Recipes

Jeanette's Bars

Servings: 1 Servings

Ingredients:

2 cub Flour, all purpose
1 ½ cub Light brown sugar;packed
½ cub Butter; softened (1 stick)&
2/3 cub Butter
1 cub Pecan halves; about 4 oz
1 Milk chocolate bar; 5 ozchopped into bits,about 1 cup

Preparation:

Preheat the oven to 350F. Combine the flour, 1 cup sugar and ½ cup softened butter in the medium bowl of an electric mixer. On low speed, beat the mixture until mixed. On medium speed, beat the mixture until smooth, 3 to 4 minutes. Pat the mixture evenly over the bottom of an ungreased 9 X 13 X 2 inch baking dish. Spread the pecans evenly over this mixture. Combine the 2/3 cup butter with the remaining ½ cup sugar in a medium saucepan.
Heat to boiling, stirring constantly, over medium heat. Boil 1 minute.
Spread evenly over crust in pan. Bake until golden and bubbly, about 18 minutes. Remove the bars from the oven and immediately sprinkle the chocolate bits over the top. Allow to melt slightly and then, using the sharp point of a knife, cut through the chocolate, making swirls. Do not spread the chocolate. Cool completely on a wire rack before cutting into bars. MAKES: ABOUT 36 BROWNIES

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

Jeanette's Chinese Pickled Beets

Servings: 15 Servings

Ingredients:

3 can Small whole beets
1 cub Sugar
2 tablespoon Cornstarch; rounded
1 cub Vinegar
24 Whole cloves
3 tablespoon Ketchup
3 tablespoon Cooking oil
1 teaspoon Vanilla
1 ½ cub Beet juice
1 dash Salt

Preparation:

In a dutch oven or large skillet, mix sugar, cornstarch, vinegar, cloves, ketchup, oil, salt, vanilla and beet juice. Slice beets into pan. Cook over medium heat stirring constantly until thick. Simmer 15 minutes.

This is good hot served as a vegetable or cold as a salad served on lettuce or as a relish.

Recipe serves 15 to 18; maybe divided in 1/3 for a family meal.

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

Jeanette's Strawberry Jello Mold

Servings: 1 Servings

Ingredients:

Jeanette's Strawberry Jello
Mold -- see below

Preparation:

Soften 1 envelope plain gelatine in ¼ cup water. Dissolve it and 2 packages (3 oz) strawberry jello in 2 cups boiling water. ADD: 1 large or 2 small packages frozen strawberries 1 small can crushed strawberries 1-2 diced bananas 1 cup fine chopped nuts (optional-daughter disliked them so I left them out.) FILLING: 1 cup sour cream(will use LandoLakes nofat) 1 package Dream Whip made up Combine well. METHOD: Pour half of jello mix into mold and chill to allow to become fairly firm. Spread filling over jello and pour over that the rest of the jello. Allow to become very firm before unmolding- like overnight. (I have to confess that we were usually too impatient, and it was a pretty amusing dish, adding a little more hilarity to some occasions than I thought absolutely necessary when I attempted to unmold it. Well it WAS pretty funny to see pieces of it it sliding around the platter! But Jeanette's was always gorgeous, so it can be done. However, since we'll be having some non-family-members at the table this year, I'm considering serving it from the bowl. On the other hand, why mess with tradition?)

Recipe By : DDMmom

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

Jean-Luc's Green Beans

Servings: 6 Servings

Ingredients:

1 Smoked turkey wing
1 medium Yellow onion, diced
2 Garlic cloves, minced
2 pound Fresh green beans
12 To 16 small red creamerpotatoes
1 quart Water
Salt, if needed
Pepper, to taste

Preparation:

Chef Regina Charboneau makes these for her 2-year-old son, Jean-Luc.
Place a heavy sauce pot over medium heat and let preheat for about 3 minutes; add turkey wing, stir and turn until it begins to release some of its oil. (If pan is hot enough, you should not have a problem with sticking.) Add diced onion and stir to brown for about 3 minutes, adding garlic at end.

Add green beans, potatoes and water (enough to just cover the vegetables) then cook over medium heat until potatoes are tender, which may take 35 to 45 minutes, depending on size of potatoes.
Season with pepper and salt to taste (the turkey wing usually adds enough salt).

Serves 6.

PER SERVING: 130 calories, 8 g protein, 23 g carbohydrates, 1 g fat (0 g saturated), 13 mg cholesterol, 111 mg sodium, 5 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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

Jeanne Owen's Chili Con Carne

Servings: 6 Servings

Ingredients:

1/3 cub Olive oil
3 pound Beef round,lean,1" cubes
2 Onions,medium,finely chopped
3 Garlic cloves,med,fine chop
Salt
4 cub Water,boiling
1 teaspoon Caraway seeds
2 teaspoon Sesame seeds
½ teaspoon Oregano,ground,pref. Mexican
3 tablespoon Red chile,ground,hot-mild
1 cub Olives,green,pitted
2 can Kidney beans(16oz ea)

Preparation:

1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3.
Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~

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

Jeanne's Beans

Servings: 1 Servings

Ingredients:

2 can Pork And Beans
1/3 cub Brown Sugar
2 Tbls Worcestershire Sauce
1 Tbls Barbecue Sauce
½ cub Ketchup
1 teaspoon Mustard
1 teaspoon Horseradish

Preparation:

Bake covere 400F for 60 minutes Uncover and cook at 350F for 30 minutes Posted to MC-Recipe Digest V1 #183

Date: Sun, 04 Aug 1996 17:19:54 -0400

From: Eileen & Bob Holze <beck4@asan.com>

Jeanne's Cake

Servings: 1 Servings

Ingredients:

Base:
1/3 cub Shortening
¼ cub Icing sugar
1 teaspoon Vanilla
1 cub Flour
1/3 teaspoon Baking powder
Cake:
½ cub Shortening
¾ cub Sugar
2 Eggs
1 teaspoon Vanilla
1 ½ cub Flour
2 teaspoon Baking powder
½ teaspoon Salt
½ cub Milk
Frosting:
½ cub Milk
2 tablespoon Flour
½ cub Butter
¼ cub Shortening
½ teaspoon Vanilla
1 cub Icing sugar

Preparation:

For base: Cut shortening into dry ingredients; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For cake: Cream shortening and sugar; add eggsand vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In small saucepan, stir together the milk and the flour. Cook, stirring constantly until mixture is thickened and smooth; cool. On highest speed of mixer, beat cooled flour mixture wit h butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place shortbread base on serving plate; spead with small amount of frosting.
Place cake on base. Cover top and sides of cake with remaining frosting.
If desired, garnish with chocolate sprinkles or decorate as you wish.
Submitted By "CAROLE A. WALBERG" <WALBERG@ALPHA.TKM.MB.CA> On SUN, 26 NOV 1995 153751 -500

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

Jeanne's Cake Frosting

Servings: 1 Serving

Ingredients:

½ cub Milk
2 tablespoon Flour
½ cub Butter
¼ cub Shortening
½ teaspoon Vanilla
1 cub Icing sugar
dash Salt

Preparation:

In small saucepan, stir together the milk and flour. Cook, stirring constantly, until mixture is thickened and smooth; cool.

On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy (at least 15 minutes to achieve desired consistency).

The Bakery that uses this recipe is famous in Winnipeg, Manitoba Canada for the icing. It is known that people will go across the city to buy one of these cakes for any occasion.

Recipe published in the Winnipeg Free Press November 16,1994 Type and passed to you by: Kathleen Pickell June 27,1995.

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

Jeanne's Corn Bread

Servings: 4 Servings

Ingredients:

1 cub Corn meal
1 tablespoon (heaping) flour
½ teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
1 pinch Sugar
1 cub Buttermilk
1 Egg
1 tablespoon Melted bacon grease orshortening

Preparation:

Preheat oven to 475ø. Grease an iron skillet and put it in the oven to get very hot. Sift dry ingredients together in a bowl. Stir in the buttermilk and egg and beat until the batter is smooth. Add the grease and blend in well. Pour the batter into the very hot, greased skillet and bake for about 15 minutes or until browned. Yield: 4 servings.

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.

Jeanne's Creamy Potato Salad

Servings: 6 Servings

Ingredients:

6 medium Potatoes, boiled
½ cub Eggless mayonnaise
¼ cub Distilled white vinegar
1 large Onion, chopped
1 cub Chopped celery
Salt to taste
Pepper to taste
Paprika (opt)

Preparation:

Preparation time: 15 minutes.

From "The Compassionate Cook."

Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle with paprika on top, if desired.

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

Jeannette's Carrot Cake

Servings: 6 Servings

Ingredients:

2 cub Sugar
1 ½ cub Vegetable oil
4 Eggs
2 cub Flour
2 teaspoon Soda
2 teaspoon Cinnamon
1 teaspoon Salt
3 cub Raw carrot grated
1 cub Chopped nutsCream Cheese Frosting---
1 Box powdered sugar
8 ounce Cream cheese
2 teaspoon Vanilla
1 ½ Sticks butter; (¾ cup)
Milk as needed forconsistency

Preparation:

Fold in dry ingredients to wet (beat the eggs first, then add sugar and oil); add carrots and nuts. Bake 350 F for 1 hour (in a 10" tube pan or bundt pan) or until done.

Cream Cheese Frosting Mix everything together in the food processor; or cream butter, add cream cheese, then sugar, vanilla, milk as required.

Recipe by: friend

Posted to MC-Recipe Digest V1 #1010 by "Marti Verkuilen" <martiv@cascade.org> on Jan 14, 1998

Jean's Beans

Servings: 1 Servings

Ingredients:

1 pound Bacon
1 large Onion
1 tablespoon Mustard; (prepared)
Brown sugar to taste
1 tablespoon Vinegar
1 tablespoon Lemon juice
1 Ketchup; (12 oz.)
2 can Butter beans; drained
1 can (Large) baked beans
1 can Kidney beans; drained (1 to2)
Any other beans you may like

Preparation:

Preheat oven to 300 degrees to 325 degrees. Fry and drain bacon and saute onions. Add mustard, brown sugar, vinegar, lemon juice and ketchup. Bring to boil. Add drained butter beans, kidney beans and baked beans to boiled mixture and bake in casserole in slow oven at 300 degrees to 325 degrees for as long as you want. The longer the better.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Jean's Bourbon Ice Cream

Servings: 999 Servings

Ingredients:

4 Eggs
¾ cub Sugar
½ cub Bourbon
1 can Eagle Sweetened Condensed Milk (14 oz)
6 cub Half-Half
Fresh Mint (Garnish)

Preparation:

Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle milk, mixing well. Add Half & Half. Pour into 1 gallon freezer, freeze according to manufacture's directions. Garnish each serving with mint sprigs.

Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon

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

Jean's Hot Ham Spread (Dip)

Servings: 1 Servings

Ingredients:

1 package (8-oz) cream cheese,softened
1 cub Swiss cheese, shredded
1/3 cub Mayonnaise
2 tablespoon Dijon mustard
2 tablespoon Celery, minced
2 tablespoon Onion, minced
2 tablespoon Fresh parsley, chopped
½ teaspoon Dill weed
1 small Can chunked ham (not SPAM,but the ones that are inthe same section as thecanned chicken)
¼ cub Chopped walnuts

Preparation:

Mix all ingredients (except walnuts) in a bowl, and spread into a 9" pie dish. Bake at 350 degrees 20-25 minutes, or microwave at 50% power for 7-10 minutes.

Serve with assorted crackers and crudites. Posted to EAT-L Digest by "Singh, Kathya" <ksingh@MAIL.SOLINET.NET> on Jul 9, 1997

Jean's Sweet and Sour Meatballs

Servings: 1 Servings

Ingredients:

PART A:
2 pound Hamburger meat
1 cub Dry bread crumbs
½ cub Milk
4 teaspoon Finely chopped onion (mediumsize)
2 teaspoon Salt
1 ½ teaspoon Worchestershire sauce
2 Eggs

PART B:
1 cub Brown sugar
2 tablespoon Corn starch

PART C:
2 13 ounce (Large size) cansof crushed pineappleincluding syrup.
2/3 cub Cider vinegar
2 tablespoon Soy sauce

GARNISH:
1 Green onion; finely chopped

Preparation:

Mix Part "A" ingredients together and shape into small balls. Fry meatballs in skillet with a little oil. Remove meatballs and drain on paper towels.

Mix Part "B" in skillet. Stir in part "C". Heat to boiling, stirring constantly . Reduce heat, add meatballs, and cover. Simmer for 10 minutes stirring occasionally. Sprinkle on top: 1 green onion chopped finely.

These are also good served on top of rice. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peg <pminor@lightspeed.net> on Aug 12, 1997

Jean's Sweet and Sour Pork

Servings: 4 Servings

Ingredients:

¾ pound Lean boneless pork
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
½ teaspoon Salt
1 small Green bell pepper
1 small Red bell pepper
1 Carrot
2 Scallions
1 Egg; beaten
2 tablespoon Cornstarch
2 cub Oil, preferably peanut
3 ounce Canned lychees, drained, OR
1 -fresh orange in segments

SAUCE:
2/3 cub Chicken stock
1 tablespoon Light soy sauce
½ teaspoon Salt
1 ½ tablespoon Chinese white rice vinegar or cider vinegar
1 tablespoon Sugar
1 tablespoon Tomato paste
1 teaspoon Cornstarch
1 teaspoon Water

Preparation:

This is not the traditional Chinese version, but this slightly sweeter dish is the way you'll find it in this country.

CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt. Marinate for 20 minutes. Cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrot in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a platter. Serve at once.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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

Jed's Mom's Spaghetti Salad

Servings: 8 Servings

Ingredients:

1 pound Thin spaghetti, cooked,
Rinsed and drained
3 Tomatoes, diced in large
Pieces
3 Cucumbers, halved,
Quartered and sliced
1 Bottle McCormick Salad
Supreme or Durkees Salad
Seasoning with cheese
1 ounce bottle Italian dressing
1 medium Red onion, diced

Preparation:

While spaghetti is still warm, add the seasoning mix, salad dressing and onions. Mix well. Add tomatoes and cucumbers. Refrigerate overnight.

Posted to MM-Recipes Digest V4 #118 by Carole <caroleru@tp.net> on Apr 28, 97

Jeff Davis Punch

Servings: 1 Recipe

Ingredients:

1 ½ pint Lemon juice
3 ½ pound Sugar; dissolve in water
12 Bottles Claret
1 ½ Bottles Sherry
½ Bottle Brandy
¼ Bottle Rum
1 cub Marachino
3 Bottles Ginger ale
6 Bottles Soda
2 slice thin
1 slice thin
½ slice thin

Preparation:

This recipe was found in the personal papers of President Jefferson Davis and was served for the Holidays at the Confederate White House. Mix all ingredients and garnish with thin slices of lemon, orange, and cucumber (with peel). If too strong, water may be added until the quantity reaches 5 gallons. Best made 24 hours ahead of time, add soda and ginger ale just before serving. Serve with plenty of ice. Source: F.F.V. RECIPE BOOK, Museum of the Confederacy; Linda Crist, Ed., Jefferson Davis Papers; Reprinted in the 100th Birthday Cookbook, Texas Division UDC Formatted By:
Joe & Lynda Beaugez, HSNX53A; Metairie, LA

Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Jul 21, 1997

Jefferson Davis Pie

Servings: 1 Servings

Ingredients:

1 Pie shell, 9 inch baked
½ cub Butter
2 cub Sugar, light brown
4 Egg yolks
2 tablespoon Flour, all purpose
1 teaspoon Cinnamon
½ teaspoon Allspice
1 teaspoon Nutmeg
1 cub Cream or evaporated milk
½ cub Dates; chopped
½ cub Raisins
½ cub Pecan meats, broken

Preparation:

Preheat oven to 325 degrees. Cream together butter and brown sugar. Beat in 4 egg yolks. Mix together flour and spices and then add. Stir in cream, dates, raisins and nuts. Fill the shell;bake the pie until set, about 30 minutes. When cool take 2 or 3 egg whites and make a meringue as a topping. The dates are not necessary but a nice extra;without them and the nuts it is called a Kentucky or Arkansas pie. This is a great favorite in southern cafeteria and small town restaurants. Source: mom

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

Jefferson Davis Southern Chicken

Servings: 2 Servings

Ingredients:

1 Broiler-fryer chicken --
Cleaned -- cut up
1 cub Cracker crumbs -- finely
Ground
5 teaspoon Butter

Preparation:

Place the chicken pieces in a pressurer cooker and cook for 20 minutes.
Remove the chicken and lightly bread with cracker crumbs. Melt the butter in a frying pan. Cook thechicken until lightly brown (about 5 minutes).
Remove and serve at once. Walt

Recipe By :

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

Jefferson Fried Chicken

Servings: 6 Servings

Ingredients:

2 cub Cold cornmeal mush; seerecipe
2 cub Flour
Salt & pepper to taste
2 (3-lb) chickens; cut up
½ cub Fat or oil for frying
1 tablespoon Chopped parsley
1 cub Whipping cream
1 tablespoon Butter
6 Sprigs parsley; for garnish

Preparation:

It is true that Mr. Jefferson became very fond of French cuisine and imported many foods and wines from France. His archcritic, Patrick Henry, once complained that Jefferson had become so fond of the French that he "abjured his native victuals." Oh, nonsense! This recipe comes from his daughter, Martha Randolph, and must have been used at the mansion often.
You can't get more Virginia than fried chicken! This is a delicious version with old-fashioned cream gravy. Wonderful!

Slice the cold cornmeal mush and cut into small decorative circles using a cookie cutter or small glass. Pan-fry until golden brown on both sides and keep in warm oven until serving time.

Season the flour with salt and pepper and dredge the chicken in it. Heat a large black frying pan and add the oil. Pan-fry the chicken until golden brown and done to your taste. Turn several times during cooking. You will have to do this in 2 or 3 batches.

Remove the chicken from the pan and keep warm in the oven. Drain the oil and add the parsley, cream, and butter. Cook for a moment while stirring and scraping the bits of brown in the pan. Arrange the chicken on a platter and surround with the cornmeal circles. Check the cream gravy for salt and pepper and pour over the chicken. Top with parsley sprigs.

Begin the meal with Pea Soup and add Mr. Jefferson's Macaroni Pie (see recipes.)

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

Jeffrey's Potatoes

Servings: 1 Servings

Ingredients:

1 package (1 lb) of frozen hash browns
1 can Cream of chicken or cream ofmushroom soup
1 carton (8 oz) of sour cream
1 cub Sharp cheddar cheese (amountvaries as to personaltaste) (up to 2)

Preparation:

Thaw hash browns, add soup, sour cream, and cheese (keep some for the top).
Mix all together and bake in 350* oven for 1 hour. (Check for doneness, may want to cook longer) I cover with foil and 20 minutes before finished, I take off foil, add rest of cheese. Chives, bacon, scallions, or swiss cheese can be added for a different taste. I also make this a day ahead, then pop in the oven. I usually make more than I plan to serve and before I bake I put in a freezer dish and freeze until I am ready to bake it. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ruthellen Mentgen <rmentgen@flash.net> on Mar 26, 1997

Jeffrey's Rasta Redfish Marinade

Servings: 5 Cups

Ingredients:

2 ounce Tamarind (dried)
½ cub Water, boiling
4 pound Mangos, unripe
2 cub Malt vinegar
1 cub Sugar
½ cub Raisins
½ cub Ginger root, chopped
1 teaspoon Garlic, chopped
1 teaspoon Fresh hot chilies,chopped
½ teaspoon Allspice, ground
2 tablespoon Salt

Preparation:

Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers.

Peel each mango and cut flesh away from seed. Cut into one-inch cubes.
Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes.

Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Puree the mixture in a blender and it's ready for the fish.

NOTES:

* A marinade for redfish -- From Jeffrey's restaurant in Austin, Texas, our favorite place to go for good food in the city. Marinate a fresh redfish in this for 12 hours, then broil it.

* Marinade can be stored in the refrigerator for 2 weeks. Mangos are a seasonal fruit.

: Difficulty: moderate.
: Time: 1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours marinating.
: Precision: approximate measurement OK.

: Bill and Joyce Bulko
: bulko@sally.UTEXAS.UUCP,
: {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko : The University of Texas Department of Computer Sciences : Austin, TX

: Copyright (C) 1986 USENET Community Trust

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

Jeff's Barbecue Sauce

Servings: 4 Servings

Ingredients:

¼ cub Bacon drippings or margarine
1 cub Ketchup
½ cub Molasses
2 tablespoon Worcestershire Sauce
¼ cub Wine vinegar
2 cub Water
2 tablespoon Chili Powder
1 teaspoon Dry mustard
½ teaspoon Salt
½ teaspoon Cayenne Pepper or Red Pepper
½ teaspoon Garlic Powder

Preparation:

In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water.
Add the remaining ingredients, mixing well. Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30 minutes.
Let sauce cool and stand at room temp. for an hour or more.

When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for several weeks.

Enjoy! Jeff Duke

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

Jeff's Chocolate Cream Cheese Frosting

Servings: 1 Servings

Ingredients:

8 ounce Cream Cheese -- softened
4 ounce Butter -- softened
1 cub Cocoa Powder
4 cub Powdered Sugar
2 To 3 Tbsp.
Cream -- or milk

Preparation:

Cream the cheese and butter in your mixer. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. Add some cream if the stuff gets too dry. Continue adding sugar, and cream as needed, to a spreadable consistency. Beat well to get all the lumps out.

The exact measurements for the dry stuff is unimportant. Sometimes (OK, all the time!-), for a more bittersweet flavor, I will add more cocoa powder to taste

Recipe By : Jeff Stai <stai@DT. WDC. COM>

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

Jeff's Favorite Barbecue Brisket

Servings: 6 Servings

Ingredients:

6 pound Beef brisket
Smoker for cooking
10 pound Charcoal
¼ pound Mesquite wood
Basting sauce
Barbecue sauce

Preparation:

This is a perfect way to spend a day, and makes a meal fit for a king!

It really takes a smoker to make this successfully, but creative folks can use whatever's handy.

Select a good quality beef brisket. Trim off excess fat and store in refrigerator until ready to barbecue.

If you wish, marinade the meat for additional flavor or tenderness. A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice - whatever you like! (No Salt, though)

Start 8 lbs. of the charcoal and allow coals to develop gray ash over all before beginning to cook. Reserve the remaining 2 lbs. for adding when needed later. Add wood that has been soaking in water for an hour or so.

Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. It isn't necessary to keep a heavy smoke at all times, just ½ of the cooking time. Use a meat thermometer to determine doneness of meat to your preference. If the smoker has an indicator for temperature, a low heat is fine. Coals and wood tend to burn at lower temperatures when enclosed in a smoker.

While cooking, it is essential to baste often with the basting sauce.
Usually every 10 minutes or even less will ensure a juicy and delicious brisket.

If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. That's especially true with meats cooked over long periods of time.

Serve with the warmed barbecue sauce and breads, beans, salad or potatoes.

Enjoy! Jeff Duke

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

Jeff's Favorite Pizza Sauce

Servings: 4 Servings

Ingredients:

28 ounce Canned Progresso Plum
Tomatoes w/Basil, drained
12 ounce Tomato paste
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Onion powder
1 tablespoon Oregano, heaping
1 teaspoon Garlic powder
2 tablespoon Parmesan cheese
⅛ cub Olive oil

Preparation:

This sauce has a quality similar to restaurant flavor, but being freshly made seems to take on a better flavor.

Puree the drained tomatoes well. It is important to use Italian Plum Tomatoes, not regular canned tomatoes. The flavor is distinctively different. If you cannot find Progresso Plum Tomatoes with basil, add ½ ts. dried basil to the tomatoes.

Place the puree mixture in heavy saucepan. Add remaining ingredients except for the grated cheese. Simmer ½ hour, or longer if necessary.

Add cheese last 10 minutes of cooking. The canned grated parmesan is good in this recipe, as well as fresh.

Sauce can be frozen if needed.

Enjoy! - Jeff Duke

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

Jeff's Oat and Onion Bread

Servings: 16 Servings

Ingredients:

1 package Active dry yeast
1 ½ cub Rolled Oats; Quick
2 ½ cub Bread Flour; ** I Use 3Cups+
1 cub Oat bran
½ cub Nonfat dry milk
¼ cub Onions; Dehydrated, Chopped
1 package Onion Soup Mix; Lipton's
1 teaspoon Salt
2 tablespoon Honey
2 tablespoon Oil
2 ½ cub Warm water

Preparation:

Add ingredients as manufacture instructs and push start for regular bread mode. Best served warm but wonderful toasted when cold Note: Jeff also has put in chunks of meat or cheese, or even cinnamon and raisins for variations. ** I find his dough much to wet! I use 3 cups+ of bread flour.
I've tried reducing the water with the 2 ½ cups flour but the loaf is then much smaller. So I opt to go and add the flour. This is really a delicious loaf when freshly baked.

Joan,"Flour Power" >From: LIR119@delphi.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Jeff's Pizza Sauce

Servings: 4 Servings

Ingredients:

56 ounce (2-28 oz cans) Italian Plum
Tomatoes, drained
6 ounce Tomato paste (small can)
2 tablespoon Olive oil
2 tablespoon Corn syrup
2 tablespoon Brown sugar
2 ½ tablespoon Oregano
1 tablespoon Tarragon
1 teaspoon Salt
1 tablespoon Garlic powder
1 tablespoon Basil
½ teaspoon Onion powder
½ teaspoon Worcestershire sauce

Preparation:

If you don't like small bits of tomato in the sauce, puree the whole tomatoes in the blender first. Otherwise, chop them as the mixture cooks.

Mix all ingredients, except oregano, in large saucepan. Simmer for 30 minutes, then add oregano. Cook additional 15 minutes.

Sauce is best if cooked then chilled, overnight, in the refrigerator.

To Use: Prepare basic pizza dough. Spoon sauce onto crust out to rims, cover with thick layer of mozzarella cheese. Top with meat and vegetable toppings, then cover again with mozzarella and parmesan (or romano) cheeses. All cheeses are best if freshly grated.

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

Jeff's Potato Salad with Beer Dressing

Servings: 4 Servings

Ingredients:

6 Potatoes
1 teaspoon Mustard -- or brown
1 Bacon slices
1 tablespoon Chopped onions
1 Celery stalks -- chopped
2 teaspoon Salt
1 tablespoon Margarine
2 teaspoon Flour
1 tablespoon Sugar
1 cub Beer
½ teaspoon Tabasco sauce
2 tablespoon Fresh parsley -- chopped

Preparation:

Boil potatoes until just tender. Peel and slice. Fry bacon until crisp.
Break into small pieces and mix with onion, celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Recipe By : Jeff Merrill of Redding, CA.

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

Jeff's Spaghetti Sauce

Servings: 4 Servings

Ingredients:

1 pound Browned hamburger meat,drained of fat/grease
15 ounce Can whole tomatoes, w/juice
12 ounce Can Tomato Paste
15 ounce Can Tomato Sauce
3 tablespoon Olive oil
½ cub Water
1 teaspoon Basil
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Worcestershire Sauce
½ teaspoon Lemon juice (concentrate)
⅛ teaspoon Thyme
¼ teaspoon Marjoram
1 pinch Rosemary
1 Whole bay leaf
1 pinch Parsley, dried or flakes
2 tablespoon Heaping, grated Parmesan

Preparation:

I rarely actually measure the ingredients, so they vary from sauce to sauce.

Combine all except the grated Parmesan cheese. Simmer covered, 30 minutes over low heat. Add grated Parmesan (Kraft shaker style is fine) and simmer additional 15 minutes.

Serve over hot pasta noodles. Sprinkle more cheese on top.

I have also substituted 3 or 4 drops Tabasco Sauce for the lemon juice.

Vary spice quantities to suit taste.

Enjoy! - Jeff Duke

Jelebi (Deep Fried Batter Sweets)

Servings: 4 Servings

Ingredients:

Posted to EAT-L Digest 10 November 96

Preparation:

Date: Tue, 12 Nov 1996 10:11:58 +1000

From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>

Jelled Waldorf Salad

Servings: 1 Servings

Ingredients:

1 quart Apple-cherry juice
4 tablespoon Agar agar flakes

Preparation:

bring to a boil, simmer 2 - 3 minutes.

Add 2 apples, chopped small, and 2 - 3 stalks celery, sliced.

Stir in and pour into a shallow dish, chill.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Jun 1, 1998

Jellied Banana Salad

Servings: 100 Servings

Ingredients:

3 quart WATER; BOILING
1 ¼ gallon WATER; COLD
4 pound LETTUCE FRESH
10 pound BANANAS FRESH
3 pound DSRT PWD STRAWBERRY

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE M-G-1.

2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER; MIX WELL.

4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

5. ADD ABOUT 1/3 OF SLICED BANANAS TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 2, 15 LB 6 OZ FRESH BANANAS A.P. (30 TO 40 BANANAS WILL YIELD
10 LB PEELED SLICED BANANAS). 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: M02200

SERVING SIZE: 1 SQUARE (

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

Jellied Beet Borscht

Servings: 12 Servings

Ingredients:

¾ pound Beets
1 tablespoon Beef Bouillon Granules
1 ½ cub Water
2 Envelopes Unflavored
Gelatin
2 tablespoon Lemon Juice
2 tablespoon Cider Vinegar
1 ½ cub Shredded Cabbage
1/3 cub Chopped Cucumber
¼ cub Minced Fresh Dill
2 tablespoon Finely Chopped Green Onions
1 tablespoon Prepared Horseradish

Preparation:

Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 ½ Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.

Jellied Chicken

Servings: 4 Servings

Ingredients:

1 Spring chicken
2 Or
3 Scallion stalks
2 Or
3 slice Fresh ginger root
6 -(up to)
8 cub Water
1 tablespoon Sherry
1 teaspoon Salt
15 -(up to)
20 Peppercorns
2 Cloves star anise
Radishes; cucumbers, celery,etc.
½ Head lettuce
Water-cress; parsley orscallions

Preparation:

1. Wipe chicken with a damp cloth. Trim scallion stalks; slice ginger root.

2. Bring water to a boil in a large heavy saucepan. Add chicken, scallions, ginger root, sherry and salt. Bring to a boil again; then reduce heat and simmer, covered, 30 minutes.

3. Drain chicken and let cool, leaving liquids in pan. Disjoint legs and wings; cut breast in two. Remove skin and bones (but do not discard); then cut meat in either ½-inch cubes or ½x2-inch strips.

4. Return skin and bones to liquids in pan. Add peppercorns and star anise.
Bring to a boil; then simmer, covered, 1 hour. Strain, discarding solids.

5. Meanwhile arrange chicken pieces in a deep bowl or mold. Surround decoratively with sliced radishes, diced cucumbers, chopped celery, or parboiled green peas. Pour strained stock over to half cover ingredients.
Let set partially.

6. Add more stock to cover completely. Let cool; then refrigerate overnight.

7. Shred lettuce and arrange on a serving platter.

8. Unmold chicken by dipping bowl quickly in hot water and inverting it onto the serving platter. (Or dip a cloth in hot water, wring out, and wrap around bowl; then invert.) Garnish with water cress, parsley or minced scallions, and serve.

NOTE: This dish, usually made with spring chicken, or chicken breasts, can also be made with a bigger bird if, at the end of step 2, the bird is left in the pan to cool for 3 hours without removing the lid. VARIATION: After step 3, heat 2-½ cups of the stock. Add 1 teaspoon soy sauce, ¼ teaspoon salt and a dash of pepper. Meanwhile dissolve 1 package unflavored gelatin in ¼ cup cold water. Add to heated stock, mixing well. Pour over chicken (and vegetables, if desired) and let cool. Then refrigerate until set. (Omit steps 4, 5 and 6.)

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Jellied Cottage Cheese-Fruit Salad

Servings: 24 Servings

Ingredients:

12 ounce Lime flavored gelatin
1 quart Boiling water
2 cub Pineapple and peach liquid
4 pound Uncreamed cottage cheese
40 ounce Canned crushed pineapple,drained; 2 (20-oz) cans
58 ounce Sliced peaches, drained; 2(29-oz) cans

Preparation:

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Dissolve gelatin in boiling water. Stir in fruit liquid. Stir in cottage cheese and fruits. Pour one-fourth of mixture into each pan. Chill until firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALADS: Remove freezer wrap. Place food in baking pan.
Thaw in refigerator for about 24 hours. Serve on crisp salad greens.
Posted to MC-Recipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:15 -0500

From: "R. Winters" <rosie@iadfw.net>
Serving Ideas : Crisp salad greens

NOTES : This recipe is for 24 servings (about ¾ cup each). Directions are=
given for dividing the prepared food into four parts of six servings each. =
One part may be completely cooked and served at the time of preparation. =
The remaining parts may be frozen.

Jellied Cranberry and Orange

Servings: 100 Servings

Ingredients:

3 quart WATER; BOILING
1 ¼ gallon WATER; COLD
2 ½ pound ORANGES FRESH
2 pound CELERY FRESH
3 ¾ pound CRANBERRY SAUCE; #10
4 pound LETTUCE FRESH
1 ¾ pound SUGAR; GRANULATED 10 LB
3 pound DSRT PWD ORANGE #2 ½

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE SALAD FRUITS AND VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.

2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER; MIX WELL.

4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

5. QUARTER ORANGES; REMOVE SEEDS. DO NOT PEEL.

6. GRIND ORANGES.

7. COMBINE CRANBERRIES, GROUND ORANGES, CELERY AND SUGAR. MIX WELL.

8. ADD ABOUT 2 QT CRANBERRY MIXTURE TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

9. CHILL UNTIL FIRM. CUT 5 BY 7.

10. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 3 LB 15 OZ FRESH CRANBERRIES A.P. WILL YIELD 3 LB 12 OZ CRANBERRIES; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY; 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 2, DESSERT POWDER, GELATIN, RASPBERRY, MAY BE USED.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: M02300

SERVING SIZE: 1 SQUARE

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

Jellied Cranberry and Pin

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
3 quart WATER; COLD
2 tablespoon LEMON RIND
6 13/16 pound PINEAPPLE CHUNK #10
1 cub LEMON FRESH
7 1/3 pound CRANBERRY SAUCE; #10
4 pound LETTUCE FRESH
8 ounce NUTS MIX SHELL #10
3 pound DSRT PWD CHERRY #2 ½

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. TRIM, WASH, AND PREPARE LEMONS AND LETTUCE AS DIRECTED ON RECIPE NO.
MG0100.

2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 5 AND PINEAPPLE FOR USE IN
STEP 7.

3. USING WIRE WHIP, BEAT CRANBERRY SAUCE AT MEDIUM SPEED UNTIL SMOOTH.
SET
ASIDE FOR USE IN STEP 4.

4. ADD GELATIN TO BOILING WATER; STIR UNTILL DISSOLVED. ADD CRANBERRY SAUCE; MIX WELL.

5. ADD COLD WATER AND RESERVED JUICE, LEMON JUICE, AND RIND; MIX WELL.

6. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

7. ADD EQUAL AMOUNT PINEAPPLE AND EQUAL AMOUNT NUTS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE AND 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE.

2. IN STEP 2, 7 LB (7-NO. 300 CN) CANNED CRANBERRY SAUCE MAY BE USED.

3. IN STEP 4, DESSERT POWDER, RASPBERRY, MAY BE USED.

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: M02400

SERVING SIZE: 1 SQUARE

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

Jellied Fruit Cocktail Sa

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
1 gallon WATER; COLD
13 ½ pound FRUIT COCKTAIL #10
3 cub LEMON FRESH
4 pound LETTUCE FRESH
1 pound NUTS MIX SHELL #10
3 pound DSRT PWD STRAWBERRY

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 6.

3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

4. ADD COLD WATER, RESERVED JUICE AND LEMON JUICE; MIX WELL.

5. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

6. ADD EQUAL AMOUNT FRUIT COCKTAIL AND NUTS TO GELATIN MIXTURE IN EACH PAN;
STIR TO DISTRIBUTE EVENLY.

7. CHILL UNTIL FIRM. CUT 5 BY 7.

8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 4 LB 8 OZ LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS JUICE. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02600

SERVING SIZE: 1 SQUARE

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

Jellied Fruit Salad

Servings: 6 Servings

Ingredients:

1 cub Water
3 tablespoon Gelatin PLUS
2 teaspoon Gelatin
3 cub Fresh orange juice
¼ cub Lemon juice
¼ cub Sugar
2 Kiwi fruit, peeled andsliced crosswise
1 ¼ cub White grapes
1 Pear, cored, peeled and cutinto ¾" squares
2 Tangerines, peeled andsectioned, membrane removed

Preparation:

Put water in small pan, sprinkle gelatin over, let soak for 5-10 minutes.
Place over moderately low heat, stir occasionally, until gelatin has melted. Do not let it boil or the gelatin willnot set. Turn the orange and lemon juices, sugar, and melted gelatin into a bowl and mix thoroughtly.
Film the bottom of a 6 cup ring mold with the orange jelly and cover with about half the kiwi fruit, so that their edges just touch. Refrigerate for about 10-15 minutes, or until set. While the jelly is setting, peel the grapes, slice them in half lent=gthwise and remove seeds. Mix all the remaining fruits into liquid jelly. Pour or spoon into ring mold and refrigerate several hours or overnight, until set. Unmold onto serving dish. Garnish center if desired with additional fresh fruit.

Serves 6 to 8

Posted by: Grandma Sheila (Exner)

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

Jellied Fruit Soup

Servings: 6 Servings

Ingredients:

1 cub Orange juice
1 cub Pineapple juice
1 package Sweetened lemon flavoredgelatin

Preparation:

Heat fruit juices to boiling. Add gelatin. Stir until dissolved. Pour into a shallow oblong mold. Chill until firm. Cut in small cubes. Serve in bouillon cups with crisp crackers. 6 servings.

The Household Searchlight

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

Jellied Grape Salad

Servings: 1 Servings

Ingredients:

2 package (3-oz.) raspberry flavoredgelatin
1 dash Salt
2 cub Hot water
1 ¾ cub Cold Dr Pepper
2 tablespoon Lemon juice
1 ½ cub Drained canned green grapes
1 ½ cub Drained fruit cocktail
1/3 cub Grated fresh coconut;(optional)

Preparation:

Dissolve gelatin and salt in hot water. Cool and chill slightly. Stir in cold Dr Pepper and lemon juice. Chill until slightly thickened. Fold in fruits and coconut. Pour into 2-quart mold or individual molds that have been lightly greased. Chill until set. Frost with Cream Cheese Dressing (see below).

Yield: 1 (2-quart) mold or 12 to 16 individual salads

CREAM CHEESE DRESSING

Beat 6 ounces cream cheese until smooth. Gradually add Dr Pepper (¼ cup) to make consistency for easy spreading.

Posted to brand-name-recipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998

Jellied Horseradish

Servings: 6 Servings

Ingredients:

1 cub Horseradish
½ cub Vinegar
3 ¼ cub Sugar
½ Bottle fruit pectin

Preparation:

Combine horseradish, vinegar, and sugar. Stir. Heat rapidly to full rolling boil. Add fruit pectin. Stirring constantly, heat again to full rolling boil. Boil ½ minute. Remove from fire. Let stand 1 minute. Skim.
The Household Searchlight

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

Jellied Moose Nose

Servings: 1 Servings

Ingredients:

1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tablespoon Mixed pickling spice
1 teaspoon Salt
½ teaspoon Pepper
¼ cub Vinegar

Preparation:

1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling
and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the
bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a
loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the
loaf pan. 12. Let cool until jelly has set. Slice and serve cold.

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

Jellied Orange Salad

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
2 quart WATER; COLD
6 pound ORANGES FRESH
6 13/16 pound PINEAPPLE CHUNK #10
1 quart JUICE ORANGE 32 OZ FZ
4 pound LETTUCE FRESH
3 pound DSRT PWD ORANGE #2 ½

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER, ORANGE JUICE, AND PINEAPPLE UNDRAINED.

4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

5. ADD EQUAL AMOUNTS OF PINEAPPLES, AND ORANGES TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 8 LB 7 OZ FRESH ORANGES A.P. WILL YIELD 6 LB PEELED ORANGES.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02501

SERVING SIZE: 1 SQUARE

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

Jellied Pear Salad

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
1 gallon WATER; COLD
13 ¼ pound PEARS #10
4 pound LETTUCE FRESH
3 pound DSRT PWD LIME #2 ½

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. DRAIN PEAR; RESERVE JUICE FOR USE IN STEP 4. CUT PEAR HALVES INTO 2 OR 3 PIECES; SET ASIDE FOR USE IN STEP 6.

3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

4. ADD COLD WATER AND RESERVED JUICE; MIX WELL.

5. POUR EQUAL AMOUNT GELATIN MIXTTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02502

SERVING SIZE: 1 SQUARE

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

Jellied Pineapple, Pear,

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
1 gallon WATER; COLD
6 ¾ pound PINEAPPLE SLICED #10
6 ⅝ pound PEARS #10
4 pound LETTUCE FRESH
3 pound DSRT PWD STRAWBERRY

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. DRAIN PINEAPPLE AND PEAR; RESERVE JUICE FOR USE IN STEP 4. CUT PEAR HALVES IN TO 6 PIECES; SET ASIDE FOR USE IN STEP 6.

3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

4. ADD COLD WATER AND RESERVED JUICE; MIX WELL.

5. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

6. ADD EQUAL AMOUNTS OF PINEAPPLE, PEARS, AND BANANAS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

7. SPRINKLE EQUAL AMOUNT MARSHMALLOWS OVER MIXTUURE IN EACH PAN.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02503

SERVING SIZE: 1 SQUARE (

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

Jellied Pineapple/cottage

Servings: 100 Servings

Ingredients:

1 ¼ quart WATER; WARM
3 quart WATER; BOILING
6 pound COTTAGE CHEESE 5 LB
13 ounce MILK; DRY NON-FAT L HEAT
6 13/16 pound PINEAPPLE CHUNK #10
4 ½ pound LETTUCE FRESH
3 pound DSRT PWD ORANGE #2 ½
2 pound SALAD DRESSING #2 ½
1 tablespoon SALT TABLE 5LB

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES.

2. DISSOLVE GELATIN AND SALT IN BOILING WATER.

3. RECONSTITUTE MILK. COMBINE MILK AND SALAD DRESSING.

4. ADD SALAD DRESSING MIXTURE AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL.

5. FOLD IN COTTAGE CHEESE. DO NOT OVER MIX.

6. POUR ABOUT 1 GALLON GELATIN MIXTURE INTO EACH PAN.

7. CHILL UNTIL FIRM. CUT 5 BY 5.

8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERAGE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 2, 1 LB 1 OZ (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M03000

SERVING SIZE: 1 SQUARE

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

Jellied Potato Salad

Servings: 2 Servings

Ingredients:

1 ½ teaspoon Plain gelatin
2 tablespoon Cold water
½ cub Boiling water
1 cub Diced cooked potato
1 Green onion, chopped
2 ounce Chopped ham
2 ounce Low-fat mozzarella cheese
1 Hard-cooked egg, diced
1 teaspoon Vinegar
⅛ teaspoon White pepper
¼ teaspoon Celery seed
1 tablespoon Calorie-reduced mayonnaise
½ teaspoon Prepared mustard
2 tablespoon Low-fat yogurtSliced cucumber forgarnish

Preparation:

Soak gelatin in cold water for 2 minutes. Add boiling water and stir to dissolve gelatin. Chill until it becomes the consistency of egg white.

Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to potato mixture and toss to coat well.

Beat gelatin mixture until fluffy. Combine with potato mixture and pour into 2-3 cup mold or bowl. Chill to set. Unmold and garnish with sliced cucumber on lettuce leaves.

Serving suggestion: Terrific picnic item. Take along a few bread sticks and a raw vegetable for munching. From the files of Al Rice, North Pole Alaska.

Jellied Spiced Black Cher

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
1 quart WATER; COLD
4 pound LETTUCE FRESH
12 ⅞ pound PIE FIL CHERRY #10
3 pound DSRT PWD CHERRY #2 ½

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DISSOLVE GELATIN IN BOILING WATER; ADD CANNED, DARK SWEET PITTED CHERRIES
AND JUICE.

3. ADD COLD WATER; MIX WELL.

4. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

5. CHILL UNTIL SLIGHTLY THICKENED. STIR.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02801

SERVING SIZE: 1 SQUARE

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

Jellied Spiced Cherry Sal

Servings: 100 Servings

Ingredients:

1 quart WATER
1 gallon WATER; COLD
4 pound LETTUCE FRESH
1 ½ pound SUGAR; BROWN, 2 LB
12 ⅞ pound PIE FIL CHERRY #10
3 pound DSRT PWD CHERRY #2 ½
1 teaspoon NUTMEG GROUND
1 tablespoon CINNAMON GROUND 1 LB CN
½ teaspoon CLOVES GROUND

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. COMBINE CHERRIES AND JUICE WITH WATER, BROWN SUGAR, CINNAMON, NUTMEG, AND CLOVES.

3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FROM HEAT.

4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.

5. ADD COLDWATER; MIX WELL.

6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

7. CHILL UNTIL SLIGHLTY THICKENED. STIR.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IN STEP 2, 11 LB FROZEN, RED TART, PITTED CHERRIES AND 1 QT WATER
MAY BE USED FOR CANNED CHERRIES.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED.

Recipe Number: M02800

SERVING SIZE: 1 SQUARE

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

Jellied Spiced Peach Sala

Servings: 100 Servings

Ingredients:

1 quart WATER
1 gallon WATER; COLD
2 can PEACHES HALVES #2 ½
4 pound LETTUCE FRESH
3 pound DSRT PWD CHERRY #2 ½
1 teaspoon NUTMEG GROUND
1 tablespoon CINNAMON GROUND 1 LB CN
½ teaspoon CLOVES GROUND

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES.

2. COMBINE CANNED PEACES, QUARTERS OR SLICES, UNDRAINED; CINNAMON, NUTMEG, A
CLOVES.

3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FORM HEAT.

4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.

5. ADD COLD WATER; MIX WELL.

6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

7. CHILL UNTIL SLIGHTLY THICKENED. STIR.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02802

SERVING SIZE: 1 SQUARE

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

Jellied Spring Salad

Servings: 100 Servings

Ingredients:

3 quart WATER; BOILING
1 gallon WATER; COLD
1 pound ONION GREEN FRESH
2 pound CUCUMBERS FRESH
2 ounce PIMENTOS 7 OZ
4 pound LETTUCE FRESH
3 pound DSRT PWD LIME #2 ½
1 cub VINEGAR CIDER

Preparation:

PAN: 12 BY 20 BY 2 ½" STEAM TABLE PAN
1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG-1.

2. DISSOLVE GELATIN IN BOILING WATER.

3. ADD COLD WATER AND VINEGAR; MIX WELL.

4. POUR ABOUT 2 ¾ QT INTO EACH PAN.

5. CHILL UNITL SLIGHTLY THICKENED.

6. COMBINE CUCUMBERS, ONIONS, AND PIMENTOS.

7. ADD ABOUT 1 ½ QT VEGETABLES TO GELATIN IN EACH PAN.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 2 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB DICED,
UNPARED CUCUMBERS.
1 LB 3 OZ FRESH ONIONS A.P. WILL YIELD 1 LB FINELY, CHOPPED ONIONS.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2. IN STEP 6, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.

Recipe Number: M03602

SERVING SIZE: 1 SQUARE (

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

Jellied Strawberry Salad

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
2 quart WATER; COLD
3 ⅜ pound PINEAPPLE CHUNK #10
6 pound STRAWBERRIES FZ
4 pound LETTUCE FRESH
2 pound BANANAS FRESH
3 pound DSRT PWD STRAWBERRY

Preparation:

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER AND THAWED STRAWBERRIES, PINEAPPLE UNDRAINED, AND SLICED BANANAS; STIR TO DISTRIBUTE EVENLY.

4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

5. CHILL UNTIL FIRM. CUT 5 BY 7.

6. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 3 LB 1 OZ FRESH BANANAS A.P. WILL YIELD 2 LB THINLY SLICED BANANAS.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02504

SERVING SIZE: 1 SQUARE (

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

Jellied Tomato Salad

Servings: 4 Servings

Ingredients:

1 package Unflavored gelatin; (1 tb.)
2 cub Tomato juice; unsalted
1 tablespoon Lemon juice
1 teaspoon Basil; dried, crushed
1 teaspoon Onion; instant, minced
¼ teaspoon Garlic; instant, minced
⅛ teaspoon Peppercorns

Preparation:

Sprinkle gelatin over ½ cup tomato juice to soften; set aside.

Combine 1-½ cups tomato juice with remaining ingredients in a small saucepan. Bring to boiling point; reduce heat and simmer, uncovered, 10 minutes. Strain hot liquid into softened gelatin; stir until gelatin is dissolved. Pour into a 2 cup mold and chill until firm.

SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.

Jellied Turkey-Vegetable Salad

Servings: 24 Servings

Ingredients:

¼ cub Unflavored gelatin
1 cub Cold water
42 ounce Cream of celery soup,condensed; 4 (10 ½-oz)cans
2 ½ pound Cooked turkey, finelydiced; (8 cups)
40 ounce Frozen mixed vegetables;cooked
2 cub Salad dressing

Preparation:

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Soften gelatin in cold wataer. Heat coup. Add gelatin to soup. Stir until gelatin is dissolved. Add turkey, vegetables, and salad dressing.
Mix gently. Pour one-fourth of mixture into each pan. Chill until firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALAD: Remove freezer wrap. Place food in baking pan. Thaw in refrigerator for about 24 hours. Serve on crisp salad greens.
Posted to MC-Recipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:47 -0500

From: "R. Winters" <rosie@iadfw.net>
Serving Ideas : Crisp salad greens

NOTES : This recipe is for 24 servings (about 2/3 cups each). Directions= are given for dividing the prepared food into four parts of six servings=
each. One part may be completely cooked and served at the time of=
preparation. The remaining parts may be frozen.

Jellied Veal Loaf

Servings: 1 Servings

Ingredients:

3 pound Veal
1 Onion, large, chopped
2 Celery, sticks, chopped
1 tablespoon Butter
Salt & pepper
1 tablespoon Gelatin
½ cub Water, cold

Preparation:

Cut veal in pieces, add the onion, celery, butter and seasoning to taste.
Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes.
Grind the veal. Strain the stock and dissolve the gelatin in the hot stock.
Add ground veal and mix well. Pour into loaf pans to jell. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Jellied Vegetable Salad

Servings: 24 Servings

Ingredients:

2 package (3 Oz) Lemon Gelatin Powder
1 cub Hot Water
1 cub Cold Water
⅛ cub Lemon Juice
1 cub Sweet Pickle Juice
½ teaspoon Salt
2 tablespoon Grated Onions
1 cub Sour Cream
3 cub Cabbage; Carrots, And GreenBell Pepper, finely chopped

Preparation:

Dissolve gelatin in hot water. Add cold water, pickle juice, lemon juice, salt, onion, and sour cream. Use the electric mixer at low speed to blend in the sour cream. Chill until the mixture begins to congeal. Fold in vegetables and chill until firm.

Makes 24 individual molds.

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

billspa@icanect.net

Recipe by: Mrs. Andrew R. Quenon Posted to MC-Recipe Digest V1 #737 by Bill Spalding <billspa@icanect.net> on Aug 12, 1997

Jellied Venison Salad

Servings: 6 Servings

Ingredients:

1 ½ tablespoon Unflavored gelatin
½ cub Cold water
1 Bouillon cube
1 ½ cub Boiling water
¼ cub Vinegar
½ teaspoon Salt
2 cub Cooked, diced, leftover- roast of venison
2 tablespoon Green pepper, chopped
2 tablespoon Pimiento,cut in small pieces
4 Sweet pickles, chopped
2 tablespoon Celery, diced
1 tablespoon Onion, diced
2 tablespoon Cooked cut green beans

Preparation:

Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling water. Add vinegar and salt. Cool this mixture and when just beginning to set add the rest of ingredients. Pour into individual molds or greased 8-inch square baking dish. Chill and serve on a bed of lettuce with mayonnaise.

Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

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

Jellies

Servings: 6 Servings

Ingredients:

Text Only

Preparation:

Select and wash fruits. Remove stems, hulls, and blossom ends. Cut hard fruit in quarters. Do not pare or remove seeds.

Extraction of Juice Soft Fruit: Use just enough water to prevent fruit from sticking. Heat gradually, stirring constantly. Crush fruit and cook until it has lost its color. Hard Fruit: Cook, with sufficient water to cover, until fruit is soft. Do not crush if a clear jelly is desired.

Straining the Juice: Pour cooked fruit into a wet flannel jelly bag. Allow juice to drip into a large container. Do not squeeze fruit if a clear jelly is desired. When juice has stopped dripping return pulp to preserving kettle. Add sufficient water to cover. Cook slowly, stirring constantly, for thirty minutes. Again strain juice, but keep this second extraction separate from the first as the first extraction makes the clearest jelly. A third extraction may be made from some fruits, depending upon the pectin content.

Test for Pectin: Combine 1 tablespoon cooked fruit juice, 1 teaspoon sugar, and ½ teaspoon Epsom salts. Stir until salts dissolve. Allow to stand about 20 minutes. If juice contains sufficient pectin to make jelly, the mixture will form into a gelatinous mass or large flaky particles. If fruit juice shows only a small amount of pectin, use an equal volume of apple juice, which is rich in pectin, and a satisfactory jelly will be obtained.

Sugar Content of Jelly: Too large a proportion of sugar will result in a gummy jelly which can not be molded. Too small a proportion of sugar will result in a tough, dark jelly with an inferior flavor. Currants, unripe grapes, and green gooseberries are about the only fruits which require an equal measure of sugar. Two-thirds as much sugar as fruit juice is the usual rule.

Cooking the Jelly: Work with a small quantity of juice, not more than two quarts at a time. Measure juice, heat rapidly to boiling. Add sugar, stir until it is dissolved. Boil rapidly until a jelly test is obtained. The sugar may be heated before adding to boiling juice if desired.

The Jelly Test: Dip a spoon into the boiling liquid. Pour juice from spoon.
If it sheets and two drops hang together from the side of the spoon, the jelly is done and must be removed from the fire immediately. Skim.

Sealing and Storing: Pour the jelly immediately into freshly sterilized glasses. Cover at once with a thin layer of melted paraffin. Roll the glasses to insure the entire surface being well covered. Cool. Cover with a second layer of melted paraffin. Label. Store in a cool place.

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

Jello Aquarium

Servings: 4 Servings

Ingredients:

4 ounce Jell-o berry blue gelatin
½ cub Water -- cold
¾ cub Water -- boiling

Preparation:

ÿÿÿÿÿÿÿ ea gummy fish Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 ¼ cups ice and water. Add to gelatin, stirring until slighly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened.) Pour gelatin into dessert glasses. Place gummy fish in gelatin. Refrigerate until set, about 1 hour.

Recipe By :

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

Jello Aquarium Recipe

Servings: 6 Servings

Ingredients:

1 package Jello Berry BLUE jellypowder
1 cub Boiling water
2 cub Ice cubes

Preparation:

gummy fish

Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-½ hours.

Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens

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

Jello Cake

Servings: 24 Servings

Ingredients:

1 package Strawberry jello <4 serv>
1 package Cake mix-white <NOT yellow>

TOPPING:
1 Envelope dream whip mix
1 small Package ins.van.pudding mix
1 ½ cub Cold milk
1 teaspoon Vanilla

Preparation:

Dissolve jello in ¾ c boiling water. Add ½c cold water and set aside at room temp.

Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 ½ inches apart. With cup, slowly pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in frig and serve chilled.

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

Jello Cookies

Servings: 1 Servings

Ingredients:

1 ½ cub Butter or margerine
1 cub Sugar
1 package Jello flavor of your choice
1 teaspoon Vanilla
1 teaspoon Baking powder
4 cub Flour

Preparation:

Cream buter; add sugar, jello, egg, vanilla, and dry ingredients. Should be fairly stiff. Refrigerate for at least 1 hour. Roll out like you would any other sugar cookie and cut shapes. Place on a greased cookie sheet and bake 10 minutes at 375 (keep a close eye on them). Decorate with colored sugar or glaze.

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 13:40:25 -0500

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

Jell-O Creamy Jugglers

Servings: 36 Servings

Ingredients:

2 ½ cub Boiling water or boilingfruit juice
4 package (4-serving size) Jell-Obrand gelatin; any flavor
1 cub Cold milk
1 package (4-serving size) Jell-Oinstant pudding and piefilling; vanilla flavor

Preparation:

ADD boiling water to gelatin. Dissolve completely; cool to room temperature.

POUR milk into small bowl. Add pudding mix. Beat with wire whisk until well blended, 2 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13x9-inch pan. Chill until firm, about 3 hours.

DIP pan into warm water about 15 seconds for easy removal of JELL-O Jigglers. Use cookie cutters to cut decorative shapes (umbrellas for showers, etc.). Remove from pan. Cut remaining gelatin into cubes.

MAKES about 3 dozen JELL-O Jigglers, Prep time: 15 minutes, Chill time: 3 hours

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

Jello Flavored Cake

Servings: 1 Servings

Ingredients:

1 ½ cub Granulated sugar
2 cub Cake flour
2 teaspoon Baking powder
1 package (3 ounces) jello
¾ cub Milk
2/3 cub Oil
2 tablespoon Lemon extract
4 Eggs separted

Preparation:

Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing bowl sift 1-¼ cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with ¼ cup of sugar. Fold the egg whites lightly but thoroughly into the batter.

Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack.

Decorate with a thin icing and trim with what ever you want.

Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven.

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

Jell-O Fruit Cake

Servings: 1 Cake

Ingredients:

BATTER:
3 tablespoon Oil
1 Beaten egg
pinch Salt
½ cub Milk
¾ cub Sugar
1 ½ cub Flour
2 teaspoon Baking powder
½ teaspoon Vanilla
FRUIT LAYER:
4 cub Fresh fruit, sliced
1 package (3 oz) jell-o
2 tablespoon Sugar (if using rhubarb)
TOPPING:
¼ cub Flour
½ cub Sugar
1 teaspoon Cinnamon
3 tablespoon Butter

Preparation:

1. Combine batter ingredients. Place in a greased 10x12 pan. 2. Combine fruit layer ingredients and spread evenly over batter. 3. Crumble together topping ingredients and sprinkle over fruit layer. 4. Bake at 375F for 35-40 minutes.

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

Jello Fruit Salad

Servings: 1 Servings

Ingredients:

1 large Can
1 large Can
2 Banannas -- sliced
1 large Cont
1 small Pkg
Fruit cocktail -- drained
Mandarin oranges -- drained
Coolwhip -- thawed
Strawberry jello

Preparation:

Combine fruits with the coolwhip. Sprinkle jello (to taste) from package into mixture. Mix and refrigerate.

Recipe By : Baknbread

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

Jello Fruity Cookies (Gaiety Pastel Cookies)

Servings: 1 Servings

Ingredients:

1 ½ cub (3 sticks) margarine
1 cub Sugar
1 package (4-serving size) jello; anyflavor
1 Egg
1 teaspoon Vanilla
3 ½ cub All-purpose flour
1 teaspoon Baking powder
Additional jello

Preparation:

Beat margarine at medium speed of electric mixer until light and fluffy.
Gradually beat in sugar and 1 package of the gelatin. Mix in egg and vanilla. Stir in flour and baking powder until well blended.

Force dough through cookie press onto greased baking sheets. Sprinkle with additional gelatin. Decorate, if desired. Bake at 400* for 13 Min. for medium cookies ( about 2- inch diameter) or 8 minutes for small cookies ( about 1- inch diameter) or until golden brown around edges. Remove; cool on racks. Store in loosely covered container.

Makes about 5 dozen medium cookies or 10 dozen small cookies

Posted to Bakery-Shoppe Digest V1 #445 by mlocke1@juno.com (Marjene Locke) on Dec 10, 1997

Jell-O Fruity Spritz Cookie

Servings: 60 Cookies

Ingredients:

4 cub Flour, sifted
1 teaspoon Baking powder
1 ½ cub Butter or margarine
1 cub Sugar
3 ounce Jell-O Gelatin; any flavor
1 Egg
1 teaspoon Vanilla
Additional Jell-O Gelatinfor sprinkling over cookiesbefore baking.

Preparation:

Sift flour with baking powder. Cream butter/margarine. Gradually add sugar and gelatin, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth.
Force dough through cookie press onto ungreased baking sheets. Sprinkle with gelatin. Decorate as desired. Bake at 400 degrees F. about 13 or 14 minutes, or until golden brown at edges. Store in loosely covered container.

The accompanying cookie picture showed colored sprinkles or non-pareils, silver balls, and green and red candied cherries as decorations.

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

Jello Gelatin Pops

Servings: 8 Servings

Ingredients:

1 package (3-oz) fruit-flavored jello
½ cub Sugar
2 cub Boiling water
2 cub Cold soda or fruit juice

Preparation:

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Date: Wed, 10 Jul 1996 11:01:11 EDT
1. Combine jello and sugar in a bowl. Pour in boiling water, and stir until well dissolved. Cool slightly.

2. Add the fruit juice or soda that compliments or matches the flavor of the jello.

3. Pour into desired containers and freeze overnight or for several hours.

Personal notes: These really, really do taste just like the purchased ones that are so expensive. The gelatin keeps the texture soft and creamy.
Rebekah's favorite combination is strawberry jello and strawberry flavored soft drink. I use popsicle molds for this.Most moms already have these.
But a "bathroom" size paper cup works just as well. Stick in a plastic spoon for a handle.

EAT-L Digest 9 July 96

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

Jello Ice Cream Pies

Servings: 8 Servings

Ingredients:

1 pint Ice cream
4 ounce Jello; small package
8 ounce Fruit; frozen w/syrup
1 cub Water; hot

Preparation:

Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir until disolved. Then blend in fruit. Pour into a pie shell and refrigerate until set. You can do so many combos.

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

Jell-O Jiggler Surprises

Servings: 36 Servings

Ingredients:

2 ½ cub Boiling water or boilingfruit juice
4 package (4-serving size) Jell-Obrand gelatin; any flavor
Banana slices
Strawberry slices
Canned pineapple slices; cutinto bite-size pieces

Preparation:

ADD boiling water to gelatin Dissolve completely. Pour into 13x9-inch pan.
Arrange fruit in gelatin so that when cut into decorative shapes, each will contain 1 piece of fruit. Chill until firm, about 3 hours.

DIP pan in warm water about 15 seconds for easy removal of JELL-O Jigglers. Use cookie cutters to cut gelatin into decorative shapes. Remove from pan. Cut remaining gelatin into cubes.

MAKES about 3 dozen JELL-O Jigglers, Prep time: 10 minutes, Chill time: 3 hours

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

Jello Jigglers

Servings: 1 Servings

Ingredients:

2 package Jello powder, 170 g eachOR-
4 package -jello powder, 85 g each
2 ½ cub -Boiling water or boilingjuice

Preparation:

Completely dissolve jelly powder in boiling water or boiling juice. Pour into 13X9 inch pan. Chill for 3 hours or until firm. To unmold: dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan. Store in refrigerator until needed.

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

Jello Lemon Dessert

Servings: 6 Servings

Ingredients:

1 package Lemon jello pie filling
½ pint Whipping cream
½ package Glazed cherries
½ package Lady fingers

Preparation:

Make up the lemon jello pie filling and let cool. Whip the cream and cut the cherries in two. Add the pie filling to the whipped cream and add the cherries. Line a spring form pan with the lady fingers and pour the jello mixture in, decorate with dabs of whipped cream and cherries if you wish.

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

Jell-O Mold with Broccoli

Servings: 4 Servings

Ingredients:

1 ounce Lemon jello
2 teaspoon Vinegar
1 cub Finely chopped broccoli OR
1 package (10 oz) frozen chopped
½ cub Sour cream
¼ cub Mayonnaize

Preparation:

Contributed to the echo by: Pat Buttons Jell-o Mold Put the broccoli and water to a full boil. Remove from heat and add the jello and mix thoroughly. Let it cool a bit. (You could put the mixture in a bowl and then place the bowl over a larger one filled with ice.) When cool enough add the sour cream, vinegar, mayonnaize. Chill until firm and unmold if desired.

Jell-O Parfait

Servings: 6 Servings

Ingredients:

3 ounce Lime Jell-O
3 ounce Cherry Jell-O
3 ounce Lemon Jell-O
½ cub ;Water, boiling
10 ounce Pineapple, crushed; juicereserved
½ pint Sour cream
¼ cub Pecans; coarsely cut
4 ounce Maraschino cherries; drained
Whipped cream

Preparation:

Prepare lime Jell-O according to package instructions; pour into an 8x8 oiled pan. Refrigerate two hours, or until set. Dissolve the lemon Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries, and add to Jell-O. Spread carefully on top of congealed lime Jell-O; refrigerate again until set. Prepare cherry Jell-O, and quickly cool to room temperature, then pour gently on top of the lemon layer, being careful not to pour so quickly that the layers mix. You're trying to achieve a "geological" effect when the parfait is sliced.

Refrigerate until all layers are set. Cut into squares and serve topped with whipped cream.

-- Sam Waring

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

Jell-O Plum Pudding

Servings: 1 Servings

Ingredients:

1 small Package raspberry JELL-O
⅛ teaspoon Salt
⅛ teaspoon Ginger, powdered
½ teaspoon Cloves
1 ½ cub Boiling eater
½ cub Raisins
¼ cub Currants
½ cub Chopped dates
1 cub Drained, crushed pineapple
1 cub Chopped pecans

Preparation:

Combine JELL-O, salt and spices; dissolve in boiling water. Stir in raisins and currants. Chill until slightly thickened. Fold in remaing ingredients. Pour into a 5-cup mold and chill until firm. Unmold by briefly dipping mold or bowl in warm water just up to the rim. Invert onto serving plate.

SOURCE: Akron Beacon Journal; Wednesday, 08/18/93

Grand Prize winner: Kraft JELL-O contest for Ohio

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

Jell-O Poke Cake

Servings: 6 Servings

Ingredients:

1 White or yellow cake mix(two layer)
(baked and cooled)
1 cub Boiling water
1 package Jell-O (any flavor - 4serving size)
½ cub Cold water

Preparation:

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Thawed whipped topping or prepared frosting

Place cake layers, top sides up, in two clean 8" or 9" layer pans; prick each cake wht large two pronged fork at ½ inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake layers. Chill 4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving plate. Frost. Unmold second layer; place on first layer. Frost.
Refrigerate. Garnish as desired.

From: General Foods Corp. Shared 7/93

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

Jello Popcorn

Servings: 1 Servings

Ingredients:

1 small Pkg any Jello (exceptsugar-free)
1 cub Sugar
1 cub Corn syrup (Karo)

Preparation:

On low heat, heat till clear. When it is clear pour over largest bowl off popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it. Lime and strawberry are my favs.

Have a great day.

Source: slpse@jazz.ucc.uno.edu

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

Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Jello Pops

Servings: 1 Servings

Ingredients:

1 package (3 oz) Jello
1 package Kool-Aid (without sugar)
¾ cub Sugar
2 cub Boiling water
2 cub Cold water

Preparation:

1. Add boiling water to Jello, Kool-Aid,and sugar.

2. Stir until dissolved.

3. Add cold water.

4. Pour into popsicle containers and freeze

Recipe by: ParentsPlace.com Posted to MC-Recipe Digest V1 #554 by Sherry Zeiss <zeiss@tab.com> on Apr 05, 1997

Jello Popscicles

Servings: 1 Servings

Ingredients:

1 package (small) jello
1 cub Sugar
1 package Koolaid
2 cub Boiling water
2 cub Cold water

Preparation:

Dissolve jello, sugar and koolaid with boilding water. Add cold water and pour into molds.
Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@infowest.com> on Apr 25, 1998

Jell-O Pudding Dirt Cups

Servings: 6 Servings

Ingredients:

2 cub Cold milk
1 package Jell-o chocolate flavoredinstand pudding
8 ounce Tub chocolate Cool Whip,thawed
16 ounce Chcolate sandwich cookies,crushed
10 Seven ounce plastic cups

Preparation:

Pour milk into lrg bowl, add jell-o pudding. Beat until well blended. Let sit 5 minutes. Stir in cool whip and ½ of the cookies. Place 1 tbsp.
cookies(plan not mixed with cool whip) into cups. Fill cup ¾ with pudding mix.. Top with remaining cookins. Refrigerate 1 hour. Decorate with gummy worms or frogs For a different change get a holeless planting pot and fill it to decorate use fake flowers and nuts.

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

Jello Pudding Fudge

Servings: 1 Servings

Ingredients:

-Patricia Dwigans fwds07a-
1 package Jello chocolate pudding and pie filling; not instant
2 tablespoon Butter
¼ cub Milk
1 ½ cub Confectioners' sugar; sifted
¼ cub Nuts; chopped

Preparation:

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Makes 1 lb.

Note. Any flavor of pudding will do.

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

Jello Pudding No-Fail Fudge

Servings: 1 Servings

Ingredients:

1 package Jello Pudding and PieFilling (4 oz)
2 tablespoon Butter
¼ cub Milk
1 ½ cub Confectioner's sugar
¼ cub Chopped nuts

Preparation:

Combine pudding mix, butter and milk in medium saucepan. Bring to full boil ; boil one minute, stirring constantly. Remove from heat. Quickly blend in confectioner's sugar and nuts. Pour into greased 8x4-inch pan. Cool; cut into squares.

Recipe by: Kraft

Posted to MC-Recipe Digest V1 #459 by Nancy Pallotta <nancee@neo.lrun.com> on Jan 31, 97.

Jello Punch

Servings: 100 Servings

Ingredients:

9 cub Sugar
9 cub Water
6 package Jell-O
6 cub Boiling Water
6 cub Cold Water
3 can Pineapple Juice; Large
3 Bottles Lemon Juice; 8 Oz
1 ½ ounce Almond Extract
3 Bottles Ginger Ale; 32 oz

Preparation:

Boil sugar and water, Dissolve jello in 6 cups boiling water and add 6 cups of cold water. Add sugar to jell-o Add pineapple juice, lemon juice and almond extract When ready to serve add ginger ale

Posted to TNT - Prodigy's Recipe Exchange Newsletter by annie9814@juno.com (Ann Phillips) on Jul 21, 1997

Jello Rainbow Cake

Servings: 10 Servings

Ingredients:

1 package White cake mix
2 package Jello (3 oz) any flavor
2 cub Boiling water
1 package Cool whip, thawed (8 oz)

Preparation:

Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9" round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at ½" intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks).
Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist'n fruity cake especially for those who like a light, refreshing cake that is not too sweet.

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

Jello Rolls

Servings: 48 Servings

Ingredients:

Mary Bowles DNSR31A
2 cub Boiling Water
2 tablespoon Butter
¼ cub Sugar
2 package Dry Yeast
1 teaspoon Sugar
6 cub Flour (about)
1 teaspoon Salt
¼ cub Lukewarm Water

FILLING:
1 package Red Jello--dry
1 cub Pecans
¼ cub Butter, melted
¾ cub Sugar

GLAZE:
1 cub Powdered Sugar
1 ½ teaspoon Milk

Preparation:

Mix boiling water, butter, ¼ cup sugar, salt. Cool to lukewarm. Put yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture.
Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand, stir in enough remaining flour to make dough. Knead into a smooth ball.
Cover and let rise until double in bulk. (May refrigerate overnight at this point if you want these for breakfast). Roll dough ⅛ inch thick. Cover with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts on top. Roll up as for jelly roll. Cut into ½ inch slices and place on well buttered pan, well apart. Let rise until double, about 1 hour. Bake at 400 degrees for 20 minutes. Mix glaze and drizzle over hot rolls.

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

Jello Salad

Servings: 6 Servings

Ingredients:

1 package Lemon jello
¼ cub Hot tomato juice
1 cub Boiling water
2 Finely chopped boiled eggs
2 Hard boiled eggs

Preparation:

Brush jello mold with salad oil. In bowl mix jello with the water and hot tomato juice, let cool and set until it starts to thicken then add the 2 chopped boiled eggs. Put the other 2 boiled eggs cut lengthwise in the bottom of the jello mold and pour the jello mixture in. Refrigerate until set. Unmould on a bed of lettuce.

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

Jello Shooters

Servings: 1 Servings

Ingredients:

1 small Jello
1/3 cub Bacardi rum

Preparation:

Follow the directions for 1 small box of "Cherry Jell-O and use the method for quick cooling. That is, rather than 1 cup of water, use 6 ice cubes and let them totally melt. Add 1/3 cup Bacardi 151 Rum. Spray thirteen 2 ounce plastic cups with "Pam". The "Pam" allows the Jell-O to come out much easier. Pour the Jell-O mixture into each of the cups. Put'em into the "fridge" and let'em set for a couple of hours.

Jello Shots-Lemonheads

Servings: 1 Servings

Ingredients:

Lemon Jello
Vodka
Sour Mix

Preparation:

Basic Instructions: Take one small box of Jello (0.35 oz), Dissolve in 1 cup boiling water, add 1 cup vodka and stir. Then you can put them into shot glasses, ice trays or in 1 oz plastic or paper cups. Chill until firm.
The cups are at party supply stores. They even have some with lids on, so you can keep them cold in a punch bowl of ice, throughout a party. Take a knife and loosen the edges of the jello if you use shot glasses, ice trays or the plastic cups. The paper ones are easiest, I think...you can just squeeze it into your mouth. THere are also some recipes, which follow:

Add Jello to boiling water and substitute a 50/50 mix of vodka and sour mix for cold water. Pour into shot glasses and put in the refrigerator to cool.

Posted to FOODWINE Digest by "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU> on Apr 16, 1998

Jello Shots-Margaritas

Servings: 1 Servings

Ingredients:

Lime Jello
Tequila

Preparation:

Basic Instructions: Take one small box of Jello (0.35 oz), Dissolve in 1 cup boiling water, add 1 cup vodka and stir. Then you can put them into shot glasses, ice trays or in 1 oz plastic or paper cups. Chill until firm.
The cups are at party supply stores. They even have some with lids on, so you can keep them cold in a punch bowl of ice, throughout a party. Take a knife and loosen the edges of the jello if you use shot glasses, ice trays or the plastic cups. The paper ones are easiest, I think...you can just squeeze it into your mouth. THere are also some recipes, which follow:

Add Jello to boiling water and substitute alcohol for cold water. Pour into shot glasses and put in the refrigerator to cool.

Posted to FOODWINE Digest by "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU> on Apr 16, 1998

Jello Shots-Screwdrivers

Servings: 1 Servings

Ingredients:

Cranberry Jello
Vodka
Triple Sec

Preparation:

Basic Instructions: Take one small box of Jello (0.35 oz), Dissolve in 1 cup boiling water, add 1 cup vodka and stir. Then you can put them into shot glasses, ice trays or in 1 oz plastic or paper cups. Chill until firm.
The cups are at party supply stores. They even have some with lids on, so you can keep them cold in a punch bowl of ice, throughout a party. Take a knife and loosen the edges of the jello if you use shot glasses, ice trays or the plastic cups. The paper ones are easiest, I think...you can just squeeze it into your mouth. THere are also some recipes, which follow:

Add Jello to 1 cup boiling water and add 3 parts vodka and 1 part triple sec. Pour into shot glasses and put in the refrigerator to cool.

Posted to FOODWINE Digest by "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU> on Apr 16, 1998

Jello Shots-Strawberry Daquiris

Servings: 1 Servings

Ingredients:

Red Jello
Rum
Strawberry Schnapps
Lime Juice

Preparation:

Basic Instructions: Take one small box of Jello (0.35 oz), Dissolve in 1 cup boiling water, add 1 cup vodka and stir. Then you can put them into shot glasses, ice trays or in 1 oz plastic or paper cups. Chill until firm.
The cups are at party supply stores. They even have some with lids on, so you can keep them cold in a punch bowl of ice, throughout a party. Take a knife and loosen the edges of the jello if you use shot glasses, ice trays or the plastic cups. The paper ones are easiest, I think...you can just squeeze it into your mouth. THere are also some recipes, which follow:

Add Jello to boiling water and substitute cold water with 2 parts rum and 1 part each of schnapps and lime juice. Pour into shot glasses and put in the refrigerator to cool.

Posted to FOODWINE Digest by "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU> on Apr 16, 1998

Jello Skating Pond Recipe

Servings: 6 Servings

Ingredients:

1 package Jello Berry BLUE jellypowder
1 cub Boiling water
2 cub Ice cubes

Preparation:

gummy bears cool whip spearmint trees (jellies)

Dissolve jello powder with boiling water. Stir in ice cubes. Continue stirring for 3-5 minutes and then remove any leftover ice cubes. Pour into clear pie plate. Chill until set. Just before serving, decorate with cool whip (as snow) around 2/3 of the edge. Decorate with gummy bears skating, and a wafer roll cookie as a log.

Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens

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

Jello Snacks for Kids

Servings: 6 Servings

Ingredients:

1 can frozen grapejuice concentrate, thawed
3 Envelopes unflavored gelatin
1 ½ cub (1 can) water

Preparation:

From: Vicki Lansky's CANDY book

GRAPE FINGER JELLO

Soften gelatin in grape juice. Boil the water, add the juice/ gelatin mixture and stir til gelatin dissolves. Remove from heat, pour into a lightly greased 9x13 pan and chill. Cut into squares when firm. Refrigerate in a covered container. This is good lunch box and traveling fare. It can go unrefrigerated up to 4 hours under normal (not desert!) conditions.

Variation: substitute frozen cranberry juice cocktail concentrate for grape juice. Or a 12 oz can frozen apple, pear, apple, juice concentrate.

SLIPPERY CIRCLES

Let any of the recipes for finger jello stand and chill til thickened which doesn't take very long (15 to 25 minutes). Place a spoonful of the gelatin into each of 4 empty and clean 6 oz cans, such as usually used for frozen orange juice. Cut a peeled banana in half and center it in the can. Spoon in remaining gelatin. Chill till firm. To unmold, dip to rim in warm water and let it slide out. Or remove bottom of can if more appropriate. Cut into slices.

SUNSHINE SQUARES

(A Finger Jello that is good even for breakfast).

4 envelopes unflavored gelatin ¾ cup pineapple juice 1 cup boiling water ¼ cup sugar 1 cup orange juice

Soften gelatin in pineapple juice. Add to boiling water and stir til dissolved. Add sweetener and orange juice. Chill in a 9x9 inch pan, then cut into squares. Refrigerate in a covered container. Variation: If you wish to use honey instead of sugar, decrease the orange juice by ⅛ of a cup.

APPLE RING SNACKS

Why pay for Weight Watchers Apple Snack when you can make your own?

Peel an apple and remove the core. Slice in rings. Place on alightly greased cookie sheet, or on clear plastic wrap laid out on a cookie sheet.
Dry in an electric oven at low or warm temperatures, In a gas oven the pilot light is sufficient. Drying takes 6-9 hours, making this a good overnight project. The size of the apple slices and your oven temperature are the variables you will have to experiment with. The apples need not be dried to a crisp. Store in an airtight container. These should last several weeks at room temperature. Good for traveling!

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

Jello Spritz Cookies

Servings: 60 Servings

Ingredients:

4 cub Sifted all purpose flour
1 teaspoon Baking powder
1 ½ cub Butter
1 cub Sugar
1 package (3-ounce) Jello - any flavor
1 Egg
1 teaspoon Vanilla
1 Additional box of jello fordecorations

Preparation:

(Jello calls these Fruity Cookies) Source: Jello ad in TV Guide (c) 1970's Yield = 5 dozen cookies

Sift flour and baking powder. Cream butter. Gradually add sugar and 1 box of Jello, mixing well after each addition until smooth. Force dough through cookie press, (or shape into fruit shapes) on Ungreased baking sheets.
Sprinkle with additional gelatin. Decorate as desired with gumdrops, candied fruit bits, whatever. Bake at 400 degrees for about 13-14 minutes, or until golden brown at edges. Cool. Add frosting details if desired.
Store in loosely covered container.

NOTE: These can also be made by dropping by teaspoonfulls and flattening them a bit with a fork. They are meant to be about ⅜ to ½ inch thick.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "popette" <popette@mail.twd.net> on Nov 4, 1997

Jello Sugar Cookies

Servings: 5 Servings

Ingredients:

2/3 cub butter 1 large box of regular gelatin mix
OR 2 small boxes of regular gelatin mix 1 t vanilla 1 egg ¼ c milk 1
½ cub flour 1 ½ t baking powder ¼ t salt

Preparation:

Cream butter or margarine with regular gelatin mix (not necessarily Jello brand) and vanilla , add egg and milk, beat until light and fluffy, add flour, baking powder and salt blend well. Drop from spoon onto greased cookie sheet, bake at 375 degrees F. For 8 to 10 minutes, watch first batch to get right time baking just until edges are brown. Remove carefully to towel or wire rack to cool. Don't let sit they stick badly!!

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

Jell-O Tropical Jigglers

Servings: 36 Servings

Ingredients:

2 ½ cub Boiling water or boilingfruit juice
4 package (4-serving size) Jell-Obrand gelatin;strawberry-banana ororange flavor
1 can (8-oz) crushed pineapple injuice; undrained

Preparation:

ADD boiling water to gelatin. Dissolve completely. Stir in pineapple.
Pour into 13x9-inch pan. Chill until firm, about 3 hours.

DIP pan in warm water about 1l5 seconds for easy removal of JELL-O Jigglers. Use cookie cutters to cut decorative shapes in gelatin. Remove from pan. Cut remaining gelatin into cubes.

JELL-O Vegetable Jigglers: Use lemon, lime or orange flavor gelatin. Omit pineapple. Stir in ½ cup each shredded carrot, finely chopped celery and finely chopped cucumber and 3 tablespoons vinegar.

MAKES about 3 dozen JELL-O Jigglers, Prep time: 10 minutes, Chill time: 3 hours

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

Jello Wild Rice Salad

Servings: 12 Servings

Ingredients:

2 cub Cooked wild rice
2 package Strawberry jello
3 cub Hot water
1 cub Crushed pineapple
1 cub Miniature marshmallows
1 cub Whipping cream, whipped

Preparation:

Set jello and water until syrup-like. Whip cream. Add to whipped jello and add rest of the ingredients. Refrigerate. Serves 12.

Posted to EAT-L Digest 06 Sep 96

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Date: Sat, 7 Sep 1996 13:37:10 -0500

Jello with Swimming Fish

Servings: 4 Servings

Ingredients:

1 package (4 serving size) blue Jello
¾ cub Boiling water
½ cub Cold water
Ice cubes
Gummy fish

Preparation:

Dissolve Jello in boiling water. Combine cold water and ice cubes to make 1 ¼ cups ice and water. Add to Jello, stir until slightly thick. Remove any unmelted ice. If it is still too thin, refrigerate for a few minutes.
Pour Jello into clear glasses. Drop in gummy fish. Refrigerate until set, about 1 hour. Makes
4 servings.

Posted to MM-Recipes Digest V4 #089 by Tonya <imbri@oz.net> on Mar 27, 1997

Jelly Bars

Servings: 1 Servings

Ingredients:

2 cub Flour
16 ounce Cream cheese, softened
1 cub Chopped nuts
¼ cub Milk
2/3 cub Brown sugar, packed
½ cub White sugar
2/3 cub Butter, softened
¼ cub Lemon juice
½ cub Tart jelly
1 teaspoon Vanilla

Preparation:

Combine the flour, nuts, brown sugar and vutter. Mix until crumbly.
Reserve 1-½ cups for topping. Press the rest into an ungreased 13/9 inch pan. Bake for 15 minutes at 350F. Stir the jelly to make it spreadable and cover the partially baked crust of chopped nuts.
Combine the remaining ingredients and beat for 2 minutes at a medium speed. Pour over the jelly. Sprinkle with the remaining crumbs. Bake at 350F for 35 to 40 minutes. If any are left after the initial eating, store in the refrigerator.

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

Jelly Bean Confetti Cake

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
¾ cub Miniature jelly beans, cut
In
Half (not licorice)
1 cub Sugar
1 cub Butter or margarine,
Softened
1 package 8 oz. cream cheese,
Softened
1 teaspoon Vanilla
3 Eggs
1 ½ teaspoon Baking powder
¼ teaspoon Salt
Confectioners' sugar

Preparation:

Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel cake pan. Lightly spoon flour into measuring cup. Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool upright in pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with confectioner s' sugar.

Posted to Digest bread-bakers.v097.n023 by LIR119@delphi.com on Mar 16, 1997

Jelly Candies

Servings: 12 Servings

Ingredients:

IN A SMALL PAN:
1 ¾ ounce Dry fruit pectin (Sure Jel)
¾ cub Water
½ teaspoon Baking soda

IN A 2ND LARGER PAN:
1 cub Sugar
1 cub Light Karo
1 Flavor/color/citric acid

Preparation:

1. Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar.
In 1st saucepan, combine fruit pectin, water & baking soda; set aside.
In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & ½ teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours.
Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous "orange slice" candies. Dolores McCann,OH-- from Harold Guttman

Dolores McCann, Prodigy Food & Wine Board

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

Jelly Doughnuts (Berliner Krapfen)german

Servings: 24 Servings

Ingredients:

3 cub Unsifted flour; (3 to 4)
¼ cub Sugar
1 ½ teaspoon Salt
1 ¼ cub Warm water; (105 to 115 degF)
1 package Active dry yeast
2 Egg yolks; beaten
¼ cub Butter or margarine
Grated rind of 1 lemon
¼ cub Plum or apricot jam

Preparation:

Mix 2 cups flour with sugar and salt. Make a well in the center and add ¼ cup warm water and the yeast. Allow to rise 20 minutes. Add egg yolks, remaining water, and butter. Beat until well-blended. Add lemon rind and remaining flour until a soft dough is formed. Knead for 5-10 minutes, until dough is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1 ½ hours.
Punch dough down. On lightly floured board roll dough ¼ inch thick. cut dough into 2 inch rounds. On half of the rounds place about 1 teaspoons of jam or jelly. Moisten edges with water. Place a second round on top. Press firmly to seal edges. Let rise 15 minutes. Fry in deep fat heated to 375 degF. for 4 minutes on each side or until browned. Cut into first doughnut to be sure it is done in the center. Drain on absorbent paper and sprinkle with lots of sugar as the doughnuts are not sweet.

source: German cooking by Ruth Malinowski makes 24 doughnuts Posted to recipelu-digest Volume 01 Number 558 by "Diane Geary." <diane@keyway.net> on Jan 18, 1998

Jelly Doughnuts (Berlins)

Servings: 16 Servings

Ingredients:

Dough For Yeast Doughnuts(See a recipe)
½ pint Raspberry; Grape orHuckleberry Jam
Confectioners' Sugar

Preparation:

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

Date: Sun, 7 Jul 1996 08:08:22 -0800
Preheat the fat in the deep fat fryer to 375 degrees. Roll out the dough to a ¼ " thickness. Cut into 2 ½" rounds. Let the rounds stand on the lightly floured board for 10 minutes (reduces the amount of grease absorbed during frying). Place 1 heaping tablespoon of jam in the center of half of the rounds. Cap each jam covered round with a round without jam. Seal the edges together. Cover. Allow the dough to rise until about doubled in bulk. Use a pancake tuner or large spatula to slide the doughnuts into the fryer one at a time. Cook 2 to 3 minutes on each side. Turn and cook the second side. Use a slotted spoon or skimmer to remove the cooked doughnuts.
Drain on paper toweling. Allow the doughnuts to cool. Sprinkle with confectioners' sugar.

EAT-L Digest 7 July 96

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

Jelly Making in Volume

Servings: 1 Servings

Ingredients:

Jelly making in volume

Preparation:

With home equipment, if you try to reduce too large a volume of juice and sugar to jelling consistency, you run the risk of over cooking, since you have to cook so long. You then end up with crystals which make the jelly cloudy. It can also have the effect of caramelizing, giving the jelly a honey texture with a burnt or over cooked taste. Even if it doesn't cloud, it can become tough. (Been there.) 6 cups at a time is the accepted limit, 4 cups for a really fine product. There are always exceptions, though.

A similar thing might happen when you double or even try to triple a fudge recipe. The texture just isn't right!! Preserves and conserves can generally be done in larger amounts. The limiting factor with preserves is the delicate nature of the fruit, such as strawberries, which might be crushed with the handling.

Recipe By : DDMmom

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

Jelly Pie

Servings: 1 Servings

Ingredients:

3 large Tbsp. tart jelly
3 Eggs; beaten
1 Spoonful butter
1 Spoonful cream
1 Spoonful sugar
Nutmeg to taste

Preparation:

Mrs. Walter I. Kangas

This Southern specialty is rarely made today, even in the South.

Mix all these ingredients together and place in a cooked pie shell. Place in a 350ø oven for about 15 minutes.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

Jelly Roll

Servings: 1 Servings

Ingredients:

5 Eggs, separated
1 cub Sugar
1 tablespoon Grated lemon rind
2 tablespoon Lemon juice
1 cub Sifted cake flour
¼ teaspoon Salt
Confectioners sugar
1 cub Jelly

Preparation:

Beat egg whites until stiff but not dry. Add ½ the sugar slowly beating constantly. Beat egg yolks until thick and lemon colored; add remaining sugar gradually, continuing to beat until stiff enough to hold a soft peak; add grated lemon rind and juice. Fold gently into egg whites. Combine flour and salt and fold quickly but lightly into egg mixture. Line large shallow (11x16 inch) pan with paper, pour in batter and bake in a 350 degree oven for 15 mintues being careful not to overbake it. Turn onto a clean towel well sprinkled with confectioners sugar. Remove paper and trim off crusts.
Roll, lifting end of towel nearest you. Wrap in towel and cool. Unroll, spread with whipped jelly and roll again. Serves 8. Randy Rigg The Pinnacle Club BBS 812-963-9139

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

Jelly Roll and Fillings

Servings: 1 Cake

Ingredients:

5 Eggs, separated
5 teaspoon Potato starch
1 teaspoon Passover cake meal
4 tablespoon Sugar
1 package Vanilla sugar*

Preparation:

Beat yolks with potato starch; add cake flour, beat until incorporated.
Make snow with whites and sugar and vanilla sugar. Fold into yolks. Bake in lined jelly roll pan at 350f degrees for 15-20 minutes. Invert immediately; peel off paper. Roll up in a towel until cool. Unroll; fill with jelly or other fillings. *If you can't find vanilla sugar, make your own by putting a vanilla bean into a container of sugar. Leave it for a week. Use 2 tablespoons of the vanilla sugar instead of the package. Source: Torah Prep High School for Girls Passover booklet.

Chocolate Filling 1 cup sugar; 2 ounces chocolate or ½ cup cocoa; 2 eggs; ¾ cups shortening.

Beat eggs with sugar and cocoa. Cook on low flame until sugar dissolves and mixture thickens. Cool completely. Beat with mixer. Add shortening and continue beating until smooth.

Mocha Filling Follow recipe for chocolate filling but reduce chocolate to 1 ounce chocolate or ¼ cup cocoa and add 1 tablespoon instant coffee.

Lemon Filling Follow chocolate filling recipe but omit chcolate; substitute with the juice and rind of one lemon.

Cheese Filling 1 2 eggs, beaten; 1 pound farmer cheese; ½ cup sugar; juice and rind of one lemon.

Blend well.

Cheese Filling 2 1 pound cottage cheese; 1 egg, beaten; ½ teaspoon salt; 2 tablespoons sugar; 1 package vanilla sugar.

Blend well.

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

Jelly Roll Dainties

Servings: 12 Servings

Ingredients:

¼ cub All-purpose flour
½ teaspoon Baking powder
2 large Eggs
¼ teaspoon Vanilla
6 tablespoon Granulated sugar
Sifted powdered sugar
Fruit preserves or otherfilling

Preparation:

"Tender sponge cakes slathered with sweet jam melt in your mouth - and they're nearly fat free. "Lemon curd, chocolate pudding or ice cream are tasty filling alternatives for the fruit preserves." Lightly grease a 15x10x1" jelly-roll pan. Line bottom with waxed paper; grease paper. Set pan aside. Stir together flour and baking powder; set aside. Separate eggs; cover white and set aside. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed till mixture thickens, about 5 minutes.
Slowly add three tablespoon granulated sugar; beat on high speed until sugar is dissolved. Wash beaters - they should not be warm.. In a clean bowl beat egg whites on medium speed until soft peaks form. Gradually add the remaining granulated sugar, beating until stiff peaks form. Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan. Bake at 350F 8-10 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully peel off waxed paper. Roll up towel and cake, jellyroll style. Starting from one of the short sides. Cool on a wire rack for at least one hour. Carefully unroll cake and remove towel. Cut cake in half lengthwise. Cut each half crosswise into thirds. For each jelly roll spread one cake square with 1-2 tablespoon fruit preserves or desired filling to within ½" of edges. Roll up the square and carefully slice in half crosswise. Sprinkle tops of rolls with powdered sugar. Makes 12 miniature jelly rolls. Better Homes and Gardens, "Good things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 132.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@compuserve.com> on Dec 7, 1997

Jelly Roll Variation

Servings: 100 Servings

Ingredients:

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

Preparation:

1. SIFT TOGEHTER FLOUR, BAKING POWDER, AND SALT. SET ASIDE FOR USE IN STEP 4.

2. COMBINE EGGS AND SUGAR IN MIXER BOWL. USING WHIP, BEAT AT HIGH SPEED 10 MINUTES OR UNTIL MIXTURE IS LIGHT AND FLUFFY, LEMON COLORED, AND THICK ENOUGH TO HOLD A CREASE.

3. COMBINE WATER AND VANILLA; ADD SLOWLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED. DO NOT OVERMIX.

4. ADD DRY INGREDIENTS GRADUALLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED;
BEAT ONLY UNTIL INGREDIENTS ARE BLENDED.

5. POUR 2 ½ QT (ABOUT 2 LB 8 OZ) BATTER INTO INTO EACH LIGHTLY GREASED PAPER LINED PAN.

6. CAKES SHOULD BE PUT INTO OVEN AT 5 MINUTE INTERVALS TO ALLOW TIME TO ROLL EACH CAKE WHILE HOT. BAKE 9 TO 10 MINUTES OR UNTIL DONE.

7. PREPARE 1 ¼ RECIPE VANILLA CREAM FILLING (RECIPE NO. G-38, G03801 OR G03806). PREPARE WORK TABLE FOR ROLLING JELLY ROLL WHITE CAKE IS BAKING.
PLACE 4 SHEETS OR PAPPER, SLIGHTLY LARGER THAN SHEET PAN, HORIZONTALLY ON THE WORK TABLE; SPRINKLE GENEROUSLY WITH POWDERED SUGAR.

8. TURN BAKED CAKE UPSIDE DOWN IMMEDIATELY ONTO PAPER COVERED WITH POWDERED SUGAR. REMOVE PAPER LINER AS QUICKLY AS POSSIBLE. BE CAREFUL NOT TO TEAR CAKE. SPREAD 2 ¼ CUPS FILLING PER CAKE.

9. WHILE CAKE IS STILL HOT, ROLL TIGHTLY, USING PAPER TO ASSIST IN SHAPING AND MOLDING AN EVEN ROLL. REFRIGERATE.

10. WHEN READY TO SERVE, REMOVE PAPER; SPRINKLE WITH POWDERED SUGAR.
CUT 25 SLICES. (ABOUT 1 INCH THICK ) PER ROLL.

Recipe Number: G01803

SERVING SIZE: 100

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

Jelly Slice

Servings: 1 Servings

Ingredients:

1 g packet Marie biscuits;crushed
100 g Butter; melted
125 g Milk melts; melted
1 g packet cream cheese
1 g sweetened condensedmilk
¼ cub Lemon juice
150 g White melts; melted
1 tablespoon Gelatine
2 tablespoon Water
1 g packet jelly crystals
1 cub Boiling water

Preparation:

Grease and line base and sides of a 20cm x 30cm lamington pan. Combine biscuits, butter and milk melts in a large bowl. Press over base of prepared pan; refrigerate for 15 minutes, or until set.

Place chopped cream cheese, condensed milk, lemon juice and white melts in a large bowl; beat with an electric mixer until combined.

Sprinkle gelatine over water in a cup, stand in pan of simmering water; stir until dissolved. Mix into cream cheese mixture. Pour over prepared base; refrigerate 1 hour, or until set.

Dissolve jelly crystals in boiling water in a heatproof jug; cool to room temperature. Pour over cream cheese mixture; refrigerate for several hours or until set, before cutting.

HINT: Use a warm knife to cut slice into rectangles. Any flavored jelly can be used provided its an 85g packet.

Recipe by: Australian Woman's Day.

Posted to MC-Recipe Digest by Ray Milbrandt <ray@wcis.net.au> on Feb 19, 1998

Jelly Top Cookies

Servings: 1 Servings

Ingredients:

1 cub Sugar
1 cub Molasses
1 cub Lard
2 Egg yolks
1 tablespoon Vinegar
½ teaspoon Ginger
½ teaspoon Cinnamon
¼ teaspoon Cloves
1 teaspoon Baking soda
2 tablespoon Water; hot
2 Egg whites
Firm jelly; for centers

Preparation:

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily.

Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F.

Source: Laura Lehew, Maple Grange, Hardin County, OH

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

Jellybean

Servings: 1 Servings

Ingredients:

1 ounce Anisette -- or Sambuca
1 ounce Blackberry brandy

Preparation:

Pour anisette into a cordial glass. Float blackberry brandy on top by pouring very slowly over a teaspoon or bar spoon turned bottom-side up.

Recipe By : Joe Robertson

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

Jelly-Filled Pears in Puff Pastry with Carame

Servings: 4 Servings

Ingredients:

SAUCE:
1 1/3 cub Sugar
7 tablespoon Water
1 cub Whipping cream
1 tablespoon Calvados or other applebrandy

PEARS:
4 Small Bartlett pears (about5 oz ea), peeled
4 teaspoon Red currant jelly
1 package (17 ¼ oz) frozen puffpastry (2 sheets), thawed
1 Egg yolk, beaten to blend(glaze)
Vanilla ice cream (opt)

Preparation:

FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill).

FOR PEARS: Cut off top 1 ½ inches from stem end of pears and reserve.
Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end.

On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg glaze and place 1 leaf just below stem of each pear.
Refrigerate at least one hour and up to 2 hours.

Preheat oven to 400F. Butter baking sheet. Place pears on prepared sheet and bake until pastry is golden brown, about 25 minutes.

Rewarm caramel sauce over medium heat, stirring frequently. Spoon sauce onto 4 plates. Place hot pear in center of each plate. Serve with scoops of vanilla ice cream, if desired.

Bon Appetit/May 94 Typed for you by Didi Pahl

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

Jellyfish, Daikon and Chicken Breasty Salad

Servings: 3 Servings

Ingredients:

½ pound Dried, salted wholejellyfish
1 pound daikon radish
2 teaspoon Salt
½ large Chicken breast
½ Egg white
1 teaspoon Cornstarch
1 teaspoon Sesame oil
½ teaspoon Salt
1 ½ teaspoon Sugar
2 teaspoon Dry sherry
3 tablespoon Peanut oil
2 tablespoon Sesame oil
3 Scallions, chopped

Preparation:

Here's a classic Chinese "texture" dish, a cold salad made of with dried jellyfish. I know jellyfish sounds bizarre, but, after soaking, the jellyfish has a texture similar to woodears-crunchy and crisp with little taste of its own. I consider the addition of the chicken to be a sop to those who like to see recognizable things in their food...

Actually, this would probably be quite good with just the chicken or just the jellyfish. It has a light dressing made of mixed oils and wine. Very nice on a hot summers day. More than likely, you'll have to go to a Chinese market to get the jellyfish. This is another recipe from my huge pile of clippings. It's from the SF Chronicle, but I don't know the date.

Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour.

Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water. Set aside.

Bone the chicken breast and slice thinly; cut slices into shreds. Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes.

While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly.
Place in a large bowl. Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish. Heat 3 cups water in a saucepan. When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse under cold water. Drain and add to the bowl with the jellyfish.

Blend the salt and sugar with the wine until they dissolve. Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate. When the oil is hot++don't let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving.

Posted by Stephen Ceideburg; February 26 1991.

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

Jelly-Glazed Ham

Servings: 20 Servings

Ingredients:

1 (8-lb) cooked boneless ham
1 ½ cub Grape jelly
½ teaspoon Dry mustard
1 tablespoon Prepared horseradish

Preparation:

Heat ham as directed on label or at 325F 1 ½ hours. Remove from oven and score, cutting diagonal lines ½-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes.

(C) 1992 The Los Angeles Times

Jellyroll Layer Cake

Servings: 1 Servings

Ingredients:

6 Eggs
1 2/3 cub Sugar
2 cub Self-rising flour
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
2/3 cub Water
2 teaspoon Vanilla extract
2 tablespoon Powdered sugar (up To 4)
English toffee frosting
Chocolate curls (optional)

Preparation:

Grease bottom and sides of two 15- x 10- x 1-inch jellyroll pans with vegetable oil; line with wax paper, and grease and flour wax paper. Set aside.Beat eggs at high speed of an electric mixer until foamy. Gradually add 1-2/3 cups sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes).

Sift flour and spices together. Gradually fold flour mixture, water, and vanilla into egg mixture. Spread batter evenly into prepared pans. Bake at 375 degrees for 8 to 10 minutes. Sift powdered sugar in a 15- x 10-inch rectangle on each of 2 towels. When cakes are done, immediately loosen from sides of pan, and turn each out on a sugared towel. Peel off wax paper.
Trim ⅛ inch from edges of cake, using a long serrated knife. Starting at narrow end, roll up cake and towel together; chill.Carefully unroll chilled cakes. Cut each cake lengthwise into 3 equal strips. Spread each cake strip with about 1/3 cup English Toffee Frosting; set aside remaining frosting.
Gently roll up one cake strip jellyroll fashion starting at narrow end. Set roll upright in center of serving plate. Starting where roll ends, wind second cake strip around first roll. Repeat until all 6 strips are used.Spread top and sides of cake with remaining frosting. Arrange chocolate curls in a pattern on top, if desired. Chill cake several hours before serving. Yield: one 8-inch cake.NOTE: On the outside, Jellyroll Layer Cake looks like any other cake, but slicing reveals vertical, not horizontal layers. The layers are baked in a jellyroll pan, sliced, then rolled in the traditional manner, adding a new strip where the rolled strip ends.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997

Jelly-Roll Pancake

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 cub Milk
6 Eggs
3 ounce Cream cheese -- softened
1 teaspoon Salt
½ cub Raspberry jam
2 tablespoon Sugar
Sifted powdered sugar
2/3 cub Flour

Preparation:

Pour oil in a jelly-roll pan. Place in the oven while oven is heating to 450 degrees. Beat the eggs with the salt until light. Blend the sugar with the flour. Add to the eggs and beat until batter is smooth. Stir in milk and mix thoroughly. Remove pan from the oven and pour in the batter.
Bake for 15 minutes, or until puffy and brown. Immediately spread with the cream cheese and jam. Roll up jelly-roll fashion. Sprinkle with the powdered sugar. Serve immediately. Source: San Francisco Encore Cookbook

Recipe By :

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

Jenell Mckinney's Squash Relish

Servings: 1 Batch

Ingredients:

2 teaspoon Salt
8 cub Chopped squash mixture of yellow and zucchini for color
1 cub Chopped onion
1 cub Chopped green pepper
1 cub Chopped green tomato
2 cub Vinegar
2 ½ cub Sugar
1 teaspoon Mustard seed
1 teaspoon Celery seed

Preparation:

Sprinkle salt over vegetables. Let set for one hour; drain.

Boil rest of ingredients and add drained vegetables Cook 8 to 10 minutes. Place in sterilized jars and seal.

Recipe from Jenell McKinney of the Kaufman County (TX) Electric Cooperative, in the August 1992 Reader-Recipe Contest of "Texas Co-op Power" magazine. Vol. 49, No. 2. Pg. 25. Posted by Cathy Harned.

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

Jenna Von Oy's Lemon Mistake Dessert

Servings: 1 Servings

Ingredients:

1 cub Plus 3 tbsp. flour
¼ cub Plus 2 tbsp. confectioner's
Sugar
½ cub Butter or margarine
2 Eggs, beaten
1 cub Granulated sugar
1 dash Salt
10 tablespoon Lemon concentrate
½ teaspoon Baking powder
4 cub Fresh raspberries and/or
Sliced strawberries

Preparation:

Preheat oven to 350F

Crust: In a large mixing bowl, combine 1 cup flour and ¼ cup confectioner's sugar. Cut in butter or margarine; mix until blended.
Knead dough into a ball and roll out onto floured board to ¼" thickness. Line a 9" pie pan with dough. Bake crust for 20 minutes or until lightly browned.

While crust is baking, combine eggs, granulated sugar, salt, and lemon concentrate; mix well by hand. Add in baking powder and 3 tbsp.
flour. Pour filling into baked crust and return to oven for 25 to 30 minutes, or until top of dessert looks "set." Remove from oven and allow to cool for 30 minutes. Sprinkle with 2 tbsp. confectioner's sugar. Top with fresh raspberries and/or strawberries. Serves 6 to 8.

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

Jennie Benedict's Rum Cake

Servings: 1 Servings

Ingredients:

1 cub Butter or margarine;softened
2 cub Sugar
3 ½ cub Sifted cake flour
1 tablespoon Baking powder
1 pinch Salt
1 cub Milk
1 teaspoon Vanilla
3 Egg whites

FILLING:
2/3 cub Butter or margarine;softened
2 ½ cub Sifted powdered sugar
¼ cub Light rum

FROSTING:
2 cub Sugar
2 Egg whites
1 cub Water
1 ½ teaspoon Light rum

Preparation:

(from The Southern Heritage Cakes Cookbook, 1983)

Method: Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites until stiff peaks form; fold into batter. Spoon batter into 2 waxed paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers of cake and chill. Spread top and sides of cake with frosting. Yield: one 2-layer cake.

Filling: Combine all ingredients, beating until smooth. Chill. Yield: about 1 ½ cups

Frosting: Combine sugar and egg whites (at room temperature) in top of a double boiler; add water, and beat on low speed of electric mixer for 30 seconds or just until blended. Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting is thick enough to spread. Yield: enough for one 2-layer cake

Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <cen17268@centuryinter.net> on Jan 16, 1998

Jennie Grossinger's Knishes and Fillings

Servings: 24 Servings

Ingredients:

2 ½ cub Sifted flour
1 teaspoon Baking powder
½ teaspoon Salt
2 Eggs
2/3 cub Salad oil
2 tablespoon Water

POTATO FILLING:
1 cub Chopped onions
6 tablespoon Chicken fat or butter
2 cub Mashed potatoes
1 Egg
1 teaspoon Salt
¼ teaspoon Pepper

CHEESE FILLING:
1 ½ cub Diced scallions or onions
4 tablespoon Butter
2 cub Pot cheese
1 Egg
1 ½ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Sour cream

MEAT FILLING:
½ cub Minced onions
2 tablespoon Chicken fat
1 ½ cub Ground cooked meat
½ cub Cooked rice
1 Egg
1 teaspoon Salt
¼ teaspoon Pepper

CHICKEN FILLING:
1 ½ cub Ground cooked chicken
¾ cub Mashed potatoes
1 Egg
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Sift the flour, baking powder and salt into a bowl. Make a well in the center and drop the eggs oil and water into it. Work into the flour mixture with the hand and knead until smooth. There are two ways to fill the knishes. In either case, divide the dough in two and roll as thin as possible. Brush with oil. Now you can spread the filling on one side ofd the dough and roll up like a jelly roll cut into 5 - ½ inch slices.

Here's the basics, fillings follow:

DOUGH: Place on an oiled baking sheet cut side down. Press down lightly to flatten. Or you can cut the rolled dough in 3-inch circles. Place a tablespoon of the filling on each, draw the edges together and pinch firmly. Place on an oiled baking sheet, pinched edges up.

In either case, bake in a 375 degree oven 35 minutes or until browned.
makes about 24.

FILLINGS FOR KNISHES;

POTATO: Brown the onions in the fat or butter. Beat in the potatoes, egg, salt and pepper until fluffy.

CHEESE: Scallions are better than onions for this, so try to get them.
Brown the scallions in the butter and beat the cheese, egg, salt, pepper and sour cream until smooth.

MEAT: Lightly brown the onions in the fat. Add the meat, rice, egg, salt and pepper, mixing until smooth.

CHICKEN: Mix all the ingredients until smooth.
Posted to JEWISH-FOOD digest V97 #035 by alotzkar@direct.ca (Al) on Jan 29, 1997.

Jennifer Brennan's Curry Powder Blend

Servings: 1 Servings

Ingredients:

6 tablespoon Ccoriander Seeds
4 tablespoon Cummin Seeds
7 Dried Chiles
¾ tablespoon Whole Black Peppercorns
¾ tablespoon Black Mustard Seeds
2 tablespoon Ground Turmeric
2 tablespoon Ground fenugreek

Preparation:

Preheat the oven to 300 degrees. Line a baking pan with foil and place the whole spices in separate heaps upon it (this is done so that you can remove the smaller spices as they are ready). Place the pan on the top shelf of the oven until the spices become aromatic and are slightly browned. Do not over-roast them.

Place the roasted spices (in several batches) into the spice grinder, a blender or a mortar; grind or pound to a fine powder. accumulate them in a storage jar. Add the pre-ground turmeric and fenugreek; cap the jar and skake until the spices are welll mixed.

NOTES : Vary the individual quantities of the spices as you wish to make the blend to your own taste

Recipe by: Curries and Bugles, Harper Collins Posted to MC-Recipe Digest V1 #617 by ksmith4001@juno.com (Katherine L Smith) on May 23, 1997

Jennifer's Carrot Cake

Servings: 16 Servings

Ingredients:

3 cub Unbleached white flour
2 cub Sugar
1 cub Shredded coconut
2 ½ teaspoon Baking soda
2 ½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Salt
2 cub Shredded carrots
1 ¼ cub Oil
2 teaspoon Vanilla
1 teaspoon Grated orange zest
1 can (11-oz) mandarin oranges(undrained)
3 Eggs

Preparation:

From: morrissey@stsci.edu (Mostly Harmless)

Date: Tue, 14 Sep 1993 16:50:10 GMT

>Here are some carrot recipes i have gathered from the net lately. Enjoy!

This recipe is from Jennifer Pfeiffer, of Portland, Oregon, and won a prize in a cooking contest. This recipe recommends, if possible, baking and frosting the cake 2 days in advance of serving, and then allowing it to season in the refrigerator.

Mix all ingredients for 2 minutes at highest speed on electic mixer. Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan for 10-20 minutes before removing.

REC.FOOD.RECIPES ARCHIVES

/CAKES

ALLOW TO SEASON 2 DAYS IN FRIDGE

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

Jenni's Favorite Turkey Soup

Servings: 12 Servings

Ingredients:

1 Turkey carcass; 10 poundturkey
2 ½ quart Water
1 tablespoon Salt
⅛ teaspoon Pepper
1 cub Converted rice
3 large Carrots; peeled and sliced
9 ounce Peas
⅛ teaspoon Thyme
1 small Bay leaf
2 cub Tomatoes

Preparation:

Break up turkey into large Dutch oven, add water, salt and pepper, simmer for
1 ½ hours. Remove bones.

In skillet with no oil, brown rice until golden and add to soup. Also add carrots, thyme and bay leaf simmer for 15 minutes. Add tomatoes and peas, cook another 15 minutes or until carrots are cooked. Remove bay leaf and serve.

Recipe by: Pillsbury Classics

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG" <gaggini@gate.usaor.net> on Dec 15, 1997

Jenn's Orange Rolls

Servings: 12 Servings

Ingredients:

12 Frozen Rhodes Dinner Rolls
Grated peel of 1 orange, or2 lemons
½ cub Sugar
¼ cub Melted butter

CITRUS GLAZE:
1 cub Confectioners' sugar
1 tablespoon Melted butter
2 tablespoon Fresh juice

Preparation:

Grate orange or lemon rind and mix with sugar. Dip thawed rolls in melted butter and coat heavily with rind/sugar mixture. Put on cookie sheet that has been sprayed with Pam. Cover with plastic wrap and let double in size.
Remove plastic wrap. Bake at 350 F. for 20-25 mins. Remove from pan and place on rack.Cool 4-5 mins. after removing from oven. Frost with citrus glaze warm. For Pull Aparts use 12-14 rolls or for Bundt use 20 rolls, cut in half. Drizzle with butter and sprinkle with rind/sugar mixture. Follow baking directions for Orange Rolls. Bake Bundt for 30 mins. MC formatting by bobbi744@sojourn.com

Recipe by: Rhodes recipe

Posted to MC-Recipe Digest V1 #464 by Roberta Banghart <bobbi744@sojourn.com> on Feb 01, 1997.

Jenny and Andy's Chili

Servings: 4 Servings

Ingredients:

6 Dried -- whole red peppers
And ground cumin
1 ½ cub Water
½ teaspoon Cayenne
2 pound Ground beef
1 can Beer
1 Onion -- chopped
1 tablespoon Peanut butter (heaping)
3 Cloves garlic -- minced
1 tablespoon Beef bouillon (heaping)
1 ½ teaspoon EACH:paprika, salt -- cocoa
1 can Red beans -- drained
Powder, dry oregano leaves
16 ounce Cn tomatoes,undrained --
Cut

Preparation:

Break dried peppers into pieces. Place peppers in a 1- to 2-quart pan with water. Bring water to a boil over high heat; reduce heat, cover, and simmer until peppers are soft (about ½ hr.). Whirl peppers and liquid in a blender or food processor until smooth; set aside. Brown ground beef with onion and garlic; don't drain. Add all other ingredients except beans.
Bring to a boil over high heat; reduce heat and simmer 1 ½ to 3 hours (the longer it cooks, the better the flavor is). Add beans just before serving. We love to eat this chili served over spaghetti, with cheese and oyster crackers on top.

Recipe By :

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

Jenny Craig's Shrimp Alfredo

Servings: 6 Servings

Ingredients:

6 cub Water
2 pound Whole fresh shrimp; peeledand deveined
1 tablespoon Reduced fat margarine
2 small Garlic cloves; minced
1 tablespoon All-purpose flour
1 1/3 cub Skim milk
2 tablespoon Lowfat cream cheese
1 ¼ cub Lowfat Parmesan chese;divided use
4 cub Hot cooked fettuccine
2 teaspoon Chopped fresh parsley
Freshly ground pepper; totaste

Preparation:

Bring water to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Set aside, and keep warm.
Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute.
Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese, cook 2 minutes. Add 1 cup cheese, stirring constantly until it melts. Pour over fettuccine; toss well to coat. Add shrimp; toss gently. Top with remaining ¼ cup Parmesan cheese, parsley, and pepper.

CREDITS: The Jenny Craig Cookbook Oxmoor. ISBN: 0-8487-1496-2 >PER SERVING:
306 CALS, 31.2g CARBS 7.3g FAT Exchanges 2grain, 3 lean meat (21.5%cff)

Recipe by: Jenny Craig Cookbook

Posted to Digest eat-lf.v097.n017 by KitPATh <phannema@wizard.ucr.edu> on Jan 17, 1998

Jenny's Chili

Servings: 6 Servings

Ingredients:

2 pound Beef; ground
1 large Onion; chopped
2 can Kidney beans in chili gravy
2 can Tomatoes, whole; peeled
(16 oz)
2 teaspoon Salt
¼ cub Sugar; brown
1 tablespoon Chili powder
(or more to taste)

Preparation:

Combine onion and hamburger in skillet, cook, stirring frequently, until meat is brown and crumbly. Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes, salt, brown sugar and chili powder. Cook slowly - the longer you can allow the chili to simmer the better it is. Add more chili powder to taste.

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

Jenny's Christmas Cake

Servings: 1 Servings

Ingredients:

10 ounce Wholewheat flour
1 ½ pound Dried Mixed Fruit
4 ounce Glace Cherries
2 ounce Chopped Walnuts
2 ounce Chopped Almonds
2 teaspoon Baking Powder
Nutmeg
½ teaspoon Salt
8 ounce Butter
5 Eggs (4-6)
3 tablespoon Molasses (2-4)
1 Grated rind of 1 lemon
1 Grated rind of 1 orange
8 ounce Demerera Sugar
LOTS of ALCOHOLabout half bottle of rumor brandy or both
¼ pint Guiness

Preparation:

Mix the fruit and alcohol together and leave to soak for 3 days minimum.
Add cherries and nuts to mixture. Mix flour, baking powder, spices and salt together. Cream the butter, and sugar, when light and fluffy beat in molasses and then eggs one at a time. Fold in half of the flour mixture followed by the fruit and alcohol mixture. Then fold in the remainder of the flour. Bake in lined tin wrapped in newspaper and secure tin with string. Bake at Gas 3 for first two hours then reduce to Gas 2 for a further 90 minutes. When cooked sprinkle cake with alcohol. Keep wrapped in foil and every so often sprinkle with alcohol.

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

Jenny's Christmas Pudding

Servings: 1 Servings

Ingredients:

2 pound Raisins
4 ounce Chopped Almonds
12 ounce Breadcrumbs
8 Eggs
4 ounce Mixed peel
12 ounce Suet
Guiness, brandy or rum

Preparation:

or replace suet with butter or margarine if prefered.

Stir raisins, fat, peel, almond and breadcrumbs, followed by beaten eggs and alcohol.

Leave for a few days - then steam for 6 hours. Keep wrapped in foil. steam for a further 2 hours on day of eating.

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

Jenny's Creole Hamburgers

Servings: 6 Servings

Ingredients:

1 pound Ground meat
½ Onion, chopped
½ Bell pepper, chopped
1 can Chicken gumbo soup
½ can Water
2 tablespoon Catsup
1 tablespoon Prepared mustard

Preparation:

Scramble meat and brown with onions and bell peppers, drain. Add remaining ingredients. Simmer until thickened. Serve on large hamburger buns.

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

Jenny's Little Shrimp Casseroles

Servings: 6 Servings

Ingredients:

9 cub Water
3 pound Unpeeled medium-size fresh shrimp
1 tablespoon Lemon juice
½ cub Chopped green pepper
¼ cub Chopped onion
2 tablespoon Butter or margarine, melted
1 can Cream of celery soup, undiluted
1 cub Half-and-half
¼ cub Dry sherry
½ teaspoon Salt
½ teaspoon Ground white pepper
3 cub Cooked rice
Paprika

Preparation:

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein shrimp.
Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside. Cook green pepper and onion in butter in a skillet over medium-high heat, stirring constantly, until tender. Combine soup, half-and-half, sherry, salt and pepper in a large bowl; stir in shrimp, vegetable mixture, and rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with paprika. Bake, uncovered, at 350 for 15 to 20 minutes or until hot and bubbly. Garnish with reserved shrimp and parsley, if desired.

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

Jenny's Mini Christmas Puddings

Servings: 1 Servings

Ingredients:

7 ounce Plain Chocolate, broken up
2 tablespoon No messin' golden set syrup
2 ounce Clover spread
7 ounce Digestive biscuits
5 ounce Mixed dried fruit
1 tablespoon Icing sugar
3 ounce White marzipan
2 ounce Green renshaw regalice color
1 ounce Red renshaw regalice colours
1 tablespoon Apricot jam

Preparation:

Place the biscuits in a plastic bag, then tie the ends and beat lightly with a rolling pin until the biscuits break into tiny pieces. Carefully stir the biscuits and dried fruit into the chocolate mixture and leave to cool for 30 minutes.

Transfer to a large bowl. Roll tablespoons of the mixture in your hands to make 24 small balls. Place on plates, cover loosely with plastic film and chill in the fridge until set.

Dust the work surface with icing sugar and roll out marzipan thinly. Cut into small wavy shapes. Brush with jam, then press onto puddings.

Roll out 2 oz green icing thinly and cut out holly leaves. Roll 1 oz red icing to make berries. Attach leaves and berries with a little jam. Cover with plastic film and eat withing 3 days.

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

Jenny's Peppermint Creams

Servings: 1 Servings

Ingredients:

2 ounce Stork Rich Blend Margarine
2 tablespoon Milk
3 drop Peppermint Essence
3 drop Green food colouring
1 pound Icing Sugar, Sieved

TO DECORATE (OPTIONAL:
4 ounce Melted Chocolate

Preparation:

Place the margarine, milk,essence and colouring in a saucepan and heat gently until the margarine has melted. Do not boil. Cool slightly.

Pour over icing sugar in a bowl and mix well to form a soft ball. Knead well on a work surface sprinkled with icing sugar. Roll to quarter-inch thickness and cut into rounds with a plain 1 inch cutter. Decorate with melted chocolate, if liked

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

Jenny's Spicy Apple Butter

Servings: 6 Pints

Ingredients:

4 pound Cooking apples such as
Winesap/ Jonathan
Or Golden
Quartered and cored
1 cub Apple cider
1 cub Cider vinegar
4 teaspoon Finely shredded orange peel
¼ cub Orange juice
2 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Allspice
2 ½ cub Packed brown sugar

Preparation:

In a 4-quart Dutch oven combine apples, cider and vinegar. Simmer, covered, about 20 minutes or until apples are very tender. Drain well. Process apple mixture, about ¼ at a time, in a food processor until smooth.

In a Dutch oven combine processed apple mixture, orange peel, orange juice.
cinnamon, nutmeg, allspice and brown sugar. Simmer, uncovered, over low heat about one hour or until very thick, stirring often.

Pour into clean freezer containers or sterile jars. Seal, label and store in refrigerator or freezer. Endorsed By and Winner of Better Homes & Gardens August, 1992 Recipe Contest

Posted to MM-Recipes Digest V4 #149 by "John Weber" <hdbrer@ibm.net> on May 29, 97

Jen's Easy Italian Casserole

Servings: 1 Servings

Ingredients:

1 Jar spaghetti sauce
8 ounce Cooked penne pasta (spiralsor macaroni may be subbed)
1 pound Ground beef or turkey
1 can (sm.) sliced black olives
1 Green pepper; chopped
1 small Onion; chopped
1 pound Grated mozzarella

Preparation:

Preheat oven to 350? F. Brown ground beef/turkey and drain off fat. Combine all ingredients and put in a 9x12 pan. Top with grated Parmesan cheese.
Bake for 45 - 50 minutes. Serves 8-10. Great warmed up the next day, too!

Posted to Bakery-Shoppe Digest V1 #250 by "Merkel, Jennifer (ext. 282)" <jam@ogpnet.com> on Sep 18, 97

Jen's Way Quick Chili

Servings: 4 Servings

Ingredients:

¾ pound Ground meat, * see note
1 medium Onion, finely chopped
4 Cloves garlic, chopped
Ground chili peppers, totaste
3 tablespoon Ground cumin
1 teaspoon Oregano
1 15 ounce can diced tomatoes,undrained
1 10 ounce can Ro-tel tomatoes,undrained
1 can Beer
Salt, to taste

Preparation:

1) Brown the meat, drain off most of the fat, add onions and garlic. Saute til translucent. 2) Add the ground chiles (I have pure ground chiles, not chili powder, but use what you've got. I probably use 6-7 tablespoons), cumin, and oregano. Saute for a few more minutes. 3) Add the tomatoes (plain and Ro-Tel), and bring to a boil. Reduce heat and simmer @ 15 minutes. 4) After 15 minutes add the beer, and continue to simmer another 15 minutes or so, til you get the desired consistency.

NOTES : You may use any kind of meat or meat substitute you desire, it works (at least for me, I was a veggie for 3 years) Also, this is my catch-all quick burrito filling, taco salad mess etc etc, and if one insists, you may add beans.
Recipe by: Jen, of course Posted to MC-Recipe Digest V1 #596 by Jen <jlb6710@acs.tamu.edu> on May 3, 1997

Jeremy Rifkin's Black Bean Soup

Servings: 8 Servings

Ingredients:

2 cub Black beans
4 medium Onions; coarsely chopped
Peanut oil
1 large Green pepper; chopped
4 large Garlic cloves; finelychopped
1 teaspoon Cumin
1 teaspoon Oregano
½ teaspoon Dried mustard
2 cub Tomatoes, fresh; peeled,chopped for use OR
1 ½ cub Tomatoes, canned
Juice of 1 lemon
Salt and pepper to taste

Preparation:

Soak the beans in water overnight. Next day, in a large pot, simmer beans in 5 cups of water 1 hour or more, until tender. Meanwhile, pour a small amount of oil in a frying pan and saute the onions, green pepper and garlic until tender. Add the seasonings.

When vegetables are browned, add them to the soup pot along with the tomatoes and cook another half hour.
Add water if the soup is too thick. Before serving, add the lemon juice.
Serve soup with a plate of corn chips, guacamole, and a fresh green salad.

Recipe by Carol Rifkin, Jeremy's wife

Greenhouse Crisis Foundation/ MM by Dianne Smith/DEEANNE

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

Jerk Beef

Servings: 10 Servings

Ingredients:

2 ⅜ pound Beef; diced 1" (Raw)
1 tablespoon Soy sauce
2/3 cub Canned crushed tomatoes
5 ounce Onions;chopped
1 ½ ounce Green onions; chopped
1 ounce Banana peppers; chopped
1 ½ teaspoon Garlic; minced
2 ½ teaspoon Black pepper
1 teaspoon Tabasco sauce
2 teaspoon Allspice
½ teaspoon Salt
½ teaspoon Thyme

Preparation:

Trim fat from meat. Mix all other ingredients. Marinate meat in mixture 24 hours in fridge. Drain most of marinade.

Saute meat with a little of marinate until brown and cooked.

Serve with fluffy white rice.

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

Jerk Chicken

Servings: 1 Servings

Ingredients:

½ cub Minced green onions
¼ cub Orange juice
1 tablespoon Minced gingerroot
1 tablespoon Minced hot pepper
1 tablespoon Lime or lemon juice
1 tablespoon Soya sauce
1 Clove garlic, minced
1 teaspoon Allspice
¼ teaspoon Cinnamon
pinch Ground cloves
2 pound Chicken drumsticks and/orthighs

Preparation:

In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soya sauce, garlic, allspice, cinnamon and cloves. Add chicken pieces, cover and marinate in fridge, smurgling occasionally for up to 8 hours. Remove chicken from marinade and shake off excess marinade.

Barbeque on greased grill at medium setting for 30 minutes or until juices run clear when pierced with a fork. Turn every 10 minutes and drizzle with marinade during last 15 minutes of cooking time.

** can also be cooked in oven at 350degrees.

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

Jerk Chicken

Servings: 4 Servings

Ingredients:

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 ½ teaspoon Cayenne pepper
1 ½ teaspoon Black pepper
1 ½ teaspoon Ground sage
¾ teaspoon Grated nutmeg
¾ teaspoon Cinnamon
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
¼ cub Soya sauce
¾ cub Vinegar
½ cub Orange juice
¼ cub Olive oil
1 cub Minced onion
3 Green onions
4 Chicken breasts, halves

Preparation:

In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator.
If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side.
Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients.

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

Jerk Chicken

Servings: 4 Servings

Ingredients:

2 ounce Dry red wine
½ Jalapeno pepper, minced
2 tablespoon Minced scallions
1 tablespoon +1 tsp oil
1 tablespoon Allspice
1 cl Garlic, minced
1 ½ teaspoon Coriander
½ teaspoon Lo-sodium soy sauce
¼ teaspoon Nutmeg
4 ounce boneless chicken breast
½ teaspoon Cinnamon

Preparation:

1. In a small bowl, combine all ingredients except chicken until mixture forms a paste.

2. Rub chicken evenly with spice mixture; cover and refrigerate at least 8 hours, preferably overnight.

3. Preheat broiler. Broil chicken on rack 10-15 minutes, turning once, until cooked through.

Each serving provides: 1 fat, 3 proteins, 15 calories.
Per serving: 184 calories

Source: Weight Watchers Magazine, June 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Jerk Chicken #1

Servings: 4 Servings

Ingredients:

Chicken thighs
½ cub "Alan's Jerk Marinade" perpound of chicken

Preparation:

Alan L. Edwards (ale@cisco.com)

For chicken, use about ½ cup of marinade per pound of chicken thighs (any cut will do), rubbing all over and under the skin. Marinade overnight (or for a few hours) in the refrigerator in a covered baking dish.

Put the baking dish directly into a 300F preheated oven. Bake for 45 minutes to an hour (depends on how much meat and how it's arranged).
Immediately after removing from the oven, grill the meat over a hot BBQ (mesquite charcoal works very well) for a few minutes on each side, until crispy. (Begin with the skin side down.)

The goal for prebaking the meat is to be able to grill the meat quickly to a crispy outside and juicy inside, while avoiding an undercooked middle.

I usually serve it with rice and tropical fruit, like mango or banana.

CHILE-HEADS ARCHIVES

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

Jerk Chicken #2

Servings: 4 Servings

Ingredients:

6 -(up to)
8 Green onions; diced
1 Medium-sized onion; diced
2 -(up to)
4 Bonnet peppers or Jalapenopeppers; seeded and minced
¾ cub Soy sauce
½ cub Red wine vinegar
¼ cub Vegetable oil
¼ cub Brown sugar
2 tablespoon Fresh thyme leaves
1 teaspoon Whole cloves; crushed
1 teaspoon Black peppercorns; crushed
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
¼ teaspoon Ground cinnamon
1 ½ pound Skinless; boneless chickenbreast; cut into strips

Preparation:

Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).

Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.

Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

Ken Garrido <keng@tunfaire.den.mmc.com>

CHILE-HEADS ARCHIVES

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

Jerk Chicken #3

Servings: 4 Servings

Ingredients:

½ cub Jerk rub
1 Chicken

JERK RUB:
1 Onion; finely chopped
½ cub Finely chopped scallion
2 teaspoon Fresh thyme leaves
2 teaspoon Salt
1 teaspoon Allspice (BTW; in Jamaica,allspice is called"pimento")
¼ teaspoon Ground nutmeg
½ teaspoon Cinammon
4 -(up to)
6 Hot peppers; finely ground(Habanero ideal; otherwiseJalepeno)
1 teaspoon Black pepper

Preparation:

Rub jerk on Chicken. Cook. Eat. Have plenty of cold beer handy, preferably Red Stripe.

Now the trick is obviously in the jerk rub. You can make your own or buy a jar. Jerk is available in Caribean stores. Watch out, there is some phony stuff appearing in supermarkets which is nothing like real Jerk Seasoning.

To make your own jerk rub: Mix together to make a paste (food processor ideal). Smear all over chicken pork fish whatever. Let sit for a while.
Keep leftover rub in a jar in the frig.

Charlie Byrne * University of Miami * Div of Marine Biology and Fisheries

CHILE-HEADS ARCHIVES

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

Jerk Chicken #4

Servings: 4 Servings

Ingredients:

¼ cub Dry red wine
½ medium Jalapeno pepper; seeded& minced
2 tablespoon Minced scallions
1 tablespoon Plus
1 teaspoon Vegetable oil
1 tablespoon Ground allspice
1 Clove garlic; minced
1 ½ teaspoon Ground coriander
½ teaspoon Cinnamon
½ teaspoon Low-sodium soy sauce
¼ teaspoon Nutmeg
4 (4-oz) skinless bonelesschicken breasts

Preparation:

submitted by: johanssen@matnet.com
IN small bowl, combine wine, jalapeno pepper, scallions, oil, allspice, garlic, coriander, cinnamon, soy sauce and nutmeg, mixing to form a paste.
Rub chicken evenly with seasoning paste; refrigerate, covered, at least 8 hours or overnight.

Preheat broiler. Broil chicken 6" from heat, 3 ½ minutes on each side, until cooked through.

EACH SERVING PROVIDES: 1 fat; 3 protein; 15 optional calories

PER SERVING: 184 calories; 26g protein; 6g fat; 2g crbohydrate; 33mg calcium; 102mg sodium; 66mg cholesterol; 0g dietary fiber

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 2 JUNE 1996

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

Jerk Chicken (Grilled Spicy Marinated Chicken)

Servings: 1 Servings

Ingredients:

For the marinade:
2 cub Finely chopped scallion
2 Scotch bonnet or habanerochilies, seeded and minced(wear rubber gloves), or 1tablespoon scotch bonnetpepper sauce* plus, ifdesired, additional scotchbonnet chilies for garnish
2 tablespoon Soy sauce
2 tablespoon Fresh lime juice
5 teaspoon Ground allspice
3 teaspoon English-style dry mustard
2 Bay leaves, center ribsdiscarded and the leavescrumbled
2 Garlic cloves, chopped
1 tablespoon Salt
2 teaspoon Sugar
1 ½ teaspoon Dried thyme, crumbled
1 teaspoon Cinnamon
5 pound Chicken parts, the wing tipsdiscarded
Vegetable oil for brushingthe grill

Preparation:

*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220

Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.

Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

Yield: 10 servings as part of a buffet

Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

Jerk Chicken Fajitas with Papaya-Pineapple Salsa

Servings: 4 Servings

Ingredients:

CHICKEN:
1 pound Boneless chicken breasthalves
2 teaspoon Jerk Seasoning
8 Flour tortillas
1 ½ cub Black beans, cooked, drainedand mashed
1 cub Light sour cream

PAPAYA-PINEAPPLE SALSA:
¾ cub Ripe papaya, diced
¾ cub Fresh pineapple, diced
½ cub Diced jicama
3 tablespoon Chopped red onion
1 Chili pepper, serrano orjalapeno, seeded and minced
1 Garlic clove, minced
2 teaspoon Lime zest
2 tablespoon Fresh lime juice
1 tablespoon Minced cilantro

Preparation:

Date: Tue, 21 May 1996 23:25:41 -0400

From: BobbieB1@aol.com

Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling. PAPAYA PINEAPPLE SALSA: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.

From: Georgette/Dave Burnside <gemini@sdate: Sun, 21 Jan 1996 17:46:07 ~0500 (

From: Jim Morey Date: 05-06-96

Posted to MealMaster Recipes List, Digest #142

Jerk Chicken Pizza

Servings: 1 10" pizza

Ingredients:

DOUGH:
¼ cub Warm water (105-115'F)
1 ½ teaspoon Active dry yeast
2 teaspoon Sugar
2 cub Flour
¼ cub Semolina flour
1 ½ teaspoon Salt
2 tablespoon Olive oil
½ cub Warm water

TOPPING:
4 ounce Chicken breast, boneless/skinless
1 tablespoon Jerk seasoning
1 tablespoon Olive oil
½ cub Shiitake mushrooms, sliced
½ cub Barbecue sauce
¼ cub Asiago cheese, grated
¼ cub Mozzarella, shredded
¼ cub Smoked mozzarella, grated

MANGO SALSA:
½ Mango, ripe, diced
2 tablespoon Red onion, diced
1 tablespoon Tomato, diced
1 tablespoon Olive oil
1 ½ teaspoon Balsamic vinegar
1 teaspoon Chopped fresh mint, basil,or cilantro, or mixture

Preparation:

Prepare Dough: In a small bowl, combine water, yeast and sugar and stir well to combine. Set aside for 5 minutes. In a large mixing bowl, combine flour, semolina flour and salt. Add olive oil to the yeast mixture. Stir well and add to flour. Add additional ½ cup warm water. Bring the mass of dough together until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 7 minutes until smoth and satiny. Place a small amount of olive oil in a large bowl. Put dough in the bowl and turn it twice to coat. Cover bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place. Allow dough to double in bulk, about 1 hour. Punch down dough and let stand for 20-30 minutes at room temperature before using. Roll dough into a circle about 10 inches in diameter, building up the edges slightly. Place dough on a pizza pan or baking sheet.

Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in a saute pan and when hot, sear chicken on both sides. Remove chicken from pan, add mushrooms to pan and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.

Prepare Salsa: In a small mixing bowl, combine and mix thoroughly all salsa ingredients.

To Assemble Pizza: Spoon barbecue sauce onto dough. Top with mushrooms and chicken strips. Sprinkle cheeses on top. Bake pizza in a preheated 450'F oven for 7-8 minutes until crust is browned and cheese is golden and bubbly. Garnish pizza with mango salsa as soon as pizza is removed from oven.

Source: Thomas Catherall from Atlanta, Georgia entered this recipe in the 1991 Pizza Chef Showcase; printed in Pizza Today February 1993.
Posted to MM-Recipes Digest V3 #207

Date: Mon, 29 Jul 1996 19:22:48 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)

Jerk Chicken Salad

Servings: 4 Servings

Ingredients:

1/3 cub Olive oil
2 tablespoon Lime juice
2 teaspoon Snipped fresh thyme or ½teaspoon dried thyme,crushed
1 teaspoon Honey
1 pound Skinless boneless chickenbreast halves
1 Plantain; 2 red bananas, or1 large yellow banana,sliced
2 tablespoon Jamaican jerk seasoning
1 medium Red or yellow sweet peppe;cut into strips
6 cub Torn mixed greens
1 medium Avocado; halved, peeled andcut into thin wedges
1 medium Mango; peeled and cut intothin wedges*

Preparation:

In a screw-type jar combine oil, lime juice, thyme and honey; cover and shake well. Remove 1 tablespoon of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red banana with 1 tablespoon reserved dressing. Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill directly overy medium coals for 12 to 15 minutes or till no longer pink, turning once. Remove chicken from grill; cut into strips and set aside. Gill plantain or red banana slices (don't grill if using yellow banana) and pepper strips over medium coals for 8 minutes or till tender. In a large bowl gently toss together greens and remaining dressing. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado and mango. Makes 4 main-dish servings. Typed by Ethel Snyder <essie49@juno.com> Date: Sept. 21, 1997

NOTES : * To cut mango in wedges, peel, if desired, and cut in half by sliding a sharp knife next to the seed along each side of the mango. Then, cut each half into wedges.
Recipe by: Better Homes and Gardens magazine -- May 1997

Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on Sep 21, 1997

Jerk Chicken Stir-Fry

Servings: 4 Servings

Ingredients:

1 pound Boneless skinless chickenbreast halves; cut into½" strips
2 teaspoon Jerk seasoning; (dry)
1 tablespoon Vegetable oil
4 medium Green onions; cut into ½"pieces
1 medium Red bell pepper; cut into 1"pieces
1 can Mandarin orange segments (11ounce); drained
½ cub Honey-roasted peanuts
4 cub Hot cooked rice

Preparation:

1. Place chicken in heavy-duty resealable plastic bag. Sprinkle jerk seasoning over chicken; seal bag and shake until chicken is evenly coated.

2. Heat oil in 10-inch skillet over medium high heat. Add chicken; stir-fry 10 to 12 minutes or until no longer pink in center. Add onions and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.

3. Gently stir in orange segments. Sprinkle with peanuts. Serve over rice.

Prep Time: 15 Minutes; Cook Time:15 Minutes

Substitution: Try a new variety of rice! Jasmine is an aromatic long-grain rice that is more moist and tender than regular long-grain rice.

Success Tip: Look for jerk seasoning in the spice section of your supermarket.

Serving Size: 1 Serving. Calories 530 (Calories from fat 145); Fat 16g (Saturated 3g); Cholesterol 6Omg; Sodium 280mg; Carbohydrate 65g (Dietary Fiber 3g); Protein 34g

% Daily Value: Vitamin A 18%; Vitamin C 44%; Calcium 6%; Iron 20%

Diet Exchanges: 4 starch, 3 ½ lean meat

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98

Recipe by: Betty Crocker® Speedy Summer Suppers

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 11, 1998

Jerk Chicken Sugar Reef Style

Servings: 1 Servings

Ingredients:

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 ½ teaspoon Cayenne
1 ½ teaspoon Fresh ground black pepper
1 ½ teaspoon Ground sage
¾ teaspoon Ground nutmeg
¾ teaspoon Ground cinnamon
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
¼ cub Olive oil
¼ cub Soy sauce
¾ cub White vinegar
½ cub Orange juice
Juice of one lime
1 Scotch bonnet pepper; finelychopped
1 cub White onions; chopped
3 Green onions; finely chopped
4 Chicken breasts; 6-8 ounceseach

Preparation:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible.
Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Source: Sugar reef restaurant in Manhattan.
Posted to bbq-digest by wight@odc.net on Feb 12, 1998

Jerk Chicken Wings

Servings: 4 Servings

Ingredients:

1 cub Soy sauce
½ cub Red wine vinegar
½ cub Vegetable oil
1 Medium onion, diced
¼ cub Fresh thyme leaves or 1 Tbs
2 tablespoon Fresh ginger, minced
¼ cub Brown sugar
2 teaspoon Ground nutmeg
2 teaspoon Ground cloves
2 teaspoon Ground allspice
12 Chicken wings
6-8 each green onions, chopped
2-4 each Scotch Bonnet (habanero) or
3-6 each jalapeno peppers, seeded & minced
In a food processor fitted with a steel blade, combine all the
ingredients except the chicken wings. Process for 10 to 15 seconds at high
speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4
to 6 hours, stirring after 3 hours.
Preheat the oven to 375 F. Remove the wings from the marinade and place
them on a rack on a baking sheet. Bake until they are browned, 15 to 20
minutes.
Arrange the chicken wings on leaf lettuce and serve immediately with cold
beverages.
Nutritional Info: Serving: 1 wing 225 calories, 12 grams protein, 10
grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol. Source:
'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants USA" January
1992

Preparation:

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

Jerk Grilled Pork Chops

Servings: 4 Servings

Ingredients:

JERK SEASONING:
¼ cub Chopped onion
1 ¼ teaspoon Dried thyme; crumbled
1 teaspoon Sugar
1 teaspoon Paprika
1 teaspoon Ground allspice
½ teaspoon Nutmeg
⅛ teaspoon Cinnamon
¼ teaspoon EACH salt and pepper

CHOPS:
½ cub Butter; softened
4 4 ounce pork chops; ½ inchthick

Preparation:

Heat grill or grill pan. Mince and mash seasoning ingredients to a coarse paste (scant 3 tbsp).

In a medium bowl, gradually stir 1 tbsp paste into the butter. Rub chops all over with remaining paste.

To grill over coals: Place chops on oiled rack 5-6 inches over glowing coals. Grill 4 minutes per side or until just cooked through.

With Grill pan: Cook in oiled pan over medium-high heat 2 minute per side.
Top each chop with 1 tsp flavored butter and serve.

Recipe by: Woman's Day - 2/1/98

Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998

Jerk Marinade

Servings: 1 Servings

Ingredients:

1 Onion, finely chopped
½ cub Scallion, finely chopped
2 teaspoon Ground thyme
1 teaspoon Salt
2 teaspoon Sugar
1 teaspoon Allspice
½ teaspoon Ground nutmeg
1 Hot pepper, finely ground
1 teaspoon Black pepper
3 tablespoon Soy sauce
1 tablespoon Cooking oil
1 tablespoon Vinegar

Preparation:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

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

Jerk Paste

Servings: 1 Cup

Ingredients:

FORMATTED BY LISA CRAWFORD:
Onion; peeled
1 bunch Scallions; trimmed
2 teaspoon Chopped fresh thyme leaves
2 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 To 6 Scotch bonnet peppers
1 teaspoon Ground black pepper

Preparation:

Process ingredients into a smooth paste in a food processor. You'll have about 1 cup, with will keep, tightly covered and refrigerated, for a month.

Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald, 10/5/95
Posted to MM-Recipes Digest V3 #225

Date: 19 Aug 96 00:06:24 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Jerk Pork

Servings: 8 Servings

Ingredients:

4 pound Pork shoulder
4 tablespoon Jamaican jerk spice

Preparation:

Coat the entire pork shoulder with jerk spice, cover and refrigerate overnight. Place in preheated 300 F oven and cook for approximately 1 hour 45 minutes. The internal temperature should be 170 F. When serving, slice against the grain.
Posted to MC-Recipe Digest V1 #323

Recipe by: Caribbean

From: gtg@phoenixat.com (Glen T Greenman)

Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)

Jerk Pork Haitienne W/pickapeppa Sauce and Plantain Chips

Servings: 4 Servings

Ingredients:

PLANTAIN CHIPS:
1 quart Peanut oil
2 cub Plantains; diced in 1"pieces
Salt; to taste

JERK PORK:
1 ½ pound Pork loin; cut in 1" cubes
Salt and pepper; to taste
2/3 cub Olive oil
3 tablespoon Jerk seasoning
1 Ripe mango; peeled andpitted, cut in ¾" cubes
1 Ripe pineapple; peeled, cutin ¾" cubes
1 medium Red onion; cut in ¾" dice
Pickapeppa Hot Sauce; totaste

Preparation:

FOR CHIPS

Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.

Fry plantain pieces 2 minutes; drain on paper towels. Flatten pieces between 2 sheets of parchment paper to a thickness of ¼". Return plantains to skillet; continue to fry until golden.

Remove. Drain on paper towels; transfer to sheet pan lined with parchment; sprinkle with salt.

FOR JERK PORK

Rub pork with salt and pepper; reserve.

Heat 3 TBSP olive oil in a skillet over medium heat; stir in ½ TBSP jerk seasoning. Add mango, pineapple, onion, and peppers; saute 5 minutes or until they soften.

Remove fruit and vegetables from skillet; cool.

Using bamboo skewers soaked in cold water (to prevent scorching), make kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish.

Mix remaining olive oil with 2 ½ TBSP jerk seasoning; pour over kebobs.
Cover; marinate overnight.

To serve, grill kebobs over hardwood fire to desired doneness. Serve 2 per person; garnish with plantains; serve Pickapeppa hot sauce on the side.

Busted by Christopher E. Eaves <cea260@airmail.net>

NOTES : Can be scaled up in direct proportion.

Recipe by: Chef Marc Murphy, The Greatest Bar on Earth

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998

Jerk Pork Tenderloin, Black Beans,pineapple-Cucumber Salsa

Servings: 4 Servings

Ingredients:

1 Whole pork tenderloin --
About 1#
Rubbed with Jerk Seasoning
(recipe follows)
2 ounce cans
Drained
1 small Red onion -- chopped
1 tablespoon Chili powder
2 teaspoon Ground cumin
Vegetable oil
¼ cub Chopped fresh coriander --
Also called cilantro
2 tablespoon Lime juice
Salt to taste
8 6" tortillas -- warmed
Pineapple-Cucumber Salsa:
1 ounce can
1 small Cucumber
Peeled, seeded and diced
2 tablespoon Rice vinegar
2 tablespoon Olive oil
⅛ teaspoon Cayenne pepper
1 Jalapeno pepper -- seeded
And diced
1 tablespoon Coarsely ground black
Pepper
4 tablespoon Fresh coriander -- finely
Chopped
(also called cilantro)
Jerk Seasoning:*
1 tablespoon Dried minced onion
1 ½ teaspoon Onion powder
2 teaspoon Crushed thyme
1 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
1 teaspoon Sugar
1 teaspoon Black pepper
½ teaspoon Cayenne pepper
Black beans -- rinsed and
Pineapple chunks -- drained

Preparation:

Rub whole tenderloin with Jerk Seasoning. Prepare a covered grill for indirect cooking (or preheat oven to 450 degrees for conventional cooking):
Bank medium-hot coals (thickly covered with white ash) to one side of grill and place meat on opposite side. Place whole tenderloin in grill in covered grill and cook 15 to 20 minutes or until meat thermometer registers an internal temperature of 160 degrees. To cook in a conventional oven at 450 degrees, place roast in an open pan and cook about 20 minutes or until internal temperature reads 155 degrees on a meat thermometer. Allow roast to stand 10 minutes before cutting. In a large bowl toss together beans, onion, chili powder and cumin. Heat a large skillet over medium-high heat, film with a little oil and stir-fry the bean mixture until heated through, about 3-4 minutes. Toss bean mixture with chopped fresh coriander, lime juice, and salt. Serve sliced tenderloin with beans, warmed tortillas and salsa. Makes 4 servings. --Pineapple-Cucumber Salsa: In a medium bowl stir together drained pineapple chunks, diced cucumber, rice vinegar, olive oil, cayenne pepper, jalapeno pepper, black pepper and fresh coriander. Cover and let rest at room temperature for an hour to let flavors mingle.
Refrigerate for longer storage. Bring to room temperature before serving.
Makes 3 cups. --*Jerk Seasoning: Mix together dried minced onion, onion powder, crushed thyme, salt, allspice, nutmeg cinnamon, sugar, black pepper and cayenne. Makes enough to coat one whole tenderloin. I usually quadruple this recipe and use it on ribs and chicken before grilling. May 24,1995 Omaha World Herald

Recipe By : HMS131

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

Jerk Pork with Papaya

Servings: 1 Servings

Ingredients:

1 1/3 pound Pork tenderloin
1 Banana; coarsely chopped
¾ cub Chutney
¼ cub Lime juice
3 tablespoon Coconut; sweetened andflaked
1 pound Angel hair pasta; dry
¾ cub Chicken broth
¼ cub Seasoned rice vinegar
¼ cub Cilantro; firmly packedjerk seasoning---
3 tablespoon Water
3 tablespoon Fresh ginger root; minced
2 tablespoon Whole black peppercorns
1 tablespoon Ground allspice
1 tablespoon Packed brown sugar
2 Cloves garlic
½ teaspoon Red pepper flakes; crushed
¼ teaspoon Ground coriander
¼ teaspoon Ground nutmeg

Preparation:

Prepare Jerk seasoning paste by combining all ingredients in a blender or food processor until a smooth paste. Place pork and jerk paste in a zip lock bag and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare barbecue for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155 degrees (about 20 minutes for tenderloins). transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and store over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoons lime juice mixed with sugar. Cut pork across grain into ½" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana-chutney relish to add to taste.
Posted to bbq-digest by wight@odc.net on Feb 12, 1998

Jerk Pork with Rice and Beans

Servings: 1 Servings

Ingredients:

RICE AND BEANS:
1 cub Long-grain rice
1 can (15-oz) pinto beans; drainedand rinsed

FRESH PINEAPPLE RELISH:
2 cub Fresh pineapple; diced
¼ cub Green onion; sliced
1 tablespoon Fresh lime juice
1 tablespoon Apricot preserves
REST: :
1 Pork tenderloin; (¾ to 1lb.)
¼ teaspoon Salt
2 teaspoon Vegetable oil; divided
½ cub Onion; finely chopped
¼ cub Apricot preserves
2 tablespoon Jerk sauce
½ cub Chicken broth; defatted*
1 Ripe papaya; sliced

Preparation:

1. Make Rice and Beans: Cook rice according to package directions. Stir in drained beans and heat.

2. Make Pineapple Relish: Combine all ingredients in bowl.

3. Cut pork into 8 equal pieces. Between 2 sheets of wax paper, press pieces ½ inch thick. Sprinkle with salt. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add pork and cook, 6 minutes per side until heated through. Transfer to plate.

4. Add remaining 1 teaspoon oil to skillet. Add onion and cook until softened, 5 minutes. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.

*To defat broth: Freeze the broth for 30 minutes until fat solidifies on th surface. Remove fat from surface with a slotted spoon.

Per serving: 1038 Calories; 12g Fat (10% calories from fat); 9g Protein; 232g Carbohydrate; 1mg Cholesterol; 1676mg Sodium

NOTES : If you thought swearing off ribs meant no more juicy, flavorful pork, think again! Lean tenderloin has only about five grams of fat per serving.

Recipe by: LHJ

Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4, 1998

Jerk Roasted Turkey Breast

Servings: 10 Servings

Ingredients:

¼ cub Jerk Seasoning
¼ cub Orange juice
1 tablespoon Garlic, minced
4 pound Turkey breast

Preparation:

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Healthy Cooking: My mother took this class this time and said the food was great (she didn't save me any). She still doesn't like to cook though.
:-) In Healthy Cooking, you learn about how to create food without having to spend tons of money on supposedly low-fat, no-fat products. How to read labels and really know what you're getting for your money and your healthy.
No, this class is not preachy.

Preheat oven to 350 degrees F.

Mix the Jerk Spice with orange juice, Jerk Spice will become reconstituted and will used be used as a rub for the turkey . Spread the rub over the turkey breast and allow to marinated for one hour. Place turkey breast and allow to marinate for one hour. Place turkey breast in oven and roast for 45 minutes or until the internal temperature has reached 150 degrees F.

Remove from the oven and allow the breast to rest for 10 minutes. Slice with a sharp knife and serve with chestnut stuffing and cranberry compote.

Posted to EAT-L Digest 16 Dec 96

From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>

Date: Tue, 17 Dec 1996 14:02:41 -0500

Jerk Rub

Servings: 1 Servings

Ingredients:

1 Onion, fine chopped
½ cub Scallion, finely chopped
2 teaspoon Ground thyme
2 teaspoon Salt
1 teaspoon Allspice
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 Hot peppers, finely ground
1 teaspoon Black pepper

Preparation:

If you've ever had jerked chicken or pork this is the rub that's used.

Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month.

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

Jerk Sauce

Servings: 1 Servings

Ingredients:

1 tablespoon Allspice
1 ½ teaspoon Cayenne
1 ½ teaspoon Rubbed sage
¾ teaspoon Cinnamon
2 tablespoon Garlic powder
¼ cub Oil
¾ cub White vinegar
Juice of one lime
1 cub Green onions, chopped
1 tablespoon Thyme
1 ½ teaspoon Fresh-grnd black pepper
¾ teaspoon Nutmeg
2 tablespoon Salt
1 tablespoon Sugar
¼ cub Soy sauce
Juice of one orange
1 Hot pepper, seeded &
Chopped

Preparation:

Toss all the ingredients in the blender and blend-away.

Enjoy, Terri St.Louis-Woltmon

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

Jerk Seasoning

Servings: 1 Servings

Ingredients:

4 Green onions
1 Garlic clove
1 Hot pepper, such as jalapenoor Scotch bonnet, seeded
1 tablespoon Ground allspice
1 teaspoon Dried thyme
½ teaspoon Ground nutmeg
½ teaspoon Cayenne (or to taste)
2 tablespoon Fresh lime juice

Preparation:

Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup.

To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight.

From: Larry Bibich

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

Jerk Seasoning - 1

Servings: 1 Servings

Ingredients:

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 ½ teaspoon Cayenne
1 ½ teaspoon Fresh ground black pepper
1 ½ teaspoon Ground sage
¾ teaspoon Ground nutmeg
¾ teaspoon Ground cinnamon
2 tablespoon Garlic powder
2 tablespoon Salt
1 tablespoon Sugar
¼ cub Olive oil
¼ cub Soy sauce
¾ cub White vinegar
½ cub Orange juice
Juice of one lime
1 Scotch bonnet pepper;seeded, finely chopped
1 cub White onions; chopped
3 Green onions; finely chopped
4 ounce chicken breasts

Preparation:

Mix it all in a glass bowl, not metal or wood, marinate the chicken for at least one hour, longer if possible. Grill for about 6 min to a side and baste with the marinade.

Recipe by: Frank Boyer

Posted to bbq-digest by wight@odc.net on Feb 12, 1998

Jerk Seasoning - 2

Servings: 1 Servings

Ingredients:

8 Cloves garlic
6 Habaneros
2 bunch Green onions; cut in 1 inchpieces
½ cub Allspice
½ cub Brown sugar
1 tablespoon Thyme
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 tablespoon Soy sauce

Preparation:

Blend all ingredients in a food processor and then refrigerate.

Recipe by: Frank Boyer

Posted to bbq-digest by wight@odc.net on Feb 12, 1998

Jerk Seasoning - 3

Servings: 1 Servings

Ingredients:

4 Green onions
1 Clove garlic
1 Hot pepper
1 tablespoon Ground allspice
1 teaspoon Dried thyme
½ teaspoon Ground nutmeg
½ teaspoon Cayenne
2 tablespoon Fresh lime juice

Preparation:

Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup.

To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight.

Recipe by: Frank Boyer

Posted to bbq-digest by wight@odc.net on Feb 12, 1998

Jerk Seasoning #7

Servings: 1 Servings

Ingredients:

8 Garlic cloves
6 Habanero peppers
2 bunch Green onions, 1" pieces
½ cub Allspice
½ cub Brown sugar
1 tablespoon Thyme
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 tablespoon Soy sauce

Preparation:

Blend all ingredients in a food processor and then refrigerate.

Posted to bbq-digest Digest V97 #028 by frankbbq@ix.netcom.com (FRANK BOYER) on Mar 15, 1997

Jerk Seasoning (Basic)

Servings: 1 Servings

Ingredients:

2 ounce Jamaican pimento; (allspice)crushed
¼ teaspoon Freshly grated nutmeg
1 teaspoon Ground cinnamon
12 Scallions; cleaned andchopped
6 Scotch Bonnet peppers;halved with seeds OR 12jalapeno peppers, halvedwith seeds
1/3 cub Red wine vinegar
2 tablespoon Vegetable oil
1 tablespoon Salt
1 teaspoon Fresh ground black pepper
2 tablespoon Soy sauce
Hot pepper sauce; (optional)

Preparation:

Preparation Combine all the ingredients in a blender or food processor, adding hot pepper sauce to taste. Process to liquefy for 1 minute. Pour into a jar and refrigerate until ready to use.
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on Apr 26, 1998

Jerk Seasoning (Dry)

Servings: 1 Servings

Ingredients:

1 tablespoon Onion flakes
1 tablespoon Onion powder
2 teaspoon Ground thyme
2 teaspoon Salt
1 teaspoon Ground Jamaican pimento;(allspice)
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
2 teaspoon Sugar
1 teaspoon Black pepper; coarselyground
1 teaspoon Cayenne pepper
2 teaspoon Dried chives; OR
2 teaspoon Green onions; dried

Preparation:

Preparation: Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
NOTES : This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavor as the rub and the marinade. To increase the heat, add more cayenne.
Recipe by: Liza Jane sent it...

Posted to bbq-digest by LizaCooks <LizaCooks@aol.com> on May 7, 1998

Jerk Seasoning (Sauce or Marinade)

Servings: 1 Servings

Ingredients:

1 ¼ pound White onions -- peeled &
Quartered
½ pound Fresh Jamican chilies
(Scotch Bonnets -- or
Habeneros) cored
Seeded and quartered
4 ounce Ginger -- peeled and chopt
¼ cub Ground allspice
¼ cub Fresh thyme -- or 6 T.
Dried
1 cub White wine vinegar -- no
Substitutes
1 cub Dark soy sauce -- no
Substitutes

Preparation:

Pulverize the onions, chiles and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week.
Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture overnight. Grill.

Recipe By : CougarLove/AOL

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

Jerk Seasoning Rub

Servings: 1 Servings

Ingredients:

1 ½ tablespoon Sugar
1 tablespoon Onion powder
1 tablespoon Dried thyme
2 teaspoon Ground allspice
2 teaspoon Freshly ground black pepper
2 teaspoon Ground red pepper
1 teaspoon Salt
¾ teaspoon Ground nutmeg
¼ teaspoon Ground cloves

Preparation:

Combine and store in an airtight container, yield: 1/3 cup. Directions for gift card: Rub or sprinkle jerk seasoning on chicken and seafood before broiling or grilling
Posted to EAT-L Digest 27 Sep 96

Date: Thu, 26 Sep 1996 07:30:45 -0400

From: "Sharon L. Nardo" <snardo@ONRAMP.NET>

Jerk Seasoning Sugar Reef Style

Servings: 1 Servings

Ingredients:

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 ½ teaspoon Cayenne pepper
1 ½ teaspoon Pepper
1 ½ teaspoon Ground sage
¾ teaspoon Ground nutmeg
¾ teaspoon Ground cinnamon
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
¼ cub Olive oil
¼ cub Soy sauce
¾ cub White vinegar
½ cub Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded
& finely chopped
1 cub Chopped white onion
3 Green onions, finely
Chopped

Preparation:

You can make a paste by combining in a food processor all the ingredients listed above. OR you can mix the dry spices (the first group), store away, & then combine with remaining ingredients just prior to using. In a large bowl, combine the first group of ingredients. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, & lime juice. Add the Scotch Bonnet pepper, onion, & green onions & mix well. Marinate meat in mixture for at least 1 hour, longer if possible. Then grill.

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

Jerk Shrimp with Cilantro Lime Rice

Servings: 4 Servings

Ingredients:

24 large Shrimp; peeled, tail on
1 Pineapple; peeled, cut in½-inch slices
4 Ears corn; remove husk, cutin half
1 pound Yams; peeled, cut in½-inch slices, steamed7-8 minutes
2 Red bell peppers; quartered,de-seeded
2 tablespoon Fresh lime juice
2 tablespoon Minced cilantro
2 cub Jasmine rice; cooked

MARINADE:
½ cub Orange juice
3 Green onions; sliced
1 cub White onion; ¼-inch dice
1 Jalapeno; seeded
¼ cub Tamari
¾ cub White vinegar
1 ½ teaspoon Cayenne pepper
¼ cub Extra-Virgin Olive Oil
2 small Cloves Garlic
¾ teaspoon Cinnamon
1 teaspoon Allspice
¾ teaspoon Ground sage
1 tablespoon Dry thyme
2 tablespoon Brown sugar

Preparation:

Puree marinade ingredients. Marinate shrimp in ½ c marinade, refrigerate 4 hours. Marinate pineapple, yams, bell pepper and corn in remaining marinade. Marinate 4 hours at room temp. Toss ingredients several times during 4-hour period.

Skewer shrimp on metal skewers. When fire is hot, place pineapple, corn and yams on grill, cover, cook 5 minutes. Turn these items over, move to the outer edges of grill. Repeat with peppers.

Place shrimp in center of grill, cook 3 minutes, covered, on each side.
Remove ingredients from grill. Stir in lime juice and cilantro into cooked jasmine rice. Serve.

Prep time: 45 minutes Grilling time: 15 minutes

Nutritional information per serving (394g): 380 calories, 11 g protein, 8 g fat (1 g sat), 68 g carbohydrates, 45 mg cholesterol, 490 mg sodium

Exchanges: 2 breads, 2 lean meats, 2.5 vegetable, 1 fruit A Caribbean-style barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp.

NOTES : A Caribbean-style barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp.
Recipe by: Wholefoods Markets, Inc.

Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@aol.com> on Jan 19, 1998

Jerk Spice-Olive Oil-Balsamic Vinegar Marinade

Servings: 1 Servings

Ingredients:

¼ cub Balsamic vinegar
¼ cub Chopped onion
1 tablespoon Chopped garlic
1 small Roasted red pepper
½ tablespoon Crushed red pepper
⅛ cub Lemon juice
¼ cub Malt vinegar
1 teaspoon Allspice
2 tablespoon Cinnamon
1 teaspoon Ground cloves
1 teaspoon Coriander
1 ½ teaspoon Curry powder
¼ cub Olive oil
1 pinch Salt to taste

Preparation:

Combine ingredients and marinade halibut fillets or other seafood. You might even want to try it with chicken! Then, grill or pan-fry as usual.

Happily MC formatted using Buster by Pamela Creeden 3/12/98

Recipe by: Chef Michael Shortino/Steamers

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 27, 1998

Jerked Beef

Servings: 1 Servings

Ingredients:

See below

Preparation:

Cut fresh beef or venison into 1" wide strips across the grain. Hang meat in the sun until meat has dried & is stiff & leathery. If the atmosphere is damp, meat should be rubbed in salt before it is dried.
The strips can be chewed like chipped beef or can be pounded & simmered until tender, like stew.

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

Jerked Chicken

Servings: 4 Servings

Ingredients:

4 teaspoon Allspice
6 Cloves garlic; crushed
2 tablespoon Fresh ginger
2 tablespoon Dark brown sugar
1 teaspoon Cinnamon
1 teaspoon Jalapeno; chopped
¼ teaspoon Cayenne
¼ teaspoon Black pepper
½ teaspoon Salt
1/3 cub Olive oil
1/3 cub Green onions; sliced
½ cub Red wine vinegar
2 tablespoon Lime juice

Preparation:

I have no idea where this recipe came from. Probably the net or the San Jose Mercury News. Mix all ingredients. Marinade chicken (about 4 pieces) for 2 hours. Grill or broil, basting frequently. jojo@leland.Stanford.EDU (Joanne Spetz)

CHILE-HEADS ARCHIVES

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

Jerked Chicken Quesadillas W/fresh Mango Chutney

Servings: 10 Servings

Ingredients:

---Jerk Marinade---
1 cub Extra virgin olive oil
½ cub White wine vinegar
½ cub Orange juice
¼ cub Soy sauce
Juice of 2 limes
1 cub Red onion; diced
4 Scallions; finely chopped
2 Habanero peppers; diced
2 tablespoon Garlic; chopped
1 tablespoon Honey
1 tablespoon Fresh thyme; chopped
1 tablespoon Ground allspice
1 ½ teaspoon Cayenne pepper
1 ½ teaspoon Fresh ground black pepper
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
1 teaspoon SaltQuesadillas---
24 ounce Chicken breast halveswithout skin; (four 6oz)
Jerk marinade
8 Flour tortillas; (8-inch)
2 Red bell peppers; * see note
2 Yellow bell peppers; * seenote
2 cub Monterey jack cheese;pepper-flavored, shredded
2 tablespoon Canola oilMango Chutney---
3 Ripe mangoes; peeled,pitted, diced
¼ cub Red bell pepper; roasted andchopped
1 bunch Scallions; green part only
3 tablespoon Red onion; minced
Juice of 1 lime
2 tablespoon Honey
1 tablespoon Sambal oelek; (Indonesianchile paste)

Preparation:

*Notes: Roast the peppers, skin them, seed them, and cut in lengthwise thin strips.

Prepare the Mango Chutney:

Combine all ingredients in a nonreactive bowl, mix well and refrigerate, covered, until one hour prior to serving. Allow to come to room temperature prior to serving.

Prepare the Jerked Chicken Quesadillas:

Combine ingredients for jerk marinade in a large nonreactive bowl. Mix well.

Marinate chicken breasts overnight in jerk mixture.

When ready to prepare dish, drain chicken breasts and char-broil or pan sear until cooked but not dry. Dice meat into small pieces.

Make quesadillas by placing tortillas on a flat work surface. Arrange chicken, peppers and cheese evenly over the tortillas, then cover each with another tortilla.

Heat a large skillet or griddle, add a bit of oil and place 1 quesadilla in hot pan. Brown lightly on one side, reduce heat, turn quesadilla over and brown lightly on the other side. Repeat with remaining quesadillas.

Cut quesadillas into wedges and arrange on serving platter.

Serve warm, with Mango Chutney on the side.

Per serving: 542 Calories; 34g Fat (56% calories from fat); 22g Protein; 39g Carbohydrate; 52mg Cholesterol; 922mg Sodium

NOTES : Recipe Source: Chile Pepper, Feb 1998

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@bigfoot.net> on Jan 24, 1998

Jerked Chicken/ribs Ala Jon

Servings: 4 Servings

Ingredients:

Ginger
Serrano chiles
Limes
Spices
See instructions formeasurements and types

Preparation:

Peel two or three inches of "average width" ginger root and toss in the Cuisinart. Take the stems off ten to 12 supermarket serranos (five or six backyard serranos) and toss them in, too. Mash thoroughly with the metal blade. Add the juice of a half dozen limes, and mix thoroughly. Add either a) two tbsp allspice and a half tbsp coriander or b) two tbsp coriander and a half tbsp allspice, and mix. Let your chicken or ribs marinate in this for at least half an hour at room temperature, then cook in a covered (Weber-style) BBQ with the vents wide open. Use the left-over marinate to baste: Turn the meat often enough that it doesn't burn, but not so often that the previous marinade hasn't dried up.

Cook ribs until the fat stops boiling out; ditto drumsticks. I find that putting on drumsticks-cum-thighs first and turning them two or three times before I put on the wings, then turning them all a couple of times before I put the breasts on the hottest part of the fire works pretty well at cooking them all evenly. I go back on forth on skinning the chicken, but these days I skin it: It seems that leaving the skin on just invites burning and all those wonderful carcinogens in charred fat.

CHILE-HEADS ARCHIVES

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

Jerked Jambalaya

Servings: 6 Servings

Ingredients:

JERK SEASONING:
½ teaspoon Ground allspice
¾ teaspoon Shili powder
½ teaspoon Salt
¼ teaspoon Ground cinnamon
¼ teaspoon Garlic powder
¼ teaspoon Ground nutmeg
¼ teaspoon Ground black pepper

JAMBALAYA:
½ pound Smoked pork shoulder; cut in½" cubes
1 cub Long-grain white rice
2 large Carrots; cut crosswise, ½"
1 Stalk celery; cut crosswise,¼"
1 small Sweet red pepper; cut in¼" strips
1 tablespoon Olive oil
1 cub Boiling water
½ cub Broccoli; chopped
1 cub Black-eyed peas; cooked

Preparation:

Prepare Jerk Seasoning: In small cup, combine all ingredients.

In 3-quart ovenproof glass dish or casserole, combine pork, rice, carrots, celery, pepper, oil and Jerk Seasoning; stir to mix well.

In 8-quart saucepot, place wire rack or steaming basket and add 1 ½ inches water. Place glass dish with jambalaya on rack. Stir boiling water into jambalaya. Cover and heat water in saucepot to boiling over high heat; reduce heat to medium-low and steam 20 minutes.

Uncover saucepot; with large spoon, stir jambalaya, making sure to mix liquid at bottom of dish into rice and vegetables. Cover and steam 15 minutes. Uncover; stir in broccoli and black-eyed peas. Cover and steam 10 minutes longer or until rice and vegetables are cooked through. If using an automatic steamer, follow manufacturer's directions.

Remove jambalaya from saucepot to wire rack; cover with lid or aluminum foil and let stand 10 minutes before serving.

NOTES : Before starting to prepare this dish, be sure that your 3-quart ovenproof glass bowl or casserole fits inside the saucepot or steamer you are using.

Recipe by: Country Living (March 1998)

Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22, 1998

Jerked Pork

Servings: 6 Servings

Ingredients:

6 pound Pork Shoulder Or Ribs
8 Scallions, Finely Chopped *
1 Onion, Finely Chopped
4 Garlic, Minced
2 Scotch Bonnet Peppers *
2 teaspoon Minced Fresh Thyme OR
1 teaspoon Dried Thyme, Curshed
1 teaspoon (Scant) Salt
1 teaspoon Raw Cane Sugar OR
1 teaspoon Light Brown Sugar
1 teaspoon Ground Allspice
½ teaspoon Ground Nutmeg
½ teaspoon Ground Cinnamon
1 teaspoon Black Pepper, Freshly Ground
2 teaspoon Cider Vinegar
½ cub Vegetable Oil

Preparation:

* Include some of the green tops when chopping the scallions. ** Other fresh hot chili peppers may be used. Seed, devien and finely chop them. Combine all of the marinade ingredients in a large bowl.
Place the pork in a roasting pan and coat with the marinade. Cover and refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center arraning the coals arund the pan to roide indirect heat.
brush the meat with te marinade as often as possible for about 1 ½d hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping board ndchp,wih a cleaver, into 1-inch pieces. Serve with Pickapeppa Sauce and grill roasted sweet potatoes or yams. Note: This marinade is enough to grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells, a dozen blue-claw crabs, or 18 Rock lobster tails. ee' a gaseous recipe for ya'........

Jerked Pork and Mushroom Stack

Servings: 1 Servings

Ingredients:

1 pound Pork tenderloin,; trimmed offat
4 Portobello mushrooms,; stemsremoved, cleaned
1 teaspoon Roasted garlic
4 tablespoon Olive oil
1 tablespoon Paul Prudhomme's VegetableMagic
2 tablespoon Paul Prudhomme's Pork andVeal Magic
2 tablespoon Wet jerk seasoning
3 tablespoon Dry jerk seasoning
1 pint Heavy cream
1 teaspoon Ground coriander
1 teaspoon Ground allspice
1 tablespoon Worcestershire sauce
2 tablespoon Unsalted butter
Salt
2 cub Cooked rice
2 tablespoon Green onions,; thinly sliced

Preparation:

Pre-heat the oven to 250 degrees. Slice pork into 4 equal pieces, place each piece between sheets of plastic wrap and pound thin. Rub the mushrooms with roasted garlic, some of the olive oil and season with Vegetable Magic and the Pork and Veal Magic. Rub the pork with the wet jerk seasoning, sprinkle with 2 tablespoons of the dry jerk seasoning, and then dip the pork into a dish of the remaining olive oil.

Heat a large saute pan until almost smoking, lay the slices of pork in the pan and sear about 40 seconds on each side. Remove the pork to an oven proof dish. Add the mushrooms to the saute pan and saute them about 1 minute per side, or until softened. Then put the mushrooms in the dish with the pork and keep them warm in the oven.

In the same saute pan pour the cream and add the coriander, allspice, the remaining dry jerk seasoning, and the Worcestershire sauce. Reduce until the sauce thickens and then stir in the butter. Season with salt, if necessary.

Put ¼ of the rice on each serving plate, put a slice of pork on the rice, top with a mushroom and spoon the sauce over the top. Scatter the green onions over the plate as garnish.

Yield: 4 servings
Recipe By :CHEF DU JOUR CHEF JIMMY BANNOS SHOW #DJ9156

Posted to MC-Recipe Digest V1 #254

Date: Tue, 22 Oct 1996 08:42:15 -0400

From: Meg Antczak <meginny@frontiernet.net>

Jerked Pork Chops

Servings: 1 Servings

Ingredients:

½ teaspoon Sage
¾ teaspoon Nutmeg
¾ teaspoon Cinnamon
1 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
¼ cub Olive oil
¼ cub Soy sauce
¾ cub White vinegar
1 tablespoon Lime juice
1 tablespoon Lemon juice
1 Scotch bonnet pepper; minced
1 cub White onion; chopped
3 Green onions; chopped

Preparation:

Marinade meat at least one hour. Grill or broil, even though this recipe is designed for pork, it would probably be good on chicken.

Busted by Christopher E. Eaves <cea260@airmail.net>

Recipe by: jojo@leland.stanford.edu

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998

Jerked Pork Loin Roast with Banana Mango Chutney

Servings: 6 Servings

Ingredients:

BANANA MANGO CHUTNEY:
1/3 cub Red onion, ¼ inch dice
½ cub Red bell pepper, ¼ inchdice
2 tablespoon Fresh ginger root, minced
1/3 cub Packed light brown sugar
2 tablespoon Granulated sugar
⅛ teaspoon Ground allspice
¼ teaspoon Ground cloves
¾ teaspoon Salt
¾ cub White wine vinegar
2 tablespoon Water
2 tablespoon Currants
1 ½ cub Firm mango, peeled and diced
2 cub Firm underripe bananas,peeled,, ½ inch chunks

JERK:
1 tablespoon Helen's (dry) jerk seasoning
½ teaspoon Salt
1 teaspoon Dried whole thyme
1 ½ teaspoon Brown sugar
⅛ teaspoon Ground allspice
3 pound Boneless pork loin roast,rolled and tied

Preparation:

Banana Mango Chutney: 1. In a heavy-bottomed, shallow, wide, nonreactive pot, combine red onion, belle pepper, ginger, brown sugar, granulated sugar, allspice, cloves, salt, vinegar and water. Rapidly bring to a boil and boil about 4 minutes until mixture is syrupy and slightly reduced. 2.
Add currants and mango, reduce heat to medium and cook about 1 minute.
Gently fold in bananas and cook until just thickened, about another 2 minutes. Occasionally stir the mixture gently. Do not stir roughly - you want to keep the fruit pieces' integrity. Chutney should be thickened but still slightly juice. If too dry, add 1 to 2 tablespoons of water. 3.
Remove from the heat and let cool. Refrigerate if not serving right away.
Chutney should be slightly warm for serving.

Jerk: 1. Preheat oven to 425 degrees. 2. In a small bowl, mix jerk seasoning, salt, thyme, brown sugar and allspice together well. Sprinkle seasoning on all surfaces of the roast, using all the seasoning and patting onto surfaces well. 3. Place roast on a rack in a shallow roasting pan.
Roast in preheated 425-degree oven for 15 minutes. Then reduce heat to 300 degrees and continue roasting 45 to 55 more minutes, or to an internal temperature of 160 degrees on an instant-read thermometer. This will produce a juicy roast with a well-seasoned exterior. 4. Remove from oven and let rest 10 minutes before slicing. 5. Serve with Banana Mango Chutney.

Chef's Notes * Have the butcher roll and tie the roast for you in a single strip, not doubled. *Jerk seasonings vary. I used Helen's dry jerk seasoning, which is not super hot. Add more jerk seasoning if you like lots of heat. *Black beans and rice would be great accompaniments to this dish.
*Use any leftover pork and chutney to make fabulous sandwiches.

NOTES : Recipe copyright 1997 by Kathy Casey. Appeared in the Seattle Times, 2/5/97. MC formatted 2/8/97 by MsRooby@sprintmail.com Recipe by: Kathy Casey, for the Seattle Times

Posted to MC-Recipe Digest V1 #476 by "Rooby" <MsRooby@sprintmail.com> on Feb 8, 1997.

Jerkey Made From Turkey

Servings: 6 Servings

Ingredients:

1 ½ pound Raw turkey;preferably breast
¼ cub Soy sauce
1 tablespoon Fresh lemon juice
¼ teaspoon Dried powdered garlic
¼ teaspoon Pepper
⅛ teaspoon Ginger

Preparation:

Slice turkey across grain in strips ⅛ to ¼ inch thick (for easier cutting, freeze meat and thaw enough to slice easily). Mix together remaining ingredients and pour over turkey. Distribute marinade well through turkey. Place on trays in a single layer on dehydrator trays. Dry about 5 hours or overnight.

From: _Food Drying At Home The Natural Way_ by Bee Beyer

Posted to MC-Recipe Digest V1 #741 by hurlbert <hurlbert@concentric.net> on Aug 13, 1997

Jerk-Seasoned Chicken and Pepper Saute

Servings: 4 Servings

Ingredients:

1 pound Boneless skinless chickenbreast halves, cut in thinstrips
2 teaspoon Caribbean Jerk Seasoning
1 package (1 lb) frozen bell pepperand onion stir fry
1/3 cub Orange juice
2 teaspoon Cornstarch

Preparation:

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5-7 minutes or until chicken is no longer pink.

Add bell pepper and onion stir-fry; cover and cook 3-5 minutes or until vegetables are crisp-tender, stirring occasionally.

Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

Recipe by: Easy Weeknight Meals

Posted to MC-Recipe Digest V1 #834 by The Taillons <taillon@earthlink.net> on Oct 09, 1997

Jerky

Servings: 1 Servings

Ingredients:

Meat (beef, deer, etc.)
Soy Sauce
Brown Sugar
Cooking Oil
2 tablespoon Coarsely ground black pepper
2 tablespoon Garlic powder
2 tablespoon Lawry's Seasoned Salt
2 tablespoon Gebhardt Chili powder

Preparation:

Cut meat into 1 ½ by ¼ by 5 inch strips.

Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.

Pat dry.

Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!)

Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.

Fold foil edges up to keep in mixture.

Dry at 140 to 180 degrees for 5 to 8 hours.

Keep in open container at room temperature. Do NOT refrigerate.

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

Jerky - Water/smoker Method

Servings: 1 Servings

Ingredients:

1 ½ pound Beef flank steak
¼ cub Sugar
2 teaspoon Paprika
¼ cub Non-iodized salt
2 teaspoon Garlic powder
2 teaspoon Ground Black Pepper
1 teaspoon Ginger

Preparation:

Fire up your smoker and start settling the coals in for a long slow smoke before starting the rub.

Pat the meat dry with a paper towel and slice it, with the blade of the knife 30 degrees to the horizontal, across the grain, creating strips ¼ to ½ inch thick.

In a small mixing bowl, blend together the sugar, salt, paprika, garlic powder, pepper and ginger. Rub this mixture into the meat, putting the spiced strips on the grill, but don't fill the water pan. Give the jerky 3 to 5 hours of smoke at 130 to 180 degrees F. propping the lid open a crack if the temperature threatens to rise disastrously beyond the desired range.

When the strips are chewy-crisp, remove them from the heat, let cool, and store individually in plastic wrap. Refrigerate to store longer than a few days.

Source: Where There's Smoke, There's Flavor by Richard Langer Posted to MM-Recipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:23:36 -0400

From: Wes King <kingman@orl.mindspring.com>

Jerky a Harvest

Servings: 1 Servings

Ingredients:

4 tablespoon Soy sauce
4 tablespoon Worchestershire
1 tablespoon Ketchup
¼ teaspoon Pepper (or more)
¼ teaspoon Garlic powder
¼ teaspoon Onion salt
½ teaspoon Salt

Preparation:

Marinate the ¼" thick meat strips for 1 hr, then drain. Place on trays to dry. Don't overlap, and turn meat at least once during drying. Dry 145 deg.
for 8-10 hrs. It is ready when it bends like a green willow without breaking. Long term storage should be in refrig.
Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98

Jerky a la Willie Rev. 4.1

Servings: 1 Servings

Ingredients:

10 ounce Bottle of lo salt soy sauce
1/3 cub Worcestershire sauce
2 tablespoon Liquid mesquite smoke *
1 ¼ teaspoon Onion powder
1 ¼ teaspoon Garlic powder
2 ½ teaspoon Pepper
2 tablespoon Brown sugar
Up to 3 lb lean meat **

Preparation:

* use in place of smoker. ** beef, deer, elk etc.

Mix all ingredients except meat to make marinade. Cut thinly sliced meat into ½ inch strips and marinate for 12 to 24 hours (the longer the better). Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of meat on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and line the pan with aluminum foil to collect the drippings and save cleaning problems later on. If you have access to sweet onions (vidalias, etc) they can be sliced and dried and then run through the blender to make an excellent onion powder to be used in this recipe.

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

Jerky Home Style

Servings: 4 Servings

Ingredients:

1 pound Round steak, cut in strips 4"x⅛ " thick
¼ cub Soy sauce
1 tablespoon Worchestshire sauce
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Black pepper
¾ teaspoon Hot sauce
½ teaspoon Hickory salt

Preparation:

Fat grams per serving: Approx. Cook Time: 8 hrs Slice round steak, cut in strips about 4 in. long and ⅛ in. thick. (The slicing is easier if the steak is partially frozen.) Combine all the ingredients and marinate in the fridge for at least 8 hrs, mixing occasionally. Then skewer the marinated strips on bamboo skewers or toothpicks and hang the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (l00-150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my first time making j erky and the product come out surprizingly good, but perhaps a bit too salty.
You might want to try low salt soy .

~+---

Jerky Marinade

Servings: 1 Servings

Ingredients:

¾ cub Worcestershire sauce
¾ cub Soy sauce
1 tablespoon Liquid smoke
1 tablespoon Garlic powder
2 tablespoon Chili powder
1 tablespoon Tabasco sauce

Preparation:

We've found that top round makes a more tender jerky but bottom round is 1$ pound less and makes a more chewy jerky. I'm going to try a turkey jerky using a pineapple based sauce. When I get it right I'll send the recipe.

jan brown Vance Alabama southern USA EAT-L Nov.97 Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 06, 1998

Jerky Seasoning (Curry)

Servings: 1 Servings

Ingredients:

1 teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Cinnamon
1 ½ teaspoon Curry Powder
½ teaspoon Garlic powder
1 teaspoon Ground Ginger
⅛ teaspoon Ground Cumin

Preparation:

Posted to MM-Recipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:23:36 -0400

From: Wes King <kingman@orl.mindspring.com>

Jerky Seasoning (Frontier)

Servings: 1 Servings

Ingredients:

1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Worcestershire sauce
2 tablespoon Liquid smoke
1 teaspoon Garlic powder

Preparation:

Posted to MM-Recipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:23:36 -0400

From: Wes King <kingman@orl.mindspring.com>

Jerky Seasoning (Great Jerky)

Servings: 1 Servings

Ingredients:

¾ teaspoon Salt
¼ teaspoon Cracked pepper
1 tablespoon Brown Sugar
1 tablespoon Soy Sauce
1 Garlic, clove, crushed

Preparation:

Posted to MM-Recipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:23:36 -0400

From: Wes King <kingman@orl.mindspring.com>

Jerky Stew

Servings: 6 Servings

Ingredients:

1 pound Jerky, beef or buffalo
1 cub Whole dried hominy, soakedovernight in ample water
1 large Yellow onion, peeled/chopped
1 pound Potatoes*, unpeeled/diced
Salt and pepper to taste

Preparation:

*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.

Source: "The Frugal Gourmet Cooks American" by Jeff Smith. From:
72752.746@compuserve.Com (Linda)Date: 96-06-19 11:31:13 Edt Posted to MM-Recipes Digest V3 #282

Date: Mon, 14 Oct 1996 15:05:11 -0400

From: BobbieB1@aol.com

Jerry Elliott's Spaghetti Sauce

Servings: 4 Servings

Ingredients:

½ pound Hamburger
½ cub Sliced fresh mushrooms
3 Slices chopped bacon
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
½ pound Italian sausage
¼ cub Wine (or to taste)
1 tablespoon Olive oil
1 dash Cinnamon (or to taste)
1 dash Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 ounce can tomato paste
1 can Ital tomatoes+juic
1 Bay leaf
½ teaspoon Basil
Several cloves sliced garlic

Preparation:

Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes. If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved. I rarely make this recipe the same way twice. It's a very forgiving recipe and experimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily. The amount of garlic was purposely vague as I'm one of those people who feel that you can never have enough garlic. If you're not a garlic-aholic, you probably will only need one clove of garlic. This was given to me by my father Jerry Elliott. ~- Hunter Elliott

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

Jerry Lewis' Italian Chicken

Servings: 6 Servings

Ingredients:

4-5 pound Chicken
¼ cub Olive Oil
1 cub Tomatoes, chopped
½ cub Onion, chopped
½ cub Green Pepper, chopped
1 cl Garlic, minced
2 Bay Leaves
1 pinch Oregano
2 teaspoon Salt
½ teaspoon Pepper
2 tablespoon Salad Oil
1 cub Rice (uncooked)
1 cub Ripe Olives, coarsley choppd
¼ cub Pimentos, chopped
1 cub Peas, cooked and drained

Preparation:

1) Brown Chicken in oil in a large skillet or dutch oven. Add tomatoes,
onion, green pepper, garlic and seasoning. Simmer for about 5 minutes.

2) Pour into a large casserole. Heat oil in same skillet. Add rice and
stir until rice is golden brown. Add to the chicken.

3) Cover with water and bake in a 350 F oven for approximately 1 ½
hours or until chicken is tender and the rice is cooked.

4) Add the olives, pimentos and peas. Bake 15 minutes more and serve.

Typed for you By Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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

Jerry Lewis' Vinegar Cake

Servings: 12 Servings

Ingredients:

½ cub Butter
1 ½ cub Sugar
2 Eggs
1 teaspoon Vanilla
2 Squares bitter chocolate;melted
2 cub Flour; sifted
½ cub Sour milk
½ teaspoon Salt
1 teaspoon Baking soda
1 tablespoon Vinegar

Preparation:

Cream together butter and sugar until light and fluffy. Stir in eggs. Add vanilla and blend well. Add chocolate. Sift flour with salt and add to creamed mixture, alternately, with sour milk. Mix together soda and vinegar and add to mixture. Pour into 2 greased 9-inch layer pans. Bake at 375F degrees for 25 minutes.

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

Jerry Martin's Kick-Back, Relax and Stir-Up-A-Success

Servings: 4 Servings

Ingredients:

¼ cub Oil
½ teaspoon Fresh ginger, minced
1 Garlic clove, minced
¾ pound Boneless chicken strips
1 cub Broccoli florets
1 medium Onion, cut into wedges
1 Yellow bell pepper, cut instrips
2 medium Tomatoes, cut in wedges
¾ cub Stir fry cooking sauce
1 package Success White or Brown Rice,cooked

Preparation:

In a large saucepan or wok, heat 2 tablespoons oil. To hot oil, add ginger, garlic and chicken strips. Stir fry until chicken is browned.
Remove from pan; set aside. Pour remaining oil in pan. Add broccoli, onion and pepper. Stir fry 1 minute. Add tomatoes and return chicken to pan. Add cooking sauce and heat. Serve over hot cooked rice.
Serves 2-4.

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

Jerry Mcbride's Caraway Rye Bread

Servings: 1 Servings

Ingredients:

1 ¼ cub Water
2 tablespoon Butter
2 tablespoon Brown sugar
2 tablespoon Dark molasses
2 tablespoon Caraway seed
2 teaspoon Salt
1 ¾ cub All purpose flour
1 cub Rye flour
½ cub Pumpernickle**
2 tablespoon Gluten
4 teaspoon Yeast

Preparation:

Add ingredients as per your machine's manufacturer instructions. Jerry bakes on White Bread setting; I use Whole Wheat Setting.

**Note: We purchase pumpernickle at a wonderful local mill, and it's quite coarse, resulting in "bumpy" bread. If you prefer a finer-textured bread, you may want to grind the pumpernickle in a coffee mill before adding it.
Posted to Digest bread-bakers.v096.n062

From: Bonnie Fulmer <GBF1@MARISTB.MARIST.EDU>

Date: Sun, 01 Dec 1996 16:34:39 EST

Jerry Orbach's Guiltless Yuletide French Frie

Servings: 4 Servings

Ingredients:

1/3 cub Olive oil
1 Red chili pepper, seeded & halved
1 Green chili pepper, seeded & halved
1 Bay leaf
5 large Potatoes, sliced into ½" disks
Salt & pepper, to taste
Garlic powder, to taste
1 tablespoon Paprika
Whole red & green chili peppers, for garnish

Preparation:

OIL (PREPARE THE NIGHT BEFORE SERVING): Pour olive oil into a measuring cup. Add red and green chili peppers and bay leaf. Cover cup & refrigerate overnight to flavor oil. FRENCH FRIES: Preheat oven to 350F. Place potatoes in large mixing bowl. Season with salt, pepper, garlic powder, and paprika. Remove peppers and bay leaf from oil. Toss potatoes with oil. Place in shallow baking pan. Bake for 35-40 minutes or until golden-brown, turning several times to allow to brown evenly and to keep from sticking. Transfer to serving platter and garnish with whole chilies.

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

Jerry Reed's Sweet Potato Pie

Servings: 1 Servings

Ingredients:

4 large Sweet potatoes
½ cub Margarine, softened
1 cub Sugar
1 tablespoon Nutmeg
1 9-inch pie shell

Preparation:

Peel potatoes and boil until soft. Drain. Add other ingredients and mix thoroughly. Put into pie crust. Serve 1 9-inch pie. Great topped with whipped cream or pecans.

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

Jerry Springer's Mashed Potato Meatloaf

Servings: 1 Servings

Ingredients:

1 pound Boiling potatoes; peeled andcut into 1-inch cubes
2 tablespoon Butter
¼ cub Milk
2 Eggs
1 ¼ teaspoon Salt
1 pound Ground round
1 pound Ground veal
1 Finely diced onion
2 Finely chopped garlic cloves
½ teaspoon Pepper
¼ cub Grated Parmesean cheese
1 teaspoon Paprika

Preparation:

1. In a large pot, cook, drain and rinse potatoes. Mix with butter, salt, milk and eggs.

2. Mix meats, onion, garlic and pepper in bowl.

3. Combine with ¾ of mashed potatoes and pack into a 9"x5"x2-½" loaf pan. Bake at 350 degrees for 40 minutes.

4.Spoon the remaining mashed potatoeson top with Parmesan cheese and paprika and bake for five more minutes.
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@ix.netcom.com> on Jan 7, 1998

Jerry's After Dinner Coffee

Servings: 1 Servings

Ingredients:

1 cub Hot Strong Instant Coffee
½ ounce Creme De Cacao
½ ounce Kahlua Or Tia Maria
1 teaspoon Brandy

Preparation:

Mix coffee. créme de cacao, and Kahlua. Float brandy on top. Add a spoonful whipped cream and serve. This coffee is better if each cup is prepared individually.

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

billspa@icanect.net

Recipe by: H. Jarrett Walker Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Aug 2, 1997

Jerry's Carrot and Cabbage Salad Delish!

Servings: 8 Servings

Ingredients:

5 cub Cabbage (green); grated intopieces about ½ by 1 inch
2 ½ cub Carrot; grated
1 ¼ cub Dill pickle; coarse chop*
¼ cub Mayonniase
¼ cub Plain yogurt
Salt and pepper to taste

Preparation:

* Not real fine, leave in about ¼ inch chunks.

Mix and voila!

Makes 8 1 cup servings

Typed (verbatim) by wife, Brenda Adams<adamsfmle@sprintmail.com> and formatted by MC_Buster. MC & Lu posted 11/16/97.

Notes: My husband is volunteer household chef now that I spend all my time at computer. He is into healthy but tasty. For those who want kids to eat veges, try this. (Some of us aren't into carrots and cabbage...but together with the pickle and other stuff, this is wonderfully edible. I can't get enough of it -- and I am one of those 'picky eaters' that mom's talk about.) Try this even if you don't think pickle sounds right -- it didn't to me either, but Jerry's mom makes dishes like these (that's where he gets these ideas) and hers are always wonderful!

Recipe by: Jerry (the Chef) Adams

Posted to recipelu-digest Volume 01 Number 260 by Badams <adamsfmle@sprintmail.com> on Nov 16, 1997

Jerry's Chocolate Ice Cream

Servings: 1 Servings

Ingredients:

2 ounce Unsweetened chocolate
1/3 cub Unsweetened cocoa pwdr
1 ½ cub Milk
2 Large eggs
1 cub Sugar
1 cub Whipping cream
1 teaspoon Vanilla extract

Preparation:

1. Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together.
Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. 3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator. 4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart. VARIATIONS:
CHOCOLATE CHOCOLATE CHIP: Add ¾ c. semisweet chocolate chips after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready. CHOCOLATE MINT: Whisk 1 teaspoon peppermint extract into the mixture just before transferring it to the ice cream maker. CHOCOLATE PEANUT BUTTER: Just before transferring the mixture to the ice cream maker, pour about 1 cup of it into a separate bowl. Add ½ cup smooth peanut butter and whisk until completely blended. Return to the remaining mixture and blend. CHOCOLATE BANANA: Mash 2 overripe bananas and the juice of one lemon together in a bowl, then whisk until smooth.
After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, then continue freezing until the ice cream is ready.
CHOCOLATE FUDGE PECAN: After the ice cream stiffens (about 2 minutes before it is done), add ¾ cup pecan halves, then continue freezing until the ice cream is ready. After it is ready, remove the dasher and fold in 1 cup fudge sauce (cold) into the ice cream with a spatula. CHOCOLATE REESE'S CUP: Chop 1 cup Reese's Peanut Butter cups, place into bowl and refrigerate. After ice cream stiffens, add the candy, then continue freezing until the ice cream is done. Source: Ben & Jerry's Homemade Ice Cream & Dessert Book

Jerry's Cole Slaw

Servings: 1 Servings

Ingredients:

1 Head of green cabbage
2 Stalks of celery
2 medium Onion
3 cub Shredded carrot; (1 mediumcarrot)

PREMIX FOLLOWING:
3 ounce Half and Half
3 ounce Tarragon or white vinegar;(or half each)
¾ cub Miracle whip
¾ cub Sugar
2 tablespoon Olive oil
2 tablespoon Horseradish
2 tablespoon Dijon mustard
2 teaspoon Celery seed
2 teaspoon Dill weed
1 ½ teaspoon Chicken seasoning
1 teaspoon Accent
1 teaspoon Pepper; (rounded)
½ teaspoon Salt

Preparation:

Food process cabbage, onion and carrot to fine pieces (rice size). Combine with remaining ingredients and chill for at least 2 hours before serving.

Posted to bbq-digest by "Jerome Byanski" <magers@cris.com> on Apr 24, 1998

Jerry's Creamy Sweet and Green Cole Slaw

Servings: 1 Servings

Ingredients:

PART A:
1 Head of green cabbage
2 Stalks of celery
1 medium Size sweet onion (vadaliasare good)
1 Granny Smith apple

PART B:
1 cub Miracle Whip (do notsubstitute)
½ cub Sugar
3 tablespoon Vegetable oil
2 ¼ tablespoon White tarragon vinegar (donot substitute)
2 Heaping tsp celery seed

Preparation:

Dice the part "A" ingredients. Run them through a food processor and reduce in overall size to about a grain of rice. Combine the part "B" ingredients separately in a shallow mixing bowl.

Pour into the slaw mix and fold well. Refrigerate in an air-tight covered dish.

Posted to bbq-digest V5 #439 by "Jerry Byanski" <magers@cris.com> on Aug 6, 1997

Jerry's Famous Fabulous Cheesecake

Servings: 12 Servings

Ingredients:

CRUST:
1 ½ package Graham cracker crumbs
1 cub Sugar
1 teaspoon Cinnamon
¼ cub Pecans, chopped
¾ cub Butter, melted

FILLING:
1 pound Cottage cheese, small curd
¼ pound Butter, melted & cooled
2 8 ounce pkgs cream cheese
1 ½ tablespoon Lemon juice
½ teaspoon Vanilla extract
1 ½ cub Sugar
3 tablespoon Cornstarch
3 tablespoon Flour
4 Eggs
1 pint Sour cream

Preparation:

CRUST: Mix dry ingredients. Add butter and blend. Press the crust on the bottom insides of a 10" spring form pan.

FILLING: Use electric mixer on medium speed. Stir the cottage cheese. Add the remaining ingredients, beating well after each addition. Bake at 350^ for 30 minutes; reduce heat to 325^ and bake an additional 30 minutes. Turn oven off and let the cheesecake sit in the oven with the door closed for 1 hour. Use fresh blueberries of strawberries for topping.

Recipe by: Jerry Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 22, 1997

Jersey Fresh Cranberry Muffins

Servings: 1 Servings

Ingredients:

2 cub Flour
1 cub Sugar
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
¼ cub Butter
1 Beaten egg
1 teaspoon Grated orange rind
¾ cub Orange juice
2 cub Chopped cranberries

Preparation:

In a blender, mix together dry ingredients. With 2 knives or pastry blender cut in butter. Add egg, orange juice, rind, and berries. Mix until just combined. Crease muffin tins and bake at 350deg till golden brown.

Posted to Bakery-Shoppe Digest V1 #443 by Deborah Hrabinski <dh@AESOP.RUTGERS.EDU> on Dec 08, 1997

Jersey Shore Saltwater Taffy

Servings: 1 Servings

Ingredients:

1 cub Sugar
1 tablespoon Cornstarch
2/3 cub Light corn syrup
1 tablespoon Butter
½ cub Water
¼ cub Salt

Preparation:

Mix the sugar and cornstarch in a saucepan. Stir in the corn syrup, butter, water and salt. Cook the mixture over moderate heat until it reaches 254 degrees Fahrenheit on candy thermometer or until a few drops in cold water form hard balls. Remove the pan from the heat, add a few drops of food coloring and flavoring of your choice. For a batch this size you can use 1 teaspoon vanilla or ¼ teaspoon flavoring oil and about 3 drops of food coloring. Pour the taffy onto a buttered platter. Cool the taffy until it can be handled comfortably, about two to three minutes. If it gets too cool, you can warm it in a 350 degree oven for 3 to 4 minutes. Form it into 1 or 2 balls. Liberally butter your hands, and pull the lump of taffy until it is about 15 inches long. Now double it up and pull again. Repeat until it is light in color and firm enough to hold a shape. Stretch it into a rope about ¾ inch in diameter and snip off 1 inch bits with oiled kitchen scissors. Wrap each piece in wax paper.

Per serving: 1521 Calories; 11g Fat (6% calories from fat); 0g Protein; 375g Carbohydrate; 31mg Cholesterol; 25851mg Sodium

NOTES : Pulling taffy is an old fashioned art and served as amusing entertainment as well. Taffy pulling parties rewarded its particiapants with sweet treats as well as fun memories. Solo taffy makers permanently attached taffy hooks to their kitchen walls. Jersey saltwater taffy comes in a myriad of flavors like cherry, rum, vanilla, mint and chocolate. What follows is a basic recipe that begs for the addition of your favored extract.

Posted to MC-Recipe Digest V1 #555 by Amy Kurtzman <amy@kurtzman.com> on Apr 5, 1997

Jerusalem Artichoke and Sweet Potato Gratin

Servings: 4 Servings

Ingredients:

1 tablespoon Unsalted butter; divided
1 Leek; white and tendergreen, sliced
¼ cub Dry bread crumbs
2 tablespoon Gruyere cheese; freshlygrated
1 pound Jerusalem artichokes; thinlysliced crosswise
Salt; to taste
Fresh ground black pepper;to taste
1 medium Sweet potato; about ½ lb.,peeled and thinly slicedcrosswise
¾ cub Heavy cream

Preparation:

Scrub Jerusalem artichokes well with a stiff vegetable brush.

Preheat the oven to 350¡F. Using 1 teaspoon of the butter, grease a 9-inch glass pie plate and a 12-inch square of foil.

In a medium skillet, melt 1 teaspoon of the butter. Add the leek and cook over moderately high heat until softened but still green, about 2 minutes.
Transfer the leek to a plate.

Melt the remaining 1 teaspoon of butter in the skillet and add the bread crumbs. Cook, stirring, until coated and lightly browned. Transfer the crumbs to a plate and toss with the Gruyere cheese.

Layer half of the Jerusalem artichoke slices in the prepared pie plate and season with salt and pepper. Cover with half of the leek slices, reserving the nicest slices for the top. Season with salt and pepper and repeat with the remaining Jerusalem artichokes, leek and sweet potato. Pour the cream evenly over the top.

Cover the pie plate with the foil, buttered side down, and bake for 30 minutes, or until bubbling and the vegetables are just tender. Remove the foil and bake for 20 minutes, or until lightly browned. Sprinkle the crumbs on top and bake for 20 minutes longer, or until golden. Let stand for 15 minutes before serving.

Per serving: 315 Calories; 21g Fat (60% calories from fat); 5g Protein; 27g Carbohydrate; 73mg Cholesterol; 85mg Sodium

NOTES : Recipe source: Food and Wine March 1998

Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 10, 1998

Jerusalem Artichoke Eggrolls

Servings: 4 Servings

Ingredients:

2 pound Jerusalem artichokes, peeled
20 Eggroll wrappers
1 ounce Butter
5 ounce Ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 teaspoon Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying

Preparation:

Cook jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl.
In a pan, fry ham and shallots in butter for 5 minutes. Add to the bowl, along with the garlic, chives, and salt and pepper. Mix well. Fill the eggroll wrappers with the jerusalem artichoke mixture, and roll as usual. Glaze and seal with the egg white.
Deep fry and serve.

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

Jerusalem Artichoke Soup

Servings: 4 Servings

Ingredients:

2 pound Jerusalem artichokes
6 cub Chicken broth
1 cub Thinly sliced green onions
Salt/pepper to taste
2 tablespoon Minced fresh dill

Preparation:

Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions.
Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill.

Source: Spirit of the Harvest

Jerusalem Artichoke Soup

Servings: 4 Servings

Ingredients:

1 pound Jerusalem artichokes
1 teaspoon Lemon juice
1 medium Onion, chopped
1 tablespoon Olive oil
3 cub Stock
Salt & pepper
1 cub Soy milk
¼ cub Walnuts, toasted

Preparation:

Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice & set side.

Chop the rest of the vegetables. Heat the olive oil. Add the artichokes & saute them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt & pepper. Bring the stock to a boil, reduce heat, cover & simmer for 30 minutes. When cooked, remove from heat & let cool.

Place soup in a blender in batches & puree until smooth. Return to a clean pot, add the soy milk & bring back to a boil. Serve in bowls, garnished with walnuts.

Recipe by Mark Satterly

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Jerusalem Artichoke with Goat Cheese

Servings: 4 Servings

Ingredients:

2 pound Jerusalem artichokes, peeled
1 ounce Butter
1 tablespoon Flour
1 cub Milk, scalded
1 Goat cheese log
1 Egg yolk
pinch Nutmeg
Salt and pepper
1 tablespoon Bread crumbs

Preparation:

Thickly slice jerusalem artichokes, and cook in salted water until soft. Drain.
Make a bechamel sauce using the butter, flour and milk. Thicken for 15 minutes, mixing occasionally.
Add the goat cheese, mix until melted and blended in the sauce. Remove from heat, add the egg yolk, and season to taste with nutmeg, salt and pepper. Preheat oven to 400 F (200 C). Lightly oil a small oven proof baking pan, and coat with bread crumbs. Arrange the jerusalem artichoke slices in one layer. Spread the goat cheese mixture on the jerusalem artichoke layer.
Sprinkle additional bread crumbs, and bake 15 minutes or until golden.

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

Jerusalem Artichoke with Mushrooms and Thyme

Servings: 4 Servings

Ingredients:

2 pound Jerusalem artichokes
1 ounce Butter
5 teaspoon Olive oil; divided use
1 Onion, chopped
1 cub White wine
1 Bay leaf
1 ½ pound Fresh mushrooms
4 Garlic cloves, minced
1 small Lemon
1 ½ teaspoon Fresh thyme, chopped
Salt and pepper

Preparation:

Peel and halve the jerusalem artichokes.
In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes.
Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour.
Meanwhile, thinly slice a small lemon (don't peel).
Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons
olive oil, and cook another 20 minutes. Serve warm.

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

Jerusalem Artichoke, Onion and Garlic Soup

Servings: 1 Servings

Ingredients:

1 ½ pound Jerusalem artichokes, peeledand cut into ½ inchpieces
1 large Onion, coarsely chopped
2 Ribs of celery, chopped
1 large Carrot, peeled and chopped
4 Cloves garlic, peeled andchopped
1 tablespoon Minced chives (optional) (upto 2)
1 pinch Each of ground sage,tarragon, thyme, basil (oranything else you like)
2 quart Non-fat chicken stock
3 tablespoon Corn starch
Salt and pepper to taste

Preparation:

This one works best in a non-stick soup pot. If you don't have one, you'll need to put a couple tablespoons of oil or butter in it to cook the vegetables. Ingredients: makes 2 quarts, roughly

Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently until the onion is clear and wilted, from 10 to 20 minutes. Add seasonings and all but a cup of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour.
Combine the starch and remaining stock and stir into the soup to thicken.
Correct seasonings. Remove from heat and serve.

Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much.

Posted to FOODWINE Digest 08 Oct 96

From: Bob Pastorio <pastorio@RICA.NET>

Date: Tue, 8 Oct 1996 08:31:13 -0700

Jerusalem Artichokes and Potato Au Gratin

Servings: 6 Servings

Ingredients:

6 Jerusalem artichokes - (abt¾ lb); peeled ,and cutinto ¼" slices
2 large Baking potatoes - (abt 1 ¼lbs); peeled, and cut into½" slices
Salt; to taste
Freshly ground black pepper;to taste
Cayenne pepper; to taste
¼ cub Olive oil
1 tablespoon Butter
½ cub Chopped onion
2 teaspoon Chopped garlic
1 cub Grated cheddar cheese
1 tablespoon Flour
½ cub Milk
1 cub Dried fine bread crumbs
2 tablespoon Chopped parsley
Emeril's Essence; see * Note

Preparation:

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat. Butter the bottom and sides of a 2-quart baking dish.
Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with ¼ cup of the chopped onions, 1 teaspoon of the chopped garlic, and ¼ cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining ¼ cup onions, 1 teaspoon garlic, and ½ cup cheese. Pour the milk over the mixture. In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Emeril's Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

12-05-1997

Recipe by: Emeril Lagasse

Jerusalem Artichokes in Cream

Servings: 4 Servings

Ingredients:

2 pound Jerusalem artichokes; boiled
1 tablespoon Unsalted butter
½ cub Heavy cream
Salt and black pepper

Preparation:

Artichokes should be boiled until just tender (about 10 m inutes). As soon as they are just tender, drain and quickly peel them. You may let tghem cook just enough to handle, but don't let them get cold, and under no circumstances should you put them in cold water to hasten their cooling.

Wipe and dry the kettle that they were boiled in and put in the whole artichokes, the butter, and the cream. Return to medium heat. Cook, tossing them frequently until the cream has thickened and lightly coats the vegetables, about 3 to 4 minutes. Season to taste with salt and black pepper. Transfer to a warm serving dish and serve at opnce.
Recipe By : Classical Southern Cooking, p. 205

Posted to MC-Recipe Digest V1 #274

Date: Sat, 02 Nov 1996 17:19:56 -0600

From: Lou Parris <lbparris@earthlink.net>

Jerusalem Kugel

Servings: 1 Servings

Ingredients:

1 pound Noodles, about 2 mm. wide
1 cub Oil
1 cub Sugar
6 Eggs, beaten
3 teaspoon Black pepper, freshlyground, preferred
Salt

Preparation:

In a cookbook named "Eating In Jerusalem", who's author lives in Jerusalem to this day, I found the following recipe

1) Cook most of the noodles till El-dante.

2) heat a little of the oil in a pan, add sugar and a handful of uncooked noodles.
Stir over small flame, till terns to caramel (10 Min.).
Add immediately to the noodles and mix with the eggs and the pepper.
Taste and add salt - if needed

3) In a pot, which can be inserted into the oven, heat some oil. Add the noodles mixture, the rest of the oil and cover the pot in Aluminum foil.

4) Bake in oven heated to 130F for at least 4 hours, preferably 8-10.

5) After some hours add a little water to the Kugel so it wont dry.

A Jerusalem Kugel contains NO raisins, apples or cinnamon. It is fat sweet, very hot and very tasty.

Posted to JEWISH-FOOD digest V96 #78

Date: Thu, 14 Nov 1996 22:17:47 +0200

From: Eyal Edelman via Shmulik Fishman <fms@actcom.co.il>

Jerusalem Post Cheesecake

Servings: 1 Servings

Ingredients:

CRUST:
150 g Cookies; (1.25 cups ofcrumbs)
¼ cub Chopped walnuts/pecans
100 g Unsalted butter
1 pinch Cinammon and/or ginger;(optional)

FILLING:
500 g Cream cheese; (5% fat)
½ cub Plain yoghurt; (1.5% fat)
¾ cub Sugar
2 tablespoon Flour
2 Eggs; (separated)
Lemon rind & vanilla totaste

TOPPING:
1 ½ cub Plain yoghurt; (1.5% fat)
3 tablespoon Sugar
1 teaspoon Vanilla

Preparation:

This recipe was printed in the Jerusalem Post about 4 years ago. There was also a full fat recipe but a friend tried it and it was just too rich to really have fun with. It does take a bit of time to make but if you do other things in between it is well worth the time and effort.

Crust: Preheat oven to 160°C. Crush cookies. Chop nuts. Melt butter. Mix well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl beat egg whites till stiff. Fold into mix. Pour carefully into cooled crust. Bake for 45 minutes or till firm in centre. Remove from oven and cool for 15 minutes. Raise oven to 200°C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Apr 22, 1998

Jess Poling's Chili

Servings: 20 Servings

Ingredients:

3 medium Onions, chopped fine
2 medium Bell peppers, chopped fine
3 Celery stalks, chopped fine
8 pound Sirloin beef, coarsely ground
2 cans stewed tomatoes
3 Cloves garlic, chopped fine
1 Bottles gerbhardt chili powder, 3 oz. size
2 ounce Green chili salsa
Sprinkling of oregano
3 tablespoon Salt
1 Hot green chili
Garlic salt to taste
Black pepper to taste
4 Cans vista pinto beans, if desired

Preparation:

Fat grams per serving: Approx. Cook Time: 6:00 Heat 1 tbsp oil, add onions, bell peppers and celery and cook until transparent. Add beef and brown thoroughly, stirring often. Drain off excess grease. Add tomato sauce, stewed tomatoes, tomato paste (to thicken), and two tomato sauce cans water. Add chili powder, and stir thoroughly. Add salt, pepper, garlic, oregano, and stir. Add chili sauce and hot green chili and stir.
Simmer on low heat for 5 to 6 hours. If chili begins to stick, add water, stir often. You may cut down cooking time, but, the longer you let it simmer, the better the chili will be. Some people will tell you if you cook with beans it is not chili. For those people I say.....You cook chili your way and I'll cook mine my way (VBGrrrriiiiiiiinnnnnnnnn). If you want to add beans to this recipe, do so, I prefer the Sun Vista Pinto Beans. Served with homemade bread or French bread and salad makes for a complete meal.
This recipe will serve approximately 20 persons. By Jess Poling Formatted for Compu-Chef v2.01 by Jess Poling

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

Jessamine's Crab Gumbo

Servings: 1 Servings

Ingredients:

1 pound Claw crab meat; freshpreferred
1 can Okra
1 can Stewed tomatoes; (Cajun orMexican)
2 ½ cub Chicken broth
⅛ teaspoon Soda; To counteract acid intomatoes & okra. When hot,will fizz
2 can (16 oz) water
1 Onion; chopped
1 Stalk celery; chopped
1 Green bell pepper; coarselychopped
6 Cloves garlic
4 tablespoon Bacon grease*
3 tablespoon Flour; plus a little
¼ cub File powder
¼ teaspoon Thyme; or to taste
Salt
Pepper
Tabasco sauce (or other hotpepper sauce); to taste

Preparation:

* You can use cooking oil, but the original recipe called for bacon grease, and I think it's better.

Put tomatoes, okra, chicken broth, and water and thyme in large pot. If crab is frozen, add it now. To make roux, melt bacon grease in heavy skillet. Add garlic, onion, & celery to skillet. Cook on medium heat til onion is clear - do not brown. Add flour to onion mixture. Cook on low to medium heat. Stir occasionally (later, frequently). Add salt (just a little) and pepper (not too much), and soda to tomatoes. Keep cooking roux until onions are an even, dark amber color. Mother always said "Cook 'til just before it burns." It's very important to use less flour than grease - or gumbo will taste of flour. Turn off roux. Add some of tomato mixture to roux, stir. If using fresh crab, add to tomato mixture now. Add roux to tomato/crab mixture. Add chopped bell peppers. Add file, ("until it looks like it doesn't want any more"). Most gumbo recipes do not add file until after cooking. It is said to make gumbo "stringy". I've never found that to be so. Add more water if needed. Add Tabasco. ( Watch it here. Some people like their gumbo really hot, others don't. I put in a few drops and then put the Tabasco on the table.) Simmer covered one hour. Correct seasonings ~ simmer a few minutes more. Make a day ahead, if possible. It's better the next day. Serve over rice. The most important things are to use bacon grease, not oil, to use less flour than grease, and to cook file with gumbo. Mother's original recipe does not call for celery or green pepper, but I like it. Also, hers called for canned tomatoes. I use canned stewed Cajun-style tomatoes.

Serving Ideas : Serve over rice

NOTES : My mother's basic recipe with some changes. This is definitely a dish to experiment with. Gumbo is one of those dishes that you develop a "feel" for. Can, of course, add shrimp, oysters, or any other stuff people put in gumbo. Use more or less of anything you like or don't like. I use chicken broth because it's handy. If you have seafood stock, so much the better. This recipe uses claw crab meat. If you're lucky enough to have crab bodies, put them in! We have a set of antique silver spoons, which have been "the gumbo spoons" in our family for years. They are just regular soup spoons, but they are a bit rounder and deeper than present-day soup spoons. Note to RecipeLu: This gumbo breaks several traditional gumbo rules, but it's the way we like it best. First, instead of equal parts of grease (or oil) and flour for the roux, we use a bit less flour than oil. Keeps the roux from tasting too "floury." Second, we use both okra and file. Third,. against almost all (but not all) recipes I have seen, we put the file in from the beginning. The conventional wisdom is that it becomes "ropey" but we don't find that that happens.) Recipe by: Jessamine Hale Birdwell (by Lou)

Posted to recipelu-digest Volume 01 Number 412 by Lou Parris <lbparris@earthlink.net> on Dec 28, 1997

Jessamine's Rough Riders

Servings: 1 Servings

Ingredients:

½ cub Fat
1 cub Sugar
1 teaspoon Vanilla
2 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Nutmeg
1 teaspoon Salt
1/3 cub Sour milk
2 cub Oatmeal
1 cub Flour
1 teaspoon Baking soda
1 cub Raisins
1 cub Pecans

Preparation:

Sift soda with flour. Mix all ingredients. Shape into rounds about 2" across. Bake at 375 for 15 minutes. Auntie's recipe did not have: vanilla, cinnamon, cloves, nutmeg, or raisins. She used whole wheat flour and a little less sugar (scant cup).
NOTES : These are sort of cookies, but not too sweet. They were one of my childhood favorites. My mother used to let me have them for breakfast. My great aunt, Ida Jarvis Smith ("Auntie") also made them. The differences are noted.

Recipe by: Jessamine Hale Birdwell

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Lou Parris <lbparris@earthlink.net> on Thu, 16 Jan 1997.

Jesse's Cajun Chicken Fettuccine

Servings: 4 Servings

Ingredients:

4 Boneless skinless chickenbreast halves
4 tablespoon Cajun seasoning
4 tablespoon Butter; melted
1 ounce pkg fresh fettuccine
6 tablespoon Butter
½ cub Half and half
1 teaspoon Cayenne
2 large Red bell peppers
8 Green onions

Preparation:

Dip chicken first in butter on both sides, then in cajun seasoning. Set aside on platter. Wash red bell peppers, cut lengthwise and remove core, and cut in 1" wide strips. Wash and trim green onions, leaving whole and about 5 to 6 inches long. Set aside.

Fill medium pot with water 2/3 full and bring to boil. Preheat outdoor gas grill. Place fettuccine in boiling water and separate gently with pasta fork. Put chicken breasts on HOT grill, close lid, cook 4 minutes. Remove pasta and rinse and drain, place in warm spot. In the pot you used for the pasta, melt butter over low heat. Turn chicken on grill, and grill the pieces of bell pepper while chicken finishes cooking, about 3 minutes.
Remove cooked chicken and peppers from grill, quickly cover with aluminum foil and place in preheated oven (325 degrees). Add half and half and cayenne to melted butter, place cooked fettuccine in pot, and toss together with sauce.

To serve, slice each chicken breast in ½" slices lengthwise. Divide pasta among four plates, and place one sliced breast over top of pasta on each plate. Garnish with the green onions and grilled peppers.
Recipe By : Jesse Thompson (Rooby's son)

Posted to MC-Recipe Digest V1 #302

Date: Fri, 15 Nov 1996 01:45:05 +0000

From: "rooby" <rooby@shell.masterpiece.com>

NOTES : When you place the chicken on the grill, you're about 10 minutes from eating, and you'll have your hands full from then on, so

it's very important to have everything else done before the chicken

goes on. Make sure the table is set, the salad is made (but not

dressed), and rolls are in the oven at 325 before you start the

chicken.

MC formatted 11/14/96 by rooby@shell.masterpiece.com

Jesse's Pepper Steak

Servings: 4 Servings

Ingredients:

1 pound Round steak sliced thin
1 tablespoon Paprika
2 tablespoon Butter
3 Cloves garlic; crushed
2 large Tomatoes; in wedges
1 ½ cub Beef broth
1 cub Green onions and tops;sliced
2 medium Green peppers; in strips
2 tablespoon Cornstarch
¼ cub Water
¼ cub Soy sauce

Preparation:

Sprinkle paprika over steak and brown in skillet in butter. Add garlic and broth and simmer covered for 30 minutes. Add onion and pepper; cover and cook 5 minutes. Blend cornstarch, water and soy sauce and add to meat mixture. Blend until smooth. Gently stir in tomatoes and heat through.
Serve over rice.

MRS JESSE COLLINS (ROSEMARY)

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.

Jessica's Apricot Chicken

Servings: 10 Servings

Ingredients:

2 Chickens; cut up
Flour
Beaten egg
Matzo meal
1 Jar apricot jam
1 ½ cub Duck sauce; or more jam
½ cub Ketchup
4 tablespoon Brown sugar; or honey
4 tablespoon Vinegar
Mushrooms; optional

Preparation:

Coat chicken pieces in flour, dip in egg, roll in matzo meal. Bake 30 min.
at 350F. Bring remaining ings. to a boil and pour over chicken. Bake 1 hour at 350F and one hour at 300 F. Mushrooms may be added for the second hour.
Posted to JEWISH-FOOD digest 299

Date: Sun, 04 Aug 96 07:56:05 +0300

From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>

Jessica's Chocolate Brownie Cheesecake

Servings: 10 Servings

Ingredients:

NORMA WRENN:
1 cub Chocolate wafer crumbs
1 tablespoon Butter; melted
12 ounce Semisweet chocolate morsels
24 ounce Cream cheese; softened
1 cub Sugar
3 Eggs
8 ounce Sour cream
1 teaspoon Vanilla extract
⅛ teaspoon -salt
1 ½ cub Brownies; cut in 1" cubes
Whipped cream; optional

Preparation:

Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside. Beat cream cheese in a large bowl at high speed of an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla, and salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until cheesecake is set. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. Garnish with whipped cream, if desired.

SOURCE: The Mystic Seaport All Seasons Cookbook from America's Best Cooking 1990 Hometown Collection; Oxmoor House
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 3, 1998

Jessica's Favorite Muffins

Servings: 1 Servings

Ingredients:

2 ¼ cub Oat-bran
1 tablespoon Baking powder
¼ cub Honey
1 cub Blueberries
2 Bananas
1 ¼ cub Skim milk
2 Egg whites
2 tablespoon Corn syrup

Preparation:

Preheat oven to 425 F. Mix the dry ingredients in a large bowl. The blueberries too, it keeps them from staining the ingredients. Mash the bananas in a separate bowl and mix the milk, egg whites, honey, and corn syrup together, then blend with the dry ingredients. Line muffin pans with paper baking cups, and fill with batter. Bake about 15 minutes. Makes 12 muffins.

***HINTS*** I found that if you try to eat these straight from the oven they tend to stick to the paper. They keep great for a week though in the frig without sticking. If you eat 3 of these a day, it is suppose to be a sufficient amount of oatbran to significantly lower your cholesterol. So far, I haven't seen much of a difference in my own, but that is just me and I am still trying. Also, if you use a ¼ cup measure to scoop out the batter, it pretty much evenly distributes the batter amoung the 12 cups.

***Variations**** I have tried the following substitutions in many combinations and these are still good. raisens instead of blueberries or no fruit at all, ¼ c brown sugar instead of ¼ c honey, no bananas, one banana, 2 Tbsp of canola for 2 Tbsp of corn syrup although I wouldn't recommend this for obvious reasons. Also, you could try 2 cups of oatbran and ½ cup apple fiber. I have not tried this yet, but will the next time I make muffins. I FINALLY found apple fiber (no, not apple pectin) yesterday at a hfs thanks to my friend Jen who happens to be on this list!!
Apple fiber is an even better fiber than oatbran, and therefore even better for lowering LDL and raising HDL!

I hope you enjoy these!

From: Jessica Shawl - MPG <jshawl@pcocd2.intel.com> Fatfree Digest [Volume 9 Issue 11] July 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

Jessica's Marshmallow Clouds

Servings: 42 Servings

Ingredients:

3 cub All-purpose flour
2/3 cub Unsweetened cocoa powder
½ teaspoon Baking soda
1 cub White sugar
1 cub Light brown sugar (packed)
1 cub Salted butter (softened)
2 large Eggs
2 teaspoon Pure vanilla extract
2 cub Mini semisweet choco chips
8 ounce Mini marshmallows*

Preparation:

*This recipe slightly modified from the original as noted.

Preheat oven to 325 (was: 400) degrees F. (was: Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer--otherwise they will thaw too rapidly -- changed to: Use fresh marshmallows ONLY).

In medium bown combine flour, cocoa and baking soda. Set aside.

Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.

Gather 4-5 (was: frozen) marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.

Place balls on ungreased baking sheets, 2 inches apart. Bake 15 (was 20-22) minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.

From: Mrs. Fields Cookie Book, page 75. Modified to work in Denver better.

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

Jessica's Supper Nachos

Servings: 2 -3 main di

Ingredients:

1 pound Ground beef
½ cub Onion; chopped
1 teaspoon Seasoned salt; optional
½ teaspoon Cumin
2 can Refried beans
1 package Taco seasoning mix
2 cub Monterey Jack Cheese; grated
¼ cub Green chiles; diced
1 cub Cheddar cheese; grated
2/3 cub Salsa
Tortilla chips
1 cub Guacamole seasoning;optional
½ cub Sour cream; optional
¼ cub Chopped green onions;optional
1 cub Sliced olives; optional

Preparation:

1. Heat skillet at med-hi temperature; brown meat and onions. 2. Drain well in colander removing all grease. 3. Return meat and onions to skillet add cumin and mix well.

4. In a large mixing bowl, combine refried beans and taco seasoning mix; blend well. 5. Add grated M. Jack cheese to bean mixture; mix together. 6. Spread refried beans in shallow rectangular 9 x 13 pan. 7.
cover bean mixture with browned meat and onions. 8. Sprinkle chiles evenly over meat. Top with grated chedder cheese. 9. Pour salsa over cheese.(May be made ahead and refrigerated at this point~DO NOT FREEZE!) 10. Bake uncovered in 400 degrees oven for 20 to 25 minutes or until thoroughly heated. 11. Place tortilla chips around edge of meat/beans dish and garnish as desired.

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

Jesus Alcelay's Goxua

Servings: 1 Servings

Ingredients:

1 package (6-ounce) cook-and-servevanilla pudding
1 Either (14-ounce) sponge orpound cake (see note)
½ pint Whipping cream
3 tablespoon Grand Marnier liqueur
1 tablespoon Lemon juice
¼ teaspoon Vanilla
2 tablespoon Sugar
1 small Jar either caramel orraspberry syrup

Preparation:

(from Onati Restaurant)

Make pudding according to directions on box. Cool. Whip cream until it begins to thicken. Add vanilla and sugar. Continue whipping until it is quite thick. Cut cake into ½-inch-thick slices. Trim slices so they will fit snugly in a 5- or 6-inch bowl. Cut and then remove an inch circle within the middle of the cake. Place a generous dollop of whipped cream evenly in each of 10 bowls. Place cake on the whipped cream. Stir Grand Marnier and lemon juice into syrup. Drizzle syrup over cake. Place an even layer of cooled pudding on cake. Wrap each bowl well with plastic wrap and refrigerate overnight. Just before serving, remove plastic wrap and put 1 ½ tablespoons of either caramel or raspberry syrup over the pudding.
Makes 10 servings. (Note: The cake at Onate is homemade but you can use Sara Lee's pound cake. Knott's Berry Farm raspberry syrup is excellent.)

Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 22, 1997.

Jetton's Barbecue Sauce

Servings: 1 Servings

Ingredients:

3 tablespoon Salt
3 tablespoon Sugar
1 ¼ tablespoon Black pepper
1 ½ teaspoon Paprika
1 ½ teaspoon Unsweetened lemonade mix
1 teaspoon Salt
¾ teaspoon Garlic powder
¾ teaspoon Chili powder
¼ tablespoon Hot pepper sauce
¼ cub Vinegar
½ cub Salad oil
1 teaspoon Dry mustard
½ small Bay leaf
½ teaspoon Paprika
½ cub Worcestershire sauce
2 cub Beef stock

Preparation:

Mix first 5 ingredients together & keep in a salt shaker. Sprinkle over meat before barbecuing -- don't skimp! Sauce: Mix all remaining ingredients together & refrigerate overnight. Cook meat far from fire. Turn often & baste with sauce.

NOTE: Jetton's of Dallas-Ft. Worth catered President Johnson's barbecue parties at the White House.

MRS S.L. (MARY) HAYTON

TIME INCLUDES OVERNIGHT REFRIG.

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.

Jettons Mop

Servings: 1 Servings

Ingredients:

1 ½ tablespoon Salt
1 ½ tablespoon Dry mustard
1 tablespoon Garlic powder
½ tablespoon Ground bay leaf
1 tablespoon Chili powder
1 ½ tablespoon Paprika
1 tablespoon Lu'siana Hot Sauce
1 pint Worcestershire Sauce
½ pint Vinegar
2 quart Bone stock
½ pint Oil

Preparation:

Mop For All Barbecue Meats (about 3 quarts) (note - these are half the quantities in the original recipe - Bruce)

Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator
Just as the recipe mentiones, I to have been told that it is not only the mop ingredients, it is the RETURNING flavors from the meat to the mop pan that livens up the mopping success. So, this brings up what to you use to mop with? It has to be something that can pick up not just distribute..
food for thought. Ideas?

Pork: I mop but not as convinced that it is as important as on brisket.

Chicken: VIP to mop....however I seldom do...maybe that's why my chicken is always last in my cookoff scores.

I have done 1st place chicken and have placed fairly well other times.
However, I just can't do chicken like I remember as a kid in my home town.
Anything less than that is just chicken.

I remember chicken that had smoke and bbq flavor RIGHT DOWN TO THE BONE IN EVERY MORSLE OF THE BIRDS BEING. God it was good. The damn thing fell apart it was so tender. White meat, dark meat..it did not matter. IT was wonderful. Can`t do it though. Shit it pisses me off. Sorry...very frustrating topic for me. I 've asked Smoky, Mike Scrutchfield, and others but I can't get it.

I think it is like my trying to duplicate the Old Mexican Ladies' tamales.
I went on a hunt for that and have come close...but still no tamales. At least I think I found what the difference was. It was the absence of hog's head meat. I can't invest in a pot large enough to cook the damn thing in.
I digress.

Back to Chicken and Mopping: When I did win 1st place I did sort of mop..I sprayed the chicken with a combination of apple juice, vinegar, and oil.
Posted to bbq-digest V5 #067

From: miker@tpsparc.cv.com (Mike Roberts)

Date: Wed, 25 Sep 96 09:00:51 EDT

Jetton's Mop for All Barbecue Meats

Servings: 1 Servings

Ingredients:

3 Tablsp salt
3 Tablsp dry mustard
3 Tablsp garlic powder
1 Tablsp ground bay leaves
2 Tablsp chili powder
3 Tablsp paprika
2 Tablsp Louisana hot sauce
2 pint Worcestershire
1 pint Vinegar
4 quart Beef bone stock
1 pint Oil
3 Tablsp MSG

Preparation:

from LBJ Barbecue Cook Book 1967, Texas

Mix and let sit over night Posted to bbq-digest Digest V97 #032 by mariusj@best.com (Marius Johnston) on Mar 16, 1997

Jewel Bars

Servings: 1 Servings

Ingredients:

2 cub Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
4 Eggs
1 ½ cub Finely cut Spice Gum Drops;(no black or purple ones) Iused small gum dropsquartered.
2 cub Firmly packed Brown Sugar
½ cub Chopped nuts; ( I used more,maybe 1 Cup, but this canbe to taste)

Preparation:

Combine flour, baking powder, cinnamon. Sprinkle dry ingredients over gum drops. Beat eggs until light, add brown sugar and mix well. Add flour, gum drops and nuts. Mix well. Bake in two well greased 8x8x2 pans in moderate oven 350 deg. F for about 20- 25 minutes. Remove from oven (don't forget to use a hot pad or oven mitt) Set on a wire rack and cut in bars (1x3 inch) while hot. They will be slightly gooey in the center. Let cool completely.
Remove from pan and roll in powdered sugar.

Posted to Bakery-Shoppe Digest V1 #460 by "Marguerite C, Turner" <ritat@2xtreme.net> on Dec 18, 1997

Jewel Biscotti

Servings: 20 Servings

Ingredients:

-Dottie Cross TMPJ72B
2 cub Sifted all-purpose flour
1 cub Granulated sugar
1 teaspoon Baking powder
3 Large eggs
2 tablespoon Kirsch
2 tablespoon Grand Marnier
1 teaspoon Almond extract
½ cub Chopped natural almonds
½ cub Chopped glace cherries

Preparation:

Preheat the oven to 300 degrees. Butter and flour a large baking sheet. Mix the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk together the eggs, kirsch, Grand Marnier, and almond extract. Add this mixture to the flour mixture. Stir in the almonds and cherries. Spoon the dough onto the prepared baking sheet and form it into a strip about 10 inches long, 5 inches wide, and ½ inch thick. Bake in the preheated oven for 45 minutes, or until set and firm to the touch. The dough shouldn't be hard. Remove from the oven and slice diagonally with a serrated knife into ½-inch slices. (Discard the thick end pieces.) Arrange the slices on the baking sheet and return to the oven for 45 to 60 minutes, or until lightly brown. Let the biscotti cool for about 5 minutes on the baking sheet, then transfer them to wire racks to cool completely. Store in an airtight container for up to 2 weeks. Makes 20 cookies. Source: "An Edible Christmas" Cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

Jewel Salad

Servings: 8 Servings

Ingredients:

3 Pomegranates; seeded, about3 cups
3 Persimmons; finely chopped
1 ½ cub Finely Chopped Prunes; About30 Prunes
9 Clementines; Finely Chopped,Peeled And Sectioned
3 Granny Smith Apples; PeeledAnd Chopped
3 large Bulbs fennel; finely chopped
3 large Stalks celery; finelychopped
3 Heads Radicchio; Halved,Thinly Sliced
4 tablespoon Olive oil
1 tablespoon Freshly squeezed lemon juice
1 ½ teaspoon Dijon mustard
1 tablespoon Freshly squeezed orangejuice
Salt and freshly groundpepper
2 Pinches sugar
2 tablespoon Sherry vinegar
1 tablespoon Canola oil
½ cub Stilton cheese; crumbled
½ cub Walnuts; coarsely chopped

Preparation:

1. Place each variety of chopped fruit and vegetables in a separate bowl.
In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.

2. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, ½ teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio.
Toss dressing with each vegetable, keeping separate.

3. Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.

Scanned and fomratted by Carole Walberg from Martha Stewart's Home Page

Recipe by: Martha Stewart's Home Page

Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 17, 1997

Jewel Swirls

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Baking soda
¼ teaspoon Salt
¾ cub Butter; unsalted (softened)
½ cub White sugar
½ cub Sour cream

Preparation:

Submitted by: D Wiman Sour cream and jello cookie...the dough needs to be refrigerated for at least 3 hours.

1. Cream butter and sugar, then add sour cream. Add the dry ingredients.
Blend well and chill 2 hours or overnight.

2. Divide dough in half and roll into rectangle. Brush rectangles with water and sprinkle each with ½ package Jello. Roll up. Chill 1 to 2 hours.

3. Preheat oven to 350 degrees F (180 degrees C). 4Cut dough into ¼ to ½ inch thick slices. Put on greased cookie sheets and bake for 10-12 minutes. Makes 2 dozen
Posted to Bakery-Shoppe Digest V1 #445 by fundwell@excel.net on Dec 10, 1997

Jewel Toned Fruitcake

Servings: 1 Servings

Ingredients:

2 cub Dried apricots
2 cub Pitted dates
1 cub Red or green maraschinocherries, drained
1 ½ cub Brazil nuts
¾ cub Flour
¾ cub Sugar
½ teaspoon Baking powder
½ teaspoon Salt
3 Eggs
1 ½ teaspoon Vanilla
1 cub Red & green candiedpineapple, cutup

Preparation:

Heat oven 300°. Line a loaf pan 9x5x3 or 8x4x2 with foil. grease foil.
Leaving apricots, dates, cherries and nuts whole, combine all ingredients in large bowl, mix thoroughly. Spoon into prepared pan, spread evenly. Bake 1 hr. 45 min or until wooden pick comes out clean. If cake becomes too dark, cover with foil last 30 min of baking. Remove from pan, cool. Store in foil. Makes l loaf.

Recipe by: Betty Crockery, Holiday Hostess Recipes, 1968

Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997

Jewel Trees

Servings: 1 Servings

Ingredients:

Honey Spice Cookie Recipe

Preparation:

Roll out dough; cut out using 8" Christmas tree cutter; Place carefully on foil lined cookie sheets. Using small cutters, cut out shapes at random on trees; fill cutouts with crushed hard candies. Bake 12-15 minutes until candies melt. Cool completely on foil. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 101606 -0500

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

Jeweled Chicken

Servings: 4 Servings
Source: Sunset Stir-fry Cookbook

Ingredients:

1 Egg white
Cornstarch
2 Whole chicken breasts (about1 pound each), skinned,boned, and cut into strips
¼ cub Soy sauce
1 can (about 20 oz) lychees (I usewalnuts or peanuts orcashews as a substitute)
2 tablespoon Vinegar
2 tablespoon Sugar
¼ cub Salad oil
1 ½ tablespoon Minced cystallized ginger
Fresh cilantro (coriander)sprigs
Sliced kumquats preserved insyrup (canned figs workstoo)

Preparation:

Look for the fruits in the gourmet or specility food section.

In a bowl, beat together egg white and 2 tablespoons cornstarch. Add chicken and stir to coat. Set aside. In another bowl, gradually blend soy with 1 tablespoon cornstarch. Drain lychees, reserving 6 tablespoons of the syrup. Add reserved syrup to soy sauce mixture along with vinegar and sugar. Place a wok or heavy cast iron skillet over high heat, when wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the chicken mixture and stir fry until meat is no longer pink in center. About 3 minutes. Remove from wok and set aside. Repeat to cook remaining chicken, adding remining 2 tablespoons oil. Return all chicken to wok. Blend in ginger, drained lychees and soy mixture. Stir until sauce boils and thickens. Garnish with cilantro and kumquats.

Posted to Recipe Archive - 02 Mar 97 by ted by: LeiG@aol.com on Mar 2, 9.

Jeweled Fruitcake

Servings: 1 Cake

Ingredients:

8 ounce Dried apricots
8 ounce Pitted dates (1 ½cups)
¾ pound Whole brazil nuts (2 ½
Cups)
1 cub Drained red and green
Maraschino cherries
1/3 pound Red and green candied
Pineapple cut up (about 1
Cup)
¾ cub Flour
¾ cub Sugar
½ teaspoon Baking powder
½ teaspoon Salt
3 Eggs
1 ½ teaspoon Vanilla

Preparation:

Heat oven to 300. Line loaf pan, 9x5x3 with aluminum foil - greased.
Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan.
Bake 1 hours 45 minutes or until wooden pick inserted in center comes out clean. I necessary. cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.
Remove from pan; cool.
Wrap in plastic wrap or aluminum foil; store in a cool place.

Recipe from Betty Crocker's Cookbook circa 1969.
Posted to EAT-L Digest 13 Sep 96

Date: Fri, 13 Sep 1996 20:11:46 -0700

From: Sheila Bluett <sheila@FREENET.VICTORIA.BC.CA>

Jeweled Pepper Chutney

Servings: 1 Servings

Ingredients:

2 cub Sugar
2 cub Firmly packed brown sugar
2 cub Golden raisins
2 ½ cub Cider vinegar
8 large Sweet red peppers, seeded &cut into ¼" cubes
8 Cloves garlic, finelychopped
4 Jalapeno peppers, seeded &finely chopped
1 Jar (2 oz.) crystallizedginger, finely chopped

Preparation:

Makes 6 - ½ pints

Janet and anyone else who may be interested, here is the chutney recipe I found in the Southern Living Annual Recipes for 1994. I have not tried this recipe yet, but it does sound simple.

Combine all in a large Dutch oven and boil. Reduce heat and simmer uncovered 1 hour 45 mins, stirring occasionally.

Pack hot mixture into hot jars filling to ½" of top. Remove air bubbles and wipe jar rims. Cover with lids and screw on bands.

Process in boiling water bath for 10 mins. Refrigerate after opening.
Posted to FOODWINE Digest 21 October 96

Date: Tue, 22 Oct 1996 08:08:43 -0500

From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>

Jeweled Pineapple Rings

Servings: 12 Servings

Ingredients:

3 cub Bread flour
1 package Red Star active dry yeast orquick-rise yeast
¼ cub Sugar
1 ½ teaspoon Salt
¼ cub Oil
2 Eggs
1/3 cub Milk
1/3 cub Water

FILLING:
¼ cub Butter or margarine
1 cub Powdered sugar
½ cub Finely chopped pecans
½ cub Finely chopped candiedpineapple

GLAZE:
¼ cub Pineapple juice
3 tablespoon Sugar

Preparation:

Date: Tue, 11 Jun 1996 23:52:56 -0400

From: Linda Robinson <CatRescuer@AOL.COM>
In large mixer bowl, combine 2 c. bread flour, yeast, sugar and salt; mix well. Heat milk, water and ¼ c. oil until very warm (120-130x F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick-Rise yeast).

Prepare Filling: Cream ¼ c. butter; blend in powdered sugar. Stir in pecans and pineapple.

On a lightly floured surface, roll dough to a 12" square. Spread Filling over half the dough. Fold uncovered dough over Filling. Cut into 12 strips. Twist strips twice; loosely coil on greased cookie sheet, tucking ends under. Cover; let rise in warm place about 50 minutes (30 minutes for Quick-Rise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine pineapple juice and sugar; brush rolls. Bake 5-7 minutes longer until golden brown. Remove from cookie sheets; cool.

Holiday Variation: Use red and green candied pineapple.

Note: The ingredients in this recipe are proportioned for all automatic bread machines using the "MANUAL" or "DOUGH" setting.

EAT-L DIGEST 11 JUNE 1996

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

Jeweled Relish

Servings: 1 Servings

Ingredients:

1 can Undrained Sauerkraut
2 cub Celery, Chopped
1 cub Chopped Olive W/Pimento
½ cub Honey
Green Pepper, Chopped (Opt)
Carrot, Grated (Opt)
Dill Or Garlic (Opt)

Preparation:

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.

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

Jeweled Rice

Servings: 1 Servings

Ingredients:

2 ½ cub (500 grams) basmati or otherfragrant long grain rice
1 teaspoon Salt
Finely pared peel "zest" of2 large oranges, shreddedor julienned
½ cub (100 g) granulated sugar
1/3 cub (50-75 g) dried pitted sourcherries (up to ½)
1/3 cub Dried barberries orcranberries (up to ½)
5 tablespoon Sunflower oil (up to 6)
¼ teaspoon Saffron (I don't have)
1 cub (100g) split blanchedalmonds or mixed almondsand pistachios
2 Jullienned dried apricots(up to 3)

Preparation:

This recipe is adapted (less salt) from "The Book of Jewish Food", somewhere I have a similar recipe from Sunset Magazine, will look for you.

Wash the rice, then soak in cold water for 1 hour.

Make candied peel by boiling peel in small pan in generous amount of water for 30 min. to remove bitterness. Drain, return to pan with 1/3 cup(80 ml) water, and sugar and simmer for about 20 minutes.

Soak the sour cherries and cranberries in water to cover for about 20 min.

Bring 9 cups (2 liters) of water to boil (salted to taste), in a large saucepan. Pour the drained rice slowly into boiling water, let come to boil again, and cook rapidly at boil for 8 minutes (still a bit firm) Drain the rice well.

Pour oil into bottom of the (washed) rice pan. Stirr in saffron, add the rice, drained peel, drained dry fruit, nuts, and stir very well. Saffron color and oil should be distributed evenly (I use a few drops or yellow color and a touch of turmeric).

Put the lid on tightly, steam on lowest heat for 20 minutes or until tender. (I usemy electric rice cooker for this last part!) Alternate method is to bake in tightly covered casserole at 350 deg. f (150 deg C) for 30 minutes.

I believe this is traditionally topped with roast chicken. Tonight, will garnish the platter with kumquats fresh from my tree.

Posted to JEWISH-FOOD digest V97 #040 by MGB/PhatWolf <DonutDolly@themall.net> on Feb 05, 1997.

Jeweled Wine Shimmer

Servings: 10 Servings

Ingredients:

1 large Lemon Jello
1 cub Water, boiling
1 cub Water, cold
2 cub Rose wine
½ cub Seedless green grapes
½ cub Fresh blueberries
11 ounce Mandarin orange segments,drained
Lettuce leaves

Preparation:

In large bowl, dissolve jello in boiling water; stir in cold water and wine. Chill until thickened but not set, about 1-½ hours. Fold in grapes, blueberries and mandarin orange segments. Pour into individual molds, or an oiled 6-cup mold. Refrigerate about 4 hours or until firm. To serve, unmold on lettuce-lined serving plates.

Posted to MC-Recipe Digest V1 #512 by Nancy Berry <nlberry@prodigy.net> on Mar 12, 1997

Jewelled Fruitcake Miniatures

Servings: 42 Servings

Ingredients:

8 ounce Dried apricots; cut up
8 ounce Pitted dates; cut up
1 ½ cub Brazil nuts; chopped
1 cub Maraschino cherries;drained, cut in half
1 cub Candied pineapple; cut up
¾ cub Flour
¾ cub Sugar
½ teaspoon Baking powder
½ teaspoon Salt
3 Eggs
1 ½ teaspoon Vanilla

Preparation:

Heat oven to 325 degrees. Place paper nut cups or miniature paper cups on baking sheet. Mix ingredients throughly. Spoon about 1 tablespoon into each cup. Bake for 25 mins. or until a toothpick comes out clean. If they are getting too dark cover with tinfoil the last 10 mins. Cool completely. Wrap securely and store in refrigerator. Makes about 3 ½ doz. To make in small loaf pans: Line pans with aluminium foil and bake for 35-40 mins. Makes 6

Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

Recipe by: Jean Hopkins-Mom

Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 11, 1997

Jewelry Clay for Kids

Servings: 1 Servings

Ingredients:

¾ cub Flour
½ cub Salt
½ cub Cornstarch
Warm Water

Preparation:

Supervise as children follow these steps:

1. Mix dry ingredients together.

2. Gradually add warm water until the mixture can be kneaded into shapes.

3. Make beads by rolling the dough into little balls, piercing the balls with toothpicks and allowing the balls to dry.

4. Paint and string the beads. From Magic Mixtures (Fearon)

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

Jewel-Topped Lemon Pie

Servings: 1 Servings

Ingredients:

1 Homemade (8-9 inch) orfrozen pie shell, baked
3 Egg yolks
1 can (14 oz.) sweetened condensedmilk
½ cub Sour cream
¼ cub Lemon juice
2 cub Asstd. fresh fruit or frozenand thawed (up to 3)

Preparation:

Preheat oven to325 degrees. In small mixer bowl, beat egg yolks; stir in condensed milk, sour cream, lemon juice. Pour into pie shell and bake for 30 mins. Cool. Chill. Top with fruit to serve. Refrigerate leftovers.
Posted to FOODWINE Digest 19 Feb 97 by ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG> on Feb 19, 1997.

Jewish "Corn" Bread (1 of 2)

Servings: 2 Servings

Ingredients:

1 ½ cub Water,warm (110 degree)
1 package Yeast, dry
½ teaspoon Sugar
4 teaspoon Salt
3 cub Rye sourdough starter
Measured after stirring down
At room temperature.
2 cub Flour, gluten
3 ½ cub Flour, all-purpose or as
Needed.
Cornmeal (for sprinkling
The baking sheets)
GLAZE:
1 Egg white beaten with 2 tbs
Water.
OPTIONAL TOPPING:
2 teaspoon Chernushka (black caraway)
Seeds.

Preparation:

You can buy chernushka "black caraway" in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries.

1. Combine ½ cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 ½ cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead..
the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 ½ hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled.

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

Jewish "Corn" Bread (2 of 2)

Servings: 2 Servings

Ingredients:

7. While the loaves are rising, set a large roasting pan containing 2
inches of boiling water on the oven floor (or the lowest shelf of an
electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves
with egg-white glaze, being careful not to let the glaze drip onto the pan,
as it sticks and burns. With a single-edged razor blade or a small, sharp
knife, cut three diagonal slashes, holding the blade almost parallel to the
surface, about ¼ inch deep on each loaf. Sprinkle the loaves with "black
caraway" or caraway seeds, if you like. 9. Bake for 30 minutes on the
middle and upper shelves of the oven, then brush again with glaze, exchange
shelf positions, and remove the water pan. Bake for 20 to 30 minutes
longer, or until there is a hollow sound when you rap the bottom of the
loaf. 10. Cool the bread on racks.

Preparation:

There is no historical or etymological theory for the term, "corn" in this bread.
Ah-Choo in Md. 11/17 06:29 pm

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

Jewish Apple Cake

Servings: 1 Servings

Ingredients:

¾ cub Sugar
1 teaspoon Cinnamon
4 cub Flour
2 cub Sugar
1 teaspoon Salt
4 teaspoon Baking powder
1 cub Orange juice
4 Eggs
1 cub Cooking oil
6 Apples, peeled, cored andsliced

Preparation:

Mix three-fourths cup sugar and cinnamon; set aside until needed.

Combine flour, two cups sugar, salt and baking powder and sift into mixing bowl. Make well in center. Add orange juice, eggs and oil. Beat well.

Pour half the batter into well greased tube (bunt) pan. Spread half the apple slices over it and sprinkle with half the sugar-cinnamon m ixture.
Cover with the rest of batter, top with remaining apples and sprinkle with remaining sugar- cinnamon mixture. Bake in a 350 over about 1 ½ hours, until cake is done.

This makes a large moist, delicious cake. ~- Sophie Laplante -- sophie@cs.uchicago.edu

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

Jewish Apple Cake #1

Servings: 8 Servings

Ingredients:

1 cub Oil
2 cub Sugar
4 Eggs
2 ½ teaspoon Vanilla
½ teaspoon Cinnamon
3 medium Apples
3 cub Flour
3 ½ teaspoon Baking powder
½ cub Orange juice
½ cub Cut up nuts; if desired(reserve small amount fortopping)
2 tablespoon Sugar & cinnamon mixed

Preparation:

Mix ingredients in order given, except the apples. Peel & slice apples thinly with grater or cabbage cutter. In greased & lightly floured tube pan pour about 1 inch of batter, a layer of apples, more apples, then balance of batter. Sprinkle top with cinnamon, sugar & small amount of chopped nuts. Bake 1-¼ hours at 350. Especially good for coffees.

MRS WILLIAM (BETTY) BRAUN

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.

Jewish Apple Cake #3

Servings: 12 Servings

Ingredients:

2 cub Flour
2 cub Sugar
4 large Eggs
1/3 cub Orange juice
1 cub Vegetable oil
2 teaspoon Vanilla extract
3 tablespoon Baking powder
5 Apples
2 teaspoon Cinnamon
2 teaspoon Sugar

Preparation:

From: Linda Shapiro / Naples FL <lss@coconet.com>

Date: Wed, 3 Jul 1996 08:25:25 -0400
Recipe By : Internet/ Lauren Roberts 4-96

OVEN: 350. Grease and flour a 10- inch tube or bundt pan.

Combine the above ingredients and beat at medium speed for 10 minutes. Peel and slice 4 to 5 apples in a bowl and add 2 teaspoons each of cinnamon and sugar.

Layer half of the batter in pan, then add apples, then the rest of the batter.

Bake for 1 hour and 15 minutes.

JEWISH-FOOD digest 226

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

Jewish Apple Cake (2)

Servings: 1 Servings

Ingredients:

1 cub Vegetable oil
2 cub Sugar
4 Eggs
3 cub Flour
¼ cub Apple or orange juice
2 ½ teaspoon Vanilla
3 teaspoon Baking powder
5 tablespoon Sugar
2 tablespoon Cinnamon
1 cub Apples

Preparation:

Mix first seven ingredients well. Chop apples coarsely. Mix sugar and cinnamon, then add apples and coat them well. Layer batter and apples in a greased tube pan. Sprinkle remaining cinnamon sugar on top. Bake for 1 ½ hours at 350 o F.

Recipe by: Elizabeth M MacInnes <emacinn@mailhost.tcs.tulane.edu>

Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb 04, 1998

Jewish Bread Pudding

Servings: 6 Servings

Ingredients:

8 slice Stale white bread
4 ½ cub Milk
4 tablespoon Butter
½ cub Sugar
2 Eggs -- beaten
½ cub Sherry
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
½ teaspoon Salt
1 cub Raisins -- seedless

Preparation:

Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1 ½ quart buttered baking dish and place in a pan of hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in the center comes out clean. Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger.

Recipe By :

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

Jewish Cabbage Rolls

Servings: 6 Servings

Ingredients:

12 large Cabbage leaves
1 pound Ground sirloin
1 cub Cooked rice
1 teaspoon Parsley, finely chopped
1 Sprinkle basil, thyme,oregano, optional
1 Egg
2/3 cub Milk
¼ cub Onion, finely chopped
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoon Fat
2 tablespoon Brown sugar
1 can Condensed tomato soup
½ Soup can water
1 Bay leaf
4 Cloves

Preparation:

Remove outer leaves of a large head of cabbage one by one. Drop into boiling salted water and parboil for 5 minutes or until soft. Drain; trim out the thick center vein. Combine meat, rice, parsley, egg, milk, ½ onion, salt, basil, thyme, oregano, and pepper. Place large spoonful on each cabbage leaf. Roll up and fasten with toothpicks. Melt fat in heavy iron skillet. Brown the cabbage rolls, turning to brown evenly. Sprinkle with sugar. Cover with soup and water. Add remaining onion, bay leaf and cloves; cover. This dish can be simmered on stove top burner for 1 hour and 15 minutes or bake for 1 hour and 25 minutes in a 350 degree oven. Add more water as needed.

Jewish Caponata

Servings: 1 Servings

Ingredients:

3 pound Eggplant
1 tablespoon -salt
¼ teaspoon -pepper
¾ cub Olive oil
2 Celery stalks;diced
1 Onion;large, diced
3 Peppers, green,red & yellowcored & diced
1 Garlic clove-sliced
1 Carrot;large, peeled &diced
2 teaspoon Flour
2 pound Tomatoes; ripe, peeled* andcut up
1 cub Green olives; pitted,coarsely chopped
2 tablespoon Wine vinegar
1 teaspoon Sugar
3 Basil leaves;fresh ;-OR
1 teaspoon -dried Basil
1 tablespoon Parsley, Italian;freshchopped
2 tablespoon Capers; drained

Preparation:

Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately.
according to the author, "It's hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews." She quotes Pellegrino Artusi in the cookbook _Scienza e L'Arte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil.
Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables.
Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for ½ hour. Remove from oven; mix well, taste for seasonings and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer

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

Jewish Coffee Cake #1

Servings: 12 Servings

Ingredients:

½ cub Butter
1 cub Firmly packed light brownsugar
3 large Eggs
1 teaspoon Vanilla extract
2 cub Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ pint Sour cream

STREUSEL TOPPING:
¾ cub Dark brown sugar
3 teaspoon Flour
¾ cub Chopped nuts
½ cub Sugar

Preparation:

From: Linda Shapiro / Naples FL <lss@coconet.com>

Date: Wed, 3 Jul 1996 08:25:25 -0400
Recipe By : Internet/ Lauren Roberts 4-96

OVEN: 350, Grease an angel food pan.

Cream butter and sugar. Add vanilla. Beat in eggs well. Add dry ingredients alternately with the sour cream.

Place 1/3 of streusel on bottom of pan and then half of batter, then 1/3 of streusel, then rest of batter, sprinkling the remaining streusel on top.

Bake for 55 minutes.

FOR STREUSEL: Mix all ingredients together.

NOTES : Serving Size: 10

JEWISH-FOOD digest 226

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

Jewish Coffee Cake #2

Servings: 12 Servings

Ingredients:

BATTER:
2 cub Flour
2 Sticks margarine
½ pint Sour cream
2 Eggs
1 cub Sugar
1 teaspoon Vanilla
1 teaspoon Baking soda
½ teaspoon Salt

TOPPING:
½ cub Sugar
¼ cub Brown sugar
1 cub Chopped walnuts
2 teaspoon Cinnamon or more

Preparation:

From: amwilson@juno.com (A Wilson)

Date: Sun, 4 Aug 1996 12:01:40 PST
Combine the batter. Grease and flour tube pan. Put 1/3 sugar mixture in bottom, then ½ of batter, then 1/3 of sugar mixture and rest of batter.
Add remaining sugar mixture. Bake 1 hr. at 350 F. Remove from pan after resting 5 minutes when removed from oven. Cool 1 hr.

Mm-recipes Digest V3 #210

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

Jewish Crumb Cake

Servings: 1 Servings

Ingredients:

½ pound Butter; Softened
2 cub Sugar
2 teaspoon Vanilla
½ teaspoon Salt
4 Eggs
1 pint Sour Cream
3 cub Flour
2 teaspoon Baking Soda
1 cub Sugar
3 teaspoon Cinnamon
3 tablespoon Chopped Nuts; Optional
5 tablespoon Coconut; Optional

Preparation:

1. Cream together first 4 ingredients.

2. add 4 eggs, one at a time, at high speed.

3. Add 1 pint sour cream at low speed.

4. Sift together next 2 ingredients and mix with first mix with first mixture.

5. Mix sugar, cinnamon, nuts and coconut together in separate bowl.

6. Grease and flour 2 10' square pans.

7. Put part of batter into each pan, then sprinkle with sugar mixture and cut through, using knife.

8. Add balance of batter, then top with remaining sugar mixture, cut again.

9. Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in center comes out clean.

Cool on rack, in pan.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 198 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Jewish Honey Cake

Servings: 1 Servings

Ingredients:

3 cub All-purpose flour
1 ½ teaspoon Baking powder
1 ¼ teaspoon Cinnamon
½ teaspoon Baking soda
1 tablespoon Instant coffee
½ cub Boiling water
¼ cub Vegetable or peanut oil
1 cub Honey
Grated peel of 1 washedorange
2 tablespoon Brandy or any whiskey
4 Eggs
1 cub Sugar
1 cub Chopped walnuts

Preparation:

Combine first four ingredients and set aside. Mix the instant coffee with the water; then blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for about 50 minutes. Test with a toothpick. If the toothpick comes out clean then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.

Posted to Bakery-Shoppe Digest by Skeeter <prissb@agate.net> on Feb 07, 1998

Jewish Penicillin

Servings: 1 Servings

Ingredients:

1 Stewing chicken; skinned
6 Celery ribs; with tops, cutin large pieces
4 Carrots; cut in large pieces
2 large Onions; cut in large pieces
1 Parsnip; cut in large pieces
1 tablespoon Whole black peppercorns
6 Sprigs fresh parsley
Cheesecloth
Kitchen string
Salt and pepper to taste
Dill weed; fresh or dried,to taste

Preparation:

>From Elementary My Dear & Fabulously Low Fat by Tree Stevens

Prep: 15 min, Cook: 1:45, plus cooling time.

Clean the poultry and place the whole bird, including the neck and giblets, in a large pot in water to cover. Place all remaining ingredients, except the salt, pepper and dill weed for seasoning, in the cheesecloth and tie off with a piece of string; place this bundle in the pot with the chicken.
Add 1 Tbs. salt to the water and boil, uncovered; cook , uncovered, until the meat falls off the bone when touched with a fork, about 1-½ hours.
Remove the bundle of vegetables and open; return the carrots to the soup; discard the rest of the bundle. Season with the salt, pepper and dill; continue to cook the soup, uncovered, so it cooks down by about 25%. To taste the soup during this time, take the spoon and stir until the fat on the top dissipates, so you can get a spoonful of broth to taste. When the taste of the soup meets your expectations, remove the chicken; cool the soup; refrigerate . The chicken meat can be used for sandwiches or chicken salad; discard the neck and giblets. After cooling, remove the fat that has congealed on the top of the soup, and you have defatted stock or chicken soup to heal your loved ones.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.

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

Jewish Potato Knish

Servings: 1 Servings

Ingredients:

DOUGH:
2 cub Flour
½ teaspoon Baking powder
¼ teaspoon Salt
1 Egg
¼ cub Oil

POTATO FILLING:
4 Potato; cooked mashed
Chicken fat; melted
Salt
Pepper; lots of pepper

LIVER FILLING:
½ pound Liver; beef, broiled, choppd
3 Chicken liver; broiled chopd
½ pound Ground beef; sauteed
½ cub Potato; mashed
1 Egg
1 Onion; minced and browned i
1 tablespoon Oil
½ teaspoon Salt

Preparation:

Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in.
slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375 degree F.
oven until brown I didn't post the original knish recipe, but I do have quite a few in my collection.
This is one from Balabustas More Favorite Recipes, by the B'nai Israel Sisterhood, Gainesville,

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

Jewish Rye Bread

Servings: 1 Servings

Ingredients:

FOR SMALL LOAF (1:

SPONGE:
½ teaspoon Yeast
¾ cub Rye flour
½ cub Sourdough starter*
¾ cub Water

BREAD:
¾ teaspoon Yeast
1 ½ cub Bread flour
1 teaspoon Salt
2 teaspoon Sugar
2 teaspoon Caraway seeds
1 tablespoon Vegetable oil

FOR LARGE LOAF (1-½:

SPONGE:
¾ teaspoon Yeast
1 cub Plus
2 tablespoon Rye flour
¾ cub Sourdough starter*
1 cub Plus
2 tablespoon Water

BREAD:
1 ¼ teaspoon Yeast
2 ¼ cub Bread flour
1 ½ teaspoon Salt
1 tablespoon Sugar
1 tablespoon Caraway seeds
1 ½ tablespoon Vegetable oil

Preparation:

from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg

1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature.

2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions.

*---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water.

Posted to Digest bread-bakers.v096.n063

From: Bev Janson <claycooker@worldnet.att.net>

Date: Sun, 01 Dec 1996 21:50:45 -0600

Jewish Rye Cornmeal Bread

Servings: 1 Servings

Ingredients:

medium LOAF
1 ⅛ cub Water -- 1 ½ cup
1 ½ tablespoon Oil -- 2 tbsp.
2 1/3 tablespoon Honey -- 3 tbsp.
1/3 teaspoon Salt -- ½ tsp.
1 ½ teaspoon Caraway seeds -- 2 tsp.
1/3 cub Cornmeal -- ½ cup
2/3 cub Rye flour -- 1 cup
2 cub Bread flour -- 2 ½ cups
1 ½ To 3 T.
2 teaspoon Active dry yeast -- 2 ½
large LOAF
Vital gluten -- 2-4 Tbsp.

Preparation:

ts

Load machine in order recommended by manufacturer. Procees on Whole Grain, White or Sweet Cycle on lightest crust setting.

Recipe By : The Bread Machine Cookbook by D. R. German/Bobb1744

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

Jewish Strudel

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
½ pint Sour cream
pound Butter; * see note
Pineapple jam; or one ofchoice
Apricot jam; or one ofchoice
Coconut flakes
Chopped nuts
Maraschino cherries; chopped
Powdered sugar

Preparation:

Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight.

Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls.

Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve.

NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste.

NOTES : You must use real butter as margarine will not work for this dough.
Also the thinner you roll out the dough the better the strudel is. This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it. I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two.
Recipe by: Barbara Price

Posted to MC-Recipe Digest V1 #1008 by "abprice@wf.net" <abprice@wf.net> on Jan 13, 1998

Jewish Style Corned Beef

Servings: 1 Servings

Ingredients:

12 pound Whole brisket
4 quart Water
2 cub Kosher salt
1 teaspoon Saltpeter
5 Bay leaves
7 Cloves garlic, smashed
¼ teaspoon Ground cloves
2 teaspoon Whole peppercorns
1 teaspoon Allspice berries }
1 teaspoon Mustard seeds
1 cub White vinegar
½ cub White sugar

ADD TO A STEAMER POT:
¼ teaspoon Cloves
2 teaspoon Peppercorns
1 teaspoon Allspice berries
1 teaspoon Mustard seeds
3 Cloves garlic
¼ cub Salt

Preparation:

Recipes from David Rosengarten's _Taste_ for the week of 3/10/97

Place all ingredients except garlic, brisket and "steamer pot" ingredients in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cov er with a plate and weight for 3 weeks, turning after 1 ½ weeks.

Add spices to steamer pot. Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer.
Place meat in steamer.

Steam for 3 hours, until tender.

Suggested Wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997

Jewish/catholic Apple Cake

Servings: 8 Servings

Ingredients:

Dot metzinger dfvf10b
4 Macintosh apples; peeledCored and sliced or cubed
2 teaspoon Cinnamon
5 tablespoon Sugar
3 cub Flour; sifted
2 cub Sugar; separated
1 cub Vegetable oil
4 Eggs
¼ cub Orange juice
3 teaspoon Baking powder
2 ½ teaspoon Vanilla
1 teaspoon Salt
1 cub Chopped walnuts; (optional)

Preparation:

Preheat oven to 350^. Combine cinnamon and 5 tablespoons sugar and sprinkle over apples; set aside. Combine and beat remaining ingredients (except walnuts) in large bowl until smooth. Stir in walnuts. Pour ½ batter into a well greased 10-inch tube pan. Arrange ½ of apple mixture over it. Pour in the rest of batter and arrange the rest of the apples on top of the batter. Bake at 350^ for 1 ½ hours. Allow cake to cool in an upright position. May be frozen for future use.

NOTE: if apples look small then use 5 instead of 4!
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998

Jezabel Jam (Eb)

Servings: 1 Servings

Ingredients:

¼ cub Prepared horseradish
12 ounce Jar peach-pineapple jam
12 ounce Jar apple jelly
2 tablespoon Dry mustard
1 tablespoon Ground white pepper

Preparation:

Mix well and store in refrigerator.
Recipe By : The Electric Bread Cookbook

Posted to MC-Recipe Digest V1 #289

Date: Sat, 9 Nov 1996 22:26:27 -0500 (EST)

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

Jezebel

Servings: 1 Servings

Ingredients:

18 ounce Pineapple Preserves
18 ounce Apple Jelly
1 small Can Dry Mustard*
1 Jar Horseradish* drained
1 tablespoon Cracked Pepper*

Preparation:

Pour Jezebel over cream cheese on a plate and serve with crackers. Bremmer is a good companion cracker.

*Adjust the amount of these items to your taste.
Recipe By: given to me by Laura Sophiea 12/95

Posted to EAT-L Digest 25 October 96

Date: Sat, 26 Oct 1996 16:50:17 -0400

From: "G. Lankin" <WidgetX7@AOL.COM>

Jezebel Sauce

Servings: 1 Servings

Ingredients:

18 ounce Peach preserves
18 ounce Apple preserves
18 ounce Pineapple preserves
18 ounce Orange marmalade
10 tablespoon Dry mustard
5 ounce Horseradish (prepared)

Preparation:

Combine all ingredients and blend together well. Put in clean jars and seal. Does not need to be refrigerated until opened, then refrigerate the unused portion. Especially good with baked ham, roast or poured over cream cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

Jezebel Sauce #2

Servings: 1 Servings

Ingredients:

1 Jar (18-oz) pineapplepreserves
1 Jar (18-oz) apple jelly
1 can (1.25-oz) dry mustard
1 Jar (5-oz) horseradish
1 tablespoon Cracked black pepper

Preparation:

Combine all ingredients. Serve with pork, turkey or chicken. Delicious on a turkey sandwich. This is a very hot sauce!

MRS WINSTON BURKS (JENNIE)

MARVELL, AR

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

Jezebel Sauce and Cream Cheese Appetizer

Servings: 12 Servings

Ingredients:

1 Jar (16-oz) apple jelly
1 Jar (16-oz) pineapplepreserves
1 can (small) dry mustard
1 Jar (small) horseradish
1 Or
2 package (large) cream cheese

Preparation:

Mix all of ingredients, except the cream cheese, together; blend well. Pour some over cream cheese; serve with melba rounds. The remaining sauce can be frozen and used when needed.

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

Jezebel Sauce for Ham

Servings: 8 Servings

Ingredients:

1 Jar (small) pineapplepreserves
1 Jar (small) yellow mustard
1 Jar (small) apple jelly
4 ounce Horseradish
Salt
Freshly ground pepper

Preparation:

Mix all ingredients in electric mixer. This is particularly good with ham.
Keeps indefinitely in refrigerator. Makes 3 cups.

MRS. GORDON WHITE

MRS. SAMMY BROCATO

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.

Jezebel Sauces

Servings: 1 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:

BBQ SAUCE:
1 Jar apple jelly; (12 ounces)
¼ cub Bottled horseradish
1 Jar pineapple sundaetopping; (12 ounces)
1 teaspoon Dry mustard

BBQ BASTING SAUCE:
1 cub Jezebel sauce
8 ounce Cataline dressing
¼ cub Heinz 57 sauce

ISLAND SALAD DRESSING:
1 cub Jezebel sauce
1 cub Mayo
1 cub Ketchup

Preparation:

BBQ SAUCE-Put all ingredients into blender, high speed, about a minute or until smooth. Refrigerate it covered to use within 60 days or freeze to thaw and use within 1 year. Yield 1 quart. BBQ BASTING SAUCE-Blend sauce, dressing and 57 sauce. Use for basting chicken, pork or beef. SALAD DRESSING-Combine sauce, mayo and ketchup. Refrigerate to use within 30 days. Yield 3 cups.

Jezebell Sauce

Servings: 1 Servings

Ingredients:

1 Jar (10 ounce) apple jelly
1 Jar (10 ounce) apricotpreserves
½ Jar (5 ounce) preparedhorseradish, drained(about 1/3 cup)
1 teaspoon Dry mustard
3 package (8 ounce) cream cheese
Assorted crackers

Preparation:

This recipe is in Better Homes and Gardens Holiday Celebrations 96 magazine.

Stir together jelly, preserves,, horseradish and dry mustard in a mixing bowl. Cover and refrigerate. Spoon 1/3 of mixture over each cream cheese block. Serve with crackers. Makes 24 servings.

Posted to FOODWINE Digest 8 November 96

Date: Sat, 9 Nov 1996 13:35:25 -0500

From: Leslie Duncan <duncan@VIANET.ON.CA>

Jezebel's Sauce

Servings: 1 Servings

Ingredients:

1 Jar, pineapple preserves
1 Jar, apple jelly
1 Bottle fresh horseradish
1 Can, Coleman's mustard (dry)
Salt and pepper to taste

Preparation:

Mix all ingreds. in elec. mixer. This is particularly good with ham and it keeps indefinitely in the 'fridge. Serve also over cream cheese with crackers or bagels.

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

Jhap Chae

Servings: 100 Servings

Ingredients:

21 pound BEEF;OVEN ROAST FZ
4 pound PEPPERS SWEET DICED FZ
3 pound SPINACH FZ
2 pound ONION GREEN FRESH
8 pound CARROTS FRESH
4 tablespoon GARLIC DEHY GRA
6 pound MUSHROOMS 8 OZ
10 pound ONIONS DRY
8 ounce SUGAR; GRANULATED 10 LB
4 cub SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
8 tablespoon SESAME SEED 3-4 0Z
8 tablespoon SESAME OIL
24 ounce SOY SAUCE
4 tablespoon SALT TABLE 5LB

Preparation:

1. THINLY SLICE 21 LBS OVEN ROAST ½ BY 2" LONG STRIPS.

2. CARROTS FRESH THINLY SLICE 2 LBS ½ BY 2" LONG STRIPS.

3. GREEN PEPPERS THINLY SLICE 2 LBS OR ½ QT ½ BY 2" STRIPS.

4. ONION DRY THINLY SLICE 5 LBS.

5. GREEN ONIONS SLICED 1 LB INTO 1" STRIPS.

6. MUSHROOMS SLICED 2 LBS.

7. GARLIC FRESHLY MINCED 4 TBS.

8. COOK MEAT IN ITS OWN FAT UNTIL WELL BROWNED.

9. SAUTE CARROTS AND GREEN PEPPERS IN SALAD OIL 10 MINUTES OR UNTIL TENDER.

10. SAUTE ONIONS
OR UNTIL TENDER. COMBINE MEAT VEGETABLES AND MUSHROOMS DO NOT OVER MIX.

11. COMBINE SOY SAUCE
TO MEAT AND VEGETABLE MIXTURE. COOK 2 MINUTES MIXTURE LIGHTLY OVER MEDIUM HEAT.

12. BOIL NOODLES UNTIL DONE

Recipe Number: S00060

SERVING SIZE: 1 CUP

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

Jhinga Vindaloo (Prawn Vindaloo)

Servings: 4 Servings

Ingredients:

½ teaspoon Cummin seeds
25 g Fresh ginger, finely grated
2 Cloves garlic, finely
Chopped
6 Curry leaves
100 g Tomatoes, peeled and chopped
2 teaspoon Chilli powder
½ teaspoon Turmeric
450 g 1lb shelled prawns
3 tablespoon White vinegar
1 teaspoon Cornflour
Salt to taste
½ teaspoon Sugar

Preparation:

1. Crush the cummin seeds with the ginger, garlic and mustard seeds.

2. Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden.

3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook, mashing the tomatoe under the back of a wooden spoon to make a thick paste.

4. Add the crushed spices and continue to fry for 5 minutes, then add the prawns and 4 Tbl water and simmer for 10 minutes.

5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar, if liked.

Compiled by Imran C.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 6, 1997

Jhinka Masala (Bengal Lancers Shrimp Curry)

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
1 pound Medium shrimp, peeled,deveined, tails left on
½ teaspoon Salt
¼ teaspoon Turmeric
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece freshginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoon Mustard oil or light oliveoil
1 cub Finely chopped onion
1 ½ cub Chopped tomato
¼ cub To ½ cup water
Freshly cooked basmati orlong-grain rice

Preparation:

This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice.

Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes.

Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside.

Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes.

Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes.

Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly.

Pour in the water and bring to a boil, stirring constantly.

Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.

Mound rice into heated serving plates. Spoon curry over and serve.

Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.

PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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

Jicama and Orange Salad

Servings: 1 Servings

Ingredients:

8 Navel oranges; peeled,thinly sliced
1 Whole jicama; about 3 lbs,peeled, thinly sliced, cutinto wedges (up to 2)
1 pound Red onions; peeled, thinklysliced, separated intorings
1 ½ cub Cilantro leaves; optional
½ cub Fresh lime juice
1 teaspoon Cayenne or other hot chilepowder

Preparation:

This recipe is from an enjoyable little cookbook, Mexico: Experience the Cuisine and Music of Mexico. And yes, Mary, you may omit the cilantro ;)

Combine oranges, jicama, red onion, and cilantro leaves. Just before serving, combine the lime juice and cayenne, pour over the salad ingredients and toss. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Aug 31, 1997

Jicama and Pepper Stir-Fry

Servings: 6 Servings

Ingredients:

2 tablespoon Vegetable oil
½ medium Onion; cut into wedges
1 teaspoon Gingerroot; grated
1 Garlic clove; minced
2 medium Peppers, sweet, red or greencut into thin strips
½ pound Jicama; peeled, sliced, cutinto 2 x 2 ½-inchpieces
2 tablespoon Soy sauce
1 ½ teaspoon Sugar, unrefined
1 tablespoon Lemon juice
1 teaspoon Sesame oil (optional)

Preparation:

In a wok or large heavy skillet heat oil over medium heat. Add onion, gingerroot and garlic. Stir-fry for 30 seconds. Add peppers and jicama.
Stir-fry over high heat 2 minuts. Ad soy sauce and sugar. Stiry-fry 1 ½ minutes or until peppers are crisp-tender. Sprinkle with lemon juice and oil; stir and serve. Makes 6 side-dish servings.

Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA vitamin C

From the files of DEEANNE

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

Jicama and Radish Salad-Martha Stewart Living

Servings: 6 Servings

Ingredients:

1 small Or ½ large jicama, peeled& cut into ¼-inch batons
1 Bunch radishes (about 1 C),cut into small cubes
2 large Carrots, peeled & cut intosmall cubes
1 Cucumber, peeled if waxy,seeded, & cut into smallcubes
½ cub Rice wine vinegar
½ teaspoon Red-pepper flakes
¼ cub Sugar
Leaves from 5 sprigs ofcilantro
2 Scallions, thinly sliced
¼ cub Peanuts, toasted & coarselycrushed

Preparation:

1. Toss vegetables together in a medium bowl.

2. In a small saucepan, combine vinegar, red-pepper flakes, and sugar.
Bring to a boil and simmer for 5 minutes. Pour over vegetables; let marinate for at least 1 hour or up to 2 days in the refrigerator.

3. When ready to serve, combine with cilantro leaves, scallions, and peanuts, reserving a little of each for garnish. Serve immediately.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.

Jicama and Tropical Fruit Salad

Servings: 6 Servings

Ingredients:

SALAD:
2 Oranges
2 Mangoes; peeled and diced
1 Pineapple; peeled and diced
1 small Jicama; peeled and diced
¼ cub Lime juice
1 tablespoon Sugar
2 tablespoon Fresh Cilantro; chopped
1 cub Fresh grated coconut or
Dried unsweetened shreddedcoconut

Preparation:

Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine. To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/5/96 SHOW Recipe By : TOO HOT TAMALES SHOW #TH6309

Posted to MC-Recipe Digest V1 #280

Date: Tue, 05 Nov 1996 16:40:59 -0600

From: Pat Asher <asher@mcs.com>

Jicama Fruit Salad

Servings: 6 Servings

Ingredients:

1 ½ pound Jicama; peeled and cubed
3 medium Oranges; peeled and cut inbite sized pieces
2 large Cucumbers; peeled,seeded,cubed
1/3 Pineapple; peeled and cubed
6 Key limes; juiced or 3regular limes
Salt; to taste
Ground chile piquin;optional or chile powderblend or hot pepper sauce

Preparation:

Place all ingredients in a non-metallic bowl and toss. Chill for at least 30 minutes.

NOTES : The longer this sits, the hotter it gets if you use the chile powder or hot sauce.
Recipe by: Mexican Lowfat Cooking, Patrick Earvolino Posted to Digest eat-lf.v097.n188 by "Ellen C." <ellen@elekta.com> on Jul 24, 97

Jicama Orange Salad

Servings: 1 Servings

Ingredients:

1 small Jicama; about 10 ounces
¾ cub Fresh orange juice
1 tablespoon Rice wine vinegar; (1 to 2)
Salt and Cayenne pepper
3 Navel oranges (or rubygrapefruit)
3 Radishes; thinly sliced(optional) (3 to 4)
Cilantro sprigs

Preparation:

Peel the Jicima and cut into thin slices, then into strips. Place in small bowl and toss with orange juice. Add the vinegar, ⅛ teaspoon salt, and a few pinches of cayenne. With a sharp knife, trim top and bottom from the orange and remove the peel and pith down to the flesh. Remove each section from the inner membrane by slicing between the section membrane and fruit to remove wedges. Toss with the jicima, then season to taste with salt and cayenne. Allow the salad to sit a few minutes before serving. Garnsih with radish slices and sprigs of cilantro.

Originally posted on the Fatfree list

>From: Ellen C. Rakes <ellen@brakes.elekta.com>

Recipe by: Field of Greens, New Vegetarian Posted to Digest eat-lf.v097.n187 by "Ellen C." <ellen@elekta.com> on Jul 24, 97

Jicama Pancakes

Servings: 1 Servings

Ingredients:

1 ½ cub Shredded jicama (see Note)
1 Lemon, Juice of
2 tablespoon Grated onion
I large egg,, beaten
I tablespoon all-purposeflour
½ teaspoon Salt
1 teaspoon Minced habanero chile
1 Russet potato,, peeled
3 tablespoon Vegetable oil,, or as needed

Preparation:

Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and tossing well to be sure the chile is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again.

In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot. Form the mixture into 2 ½-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Add more oil to the skillet as necessary and keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm.

Yield: 6-8 servings

Note: remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater.
Posted to MC-Recipe Digest V1 #326

Recipe by: TOO HOT TAMALES SHOW #TH6240

From: Meg Antczak <meginny@frontiernet.net>

Date: Mon, 2 Dec 1996 08:35:48 -0500

Jicama Relish

Servings: 2 Servings

Ingredients:

¼ pound Jicama, Peeled & Finely
Chopped
¼ cub Frozen Whole Corn, Thawed
& Drained
½ cub Chopped Tomato
2 tablespoon Chopped Green Pepper
1 tablespoon Chopped Black Olives
1 tablespoon Cider Vinegar
1 ½ teaspoon Commercial Picante Sauce
1 teaspoon Vegetable Oil

Preparation:

Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining Relish.
Fat 0.2. Chol. 0.

Jicama Relish in Chipotle Marinade

Servings: 1 Servings

Ingredients:

1 medium Jicama
1 large Carrot
1 medium Zucchini
3 Chilpotle peppers in adobowith liquid
1 cub Onion; finely chopped
4 Cloves garlic; minced
1 Bay leaf
6 Whole pepper corns
½ cub White vinegar
½ cub Water
1/3 cub Olive oil
2 tablespoon Cilantro; chopped
1 teaspoon Oregano; rubbed
Salt to taste

Preparation:

Using a knife, remove the skin from the jicama. Cut the flesh into half inch dice. Place in a glass or earthenware bowl. Peel the carrot. Bring a pot of water to a rolling boil and frop the carrot in. Let the water return to the boil and then remove the carrot and discard the water. When the carrot is cool enough to handle, cit it into half inch dice. Add to the bowl with the jicama. Scrub the zucchini well dut do not peel it. Trim, then cut it into half inch dice and add it to the bowl. Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lenghwise and scrape out the seeds (if your fingers are sensitive, you may want to wear rubber gloves). Finely chop the chilies and place them in a separate, medium sized bowl. Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil, and cilantro to the chilpotle in the bowl. Blend in the reserved chilpotle sauce. Crumble the oregano between your fingers into the bowl. Whisk all the ingredients together, then pour the marinade over the jicama mixture. Toss the vegetables with the marinade to coat them completely. Add salt to taste. Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment ot grilled meats or fish. Yeild is about 6 cups.

NOTES : The New York Times Cooking Section Oct. 8th, 1988

Recipe by: NYTimes/tpogue@idsonline.com

Posted to FOODWINE Digest by terry pogue <tpogue@IDSONLINE.COM> on Sep 16, 1997

Jicama Salad

Servings: 5 Servings

Ingredients:

1 medium Jicama; peeled
2 Navel oranges; peeled
Salt
1 teaspoon Chili powder
2 tablespoon Chopped unsalted peanuts(optional)
⅛ teaspoon Dried red chiles (optional)
Lettuce

Preparation:

Cut jicama into bite-sized pieces and place in large bowl. Section oranges and cut into bite-sized pieces, holding sections over bowl so juice will fall into it. Season to taste with salt. Add chili powder, peanuts and crushed chiles. Mix well, chill and serve on lettuce. Makes 6 to 8 servings

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

Jicama Salad Topping (Mf)

Servings: 2 Servings

Ingredients:

6 ounce Jicama, peeled, cut intofine julienne strips
2 Navel oranges, peeled, cutinto supremes
1 medium Red bell pepper, cut intofine julienne strips
½ teaspoon Grated orange zest
2 tablespoon Orange juice, (up to 3)
1 tablespoon Vegetable oil
1 pinch Sugar
Salt and freshly groundblack pepper

Preparation:

Combine all of the ingredients and season to taste. Serve as a topping or side dish.

Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

MC Busted by Gail Shermeyer by TVFN Website on March 31, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6665 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Jicama Salad with Citrus Dressing

Servings: 8 Servings

Ingredients:

Stephen Ceideburg
1 pound Jicama, peeled
½ cub Thinly sliced red onion
¼ cub Orange juice
2 tablespoon Lime juice
1 tablespoon Distilled white vinegar
2 teaspoon Olive or vegetable oil
2 tablespoon Minced parsley
2 tablespoon NutraSweet Spoonful
1 tablespoon Finely chopped shallot oronion
1 tablespoon Grated orange rind
⅛ teaspoon Pepper

Preparation:

Plain and simple, this is just about the freshest tasting salad you can make. And it's the easiest too. just cut up the vegetables and toss with citrus dressing.

CUT JICAMA into thick julienne strips; combine jicama and red onion in serving bowl.

COMBINE REMAINING INGREDIENTS in covered jar; shake to mix. Pour dressing over jicama and toss.

NUTRITIONAL INFORMATION

Serving Size: ⅛ recipe

Calories...........45 Saturated Fat...Trace Protein...........1 g Cholesterol......0 mg Carbohydrates.....8 g Fiber............<1 g Total Fat.........1 g Sodium...........5 mg

DIABETIC FOOD EXCHANGE: 2 vegetables

From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

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

Jicama Salsa

Servings: 1 Servings

Ingredients:

½ pound Jicama, peeled and diced
2 large Carrots, diced
3 Scallions, chopped
2 tablespoon Lime juice
1 tablespoon Oil
⅛ teaspoon Salt
1 tablespoon Cilantro

Preparation:

Mix together. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997

Jicama Slaw

Servings: 6 Servings

Ingredients:

2 pound Jicama, peeled and julienned
½ cub Red bell pepper, julienned
2 Carrots, julienned
½ small Red cabbage, shredded
1 tablespoon Minced jalapeno
¼ cub Citrus Vinaigrette (recipefollows)

CITRUS VINAIGRETTE:
1 cub Fresh orange juice
½ cub Fresh lemon juice
½ cub Fresh lime juice
2 tablespoon Basil chiffonnade
2 tablespoon Finely chopped red onion
2 cub Olive oil
Salt and freshly groundpepper

Preparation:

Combine all ingredients and season to taste with salt and pepper.

CITRUS VINAIGRETTE: In a blender, combine the orange, lemon and lime juices, basil and onion and blend. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze bottle. Bring to room temperature before serving.

Yield: 4 cups Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997

Jicama Slaw (Hl)

Servings: 4 Servings

Ingredients:

8 ounce Shredded jicama
4 ounce Shredded carrot
1 quart Orange juice
1 quart Pineapple juice
¼ cub Lemon juice
2 tablespoon Fresh lime juice

Preparation:

Reduce orange, pineapple, lemon and lime juice and reduce on medium heat until it becomes a glaze (approximately 20-25 minutes). Cool the glaze for about 20 minutes. When glaze is cool to touch add to shredded jicama and carrot.

Yield: 4-6 servings (2 tablespoons)

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH BONUS RECIPE Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

Jicama Tomatillo Salsa

Servings: 4 Servings

Ingredients:

1 medium Jicama; peel & dice, abt ¾cup
2 pound Tomatillos; diced, abt 1 cup
3 Jalapenos; finely diced
1 teaspoon Cilantro; chopped
1 teaspoon Garlic; chopped
1 teaspoon Shallots; chopped
1 Lemon; juice of
1 Lime; juice of
Salt and black pepper; totaste
2 ounce Peanut oil
Jalapeno vinegar; to taste

Preparation:

Prepare jicama; it can be diced finely or coarsely as desired -- ½ inch dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to jicama in mixing bowl. Add jalapeno, cilantro, garlic, and shallots. Mix all ingredients and adjust seasoning with lemon and lime juice, salt and pepper. Add peanut oil and toss to coat mixture. Correct spiciness and heat by adding jalapeno vinegar. To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let cool and strain. Let sit until completely cool. Store in refrigerator.

Busted by Christopher E. Eaves <cea260@airmail.net>

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Houston Gourmet Cooks 2 - by Ann Criswell

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998

Jicama Waldorf Salad

Servings: 8 Servings

Ingredients:

1 large Jicama
6 Celery stalks; sliced
2 cub Pecan halves; toasted
2 cub Green seedless grapes;halved
6 Oranges; peeled and diced
16 ounce Plain yogurt
Honey
Lime juice

Preparation:

You have a choice of grating the jicama with the grater on your food processor or chopping it up, apple style. Combine all the ingredients; season the yogurt with honey and lime juice to taste; toss it all together.
Posted to MC-Recipe Digest V1 #167

Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>
NOTES : Luncheon Buffet for 200
~ Our Mid-Western Spring Agricultural Heritage ~ Red Pepper Bread, Crusty Lympa Rye, Cottage Cheese Dill Satay of Chicken and Pork Tenders with Peanut Sesame Dipping Sauce Blanched Asparagus with Peanut Sesame Dipping Sauce Cucumber Lentil Feta Salad with Dijon Vinaigrette Jicama Waldorf
Heartland Grain Salad
Goat Cheese and Caramelized Onion Tart
Small Shortcake with Strawberry Rhubarb Compote Whipped Cream

Jicama, Corn and Poblano Salad with Creamy Dressing

Servings: 1 Servings

Ingredients:

1 quart Romaine lettuce
1 cub Fresh corn kernels
1 cub Peeled jicama sticks
¼ cub Fresh lime juice
1 teaspoon Salt
Chile powder or paprikaDressing
3 Tomatillos
1 cub Sour cream
2 Garlic cloves
½ teaspoon Salt
Freshly ground pepper totaste
½ cub Cilantro leaves
1 Charred green chile; peeledand seeded (may use canned)
2 tablespoon Chives
¼ cub Grated cotija or Parmesancheese
1 tablespoon Lime marinade from jicamaChile Strips
2 Poblano or Anaheim chiles
1 Egg; beaten
½ cub Stone-ground cornmeal
¼ cub Canola oil

Preparation:

Recipes by Jacqueline Higuera McMahan

INSTRUCTIONS: Wash and dry the lettuce leaves, tear into bite-size pieces and chill. Steam the corn kernels for 2 minutes in a microwave; set aside.

Place the jicama sticks in a shallow bowl and sprinkle with the lime juice and salt. Set aside to marinate while you prepare the rest of the salad.

To make the dressing: Microwave the tomatillos for 1 minute. Combine the sour cream, garlic, salt, pepper, cilantro, charred chile, the chives, cheese, tomatillos and lime marinade in a food processor; blend. Set aside.
To make chile strips: Stem and core the poblano chiles, then cut into ¼-inch strips. Roll in beaten egg, then in cornmeal. Set aside for a few minutes to dry. Heat the oil in a heavy frying pan. Add about half of the chile strips and fry until golden brown on both sides. Using a slotted spoon, remove to paper towels to drain. Fry the remaining strips and drain on paper towels. To assemble: Divide the lettuce among serving plates.
Arrange the jicama sticks around the perimeter of the plates. Sprinkle the corn kernels over the salad, then top with the fried poblano strips.
Drizzle about ¼ cup dressing over each salad. Dust with chile powder or paprika. Serves 4.

PER SERVING: 430 calories, 10 g protein, 34 g carbohydrate, 30 g fat (10 g saturated), 82 mg cholesterol, 702 mg sodium, 6 g fiber. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@sky.net> on Aug 28, 1997

Jicama, Cucumber and Orange Salad

Servings: 8 Servings

Ingredients:

¾ pound Jicama, peeled and cubed
1 Cucumber, seeded and thickly
Sliced
2 Oranges, peeled and cubed
3 Green onions, sliced
¼ cub Lime juice
3 tablespoon Orange juice
½ teaspoon Chili powder
¼ teaspoon Salt
2 tablespoon Chopped mint

Preparation:

1. Combine the jicama, cucumber, oranges and green onions in a glass bowl.
2. Combine the lime juice, orange juice, chili powder and salt; mix and pour over the salad ingredients. 3. Sprinkle the mint over the salad, toss and chill for at least 2 hours.

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

Jicama, Orange and Fennel Salad

Servings: 4 Servings

Ingredients:

4 Navel oranges
1 Jicama -- size of an apple
1 small Fennel bulb -- 2" to 3"
Diameter
Arugula
10 Belgian endive leaves or
Handful fresh
Spinach
DRESSING
4 tablespoon Olive oil
2 tablespoon Orange juice
2 tablespoon Balsamic vinegar
2 teaspoon Raspberry vinegar --
Optional
1 Clove garlic -- minced
½ teaspoon Salt
2 teaspoon Honey

Preparation:

Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to
release the orange sections into a small bowl. Set aside.

Peel the jicama, and cut into very thin slices about 1-½ inches long.
Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.

In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time.

Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the
fennel and arugula. Arrange orange sections on top, and spoon on a little more
dressing. Garnish with some red onion slices if desired.

Posted to MC-Recipe Digest V1 #156

Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)

From: HP_WALLS@WOCO.OHIO.GOV

Recipe By : Mollie Katzen/Moosewood Cookbook

Jicama-Black Bean Salsa

Servings: 4 Servings

Ingredients:

1 cub Black beans; cooked
½ cub Jicama (peeled); cut in¼" dice
4 tablespoon Mango; diced
2 Tomatillos (husked); rinsedand diced
1 Small clove garlic; minced
1 medium Red bell pepper; seed &finely dice
1 medium Yellow bell pepper; seed &finely dice
2 Scallions (white partonly); thinly sliced
2 Serrano chilies; seeded andminced
2 teaspoon Fresh cilantro; chopped
¼ cub Fresh corn kernels; roasted
2 teaspoon Fresh lime juice
2 tablespoon Vinaigrette dressig
Salt; to taste

Preparation:

Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour. Makes 4 servings.

Chef's Notes: This recipe appeared in a recent Dallas Morning News column in the Food Section. Chef Stephan Pyles is the chef/proprietor of Star Canyon restaurant in Dallas and the author of the cookbook __The New Texas Cuisine__.
Posted to MC-Recipe Digest V1 #214

Date: 23 Aug 96 17:17:10 EDT

From: Paul & Terri Law <103366.1520@CompuServe.COM>

Jicama-Corn-Green Bell Pepper Skillet

Servings: 1 Servings

Ingredients:

2 ½ cub Peeled; cubed jicama (about1 pound)
1 cub Frozen whole kernel corn;thawed
1 Green bell pepper; diced
1 small Onion; chopped
2 Garlic cloves; pressed
2 tablespoon Olive oil
½ teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon Pepper
½ cub Minced fresh cilantro
Bell pepper halves;(optional)

GARNISH:
Fresh cilantro sprigs

Preparation:

Saute first 5 ingredients in hot oil in a skillet 12 to 14 minutes or until crisp-tender. Stir in cumin and next 3 ingredients. If desired, serve in bell pepper halves, and garnish. Serve immediately. Makes 4 servings.

Tip: Jicama (HEE-kah-mah) is a Mexican potato that has a sweet, nutty flavor. It can be stored in a zip-top plastic bag in the refrigerator for about 2 weeks.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998

Jicama-Pea Salad

Servings: 8 Servings

Ingredients:

1 ½ cub Peeled, diced jicama
¾ cub Seasoned rice vinegar
1 ½ pound Unshelled peas; or 1 pkg.
10 oz. frozen tiny peas,
Thawed
¼ cub Finely chopped fresh mint
8 to 16 large butter lettuce
Leaves, rinsed and crisped
Mint sprigs

Preparation:

In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to 3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered, stirring occasionally, just until peas are bright green and heated through (2 to 3 minutes). Drain, immerse in cold water until cool, and drain again.
( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture.
To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if desired.

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

Jicama-Vidalia Salsa

Servings: 4 Servings

Ingredients:

1 Jicama (approx. 1 lb)
1 large Vidalia onion (about thesame size as the jicama)
2 small Carrots (optional)
3 Cloves garlic; or less (welike a lot of garlic)
¼ cub White vinegar; or more
2 Fresh Jalapenos
5 Dried Anchos
2 Dried Habaneros
Cilantro
1 dash Salt

Preparation:

Here is a salsa that I experimented with last weekend. Like most of you experimenters, I don't have exact measurements, so these are approximations.

NOTE: Vidalias don't need to be used, as long as the onion is a white, sweet one. 'Texas Sweets' are the same thing as Vidalias [don't tell the Vidalia SS], just grown in Texas)

Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw everything in the blender and grind to your liking. You may need to add just a bit more vinegar (or for an extra kick a shot or two of tequila) if the mixture is too dry. Let stand or refrigerate for at least 2 hours to let everything meld. Use creatively. Of course, use the chiles of your preference, and in your preferred quantites. The idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama). Eat in good health!

bill "ciao down" mcclain <Bill.McClain@turner.com>

CHILE-HEADS ARCHIVES

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

Jien Duy (Deep Fried Sesame Seed Ball)

Servings: 6 Servings

Ingredients:

½ pound Glutinous rice powder
2/3 cub Boiling water
2 Chinese brown slab sugar(sticks)-=OR=-
½ cub Dark brown sugar
½ cub Sweet red bean paste
½ cub Sesame seeds
Peanut oil for deep-frying

Preparation:

PLACE THE GLUTINOUS RICE POWDER in a mixing bowl. Bring the water to a boil and add the sugar; stir until completely dissolved. Pour sugar water into the rice powder; stir until well mixed. Gather the dough into a ball and knead until smooth. Cut dough in half and roll each half into two 10-inch long rolls. Cut each roll into 10 pieces. Take one piece and roll into a ball. Flatten it and place a ½-inch round piece of sweet red paste into the center of dough. Fold over sides to enclose filling and roll into a ball. Repeat until all the balls are made. Wet your hands with water and roll one ball in your hands to moisten the ball. Dip the ball into a dish of sesame seeds until the entire surface is covered. Press lightly to help the seeds adhere. Add enough oil to a wok to a depth of 2 ½-inches. Heat to 350F. Deep fry balls for 8 to 10 minutes. As they expand in the oil, take a pair of chopsticks and squeeze the balls to help them expand and fill with air. The balls should triple in size, float to the top of the oil and turn golden brown. Remove and drain on paper towels. Makes about 20 balls.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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

Jiffy Butter Pie Crust

Servings: 2 Servings

Ingredients:

2 cub All-purpose flour
¾ teaspoon Salt
2/3 cub Butter,chilled,cut into 8 pi
1 Yolk of large egg

Preparation:

This rich,all-butter recipe makes two single piecrusts or one double crust pie; margarine may be substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell.
EDGINGS: ROPE: Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 ½" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,¼"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at ¼" intervals, making each cut ¾" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal.

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

Jiffy Cake

Servings: 1 Servings

Ingredients:

1 ½ cub Flour
1 teaspoon Soda
¼ teaspoon Baking powder
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
¼ teaspoon Cloves
2 tablespoon Cocoa
1 cub Sugar
2 Eggs
1 cub Sour cream

Preparation:

Sift together the first 8 ingredients and just put in mixing bowl; add sugar, unbeaten eggs and sour cream. (Sweet cream may be used by mixing 1 Tbsp. vinegar into it.) Beat all together at once. Pour into oiled pan (8 X 8 inch) and bake 25 min. in moderate (350 degree) oven. For variety add ½ c. raisins and nuts mixed.

Posted to Bakery-Shoppe Digest V1 #220 by SuzyQ421@aol.com on Sep 5, 1997

Jiffy Cinnamon Buns

Servings: 1 Servings

Ingredients:

2 cub Flour
2 tablespoon Sugar
4 teaspoon Powder
1 teaspoon Salt
¼ cub Cold margarine
1 cub Cold milk
1 ~~~~~~~filling~~~~~~~~~
1/3 cub Margarine
1 cub Brown sugar
3 teaspoon Cinnamon
1/3 cub Raisins
1 ~~~~~~~~glaze~~~~~~~~~~
½ cub Icing sugar
1 Enough water to make thin
1 Glaze.

Preparation:

In large bowl combine flour,sugar,powder, and salt. Cut in margarine until crumbly. Make well in center. Pour milk into well. Stir to form dough, adding more milk if needed. Turn onto lightly floured surface. Knead 8-10 times. Roll into rectangle.

~~~~~~~~~~~~~~FILLING~~~~~~~~~~~~~~ Cream margarine,brown sugar, and cinnamon together well. Drop 1 tsp. into each of 12 muffin tins. Spread rest over dough. Sprinkle raisins over top. Roll up as a jelly roll. Mark, then cut 12 slices. Place cut side down in muffin tins. Bake at 400 for 20-25 minutes.

~~~~~~~~~~~~~~GLAZE~~~~~~~~~~~~~~~~ Drizzle over cinnamon buns.

Posted to MealMaster Recipes List, Digest #153

Date: Sat, 01 Jun 1996 22:10:02 -0600

From: Blackhawk <tracy@agt.net>

Jiffy Corn Pudding

Servings: 4 Servings

Ingredients:

1 can Whole kernel corn;partially drained
1 can Creamed corn
1 cub Buttermilk; or sour milk
1 Egg
1 Stick butter; melted
1 package Cornbread mix; Jiffy¨ brand

Preparation:

Preheat oven to 350¡.

For a moister corn pudding, only drain half the liquid from the whole kernel corn; for a drier corn pudding drain corn completely.

Mix all ingredients well. Pour into a greased casserole dish. Bake for 45 minutes, or until cooked through.

If you don't have any buttermilk on hand, you can sour some milk by adding 1 tablespoon of plain distilled vinegar to 1 cup (minus 1 tablespoon) of regular milk; let stand at room temperature for about 10 minutes.
Posted to EAT-L Digest 07 Aug 96

Date: Thu, 8 Aug 1996 00:31:45 -0600

From: Ilene Warfield <ilenewar@STARNETINC.COM>

Jiffy Fruit Cobbler

Servings: 6 Servings

Ingredients:

1 Canned peaches; apricots;
Or fruit cocktail;..in
Fruit juice
2 teaspoon Tapioca; minute
Cinnamon; to taste
1 cub Biscuit mix;
1/3 cub Milk;

Preparation:

Preheat oven to 350 degrees. Combine fruit and juice, tapioca and cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal sized 'mounds' of biscuit dough.

Place fruit mixture with the biscuits on top of the oven. Bake 25-30 minutes.

Serve warm with fruit dished on top of biscuit.

1 serving = 170 cal. 1 brd, ¾ fruit, 1 fat. Carbs = 27, pro = 3, f = 5

Approved by the Diabetes Assoc.

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

Jiffy Fruit Cobbler #1

Servings: 10 -12 servin

Ingredients:

1 Margarine
1 cub Flour; sifted
1 cub Sugar
2 teaspoon Baking powder
⅛ teaspoon Salt
1 cub Milk
1 Peaches with juice; sliced

Preparation:

Preheat oven to 350 degrees. Melt margarine in 9x13 inch pan.

1. Mix flour, sugar, baking powder, salt and milk until smooth.

2. Pour into melted margarine, stirring gently.

3. Add fruit without stirring again. Pour juice over all.

4. Bake 45-55 minutes.

Contributor: Orange County Register

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 10, 1998

Jiffy Ginger Cake

Servings: 8 Servings

Ingredients:

1 cub Brown sugar
1 cub Water
1 cub Sultanas (golden raisins)
5 ounce Butter
1 tablespoon Golden syrup (karo)
1 teaspoon Ground ginger
2 cub Flour
1 teaspoon Mixed spice
2 teaspoon Baking soda

Preparation:

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Date: Thu, 11 Nov 93 13:20:58 PST

Put sugar, water, sultanas, butter, ginger and spice into a saucepan. Bring to the boil and simmer 1 min. Pour into a large bowl and cool well. Sift in the flour and baking soda. Spoon into greased loaf tin. Bake 45 mins. to 1 hr. at 170 degs C.

REC.FOOD.RECIPES ARCHIVES

/MISC

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

Jiffy Jack Cheese Dip

Servings: 3 Cups

Ingredients:

2 pound JIFFY JACK PasteurizedProcess Cheese Spread
1 can Tomatoes and green chiles

Preparation:

Cut JIFFY JACK into small cubes and combine with tomatoes and green chiles. Heat in microwave oven or slow cooker until cheese is melted.
Serve with chips.

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

Jiffy Joes

Servings: 1 Servings

Ingredients:

1 pound Ground beef
½ cub Chopped green pepper
½ cub Barbecue sauce
1 Jar (8-oz) cheeze whiz
6 Hamburger buns, split

Preparation:

Crumble meat in pan stir in peppers. Cook until meat is done and drain. Add BBQ sauce to meat and mix lightly Microwave cheese whiz according to label directions, stir into meat mixture. Heat throughly. Fill buns with meat mixture. Makes 6 jiffy joes.

Posted to MM-Recipes Digest V3 #312

Date: Thu, 14 Nov 1996 12:25:17 -0600

From: Pam and KerryAnn Cobb <priss@amaranth.com>

Jiffy Lasagna Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground beef
10 Green onions; chopped
2 can (8-oz) Hunt's tomato saucewith cheese
1 ½ teaspoon Salt
¼ teaspoon Oregano
¼ teaspoon Basil
⅛ teaspoon Pepper
1 Clove garlic minced
1 package (8-oz) wide noodles; cookedand drained
1 cub Cottage cheese
1 cub Dairy sour cream
¼ cub Minced parsley

Preparation:

Brown and drain beef. Add onions and cook lightly. Ad Hunt's sauce, salt, oregano, basil, pepper, and garlic. Simmer five to ten minutes. Combine cooked noodles, cottage cheese, and sour cream in two-quart rectangular baking dish. Alternate layers of noodle mixture and sauce mixture, starting with noodle mixture and ending with sauce mixture. Bake at 350 25 to 30 minutes. Makes six servings.

Posted to brand-name-recipes by Monica Boggs <wiggles@shell.planetc.com> on Feb 5, 1998

Jiffy Mexican Burritos

Servings: 4 Servings

Ingredients:

16 ounce Fat-free refried beans;canned
1/3 cub Salsa; or water
4 9 inch flour tortillas
1 medium Chopped tomato
4 small Green onions; chopped
½ Green bell pepper; chopped
1 cub Lowfat mozzarella cheese;shredded
Shredded lettuce
Salsa; or taco sauce
Low-fat sour cream; optional

Preparation:

~ Combine beans and salsa or water. Mix well. Spread about 1/3 cup of the bean mixture thinly over each tortilla, leaving a 1-inch border. Sprinkle tomato, green onions, green pepper and half the cheese over tortillas. ~ Oven at 400F ~ Roll each tortilla and place, seam side down, in a lightly greased baking dish. Bake in a 400F oven for 10 minutes. Sprinkle with the remaining cheese; bake for 5 minutes longer or until heated through and cheese melts. Or cover with waxed paper and microwave on medium-high (70 percent) power for 2 to 4 minutes or until heated through. ~ Serve burritos on shredded lettuce. Pass salsa or taco sauce and sour cream (or yogurt) separately.

Per 4th: 323 calories, 7 g fat
Posted to MC-Recipe Digest V1 #201

Date: Thu, 15 Aug 1996 15:24:50 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>
NOTES : "...so simple that even kids can make them!"

Jiffy Pecan Cookies

Servings: 24 Servings

Ingredients:

1 cub Butter or margarine
1 cub Powdered sugar
2 ½ cub Sifted flour
2 teaspoon Vanilla
1 cub Coarsely chopped pecans

Preparation:

Cream butter & sugar. Stir in flour & mix thoroughly. Add flavoring & nuts, mixing well. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 for 15 minutes or until delicately brown. Makes about 4 dozen.

BECKY WEAVER

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.

Jiffy Pecan Melt-Away French Toast

Servings: 4 Servings

Ingredients:

1 Sara Lee Pecan Coffee Cake;frozen
2 Eggs
2 tablespoon Milk
4 tablespoon Butter or margarine; divided
Sifted powdered sugar forgarnish
Berry or maple syrup;optional

Preparation:

Cut frozen coffee cake crosswise into 8 slices. Remove the two end slices and set aside for another use. Cut remaining six slices crosswise in half.

In shallow bowl, beat eggs and milk until combined. Dip slices into egg mix ture coating both sides.

In large skillet, melt 2 tbs butter over medium heat. Add six slices; cook 3-5 minutes or until golden brown turning once. Remove from skillet. Add remaining 2 tbs butter to skillet; cook remaining slices.

Sprinkle with powdered sugar. Serve with warm syrup, if desired.

Contributor: Sara Lee Ad - Better Homes & Gardens

Posted to recipelu-digest by Kelly <kelly@hci.net> on Feb 14, 1998

Jiffy Pepper Steak

Servings: 4 Servings

Ingredients:

1 pound Inside round steak ½"thick
1 teaspoon Pepper
3 tablespoon Butter or soft margarine
1 tablespoon Worcestershire sauce
1 tablespoon Lemon juice
¼ teaspoon Celery salt
½ Clove garlic, minced

Preparation:

Tender when not overcooked. Also good cold in sandwiches or as part of a salad plate.

Cut steak into serving-size pieces. Sprinkle steak with pepper and rub into meat with heel of your hand.

In small saucepan, melt butter. Add Worcestershire sauce, lemon juice, celery salt and garlic. Brush sauce on steaks and fast-fry over high heat 5 min or until desired doneness. Do not overcook. Serve immediately topped with remaining sauce.

Makes 4 servings each 3 oz 3 Protein Choices, ½ Fats & Oils 1 g Carb, 23 g protein, 12 g total fat, 204 calories

Source: Healthy Choices, recipes selected by Sheila Walker 1992 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93, not yet tested

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

Jiffy Rolls Abm

Servings: 24 Servings

Ingredients:

½ tablespoon Active Dry Yeast
3 ½ cub Bread Flour
¼ cub Sugar
¼ teaspoon Salt
⅛ cub Wonderslim; *Note
½ cub Egg Beaters® 99% EggSubstitute; **Note
1 cub Nonfat Milk; ***Note
¼ cub Water; lukewarm

Preparation:

*NOTE: Original recipe used ¼ C butter **NOTE: Original recipe used 2 eggs ***NOTE: Original recipe used 1 C regular milk

Bring all ingredients to room temp and add to breadmaker, in order. Select "white bread, manual" and press Start. When machine beeps at end of second knead, remove dough. (At this point, the mixture may be refrigerated overnight for use the next day.) Put into pans in any desired shape. Let rise again, then bake at 350 degrees for 15 minutes for clover leaf rolls, 30 minutes for rolls in a circle in a pan.

These are very good.
Posted to Digest bread-bakers.v096.n053

Date: Fri, 01 Nov 1996 20:22:13 -0800

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 87.1

Fat 0.3g

Carb 17.5g

Fib 0.6g

Pro 3.1g

Sod 35mg

CFF 3.6%

Jiffy Scalloped Corn

Servings: 4 Servings

Ingredients:

32 ounce Frozen whole kernel corn
½ cub Butter, melted
1 cub Sour cream
8 ounce Box Jiffy cornbread mix

Preparation:

Place 16 0z throughly thawed corn kernels in a food processor. Add two tablespoons of sugar and puree. Add reserved corn kernels and all other ingredients. Throughly mix until well blended then transfer mixture into a pre-greased casserole dish. Bake at 350 degrees F. for 45/50 minutes or until golden brown. NOTE --
Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on Apr 07, 1998

Jiffy Smoked Fish Patties

Servings: 1 Servings

Ingredients:

2 cub Flaked Fishcanned or left overs
2 Eggs, beaten
1 cub Bread crumbs or cracker
1 tablespoon Onion, minced
1 dash Pepper
Salt to taste

Preparation:

Mix ingredietns thoroughly. Mold into patties and fry in hot butter or bacon grease until golden brown.

Place fish in a greased baking dish that will fit into your smoker, spread evenly and loosely in the dish.

Smoke for 1 hour using your chosen fuel

These are great on toast with white sauce, or make a smoked fishburger with all the trimmings. Yum!

Credit: Luhr-Jensen

Recipes sent to me from Bill, wight@odc.net

Jiffy Yeast Rolls

Servings: 1 Servings

Ingredients:

1 Yeast cake
1 teaspoon Sugar
1 tablespoon Water; lukewarm
1 Egg; well beaten

Preparation:

Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add to first mixture. Add egg and enough flour so dough can be kneaded on board. Roll in small balls, place 3 in greased muffin tins. Cover and let rise to double its size. Bake at 425 F., 12 or 15 minutes.

Source: Mrs. George Spurling, Mason Grange, Warren County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

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

Jiffy's Pecan Turtle Brownies

Servings: 2 Servings

Ingredients:

1 teaspoon Vegetable shortening; solid
2 package Jiffy fudge brownie mix; 8oz each
½ package Jiffy white frosting mix; 8oz package
1 tablespoon Butter or margarine; melted
¼ teaspoon Maple syrup
1 tablespoon Light corn syrup
2 tablespoon Water
2 Eggs
½ cub Pecans; chopped

Preparation:

Using shortening, grease 7 ½-by-11-inch baking dish.

In large bowl, combine brownie mix, frosting mix, butter or margarine, maple syrup, corn syrup, water and eggs. Spread batter in prepared dish; sprinkle with pecans.

Bake at 350 degrees 30 to 32 minutes. Remove from oven; cool until just warm. Cut into squares.

Makes 2 dozen.

Per serving: 124 calories, 18g carbohydrate, 1g protein, 5g fat, 18mg cholesterol 91mg sodium. Calories from fat: 36% ** Milwaukee Journal Sentinel - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

Recipe by Weston F. Edwards
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 07, 1998

Jigglers(Tm) Creamy Valentines

Servings: 8 Servings

Ingredients:

2 ½ cub Water,boiling
4 package JELL-O Brand gelatin (sm)
1 cub Milk,cold
1 package JELL-O Vanilla Pudding (sm)

Preparation:

1. STIR boiling water into gelatin. Dissolve completely; cool to room temperature, about 30 minutes.¶
2. POUR milk into mixing bowl. Add pudding mix, Beat with wire whisk until well blended, 1-2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended.¶
3. POUR into 13x9" pan. Refrigerate until well firm (3 hours).¶ 4. TO CUT Jigglers(tm). Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.

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

Jiggs Dinner

Servings: 1 Servings

Ingredients:

Take a large piece of salt meat and soak in cold water overnight. Next,
place fresh water in the pot and boil salt meat on the stove with a small
amount of salt pork for 45 minutes or longer. While that is boiling,
prepare your vegetables. Cut turnip in small pieces, peel carrots,
potatoes and prepare cabbage. Add vegetables to the boiling pot, beginning
with turnips, then carrots, cabbage and lately the potatoes, allowing 15
minutes between each vegetable. Cook until the potatoes are done.

Preparation:

If cooking for your own family, a cup of peas placed in a cloth and tied to a string may be hung in the pot to cook with your salt meat dinner before the vegetables are placed in. They should be soaked in cold water first, though.

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

Jill St John's French Bread

Servings: 1 Servings

Ingredients:

1 ½ package Active dry yeast
2 tablespoon Sugar
1 ½ cub Very warm water
3 ½ cub All-purpose flour (more if,
Desired
2 teaspoon Salt

Preparation:

Soften yeast with 1 tsp. sugar in ½ cup very warm water. ("Very warm" warm feels comfortably warm when run over wrist.) Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy. In food processor, with motor running, add flour, salt, remaining 1 tsp. sugar and yeast mixture. Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball. Turn out dough on lightly floured board or countertop. Knead only a couple of turns; divide in two and shape into loaves. Place in greased baguette pans. Cover with plastic wrap; let rise in warm place away from drafts 45 minutes, or until bulk doubles. Bake in preheated 450-degree oven 15 minutes, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hallow ring. Note: Jill Cautions, "Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed."

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

Jill's Beans

Servings: 1 Servings

Ingredients:

1 15 ounce can pork and beans
1 14 ounce can butter beans;drained
6 slice Bacon
1 Green bell pepper; cut instrips
1 medium Onion
1 3 ounce can sliced mushrooms;drained
½ cub Catsup
2 tablespoon Prepared mustard
2/3 cub Maple syrup (may use partmolasses)
1 teaspoon Oregano
8 Cloves, whole
2 Bay leaf
1/3 cub Red wine (optional)
1 cub Diced green chiles (or moreto taste); roasted and
1 cub Serrano chiles (or more totaste); sliced in rings

Preparation:

Cut bacon slices in half and cook over medium heat, add green pepper and onion. Cook until onion is beginning to turn translucent and bacon is cooked but not crisp. Add all other ingredients. Stir and heat.
Posted to CHILE-HEADS DIGEST V3 #086

Date: Tue, 27 Aug 1996 16:40:29 -0500

From: "Goslowsky, George" <gjgoslow@ingr.com>

Jill's Biscuit Pudding with Berries

Servings: 6 Servings

Ingredients:

3 Dessert buttermilk biscuits
1 cub Blueberries or blackberries;cleaned
2 large Eggs
¾ cub Granulated sugar
1 ½ teaspoon Vanilla
¼ teaspoon Ground allspice
1 ½ cub Milk
½ cub Whipping cream

Preparation:

Heat an oven to 350ø. Butter an 8 by 8 inch baking pan.

Tear the biscuits into pieces about ½ inch in size and place them in the baking pan. Scatter the berries over the biscuit bits.

Use a whisk to combine the eggs, sugar, vanilla and allspice in a mixing bowl. Add the milk and whipping cream and blend thoroughly. Pour this mixture over the berries and biscuit bits.

Place the pudding pan into a larger pan. Pour the boiling water into the larger pan until the water comes halfway up the sides of the pudding pan.
Transfer to the oven and bake in the center of the oven until golden brown and puffed, about 1 hour.

Allow pudding to cool until warm in the pan before cutting into serving squares.

Published in Chicago Tribune Magazine 5/3/98

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

Recipe by: William Rice, Chicago Tribune Magazine

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

Jill's Crockpot Mexican "Refried" Beans

Servings: 8 Servings

Ingredients:

1 pound Dried pinto beans
½ pound Dried black beans
3 -(up to)
4 Yellow onions; cut into½-inch pieces
1 ½ teaspoon Ground cumin
1 teaspoon Ground cinnamon
½ teaspoon Cracked or ground blackpepper
¼ teaspoon Ground hot cayenne pepper
1 Jar (12-16 oz) salsa;hotness according to yourpreference
1 can (6-8 oz) tomato sauce

Preparation:

Instead of soaking the beans to break down the carbohydrates that make the eater socially unacceptable, simmer the beans in 1-2 quarts of water for 30 minutes (either in your crock pot on 'high' or in another pot on the stove), then drain the water & rinse the beans. The beans should have expanded and softened slightly

Add to the beans the onion, cumin, cinnamon, black pepper and cayenne pepper. I like to add a jar of salsa and a can of tomato sauce.

Add a little water if needed (beans should be sloppy but not soupy at this stage), and cook overnight on "auto-shift" setting or on "low" if your pot doesn't have "auto-shift"

The beans are generally done enough to eat in 3-4 hours, but they can be cooked as long as 12 hours with no harm to them. Of course, they will taste better if given time to flavor through.

If you want to give your beans a "refried beans" texture and appearance, forget about the bacon grease and frying pan -- just get your hands into it & squish them up! (Don't use a food processor.)

These are great in burritos -- I like to scramble some eggs with green peppers, mushrooms and onions, then serve the beans and eggs together as "huevos rancheros." They also work well served with tortilla chips for scooping, with melted cheese (monterray jack or cheddar),lettuce, tomato and sour cream layered over the beans. 8-10 servings. Leftovers freeze well.

JMNI@MIDWAY.UCHICAGO.EDU

(JILL M. NICOLAUS)

REC.FOOD.RECIPES

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

Jill's Fruitcake

Servings: 6 Loaves

Ingredients:

4 cub All-purpose flour, divided
1 ½ cub Pecan halves, divided
1 cub Chopped almonds
1 cub Chopped pecans
1 cub Chopped dates
1 pound Fruitcake mix
½ pound Red and green candied cherries
1 teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Ground cinnamon
1 tablespoon Ground cloves
1 tablespoon Ground allspice
1 tablespoon Freshly grated nutmeg
¾ cub Butter
2 cub Sugar
5 large Eggs
1 teaspoon Vanilla extract
Brandy

Preparation:

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE ½ cup flour, 1 cup pecan halves, almonds, and next 4 ingredients, tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining ½ cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

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

Jill's Green Hornet Chili

Servings: 1 Servings

Ingredients:

4 pound Pork cut in cubes (porkshoulder is a good start)
Flour
Garlic salt
2 can Roasted, peeled green chiles
2 pound Fresh roasted, peeled greenchiles, more or less
1 large Onion
1 can Ground tomatoes
4 Cloves garlic (or more totaste!)
½ cub Lime juice
½ cub Chopped cilantro
Some tomatillos

Preparation:

Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes I've seen are remarkably similar. Here is one from Garry's page. I've done this using smoked shoulder. I added some cumin as well.

Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic.
Cook for hours. Before serving add lime juice, cilantro & tomatillos.

Watch out for the S-T-I-N-G!

Posted to bbq-digest V4 #46

Date: Tue, 19 Nov 1996 15:42:46 -0500

From: Kit Anderson <kit@maine.com>

Jill's Pork Chops

Servings: 8 Servings

Ingredients:

8 Pork chops
1 cub Seasoned bread crumbs
3 tablespoon Parmesan cheese
Salt and pepper to taste
1 Egg; beaten
2 tablespoon Milk
½ tablespoon Butter

Preparation:

Combine crumbs, cheese, salt and pepper. Combine egg and milk. Dip chops into crumbs, then egg mixture, then crumbs. Melt butter in casserole; place chops in casserole. Bake at 325 for 1 hour until done.

MRS HARRY WOOD (TOOBY)

GREERS FERRY, 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.

Jill's Southern-Style Lima Beans

Servings: 8 Servings

Ingredients:

1 pound Dried large lima beans
½ pound Of dried green split peas
3 Smoked ham hocks (2-3pounds); for the authenticversion -or-
1 pound Polish sausage (pork orother); cut into chunksor-
½ teaspoon Salt or veggie boullion forthe veggie version
3 Yellow onions; chopped -or-
4 -(up to)
6 Cloves garlic; crushed orminced
1 tablespoon Ground cumin
1 teaspoon Ground black pepper
⅛ -(up to)
¼ teaspoon Ground cayenne pepper
Enough water to cover

Preparation:

Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly" drain and rinse and put them into the crockpot.

This is not traditional, but I like to add ½ pound of dried green split peas to the pot. If you leave these out, you may want to cut down on spices a bit or start with more lima beans.

Add ham hocks (for the authentic version) or polish sausage (pork or other), or ½ teaspoon salt or veggie boullion (for the veggie version).

Add onions or garlic. Add cumin, black and cayenne pepper. Add enough water to cover.

Cook 4-8 hours on "auto-shift" or "low" heat. At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat ot return to the crockpot. When done, this dish should resemble a stew with a thick broth; the beans should be soft but not quite falling apart. If you cook it too long (my last batch went 21 hours by misadventure), it will still be tasty but will resemble split pea soup.

Serves 8-10. Great with cornbread or biscuits. Freezes well.

JMNI@MIDWAY.UCHICAGO.EDU

REC.FOOD.RECIPES

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

Jim Bardsley's Catfish Courtbouillon

Servings: 1 Servings

Ingredients:

Cooked rice
Roux; (see below)
1 ½ pound Catfish filets; cut in 2"pieces, (or as much as willbe eaten immediately)
1 can Progresso Crushed TomatoPuree
1 can (large) whole tomatoes
1 Bell pepper; seeded, ½minced & ½ chopped
1/3 cub Dried basil
1/3 cub Dried Italian seasoning
1 tablespoon Crushed red pepper
1 teaspoon White pepper
1 teaspoon Black pepper
½ cub Red wine
½ cub Dry sherry
3 Stalks celery; 1/5 minced,4/5 chopped
1 small Bunch green onions; 1/5minced, 4/5 chopped
7 Cloves garlic; crushed andminced
1 Lemon; halved
Dried chipoltes; to taste

Preparation:

I'm a huge fan of chipoltes. I get dried chipoltes in big bags from Pendery's in Ft. Worth ( my personal favorite spice store) and use them in gumbos, soups, stews...anything with a liquid base that has to cook for a while. They add a smoky hot subtle undercurrent to the dish- absolute killer in my catfish courtbullion (recipe below).

Courtbouillon: In a 4 quart pot, combine tomatoes; basil; white, black & red peppers; Italian seasoning; red wine; sherry; chopped celery & bell pepper;dried chipoltes; and juice from ½ of squeezed lemon. Cover and simmer for 1 to 3 hours. Add water as needed to maintain volume.

Rice: Prepare at least 2/3 cup cooked long grain white rice per person.
Cook according to directions for 20 minutes.

Microwave Roux

½ cup non flavored oil

½ cup white flour

Whisk oil and flour in a large Pyrex cup. Microwave 4 minutes on High and whisk. Microwave 2 minutes on High and whisk. Repeat at 1 minute intervals until dark brown. Cool 2 to 4 minutes. Whisk minced celery & bell pepper, green onions and garlic into roux. Note: Commercially or regularly prepared roux may be used.

Final Preparations: Stir roux mixture into courtbouillon. Add fish. DO NOT STIR AFTER ADDING FISH AS IT BREAKS THE FISH. Cover and simmer for 15 minutes. Before serving, squeeze juice from ½ lemon on top of court bouillon. (Do not stir!)

Service: Place a portion of rice in the center of each individual soup bowl. Gently ladle catfish and courtbouillon over rice. Serve as an entree with a robust red wine, green salad and French bread.

Leftovers: Remove and discard all fish pieces from courtbouillon before refrigerating. Before serving, warm courtbouillon, add fresh catfish, cover and simmer for 15 minutes. Add lemon juice. Serve over rice.

Posted to CHILE-HEADS DIGEST by Jim Bardsley <bardsljr@umdnj.edu> on May 21, 1998

Jim Bowie's Hush Puppies

Servings: 2 Servings

Ingredients:

2 cub Corn meal
1 cub Flour
2 tablespoon Minced onions
1 Egg
2 tablespoon Bacon drippings
dash Cajun seasoning
2 tablespoon Baking powder
Milk
Deep fat for frying

Preparation:

Mix all ingredients with just enough milk to make a thick mixture. Wet hands & roll mixture into 1 ½ inch balls. drop into deep fat & remove when brown. drain on absorbent paper. You can use salt & pepper to taste in place of cajun seasoning.

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

Jim Burke's Warm Squid Salad W/arugula

Servings: 4 Servings

Ingredients:

8 ounce Fresh squid
3 bunch Arugula (or other greens ofyour choice)
2/3 cub Olive oil
1 teaspoon Chopped garlic
½ cub Peeled; seeded and choppedtomatoes
¼ cub Red wine vinegar
1 tablespoon Fresh basil
1 tablespoon Chopped fresh parsley
1 pinch Crushed red pepper flakes
Salt

Preparation:

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Wed, 10 Jul 1996 21:19:53 EDT
Clean the squid as necessary. Cut the squid crosswise into rings about ¼ inch wide, pat dry, and set aside. Wash and dry the arugula, and divide it among 4 serving plates. In a medium-sized saute pan, heat 1/3 cup of the oil until it is smoking; add the squid and saute it quickly, tossing rapidly in the pan, for 1 - 2 minutes, or until the flesh turns opaque.
Quickly add the garlic, tomatoes, vinegar, basil, parsley, red pepper flakes, and the remaining 1/3 cup olive oil, and cook, tossing, just until the mixture is heated through. Season with salt. Lift the squid rings from the pan, place equal portions on top of the arugula, and spoon the pan juices over each serving. Serves 4

Recipe is from _The Victory Garden Fish and Vegetable Cookbook_ by Marian Morash.

EAT-L Digest 9 July 96

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

Jim Campbell Bread and Sausage Stuffing

Servings: 1 Servings

Ingredients:

1 pound size) JimCampbell Sauvina Bread
2 quart Chicken broth
2 pound Bulk whole hog sausage
1 bunch Celery; diced, (about 2cups)
2 medium Onions; chopped
½ pound Butter
1 tablespoon Rubbed sage
1 tablespoon Ground savory
1 teaspoon Salt; (more may be added totaste after the stuffing ismixed)
2 tablespoon Minced garlic

Preparation:

Cut the bread into ¼ inch croutons. Place on cookie sheets or shallow baking pans and dry well in a 200 degree oven stirring occasionally. This can be done the day before.

Pour chicken broth into a large saucepan or a stock pot. Add celery, onions, butter, sage, savory, and salt. Simmer until the celery and onions are tender.

Crumble the sausage into a large skillet and fry until most of the fat is rendered out but the sausage is still juicy. Drain off the fat.

Put the croutons in a very large mixing bowl (I use a dishpan) and stir in the sausage. Remove the broth/vegetable mixture from the heat and add the garlic. Pour over the croutons and mix well. Allow to stand for 10 minutes and mix well again. The dressing should be moist enough to form into a ball without crumbling. If not, add a little hot water.

Stuff the turkey and put the extra stuffing into a greased casserole. Cook the turkey. Put the casserole in the oven with the turkey for the last 30 minutes.

Note: mushrooms may be added if desired.

Posted to CHILE-HEADS DIGEST V4 #249 by SBahrd@a-o.com (Stephen Tanner) on Dec 26, 1997

Jim Campbell's Savina Bread

Servings: 6 Servings

Ingredients:

1 ½ cub Whole wheat flour
1 ½ cub White flour
½ cub V8 or similar veggie juice
½ cub Water
1 teaspoon Salt
1 ½ tablespoon Evaporated dried milk
1 ½ tablespoon Brown sugar
1 tablespoon Honey or sorgham
1 ½ teaspoon Fast rise auto bread yeast(2 tsp normal yeast)
2 tablespoon Butter
2 ounce Ground dried Red Savina (tm)Habanero, (or more/less)

Preparation:

(all wheat may be used, but not all white- the Savina (tm) seems to go good with wheat breads while white has too little flavor for it IMHO) Heat liquid ingredients to about 100 F. Pour into cannister. Put in dry ingredients, yeast last. Set machine to desired finish. Done. I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking. Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this! - ~Jim Campbell Mild to Wild Pepper & Herb Co.

Recipe by: Jim Campbell

Posted to CHILE-HEADS DIGEST V4 #138 by Walt Gray <waltgray@mnsinc.com> on Sep 28, 1997

Jim Crows

Servings: 6 Servings

Ingredients:

2 Squares unsweetenedchocolate
2 cub Sugar
½ cub Cold water
1/3 cub Corn sirup
1 cub Chopped peanuts
1 teaspoon Vanilla

Preparation:

Grate chocolate. Add water, sugar, and sirup. Boil to soft ball stage (234 - 238 F). Remove from fire.
Add peanuts and flavoring. Cool slightly. Beat until mixture begins to crystalize. Drop by teaspoonfuls onto waxed paper. Mrs. Bertha E. Thorson, Osage, MI.

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

Jim Dandies

Servings: 1 Servings

Ingredients:

1 ½ cub Pillsbury's Best All PurposeFlour*, sifted
½ teaspoon Soda
¼ teaspoon Salt
½ cub Butter
2/3 cub Firmly packed brown sugar
1 Egg; unbeaten
¼ cub Maraschino cherry juice
2 tablespoon Milk
2 ounce Unsweetened chocolate;melted
½ cub Funsten's Walnuts; chopped
¼ cub Maraschino cherries; chopped
18 Marshmallows

CHOCOLATE FROSTING:
1/3 cub Milk
¼ cub Butter
2 ounce Unsweetened chocolate
⅛ teaspoon Salt
1 teaspoon French's Vanilla
2 cub Confectioner's sugar; sifted

Preparation:

BAKE at 350 degrees for 12 to 15 minutes. MAKES about 3 dozen cookies. Sift together flour, soda, and salt. Cream butter, and brown sugar. Blend in egg and beat well. Stir in half the dry ingredients. Add maraschino cherry juice and 2 tablespoons milk; stir in remaining dry ingredients. Mix well.
Blend in melted unsweetened chocolate, walnuts, and maraschino cherries.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake in moderate oven (350 degrees) 12 to 15 minutes until cookies spring back when touched lightly. Meanwhile cut marshmallows in half crosswise with scissors. Place cut-side down on hot, baked cookies. Transfer cookies to wire rack. Cool; frost and top with nut half. *For use with Pillsbury's Best Self-Rising Flour, omit salt and soda. Chocolate Frosting: In top of double boiler over boiling water, cook milk, butter and unsweetened chocolate and salt until thick. Remove from heat. Add vanilla and 2 to 2 ½ cups sifted confectioners' sugar until of spreading consistency.

NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by James Petersen, Withee, Wisconsin. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997

Jim Echols' Cajun Spice

Servings: 6 Servings

Ingredients:

1 tablespoon Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ginger powder
¾ teaspoon Black pepper
½ teaspoon Oregano
1 teaspoon Salt
1 teaspoon Cayenne powder
1 teaspoon Crushed chilies
¾ teaspoon White pepper
½ teaspoon Thyme

Preparation:

Mix all ingredients together in a small bowl. Store in an airtight container.
Terry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn.
From Calgary Herald, by Terry Bullick (89.05.03)

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

Jim Jams

Servings: 36 Servings

Ingredients:

2 cub Oatmeal
2 cub Flour
1 cub Brown sugar
½ cub Lard
½ cub Butter
½ teaspoon Soda
½ cub Buttermilk*
FILLING
1 pound Dates
Water
½ cub Sugar** or use orange juice

Preparation:

*or ½ tb lemon juice and fill up to ½ cup mark with milk. Mix all ingredients. Chill well. Roll thin, spread half with date filling. Cover with other half. Cut into small rectangles and bake on oiled cookie sheet.
Bake at 375F about 10 min. OR cut circles about 3 inches across, put a bit of filling in the middle and fold over. OR cut small circles and put filling on one and cover with another. Strawberry jam makes a tasty filling.

FILLING: Cook 1 pound of dates with small quantity of water and ½ cup sugar. (**Or use orange rind and orange juice and omit sugar.) Chill.

Source: Abigail Breadner Shaw's handwritten cookbook with suggestions from her granddaughter. Abigail lived just west of Toronto, Ontario from about 1860-1925.

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

Jim Meatball and Bowtie Soup

Servings: 8 Servings

Ingredients:

1 pound Italian sausage links-boiled
1 pound Ground round
1 Egg
½ cub Bread crumbs
3 Anchovy filets
1 pound Bowtie pasta
1 cub Diced tomatoes
1 cub Diced onions
1 cub Diced zuchini
1 cub Beef stock
1 cub Tomato juice
3 tablespoon Italian spice
2 tablespoon Garlic powder
1 15 ounce can cannellini beans
1 cub Diced mushrooms

Preparation:

Mince the anchovies, or use anchovy paste. For meatballs: blend the anchovies, egg, bread crumbs and 1 T of each spice. Form into 1" balls and place on a sheet pan. Bake in preheated oven at 350 degrees for 15 minutes.
Allow to cool, set aside. Bring a stock pot of water to boil. Add Italian sausage links. Boil 10 minutes. Remove, allow to cool, slice, set aside.
Use the same stockpot to cook pasta till al dente. Drain well, DO NOT RINSE. The unrinsed pasta will provide starch to thicken the soup. Use the pot once again, saute onions, mushrooms, zucchini. Add beef stock, tomato juice, tomatoes, and the rest of the spices. Simmer for 30 minutes, add the meatballs, Italian sausage, and pasta. Serve and enjoy.

Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback, Instructor

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@iquest.net> on Oct 01, 1997

Jim Prather's Mj Sauce

Servings: 1 Servings

Ingredients:

¼ cub Juice from The Meat
¼ cub Fat Drippings from The Meat
½ cub Ketchup
¼ cub Cider Vinegar
¼ cub Worcestershire
1 pinch Cinnamon

Preparation:

Bring to a boil, then simmer to desired consistency. And that's the trick of the week from The Potty Pan Sioux Chief's very own:

Posted to bbq-digest by jprather@usa.net on Feb 23, 1998

Jim Stringer's Blueberry "Boy Bait"

Servings: 6 Servings

Ingredients:

Steusel ---
½ cub Unsalted butter -- cubed
1 cub Flour
½ cub Sugar
Batter ---
1 1/3 cub Flour
1 ½ teaspoon Baking powder
¾ teaspoon Salt
¼ teaspoon Ground cloves
¾ cub Unsalted butter -- at room
Temperature
½ cub Sugar -- generous
2 Egg yolks
3 tablespoon Milk
1 Lemon, zest of
Final assembly ---
2 Egg whites
1 ½ tablespoon Sugar
½ teaspoon Salt
1 pint Blueberries -- rinsed and
Dried

Preparation:

Preheat the oven to 350 degrees. Butter and flour an 11 to 12 inch round baking dish.

Streusel: Combine all ingredients in a bowl and work with a pastry blender or your fingers until the mixture forms crumbs.

Batter: Sift together the flour, baking powder, salt and cloves. In an electric mixer, cream the butter and sugar until light and fluffy. Beat in the yolks one at a time, followed by the milk and zest.

Final assembly: Using a clean bowl and beaters, beat the egg whites with the sugar and salt to form medium peaks. Stir the flour mixture into the butter yolk mixture. Fold in the egg whites with half of the blueberries.
Transfer the batter to the prepared baking dish and sprinkle it with the steusel. Top with the remaining blueberries.

Bake until the cake is set on top -- 40 to 45 minutes. Remove from the oven and let it sit for 30 minutes. Serve warm.

Recipe By : Boston Globe, August 30, 1995

From: Hbarn60377 Date:

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

Jimbo

Servings: 100 Servings

Ingredients:

6 pound BACON;SLICED FZ
12 ½ pound HAM SECTIONED CURED
5 3/16 pound CHEESE AMER/SLICE
100 BUN HAMBGR 13OZ #102

Preparation:

TEMPERATURE: 375 F. OVEN

1. COOK BACON ACCORDING TO RECIPE NO. L00200 OR L002-2 DRAIN. SET ASIDE; FOR
USE IN STEP 3.

2. SLICE HAM INTO VERY THIN SLICES.

3. PLACE 2 OZ HAM, 1 SLICE CHEESE, AND 1 SLICE BACON ON BOTTOM HALF OF BUN;
TOP WITH OTHER HALF OF BUN. WRAP EACH SANDWICH IN FOIL.

4. HEAT 15 TO 20 MINUTES IN OVEN. SERVE HOT.

NOTE: 1. IN STEP 2, 12 LB 8 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED.

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

NOTE: 3. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED MAY
BE USED.
Recipe Number: N03800

SERVING SIZE: 1 SANDWICH

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

Jimmy Carter Cake

Servings: 12 Servings

Ingredients:

CRUST:
2/3 cub Dry roasted peanuts; chopped
1 cub Flour
1 Stick margarine

FIRST LAYER:
1/3 cub Peanut butter
1 cub Powdered sugar
8 ounce Cream cheese
1 cub Cool Whip

SECOND LAYER:
1 small Instant chocolate pudding
1 small Instant vanilla pudding
2 ¾ cub Milk
1 cub Cool Whip

TOPPING:
Chopped peanuts
Hershey bar; shaved

Preparation:

Blend flour and margarine; add peanuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 20 minutes. Cool.

Cream peanut butter and cheese. Add sugar. Blend in Cool Whip and spread over crust.

Mix pudding mixes with milk and mix well. Spread over first layer. Top with Cool Whip. Shred Hershey bar and chopped peanuts on top for garnish.
Posted to MC-Recipe Digest V1 #279

Date: Mon, 4 Nov 1996 23:01:11 -0800

From: Rooby <rooby@shell.masterpiece.com>

NOTES : madsky@ix.netcom.com on IChef, October 28, 1996 MC formatted 10/28/96 by rooby@shell.masterpiece.com

Jimmy Carter Dessert

Servings: 10 Servings

Ingredients:

-Waldine Van Geffen VGHC42A
1 ½ cub Chopped peanuts; divided
1 cub Flour
½ cub Butter or margarine
8 ounce Cream cheese; softened
12 ounce Whipped topping
1 cub Confectioners' sugar
½ cub Creamy peanut butter
1 small Pk chocolate instant pudding
1 small Pk vanilla instant pudding
2 ½ cub Milk
1 cub Chocolate syrup

Preparation:

Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter or margarine. Blend together and press in 13x9" pan. Bake for 20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the peanut butter and 1 C confectioners' sugar with electric mixer.
Blend in 1 C whilled topping with a spoon. Spread on cooled crust carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on top of first layer.
3rd Layer-Spread remaining whipped toppping on top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts. Freeze. Remove from freezer 1 hour before serving. Refrigerate or refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)

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

Jimmy Carter's Cheese Ring (En)

Servings: 8 Servings

Ingredients:

1 pound Sharp Cheddar cheese, finelygrated
1 cub Mayonnaise
1 cub Chopped pecans
½ cub Very finely chopped onions
6 Twists freshly ground blackpepper
1 dash Cayenne pepper
12 ounce Strawberry preserves (1jar)
Whole-grain crackers ormelba toast

Preparation:

In a mixing bowl, combine cheese with mayonnaise, chopped nuts, and onions.
Mix in black pepper and cayenne, and blend thoroughly.

Press into a 3-cup ring mold. Refrigerate for at least 2 hours.

To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves, and serve at once with whole-grain crackers or melba toast.

Yield: 6 to 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : (courtesy of The White House Cookbook)

Posted to MC-Recipe Digest V1 #368

Recipe by: TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096

From: owner-mc-recipe

Date: Sat, 11 Jan 1997 18:00:38 -0800 (PST)

Jimmy Carter's Super Southern Fried Chicken

Servings: 1 Servings

Ingredients:

2 quart Vegetable shortening
3 Frying chicken (2 ½ lb
Ea)
2 cub Flour
2 tablespoon White cornmeal
2 tablespoon Salt
2 teaspoon Fresh ground white pepper

Preparation:

In a large, well-seasoned cast-iron skillet, heat shortening to 375 .
Wash chickens and dry well, using a kitchen towel. Cut each into 8 serving pieces. In a large mixing bowl, combine flour with cornmeal, salt, and pepper; dredge chicken and set on paper towels. Fry chicken in hot oil, turning to brown evenly on all sides. (This will take from 10-12 minutes; white meat will cook faster than dark meat.) As each pieces becomes golden brown and tender, transfer to paper towels to drain. Keep chicken hot until serving in a preheated 350 oven; set well drained pieces on an ovenproof serving platter on middle shelf of oven with the door slight ajar. For cold fried chicken allow to cool, then wrap tightly and refrigerate overnight.
Serve with mashed potatoes, brown gravy and corn on the cob.

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

Jimmy Dean Country Breakfast Casserole

Servings: 8 Servings

Ingredients:

1 pound Jimmy Dean Sausage, cookedcrumbled & drained
10 Eggs, lightly beaten
3 cub Light cream
1 teaspoon Salt
1 bunch Green onions, chopped
1 teaspoon Dry mustard
16 ounce Day old bread, cubed
1 cub Cheddar cheese, shredded
1 cub Swiss cheese, shredded

Preparation:

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses.
Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.

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

Jimmy Dean Easter Casserole

Servings: 6 Servings

Ingredients:

1 pound Jimmy Dean Sausage
6 Eggs
½ cub Sour cream
4 tablespoon Chopped onions
4 tablespoon Chopped bell pepper

Preparation:

Brown sausage,onions and bell peppers in heavy skillet.Drain.Line baking dish with ¾ of the sausage mixture.Combine eggs and sour cream.Season to taste.Pour over sausage mixture.Bake @ 350 degrees until eggs are semi-set.Stir egg mixture and top with remaining sausage.Bake until eggs are firm.Serves 4 to 6.

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

Jimmy Dean Sausage Balls

Servings: 1 Servings

Ingredients:

1 pound Coon Cheese
1 pound Sausage, (Jimmy Dean hot)
3 cub Bisquick baking mix

Preparation:

Mix together. Make marble size balls, and bake for 20 minutes at 350 deg.
F.

Recipe by: Carolyn Cloe Posted to bakery-shoppe digest V1 Number 031 by Carolyn <c4@groupz.net> on Apr 16, 1997

Jimmy Durante's Salad Dressing Salad

Servings: 1 Servings

Ingredients:

¼ cub Water
1/3 cub Wine vinegar
2 tablespoon Fresh lemon juice
1 teaspoon Worchestershire sauce
2 ½ teaspoon Salt
½ teaspoon English mustard
¼ teaspoon Garlic powder, optional
¼ teaspoon Sugar
¾ teaspoon Freshly ground pepper
1/3 cub Olive oil
¾ cub Salad old

Preparation:

Blend together all the ingredients with the exception of the oils. Add salad oil mix well. Stir in refrigerator in Screw-top jar. Serve 4.

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

Jimmy Stewart's Chicken Breast Italian

Servings: 1 Servings

Ingredients:

2 Chicken breasts halves,
Skinless, boneless
½ cub All-purpose flour
¼ pound Chicken liver halves
3 tablespoon Butter or margarine
½ teaspoon Garlic powder
½ Lemon, juice of
2 Eggs yolk
3 tablespoon Light cream
Salt, freshly ground pepper
To taste
Parsley sprigs, garnish

Preparation:

Coat 2 chicken breasts (skinned, boned and divided in halves, (4) pieces total) with flour and set aside. Using a skillet over low heat, saute ¼ lb. halved chicken liver in butter or margarine. When browned on all sides, add chicken breasts and season with ½ tsp.
garlic powder. Sprinkle on the juice of ½ lemon and turn breasts, cooking on both sides. Cover skillet. In a mixing bowl, blend 2 eggs yolks with 3 tbsps. light cream, and season with ¼ tsp salt and freshly ground pepper. Add this to skillet ingredients, stirring so as to coat chicken and liver. Cover skillet and cook 30 minutes over low heat. Turn ingredients once or twice during cooking. Garnish withsprigs of parsley.

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

Jimmy's Chocolate Cake

Servings: 1 Servings

Ingredients:

is is my y nephew's grandmother's
: -(Edna Stave) recipe. It has
: -been in their mily for r years. As you see; it has
: -been updated by the use of
: -a microwave. e oven t temperature is correct. It
: -is a very dense cake.

Preparation:

Preheat oven to 275 degrees. Use a 10" spring form pan. Grease pan, sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt
½ lb. butter 8 squares unsweetened (bitter) chocolate 2 cups hot tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4 beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275 for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this method, bake at 350 for 35 minutes.

Frosting NOTE: ***Triple this recipe for the cake in the spring form pan.

½ cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a double boiler. We are used to "nuking" it.

Grace Adams ************************************************** #2 Subject:
My webpage and rice pilaf recipe From: CathCooks@aol.com Date: Sat, 6 Sep 1997 17:39:34 -0400 (EDT)

Hi! I would like to promote my home page "CATHRYN COOKS FOR YOU" and to announce that I have added classified ads through the 'E-pages' Classifieds. The ads are free to individuals and are low-cost to businesses. The category is "Healthy Living" and include recipe exchanging.
My URL is http://members.aol.com/cathcooks/index.html

Here is my own recipe for the best ever rice pilaf. This recipe will make about 3 qts. of cooked rice. This is in keeping with my practice of "once-a-month cooking". Of course you can reduce the it to fit your own menu.

Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 5, 1997

Jimmy's Iced Tea

Servings: 8 Servings

Ingredients:

3 Family size tetly tea bags(substitute three regularbags for each "familysize")
5 cub Almost boiling water
9 ½ Grains saccharin tabletsor-
9 Packets of Equal/Nutrisweet
1/3 cub Sugar
Sprig of peppermint leaf(optional)

Preparation:

Following is my Dad's recipe for iced tea, made with artificial sweetener and in quantity, for Southerners who drink it three times a day.

Add tea bags to near-boiling water; steep 10 minutes or longer. Pour tea off, rinse bags with additional cold water so as not to waste any tea. Add saccharin and sugar.

Pour individual, ice-filled glasses ¼ to 1/3 full of tea and adjust strength by judging color while adding water and tea as desired. Further adjustments may be made by adding sugar and/or lemon juice as appropriate.

Note: Tea seems to be better if water is heated in stainless pan, rather than heavy aluminum.

A sprig of peppermint leaf really tops it off quite well!

RICK HELD <RHELD@TCOMENG.COM>

REC.FOOD.RECIPES

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

Jim's All Bran Bread

Servings: 4 Servings

Ingredients:

4 ounce All bran cereal
12 ounce Tea, hot and strong
1 Egg
12 ounce Cake and pastry flour
1 teaspoon Baking powder
6 tablespoon Golden Syrup
12 ounce Mixed dried fruit
1 pinch Salt

Preparation:

In a large bowl, mix dried fruit and All Bran. Pour hot tea over this mixture and let stand, covered, overnight. In the morning, add egg, flour, salt and syrup, and mix. Divide between 2 well greased loaf pans. Bake in a 350 degree oven for 40-60 minutes. Leave to cool slightly in pans and then turn out. Will taste better if tightly wrapped and put in tins - almost resembles a malt loaf. Serve sliced and buttered.

Jim's All Pasta'ed Out

Servings: 4 Servings

Ingredients:

1 Spaghetti squash (slicedlengthwise)
¼ cub Dried lentils
¼ cub Barley
1 can (14-oz) peeled tomatoesw/juice
Frozen mixed veggies
Splash of red wine (I used aMerlot)
2 -(up to)
3 Bay leaves
Fresh ground garlic (totaste - I tend to overdoit)
Cilantro; sweet basil,oregano; salt and pepper totaste

Preparation:

Date: Mon, 19 Feb 1996 15:07:29 -0600

From: Jim Trione M2 09-21-95 <jtrione@acr.acfac.rpslmc.edu> 1. Slice squash down longitudinal axis (lengthwise). Place cut side down in a baking dish with scant amount of water. Bake 325-350 deg F.

2. Cook lentils and barley in a large saucepan with adequate water. Boil only about 10 minutes, leaving contents a tad underdone. Drain, discarding water. (It will look pretty gunky anyway.)

3. Replace contents into saucepan, adding tomatoes, splash of wine (to clean out can), bay leaves, garlic, and spices. Hold off on the mixed veggies for a few.

4. Pseudo-dice the tomatoes (with a spoon or something) to manageable pieces. Allow mixture to cook a few minutes on medium.

5. After a few minutes (judgement call), add frozen veggie mix -- idea being to just warm veggies rather than boil to amorphous, tasteless blobs.

6. By this time, squash has finished in the oven. If not, bump up the temp.

7. Carefully remove squash and turn over -- water should be nonexistent in the baking dish. USING A FORK (key step), shred lengthwise and squash becomes the 'pasta substitute'.
:-) Be really careful, as the squash is very hot !

8. As all this is happening, the topping should be finishing up. Serve hot topping onto steaming hot spaghetti squash and voila': instant meal.

9. Top with whatever seems appropriate: nutritional yeast, parmesan ch**se, whatever. (Watch that fat content, though !) This recipe worked out GREAT ! Only dirtied two pans and the whole affair was finished in 30 mins ! Gotta love it. Some folks might complain that the contents were a little underdone, so feel free to modify times. (I can't abide overcooked veggies !!) Plus, I still had the other half of the squash to use for another night. :-)

FATFREE DIGEST V96 #50

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

Jim's Angus Loin in Demi-Garlic

Servings: 4 Servings

Ingredients:

2 pound Angus filets
6 Shallots, sliced
10 Cloves garlic, blanched
2 cub Demi glaze sauce
½ Stick butter
½ cub Fresh parsley, chopped
3 tablespoon Sour cream

Preparation:

Mix demi glaze according to the package directions. (In class, we used Knorr brand. It was great!) Two packs will make 2 ½ cups. Once heated, add parsley and sour cream; blend. Keep sauce warm. Heat large saute pan and melt the butter. Add shallots and sliced garlic. Cook 2 minutes until shallots are tender. Slice the filets thin and pound lightly. Add to the pan and saute until proper desired temperature, turning once. Pour in the sauce and heat through and it's ready to serve with your favorite side dish.

Source: "Garlic" Omalia's Cooking School - Steve Dillback instructor

Typos by Jim Kirk - captain@iquest.net

Posted to EAT-L Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on Mar 04, 97

Jim's Barbecue Sauce

Servings: 1 Servings

Ingredients:

---Chile Paste---
8 small Dried hot red chiles;japones or red serra
6 Dried Anaheim chiles
1 Fresh jalapeno
2 tablespoon White wine vinegar
SaltBarbecue Sauce---
4 Cloves garlic
1 medium Onion
2 tablespoon Vegetable oil
¼ cub Ginger; minced
1 tablespoon Horseradish
1 tablespoon Oregano; minced
1 tablespoon Dried mustard
6 tablespoon Red wine vinegar
Salt
1 ½ cub Ketchup
½ cub Honey
¼ cub Dark brown sugar
2 tablespoon Worcestershire sauce

Preparation:

For Chile Paste: Adjust oven rack to center position and heat oven to 350.

Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the chiles on a jelly-roll pan and bake until warm and fragrant, about 3 minuets. Transfer to processor and process until minced. Add the vinegar, 3 T water, pinch of salt and process to make smooth paste; set aside. (Can cover and refrigerate up to 3 months.)

For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and sauté over medium heat until softened, about 3 minutes. Add the ginger, horseradish, oregano, mustard, vinegar, and ½ t salt. Simmer until vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown sugar, Worcestershire sauce, and 1 ½ T chile paste, and simmer, stirring occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.) Warm sauce before serving.

Recipe by: Bon Appetit James Nassikas of Stanford Court Hotel, San F

Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Sep 12, 1997

Jim's Black Raspberry Salad Dressing

Servings: 1 Cup

Ingredients:

½ cub Olive Oil
5 dash Tabasco sauce
1 tablespoon Black Raspberry Preserves
¼ cub Balsamic Vinegar

Preparation:

In a small bowl, whisk all ingredients together and drizzle over the top of the salad. That's it! Enjoy

Source: "Garlic" class at Omalia Cooking School, Steve Dillback, instructor

Typos by Jim Kirk
: captain@iquest.net
Posted to MM-Recipes Digest V4 #064 by Captain <captain@iquest.net> on Mar 4, 1997.

Jim's Brownies

Servings: 12 Servings

Ingredients:

1 cub Butter or margarine
2 cub Sugar
4 Eggs; unbeaten
4 Sq unsweet chocolate; melted
1 teaspoon Vanilla
1 cub Chopped pecans
1 ¾ cub All-purpose flour

CHOCOLATE ICING:
1 Sq unsweet chocolate; melted
1 cub Powdered sugar; sifted
1 tablespoon Butter; softened
½ teaspoon Vanilla
2 tablespoon Milk or water

Preparation:

A GOOD, BASIC BROWNIE RECIPE Cream butter until soft and fluffy; gradually beat in sugar; creaming well. Add eggs, one at a time, and melted chocolate, mixing thoroughly. Add vanilla. Gradually beat in flour which has been sifted. Stir in chopped nuts.
(walnuts are also good). Turn batter into a greased jelly-roll pan. Bake at 350F. degrees for 25 minutes.
Mix all ingredients for icing together in a bowl. When brownies are cool, spread with chocolate icing. Variation: Brownies made in blender:
Place eggs, vanilla, soft butter, sugar and melted chocolate in blender container, cover, switch on the motor, and blend until smooth, using a rubber spapula in the top of the mixture. Pour over flour in a pan, stir; add nuts, and bake. Source: Unknown

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

Jim's Buttermilk Bread

Servings: 8 Servings

Ingredients:

1 tablespoon Active dry yeast
½ cub Warm water
¼ To 1/3 cup honey
2 cub Buttermilk - roomtemperature
6 To 6 ½ cups unbleachedflour
2 teaspoon Salt
4 tablespoon Olive oil

Preparation:

Makes two 8-inch loaves

Make a sponge by dissolving the yeast in the warm water in a large bowl.
Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top.

Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but ½ cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8-10 minutes.

Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so.

Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks.

From the collection of Jim Vorheis

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

Jim's Cake Suprise

Servings: 8 Servings

Ingredients:

1 Box yellow cake mix
1 Pint heavy whipping cream
3 Bananas
2 Packs banana instant pudding
¼ cub Bailey's Irish Cream or more to taste
¼ cub Powdered sugar
1 Can Pillsbury preparedbutterscotch cake topping

Preparation:

Prepare pudding in advance and let cool in refrigerator. Make cake in jelly roll pan according to directions on box, using parchment paper on the bottom of the pan to keep it from sticking. Let cool. Slice cake in half lengthwise. In mixing bowl, add whipping cream and whip till thick. Add powdered sugar and Bailey's, whip just a bit more. In the whipping bowl, mix together the whipped cream with the banana pudding. Spread this mixture over the top of one of the cake halves. Top with sliced bananas. Heat the butterscotch topping in microwave to make it spread easier. Cover the top of this with the warm topping. Serve immediately.

Source: Omalia Cooking School - Steve Dillback, Instructor

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@iquest.net> on Oct 01, 1997

Jim's Chicken and Sausage Gumbo

Servings: 4 Servings

Ingredients:

SEASONING MIX:
1 teaspoon Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Dry mustard
½ teaspoon Black pepper
½ teaspoon White pepper
½ teaspoon Cinnamon
1 teaspoon Ground ancho pepper
1 pound Chicken breast, diced
8 ounce Polish turkey kielbasa,diced
1 cub Chopped red pepper
1 cub Chopped celery
1 cub Chopped onion
8 cub Chicken stock
½ cub Oil (for roux)
½ cub Flour (for roux)
2 cub Long-grain rice
8 ounce Fresh sliced mushrooms
2 tablespoon Oil (for saute veggies)

Preparation:

Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat chicken with one tablespoon of seasoning mix. Put in baking pan and bake for 15 min. Set aside. Slice and parboil the sausage to rid it of excess salt.
Drain water, set sausage aside. In a 5 qt. pot, add onions, red peppers,2 cups chicken stock, mushrooms, celery, and the remaining spice mix with 2 tablespoons of oil. Saute till limp. While veggies are sauteing, make the roux. Mix flour with equal amount of oil in a PYREX! container. Mix and put in microwave oven for 4 min on high. After that, remove and stir and put back for 1 min intervals stirring each time, till the roux is dark enough.
Be very careful. This shit gets upwards of 500 degrees! Roux should be about the color of light chocolate. When veggies are limp, add the rest of the chicken stock, chicken and sausage. Bring to a simmer. Add roux. Simmer for 30 min. While this is happening, start the rice.

Serve in a bowl, over rice. Add file powder to taste on an individual basis.
Posted to MM-Recipes Digest V3 #310

Date: Tue, 12 Nov 96 07:27 EST

From: Captain <captain@iquest.net>

Jim's Cinnamon Rolls

Servings: 1 Servings

Ingredients:

FOR 1-½# LOAF AND 1# LOAF:

DOUGH:
⅜ cub MILK; (¼ C.)
⅜ cub WATER; (¼ C.)
1 EGG; (1 egg)
1 teaspoon SALT; (1 tsp.)
4 tablespoon BUTTER; (3 T.)
1/3 cub SUGAR; (¼ C.)
3 cub ALL-PURPOSE FLOUR; (2 C.)
1 ½ teaspoon Red Star YESAST; 1-½ tsp.

GLAZE:
5 tablespoon BUTTER; melted (3T)
½ cub BROWN SUGAR; (1/3 C.)

FILLING:
1 tablespoon Melted BUTTER; (1 T.)
2 tablespoon Granulated SUGAR; (1 T.)
1 tablespoon Ground CINNAMON; (1-½ tsp.
2 tablespoon BROWN SUGAR; (1 T.)
½ cub RAISINS; (1/3 C.)

Preparation:

The following rolls are SO good. Sometimes instead of using Cinnamon I turn them into ORANGE rolls by using a combination of grated orange rind and suger....

source: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by: Lois Conway and Linda Rehberg

(1) Place all ingred. in bread pan,

(2) Dough setting, press start

(3) When dough has risin long enough, the machine will beep

(4) Turn off the machine, remove bread pan.

(5) Turn out dough onto a floured countertop or cutting board.

For 1-½ pound DOUGH: Pour the melted butter for the glaze into one 9x13x2 inch pan or two 8 or 9 inch round cake pans; sprinkle with brown sugar.
With a rolling pin, roll dough into a 9x18 inch rectangle.

For 1 pound DOUGH: Pour the melted butter for the glaze into one 9" round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into a 9x14 inch rectangle.

For the FILLING:

(1) Brush melted butter on the dough

(2) In a small bowl, combine the sugar, cinnamon, brown sugar, and raisins;

(3) Sprinkle over dough.

(4) Starting with long edge, roll up dough; pinch seams to seal.

(5) With a knife, lightly mark roll into 1-½" sections.

(6) Slide a 12" piece of dental floss or heavy thread underneath.

(7) By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.

(8) Place rolls cut side up in prepared pan(s).

(9) Flatten them slightly. (Rolls can be coverd w/foil at this point and refrigerated or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.)

(10) Cover/let rise in a warm oven 30-45 minutes till doubled.

(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven ro rise. Remove pan(s) from oven to preheat.)

(11) Preheat oven to 350°. Bake 25-30 minutes until golden brown.

(12) Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.

1-½ pound dough yields 12 rolls, 1 pound dough yields 9 rolls

Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Dec 25, 1997

Jim's Classy Chicken and Rice Casserole

Servings: 8 Servings

Ingredients:

8 Chicken breasts (bone in)
1 cub Uncle Ben's converted rice raw
1 Can cream of celery soup
1 Can cream of mushroom soup
½ cub Milk
2 tablespoon Milk
4 tablespoon Butter, melted

Preparation:

Butter a 9X13 pan. Preheat oven to 300 degrees. Combine rice, soups and milk: mix well. Pour rice, soups and milk into pan. Dip each piece of chicken breast in melted butter and place on top of rice mixture, bone side down. Bake for 2 hours and 15 minutes.

NOTE: Always use bone-in chicken and Uncle Ben's converted rice for this recipe. The chicken will not cook through if you use deboned. The rice will not cook through if you use non-converted.

Source: Omalia Cooking School - "Company's Coming Casseroles" Virgene Kilbourn - Instructor

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep 30, 1997

Jim's Corn Shrimp Chowder

Servings: 8 Servings

Ingredients:

1 Can whole kernel corn with liquid
1 Can creamed corn
1 Green pepper, diced
1 Onion, diced
2 Strips bacon
2 cub Milk
¼ cub Instant potatoes
½ pound Shrimp, cooked
Pepper
Garlic powder
Dried basil
Bouquet Garni

Preparation:

Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along with bacon, until onions and green pepper are tender. Pour in milk and cans of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened, add cooked shrimp and use seasonings to taste.

This one was really ingenious. I would have never thought to use instant potatoes to thicken instead of using flour or cornstarch. The potatoes really add some flavor and do a great job of thickening.

Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback Instructor

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@iquest.net> on Oct 01, 1997

Jim's Cream of Garlic Soup

Servings: 4 Servings

Ingredients:

1 pound Chicken breast, cooked
2 cub Fresh spinach, chopped
2 cub Chicken stock
½ cub Fresh parsley, chopped
1 cub Milk or half & half
2 Green onion, diced
12 Garlic cloves
1 teaspoon Cayenne pepper
1 teaspoon Salt
½ cub Carrots, shredded
2 tablespoon Cornstarch
1 cub Cold water

Preparation:

Place garlic in a bowl and microwave for 30 seconds. The skins should be easy to remove. Clean and reserve. In a stock pot, heat the chicken stock, milk, carrots and spices; bring to a simmer. Dice the chicken and add to the pot, toss in parsley, green onion and garlic. Simmer soup for 10 minutes. Mix cornstarch with cold water. Stir in soup mixture. Simmer and stir for a few minutes till thickened.

Source "Garlic" Omalia's Cooking School, Steve Dillback instructor

Typos by Jim Kirk - captain@iquest.net

Posted to EAT-L Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on Mar 04, 97

Jim's Fail Gai (Turkey) Jook

Servings: 1 Servings

Ingredients:

1 Turkey carcass
1 cub Short-grain rice; JapaneseOR
1 cub Long-grain rice; Chinese
4 quart Stock; turkey OR
Water; to cover
Orange peel; dried OR
Tangerine peel; optional
Turkey dark meat; OR white,slivered
Salt and pepper; to taste
Green onions; chopped
Cilantro
Preserved ginger; Chinesered
Cha gua; preserved tea melon
1 dash Sesame oil
1 dash Soy sauce

Preparation:

The following is how to make Chinese Porridge out of your turkey carcass.
This is called "Jook" or, more specifically, "Fall Gai (turkey) Jook." If you want to make other flavors using beef, pork, chicken, fish, duck, etc., the technique remains the same - only the base stock changes. After carving the bird and having essentially stripped it of all edible meat, put the carcass and all the parts into a large stock kettle and cover them with fresh cold water, bring to a boil and turn it down and simmer for a minimum of 4 hours (we let it simmer overnight). Take the bones and parts out, skim the solids off the top and add about 1 cup of rice (Japanese short grain or Chinese long grain work equally well) for every 4 quarts of stock. Simmer this for another 4+ hours. What you should end up with is a porridge-like soup with the consistency of a thin oatmeal or a medium thickened soup.
Simply add water to thin if it's too thick; simmer longer with lid off if too thin. If you have dried orange or tangerine peel, add a few pieces when you add the uncooked rice (for flavoring, not to be eaten). Season with salt and pepper to taste. Use some of your turkey leftover and sliver it or shred some and add - not a lot - just to put a little meat into the soup.
Serve with fresh chopped green onions and cilantro on top of each bowl. If you have access to Chinese red preserved ginger and Chinese preserved vegetable called "Cha Gua" (preserved tea melon in heavy syrup), chop finely and add these to the garnish. A dash of sesame oil and soy sauce are also good additions to the bowl. This is a standard breakfast item in China. It is served in restaurants primarily in the mornings (often found in specialty places or dim sum places) or very very late at night for late night snack (Sew Yea). Enjoy! Jim Quon

Recipe by: Jim Quon

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Dec 29, 1997

Jim's Garlic Salad

Servings: 4 Servings

Ingredients:

6 Cloves Elephant Garlic
1 cub Red bell pepper, chopped
1 Small onion, chopped
4 cub Salad greens
½ cub Cheese, cubed (mixed)
½ cub Celery, diced
1 Can mandarin oranges
¼ cub Radishes, sliced

Preparation:

In a saute pan, pour in enough water to cover the garlic cloves. Simmer for 10 minutes, drain and cool the cloves. Arrange the lettuce on a platter, toss together the veggies and cheese. Slice the cloves thin and toss in with the veggies. Top lettuce with the veggy mixture and oranges.

Top with "Jim's Black Raspberry Salad Dressing"

Source: "Garlic" from Omalia Cooking School, Steve Dillback instructor

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #064 by Captain <captain@iquest.net> on Mar 4, 1997.

Jim's Gnocchi Verdi

Servings: 6 Servings

Ingredients:

GNOCCHI INGREDIENTS:
1 pound Fresh spinach
½ pound Ricotta or curd cheese
Salt to taste
Freshly ground pepper
¼ teaspoon Grated Nutmeg (or more to taste)
1 tablespoon Butter
2 Eggs, lightly beaten
6 tablespoon Grated Parmesan cheese
½ cub All purpose flour

TO SERVE:
¼ cub Butter - Unsalted
¼ cub Grated Parmesan cheese

Preparation:

Remove the stems from the spinach. Put the cleaned leaves into a stockpot with a pinch of salt. Cover tightly and cook, without added waster, for 10 to 15 minutes or until tender. Drain well, then squeeze absolutely dry and chop very fine.

Return to the pot, add the ricotta cheese, salt, pepper and nutmeg. Add the butter. Sir together over a very low heat for 3 to 4 minutes until even mixed and dry. Remove from the heat; beat in the eggs, Parmesan cheese and flour, mixing thoroughly. Set aside in a cool place until firm.

Take a heaped tablespoon of the mixture and form into a ball using well floured hands and a floured surface to sit them on.

Lower the balls a few at a time, into a pan of gently simmering salted water. NOTE: Do not use a rolling boil, to keep the balls from falling apart. When they rise to the top (4-5 minutes), remove using a slotted spoon and drain on paper towels. Transfer to a well-buttered shallow ovenproof dish to keep hot in a warm oven.

When all are cooked, heat the butter until it begins to turn nut brown, pour over the gnocci and sprinkle with Parmesan and more nutmeg. Serve at once or leave in oven for up to 5 minutes before serving.

Serve with an antipasto salad and perhaps some garlic bread.

Source: Omalia Cooking School - "Northern Italian Country Cuisine - Tuscany" by Melyssa Donaghy

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #260 by Jim Kirk <captain@iquest.net> on Oct 02, 1997

Jim's Granola

Servings: 1 Batch

Ingredients:

1 cub Unpopped AM Popcorn
4 cub AM Oat Flakes
1 cub AM Wheat Flakes
1 cub AM Barley Flakes
2 cub AM Cracked WheatOR- 7 Grain Cereal
2 cub Coconut (optional)
1 cub AM Sunflower Seeds
1 cub Peanuts
1 cub AM Sesame Seeds (Mechanically Hulled)
1 cub -to...
2 cub Honey or other sweetener
½ cub AM Unrefined Vegetable Oil
1 tablespoon Mapleine or vanillaOR- other flavor

OPTIONAL:
1 cub Raisins
1 cub Dates, chopped
1 cub Dried apricots, chopped
½ cub Dried pineapple, chopped
½ cub Dried papaya, chopped
1 cub Almonds, chopped
1 cub Pecans, chopped
1 package Banana chips

Preparation:

Pop popcorn. Combine all dry ingredients. Combine honey, oil, and flavoring in a separate bowl. Stir honey mixture into dry ingredients.
Bake in non-preheated oven at 350 F. for 45 minutes, stirring every 15 minutes. Remove from oven; stir in fruit. Cool.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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

Jim's Healthy Reduced Fat Spicy Apple-Carrot Muffins

Servings: 9 Muffins

Ingredients:

DRY INGREDIENTS:
1 cub Whole wheat flour
1 cub Slow cooking oats
¼ cub Oat bran
¼ cub Wheat Germ
1/3 cub Brown sugar
2 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves

FRUIT MIXTURE:
2 Carrots; peeled and grated
1 Granny Smith apple;quarteredcored, sliced and diced,¼" dice, skin on
¼ cub Raisins
3 slice Candied ginger; chopped fine

WET INGREDIENTS:
2 teaspoon Ener-G egg replacer mixed in
2 tablespoon Water
1 Egg; lightly beaten
1 tablespoon Canola oil
1/3 cub Skim milk powder mixed in
Enough water to make 1 cup
1 teaspoon Vanilla extract

Preparation:

Optional ingredients:

Replace milk and brown sugar with 1/3 cup soy milk, ½ cup honey or light molasses and 1/3 c orange juice. If the egg is replaced with an extra teaspoon of Ener-G and one more tablespoon of water the soy-molasses combo should satisfy Vegans.

Replace one of the grated carrots with ½ cup chopped dried apricots and ¼ cup chopped walnuts.

Method:

Pre-heat oven to 350 F and set out 3 mixing bowls: a large, a medium and a small one and a cup.

In the large bowl add all the dry ingredients and stir to mix thoroughly.

In the medium bowl add and stir together all the fruits.

In a cup make up the egg replacer with the water. Add the egg and mix. Add the oil and mix. Pour into the small bowl. In the same cup, make up the skim milk and add to liquid mixture. Stir the mix and pour over the fruit mixture. Stir this and pour into the dry ingredients. Mix the batter until *just* smooth and all the ingredients incorporated.

Spoon batter into a 9 muffin tin sprayed with a vegetable oil spray and bake for 30-35 minutes until the muffins test clean with a toothpick.

Some recipes recommend 25 minutes at 400 F. I had the best results with the following method: pre-heat oven to 400, put in muffins and immediately reduce heat to 350, bake 30 minutes, turn off heat and let muffins rest 10 more minutes in the hot oven.

Notes:

These muffins will be moist and heavy compared to a standard muffin recipe.

Ener-G (TM) egg replacer is lactose free and Vegan for those that are interested.

My next batch will have less cinnamon and cloves and more ginger plus just a little more sweetener.

Original Sources: Ener-G (TM) egg replacer phamplet, San Francisco Chronicle [uploaded by Katherine Smith of Kook-Net] The New McDougall Cookbook [uploaded by Sue Smith]

Modifications and additions by: Jim Weller
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997

Jim's Italian Salad Dressing

Servings: 2 Cups

Ingredients:

1 cub Olive oil
½ cub Red wine vinegar
½ cub Balsamic vinegar
Salt
Pepper
1 ½ tablespoon Sugar

Preparation:

Mix it up.

Recipe by Jim Kirk captain@iquest.net
Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep 30, 1997

Jim's Italian Summer Salad

Servings: 12 Servings

Ingredients:

2 pound Italian Sausage Links
18 Ripe Roma Tomatoes
1 ½ Medium onion, chopped
2 cub Shredded Motzzarella cheese
⅜ cub Red wine vinegar
¾ cub Olive oil
1 ½ teaspoon Minced garlic
1 ½ teaspoon Dijon mustard
2 teaspoon Dried basil leaves
1 ½ teaspoon Dried oregano
Salt and Pepper to taste
2 Sweet red peppers, chopped
2 Small yellow squash,chopped
1 Habenero pepper
1 pound Rotini

Preparation:

Cut habenero pepper in half. Toss in water to cook the pasta. When pasta is al dente, remove pepper. Drain and rinse pasta in cold water to chill and remove starch.

Cut tomatoes in half, lengthwise and cut into ½ inch slices. Place Italian sausage in boiling water and pre-cook 10 min. Grill over medium coals until cooked through or brown in medium skillet. Chill and cut into ½ inch rounds. Place in glass serving bowl. Add tomatoes, onion and cheese, and pasta. Toss gently. Combine remaining ingredients, pour over sausage mixture. Mix. Marinate at least 1 hour in refrigerator. Stir before serving. Serve cold.

This recipe comes from Bob Evans Restaurants. Naturally, they suggest you use their Italian Grillin' Sausage, with some spicing up by Jim Kirk.

Posted to MM-Recipes Digest V4 #165 by Carole <caroleru@tp.net> on Jun 27, 97

Jim's Jerky

Servings: 2 Servings

Ingredients:

1 pound Steak or roast
5 tablespoon Soy sauce
3 tablespoon Worcestershire sauce
2 tablespoon Brown sugar
1 teaspoon Paprika
½ teaspoon Pepper
½ teaspoon Garlic powder
½ teaspoon Onion powder

Preparation:

Trim ALL the fat off the meat and slice into ¼" thick strips. Mix other ingredients together. Marinate meat overnight in the mixture.
Line cookie sheets with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours.
Cool and store in a tightly covered jar or sealed in a plastic bag.

Other marinade ingredients [ optional]: ½ ts or more hot pepper sauce/¼ ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb parsley flakes ½ ts ginger ½ ts allspice

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

Jim's Lager Mustard Salad

Servings: 3 Cups

Ingredients:

¼ cub Brown sugar
1 cub Lager beer
2 tablespoon Brown mustard seeds
2 tablespoon Yellow mustard powder
½ cub Cider vinegar
2 Shallots, minced
1 teaspoon Salt
¼ teaspoon White pepper
2 Egg yolks
2 tablespoon Melted butter

Preparation:

Blend all ingredients in food processor, then place in heavy pan over low heat. Cook until thickened and creamy, about 10 minutes, whisking often with wire wisk to prevend curdling.

Let cool to room temperature before chilling. Serve as a condiment for all kinds of meats and deli sandwiches. Keeps up to 2 weeks in a thightly sealed container in the fridge.

Source: Omalia Cooking School - "Cooking With Beer II" - Linda Allee Inst.

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep 30, 1997

Jim's Lasagne Al Forno

Servings: 4 Servings

Ingredients:

RAGU BOLOGNESE MEAT SAUCE:
1 tablespoon Butter
1 Onion, finely chopped
3 Bacon slices, finely chopped
12 ounce Finely ground beef
¼ pound Chicken livers finelychopped, or liver paste
¼ cub Dry vermouth
1 1/3 cub Beef stock
1 tablespoon Tomato paste
Grated nutmeg
Salt
Black pepper
3 tablespoon Heavy cream

BECHAMEL SAUCE:
6 tablespoon Butter
2/3 cub Flour
5 cub Hot milk
½ cub Heavy cream
1 cub Freshly grated Parmesean
Grated nutmeg

LASAGNE INGREDIENTS:
½ pound Lasagna noodles
Salt
1 tablespoon Olive oil

Preparation:

RAGU BOLOGNESE MEAT SAUCE: (you can make this in advance)

Melt butter in a large shallow pan. Add the chopped vegetables and bacon and fry gently, stiring frequently for about 10 minutes until golden.

Add beef and fry, stirring until it changes from red to brown in color.

Add chicken livers and cook, stirring for 1 - 2 minutes, then add the vermouth and simmer until it is almost completely evaporated. Stir in the stock, tomato paste, salt and pepper to taste. Bring to a boil, cover and simmer very gently for 45 minutes to 1 hour, stirring occasionally. Before serving, stir in the cream, butter and nutmeg.

LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil. Add salt and olive oil. Add noodles. Bring back to a boil. Boil for 3 minutes.
Immediately remove from heat, put a lid on the pan and let sit for 7 minutes longer. Drain and rinse in cold water. Then separate and lay noodles on a clean towel to drain.

BECHAMEL SAUCE: Melt butter in a saucepan, stir in the milk. Bring to simmer. Add flour, cook for 1 minute. Remove from heat and pour in cream, beating continususly with a WIRE WISK. Return to a high heat and stir until a smooth, thick sauce is formed, then simmer over low heat for 2 to 3 minutes. Season with salt and nutmeg.

FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very thin layer of Bolognese sauce over the bottom (this keeps the noodles from sticking to pan), cover with an overlapping layer of noodles, then a layer of the bechamel sauce and a sprinkling of grated Parmesean cheese. Repeat the layers, finishing with a thinck layer of bechamel and a generous sprinkling of cheese.

Bake immediately in a preheated oven at 350F for 30 minutes, or until bubbly.

Serve with sliced roma tomatoes for color.

Alternately, the lasagna casserole may be covered with foil, chilled then frozen for later use.

Source: Omalia Cooking School-Northern Italian-Melyssa Donaghy-Instructor

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #256 by Jim Kirk <captain@iquest.net> on Sep 25, 1997

Jim's Marzetti

Servings: 8 Servings

Ingredients:

6 ounce Tomato paste
1 Large can tomatoes, diced or 3 large fresh tomatoes
1 teaspoon Salt
1 teaspoon Sugar
1 pound Bulk Italian Sausage
1 small Can mushrooms
1 Green pepper, chopped
1 cub Minced onions
1 tablespoon Butter
2 Cloves garlic, smashed
4 ounce Grated Parmesan cheese
8 ounce Noodles, cooked al dente

Preparation:

In a large skillet, fry up sausage. Drain, soak up extra grease by putting between paper towels.

Melt butter in the same skillet and saute mushrooms, green pepper onions and garlic, until tender.

Preheat oven to 350 degrees.

In large casserole bowl or pan, combine tomato paste, tomatoes, salt, sugar, and ½ of the Parmesan cheese.

Add sausage, vegetable mixture and cooked noodles to tomato mixture and stir to combine. (If mixture is too thick, add a small amount of water or tomato juice) Sprinkle remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil and bake an additional 5-10 minutes.

Source: Omalia Cooking School - "Company's Coming Casseroles" - Virgene Kilbourn Instructor

Typos by Jim Kirk - captain@iquest.net

Note: This dish was made by Virgene's mom when she was just a kid.
Virgene's mom came over from Italy when she was in her 20's. It was a recipe handed down in her family for years.
Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep 30, 1997

Jim's Orange Marmalade

Servings: 6 Servings

Ingredients:

2 pound Seville oranges (about 5)
1 Lemon
6 cub Water
7 ½ cub Sugar

Preparation:

oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours.
DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a seive. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard til jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmelade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals til jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving ½ inch head space. Seal as you like

Jim's Piccalilli

Servings: 6 Servings

Ingredients:

1 medium Cauliflower, broken intosmall flowerets
1 Cucumber, quartered length-wise and cut in ½" pieces
8 ounce Pearl onions, peeled
1 large Spanish onion, chopped
4 Green tomatoes, blanchedpeeled & cut into chunks
1 ½ cub Pickling salt
2 ½ cub Malt vinegar

SAUCE:
2 ½ cub Malt vinegar
3 tablespoon Mustard seed, bruised
1 slice Ginger, 2", peeled & chopped
4 Garlic cloves, halved
1 tablespoon Black Peppercorns, bruised
1 tablespoon Turmeric
1 tablespoon Dry mustard
½ cub Sugar
3 tablespoon Flour
4 tablespoon Water

Preparation:

A traditional English mustard pickle, Piccalilli is made from a variety of vegetables which are first soaked in brine, then pickled in vinegar. The finished pickle is yellow in colour owing to the presence of turmeric and mustard. The pickle may be served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months. Piccalilli is usually served with cold meats. Use firm red tomatoes if green ones are unavailable. About 3 pounds.

Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl. Sprinkle with salt over the vegetables and set them aside for 4 hours.

Drain the vegetables in a colander and discard the liquid.

In a large saucepan, bring the vinegar to a boil over high heat. Add the vegetables and reduce the heat to low. Cover the pan and simmer the vegetables for 15 minutes or until they are almost tender when pierced with the point of a sharp knife.

Remove the pan from the heat and drain the vegetables in a colander.
Discard the vinegar. Place the vegetables in a large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized pan and stir in the mustard seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the pan over low heat and stir to dissolve the sugar. When the sugar has dissolved, increase the heat to moderate and bring to a boil, stirring frequently. Reduce the heat to low and simmer the mixture for 15 minutes.
Remove the pan from the heat and strain the liquid into a medium sized bowl. Discard the flavourings left in the strainer.

Rinse the pan and return the strained mixture to it. Stir in the flour mixed with the water and place over moderate heat. Bring the sauce to a boil, stirring constantly, and boil for 2 minutes.

Remove the pan from the heat and pour sauce over the vegetables. Mix the vegetables with the sauce with 2 spoons, tossing until coated with sauce.

Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce remaining into the jars, so they are completely full. Place lids on the jars and half screw into position. Set jars aside until completely cold.
Screw lids on firmly and store the jars in a cool, dry place.

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

Jim's Pork Chops in Wine

Servings: 4 Servings

Ingredients:

4 Lean chops, about ¾" thick
Salt, to taste
Freshly ground black pepper
2 tablespoon Olive oil
2 Cloves garlic, crushed
2 tablespoon Chopped fresh parsley
1 cub Light dry wine (or more)

Preparation:

Wash, trim and dry the chops and season with salt and pepper. Heat the oil in a large, shallow pan and fry the chops, uncovered in a single layer for 3-4 minutes on each side, until lightly browned. Lift out onto a plate.

Add the garlic and parsley to the pan, stir and fry for 1-2 minutes, then pour the wine and bring to a simmer, deglazing the pan in the process.
Return the chops, cover and simmer for 30-35 minutes until tender.

Arrange the chops on a hot serving dish. Boil the pan juices rapidly, uncovered until reduced by about half and spoon over the chops. Serve with steamed potatoes or plain rice. Tratidionally, this dish is accompnied by a glass of young Chianti.

Source: Omalia Cooking School - "The Fabulous Tuscany Region" - Melyssa Donaghy instructor.

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #260 by Jim Kirk <captain@iquest.net> on Oct 02, 1997

Jim's Pumpkin Seeds

Servings: 1 Servings

Ingredients:

Pumpkin Seeds
Spices

Preparation:

Separate seeds from pumpkin and simmer the seeds a couple of hours in salted water. Remove seeds and spread in thin layer to air dry for 8-10 hours.

Pour a very small amount of oil in bottom of baking sheet. Add seeds and toss in oil. (A strong flavored oil is a good choice).

Sprinkle seeds with spices of your choice.* Toss to coat well.

Cook at 350 for 15 to 20 minutes until golden brown. Stir the seeds several times during baking.

* Any spices can be used. Some examples Cajun Creole Mexican

If you don't use strong spices the seeds will be kind of bland.
Posted to recipelu-digest Volume 01 Number 178 by James and Susan Kirkland <kirkland@gj.net> on Oct 29, 1997

Jim's Quick One Hour Chili

Servings: 4 Servings

Ingredients:

2 can Kidney beans
1 large Can chili with beans
2 pound Lean ground beef
1 can Tomatoes

Preparation:

Brown ground beef in pan. Drain off excess grease. Add all the ingredients and season to your taste. Simmer for 1 hour. Add cheese and onions if you like before serving, bingo, one hour chili!

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 07, 1998

Jim's Salsa

Servings: 1 Servings

Ingredients:

6 Boiled chilis (any kind)
1 can (12-oz) tomato juice
4 large Tomatoes
2 Lemons ; Juice of
1 tablespoon Garlic juice
1 tablespoon Salt
½ tablespoon Vinegar
3 Cut-up tomatoes
5 Green onions; chopped
2 bunch Celantro; (I cut the leaveswith a scissors fordifferent size bits)

Preparation:

I don't know the original source, but it was perfected by my good friend and neighbor, Jim Cummins, which is why I just call it "Jim's Salsa"

Place first 7 ingredients in a blender and blend until smooth. Pour into large bowl and add tomatoes, green onions, and celantro. If salsa is too hot, add more juice, or if you like it hotter, add more bioled chili peppers.
My brother-in-law loved this recipe so much, he used to have me make it for him for his birthday, Christmas, etc..... Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sward1558@aol.com on Aug 22, 1997

Jim's Sweet-Sour Yams

Servings: 8 Servings

Ingredients:

2 can Cut yams (sweet potatoes) in light syrup (16 oz ea)
1 can Chunk Pineapple in natural juice (20 oz)
3 Kiwi fruit
1 cub Raisins
2 tablespoon Butter
2 tablespoon Brown sugar
1 tablespoon Corn starch

Preparation:

Drain liquid from pineapple chunks and sweet potatoes into 2-quart microwavable pan.

Peel Kiwi fruit, cut into quarters, length-wise, and slice thinly. Cut pineapple chunks into quarters.

Add brown sugar and corn starch to liquid in pan; mix well. Add butter and raisins. Microwave at 60% for 3 minutes, or until butter is melted; mix well.

Add pineapple and Kiwi fruit. Microwave at 80% for 5 minutes. Mix well.
Microwave at 80% for 5 minutes more, or until sauce begins to thicken.

Add sweet potatoes. Mix well, but gently, so as not to break up potatoes.
Microwave at 80% for 5 minutes.

Let stand 3 minutes; stir before serving.

Created by Jim Speerbrecher on Nov. 24, `93

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

Jim's Teriyaki Marinade and Bbq Sauce

Servings: 2 Cups

Ingredients:

1 cub Soy Sauce
1 cub Water
2 tablespoon Vinegar
2 tablespoon Brown Sugar
1 teaspoon Dry Mustard
½ teaspoon Powdered Ginger
½ teaspoon Garlic Powder
1 teaspoon Hot Pepper Sauce, opt'l
2 tablespoon Corn Starch

Preparation:

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.

BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

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

Jim's White Chili

Servings: 10 Servings

Ingredients:

1 pound Great northern beans, dried
1 ½ quart Chicken stock
½ teaspoon Minced garlic
2 Medium onions,chopped
1 tablespoon Vegetable oil
8 ounce Mild green chiles, chopped
2 teaspoon Ground cumin
1 ½ teaspoon Dried oregano
¼ teaspoon Ground cloves
¼ teaspoon Cayenne pepper
4 cub Cooked diced chicken
3 cub Monterey jack cheese, shred
Salsa
Sour cream

Preparation:

Pick through beans, removing bad beans and stones. Soak overnight for faster cooking. Drain & rinse; rinse again. Add chicken broth, garlic and only one half of the onions to the beans and cook until tender. Add more water if needed. When beans are about done, saute remaining onions, chiles and spices. Add this and diced chicken to the pot. Simmer 1 hour longer.
Serve in individual bowls topped with jack cheese, salsa and sour cream.

Tip: For moist chicken, flatten chicken, put in skillet, cover with water and bring to a boil. When the water reaches boiling point, turn off heat and cover. Allow to sit 20 - 25 minutes. The chicken is poached and remains very moist. You can also use chicken broth instead of water to intensify the chicken flavor.

Source: O'Malia's Cooking School - "Soup's On" by Joanne Harked Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@iquest.net> on Nov 04, 1997

Jim's Yellow Split Pea Soup

Servings: 6 Servings

Ingredients:

2 cub Split Peas
1 Ham bone or 2 pork hocks
1 Large Onion, chopped
1 Large Carrot, diced
2 Celery Stalks w/ leaves
1 cl Garlic, minced
1 Bay leaf
1 Chile pepper, crushed
½ teaspoon Thyme
2 tablespoon Flour, opt'l
Salt, pepper, and hotsauce to taste

Preparation:

Simmer the peas with the ham bone 2 ½ hrs. Add the other ingredients and simmer ½ hr more. Remove the bone and cut off the meat. Return the meat to the pot. Scoop out a ½ cup of the pea mixture, puree and return to the pot OR make a slurry or water and 2 Tablespoons flour and add; cook until soup thickens. Adjust the seasonings and serve.

Variations: Use a chicken or turkey carcass and chopped bacon. Add chopped cooked sausage at the end of the cooking process. Add a small amount of turnip. Add oregano, marjoram or sage. Add a tablespoon of tomato paste.
Posted to MM-Recipes Digest V3 #358

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

Date: Mon, 30 Dec 1996 04:05:29 GMT

Jing Char Siu Bau (Steamed Bbq Pork Buns)

Servings: 6 Servings

Ingredients:

1 tablespoon Oyster sauce
2 teaspoon Ketchup
1 pinch Of white pepper
2 ½ ounce Chicken broth
1 ½ teaspoon Dark soy
2 ¼ teaspoon Sugar
2 ¼ teaspoon Cornstarch
¾ cub Char Siu
1 tablespoon Peanut oil
½ cub Diced onion
1 ½ teaspoon White wine

Preparation:

Combine in a bowl: Heat wok for 30 - 40 seconds. Add peanut oil & heat until white smoke rises. Add onion and cook over low heat until onions turn light brown. Add char siu, increase heat, stir fry until mixture well combined. Add wine and mix well. Reduce heat and add sauce mix from bowl.
Stir until thickend. Add ½ tsp. sesame oil and mix well. Remove mixture to shallow dish. Allow to cool to room temp then refrigerate uncovered for 4 hrs.

Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1" pieces. Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere. Put 2 Tbs. filling mix into formed hemisphere in palm of one hand. Work around the hemisphere, pleating and closing the dough until filling is completely covered.

Place sealed buns, sealed end down, on 2.5" X 2.5" squares of wax paper.
Place in steamer at least 2" apart, steam for 15 - 20 minutes. Serve immediately.

Jingle Bell Bug

Servings: 1 Servings

Ingredients:

large Strawberries
Thin pretzel sticks
½ cub Chocolate chips
1 tablespoon Butter
Miniature chocolate chips

Preparation:

Wash strawberries and remove stems. Cut strawberries in half from stem to tip. Melt ½ cup of chocolate chips and butter in skillet. Place four pretzels on serving plate side by side, just touching. Dip cut side of strawberries in chocolate. Put on top of pretzels. Dip mini chocolate chips in melted chocolate. Stick on strawberry for eyes.

Posted to recipelu-digest Volume 01 Number 171 by KJAlbums@aol.com on Oct 27, 1997

Jingle Bell Fudge

Servings: 64 Servings

Ingredients:

12 ounce Butterscotch chips
½ cub Chunky peanut butter
2/3 cub Sweetened condensed milk
½ cub Walnuts (chopped)

Preparation:

Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.

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

Jingle Bells Chocolate Pretzels

Servings: 24 Servings

Ingredients:

1 cub Semi-Sweet Chocolate Chips(HERSHEY'S)
1 cub Premier White Chips(HERSHEY'S), divided
1 tablespoon Shortening; plus...
½ teaspoon Shortening; (divided)*
24 Pretzels (3x2 inches)(salted or unsalted)

Preparation:

* (do not use butter, margarine or oil)

Cover tray with wax paper. In medium microwave-safe bowl, place chocolate chips, 2/3 cup vanilla milk chips and 1 tablespoon shortening.
Microwave at HIGH (100%) 1 minute; stir. Microwave at HIGH additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred; with whisk, stir vigorously until smooth. With fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared tray. In small microwave-safe bowl, place remaining 1/3 cup vanilla milk chips and remaining ½ teaspoon shortening. Microwave at HIGH (100%) 15 to 30 seconds or until chips are melted when stirred with whisk; using tines of fork, drizzle across pretzels. Refrigerate until chocolate is set.
Store in airtight container in cool, dry place. About 2 dozen coated pretzels.

WHITE DIPPED PRETZELS: Prepare tray as directed above. In medium microwave-safe bowl, place 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips and 2 tablespoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 2 minutes or until chips are melted when stirred with whisk. Dip pretzels as directed above. In small microwave-safe bowl, place ¼ cup HERSHEY'S Semi-Sweet Chocolate Chips and ¼ teaspoon shortening (do not use butter, margarine or oil).
Microwave at HIGH (100%) 30 seconds to 1 minute or until chips are melted when stirred; using tines of fork, drizzle across pretzels.
Refrigerate and store as directed above.

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

Meal-Master format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip

Jingle Nut Wreath Salad

Servings: 12 Servings

Ingredients:

2 package (3 oz) lime jello (or 1 6 ozpkg)
2 cub Boiling water
1 can (8 oz) crushed pineapple injuice
2/3 cub Sour cream
1/3 cub Mayonnaise
1 Pear; peeled, cored anddiced
½ cub Chopped toasted almonds
¼ cub Maraschino cherries; welldrained

Preparation:

Dissolve jello in boiling water. Drain pineapple, reserve juice. Add water to juice to make 1 cup, add to gelatin. Chill until slightly thickened.
Measure 1 ½ cups, pour into 6 cup fluted round mold. (looks like a wreath when unmolded), Chill until set but not firm. Combine sour cream and mayonnaise, blend in remaining jello. Chill until thickened. Add pear, pineapple, nuts and cherries. Spoon into mold. Chill at least 4 hours.
Unmold. This can be made with sugar free jello. I use mint leaves and 3 half slices of maraschino cherries to make a holly on the wreath after it is unmolded. Very pretty!!

Recipe by: Tootie's Special Recipe Collection

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997

Jj's Quick Peach Cobbler

Servings: 1 Servings

Ingredients:

1 can (29 ounce) peaches, drained(can use other cannedfruit)
1 Box yellow cake mix
1 Stick of butter cut into8-10 sections

Preparation:

This came out of today's Pensacola News Journal. This guy cooks for the stars that comes every year this time for the Pensacola Interstate Fair.

Pour peaches into large baking pan. Cover with yellow cake mix. Spread chunks of butter over cake mix. Bake at 350 until top is golden brown.
Cool slightly and serve.
Jonathan (J.J.) Johns
Posted to EAT-L Digest 17 October 96

Date: Fri, 18 Oct 1996 20:08:29 -0500

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Jj's Simple Broccoli Casserole

Servings: 1 Servings

Ingredients:

16 ounce Frozen broccoli
2 package (8-ounce) cream cheese
2 can (10-½ ounce) cream ofmushroom soup
1 Stick butter
Ritz crackers crumbled

Preparation:

>From Pensacola News Journal, Submitted by J.J. Johns

Mix cheese and mushroom soup together. Place broccoli in large casserole dish. Pour cheese and soup mixture over broccoli. Bake at 325 until broccoli is tender. Remove from oven and sprinkle crumbled Ritz crackers over top of broccoli mixture. Drizzle one stick of butter over top of crackers and bake until crackers are browned.

Posted to EAT-L Digest 17 October 96

Date: Fri, 18 Oct 1996 20:13:15 -0500

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Jmeyer Hungarian Gypy Bacon (Ciganyszalonna) or (Zigeunersp

Servings: 1 Servings

Ingredients:

My father was born in Romania. His Grandfather taught him how to make Gypsy
Bacon over the campfire and he taught his children. I remember sitting
around the camp fire in the local Forest Preserve, holding a stick with a
chunk of smoked bacon over the coals. Potatos were buried in the embers and
opened cans of pork and beans were standing on stones in the campfire.
Someone was alway dropping their bacon on the dirt or the grass. Pick it up
and burn off the dirt. Eat it. Delicious.

Preparation:

Regards, June Meyer. Prepare a smoked cured slab of bacon, with the rind still attached, by scoring it in 1 inch square sections down to the rind.
Cut off a 3 by 3 inch secton for each person. Skewer it on a long fork or stick and hold it over the fire until the bacon starts to cook and sizzle and the rind shrinks and curls up the bacon sections. Is your mouth watering yet? Sprinkle paprika over bacon, eat by cutting off an inch cube with a knife and topping it with chopped sweet onion and hearty rye bread.
Serve with cold beer and Schnapps chasers. The taste is wonderful, good on those cold nights around the campfire.

This type of bacon can be bought at german or hungarian deli or meat markets. The bacon is firm, not soft. It is cured in a way which permits you to also eat it in thin slices on bread as an appetizer.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com

WALT

~ -----

~ --------------388E32012329 Content-Type: text/plain; charset=us-ascii; name="hamburgers1.txt" Content-Transfer-Encoding: 7bit Content-Disposition:
inline; filename="hamburgers1.txt"

Jmeyer's Auth Hungarian Cole Slaw (Kaposztsalata)

Servings: 4 Servings

Ingredients:

1 Cabbage head
½ small Onion
Good white vinegar
Oil, peanut or corn is fine
Sugar
Salt and pepper

SLICE CABBAGE HEAD INTO SLAW:

PLACE SLAW INTO BOWL:
½ small Onion Mince and add to bowl.

ADD:
2 tablespoon White vinegar.
5 tablespoon Oil.
1 teaspoon Sugar.
½ teaspoon Salt, about

Preparation:

I find it amusing that in my kitchen, I have all the latest culinary gadgets, from coffee bean grinders, cusinarts, can openers, coffee makers, juicers, and so on, to aid me in my cooking adventures, yet when I want cole slaw I get out my hand held "Rapid Slaw Cutter" (cica 1950). Made by the Bluffton Slaw Cutter Co. Bluffton, Ohio. This non-technical hand held cutter sold for about 39 cents way back then. It cuts the cabbage into delicate strands of slaw. Better than any Cusinart can. If you frequent garage sales, or estate sales, you may be lucky enough to find a used one.
Frequent use will keep it sharp. My cutter is willed to my son. Regards, June Meyer.

Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp.
Taste, add more salt if needed. Refrigerate till serving time. Good the next day also. Serves 4 to 6.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com
Posted to EAT-L Digest 11 Dec 96

From: Walt Gray <waltgray@MNSINC.COM>

Date: Wed, 11 Dec 1996 23:21:53 -0500

Jmeyer's Auth Hungarian Cucumber Salad W/sour Cream(Uborkas

Servings: 1 Qt

Ingredients:

4 Cucumbers
1 small Clove of garlic
1 teaspoon Suger
¼ teaspoon Salt
¼ cub Good vinegar (not red)
¾ cub Real sour cream

Preparation:

This cucumber salad is by far one of the most delicious and refreshing salads you can eat. It has a wonderful cucumber flavor that is enhanced by the garlic and sour cream. Originally this was a summer salad to accompany roast meat or chicken dishes. Now that we have cucumbers available all year round we can enjoy this dish all year.

I use a slaw slicer to slice the cucumber thinly enough to see through! As a child I always enjoyed peeling and then grooving the cucumbers with the tines of a fork before my mother would slice them. I loved the refreshing cool cucumber spray that would mist my face. Regards, June Meyer.

Peel cukes. Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin.
Put in mixing bowl.

Peel and chop clove of garlic. Add Salt and suger slices. Mix in sour cream. Add vinegar (I like to use "Marukan seasoned gourmet Rice Vinegar" orange label) and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy.

Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.

This will stay good in refridgerator for a few days. Serves 4. WALT

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com
Posted to EAT-L Digest 13 Dec 96

From: Walt Gray <waltgray@MNSINC.COM>

Date: Sat, 14 Dec 1996 18:48:09 -0500

Jmeyer's Auth Hungarian Potato Soup (Krumpli Leves)

Servings: 6 Servings

Ingredients:

1 small Whole stalk of celery,cut in small pieces,about 2 cups
2 Onions, peeled and chopped
2 tablespoon Chopped parsley leaves
3 tablespoon Oil, (I use cornor peanut oil)
5 medium Potatos, peeled and cutin small cubes
1 Mild pepperoni sausage cutinto 2 inch chunks(pepperoni is the closestto smoked Hungariansausage)
¼ teaspoon Black pepper corns
4 Bay leaves
2 quart Water
3 tablespoon Good white vinegar
6 Raw eggs
½ pint Sour cream
1 teaspoon Salt (celery and the vinegarare naturally salty)

Preparation:

This is another Hungarian fall and winter soup. Made with just celery, onions, potato and paprika sausage, and topped with vinegar and sour cream it is a hearty soup. It contains a surprise ingredient. When the soup is almost finished cooking, raw eggs are dropped into the hot soup to coddle.
The Bay leaves are an important flavor ingredient. Do not omit them. This is an easy soup to make, and its flavor is unique. It has been a favorite in my family for many generations. Regards, June Meyer.

In soup pot, saute celery and onions in oil until limp. Add to soup pot parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water. Simmer slowly for at least one hour, until potatos are soft.

Add the 3 Tbls. of vinegar. Taste and if soup does not have enought salt, add to taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. Do not stir soup!

Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread. Yum! Serves 6.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com

WALT
Posted to EAT-L Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 -0500

From: Walt Gray <waltgray@MNSINC.COM>

Jmeyer's Auth Hungarian Sour Cream Cole Slaw (Kaposztsalata

Servings: 4 Servings

Ingredients:

1 Cabbage head
½ small Onion
2 tablespoon Chopped green pepper
Good white vinegar
16 ounce Real sour cream
Sugar
Salt and pepper
Paprika

SLICE CABBAGE HEAD INTO SLAW:

PLACE SLAW INTO BOWL:
½ small Onion Minced and addto bowl.

ADD:
2 tablespoon Chopped green pepper.
3 tablespoon White vinegar.
16 ounce Real sour cream.
1 teaspoon Sugar.
Salt, about ½ tsp.

Preparation:

There are two kinds of cole slaw served in Hungarian households. One is the oil and vinegar slaw that is usually served in Winter, and the other is this recipe for sour cream cole slaw that does not contain any oil. It is a light, refreshing slaw, creamy and zesty. A perfect salad to accompany a summer meal. Regards, June Meyer.

Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp.
Taste, add more salt if needed. Add more vinegar if more "bite" is wanted.
Sprinkle Paprika on top for beauty. WALT Refrigerate till serving time.
Good the next day also. Serves 4 to 6.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com
Posted to EAT-L Digest 11 Dec 96

From: Walt Gray <waltgray@MNSINC.COM>

Date: Wed, 11 Dec 1996 23:21:53 -0500

Jo Ann's Kraut Burgers

Servings: 1 Servings

Ingredients:

1 package Pillsbury hot roll mix
(dough)
1 medium Head of cabbage
1 pound Hamburger
1 pound Pork
1 small Onion

Preparation:

Prepare hot roll mix according to the directions. While the dough is rising, cut up the cabbage and cook in salted water until done. Brown the hamburg, pork, and onion. When the cabbage is done, drain thoroughly and add the hamburg mixture, then take the dough and separate into 3 sections.
Roll each on flour and then cut them into 4 sections. jSpoon the filling onto dough sections and fold them together and pinch the tops. Let stand 10 minutes and then bake according to dough mix. Makes 12.

Recipe By : Terry Slayton

From: Hbarn60377 Date:

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

Jo Beers' Apricot Nut Bread

Servings: 4 Servings

Ingredients:

1 cub Dried, chopped apricots
1 cub Sugar
2 tablespoon Shortening or oil
1 Egg, well beaten
¼ cub Sugar
½ cub Orange juice
2 cub Sifted flour
2 teaspoon Baking powder
½ teaspoon Soda
1 teaspoon Salt
1 cub Chopped nuts

Preparation:

Soak dried apricots 20 min. Cream 1 cup sugar, shortening, and egg. Combine ¼ cup sugar and orange juice and stir into above mixture. Add dry ingredients; blend well. Drain apricots, then stir with nuts into batter.
Bake in greased and floured loaf pan (8'x 4"x 3") at 350 degrees for 65 minutes or until done. Can be frozen after baking.

Recipe from my MIL, Jo Beers

typos by bobbie beers
Posted to MM-Recipes Digest V3 #268

Date: Mon, 30 Sep 1996 23:47:46 -0400

From: BobbieB1@aol.com

Jo Goldenberg's Bagels

Servings: 12 Servings

Ingredients:

¾ pint Warm water
2 Envelopes dry yeast
1 ½ ounce Sugar
½ ounce Salt
3 ½ cub Bread flour
2 quart Boiling water
1 tablespoon Sugar
1 Egg white; beaten
Salt; -=OR=-Sesame, Poppy -=OR=-Caraway seeds (optional)

Preparation:

PREHEAT OVEN TO 450F. Mix yeast, 1 ½ ounces sugar and warm water. Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture. Add remaining 1 ½ cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm. Place dough in a clean, greased bowl. Cover and let rise until double. Bring water to a boil and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.
With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes. Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once. Drain and place on greased baking sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny. Cool on a rack.

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

Jo Mazzotti-A Brunch Casserole

Servings: 14 Servings

Ingredients:

¼ cub Butter or oil
1 ½ pound Lean ground pork Or use leanground beef
8 large Onions; sliced
8 ounce Tomato paste; * see note
1 pound Mushrooms; sliced
1 Celery bunch; sliced
2 Green pepper; diced
½ Lemon-juice only
Salt and pepper; to taste
1 pound Sharp cheddar cheese
Noodles; * see note

Preparation:

Recipe by: Jo Merrill This large serving recipe with the strange name is excellent for a buffet supper. It is even better if you make the sauce the day before and let it season. Use other meats instead of ground pork, such as ground beef or por sausage, if preferred. You will not need as much oil or fat if you use fatt meats. * Use 3 cans concentrated tomato soup or one can tomato paste and 2 cups water. * Use a large package of broad noodles.

Cook together until well browned the oil, mean and sliced onions. Add the tomato paste and water, mushrooms, celery, green peppers, juice of ½ of a lemon, salt and pepper and the cubed cheese. Simmer for 15 minutes to make a rich sauce. Meanwhile, using a large pan, bring salted water to a boil and cook the noodles until just tender. Drain noodles and mix with the sauce in a large pan. Cover tightly and simmer slowly one hour on top of the stove or in a
350 degree oven. Serves 12-16.

NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it does ca for adding the cheese as indicated above instead of adding it toward the last. Hopefully it was not a misprint. This sounds good when preparing a casserole for a crowd. JO Merrill
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20, 1998

Jo Parodi's Bagna Caulda

Servings: 4 Servings

Ingredients:

BAGNA CAULDA:
2 cub Oil, Olive
½ cub Butter
3 Garlic cloves; crushed
2 can Anchovy fillets

FOR DIPPING:
Cucumbers; peeled,cut in half, then quartered
Fennelcut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French cut in 3 inch cubes

Preparation:

Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.

Jo Parodi's Fried Mozzarella Bites

Servings: 4 Servings

Ingredients:

Cheese, Mozzarella cut in finger length ⅜ inch pieces
Flour
1 Egg; slightly beaten
Bread crumbs, fine dry

Preparation:

Slice Mozzarella cheese. Dredge with flour, then dip in slightly beaten egg, fine dry bread crumbs, and in egg and in crumbs. Fry in 2 inches of hot oil heated to 380 degrees, or until pale blond. Drain on absorbent paper.

Jo Parodi's Mushroom and Artichoke Salad

Servings: 4 Servings

Ingredients:

1 pound Mushrooms
2 package Artichoke hearts
½ cub Olive oil
¾ cub Tarragon vinegar
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Sugar
1 Garlic clove, minced
Romaine lettuce -=OR=-
Curly endive

Preparation:

Cook frozen artichoke hearts according to package directions; drain.
Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After cooling about 5 minutes, pour over mushrooms and artichoke hearts.
Cover and marinate in the refrigerator about 24 hours. Drain and serve on a bed of whatever greens you prefer.

Jo Parodi, "Ciao Lets Eat" Posted by Dorothy Hair

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Jo Parodi's Pumpkin Parfait Pie

Servings: 1 Pie

Ingredients:

½ cub Sugar
4 teaspoon Gelatin, unflavored
1 tablespoon Coffee, instant powder
½ teaspoon Ginger, ground
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 cub -water, boiling
1 pint Ice Cream, Vanilla
1 cub Pumpkin; mashed, canned
1 Graham cracker crust pie (9 inch)

Preparation:

Blend brown sugar, gelatin, coffee powder and spices in mixing bowl. Add boiling water and stir to dissolve. Add ice cream by spoonfuls, stirring until smooth. Stir in pumpkin. Chill until mixture mounds when spooned, about 5 minutes. Spoon into crust and chill until firm.

Joan Cook's Tuna Fruit and Pasta Salad

Servings: 4 Servings

Ingredients:

1 can (6-¾ oz.) tuna with canola
Oil
2 cub Cooked shell pasta
2 cub Fresh fruit and/or sweet --
Peppers; cut into bi
Pieces (Jean used -- melon,
Grapes, jicam
Bell peppers)
1 tablespoon Sweet onion -- chopped
DRESSING:
1 (6 oz.) vanilla yogurt
½ teaspoon Curry powder
1 tablespoon Lime juice
1 tablespoon Ginger root -- peeled and
Poppy seeds for garnish

Preparation:

Drain tuna and separate into bite-size pieces. Mix fruit, pasta, onion and tuna. Mix dressing ingredients well. Gently mix dressing with fruit, pasta and tuna. Sprinkle with poppy seeds, if desired. Serve chilled.

Recipe By :

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

Joan Lunden's All-Purpose Marinade

Servings: 3 Cups

Ingredients:

2 cub Dijon mustard
9 cl Garlic, crushed
1 tablespoon Lemon pepper
2 teaspoon Fine herb seasoning
½ cub Wine vinegar
½ cub Low-fat or non-fat italian
Dressing
1/3 cub Reduced sodium soy sauce

OPTIONAL FLAVORING:
2 tablespoon Liquid smoke
4 Shakes hot pepper sauce
Red pepper flakes to taste

Preparation:

In a bowl, whisk together the mustard, garlic, lemon pepper and herbs. Add the vinegar, italian dressing, soy sauce and any optional flavoring.
Source: TV Guide, May 25, 1996.
Posted to MM-Recipes Digest V3 #207

Date: Mon, 29 Jul 96 17:30:11 UT

From: "Deborah Kühnen" <DEBKUHNEN@msn.com>

Joan Lunden's Spicy Chicken Tortilla Soup

Servings: 1 Servings

Ingredients:

1 medium Onion; chopped
2 Garlic cloves; minced
2 tablespoon Vegetable oil
4 ounce Green chiles; canned chopped
15 ounce Italian-style stewedtomatoes; canned andchopped and with their ownjuice
4 cub Chicken broth
1 teaspoon Lemon pepper
2 tablespoon Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Hot sauce
4 tablespoon Flour
1 pound Skinless boneless chickenbreasts
1/3 cub Non-fat sour cream
4 Corn tortillas

Preparation:

Subject: recipelu Good Morning American Recipes

1. In a large saucepan, saute 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 tea spoons) in 2 table spoons of vegetable oil over low heat for 5 minutes until onion is softened.

2. Add one 4 ounce can green chilies - chopped, a 15 ounce can Italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 tea spoon of lemon pepper, 2 table spoons of Worcestershire sauce, 1 tea spoon of chili powder, 1 tea spoon of ground cumin and ½ tea spoon of hot sauce. Simmer for 20 minutes.

3. In a small bowl, combine 4 table spoons of flour with ½ cup water and whisk into soup.

4. Bring the soup back to a boil and simmer for 5 minutes.

5. Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.

6. Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste. 7. Cut 4 store-bought corn tortillas into ¼ inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.

MC Formatted and MC Busted by Barb at PK on 3/14/98

NOTES : This spicy chicken soup makes an easy and great for an outdoor lunch or a light summer supper.

Recipe by: Joan Lunden

Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 15, 1998

Joan Mondale's Pumpkin Bread Recipe

Servings: 1 Servings

Ingredients:

1 ½ cub Sugar
1 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Cinnamon
1 teaspoon Ground cloves; (my husbandhates these so I leave themout)
½ teaspoon Nutmeg
¾ teaspoon Salt
1 2/3 cub All-purpose flour; sifted
2 Eggs
½ cub Vegetable oil
1 cub Canned pumpkin
½ cub Water

Preparation:

Preheat oven to 350F. Sift together the sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt and sifted flour. Add the eggs, oil, pumpkin and water, mix with a mixer. The Mondale recipe recommends pouring mixture into two greased 9 by 5 loaf pans, but I prefer to use it all in a slightly bigger pan and make one big loaf. Bake for about 90 minutes; start testing with a toothpick after a little more than an hour has passed.

Posted to Digest bread-bakers.v097.n076 by Gael Fashingbauer Cooper <gaelfc@microsoft.com> on Dec 1, 1997

Joan River' Herb Chicken

Servings: 1 Servings

Ingredients:

½ cub Red wine
2 Bay leaves
½ teaspoon Dried sage leaves OR
4 Fresh sages leaves
1 teaspoon Dried tarragon leaves
1 teaspoon Thyme
4 pound Roasting chicken, cut up
1 cub Chicken stock
Oil
Butter
Cream

Preparation:

Cover the following herbs with ½ cup red wine, 2 bay leaves, ½ tsp. green-dried sage or 4 leaves fresh sage, 1 tsp. green-dried tarragon and 1 tsp. thyme. Let stand 1 ½ hours. Brown a 4 lbs.
roasting chicken, cut up, in 1 tbsp. oil and 1 oz. butter in a deep pan. Pour red wine and 1 cup chicken stock over the chicken. Cover and put in 400 degree oven for 30-40 minutes. Place chicken parts onto a hot dish. Strain red wine sauce into another pan. Reduce a little by boiling, then add a little cream. Pour sauce over the chicken. Serves 4

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

Joan;s Noodle Pudding

Servings: 4 Servings

Ingredients:

1 Pkge NOOdles, cooked
1 Jar apricot preserves,unsweetened
½ pint Fat free sour cream(smallcontainer)
½ cub Cottage cheese, lowfat
2 tablespoon Margarine, melted
1 tablespoon Vanilla
2 Eggs 0r egg whites
¼ cub Sugar

Preparation:

Combine all ingred. and put in buttered casserole. Sprinkle with cinnamon if desired. Bake 375 about 45 min.

NOTES : may substit 1 cup applesauce for perserves+1/3csugar

Recipe by: Joan Posted to MC-Recipe Digest V1 #635 by kriegz <kriegz@bccom.com> on Jun 4, 1997

Joanie's Fruit Spread

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese; softened
1 package Pudding; french vanillaflavor
1 can Fruit cocktail; well drained

Preparation:

Combine all ingredients, mixing well. Form into a ball or desired shape.
Refrigerate. May be frozen and defrosted later. Serve with crackers.

This makes a brightly colored ball of sweetened, cream cheese to spread on crackers. I think that for those who like fruit and nuts, rolling the ball in chopped pecans would be a nice touch. I also imagine that you could substitute low fat cream cheese and sugarless pudding if necessary.

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Nov 17, 1997

Joanna's Green Beans

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
3 tablespoon Olive oil
½ medium Onion; very finely chopped
2 Red bell peppers; julienned
3 tablespoon Chicken broth or bouillon
1 tablespoon Lemon juice
1 pound Green beans; trimmed
Salt; to taste

Preparation:

Melt butter. Add 2 tb. of the oil and heat gently. Add onion and red pepper. Saute slowly over medium low heat until peppers are tender-crisp and onion is translucent and tender. Remove ½ of this mixture and reserve.

Add last tb. of the oil to the pepper and onion mixture remaining in the skillet. Continue to saute over low heat for 4 or 5 more minutes, until onions are very soft and beginning to caramelize. Add chicken broth and lemon juice, put the mixture in a food processor or blender and process until creamy.

Steam green beans until tender; drain. Combine green beans, reserved sauteed pepper and onion and the onion/pepper puree. Salt. Heat through and serve.

Shepherd writes: "With caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog, pg. 5. Electronic format by Cathy Harned.

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

Joanna's Sausage and Kraut

Servings: 1 Servings

Ingredients:

1 Bag (32 oz) sauerkraut (fromdeli or meat section)
½ cub Dark brown sugar, packed
1 large Onion, chopped coarsely
1 pound Polish sausage, fat-free
1 teaspoon Caraway seeds, optional (Ididn't use)

Preparation:

1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl.

2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.

3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.

4. Cook on low heat for about 6 hours. If feasible, stir about half way through cooking time. (I didn't...and the results were great.)

5. Serve hot with mashed potatoes.... Posted to EAT-L Digest by "Pamela F.
Wagner" <FanofPern@AOL.COM> on Jul 5, 1997

Joanne Woodward Lobster Tails in Patty Shells

Servings: 6 Servings

Ingredients:

PATTI - VDRJ67A-----
6 Frozen lobster tails -- or
2 cub Lobster -- cook
2 quart Salt water -- boiling
WHITE SAUCE-----
4 tablespoon Butter
4 tablespoon Flour
1 cub Milk
1 cub Cream
1 teaspoon Salt
½ cub Ripe olives -- chop
2 dash Pepper
1 tablespoon Red pimento -- dice
½ cub Sliced canned mushrooms
½ cub Sauterne
1 dash Parsely
6 Patty shells

Preparation:

Cook lobster tails according to package directions and remove meat from shells. Make sauce by melting butter and mixing in flour, working to a smooth paste. Add milk, a small amount at first, and mix to a creamy paste.
Add remaining milk and cream and sal

Recipe By :

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

Joanne Woodward's Hollandaise Sauce

Servings: 1 Servings

Ingredients:

3 large Egg yolks
3 Wooden spoonfuls cold water,
(about 5 tbsps.)
¼ teaspoon Salt
Pepper to taste
2/3 pound Salted butter, cut in small
Bits, at room temp
1 tablespoon Fresh lemon juice (about)

Preparation:

Place egg yolk and cold water in small crock or top of a double boiler; beating with wire whisk or wooden spoon. Place bowl or upper half of double broiler over lower half of double boiler filled with hot, not boiling water. Lower heat, than add salt and pepper to yolk-water mixture. Cook, stirring constantly until mixture begins to coat spoon. Remove from heat, keeping bowls over hot water. Bit by bit, add butter to sauce, stirring constantly after each addition to make a thickened, smooth sauce. Lastly, beat in lemon juice. (Sauce can be made in advance by placing in pan of lukewarm water or near the faint heat from a gas pilot light). Serve warm with artichokes or asparagus.

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

Joanne Woodward's White Sauce

Servings: 1 Servings

Ingredients:

4 tablespoon Butter
4 tablespoon Flour
1 cub Milk
1 cub Cream
1 teaspoon Salt

Preparation:

Make white sauce by melting butter and mixing in flour, working to a smooth paste. Add milk, a small amount at first, and mix to a creamy paste. Add remaining milk and cream and salt, cooking over low heat until thickened. Serves approximately 6.

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

Joanne's Artichoke Dip

Servings: 1 Servings

Ingredients:

1 can Artichoke hearts -- drained
1 cub Mayonnaise
1 cub Parmesan cheese
8 ounce Mozzarella cheese -- grated
pinch Garlic salt

Preparation:

Chop artichokes and mix together with all other ingredients. Bake at 350° for 30 minutes or until browned. Serve with bagel chips.

Posted to EAT-L Digest - 24 Jun 96

Date: Tue, 25 Jun 1996 22:51:57 -0400

From: "rhessler@ultranet.com" <rhessler@ULTRANET.COM>

Recipe By : Joanne Cox

Joanne's Friend's Alfredo Sauce

Servings: 1 Servings

Ingredients:

1 ½ pound Lite silken tofu; extra firm
½ cub Vegetable broth
2 teaspoon Basil or Italian herb blend
1 teaspoon Onion powder
½ cub Nutritional yeast; (cansubstitute soy parmesan)
4 tablespoon Butter Buds
16 ounce Fettucine

Preparation:

Cook pasta per package directions. Whiz the rest of the ingredients in a blender until smooth. Pour over hot pasta and mix well. Serves approximately 8 (very rich sauce). 241 calories, 2.6g fat.

Additional info: 9.6% cff, 62.8% carbs., 27.6% protein

NOTE: Can also replace broth with 2T broth powder and 1 ½ cups of V8 juice.
Posted to fatfree digest by RubyTues59 <RubyTues59@aol.com> on Apr 16, 1998

Joanne's Queso

Servings: 1 Servings

Ingredients:

1 pound Monterrey Jack or Velveeta
1 can (10 oz) of lightly drained;diced Ro*Tel
1 package Jimmy Dean sausage; browned,crumbled and drained (usethe Light)
1 can (small) of sliced BlackOlives
1 bunch Scallions or chives; chopped
2 Shots of Cholula sauce (upto 3)
Add whatever else you like:artichoke hearts, or etc.

Preparation:

Try the broccoli or a baked potato with my sister Joanne's Queso recipe on it!!!

Melt cheese and stir together all ingredients. Use as a dip or topping.
Posted to bbq-digest V5 #497 by Bill Martin <bmartin@pixi.com> on Aug 31, 1997

Joann's No Recipe Clay Cooker Chicken

Servings: 1 Servings

Ingredients:

1 Chicken; (about 3 pounds)
Cut up peeled carrots;onions, and potatoes
1 cub Water; (or any combo ofwater, broth, soy sauce, orwine)
Heavy sprinkling of EmerilLaGasse's Essence seasoning
Few sprigs fresh rosemary;or thyme
Sprinkle of garlic powder

Preparation:

Place carrots in bottom of pre-soaked clay cooker. Place chicken on top and surround with onions and potatoes. Sprinkle all the seasonings on top of chicken and pour liquid in. Drizzle a tiny bit of olive oil over the veggies and cover. Put in cold oven and turn temp. to 500 degrees. Check after about an hour and ten minutes. When cooked, remove fat from juices and pour over chicken.

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 18, 1998

Joann's Peanut Brittle

Servings: 6 Servings

Ingredients:

1 cub Sugar
½ cub Light corn syrup
1 dash Salt
1 To ½ C shelled raw peanuts
1 tablespoon Butter or margerine (I usemargerine)
1 ½ teaspoon Soda
1 teaspoon Vanilla

Preparation:

Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and salt in 3 qt casserole Stir in peanuts. Microwave on high until light brown, 8 - 10 minuts.

Sitr in remaining ingredients until light and foamy.
Quickly spread on greased baking sheet. Spread as thinly as possible for more brittle candy.

Yield: 1 lb.

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

Joan's Cantalope Nut Bread

Servings: 8 Servings

Ingredients:

1 ¾ cub Flour
¼ teaspoon Baking soda
2/3 cub Sugar
1 Egg
½ cub Nuts; finely chop,
Walnuts etc
2 teaspoon Baking powder
¼ teaspoon Salt
1/3 cub Shortening
1 cub Cantaloupe; puree, mash,ripe

Preparation:

Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well. Add cantelope pulp. Add flour mixture and nuts, ½ cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done.
Cool, wrap and let mellow overnight before serving. Nuts may be omitted.

This is a gem with a subtle cantalope flavor perfect to serve with cream cheese and fresh fruit Yield: 1, 8 x 4 loaf

>From: LIR119@delphi.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : LIR119@delphi.com

Joan's Cantaloupe Nut Bread

Servings: 8 Servings

Ingredients:

1 ¾ cub Flour
¼ teaspoon Baking soda
2/3 cub Sugar
1 Egg
½ cub Nuts; finely chop, walnutsetc
2 teaspoon Baking powder
¼ teaspoon Salt
1/3 cub Shortening
1 cub Cantaloupe; puree, mash,ripe

Preparation:

Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well.
Add cantaloupe pulp. Add flour mixture and nuts, ½ cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done.
Cool, wrap and let mellow overnight before serving. Nuts may be omitted.

This is a gem with a subtle cantaloupe flavor perfect to serve with cream

cheese and fresh fruit Yield: 1, 8 x 4 loaf

>From: LIR119@delphi.com

Recipe by: LIR119@delphi.com

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 10, 1998

Joan's Cherry Rice

Servings: 6 Servings

Ingredients:

1 can Drained sweet pitted dark
Cherries*
1 cub Drained cherry liquid
1 cub Chicken broth
Dash nutmeg & cloves
1 cub Raw rice
½ cub Dark raisins
Salt as needed

Preparation:

Drain juice from cherries, adding enough water if needed to make 1 cup.
Place cherry juice and chicken broth in sauepan with rice and dash of nutmeg and cloves. Bring to a boil. When boiling reduce heat to simmer and cover and cook rice till tender and all liquid is absorbed. Depending on the variety of long grain rice you use, you may have to add more water.
When rice is tender and cooked, stir in drained reserved cherries and raisins.The raisins add a bit of sweetness. Its pretty and purple and tastes great! * You should have about 1 cup drained cherries from the can for the recipe

Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Chili Sauce

Servings: 1 Servings

Ingredients:

1 large Onion chopped
1 large Green pepper chopped
1 pound Ground beef
1 tablespoon Olive oil
1 teaspoon Salt
1 tablespoon Worchestershire sauce
1 teaspoon Pepper
1 dash Cloves
1 dash Hot sauce
2 Cloves garlic crushed
1 package Taco seasonuing mix
1 cans of tomato paste(up to 2)
1 dash Cumin

Preparation:

For sauce: saute onion and pepper in oil and add beef and cook and stir until pink color is gone from beef. Add remainder of ingredients and cover and cook simmered for 10 minutes.This is the unusal step here: puree in batches for desired consistency . Dont puree throughly smooth though.
Pureeing also changes the color of this sauce.So expect it to be a bit browner than red.Correct seasonings. Makes about 4 cups. Serve over hot dogs or plain buns or rolls for a sloppy joe sort of thing.

For chili: do not puree but add some canned beans as desired.
Posted to Recipe Archive - 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: LIR119@delphi.com

Joan's Chutney

Servings: 1 1/2 pints

Ingredients:

¾ cub White rasins;
¼ cub Bell peppers;chopped fine
1 cub White vinegar;
4 Pears; cored,pared, chopped
Non-nutritive equivalent to2 cups sugar
½ teaspoon Ginger;
¼ teaspoon Allspice;
¼ teaspoon Cloves;
¼ teaspoon Salt;

Preparation:

Combine all ingredients in large pan; bring to boil. Reduce heat to medium, cook unitl pears are tender and mixture is slighty thick (about an hour). Spoon into three clear ½ pint jares and seal inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING

Source: Recipes of Diabetics by Billi Little (1985 version)

Brought to you and yours via Nancy O'Brion and her Meal-Master.

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

Joan's Confetti Yellow Rice

Servings: 12 Servings

Ingredients:

1 Yellow bell pepper diced
1 Red bell pepper diced
1 Gr bell pepper diced
1 Onion diced
2 cub Raw rice- long grain
4 cub Chicken stock
1 cub Fresh frozen green peas
Annato oil*

Preparation:

Saute onions and peppers till soft but not browned. Stir in raw rice and cook a few minutes. Add the stock and annato oil and bring to a boil. Cover and simmer until rice is tender. Let rest off heat 5 minutes. Fluff with fork. Season to taste. Stir in thawed green peas.Flavorful, colorful and delicious.

Annato oil* annato seeds are achiote seeds. The seeds are simmered in oil to extract the orange yellow color used in many Hispanic dishes. The colored oil may color grains, pastries , vegetables or even add a golden yellow color as a poultry baste. to make oil: Bring 1 cup oil ( I use olive ) with ½ cup annato seeds to almost a boil. Simmer 5 minutes. Strain oil and cool and refrigerate. Use about 1 to 2 tsp in rice dishes.Annato tends to be bitter, so use sparingly. In small amounts no bitter taste is noticed. Of course tumeric and curry do color and flavor but yuou may like to try this for a pleasant change. Note: annato really stains, so be careful not to spill it !
Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Cranberry-Orange Bread

Servings: 999 Servings

Ingredients:

1 cub Milk
½ cub Oatmeal (regular)
1 Egg
3 cub Bread flour
1 teaspoon Salt
2 tablespoon Butter
¼ cub Orange marmelade
2 teaspoon Yeast
½ cub Dried cranberries, chopped

Preparation:

Put everything except cranberries in bread machine in the order listed. .
Set on "light" and "mix bread" (for Hitachi) or equivalent. Add cranberries at sound.

Make appropriate adjustments for other machines, or methods of baking.

This is an excellent holiday bread: very pretty and festive looking.

From the kitchen of: Joan Mershon

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

Joan's Dad Special Potato Salad

Servings: 6 Servings

Ingredients:

6 To 8 mature potatoes*
1 large Onion diced
2 tablespoon Fresh chopped parsley
¼ cub Salad oil
¼ cub White vinegar
¼ cub Mayonnaisse
2 cub Reserved boiling cooking
Water from potatoes
( this is approx )
Salt & pepper

Preparation:

This is a recipe from my father who learned his cooking skills in Europe,and one that he used in large quantity in his restaurants. * Mature potatoes are of course older and have less moisture content than the "new" or baby or spring potatoes and hold up better with type of recipe plus they have greater starch content for binding such a salad. Cook potatoes by your favorite method reserving the hot salted cooking water. Peel and slice or cube when warm enough to handle.Place in a large bowl.Stir in the mayo, vinegar, oil, onion, parsley salt and pepper to taste while potatoes are warm. Now use as much hot boiled water as needed to make the mixture " creamy " by adding the water gradually and mixing all well. Readjust salt and pepper if needed. Serve warm or chilled. May add some fresh chopped dill to the salad if desired. The additional water must be boiling so as to produce a creamy dressing. Note: homemade mayo is best but storebought makes a good substitution and I always use it.
Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Easy Pizza Sauce

Servings: 1 Servings

Ingredients:

1 can (6 oz) tomato paste
1 can (6 oz) water
3 ounce Wine
1 pinch Sugar
1 pinch Italian spices or basil
1 Garlic clove minced
1 tablespoon Olive oil

Preparation:

Mix and heat, stirring till smooth.Use as a topping for a small pizza or some calzones.

Posted to Recipe Archive - 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: LIR119@delphi.com

Joan's Favorite Hummus

Servings: 8 Servings

Ingredients:

2 can (15-oz) chickpeas; drained
½ cub Seseme tahini
1 -(up to)
2 Lemons; juice of
1 Clove (large) garlic;crushed
Salt and pepper to taste
1 dash Cumin; to taste
Olive oil or hot water tothin mixture

Preparation:

Date: Tue, 5 Mar 96 13:43:39 EST

submitted by: LIR119@delphi.com

Drain chickpeas. Place in food processor with metal blade ( not blender!
)along with garlic and tahini. Process until smooth. add juice from lemon and process a few seconds to blend. I mixture seems to thick thin out with a bit of hot water or olive oil.Season to taste. Cumin can be optional as well as a bit of cilantro. Serve in pita bread with veges such as tomato, sliced cukes, onion rings, sprouts etc.

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.

Joan's Favorite Teriyaki Sauce

Servings: 2 Cups

Ingredients:

1 ¼ cub Brown sugar
1 cub Soy sauce
1 teaspoon Fresh grated ginger
1 cl Garlic crushed
1 tablespoon Seseme seed oil

Preparation:

Mix all in screw top jar and shake well to dissolve sugar. marinade steak or chicken overnight or use as a glaze or basting sauce when baking or barbecuing.Most delicious
Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Fruit Squares

Servings: 24 Servings

Ingredients:

LISA CRAWLEY TSPN00B:
½ pound Margarine
1 ½ cub Sugar
4 Eggs
2 cub Flour
1 tablespoon Lemon Juice
1 can Pie Filling; flavor optional

Preparation:

Cream margarine, sugar and eggs til light and fluffy. Add flour and lemon juice. Spread in greased jelly roll pan. Strike off 20-24 squares with a knife. Put 1 tb. fruit pie filling in middle of each scored of square.
Bake for 30 min. at 350 When cool, sprinkle with powdered sugar before serving. Pretty and quick. EASY. I use Blueberry on half and cherry on the other half.

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

Joan's Lettuce Bread

Servings: 16 Servings

Ingredients:

1 ¾ cub Sugar
¾ cub Oil
4 Eggs
1 ½ tablespoon Lemon juice
3 cub Flour
3 teaspoon Baking powder
1 ½ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Cinnamon
2 cub Lettuce; finely chopped
¾ cub Walnuts; chopped

Preparation:

*NOTE( I chop it by hand with a sharp knife )it shouldn't be a puree, I usually do a fine julliene cut

This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg!

Yield: 2, 8 x 4 loaves

Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done. Bread freezes very well.

>From: LIR119@delphi.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : LIR119@delphi.com

Joan's Oatbran Bread

Servings: 1 Servings

Ingredients:

1 ¼ cub Warm water; 80 - 100 degrees
2 tablespoon Oil; used olive
1 tablespoon Sugar
1 teaspoon Salt
¾ cub Oatmeal; used quick kind
1 cub Oat bran; *NOTE
3 cub Bread flour
3 teaspoon Active Dry Yeast

Preparation:

*NOTE (this is sold by cooked cereal, is not bran flakes)

Place ingredients into abm as manufacturers instructs on the regular bread cycle. You should have a good sized, delicious, well textured bread.

Joan,"Flour Power"

>From: LIR119@delphi.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Joan's Oatbran Bread for the Abm

Servings: 1 Loaf

Ingredients:

1 ¼ cub Warm water ( 80 to 100
Degrees )
2 tablespoon Oil ( I use olive )
1 tablespoon Sugar
1 teaspoon Salt
¾ cub Uncooked oatmeal ( I use
Quick kind )
1 cub 100% oat bran ( this is sold
By cooked cereal and is not
Bran flakes!
3 cub Bread flour(approx )
3 teaspoon Regular dry yeast

Preparation:

Place ingredients into abm as manufacturers instructs on the regular bread cycle. You should have a good sized, delicious, well textured bread.
Remember to make sure your dough ball is pliable so add enough water or flour or whatever the case to get the proper dough consisitency in your bread machine.It should be slightly tacky when you touch the dough but no dough should come off on your finger.
Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Paper Bag Apple Pie

Servings: 1 Servings

Ingredients:

TOPPING:
½ cub Sugar
½ cub Margarine
½ cub Flour

PIE:
2 tablespoon Flour
1 teaspoon Cinnamon
½ cub Sugar
½ teaspoon Nutmeg
2 tablespoon Lemon juice

Preparation:

Peel, core and quarter apples. Half each quarter crosswise to get chunks.
Put in large bowl and combine with the sugar, cinnamon, nutmeg and flour.
Sprinkle over the apples and toss mixture. Place apples in pastry shell and sprinkle with lemon juice. Combine the sugar and flour for the topping and cut in the margarine. Sprinkle over the apple mixture. Slide the entire pie into a heavy brown paper bag (regular bag used at grocery stores) to cover loosely. Fold open end over twice and fasten shut with 2 paper clips. Place on large cookie sheet and bake at 425 degrees for 1 hour. Split paper bag open, remove pie, cool and serve

NOTES : Third Place Winner in American Day Apple Pie Contest

Posted to MC-Recipe Digest V1 #357

From: Gerald Edgerton <jerrye@wizard.com>

Date: Sat, 28 Dec 1996 11:53:50 -0800

Joan's Peanut Seseme Pasta

Servings: 6 Servings

Ingredients:

1 cub (Heaping) peanut butter(Smooth or crunchy)
1 cub Very hot liquid (black tea &see below)
1 pound Pasta (oriental pasta orFettucuni, liguini etc)
1 teaspoon Vinegar (see below) or toTaste
1 teaspoon Fresh grated ginger (Bottledis fine too)
1 tablespoon Soy sauce or to taste
1 Clove garlic crushed or toTaste
1 dash Hot sauce or to taste
2 tablespoon Honey or to taste
Few splashes orienetalSeseme seed oil, Addedjust before serving

GARNISH:
White seseme seeds
Black seseme seeds
Radish flowers
Green onion curls
Chopped cucumber
Etc

Preparation:

Comment: one one vegan relative tells me these are the best noodles he has eaten anyplace. I tried various recipes until I came up with this technique.

Place peanut butter in a large bowl. Gradually add hot liquid ( for changes of flavor instead of chinese black tea try
: cream of coconut, coconut milk, chicken broth) and stir until smooth. At first it will look curdled and yucky but will become smooth. Add more of chosen liquid to reach the consistency you want. I like mine pourable like thick cream. Then add the honey ( btw honey keeps the mixture smooth and pliable ) garlic, soy, ginger, vinegar ( could be red wine, rice wine, garlic vinegar, lime juice, lemon juice ) hot sauce, increasing those flavors you like. The sauce may be covered and refrigerated at this point.
If it thickens under refrigeration just thin with a bit more hot liquid If you use the cream of coconut which is very sweet you may want to omit the honey as also with Coconut milk ( liquid from the fresh coconut ) is less sweet and thick. I personally like the base recipe with the black tea but people's taste vary . Chicken broth is my 2nd favorite version with the coconut liquid last. But all three are super.

You may even prepare the pasta ahead of time. Cook aldente and rinse and drain. Toss with some oil and keep covered until use. Try Chinese or Japanese types of noodles or pasta for a nice change. Last night I used a Chinese,creamy white noodle which was great. Then to present: place pasta on a colorful platter. Now stir in the oriental seseme seed oil into peanut mixture ( it tends to dissapte and thats why its added just before serving for best flavor ) Garnish platter with black & white seseme seeds, radish flowers, green onion curls and chopped cucumber or even baby whole canned corn . Serves 6

Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Potato or Pizza Dough

Servings: 1 Servings

Ingredients:

PROOF TILL FOAMY:
½ cub Warm water
1 teaspoon Sugar
3 teaspoon Yeast

MIX:
3 cub Bread flour
½ cub Instant potato flakes
1 tablespoon Olive oil
1 teaspoon Salt

ADD:
½ cub Warm water

Preparation:

Add foamed yeast to mixed dry ingredients. Stir in warm water( could be more or less ) to form a non sticky dough ball while stirring quite vigorously. Knead smooth and elastic on a floured surface, adding more flour only if necessary. Let rise double in covered bowl or place in flored ziplock bag and let rise overnight in the frig. Punch down and use for a 10 or 12 inch pizza or as desired. Bake 400 30 minutes or done

Posted to Recipe Archive - 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: LIR119@delphi.com

Joan's Recipe for a Caramel Pineapple Cake Roll

Servings: 4 Servings

Ingredients:

2 can Crushed pineapple; drained
½ cub Dark brown sugar
¾ cub Cake flour
1 teaspoon Baking powder
½ teaspoon Salt
4 large Eggs; separated
¾ cub Sugar
2 teaspoon Vanilla
1 teaspoon Grated lemon rind

ICING:
1 cub Heavy cream
3 tablespoon Confectioner's sugar

Preparation:

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over bottom of pan and sprinkle with brown sugar. Sift flour with baking powder and salt.

Beat egg whites until foamy and add ¾ cup of white sugar gradually, beating until stiff. Beat yolks into stiffened whites and add vanilla and lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a preheated oven at 375 degrees for 18-20 minutes. Turn upside down on a damp towel and sprinkle lightly with confectioners' sugar. Roll up in towel and cool. Remove towel when cool, place cake on platter and ice.

ICING: Beat heavy cream with sugar until stiff.

Councilwoman at Large

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

Joan's Souffle

Servings: 1 Servings

Ingredients:

3 tablespoon Tapioca
1 cub Cheese;american -- grated
1 teaspoon Salt
3 Eggs -- separated
1 cub Milk

Preparation:

Separate eggs, and beat the yolks until they are lemon in color. and Beat the whites of the eggs until they are stiff. Cook milk, tapioca and salt for 5 minutes in a double boiler then add grated cheese, and egg yolks, mixing a little of warm milk with yolks first, before adding them all.
Lastly, last add the beaten whites. Place in a pan of warm water and place in oven to cook. No time or temp. was given so with a modern souffle' it is 350 degrees for 45-50 minutes. Source: Cloud's Hand Written Cook Book

Recipe By :

From: Hbarn60377 Date:

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

Joan's Turkey Soup

Servings: 12 Servings

Ingredients:

2 large Carrots diced
1 large Parsnip diced
1 Onion chopped
3 Tomatoes chopped
¼ bunch Celery chopped
2 Cloves garlic smashed
2 Bay leaves
2 Potatoes diced or sliced
1 cub Frozen peas thawed
Salt and pepper to taste

Preparation:

Place veges in large a pot and cover with water or chicken or turkey broth several inches over the top. Bring to a boil; cover and simmer until veges are tender and soft. Add ½ cup rice and about 3 to 4 cups of cooked chopped leftover turkey. Bring to a boil and reduce heat and gently simmer until rice is tender. If you prefer noodles I suggest to cook them separately and then add to soup so they dont get to limp. Season with salt and pepper. The parsnips add a very nice flavor.

Comment: Simple, satisfying and delicious. chicken easily replaces turkey.

Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@delphi.com on Feb 16, 9.

Joan's Two Gumbos

Servings: 8 Servings

Ingredients:

1 pound Shrimp, raw, shelled
4 tablespoon Butter
1 pound Okra, sliced in rounds
1 large Onion, diced
2 tablespoon Flour
1 can Tomatoes, drained
2 tablespoon Tomato paste
1 Dozen oysters, and liquor
Water
½ teaspoon Red pepper
1 Clove garlic
½ Bay leaf
Salt, to taste
Pepper, to taste
¼ teaspoon Thyme
1 pound Crab meat
1 tablespoon Worcestershire sauce
8 cub Cooked rice

Preparation:

Boil shrimp in water until color changes. Set aside. Into large kettle put 4 tablespoons butter. Add okra and onions and stir frequently until okra is tender. Sprinkle with flour. Stir until smooth. Add tomatoes and paste and cook 10 minutes. To oyster liquor add water to make 8 cups. Pour into kettle. Add seasoning (except Worcestershire) and simmer 1 hour. Then add oysters and shrimp and cook 10 more minutes (or until edges of oysters curl) over low heat. Add crabmeat and Worcestershire and cook 2-3 minutes more. Serve over hot fluffy rice.

NOTES : From A Pinch of Soul, by Pearl Bowser and Joan Eckstein, copyright 1970.
Recipe by: A Pinch of Soul

Posted to EAT-L Digest 10 Feb 97 by "Sharon L. Nardo" <snardo@ONRAMP.NET> on Feb 11, 1997.

Joan's Wholewheat Chocolate Chip Cookies

Servings: 18 Servings

Ingredients:

½ cub Nonfat plain yoghurt
2 Eggs
1 cub White granulated sugar
2 teaspoon Vanilla
Freshly grated nutmeg toTaste (makes all theDifference) -Or-
½ teaspoon Ground nutmeg
4 cub Whole wheat baking mix (Suchas Hodgens MillsInsta-bake mix)
1 cub Chocolate chips
Extra granulated sugar

Preparation:

With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor.

Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joan's Zucchini Dish

Servings: 8 Servings

Ingredients:

2 medium Size zucchini diced
1 large Red bell pepper sliced
1 large Green bell pepper sliced
1 large Onion sliced
1 teaspoon Curry powder
Salt and pepper
2 tablespoon Honey

OPTIONAL:
1 small Box mushrooms sliced

Preparation:

Saute onion and pepper in a small amount of oil or butter in pan until crisp tender. Add zucchini and contunue to cook until zucchini is tender but not soft. Season with curry, salt and pepper. Stir in a bit of honey to sweeten as desired. If using mushrooms, saute with the onion and peppers.
Mixture should fit a 2 quart casserole. Reheat as needed. Flavors really blend nicely together and improves with age. Great with poultry.
Posted to Recipe Archive - 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LIR119@delphi.com

Joaquin Valley Pie

Servings: 8 Servings

Ingredients:

1 cub Shredded carrots
½ cub Dates -- chopped fine
½ cub Packed brown sugar
1 tablespoon Flour
¼ tablespoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
⅛ teaspoon Ground cloves
1 Egg
¾ cub Evaporated milk
1 9 inch pie crust
Nut topping: ---
1/3 cub Packed brown sugar
¼ cub Dried coconut
¼ cub Pecans -- chopped
2 tablespoon Margarine
1 ½ tablespoon Evaporated milk
½ teaspoon Orange extract

Preparation:

1. Combine the grated carrots, dates, brown sugar, flour, salt, and all the spices. Mix to blend. 2. Add the beaten egg and evaporated milk (not sweetened condensed milk); blend well. Pour into unbaked pie shell. 3.
Preheat oven to 425 degrees and bake the pie for 10 minutes. 4. Lower heat to 350 and bake 25 minutes longer, or until knife inserted 1/3 in from edge comes out clean. 5. Make topping by blending all the topping ingredients together. 6. Remove from oven and sprinkle topping over pie. Place under the broiler for 2-3 minutes or until bubbling and golden brown. Serve topped with whipped cream if desired.

Recipe By : Jo Anne Merrill

From: Hbarn60377 Date:

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

Jocasta Innes Dur Mou

Servings: 6 Servings

Ingredients:

10 ounce Plain chocolate
8 ounce Unsalted butter
8 ounce Sugar
9 Egg yolks
1 pinch Salt
5 Egg whites

Preparation:

Preheat the oven to 300*F. In a bowl placed over a pan of simmering water, melt the chocolate with the butter. Beat the sugar with the egg yolks until smooth. Mix this with the chocolate away from the heat, adding it gradually. Beat the egg whites in a clean bowl with a tiny pinch of salt until stiff. Fold into the chocolate mixture gently but thoroughly. Have ready two greased 7-inch cake tins.
Divide about two thirds of the cake mixture between the pans and bake in the oven for 1 hour. Meanwhile, keep the remaining chocolate cake mixture/mousse in the fridge. Let the cakes cool. Spoon the mousse over the cake base and sandwich the two halves together. Eat warm or cold.

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

Jocelyn's Chocolate Fudge Bars

Servings: 36 Servings

Ingredients:

1 Stick of butter
2 Squares (1-oz) unsweetenedbaking chocolate
1 cub Sugar
2 Eggs
1 cub Flour
½ teaspoon Salt
½ teaspoon Baking soda
½ teaspoon Vanilla or peppermintextract
1 cub Chocolate chips

GLAZE:
1 cub Powdered sugar
1 tablespoon Milk (or more)
½ teaspoon Peppermint extract

Preparation:

From: hazel@netcom.com (C. Baden)

Date: 19 Oct 1994 06:10:22 -0400
Jocelyn's Chocolate Fudge Bars (Fudge Mint Cookies)

Melt the butter and the unsweetened chocolate. When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan (that is, 11x17). It won't be trivial; you'll have to use a knife or something to spread it smoothly into all four corners. Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so.

Glaze: Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm. (If you wait too long, the glaze will crack when you try to cut the cookies.)

REC.FOOD.RECIPES ARCHIVES

/COOKIES

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

Jocie's Artichokes

Servings: 6 Servings

Ingredients:

6 large Artichokes -- trimmed &
Washed
6 large Garlic Cloves -- minced
Lemon Juice
Salt -- to taste
Oil
Butter -- if desired

Preparation:

1. Prepare a large bowl of water with lemon juice, to hold cleaned and trimmed artichokes. Trim and clean artichokes: Cut bottom stem, cut off tips of each leaf (the spiny part), and cut ½" to an inch off the top.
Seperate leaves slightly, and clean under running water. Put cleaned artichoke in bowl of lemon water to keep from darkening as you prepare the rest.

2. Pour about ¼" to ½" of oil into large pot (add butter to oil, if desired). Saute garlic in oil over a low flame, but don't allow garlic to brown. (Be VERY generous with the garlic; use at least 1 large clove or more per artichoke. Use ONLY fresh garlic in this recipe.)

3. Remove artichokes from lemon-water, and place quickly in the pot stem side down (do not drain, you need some of the liquid in the pot to stop the garlic from browning).

4. Generously salt each artichoke, then splash lemon juice on each. Pour a little of the lemon-water into the pot, to have the liquid cover about 1/3 of each artichoke.

5. Cover tightly, bring to a boil then lower heat to a simmer. Continue cooking about an hour, or until artichokes are thoroughly tender (test by pulling gently on a leaf - it should remove very easily - taste for tenderness).

6. Uncover pot, bring to a full boil (artichokes may be removed, if desired - but drain all liquid off them & back into pot). Continue boiling until all watery liquid is boiled off, and just the oil/butter/garlic remains.

7. Pour mixture over the artichokes, and serve. (Sauce may be strained as you pour it over to remove garlic pieces, if desired.)

Recipe By : Jocie Moravec

From: Hbarn60377 Date:

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

Jocie's Green Beans

Servings: 4 Servings

Ingredients:

1 quart Green beans; fresh or frozen
2 tablespoon Oil
1 Clove garlic; finely minced
Water; as needed

Preparation:

Saute garlic in oil until fragrant and golden (this eliminates the bite & flavors the oil). Remove from heat. Add beans and sufficient water to cook ~ - ½ to 1 cup (less water for frozen, a bit more for fresh). Cover and simmer until almost cooked. Remove cover & raise heat to cook off any remaining water (listen for oil to start sizzling). Salt to taste & serve.

NOTES : This is a very tasty, simple recipe.

Recipe by: Jocie Moravec

Posted to MC-Recipe Digest V1 #975 by The Moravecs <MoreVex@postoffice.worldnet.att.net> on Dec 30, 1997

Jocie's Tuna Casserole

Servings: 6 Servings

Ingredients:

7 ounce Macaroni -- (Creamettes)
2 can Cream Of Mushroom Soup --
Campbells
¾ can Milk
3 can Tuna In Water -- drained
2 Whole Celery Ribs --
Chopped
1 small Onion -- chopped
½ medium Green Pepper -- chopped
3 tablespoon Butter
Black Pepper -- to taste
½ pound Mushroom Pieces

Preparation:

Add 1 tablespoon salt and oil to a large pot of boiling water. Cook macaroni until tender, and drain.

Saute vegetables gently in butter until limp. Add soup, tuna, milk, and pepper. Heat thoroughly, then mix with noodles in a 2-quart casserole.

Casserole may be served "as is", or baked for 20 minutes, uncovered, in a 325 degree oven. If baking is preferred, increase milk slightly to thin mixture, as it will cook down somewhat in the oven. Before baking, you can top with crushed potato chips, or crushed ritz crackers blended with a bit of melted butter.

Recipe By : Jocie Moravec

From: Hbarn60377 Date:

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

Jocie's Turkey Broth

Servings: 12 Servings

Ingredients:

4 Whole Turkey Wings
6 quart Water -- or to cover meat
4 Whole Carrots -- thinly
Sliced
4 Whole Celery Ribs -- thinly
Sliced
1 large Onion -- thinly sliced
5 Whole Garlic Cloves --
Thinly sliced
4 Whole Chicken Bouillon
Cubes
2 tablespoon Salt -- or to taste
_____Tie In Doubled
Cheesecloth___________
3 Whole Bay Leaves
¼ teaspoon Marjoram
10 Whole Peppercorns
1 Whole Allspice
1 tablespoon Thyme -- leaves
2 tablespoon Parsley -- flakes

Preparation:

Cook gently for several hours (as long as 5), until turkey is falling off the bones.

Skim off fat, discard vegetables and turkey (the meat will be thoroughly cooked out and dry - the broth will be infused with all the meat's flavoring). Strain the broth through a very fine mesh, or several layers of cheesecloth. Correct the seasoning, and serve with noodles or dumplings.

Optional: The soup may be boiled down after straining, and clarified to serve as a consomme.

Recipe By : Jocie Moravec

From: Hbarn60377 Date:

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

Jodie Foster's Orange Cups

Servings: 12 Servings

Ingredients:

6 Navel oranges; cut in halfcrosswise (reserve juice)
7 Or
8 Yams or sweet potatoes;peeled
1 Stick butter
Grand Marnier liqueur totaste
3 dash Ground nutmeg; more or less
3 dash Ground cloves; more or less
Salt and pepper to taste
Brown sugar
12 Pecans to garnish

Preparation:

Scoop out all the orange pulp and squeeze the juice. Save the juice but not the pulp.

Boil potatoes until soft and ready to mash. (We boiled, then peeled.) Strain potatoes, add butter, and mash. Add juice (we used ½ cup plus 2 tablespoons) and liqueur to taste (we used 1 tablespoon).

Mix with electric beater until consistency is of soft mashed potatoes. Add cloves (next time, we'll leave this out), nutmeg, salt and pepper. You can even add a little brown sugar if it tastes too tart (we used ¾ cup).

Scoop the mixture into orange cups. Dot the top with a pecan. Orange cups can be made a couple of days early. Just keep then refrigerated. When ready to serve, heat in a baking dish at 325 degrees until warmed. Makes 12 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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

Jodi's Rum Cake Bread

Servings: 1 Servings

Ingredients:

1 cub Water; lukewarm
3 cub White bread flour
2 ½ tablespoon Dry milk
¾ teaspoon Rum extract
1 ½ teaspoon Salt
2 tablespoon Butter
3 tablespoon Brown sugar
3 ½ tablespoon Dark rum
1/3 cub Pecan bits
2 ¼ teaspoon Active dry yeast

Preparation:

Add ingredients according to bread machine manufacturer's instructions.

Makes a 1.5 pound loaf.

Recipe by: More Electric Bread

Posted to MC-Recipe Digest V1 #1022 by "jms@twave.net" <jms@twave.net> on Jan 18, 1998

Jody's Leftover Rice Snacks

Servings: 8 Pieces

Ingredients:

2 cub Rice, cooked
1 Eggs
1 cub Mozzarella, shredded
1 tablespoon Parmesan, grated
1 Garlic cloves, crushed
1 teaspoon Italian herbs

Preparation:

Preheat oven to 425. Mix all ingredients. Press mixture into 9"x13" baking pan, greased, and bake until crispy. Remove from pan and cut into little squares. Serve as snack or appetizer.

Joe Cooper's Chili

Servings: 1 Servings

Ingredients:

3 pound Beef, ground or cubed
¼ cub Olive oil
1 quart Water
2 Bay leaves
8 Dry chilie pods *OR*
6 tablespoon Chili powder
3 teaspoon Salt
10 Garlic cloves, chopped
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Cayenne
½ teaspoon Ground black pepper, fresh
1 tablespoon Sugar
3 tablespoon Paprika
¼ teaspoon Cocoa (optional)
3 tablespoon Flour
6 tablespoon Cornmeal

Preparation:

In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown. Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking. Simmer covered 1 ½ to 2 hours, stirring occasionally. Add remaining ingredients, except for flour and cornmeal. Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste.
Cook, stirring constantly to prevent sticking, until chili is the desired comsistency.

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

Joe Froggers

Servings: 1 Servings

Ingredients:

½ cub Shortening
1 cub Sugar
1 cub Dark molasses
½ cub Water
4 cub Flour
1 ½ teaspoon Salt
1 teaspoon Soda
1 ½ tablespoon Ginger
½ teaspoon Cloves
½ teaspoon Nutmeg
¼ teaspoon Allspice

Preparation:

Mix well shortening & sugar. Stir dry ingredients; blend into shortening mixture. Chill dough several hours. Heat oven to 375. Roll dough ¼" thick on floured board. Cut in 3" circles. Sprinkle with sugar. Place on well greased sheet. Bake 10-12 minutes. Leave on sheet a few minutes before removing.

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

Joe Froggers (Old Marblehead Cookies)

Servings: 36 Servings

Ingredients:

½ cub Vegetable shortening
4 cub All-purpose flour
1 teaspoon Baking soda
1 ½ teaspoon Ground ginger
1 ½ teaspoon Salt
1 cub Blackstrap molasses
1 cub Sugar
½ cub Water
¼ teaspoon Allspice
½ teaspoon Ground cloves
½ teaspoon Nutmeg

Preparation:

Mix shortening and sugar well. Stir in molasses nad water. Stir dry ingredients together separately, then vlend into shortening mixture.

Chill dough for several hours or overnight. Heat oven to 375 degrees. Roll dough ¼" thick on floured board or sprinkle Saran wrap with flour. Cut into 3" circles. Sprinkle with sugar. Place on well-greased baking sheet.

Bake 10-12 minutes. Leave on baking sheet for a few minutes before removing to prevent breaking. Store in covered jar.

NOTES : Legend has it that an old man named Joe who lived by a pond would trade these for rum to the seafarers coming home to Mystic. Since the pond had lots of frogs in it, the large 8 inch cookies were given the name "Froggers".
Recipe by: Mystic Seaport Cookbook

Posted to EAT-L Digest 16 Feb 97 by Frank Cavalier <cav@IDT.NET> on Feb 17, 1997.

Joe Penny's Lasagna

Servings: 6 Servings

Ingredients:

2 28 ounce cans tomatoes
2 5 1-2 ounce cans tomato paste
2 cub Water
½ teaspoon Basil
⅛ teaspoon Crushed red pepper
½ teaspoon Salt
1 teaspoon Sugar
1 pound Lean ground beef
1 Clove garlic, minced
1 pound Sausage
1 pound Lasagna noodles
1 pound Ricotta cheese
1 Egg
1 tablespoon Parsley
1 cub Grated Parmesan cheese

Preparation:

Combine the first 7 ingredients in a large pot and simmer 15 minutes.

Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a 12x8" baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving.

Serves: 6 to 8 From: Actor Joe Penny ("Jake and the Fatman") Posted by:
Debbie Carlson - Cooking Echo

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

Joe Theismann's Chili

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil
1 medium Onion; diced
2 Cloves garlic; minced
3 Stalks celery; chopped flne
3 pound Lean ground beef
1 cub Chopped ripe tomato
2 can (8-oz) tomato sauce
¼ cub Mild pure chili powder
2 teaspoon Paprika
1 teaspoon Ground cumin
4 Bay leaves
Salt and black pepper totaste
3 can (16-oz) dark red kidneybeans

Preparation:

Heat oil in a large pot, add onion, garlic and celery and saute until soft. Add ground beef and cook until no longer pink, then drain off fat.

Add tomato and tomato sauce and simmer 30 minutes.

In a small bowl, mix together chili powder, paprika, cumin and bay leaves, then add to chili. Add salt and pepper and simmer 30 minutes.

Add kidney beans and simmer 20 minutes, adding water if necessary. Makes 8 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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

Joegie

Servings: 1 Servings

Ingredients:

1 9 inch white or wheatitalian sub roll
1 ½ ounce Capocollo
1 ½ ounce Genoa salami, sliced
1 ½ ounce Provolone cheese, sliced
Shredded lettuce
Sliced tomatoes
Hot peppers (opt.)
Italian dressing

Preparation:

Slice open sub roll lengthwise. Layer roll with meat and cheese slices and top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.
Posted to MC-Recipe Digest V1 #362

Recipe by: HUB Eateries, Penn State University

From: Sherry Zeiss <zeiss@tab.com>

Date: Wed, 1 Jan 1997 13:20:07 -0600

Joel Siegel's Floaters W/blueberry Syrup

Servings: 4 Servings

Ingredients:

4 Eggs
½ teaspoon Salt
½ teaspoon Baking soda
¼ cub Cake flour
2 cub Low fat sour cream
3 tablespoon Sugar

BLUEBERRY SYRUP:
2 cub Fresh blueberries
½ cub Sugar
½ cub Water
1 teaspoon Fresh lemon juice
⅛ teaspoon Vanilla
Melted butter

Preparation:

Date: Mon, 24 Jun 1996 08:40:19 -0400

From: Betsy Burtis <BuddoB@AOL.COM>

From: Good Morning America.
For our family cooking segment, Joel decided to make one of his breakfast favorites - pancakes with blueberry syrup.

Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. All of this can be done in a blender, if you prefer.

Heat a griddle or frying pan until it is good and hot, film with grease, and drop small spoonfuls of batter onto the grilddle-just enough to spread to an approximately 2 ½-inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.

Blueberry Syrup: Cook 1 cup berries, sugar, water, lemon juice and vanilla in heavy medium suacepan, stirring until sugar dissovles. Increase heat and bring to boil. Reduce heat and simmer until mixture thickens to syrup, stirring occasionally. Add remaining 1 cup blueberries and cook until soft, stirring occasionally, about 5 minutes. (Can be prepared 2 days ahead. Reheat before serving.) Makes about 1 ¾ cups.

Hint: These pancakes are very light, more of a crepe texture than a cake texture becausethey're made with very little flour. Flipping them takes a little more care than you might be used to. Try them with warm maple syrup instead of the blueberry syrup. I call them "Floaters" because they're so light they seem to float right off the plate. And right onto your thighs (especially if you use regular sour cream).

EAT-L DIGEST 23 JUNE 1996

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

Joel Siegel's Fruit Cobbler

Servings: 1 Servings

Ingredients:

FRUIT FILLING:
8 large Ripe peaches; (3-4 lbs)
1 ½ cub Light brown sugar
1 teaspoon Applepie spice
½ Lemon; Juice of
1 tablespoon Minute Tapioca; optional
2 tablespoon Framboise; raspberryliqueur, optional
4 tablespoon Unsalted butter

COBBLER DOUGH:
2 cub Sifted flour
2 teaspoon Baking powder
½ teaspoon Baking soda
1 ½ cub Buttermilk
6 tablespoon Unsalted butter

Preparation:

Filling Directions :

1. Pit, halve and slice peaches cut in 8 pieces. Place peaches, brown sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and let macerate for approx. 10 min.

2. Put into well-greased (Crisco) 12" frying pan. Dot with unsalted butter.

3. Cook for 20-25 min. at 425 degrees.

Cobbler Directions:

1. Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir.

2. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand.

3. Bake 25 min. at 425 degrees or until the biscuits are golden brown.
Allow to slightly cool, serve while still warm with fresh whipped cream.

Other Fruit Mixtures For Cobbler: 2-3 quarts blueberries, blackberries, or huckleberries 1 ½ cups of sugar Juice of ½ a lime Zest of ½ a lime 1 tablespoon tapioca (optional)

More Variations: 4 lbs. plums cut into 8 pieces or 3-4 lbs. Nectarines 1 ½ cups of light brown sugar Juice of ½ lemon

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23, 1998

Joe's Cioppino

Servings: 6 Servings

Ingredients:

1 Rock lobster
6 Alaskan king crab legs
6 large Shrimp
1 Onion; sliced
1 Garlic clove; minced
2 tablespoon Oil
1 tablespoon Chopped parsley
3 tablespoon Pine nuts
16 ounce Tomato sauce
10 ½ ounce Tomato puree
2 cub Water
Salt; pepper
2 tablespoon Raisins
1 pound Spaghetti

Preparation:

Clean lobster, remove tomalley and set aside. Do not shell tail. Cut lobster tail through shell in halves lengthwise, then crosswise. Rinse.
Clean and crack crab legs. Shell and devein shrimp. Cook onion and garlic in oil until golden brown. Add lobster tomalley, parsley and pine nuts.
Cook, stirring now and then, until nuts are lightly browned. Place lobster, meat side down, in onion mixture and cook 3 minutes. Add crab legs, shrimp, tomato sauce, tomato puree and water and season to taste with salt and pepper. Bring to boil. Add raisins and simmer 1 hour. Just before serving, cook spaghetti al dente and drain. Strain sauce and serve with spaghetti.
Serve shellfish separately.

Note: Whole lobster must be used to obtain tomalley, the greyish-green substance located in the body portion of the lobster.

Makes 6 to 8 servings (C) 1992 The Los Angeles Times

Posted to MM-Recipes Digest V4 #072 by "William E. Webster" <thelma@pipeline.com> on Mar 11, 1997

Joe's Eggnog

Servings: 50 Servings

Ingredients:

60 Eggs, separated
4 cub Cognac or bourbon
2 cub Sugar, or to taste
1 cub Dark rum
1 teaspoon Salt
1 teaspoon Vanilla
4 cub Heavy cream, whipped
Nutmeg

Preparation:

Beat the egg yolks until light. Beating contantly, slowly add the cognac or bourbon. Dissolve the sugar in the rum and stir into egg yolk mixture. Add the salt and vanilla. Stir in the whipped cream. Beat the egg whites until stiff but not dry and fold in.
Sprinkle with nutmeg.

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

Joe's Florida Stone Crab Mustard Sauce

Servings: 4 Servings

Ingredients:

MUSTARD SAUCE:
3 ½ teaspoon Dry English Mustard(Colemans)
1 cub Mayonnaise
2 teaspoon Worcestershire sauce
1 teaspoon A-1 sauce
⅛ cub Light cream or Half-&-Half
⅛ teaspoon Salt

Preparation:

SERVES 4

So many kinds of crab to eat in this country and so little time! Joe's Stone Crab Restaurant, in Miami Beach, is a mecca for serious seafood lovers. I have eaten there a couple of times and each time I was terribly happy. The surroundings are nice, the staff terrific, and the stone crab claws are superb. They sell more of this rare delicacy than just about anybody, and they have been doing so since 1913.

The thing that makes the meal is their special mustard sauce. Jo Ann Sawitz, the charming owner, was kind enough to give us the recipe.

Beat the dry mustard and mayonnaise together for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill.

The legs are dipped into this sauce with the fingers and enjoyed. Even your fingers will taste good with this sauce.

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

Joe's Hot Shrimp

Servings: 1 Servings

Ingredients:

24 large (16-21 count) shrimp; peeledand deveined
8 ounce Mozzarella cheese
¼ cub Chopped Jalapeno pepper
12 slice Bacon; cooked until brownedbut not crisp

Preparation:

Preheat the broiler.

1. Wash the shrimp and pat them dry. Butterfly the shrimp, leaving the tail section intact.

2. Cut the cheese into pieces a little smaller than the shrimp. Cut each piece of bacon in half.

3. Fill the center of each shrimp with about ⅛ tsp. chopped Jalapeno.
Place a piece of cheese in the center. Wrap each shrimp with a piece of bacon, and secure with a toothpick.

4. Place the shrimp on a baking pan or pizza pan and broil until they turn pink. Turn the shrimp and return to the broiler until the cheese begins to melt. Serve immediately.

Serves eight appetizers or four entrees.

Posted to recipelu-digest by "Joe" <Broutek@worldnet.att.net> on Mar 9, 1998

Joe's Ice Cream Dessert

Servings: 12 Servings

Ingredients:

¼ cub Butter; melted
1 pound Chocolate cream-filledsandwich cookies, crushed,divided
½ gallon Vanilla ice cream; softened
4 Chocolate toffee candy bars(1.4 oz each), crushed,divided
½ gallon Chocolate ice cream;softened

Preparation:

Combine butter and half of the cookie crumbs; press into a greased 13-in.x9-in.x2-in. pan. Carefully spread vanilla ice cream over crust.
Combine half of the crushed candy bars and remaining cookie crumbs; sprinkle over vanilla ice cream. Carefully spread the chocolate ice cream over top. Sprinkle with the remaining crushed candy bars. Cover and freeze until firm, 6 hours or overnight. Yield: 12-16 servings.

NOTES : Submitted by Joe McRoberts, Warren, Rhode Island Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #685 by NGavlak2@aol.com on Jul 21, 1997

Joe's Lemon Chicken

Servings: 4 Servings

Ingredients:

1 cub Lemon juice
¼ cub Vegetable oil
½ tablespoon Black pepper
½ tablespoon Thyme
¾ tablespoon Salt
2 Cloves garlic; minced
1 large Onion; chopped fine
1 cub Water
4 pound Chicken breast halves

Preparation:

Preheat oven to 375. Mix all ingredients except the water and chicken together in a small bowl. Pour over chicken and add the water. Cook uncovered for approximately one and a half hours, or until chicken is tender basting every 20 minutes.

Serve over pasta or rice.
Recipe By : Joe Smith, my bro....

Posted to MC-Recipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:54:26 -0500

From: usdeans@netctrl.com

Joe's Lobster Bisque

Servings: 6 Servings

Ingredients:

2 small Lobsters; female *
6 cub Fish stock; **
Salt and pepper; to taste
3 tablespoon Butter
2 ½ tablespoon Flour
¼ teaspoon Mace
1 cub Cream
Sherry; to taste
Paprika; garnish

Preparation:

* Female lobsters have coral roe. Reserve for garnish by pounding a couple of tablespoons of butter into the coral roe. Add about 1 tablespoon finely chopped parsley and set aside.

** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain.

Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add lobster meat and serve immediately.

TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika.

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Joe Spero

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on 3 Fe, b 1998

Joe's Rose Sauce for Steaks

Servings: 12 Servings

Ingredients:

4 Beef bouillon cubes
1 cub Boiling water
3 tablespoon Cornstarch
½ cub Melted butter
2 cub Rose wine
4 tablespoon Catsup
½ teaspoon Thyme
1 Clove garlic; minced
1 cub Thinly sliced green onions

Preparation:

Dissolve bouillon cubes in boiling water. Blend cornstarch with melted butter. Mix bouillon & wine together & pour into butter & cornstarch mixture a little at a time, stirring constantly, over low heat. Add catsup, thyme & garlic & cook on medium-low, stirring constantly until thickened.
Reduce heat to low, cover & continue cooking about 10 minutes. Add onion & cook about 5 minutes. Serve hot with steaks. Makes 2 cups.

KAY PILLOW MAULDIN

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.

Joe's Soak Sauce

Servings: 3 Cups

Ingredients:

4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
¼ cub Coarsely chopped onions
1/3 cub Loosely packed fresh
Rosemary
1 teaspoon Coarse sea salt
¼ cub Bourbon, or 3 tablespoons
Brown sugar
2 cub Red wine vinegar
¼ cub Lemon juice

Preparation:

1. Stem and seed the dried chilies. Place in a skillet and put into a preheated 250-degree oven for about 4 minutes, until they become fragrant.
Shake once during the roasting time. Remove from oven and put in just enough hot water (water just below the boiling point) to cover then put a small plate on top to submerge the chilies. Let soak 20 to 30 minutes, until softened. 2. Drain the chilies and chop coarsely. Put into a food processor or blender with the fresh chilies, garlic according to taste, onions, rosemary, salt, bourbon or brown sugar, vinegar and lemon juice.
Blend about 3 to 4 minutes, until very smooth. Pour into a jar, cover and refrigerate. Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

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

Joe's Special

Servings: 4 Servings

Ingredients:

2 pound Lean ground beef; crumbled
2 tablespoon Olive oil
2 medium Onions; chopped
2 Cloves garlic; minced ormashed
½ pound Sliced fresh mushrooms
1 ¼ teaspoon Salt; or to taste
¼ teaspoon Ground nutmeg
¼ teaspoon Ground black pepper
¼ teaspoon Dried oregano
1 package (10 oz) frozen choppedspinach* thawed and, welldrained
4 large Eggs**; (up to 6)
Ketchup; for accompaniment

Preparation:

*or, ½ pound fresh spinach, washed, drained and chopped (about 4 cups).

**or the equivalent in Egg Beaters® egg substitute.

Brown ground beef well in oil in a large frying pan over high heat. Add onions, garlic and mushrooms; reduce heat and continue cooking, stirring occasionally, until onion is soft. Stir in seasonings and spinach, separating spinach so that it is fairly evenly distributed throughout the mixture; cook for about 5 minutes longer. Add eggs; stir mixture over low heat just until eggs begin to set. Mound on individual plates. Pass ketchup to put on top.

NOTES : No one is quite sure of the origin of the one-dish meal called "Joe's Special." A staple of Original Joe's and several other San Francisco restaurants, it has been popular in that city for at least 3 generations.

Recipe by: Adapted from Sunset Cookbook of Favorite Recipes Posted to MC-Recipe Digest V1 #769 by Crane Walden <cranew@foothill.net> on Sep 2, 1997

Joetb's Cajun Chicken

Servings: 1 Servings

Ingredients:

Text Only

Preparation:

OK, I can't find that cajun chicken recipe but basically all you do is take some boneless chicken breasts, sprinkle cayenne and other "cajun" spices over them, fry them in a pan for a few minutes on each side to sear in the spices and then finish cooking them in the oven until they're done. I don't remember the oven temp. but I think it was around 400 or so. The pan should be really hot when you throw them on - you just want to "flash fry" them.

(I take no responsibility for any injuries incurred!!!)

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by JOETB on 12-21-95

Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Joey's Seared Collards

Servings: 4 Servings

Ingredients:

3 tablespoon Olive oil
3 cub Collard greens
pinch Salt and pepper
2 tablespoon Lime juice -- about 1 lime
Tabasco sauce -- to taste

Preparation:

This method of cooking collards is radically different from the southern method of boil, boil, and boil some more. This method was shown to me by my pal Dr. Joey Knauss, former chef at the East Coast Grill, who was lucky enough to live in Brazil for a while. Here the greens are cooked quickly over high heat and become tender without the hours of cooking the southern style.

Wash, dry, and remove stems from the collards. Cut into ribbons about the width of your little finger.

In a wok or the largest saute pan you have, heat the olive oil over high heat until it just begins to smoke.

Quickly throw in the greens, add the salt and pepper, and stir madly for 30 seconds, turning the greens over and over until they have all wilted slightly and have turned a rich, bright green. Remove from heat, add the lime juice, Tabasco, and additional salt and pepper to taste, and stir well.

Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger

From: Hbarn60377 Date:

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

Joggin Ina Jug

Servings: 1 Servings

Ingredients:

1 cub Apple juice
1 cub Grape juice
1 Or 2 Tbs apple cider vinegar(some use 1 until they getused to the vinegar taste)

Preparation:

Some folks also add a cup of cranberry juice to the above. Keep pouring the portions in a quart or gallon jug. Seems to last forever.
The "Joggin' In a Jug" mixture has a higher vinegar taste than the above recipe.
This is an old folk's remedy that comes out of Vermont. A man named Dr. Jarvis (if memory serves me correct) spread the news all over Vermont about the benefits of taking apple cider vinegar. The older (and smarter) folks mix one tablespoon of apple cider vinegar in a glass of room temperature water then add one tablespoon of honey to that. The apple cider vinegar acts like a rotor rooter in your veins and the honey gives energy. You'll notice a remarkable improvement in your energy level after a month.

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

Jo's 2-Cheese Meatloaf

Servings: 8 Servings

Ingredients:

2 pound Ground beef - lean
¼ cub HP Fruity Sauce
1 cub Saltine crackers - crushed
2 tablespoon Worcestershire sauce -
Lea & Perrins
¼ cub Ketchup
2 tablespoon Prepared mustard
1 teaspoon Celery salt
1 teaspoon Onion salt
1 teaspoon Garlic salt
2 Eggs - large
1 cub Onions - diced
½ cub Green olives - sliced fine
1 teaspoon Tarragon leaves
¼ cub Parmesan cheese - grated
2 cub Monterey Jack cheese

Preparation:

Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect.

Servings: 8

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

Jo's Baked Garlic Soup

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
2 cub Diced fresh tomatoes
15 ounce Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 large Onions, sliced
½ Green pepper, diced in cupsdry white wine
4 Or 5 cloves fresh garlic,minced
1 Bay leaf
2 teaspoon Salt
1 teaspoon Basil
1 Bay leaf
1 ¼ cub Grated Monterey Jack cheese
1 cub Grated Romano cheese
1 ¼ cub Heavy cream or whippingcream

Preparation:

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA.

"I'll never live this down;' teased grandmotherly Jo Stallard as she was crowned with a tiara of fresh garlic and draped in garlic wreaths. A vegetarian, Jo has turned her cooking talents to adapting recipes for meatless cooking. This delicious soup has always been a winner with her friends, she says, and so it was, too, with the 1980 Great Garlic Cook-off celebrity judges.

Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream, in dish. Cover and bake for 1 hour at 375 degrees.
Stir in cheeses and cream, lower heat to 325 degrees and bake 10 to 15 minutes longer. Do not allow to boil. Mmmmm- GOOD! Serves 4 to 6.

From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy Garlic Festival Association, Celestial Arts, Berkeley, 1987. ISBN 0-89087-503-0

Posted by Stephen Ceideburg

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

Jo's Meat Loaf

Servings: 1 Servings

Ingredients:

2/3 cub Bread crumbs -or-
3 slice White bread
1 cub Milk
1 ½ pound Ground beef
2 Eggs
¼ cub Grated onion
1 teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Sage (opt)

Preparation:

Mix well and bake for 1 hour at 350 degrees. Makes 8 generous servings

I sometime use egg substitute and skim milk, it cuts down on the fat that way and I also use the leanest ground beef, I can buy. When I am living dangerously, I will use ½ lb sausage along with the beef. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Jul 14, 1997

Jo's Plain Old Pot Roast

Servings: 8 Servings

Ingredients:

Potatoes
Carrots
1 Onion
1 Envelope Lipton onion soupmix
1 can Campbell's golden mushroomsoup
4 pound (about) beef chuck roast

Preparation:

From: Jo Kinnaly <jkin@LOC.GOV>

Date: Wed, 7 Aug 1996 19:34:56 -0400
Peel carrots and cut into 2-3 inch pieces. Place in bottom of crockpot.
Peel potatoes, cut in half if large otherwise leave whole. Place on top of carrots. Sprinkle meat with onion soup mix and place on top of other ingredients in crockpot. Quarter onion and stuff alongside meat. Top with golden mushroom soup. Cook on high till done, 5-6 hours (until you can pull the meat apart easily with two forks).

(I generally just cut carrots and potatoes until it looks "right" to me, so I don't know exactly what quantity to give--I tend to over-do, cuz they're great as leftovers. :-) )

EAT-L Digest 6 August 96

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

Jo's Southern Casserole

Servings: 3 Servings

Ingredients:

2 Potatoes
1 cub Milk
1 small Onion -- chopped
1 cub Cooked ham
1 can Corn
1 cub Velveeta cheese

Preparation:

Cook potatoes about 7 to 8 minutes in microwave. When potatoes are done, slice potatoes in a microwave dish. Add milk, onion, ham, corn, and Velveeta cheese. Put in microwave and cook for 10 minutes or when cheese is melted. Add more cheese or ham if you would like more, stirring after 5 minutes.

Recipe By : JoAnn Spears

From: Hbarn60377 Date:

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

Jo's Two Cheese Meatloaf

Servings: 8 Servings

Ingredients:

2 pound Ground beef - lean
¼ cub HP Fruity Sauce
1 cub Saltine crackers - crushed
2 tablespoon Worcestershire sauce -
Lea & Perrins
¼ cub Ketchup
2 tablespoon Prepared mustard
1 teaspoon Celery salt
1 teaspoon Onion salt
1 teaspoon Garlic salt
2 Eggs - large
1 cub Onions - diced
½ cub Green olives - sliced fine
1 teaspoon Tarragon leaves
¼ cub Parmesan cheese - grated
2 cub Monterey Jack cheese

Preparation:

Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect.

Servings: 8

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