Eggs
1 ¼ cub Flour
1 cub Sugar
¼ teaspoon Baking soda
1 teaspoon Vanilla
½ cub Chopped nuts

Preparation:

Melt 1 cup chips & butter in large, heavy pan over low heat; stir until smooth. Remove from heat. Add eggs; stir well. Add flour, sugar, soda & vanilla; stir well. Stir in remaining 1 cup chips & nuts. Spread into 13X9" baking pan. Bake in preheated 350 oven for 18-22 minutes or until wooden toothpick inserted in center comes out still slightly sticky. Cool completely. Cut into 2" squares.

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

Easy Double Chocolate Ice Cream

Servings: 6 Servings

Ingredients:

1 pint Cold whipping cream
2 tablespoon Hershey's Cocoa
14 ounce Sweetened condensed milk
1/3 cub Hershey's Syrup

Preparation:

Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping cream and cocoa until stiff. Stir together sweetened condensed milk and syrup; fold into whipped cream mixture. Pour into prepared pan. Cover; freeze until firm, about 6 hours. 6 servings (5 cups).

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias

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

Easy Doughnuts

Servings: 12 Servings

Ingredients:

3 cub FLOUR
2 EGGS
2/3 cub SUGAR
1 teaspoon SALT
¼ cub VEGATABLE OIL
1 cub MILK
4 teaspoon BAKING POWDER
2 cub OIL FOR DEEP FAT FRYING

Preparation:

BLEND TOGETHER SUGAR, MILK, EGGS AND OIL. ADD FLOUR, SALT, BAKING POWDER MIX ALL LIGHTLY. HEAT 2 CUPS OIL IN A 2 QUART SAUCE PAN TO 365 F. DROP DOUGH BY TEASPOONFUL INTO HOT OIL. (IF OIL IS TO HOT, DOUGHNUTS WILL NOT GET DONE INSIDE) FRY FOR 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN. TURN FREQUENTLY WHILE COOKING.DRAIN ON PAPER TOWELING AND ROLL IN WHITE SUGAR WHILE STILL HOT. HINT: CHECK THE FIRST COUPLE OF DOUGHNUTS TO SEE IF THEY ARE O.K. AND DONE.
Posted to MM-Recipes Digest by scotlyn@juno.com on May 17, 1998

Easy Dried Chile Pasta Sauce #1

Servings: 4 Servings

Ingredients:

1 large Mild chile (like Anaheimor New Mexico)
4 -(up to)
5 (or more) hot chiles (arbol;thai; jalapeno, cayennne,etc. I haven't tried habsyet.)
5 -(up to)
6 Cloves garlic
1 Shallot
Extra virgin olive oil
Oregano
Thyme
Parsley
Whatever herbs you feel likeputting in
1 pound Pasta; I like a hefty typefor this; like bowties
FRESH grated parmesan cheesefor topping pasta

Preparation:

From: Brad Anderson <bja2@netdoor.com>

Date: Mon, 22 Jul 1996 23:28:08 -0500 (CDT)
Speaking of dried chiles, here's a recipie I love that I saw on some TV cooking show (actually made something I saw on TV, a miracle.)

I don't know the exact quantities, but this one is hard to kill and easy to fix if it doesn't come out to your liking. A food processor is, I think, essential to this recipie.

NOTE: All chiles in the recipie are dried. The recipie comes out best when you combine different varities.

Dump some olive oil in a saute pan, about ¼ cup or so, you can always add more later if you need it.

Add everything else (not pasta and cheese, though) in the pan and saute on low-medium heat for a few minutes (ingredients need not be chopped before sauteing)

Add everything to a food processor, process until nothing is recognizable (it will not be smooth, though.)

I usually return to saute pan, taste, and adjust seasoning.

Serve over pasta, top with fresh parmesan (the parmesan really adds a lot to this recipie, don't use the stuff in the cans!) A little of this goes a long way, I use only about 1 tablespoon per serving unless I make a wimpy batch. You can also add a little extra olive oil to stretch it out a little, the oil picks up the flavor and some of the heat.

CHILE-HEADS DIGEST V3 #052

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

Easy Dried Chile Pasta Sauce #2

Servings: 4 Servings

Ingredients:

1 pound Cooked pasta (I use Rotillibut anything with lots ofsurface area will work)
2 -(up to)
3 large Tomatoes. (real; fresh,not those cardboard thingsoff the truck from the LeftCoast) Chopped coarse. (Iremove the seeds and pulpto keep it from getting toosloppy)
Chiles to taste (I useyellow wax; jalapenos,cayenne etc mixed forflavor and color) choppedmedium. (You can do thiswith red & green bells ifyou have wimps around butit's not quite the same)
Lots of garlic chopped fine(Lots as in like maybe halfa bulb)
1 small Red onion chopped medium
1 Stalk celery chopped medium.
3 -(up to)
4 tablespoon Good olive oil
2 -(up to)
3 tablespoon Red wine vinegar (ormore...I like it tart)
½ cub Whatever fresh herbs aregrowing on the deck; about(parsley; oregano, chives,basil (lots); rosemary etc)chopped fine
1 small Bay leaf
Salt to taste (it's good foryour blood pressure; use alot)

Preparation:

From: JBENZ <jbenz@courant.infi.net>

Date: Tue, 23 Jul 1996 05:15:48 -0700
This is a similar thing that I do this time of year...it really only works well with fresh stuff. It's based on a "Cold Pasta Sauce" recipe in "The Romagnoli's Table":

Mix all the ingredients ('cept the pasta) in a container, cover and let sit while you cook the pasta. When that's done, drain and place in large serving disk, pour the other stuff over the top and mix well, grate on some stinky cheese (like Peccarino Romano or Parmesan)and black pepper and serve immediately. The trick here is the hot pasta which kicks all the aromatics loose at once.

Serve with dry red wine and fresh Italian or French bread for sopping up the juice. Yum.
:)

CHILE-HEADS DIGEST V3 #053

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

Easy Dried Tomato Beer Bread

Servings: 1 Servings

Ingredients:

-Waldine Van Geffen VGHC42A
2 ounce Dried tomatoes; soft, chop
¼ cub Tomato sauce
1 Egg
12 ounce Beer; room temperature
¼ cub Sugar
3 ½ cub Self-rising flour

Preparation:

Preheat the oven to 350~. Mix sugar with flour. Add beer, egg and tomato sauce and mix all together quickly. Fold in the tomatoes. Spoon batter into a greased loaf pan and bake 50 to 60 minutes. This bread rises beautifully and has a very unusual flavor. It tastes good with soup or salad and can be toasted with butter. (wrv)

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

Easy Drop Danish

Servings: 12 Servings

Ingredients:

2 cub Bisquick® baking mix
¼ cub Margarine; softened
2 tablespoon Sugar
2/3 cub Milk
¼ cub Raspberry jam

Preparation:

1. Lightly grease a cookie sheet and preheat oven to 340 degress.

2. Mix baking mix, margarine and sugar until crumbly.

3. Stir in milk until dough forms; beat 15 strokes.

4. Drop by rounded tablespoonfuls about 2 inches apart onto cookie sheet.

5. Make a shallow well in center of each with the back of a spoon; fill with 1 tsp raspberry jam.

6. Bake 10-15 minutes or until golden brown.

NOTES : You can sprinkle these with icing sugar or drizzle with honey of a glaza made of 2/3 cup icing sugar, 1 Tbsp warm water and ¼ tsp. vanilla.
146 calories; 6.9 gram of fat per danish.
Recipe by: Bisquick - 60 Years

Posted to recipelu-digest Volume 01 Number 584 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998

Easy Dump Casserole

Servings: 1 Servings

Ingredients:

3 Chicken breast halves or 1½ lbs turkey ham or ham
Water
2 tablespoon Chicken boiullion
1 large Clove of garlic; minced,(you can use garlic powderin a pinch)
Enough uncooked rice to makearound 4 cups cooked; *Note
10 ounce Frozen vegies or 1 ½ cupfresh; (I prefer broccoli)
1 cub Grated cheddar or montereyJack.

Preparation:

NOTE: (your choice, this works with all kinds of rice, I prefer brown when I have the time, but in a hurry, I have also used Minute Rice, and it wasn't bad) or a 16 oz bag of noodles (your choice, I prefer boring old egg noodles)

source: I pray a lot, when I don't have much time or food and it's close to dinner time, so I have to give some credit to God, because after praying, I started dumping things into a pot, and they turned out great!

Boil meat in water. Reserve enough of the water used by meat, to cook the rice or noodles in plus two cups. Add bouillion, and garlic to al of reserved water. Add rice or noodles and cook until almost done. Add vegies and half of cheese, cook uncovered until rice or noodles, and vegies are done, and broth has thickened. Top with remaining cheese. This is very easy and very flexible. You can make lots of substitutions and additions.
Sometimes, I like to add onions and Velveeta.

Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin <iluv2cook@prodigy.net> on Jan 06, 1998

Easy Eastery Cut-Outs

Servings: 6 Cutouts

Ingredients:

1 cub HERSHEY'S Semi-Sweet
Chocolate Chips
2 teaspoon Shortening (NOT butter,
Margarine, oil, or vegetable
Oil spread)

TINTED COCONUT:
¼ teaspoon Water
1 drop Food color
½ cub MOUNDS Sweetened CoconutFlakes

Preparation:

1. Cover bottom of 13x9-inch pan with heavy duty foil.

2. In small microwave-safe bowl, place chocolate chips and shortening.
Microwave at HIGH (100%) 1 to 1-½ minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about ⅛-inch thick; pat TINTED COCONUT evenly onto chocolate.

3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.

TINTED COCONUT: In small bowl, stir together water and food color. Stir MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.

Meal Mastered and Posted by Roberta Thompson The Outlaw BBS 502-358-3087 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

Easy Easy Lentil/split Pea Soup

Servings: 8 Servings

Ingredients:

1 cub Dried lentils
½ cub Dried split peas
2 Carrots; peeled and sliced
2 Stalks celery; peeled andcubed
1 small Onion; peeled and cut up
9 Bouillon cubes (chicken)
9 cub Water (or you can use freshchicken broth)
¾ cub Rice (any kind)
1 -(up to)
2 Chicken breasts; deboned andcubed or sliced
1 teaspoon Sage
1 teaspoon Thyme
1 teaspoon Coriander
1 teaspoon Black pepper
1 tablespoon Dried parsley

Preparation:

Date: Thu, 29 Feb 96 8:35:18 EST

submitted by: bgoodman@umd5.umd.edu
Easy Easy Lentil/Split Pea Soup (relatively fat free)

Put water and bouillon cubes in a pot on the stove and boil. Add lentils and split peas when boiling. Add the remaining ingredients and cook until vegetables are soft (about ½ hour to 45 minutes). It is really good, and so easy. It comes out a little thick, so if you want something more "soupy", just add more water.

I have played around with the ingredients to this recipe, and add other things that are on hand (you could use ham instead of chicken). It has always turned out good.

Beth Goodman, Maryland, USA

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

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

Easy Eclair Dessert #1

Servings: 12 Servings

Ingredients:

1 ½ cub Low-fat graham crackercrumbs
3 cub Skim milk
6 ounce Fat-free vanilla pudding mix
12 ounce Cool Whip® Free; thawed
1 cub Low-fat graham crackercrumbs
16 ounce Reduced fat milk chocolatefrosting

Preparation:

From: "Anita A. Matejka" <matejka@BGA.COM>

Date: Mon, 1 Jul 1996 20:54:18 -0500
Recipe By : Cool Whip® Get-Togethers, Easy Recipes For Every Occasion

Arrange 1 ½ cups of the graham cracker crumbs on bottom of 13 x 9" pan.
In a mixing bowl, combine milk and vanilla pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Spread pudding mixture over graham cracker crumbs. Place remaining graham cracker crumbs over pudding. Remove top and foil from frosting container. Microwave frosting in container on high 1 minute or until pourable. Spread evenly over cracker crumbs. Refrigerate 4 hours or overnight.

Per serving: 474 Calories; 5g Fat (11% calories from fat); 6g Protein; 93g Carbohydrate; 1mg Cholesterol; 633mg Sodium

Serving Ideas : Cut into squares to serve.

NOTES : You could make pistachio, banana, or double chocolate eclairs by simply changing the pudding flavors.

EAT-L Digest 30 June 1996

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

Easy Egg and Tomato Benedict

Servings: 4 Servings

Ingredients:

2 medium Sized tomatoes
½ cub Mayonnaise
¼ cub Milk
1 ½ teaspoon Fresh lemon juice
½ teaspoon Basil leaves,crushed
1/16 teaspoon Ground black pepper
4 English muffins, split and
Toasted
Salt
8 Eggs, poached and well
Drained

Preparation:

Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm.On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4.

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

Easy Eggnog

Servings: 36 Servings

Ingredients:

2 package (4-serving size) Jell-Oinstant pudding and piefilling; French vanilla orvanilla flavor
2 quart Cold milk
2 quart Cold prepared eggnog
1 cub Brandy; rum or orangeliqueur

Preparation:

COMBINE pudding mix with 2 cups of the milk; stir until slightly thickened. Stir in remaining 6 cups milk and eggnog until well blended.
Stir in brandy. Chill until ready to serve. Top with whipped topping and sprinkle with nutmeg, if desired.

MAKES ahout 18 cups or 36 servings, Prep time: 10 minutes

From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Eggnog

Servings: 1 Servings

Ingredients:

1 gallon Store-bought eggnog
½ gallon Eggnog ice cream
1 quart Dark rum

Preparation:

Mix together and serve cold. Can garnish with nutmeg or cinnamon to serve.

Posted to EAT-L Digest 20 Dec 96

From: beck <parasol@BUFFNET.NET>

Date: Sat, 21 Dec 1996 06:14:16 -0500

Easy Eggplant Casserole

Servings: 4 Servings

Ingredients:

1 small Eggplant
½ pound Sausage, bulk
1 small Onion; chopped
1 Egg; well beaten
½ cub Breadcrumbs, dry
1 teaspoon Butter (or marg.); melted
¼ cub Cracker crumbs

Preparation:

Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling wate 10 minutes or until tender. Drain. Let cool slightly.

Cook sausage and onion until onion is tender and sausage is brown.
Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

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

Easy Eggplant Parmesan

Servings: 6 Servings

Ingredients:

2 medium Eggplants; peeled & sliced, ½-inch thick
2 tablespoon Vegetable oil
1 Garlic clove; minced
2/3 cub Italian-style breadcrumbs
¾ cub Parmesan cheese; divided
3 cub Cooked rice
30 ounce Prepared spaghetti sauce
2 cub Shredded mozzarella cheese

Preparation:

Cook eggplant in oil with garlic in large skillet over medium-high heat; set aside. Combine breadcrumbs with 2 tablespoons Parmesan cheese. Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary. Sprinkle with breadcrumb mixture.

Combine rice, sauce and remaining Parmesan cheese in large bowl; pour mixture over eggplant. Sprinkle with mozzarella cheese. Bake at 375 degrees F. for 20 minutes or until cheese is melted and lightly browned.

Each serving provides: * 401 calories * 19.4 g. protein * 16.8 g. fat * * 44.7 g. carbohydrate * 3.3 g. dietary fiber * 30 mg. cholesterol * 993 mg. sodium.

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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

Easy Eggplant Soup

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
1 tablespoon Olive oil
1 pound Ground beef -- crumbled
1 large Onion -- chopped
1 large Garlic clove -- minced
1 ½ pound Eggplant (1 medium),
Unpeeled -- in ¾-inch
Cubes
2 medium Carrots -- shredded
1 Green pepper -- in 2-inch
Strips
28 ounce Canned tomatoes, coarsely
Chopped -- liquid reserved
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Dried basil
½ teaspoon Ground nutmeg
¼ teaspoon Fresh ground pepper
27 ½ ounce Regular-strength beef broth
(2 cans)
½ cub Chopped parsley
Salt -- to taste
Grated Parmesan cheese --
For garnish

Preparation:

1. In a large pot or Dutch oven over medium heat, heat butter and oil and brown beef and onion. Add garlic, eggplant, carrots, and green pepper.
Cook, stirring occasionally, until eggplant browns lightly.

2. Stir in tomatoes and their liquid, salt, sugar, basil, nutmeg, pepper, and broth. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer until the eggplant is very tender (45 to 50 minutes).

3. Stir in parsley. Season with salt. Pass grated cheese at the table for garnish.

Makes 4 to 6 servings.

Recipe By : The California Culinary Academy

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

Easy Elegant Easter Eggs

Servings: 1 Servings

Ingredients:

1 Stick butter
1 teaspoon Vanilla
2/3 cub Sweetened condensed milk
6 cub Confectioners' sugar
8 ounce Unsweetened chocolate --melted

Preparation:

Preparation : In large bowl of an electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk and beat untilblended. Add two cups of sugar and beat until blended. Add two additional cups of sugar and beat with mixer until blended. If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar. Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar.
Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency. Pinch off about two tablespoons of the fondant and roll it between your hands to form a smooth egg shape,slightly narrower at one end. Place each egg on a cookie sheet covered with waxed paper. Refrigerate a few hours or overnight to firm and chill before dipping in chocolate adhere to the eggs. Dip in chocolate according to directions that precede the recipe. Moist, sweetened coconut may be added to the fondant to make coconut cream eggs. For peanut butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant. Shape as directed for shaping plain eggs.
Coat with chocolate for plain eggs.

Posted by: David Demarco (AKTJ53A) - Prodigy Reposted by: Debbie Carlson ~End Recipe Export- Posted by: Debbie Carlson Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easy Elegant Miniature Choco-Lite Puffs

Servings: 24 Puffs

Ingredients:

PUFFS:
1 cub All purpose flour
¼ teaspoon Salt
1 cub Water
2 tablespoon Margarine
2 Eggs
1 Egg white
Vegetable cooking spray

CHOCO-LITE FILLING:
9 ounce Pkg sugar free chocolate-instant pudding
1 Tub lite Cool Whip
Mint leaves

Preparation:

PUFFS: Combine flour and salt; set aside. Combine water and margarine in a large saucepan; bring to boil. Reduce heat to low and add flour mixture, stirring vigorously until mixture leaves the sides of the pan and forms a ball. Remove from heat and let cool for 3 minutes. Add egg white (at room temperature) one at a time beating after each addition. (dough will be smooth) Pipe or spoon dough into 24 mounds, 1 inch apart, onto a baking sheet coated with cooking spray. Bake at 400 degrees for 25 minutes or until crisp and golden. Cool on racks. Cut off tops, set lids aside. Pull out and discard soft dough inside. CHOCO-LITE FILLING: Make pudding according to pie directions with skim milk. Chill at least 1 hour. Pipe 1 teaspoon of lite cool whip and 1 teaspoon of pudding mixture into each cream puff, place lid on top. Arrange on platter with mint garnish. Keep chilled until 5 minutes before serving.

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

Easy Elegant No-Bake Cheesecake

Servings: 16 Servings

Ingredients:

CRUST
1 ¼ cub Graham cracker crumbs
1/3 cub Butter -- melted
2 tablespoon Sugar
CHEESECAKE
1 Envelope gelatin
2/3 cub Water
16 ounce Cream cheese -- softened
12 ounce Semisweet chocolate chips --
Melted and cooled
14 ounce Sweetened condensed milk
1 cub Whipping cream -- whipped

Preparation:

For Crust: Mix crumbs, butter and sugar together in 9-inch springform pan; press firmly onto bottom.

For Cheesecake: Sprinkle gelatin over water in small saucepan. Let stand for 1 min. Stir over low heat just until gelatin dissolves. Remove from heat.

Beat cream cheese with chocolate in large mixer bowl until fluffy.
Gradually beat in condensed milk. Stir in gelatin mixture. fold in whipped cream. Pour into prepared pan.

Chill about 3 hours or until set. Run spatula around edge before removing rum.

Recipe By : Carnation - Nestle

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

Easy Enchilada Casserole

Servings: 10 Servings

Ingredients:

1 pound Ground beef
3 tablespoon Oil
3 tablespoon Flour
1 can (15 Oz) tomato sauce
1 can (10 Oz) enchilada sauce
1 can (4 Oz) diced green chiles
2 Cloves garlic; minced
1 Cube beef bouillon
1 can (15 oz) water
15 Corn tortillas
Jack cheese; grated
Onion; chopped

Preparation:

Chop onion; set aside. Grate cheese; set aside. In a large skillet, brown the ground beef. Remove ground beef; set aside. In the pan drippings add the oil and flour. Mix together. Add the tomato sauce, enchilada sauce and water smoothing out lumps as you go. The sauce should be thinner than gravy. Can add more water if needed. Add chiles, garlic, cumin, chili powder and bouillon cube. Bring just to a boil. Keep warm just long enough to dip tortillas (in and out) in sauce to soften. Place the tortilla on a plate. Add desired amount of ground beef, cheese and onion. Roll the tortilla up and place in a 9" x 15" greased baking pan. Repeat procedure until baking pan is full. Pour sauce over the filled tortillas. Sprinkle cheese and onion on top. Cover with foil and bake for 25 to 30 minutes or until hot and bubbly in a 350 degree oven.

NOTES : It is hard to measure meat, cheese and onion. I usually make enough to fill however many tortilla shells will go in a baking pan. The sauce, however, is a good mixture. It makes quite a bit. I use a 10-inch cast iron skillet to make the sauce in and the sauce fills it. When it's just the two of us here, I roll the filled tortilla up, two per serving, add sauce, sprinkle with cheese and onion and microwave each serving one-at-a-time. (2 ½ minutes on high). I usually make up the rest in individual servings and freeze. Great to microwave during the week.

Recipe by: Iris

Posted to EAT-L Digest by P&S Gruenwald <sitm@NE.INFI.NET> on Apr 15, 1998

Easy Enchiladas

Servings: 1 Servings

Ingredients:

10 large Flour tortillas; (up to 12)
1 pound Grated Cheddar cheese
1 large Onion; diced
Sour cream; lettuce, andother desired toppings

FILLING:
1 pound Lean ground beef
1 can Tomatoes and green chilies
2 can Chili with beans or homemadechili

Preparation:

http://www.EBICom.Net/~howle/

Brown meat. Add rest and simmer about 1 hr. until thick

Enchilada Sauce: Saut‚ ¼ cup very finely chopped onion in 2 Tbsp oil. Add 1 can enchilada sauce, 1 can tomato paste, 2 - 3 cans water, ¼ tsp. each oregano and cumin, 1 or 2 Tbsp chili powder, dash of garlic powder. Simmer until filling is done.

Place 1/3 cup filling along with some grated cheese and chopped onion in each tortilla. Roll up. Place with seam down in large greased baking pan.
When all are rolled and placed in pan, top with sauce, remaining onions and cheese, and bake in 350 degree oven for 20 minutes.

Serve with a dollop of sour cream, lettuce, tomatoes, etc.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998

Easy English Muffins

Servings: 1 Servings

Ingredients:

KAY BURGER XWSF96A:
½ cub Shortening
4 teaspoon Salt
2 teaspoon Sugar
2 cub Boiling water
2 package Active yeast
5 cub Flour

Preparation:

Put shortening, salt and sugar in large bowl. Pour boiling water over all and stir until shortening melts. Let cool to lukewarm. Sprinkle yeast over this; stir to dissolve; let stand until mixture begins to bubble. Add flour and beat.
Roll out on floured board to about ⅜-inch thickness. Cut with round cutter, I use clean, empty tuna can. Sprinkle cookie sheets with cornmeal.
Set muffins on these, fairly far apart. Let rise to double in bulk. Set griddle or electric frypan to 350~. Sprinkle with cornmeal. Put muffins, rounded side down, on griddle and bake 7 minutes. Turn and bake 7 minutes on the other side. Split with fork, and toast or spread with butter and put under broiler until butter bubbles.
These muffins freeze successfully. They should be split with fork before freezing. The recipe may be doubled when preparing muffins for the freezer.
When I make these, I make 5 or 6 recipes!!!!

They are even better than Wolfermans!!! I could eat these till I pop!!!! Yum!

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

Easy English Muffins

Servings: 1 Servings

Ingredients:

2 package Active dry yeast
2 cub Warm water
5 cub All purpose flour (up to 6)
1 tablespoon Sugar
3 teaspoon Salt
½ cub Shortening
Cornmeal
Margarine or butter

Preparation:

Here is an english muffin recipe that I got from Pillsbury's The complete book of baking. My kids love them.

In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2 to 3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5 to 6 times until no longer sticky.
Roll dough to ¼ to ⅜ inch thickness; cut with floured 3 to 4-inch round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, about 30 to 45 minutes. Heat griddle to 350 degrees F. With wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown; cool. Split in half and toast before surving.
Spread with margarine. Yield: 18 to 26 muffins

Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium 250mg.

Posted to Digest bread-bakers.v097.n014 by Shasta Brewer <shastab@lyon.york.lib.sc.us> on Feb 20, 1997.

Easy Entertaining

Servings: 1 Servings

Ingredients:

No Ingredients

Preparation:

Bacon isn't just for breakfast anymore. There are new uses for sausages and roast beef too. This cookbooklet offers 12 unique menu ideas from a national recipe contest that are great for any gathering.

Send a SASE to: Easy Entertaining National Live Stock and Meat Board, Dept.
CD 444 N. Michigan Ave. Chicago, Il 60611

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

Easy Etoufee

Servings: 1 Servings

Ingredients:

1 package Brown gravy mix (check fatgrams prepared--Pioneer islow)
¼ cub Thinly sliced yellow onion
1 Cloves garlic (up to 2)
Hot sauce--such as tabasco,cajun chef, buffalo, cajunjalepeno, etc
1 Chicken breast
½ can Tomato paste
Chicken browning stuff*

Preparation:

Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all the way through & gravy is thick. Add more water (about ¼ c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice.

* For a long time, I only used chicken or vegetable stock to brown chicken.
Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock (chicken base & water)

If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish.
Posted to Digest eat-lf.v096.n148

From: "smithg" <smithg@arlut.utexas.edu>

Date: 11 Sep 1996 08:07:21 -0500

Easy Falafels

Servings: 1 Servings

Ingredients:

1 ½ cups prepared hummus(pureed chickpea dip) (upto 1)
1 slice Bread, toasted and made intobread crumbs (up to 2)
I also added a few dashes ofcayenne pepper and severalchopped pickled jalapenos
1 cub Breadcrumbs, reserved

Preparation:

Mix all ingredients together and let sit in refrigerator for an hour. Take about 1 tablespoonful of the mixture, roll it in the reserved breadcrumbs, and pan fry in a little olive oil in a nonstick skillet until golden brown on each side and is heated through. You could also bake these.

Place one to two falafels in a pita topped with tomato, lettuce and a creamy cucumber sauce. (I just used sour cream, since I didn't have a cucumber or yogurt). Hopefully someone can make use of this easy concoction. Let me know what you think.

Posted to EAT-L Digest 05 Jan 97

From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>

Date: Mon, 6 Jan 1997 11:54:38 -0500

Easy Fantasy Fudge

Servings: 48 Servings

Ingredients:

¾ cub Margarine or butter
3 cub Sugar
1 can Evaporated milk; 5 oz. can(2/3 cup)
12 ounce Chocolate chips
1 Jar (7 oz) marshmallow creme
1 cub Chopped nuts; optional
1 teaspoon Vanilla

Preparation:

Microwave: Lightly grease 13x9" or 9" square pan. Microwave margarine in 4-quart microwavable bowl or casserole on HIGH 1 minute or until melted.
Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Microwave on HIGH 5-½ minutes, stirring after 3minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan.
Cool at room temperature; cut into squares. Makes 3 lbs. Top of Stove:
Prepare pan as directed above. Mix margarine, sugar, and milk in heavy 2-½ to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares.

Per serving: 105 Calories; 4g Fat (32% calories from fat); 1g Protein; 18g Carbohydrate; 1mg Cholesterol; 4mg Sodium

Recipe by: Kraft

From The Chocolate Archives, Dec 1997, http://www.choco.com

Easy Fig Pie

Servings: 6 Servings

Ingredients:

14 California fig cookies
2 cub Milk
1 package Vanilla-flavored pudding mix
½ cub Light molasses
1 teaspoon Cinnamon
½ teaspoon Allspice
1 teaspoon Vanilla
½ teaspoon Salt
1 10-inch pie shell, cooled
Whipped cream

Preparation:

Crumble fig cookies into milk. Add pudding mix. Stir over heat until pudding bubbles. Remove from fire and stir in molasses, cinnamon, allspice. Add vanilla and salt. Cool. Place in cooled pie shell. Top with sweetened, vanilla-flavored whipped cream. Serves 6-8.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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

Easy Fish

Servings: 6 Servings

Ingredients:

1 ½ pound Grouper or snapper fillets(or substitute boneless,skinless chicken breast)
Salt
Pepper
Flour
2 tablespoon Olive or vegetable oil
4 tablespoon Butter, optional
1 Juice of lemon (opt)

Preparation:

Sprinkle fish fillets (or chicken pieces) liberally with salt and pepper. Coat the pieces with flour, patting them firmly, then shaking off excess flour.

Heat 2 tablespoons of oil in a wide skillet (or 2 wide skillets), and cook the fish over medium-high heat for 3-4 minutes, until browned.
Turn fish pieces over and cook another 3-4 minutes longer.

Remove fish from skillet and keep warm. Add butter and heat until it turns a deep brown. Remove from heat and add juice of one fresh lemon. Pour over fish or chicken. This final sauce may be augmented with capers or minced garlic, if desired. Add them after butter before lemon juice.

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

Easy Fish Casserole

Servings: 8 Servings

Ingredients:

1 package Halibut,frozen(14.54oz)
1 package Noodles,wide egg(8oz)
1 package Vegetables,mixed,frozen(10oz
½ cub Half-and-half
½ cub Milk
1 can Cream/mushroom soup(10.75oz)
1 cub Dairy sour cream
2 teaspoon Worcestershire sauce
½ teaspoon Onion powder
Salt to taste
Pepper to taste

Preparation:

1. Bake halibut (breaded or batter-dipped) according to package directions; set aside.

2. Cook noodles and vegetables according to directions on each package.

3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole, stirring to combine.

5. Bake in preheated 350'F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through.

Easy Fish Marinade

Servings: 1 Servings

Ingredients:

Lemon juice
Soy sauce
White wine
Fish for broiling

Preparation:

Mix marinade to taste. Pour over fish for 45 minutes. No oil or butter is needed for cooking. To retain moisture, pour ¾ inch of water into bottom of broiling pan.

Posted to MM-Recipes Digest V4 #142 by roy@indy.net (Roy) on May 22, 1997

Easy Food Processor Banana Bread

Servings: 1 Servings

Ingredients:

½ cub Walnuts
3 medium Bananas; (very ripe)
1 cub Sugar
2 Eggs
½ cub Vegetable oil
½ teaspoon Vanilla
1 ½ cub Flour
½ teaspoon Baking soda
1 teaspoon Baking powder
¼ teaspoon Salt

Preparation:

Oil sides and bottom os a 9x5x3 inch loaf pan. Preheat oven to 350 degrees.
With steel knife, process bananas to a smooth puree. Add sugar and eggs.
Process 15 seconds. With motor running, add oil through the tube. Remove cover, scrape down the sides, add vanilla and dry ingredients. Turn motor on and off several times. Do not over process. Open and drop in nuts.
Process quickly with on/off turns to chop the nuts a little. Turn batter into pan and bake for 1 hour until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then out on a cake rack to cool completely.

Recipe by: Ya Got It From Lisa Lepsy

Posted to MC-Recipe Digest by LizaCooks <LizaCooks@aol.com> on May 5, 1998

Easy Foolproof Fudge

Servings: 1 Servings

Ingredients:

4 cub Sugar
1 can (14-½ ozs) evaporated milk
1 cub Butter
1 Jar (7 ozs) marshmallow crem
1 package (12 ozs) semisweet chocolate
2 cub Coarsely broken walnuts
2 teaspoon Vanilla

Preparation:

In a 3-quart saucepan, combine sugar, milk, and butter and boil until mixture reaches 236 degrees F on a candy thermometer (soft ball stage).
Remove from heat and stir in remaining ingredients. Stir until chocolate is melted and mixture is well blended. Spread evenly into a buttered 9-inch square pan and cool until firm. Cut candy into pieces of desired sizes.
Store in an airtight container in a cool, dry place.

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

Easy Freezer 'ice Cream'

Servings: 8 Servings

Ingredients:

1 package Pudding mix; any flavor
1 ½ cub Milk
8 ounce Cool Whip Lite®

Preparation:

Gently mix ingredients in a bowl and then freeze in a paddle-type ice cream maker according to manufacturer's directions.

Adapted from Jell-O ad, 8/97

Recipe by: Jell-O Ad, 8/97 Posted to MC-Recipe Digest V1 #729 by hurlbert <hurlbert@concentric.net> on Aug 09, 1997

Easy Freezer Strawberry Sorbet

Servings: 6 Servings

Ingredients:

2 package Unflavored gelatin
1 cub Sugar
3 cub Water
1 quart Pureed strawberriesabout 3 pints fresh
1 cub Cranberry juice cocktail
¼ cub Fresh squeezed lemon juice

Preparation:

Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves.
Remove from heat; cool. Stir in strawberry puree and remaining ingredients.
Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about ¼ of frozen mixture into the container of a blender or food processor.
Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving. If you have an ice cream freezer, at * pour into container and follow manufacturer's instructions.

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

Easy French Bread

Servings: 1 Servings

Ingredients:

Marie Frainier *DGCP02C*
¾ cub Plus water below
1 tablespoon Water
2 cub Bread Flour
1 tablespoon Sugar
1 teaspoon Salt
1 ½ teaspoon Yeast
1 POUND LOAF-----

Preparation:

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

Easy French Bread

Servings: 1 Servings

Ingredients:

1 ½ cub Water
3 ¼ cub White bread flour
1 ½ tablespoon Sugar
1 ½ teaspoon Salt
3 teaspoon Active dry yeast

Preparation:

Put all ingredients in bread machine pan. Set for a large loaf. Use regular or rapid bake cycle. To develop the crisp crust that French bread is known for, turn the machine off and reset it after the first knead cycle is completed. This gives the bread extra kneading time and results in a crisp crust.

Recipe by: Electric Bread--Cookbook

Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997

Easy French Bread #1

Servings: 1 Servings

Ingredients:

1 Envelope yeast
2 teaspoon Salt
1 tablespoon Sugar
2 cub Lukewarm water
5 cub All-purpose flour
¼ cub Corn meal
1 Egg white

Preparation:

Mix yeast, salt, sugar & water in large bowl & stir until dissolved. Slowly add flour, stirring until all flour is absorbed. Flour a board & knead dough about 3 minutes until it becomes elastic. Grease another bowl well with butter or shortening & place batter in it. Cover with moist cloth & let rise in warm place for 1 hour or until double in size. Grease cookie sheet & sprinkle corn meal on it. Shake off excess meal. Divide dough into 2 pieces & shape each into long loaf (about 15 inches long). Place on cookie sheet without touching each other. Make slits across top diagonally with razor blade. Cover & let rise again until double. Use pastry brush & paint loaves with slightly beaten egg white. Put pan of boiling water on bottom shelf of oven. Bake loaves on top shelf at 450 for 5 minutes, reduce heat to 375 & bake for 35 minutes more.

MITZE HIGGINS

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 French Rice

Servings: 10 Servings

Ingredients:

1 can (8 oz) sliced water chetnuts
Drained
1 can (8 oz) mushrooms, liquid
Reserved
Enough water to equal 1 1/3
C with mushroom liquid
2 tablespoon Margarine
1 can (10 ¾ oz) French onion
Soup, defated
1 cub Rice

Preparation:

Combine all ingredients in a 2 quart casserole and mix well. Cook,

covered, in a 350 degree oven for one hour. remove from oven and let rest for 10 minutes.

Posted to MM-Recipes Digest V4 #085 by SVQF34B@prodigy.com ( L M SMITH) on Mar 24, 1997

Easy French-Fancy Rice

Servings: 4 Servings

Ingredients:

1 large Onion; diced
2 tablespoon Butter or margarine
2 cub Cooked rice
2 Eggs; beaten
1 cub Milk
1 cub Shredded Swiss cheese
¼ teaspoon Salt
Pepper to taste

Preparation:

Date: Fri, 9 Feb 1996 16:34:30 CST (-0600)

From: LynnRausch <lrausc19@email2.starnetinc.com> Preheat oven to 375F. In a large skillet, saute the onion in the butter until golden. In a large bowl, mix the sauteed onion with the remaining ingredients. Pour the mixture into greased 1-½ - quart baking dish and bake for 20 to 25 minutes or until lightly golden and heated through.

Note: (optional) Garnish with chopped parsley and paprika.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

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

Easy Frosty Pumpkin Pie

Servings: 10 Servings

Ingredients:

CRUST:
¼ cub Margarine
1 ½ cub Crushed ginersnap cookies

FILLING:
1 can Pumpkin (16 oz.)
1 pinch Vanilla ice cream softened2 cups
1 cub Powdered sugar
1 ½ teaspoon Pumpkin pie spice
⅛ teaspoon Salt
1 teaspoon Vanilla
2 cub Frozen whipped topping,
Thawed

Preparation:

CRUST; Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate. FILLING; In Large bowl combine all filling ingredients except whipped topping; blend until smooth. Fold whipped topping into pumpkin mixture. Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil) Before serving let stand at room temperature at least 15 minutes. Garnish as desired source holiday baking and gifts pilsbury monthly submitted by marina

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com on Aug 12, 1997

Easy Fruit Cake

Servings: 1 Servings

Ingredients:

2 ½ cub Sifted all-purpose flour
1 teaspoon Baking soda
2 Eggs, slightly beaten
2 2/3 cub (one 28 oz. jar) None Such
Ready-to-use Mince Meat
1 can Eagle Brand Sweetened
Condensed Milk
1 pound jar) fruits and peels
1 cub Chopped walnuts
Walnut halves
Red and green cherries

Preparation:

Butter a 9-inch tube pan. Line with waxed paper; butter again. Sift flour and baking soda together. Mix eggs, mince meat, sweetened condensed milk, fruit and nuts together. Fold in sifted dry ingredients. Pour into baking. Bake in slow (300F.) oven two hours or until done. Cool, remove paper. If desired, decorate with walnut halves surrounded alternately with red and green cherries.

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

Easy Fruit Cake (Ovo)

Servings: 1 Servings

Ingredients:

½ cub Apple sauce
¾ cub Water
½ cub Sugar.
2 ½ cub Mixed dried fruit.
(I like to use half
Currants, half raisins.)
2 Egg whites or equivalent,
Lightly beaten.
1 ½ cub White flour.
(Whole wheat is OK, but it
Changes the taste.)
2 teaspoon Baking powder.

Preparation:

Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring to a boil and simmer for 20 minutes, then allow to cool.

Set the oven at 300 deg F (cool). Line a 6-inch round cake tin with greaseproof paper.

Mix the egg whites into the fruit mixture, then sift the flour and baking powder into it too. Mix, adding water if necessary to make a stiff batter.
Pour into the prepared tin, sprinkle the top with brown sugar, and bake for 1 ½ to 2 hours, until a skewer inserted into the centre of the cake comes out clean, more or less - with all this fruit, it's not going to come out very clean anyway!

The amount and type of fruit in this recipe can be varied very much to produce different results. Many folk in this country would use sultanas (yellow raisins) for some of the fruit, but I don't like them so I don't use them. You can substitute ½ cup of chopped glace cherries for some of the fruit, or add chopped candied orange peel, dates, apricots... The possibilities are endless.

Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

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

Easy Fruit Cobbler

Servings: 6 Servings

Ingredients:

1 can 21 oz fruit pie filling, anyflavor
1 ¼ cub Bisquick
1 tablespoon Sugar
¼ cub Milk
¼ cub Sour cream

Preparation:

Heat oven to 425F. Grease 1 ½ qt casserole. Heat pie filling to boil- ing. Pour into casserole.

Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto hot pie filling. Sprinkle with sugar if desired.

Bake about 20 minutes or until biscuits are golden brown.

Source: The back of the Bisquick box
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 Fruit Cobbler

Servings: 1 Servings

Ingredients:

1 Stick butter or margarine
¾ cub Milk
1 cub Sugar
1 cub Self-rising flour
1 can (N0. 2) of fruit

Preparation:

(I use fresh fruit if I can find it. Also, living in Georgia, we have lots of great peaches during season! I like to freeze them so I have them all year long. If you use fresh fruit, cook it until fruit is tender (I like it kinda mushy) and add sugar to suit your taste.

Melt butter in a shallow baking dish or pan. Mix flour, sugar, and milk.
Pour into melted butter. DO NOT STIR. Add fruit and juice. Bake at 350 for 45 minutes or until golden brown. Crust will rise to the top.

Posted to Bakery-Shoppe Digest V1 #231 by Tammy Miller <bebo@stc.net> on Sep 12, 1997

Easy Fruit Crisp

Servings: 6 Servings

Ingredients:

½ cub Bisquick baking mix
3 tablespoon Sugar
2 tablespoon Finely chopped nuts
2 tablespoon Margarine or butter;softened
¼ teaspoon Ground cinnamon
1 can Apple pie filling; (20 oz.)
1 can Crushed pineapple; undrained(8 oz.)
1 teaspoon Grated orange peel

Preparation:

Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwave pie plate until crumbly.

Microwave on high (100%) 1-½ minutes, stir with fork.

Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer.

Mix remaining ingredients.

Divide among 6 custard cups.

For each serving, microwave 1 custard cup fruit mixture uncovered on high (100%) until hot, 30 to 60 seconds.

Sprinkle with crumb mixture.

Store any remaining crumb mixture in tightly covered container in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998

Easy Fruit Crunch

Servings: 1 Servings

Ingredients:

1 can (16 oz.) cherry or apple piefilling OR (20 oz.) crushedpineapple
1 package White cake mix
1 Stick margarine; melted
Walnuts or pecans

Preparation:

Preheat oven to 350 degrees. Spread pie filling in a 8" square pan.
Sprinkle cake mix on top of pie filling. Drizzle margarine on top. Sprinkle nuts on top of margarine. Bake for 45 minutes.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on May 14, 1998

Easy Fruit Salad

Servings: 8 Servings

Ingredients:

1 can Peach pie filling
1 can Pineapple chunks (largecan); drained
1 quart Strawberries; sliced
Seedless grapes; red and/orgreen
4 Bananas; sliced (up to 6)

Preparation:

Mix all ingredients except bananas and refrigerate several hours. Add bananas just before serving. For variation, may use any combination of fruit desired.

NOTES : An excellent fast, easy dish (The way I like them). One of my favorite fruit salads. I have used it for many years. Originally came from a newspaper clipping dated 2/⅝6.
Recipe by: Barbara's Files

Posted to TNT Recipes Digest by bayera@auburn.campus.mci.net on Mar 23, 1998

Easy Fudge

Servings: 24 Squares

Ingredients:

6 tablespoon Margarine
3 ½ cub Confectioners' sugar
½ cub Sifted cocoa powder
1 teaspoon Vanilla extract
¼ cub Soy milk
1 cub Chopped nuts (optional)

Preparation:

Lightly grease a 5 x 9-inch loaf pan using a little of the margarine.

Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler.

Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired.

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Preparation Time: 15 minutes Chilling Time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

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

Easy Fudge

Servings: 1 Pan

Ingredients:

3 cub Semi-sweet chocolate chips
½ cub Peanut butter
1 ¼ cub Mini-marshmellows
1 ¼ cub Peanuts

Preparation:

Melt chocolate chips in bowl in microwave. Mix in peanut butter, set aside a few tablespoons(maybe 4-5). Add nuts and marshmellows, saving a few Tb.
of nuts, and a handful of marshmellows. Lay wax paper in bottom of a 8x8 or 9x9 pan, and spray with non-stick spray. Sprinkle most of the marshmellows on bottom of pan, and pour fudge mixture on top. Sprinkle remaining nuts and marshmellows on top. Drizzle with the rest of the chocolate chips/peanut butter. Refrigerate until set, and enjoy!! Will freeze well also.

Posted to MM-Recipes Digest V4 #273 by "Melissa Carrizales" <skywalk2@nettaxi.com> on Oct 17, 1997

Easy Fudge Brownies

Servings: 24 Servings

Ingredients:

1 ¼ cub Flour, All-Purpose;unbleached
¼ teaspoon Baking Soda
1 ½ cub Sugar
1/3 cub Margarine
¼ cub Buttermilk
¼ cub Cocoa Powder; Dutch process
2 Egg Beaters® 99% EggSubstitute; or equiv to 2eggs
2 teaspoon Vanilla

Preparation:

Heat oven to 350 deg F; coat a 9 x 13" baking pan with nonstick spray.
Whisk flour and baking soda in a bowl.

Heat sugar, margarine and buttermilk, stirring constantly in a saucepan over med heat until mixture comes to a boil. Remove from heat. Add cocoa.
Stir until smooth. Cool 10 min.

Add eggs, one at a time, to sugar mixture; stirring well after each addition. Add vanilla. Stir in flour mixture. Pour batter into pan.

Bake until done, 18 - 20 min. Cool in pan on wire rack.

According to book: Per Brownie: Cal 92 Fat 2.1g Cholesterol 18mg Fiber 0.2 g Sodium 31mg CFF 21%

My, oh my these are really good!!

Entered into MasterCook II and tested for you by Reggie Dwork <reggie@reggie.com>
Recipe By : Quick & Healthy, Spring 1996

Posted to Digest eat-lf.v096.n180

Date: Mon, 07 Oct 1996 14:13:17 -0700

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 102.2 Fat 2.7g

Carb 18.6g

Fiber 0.3g

Protein 1.5g

Sodium 60mg

CFF 23.3%

Easy Fudge Brownies 2

Servings: 36 Servings

Ingredients:

1 ⅞ cub Flour, All-Purpose;unbleached
⅜ teaspoon Baking Soda
2 ¼ cub Sugar
½ cub Margarine
⅜ cub Buttermilk
⅜ cub Cocoa Powder; Dutch process
3 Egg Beaters. 99% EggSubstitute; or equiv to 3eggs
3 teaspoon Vanilla

Preparation:

Heat oven to 350 deg F; coat a 9 x 13" baking pan with nonstick spray.
Whisk flour and baking soda in a bowl.

Heat sugar, margarine and buttermilk, stirring constantly in a saucepan over med heat until mixture comes to a boil. Remove from heat. Add cocoa.
Stir until smooth. Cool 10 min.

Add eggs, one at a time, to sugar mixture; stirring well after each addition. Add vanilla. Stir in flour mixture. Pour batter into pan.

Bake until done, 18 - 20 min. Cool in pan on wire rack.
Recipe By : Quick & Healthy, Spring 1996

Posted to Digest eat-lf.v096.n205

Date: Thu, 31 Oct 1996 09:40:28 -0500 (EST)

From: Allison Kinkead <sasank@unx.sas.com>

NOTES : Cal 102.2 Fat 2.7g

Carb 18.6g

Fiber 0.3g

Protein 1.5g

Sodium 60mg

CFF 23.3%

Easy Fudge Layer Cake

Servings: 18 Servings

Ingredients:

---Chocolate Cream Cheesefrosting---
4 ounce 1/3 less fat cream cheese
2 tablespoon Stick margarine; softened
3 tablespoon Skim milk
3 1/3 cub Sifted powdered sugar
¾ cub Dutch process cocoa orunsweetened cocoa
1 teaspoon Vanilla
⅛ teaspoon Salt

CAKE:
Cooking spray
1 ¾ cub All-purpose flour
1 ¼ cub Skim milk
2/3 cub Granulated sugar
2/3 cub Packed dark brown sugar
½ cub Dutch process cocoa orunsweetened cocoa
1/3 cub Vegetable shortening
1 teaspoon Baking powder
1 teaspoon Baking soda
2 teaspoon Vanilla
½ teaspoon Salt
3 large Eggs

Preparation:

Prepare the Chocolate Cream Cheese Frosting: Beat first 3 ingredients in a large bowl at high speed of a mixer until smooth. Combine sugar, cocoa and salt; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla and beat well. Cover and chill.

For Cake:

Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with waxed paper. Coat wax paper with cooking spray; set pans aside.

Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist. Beat mixture at medium speed 2 minutes or unitl well-blended.

Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack.
Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

Place 1 cake layer on a plate, and spread with ½ cup Chocolate Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill for at least 1 hour.

NOTES : Per serving: cals - 283 - 24%ff fat - 7.7g

Recipe by: Cooking Light - November/December 1997

Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Nov 24, 1997

Easy Fudge Pudding Cake

Servings: 1 Servings

Ingredients:

1 cub Biscuit baking mix
¼ cub Baking cocoa
1 can Sweetened condensed milk, 14ozs
¼ cub Plus ½ cup chocolateflavored syrup
1 teaspoon Vanilla
½ cub Hot water

Preparation:

Preheat the oven to 375@. In a large bowl mix together the biscuit mix and cocoa, then stir in 1 cup sweetened condensed milk, ¼ cup chocolate syrup and the vanilla extract; blend well. Spoon the mixture evenly into a greased 8" square baking pan. In a small bowl combine the remaining milk and syrup with the water. Pour the liquid mixture over the cake mixture. Do not stir. Bake for 30 to 35 mins or til the center is set and the cake begins to pull away from sides of pan. Remove from the oven and let stand for 15 mins. Spoon into dessert dishes, spooning pudding from the bottom of the pan over the top. Note: Serve warm with whipped cream, whipped topping or ice cream. Refrigerate leftovers if there are any.

Recipe by: Mr. Food Makes Dessert by Art Ginsburg via CompuCook Posted to Kitmailbox by sadrod <pax@pacbell.net> on Jun 27, 1997

Easy Fudge Sauce

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
2 Sq baking choco (the bitter
Kind)
2/3 cub Sugar
4 ounce Evap milk (it's ok to add a
Full 5oz can)
1 teaspoon Vanilla

Preparation:

Melt the chocolate and butter over *low* heat. Add the sugar and stir well. Slowly add the milk, stirring constantly. Heat over low heat while stirring occasionally until thickened. Add the vanilla, pour over ice cream and enjoy. Or eat it plain.

It's hard to mess this up. When my aunt makes it she puts all the ingredients in a pan and heats it till they mix together and it tastes just as good. My mom is a purist and only adds almost exactly four oz of evaporated milk. So her sauce takes a little less time to thicken and is a little thicker over all. My uncle adds all 5oz of milk and his sauce is great too. You can store extra in the fridge and heat it in the microwave, or just grab a spoonfull and eat plain!
THis stuff is really yummy on Ben and Jerry's coffee heath toffe crunch ice cream!

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

Easy Funnel Cake

Servings: 1 Servings

Ingredients:

Oil for deep frying
2 cub Unsifted flour
1 tablespoon Sugar
1 teaspoon Baking powder
¼ teaspoon Salt
2 Eggs, lightly beaten
1 cub Milk (up to 1-¼)

Preparation:

Pour oil into heavy skillet. Add 1 ½-2" oil. Heat oil very hot, but not smoking. Combine flour, sugar, baking powder and salt. And sift them togetehr into a deep bowl. Make a well in center and pour eggs and 1 cup milk. With large spoon, gradually include dry ingredients into liquid ingredients and stir til batter is smooth. To make cakes, ladle ½ cup batter into a funnel with top opening about ½". Fry til golden brown. Put on paper towels to drain and dust w/ powdered sugar. Posted to EAT-L Digest 08 Mar 97 by Debbie Hrabinski <piggie@WORLDNET.ATT.NET> on Mar 8, 1997

Easy Garden Bake

Servings: 6 Servings

Ingredients:

1 cub Zucchini; chopped
1 cub Tomato; chopped
½ cub Onion; chopped
1/3 cub Grated parmesan cheese
1 cub Milk
½ cub Bisquick® baking mix
2 Eggs
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Heat oven to 400. Lightly grease square baking dish, 8x8x2 inch. or pie plate, 9x -1¼ inch. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients in blender on high speed 15 sec., with hand beater 1 min. or until smooth. Pour evenly in dish. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 min.
before cutting.

EASY CHICKEN-GARDEN BAKE: Add 2 cans (5 oz. each) chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.

High Altitude: Bake about 50 min. For Easy Chicken-Garden Bake, use pie plate, 10x1-½.

Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Oct 19, 1997.

Recipe by: Bisquick

Posted to recipelu-digest Volume 01 Number 584 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998

Easy Garden Quiche

Servings: 1 Servings

Ingredients:

2 cub Chopped fresh broccoli
½ cub Chopped onions
½ cub Chopped green peppers
1 cub Shredded non fat Cheddarcheese
1 ½ cub Skim milk
¾ cub No cholesterol Bisquick
1 teaspoon Salt
¼ teaspoon Pepper
¾ cub Egg substitute

Preparation:

Heat oven to 400 degrees. Lightly spray pie plate with vegetable oil. Heat 1 cup water with ½ teaspoon salt to boiling. Add broccoli, cook until tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender.
Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.

*1 package (10 ounce) frozen chopped broccoli or cauliflower, thawed and drained can be substituted for fresh broccoli.(Do not cook.)

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05, 1998

Easy Garlic Cheese Biscuits

Servings: 12 Servings

Ingredients:

2 cub Bisquick baking mix
2/3 cub Milk
½ cub Shredded cheddar cheese
¼ cub Butter; melted
¼ teaspoon Garlic powder

Preparation:

1. Heat oven to 450 degrees.

2. Stir baking mix, milk and cheese until soft dough forms.

3. Beat vigorously 30 strokes.

4. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.

5. Mix butter and garlic powder; brush on warm biscuits before removing from cookie sheet.

6. Serve warm. 10 to 12 biscuits.

Notes: High Altitude Directions (3500 to 6500 feet): Heat oven to 475 degrees. Bake 9 to 11 minutes.

Nutritional Info: Serving Size: 1 Biscuit. Calories 160 (Calories from fat 90); Fat 1 Og (Saturated 4g); Cholesterol Smg; Sodium 440mg; Carbohydrate 15g; (Dietary Fiber Og); Protein 3g; % DailyValue: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 4%; Diet Exchanges: 1 starch, 2 fat. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: Easy Bisquick Suppers by Betty Crocker. Lynn's notes: I added ½ tsp. garlic powder to the butter. Very easy to make--takes only minutes to prepare.

>From the Recipe Files of RecipeLu <recipelu@recipelu.com> posted to TNT by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 14, 1997.

Recipe by: Easy Bisquick Suppers

Posted to recipelu-digest Volume 01 Number 584 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998

Easy Garlic Relish

Servings: 6 Servings

Ingredients:

1 Cucumber (medium)
2 Garlic cloves, peeled
Salt & pepper to taste

Preparation:

Use an unwaxed garden cucumber; wash, but don't peel.
Slice it into food processor bowl. Add garlic.
Process with pulse motion just until coarsely chopped.
Empty mixture into filter-lined coffee cone to drain, for one hour or more. Season to taste. Makes approximately 1 cup, under 5 calories per tablespoon.

From Slim Gourmet

p.reynolds - genie

Easy Gazpacho

Servings: 4 Servings

Ingredients:

2 cub Salsa of choice
1 ½ cub Diced cucumber
½ cub Diced green onion
2 cans cannellini
Or navy beans, rinsed and
Drained
1 ½ To 2 cups V8
Juice of 1 lime

Preparation:

In a large bowl, place the salsa, cucumber, green onion and beans. Pour in enough V8 to make a chunky, slightly thick soup. Stir in lime juice. A few ice cubes can be stirred in until melted to chill soup if ingredients have not been chilled beforehand. Serve immediately or refrigerate to allow flavors to blend.

Per serving: Calories 406 Fat 1g No cholesterol Sodium 943 mg Percent calories from fat 3%

From: Baltimore Sun/Los Angeles Times-Washington Post News Service Dallas Morning News 9/25/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #035 by BobbieB1@aol.com on Feb 3, 1997.

Easy Glazed Ham

Servings: 6 Servings

Ingredients:

4 pound Boneless, fully-cooked
Smoked ham half
½ cub Water

JALAPENO HAM GLAZE:
½ cub Jalapeno jelly
1 tablespoon Fresh cilantro, chopped
1 tablespoon Fresh lime juice

ORANGE-SPICED HAM GLAZE:
½ cub Orange marmalade
2 tablespoon Honey mustard
¼ teaspoon Ground allspice
⅛ teaspoon Ground red pepper

GINGERY PINEAPPLE GLAZE:
2 tablespoon Rice-wine vinegar
2 cl Garlic, crushed
2 teaspoon Fresh ginger, finely chopped
12 ounce Pineapple preserves
1 tablespoon Dry mustard
1 teaspoon Cornstarch
¼ cub Water

Preparation:

Do not preheat oven. Place ham (straight from refrigerator) on rack in shallow roasting pan. Insert meat therometer into thickest part of ham. Add water. Cover pan tightly with foil, leaving therometer dial exposed. Roast in a 325ø oven for 19 to 23 minutes per pound or until meat thermometer registers 135ø. Meanwhile, prepare desired glaze. Remove foil and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when thermometer registers 135ø. Let ham stand 10 minutes or until thermometer registers 140ø. (Ham will be easier to carve.) Carve ham into slices. Makes 6 to 8 servings. JALAPENO HAM GLAZE: In a 1-cup glass measure, combine jalapeno jelly, cilantro and lime juice. Cook on high in a microwave oven for 45 seconds to 1 minute or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes ½ cup. ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade, honey mustard, allspice, and red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup. GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan, combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add preserves and dry mustard; cook 5 minutes, stirring occasionally. For glaze, spoon ¼ cup pineapple mixture over ham 20 minutes before end of cooking time. For sauce, dissolve cornstarch into water; add to remaining pineapple mixture. Cook and stir 1 minute or until thick and bubbly. Serve with ham. Makes ¼ cup glaze and 1 cup sauce.

From the files of Roberta Thompson Source: The News-Enterprise Elizabethtown KY; Food section, recipe from: Meat Board Test Kitchens.
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98

Easy Graham Peanut Butter Bread

Servings: 18 Servings

Ingredients:

3 cub Graham flour
½ teaspoon Salt
1 teaspoon Baking soda
¼ cub Sugar
1 Egg
1 ¼ cub Milk
½ cub Peanut butter

Preparation:

Mix the dry ingredients. Add the rest of the ingredients. Mix well. Pour into a greased loaf pan. Bake at 350 F. for 40 to 45 minutes.

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

Easy Grasshopper Pie

Servings: 8 Servings

Ingredients:

2 cub Crushed chocolate sandwichcookies
¼ cub Margarine; melted
1 package (10.5-oz) Kraft miniaturemarshmallows
¼ cub Creme de Menthe
2 cub Whipping cream; whipped

Preparation:

Date: Tue, 11 Jun 1996 21:12:20 -0400

From: Linda Robinson <CatRescuer@AOL.COM>
Mix crumbs and margarine. Press mixture onto bottom and sides of 9" pie plate. Refrigerate. Microwave marshmallows and creme de menthe in large microwave-safe bowl on HIGH 1-2 minutes or until smooth when stirred, stirring every minute. Refrigerate 20 minutes or until slightly thickened.
Fold in whipped cream; spoon into crust. Freeze until firm. Garnish with jelly beans and coconut. Makes 8 servings.

CONVENTIONAL: Prepare crust as directed. Melt marshmallows with creme do menthe in large saucepan over low heat, stirring until smooth. Transfer to mixing bowl; refrigerate 20 minutes or until slightly thickened. Continue as directed.

VARIATIONS: 1) Substitute ¼ c. milk for creme do menthe. Add a few drops each peppermint extract and green food coloring to filling mixture. 2) Substitute 1 prepared chocolate flavor crumb crust for cookies and margarine.

EAT-L DIGEST 10 JUNE 1996

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

Easy Green Corn Tamales in Cazuelas

Servings: 1 Servings

Ingredients:

6 cub Fresh or frozen-defrostedcorn kernels (about 10 earsof fresh corn
Or two 1-pound bags offrozen corn)
½ cub Yellow cornmeal
1 tablespoon Rice flour (up to 2)
2 tablespoon Granulated sugar
1 teaspoon Salt
½ cub Reduced-fat sour cream
4 tablespoon Butter; softened
4 Anaheim chilies; roasted andseeded, or 7-ounce cangreen chilies, cut
Into 8 strips
6 ounce Asadero or Monterey Jackcheese, cut into 8 strips
8 Fresh corn husks removedfrom corn, rinsed in hotwater or dried corn
Husks soaked in hot waterand drained

Preparation:

NOTE: Throughout Mexico and Central America, tamales are prepared with a variety of fillings - ranging from tender morsels of meats and vegetables to nuts and raisins -and tucked into baked dough carefully wrapped with banana leaves or dried corn husks.

In the following recipe for Easy Corn Tamales in Cazuelas, sweet corn, roasted green chilies and Asadero cheese (similar to Monterey Jack) are baked into a creamy, puddinglike meal. Baking this recipe in a large ovenproof dish eliminates the need for traditional wrapping.

In a food processor fitted with steel blade or blender, puree corn in two batches. Pour into large bowl and beat in cornmeal, flour, sugar, salt, sour cream and butter. (Note: batter should be thick. If the corn batter seems too runny, add 1 more tablespoon rice flour.)

Grease 8 heatproof ramekins. Divide the batter equally among ramekins. Top each with one strip of green chili and cheese. Place a husk on top of each ramekin, pressing lightly. Bake in a preheated 350-degree F oven for 30 minutes or until set and golden around the edges. Cool slightly and serve.
Makes 8 servings.

Variation: In a greased 9- by 13-inch baking dish, place green chilies and cheese on bottom and layer all of the corn batter on top and cover with husks or greased foil.

To prepare this dish in 20 minutes, use prepared corn and green chilies.

Preparation time: 40 minutes Cooking time: 30 to 45 minutes

Nutrition facts per serving: 326 cal., 10 g pro., 175 mg calcium, 35 g carbo., 18 g fat, 4 g dietary fiber, 44 mg chol., 601 mg sodium.

Recipe from: California Milk Advisory Board

Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on Nov 07, 1997

Easy Green Tomato Dills

Servings: 1 Quart

Ingredients:

4 cub Cherry green tomatos
1 Clove garlic
½ teaspoon Mixed pickling spices
1 Fresh dill head
1 small Piece red hot pepper(optional)
2 cub Water
2 cub White vinegar
1 tablespoon Pickling salt

Preparation:

Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar.
Add the garlic, pickling spices, dill and pepper.

In a medium-size saucepan, combine the water, vinegar and salt. Bring to a boil and stir to dissolve the salt. Pour the hot brine over the tomatoes, leaving ½ inch head space. Seal. Allow 6 weeks to cure before eating.
Keep refrigerated.

The book cites the source of this recipe as Garden Way's Bulletin A-24, 52 Great Green Tomato Recipes by Phyllis Hobson
Posted to fatfree digest V96 #274

From: "Annette Fishman" <ybigfish@msn.com>

Date: Fri, 4 Oct 96 16:21:00 UT

Easy Gremolata Camembert

Servings: 1 Servings

Ingredients:

2 tablespoon Chopped fresh parsley
1 Clove garlic, minced
½ teaspoon Lemon rind
1 teaspoon Lemon juice
1 Round (4.4 oz) Camembert orBrie cheese

Preparation:

In a small bowl, combine parsley, garlic, lemon rind and juice; set aside.

Cut Camembert in half to make 2 discs. Spread parsley mixture over bottom half; top with remaining cheese. Place in heatproof serving dish; cover with foil and bake in 375 oven for 10 to 15 minutes or until cheese is softened and starts to melt. Makes 4 servings.

Posted to FOODWINE Digest 29 Nov 96

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

Date: Sat, 30 Nov 1996 20:28:16 -0500

Easy Grill Roasted Prime Rib

Servings: 1 Servings

Ingredients:

1 12 to 15 pound capless prime
Rib (aka export rib) bone in
1 cub Kosher salt
1 cub Coarse cracked black pepper

Preparation:

Rub the prime rib all over with salt and pepper.

In a large kettle grill, start a fire well over to one side. When the coals are well lit, place the rib on the grill grid on the side opposite the coals, being careful that no part of the rib is directly over the coals.
Put the lid on the kettle with the vents ¼ open. Cook for approximately 2 hours, adding a handful of fresh charcoal every 30 minutes or so.

At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118 F for very rare, 122 F for rare, 126 for medium rare, and so on, adding 4 F for each degree of doneness. Allow to rest for 30 minutes before slicing.

Source: Big Flavors of the Hot Sun, by Chris Schlesinger and : John Willoughby.

Posted to EAT-L Digest 29 Sep 96

Date: Mon, 30 Sep 1996 07:45:35 -0700

From: Carey Starzinger <cstarz@TELEPORT.COM>

Easy Halloween Cookies

Servings: 1 Servings

Ingredients:

Ritz crackers
Creamy peanut butter
White chocolate; melted
Orange sprinkles
Take Ritz Crackers and makesandwich
Cookies out of
Them using peanut butterfor the filling.
Then coat
Each one in meltedchocolate "almond
Bark" (without
Almonds). Place on waxpaper. Put some
Orange
Sprinkles on top and put inthe
Refrigerator to cool.
Store in an air tightcontainer. No need
To
Refrigerate once they set.

Preparation:

MM - Patti - VDRJ67A.
Posted to EAT-L Digest 04 Sep 96

Date: Thu, 5 Sep 1996 10:22:46 -0500

From: LD Goss <ldgoss@METRONET.COM>

Easy Halloween Pudding

Servings: 4 Servings

Ingredients:

PUMPKIN PUDDING:
1 package Silken tofu, firm
½ cub Pumpkin, cooked & pureed
1/3 cub Maple syrup
1 teaspoon Pumpkin pie spice

CAROB PUDDING:
1 package Silken tofu, soft
1/3 cub Maple syrup
2 tablespoon Carob powder
1 teaspoon Grain coffee

Preparation:

Puree each pudding ingredients separately in a food processor. Spoon about ⅛ of pumpkin mixture into 4 parfait glasses. Top with ⅛ carob mixture.
Repeat until all the pudding mixes have been used up. Chill for at least 4 hours or overnight.

MARK'S NOTE: Replace carob with chocolate & grain coffee with instant coffee granules.

"Vegetarian Gourmet" Fall, 1995
Posted to MM-Recipes Digest V4 #285 by "John Weber" <hdbrer@ibm.net> on Oct 29, 97

Easy Ham and Beans

Servings: 1 Servings

Ingredients:

½ pound Pork sausage
1 small Onion; chopped
⅛ teaspoon Minced garlic
1 ½ cub Cubed cooked ham
1 Bay leaf
2 can Navy beans; (15 oz. each)
¼ cub Dry white wine
1 dash Ground cloves
½ teaspoon Dried parsley

Preparation:

Cook sausage, onion and garlic till meat is lightly browned and onion is tender. Drain off fat.

Add ham, parsley and bay leaf and mix well.

Stir in undrained beans, wine and cloves.

Turn into 1 ½ quart casserole and bake, covered at 325 degrees for 45 minutes.

Uncover and bake 40 minutes longer, stirring occasionally.

Remove bay leaf and serve in bowls with hot corn bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

Recipe by: Kathy Van Gundy, Jamaica, Iowa

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998

Easy Ham and Eggs

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
3 Eggs
⅛ teaspoon Salt
⅛ teaspoon Paprika
¼ cub Baked ham,, cut in thinstrips

Preparation:

Melt butter in skillet over low heat, or in microwave for 45 seconds. With a wire whisk or fork, beat together eggs, salt and paprika. Add to butter.
Immediately add the ham. Microwave egg mixture on medium high setting for 1 minute. Stir and revolve dish. Microwave another 2 minutes. Stir. Return to microwave another two minutes. Stir. Return to microwave for a few seconds if eggs aren't firm. If using a skillet, stir when eggs begin to thicken; keep stirring until eggs are set, but still moist. Serve over toast.
MasterCook formatting by Ethel Snyder.

Recipe by: CAPPER'S -- JUNE 3, 1997 Posted to MC-Recipe Digest V1 #637 by essie49@juno.com (Ethel R Snyder) on Jun 07, 1997

Easy Ham and Potato Hash

Servings: 6 Servings

Ingredients:

32 ounce Frozen hash brown potatoespartially thawed
¾ cub Chopped green bell pepper
¾ cub Chopped red bell pepper
3 cub Chopped cooked ham
8 ounce Cream cheese; softened
1 ½ cub Milk
2 ½ tablespoon Dijon mustard
1 ½ cub Chopped scallions
½ teaspoon Garlic powder
½ teaspoon Garlic pepper

Preparation:

1. In a 4-quart electric slow cooker, combine the hash brown potatoes with the red and green bell peppers and ham. Stir to mix well. In a 1-quart glass measure, blend the cream cheese and milk. Heat in the microwave oven on high power 1 to 1-½ minutes, or until smooth when whisked together.
Stir in the mustard, 1 cup of the scallions, the garlic powder, and pepper until blended. Pour this cream cheese mixture evenly over the potatoes and ham; do not mix. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes are tender. Stir gently. Sprinkle the remaining ½ cup scallions over the top and serve. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-16-98; omitted the peppers and used O'Brien potatoes instead of regular hash browns; cooked it for 6 hours on low. Very easy to do and it tasted great.

Recipe by: The Best Slow Cooker Cookbook Ever

Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on Apr 16, 1998

Easy Ham Glaze

Servings: 12 Servings

Ingredients:

1 cub Karo corn syrup light/dark
½ cub Brown sugar "packed"
3 tablespoon Prepared mustard
dash Ground cloves

Preparation:

In 2-qt saucepan combine all ingredients. Stirring constantly, bring to boil over medium heat and boil 5 min. Brush frequently on ham during last 30 min. of baking. Makes about 1 cup. MICROWAVE DIRECTIONS: In 1 ½-qt.
microproof bowl stir all ingredients. Microwave at high (100%) 6 min. Glaze ham as above.

Recipe By :

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

Easy Hamburger Quiche

Servings: 6 Servings

Ingredients:

From: Gaye Levy DTXT63A
1 Unbaked 9 inch pie shell
½ pound Lean ground beef
½ cub Milk (I use non-fat)
½ cub Best foods mayonnaise
½ cub Milk
2 Eggs
1 tablespoon Corn starch
1 ½ cub Chopped cheddar or swisscheese (½ lb)
1/3 cub Chopped green onion
1 dash Pepper

Preparation:

Brown meat in microwave. Drain fat and set aside. Blend milk, mayo, eggs and cornstarch until smooth (I use my Cuisinart). Stir in meat, cheese, onion, and pepper. Turn into pastry shell. Bake in 350~ oven 35 to 40 minutes or until golden on top and knife inserted in center comes out clean. Serves 6.

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

Easy Hamburger Quiche

Servings: 6 Servings

Ingredients:

½ pound Ground beef; extra lean
½ cub Milk
½ cub Mayonnaise
2 Eggs
1 tablespoon Cornstarch
1 cub Diced cheese; any type, or acombo of two
½ cub Green onions; sliced
1 cub Mushroom; sliced
Pie crust; uncooked

Preparation:

From: kathi sandler <kas@flash.net>

Date: Thu, 4 Jul 1996 20:37:17 -0500
Recipe By: Julie Massood

Brown meat and drain. Combine mayo, milk, eggs and cornstarch. Stir in meat, cheese, pepper, onions, and mushrooms. Turn into unbaked pie crust.
Bake at 350° for 35-45 minutes or until golden brown.

MC-Recipe Digest V1 #139

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

Easy Hamburger Stroganoff

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
½ cub Onion; chopped
1 Clove garlic; minced
1 teaspoon Instant beef bouillon
¾ teaspoon Salt
¼ teaspoon Pepper
1 4 ounce can mushroom stems andpieces; drained
1 cub Water
1 cub Sour cream
2 cub Cooked noodles or rice
3 tablespoon Flour

Preparation:

From: "mchlsn@pacbell.net" <mchlsn@pacbell.net>

Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, garnish with chopped parsley,

Recipe by: Now You're Cooking! v4.56

Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998

Easy Hamentashen

Servings: 1 Servings

Ingredients:

1 package Duncan HIness Deluxe YellowCake Mix
1 cub Flour
2 Eggs
2 tablespoon Water

Preparation:

Filling of choice (I usually use Solo ) Combine mix, flour, eggs and water in mixer til well blended. Roll out ¼ of dough at a time on a lightly floured surface to ⅛ " thickness. Cut into 2½"-3" corcles. Place one tsp filling in center, draw up 3 sides to form a triangle and pinch edges together, lightly moistening edges with water if necessary. Place on lightly greased cookie sheet. Bake at 375 for 6-8 minutes or until golden.

Posted to JEWISH-FOOD digest V97 #088 by judith sobel <jcs@mindspring.com> on Mar 16, 1997

Easy Harvest Drumsticks

Servings: 6 Servings

Ingredients:

3 slice Lean Bacon
2 Med. Onions, thinly sliced(1 ½ cups)
2 Med. Potatoes, peeled andthinly sliced
2 pound Chicken Drumsticks
2 Med. Tomatoes, chopped
2 Med. Zucchini, thinly sliced
2 tablespoon Lemon Juice
1 tablespoon Fresh Marjoram or Dill
¼ cub Chopped Parsley
Salt and Pepper to taste

Preparation:

Ina a shallow 2 ½ to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing.
Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley.

SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93

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

Easy Herb Focaccia

Servings: 24 Servings

Ingredients:

16 ounce Packaged Hot Roll Mix
1 Egg
2 tablespoon Olive Oil
2/3 cub Red Onion; Finely Chopped
1 teaspoon Dried Rosemary; Crushed
2 teaspoon Olive Oil

Preparation:

Lightly grease two 9 x 1 ½-inch round baking pans, a 15 x 10 x 1-inch baking pan, or a 12- to 14-inch pizza pan. Set aside.

2. Prepare hot roll mix according to package directions for basic dough, using the 1 egg and substituting the 2 Tablespoons oil for the margarine called for on the package. Knead dough; allow to rest as directed. If using round baking pans, divide dough in half; roll into two 9-inch rounds. If using the large baking pan, roll dough into a 15 x 10-inch rectangle. If using a pizza pan, roll dough into a 12-inch round. Place in prepared pan(s).

3. Cook onion and rosemary in a skillet in the 2 teaspoons of hot oil till tender. With fingertips, press indentations every inch or so in the dough.
Top dough evenly with onion mixture. Cover, let rise in a warm place until nearly double in size (about 30 minutes).

4. Bake in a 375 degree oven for 15 to 20 minutes or till golden. Cool 10 minutes on a wire rack. Remove from pan and cool completely. Makes 24 servings - 85 cal each, 2 g. fat, 0 g. sat. fat EACH (Doesn't sound too low fat to me!)

Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98

Posted to MC-Recipe Digest V1 #1021 by Suzy Wert <SuzyWert@aol.com> on Jan 18, 1998

Easy Herb Vinegars

Servings: 1 Servings

Ingredients:

NONE:

Preparation:

To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within ¼ inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns

or

2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil

With white wine vinegar, use: 4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise
Posted to EAT-L Digest 09 Jan 97

Recipe by: Homemade in the Kitchen

From: Sean Coate <swcoate@PEGANET.COM>

Date: Fri, 10 Jan 1997 15:59:41 -0500

Easy Herringbone Braid

Servings: 1 Servings

Ingredients:

6 Rhodes Texas Rolls or ¾ ofloaf frozen, bread dough
12 ounce Nut or Thick Filling, suchas Apricot, Prune orMarzipan
Frosting
Nut for garnish

Preparation:

Thaw rolls or bread completely until they are warm to the touch. Using the flour, to prevent sticking, knead rolls together. Roll dough into a 13" square. Spread the filling leaving a 1" margin around edges. Roll up jelly-roll style. Place on lg. greased cookie sheet, 15-18" long. Tuck under ends to prevent filling from leaking during baking. With scissors, make 1" cuts, 1" apart on both sides. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size. Remove plastic wrap. Bake at 350 F. for 20-25 minutes until golden brown. Frost and decorate with nuts. Almonds go with apricot or marzipan fillings. MC formatting by bobbi744@sojourn.com

Recipe by: Rhodes Frozen Bread Dough recipe

Posted to MC-Recipe Digest V1 #464 by Roberta Banghart <bobbi744@sojourn.com> on Feb 01, 1997.

Easy Hodge Podge Soup

Servings: 1 Servings

Ingredients:

1 pound Hamburger
1 Chopped onion
Salt and pepper
1 can (10.75-oz) tomato soup
1 can (16-oz) mixed vegetables
1 can (16-oz) kidney beans
1 Box (14.75-oz) spaghetti

Preparation:

Brown hamburger and onions. Drain excess grease. Add tomato soup and half a can of water. Stir in vegetables. Run knife through spaghetti to cut strands. Add to soup mixture. Bring to boil, simmer 15 minutes.

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

Easy Holiday Cheese Log

Servings: 1 Servings

Ingredients:

1 package Philadelphia Cream Cheese;Softened
½ Equal amt Shredded cheddarcheese
Nuts (type & qty asdesired), finely chopped

Preparation:

Take half of the softened cream cheese and an equal amount of shredded cheese and mix thourgly. Shape into a log. Roll the log over the nuts and cover both ends with nuts. wrap in wax paper and refridgerate overnite.
Serve with Ritz crackers. Have copies of this recipe on hand as you will be asked to provide it. There is lots of room here for experimentation and variety. Suggestions are Light Cream Cheese, Smoked cheese or a white cheese and shaping into a ball.
Posted to MC-Recipe Digest V1 #924 by The Meades <kmeade@idsonline.com> on Nov 25, 1997

Easy Homemade Chocolate Ice Cream

Servings: 6 Servings

Ingredients:

1 can (14-oz.) EAGLE(R) BrandSweetened Condensed Milk(not evaporated milk)
2/3 cub Chocolate-flavored syrup
2 cub (1 pt.) Whipping cream,whipped

Preparation:

In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5-inch loaf pan; cover.
Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer. Makes about 1-½ quarts.

VARIATIONS

Coconut Almond: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream with ½ cup toasted flaked coconut and ½ cup toasted slivered almonds.

Coffee: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 1 tablespoon instant coffee dissolved in 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream.

French Vanilla: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream.

Lemon: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons REALEMON(R) Reconstituted Lemon Juice, 1 tablespoon grated lemon rind and few drops yellow food coloring [I'd omit-ig]. Fold in whipping cream.

Mint Chocolate Chip: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 teaspoons peppermint extract, 3 to 4 drops green food coloring and 2 tablespoons water. Fold in whipped cream and ½ cup small dark chocolate-flavored baking chips.

Mocha: Dissolve 1 tablespoon instant coffee in 1 teaspoon hot water; combine with sweetened condensed milk and chocolate syrup. Fold in whipped cream.

Raspberry: Omit chocolate syrup. That 1 (10-ounce) package frozen raspberries in syrup. With blender, blend until smooth. In large bowl, combine raspberries and sweetened condensed milk. Fold in whipped cream.

Strawberry: Omit chocolate syrup. Thaw 1 (10-ounce) package frozen strawberries in syrup. With blender, blend strawberries until smooth. In large bowl, combine strawberries and sweetened condensed milk. Fold in whipped cream.

Peanut Butter: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and ½ cup peanut butter. Fold in whipped cream.

Peppermint Candy: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, and 4 teaspoons vanilla extract. Fold in whipped cream and ¼ cup crushed hard peppermint candy.

Peach: Omit chocolate syrup. Drain 1 (16-ounce) can peaches. With blender, blend until smooth. In large bowl, combine peaches, sweetened condensed milk, 3 beaten egg yolks and ½ teaspoon almond extract. Fold in whipped cream.

Butter Pecan: Omit chocolate syrup. In small saucepan, melt 2 tablespoons butter; stir in ¼ cup chopped pecans. In large bowl, combined sweetened condensed milk, 2 beaten egg yolks, 1 teaspoon maple flavoring and buttered pecans. Fold in whipped cream.

From: Favorite Brand Name Recipe Cookbook.

Typed in MM and typos by Iris Grayson.

From: Iris Grayson Date: 06-20-96

Posted to MM-Recipes Digest V4 #215 by Griff <wgriffin@ix.netcom.com> on Aug 16, 1997

Easy Homestyle Macaroni and Cheese

Servings: 6 Servings

Ingredients:

1 package Kraft Deluxe Macaroni &Cheese Dinner (14 oz)OR
1 package Velveeta Shells & CheeseDinner (12 oz)
2 ¼ cub Hot water (use 1 ½ c forVelveeta Shells & Cheese)
½ teaspoon Dry mustard (opt)
½ cub Sour cream (use 1/3 c forVelveeta Shells & Cheese)

Preparation:

Prep time: 5 minutes; Cooking time: 40 minutes plus standing.

Heat oven to 375'F. Mix water and mustard in 1 ½ quart casserole dish. Whisk in Cheese Sauce from Pouch. Stir in dry Pasta; cover with tight-fitting lid. Bake 30 minutes. Uncover. Stir in sour cream.
Continue baking, uncovered, 10 minutes. Let stand 5 minutes before serving. Makes 6 servings.

STIR-IN IDEAS: Reduce water to 2 cups (reduce water to 1 ¼ cups for Velveeta Shells & Cheese). Add 1 cup chopped cooked broccoli and 1 cup chopped ham OR 1 cup cooked peas and 1 cup chopped cooked chicken when stirring in sour cream. Continue as directed above.

VARIATIONS: Top with combined ½ crushed crackers and 1 tablespoon melted margarine after stirring in sour cream. Continue as directed above. Substitute lowfat OR nonfat sour cream for regular sour cream.

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

Easy Hot and Sour Soup with Tofu And Asparagus

Servings: 1 Servings

Ingredients:

12 ounce Fresh, firm tofu; rinse/dry
6 medium Asparagus stalks; trimmed
4 cub Chicken broth
1 teaspoon Sugar
3 tablespoon Cider vinegar
1 tablespoon Soy sauce
¼ teaspoon Freshly ground black pepper
3 dash Tabasco sauce

Preparation:

Cut the tofu in ½-inch squares. Peel the asparagus stems if they are tough or gritty; cut asparagus in ⅛-inch slices, on a steep diagonal.
Put all the ingredients except the asparagus in a large saucepan; cover the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the asparagus and cook for 1 minute more.
Serve hot or refrigerate until needed and then reheat. This recipe yields about 5 cups of soup.

Comments: This is a light, porkless version of the traditionally hearty hot and sour soup. May be made ahead and reheated just before serving.

Recipe Source: CHICKEN DINNERS by Lorraine Bodger (c) 1991.
Harmony Books, a division of Crown Publishers, Inc., New York - 176 pages - $19.00.
As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-12-1995.

Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996.
Posted to MM-Recipes Digest V4 #281 by "John Weber" <hdbrer@ibm.net> on Oct 25, 97

Easy Hot Dog Cheese Roll Ups

Servings: 10 Servings

Ingredients:

30 Cocktail franks
10 Cheese slices
2 package Crecent rolls

Preparation:

Take the roll dough and unroll them carefully. Cut each triangle in half.
(will need part of the second box; but not all) ; keeping the triangular shape. Then wrap 1/3 or a piece of cheese around the frank and holding it with your fingers start rolling it in the roll. Start at the large end of the triangle and roll towards the tip. Bake in a hot oven until brown...should only take about 10 minutes at 400 degrees. Watch carefully.
Take out when they are browned. Serve immediately.

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

Easy Hummus

Servings: 1 Servings

Ingredients:

1 can Chick peas
2 Cloves of garlic
3 tablespoon Lemon juice
4 tablespoon Tahini (sesame seed paste)

Preparation:

Drain half the liquid out of the can of chick peas. Put all the ingredients into a mixers and mix on high, stirring occasionally until it is a creamy, paste consistency.

Makes a wonderful salad, dip or spread for sandwiches.

Garnish with extra-virgin olive oil and FRESH mint.

From: at351@freenet.carleton.ca (Joe Shebib). rfvc Digest V94 Issue #213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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

Easy Hungarian Soup

Servings: 8 Servings

Ingredients:

2 pound Stewing beef
3 tablespoon Butter
1 Onion, chopped
1 Clove garlic, minced
1 tablespoon Paprika
2 can (10 ¾ oz) tomato soup
9 cub Water
¼ teaspoon Caraway seeds
4 medium Carrots, sliced
4 ounce Wide noodles
10 ounce Frozen cut green beans
1 cub Sour cream

Preparation:

Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil.

Serves 8.

Posted by Fred Peters.

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

Easy Ice Cream

Servings: 1 Servings

Ingredients:

1 package (Large) instant pudding (anyflavor)
1 ½ cub Sugar
1 can (Large) skim Pet milk
1 cub Water
1 teaspoon Vanilla
1 can (Large) skim Eagle BrandMilk
4 cub Skim milk
4 Light milky way bars cut invery tiny chunks

Preparation:

Mix all together and freeze as usual. Any flavor pudding and any candy bar can be used or no candy at all! Fresh fruit can also be added, such as bananas to banana pudding. All puddings are the low fat variety! Posted to Digest eat-lf.v097.n174 by atmcdaniel@alpha.nlu.edu on Jul 10, 1997

Easy Icebox Rolls

Servings: 1 Servings

Ingredients:

1 package Yeast
1 ¼ cub Warm water
1 teaspoon Sugar
1/3 cub Sugar
¼ teaspoon Salt
½ cub Shortening
1 Egg; beaten
4 cub All-purpose flour

Preparation:

Dissolve yeast in warm water. Add 1 tsp sugar. Into a large mixing bowl put 1/3 cup sugar, shortening & egg. Add 1 cup warm water. Using electric mixer, beat at high speed until thoroughly mixed. Add dissolved yeast.
Gradually add flour. Knead. Put in warm place to rise until doubled. Press down & put in refrigerator. Use as needed. Bake at 350.

MRS. J. Q. FLOYD

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 Ice-Cream Cake

Servings: 12 Servings

Ingredients:

1 Box (large) of FF/LFchocolate cookies
1 gallon FF ice-cream (or substituteFF frozen yogurt; sorbet,etc.)
1 Jar FF chocolate fudgeice-cream topping
Assorted candies; fruit(strawberries; etc) fordecoration

Preparation:

From: IND_STU_CIANO <LCIANO@aurora.liunet.edu>

Date: Wed, 14 Aug 1996 16:52:09 +0200 (IST)
My cousin just gave a birthday party for her 5-year-old daughter and handmade the cake. It went over *fabulously* with the under-six set, and it's so nice and refreshing in this hot weather I can't see anyone not liking it. It's surprisingly easy to make, too. Please excuse the lack of "exact" measurements, as we tend to do things with a pinch of this and a handful of that in my family, but I tried to include exact amounts where known.

Spray a deep springform pan (the type you'd use for making a cheesecake) with Pam. Crush the chocolate cookies and make a layer on the bottom of the pan. Pack the ice-cream in on top of the cookies. (It can be a bit tricky to do this without lifting out all the cookies, so I suggest slicing some of the ice-cream first and laying the slices over the cookies. Then pack the remaining ice-cream in on top of the layers.) Spoon the fudge topping onto the ice-cream in large globs, then spread with a warm knife to form an even layer. Decorate the top of the cake with the candies and/or fruit. Freeze for several hours until everything is well set.

While certainly not low-cal, it's a nice LF treat and cheaper than buying a FF cake from a specialty ice-cream store!

fatfree digest V96 #225

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

Easy Iced Chocolate Layer Cake

Servings: 16 Servings

Ingredients:

---Cake---
2 cub Cake flour
¾ cub Unsweetened cocoa powder
1 tablespoon Baking powder
⅛ teaspoon Salt
¼ cub 70% buttermilk-vegetable oilspread, at room temperature
1 ¾ cub Granulated sugar
3 Egg whites
1 ½ teaspoon Vanilla
2 cub Lowfat buttermilkIcing---
1 ½ cub Confectioner's sugar
¼ cub Orange marmalade
2 tablespoon 70% buttermilk-vegetable oilspread
1 tablespoon 1% low-fat milk
½ teaspoon Lemon juice
¼ teaspoon Orange extract

Preparation:

Preheat oven to 375 °F. Coat 2 (8") round cake pans with nonstick spray.
For cake, in bowl mix flour, cocoa powder, baking powder and salt. In another bowl with mixer at medium speed beat vegetable oil spread and granulated sugar until blended. Stir in egg whites and vanilla. Alternately stir in flour mixture and buttermilk until smooth, beginning and ending with flour mixture. Divide batter evenly between pans. Bake 35 minutes or until toothpick inserted in centers comes out covered with crumbs. Cool completely in pans on rack. For icing, in bowl combine confectioners' sugar, marmalade, vegetable oil spread, milk, lemon juice and orange extract. With mixer at medium speed beat until smooth. Carefully unmold cakes. Place 1 layer, top side up, on serving platter. Spread top only with half of the icing. Cover with second layer, top side up. Spread top only with remaining icing.

Makes 16 servings. Per serving: 243 calories; 4 g protein; 5 g fat; 1 mg cholesterol; 49 g carbohydrates, 162 mg sodium.

Your time in the kitchen: 30 minutes; ready to serve in 2 hours, 5 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 1¼/97 issue.

Recipe by: Woman's World 1¼/97, Richard Simmons

Posted to MC-Recipe Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

Easy Island Chicken

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
1 Whole chicken; cut into 8pieces
¾ cub Cream of coconut; (see Note)
¼ cub Lime juice
1 tablespoon Soy sauce
2 teaspoon Cornstarch
1 Green or red bell pepper;diced
8 ounce Pineapple chunks; drained
1 Onion; cut into wedges

Preparation:

Preheat the oven to 350F. In a large skillet, melt the butter over medium-high heat, then brown the chicken. Remove the chicken to a 9" x 13" baking pan that has been coated with nonstick vegetable spray; set aside.
In the same skillet, combine the cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high heat. Stir in the remaining ingredients then pout over the chicken. Bake, uncovered, for 50 to 60 minutes, or until no pink remains in the chicken and the juices run clear.

Note: Cream of coconut is usually available in the supermarket beverage section, near other cocktail mixes.

Adapted from recipe courtesy of Coco Lopez

Recipe by: MR FOOD

Posted to MC-Recipe Digest V1 #1038 by Meg Antczak <meginny@frontiernet.net> on Jan 23, 1998

Easy Island Lentil Dish

Servings: 3 Servings

Ingredients:

6 ounce Lentils; cooked
6 ounce Brown rice; cooked
6 ounce Celery; chopped
6 ounce Cauliflower flowerets; inbite-size pieces
3 tablespoon Sunflower oil
1 teaspoon Thyme
½ teaspoon Salt

Preparation:

Preheat oven to 375 degrees. Lightly grease 4 x 8 baking pan with sunflower oil. Combine all ingredients. Toss and mix well. Transfer to baking dish and bake for 15 minutes.
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

Easy Italian Chicken

Servings: 4 Servings

Ingredients:

4 Boneless skinless chickenbreast halves
1 can (14-½ ounces) italianstewed tomatoes
1 can (4 ounces) mushroom stemsand pieces; drained
½ teaspoon Dried basil
¼ teaspoon Garlic powder
1 tablespoon Cornstarch
1/3 cub Cold water
Hot cooked spaghetti

Preparation:

In a large skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until the juices run clear. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture.
Return to a boil; cook and stir for 2 minutes. Serve chicken over spaghetti; top with tomato sauce. Yield: 4 servings. Nutritional Analysis:
One serving (prepared with no-salt- added stewed tomatoes and calculated without spaghetti) equals 177 calories, 178 mg sodium, 73 mg cholesterol, 7 gm carbohydrate, 28 gm protein, 3 gm fat.

Diabetic Exchanges: 3 very lean meat, 2 vegetable.

Recipe by: Taste of Home December/January'98

Posted to Digest eat-lf.v097.n329 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Dec 28, 1997

Easy Italian Chicken

Servings: 1 Servings

Ingredients:

1 pound Boneless chicken
Italian seasoned breadcrumbs
1 Egg
1 small Jar spaghetti sauce
Mozzerella cheese; shredded

Preparation:

Dip chicken in egg and roll in bread crumbs. Fry in small amount of oil until brown. Drain on paper towels, then place in shallow casserole. Cover with spaghetti sauce and bake at 350 for 30 minutes. Sprinkle cheese on top and bake until cheese melts, 5-10 minutes.

Love this one-quick, easy, and cheap!

Posted to recipelu-digest by SRemers@aol.com on Feb 3, 1998

Easy Italian Chicken Breasts

Servings: 1 Servings

Ingredients:

12 ounce Skinless; boneless chickenbreast halves
1 package (9-oz.) frozen italian-stylegreen beans
1 cub Fresh mushrooms; quartered
1 small Onion; sliced ¼ inch thick
1 can (14 ½-oz ) italian-stylestewed tomatoes
1 can (6-oz.) italian-style tomatopaste
1 teaspoon Dried italian seasoning;crushed
2 Cloves garlic; minced
4 ounce Fettuccine; cooked anddrained
Grated parmesan cheese(optional)

Preparation:

Rinse chicken; pat dry. Cut chicken into 1-inch pieces. In a 3 ½- or 4-quart crockery cooker place green beans, mushrooms, and onion. Place chicken atop vegetables. In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 ½ to 3 hours. Serve over hot cooked fettuccine. If desired, pass grated Parmesan cheese. Makes 4 servings. busted by sooz
Posted to recipelu-digest Volume 01 Number 169 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997

Easy Italian Sausage Vegetable Soup

Servings: 7 Servings

Ingredients:

½ pound Bulk Italian pork sausage
1 cub Carrots; sliced
1 large Baking potatoes; peeled,½" cubes
1 Clove garlic; minced
2 can Ready-to-serve beef broth;14 ½ ounce
1 can Garbanzo beans; drained
1 can Pasta-style chunky tomatoes;14 ½ oz. undrained
1 ½ cub Water
½ teaspoon Dried Italian seasoning
1 Bay leaf
1 cub Zucchini; julienned
Fresh Parmesan cheese;grated

Preparation:

Prep Time: 15 minutes (Ready in 7 hours 45 minutes)

In large skillet, brown sausage; drain. In 3 ½ to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.

Cover; cook on low setting for 7 to 9 hours.

Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with cheese.

7 (1 ½-cup) servings

NOTES : Copyright 1998 The Pillsbury Company

Recipe by: Pillsbury

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 24, 1998

Easy Italian Skillet Supper

Servings: 1 Servings

Ingredients:

1 pound Italian sausage; casingremoved, crumbled OR groundbeef
1 medium Onion; cut into wedges
1 medium Green bell pepper; cut intostrips
2 Cloves garlic; minced
1 package (6.8-ounce)Rice-A-Roni®spanish
½ cub Sliced pimento-stuffedolives
1 teaspoon Dried oregano
1 can (14-½-ounce) tomatoes;undrained, chopped

Preparation:

1.In large skillet, saute‚ sausage, onions, bell pepper and garlic until sausage is no longer pink; remove with slotted spoon. Set aside.

2.In skillet, prepare RICE-A-RONI® as package directs adding olives and oregano with water, tomatoes and Special Seasonings.

Cover; simmer 15 to 20 minutes or until most of liquid is absorbed and rice is tender.

3.Stir in sausage mixture; serve.

Recipe by: RICE-A-RONI®

Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 21, 1998

Easy Italian Supper

Servings: 4 Servings

Ingredients:

¾ pound Lean ground beef
10 ounce Pkg
Pasta & Veggi
¾ cub Spaghetti sauce
1/3 cub Mozzarella cheese --
Shredded
GG Pasta Accents Garden Herb

Preparation:

In a large skillet, brown ground beef; drain. Add Pasta Accents and spaghetti sauce. Cover; simmer 8 to 10 minutes until vegatables are crisp-tender, stirring occassionally. Sprinkle with cheese.

Recipe By : Green Giant ad

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

Easy Jelly Roll

Servings: 8 Servings

Ingredients:

3 large Eggs
¾ cub Sugar
5 tablespoon Water 1 tsp. vanilla extract
1 cub All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cub Mayhaw jelly for filling

Preparation:

Heat oven to 375°. Grease and flour a 15-½ X 10-½ inch jelly roll pan, or spray with cooking spray. Beat eggs until thick; add sugar, gradually, continuing to beat. Add water and vanilla; mix. Sift flour, baking powder and salt. Add all at once and beat until smooth. Pour into prepared pan.
Bake about 12-15 minutes or until cake tests done. Do not overbake, it will be difficult to remove from pan and roll. Turn out on towel well-sprinkled with confectioners' sugar. Quickly, trim edges with a sharp knife, and roll up in towel. Cool, unroll and spread evenly with soft mayhaw jelly and roll again. Slice and serve plain, or garnish with whipped topping and fresh fruit.
Posted to recipelu-digest Volume 01 Number 296 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997

Easy Karo Pecan Pie

Servings: 8 Servings

Ingredients:

3 Eggs,slightly beaten
1 cub Karo light or dark corn syru
1 cub Sugar
2 tablespoon Margarine,melted
1 teaspoon Vanilla
1 ½ cub Pecan halves
1 9" unbaked pie shell

Preparation:

In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool.

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

Easy Key Lime Pie

Servings: 8 Servings

Ingredients:

1 cub Condensed milk; sweetened
1 package (8 oz.) cream cheese;softened
1 teaspoon Vanilla
2/3 cub Bottled key lime juice
1 8-inch graham cracker piecrust

Preparation:

Mix together condensed milk, cream cheese and vanilla with an electric mixer until mixture is smooth. Slowly add key lime juice and mix until creamy. Pour into cooked crust and refrigerate until pie is chilled and set.

NOTES : Amount of lime juice may be varied according to taste.

Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #751 by L979@aol.com on Aug 21, 1997

Easy Key Lime Pie

Servings: 4 Servings

Ingredients:

1 package (8 oz.) cream cheese
1/3 cub Sugar
4 tablespoon Key Lime
1 Graham Cracker Pie Crust

Preparation:

Beat above until fluffy. Fold in 6 ounce Cool Whip. Pour into graham cracker crust. Use remaining Cool Whip on top. Refrigerate.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 25, 1998

Easy Lamb Creole Gumbo

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil
2 pound Lamb riblets
4 cub Chicken broth
½ cub Chopped parsley
2 teaspoon Salt
1 Bay leaf
1 package Frozen sliced okra(10oz)
Flour
2 can Stewed tomatoes(16oz)
1 cub White wine
½ Lemon,sliced/seeded
1 teaspoon Thyme
1 teaspoon Instant minced garlic
1 can Black-eyed peas(15oz)

Preparation:

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.¶
2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.¶
3. Cover and simmer 1 ½ hours.¶
4. Add okra and peas; cook, covered, 10 to 15 minutes.¶ NOTE: Meat may be removed from bones before servings. This gumbo freezes well.¶

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

Easy Lamb Curry

Servings: 4 Servings

Ingredients:

1 ¼ cub Milk
2 Envelopes instant cream ofchicken soup; for ind.servings
½ cub Sour cream
2 cub Cooked cubed lamb
1 ½ teaspoon Curry powder; (up to 2)
Rice
Condiments

Preparation:

In a large saucepan, heat milk until steaming. Stir in instant cream of chicken soup with a fork until smooth. Blend in sour cream, lamb and curry powder. Simmer, uncovered, 5-10 minutes until thick. Do not boil. Serve over rice with condiments. MC formatting by bobbi744@sojourn.com

NOTES : Condiments: banana slices in lime/lemon juice, raisins, peanuts, chutney, chopped green onions, etc.

Recipe by: Source Unknown

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 05, 1998

Easy Lasagna

Servings: 15 Servings

Ingredients:

1 pound Ground beef
½ cub Chopped onion
32 ounce Spaghetti sauce
1 tablespoon Parsley flakes
1 teaspoon Oregano
3 cub Bisquick
1 cub Creamed cottage cheese
¼ cub Parmesan cheese
¾ cub Milk
1 tablespoon Parsley flakes
1 teaspoon Basil
1 cub Shredded zucchini
1 cub Shredded mozzarella

Preparation:

Contributed to the echo by: BOYD NARON EASY LASAGNA Cook beef and onion.
Drain, add spaghetti sauce, parsley and oregano. Bring to boil, stirring, and keep warm over low heat. Mix remaining ingredients except zucchini and mozzarella. Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan.
Sprinkle half of zucchini and half of meat over dough. Top with half of mozzarella. Drop remaining dough by teaspoonfuls. Repeat with remaining zucchini, meat and cheese. Bake until dark golden brown at 375 degrees for 30 to 35 minutes. Let stand 10 minutes before cutting.

Makes 15 servings.

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

Easy Lasagna Casserole

Servings: 6 Servings

Ingredients:

3 cub Uncooked egg noodles
1 pound Ground beef
½ cub Onion, chopped
1 package Cream cheese (3 oz.)
1 cub Evaporated milk
1 can Tomato sauce, (15 ounce)
1 package Spaghetti sauce mix
½ teaspoon Garlic salt
1 cub Mozzarella cheese, shredded

Preparation:

Boil noodles until tender; drain. Cook ground beef and onion in skillet until browned. Drain fat. Stir in tomato sauce and spaghetti sauce mix.
Cook until thickened. Combine cream cheese and evaporated milk in saucepan and cook on low heat until mixture is smooth. Stir in noodles and garlic salt. Pour mixture into a greased 9" square baking dish. Spread on meat mixture. Top with Mozzarella cheese. Bake at 350F degrees for 20 minutes or until bubbly.

NOTES : Good & Easy!!!

Recipe by: Wal-Mart Posted to MC-Recipe Digest V1 #663 by Creedenite@aol.com on Jul 9, 1997

Easy Lasagna Recipe

Servings: 1 Servings

Ingredients:

1 Box noodles (lasagna)
1 Jar (maybe 2) of spaghettisauce
1 Deal (dont know the size butI get a big one) of ricottacheese
1 package Chedder cheese shredded
1 package Mozerella cheese shredded
Milk

Preparation:

Take the cheeses and mix together to make a creamy type texture (I use my kitchen aid or food processor). line up noodles on the bottem of the pan.
take spaghetti sauce and layer over the noodles. take cheese mixure and layer more noodles, more sauce, more cheese sauce, ect ect... until everything is gone or pan is full.

put on some of the left over chedder and mozerella cheese and bake at 375 for one hour. Check to see if noodles are cooked (stab it with a fork, if they are soft they are done).

The sauce will cook the noodles ;) My husband loves this :)

Posted to EAT-L Digest 23 Aug 96

From: Rachel Hosford Spence <RSpence@PTIALASKA.NET>

Date: Sat, 24 Aug 1996 12:03:05 -0800

Easy Lasagne

Servings: 8 Servings

Ingredients:

2 ½ cub Spaghetti sauce
1 cub Water
8 ounce (9 pieces) lasagne uncooked
15 ounce Ricotta cheese
12 ounce Shredded mozzarella cheesedivided
¼ cub Grated parmesan cheese
2 tablespoon Chopped fresh parsley
½ teaspoon Salt
¼ teaspoon Ground black pepper

Preparation:

Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm. In large bowl, stir together ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Pour ¾ cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces uncooked pasta lengthwise over sauce. Pour ½ cup sauce over pasta; spread with half of cheese mixture. Cover with ½ cup sauce. Repeat layers of pasta, sauce, cheese mixture and sauce. Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting.
8 servings.

Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Refrigerate overnight; remove plastic wrap, replace foil. Bake as directed above.

Freezing Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2 hours. If thawed in refrigerator overnight, bake at 350 degrees Fahrenheit about 1 hour 15 minutes.

Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias
Posted to recipelu-digest Volume 01 Number 424 by P&S Gruenwald <sitm@ne.infi.net> on Dec 30, 1997

Easy Laulau

Servings: 10 Servings

Ingredients:

6 To 8 Ti leaves
3 pound Boneless pork,beef,or chickn
1 pound Salted butterfish; soaked
2 teaspoon Liquid smoke
4 pound Frozen luau leaves; thawedand drained

Preparation:

Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces. In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350~ for 3 hours. Source: 100 Years of Island Cooking by Hawaiian Electric Company Formatted by: Dorie Villarreal

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

Easy Layered Mexican Dip

Servings: 1 Servings

Ingredients:

1 pound Ground Beef; cooked anddrained
1 can (large) Refried Beans
1 Jar (large) Picante Sauce
8 ounce Shredded Cheddar Cheese orVelveeta
Optional: Onions; Peppers

Preparation:

In an oblong pan, spread the Refried Beans in the bottom of the pan. Next, spread the cooked ground beef over the refried beans. (You may also add onions, green peppers, or jalapeno peppers over the ground beef at this time if you wish) Then spread 1 jar of Picante Sauce over the Beef. (Use mild, moderate or spicy) Then top with Shredded Cheese (you can use cheddar, mexican mix, or whatever you prefer) The great thing about this is you can make it as mild or as spicy as you want.

Put in a 350 degree oven until heated through and cheese is melted.

This is great served with Doritos, Chips, etc.....

For those who need lo-cal, you can substitute ground chicken or turkey for the ground beef, Use low fat or non fat refried beans, and low fat cheese.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ksharples@kktv.com on 1997g,

Easy Leek Quiche

Servings: 6 Servings

Ingredients:

1 package (11 ounce) refrigeratedbread stick dough
1 teaspoon Olive oil
1 medium Leek, thinly sliced, (1 ½cup)
1 Clove garlic, minced
3 Green or red bell pepperrings, (optional) (up to 5)
¾ cub Nonfat mozzarella cheese,shredded/part skim
1 cub Evaporated skim milk
¾ cub Egg Beaters® 99% eggsubstitute, or 3 eggs,beaten
1 ½ teaspoon Cornstarch
¼ teaspoon Freshly ground pepper
⅛ teaspoon Ground nutmeg
1 ¼ cub Finely chopped turkey ham,(opt)
Grated Parmesan cheese,(opt)

Preparation:

Heat oven to 350 F. Spray 10" pie plate with nonstick vegetable cooking spray. Set aside. Separate and unroll individual bread sticks. On flat surface, coil strips of dough into circle. Using rolling pin roll dough into 13" circle. Press dough into bottom and up sides of prepared pie plate. (Dough will shrink back slightly when pressing.) Set aside. In 10" nonstick skillet, heat oil over Medium heat. Add leek and garlic (and ham cubes, if using.) Cook for 8-10 minutes, or until leek is tende and just beginning to brown, stirring occasionally. Spread leek mixture in bottom of crust. Sprinkle cheese evenly over mixture. Arrange pepper rings over cheese, if using. In food processor or blender, combine remaining ingredients. Process until smooth. Pour mixture over filling. Bake for 45-50 minutes or until filling is set and crust is golden brown. Let stand for 10 minutes before serving. Sprinkle with shredded fresh Parmesan cheese, if desired. MC formatting and posted on Kitmailbox for Low Fat Contest by bobbi744@sojourn.com

NOTES : Can substituted a frozen unbaked pie shell for the bread stick dough. Very delicious with turkey ham added.
Recipe by: Healthy Choices Website<www.healthychoice>

Posted to Kitmailbox Digest 21 Feb 97 by Roberta Banghart <bobbi744@sojourn.com> on Feb 21, 1997.

Easy Lemon Bars

Servings: 18 Servings

Ingredients:

--- Crust: ---
2/3 cub All-purpose flour
1/3 cub Graham cracker crumbs
1 tablespoon Granulated sugar
3 tablespoon Unsalted butter; melted Topping: ---
3 large Egg white
1 large Egg
1 cub Granulated sugar
2 tablespoon All-purpose flour
2 teaspoon Lemon zest; grated
½ cub Fresh lemon juice
Confectioner's sugar; fordusting

Preparation:

Preheat oven to 350¡F. Line bottom and sides of 8x8x2 inch square baking pan with foil, extending foil beyond 2 oposite sides of pan by a few inches. Lightly coat with nonstick cooking spray.

Make crust: In medium bowl, whisk together flour, graham cracker crumbs, and sugar. Using fingers, rub vegetable oil spread into flour mixture until evenly moistened ( you can use a pastry blender to cut in vegetable oil spread, but it's easier ot use your fingers ). Crumbs should look like moist sand. Scatter mixture evenly over bottom of prepared pan. Using hands, firmly press mixture into even layer.

Baken until lightly colored, about 13 minutes. Remove from oven, but leave oven on.

Meanwhile, make topping: In medium bowl, with electric mixer at high speed, beat topping ingredients to combine, about 1 minute. Pour over hot crust.
Return to oven and bake until golden brown and almost no indentation remains when lightly touched in center, about 30 minutes. Transfer pan to wire rack to cool completely.

To serve: Lift entire square out of pan by foil ends and transfer to cutting board. Cut the square into 3 even strips, and then each strip crosswise, diagonally, into 6 equal diamonds. Dust with confectioner's sugar. These can be refrigerated for a day or two.

Per serving: 100 Calories; 3g Fat (22% calories from fat); 2g Protein; 18g Carbohydrate; 16mg Cholesterol; 27mg Sodium

Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 8, 1998

Easy Lemon Bundt Cake

Servings: 1 Servings

Ingredients:

1 package Yellow cake mix
1 small Pkg lemon jello
4 Eggs
¾ cub Apricot nectar
¾ cub Oil
1 small Can frozen lemonade; thawed

Preparation:

Mix first 5 ingredients and beat for 4 minutes. Pour into greased and floured Bundt pan. Bake for 40-45 min. in 350 oven. (until tests done) Remove from pan and invert on a cake plate. Pour lemonade on cake while warm.

Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@mailbox.arn.net> on Feb 16, 1998

Easy Lemon Chess Pie

Servings: 6 Servings

Ingredients:

3 Eggs
1 ½ cub Sugar
1 pinch Salt
2 teaspoon Flour
2 tablespoon Lemon Juice
Grated Rind Of 1 Lemon
6 tablespoon Butter; melted
1 Pie Crust (9 Inch); unbaked

Preparation:

Beat eggs until smooth. Add sugar, salt, flour, juice, rind and butter.
Beat well and pour into crust. Bake at 375ø until brown, 25 to 30 minutes.

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

billspa@icanect.net

NOTES : A graham cracker crust may be used if desired.

Recipe by: Mrs. Charles E. Wright, Jr.=20

Posted to Bakery-Shoppe Digest V1 #184 by Bill Spalding <billspa@icanect.net> on Aug 08, 1997

Easy Lemon Chicken

Servings: 1 Servings

Ingredients:

6 Puff pastry shells
1 tablespoon Oil
1 pound Boneless skinless chicken
Breasts -- in cubes
2 ounce jars
2 tablespoon Lemon juice
¼ teaspoon Dried thyme -- crushed
3 cub Cooked, cut up veggies
Chicken gravy

Preparation:

Bake shells according to package directions. In med skillet over med hight heat, heat oil. Add chicken in 2 batches and cook until browned, stirring ofter. Set aside. Pour off fat. Add gravy, juice, thyme and veggies.
Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve in shells.

Recipe By : CUPONQUEN

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

Easy Lemonade Pie

Servings: 1 Servings

Ingredients:

1 Vanilla wafer pie crust
1 can (6-oz) frozen lemonade
1 can (14-oz) condensed milk
1 carton (9-oz) Cool Whip

Preparation:

Mix partially thawed lemonade and milk. Fold in Cool Whip. Pour into crust; sprinkle with vanilla wafer crumbs. Refrigerate. Quick and easy, but good.

B.M. 'HONEY' MEEK

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Lime Slices

Servings: 1 Servings

Ingredients:

FF Butter Cookie Recipe

Preparation:

Reserve ¼ dough. Knead 1 Tbls. grated lime peel, ½ tsp. lemon extract & a few drops of green food coloring into remainder of dough.
Reserve ¼ green dough; shape remainder into 10" * 2" log. Roll reserved plain dough out to 10 * 6 ¼" rectangle; wrap around green log for pith. Roll reserved green dough out to 10 * 7" rectangle; wrap around log for peel. Cut log lengthwise in half; refrigerate 1 hour. Slice ¼" thick; bake 10-12 minutes.

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

Easy Lite Peach Cheesecake

Servings: 1 Servings

Ingredients:

1 Envelope Knox unflavoredgelatin
¼ cub Cold water
1 can (16 oz.) lite peaches;drained (save juice)
1 package (8 oz.) lite cream cheese;softened.
¼ cub Sugar

CRUST:
¾ cub Graham cracker crumbs
2 tablespoon Melted margarine

Preparation:

Notes: By Justine Richards, Lehighton. The Times News, PA.

In blender, sprinkle gelatin over water; let stand 2 minutes. In small saucepan, bring juice to a boil. Add juice to blender and process at low until gelatin is completely dissolved, about 2 minutes. Add remaining ingredients and process at high until blended. Pour into pie crust and chill until firm, about 3 hours. Garnish with sliced peaches.

CRUST: Mix and press into an 8 or 9" pie pan. Can use already prepared graham cracker crust instead.

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

Easy Lo Cal Fruit Ices

Servings: 8 Servings

Ingredients:

¼ cub Granulated sugar replacement
1 Env unsweetened fruit drink
Mix(your choice)
3 cub Crushed ice

Preparation:

Combine all ingredients in a blender or processor and beat until just blended. Scoop into cups and eat immediate or freeze.

Recipe makes 2 c and is considered a free item

source diabetic dessert cookbook

Reposted for you and yours via Nancy O'Brion and her Meal-Master

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

Easy Lo Mein

Servings: 1 Servings

Ingredients:

½ can Spam, in ¾" cubes (1 canif serving 4-6 and doubleother ingred.) (up to ¾)
1 Carrot, sliced
1 Rib celery, sliced
¼ medium Cabbage, cut in thin strips
Chiles as desired
½ package (small) spaghetti, about
Soy sauce, sesame oil, brownbean paste, ginger, hoisinsauce as desired

Preparation:

by Judy Howle

The idea for this recipe actually came from an Asian woman my friend met at a supermarket! It sounds wierd, but is good. Your can substitute another meat for the Spam if you want to.

Place vegetables in saucepan and simmer for 10 min. (unless you like 'em crunchy) while spaghetti is cooking Heat wok and put in 1 T. oil and stir-fry Spam (or other meat) with ½ cup coarsely chopped onion. Drain vegetables and add to wok. Pour in some soy sauce and/or other oriental seasonings listed above. I sometimes also add a little 5 Spice Powder, and garlic powder, stirring to blend seasonings. That's it! It really is good!

Posted to CHILE-HEADS DIGEST V3 #190

From: Judy Howle <howle@ebicom.net>

Date: Wed, 18 Dec 1996 11:08:46 -0600

Easy Local Ribs

Servings: 4 Servings

Ingredients:

3 pound Meaty country-style porkspareribs, cut into pieces
3 tablespoon Soy sauce
1 teaspoon Salt
1 dash Pepper
Pineapple chunks; forgarnish
Chopped green onions; forgarnish

SAUCE:
1 cub Syrup-packed pineapplechunks, drained
½ cub Brown sugar; packed
1/3 cub Ketchup
1/3 cub Vinegar
2 tablespoon Soy sauce
2 teaspoon Grated fresh ginger
2 Cloves garlic; minced

Preparation:

Rub spareribs all over with 3 tablespoons of the soy sauce, salt and pepper. Place ribs, meat side up, in a foil-lined baking or roasting pan and cover with foil or baking-pan lid. Bake 20 to 25 minutes at 450 degrees. Drain off fat.

Combine sauce ingredients; pour over ribs. Bake at 350 degrees for 1 hour or until tender, basting occasionally.

Garnish with pineapple chunks and green onions.

Recipe by: The Choy of Cooking/Sam Choy's Island Cuisine

Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Nov 16, 1997

Easy Low Fat Pasta 'alfredo'

Servings: 1 Servings

Ingredients:

4 cub Pasta, cooked
¼ cub Lowfat Cottage Cheese (1%milkfat)
⅛ cub Non fat plain yogurt
2 tablespoon Parmesan Cheese (Freshgrated, please!)
1 tablespoon Butter, softened

Preparation:

Place the last 4 ingredients in a blender and blend until very smooth. Pour sauce over cooked noodles and heat thoroughly until parmesan is well melted and pasta is heated through. Garnish with additional grated parmesan and pepper. Makes 8 ½ cup side dish servings.

Nutritional Analysis: Serving size: 61.4 g. Calories: 203; From Fat: 24, Fat: 2.7 g, Sat. Fat: 1 g, Cholesterol: 5 mg, Sodium: 69 mg, Carbohydrate:
36 g, Fiber: 1 g, Sugars: 3 g, Protein: 7 g, Vitamin A: 1%, Calcium: 2%, Vitamin C: 0%, Iron: 8%.

Posted to EAT-L Digest 05 Sep 96

From: Andi Hosler <adh@ASCIENCES.COM>

Date: Thu, 5 Sep 1996 15:32:56 -0400

Easy Low-Fat Chili

Servings: 7 Servings

Ingredients:

1 medium Onion; chopped
¼ cub Green pepper; chopped
4 cub ;water; divided
1 can Great Northern beans; rinsedand drained (15 oz)
1 can Navy beans; rinsed anddrained (15 oz)
1 can Salt-free tomato sauce(6 oz)
1 can Low-salt diced tomatoes;undrained (14.5 oz)
2 teaspoon Chili powder, or to taste
1 teaspoon Salt (optional)
½ teaspoon Pepper

Preparation:

In a large saucepan, cook the onion and green pepper in ½ cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Taste of Home/Collector's Edition/MM by DEEANNE

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

Easy Lumpia with Dipping Sauce

Servings: 1 Servings

Ingredients:

1 pound Ground beef
2 Cloves garlic
1 large Onion
1 can (8 oz.) water chestnuts,
Slivered
2 package (10 oz. size) chop suey
Vegetables
1 ½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Patis
2 tablespoon Flour
¼ cub Water
40 Lumpia wrappers
Deep fat for frying
3 Cloves garlic, minced
¼ cub Vinegar
⅛ teaspoon Salt

Preparation:

Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly. Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like and envelope. Seal with paste. Head deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot fat until golden brown. Serve hot with sauce.

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

Easy M/w Peanut Fudge

Servings: 36 Servings

Ingredients:

2 ounce Unsweetened chocolate; 2 sq
½ cub Butter; or margarine
¼ cub Milk;or ½ & ½)
1 teaspoon Vanilla extract
3 ½ cub Powdered sugar
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 vailla; 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). Cut into squares.

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

Easy Macaroni Salad

Servings: 5 Servings

Ingredients:

PHILLY.INQUIRER:
1 cub HELLMAN'S REAL MAYO.(Best Ma
8 ounce COOKED ELBOW MACARONI,DRAINE
2 tablespoon VINEGAR
1 cub SLICED CELERY
1 tablespoon PREPARED MUSTARD
1 cub CHOPPED GREEN OR RED
PEPPER
1 teaspoon SUGAR
1 teaspoon SALT
¼ cub CHOPPED ONION
¼ teaspoon PEPPER

Preparation:

IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL.COVER.REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS.MAKES FIVE CUPS

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

Easy Mango Ice Cream

Servings: 10 Servings

Ingredients:

3 cub Cubed peeled mango; (3medium)
1 cub Sugar
2 tablespoon Tequila
1 Low-fat sour cream;(16-ounce)

Preparation:

Place mango in a food processor, and process until smooth.

Combine mango puree and remaining ingredients in an 11 x 7-inch baking dish; stir well.

Cover and freeze at least 4 hours. Let soften slightly at room temperature before serving. Yield: 5 cups (serving size: ½ cup).

NOTES : For chunkier ice cream, process mango just until chopped. You don't need an ice-cream freezer for this recipe -- it's frozen in a baking dish.

Nutr. Assoc. : 4088 0 0 0

Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@ekx.infi.net> on May 06, 1997

Easy Maple Apple Bread

Servings: 12 Servings

Ingredients:

¼ cub Brown sugar
2 tablespoon All-purpose flour
1 teaspoon WATKINS Cinnamon
1 teaspoon WATKINS Maple Flavor
1 large Egg, beaten
½ cub Finely chopped apple
¼ cub Chopped walnuts
2 can (8 ounces each) refrigeratedcrescent roll dough
½ cub Powdered sugar
1 tablespoon Milk
½ teaspoon WATKINS Vanilla Extract

Preparation:

From : JACK DECKER

Combine first 5 ingredients in a bowl, add apple and nuts, toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture, roll up starting at narrow end. Place each roll lengthwise with seams toward center of loaf in greased 8-½ inch loaf pan, making 2 layers of 4 rolls each. Bake at 350 degrees F for 20 minutes, cover pan with foil and bake 30 minutes longer removing foil last 5 minutes. Cool in pan 5 minutes; remove and cool thoroughly.
Combine remaining ingredients, drizzle over loaf.

Makes 12 slices.

Easy Maple Butter

Servings: 1 Servings

Ingredients:

¼ cub Soft butter
¼ cub Maple syrup

Preparation:

In a mid-size bowl, whip butter until creamy. Gradually add the maple syrup and whip until the mixture is smooth. This maple butter is delicious served on waffles or spread on thin, rolled crepes.

Recipe by: From Chateau Montebello Chef Marcel Mundel

Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28, 1998

Easy Maple Squares

Servings: 6 Servings

Ingredients:

3 Beaten eggs
2/3 cub Cooking oil
1 cub Dark maple syrup
1 teaspoon Vanilla
1 teaspoon Baking powder
½ teaspoon Salt
¾ cub Chocolate chips
½ cub Chopped walnuts
2 cub Flour

Preparation:

Mix in order given. Pour into 13 x 9 pan, bake at 350ø for 30 minutes. Do not overbake. By Vera Lesure

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

Easy Marble Bark

Servings: 1 Servings

Ingredients:

6 Squares semisweet chocolate
6 Squares white chocolate
1 cub Peanuts

Preparation:

Melt white and dark chocolate, in 2 separate containers, until melted.

Stir in the nuts, half into each bowl.

Alternately spoon melted chocolates onto a parchment paper lined pan. Swirl chocolates together with a knife to marbelize.

Refrigerate about one hour, or until set. Break into pieces.
Posted to MC-Recipe Digest V1 #342

Recipe by: Magazine

From: Janet Baker <jbaker@accunet.net>

Date: Fri, 13 Dec 96 12:55:19 -0500

Easy Margarita Pie

Servings: 10 Servings

Ingredients:

½ cub Frozen margarita mixconcentrate, thawed
1 package (10 oz.) frozen strawberriesin syrup, thawed
1 package (8 oz.) cream cheese;softened
1 Container (4 oz.) whippedtopping, thawed
1 9-inch ready to use grahamcracker pie crust

Preparation:

Place strawberries, cream cheese and margarita mix concentrate in blender or food processor. Cover and blend on medium speed until well blended. Pour mixture into medium bowl; fold in whipped topping. Pour into pie crust.
Freeze 4 to 6 hours or until firm. Let stand at room temperature 5 to 10 minutes before cutting. Freeze any remaining pie.

Recipe by: Old El Paso

Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997

Easy Margaritas

Servings: 3 Servings

Ingredients:

6 ounce Limeade, frozen
6 ounce Vodka
6 ounce Water
Ice

Preparation:

Blend equal parts of limeade, vodka and water in a blender. Add ice and blend to slushiness desired. More ice makes it slushier.

NOTES:

* Vodka margaritas. Yield: Serves 3-4.

* Officially, a margarita calls for tequila instead of the vodka, with a splash of triple sec. No one notices the absence of the triple sec and many people prefer the taste of vodka.

: Difficulty: trivial.
: Time: 2 minutes.
: Precision: use equal measures of the ingredients.

: Patricia Boren
: The Rand Corporation, Santa Monica CA
: decvax!randvax!boren

: Copyright (C) 1986 USENET Community Trust

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

Easy Marinated Asparagus

Servings: 1 Servings

Ingredients:

Asparagus spears
Paul Newman Salad Dressing

Preparation:

Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf.

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

Easy Matzo Pizza

Servings: 1 Servings

Ingredients:

1 package Grated Mozerella stylecheese
1 Jar kosher for PassoverTomato with Mushroom sauce
4 slice Matzo

Preparation:

Place slices of Matzo on a broiler pan. Spread with a layer of tomato sauce. Cover with Cheese . Broil until cheese melts and sauce gets hot.
Posted to JEWISH-FOOD digest V97 #082 by Goldtag1@aol.com on Mar 11, 1997

Easy Meatball Paprikash

Servings: 4 Servings

Ingredients:

1 pound lean ground pork orveal
1 large egg
¼ cup fine dry bread crumbs
1 - tsp salt
½ - tsp caraway seeds
2 - Tbsp vegetable oil
1 large onion, chopped,about 1 cup
1 large green bell pepper,cored, seeded and cut into1" chunks
2 - Tbsp paprika
1 - 16 ounce can stewed tomatoes
1 - 8 ounce pkg wide egg noodles
¼ cup sour cream
2 - Tbsp chopped fresh parsley

Preparation:

In large bowl, combine pork, egg, bread crumbs, ½ tsp salt and caraway seeds; using hands or wooden spoon, blend well. Shape into 1 ½" balls. In 12" skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides. Using a slotted spoon, remove meatballs to plate. To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika. Return meatballs to skillet, along with tomatoes with their liquid and remaining ½ tsp salt. Increase heat to high; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through. Meanwhile, prepare noodles according to package directions. To serve: Stir sour cream into meatball mixture; remove from heat. Spoon meatballs into serving platter. Drain noodles; toss with chopped parsley; arrange on platter with meatballs.
Makes 4 servings. Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT

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

Easy Meringue Buttercream

Servings: 1 Servings

Ingredients:

4 large Egg whites (½ cup)
1 cub Sugar
1 pinch Salt
12 ounce (3 sticks) unsalted butter,softened
Flavoring

Preparation:

Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees,

and sugar is dissolved, about 3 to 4 minutes.

Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered for up to 5 days.
Before using, bring to room temperatur e and beat until smooth with the machine.

Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavored buttercream immediately before using it.)

Flavorings:

Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum)

Lemon: 2 to 3 tablespoons lemon juice

Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum

Raspberry: ¾ cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries

Recipe by: Cooking Live Show #CL8876 Posted to MC-Recipe Digest V1 #606 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

Easy Method for Manicotti

Servings: 1 Servings

Ingredients:

See below

Preparation:

Prepare filling. Filled uncooked Manicotti using a tsp. or small rounded knife. Pour a little hot sauce in bottom of baking pan & arrange Manicotti in single layer side by side. Add hot sauce to completely cover; cover baking dish with foil, crimping edges to seal tightly. Place in preheated 400 oven & bake 40 minutes. Remove foil, sprinkle grated cheese on top & bake another 5-10 minutes.

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

Easy Mexican Casserole

Servings: 4 Servings

Ingredients:

1 large Onion; diced
1 package (6-oz) corn chips
1 can (16-oz) pork and beans
1 can (15-oz) chili
½ can Hot water
¾ pound Sliced cheese

Preparation:

Place onions and corn chips in 2-quart casserole. Add beans, chili and water; put cheese on top. Bake at 350 for 30 minutes.

MRS JIMMY KIRKPATRICK (JEAN)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Mexican Chicken and Rice

Servings: 6 Servings

Ingredients:

1 cub Converted rice
1 2/3 cub Water
1 medium Onion (chopped)
4 Skinless, chicken breasthalves
1 cub Salsa (the one you like)
Salt to taste
2 Chicken bullion cubes

Preparation:

In a large pan, combine the water and bullion cubes, and bring to a boil.
Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350o), and cook for 1 hr. Serve.

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

Easy Mexican Chili

Servings: 10 Servings

Ingredients:

2 can Red kidney beans; drain,15-½oz ead
28 ounce Can tomatoes; cut up
1 cub Chopped celery; chop
1 cub Onion; chop
6 ounce Can tomato paste
½ cub Green pepper; chop
4 ounce Can green chili peppers;drain, chop
2 tablespoon Sugar
1 Bay leaf
½ teaspoon Garlic powder
1 teaspoon Salt
1 teaspoon Dried marjoram; crush
1 dash Pepper
1 pound Ground beef

Preparation:

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on LOW heat for 8 to 10 hours. Remove bay leaf and stir before serving. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997

Easy Mexican Chocolate Torte

Servings: 10 Servings

Ingredients:

2 cub Frosting Mix,Chocolate
Fudge
½ teaspoon Cinnamon,Ground
2 cub Whipping Cream,Heavy
Unwhipped
33 Graham Crackers*
Chocolate Curls**

Preparation:

This easy recipe is quite elegant when prepared by the instructions and chilled. *You wil need 33 crackers, each 2 ½ inches square. **To make chocolate curls: Place a bar of milk chocolate on waxed paper. Curls will be easier to make if chocolate is slightly warm. Let chocolate stand in warm place for 15 minutes. Make curls by pressing a vegetable parer firmly against chocolate bar and pulling parer toward you in long thin strokes.
1-Blend dry frosting mix, cinnamon and whipping cream in chilled large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed until stiff, 2-3 minutes. 2-Place small amount of frosting mixture on 3 crackers; arrange crackers on serving plate, frosting sides down, to form rectangle. Spread rectangle with about ¼ cup frosting mixture; layer with 3 crackers. Repeat layers 9 times. Gently press torte together. 3-Using pancake turner, carefully turn torte on its side so crackers are vertical.
Frost top and sides with remaining mixture. Decorate with chocolate curls.
Refrigerate at least 6 hours. (torte will mellow and become moist.) This calls for dry frosting mix such as the type that used to be popular and easily found back when the Betty Crocker book was written. The method of frosting the crackers in layers could work with canned frosting mixed with whipping cream I think. Try different types of graham or other crackers also. This is a lovely looking dessert that is not possible to appreciate until you actually see it. Jo Anne Merrill

Recipe By : Jo Anne Merrill

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

Easy Mexican Mole

Servings: 1 Servings

Ingredients:

3 Boneless chicken breasts
2 tablespoon Vegetable oil
15 ounce Tomato sauce
½ cub Picante sauce
4 teaspoon Unsweetened cocoa powder
1 teaspoon Cumin
1 teaspoon Oregano
½ teaspoon Garlic salt
dash Cloves, nutmeg, allspice

Preparation:

Brown chicken in oil and drain fat. Combine remaining ingredients and mix well. Pour over chicken in skillet and bring to boil. Reduce heat, cover, and simmer 10 minutes. Remove chicken to serving platter. Cook and stir -- Sara E Stortenbecker sestort@iastate.edu

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

Easy Mexican Pork Chops

Servings: 4 Servings

Ingredients:

6 Loin pork chops; ½ inchthick
2 tablespoon Vegetable oil
Salt and pepper to taste
½ cub Water
¾ cub Long grain rice; raw
8 ounce Tomato sauce
½ Envelope taco seasoning
1 medium Green pepper; chopped
½ cub Cheddar cheese; grated

Preparation:

1. In a large skillet, heat oil over medium heat. Lightly sprinkle pork chops with salt and pepper. Cook until both sides are well browned. 2. In a 13 x 9 inch glass baking dish combine rice, water, tomato sauce and tace seasoning. Mix well. 3. Slice top and bottom off of green pepper; remove seeds. Slice into thin rings. 4. Place pork chops in the baking dish on top of the rice mixture; layer green pepper rings on top of pork chops. 5.
Cover with lid or aluminum foil, and bake for 1 ½ hours. 6. Remove from heat, sprinkle with cheddar cheese; return to ven and bake until cheese is melted 5-10 minutes

NOTES : Preheat oven to 350 degrees
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 20, 1998

Easy Microwave Bread

Servings: 1 Servings

Ingredients:

3 cub Bread flour; *NOTE
1 ½ teaspoon Salt; (+/- to taste)
1 tablespoon Gluten Flour, 100%
1 cub Warm water
2 teaspoon Molasses
2 teaspoon Honey
1 teaspoon Oil
¼ cub Warm water
1 ½ teaspoon Yeast
¼ teaspoon Honey
In Glass Measuring Cup MixTogether:
1 ½ teaspoon Yeast
¼ cub Warm water; **NOTE
¼ teaspoon Honey

Preparation:

This recipe makes a slightly dense chewey, bagel-like bread in less than an hour with minimal effort. The added gluten makes the bread moist while retaining a good crumb structure. The honey and molasses give the bread a mildly sweet taste and a nice color. Experiment with different flour combinations. My favorite is 1 cup oat flour mixed with 2 cups white or whole wheat. Whole oats grains, dried fruits or vegetables can be added for flavor.

*NOTE (unbleached white, ww, oat, rye or combo 2 or more) **NOTE (90-105° F; feel slightly warm when tested on inside of wrist)

Set mixture aside and let it rise for several minutes. Place the flour, salt and wheat gluten in a 4 cup or larger microwave safe bowl. When the yeast mixture has risen sufficiently, add it to the flour. In the same measuring cup measure 1 cup warm water, 2 teaspoons each of honey and molasses, and 1 teaspoon of oil. Stir to dissolve then add to the flour mixture. Mix together the dough, adding additional water as necessary to work all of the flour in to the dough. When dough is ready to knead, place a large jar of water in the microwave and heat on HIGH until it begins to boil (6-8 minutes). While water is boiling, knead the dough (either in the bowl or on the counter).

To bake, you can use the same bowl that you mixed the dough in, or use another microwave safe dish. I like to use a lidded ceramic baking dish which I have preheated in the microwave by placing in it a small container of water and heating it at the same time as the jar of water. If using a bowl, lightly oil it. After kneading, place the dough back in the bowl or other baking dish, coating one side with oil then turning so that the oil side is up. Place the dough in the microwave along with the jar of water that you previously heated. Microwave on lowest power setting for 20-25 minutes until doubled in bulk. Microwave on HIGH setting 6-8 minutes. Bread is done when it springs back after pressing the crust. Remove the bread from the microwave and invert the bowl to remove the bread. If you prefer a browned crust, microwave the dough on HIGH 4-5 minutes then finish cooking in a 425° oven until nicely browned (if using a bowl in the microwave, invert the loaf onto an oven safe baking sheet).

I imagine this dough could also be used as a pizza dough... especially if you partially bake it in the micro then finish it in the regular oven.
Rachel Spence RSpence@PtiAlaska.Net
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Easy Microwave Chicken

Servings: 1 Servings

Ingredients:

4 Pieces of chicken....@1.5lbs
¼ cub Dijon mustard
1 tablespoon Honey
2 tablespoon Oinon chopped
1 Clove crushed garlic

Preparation:

In a small bowl, combine mustard, honey, garlic. Remove skin from chicken.
Place chicken in a lightly greased, 9 inch, square baking dish. Spread with mustard sauce Microwave, covered on full power for 12 minutes. Serves 2-3

Posted to JEWISH-FOOD digest V97 #017

From: Shiramd@aol.com

Date: Tue, 10 Sep 1996 00:29:30 -0400

Easy Microwave Peanut Butter Fudge

Servings: 42 Servings

Ingredients:

1 Bag semi-sweet chocolatechips (12oz)
1 Jar smooth or crunchy peanutbutter (12oz)
1 can Sweetened condensed milk(14oz)

Preparation:

Makes approximately 42 pieces In a 1-½ quart microwave-proof bowl, melt chocolate and peanut butter on HIGH for 3 minutes. Remove from microwave; stir will. Add milk, stirring until well blended. Pour mixture into 8 x 8 inch pan, lined with waxed paper. Refrigerate to chill.

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

Easy Microwave Portuguese Bean Soup

Servings: 1 Servings

Ingredients:

6 ounce Portuguese sausage; thinlysliced
3 cub Chopped cabbage
1 can (11.05 oz) bean with baconsoup
1 can (10.75 oz) tomato soup
1 tablespoon Dried onion flakes
2 cub Water

Preparation:

Notes: From Hawaiian Electric Kitchen.

In a 3-quart microwave-safe dish, combine all ingredients; mix well. Cover.
Stirring occasionally, microwave on high power for 15 minutes. Makes 6 servings.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998

Easy Mild Salsa

Servings: 1 Servings

Ingredients:

1 ½ cub Tomatoes; chopped; peelingoptional
½ cub Onion, red; minced
½ cub Bell pepper, red; minced
½ cub Bell pepper, green; minced
3 tablespoon Cilantro; minced (optional)
3 tablespoon Olive oil, extra virgin
Chili powder
Cayenne

Preparation:

Combine the tomatoes, onion, peppers, cilantro, and garlic in a medium bowl. Stir in oil, chili powder, and cayenne to taste. Yields 2 ½ to 3 cups.

Easy Milk Fudge

Servings: 10 Servings

Ingredients:

2 tablespoon Butter or margarine
2/3 cub Evaporated milk, undiluted
1 ½ cub Sugar
¼ teaspoon Salt
2 cub Miniature marshmallows
1 ½ cub Semi-sweet chocolate morsels
1 teaspoon Vanilla extract
½ cub Chopped pecans or walnuts

Preparation:

Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares.
Hint: For thicker fudge, use a 7X5-inch loaf pan.

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

Easy Milky Way Pie

Servings: 8 Servings

Ingredients:

1 can 21 oz. cherry pie filling
4 teaspoon Lemon juice
4 1 ½ oz. Milky Way candy ba
1/3 cub Chopped nuts
1 9" pie crust,chilled

Preparation:

Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve.

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

Easy Mince Pie

Servings: 1 Servings

Ingredients:

2 cub Green tomatoes
2 cub Apples; chopped
½ cub Raisins; chopped
1 cub Brown sugar;, firmly packed
1 tablespoon Butter
3 tablespoon Vinegar
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Cloves
½ teaspoon Salt
1 9 inch pie crust

Preparation:

Mix all ingredients well and boil gently in medium saucepan for 25 minutes.
Cool. Preheat oven to 350. Fill pie shell with cooled mixture. Strip with more pie crust across top of pie. Bake 25 to 30 minutes. Typed by Ethel Snyder <essie49@juno.com> Typed August 23, 1997

Recipe by: GRIT -- JULY 27, 1997 Posted to MC-Recipe Digest V1 #758 by essie49@juno.com (Ethel R Snyder) on Aug 23, 1997

Easy Minestrone

Servings: 8 Servings

Ingredients:

3 tablespoon Vegetable base; BTB*
56 ounce Canned tomatoes; peeled andchopped
2 cub Water
15 ounce Cooked kidney beans
1 Onion; diced
16 ounce Frozen mixed vegetables
1 teaspoon Garlic powder
1 teaspoon Dried basil
¼ teaspoon Pepper

Preparation:

Combine the above in a soup pot. Bring to a boil. Cover and simmer for about 10 to 15 minutes. Makes 3 quarts, 8 to 12 servings.

Var: Bring to a boil and add 1 cup uncooked small pasta tubes. Bring to a second boil, cover and simmer on low for about 15 minutes.

*Product label recipe: kitpatH oct 1997. PANTRY: Better than Bouillon Vegetable Base
Posted to MasterCook Digest V1 #321 by KitPATh <phannema@wizard.ucr.edu> on Oct 26, 1997

Easy Mini-Salmon Burgers

Servings: 2 Servings

Ingredients:

7 ½ ounce Salmon, canned
4 ounce Saltines, finely crushed
1 Onion, finely diced
1 Egg
1 tablespoon Lemon juice
2 teaspoon Dill
2 teaspoon Pepper

Preparation:

Trim canned salmon of large bones and skin as desired. Mix well with other ingredients, except oil. Form into 3" x ½" patties and fry lightly in oil until golden brown. Makes approximately 12 mini- salmon burgers.

Serves 4 as an appetizer or 2 as a main course.

Created and typed for you by Lawren Freebody @ Salata BBS.

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

Easy Mint Chip Ice Cream

Servings: 8 Servings

Ingredients:

1 can (14 oz) sweetened condensedmilk
2 tablespoon Water
½ teaspoon Peppermint extract
4 drop Green food coloring
2 cub Whipping cream; whipped
1 cub Miniature chocolate chips

Preparation:

In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips. Pour into a foil-lined 9x5x2-inch loaf pan. Cover and freeze for 6 hours or until firm. Lift out of the pan and remove foil; slice.

Recipe by: Quick Cooking - Premier Issue

Posted to MC-Recipe Digest V1 #1019 by Carol Taillon <taillon@access.mountain.net> on Jan 17, 1998

Easy Mints

Servings: 1 Servings

Ingredients:

¼ cub Butter or margarine
2 tablespoon Water
¼ teaspoon Salt
½ teaspoon Peppermint extract
3 ½ cub Powdered sugar; (up to3-¾)
Food color; (optional)

Preparation:

Combine butter and water; place over low heat until butter melts. Remove from heat; add salt and extract. Gradually add sugar, blending until desired consistency is reached. If color candies are desired, divide in parts and tint various shades. Knead until smooth. Mold into individual candies or from small rolls to be cut. If rolls are refrigerated, allow to return to room temp before slicing. Yields: 1 pound mints Few women admit their age. Few men act theirs.

Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@excel.net> on Apr 03, 1998

Easy Miso Soup with Vegetables and Tofu

Servings: 4 Servings

Ingredients:

4 cub ;water
2 Onions, green; minced
3 large Chard leaves; chopped
2 Corn ears; kernels cut fromcob (about 2 cups)
4 ounce Tofu, firm or soft; cut into½" cubes
2 tablespoon Miso

Preparation:

1. Heat water to a boil. Add vegetables and tofu. Cook 5 minutes.

2. Remove ¼ cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer. Stir before serving, since good-quality misos tend to separate slightly.

The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE

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

Easy Mississippi Mud Bars

Servings: 24 Servings

Ingredients:

1 package Fudge brownie mix
½ cub Water
½ cub Oil
1 Egg
Topping:
1 cub Ready-to-spread chocolate
Frosting
½ cub Whipping cream; whipped
½ cub Mini marshmallows
½ cub Walnuts or pecans; c hopped
¼ cub Mini semi-sweet chocolate chips

Preparation:

Heat oven to 350~. Grease bottom only of a 13x9" pan.
In large bowl, combine all brownie ingredients; beat 50 strokes by hand.
Spread in greased pan. Bake for 33-35 minutes. DO NOT OVERBAKE! Cool completely. In large bowl, stir frosting until creamy and smooth. Gently fold in whipped cream until well blended. Fold in remaining ingredients.
Spread on cooled brownies. Store in refrigerator.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 12, 1998

Easy Molasses Cookies

Servings: 6 Servings

Ingredients:

1 cub Crisco
¾ cub Molasses
1/3 cub Brown sugar
2 teaspoon Soda
1 teaspoon Ginger
1 teaspoon Salt
3 cub Flour
1 Egg

Preparation:

Blend all dry ingredients, cut in crisco. Add molasses & egg. Form into a roll & refrigerate. Slice thin and bake at 375 for 8-10 minutes.

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

Easy Monkey Bread

Servings: 1 Servings

Ingredients:

1 package Refrigerator bread sticks
Melted butter
Cinnamon sugar

Preparation:

This is the monkey bread my 4 yr old son made at his preschool. He and my 2 ½ yr old son like to make this for us for dessert. It can get a little messy when the kids make it. I think they enjoy making it more than they do eating it. They used spoons to dip the balls of dough at school but I just have my kids wash their hands really well before and let them use their fingers......less chance of having the greasy sugary balls roll off the spoons and onto the floor.

Give each child a bread stick. Divide dough in 4 (or more pieces for sweeter bread). Roll each piece of dough into a ball. Dip in butter then dip in cinnamon sugar. Place all the balls from each bread stick in a muffin tin. Bake at 350 until golden brown. Each child gets his own little monkey bread Note: Sometimes we add a little bit of chopped apple. Posted to Kitmailbox Digest by EnJoysLife@aol.com on Apr 9, 1997

Easy Muffin

Servings: 1 Servings

Ingredients:

2 cub All-flour
½ cub Sugar
3 teaspoon Baking powder
½ teaspoon Salt
¾ cub Skim milk
3 tablespoon Oil
1 Egg, beaten (note)

Preparation:

Here is my recipe for a easy muffin From Fast and Healhy Oct 96

1 heat oven to 400F> Line muffin cups with paper baking cups. ( I spray mine with cooking spray ). Lightly spoon flour into measuring cup: level off. In medium bowl, combine flour, sugar,baking powder and salt; mix well.

2 In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly amoung muffin cups.

3 Bake at 400F. for 18 to 23 minutes or until light golden brown. Cool 1 minute, remove from pan. Serve warm. 12 muffins.

(note. I use egg beater or 2 egg whites) ( I never add salt)

1 muffin: calories 150; fat 4g; cholesterol
20mg;sodium220mg;carbohydrate25g;fiber 1g; sugar 9g; protien3g. Exchanges:
1 starch, ½ friut,1 fat or 1 ½ carbohydrate, 1 fat

VARIATIONS APPLE: Decrease sugar to ½ cup. Add 1 teaspoon cinnamon and 1 cup finely chopped, peeled apple tp the dry ingredients. Substitute apple juice for the milk. BLUEBERRY: Stir 1 cup fresh or frozen blueberies ( do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients.

I have also added raisins, cranberries or mixed dried fruit (chopped) to the basic recipe.
Posted to Digest eat-lf.v097.n023 by bmann@jcn1.com (Beverly Manning) on Jan 23, 1997.

Easy Multigrain Bread

Servings: 1 Servings

Ingredients:

1 package Active dry yeast
(I use bulk and use twoscant tablespoons)
1 ¼ cub Warm water; 105-115F
2 cub All-purpose flour
2 tablespoon Honey
2 tablespoon Margarine; softened
1 teaspoon Salt
1 cub Whole wheat flour
½ cub Uncooked mixed grain hotcereal (dry) (I use cornmeal andoatmeal, ¼ c
And sometimes replace someof the all
Purpose flour with
More cereal.

Preparation:

Dissolve yeast in warm water in large bowl. Add all purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigourous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40-45 minutes or unitl almost double.

Spray loaf pan, 9x5x3 or 8 ½ x 4 ½ x 2 ½ inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger).

Heat oven to 375 degrees fahrenheit. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack.

This recipe came from:

Betty Crocker's Low-Fat, Low-Cholesterol Cookbook, published by Prentice Hall Press, New York in 1991. The recipe is on page 149.

>From: mpayne@morgan.ucs.mun.ca (Michelle Payne) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Betty Crocker's Low-Fat, Low-Cholesterol Cookbook

Easy Mushroom Appetizers

Servings: 1 Servings

Ingredients:

3 cub Finely chopped mushrooms;(about 8oz)
¼ cub Finely chopped onion
½ teaspoon Worcestershire sauce
2 tablespoon Butter
2 cub Bisquick baking mix
½ cub Butter; softened
¼ cub Boiling water
1 package (3 oz) cream cheese;softened
¼ cub Grated Parmsan

Preparation:

from Bisquick

Heat oven to 350° Grease rectangular pan, 13x9". Cook and stir mushrooms, onion and worcestershire sauce in 2tbsp butter in 10" skillet til brown.
Mix baking mix and ½C butter in small bowl. Add water; beat til soft dough forms. Spread dough in pan. Spread cream cheese over dough. Top w/ mushroom mix and parmesan. Bake til crust is golden brown, 20-25min. Cut in about 1-½" squares. Refrigerate any remaining appetizers. 54 appetizers.

Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Dec 28, 1997

Easy Mushroom Filled Tortillias

Servings: 1 Servings

Ingredients:

½ cub Fresh mushrooms
5 tablespoon Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
½ Bell pepper, sliced into bite-sized strips
½ small Onion, thinly slicedand separated into rings
1 cub Prepared salsa
2 Flour tortillias
Shreded cheddar cheese

Preparation:

Heat tortillias in oven along with serving plate at low temp, as per package directions (ie: in foil so they don't dry out). (If you plan to do this in the microwave, wait.)

Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil. I prefer somewhat crunchy bell peppers, so i begin sauteing everything before cutting up the pepper. This seems to get the timing right. When the vegetables have reached

the desired level of doneness -- I like my mushrooms cooked to death -- pour into the pan the salsa. Cook together for several more minutes.

Place the cheese and mushroom mixture in the tortilla, roll and serve.

(This is a "what is edible in my refrigerator" recipe that actually turned out well. So i thought i'd share. I never thought of mushrooms in "Mexican" food before. 'Course we made shark fajitas a few weeks ago with soy sauce, so "authentic" doesn't seem to make a dent with me except for how i fix refried beans.) -- Judith Elaine Bush bush@bohr.physics.upenn.edu Physics Department, 209 S 33rd St. Lab: 215-898-8832 Philadelphia, PA 19104-6396 USA
FAX: 215-898-2010

~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article.
Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.

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

Easy Nacho Dip

Servings: 1 Servings

Ingredients:

1 package (8 oz) Cream cheese;softened
1 can Hormel Chili NO beans
2 cub Finely shredded cheddarcheese

Preparation:

(GREAT for parties or family get togethers)

spread in 9x13 pan or on cookie sheet:

Bake at 350 until the cheese melts. Serve with tortilla chips. Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com (Angela [lynn] Gilliland) on May 02, 1997

Easy Nachos

Servings: 1 Servings

Ingredients:

1 package Tortilla chips (8 oz)
1 package Velveeta Shredded ProcessCheese food (8 oz)
8 ounce Pace Thick & Chunky Salsa

OPTIONAL GARNISHES:
Sliced ripe olives
Guacamole
Sliced jalapeno peppers
Sour cream

Preparation:

Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at 350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa over chips. Garnish as desired.

MICROWAVE OVEN DIRECTIONS:

Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or until cheese food melts.

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

Easy No Knead Bread

Servings: 1 Servings

Ingredients:

5 cub Warm water
2 package Dry yeast
8 tablespoon Sugar
8 tablespoon Shortening
8 teaspoon Salt
6 cub Flour

Preparation:

In large bowl, pour in the 5 cups warm water. Add 2 packages dry yeast.
When yeast is dissolved, add sugar, shortening, salt and flour, Stir in with spoon. Let rise. Spoon into greased pans. Let rise again. Bake at 375 degrees for 45 miinutes in large pans; 30 minutes for small pans. Take from pans immediately, brush with butter. Cool on racks. Makes 4 large 9 X 5 loaves or 7 small loaves. Posted to Recipe Archive - 23 Mar 97 by ted by:
ajewell@sound.net on Mar 23, 9

Easy No-Beat Fudge

Servings: 1 Servings

Ingredients:

-Nancy Speicher DPXX20A
1 1/3 cub Sugar
2/3 cub Evaporated milk (small can)
3 tablespoon Butter or margarine
3 package Semi-sweet chocolate pieces6 oz each
3 cub Miniature marshmallows
½ cub Chopped walnuts
½ cub Candied cherries; halved

Preparation:

1. Combine sugar, milk and butter or margarine in a medium-size heavy saucepan; heat to boiling over medium heat, stirring constantly; cook for 6 minutes, or until candy thermometer reaches 227F.
2. Remove from heat; add chocolate pieces and marshmallows; stir until chocolate and marshmallows are melted and mixture is smooth; quickly stir in walnuts and cherries.
3. Spoon into buttered 8x8x2" pan; let stand until set; cut into squares. You may press this fudge into tiny tart pans, then decorate with nuts.
Makes about 3 pounds.
From Family Circle 11/72 Homemade Candies

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

Easy No-Fail Pie Crust

Servings: 1 Servings

Ingredients:

4 cub All-purpose flour
1 ¾ cub Vegetable shortening
1 tablespoon Granulated sugar
2 teaspoon Salt
½ cub Water
1 Egg
1 tablespoon White vinegar

Preparation:

Recipe from: Famous Desserts Cookbook

Makes 2 double-crust 9-inch pies and I single crust.

Combine flour, shortening, sugar, and salt. Mix well with fork or pastry blender. Set aside. Beat together water, egg, and vinegar. Add to flour mixture; mix until all ingredients are moistened. Form into ball and chill at least 15 minutes before shaping in desired shape. May be stored in refrigerator one week or frozen. Bake in 425 F. oven for 12 minutes for single crust. Bake following instructions for double-crust pies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@mnl.v-link.net> on Jul 08, 1997

Easy Nonfat Garlic Bread

Servings: 12 Servings

Ingredients:

1 cub Oil-free italian dressing
1 teaspoon Paprika
5 Cl Garlic; or more to taste
1 Whole-wheat french bread
Parsley flakes; optional

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the broiler.
Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Easy Noodle Pudding

Servings: 6 Servings

Ingredients:

2 cub Milk
8 ounce Medium egg noodles
4 Eggs - beaten
½ cub Sugar
1 large Red apple; peeled andchopped
½ cub Golden raisins
8 ounce Cottage cheese
½ cub Crushed pinapple - drained
2 -(up to)
4 ounce Butter or margarine.

Preparation:

From: "Andrea Herrera" <andreah@utj.org>

Date: Mon, 5 Aug 1996 10:01:36 +0000
In a large pot cook together milk and noodles. bring to a boil. Add eggs, sugar, apple, raisins, cottage cheese and pineapple. Pour melted butter or margine into an 8 x 8 casserole. Add noodle mixture and bake at 350 degrees for about 1 hour - until brown on top. Serves 6 - 8

JEWISH-FOOD digest 302

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

Easy No-Time Pizza Crust

Servings: 4 Servings

Ingredients:

1 cub Warm water -- 110 degrees
1 teaspoon Sugar
2 teaspoon Yeast
2 ½ cub All-purpose flour
2 tablespoon Olive oil
1 teaspoon Salt
1 teaspoon Sugar

Preparation:

Add 1 tsp sugar to water. Sprinkle yeast on top of the water & mix. Let rise for about 5 minutes.

In the processor, mix flour, salt & sugar. While processor is running, add oil & proofed yeast/water mixture. Let flour combine with the liquid & knead for about 1 minute until dough is smooth. Add more water or flour, if needed, to get the desired consistency.

Let dough rest for 5 minutes before rolling out.

Roll dough into 2- 12 " pizzas or 1 -15" jelly rolly pan.

Add desired toppings. Bake at 425F for 15-20 minutes.

OR: Roll dough into greased pan. Grill 5-10 minutes,covered, or until dough has browned on bottom. Flip dough. Add desired toppings. Grill another 5 - 10 minutes until bottom has browned & cheese has melted.

Posted to EAT-L Digest - 31 May 96

Date: Sat, 1 Jun 1996 11:45:53 -0400

From: charles moffat <moffats@USAOR.NET>

Recipe By : Carole Walberg

Easy Nutella Ice Cream Cups

Servings: 8 Servings

Ingredients:

1 pint Chocolate ice cream, softene
Spreadable but not melted
1 cub Nutella
2 pint Coffee ice cream, softened u
Spreadable but not melted
8 Toasted peeled hazelnuts

Preparation:

Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS Have ready 8 ramekins with a 5 to 6 oz capacity. Spread ¼ cup chocolate ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over the chocolate ice cream.
Spread ½ cup coffee ice cream in each ramekin. Smooth the top. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes. Removing only 4 ramekins from the freezer at a time, spread a smooth layer of nutella over the coffee ice cream. Place a hazelnut in the center of each filled ramekin. Freeze the ramekins just until the topping is firm, about 15 minutes. Serve.

TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently press heavy aluminum foil around each ramekin. Label with date and contents.
Freeze up to 2 weeks.

TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly.

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

Easy Oat Bran and Date Cookies

Servings: 36 Servings

Ingredients:

2/3 cub Soft margarine
1 cub Brown sugar, packed
1 Egg, slightly beaten
1 tablespoon Water
1 cub Whole-wheat flour
1 cub Oat bran
¼ cub Wheat germ
1 teaspoon Baking soda
1 teaspoon Baking powder
1 cub Chopped dates or raisins
½ cub Chop.nuts, coconut,choc.chip

Preparation:

In large bowl, cream margarine, brown sugar, egg and water together thoroughly. Add dry ingredients, mix well. Stir in dates or raisins and nuts (or choc. chips or coconut) if using.

Drop batter by spoonfuls onto lightly greased baking sheets; flatten slightly with a floured fork. Bake in 350F oven for 10 minutes or until light golden. Makes about 3 dozen cookies.

Per cookie made with coconut: 97 cal, 4 g fat, 8 mg cholesterol, 64 mg sodium, 1 g protein, 14 g carbohydrate

Two cookies: 1 starch choice, 1 fruit, 2 fat

Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart & Stroke Foundation of Ontario Shared & tested (YUM!) by Elizabeth Rodier Sept 93

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

Easy Oatmeal Cookies

Servings: 1 Servings

Ingredients:

1 ¼ cub All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamon
1 cub Shortening
1 cub Firmly packed brown sugar
1 cub Sugar
2 Eggs
½ teaspoon Vanilla extract
3 cub Quick-cooking or regularoats; uncooked
½ cub Chopped pecans

Preparation:

Combine flour, soda, salt, and cinnamon; set aside. Cream shortening and sugar; beat in eggs and vanilla. Add flour mixture, mixing well. Stir in oats and pecans. Shape dough into 1-inch balls, and place 1 inch apart on lightly greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Yield: about 8 dozen.

NOTES : Submitted by Mrs. Earl E. Crimm, Gordo, Alabama

Recipe by: Southern Living, 1980 Annual Recipes, May

Posted to MC-Recipe Digest by NGavlak <NGavlak@aol.com> on May 17, 1998

Easy One-Dish Ham Bake

Servings: 10 Servings

Ingredients:

1 package Frozen broccoli cuts, rinsedand drained
1 can Condensed cream of mushroomsoup (10 ¾ oz)
1 can Condensed Cheddar cheesesoup (10 ¾ oz)
1 cub Milk
3 cub Cut-up cooked ham, chicken,turkey or beef
½ teaspoon Onion powder
2 cub Bisquick Original or ReducedFat baking mix
1 ½ cub Milk

Preparation:

Heat oven to 450'F. Mix broccoli, soups, 1 cup milk, the ham and the onion powder in ungreased rectangular baking dish, 13x9x2". Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parlsey if desired. Bake 27-30 minutes or until light golden brown.
Let stand at least 5 minutes. 8-10 servings.

High Altitude Directions (3500 to 6500 feet): Bake 30-33 minutes.

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

Easy Onion Bread

Servings: 1 Servings

Ingredients:

1 pound loaf
½ cub Water
1 tablespoon Applesauce
1 tablespoon Honey
1 Egg (or 3 T liquid egg sub)
3 tablespoon Dried minced onion
1 2/3 cub All-purpose flour
1/3 cub Whole wheat flour
1 ½ tablespoon Powdered milk
1 teaspoon Salt
2 teaspoon Yeast

Preparation:

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

Easy Onion Soup

Servings: 6 Servings

Ingredients:

5 large Yellow onions; thinlysliced
½ cub Butter
2 can (10.5-oz) beef broth
1 Soup can water
1 Soup can white or sauternewine
Salt to taste
Pepper to taste

TOPPING:
French bread; sliced 1 inchthick
½ pound Gruyere cheese
6 tablespoon Parmesan cheese

Preparation:

Saute onions in butter until brown in a large soup pot. Add remaining ingredients and simmer for 1 hour. Before serving, place soup in individual crocks and top with bread and cheeses. Broil until cheese melts. Yield: 6 servings.

CINDY MILLER (MRS. PATRICK)

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 Onion Soup with Stilton

Servings: 1 Servings

Ingredients:

1 ounce Butter per person
2 medium Onions per person; chopped
Salt
Black pepper; freshly ground
½ pint Each beer and stock
Fresh thyme or winter savory
Stilton
Croutons

Preparation:

TWO FAT LADIES SHOW #FL1A06

In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper.

Add the liquid and bring to a boil. Adjust the seasoning and add thyme.
Cover and simmer for 30 to 40 minutes.

If you are using Stilton rind, grate it finely. Otherwise, chop the cheese.
Add it half way through the cooking and stir well.

Serve with croutons.

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

Easy Opera Fudge

Servings: 1 Servings

Ingredients:

½ cub Margarine
2 3-3 ¼ oz.
½ cub Milk
½ teaspoon Vanilla
1 pound Sifted confectioner's sugar
1/3 cub Chopped nuts or candied
Cherries
Nut halves -- optional
package Regular vanilla pudding mix

Preparation:

In 2 quart glass bowl, Microwave margarine for 1 minute. Stir in vanilla pudding and milk. Microwav, uncovered until boiling, about 3 minutes, stirring occasionally. Cook for 1 minute more, stirring every 15 seconds.
Add vanilla. Beat in confectioner's sugar. Stir in chopped nuts or candied cherries. Pour into buttered 10x6x2" baking dish. Top with nut halves, if desired. Chill. Cut in 1" squares. Store in refrigerator.

Recipe By : Bobb1744

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

Easy Oriental Beef Stir-Fry

Servings: 1 Servings

Ingredients:

-Ib. beef top round steak,cut 1 inch thick
1/3 cub Walnuts, coarsely chopped
1/3 cub Water
1 tablespoon . cornstarch
2 tablespoon Each dry sherry and soysauce
2 tablespoon Peanut oil, divided
1 Clove garlic, slivered
1 package ( 16 oz's.) frozenvegetable mixture(such as broccoli, redpeppers, bamboo shoots andstraw mushrooms)
2 cub Hot cooked rice

Preparation:

Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips l/8-inch thick; reserve. Heat large frying pan or wok over medium-high heat. Add walnuts and stir-fry 1-2 minutes or until lightly browned; reserve.

Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat 1 tablespoon oil in same pan over medium-high heat. Add garlic and beef strips (½ at a time) and stir-fry 1 minute. Remove; reserve. Add remaining oil to same pan; cook vegetables over medium-high heat 5 minutes, stirring occasionally.

Stir in reserved beef strips. Add reserved cornstarch mixture; cook and stir until mixture comes to a boil and thickens slightly. Serve stir-fry over rice; sprinkle with reserved walnuts. Makes 4 servings.

PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes.

FOOD FACTS: calories 474; protein 37g; fat 21g; carbohydrate 36g; iron 4.8mg (27 percent RDA); sodium 597mg; cholesterol 82mg.

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

Easy Oriental Fried Rice

Servings: 4 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * *
2 cub -to 4 c cooked Rice
2 slice Bacon, chopped
½ cub Low-fat Ham *
*(you may substitute cookedshrimp, turkey or chicken)
1 cub Carrots, diced
½ cub Red Pepper, diced
½ cub Green Onion, chopped
1 cub Frozen Green Peas
½ teaspoon Dried Ginger
1/3 cub Low-Salt Soy Sauce
Salt & Pepper to taste

Preparation:

1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat.

2. Add meat and carrots; stir-fry about 2 minutes.

3. Add red pepper and onions; toss or stir to fry until vegetables are cooked.

4. Stir in green peas, rice, ginger, soy sauce, salt and pepper.

5. Stir to heat well; cover and let stand about 5 minutes.

Serving size depends on amount of rice used.

Source: Saran Wrap

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY

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

Easy Oriental Noodle Soup

Servings: 4 Servings

Ingredients:

1 can (14.5-oz) ready-to-servechicken broth with 1/3 lessless sodium
2 cub Water
1 -(up to)
2 tablespoon Dried mixed vegetable flakes
1 cub Green giant select frozensugar snap peas
1 package (3-oz) chicken flavor ramennoodle soup mix
1 package (6-oz) frozen cooked smallshrimp; -or-
1 can (5-oz) chicken; drained
¼ cub Chopped onion
1 tablespoon Sliced green onions;optional

Preparation:

In large saucepan, combine broth, water and vegetable flakes; bring to a boil. Add sugar snap peas. Partially break up noodles from soup mix; stir into boiling broth. Reduce heat to medium; cook uncovered 3-4 minutes or until peas are crisp-tender.

Stir in contents of seasoning packet, shrimp and onion. Cook 3-4 minutes or until thoroughly heated. Garnish with sliced green onions.

CALORIES: 140 SODIUM: 700MG

CHOLESTEROL: 85MG FAT: 1G

CARBOHYDRATE: 20G SAT: 0G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Oven Baked Potatoes

Servings: 6 Servings

Ingredients:

6 medium Potatoes; unpeeled
6 medium Onions
½ cub Butter or margarine
1 Clove garlic; crushed
¾ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Celery seeds
¼ teaspoon Paprika

Preparation:

Cut potatoes & onions into ¼-inch slices. Alternate slices, slightly overlapping, in a single layer in a 13x9x2-inch baking dish. Combine next 5 ingredients. Drizzle over potato & onion slices. Cover & bake at 400 for 40 minutes. Sprinkle with paprika & bake, uncovered for 20 additional minutes.

PAT RINKE

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 Oven Caramel Corn

Servings: 8 Servings

Ingredients:

8 cub Of popped corn
½ pound Butter (not margarine)
1 cub Brown sugar (packed)
½ cub Light corn syrup
1 teaspoon Baking soda

Preparation:

From: gray@wfoc.usbm.gov (Lynn R. Gray)

Date: Sat, 25 Feb 95 23:03:29 GMT

Place the popped corn in a large roaster pan. Next, in a 2 qt sauce pan cook together for 2 minutes the caramel sauce ingredients. The soda will cause the mixture to foam (that's why the 2 qt pan is needed). Allow the foam to cook down slightly, then remove from heat (approx. 5 min.) Pour caramel mixture over popcorn and stir until mixed. Place in a 250 degree oven for 45 minutes. Stir at lease every 10-15 min. Remove from oven and pour on wax paper. Allow to cool slightly and break apart. Enjoy.

REC.FOOD.RECIPES ARCHIVES

/CANDY

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

Easy Oven Chicken Dinner

Servings: 1 Servings

Ingredients:

Chicken parts
Choice of cut-up vegetables,e.g. carrots potatoes,zuchinni, onions...
1/3 cub Olive oil
¼ cub Brandy
Seasonings

Preparation:

Place vegetables and chicken in a single layer in a large baking pan.
Sprinkle with parsley flakes, oregano, garlice powder, salt, pepper and any other seasonings of choice. Drizzle over all about the olive oil mixed with brandy. Add 1 cup water to the bottom of the pan and place in a 350F oven to bake for one hour.
Posted to EAT-L Digest 20 Jan 97 by C <jazzbel@MAIL.BATELNET.BS> on Aug 23, 1980.

Easy Oven Meatballs

Servings: 4 Servings

Ingredients:

2 slice White bread
1 small Onion
1 pound Turkey, ground
1 package Chopped spinach, thawed
1 teaspoon Salt
¼ teaspoon Pepper
1 large Egg
3 Carrots, med. size.
¼ pound Mushrooms
1 Jar Spaghetti sauce, garden>
Style.
Cooked spaghetti for 4 serv.

Preparation:

Preheat oven 400 F. Grease or spray 13 x 9 inch baking pan. Chop the bread until fine crumbs form (abt. 1 cup). Grate onion for 1 tbs. In large bowl, mix bread crumbs and grated onion with ground turkey, spinach, salt, pepper, and egg.

Shape turkey mixture into 16 meatballs. Place meatballs in pan and bake 25 minutes or until meatballs are lightly browned and cooked through.

Meanwhile, thinly slice carrots and cut mushrooms into ½" pcs. In 3 quart saucepan over high heat, heat carrots, mushrooms, pasta sauce, and ½ cup water to boiling. Reduce heat to low; cover and simmer 20 minutes.
When meatballs are done, add to sauce; cover and simmer 10 minutes longer to blend flavors and cook vegetables until tender. Serve over spaghetti or rice.

Yield: 4 main-dish servings

Nutritional information per serving (without spaghetti or rice):
Calories 435, Fat 20g, Cholesterol 112mg, Sodium 1595mg.

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

Easy Oven Pork Chops

Servings: 4 Servings

Ingredients:

4 Pork chops; 1 inch thick
1 Bell pepper; sliced
2 Onions; sliced
12 tablespoon Rice; uncooked
1 can Consomme
½ cub Water

Preparation:

Brown , salt and pepper both sides of pork chops. Place in baking dish. Put onions and pepper slices on each chop.

Sprinkle 3 tablesppons rice arund each chop. Pour mixture of water and consomme over entire dish. Bake covered at 325 degrees for 60 minutes or until chops are tender.

NOTES : From Aunt Gene's friend in Flordia. If rice gets done to fast, then bake chops 30 minutes, then add rice, water and consomme and bake the last 30 minutes.
Recipe by: Margie Russell

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998

Easy Oven-Roasted Chicken

Servings: 1 Servings

Ingredients:

1 Broiler/fryer chicken; (3-4pounds)
1 medium Potato; sliced into ½ inchcubes
1 medium Onion; sliced into 8 wedges
2 medium Carrots; peeled and slicedinto ½ pieces
1 Pressed garlic clove
1 tablespoon Olive oil
½ teaspoon Dried thyme leaves
½ teaspoon Dried rosemary
Salt and pepper to taste
½ cub Water

Preparation:

Preheat oven to 400F. Rinse chicken and pat dry with a paper towel; place in roasting pan breast side up. Place vegetables around chicken. Combine garlic, oil, thyme, rosemary, salt & pepper in a bowl. Brush over chicken using a pastry brush. Pour water over vegetables. cover pan with foil. Bake 1 - 1 ¼ hours or until thermometer reads 170 degrees. Remove foil during last 15-20 minutes of baking to allow chicken to brown. Let stand 10 minutes before carving.

Yield: 4-6 servings

Posted to TNT Recipes Digest by Terrie Price <mkterrie@scsn.net> on May 05, 1998

Easy Oyster Dressing

Servings: 8 Servings

Ingredients:

1 teaspoon Chicken-flavor instantbouillon
½ cub Boiling water
½ cub Celery; chopped
½ cub Margarine or butter
1 package Herb-seasoned stuffing mix;(8 ounce)
1 can Oysters; undrained, (8ounce)

Preparation:

Heat oven to 350F.

Dissolve bouillon in water; set aside.

In small skillet, cook celery in butter until tender.

In large bowl, combine all ingredients; mix well. Turn into buttered 1 ½-quart baking dish. Cover; bake 35 minutes or until hot.

Refrigerate leftovers.

Recipe by: America's Favorite Brand Name Holiday Recipes

Posted to EAT-L Digest by madman <taccd@sierra.net> on Novey,, mber 21, 1997

Easy Pad Thai

Servings: 4 Servings

Ingredients:

6 ½ ounce Wide rice noodles [227g]
2 tablespoon Vegetable oil
6 ounce Lean ground pork
1 Sweet red pepper, chopped
3 Garlic cloves, minced
¼ teaspoon Hot pepper flakes
6 ounce Raw shrimp, peel, devein
1/3 cub Chicken stock
3 tablespoon Fish sauce
2 tablespoon Granulated sugar
2 tablespoon Lime juice
2 tablespoon Ketchup
1 Egg, beaten
2 cub Bean sprouts
2 Green onions, chopped
¼ cub Fresh coriander, chopped
2 tablespoon Peanuts, chopped
2 Limes, cut in wedges

Preparation:

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.

Makes 4 servings for $9.70CDN [Sep 94]

Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities"

[-=PAM=-] PA_Meadows@msn.com

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

Easy Paella

Servings: 1 Servings

Ingredients:

1 cub Rice; Raw
3 tablespoon Oil
3 Cloves garlic; minced
1 medium Onion; chopped
2 cub Chicken broth
2 cub De-boned chicken; cooked andcut up
¼ teaspoon Saffron
2 tablespoon Capers
1 small Canned peas
1 Tomato; chopped
Salt; to taste

Preparation:

Saute rice in oil with garlic and onions until brown; stirring continuously. Add the rest of the ingredients. Pour into a greased baking dish and bake at 400 degrees for 45 minutes covered and an additional 10-15 minutes uncovered. Any seafood such as shrimp, mussels or squid can be added and is delicious. From Favorites From Our Kitchen, the Lago Service League(Caracas, Venezuela) , 1979.

Recipe by: Ginny Sandy

Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16, 1998

Easy Pancakes

Servings: 4 Servings

Ingredients:

2 cub Bisquick original baking mix
2 Eggs
1 cub Milk

Preparation:

HEAT griddle or skillet; grease if necessary. Beat all ingredients with wire whisk or hand beater until well blended.

POUR batter by scant ¼ cupfuls onto hot griddle.

COOK until edges are dry. Turn; cook until golden brown. About 13 pancakes.

Bran Pancakes: Increase milk to 1-1/3 cups. Fold in ½ cup bran cereal shreds. About 16 pancakes.

Sweet Cornmeal Pancakes: Increase milk to 1-1/3 cups. Beat in ½ cup yellow cornmeal and 2 tablespoons sugar. About 16 pancakes.

Whole Wheat Pancakes: Increase milk to 1-1/3 cups. Beat in ½ cup Gold Medal whole wheat flour. About 15 pancakes.

No-Cholesterol Easy Pancakes: Substitute 3 egg whites or ½ cup cholesterol-free egg product for the eggs. Use skim milk.

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

Easy Parker House Rolls

Servings: 4 Servings

Ingredients:

1 ¼ cub Milk; Scalded
3 tablespoon Sugar
2 tablespoon Butter or Regular Margarine
¾ teaspoon Salt
2 package Active Dry Yeast; OR
2 tablespoon Active Dry Yeast; Bulk
¼ cub Lukewarm Water; 110 Deg. F.
4 ½ cub Unbleached Flour
2 tablespoon Butter Or Margarine; Melted

Preparation:

Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a ½-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks.

NOTE:

These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip

Easy Party Chicken Breasts

Servings: 12 Servings

Ingredients:

6 Whole chicken breasts; splitin half & boned
12 slice Onion; ⅛ inch thick
1 can Undiluted mushroom soup
½ cub Grated cheddar cheese
Accent
Salt & pepper
Fresh mushrooms; optional

Preparation:

Line buttered baking dish with onion slices. Lay chicken breasts on top of each. Sprinkle with Accent, a LITTLE salt & pepper. (The soup will be salty, don't use too much). Mix soup & cheese & spread on top of each chicken breast. If desired, fresh mushrooms may be added to soup mixture.
Bake 1 hour at 350. Serve with rice.

MRS C.J. (MARY ANN) LE VAN

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 Party Lasagna

Servings: 8 Servings

Ingredients:

1 pound Ground beef
1 can Condensed Italian tomatosoup
1 cub Water
1 can Cream of mushroom soup;condensed
2 cub Mozzarella cheese; shredded
¼ cub Milk
6 Lasagna noodles; dry

Preparation:

In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add tomato soup and water. Heat through, stirring occasionally. Remove from heat. In small bowl, combine mushroom soup, ½ cup cheese and milk. In 2-qt. oblong baking dish, spoon half the meat mixture. Top with 3 lasagna noodles. Spoon mushroom soup mixture over lasagna noodles. Top with remaining 3 lasagna noodles and remaining meat mixture. Cover tightly with foil. Bake at 400 degrees for 40 minutes.
Uncover; sprinkle remaining 1 ½ cups cheese over meat mixture. bake 10 minutes more or until hot and bubbling. Let stand 10 minutes before serving. If desired, garnish with tomato, fresh basil, bay leaves and parmesan cheese.
Posted to recipelu-digest Volume 01 Number 205 by PookyPook <PookyPook@aol.com> on Nov 6, 1997

Easy Pasta Alfredo

Servings: 4 Servings

Ingredients:

½ cub Butter or margarine
1 cub Whipping cream
⅛ teaspoon Ground nutmeg
1 cub Shredded Parmesan cheese
1 package (19 oz) frozen cheesetortellini

Preparation:

In a saucepan, melt butter over medium-low heat. Add cream and nutmeg; heat through but do not boil. Stir in Parmesan cheese until melted. Cook tortellini according to package directions; drain. Transfer to a large serving bowl. Add the cheese sauce and toss to coat. Serve immediately.

Recipe by: Quick Cooking - March/April 1998

Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 29, 1998

Easy Pasta Bake

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 Jar (28-30 oz) spaghettisauce
½ cub Kraft 100% grated ParmesanCheese
5 cub Cooked pasta
1 package (8oz) Kraft MozzarellaCheese

Preparation:

Brown meat in large skillet; drain. Stir in spaghetti sauce, parmesan cheese and pasta. Spoon into 13x9 inch pan. Top with mozzarella cheese.
bake at 375 for 20 minutes.

Serves 6 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Colleen Schmidt <colleen@intap.net> on Aug 17, 1997

Easy Pasta Specialal

Servings: 1 Servings

Ingredients:

1 15 ounce can stewed tomatoes
1 small Can Rotel diced
Pepper/tomatoes
1 15 ounce can French-cut green
Beans
1 15 ounce can mushrooms stems
And pieces
2 tablespoon Italian seasoning
½ teaspoon Garlic powder

Preparation:

Mix it all together in a big saucepan, bring to a boil and simmer for half hour or so. Serve it over spiral pasta (fusilli) and top with FF parmesan.
Delicious!

Posted by Martin Lastinger <lastingr@netcom.com> to the Fatfree Digest [Volume 11 Issue 12], Oct. 12, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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

Easy Patty Shells

Servings: 6 Servings

Ingredients:

6 slice White bread
½ cub Butter; softened

Preparation:

Preheat oven to 300ø. Remove crust from bread and roll flat with a rolling pin. Butter both sides of bread. Stuff and pat into a custard cup or a muffin tin. Make sure the bread conforms to the tin. Bake until bread is brown and crisp. Yield: 6 shells.

EVA RILEY (MRS. COOPER)

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 Peach Cobbler

Servings: 1 Servings

Ingredients:

½ cub Margarine
1 cub Self-rising flour
1 cub Sugar
1 cub Milk
1 teaspoon Vanilla
1 large Can sliced peaches, withjuice

Preparation:

Mary Beth Roe "My Family's Favorites"

Place margarine in a deep ovenproof bowl or casserole and place in a 450 degree oven to melt while assembling the other ingredients. Mix together the flour, sugar, milk and vanilla. Stir until smooth. Remove the bowl from the oven and pour flour mixture over melted margarine. Don't stir.
Pour can of peaches over the top of this. Again, don't stir. Return to the oven and cook at 450 degrees for 10 mins. Turn oven to 375 degrees and cook until crust to the top and is golden brown.
Posted to EAT-L Digest 13 October 96

Date: Mon, 14 Oct 1996 19:32:28 -0400

From: Grace Wagner <wgmm@MAIN.CITYNET.NET>

Easy Peach Cobbler

Servings: 6 Servings

Ingredients:

¼ cub I Can't Believe It's Butter
Spread
½ cub Sugar
4 cub Peeled & sliced peaches OR
Nectrines or apples
1 tablespoon + 2/3 c. variety baking mix
½ teaspoon Ground cinnamon
2 tablespoon Firmly packed brown sugar
2 tablespoon Milk

Preparation:

1. In 1 quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon.
2. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar.
3. Cut in I Can't Believe It's Butter! until mixture is size of small peas.
4. Stir in milk until moistened; drop by spoonfuls onto peaches.
5. Bake at 400 degrees F for 30 minutes or until toothpick inserted into crust comes out clean.
6. Let stand 5 minutes.
Source: I Can't Believe It's Butter Website. Typed in MMFormat by Cindy Hartlin.
Posted to MM-Recipes Digest V3 #240

Date: Tue, 03 Sep 1996 13:23:56 -0400

From: Cindy J Hartlin <cjhartlin@accent.net>

Easy Peach Cobbler

Servings: 1 Servings

Ingredients:

-Virginia Sonier HCMC24B---
1/3 cub Butter
2 cub Fresh peach slices
3 tablespoon Powdered sweetener
1 cub Flour
¾ cub Skim milk
1 ½ teaspoon Baking powder

Preparation:

Melt butter in a 1 ½-qt. baking dish. Add peaches to melted butter. Mix together the sweetener, flour, milk and baking powder. Pour over peaches but DO NOT STIR. Bake at 375 until golden brown. Serves 5 Exchange: 1 bread, 1 fruit, 2 fats each ½ c serving Reformatted for MM By Joni in S.Jersey

Posted to EAT-L Digest 14 Jan 97, by Martha Sheppard <marthahs@WORLDNET.ATT.NET> on Wed, 15 Jan 1997.

Easy Peach Cobbler

Servings: 1 Servings

Ingredients:

1 Stick margarine or butter
1 cub Sugar
1 cub Self-rising flour
1 cub Milk
1 large Can peaches

Preparation:

Melt margarine in deep dish or pan. Mix sugar, flour, and milk; pour over melted margarine. Pour the peachesw and juice over this mixture. Do not stir. Bake at 350 F for 45-50 minutes. Serve warm. Top with whipped cream.
I have successfully reduce the butter to ½ stick and have used various pie fillings in this recipe in place of the peaches. Works equally well.
Betty Message From bscoggins@why.net (bscoggins) to Prodigy's Recipe Exchange Newsletter
Posted to MC-Recipe Digest V1 #803 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997

Easy Peach Crunch

Servings: 4 Servings

Ingredients:

1 pound 13oz can peaches; draine
Cinnamon
¾ cub Flour
1 teaspoon Baking powder
½ teaspoon Salt
1 cub Sugar
1 Egg

Preparation:

Recipe by: Phyllis Morris Place drained peaches in bottom of pan. Cover with cinnamon. Mix together flour, baking powder, salt, sugar and egg.
Sprinkle on top of fruit. Melt butter and pour over top. Bake at 375 for 30 minutes.

Easy Peachy Beef Toss

Servings: 6 Servings

Ingredients:

1 ½ cub Cooked roast beef/steakcut into strips
1 Romaine head, torn
1 medium Ripe avocado, sliced [optl]
14 ounce Canned sliced peaches,in juice
¼ cub Italian dressing
2 tablespoon Sweet & Sour BBQ sauce

Preparation:

In a large salad bowl, combine beef, romaine, avocado and drained peaches (reserving liquid). combine dressing, ¼ cup peach liquid and BBQ sauce.
Just before serving, pour dressing over salad; toss lightly.

Garnish with halved cherry tomatoes and freshly ground pepper.

Without avocado: 107 calories, 2.7g fat.

Source: Beef Information Centre, 2233 Argentia Rd, Suite 100, Dept F, Mississauga, Ontario, Canada L5N 2X7 [write for more recipes] [-=PAM=-] PA_Meadows@msn.com

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

Easy Peanut Butter Bonbons

Servings: 1 Servings

Ingredients:

LIZ JONES VXRF36B:
1 cub Chunky peanut butter
2 tablespoon Butter
1 cub Sifted powdered sugar
1 ½ cub Finely chopped nuts
6 ounce Semi-sweet chocolate chips
1 teaspoon Solid vegetable shortening

Preparation:

Combine peanut butter, butter and powdered sugar, stirring until smooth.
Shape into balls. Melt chocolate and shortening over hot, (not boiling) water. Dip balls into chocolate, cool slightly, and roll in chopped nuts.
Put balls on waxed paper-lined baking sheet and refrigerate until firm.

The Tampa Tribune, December 1992.

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

Easy Peanut Butter Candy

Servings: 1 Servings

Ingredients:

2 cub Sugar
1 cub Milk
½ cub Peanut butter
2 tablespoon Butter
1 teaspoon Vanilla

Preparation:

Workbasket Recipes: Today's recipes come from the December 1974 issue. Here come some candy yummies.

contributed by Mrs A M Pendleton

Combine sugar and milk in a large saucepan; stir over medium heat until dissolved. Boil, stirring occasionally, until a teaspoonful hardens when dropped into cold water. Remove from heat and add peanut butter, butter and vanilla. Beat lightly; pour into a buttered pan; allow to cool before cutting. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Aug 29, 1997

Easy Peanut Butter Chocolate Fudge

Servings: 2 Servings

Ingredients:

1 package Peanut butter flavored chips(12-ounce)
1 can Eagle Brand SweetenedCondensed Milk (14-ounce)
(Not evaporated)
¼ cub Butter or margarine
½ cub Chopped peanuts, optional
1 package Semi-sweet chocolate morsels(6-ounce)

Preparation:

Makes about 2 pounds

In a large saucepan, melt peanut butter chips, 1 cup sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts.
Spread mixture into waxed paper-lined 8-inch square pan. In a small saucepan, melt chocolate morsels, remaining sweetened condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture.
Chill two hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Tightly cover any leftovers.

Recipe from Borden Eagle Brand Sweetened Condensed Milk.

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

Easy Peanut Butter Cookies

Servings: 1 Servings

Ingredients:

14 ounce Can Eagle Brand SweetenedCondensed Milk (NOTevaporated milk)
¾ cub To 1 cup peanut butter
1 Egg
1 teaspoon Vanilla extract
2 cub Biscuit baking mix
g Sugar

Preparation:

Preheat oven to 350F. In large mixer bowl; beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill for at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased baking sheets.
Flatten with fork. Bake for 6 to 8 minutes or until lightly browned (do not over bake). Cool. Store tightly covered at room temperature.

Makes about 5 dozen.

Borden Recipes S.F. Chronicle 10/11/92

Posted by Stephen Ceideberg; October 14 1992.

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

Easy Peanut Butter Cookies

Servings: 1 Servings

Ingredients:

1 2/3 cub All-purpose flour
1 ½ tablespoon Cornstarch
1 ¾ teaspoon Baking powder
½ teaspoon Baking soda
¾ cub Firmly packed brown sugar
¼ cub Vegetable oil
¼ cub Sugar
¼ cub Creamy peanut butter
1 ½ tablespoon Light-colored corn syrup
2 ½ teaspoon Vanilla extract
1 Egg
Vegetable cooking spray
3 tablespoon Granulated sugar

Preparation:

Here are some low-fat cookie recipes from the March '96 issue of Cooking Light magazine.

Preheat oven to 375 degrees. Combine first 4 ingredients in a bowl; stir well, and set aside. Combine brown sugar, oil, ¼ cup granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture. Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 tablesppons granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375 degrees for 7 minutes or until lightly browned. Remove cookies from pan, and let cool on wire racks. Yield: 4 dozen (serving size: 1 cookie).

CALORIES: 59 (31% FROM FAT); PROTEIN:1g; FAT 2g (sat 0.4g, momo 0.7g, poly 0.8g); CARB 9.5g; FIBER 0.2g; CHOL 5mg; IRON 0.3mg; SODIUM 23mg; CALC 14 mg. Posted to EAT-L Digest 30 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 30, 1997

Easy Peanut Butter Cookies (Corrected)

Servings: 48 Servings

Ingredients:

1 2/3 cub All-Purpose Flour
1 ½ tablespoon Cornstarch
1 ¾ teaspoon Baking Powder
½ teaspoon Baking Soda
¾ cub Firmly Packed Brown Sugar
1 teaspoon Vegetable Oil, *Note
¼ cub Sugar
¼ cub Reduced Fat Smooth PeanutButter
1 ½ tablespoon Light Corn Syrup
2 ½ teaspoon Vanilla Extract
¼ cub Egg Beaters® 99% EggSubstitute, Or 1 Egg
Vegetable Cooking Spray
3 tablespoon Granulated Sugar

Preparation:

*NOTE: Original recipe used ¼ C veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine brown sugar, oil, ¼ C granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2" apart on baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good... I was quite surprised. Be sure and don't over bake them or they become like rocks...nice flavored rocks!!<g>

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

NOTES : Cal 48.5, Fat 0.6g, Carb 9.8g, Fib 0.1g, Pro 0.9g, Sod 35mg, CFF 11.7%.

Posted to Digest eat-lf.v097.n109 by Reggie Dwork <reggie@reggie.com> on Apr 23, 1997

Easy Peanut Butter Fudge

Servings: 1 Servings

Ingredients:

1 Box 10X sugar
1 cub Peanut butter
1 teaspoon Vanilla
2 Sticks softened margarine

Preparation:

Notes: By Mrs. Debbie Hosler, Tamaqua. The Times News, PA

Melt margarine and peanut butter over low heat. In medium bowl, combine 10X sugar and vanilla. When above is melted pour over sugar. Mix together with your hands until almost all the lumps are gone. Smooth into a 9x9 square tray. (ungreased) Keep refrigerated.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998

Easy Peanut Clusters

Servings: 1 Servings

Ingredients:

6 ounce Semisweet chocolate chips1 pk
½ cub Peanut butter
1 cub Peanuts; skinless

Preparation:

Melt chocolate chips and peanut butter over low heat. stir in peanuts. drop by teaspoonfuls onto wax paper or cookie sheet. Refrigerate.

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

Easy Pecan Bars

Servings: 1 Servings

Ingredients:

1 package White or chocolate cake mix;(2-layer-size)
¼ cub Margarine or butter;softened
1 Slightly beaten egg
3 Eggs
¾ cub Packed brown sugar
¾ cub Dark corn syrup
1 teaspoon Vanilla
1 ¼ cub Coarsely chopped pecans

Preparation:

Part of the mix forms the crust. The rest goes into the gooey, chewy filling.

Lightly grease a 13x9x2-inch pan; set aside. Set aside 1 cup of the cake mix for filling

For crust, in a large mixing bowl combine remaining cake mix, margarine or butter, and slightly beaten egg Stir with a fork till crumbly. Turn into the prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake in a 350 degree oven for 12 minutes

Meanwhile, for filling, in a medium mixing bowl combine the 3 eggs, brown sugar, corn syrup, and vanilla. Add the 1 cup reserved cake mix; stir with a fork just till blended. (Some tiny cake mix clumps will remain.) Spread filing evenly over baked crust; sprinkle pecans atop. Bake for 25 to 30 minutes or till filling appears set when pan is gently shaken. Cool completely in the pan on a wire rack. Cut into bars. Cover and chill to store. Makes 48 bars.

107 calories.
4 g total fat

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Dec 16, 1997

Easy Pecan Pie Bars

Servings: 48 Servings

Ingredients:

18 ¼ ounce (1 box) white; yellow orchocolate cake mix, 2 layersize (reserve 1 cup of cakemix from package)
¼ cub Butter; softened
1 Egg; slightly beaten
3 Eggs
¾ cub Packed brown sugar
¾ cub Dark corn syrup
1 teaspoon Vanilla
1 ¼ cub Coarsely chopped pecans

Preparation:

Lightly grease a baking pan; set aside. Set aside second measure of the cake mix for the filling.

Preheat oven to 350øF.

For the crust, in a large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes .

Meanwhile, for filling, in a medium bowl combine the second measure of eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir with a fork just until blended. Some tiny cake clumps will remain.

Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 - 30 minutes or till filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars. Cover and chill to store.

Makes 48 pieces.

NOTES : The taste of pecan pie in an easy to eat bar.

Recipe by: Frances Bolton

Posted to recipelu-digest Volume 01 Number 624 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 28, 1998

Easy Penuche Icing

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Brown sugar (packed)
¼ cub Milk
1 ¾ cub Sifted confectioners' sugar(up to 2)

Preparation:

Hi Debbie, If you haven't already gotten a recipe for penuche frosting, I think it might be very good on your spice cake. The recipe is from a Betty Crocker Cookbook from the 60's.

Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heatr 2 min. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm (120 F.). Gradually stir in confectioners' sugar. Place pan in ice water and stir until thick enough to spread. Makes enough for two 8 or 9 inch layers or 9x13 pan.

Posted to EAT-L Digest by Pat Hogberg <DHOGBERG@ALPHA.ALBION.EDU> on Sep 7, 1997

Easy Pesto

Servings: 1 Servings

Ingredients:

1 cub Chopped basil leaves,
Cleaned and dried
3 Cloves garlic
½ cub Pine nuts or walnuts
½ cub Parmesan cheese, grated
½ cub Good quality olive oil

Preparation:

In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil while blender is running. Makes about 1 ½ cups.

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

Easy Pie Crust

Servings: 1 Servings

Ingredients:

1 cub Flour
½ teaspoon Salt
½ teaspoon Sugar
1/3 cub Canola oil (you couldprobably use any otheroil, but they said thiswas the healthiest one touse)
1 ½ teaspoon Skim milk (could probablyuse 2 percent or regular)

Preparation:

for a 9" crust

Place all ingredients in pie plate. Mix with fingers. Press into plate bottom & sides. Use as you would any other pie pastry.
Posted to EAT-L Digest 12 November 96

Date: Wed, 13 Nov 1996 13:26:43 -0500

From: beck <parasol@BUFFNET.NET>

Easy Pineapple Pie

Servings: 6 Servings

Ingredients:

-Karen Thackeray
20 ounce Can crushed pineapple
3 ½ ounce Bx instant lemon pud/pie mix
1 cub Milk
4 ounce Frozen whipped topping; thaw
2 tablespoon Lemon juice
1 teaspoon Lemon zest
1 8 or 9-in graham pie crust

Preparation:

Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat 2-3 min until very thick. Fold in whipped topping, pineapple, lemon juice and lemon zest. Pour into crust. Cover and refrigerate 4 hours or overnight. Garnish with pineapple chunks and mint sprigs.
This is really great for those hot summer nights! Calories: 266 per serving (but low in cholesterol!)<g> Source: No Guilt Desserts

Easy Pineapple Pie

Servings: 8 Servings

Ingredients:

8 ½ ounce Crushed pineapple
1/3 cub Margarine, ¾ stick
1 ½ cub Sugar, * see note
3 large Eggs
1 teaspoon Vanilla extract
1 9 inch pie crust, unbaked

Preparation:

* Substitute ½ cup packed brown sugar for ½ cup of the white sugar if preferred.

1. Drain pineapple very well, reserve juice for other uses.

2. Cream butter and sugar together until light and fluffy.

3. Add eggs and use a wire whisk to combine thoroughly.

4. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell. Bake in preheated 350-degree oven for about 45 minutes.

Let cool for a few minutes before cutting, or serve cold.
Recipe by: Jo Anne Merrill

Posted to MC-Recipe Digest V1 #379 by Gerald Edgerton <jerrye@wizard.com> on Sat, 18 Jan 1997.

Easy Pinto Bean Soup

Servings: 4 Servings

Ingredients:

1 Bag pinto beans
2 package Onion soup mix

Preparation:

I put a bag of pinto beans in my crock pot with water and let them cook several hours until softened and then wondered how was I going to season them. After browsing my pantry for several moments I decided to throw in 2 packages of onion soup mix.

Suffice it to say, they turned out wonderfully, (I've added nothing else) and my 6 year old, who hates beans of any kind, had two bowls last night and another today.

As far as I know, the soup is fat free. And surprisingly ... no gas! I don't know if the onions have anything to do with this, but thought I'd throw that in. ;-)

Posted by listmail-admin@veda.is to the Fatfree Digest [Volume 11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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

Easy Pinto Beans and Ham Hocks

Servings: 1 Servings

Ingredients:

1 cub (Or 2 ) Pinto Beans
2 Moked; (Or 3 )SHam Hocks
1 Bay leaf
Water

Preparation:

Place beans and ham hocks in crock pot with bay leaf. Cover with water.
Cook overnight or 6 to 8 hours on high. No need to season because ham hocks give dish flavor. Serve with cornbread!
Posted to recipelu-digest Volume 01 Number 411 by James and Susan Kirkland <kirkland@gj.net> on Dec 28, 1997

Easy Pita Bread

Servings: 16 Pockets

Ingredients:

2 cub Warm water
1 teaspoon Sugar
1 package Dry yeast (or 1 tb)
5 cub All-purpose flour
¼ cub Vegetable oil
2 teaspoon Salt

Preparation:

In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy. Using electric mixer, beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time. With wooden spoon, beat in enough of the remaining flour to make stiff dough. Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 ½ hours or until doubled in bulk.
Divide dough into 16 or 32 pieces. On lightly floured surface, roll each piece into 7" or 4" rounds. Cover and let rise for 15 minutes or until slightly risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges. Repeat with remaining pita rounds.
Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.

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

Easy Pizza Crust

Servings: 6 Servings

Ingredients:

1 cub Self-rising flour
3 tablespoon Cornstarch
1 tablespoon Grated Parmesan cheese
2/3 cub Beer or club soda
1 tablespoon Oil

Preparation:

In 2qt bowl mix 1st 3 ingredients just till combined. Pour in beer (Club Soda) & oil & stir until smooth & thick (like biscuit dough). Spread over 12 or 13" round pizza pan sprayed with Pam. Bake 375 for 15 min (without toppings).
Posted to EAT-L Digest 26 Sep 96

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

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

Easy Poached Fish

Servings: 1 Servings

Ingredients:

1 quart Water
½ medium Onion; sliced
6 Whole black peppercorns
3 Whole allspice
3 tablespoon Lemon juice
1 Bay leaf
1 teaspoon Salt
½ cub Dry white wine

Preparation:

Combine all ingredients in large skillet or Dutch oven. It may be necessary to double or triple recipe if larger amount of liquid is needed to be sure fish is just covered during poaching. Simmer for 20-30 minutes to blend flavors. Add fish; cover and simmer over low heat for 15-25 minutes, or until fish flakes easily when tested with a fork. (NOTE: Avoid using high heat. Boiling action will break up fish.) Lift cooked fish carefully from liquid with wide spatula. Drain well, patting excess moisture from fish with paper towels if necessary. Poached fish may be served hot or cold with a complementary sauce or flaked/chunked and used in casseroles, spreads, etc.

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

Easy Polenta Marinara

Servings: 1 Servings

Ingredients:

1 can (about 14 oz. chicken broth)
1 cub Water
1 cub Yellow cornmeal
3 tablespoon Grated Parmesan cheese
Salt
Pepper
1 ½ cub Marinara sauce
½ cub (2 oz) mozzarella cheese

Preparation:

There are so many ways to serve polenta and I have tried several, but this one is from: CASSEROLES AND country favorites Magazine It serves 6 but just multiply it by 8 and you have servings for 48. Pretty close.

Preheat oven to 375 degrees Grease 9-inch square baking dish; set aside.
Combine broth and 1 cup water in medium saucepan. Wrisk cornmeal into liquid. Bring to a boil over medium-high heat, stirring to prevent lumps Reduce heat to medium-low; cook about 7 minutes or until mixture is very thick, stirring constantly. Stir in Parmesan cheese; season with salt and pepper to taste. Pour hot polenta into prepared dish, spreading evenly with spatula Pour marinara sauce over polenta; sprinkle with mozzarella cheese.
Bake 10 minutes or until cheese is melted and sauce is heated through.

Of course you would use larger pans but it would depend on the size of the pan. A 9x13 pan (what I use, when I double the recipe) makes 12 servings.

Another tip: If you have a teflon or non stick pan, use that to cook the polenta in.

Posted to EAT-L Digest by Vaughndell M Dodd <dell13@JUNO.COM> on Mar 3, 1998

Easy Popcorn Balls

Servings: 12 Servings

Ingredients:

Mazola No Stick cornoil cooking spray
3 quart Freshly popped popcorn
1 cub Karo light corn syrup
1 cub Sugar
½ teaspoon Salt
1 teaspoon Vanilla

Preparation:

Spray large roasting pan with cooking spray. Add popped corn; keep warm in 250 degree F. oven. In heavy 2-quart saucepan, combine corn syrup, sugar and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook without stirring 10 minutes or until temperature reaches 290 degrees F. on candy thermometer. Remove from heat; stir in vanilla.
Slowly pour over popcorn, stirring to coat evenly.

Cool popcorn, stirring, just until mixture can be handled. Immediately spray hands with cooking spray. Quickly shape popcorn into 3-inch balls.
Posted to MM-Recipes Digest V3 #270

Date: Wed, 02 Oct 1996 16:31:32 -0600

From: Perry & Lauri <perryp@tcd.net>

Easy Pork and Pasta with Grape Sauce

Servings: 4 Servings

Ingredients:

3 tablespoon Flour
½ teaspoon Salt
½ teaspoon Dried thyme
¼ teaspoon Dried ground sage
¼ teaspoon Pepper
12 ounce Lean pork tenderloin; cut inhalf-inch thick slices
1 tablespoon Olive oil
1 ½ cub Sliced mushrooms
1 cub Sliced onions
1 cub Seedless grapes; halved
½ cub Water
¼ cub Dry white wine
2 tablespoon Chopped parsley
1 teaspoon Grated lemon peel
Angel hair pasta; cooked anddrained and kept warm

Preparation:

Mix flour and seasonings; coat pork with mixture. Brown pork in oil in nonstick skillet; remove from skillet. Saute mushrooms and onions in same skillet. Add water and wine; bring to a boil. Return pork to the sauce; add grapes and heat thoroughly. Combine parsley and lemon peel; mix well.
Sprinkle over pork slices. Serve with or over pasta. Makes 4 servings.

Nutritional Analysis Per Serving: 240 Cal., 20 g pro., 10 g fat (36% Cal.
from fat), 16 g Carb., 51 mg Chol., 1.5 g fiber and 303 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet.

Notes: An elegant, yet hearty meal you can make in 30 minutes or less.

>From Pat Hanneman (Kitpath) with McBuster 98 Mar

Recipe by: California Grapes 1997 : Fast Lowfat Fresh

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998

Easy Pork Barbecue

Servings: 1 Servings

Ingredients:

3 pound Pork roast; (up to 4)
1 large Onion
8 Whole cloves; sliced, (up to10)
Your favorite barbecue sauce

Preparation:

Preparation : Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place ½ onion in bottom of crockpot. Put roast in crockpot and add ½ to ¾ cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy). Cook on low 2 to 3 hours or until flavor is blended and hot. Serve on buns.

Posted to recipelu-digest Volume 01 Number 624 by molony <molony@scsn.net> on Jan 28, 1998

Easy Pork Chop Dinner

Servings: 1 Servings

Ingredients:

4 Pork chops
Can of chicken broth
1 Onion chopped
2 Cloves of garlic - chopped
2 teaspoon Of olive oil

Preparation:

Put oil in frying pan and heat until hot. Brown the pork chops on both sides. Now add the chicken broth, onions, garlic and any other spices that you might like into the frying pan. Simmer on low heat for about an hour.
The pork chops are tender and not dried out.

From the Internet Cookbook.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Easy Pork Chops

Servings: 1 Servings

Ingredients:

1 large Onion chopped
1 tablespoon Butter
4 Chops (thin, thick, bone inor out - whatever you have)
½ Can cream of mushroom
1 cub Sour cream
Freshly ground pepper

Preparation:

Saute the onion in the butter until transparent. Add chops to skillet and brown on one side. After turning, add the mixture of soup and sour cream.
Trun down heat and cover. Cook 20 minutes, more or less depending on thickness of chops. Top with lots of freshly ground pepper.

The sauce makes a kind of gravy which I serve over egg noodles or mashed potatoes.

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

Easy Pork Chops with Dill

Servings: 4 Servings

Ingredients:

8 Boneless pork chops; lean
(thick ones)
3 tablespoon Dried dillweed
3 tablespoon Spicy mustard; or dijon
4 tablespoon Dark brown sugar
¾ cub White wine
Large Lemon; sliced

Preparation:

Remove all visible fat from pork chops. Spray Pam or other veg. spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) Fry pork chops until well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mixture over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine.
Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes. Serve immediately. Alcohol content of wine will burn off. Judy Garnett, Raleigh, NC pjxg05a

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

Easy Pot Roast

Servings: 8 Servings

Ingredients:

4 pound Boneless beef roast
1 tablespoon Oil
1 tablespoon Butter
1 Large onion, sliced
1 can (14 ½ oz) stewed tomatoes
1 cub Beef broth
1 Small jar prepared horseradi
½ teaspoon Ms. Dash
½ teaspoon Beau Monde seasoning (or sal
½ teaspoon Garlic pepper

GRAVY:
3 tablespoon Flour
¼ cub Cold water

Preparation:

I put everything except the additives for gravy into either a roaster (covered), or a crockpot and let it cook on a low temperature for 4 or 5 hours. Then, remove meat to serving plate and keep warm; dissolve flour in cold water, then add 2 TB hot cooking liquid. Add to remainder of cooking liquid, and stir constantly until thickened.
Serve sliced meat with hot gravy. Makes 6-8 servings and 1 quart of gravy. Enjoy!!

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

Easy Potato and Vegetable Pie

Servings: 1 Servings

Ingredients:

3 cub Simply Potatoes shreddedhash browns
1 Beaten egg
¼ cub Grated Parmesan cheese
1 ½ Thinly sliced yellow summersquash and /or zuchini
1 small Sweet red pepper, coarselychopped (¾ cup)
1 tablespoon Butter or margarine
1 tablespoon Nipped fresh basil or ½teaspoon dried basil,crushed
¼ cub Milk
2 Beaten eggs
3 ounce Colby and Montery jackchees, shredded (Cojack)
½ cub Diced ham (optional)

Preparation:

No peppers, but this is delicious!

Toss together shredded hash browns, one egg and parmesan cheese. Press into bottom and up sides of a greased 9 inch pie plate or quiche dish. Bake in a 400 degree oven for 15 minutes. meanwhile in a large skillet cook squash and sweet red pepper over medium heat in butter about 5 minutes, stirring occasionally. Remove from heat. Cool for 1 minute. Stir in Basil, ¼ teaspoon salt, ⅛ teaspoon pepper, and ham (optional). Combine milk and the 2 eggs: add to skillet along with the cheese. Poor into prepared pie plate. Bake, uncovered, 15 minutes or until set. Let stand for 5 minutes before serving. Makes six servings. Its delicious!! Downloaded from http://www.azstarnet.com/~coriel/recipes/recipes.html

Easy Potato Chowder

Servings: 4 Servings

Ingredients:

5 Strips bacon; diced
1 cub Frozen chopped onions
2 cub Milk or cream
2 cub Chicken broth
1 teaspoon Thyme; crushed
3 ½ cub Firmly packed frozen mashedpotatoes
2 tablespoon Fresh chopped parsley
Salt and pepper

Preparation:

In a large kettle, saute bacon and onions until bacon begins to crisp; drain bacon grease if desired. Add milk, chicken broth and thyme; bring to a boil. Stir in mashed potatoes; simmer 5 minutes. Stir in parsley and season with salt and pepper to taste.

Recipe by: Homemakers Schools Recipe Collection - Spring 1998

Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 15, 1998

Easy Potato Dish

Servings: 1 Servings

Ingredients:

2 large Potatoes peeled and cut intochunks
1 large Onion peeled and cut intosmall pieces
Oil for frying
1 tablespoon (heaping) pareve chicken oronion soup powder
1 tablespoon (heaping) freshly poundedblack peppercorns or moreto taste

Preparation:

This serves 4 persons as a side dish

Method:

1. Parboil the potato chunks until fork tender but NOT mushy; drain

2. Put the oil into a frypan or wok sufficient to saute, NOT for deepfrying

3. Put the onion pieces into the wok and stir around until they are limp and clear

4. Put the potatoes into the wok and continue to stirfry until they become browned; add the chicken soup or onion soup powder and the pepper and stir around until the dish looks done - the potatoes and onions will give off a tasty aroma and have some browned bits on the outside.
Note: Re black peppercorns, most people either buy pepper powder or use a peppermill. The way to get the best and most flavour out of peppercorns is to lightly pound them in a mortar with a pestle: the grains will not be fine and powdery but will be a bit chunky and will be very tasty the way pepper should be!

Posted to JEWISH-FOOD digest V97 #045

From: Myra Borisute <myra@ksc11.th.com>

Date: Sun, 06 Oct 1996 19:28:16 +0700

Easy Potato Latkes

Servings: 6 Servings

Ingredients:

1 package "Perfect Latke" PotatoPancake Mix
1 ½ cub Boiling water
2 Eggs
2 3 tablespoon vegetable oil or butter

Preparation:

Empty mix package contents into large mixing bowl. Sift together the dried potato shreds and flour mixture. Add boiling water and mix thoroughly; blend in the eggs. Let batter rest ten minutes. Heat oil in large skillet over medium heat. Drop batter by tablespoon into pan, spreading it slightly. Cover and fry until golden-brown on one side, then turn and cook other side. Stack finished pancakes and, if desired keep warm in 150-F oven. Serve with sour cream or applesauce.

Note: I didn't have any applesauce or cream, but the latkes taste fine with strawberry jam; actually, they taste quite fine even without a topping.

Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997

Easy Potato Rolls

Servings: 1 Servings

Ingredients:

2/3 cub Sugar
2/3 cub Shortening
1 cub Mashed potatoes
2 ½ teaspoon Salt
2 Eggs
2 package (¼ ounce each) active dryyeast
1 1/3 cub Warm water (110-115 degrees)divided
6 cub All purpose flour (up to6-½)

Preparation:

I looked through all my Taste of Home mags (no data base yet) and found Easy Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you are looking for.

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks. Yield: 45 rolls. Posted to TNT - Prodigy's Recipe Exchange Newsletter by theshack@niagara.com on Mar 27, 1997

Easy Potato Soup

Servings: 1 Servings

Ingredients:

6 To8 lg
1 To 2
1 To 2
1 can Evaporated milk -- (or evap.
Skim milk)
1 teaspoon Bullion (I like the vege
Bullion)
Potatos, skinned or not
Onions
Stalks celery

Preparation:

Chop vegetables and boil together until potatos are tender. Drain, reserving liquid. Mash the vegetables together until smooth. Stir in evaporated milk and bullion. Slowly add the reserved liquid to desired thickness, and heat through.

Yummy as it is - you can also top with the good stuff - butter, cheese, bacon, chives, tomatoes - whatever you have around.

Recipe By : INFOSPRTJS

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

Easy Potato Soup

Servings: 1 Servings

Ingredients:

5 Bacon
1 teaspoon Margarine
¼ cub Onion; minced
1 cub Condensed crm of potato soup
5 ounce Water
5 ounce Milk
Cayenne pepper
Salt
Paprika

Preparation:

COOK BACON UNTIL CRISP. DRAIN ON PAPER TOWEL. POUR OFF HALF THE BACON DRIPPINGS AND ADD BUTTER. SAUTE ONION UNTIL TENDER AND LIGHTLY BROWNED.
COMBINE SOUP, MILK AND WATER IN SAUCEPAN. ADD DASH OF CAYENNE PEPPER AND SALT. HEAT, STIRRING. CRUMBLE BACON AND ADD TO SOUP ALONG WITH THE ONION. CONTINUE HEATING UNTI BUBBLY. GARNISH WITH PAPRIKA.

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

Easy Potato Soup

Servings: 8 Servings

Ingredients:

4 tablespoon Butter or margarine
1 ½ cub Onions; diced
4 cub Potato; diced
1 Carrot; coarse grated; 1-2
2 cub Water
1 ¼ teaspoon Salt
1 teaspoon Dried dill weed
3 cub Milk
2 tablespoon Fresh chopped parsley
¼ cub Instant potato flakes; or
Potato buds

Preparation:

Recipe by: Mr.Food Tv series In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking. Mr. Food - A Television Program * Submitted by Roy Crockett Posted on NVN #101136 by RCrockettj on 1/5/94, no-format
Posted to EAT-L Digest 02 Sep 96

Date: Tue, 3 Sep 1996 12:43:05 -0500

From: LD Goss <ldgoss@METRONET.COM>

Easy Potato-Leek Soup

Servings: 14 Servings

Ingredients:

1 ½ pound Leeks, cleaned and slicedthin, including 1" of greentop
2 medium Onions, peeled and quartered
9 cub Chicken broth or stock
3 ¼ pound Baking potatoes, peeled andcubed
½ teaspoon Black pepper

Preparation:

Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.

Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510 milligrams sodium.

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

Easy Pot-Au-Feu

Servings: 4 Servings

Ingredients:

29 ounce Lean Pork ,cubed
2 tablespoon Butter
1 large Onion,chopped
2 Leeks,sliced
5 Carrots,sliced in sticks
1 cub Beef Broth
18 ounce Vegetables mixed as desired
Salt
Pepper
Majoram
Thyme

Preparation:

1. Brown the meatcubes in the butter shortly; add onions and leeks and
saute shortly. Put all in casserole dish.
2. Add the carrots and the broth, season with salt and pepper.Cover and
simmer for 30 minutes.
3. Add the vegetables, cut up, and simmer another 30 minutes. Translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120

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

Easy Pound Cake

Servings: 16 Servings

Ingredients:

2 cub All-Purpose Flour
2 cub Sugar
6 Whole Eggs
2 Sticks Margarine; do notmelt
1 teaspoon Vanilla
1 teaspoon Lemon Or Butternut Flavoring

Preparation:

Cream sugar and Margarine. Add eggs and vanilla. Add flour and beat for at least 5 minutes. Pour into tube pan. Start in cold oven. Bake for 1 hour and 10 min. at 350.

Recipe by: Daphine Payne

Posted to Bakery-Shoppe Digest V1 #186 by Dianne Waller <dwaller@frontier.gulf.net> on Aug 10, 1997

Easy Prawn Curry

Servings: 10 Servings

Ingredients:

2 pound Medium or small fresh prawns
½ pound Onions
1 cub Oil
3 teaspoon Garlic & ginger ground
Together
2 teaspoon White cummin seeds
3 teaspoon Red chilli powder
2 teaspoon Salt
1 teaspoon Turmeric
1 Coconut

Preparation:

Wash prawns and rub in salt and turmeric. Set aside. Heat oil, add sliced onion and fry unitl yellow. Add all the other spices and fry 2-3 minutes and then add prawns. Mix prawns together with the spices and the add either grated coconut, ground coconut or using a little water, squeezed out coconut milk. If you are using coconut milk, add half cup of hot water, if using grated or ground coconut add 1 cup hot water. Cover and cook over slow fire until prawns are tender and a very thick gravy remains.

Source: Mughal Cooking

TNT: I. Chaudhary

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 4, 1997

Easy Prune Whip

Servings: 2 Servings

Ingredients:

1 Jar Junior Prunes (Gerberor other brand baby food)
½ cub Heavy (whipping) cream
1 tablespoon Sugar

Preparation:

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Sat, 10 Aug 1996 20:59:41 EDT
Whip cream, add sugar and prunes and blend well.

Season- with either 1 teaspoon vanilla (our usual), or a squeeze of lemon juice, or 1 teaspoon marmalade. Taste! Refrigerate till ready to serve.

EAT-L Digest 9 August 96

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

Easy Pudding Milk Shakes

Servings: 4 Servings

Ingredients:

3 cub Cold milk
1 package (4-serving size) Jell-Oinstant pudding and piefilling; any flavor
1 ½ cub Ice cream; any flavor

Preparation:

POUR milk into blender. Add pudding mix and ice cream; cover. Blend at high speed 30 seconds or until smooth. Pour into glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)

MAKES about 5 cups or 4 to 6 servings, Prep time: 5 minutes

From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Pumpkin Ice Cream

Servings: 6 Servings

Ingredients:

1 quart Softened vanilla ice cream
½ cub Pumpkin pie mix

Preparation:

In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil well blended. Pour into ice cream maker. Freeze following manufacturer's instructions. Top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies. To make in home freezer, freeze mixture 2 hours. Beat with mixer or in food processor. Freeze an additional 2 hours
or until firm.

Easy Pumpkin Loaves

Servings: 1 Servings

Ingredients:

½ cub Granulated sugar
2 cub Biscuit mix
1 teaspoon Ground cinnamon
¼ teaspoon Ground allspice
¼ teaspoon Ground cloves
1 Egg
½ cub Sourdough starter
½ cub Canned pumpkin
½ cub Raisins
¾ cub Milk
2 tablespoon Vegetable oil
1 cub Chopped walnuts, if desired

GOLDEN GLAZE:
2 cub Powdered sugar
2 tablespoon Half and half
3 Drops yellow food coloring

Preparation:

Grease one 9x5" loaf pan, two 7 ½x4" loaf pans or three 5 ½x3" loaf pans; set aside. Preheat oven to 350F. In a large bowl, combine sugar, biscuit mix, cinnamon, allspice, and cloves; set aside. In a medium bowl, beat egg. Stir in sourdough starter, pumpkin, raisins, milk, oil and nuts, if desired. Stir into spice mixture until dry ingredients are just moistened. Turn into prepared pan or pans. Bake in preheated oven 35 to 40 minutes for small loaves or 50 to 55 minutes for other loaves. Bread is done when a wooden pick inserted in center comes out clean. Turn out of pan or pans.
Cool top side up on a rack. Prepare Golden glaze. Spread on cooled pumpkin loaf or loaves. Makes 1 large, 2 medium, or 3 small loaves.
Golden glaze: Combine powdered sugar, half and half and food coloring. Only half of recipe is needed to glaze 1 large loaf.
Posted to MM-Recipes Digest V3 #232

Date: Sun, 25 Aug 1996 12:50:07 -0400

From: "CIndy Rogers" <crogers@coastalnet.com>

Easy Pumpkin Muffins

Servings: 1 Servings

Ingredients:

½ cub All purpose flour
½ cub Whole wheat flour
¼ cub Raisins (I added dicedapples instead)
1/3 cub Sugar
3 tablespoon Crushed Bran
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
1 cub Canned pumpkin
¼ cub Egg substitute (theequivalent is 1 egg)
¼ cub Orange Juice
1 teaspoon Pumpkin pie spice
½ teaspoon Vanilla

Preparation:

Preheat oven to 350. Spray large muffin cups with nonstick cooking spray.
Sprinkle cups evenly with 1½ tsp. of the white flour. In a large bowl, combine all of the dry ingredients. In a medium bowl, combine the pumpkin, egg, juice, and vanilla. Add to the flour mixture. Spoon the batter into the cups. Bake 25-30 minutes-until a toothpick comes out clean. DO NOT OVERBAKE. Makes 6 Large Servings. 1 F/V ¼ P/M 1 B 25 Optional Calories 0g Fat (Unless you add real egg) 3g Fiber
Posted to recipelu-digest Volume 01 Number 193 by Lee Theis <theis@geocities.com> on Nov 04, 1997

Easy Punch

Servings: 12 Servings

Ingredients:

1 can (46-oz) unsweetenedpineapple juice
1 quart Ginger ale
1 Ice ring; cherries and/orstrawberries can be frozenin it

Preparation:

Chill all ingredients before mixing. Mix only as needed. Decorate with ice ring or fresh mint leaves. Serves 12 to 16.

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

Easy Punch (Bubbly)

Servings: 10 Servings

Ingredients:

2 quart White Grape Juice
2 l Diet 7-Up
1 l Bottle Club Soda

Preparation:

Mix ingredients. Serve well chilled. Tastes like champagne!! (well sorta)

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

Easy Quiche

Servings: 1 Servings

Ingredients:

2 cub Cauliflower *
1/3 cub Chopped onion
1 cub Grated cheese; (We use Jackwith a little Swiss)
1/3 cub Chopped green pepper
3 Eggs
1 cub Milk
½ cub Bisquick
Salt
Pepper

Preparation:

*Broccoli, spinach, zucchini, etc., may be substituted for cauliflower. Our favorite is with mushrooms.) Cook cauliflower or vegetable of your choice for approximately 10 minutes and drain and put in 9 inch pie plate. Beat 1 minute with hand beater and add to above ingredients already in pie plate.
Bake 45 minutes at 375 degrees.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05, 1998

Easy Raisin Rice

Servings: 6 Servings

Ingredients:

¼ cub Butter
¼ cub Chopped green onions;including tops
1 can (10.5-oz) chicken broth
1 Soup can water
1 cub Uncooked long grainconverted rice
1 cub Golden raisins
¼ cub Finely chopped parsley
½ cub Shelled sunflower seeds

Preparation:

Saut‚ onions in butter until clear. Put in a 2 quart baking dish with all other ingredients except sunflower seeds. Stir and cover. Bake at 350ø until liquid is absorbed, approximately 45 minutes. Mix in sunflower seeds and serve. Yield: 8 servings.

CATHERINE B. MORSE (MRS. TUCK)

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 Raspberry Chiffon Pie

Servings: 8 Servings

Ingredients:

1 Pie crust
2 cub Cream, heavy
6 ounce Cheese, cream; softened
2 teaspoon Extract, vanilla
10 ounce Fruit spread, raspberry
Raspberries; optional
Leaves, mint; optional

Preparation:

Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve ½ c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.

Nutrition information per slice: 475 calories, 4 gm protein, 33 gm carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg cholesterol, 191 mg sodium, ¾ diabetic starch/bread exchange, 7-¼ diabetic fat exchange, 1-½ diabetic fruit exchange.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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

Easy Ratatouille

Servings: 6 Servings

Ingredients:

1 Eggplant; 1-in cubes
1 Zucchini; 1-in cubes
1 Yellow zucchini; 1-in cubes
2 Red onions; in eighths
1 Green pepper; 1-in cubes
1 Red pepper; 1-in cubes
6 Plum tomatoes; coarse chop

MARINADE:
½ cub Olive oil
2 tablespoon Dijon mustard
¼ cub Balsamic vinegar; or red
4 Garlic cloves; chopped
3 tablespoon Fresh basil; chopped or 3 ts dried
2 tablespoon Fresh oregano; chopped or 2 ts dried
¼ teaspoon Cayenne; (optional)
Salt
Ground pepper to taste

GARNISH:
3 tablespoon Parsley; chopped

Preparation:

1. Place all vegetables in large bowl 2. Combine marinade ingredients in separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well. 3. Place in roasting pan and roast at 425F(220C) for 45 minutes to 1 hour or until vegetables are browned and tender. Toss everything together to combine flavours. 4. Sprinkle with parsley before serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine. The classic ratatouille calls for sauteeing each vegetable individually then combining them. By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.

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

Easy Red Beans and Rice

Servings: 8 Servings

Ingredients:

4 can Small red beans
1 ½ large Onions; chopped
5 Cloves garlic; minced
2 tablespoon Olive oil
1 can Chopped tomatoes (tomatoesand green chilies if youwant it extra hot)
5 -(up to)
10 Splashes louisiana hot sauce
2 teaspoon Creole seasoning
1 pound Sausage (andouille; a Cajunsausage; if you can findit)
Hot cooked white rice

Preparation:

Saute onions and garlic in oil until onions are clear. Add remaining ingredients and simmer about 30 to 45 minutes to let the flavors blend.
Serve in bowls over rice.

JBEARD@JUPITER.XSI.COM

REC.FOOD.RECIPES

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

Easy Red Beans and Rice

Servings: 4 -6 servs

Ingredients:

SO LIVING ANNUAL 1990:
1 pound Smoked link sausage, cut½" slices (kielbasa)
1 medium Onion, chpd
1 Green pepper, chpd
1 cl Garlic, miced
30 ounce Kidney beans, drained
16 ounce Cn tomatoes, chpd, w/juice
½ teaspoon Dried whole oregano
½ teaspoon Pepper
Hot cooked rice

Preparation:

Cook sausage over low heat 5-8 mins. Add onion, green pepper, and garlic; saute until tender. Drain if necessary. Add beans, tomatoes, and seasonings; simmer, uncovered, 20 mins. Serve over rice.

Posted to MealMaster Recipes List, Digest #149

Date: Thu, 23 May 1996 19:35:21 -0700

From: Dan Schamber <dansch@haven.ios.com>

Easy Red Beans and Rice

Servings: 1 Servings

Ingredients:

1 pound Red beans
2 Onions
2 Cloves garlic
Seasonings, salt and pepperor tonys
1 teaspoon Chili powder
Smoked sausage cut into bitesize pieces

Preparation:

Wash beans in warm water. Put beans, onions, garlic, chili powder and seasonings in crock pot.Fill with water. leave about ½ inch from top of cooker. Turn on low, and let simmer all day, stiring occasionaly. As beans become tender add sausage. Mash some beans to thicken gravy. Cook rice.
Serve over rice when sausage is done. Posted to TNT - Prodigy's Recipe Exchange Newsletter by sandy courrege <sandy@aisp.net> on May 5, 1997

Easy Red Beans and Rice

Servings: 4 Servings

Ingredients:

1 pound Smoked sausage; sliced into½-inch thick slices
1 can (14-½-oz) stewed tomatoes
1 can (15- to 16-oz) red beans;drained and rinsed
¼ teaspoon Ground red pepper
3 cub Cooked rice

Preparation:

Heat large skillet over medium-high heat until hot. Add sausage; cook and stir 3 to 5 minutes or until lightly brown. Add tomatoes, red beans and red pepper. Bring to a boil; reduce heat and simmer 7 to 10 minutes. Stir in rice; cook and stir 2 to 3 minutes more or until thoroughly heated.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@duo-county.com> on Feb 1, 1998

Easy Refrigerator Pickles

Servings: 6 Servings

Ingredients:

7 cub Sliced cucumbers
2 cub Sugar
1 cub Sliced sweet onions
1 cub White vinegar
1 Bell pepper, finely sliced
1 tablespoon Salt
1 teaspoon Celery seed

Preparation:

Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving. For a different taste, add garlic, dill, oregano, or hot pepper sauce.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

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

Easy Refrigerator Rolls

Servings: 2 Dozen

Ingredients:

6 ¼ cub Flour, all-purpose
½ cub Sugar
2 teaspoon Salt
2 tablespoon Yeast, dry (eachpk is about 1 T)
½ cub Milk
1 ½ cub Water
¼ cub Butter
1 Egg
Vegetable shorteningor more butter

Preparation:

Combine 2 cups of flour, sugar, salt and undissolved yeast.

Heat milk, water and butter until liquids are very warm (120-130 degrees F.). Add to dry ingredients. Beat 2 minutes at medium speed (I've never used an electric mixer, by the way. Just stir until things are evenly combined and not terribly lumpy.) Add egg and about 1 cup flour. Beat at high speed 2 minutes. Add enough additional flour to make a soft dough.
This is where the arm muscles get their exercise!

Grease top of dough (with butter or vegetable shortening). Cover the bowl and refrigerate it overnight.

Divide the dough into 24 equal pieces. Shape them into balls and place each in a greased muffin cup. Cover; let rise in a warm place (75-100 degrees F.) until doubled. This will take between 1 and 1 ½ hours.
Towards the end of the rising period, preheat the oven to 400 degrees F.
Bake at 400 degrees F. for 12 to 15 minutes. Store the rolls tightly covered, that is, if there are any left.

NOTES:

* An utterly reliable recipe for yeast rolls -- I believe this recipe started its life on the back of a Fleischman's Yeast package, but it has been memorized and modified for about ten years now. It is the most reliable yeast recipe I've ever seen: it's never failed on me, and it always does an amazing amount of rising (my family calls them mushroom rolls).

* This is the first really good yeast bread recipe I discovered when I started making bread in the sixth grade. Done carefully, it can approach a delicate, cake-like texture. It doesn't have to be shaped into rolls, of course -- try it in a regular bread pan, or in fancy shapes.

* I use Fleischman's dry yeast. I suppose cake yeast can be used, but it always seemed like a nuisance to me.

: Difficulty: easy.
: Time: 1 hour of work spread over 2 days.
: Precision: measure the ingredients.

: Jean Marie Diaz (aka AMBAR)
: Massachusetts Institute of Technology
: Cambridge, MA

: I choose this place to call my own;
: The only grace I've ever known.
: I never tire of legends grown;
: We dream too much, and time has flown....

: Copyright (C) 1986 USENET Community Trust

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

Easy Refrigerator Rolls

Servings: 1 Servings

Ingredients:

¾ cub Sugar
1 cub Vegetable shortening
2 teaspoon Salt
1 cub Boiling water
2 Eggs; beaten
1 package Yeast
1 cub Lukewarm water
6 cub Flour
Melted butter; cooled

Preparation:

Place sugar, shortening & salt in large bowl. Pour boiling water over sugar mixture. Stir well. Cool to lukewarm. Stir in eggs. Sprinkle yeast over lukewarm water & let stand 5 minutes. Stir yeast well & add to sugar mixture. Add flour. Mix well with wooden spoon. Cover with foil & place in refrigerator for 2 hours. Roll out on floured surface into rectangles.
Brush with melted butter. Roll up as for jelly roll. Cut into 1-inch slices. Place in greased muffin tins. Let rise for 2 hours or until doubled in size. Bake in preheated oven at 400 for about 15 minutes or until golden brown.

DORIS HOLT

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 Ribbon Cake

Servings: 1 Servings

Ingredients:

1 1b
8 ounce Pkg
2 Bananas -- mashed
Juice of ½ lemon
pound Cake
Cream cheese -- softened

Preparation:

Mix cream cheese, bananas, and lemon juice until very creamy. Slice cake crosswise into very thin slices. Spread mixture on slices as for sandwiches, stack as for a layer cake. Do not put any of the mixture on the top. Wrap tightlly in wax paper or aluminum foil, put in refrigerator.
Slice very thin when ready to serve. This keeps for several days when wrapped tightly.

Recipe By : Ozettt

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

Easy Rice

Servings: 6 Servings

Ingredients:

1 ½ cub Uncle Ben's Converted
Rice
½ cub Water
1 can Onion Soup
1 teaspoon Curry Powder
10 ounce Can Water Chestnuts
½ cub Sliced Almonds
¼ pound Margarine

Preparation:

Preheat Oven to 350 degrees. Combine Ingredients in casserole dish. Cover with aluminum foil and bake for 1 hr or until all liquid is absorbed. Stir and serve. WALT This is really good. It was my Grandmother's recipe and she was a terrific cook.

Amy Day - Kansas

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

Easy Rice Casserole

Servings: 4 Servings

Ingredients:

3 cub Cooked rice (up to 4)
4 ounce Lardons (a kind of thickbacon, cut in littlepieces)
2 Minced shallots (or 1 onion)
1 can Parisian mushrooms
½ cub White wine
1 can Peeled and cut tomatoes
Shredded leaves of basil
14 ounce Mozzarella cheese
Grated parmesan

Preparation:

Preheat the stove 200 C (400 F) In a skillet, saute the lardons with the shallots until they are soft. Add the mushrooms, and then the wine, salt and pepper. Simmer 5 minutes. Put the rice in a casserole dish. Add the contents of the skillet. Add the can of tomatoes. Sprinkle with the basil leaves. Cover everything with slices of mozzarella. Sprinkle with parmesan.
Bake 25 minutes or until the cheese is nice and bubbly.

Posted to recipelu-digest Volume 01 Number 271 by "Christine Briand" <cbriand@vnet.IBM.COM> on Nov 18, 97

Easy Rice Pudding

Servings: 1 Servings

Ingredients:

2 ½ cub Milk
1 package Vanilla pud. mix
½ cub Quick cooking rice
1/3 cub Raisins (optional)

Preparation:

In a 4 c. glass measuring cup combine all ingredients, microwave on high 6 min. stirring occasionally. Cover with plastic wrap and let stand until mixture thickens. Serve cold or reheat at serving time.

Easy Rice Pudding

Servings: 1 Servings

Ingredients:

1 package (3 oz.) vanilla pudding (notinstant)
2 ½ cub Milk
½ cub Dark seedless raisins
½ cub Instant quick rice

Preparation:

In a microwavable deep 1 quart casserole, combine all the above ingredients. Heat for 10 minutes on Med power, or until mixture boils. Stir occasionally. Cook fro 5 minutes more. Serve hot or cold...

This is a recipe from my mother....she used it was the first thing that she learned to make in her micrwave years ago......Enjoy.

Posted to TNT Recipes Digest by "Pam S Papenberg" <ALLIS@prodigy.net> on Mar 22, 1998

Easy Roasted Chicken

Servings: 1 Servings

Ingredients:

SEE DIRECTIONS:

Preparation:

Although this REAL BBQ it is an easy way to cook a whole chicken on a gas grill!

And you thought gas grills were for those fat, white legged guys you see in the neighborhood every Sunday burning steak. This recipe is so simple that I always wonder why those "Famous" TV cooks have not demonstrated it.

I call it Easy Roasted Chicken.

Split a whole 3 pound chicken by cutting up the middle of the breast bone.
Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction:

* 6 tablespoons onion powder * 3 tablespoons sugar * 3 tablespoons garlic powder * 4 teaspoons dried thyme flakes * 4 teaspoons ground cinnamon * 3 tablespoons ground allspice * 2 teaspoons ground nutmeg * 3 tablespoons fresh-ground pepper * 1 dried habanero chile, chopped fine or 2 tablespoons hot pepper sauce (optional)

Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a cool pantry.

Light both sides of your gas grill and leave them on high for ten minutes or until the lava rocks are hot. Shut off one side of the grill and turn the other side to its lowest setting. Place the chicken, skin side up, on the off side of the grill. Close the cover and let it cook for 45 minutes.
Raise the cover and turn the chicken 90 degrees, close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180 degrees is okay or pull the wing, it should come off easily. Remove the chicken from the grill and let it rest for at least ten minutes before slicing.

Recipe by: Dave Frary

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

Easy Roasted Pepper Salad

Servings: 6 Servings

Ingredients:

6 Bell peppers of different co
2 teaspoon Minced garlic
1 tablespoon Finely minced shallots
1 pinch Thyme
1 tablespoon Dijon mustard
2 teaspoon Anchovy paste (or ½ t salt
3 tablespoon Balsamic vinegar
1/3 cub Fruity olive oil
1 pinch Pepper

Preparation:

CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a slow stream, beating until emulsified. Stir in the peppers, and refrigerate for at least 2 hours. Remove from the refrigerator 1 hour before serving.

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

Easy Roasted Vegetable Pasta Sauce

Servings: 8 Servings

Ingredients:

2 Red bell peppers, sliced in
½ inch wide strips
3 Big onions, or 4 small
Onions
½ Garlic bulb
1 pound Mushrooms, cleaned and
Sliced
2 Jars ff spaghetti sauce or
Omemade equivelent
2 tablespoon Fresh basil, minced
Pasta: Use penne,rigatoni or
Some other substantial
Pasta

Preparation:

Preheat oven to 400. You will need 2 non-stick standard size baking sheets.
Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down. Cut the onions into thick (½") slices and place on baking sheet. Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice). Bake at 400 for 30-40 minutes.
The vegetables should be soft and have just a few brown spots.

While the vegetables roast, slice the mushrooms and saute them in 1 T water in the bottom of a big saucepan. When they are cooked, add the 2 jars of spaghetti sauce and the basil. Warm the whole sauce through and allow to simmer until the roasted vegetables are done. Dump the roasted vegetables into the sauce and stir to separate the onion rings.

Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course). Ridiculously simple, but it tastes good.

From: "Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 10 Issue 17] Aug. 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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

Easy Rocky Road

Servings: 1 Servings

Ingredients:

2 cub (12-ounce package)semi-sweet chocolate chips
¼ cub Butter or margarine
2 tablespoon Shortening
3 cub Miniature marshmallows
½ cub Coarsely chopped nuts

Preparation:

Butter 8-inch square pan. In large microwave-safe bowl, place chocolate chips, butter and shortening. Microwave at HIGH (100%) 1 to 1½ minutes or just until chocolate chips are melted and mixture is smooth when stirred.
Add marshmallows and nuts; blend well. Spread evenly in prepared pan.
Cover; refrigerate until firm. Cut into 2-inch squares.

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997

Easy Rocky Road

Servings: 1 Servings

Ingredients:

2 cub Semi-sweet chocolate chips
½ cub Margarine
2 tablespoon Shortening
3 cub Miniature marshmallows
½ cub Chopped walnuts

Preparation:

Butter an 8" square pan and set aside. In large micro safe dish melt the chips, margarine, and shortening on high 1-1 ½ minutes. Stir till chips are melted. Add marshmallows and nuts and stir untill well coated. Spread evenly in prepared pan. Refrigerate till firm. Cut into squares. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurie <lcouv@ican.net> on Apr 21, 1997

Easy Rouladen

Servings: 1 Servings

Ingredients:

1 pound Lean round steak or venisonbackstrap; up to 2
¼ cub Chopped bacon; up to ½
¼ cub Chopped onion; up to ½
1 can Cream of mushroom soup; upto 2
Salt; pepper, hungarianpaprika to taste
Toothpicks; (wooden, notcolored)

Preparation:

From: txgsd@flash.net (TxGSD)

Cut steak into 3"x5" rectangles (or roughly thereabouts). Place between sheets of waxed paper and pound thin with a tenderizer. Place about ½ tblsp. of bacon and onion on one end of rectangle. Roll meat up around bacon/onion and pin with toothpicks (I usually break each toothpick in half and use 2-3 halves per roll). Repeat with each piece of meat.

Brown meat in skillet (I've found cast iron is best for this recipe but non-stick will do the job) with a little oil. Season while browning. Once browned, remove from skillet to plate. Add mushroom soup to skillet, making sure to incorporate all the little bits from browning (can add just a touch of water first to get the bits and then add the soup if you like). Return meat to skillet, bring to boil, and then let simmer (covered) until tender.

Serve with spetzle, rice, or potatoes.

*note* sorry about the measurements.. this is usually something I cook to fit how many we're feeding or how hungry we are and I've never actually measured anything. <G>

Spetzle

Stir together 2 cups floud & 1 teaspoon salt. In another bowl, combine 2 eggs and ¾ cup milk. Stir the wet mixture into the dry. Pour into spetzle maker and press over salted, boiling water. Cook (stirring occasionally) for 5 minutes. Drain and serve.

*note* you press the mixture out a little at a time so that your water stays at a boil. I find that I usually have to add water to the pot towards the end b/c of evaporation.

*another note <G>* You can find spetzle makers at any kitchen store. The best kind is the one that looks like an oversized sifter w/ larger holes (has a crank on the top).

Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998

Easy Round Steak Dinner

Servings: 6 Servings

Ingredients:

3 pound Round steak
1 package Onion soup mix
6 Idaho potatoes

Preparation:

Pick up a piece of round steak, say about 2-3 lbs. Place it in a 13" x 9" pan. Top with 1 pkg. dry onion soup mix. Don't do anything more except cover the pan tightly with a piece of foil and place it in the oven for 1 hour at 350 degrees. Scrub an Idaho potato for each family member. Prick each potato with a fork on the top. Place in the oven with the round steak.
Heat up some frozen corn or a can of green beans and you have a great dinner without any trouble. Easy clean up, too! <G> Enjoy! Me ke aloha, Mary

NOTES : EASY!! QUICK!! LITTLE CLEANUP!! E hele mai oukou e ai! (Come and eat!)
Recipe by: Mary Spero Posted to MC-Recipe Digest V1 #542 by kmeade@ids2.idsonline.com (The Meades) on Mar 26, 1997

Easy Rum Cake

Servings: 12 Servings

Ingredients:

½ cub Pecan pieces
1 Box yellow cake mix
1 package Vanilla pudding mix
½ cub Dark rum
¼ cub Banana Liqueur
½ cub Vegetable oil
4 Eggs; extra large

RUM SYRUP:
¼ pound Butter; melted
¼ cub Dark rum
¼ cub Banana liqueur
1 cub Sugar

Preparation:

Lightly butter and flour inside of bundt pan, then shake excess flour off.
Sprinkle nuts evenly around pan bottom.

Combine cake mix, pudding mix, ½ c rum, ¼ c banana liquer, oil and eggs by hand. Then use an electric mixer at medium speed for 2 minutes, no longer.

Pour batter in bundt pan and bake at 325 degrees for 55 - 60 minutes or until cake tests done.

Just before cake is done, melt butter, ¼ c rum, ¼ c banana liqueur and sugar in a large saucepan. Slowly bring to a rolling boil for 2 minutes (watch out, it rises up high in the pan). Do not overcook or it will become too thick.

Spoon the syrup over the baked cake immediately, making certain that the syrup is evenly distributed and allowed to run down the inside of pan. You can make little holes with a toothpick to absorb the syrup.

Let the cake stand 30 - 40 minutes then turn out.

Recipe by: BUSY COOKS - http://busycooks.miningco.com

Posted to recipelu-digest by Lynn Nelson <lynnn@erols.com> on Feb 08, 1998

Easy Rum Cake

Servings: 10 Servings

Ingredients:

1 Box Duncan Hines ButterYellow Cake Mix
½ cub White Rum
½ cub Crisco Oil
1/3 cub Water
3 Eggs
½ cub Chopped Pecans

Preparation:

Add liquids and eggs to cake mix and blend well. Spray bundt pan with Pam or grease with shortening. Sprinkle pecans in bottom of bundt pan. Pour cake batter over pecans and bake at 325 degrees for 45 mins.

Topping: Put 2 tablespoons white rum, 1 stick oleo, 1 cup sugar and ¼ cup water in a saucepan and bring to a boil. Cool slightly. Pour some over cake while it is still warm befor removing from pan. Remove cake from pan and pour rest of topping over cake.

NOTES : I have found that the topping will stay on the cake better if I cook the rest of the topping just a minute longer after I have put some on the bottom of the cake in the pan.
Recipe by: Bill Spalding

Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Feb 17, 1998

Easy Rum Cake

Servings: 12 Servings

Ingredients:

CAKE:
1 cub Chopped pecans
1 package Yellow cake mix
1 package Instant vanilla pudding
4 Eggs
½ cub Cold water
½ cub Vegetable oil
½ cub Dark rum

GLAZE:
¼ pound Butter
¼ cub Water
1 cub Granulated sugar
½ cub Dark rum
Sugar frosting or whippedcream, optional

Preparation:

CAKE: Preheat oven to 325 F. Grease and flour 10-inch tube or square cake pan. Sprinkle pecans over bottom of pan. Mix all ingredients for cake together, pour batter over pecans in pan. Bake 1 hour. Cool and invert on plate. Prick top and drizle glaze evenly over top. We used a nut picker and put holes in the cake from the top to the bottom, all around the cake.
GLAZE: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. Pour over cake, cool. Cake may be decorated with border of sugar frosting or whipped cream. We allowed the cake to sit and the glaze ran through and off the cake. Every 30 minutes or so, we would spoon the glaze off of the plate and pour it back on the top.
The glaze finally got stiff enough toward the end that it stuck to the top and sides. It was wonderful. Definately TNT: Formatted for MC by artguyer@ix.netcom.com and personnally recommended.
NOTES : Made for Thanksgiving, 1996.

Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97

Recipe by: Cheryl Schneider's Mom, Barbara <cookin@sover.net>

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

Date: Thu, 9 Jan 1997 15:49:22 -0500

Easy Rum Cake

Servings: 8 Servings

Ingredients:

1 Duncan Hines all-butteryellow cake mix
½ cub Salad oil
½ cub Water
½ cub Rum
1 package (small) instant vanillapudding mix
4 Eggs

GLAZE:
1 cub Sugar
1 Stick margarine
¼ cub Rum
¼ cub Water

Preparation:

Mix all cake ingredients; beat all at once for 2-3 minutes on high speed.
Grease & flour Bundt pan. Bake 1 hour at 325. Glaze: Combine ingredients, boil 2-3 minutes & pour over hot cake in pan. Let cake stand 30 minutes before removing from pan.

MRS BERNARD B. (RUTH) SAPP

MRS J.T. (PAT) LOEFFLER

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 Runza's

Servings: 6 Servings

Ingredients:

2 Tubes Crescents rolls
1 pound Hamburger
1 package Lipton onion soup mix
1 Small head of cabbage

Preparation:

Shred and cook cabbage till transparent and tender. Spray cookie sheet with oil and roll one tube of roll mix don't separate. Brown hamburger and add dry soup mix, add cooked cabbage and spread on roll mix that is on the cookie sheet top with second tube of roll mix. Pinch edges together and bake according to directions on the roll tube until golden brown. Cut into squares.

Easy Salad

Servings: 1 Servings

Ingredients:

3 Slices dense and chewy
Bread
1/3 cub Melted butter
1 teaspoon Garlic powder
1 Head romaine lettuce
1 Quarter jar Durkee's famous
Sandwich and salad sauce
With mayonnaise
4 tablespoon Oil and vinegar dressing
2 tablespoon Parmesan cheese

Preparation:

For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons.

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

Easy Salad Recipe

Servings: 1 Servings

Ingredients:

1 Cucumber, diced small
1 Green pepper, diced small
2 Bananas, thinly sliced
2 Oranges, peeled and cut into
small Wedges
1 cub Plain nonfat yogurt

Preparation:

Mix and serve. (yes that's it!)

Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995.
:This salad is also from 500 Fatfree Recipes:

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 Salmon Chowder

Servings: 8 Servings

Ingredients:

6 slice Bacon; Diced
½ cub Onion; Chopped
10 ¾ ounce Condensed Chicken Broth
5 ½ ounce Au Gratin Potato Mix
2 cub Water
17 ounce Whole Kernel Corn
⅛ teaspoon Black Pepper
15 ½ ounce Red Sockeye Salmon; Drained
Boned, Skinned, And Broken
Into Chunks
1 ½ cub Milk
1/3 cub Evaporated Milk

Preparation:

Fry the bacon in a 10-inch skillet until crisp, about 8 minutes. Remove the bacon and drain on paper towels. Combine the onion, chicken broth, au gratin potato mix (both the potatoes and sauce mix), water, undrained corn, and pepper with the bacon in a 3 ½-quart slow cooker. Cover and cook, on the low setting, 6 hours. Add the salmon, milk and evaporated milk. Cover and cook, on the high setting, 15 minutes or until thoroughly heated.

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

Easy Salmon Salad

Servings: 1 Servings

Ingredients:

1 ¼ pound Fresh salmon; cooked bonedand flaked
1 Celery stalk; diced
2 Shallots; pelled and chopped
3 Green onions; chopped
1 Hard boiled egg; choped
4 tablespoon Mayonnaise
Salt and pepper
1 Lemon ; juice of

Preparation:

Place salmon and vegetables in bowl. Add hard boiled egg mayonnaise, salt and pepper. Mix well.

Add lemon juice and mix again.

Correct seasoning and serve on mixesd greens.

Garnish with slices of cooked mushrooms, if desired.

Posted to JEWISH-FOOD digest V97 #327 by BNLImp <BNLImp@aol.com> on Dec 17, 1997

Easy Salsa Surprise

Servings: 1 Servings

Ingredients:

E:

Preparation:

Spread an 8 ounce package of cream cheese on the bottom of a 9 inch glass pie plate. Pour a small (14 oz.) jar of mild salsa over the cream cheese; then sprinkle 8 oz. of grated old cheddar cheese over salsa. Finish with a layer of chopped green peppers and green onions. Bake in a preheated 350F oven for 15 minutes or until cheddar melts. Serve with large tortilla chips for scooping. (Keep napkins handy for drips.) Posted to MM-Recipes Digest V3 #218

Date: Mon, 12 Aug 96 17:31:05 UT

From: "Cindy Hartlin" <CJHARTLIN@msn.com>

Easy San Francisco Stir-Fry

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
¾ pound Thin strips beef sirloin
½ cub Currant jelly
2 teaspoon Cornstarch
2 teaspoon Dijon mustard
1 package Green Giant AmericanMixtures San FranciscoStyle Frozen Vegetables

Preparation:

1. Heat oil in large skillet over medium-high heat. Add beef; cook and stir until no longer pink.

2. In small bowl, combine jelly, cornstarch, and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.

3. Cover and simmer 5-7 minutes until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired.

Preparation time: 20 minutes.

TIP: If currant jelly in not available, ½ cup apple jelly and 3 tablespoons lemon juice may be substituted.

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

Easy Santa Cookies

Servings: 34 Servings

Ingredients:

20 ounce Refrigerator sugar cookies;pillsbury

FROSTING:
2 cub Powdered sugar
2 tablespoon Margarine; softened
2 tablespoon Milk; to 3 tbls
3 drop Red food color
68 Chocolate chips
34 Cinnamon candies
34 Mini marshmallows
2/3 cub Coconut

Preparation:

Freeze cookie dough at least one hour before using. Heat oven to 350~. cut frozen dough into ¼" slices. (Return dough to freezer if it becomes to soft to cut.) Place slices 3: apart on ungreased cookie sheets. Bake for 8-12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Meanwhile, in small bowl, combine powdered sugar and margarine, adding enough milk for desired consistency. Beat until smooth. Put half of frosting in a small bowl. Add red food color; stir until blended. Frost cookies with red frosting on upper half of cookie.
Leaving middle for Santa's face, frost lower half with white frosting. Use small amount of frosting to attach chocolate chips for eyes and red cinnamon candies for nose. Lightly press coconut into white frosting for beards. Lightly press marshmallow into red frosting for pompom on hat.
Allow frosting to set. Store between sheets of waxed paper in tightly covered container.

Shared by DSIREN@delphi.com on Dec. 21, 1997.

By DSIREN@delphi.com on Dec 21, 1997, converted by MC_Buster.
Posted to recipelu-digest Volume 01 Number 391 by Badams <adamsfmle@sprintmail.com> on Dec 21, 1997

Easy Sauerbraten

Servings: 12 Servings

Ingredients:

1 5-6 pound beef round roast
2 Onions; sliced thin
1 Carrot; diced
1 Stalk celery; diced
2 cub Red wine vinegar
1 tablespoon Salt
1 tablespoon Mixed pickling spices
½ teaspoon Dried thyme
1 Sprigs fresh parsley
4 tablespoon Butter or margarine
3 tablespoon Flour
2 tablespoon Red currant jelly
Crumbled gingersnap cookies

Preparation:

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Hi everyone! This recipe comes from my German mother--she's made this many times and claims it's the easiest she's made. Enjoy!!

Put meat into a deep bowl. Mix vegetables, vinegar, seasonings and herbs; pour over the meat. Store, covered, in the refrigerator for 2-3 days, turning the meat once or twice a day. Remove meat from the marinade and wipe dry with a paper towel. In 1 tbs margarine or butter brown the meat on all sides in Dutch oven. Remove meat and melt remaining margarine or butter in pot. Blend in the flour and add strained marinade and the meat. Cover and simmer for 2 ½ - 3 hours or until the meat is very tender. Remove meat and blend the jelly and 5 gingersnaps (crumbled) into the liquid in the pot. Add more gingersnaps if necessary to thicken mixture, or add some more of the jelly. Serve the meat sliced with the gravy poured over.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 13 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 Savory Cheese Ball

Servings: 1 Servings

Ingredients:

1 package (8oz) cream cheese
1 Jar; (5oz) Roka spread
1 Jar; 5oz, Old English spread
Parsley flakes as desired
½ teaspoon Worchestshire sauce
½ cub Chopped pecans
Onion salt as desired

Preparation:

Soften cream cheese to room temperature. Combine with other cheeses, onion salt, and the Worchestshire. Mix by hand or mixer until smooth. Refrigerate overnight for easy handling. Form into ball on waxed paper. Roll into pecans and parsley. Serve with assorted crackers.

Posted to recipelu-digest Volume 01 Number 418 by LMAYONE <LMAYONE@aol.com> on Dec 30, 1997

Easy Scalloped Potatoes

Servings: 1 Servings

Ingredients:

4 medium Peeled and sliced potatoes
1 tablespoon Flour
1 teaspoon Salt
1/3 cub Finely chopped onions
1 ½ cub Milk
1 tablespoon Butter
Paprika or parsley

Preparation:

In a 2-½ quart glass buttered casserole, arrange sliced potatoes.
Sprinkle with flour, salt and onion and mix lightly. Stir in milk and dot with butter. Cook covered 15 - 18 minutes, stirring every 4 minutes. Rest covered 5 minutes. Garnish with paprika or parsley.

Sprinkle grated cheddar cheese on top after cooking.
Posted to Bakery-Shoppe Digest by "CD" <poppy@connectcorp.net> on Apr 5, 1998

Easy Schnecken

Servings: 1 Servings

Ingredients:

¼ cub Room temp butter
¼ cub Brown sugar
1 ½ teaspoon Corn syrup
48 Pecan halves
Filling:
½ cub Brown sugar
½ cub Pecan pieces
1 teaspoon Cinnamon
2 Tubes refrigerated crescent
Rolls
½ cub Raisins

Preparation:

Heat oven to 375. Have ready miniature muffin pans. Mash butter, ¼ cup brown sugar & the corn syrup in a small bowl with a rubber spatula until blended & smooth. Smear mixture in each muffin cup to coat generously. Put a pecan half, flat side up, in each cup.
Filling: Process brown sugar, pecan pieces & cinnamon in food processor or blender until nuts are fine. Remove crescent roll dough from both tubes. Cut each roll in half crosswise. On a lightly floured surface, unroll a dough half. Pat or roll into 12 X 6" rectangle, pressing the perforations together. Sprinkle with ¼ of the filling, then evenly scatter on 2 Tbls. raisins. Starting from one long side, roll up tightly jelly roll style. Pinch seam to seal.
Trim ends. Cut roll crosswise in 12 pieces. Press, a cut side up, firmly into prepared muffing cups. Repeat with remaining dough & filling. Bake 15-20 minutes until golden brown. Invert immediately onto wire rack, using a small fork or spatula to loosen schnecken from cups. Turn pecan side up. Cool completely. Store in airtight container up to 1 week or freeze up to 3 months.

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

Easy Scones

Servings: 12 Servings

Ingredients:

12 Rhodes dinner rolls
Oil for frying
Confectioner's sugar
Jam or honey

Preparation:

Place rolls on a greased cookie sheet, 1 ½" apart. Cover with plastic wrap, sprayed with Pam. Let rise until double, about 1 /12-2 hours.
Streatch each roll to 5" before frying. Fry in fat at 375 F. until light brown. Sprinkle with confectioner's sugar or serve with butter, honey or jam. MC formatting by bobbi744@sojourn.com

Posted to EAT-L Digest 27 Mar 97 by Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET> on Dec 27, 1996

Easy Seafood Salad

Servings: 4 Servings

Ingredients:

½ cub Mayonnaise
¼ cub Sliced green onions
3 tablespoon Seafood cocktail sauce
1 teaspoon Worcestershire sauce
12 ounce Shrimp, crabmeat, orimitation crabmeat
1 can (10 ½ oz.) asparagus cutsand tips, drained andchopped

Preparation:

Combine first four ingredients. Fold in shrimp and asparagus; chill.

Serve with crackers as an appetizer, or with lettuce and tomato for a festive salad. Serves 4-6.

Recipe by: Del Monte Posted to MC-Recipe Digest V1 #658 by L979@aol.com on Jul 6, 1997

Easy Seafood Salad

Servings: 4 Servings

Ingredients:

1 cub Salad Shrimp; Cooked
1 cub Crab Or Flaked Mock Crab
½ cub Celery; Chopped
¼ cub Pimento; Chopped
2 tablespoon Onion; Minced
1 cub Green Peas; Thawed
½ cub Thousand Island SaladDressing; Reduced Fat
1 teaspoon Lemon Juice
¼ teaspoon Pepper
¼ teaspoon Marjoram
¼ cub Plain Nonfat Yogurt

Preparation:

Combine shrimp, crab, celery, pimento, onion and pepper in a serving bowl.
In shaker container, mix salad dressing, lemon juice, pepper, marjoram and yogurt. Pour dressing over salad, toss and serve. Yield 4 servings (1 cup).
Typed in MMFormat by cjhartlin@msn.com Source: Country Folk Art's Quick and Easy Cooking.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 8, 1998

Easy Seafood Stew

Servings: 4 Servings

Ingredients:

1 tablespoon Extra-virgin olive oil
1 medium Onion, chopped
2 Garlic cloves, pressed orminced
13 ounce Canned chopped or mincedclams, undrained
6 ounce Canned white crab, drainedand rinsed
6 ounce Canned shrimp, drained andrinsed
10 ¾ ounce Canned condensed sodiumreduced tomato soup
2 ounce Jar pimientos, undrained
1 1/3 cub Hot water
¼ cub Fresh parsley, optional
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ teaspoon Dried basil, crushed
¼ teaspoon Dried oregano, crushed
⅛ teaspoon Red pepper flakes

Preparation:

1. Heat the oil in a large, heavy saucepan. Add the onion and garlic and cook, covered, over low heat for about 15 minutes, or until the onion is soft and translucent. 2. Stir in all remaining ingredients and continue to cook, covered, over low heat for about 10 minutes, or until hot.

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

Easy Shepards Pie

Servings: 1 Servings

Ingredients:

1 pound Ground Lamb
1 cub Sliced Mushrooms
1 Clove Garli chopped finely
4 Green onions sliced thinly
1 teaspoon Dried thyme
1 teaspoon Dried sage
1 package Frozen peas & carrots;(10oz)
1 Jar Fat free beef gravy
3 tablespoon Steak sauce orWorcestershire sauce
½ teaspoon Salt
½ teaspoon Pepper
1 package Refrigerated or Frozenprepared mashed potatoes
3 tablespoon Chives; sliced thinly
1 Egg; lightly beaten
1 teaspoon Paprika

Preparation:

1) Heat oven to 375(.

2) Heat nonstick skillet over medium-high heat. Add ground lamb, mushrooms, & garlic; cook, breaking up the lamb with wooden spoon, for 8 minutes or until the lamb is no longer pink. Drain mixture and return to skillet.

3) Stir in green onion, thyme, sage & frozen vegetables into lamb mixture in the skillet; cook stirring occasionally, over medium-high heat for 5 minutes. Stir in gravy & steak sauce, season with salt & pepper, simmer for 5 min.

4) Prepare potatoes as instructed on package. Mix together potatoes, chives and half of the lightly beaten egg in a medium bowl.

5) Spoon lamb mixture evenly into 1 ½ baking/casserole dish. Spoon potatoes over mixture and spread evenly. Score potatoes in a criss/cross pattern with fork. Brush lightly with remaining egg, sprinkle with paprika.

6) Bake in oven for 30 minutes or until the filling is bubbly and the top is golden. Remove the casserole to wire rack and let stand for 10 to 15 minutes

NOTES : Prep time: 10 Minutes Cook: 13 Minutes Bake: at 375( for 30 min Recipe by: Family Circle Bonus Booklet

Posted to MC-Recipe Digest V1 #937 by LMeyers325@aol.com on Nov 30, 1997

Easy Sherbet

Servings: 1 Servings

Ingredients:

1 quart Any flavor soda pop
1 can Condensed milk; sweetened

Preparation:

Combine pop and milk in ice cream freezer. Freeze as usual.

NOTE: if 7 Up is used add 1 sm can well drained pineapple. This makes a delicious pineapple sherbet.

This is really a good sherbet. I love it!
Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@infowest.com> on Apr 25, 1998

Easy Shortbread

Servings: 48 Servings

Ingredients:

1 cub Sugar
3 ½ cub Flour, all purpose
2 tablespoon Sugar
1 pound Butter
1 cub Rice Flour

Preparation:

Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very fluffy.¶

Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to ½ c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container.

(Good recipe from Toronto Star, very fast.)

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

Easy Shrimp Alfredo

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
12 ounce Frozen uncooked large
Shrimp
1 16 oz. package Green Giant
Pasta
Accents Alfredo Frozen Pasta
And Veg-
Etables
1/3 cub Dry white wine
¼ cub Light sour cream

Preparation:

Heat oil in large skillet over medium-high heat. add shrimp; cook and stir until shrimp are pink, 2 to 3 minutes. Add pasta accents and wine. bring to boil. cover; reduce heat to medium. cook 3 to 5 minutes until vegetables are crisp-tender, stirring occassionally. Stir in sour cream. blend well.

Recipe By : Green Giant ad

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

Easy Shrimp Cocktail Sauce

Servings: 1 Servings

Ingredients:

½ cub Chili sauce
½ cub Catsup
¼ cub Horseradish
1 tablespoon Lemon juice
1 tablespoon Worchestershire sauce

Preparation:

Blend and chill.

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

Easy Shrimp Etouffee

Servings: 4 Servings

Ingredients:

1 ½ Sticks margarine
3 Medium onions, chopped
1 Bell pepper, chopped
4 Ribs celery, chopped
1 cub Ro-tel tomatoes
Juice of ½ lemon
1 teaspoon Worcestershire sauce
¼ cub Parsley, chopped
2 Garlic cloves, minced
2 pound Shrimp, peeled
1 cub Cream of mushroom soup
¼ cub Green onion tops, chopped

Preparation:

aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice.

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

Easy Shrimp Etouffee

Servings: 4 Servings

Ingredients:

6 tablespoon Margarine
1 can Ro-Tel tomatoes and greenpeppers
1 medium Bell pepper; chopped
2 To 3 ribs Celery; chopped
2 medium Onions; chopped
1 To 2 cloves Garlic; minced
1 teaspoon Worcestershire sauce
1 can Cream of mushroom soup
Juice of ½ lemon
¼ cub Parsley, chopped; or 1 ½T. dried
1 ¼ To 1 ½ lb Shrimp; peeled
¼ cub Green onion tops, chopped;optional for garnish

Preparation:

Saute onions, bell pepper, garlic, celery and tomatoes in margarine, covered, on Low for two hours. Just before serving, add remaining ingredients except green onion tops and cook for 5-10 minutes, until shrimp are cooked. Serve over hot rice, garnished with green onion tops, if desired. This makes a very generous 4 servings.
Recipe By : Source unknown, adapted by bobbi744@sojourn.com

Posted to MC-Recipe Digest V1 #223

Date: Sun, 22 Sep 1996 19:37:36 -0400

From: Robertal Banghart <bobbi744@sojourn.com>

NOTES : This was absolutely delicious. I made some changes in the recipe. I cut the margarine from 1 ½ stick to only 6 Tbsps., instead of 4 stalks of celery I used 2-3 and only 2 onions instead of 3; and I used only 1 ¼ pound shrimp. It was perfect. Nice company dish. Much of the work can be done well ahead of time and finishing up takes only about 5 minutes.

Easy Shrimp Risotto

Servings: 4 Servings

Ingredients:

3 tablespoon Unsalted butter
1 Onion; chopped
1 tablespoon Fresh thyme; chopped
1 cub Arborio rice
3 cub Shrimp Stock - Master Recipe
1 pound Garlic Shrimp - MasterRecipe; coarsely chopped

Preparation:

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter.

Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know -- you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.)

Add shrimp, cover and cook until they are just pink and the rice is tender.

NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. - ~------------------------------------------------------------MMMMM----- To unsubscribe from this list, please visit <http://lists.sierra.com/>. If you are without web access, send the following message to <majordomo@lists.sierra.com>:
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998

Easy Shrimp Salad

Servings: 4 Servings

Ingredients:

2 pound Cooked, shelled, shrimp
1 pint French dressing
1 cub Diced celery
½ cub Chopped onion
½ cub Mayonaise

Preparation:

Marinate the shrimp in the French dressing for several hours. Add celery and mayonaise. Mix and serve.

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

Easy Sloppy Joes

Servings: 1 Servings

Ingredients:

1 pound Extra-lean ground beef
1 medium Onion, chopped
¼ cub Chopped green bell pepper
2 cub Ragú Hearty Pasta Sauce
2 tablespoon Sweet relish
1 tablespoon Chili powder
8 Sandwich rolls, split andtoasted

Preparation:

In a large skillet, thoroughly brown beef; drain fat. Add onion and green pepper; sauté lightly. Add sauce, relish and chili powder. Simmer 15 minutes.

Serve on rolls.

Serves 8.

Posted to EAT-L Digest 14 Feb 97 by Donna Partigianoni <donna@LEESVILLE.COM> on Feb 15, 1997.

Easy Smoothie

Servings: 1 Servings

Ingredients:

1 Over-ripe banana
4 Frozen strawberries
1 cub Pink grapefruit juice, orsubstitute another juice

Preparation:

Blend until smooth. (You can also use fresh strawberries and frozen banana ~- just peel the banana the night before and wrap it and freeze it. Break it up before blending.) This serves 1.

Posted to Digest eat-lf.v096.n216

Date: Mon, 11 Nov 1996 10:53:48 -0800

From: mwoolf@coyote.csusm.edu (Marcia Woolf)

Easy Snow Cones

Servings: 8 Servings

Ingredients:

1 Envelope KOOL-AIDUnsweetened Soft Drink Mix;any flavor*
1 cub Sugar*
½ cub Cold water
8 cub Finely crushed ice

Preparation:

Or use ¾ cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar.

PLACE soft drink mix and sugar in small plastic or glass bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 19, 1998

Easy Soft Pretzels

Servings: 6 Servings

Ingredients:

10 ounce Package refrigerated pizzadough
1 Egg, beaten
1 tablespoon Water

Preparation:

From: FOODday, Feb. 26 '91; Valerie Whittle Makes: 10 pretzels

* Poppy seed * Sesame seed * Course salt * Garlic or onion salt

Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper.
Roll dough into a 16 by 10 inch rectangle. Cut dough lengthwise into 10 1 inch-wide strips. Shape each strip of dough into a circle, overlapping about 4 inches from each end and leaving ends free. Taking one end of the dough in each hand, twist at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under to seal. Place pretzels 1 inch apart on an ungreased baking sheet.

Stir together egg and water. Brush pretzels with egg mixture. Sprinkle with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake in a 350 degree oven for 15 to 17 minutes or until golden. Serve warm.

per serving: 85 cals, 3 g prot, 13 g carbo, 2 g fat, 21 mg chol, 143 mg sod.

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

Easy Sour Cream Chocolate Chip Cake

Servings: 12 Servings

Ingredients:

4 ounce Butter; softened
1 ¼ cub Sugar
2 Eggs
1 cub Sour cream
2 teaspoon Vanilla extract
2 cub Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 dash Salt
1 cub Chopped walnuts or pecans
1 ½ cub Semisweet chocolate chips;(9 ounces)

Preparation:

1. Preheat oven to 350 degrees F. In a large bowl, beat together butter, sugar and eggs with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended.
Add flour, baking powder, baking soda and salt; beat until well mixed. Stir in nuts and chocolate chips. Turn batter into a well greased 12- cup bundt pan.

2. Bake 45 to 55 minutes, or until golden and a cake tester inserted in center comes out clean. Let cake cool in pan 15 minutes, then unmold onto a serving plate to cool completely.

SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 15 Harper Collins, NY 1991 ISBN 0-06-016537-5

Recipe by: 365 Great Chocolate Desserts p. 15

Posted to JEWISH-FOOD digest V97 #333 by Linda Shapiro <lss@coconet.com> on Dec 25, 1997

Easy Spaghetti

Servings: 4 Servings

Ingredients:

3 tablespoon Olive oil
1 medium Onion, peeled and diced
3 Garlic cloves, peeled/minced
½ teaspoon Dried oregano
1 tablespoon Dried basil (or to taste)
½ teaspoon Red pepper flakes, ifdesired (or a littlejalapeno pepper)
1 can Crushed tomatoes (28 oz)
12 ounce Vermicelli
Parmesan cheese

Preparation:

Put olive oil in a skillet that about 12" wide.

Peel and chop onion. Add to skillet and cook on medium heat as you peel and mince garlic. Add garlic to skillet; stir. Cook several more minutes to allow the vegetables to soften and give up a lot of their moisture. Stir occasionally. Add oregano, basil, red pepper and crushed tomatoes. Simmer the mixture uncovered.

Meanwhile, bring a large pot of water to a boil for your spaghetti, usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of spaghetti. Cook until it is just barely tender, probably 2 minutes less than they suggest on the package. Drain but don't rinse.

Toss with sauce and serve on plates. top with freshly grated Parmesan cheese.

NOTE: Carrot sticks and warmed bread go well with spaghetti.

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

Easy Spaghetti Casserole

Servings: 8 Servings

Ingredients:

1 ½ cub Ground chuck
1 large Onion, chopped
1 large Green pepper, chopped
½ pound Fresh mushrooms, sliced
2 cl Garlic, minced
1 can 35 oz Italian peeled tomatoscoarsely chopped and juicereserved
1 can 12 oz tomato sauce
1 teaspoon Basil
1 teaspoon Oregano
1 Bay leaf
¾ teaspoon Salt
¼ teaspoon Pepper
1 pound Spaghetti,linguine, orfettucine
2 cub Shredded cheddar cheese
1 cub Bread crumbs

Preparation:

1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)

2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top.

5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Easy Spam Triangles

Servings: 8 Servings

Ingredients:

1 can SPAM Luncheon Meat, cut intosmall cubes (7 oz)
¾ cub Shredded gouda cheese
½ cub Peeled, diced apple
2 tablespoon Onion sour cream dip
1 package Refrigerated pie crusts(15 oz)
1 Egg white, beaten
Vegetable cooking spray
¼ teaspoon Poppy seeds

Preparation:

Heat oven to 425'F. In bowl, combine SPAM, cheese, apple, and dip. Cut one pie crust sheet into 8 wedges. Place ¼ cup SPAM mixture in center of each wedge, spreading to within ½" of each edge. Moisten edges of pastry with egg white. Cut remaining pie crust sheet into 8 wedges. Place over filling.
Press edges of filled pastry firmly together using fork. Place on baking sheet coated with cooking spray. Brush with remaining egg white and sprinkle with poppy seeds. Bake 15-20 minutes or until lightly browned.

Easy Spanish Rice

Servings: 1 Servings

Ingredients:

1 Chopped onion
1 Chopped green pepper
1 cub Uncooked rice
½ cub Canned tomatoes with green
Chilies (I use the diced
Ro*Tel brand)
¼ teaspoon Ground turmeric
1 teaspoon Ground cumin
Salt (orginal recipe calls
For ½ t salt - I do not
Add salt)
1 ¾ cub Water (original recipe calls
For 2 C - I like my rice
Drier)

Preparation:

Saute onion & green pepper in water until tender. Add remaining ingredients to onion/green pepper Bring to boil - Reduce heat and simmer till rice is done (time will vary according to kind of rice used)

I have used both long grain brown rice and long grain Uncle Bens Converted Rice (preferred by daughter) - both are good.

I frequently double the recipe and dump in the whole can of green chilies (10 oz)

From: Jeanne Chappell <jchappel@tyrell.net>. Fatfree Digest [Volume 9 Issue 17] July 8, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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

Easy Spanish Rice

Servings: 1 Servings

Ingredients:

1 cub Uncooked regular rice
1 medium Onion; chopped (½ cup)
2 tablespoon Vegetable oil
2 ½ cub Water
1 can (8 ounces) tomato sauce
1 small Green bell pepper; chopped(½ cup)
1 ½ teaspoon Salt
¾ teaspoon Chili powder
⅛ teaspoon Garlic powder

Preparation:

1. Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

1 Serving: 180 calories (45 calories from fat); 5 g fat (1 g saturated); 0 mg cholesterol; 820 mg sodium; 32 g carbohydrate (1 g dietary fiber); 3 g protein.

© Betty Crocker, 1997

NOTES : Turn this great side dish into an easy main dish by adding one pound of ground beef, sausage or turkey, cooked and crumbled.
Recipe by: Betty Crocker Recipe by Betty Crocker Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Feb 05, 1998

Easy Spicy Beans and Rice

Servings: 1 Servings

Ingredients:

2 cub Brown rice (uncooked),
Or 4 C cooked
2 ounce cans of any type of
Beans
½ cub Salsa
1 Clove garlic, minced (or 1
teaspoon Minced garlic-in-a-jar)
½ large Red onion, chopped
2 teaspoon Cumin
2 cub Tomato (ie spagetti) sauce
10 dash Tabasco sauce

Preparation:

If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and simmer until well heated.

Serve beans over rice.

From "Think Light" meal program, which states: Serves 4 (1-cup) servings.
Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10 Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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

Easy Spicy Meat Loaf

Servings: 6 Servings

Ingredients:

1 ½ pound Ground beef
½ pound Ground pork
1 medium Green bell pepper
1 medium Onion
1 small Can jalapeno peppers
1 small Pack Monterey Jack cheese
1 small Can spicy tomato sauce
1 package Meat loaf mix

Preparation:

In a large bowl,combine ground beef and pork.Cut up the pepper and onion in small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on package.Add to mixture and mix well.Place ½ of the mixture into a 9 x 12" roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good size peppers on top of the mix in the pan.Cover with thin slices of Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350 degrees for 1 ½ hours.Fifteen (15) minutes before done,pour tomato sauce over top.Serve with mashed potatoes,gravy and a green salad and hot homemade bread.

Easy Spinach Manicotti

Servings: 1 Servings

Ingredients:

1 package Manicotti pasta (jumbo
Shells will also do)
1 Jar of your favorite pasta
Sauce
1 Container of fat free
Ricotta cheese
1 Egg white (or fave egg
Replacer)
1 can Spinach (or use frozen if
You can?t find it canned)
1 package Shredded fat free mozzarella
Cheese

Preparation:

Cook manicotti or shells until almost done. Meaning the pasta should still be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. Mixture should be a little thick -- not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer...
basil, oregano, parsley, etc.

When manicotti is cool, stuff with mixture and place in a baking pan. Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top.

This freezes well. I generally make this the night before and refrigerate it for the next day. Yum!

From: "Berger, Jennifer N." <Berger@courier4.aero.org> converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA WEBSTER <DONNA@WEBSTER.DEMON.CO.UK> On TUE, 14 NOV 1995 124228 GMT

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

Easy Spinach Sauce

Servings: 1 Servings

Ingredients:

1 package Frozen spinach, cooked and
Drained of all water
½ cub Vegetable broth
3 Cloves garlic, more or less
To taste
1 teaspoon Onion powder
1 Salt & pepper to taste

Preparation:

Put spinach, garlic and spices in blender and add ½ of the vegetable broth. Blend until smooth, adding more vegetable broth if necessary (more broth = thinner sauce). After blending, return to saucepan and heat until hot. Serve over rice or pasta.

Posted by manicd@SIRIUS.COM to the Fatfree Digest [Volume 17 Issue 8] Apr.
9. 1995.

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

1.80á

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

Easy Sponge Bread

Servings: 1 Servings

Ingredients:

ABM VERSION:
1 ½ teaspoon Yeast
3 cub Bread flour
½ cub Dry milk
1 tablespoon Sugar
1 tablespoon Oil
1 teaspoon Salt
1 Whole egg

TRADITIONAL METHOD:
1 cub Warm water
2 cub Flour
½ cub Dry milk
1 package Fleishman's dry yeast
1 tablespoon Sugar
1 tablespoon Oil
1 teaspoon Salt
1 Whole egg
1 cub Water

Preparation:

ABM Method: Add ingredients in order given.

Traditional Method: Put all together and beat thoroughly. Let rise fully (over hot water to speed rising).

Stir down: Put sponge at once into loaf pan. Let rise to fill pan ⅞'s.

Put into 400 degree oven 10 minutes, then 375 degree for 30 minutes.

Posted to Bakery-Shoppe Digest V1 #243 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 16, 1997

Easy Square Meatballs

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 Egg; slightly beaten
½ cub Unseasoned dry bread crumbs
¼ cub Milk
2 tablespoon Finely chopped onion orinstant minced onion
1 tablespoon Dried parsley flakes
½ teaspoon Garlic salt or salt
½ teaspoon Worcestershire sauce
¼ teaspoon Pepper

Preparation:

Heat oven to 425 degrees. In large bowl, combine all ingredients; mix well.
In ungreased 15x10x1-inch baking pan, pat meat mixture into a 6-inch square. Cut meat into 36 squares; do not separate squares. Bake at 425 for 15-20 minutes or until meatballs are no longer pink in center. Separate meatballs by cutting apart. 4 servings.

CALORIES: 300 SODIUM: 440MG

CHOLESTEROL: 125MG FAT: 18G

CARBOHYDRATE: 12G SAT: 7G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Easy Standard Bread

Servings: 1 Med loaf

Ingredients:

-HANA49A HEATHER SMITH
2 cub Flour
¾ cub -water
1 teaspoon Sugar; scant
1 teaspoon Salt; scant
2 teaspoon Oil
2 teaspoon Honey
1 package Yeast

Preparation:

I add a fistfull of either sesame seeds, poppy seeds, sunflower seeds, any herb - dried or fresh - or combination (Italian herbs, salad herbs, etc).
Occasionally thinly sliced nuts, ½ package any dried soup (onion is our favorite) - whatever. It's a very flexible recipe.

I keep a cup measure in the flour tin, a ¾ measure in a drawer near the sink, and a teaspoon measure near the sugar. Measure oil before honey, and the honey will slip right out of the spoon. This recipe NEVER FAILS (unless I forget to add something like water...which I sometimes do. Yuck!). Try it ~ you'll like it.

NOTE: Inspired by Bev, I am posting the bread I have made about every other day for over a year. It's very easy and very good for adding things to. I use a 1 lb. National BM so this sort of qualifies as a "medium" loaf.

~Heather near LA
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997

Easy Steak Crockpot

Servings: 4 Servings

Ingredients:

1 small Round steak
1 can Cream of mushroom soup
¾ can Water
1 package Dry onion soup mix
Few potatoes

Preparation:

Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in medium size pieces. Place on top of potatoes. Add onion soup mix. Pour mushroom soup over the top and add water. Cover and cook on LOW for 6 hours. Makes great gravy.

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

Easy Stewed Rhubarb

Servings: 6 Servings

Ingredients:

6 cub Chopped rhubarb
1 cub Granulated sugar
2 tablespoon Water

Preparation:

From: dan@clark.net (Dan Eisenreich) (COLLECTION)

Date: 4 May 1994 02:46:47 GMT

In large saucepan, combine all ingredients. Cook over medium heat, stirring, until sugar is dissolved. Reduce heat to medium low. Simmer, uncovered and stirring occasionally for about 15 min or until slightly thickened and rhubarb is in threads. Let cool. Can be refrigerated up to 5 days. Makes 3 cups; per ½ cup: 155 calories, 1 g protein, negligible fat, 38 g carbs.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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

Easy Sticky Buns

Servings: 24 Servings

Ingredients:

1 package Rich's frozen dinner rolls
½ cub Pecans or walnuts* See note
½ cub Raisins *
1 cub Brown sugar
2 tablespoon Butterscotch pudding mix;(not instant)
¼ cub Sugar
1 ½ teaspoon Cinnamon
½ cub Melted butter

Preparation:

Grease a 9x13 inch pan and add the nuts and raisins. Place frozen rolls in pan about 4 to a row.( There are 23-25 per pkge) Mix brown sugar, pudding mix, sugar, and cinnamon together and sprinkle over rolls. Pour melted butter over the top. Cover with foil and leave out overnight, or start in the morning and let rolls rise to the top of the pan. Remove foil and bake at 350º for 25 to 35 minutes. Remove from oven and plzce bottom side up on serving tray.

NOTES : * I use more
Posted to MC-Recipe Digest V1 #885 by Marceline8@aol.com on Nov 1, 1997

Easy Strawberry Cake

Servings: 12 Servings

Ingredients:

1 Box white cake mix
1 package Frozen strawberries
½ cub Sugar
¼ cub Water
1 carton (large) Cool Whip
1 Box confectioner's sugar

Preparation:

Mash frozen strawberries in pie plate with a potato masher; sprinkle with granulated sugar and water. Allow to sit, stirring occasionally to make juicy while preparing cake.

Bake white cake according to package directions.

Make icing by combining confectioner's sugar and Cool Whip.

After cake cools, turn layer out of pan onto cake dish with bottom side up. Spoon strawberry juice onto cake allowing juice to seep into cake. Add layer of strawberries. After this spoon icing in globs over layer and smooth gently, being careful not push off the strawberries. Add second layer and the strawberries and juice again. Smooth icing on sides of cake, leaving remainder for top. Refrigerate. Makes a lovely, light cake.

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

Easy Strawberry Freezer Jam

Servings: 1 Servings

Ingredients:

2 cub Mashed strawberries
4 cub Sugar
1 package Powdered pectin; (1-¾ oz.)
1 cub Water

Preparation:

From: Perry Greene <palgreen@hiwaay.net>

Combine strawberries and sugar in a bowl. Allow to sit for 20 minutes or so, stirring occasionally.

Combine pectin and water in a saucepan, and bring to a boil. Boil for 1 minute, stirring constantly. Stir the pectin into the strawberry-sugar mixture, and continue stirring for 3 minutes.

Pour into wide-mouth freezer jars, leaving ½-inch head space. Adjust caps, and let stand until set, but no more than 24 hours. Freeze. Makes about 5 half pints.

Notes: Once thawed, these little pints of freezer jam will keep for about 3 weeks in the refrigerator.

Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998

Easy Strawberry Layered Cheesecake

Servings: 1 Servings

Ingredients:

2 package (8oz) cream cheese; softened
½ cub Sugar
½ teaspoon Vanilla
2 Eggs
¼ cub Strawberry preserves
5 drop Red food coloring
1 Graham cracker crust

Preparation:

medium speed until well blended. Add eggs, mix until blended. Stir preserves and food coloring into 1cup of the batter. Pour strawberry batter over crust. Top with remaining plain batter. Bake at 350 for 40 minutes until center is almost set. Cool. Refrigerate for 3 hours or overnight.
Garnish with whipped topping and fresh strawberries.

***To use springform pan, mix 1 ½ cups graham craker crumbs, 3 T sugar and 1/3 cup butter or margarine (melted). Press into bottom of 9-inch springform pan. Double ingredients in recipe for batter. mix and layer over crust as directed. Bake at 350 for 55 minutes or until center is almost set. Loosen cake from rim of pan. Cool completely before removing rim of pan. Makes
12 servings.

Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998

Easy Strawberry Pie

Servings: 1 9" pie

Ingredients:

1 9" pie shell, baked
4 cub Strawberries
1 cub Sugar
1 cub Water
3 tablespoon Cornstarch
2 tablespoon White corn syrup

Preparation:

Boil together the sugar, water, cornstarch & syrup. Cook until it starts to thicken. Cool. When cool, add the strawberries & pour into the pie shell. Refrigerate before serving.

From Lindley Farms.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Easy Strawberry Rhubarb Cobbler

Servings: 8 Servings

Ingredients:

3 cub Strawberries; hulled andsliced
1 pound Rhubarb; thawed if frozen,trimmed and cut into ½inch pieces
1 ¾ cub Sugar; more if rhubarb isvery tart
2 tablespoon Cornstarch
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
3 tablespoon All purpose flour
3 tablespoon Unsalted butter; cut intosmall pieces
1 Ready-made pie crust
4 cub Vanilla ice cream*;(optional)

Preparation:

Preheat oven to 400€F. Combine strawberries and rhubarb in a mixing bowl.

Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is golden. Serve warm with ice cream, if desired.

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.

Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol 12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent recipeLu 3/98
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998

Easy Strawberry-Rhubarb Pie

Servings: 8 Servings

Ingredients:

1 pint Strawberries; fresh
1 pound Rhubarb; chopped
1 ½ cub Sugar
3 tablespoon Tapioca
2 tablespoon Butter

Preparation:

Half the strawberries. Mix all ingredients except butter. Pour into unbaked pie shell; dot with butter. Bake at 350 degrees for 45 - 55 minutes.
Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998

Easy Stroganoff

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 medium Onion -- chopped
2 tablespoon All-purpose flour
½ teaspoon Garlic salt
¼ teaspoon Pepper
4 ounce Can sliced mushrooms
10 ¾ ounce Can Cream of Mushroom soup
Undiluted
8 ounce Sour cream
Hot cooked noodles

Preparation:

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally.
Add sour cream, and heat thoroughly. Serve over noodles. Yield: 4 servings.

Recipe By :

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

Easy Stroganoff

Servings: 4 Servings

Ingredients:

1 Steak (we useporterhouse-which comes toabout 2 pounds)
3 tablespoon Flour
½ cub Butter or margarine
1 small Onion; chopped
1 can (3-4 oz) sliced mushrooms;undrained
3 tablespoon Water
1 Envelope (1-oz) dry onionsoup mix (we use mrs.grass)
1 pint Sour cream
Hot cooked wide egg noodles

Preparation:

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Hi everyone!! This recipe is a great dinner for those busy nights!!

Slice the steak diagonally into strips; dredge in flour. Brown the pieces in the butter in a large skillet. Add the onion and mushrooms with the liquid from the mushrooms. Stir in the soup mix. Bring to a boil, reduce the heat and add the sour cream. Cook, until thoroughly heated--about 15-20 minutes and serve over the noodles.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 17 JUNE 1996

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

Easy Sundaes

Servings: 4 Servings

Ingredients:

ICE CREAM COOKBOOK-----
ORANGE-BLUEB
AE

Preparation:

Garnish two scoops of peach ice cream with equal amounts of orange segments, sliced banans, and blueberries.

STOP-AND-GO SUNDAE Combine chopped green and red maraschino cherries and add a little light corn syrup. Pour over vanilla or cherry ice cream.

HOT CARAMEL SUNDAE Add 2 tablespoons water to ½ lb. of caramels and melt down to a thick syrup over hot water. Top with nuts if desired.

ORIENTAL SUNDAE Cut up into small pieces a couple of undrained preserved kumquats. Spoon over chocolate ice cream.

PEACH SUNDAES Slice up frozen or sweetened fresh peaches and serve over rich French Vanilla ice cream.

PINK SUNDAE Spoon 1 or 2 tablespoons grenadine over vanilla ice cream--top with a sprig of mint.

PINEAPPLE SUNDAE Spoon some canned crushed pineapple over vanilla or banana ice cream, include a little juice as well.

TART ORANGE SUNDAE Pour canned frozen orange juice over chocolate or vanilla ice cream.

MARSHMALLOW SUNDAE You can either buy ready-make marshmallow cream or make your own by melting down marshmallows slowly in a double boiler. Best on chocolate, peach, and pineapple ice creams.

MOLASSES CHIP SUNDAE Sprinkle some crushed molasses chips over vanilla, chocolate, or banana ice cream.

MOCHA SUNDAE Mix powdered instant coffee with your favorite chocolate syrup and pour over chocolate or vanilla or coffee ice cream.

JAM SUNDAE Serve your favorite jam over ice cream. Cherry, plum, apricot, and any berry jams are delicious.

=============== Reply 73 of Note 1 ================= Board: FOOD BB Topic: DESSERTS & SWEETS Subject: ICE CREAM To: XMJD47A DORIS RAY Date: 06/27 From: EYCM73A KAREN PHILLIPS Time: 10:53 AM

Recipe By :

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

Easy Sunflower Pate

Servings: 6 Servings

Ingredients:

DRY INGREDIENTS:
1 cub Sunflower seeds, ground
½ cub Cornmeal
½ cub Nutritional yeast
3 teaspoon Parsley
1 ½ teaspoon Basil
1 teaspoon Thyme
¾ teaspoon Sea salt
½ teaspoon Sage
¼ teaspoon Sea kelp

OTHER INGREDIENTS:
1 cub Potato, finely grated
1 1/3 cub Water
¼ cub Sunflower oil
2 tablespoon Tamari
3 teaspoon Horseradish, prepared

Preparation:

Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last.
Mix well.

Preheat the oven to 375F. Generously oil a 9" glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges.

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan

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

Easy Supper Casserole

Servings: 6 Servings

Ingredients:

1 Green pepper; chopped
1 Onion; chopped
2 tablespoon Oil
1 ½ pound Ground beef
1 can Whole kernel corn
1 can (3-oz) chopped mushrooms
1 can (6-oz) tomato paste
1 can Tomato soup
1 can Water
1 teaspoon Chili powder
1 teaspoon Salt
4 ounce Grated cheddar cheese
1 package (5-oz) noodles

Preparation:

Saute pepper & onion in oil. Add ground beef & brown. Add remaining ingredients except cheese & noodles. Simmer for 15 minutes. Cook noodles & place in casserole alternately with meat mixture. Sprinkle with grated cheese. Bake at 300 for about 30 minutes. (Serve with coleslaw & French bread.)

LINDA MOONEY

DOROTHY MATHEWS

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 Sweedish Meat Balls

Servings: 6 Servings

Ingredients:

2 pound Ground meat (beef, veal &pork)
1 Onion, grated
½ cub Bread crumbs
dash Salt, pepper
1 teaspoon Worcestershire sauce
2 Eggs, beaten
4 tablespoon Butter
2 cub Stock or consomme
4 tablespoon Flour
¼ cub Sherry

Preparation:

Mix first six ingredients, shape into small balls. Brown in butter. Add stock, cover skillet and simmer for 15 minutes. Remove the meat balls, keep warm. Thicken the gravy with the flour blended with a little cold water.
Cook 5 minutes, add sherry. Reheat meat balls in gravy.

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

Easy Sweet and Sour Chicken

Servings: 2 Servings

Ingredients:

1 pound Chicken breast,boneless
1 teaspoon Ginger, chopped
1 Egg white
½ teaspoon Salt
2 teaspoon Cornstarch
½ cub Vegetable oil(peanut oil is best,but sunflower isgood, too)
1 Green (bell) pepper
6 Carrots
12 ounce Pineapple chunks, canned(drained, but reserveabout ½ cup ofthe juice)
SAUCE
2 teaspoon Sherry
2 teaspoon Light soy sauce
1 tablespoon Vinegar
1 teaspoon Sugar
1 tablespoon Cornstarch
1 teaspoon Salt

Preparation:

Cut up the chicken into bite-sized chunks. Combine ginger, egg white, about ½ teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add the chicken chunks and stir until the chicken is well-coated.

Wash green pepper. Discard seeds and stem. Cut into strips about 1 x ¼ inches. Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots.

Drain pineapple chunks, saving about ½ cup of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt.
Stir well and set aside.

Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.
Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up.

Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened.

Serve with rice. I serve this recipe to company all the time and am amazed at how many people don't realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken.

NOTES:

* A nice Chinese dinner you can make at home -- Don't forget to start cooking the rice so it will be done at the same time as the chicken.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: measure the sauce ingredients.

: Andy Tanenbaum
: Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast

: Copyright (C) 1986 USENET Community Trust

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

Easy Sweet and Sour Chicken

Servings: 1 Servings

Ingredients:

6 Chicken breast halves (ORwhatever chicken partsyou've got)
1 Jars sweet & sour sauce (Iuse La Choy) (up to 2)
1 can Sliced water chestnuts,rinsed & drained
1 cub Sliced mushrooms (canned orfresh)
1 cub Diced zucchini (Optional,but good)
¼ cub Fresh carrot slivers, veryfine
Some marischino cherries,whole (as many as you like)
1 can (small) crushed or chunkpineapple
1 Fistfull of snow pea pods,trimmed
¼ cub Shredded coconut (optional
½ cub Sliced almonds (optional)

Preparation:

Preheat oven to 350. Wash chicken parts. Place in shallow baking dish.
(make sure it's deep enough for the sauce, etc) Cover pan with foil. Bake at 350 for about 45 min, or until juices run clear. Pour rest of ingredients over chicken, and bake until sauce is bubbly. Serve over rice.
(It's fun to pick up some fortune cookies to serve with this. You don't have to eat them - just enjoy the fortunes) Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Utz" <guku@mail.bright.net> on Apr 14, 1997

Easy Sweet and Sour Pork

Servings: 4 Servings

Ingredients:

PART 1:
1 ½ pound Lean pork butt or fresh ham
3/16 cub Soya sauce
3/16 cub Sherry
Salt
2 tablespoon Oil

PART 2:
½ cub White sugar
½ cub White vinegar
1 ½ tablespoon Corn starch, dissolved in
¼ cub Water
¼ cub Pineapple juice
3 tablespoon Tomato soup

SUGGESTED EMBELLISHMENTS:
¼ cub Pineapple chunks
Few pieces of raw carrot,sliced or shredded
½ Green pepper shredded
1 Tomato, cut into wedges
½ cub Mixed sweet pickles

Preparation:

PART 1:

1. Cut pork into ½x½x1" rectangles. Marinate in mixture of salt, soya sauce and sherry for at least half an hour. While meat is marinating, prepare Part 2.

2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides. Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally.

3. At end of cooking time, place meat in serving dish. Pour sauce from Part 2 over it.

PART 2:

1. Place white sugar and vinegar in a small 1 quart pot. Boil together until sugar is dissolved. Stir up corn starch in ¼ cup water. Add to vinegar-sugar boil. Stir solution, lower heat to medium low, add pineapple juice and tomato soup. Boil solution 15-20 minutes, until it turns from milky red to a clear reddish yellow.

2. Add suggested embellishments. You can use all of them or some of them. Cook 2 minutes. Serve over Part 1.

NOTE: Pork spare ribs cut into 1 ½" lengths may be used in place of pork butt. However, spare ribs have more fat than fresh ham or pork butt, so use 1 tablespoon less oil in stir-frying ribs or else discard fat which accumulates in wok when ribs are finished cooking.
Also Part 2 (sans embellishments) can be made in a larger quantity and store in a covered plastic container in refrigerator for 2-3 weeks.

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

Easy Sweet and Sour Sauce

Servings: 1 Servings

Ingredients:

1 cub Apricot or peach preserves
2 tablespoon Cider vinegar
2 tablespoon Ketchup
¼ teaspoon Dry mustard

Preparation:

1. Combine all ingredients in a 1-quart glass measuring pitcher.

2. Cook uncovered in microwave oven 2-½ to 3 minutes at High; stir once.

Yield: About 1-¼ cups.

SOURCE: Adventures in Microwave Cooking

Easy Sweet-And-Sour Sauce

Servings: 1 Servings

Ingredients:

1/3 cub Orange marmalade
½ cub Ketchup
2 tablespoon Soy sauce
2 tablespoon Lemon juice
2 tablespoon Light brown sugar
1 teaspoon Dry mustard

Preparation:

In a small saucepan, combine all the ingredients over medium-low heat; mix well. Cook until the sauce is bubbly and the brown sugar is completely melted, stirring occasionally. NOTE: This is the perfect solution for adding some zing to cooked fish fillets. Sure, you can serve it with chicken, steak, or even vegetables, too. From Mr. Food Cooks Like Mama.
jmerrill@prodigy.com
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 13, 1998

Easy Sweet-N-Sour Pork Chops

Servings: 2 Servings

Ingredients:

4 Pork rib or loin chops (¼-to ½-inch thick
2 tablespoon Vegetable oil
¾ teaspoon Salt, divided
¾ cub Unsweetened pineapple juice
½ cub Green bell pepper strips
3 tablespoon Brown sugar, firmly packed
2 tablespoon Corn starch
⅛ teaspoon Crushed red pepper flakes

Preparation:

Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle ¼ teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. Bring to a boil over high heat; return pork to pan. Reduce heat to low and simmer for 5 to 7 minutes.

Woman's Day MEALS IN MINUTES August 1985

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

Easy Taco Casserole

Servings: 6 Servings

Ingredients:

1 pound Ground beef
¾ cub Onions
1 package Taco seasoning mix; 1-¼oz.
¾ cub Water
1 can Refried beans; 16-oz.
1 Jar taco sauce; 8-oz
2 ½ cub Crushed tortilla chips
1 ¾ cub Shredded cheddar cheese
1 ½ cub Shredded lettuce
½ cub Chopped tomatoes

Preparation:

Heat oven to 400 degrees. In medium skillet over medium-high heat, combine ground beef and onions; cook and stir until beef is browned. Drain. Stir in taco seasoning mix and water, simmer 10 minutes. In medium bowl, combine refried beans and taco sauce. In ungreased 8- inch square (2-quart) baking dish, layer half of bean mixture, half of beef mixture, 2 cups tortilla chips and 1 cup of the cheese. Top with remaining bean mixture and beef mixture. Bake at 400 degrees for 25 minutes. Remove from oven; top with remaining tortilla chips and cheese. Return to oven; bake an additional 3 to 5 minutes or until cheese is melted. Serve with lettuce and tomatoes.
Makes 6 servings. MICROWAVE METHOD: To prepare this recipe in the microwave, assemble the casserole as directed in an 8-inch square microwave safe baking dish. Microwave on high for 5 minutes. Top with remaining tortilla chips and cheese. Microwave on high for 2 to 3 minutes, or until cheese melts, turning dish often. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Make It Easy Mexican by Pillsbury. Lynn's notes: Made this 1-28-98; very easy dish tasted delicious! I used Doritos nacho cheese chips for the crushed chips.

Recipe by: Make It Easy Mexican

Posted to TNT Recipes Digest, Vol 01, Nr 973 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 29, 1998

Easy Taco Dip

Servings: 12 Servings

Ingredients:

1 ½ cub Miracle Whip salad dressing
1 ½ cub Sour cream
1 package (1.25-oz) taco seasoning mix

Preparation:

Mix all ingredients until well blended. Chill. Serve with assorted chips or vegetable dippers. Makes 3 cups.

MIRACLE WHIP AD

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

Easy Taco Salad

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 package (1 ¼ oz) taco seasoning
1 medium Head lettuce, shredded
2 medium Tomatoes, seeded and
Chopped
1 cub Bottled Catalina dressing
4 cub To 5 corn chips, crushed
2 cub (8 oz) shredded chedder
Cheese

Preparation:

Brown ground beef; drain well. Put in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well. Serve immediately.

Taste of Home Ground Beef Collection 1996 Edition

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

Easy Taco Salad

Servings: 1 Servings

Ingredients:

1 Head lettuce
1 Package cheddar; shredded
1 Can hot chili beans
1 Bottle creamy ital dressing
1 Pk nacho cheese doritos;crushed
Tomatoes
Onions

Preparation:

Mix all together.

From Roger's Department Store Cookbook
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998

Easy Taco Soup

Servings: 6 Servings

Ingredients:

1 pound Ground Beef; Extra Lean, (orground turkey)
½ cub Chopped onion
1 package (1 ¼ Oz) taco seasoningmix
5 cub Tomato juice

TOPPINGS:
Low fat sour cream
Shredded lettuce
Chopped green onions
Chopped tomatoes
Low Fat Cheddar Cheese;Shredded
Tortilla chips; preferablybaked

Preparation:

Cook ground beef and onion over medium heat, stirring occasionally, until beef is no longer pink; about 6-10 minutes. Drain off any fat. (I have my students dump it into a colander then back into the pan because they can't drain it effectively otherwise) Stir in seasoning mix and continue cooking for 1 minute. Stir in tomato juice. Continue cooking, stirring occasionally until heated through -- about 5 minutes. To serve, ladle soup into bowls.
Each individual can then add additional toppings.

NOTES : * May substitute 1 teaspoon onion paste for the chopped onion, if desired. This comes in a tube like anchovy paste, is really quick to use and eliminates the need to have students chopping with sharp knives.
Recipe by: Catherine Arcure -- Ann Arbor News Posted to Digest eat-lf.v097.n195 by AKCooker@aol.com on Aug 2, 1997

Easy Tacos

Servings: 12 Servings

Ingredients:

1 pound Ground chuck
3 teaspoon Taco Seasoning Blend; seerecipe
¼ cub Water
12 Taco shells

CONDIMENTS:
Onions; chopped
Tomato; chopped
Lettuce; shredded
Cheese; shredded

Preparation:

Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain. Add Taco Seasoning Blend and ¼ cup water, stirring well.
Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon meat mixture into taco shells; top with condiments as disired.

Recipe by: Patricia Lawler, Euless, Texas

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998

Easy Tapenade

Servings: 1 Servings

Ingredients:

2 tablespoon Chopped parsley
½ cub Pitted nicoise olives=OR=- Calamata olives
8 Anchovies
1 tablespoon Lemon juice
3 tablespoon Olive oil

Preparation:

This is a fast, simple version of this classic olive relish. COMBINE ALL INGREDIENTS in a food processor and process until a paste forms. Makes ½ Cup

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

Easy Tea Biscuits

Servings: 6 Servings

Ingredients:

2 cub All purpose flour
3 teaspoon Baking powder
¾ teaspoon Salt
6 tablespoon Shortening
1 cub Milk

Preparation:

Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl.
Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet.
Bake for 10-12 minutes til lightly browned.

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