Recipes

Liver Alla Romana

Servings: 4 Servings

Ingredients:

2 Green onions
1 tablespoon Unsalted butter
2 tablespoon Olive oil
1 pound Liver; sliced very thin
½ cub All-purpose flour
2 medium Onions; diced
1 Clove garlic; minced
½ teaspoon Salt
Freshly ground black pepper
1 teaspoon Italian crushed hot redpepper
½ teaspoon Dried leaf oregano
½ teaspoon Dried leaf basil
½ teaspoon Dried leaf marjoram
1 can (8-oz) tomato sauce
¼ cub Dry red wine
1 ½ tablespoon Wine vinegar
½ Lemon; juice of
Buttered spaghetti withParmesan cheese; if desired
¼ cub Finely minced parsley

Preparation:

Trim roots & any wilted tops from green onions. Cut each onion in half lengthwise; then in quarters crosswise; very thinly slice each piece. Set aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge liver slices in flour. When butter is melted & hot, add liver. Then add diced onions, green onions & garlic; cook until liver & onions are lightly browned. Turn liver & season with salt, black pepper, crushed red pepper & herbs. Cook until browned on second side, adding more butter & oil as needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice; pour over liver; reduce heat so sauce simmers. Cook a few minutes until flavors are blended. Taste & adjust seasonings. Place liver slices on warmed plates or arrange around mound of spaghetti on platter if desired.
Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To prepare spaghetti, cook enough dried spaghetti for 4 servings according to package directions. Drain & toss with ¼ cup extra-virgin olive oil and ¼ cup melted unsalted butter. Then toss with ½ cup or more freshly grated Parmesan cheese.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Liver and Bacon

Servings: 1 Servings

Ingredients:

4 slice To 8 bacon
1 pound Liver
2 tablespoon Flour
Salt and pepper
1 cub Hot water

Preparation:

Put bacon in a cold skillet an cook till crisp. Remove from pan. Roll liver in flour, salt and pepper. Fry quickly in hot bacon fat. Put on hot platter, put bacon on top. Pour off fat except for 2 tablespoons. Stir in flour, add water gradually and boil for 1 minute. Season and pour around meat. Liver should not be overcooked, and should be served immediately. Try serving this with fried onions on top. Many of the recipes in this collection did not contain amounts or oven temperatures.

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

Liver and Bacon Burgers

Servings: 1 Servings

Ingredients:

1 pound Beef liver cut into 2"pieces
5 Slices Dry bread
1 pound Bacon
2 large Onions, cut up
1 Egg
¼ cub Chili sauce
1 ½ teaspoon Seasoned salt
¼ teaspoon Pepper

Preparation:

Cook liver in boiling water for 3 minutes drain and cool. Break 1 slice bread into blender container. cover and run on high until crumbed. Empty into bowl. Repeat process with remaining bread until you have 1 cup crumbs.
Reserve 5-6 slices bacon for wrapping patties. Cut remainder into 1" pieces. Put half the onion and half the cut up bacon in blender container, cover and run on high until chopped. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Empty into a large frypan. Repeat process with remaining onion and cut up bacon.
Cook until onion is lightly browned. Turn out into large bowl. Put egg, chili sauce, salt and pepper in blender container, cover and run on low until smooth. Pour out half of mixture and set aside. Add half the liver to mixture remaining in blender, cover and run on low until smooth. Add to onion and bacon. Repeat with remaining liver and reserved chili sauce. Mix well with all but ½ c. bread crumbs and form into 5 or 6 patties. Coat patties with remaining ½ c. of bread crumbs. Cook remaining bacon partially, being careful not to cook until crisp. wrap around patties and fasten with toothpicks. Broil 3 inches from heat 3-5 minutes on each side.

From: The Blender Way to Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) From: Jim Bodle Date: 10-09-93

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

Liver and Onions

Servings: 3 Servings

Ingredients:

½ pound Calf Or Beef Liver *
2 tablespoon Vegetable Oil
¼ teaspoon Ground Sage
1 tablespoon Lemon Juice
2 Med. Onions, Sliced
¼ teaspoon Pepper
2 teaspoon Soy Sauce (ImportedIf Avail)
Chopped Parsley

Preparation:

* Liver should be sliced from ¼ to ½-inch thick.

Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.

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

Liver and Rice

Servings: 4 Servings

Ingredients:

Liver
Flour to coat
1 Egg; beaten
Seasoned bread crumbs; tocoat
Bacon drippings
1 Onion; sliced in rings
slice Bacon
Cooked rice

Preparation:

Flour liver, dip into beaten egg and then cover with seasoned bread crumbs. Spread bacon drippings in casserole, spread onion rings in bottom of casserole. Place liver on tnp of onions. Put strips of bacon on the liver (Bacon will get crisp in oven.) Put into a 325 degree oven and bake for ½ hour. Put liver on a plate with onions and bacon.

Rice is very good with this. After you have cooked the rice, put in into the casserole that the liver came out of. Leave a little of the onions in the casserole to mix with the rice. The rice picks up the flavor of the bacon drippings and onions and is very good. Then take the rice out the casserole and put it around the liver and serve.

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

Liver Bow-Wownies

Servings: 1 Servings

Ingredients:

2 pound Chicken livers
2 cub Corn meal
2 cub Wheat germ
2 Eggs
2 ½ teaspoon Granulated garlic; (notsalt)
½ cub Dried parsley

Preparation:

Contributed by Ruth Landmann
Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (½ sheet cake size) (I use parchment paper to line the pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator.

Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29, 1998

Liver Cakes

Servings: 1 Servings

Ingredients:

1 pound Liver, ground
Bacon, sliced
1 Sm Onion, finely chopped
1 tablespoon Flour
1 Egg, well beaten
Salt & pepper

Preparation:

To the ground liver add the egg, flour, onion, and salt & pepper. Mix well.
Shape into round cakes and around each cake wrap a slice of bacon, fastening each with a toothpick. Put on hot skillet and fry until well done. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Liver Casserole

Servings: 4 Servings

Ingredients:

1 pound Liver, beef; cut in 1"pieces
2 tablespoon Oil, salad
1 Onion; chopped
1 cub Celery; chopped
1 can Soup, mushroom; undiluted
1 cub Cheese, Cheddar; shredded
2 cub Beans, lima; cooked
¼ cub Milk

Preparation:

Brown liver in oil. Add onion and celery; simmer 10 minutes. Remove from heat, and stir in remaining ingredients. Spoon mixture into a 1-½ quart casserole. Bake at 300 degrees for 30 minutes.

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

Liver Dumplings

Servings: 1 Servings

Ingredients:

1 ½ pound Liver
1 Onion, large, diced
1 tablespoon Butter
*or:
1 tablespoon Other shortening
2 quart Bread crumbs
2 Egg, well beaten
½ cub Flour
Salt & pepper

Preparation:

Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than ½ cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Liver Dumplings (Majgomboc)

Servings: 6 Servings

Ingredients:

1 ounce Of any kind of liver
¼ Of an egg, or tsp. of driedegg
A small nut of fat
1 teaspoon Each of breadcrumbs andflour

Preparation:

a pinch each of salt, pepper and finely chopped parsley

Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup.

From: Hungarian Cooking Shared By: Pat Stockett

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

Liver Fiesta

Servings: 4 Servings

Ingredients:

1 pound Sliced liver; thinly
3 tablespoon Flour;
½ teaspoon Salt;
3 tablespoon Margarine -=OR=-
3 tablespoon Salad oil;
½ cub Onion; sliced thinly
½ cub Bell pepper; sliced thinly (optional)
1 cub Tomatoes; stewed
1/3 cub All-purpose barbecue sauce; any flavor

MY ADDITIONS:
¼ Green pepper;
¼ Red pepper;
¼ Yellow pepper;
½ cub Mushrooms;

Preparation:

Remove heavy membranes and veins from liver, if any. Cut into 4 x 1-½" strips. Dredge liver in flour and salt. Lightly brown in margarine or oil in skillet. Remover skillet; keep warm. Saute onion and green pepper (I used yellow, red, green and about a cup of bell pepper. Next time I will also add some mushrooms.) in skillet until onion is transparent. Add tomatoes with barbacue sauce. Bring to a boil. Add liver; heat thoroughly, about 10 minutes. Makes 4 servings.

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

Liver in Mustard Sauce

Servings: 4 Servings

Ingredients:

Salt
4 Slices liver ½ - ¾"thick
1 cub Shallots, chopped
1 tablespoon Creole or poupon mustard
Ground red cayenne pepper
Oleo (margarine)
1 cub Dry white wine

Preparation:

Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
From Justin Wilson's "Outdoor Cooking with Inside Help"

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

Liver Kabobs

Servings: 4 Servings

Ingredients:

2 tablespoon Worcestershire sauce
¼ cub Vinegar
3 tablespoon Mustard, prepared
3 tablespoon Molasses
½ cub Catsup
1 pound Beef liver; or calf's liver
6 slice Bacon
1 pound Red pepper; cut in 12 pieces
1 large Green pepper; cut in 12 piec
8 small Onions

Preparation:

Combine first 5 ingredients in a small saucepan; simmer over low heat 3 minutes. Set aside.

Cut liver into bacon-size strips. Lay a liver strip on each bacon slice.
Alternate vegetables and meat on skewers, lacing meat accordian style.
Brush with sauce, and grill 15 to 20 minutes over hot coals or until bacon is crisp and liver is cooked to desired doneness.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Liver Knishes

Servings: 1 Servings

Ingredients:

1 Onion
3 ½ tablespoon Shortening*
½ pound Liver, broiled, ground
5 large Potatoes, cooked, mashed
2 Eggs, beaten
2 tablespoon Margarine, parve
1 teaspoon Salt
dash Pepper
6 tablespoon Matzo meal
1 Egg yolk diluted with
Water

Preparation:

Sautee onion in shortening; add to ground liver.

Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver.
Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes.

*I like to use schmaltz or Nyafat.

Source: Torah Prep High School for Girls Passover booklet

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

Liver Loaf

Servings: 4 Servings

Ingredients:

1 pound Liver, beef
½ pound Sausage, bulk
1 cub Breadcrumbs
2 Eggs; beaten
1 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
1 teaspoon Salt
2 slice Bacon; TO 3 slices

Preparation:

Cover liver with boiling water, and simmer 5 minutes. Drain, reserving ½ cup liquid; cool. Chop liver; add sausage, breadcrumbs, eggs, Worcestershire sauce, lemon juice, salt, and reserved stock, mixing thoroughly.

Press into an 8-½x4-½x2-⅝" loafpan. Top wiht bacon, and bake at 350 degrees for 45 minutes. Broil 2 to 3 minutes to crisp bacon slices.

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

Liver Loaf

Servings: 4 Servings

Ingredients:

½ pound Veal or pork stew meat
¾ pound Liver
½ pound Bacon; diced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
¼ teaspoon Freshly ground black pepper
½ cub Dry white wine

Preparation:

Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 ¼ hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.

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

Liver Loaf (Usda)

Servings: 24 Servings

Ingredients:

4 ¼ pound Beef liver -- sliced
½ cub Melted fat or oil
2 Beef bouillon cubes
2 cub Hot water
2 pound Bulk pork sausage
2 cub Dry fine breadcrumbs
8 large Eggs -- beaten
2 tablespoon Instant minced onion
4 teaspoon Worcestershire sauce
¼ cub Lemon juice
1 tablespoon Salt
½ teaspoon Pepper
1 tablespoon Celery salt
GARNISH -----
Crisp bacon pieces

Preparation:

Preheat oven to 400B0 F. (hot).

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.

Grease other shallow baking pans for cooking the liver. Place the liver slices in the pans. Brush with melted fat. Brown in oven for 20 minutes.
Drain. Put liver through food chopper. Dissolve bouillon cubes in hot water. Mix liver and bouillon with remaining ingredients. Press one-fourth of the mixture into each baking pan. Pack mixture tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 350B0 F. (moderate). Bake 45 minutes or until loaf is done in center. Garnish with bacon piece.

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 HEAT FROZEN LOAF: Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place loaf in baking pan. Bake 1 ¼ hours or until loaf is done in center. Garnish with crisp bacon piece.

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973) Posted to MM-Recipes Digest V4 #038 by BobbieB1@aol.com on Feb 6, 1997.

Liver Loaf with Pan Gravy

Servings: 6 Servings

Ingredients:

1 ½ pound Beef liver
1 ½ cub Boiling water
2 slice Salt pork, ¼ inch thick
1 large Onion
¼ cub Chopped parsley
2 cub Soft bread crumbs
2 Eggs, slightly beaten
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Flour
1 ½ cub Cold water

Preparation:

Rinse liver, cover with boiling water and let stand 10 minutes; drain.
Grind with salt pork and onion; add parsley, crumbs, eggs, salt and pepper, and mix thoroughly. Press into baking pan (8x4x3 inches) and bake in a 350 degree oven for about 1 hour or until browned. Remove loaf to hot platter.
Stir flour into drippings and brown; add water gradually and cook 5 minutes until thickened; season and pour over loaf.

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

Liver Louisianne

Servings: 8 Servings

Ingredients:

6 slice Bacon, diced
¼ cub Flour
1 ½ teaspoon Salt
1/3 cub Diced green pepper
⅛ teaspoon Cayenne pepper
⅛ teaspoon Garlic salt
2 pound Beef liver, slice ½" thick
1 large Onion, sliced
1 can Whole tomatoes (16 oz.)
¼ teaspoon Chili powder
Cooked rice

Preparation:

Cook bacon in frying pan until crisp, remove. Combine flour and salt.
Dredge liver in flour mixture and brown lightly on each side in bacon drippings. Pour off remaining drippings. Add onion, green pepper, tomatoes, cayenne pepper, chili powder and garlic salt. Cover tightly and simmer 20 minutes. Thicken gravy if desired. Sprinkle bacon over top. Serve liver and sauce over hot cooked rice.

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

Liver Paste

Servings: 1 Servings

Ingredients:

1 Stick oleo
2 pound Chicken liver
1 cub Dry minced onion flakes
½ teaspoon Garlic salt
Salt and pepper to taste
4 Hard boiled eggs

Preparation:

Melt butter in skillet, add chicken livers and all ingredients except hard cooked eggs. Simmer about 1 hour. Put in blender, add eggs and water to the desired consistency. Let cool, cover and refrigerate. Do not drain before putting in blender.

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

Liver Pate

Servings: 1 Servings

Ingredients:

1 pound Chicken livers thoroughly
Rinsed trimmed of fat and
Membrane and patted dry
1 Stick butter/margarine
1 package Dry onion soup mix
½ cub Water
1 package (8-oz) soften cream cheese
Garlic powder to taste
Wine vinegar to taste

Preparation:

Saute livers in butter and add soup mix. Process in a blender or food processor with as much of the water as you need to create the desired consistency. Remove mixture from blender and beat in cream cheese. Add garlic powder to taste and a touch of vinegar. Chill and serve with crackers or pretzels or apple slices.

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

Liver Patties

Servings: 8 Servings

Ingredients:

1 ½ pound Liver, beef
½ cub Onion; minced
2 Eggs; well beaten
¾ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Flour, all-purpose
8 slice Bacon; partially cooked

Preparation:

Cover liver with boiling water in a large skillet; simmer 5 minutes. Remove from skillet, and grind liver. Combine with remaining ingredients except bacon. Shape into 8 patties; wrap each with a slice of bacon, and fasten with a toothpick. Cook in a skillet over low heat about 5 minutes on each side or until browned.

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

Liver Piquant

Servings: 2 Servings

Ingredients:

½ pound Beef liver; sliced
½ teaspoon Salt
All-purpose flour
2 tablespoon Butter
1 tablespoon All-purpose flour
½ cub Water
1 teaspoon Lemon juice; freshly squeezd
4 Stuffed olives; sliced
¼ cub Mushrooms; canned
½ teaspoon Worcestershire sauce
Rice (or potatoes)

Preparation:

Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate. Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes.

SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.

Liver Pudding

Servings: 1 Servings

Ingredients:

1 pound Liver
1 cub Rice
Milk
1 Onion, chopped
Lard
Salt and pepper
½ cub Corn syrup
1 cub Raisins
2 Eggs, beaten

Preparation:

Cook and chop up liver. Cook rice in milk. Fry onion in lard, add liver, rice, salt and pepper. Stir in syrup, raisins and eggs. Bake in a moderate oven for about an hour. This makes a large pudding and it's not too bad.
Even if you don't like liver, you may just like this.

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

Liver Spread

Servings: 12 Servings

Ingredients:

½ cub Butter or margarine
3 cub Spanish onions -- chopped
1 pound Chicken livers
2 Hard-boiled eggs
¼ cub Fresh parsley -- chopped
¼ cub Mayonnaise
1 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Worcestershire sauce
2 tablespoon Fresh parsley -- chopped

Preparation:

Melt butter in large heavy skillet. Add onions and chicken livers and saute, stirring until livers are lightly browned. Cool slightly, and drain off any juices. Combine liver and onions with eggs and parsley in a food processor. Blend until smooth. Mix in mayonnaise, salt, pepper, and Worcestershire sauce. Pour pate mixture into bowl. Chill overnight. Garnish with additional parsley.

Recipe By : Elizabeth Powell

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600

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

Liver Steak, French Style

Servings: 4 Servings

Ingredients:

8 ounce Raw beef liver; ½ inchthick
4 ounce Onion
1 can Mushrooms; drained

Preparation:

Slice onions and break into rings. Place rings in Teflon pan, cover and simmer until soft, 5 minutes. Remove cover, raise heat and brown onions.
Remove onions. Add liver to pan. Cover and simmer about 3 minutes on low heat. Turn liver and score with

Date: Sun, 23 Jun 1996 03:18:35 -0500

From: awilson@tfs.net

MM-Recipes Digest V3 #175

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

Liver Strudel -- Hors D'oeuvre

Servings: 50 Servings

Ingredients:

---Crust---
1 ¼ cub Sifted Flour
½ teaspoon Salt
1/3 cub Shortening
3 tablespoon Water (Approx.)Filling---
2 Onions; minced
3 tablespoon Fat
½ pound Beef Liver; sliced
4 Hard-Boiled Eggs
½ teaspoon Salt
1 Egg; beaten
1 dash Salt

Preparation:

FOR THE CRUST:

Sift flour and salt together. Cut in shortening until mixture is like coarse sand. Add water a little at a time until all is moistened and pieces cling together.

FOR THE FILLING:

Sauté onions in fat until light yellow. Add liver and sauté 4 minutes on each side. Put onions, livers, and eggs through a food chopper. Mix with remaining fat left in skillet and salt and pepper.

Divide dough into thirds and roll very thin into strips 4 inches by 12 inches. Lay a bar of liver mixtue down the middle of each strip. Roll half the pastry over it; brush with eggs and cover with other side of pastry.
Brush all over with egg and seal ends. Place on baking sheets and bake in 400° oven for 20 minutes. Cool slightly and cut into ½ inch slices.

Makes 50 pieces.

Historical Note:

Rabbi Samuel Cooper was the rabbi of B'nai Jacob Synagogue of Charlestown, WV for 1932 to 1974. Concerned with human rights, Rabbi Cooper has performed as chairman of the West Virginia Human Rights Commission. Mrs.
Cooper, a well-known gourmet cook who has published several cookbooks, comments that she always practices her dishes on the Rabbi first.

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

billspa@icanect.net

NOTES : The filling (chopped liver) for this recipe may also be purchased at a delicatessen.

Recipe by: Rabbi Samuel Cooper Posted to MC-Recipe Digest V1 #747 by Bill Spalding <billspa@icanect.net> on Aug 19, 1997

Liver Treats

Servings: 1 Servings

Ingredients:

1 pound Chicken livers
1 ½ cub Cornmeal
2 Eggs
2 tablespoon Molasses--or any syrup
2 Large cloves garlic

Preparation:

Combine all wet ingredients first in a food processor, then rest of ingredients, blend until uniform in color. Pour into baking pan and bake at 400, until it pulls from the sides or a knife comes out clean. Cut into bite size pieces..Store in refrigerator.
Posted to MM-Recipes Digest V3 #246

Date: Mon, 9 Sep 1996 11:32:59 -0400

From: ctlindab@usa.nai.net

Liver Treats (For Dogs)

Servings: 1 Servings

Ingredients:

1 pound Pureed liver
2 cub Corn meal
1 cub Flour
1 dash Garlic salt or powder

Preparation:

Contributed by Sandra Strassman-Sundy

Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces.

Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29, 1998

Liver with Marinated Mushrooms

Servings: 1 Servings

Ingredients:

1 cub Fresh mushrooms
¾ pound Calves liver,
¼ cub French salad dressingMinced parsley

Preparation:

For 30 minutes marinate mushrooms in dressing. Drain. Reserve marinade.
Brush liver on both sides with marinade. Place on broiler pan. Broil 3 minutes; turn, top with mushrooms and broil 3-4 minutes longer. Garnish with parsley.

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

Liver with Mustard Sauce

Servings: 4 Servings

Ingredients:

1 pound Beef liver -- sliced ½"
Thick
1 tablespoon Butter
1 tablespoon Cooking oil
½ cub Flour
½ cub Beef stock
2 tablespoon Dijon mustard
¾ cub Whipping cream

Preparation:

Heat butter and oil over high heat in large frying pan until foam begins to subside. Sift flour onto large plate and dredge liver in flour. Saute liver for two minutes on each side, regulating heat to keep butter and oil very hot, but not burning. Remove liver to holding plate. Add stock to pan and boil down rapidly until reduced by half. Add cream and boil until thickened to coat spoon nicely. Off heat, whisk in the Dijon mustard. Spoon sauce over liver and serve.

Recipe By : Robert Boston

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

Liver with Onions and Apples

Servings: 4 Servings

Ingredients:

4 slice Liver, beef or calves
1 cub Flour
2 ½ cub Water, hot
2 Onions
2 Apples
¼ cub Oil
¼ cub Butter
Salt
Pepper
Paprika hot
1 dash Hotsauce

Preparation:

Wash liver good and roll in flour and pat flour in good. Peel onions and slice into rings. Peel apples, core and slice not to thin. In a large, heavy skillet heat the oil anf put in two pieces of liver and the onion and apple on the sides with the liver. Fry slowly ,turning often ,poking liver with needle to get done evenly.Take out liver and keep warm , add the other two slices and keep on frying. When all is done, keep liver and onoin-apple mix apart and keep them warm. Put the butter into pan .let melt and brown, add the rest of the flour and stir ,sraping the skillet ,until all is dark brown; add hot water, half a cup at a time, stirring good and let come to a boil after each adding of water. When all is in add the spices to taste, it should be a little spicy-hot. Serve with a slice of liver, a fourth of the onion-apple mix on the side, add some hot rice or mashed potatoes and smother with the gravy. This recipe was passed on to me by my grandmother.

From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Liver, Bacon and Onions

Servings: 4 Servings

Ingredients:

2 pound Liver (beef)
2 cub Flour
Salt to taste
1 teaspoon Pepper
2 cub Milk
½ pound Bacon
2 large Onions
2 tablespoon Canola oil
2 tablespoon Corn flour
1 pinch Basil
1 pinch Thyme

Preparation:

Cut liver into desired thinkness. Soak liver in milk for a day in the refrigerator. Fry bacon and onions in the oil and set aside. Dredge liver through the flour,salt and pepper mix. Fry liver on a heavy skillet until slightly pink in the middle (medium). Remove liver and set aside. Mix cornflour and cold water and pour into skillet while off the heat and make gravy in the normal manner, adding basil plus thyme. Add liver, bacon and onions to the gravy and simmer for 15 minutes. Serve.

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

Liver, Black Beans, and Snow Pea Stir Fry

Servings: 4 Servings

Ingredients:

2 tablespoon Peanut oil, divided
1 pound Chicken livers, trimmed,sliced
2 tablespoon Fermented black beans,rinsed, drained
1 Garlic clove, minced
1 teaspoon Finely chopped fresh ginger
¼ pound Snow peas, trimmed
1 tablespoon Soy sauce
1 tablespoon Sherry
½ cub Chicken broth
2 Green onions, finely chopped

Preparation:

Heat 1 tb oil over high heat in large wok; add liver; stir fry 3-5 minutes, or until liver is browned but still pink on the inside; remove from wok; reserve. Reduce heat to medium; heat remaining oil in wok;add black beans, garlic and ginger. Stir fry 1 minutes. Add soy sauce,sherry, broth and green onions; bring to a boil. Add liver; stir until sauce coats the liver and liver is heated through. Remove from heat and serve immediately.

Origin: Appeal, Quarterly magazine by Overwaitea/Save On Foods.

Shared by Sharon Stevens.

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

Liverburgers

Servings: 8 Servings

Ingredients:

1 pound Liver
2 cub Potatoes, diced, raw
1 cub Onions,chopped
1 ½ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Fat or oil
3 tablespoon Tomato paste
1 tablespoon Flour
1 ½ cub Milk
½ cub Light cream
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Put liver, potatoes and onion through food chopper twice. Add 1 ½ tsp.
salt and ⅛ tsp pepper.

Drop liver by spoonfulls into hot fat in skillet. Fry quickly. Remove Burgers from pan.

For gravy, blend tomato paste and flour into drippings in pan. Add milk, cream, 1 tsp salt and ⅛ tsp pepper. Bring to boil, stirring constantly.
Add Liverburgers; simmer covered 15 minutes.

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

Liver-Sage Sausage

Servings: 6 Servings

Ingredients:

½ pound Veal or pork stew meat cut into 1-in pieces
½ pound Chicken livers
4 tablespoon Chopped fresh sage; -=OR=-
2 tablespoon -Dried sage
2 tablespoon Minced garlic
¼ cub Drained capers
¼ teaspoon Ground black pepper
½ cub Dry white wine
½ pound Bacon; coarsely diced
4 Feet of sausage casing

Preparation:

IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.

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

Liverschnetzel

Servings: 4 Servings

Ingredients:

18 ounce Liver
1 teaspoon Maggiseasoning
2 ounce Butter
1 Apple, small
1 slice Pineapple,out of can
1 1/3 cub Water
1 package Brown Gravy
2 tablespoon Sour Cream

Preparation:

1.Clean liver,dry with papertowl,cut into small strips.Season with maggi. 2.Heat butter in skillet and brown liver in it untill it is brown-grey. It will be fast, take out and keep warm. 2.Peel and cut apple in small pices,cut pineapple the same way. 3.Saute the fruits in the pan;add water and the package of dry gravy. 4.Let come to a boil; add liver;heat all again.Add the sour creme and heat but dont let it boil. Serve with wide noodles or rice or mashed potatoes or bread and a green salad. Translated by Brigitte Sealing

Cyberealm BBS 315-786-1120

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

Liverwurst

Servings: 2 Pounds

Ingredients:

1 pound Fresh pork liver, cubed
¾ pound Lean pork butt, cubed
¼ pound Pork fat, cubed
1 ½ cub Finely diced white onion
3 tablespoon Powdered milk
1 teaspoon Finely ground white pepper
1 ½ teaspoon Salt, or to taste
2 teaspoon Paprika
1 teaspoon Sugar
½ teaspoon Marjoram
½ teaspoon Finely ground coriander
¼ teaspoon Mace
¼ teaspoon Allspice
¼ teaspoon Ground cardamom

Preparation:

Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again. Sprinkle the remaining ingredients over the meat and mix in with your hands. Run through twice more, chilling a half hour in between. Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible. Stitch or twist tie the opening closed securley. Boil enough water to cover the liverwurst by 2-3". Submerge and weight the liverwurst to keep it under the water. Return to boiling; reduce heat to barely simmering and cook for three hours. Drain hot water and replace with ice water. When cool, refrigerate overnight and remove from muslin casing. Eat within 10 days.

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

Liverwurst and Caviar Spread

Servings: 1 Servings

Ingredients:

1 pound Liverwurst
3 package Cream cheese; (8 oz.)
Mayonaise
Red "caviar"
Fresh chopped parsely orchives; for garnish

Preparation:

These are the proportions for the 11" dish - which also made a small 5" cereal bowl too (about ¾" thick).

Slice & dice the liverwurst with a knife. Add 2+ heaping serving spoons of mayo. "Mush" as much as possible with large fork. Spread in dish - flatten out - chill to firm up.

Let cream cheese soften - add 1 mayo - "mush" up. Spread over liverwurst.
Chill. (A generous teaspoon of dried minced onions can be added to cream cheese before "mushing".)

After cream cheese sets up, caviar can be spread over top, and garnished.

Best with rye or "tasteless" (no flavor) crackers, crisps, melba toast.
NOTES : +++++ From: margoli@IBM.com (Larry Margolis) +++++

Liverwurst Spread

Servings: 60 Servings

Ingredients:

1 ¼ ounce Unflavored Gelatin; 1 Env. +½ Tsp.
¼ cub Cold Water
1 ½ teaspoon Beef Bouillon Granules
1 ½ cub Hot Water
3 ounce Cream Cheese; Softened
1 ½ cub Liver Sausage; 12 Oz Each
½ cub Mayonnaise
2 tablespoon Green Onions; Finely Chopped
1 dash Tabasco Sauce
1 dash Worcestershire Sauce
4 Green Olives; Sliced

Preparation:

1. Soak gelatin in cold water.

2. Mix hot water with bouillon granules.

3. In 2 quart mixing bowl, add gelatin to hot bouillon; cool.

4. Add cream cheese to liver sausage, mayonnaise, onion, and sauces; mix in blender or with electric mixer.

5. Add gelatin and bouillon; continue to blend.

6. Pour into 3 ½ cup mold that has been lightly oiled.

7. Refrigerate. Garnish with sliced olives just before serving. This is good served cold on brown bread or crackers.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 304 by "Diane Geary" <diane@keyway.net> on Nov 24, 1997

Livery Stable Strawberry Bread

Servings: 2 Servings

Ingredients:

2 cub Frozen whole strawberries (unsweetened)
Sugar
3 cub All-purpose flour; PLUS:
2 tablespoon All-purpose flour
2 cub Sugar
1 tablespoon Cinnamon
1 teaspoon Salt
1 teaspoon Baking soda
1 ¼ cub Oil
4 Eggs; beaten
1 ¼ cub Chopped pecans

Preparation:

Place strawberries in medium bowl. Sprinkle lightly with sugar to taste.
Let strawberries stand until thawed, then slice.

Preheat oven to 350øF. Butter and flour two 9x5-inch loaf pans. Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well.
Blend oil and eggs into strawberries. Add to flour mixture. Stir pecans, blending until dry ingredients are just moistened. Divide batter between pans. Bake loaves until tester inserted in centers comes out clean, about 45 to 50 minutes. Let cool in pans on rack for 10 minutes. Turn loaves out and cool completely.

Makes 2 loaves.

Source: The Livery Stable - Bozeman, Montana Typed for you by Karen Mintzias

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

Living Large Chocolate-Chunk Cookies

Servings: 11 Servings

Ingredients:

½ pound Unsalted butter -- room
Temperature
½ teaspoon Salt
1 teaspoon Vanilla extract
¾ cub Dark brown sugar -- packed
½ cub Granulated sugar
1 large Egg
½ teaspoon Baking soda
2 cub All-purpose flour -- sifted
1 cub Chocolate -- chopped

Preparation:

Beat butter, salt and vanilla in electric mixer with paddle until fluffy.
Add sugars; beat until lightened in color, 4 minutes. Beat in egg. Add baking
soda and flour; beat on lowspeed until just incorporated. Mix in chocolate.
Refrigerate dough for 1 hour. Heat oven to 400 F. Roll ¼ cup dough into ball. Place on a parchment-lined baking sheet. Repreat, placing 4 on each of 2
baking sheets. Bake 7 minutes, rotate pans between oven shelves, and bake until just browned around edges, 6 to 8 minutes more. Meanwhile, prepare a third baking sheet. Cool sheets on wire racks for 2 minutes, then transfer cookies to racks to cool completely. Bake third sheet 12 to 14 minutes; repreat cooling process.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine <ksimpson@cwo.com>

Recipe By : Martha Stewart Living, June 1996

Liz and Tom's Crab Boil

Servings: 1 Servings

Ingredients:

24 Live blue crabs
5 Potatoes; cubed
Corn on the cob

BOIL INGREDIENTS:
1 Whole galangal leaf
2 Bay leaves
2 Stalks celery; chopped
5 Spring onions; chopped
1 Jalapeno pepper; chopped
1 Orange; cut in quarters
1 Lemon; cut in quarters
Garlic powder
Onion powder
Paprika
Cayenne powder
Black pepper
Worcestershire sauce
Nuoc mam
Tabasco sauce
1 Sprig parsley
Water

Preparation:

Place boil ingredients in the bottom of your three-chambered boiler/steamer and bring to a steady boil. Line the center basket with cubed potatoes and corn on the cob. When the potatoes and corn are nearly done, put crabs in the top chamber. Continue cooking for an additional 5 minutes. Remove crabs and vegetables and serve immediately.
Posted to EAT-L Digest 07 Aug 96

Date: Thu, 8 Aug 1996 11:56:31 -0700

From: Tom Solomon <bigheat@EARTHLINK.NET>
NOTES : This recipe requires a two-basket steamer--I use a Mehu-Maija.

Liz Damon's Key Lime Pie

Servings: 8 Servings

Ingredients:

3 Egg yolks
½ cub Sugar
1 3 ounce pkg lime gelatin powder
1 cub Warm water
1 package Gelatin powder; unflavored,softened in
¼ cub Water
3 drop Green food coloring
2 Limes; juice of (up to 3)
2 Limes; grated rind of (up to3)
1 cub Heavy cream

MERINGUE:
4 Egg whites
¼ teaspoon Cream of tartar
½ cub Sugar

Preparation:

PIE Combine and mix in top of double boiler beaten egg yolks, sugar, lime gelatin, lime juice and water; cook until slightly thickened, stirring constantly. Set pan in bowl of ice water. Add grated rind, unflavored gelatin mix, green food coloring. Stir until thickened. Whip heavy cream and fold into gelatin mix. Pour into a 9 inch baked pie shell. Chill two hours.

MERINGUE Beat egg whites with with cream of tartar and sugar. Pile lightly on pie. Bake at 425 degrees about 5 minutes. Chill 3 hours more.

Me ke aloha, Mary Spero

Recipe by: Liz Damon

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on 3 Ma, r 1998

Liz Yehling's Potato Pancakes

Servings: 10 Servings

Ingredients:

4 Large red potatoes
2 (or 3) eggs
Flour
Pepper
1 pound (or more) bulk pork sausage
2 teaspoon Baking powder
Salt

Preparation:

Grate peeled potatoes on fine side of grater or fine shredder of food processor. Thoroughly mix in pork sausage with potatoes. Add eggs and mix well. If mixture is watery, add flour as thickener. Mix in baking powder, salt and pepper. Fry in lightly greased skillet. Cook until brown, turning only once. Serve with applesauce. This will make 20 or more 3"-4" thin pancakes. The pancakes are better when thin.
Liz Yehling
Brevard, North Carolina
6 June 1982

Submitted by John Hartman Indianapolis, IN mensa-1@juno.com

Posted to MM-Recipes Digest V4 #168 by cro-magnon@juno.com on Jun 30, 1997

Lizard Skins

Servings: 16 Servings

Ingredients:

½ cub Peanut butter
12 ounce Marshmallows
4 drop Green food coloring
4 cub Rice krispies; cheerios orcorn flakes
Pam
16 Raisins

Preparation:

Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in cereal and stir quickly. Spray 8" pan with pam then pour contents into pan.
Allow to cool in fridge, then cut into long thin strips, about 1" x 4". Cut each raisin in half and stick on one end of each strip to make the lizard's eyes. Source: Healthy Treats and Super Snacks for Kids
Posted to MM-Recipes Digest V3 #238

Date: Sun, 1 Sep 1996 09:56:50 -0500

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

Lizard's Eyes

Servings: 16 Servings

Ingredients:

½ cub Peanut butter
12 ounce Marshmallows
4 drop Green food coloring
4 cub Rice krispies; cheeriosor-corn flakes
Pam
16 Raisins

Preparation:

Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in cereal and stir quickly. Spray 8" pan with pam then pour contents into pan. Allow to cool in fridge, then cut into long thin strips, about 1" x 4". Cut each raisin in half and stick on one end of each strip to make the lizard's eyes.
Source: Healthy Treats and Super Snacks for Kids

Posted to EAT-L Digest 09 Oct 96

From: Janeen Meister <jasmine@MILLCOMM.COM>

Date: Thu, 10 Oct 1996 17:18:15 -0700

Lizas' Cucumber Salad

Servings: 8 Servings

Ingredients:

1 cub Sour cream
1 tablespoon Sugar
2 tablespoon Cider vinegar
¼ teaspoon Pepper
½ teaspoon Salt
1 teaspoon Celery seed
2 Long cucumber
1 Vidalia onion; or any sweetonion

Preparation:

Combine in a bowl, the sour cream, sugar , vinegar, salt, pepper and celery seed. Clean and slice cucumbers and onion in thin slices. Add to dressing mixture and toss to coat. Let sit in fridge for about 2 hours to develop

flavor.

Recipe by: Liza Jane- Original

Posted to bbq-digest by LizaCooks <LizaCooks@aol.com> on May 6, 1998

Liza's Lemonade Punch

Servings: 1 Servings

Ingredients:

1 can (12 oz) White Grape Juice;Frozen
1 can (12 oz) Lemonade; Frozen
1 l Club Soda

Preparation:

Unthaw and blend juices in punch bowl. Add club soda just before serving. I make ice cubes( or use a ring mold) out of reconstituted lemonade or orange juice and place in punch at serving time. This keeps the punch cool without diluting it. I slice oranges, lemons or limes and place those in the ring mold for decoration too. Naturally if you have it on hand...this stuff will blend well with some good vodka or some Bombay Sapphire gin. mmmmmm...
:O)

Recipe by: Liza

Posted to bbq-digest by LizaCooks <LizaCooks@aol.com> on May 6, 1998

Liza's Stuffed Mushrooms

Servings: 1 Servings

Ingredients:

12 large Stuffing mushrooms
1 package (8 oz) cream cheese;softened
3 Green onions; with tops
2 Sweet or hot Italian sausagelinks; cooked and crumbled
¼ cub Grated Parmesan cheese
2 tablespoon Butter; for saute

Preparation:

Do not clean mushrooms with water, it makes them watery, and they are grown in sterile soil so a speck of dirt won't hurt, use a mushroom brush or a damp paper towel.Clean and destem mushrooms and saute in about 1 T butter till slightly cooked. Remove and set on cookie sheet underneath side up to stuff. In a food processor or blender, chop the green onions, then add and pulse the cooked sausage till crumbled fairly small. Add softened cream cheese and Parmesan cheese and blend til thoroughly mixed. Use a teaspoon or piping bag to mound filling onto mushroom caps. Bake at 350°F for about 10 minutes. Then set oven to broil and brown tops lightly. Serve hot. You could fer sure throw these in a foil pan and stick them on the grill ...

NOTES : Great with a good steak!!

Recipe by: Liza Jane original

Posted to bbq-digest by LizaCooks <LizaCooks@aol.com> on May 6, 1998

Lizas Twice Baked Potatoes

Servings: 6 Servings

Ingredients:

6 large Baking potatoes; baked tilltender
1 package Cream cheese; softened 8 oz.
½ cub Sour cream
1 ½ cub Shredded cheddar cheese
1 bunch Chopped green onions
Salt & pepper to taste ;paprika

Preparation:

Slice potatoes in half when cool enough to handle. Scoop out centers and

place shells on a cookie sheet.Place potato centers in a bowl and blend 1 cup of the cheddar cheese and remaing ingredients into potatoes, except for paprika. Beat till light and fluffy. Spoon back into potato shells.
Sprinkle with remaining cheddar and lightly sprinkle with paprika. Bake at 350 for 20 minutes or till heated through and cheese is bubbly on top, or grill for about 15 minutes in a shallow baking pan.

NOTES : I use a piping bag with a large size tip and make them look more

Recipe by: Liza Jane-Original

Posted to bbq-digest by LizaCooks <LizaCooks@aol.com> on May 6, 1998

Liz's Chili

Servings: 1 Servings

Ingredients:

2 pound Hamburger
4 Onions; diced
2 Cloves garlic; minced
1 30 oz. can kidney beans
1 large Tomatoes; chopped
1 tablespoon Sugar
1 tablespoon Salt
1 dash Pepper
3 Heaping tsp chili powder
2 Heaping tsp cumin powder
1 Lrg. can tomato juice

Preparation:

Brown hamburger with onions and garlic. Drain. Add beans and rest of ingredients.Simmer several hours.
Recipe By : Liz Slone

Posted to MC-Recipe Digest V1 #293

Date: Mon, 11 Nov 1996 07:07:52 -0500

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

NOTES : Very good, and easy to make. I usually use more garlic, cumin, and chili powder than called for.

Liz's Christmas Candy Cane Cookies

Servings: 30 Servings

Ingredients:

1 cub Butter
1 cub Powdered sugar
1 Egg
1 teaspoon Peppermint extract
1 teaspoon Vanilla extract
2 ½ cub All-purpose flour
1 teaspoon Salt
½ teaspoon Red food coloring

Preparation:

Mix together butter, sugar, egg, and extracts thoroughly. Stir in sifted flour and salt. Divide dough in half. Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for 4 hours. Preheat oven to 375-degrees. For each cookie, roll 1 teaspoon of dough from each half back and forth on lightly floured surface into 4" rope. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet and curve down top of rope to form handle of cane. Bake 9 minutes. Watch closely, as they have a tendanacy to brown quickly.
Posted on Prodigy DESSERTS & SWEETS on 12/01 8:13 AM by LIZ JONES (VXRF36B)

Liz's Low-Fat Banana Shake

Servings: 1 Servings

Ingredients:

1 cub Nonfat milk
1 Ripe banana
1 package Swiss Miss Diet Coca Mix

Preparation:

Take one cup nonfat milk, add a ripe (or overripe) banana (or one-half banana) and one packet of Swiss Miss Diet Hot Cocoa Mix. Blend in blender.
Drink slowly.

Simplified nutritional analysis, assuming one-half banana:

calories: 205 fat: about ½ gram

Source: A week or so ago my sister Liz shared with me a delicious and simple low-fat banana shake that she whips up. I just tried it out and it is so good that I have to pass it on to the group.

Posted by mendosa@rain.org (Rick Mendosa) to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995.

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

1.80á

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

Lizs Pear Preserves

Servings: 1 Servings

Ingredients:

Pears
5 pound Sugar

Preparation:

At 1810 West Inn, what is billed as a continental breakfast can include individual quiches, small pastry-wrapped sausages, and biscuits with homemade preserves. The most colorful way of presenting this recipe is to use innkeeper Virginia Whites language. She advises that the preserves will be firmer if the pears are not too ripe.

A 5-gallon bucket filled with pears from our backyard pear trees 5 pounds of sugar. Peel, core, and slice the pears. Place in a large heavy pot with the sugar. Let sit overnight. The next day, cook the mixture in the same pot over very low heat, stirring frequently, for at least 6 hours. While hot, pack into hot sterile jars and seal. Makes 8 - 10 pints.JM.

This recipe is shared with us by 1810 West Inn and has appeared in the Country Inns and Back Roads Cookbook.
1810 West Inn Thomson, Georgia

Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 01, 1997

Liz's Tomato Quiche

Servings: 8 Servings

Ingredients:

½ pound Gruyere cheese; shredded
1 9" unbaked pastry shell
3 Tomatoes; peeled; choppedand drained
3 tablespoon Instant minced onion
3 tablespoon Hot water
Salt; pepper
1 teaspoon Dried basil; crushed
2 Eggs
¾ cub Milk
2 tablespoon Grated Parmesan cheese

Preparation:

Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over cheese. Add onion, which has been soaked in hot water until softened.
Season to taste with salt and pepper and add basil. Beat eggs and milk together and pour over tomatoes. Sprinkle with Parmesan cheese. Bake at 350F 45 minutes, or until done.

(C) 1992 The Los Angeles Times
Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 16, 1998

Lizzie's Pork Chops

Servings: 2 Servings

Ingredients:

4 Pork chops
1 can Chicken broth
(we used College Inn)
1 Chopped garlic clove
2 teaspoon Olive oil
Additional spices to taste
(we used basil, oregano,
Garlic powder with parsley,
And some other stuff that
Was on his shelf of spices)

Preparation:

Heat olive oil in a skillet. Brown pork chops on both sides (no need to cook them fully). Add chicken broth, garlic, and spices. Simmer on low heat for 1 hour.

Notes from the Chef: "Today OS and I, wanting something different for dinner, decided on pork chops since we don't normally eat them. We looked around on the Web for a good way to cook them, and the one we settled on was this. It was an easy thing to make, and very tasty. Since the pork chops cook in the liquid broth, the spices soak in and the chops don't get dry. We ate rice with it. (Oh, the recipe called for a chopped onion as well, but neither of us is very big on onions, so we left that out. But I figured I should mention it for completeness's sake!)" - Lizzie Borden

From: Lizzie Borden Date: 01-14-96 (22:53) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.

Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Lj's Chili Con Cae

Servings: 10 Servings

Ingredients:

3 lbs of stewing beef 3 cans of red kidney beans (14oz) 2 can of brown
beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of ketchup 2 large
green peppers 2 large red peppers 2 teaspoons black pepper
salt to taste ½ cup of chili powder 1 cup of mashed potatoes (cooked)
¼ mashed banana 1 tablespoon lemon juice 1 large can tomatoes (quart)
prefer home canned 1 tablespoon crushed chillis (to suit more or less) 1
tablespoon black mollases 1 teaspoon Cumin 1 teaspoon Oregano 2 large
Spanish onions (you have'ta shed tears when slicing these) 3 cans of
mushrooms (8 oz.cans)

Preparation:

Cutbef nt 1 inch chunks or thereabouts. etbef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, blak pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chillis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours. Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour. With the thick "soupy" ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. To accompany the chili try and get your hands on some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I guarantee you will see God!

Lj's Chili Con Carne Y Judia

Servings: 10 Servings

Ingredients:

4 pound Stewing beef
2 pound Pork
3 can Red kidney beans (14oz)
1 can Pinto beans (14oz)
2 can White kidney beans (14oz)
3 can Brown beans (14oz)
1 can Hunts tomato paste (large)
1 cub Ketchup
2 large Green peppers
2 large Red peppers
1 tablespoon Black pepper
1 tablespoon Salt, more or less
½ cub Chili powder
1 cub Potatoes, mashed *
¼ Banana, mashed *
1 tablespoon Lemon juice
1 quart Tomatoes (canned, peeled)
1 tablespoon Crushed clilies,more or less
2 tablespoon Black mollasas
2 teaspoon Cumin seed, ground
1 teaspoon Corriander seed
1 teaspoon Paprika, Hungarian
1 teaspoon Oregano
1 teaspoon Cayenne pepper
3 large Spanish onions
3 can Mushrooms, button (8 oz ea.)

Preparation:

* If plantains are available, don't use the potato or banana...slice the plantain into ¼ inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night. Remove the meat and brown in a skillet. Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hours. Next stir in your beans and cook slowly for one more hour. Do not cook with the lid on the pot as the chili will not "thicken". If chili is not thick enough you can add flour (corn) mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.

Lj's Curried Clam Soup

Servings: 4 Servings

Ingredients:

1 package Creamy clam soup mix
1 ½ cub Water
1 ½ cub Milk (full cream)
¼ cub Flour
¼ cub Butter
1 tablespoon Curry powder
1 teaspoon Cummin
1 teaspoon Garlic powder
1 can Baby clams

Preparation:

Follow the directions on the package as to making the ordinary soup with the water and milk. The package I used was "Creamy Clam" soup mix by Mayacamas Fine Foods Inc. CA. USA. Make a roux with the flour and butter in a seperate pot. Bring the soup mix to the boil and add the curry powder, garlic powder and cummin. Add the can of baby clams, stir until heated again then pour into the roux pot stirring constantly until the soup thickens. Simmer for 10 minutes and serve.

Lj's Juicy Bbq Salmon

Servings: 4 People

Ingredients:

4 pound Salmon
1 Lime
2 Onions, sliced
½ cub Butter
Salt
Pepper

Preparation:

Throughly clean and wash the salmon. Place salmon on heavy-duty aluminum foil. Stuff salmon with the sliced onions, butter, salt and pepper. Also smear butter on the outside of the salmon plus squeeze the lime juice over as well. DO NOT REMOVE THE SKIN OF THE SALMON. Sprinkle with more salt and pepper. Wrap the salmon tightly in the foil so as to make as "air-tight" as possible...usually two layers of foil. Place on the hot Bbq for 25 - 30 minutes then turn over and bake the otherside for 15 minutes. Remove from Bbq and serve with "new" mint potatoes and fresh peas. This is absolutely delicious!

Lj's New Zealand Salmon in Jelly

Servings: 1 Servings

Ingredients:

6 pound Fresh Salmon
6 tablespoon Butter
3 Lemons
Salt
Pepper

Preparation:

Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of ½ a lemon, spread 1 tb of butter plus salt and pepper on the salmon. Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible. Repeat for each steak. Boil the packages in water for 20 minutes. Remove and place in the freezer for an hour then refrigerate for 2 hours. When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce.
To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine. This is a very basic but absolutely delicious recipe.
Of course, the fun is catching the salmon and telling the story of how the large one snapped the rod like a pretzel and "got away"!

Lj's Winter Tomato Soup

Servings: 2 Servings

Ingredients:

1 can Campbells tomato soup 10oz
10 ounce Milk
5 ounce Water
1 can Mushroom pieces 10oz
1 cub Spaghetti noodles 1"pieces
¼ teaspoon Oregano
¼ teaspoon Garlic powder
¼ teaspoon Pepper (black)
¼ teaspoon Paprika (Hungarian)
10 drop Tobasco sauce
2 ounce Navy rum (Dark)
1 tablespoon Chicken stock
1 teaspoon Soy sauce

Preparation:

Except for the spaghetti, mix all ingredients together. Bring to the boil then turn heat to low. Break the spaghetti into 1 inch long pieces, then in a seperate pot, cook until tender; drain and place spaghetti into soup.
Stir and bring soup to the boil agian then turn heat to low.

Ljubica's Curried Chicken Salad

Servings: 8 Servings

Ingredients:

3 pound Chicken breasts; bone in
Salt and pepper
1 cub Mayonnaise
½ cub Sour cream
¼ cub Chutney
1 tablespoon Ground ginger
1 tablespoon Curry powder
½ teaspoon Salt
1 cub Thinly sliced celery
¼ cub Thinly sliced green onions
4 small Pineapples; green topsintact
2 Avocados; ripe
2 Papayas; ripe
Watercress sprigs
*Condiments*
Chopped roasted peanuts
Chopped hard-boiled eggs
Chopped cooked bacon

Preparation:

Sprinkle chicken breasts with salt and pepper. Steam until tender. Cool, bone, and cut into cubes. In a large bowl, combine mayonnaise, sour cream, chutney, ginger, curry, and salt. Fold in chicken, celery, and onions.
Chill for 2 hours and adjust seasonings. Cut pineapples, including the green tops, in half lengthwise and carefully cut out fruit, leaving shells approximately ½ inch thick. Cut some of the fruit into small slices and reserve for garnish. Just before serving, peel and dice avocados and papayas, fold into chicken mixture. Mound into the pineapple shells and garnish with reserved pineapple slices and watercress. Pass condiments in small bowls.

NOTES: We have always used boneless chicken breasts, about 2-2.5 lbs. We also skip the pineapple boats and watercress, mix the harboiled egg in from the start, and serve the salad in one bowl with the peanuts and bacon sprinkled on top. Rhona notes that this salad is also good with salmon instead of chicken.

Llanddarog Fair Cakes

Servings: 6 Cakes

Ingredients:

12 ounce Seff-raising flour
8 ounce Butter
6 ounce Castor sugar
3 tablespoon Beer
4 ounce Mixed fruit

Preparation:

TEISENNAU FFAIR LLANDDAROG Rub the butter into: the flour and add the sugar. IMix in the beer to form a soft dough. Roll out on a floured board to a thickness of ½ inch. Cut into rounds and press the fruit into ths surface. Cook in a moderate oven (376/F. or Mark 5) for 15 minutes.
Posted to MM-Recipes Digest V3 #256

Date: Thu, 19 Sep 1996 18:42:04 +0000

From: "ray.watson" <ray.watson@ukonline.co.uk>

Lo Cal Chili Con Carne

Servings: 4 Servings

Ingredients:

2 cub Tomato sauce
16 ounce Beans -- cooked
8 ounce Ground beef -- cooked
4 ounce Onion -- chopped
1 teaspoon Salt
2 teaspoon Chili powder
1 Bay leaf

Preparation:

Combine ingredients in a med. covered saucepan and simmer, covered, for 30 minutes. Freezes well.

Recipe By :

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600

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

Lo Mein

Servings: 4 Servings

Ingredients:

4 tablespoon Peanut oil
½ pound Flank steak;or shrimp,chick
2 Celery; shredded
2 Sl Ginger; minced
1 cub Cabbage
1 Green onion; minced
2 teaspoon Cornstarch
½ pound Spaghetti;or chinese/noodles
½ teaspoon Sugar
1 tablespoon Soy sauce;light soy
½ teaspoon Salt; optional

Preparation:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.. MARTY FEINS (BGNJ11A)

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

Lo Mein

Servings: 1 Servings

Ingredients:

3 Dried Chinese mushrooms
½ pound Chinese noodles
3 tablespoon Peanut oil
1 Onion; chopped
2 cub Shredded cabbage
1 small Zucchini; in ½" cubes
3 tablespoon Light soy sauce
½ cub Reserved mushroom soakingliquid
1 teaspoon Honey
½ teaspoon Salt

Preparation:

Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon of peanut oil. Set aside.

Remove the mushrooms, but strain and reserve ½ cup of the soaking liquid.
Trim and discard the mushroom stems. Coarsely chop the caps and set aside.
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside.

Place a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for 2 minutes. Pour the sauce over the vegetables. Add the reserved noodles and stir until heated through, about 3 minutes. Serve immediately.
Posted to MC-Recipe Digest V1 #993 by Barbra <gr8seeksm8@aol.com> on Jan 8, 1998

Lo Mein

Servings: 3 Servings

Ingredients:

½ pound Chinese egg noodles;(dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounce Raw lean pork;in matchsticks
2 ounce Raw lean beef, in matchbook-cover sized pieces
2 ounce Raw chicken, in smallpieces of any shape
2 ounce Raw shelled shrimp(cooked will do)
2 teaspoon Dry sherry
2 teaspoon Cornstarch
4 tablespoon Oil
2 ounce Mushrooms; slicedbutton or reconstitutedChinese
2 cub Chinese cabbage; shredded
2 Scallions; cut in matches
2 tablespoon Soy sauce
1 teaspoon Salt
½ teaspoon MSG;(or chicken bouillon)
¼ pound Raw bean sprouts

Preparation:

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with ½ t sherry and ½ t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen's recipe) From: Michael Loo

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

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

Lo Mein

Servings: 1 Servings

Ingredients:

¼ cub Water
3 tablespoon Mushroom sauce
1 tablespoon Fish sauce
3 tablespoon Soy sauce
2 tablespoon Oyster sauce
¼ teaspoon Accent, or 1 pkg. of wonton
Soup base
1 tablespoon Sugar
½ teaspoon Salt
2 medium Onions, sliced
2 Whole chicken breasts,
Skinned and
Sliced thin
3 Carrots, cut matchstick
Style
3 Stalks of celery, cut
Matchstick
Style
1 bunch Chinese cabbage This is also
Called "Nappa
Cabbage"
½ pound Beansprouts
½ pound Sliced fresh mushrooms
1 can Baby corn (cut in fourths)

Preparation:

Date: Fri, 24 May 1996 16:47:44 -0500

From: awilson@tfs.net

Cook 1 ½ pounds of spaghetti per directions on box. Fix the following vegetables, etc., in a separate bowl. Put each ingredient, including the cooked spaghetti, into a wok that has been heated with ¼ cup oil in it.
Add some of the sauce mixture between the ingredients each time. Cook, stirring, until the sliced chicken is cooked through.

Posted to MealMaster Recipes List, Digest #144

Lo Mein Miscellaneous Stir-Fried Mixture

Servings: 4 Servings

Ingredients:

See instructions

Preparation:

1. Stir-fry together 1 kind of meat and 1 kind of vegetable (for example, beef and spinach; pork and snow peas).

2. Stir-fry together 1 kind of meat and 2 kinds of vegetables (for example, pork, Chinese cabbage and bamboo shoots; chicken, mushrooms and bean sprouts).

3. Stir-fry 2 kinds of meat (such as chicken and ham, chicken and pork, or pork and ham), together with 2 kinds of vegetables; also add shrimp and mushrooms.

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

Lo Mein Noodles

Servings: 4 Servings

Ingredients:

Cooked spaghetti for 4
½ cub Soy sauce
½ cub Sliced carrots
½ cub Sliced celery
½ cub Sliced mushrooms
½ cub Sliced onions
½ cub Sliced water chestnuts

Preparation:

Stir-fry vegetables in small amount oil; set aside. Stir-fry cooked dry noodles in oil until slightly browned. Stir in vegetables and soy sauce to taste. Wonderful vegetarian dish, but a cup of stir-fried chicken or shrimp can be added.
Posted to recipelu-digest Volume 01 Number 437 by "Diane Geary." <diane@keyway.net> on Jan 2, 1998

Lo Mein Noodles with Shrimp

Servings: 1 Servings

Ingredients:

12 Ounces Chinese style thinegg noodles
2 teaspoon Sesame oil
1 ½ tablespoon Oyster sauce
1 ½ tablespoon Soy sauce
½ teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Ground white pepper
2 tablespoon Vegetable oil
1 teaspoon Minced fresh ginger
1 Clove garlic, minced
8 Ounces medium shrimp,shelled and deveined
1 tablespoon Dry sherry
½ cub Chinese chives, cut into 1"pieces or ¼ cup domestic

Preparation:

chives and 2 green onions, cut into 1" pieces 8 ounces bean sprouts Cook noodles according to pkg directions until tender but still firm. Drain and rinse under cold water and drain. Toss with sesame oil until well coated.
Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl. Heat vegetable oil in wok or skillet over high heat. Add ginger and garlic and stir fry 10 seconds. Add shrimp; stir fry about 1 min,. until shrimp begin to turn pink. Add sherry and chives; stir fry until chives begin to wilt, about 15 seconds. Add ½ of bean sprouts; stir fry 15 seconds. Add remaining sprouts and stir fry an additional 15 seconds. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes.
Yield: 4 servings From The Cookie-Lady's Files

Submitted By _FONDUES Submitted By AROUND THE WORLD_

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

Lo Mein Recipe

Servings: 1 Servings

Ingredients:

½ pound Extra-firm tofu [delete orsubstitute other ingredientsuch as ff TVP, etc.]
1 tablespoon Dark sesame oil [or veg. oilspray or none if not usingtofu]
6 cub Vegetable broth
1 tablespoon Finely minced or gratedfresh ginger
1 large Clove garlic, finely minced
3 tablespoon Stir-fry sauce or teriyakisauce
1 package (1-lb) frozen mixedOriental-style vegetables(unseasoned) [or, ofcourse, add fresh veggies]
1 package (9-or 10-oz) fresh fettucinepasta
2 Scallions, diagonally sliced

Preparation:

This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is designed to be a very fast and easy recipe.

1. Cut the tofu into ½-inch-thick slices and blot between paper towels or a clean tea towel, then cut into ½-inch dice. Heat the sesame oil in a skillet and saute the tofu over med-high heat until golden on all sides, 4-5 minutes. [I've used a light coating of veg. oil spray successfully.]

2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger and garlic, and simmer for 2 minutes. STir in the stir-fry sauce or teriyaki sauce and vegetables, bring to a boil and cook 1 minute.

3. Stir in the fettucine anc cook 4 minutes or according to pkg.
directions, until al dente.

4. Gently stir the tofu into the mixture in the soup pot. Serve immediately in deep bowls, topping ea. serving with a scattering of scallions.

(I usually use udon or soba instead of processed wheat pasta.)

Posted to fatfree digest V96 #279

From: dnation@juno.com (Deborah B Nation)

Date: Wed, 09 Oct 1996 15:44:16 EDT

Lo Mein Shrimp-Chicken-Pork-Beef

Servings: 4 Servings

Ingredients:

4 tablespoon Peanut oil
2 Celery; shredded
1 cub Cabbage
2 teaspoon Cornstarch
½ teaspoon Sugar
½ teaspoon Salt; optional
½ pound Flank steak;or shrimp,chick
2 Sl Ginger; minced
1 Green onion; minced
½ pound Spaghetti;or chinese/noodles
1 tablespoon Soy sauce;light soy

Preparation:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.. MARTY FEINS (BGNJ11A)

Posted to MealMaster Recipes List, Digest #149

Date: Sat, 25 May 1996 13:42:02 -0400

From: BobbieB1@aol.com

Lo Mein Stir-Fried Crabmeat Mixture

Servings: 4 Servings

Ingredients:

½ pound Crabmeat
¼ pound Bean sprouts
½ cub Bamboo shoots
¼ pound Fresh mushrooms
1 Onion
2 tablespoon Soy sauce
1 teaspoon Sugar
¼ teaspoon Salt
1 dash Pepper
3 drop Sesame oil; more or less
3 tablespoon Oil
¼ teaspoon Salt

Preparation:

1. Pick over and flake crabmeat. Blanch bean sprouts. Slice bamboo shoots, mushrooms and onion.

2. Combine soy sauce, sugar, salt, pepper and sesame oil.

3. Heat remaining oil. Add remaining salt, then onion; stir-fry until translucent. Add mushrooms; stir-fry to soften. Add crabmeat and stir-fry 1 minute more.

4. Add bean sprouts and bamboo shoots; stir-fry to heat through (about 1 minute). Then combine mixture with tossed noodles, as indicated in main recipe, gently blending in the soy-sugar mixture during the last minute of cooking.

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

Lo Mein Stir-Fried Pork Mixture

Servings: 4 Servings

Ingredients:

4 -(up to)
5 Dried black mushrooms
½ pound Lean pork
3 Celery stalks
1 Onion
2 Or
3 Scallion stalks
2 tablespoon Oil
¼ teaspoon Salt
2 tablespoon Soy sauce
1 teaspoon Sugar
½ cub Stock

Preparation:

1. Soak dried mushrooms.

2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections.

3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in.

4. Add celery, onion and mushrooms; stir-fry 2 minutes more.

5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated in main recipe. VARIATIONS:

1. Shred the pork and vegetables. Omit the stock and additional cooking in step 5.

2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3.

3. At the end of step 3, also blend in 1 tablespoon sherry.

4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced; and/or 4 water chestnuts, sliced.

5. After step 4, add 4 snow peas, cut in half.

6. Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Pork/shrimp Mixture #1

Servings: 4 Servings

Ingredients:

½ pound Shrimp
1 tablespoon Cornstarch
½ pound Lean pork
½ pound Spinach
2 Scallion stalks
2 tablespoon Oil
1 ½ tablespoon Soy sauce
1 tablespoon Sherry
1 dash Pepper

Preparation:

1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions.

2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce.

3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper.

4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the spinach, substitute Chinese cabbage stems, cut in 1-½ inch sections and blanched.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Pork/shrimp Mixture #2

Servings: 4 Servings

Ingredients:

½ cub Cooked pork
½ cub Ham
½ cub Cooked shrimp
2 Or
3 Eggs
½ cub Chinese lettuce
½ cub Bamboo shodts
½ cub Bean sprouts
2 Scallion stalks
1 Clove garlic
1 slice Fresh ginger root
2 tablespoon Soy sauce
1 tablespoon Sherry
½ teaspoon Salt
½ teaspoon Sesame oil
3 tablespoon Oil

Preparation:

1. Cut cooked pork and ham in strips. Shred cooked shrimp.

2. Beat eggs; then add to meat and shrimp and toss gently to coat.

3. Cut lettuce and bamboo shoots in thin strips. Blanch bean sprouts. Cut scallion stalks in ½-inch sections. Mince garlic and ginger root.

4. Combine soy sauce, sherry, salt and sesame oil.

5. Heat remaining oil. Add scallions, garlic and ginger; stir-fry a few times. Add meat-shrimp mixture and stir-fry 2 minutes more.

6. Add vegetables; stir-fry to soften (1 to 2 minutes). Add soy-sherry mixture and stir-fry 1 minute more. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the Chinese lettuce and bamboo shoots, substitute celery and fresh mushrooms.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Roast Pork Mixture #1

Servings: 4 Servings

Ingredients:

1 cub Roast pork
2 cub Bean sprouts
1 cub Chinese cabbage
2 tablespoon Oil
1 tablespoon Oil
½ teaspoon Salt
2 teaspoon Sherry

Preparation:

1. Slice roast pork. Blanch bean sprouts. Cut Chinese cabbage in 1-inch sections.

2. Heat oil. Add vegetables and stir-fry to soften (2 to 3 minutes); then remove from pan.

3. Heat remaining oil. Add roast pork, salt and sherry; stir-fry ½ minute. Return vegetables and stir-fry only to reheat. Then combine with soft-fried or tossed noodles, as indicated in main recipe.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Roast Pork Mixture #2

Servings: 4 Servings

Ingredients:

4 Or
5 Dried black mushrooms
1 cub Roast pork
½ cub Celery
1 cub Chinese cabbage
½ cub Bamboo shoots
½ cub Bean sprouts
6 Snow peas
2 slice Fresh ginger root
1 Clove garlic
2 -(up to)
3 tablespoon Oil
1 tablespoon Sherry
½ cub Stock

Preparation:

1. Soak dried mushrooms.

2. Slice roast pork, celery, Chinese cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic.

3. Heat oil. Add ginger root and garlic; stir-fry to brown lightly. Add pork and stir-fry a few times. Then stir in sherry to blend.

4. Add all vegetables except snow peas, and stir-fry 1 minute more.

5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATIONS:

1. For the roast pork, substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp.

2. In step 3, add with the garlic and ginger root 2 scallion stalks, cut in ½-inch sections.

3. When using the mixture as a topping, as in Soft-Fried Noodles #1, thicken at the end of step 5 with a paste made of 1 tablespoon cornstarch, 1 tablespoon cold water, 3 tablespoons soy sauce and ½ teaspoon sugar.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Shrimp Mixture #1

Servings: 4 Servings

Ingredients:

4 -(up to)
6 Dried black mushrooms
½ pound Shrimp
1 Or
2 slice Fresh ginger root
1 tablespoon Cornstarch
2 tablespoon Soy sauce
1 tablespoon Sherry
1 cub Chinese cabbage
1 cub Bamboo shoots
2 tablespoon Oil
2 tablespoon Oil
½ teaspoon Salt

Preparation:

1. Soak dried mushrooms.

2. Shell, devein and dice shrimp. Mince ginger root; then combine with cornstarch, soy sauce and sherry. Add to shrimp and toss to coat.

3. Slice Chinese cabbage, bamboo shoots and soaked mushrooms.

4. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes); then remove from pan.

5. Heat remaining oil. Add salt, then sliced vegetables and stir-fry to coat with oil. Cover pan and cook 2 minutes over medium heat. (The vegetables will cook in their own steam.) Then stir-fry vegetables a few times.

6. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe.
VARIATION: For the Chinese cabbage, substitute 2 celery stalks, blanched and sliced, and 6 snow peas, stemmed.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Shrimp Mixture #2

Servings: 4 Servings

Ingredients:

½ pound Shrimp
1 tablespoon Cornstarch
½ teaspoon Salt
1 dash Pepper
½ pound Zucchini
2 tablespoon Oil
1 tablespoon Sherry
1 tablespoon Oil
1 tablespoon Soy sauce

Preparation:

1. Shell, devein and dice shrimp. Sprinkle with cornstarch, salt and pepper, then toss to coat. Cut zucchini in ¼-inch slices.

2. Heat oil. Add shrimp and stir-fry until pinkish. Sprinkle with sherry, then stir-fry until sherry evaporates. Remove shrimp from pan.

3. Heat remaining oil. Add zucchini and stir-fry a few times. Then sprinkle with soy sauce and stir-fry until zucchini softens.

4. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe.
VARIATION: For the zucchini, substitute broccoli, broken in flowerets and parboiled.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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

Lo Mein Stir-Fried Vegetable Mixture

Servings: 4 Servings

Ingredients:

8 -(up to)
10 Dried black mushrooms
1 pound Spinach
1 cub Bamboo shoots
2 -(up to)
3 tablespoon Oil
½ teaspoon Salt
1 -(up to)
2 tablespoon Soy sauce

Preparation:

1. Soak dried mushrooms.

2. Cut spinach leaves in two. Slice bamboo shoots and soaked mushrooms.

3. Heat oil. Add mushrooms and bamboo shoots; stir-fry 3 minutes.

4. Add spinach, salt and soy sauce; stir-fry 1 minute more. Combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION:
Reduce spinach to ½ pound. In step 3, add ½ cup preserved cabbage, rinsed and shredded.

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

Lo Mein with Shrimp

Servings: 4 Servings

Ingredients:

12 ounce Thin egg noodles
2 teaspoon Sesame oil
1 ½ tablespoon Oyster sauce
1 ½ tablespoon Soy sauce
½ teaspoon Sugar
¼ teaspoon Salt
White Pepper
2 tablespoon Vegetable; or peanut oil
1 teaspoon Fresh ginger; minced
1 Clove garlic; minced
8 ounce Med shrimp
1 tablespoon Dry sherry
½ cub Chinese chives
2 Green onions
8 ounce Fresh bean sprouts

Preparation:

Cook noodles arccoirding to pkg directions until tender but still firm; 2-3 minutes. Drain, rinse under cold running water and drain again. Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl. Heat vegetable oil in wok or large skillet over high heat.

Add ginger and garlic and stir-fry 10 seconds. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add ½ of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes 4 servings
Posted to MasterCook Digest V1 #182

Date: Thu, 7 Nov 1996 14:00:01 -0600

From: "Loren Fumich" <lorenf@memphisonline.com>

Loaded Cornbread

Servings: 6 Servings

Ingredients:

1 package (12-ounce) STOUFFER'S CornSouffle, thawed
1 package (8 ½-ounce) corn muffinmix
1 cub (4 -ounces) shredded mildCheddar cheese
½ cub Minced pecans or bacon
¼ cub Minced green onions

Preparation:

Thaw Corn Souffle in microwave at MEDIUM (50% power) 6 to 7 minutes. Spoon thawed souffle mixture into a medium bowl; add remaining ingredients and stir just until blended. Pour into a greased 8 inch square baking pan. Bake at 400 for 20 =D0to 25 minutes or until a wooden pick inserted in center comes out clean.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997

Loaded Meatballs

Servings: 1 Servings

Ingredients:

MEATBALLS:
1 ½ pound Lean ground beef
1 Egg, beaten
1 teaspoon Salt
1 tablespoon Ketchup
½ cub Water
1 slice White bread, crumbled

SAUCE:
2 tablespoon Olive oil
1 small Onion, minced
1 Clove garlic, crushed
¼ teaspoon Salt
2 dash Angostura bitters
1 Beef bouillon cube
1 teaspoon Dry mustard
1 teaspoon Flour
1 cub Water
½ cub Bourbon
¼ cub Sweet vermouth
¼ teaspoon Oregano

Preparation:

Mix together the above ingredients. Form the mixture into small bite-sized meatballs.

Sauce: Get olive oil good and hot in a frying pan and fry meatballs, shaking pan over heat until they are well browned. Take them out of the pan. Fry onion and garlic until they are soft but not brown. Add all the remaining ingredients to the pan and bring to a boil. Cook over high heat, stirring steadily until liquid is reduced and sauce is thickened. Put meatballs back in pan and cover. Reduce heat and simmer for 5 minutes. This can be served immediately, but tastes better if refrigerated for a day and reheated before serving. Can also be used as a main course over noodles, but make meatballs larger. Serve with cocktail picks.

Posted to EAT-L Digest 02 Sep 96

From: Pat Belanger <cookie@CWCONNECT.CA>

Date: Tue, 3 Sep 1996 19:54:12 -0700

Loaded Oatmeal Cookies

Servings: 36 Servings

Ingredients:

¾ cub Margarine; softened
1 cub Brown sugar
1 Egg
1 tablespoon Milk
1 teaspoon Vanilla
1 ½ cub Oatmeal
1 cub Flour
½ teaspoon Baking soda
½ teaspoon Cinnamon
1 cub Semisweet chocolate chips
1 cub Butterscotch chips
¾ cub Raisins
½ cub Walnuts; chopped

Preparation:

Preheat oven to 350 degrees. Beat oleo and brown sugar in large bowl until creamy. Beat in egg, milk, and vanilla until light and fluffy. Mix in oats, flour, baking soda, salt, and cinnamon until well-blended. Stir in chips, raisins and walnuts. Drop rounded tablespoons of dough 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes until lightly browned around edges. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Store in airtight container. Makes about 3 dozen cookies.

Recipe by: Best Recipes-Country Christmas

Posted to TNT - Prodigy's Recipe Exchange Newsletter by PookyPook <PookyPook@aol.com> on Nov 3, 1997

Loafer's Loaf

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 ¼ cub Uncooked oatmeal
¼ cub Minced onion
¼ cub American cheese; grated
½ teaspoon Celery salt
1 cub Milk
2/3 cub Tomatoes; chopped
1 Egg; beaten

Preparation:

combine all ingredients. Pack into greased loaf pan. Bake at 350 for 1 hour and 10 minutes.

Recipe by: Feed me, I'm yours, p. 30 Posted to MC-Recipe Digest V1 #702 by Diana Stephens <mdstephe@ix.netcom.com> on Jul 31, 1997

Loaves and Fishes

Servings: 1 Servings

Ingredients:

1 can Cream of mushroom soup;condensed
2 package (8-oz) cream cheese
1 Jar Ortega green chile salsa
8 Whole mushrooms; sliced thin
2 cub Fresh crabmeat
1 Sheepherder's bread (or agood hard crusted roundloaf)

Preparation:

Recipe By: Dom DeLuise "Eat This It'll Make You Feel Better"

In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened. Add Ortega sauce, cook another 10 minutes. Take Sheepherder's bread(round), cut off top, hollow out bread, and add mushrooms and crabmeat. Then add contents of saucepan. Stir gently, replace top and heat bread in 350 oven for 35 minutes. Serve with extra pieces of hot bread. Serves 1 hungry fisherman for dinner, or 10-15 as hors d'oeuvres. NOTES
: This is not hot, but can be made hotter by adding hot sauce.
SHutt@aol.com

CHILE-HEADS ARCHIVES

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

Lobio Tkemali (Red Beans W/tamarind and Balsa

Servings: 6 Servings

Ingredients:

1 1/3 cub Red Beans; Small, SoakedOvernight In Water ToCover, Drained
1 medium Onion; Peeled
1 medium Carrot; Peeled
3 Celery Rib
1 Celery Rib; 3-Inch Piece
Salt To Taste
5 large Prunes; Dried, Pitted
¼ cub Balsamic Vinegar
2 teaspoon Tamarind Concentrate; OR
2 teaspoon Unsweetened Plum Butter
1 teaspoon Chinese Chili And GarlicPaste
1/3 cub Extra Virgin Olive Oil
¾ teaspoon Coriander Seeds; Crushed
¼ teaspoon Fenugreek; Ground
¼ cub Cilantro Leaves; FinelyChopped And More For TheGarnish
Red Onion Rings; For Garnish

Preparation:

NOTE: If unable to find Tamarind Concentrate, (Available in Indian or Middle Eastern stores), use plum butter (available in Health Food stores), plus 2 Tb of Fresh Lemon Juice. These are a substitute for the local Georgian Sour Plum paste that is unavailable here.

Combine the beans with the onion, carrot, and celery in a soup pot. Add enough water to cover the beans by 3-inches and bring to a boil. Add the salt, then reduce the heat to low, cover and cook the beans until tender but not mushy, about 55 minutes or more, depending on the beans. Meanwhile combine the prunes and the balsamic vinegar in a saucepan and simmer for about 15 minutes. Remove the prunes with a slotted spoon and reserve the vinegar. Finely chop the prunes. Add the tamarind concentrate to the vinegar and let stand until dissolved, about 10 minutes. Stir well and set aside. Drain the beans and discard the onion, carrot, and celery. Place the beans in a serving dish and allow to cool. In a small bowl, whisk together the diluted tamarind mixture, the chili paste, and the olive oil, blending well. Add the chopped prunes, coriander seeds, and fenugreek, again blending well. Toss the beans with the tamarind mixture. Taste and correct the seasoning and stir in the ¼ cup of cilantro leaves.
Refrigerate, covered, for at least 2 hours before serving. Serve, garnished with the additional cilantro and the onion rings.

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

Lobster

Servings: 1 Servings

Ingredients:

8 quart Hot Water, Boiling
1 Lobster
¼ pound Butter, Melted

Preparation:

Everyone loves these delectable crustaceans, but many cooks are squeamish about placing them into boiling water alive, which is the only proper method of preparing them. Frankly, the easiest way to eliminate your guilt is to establish theirs by putting them on trial before they're cooked. The fact is, lobsters are among the most ferocious predators on the sea floor, and you're helping reduce crime in the reefs.

Grasp the lobster behind the head, look it right in its unmistakably guilty eyestalks and say, "Where were you on the night of the 21st?", then flourish a picture of a scallop or a sole and shout, "Perhaps this will refresh that crude neural apparatus you call a memory!" The lobster will squirm noticeably. It may even take a swipe at you with one of its claws.
Incorrigible.

Pop it into the pot. Justice has been served, and shortly you and your friends will be, too. -- "Cooking: The Art of Using Appliances and Utensils into Excuses and Apologies"

After lobster is added to hot water, wait a while till bright red. Remove lobster from hot water. Bash lobster repeatedly with heavy object using fingers and implements...pick out lobster chunks and plunge into melted butter.

Eat and repeat steps

Suggested Wine: Chardonnay

NOTES : To crack and open the shell, use a heavy object such as a hammer to really clobber the lobster after boiling. Nutpicks, pliers, tweezers and other impliments may be helpful in removing the meat. Do not use napkin...lick fingers clean to enjoy every last drop!
Recipe by: Demitri Baroutsos and others

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Timothy Champney <TimChampney@cfanet.com> on Mar 09, 1997.

Lobster (Or Any Seafood) Thermidor (Low Fat)

Servings: 4 Servings

Ingredients:

---Sauce---
1 tablespoon Butter or corn-oil margarine
2 ½ tablespoon All-purpose flour
2 cub Nonfat milk; at boilingpoint
½ teaspoon Dry English mustardLobster Mixture---
1 teaspoon Butter or corn-oil margarine
½ pound Fresh mushrooms; sliced
2 small Whole lobster tails in theshell; (about 1 pound)
¼ cub Freshly grated Parmesancheese

Preparation:

To make the sauce, melt the tablespoon of butter in a heavy saucepan over low heat. Add the flour and cook for 3 minutes, stirring constantly. Do not brown. Remove from the heat and add the simmering milk all at once, stirring constantly with a wire whisk. Put the sauce back on low heat. Stir in the mustard and cook over low heat for 20 minutes, stirring occasionally. If you wish a thicker sauce, cook it a little longer. Set aside.

Melt the teaspoon of butter in a skillet. Add the sliced mushrooms and cook over medium heat, stirring frequently, until tender. Set aside. Steam the lobster tails just until the shells turn bright red and the meat turns from translucent to opaque. Remove from the steamer and split each tail in half.
Remove the meat from the shells, reserving the shells to use later for presentation. Cut the cooked meat into cubes; you will have about 2 cups.
Add the cubed lobster and the mushrooms to the sauce and mix well.

Preheat the broiler. Arrange the reserved shells on a baking sheet and fill each shell with the lobster mixture. Sprinkle 1 tablespoon of the shredded Parmesan cheese over the top of each serving. Place under the preheated broiler for about 3 minutes, or until lightly browned.

Reprinted in The Sacramento Bee January 7, 1998

NOTES : For a more economical dish, try this recipe with other seafood, such as scallops, and serve it in au gratin dishes.

Recipe by: The Sacramento Bee

Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@foothill.net> on Jan 17, 1998

Lobster American Sauce

Servings: 1 Cup

Ingredients:

1 pound Whole lobster; steamed andshells removed
2 tablespoon Olive oil
1 tablespoon Butter
2 tablespoon Shallots; minced
1 tablespoon Garlic; minced
2 tablespoon Tomato puree
½ cub Brandy
1 cub Shrimp or fish stock
½ cub White wine
1 tablespoon Parsley; chopped
1 cub Heavy cream
3 tablespoon Butter
Salt and pepper
pinch Cayenne pepper

Preparation:

In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. SAute the shells for 2-3 minutes, or until bright res. add the shallots and garlic and saute for 1 minute. Stir in tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine.
Season with parsley, salt and pepper. Bring the liquid up to a boil. Simmer 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream amd brign to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with salt and cayenne.

Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96

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

Lobster and Angel Hair

Servings: 4 Servings

Ingredients:

1 Whole lobster, cooked
16 ounce Angel hair pasta, cooked
1 package Knorr's Creamy Pesto PastaSauce Mix
1 cub Skim milk
¼ cub Olive oil, or to taste
Old Bay Spice, to taste
Parmesan cheese, optional

Preparation:

Crack lobster into pieces. Remove claw andtail meat; set aside. Boil the rest of the lobster (shells and all) in water with Old Bay spice fora few hours (till the flavors come out of the shell). Strain liquid leaving any pieces of meat. Reduce liquid till about ¼ or ½ cup is left. Dice the lobster meat into very small pieces. To liquid add, sauce mix, milk, and oil. Cook slowly (while stirring) for about 10 mintues. (This is a good time to boil the water and cook the pasta.) When sauce starts to thicken, add lobster meat. Cook for a few more minutes. Remove sauce from heat and allow sauce to cool slightly and thicken. Toss sauce with pasta. Serve immediately. (Any leftovers are also delicious!! Just microwave.)

Per serving: 595 Calories; 16g Fat (24% calories from fat); 24g Protein; 88g Carbohydrate; 37mg Cholesterol; 150mg Sodium

Suggested Wine: Meier's Pink Chablis

Serving Ideas : Salad, crusty bread, fruit for dessert

Recipe by: Lu Huebner Posted to MC-Recipe Digest V1 #616 by Lu Huebner <huebner+@andrew.cmu.edu> on May 19, 1997

Lobster and Celery Root Salad

Servings: 4 Servings

Ingredients:

---Salad Dressing Base---
1 ½ cub Mayonnaise
1 Eggs; hard-boiled, FinelyChopped
2 tablespoon Capers; Finely Chopped
1 tablespoon Fresh Parsley; FinelyChopped
Salt And Freshly GroundBlack Pepper
Lemon Juice

SALAD:
2 cub Lobster Meat; Cooked,Chopped
1 cub Celery Root; Peeled AndJulienned
4 cub Mixed Greens
2 Eggs; Hard-Boiled,Quartered, Up To 4

Preparation:

1. Combine the mayonnaise, chopped egg, capers and parsley in a small bowl.
Mix well, then season to taste with salt, pepper and lemon juice.

2. In a separate bowl, combine the lobster and celery root. Add enough of the dressing to thoroughly coat the lobster mixture and mix gently. Adjust seasoning with salt and pepper.

3. Divide greens between 4 small plates, top with lobster mixture, garnish with quartered eggs, and serve with extra dressing on the side.

Recipe by: Saveur, Sept/Oct 1997; adapted from a recipe by James Beard

Posted to MC-Recipe Digest V1 #993 by Suzy Wert <SuzyWert@aol.com> on Jan 8, 1998

Lobster and Chips

Servings: 1 Servings

Ingredients:

1 large Live lobster; about 2 to 3pounds
1 small Box Ritz crackers; about 4ounces
¼ cub Drawn butter
1 tablespoon Finely chopped parsley
Salt and pepper
1 pound Steak fries
Vegetable oil for frying
1 Paper bag
Malt vinegar; to taste
2 Fresh lemons; split in halt

Preparation:

EMERIL LIVE SHOW #EMIA28

Preheat the oven to 450 degrees F. Preheat the vegetable oil for frying a large skillet. Begin by splitting the lobster, turn the lobster on its back, with one hand hold down the claws. Place the top of the knife at the tip of the head of the lobster. Push the blade down through the lobsters body and cut it in half lengthwise. Remove the brains, liver, and coral.
Using the back of your knife, crack the claws in several places. (This will allow for easy removal of the meat after cooking.) Place the lobster, shell side down, on a baking sheet. In a small mixing bowl, combine the crackers, butter, parsley, and lemon juice. Season the mixture with salt and pepper.
Season the inside of the lobster with salt and pepper. Fill the cavity of the lobster with this filling and cover the tail meat with the excess. Bake for 25 minutes or until the meat is white and the crust is golden brown.
Place the steak fries in the hot oil and fry until golden brown and crispy, about 6 to 8 minutes. Remove from the oil and drain on a paper-lined plate.
Place the fries in the paper bag with salt, pepper and a sprinkling of vinegar. Shake the bag a couple of times to season the fries completely.
Serve the fries with the baked lobster.

Yield: 2 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 05, 1998

Lobster and Mango Cocktail

Servings: 1 Servings

Ingredients:

1/3 cub Mayonnaise
1/3 cub Plain yogurt
2 tablespoon Cognac
1 tablespoon Ketchup
1 tablespoon Fresh lemon juice, or totaste
4 pound live lobsters
3 Firm-ripe mangoes
1 cub Finely diced celery
4 Whole belgian endives plus12 leaves for garnish
3 tablespoon Minced fresh chives plus 24whole chives for garnish

Preparation:

In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into ¾-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.

Halve the mangoes by cutting just to the sides of each pit and, using a ¾-inch melonball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced

chives, and the sauce and toss the mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.

Yield: 12 servings

Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

Lobster and Ravioli Salad

Servings: 4 Servings

Ingredients:

Judy Garnett
¼ cub Ricotta cheese
4 pound Live lobsters
¼ cub Dry goat cheese
½ cub Fresh basil
1 small Head red leaf lettuce
½ teaspoon Salt
1 small Head boston lettuce
¾ cub Olive oil -- maybe a bit
More
1 small Head romaine lettuce
Pepper
4 small Artichokes -- steamed
48 Chinese wonton wrappers
1 bunch Cilantro -- chopped

Preparation:

Plunge live lobsters headfirst into large pot of rapidly boiling water and cook for 12 to 16 mins. Remove and drain. When cooked, remove the tail and claws of each lobster. For this recipe, use only the tail meat and save the claw meat for garnish. Pound the basil and salt with a pestle to a fine paste. Add oil, drop by drop, stirring until well blended. Add small amount of freshly milled pepper. Spread out 24 wonton wrappers on a floured board and place a small amt. of both cheese in the center of each wrapper. Brush the edges of wrappers with warm water and top with another wrapper to form a ravioli. Repeat this process until you have 24 filled ravioli. Crimp the edges or cut into rounds with a cookie cutter (about the size of a half dollar. Transfer to a steamer and steam for 2 minutes. DRain the ravioli and set aside. Slice the lobster tails into ½ inch rounds and combine with ¾ of the basil dressing in a large bowl. Allow to marinate for 15 minutes. Divide the lettuces and artichokes among four dinner plates and carefully spoon the rest of the basil dressing on top of each plate.
Arrange the lobster rounds on top of the lettuces and surround with ravioli. Sprinkle with 10/02/92 8:28 PM cilantro and garnish with the lobster claw meat that has been carefuly removed from the shell. Formatted for MM by Judy Garnett Source: The Open Hand Recipe by Chef Lenee Arlen

Recipe By :

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600

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

Lobster Bisque

Servings: 4 Servings

Ingredients:

1 ½ pound Lobster; cleaned
5 tablespoon Melted butter
¼ cub Diced carrots
1 Sm chopped onion
½ Bay leaf
Pinch of thyme
2 Sprigs parsley
3 tablespoon Cognac
1/3 cub White wine
½ cub Fish or chicken broth
¼ cub Flour
3 cub Boiling milk
3 tablespoon Cream
Red food coloring (optional)

Preparation:

CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth.
Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac.
Philip Schulz
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)

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

Lobster Bisque #2

Servings: 6 Servings

Ingredients:

2 pound Lobsters -- medium sized
2 ½ cub Poultry stock or Fish Fumet
1 Onion -- sliced
4 Celery stalk -- with leaves
2 Cloves -- whole
1 Bay Leaf
6 Peppercorns
¼ cub Soft butter
¼ cub Flour
3 cub Milk -- heated
¼ teaspoon Nutmeg
1 cub Cream -- hot but not boiling
¼ cub Dry sherry
⅛ teaspoon Parsley -- minced
⅛ teaspoon Paprika

Preparation:

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns.
Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg.

When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

Recipe By :

From: Beck4@nyc.Pipeline.Com (Eileen Andate: 19 Mar 1996 19:30:41 ~0500

Lobster Bisque Elegante

Servings: 8 Cups

Ingredients:

4 Frozen rock lobster tails,weighing abt 8 ounces ea
3 cub ;Water
1 tablespoon Chicken seasoned stock base
1 tablespoon Onion flakes
6 Coriander seeds
1 Bay leaf
1 tablespoon Vegetable flakes
3 Peppercorns
5 tablespoon Butter
5 tablespoon Flour
1 teaspoon Bon Appetit seasoning
1 teaspoon Salt
3 cub Milk
1 cub Cream, light

Preparation:

Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each 1 quart of water. Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail) Remove meat from lobster shells and dice. Set aside. Crush shells and put in saucepan. Add the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns. Simmer 30 minutes; strain. Melt butter; stir in flour, bon appetit and salt. Cook until bubbly. Remove from heat and add milk. Simmer over low heat, stirring constantly, until thickened. Stir in lobster stock, lobster meat and cream. Do not allow it to boil. Serve piping hot.

Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens
Fidonet HOME_COOKING echo

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

Lobster Bisque En Croute

Servings: 6 Servings

Ingredients:

2 ounce Butter
¼ cub Flour
1 1-½-lb. lobster
1 Stalk celery
1 medium Onion
½ cub French brandy
1 Shallot; chopped
1 quart Fish stock
¼ cub White wine
1 pinch Saffron
1 teaspoon Tomato puree
1 cub Heavy cream
1 tablespoon Lobster base
Puff pastry dough
Egg wash

Preparation:

1. Make a roux with butter and flour.

2. Break the lobster up in sections. Roughly chop the celery and onion (white mirepoix). Brown the onions, celery, and lobster meat in a 425 F oven; stir every 10-15 minutes.

3. Remove from the oven when browned and place on the range; flame with French brandy. Add the shallots, fish stock, and white wine; let simmer for at least 1 hour. Cool slightly and strain through a fine sieve.

4. To the strained bisque, add the saffron, tomato puree, cream, and lobster base to taste.

5. Thicken the bisque with the roux to desired consistency.

6. At time of service, fill six oven-proof serving dishes with the bisque.
Egg wash the rim of each dish and top with the puff pastry dough. Egg wash the puff pastry and bake in 425 F oven until golden brown and puffed.

THE ESPLANADE

WATERSIDE, NORFOLK; WINE:CLOS DU

BOIS-EARLY HARVEST REISLING 1982

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lobster Bisque/or Other

Servings: 1 Servings

Ingredients:

- G. Granaroli XBRG76A MM:MK VMXV03A
4 pound Lobster
2 tablespoon Olive oil
4 tablespoon Butter
½ cub Finely chopped onion
½ cub Finely chopped carrot
½ cub Finely chopped celery
½ teaspoon Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 cub Plain tomato sauce-(cannedis fine)
1 cub Dry white wine
4 cub Chicken broth
2 tablespoon Tomato paste
A dash of hot sauce
2 cub Heavy cream
¼ cub Cognac
Salt & fresh ground pepperto taste

Preparation:

*Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination.
***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min.

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

Lobster Bordelaise

Servings: 4 Servings

Ingredients:

1 ½ pound Lobster, cooked -- chunked
¼ cub Sherry
1 cub Milk
2 tablespoon Butter
1 tablespoon Carrot -- finely chopped
2 tablespoon Flour
1 small -- chopped

Preparation:

ea cayenne pepper Almost boil milk with carrot and onion. Melt butter, add flour and cook 1-2 minutes, stirring. Gradually add hot milk and cook til sauce is smooth and thickened. Season to taste with salt and cayenne. Add lobster gently. Just before serving, addsherry.

Recipe By :

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600

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

Lobster Brillat-Savarin

Servings: 6 Servings

Ingredients:

½ cub Olive or salad oil
2 Shallots; peeled and sliced
3 medium Zucchini (about 1 lb) washedand sliced, ¾ Inch Thick
½ teaspoon Salt
6 Tart Shells; Baked, 5"

Preparation:

1. Cook lobster and make Sauce Americaine. In hot oil in skillet, sauté shallots and zucchini until tender and golden. Sprinkle with salt. 2.
Preheat oven to 400F. Place tart shells on cookie sheet Line shells with zucchini mixture, fill with lobster meat, and cover with sauce. Heat in oven 5 minutes. Makes 6 servings.

Recipe by: diane@keyway.net (La Bourgogne, San Francisco)

Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary" <diane@keyway.net> on Nov 27, 1997

Lobster Broth with Pasta

Servings: 4 Servings

Ingredients:

6 cub Lobster broth
½ cub Pastina*
½ teaspoon Freshly ground black pepper
Salt to taste
2 tablespoon Chopped chives

Preparation:

Bring the broth to a boil in a stainless steel saucepan. Add the pastina* and stir well. Bring the broth back to a boil, cover, and boil gently for 10 minutes, until the pastina is very tender. Add the pepper and the salt to taste. Ladle the soup into four soup bowls and sprinkle with chives.
Serve immediately. **Nutritional analysis per serving: calories 77; protein 3 gm; carbohydrates 15 gm; fat 0.3 gm; saturated fat 0.04 gm; cholesterol 0 mg; sodium 195 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600

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

Lobster Butter - Master Chefs

Servings: 6 Servings

Ingredients:

2 ½ pound Lobster
2 tablespoon Butter, clarified
1 small Onion, coarsely chopped
1 Carrot, peeled and coarsely chopped
1 Celery stalk, trimmed and coarsely chopped
1 Garlic clove, peeled, crushed
¼ teaspoon Thyme, dried
¼ teaspoon Tarragon, dried
1 Bay leaf
2 tablespoon Cognac
3 pound Butter, unsalted
1/3 cub Tomato paste

Preparation:

Steam or boil lobsters until just tender, 8 to 10 minutes.

Cool, then remove all lobster meat from shells. Refrigerate meat, covered; set aside.

In large saucepan, heat 2 tablespoons clarified butter. Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes.

Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes.

Add butter and tomato paste and simmer gently, covered, 2 to 3 hours.

Strain, pressing solids firmly. Set aside for 15 minutes.

Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in bottom of pan (discard residue.) Cool, then chill or freeze in small containers.

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

Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

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

Lobster Caesar Salad

Servings: 4 Servings

Ingredients:

2 Lobstes, steamed or poached
2 large Hearts Of Romaine Lettuce
1 cub Tender White Frisee LettuceLeaves
½ pound Peeled Celery Root,, cutthin julienne
Caesar Dressing (RecipeFollows)
1 cub Garlic Croutons (RecipeFollows)
¼ cub Freshly Shaved ParmesanCheese

GARNISH:
Salmon Roe, rinsed anddrained
Fresh Chervil

CAESAR DRESSING:
2 Cloves (2 teaspoons) mincedgarlic
3 Anchovy fillets (1 teaspoon)rinsed and minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoon Fresh lemon juice
1 large Egg yolk
5 tablespoon Extra virgin olive oil
2 tablespoon Freshly grated Parmesan
Salt and freshly groundpepper to taste

GARLIC CROUTONS:
½ cub Olive oil
3 large Cloves garlic, crushed withthe side of a knife
1 cub ¼-inch square bread cubescut from good day old breadwith crusts removed
1 tablespoon Finely minced dry parsley
½ teaspoon Freshly grated lemon zest

Preparation:

Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.

Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.

Caesar Dressing: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper.

Yield: approximately 1 cup

Garlic Croutons: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns. This should take 4 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard. Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels. Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.

Yield: 4 servings

NOTES : RAW EGG WARNING: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Recipe by: JOHN ASH SHOW #JA9757

Posted to MC-Recipe Digest V1 #508 by Bill Spalding <billspa@icanect.net> on Mar 10, 1997.

Lobster Cantonese

Servings: 4 Servings

Ingredients:

2 pound Lobster tails
1 Clove garlic, minced
1 teaspoon Fermented black beans,rinsed and drained
2 tablespoon Oil
¼ pound Ground pork
1 ½ cub Hot water
1 ½ tablespoon Soy sauce
1 teaspoon MSG (optional)
2 tablespoon Cornstarch
3 tablespoon Dry sherry
1 Egg
3 tablespoon Water
Cilantro sprigs
Green onion curls
Hot cooked rice

Preparation:

For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible. The beaten egg added to the sauce makes it richer and creamier.

With sharp knife, pry lobster meat from shell and slice into medallions.
Mince garlic and black beans together. Heat oil in wok or skillet and add garlic mixture. Cook and stir a few seconds. Add pork and cook about 10 minutes, stirring to break up meat. Add hot water, soy sauce and MSG. Add lobster medallions and cook 2 minutes. Mix cornstarch and sherry and stir into sauce. Beat egg with 3 tablespoons water and blend into sauce. Cook over low heat 30 seconds, stirring constantly. Sauce should be creamy but not heavy. Spoon sauce into center of platter. Arrange medallions in sauce in decorative pattern. Garnish with cilantro and green onion curls. For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster.

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

Lobster Cantonese #1

Servings: 4 Servings

Ingredients:

1 (1.5-2 pound) lobster
¼ pound Lean pork
1 -(up to)
2 Cloves garlic
3 -(up to)
4 tablespoon Oil
½ teaspoon Salt
2 teaspoon Soy sauce
½ cub Stock
2 Eggs
¼ cub Water
1 tablespoon Cornstarch
3 tablespoon Water

Preparation:

1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1-½ inch sections. Chop claws in two.

2. Mince or grind pork. Crush garlic.

3. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with soy sauce; stir-fry, ½ minute more.

4. Add lobster sections; stir-fry 1 minute. Stir in stock and heat quickly.
Then cook, covered, over medium heat, until done (about 3 minutes): the meat should be chalky white; the shell bright red.

5. Meanwhile, in one cup, beat eggs lightly with water and set aside. In another cup, blend cornstarch and remaining water to a paste.

6. Stir in cornstarch paste to thicken; then turn off heat and stir in beaten eggs until creamy. (Turning off the heat helps retain the egg's rich yellow color and makes for a smooth-flowing sauce; it prevents the egg from overcooking, coagulating and turning white.) Serve at once.

NOTE: For best results, start with a live lobster. VARIATIONS:

1. For the lobster, substitute 6 crabs. Shell, crack claws, discard feet.
Chop each crab in 4 Pieces.

2. In step 3, omit the salt and garlic clove. Mash 1 tablespoon fermented black beans (soaked) with 1 clove garlic, minced, and add to the hot oil.
(You may also at this point add 1 slice fresh ginger root, minced; and/or a few drops of sesame oil.) Stir-fry a few times to heat; then add minced pork.

3. In step 4, before adding the stock, sprinkle lobster with ¼ teaspoon salt, ¼ teaspoon sugar, a dash of pepper and 1 teaspoon sherry. Stir-fry a few times to blend in.

4. In step 4, substitute for the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, ¼ cup water, ½ teaspoon sugar and 1 slice fresh ginger root, minced.

5. In step 5, add to the cornstarch paste ¼ teaspoon sugar and 2 teaspoons soy sauce.

6. In step 6, add with the beaten eggs 1 scallion stalk, minced.

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

Lobster Cantonese #2

Servings: 4 Servings

Ingredients:

1 (1.5-2 pound) lobster
¼ pound Lean pork
1 Scallion
2 slice Fresh ginger root
2 Eggs
2 tablespoon Cornstarch
2 tablespoon Sherry
2 tablespoon Soy sauce
½ teaspoon Salt
½ cub Water
3 -(up to)
4 tablespoon Oil

Preparation:

1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1-½ inch sections. Chop claws in two.

2. Mince or grind pork; mince scallion and ginger root. Beat eggs lightly.
Then combine with cornstarch, sherry, soy sauce, salt and water, blending well.

3. Heat oil. Add lobster sections and stir-fry over medium heat until the shell turns bright red (about 3 minutes).

4. Add pork mixture and cook, stirring, over low heat until meat is cooked through (3 to 5 minutes). Serve at once.

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

Lobster Casserole

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
1 pound Lobster meat
3 tablespoon Flour
¾ teaspoon Dry mustard
1 tablespoon Old Bay Seasoning
3 slice White bread, crustsremoved
2 cub Half&halfsalt, pepper to taste
2 tablespoon Sherry

Preparation:

just until it begins to turn pink. Remove to a plate. Add flour mixed with mustard and seasonings to butter in pan. Add half&half slowly. Cook, stirring constantly until thickened. Add the lobster. Tear bread into small pieces and add to pan. Adjust seasonings. Add sherry and mix well.

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

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

Lobster Casserole (Aka Lazy Man's Lobster}

Servings: 4 Servings

Ingredients:

11 ounce Can lobster meat
5 ounce Coarse white breadcrumbs,dry
3 tablespoon Butter, melted

Preparation:

Toss breadcrumbs with butter. Put lobster in a casserole. Mix in ½ the buttered crumbs, and put the rest on top. Heat in a 400 oven until heated through, about 10 min. Easier than pie.

From: Michael Loo

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

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

Lobster Chowder

Servings: 4 Servings

Ingredients:

2 tablespoon Quick-cooking tapioca
1 ¼ teaspoon Salt
⅛ teaspoon Each of pepper and paprika
1 tablespoon Minced onion
3 cub Milk
1 cub Light cream
1 can (6 ½ oz.) lobster or 1 ½cups cooked lobster meat,cut in chunks
2 tablespoon Butter
2 tablespoon Sherry or brandy

Preparation:

In top part of double boiler mix tapioca, salt, pepper, paprika, onion, milk, and cream. Put over rapidly boiling water and cook for 15 minutes stirring frequently, Add lobster and butter. Keep over hot water for 15 minutes to blend flavors.

Add sherry. Serve at once, or cool, stir, then chill. To serve, reheat without boiling. Makes 4 servings. Typed by cjhartlin@msn.com Source:
Woman's Day
Posted to MM-Recipes Digest V4 #258 by "Cindy Hartlin" <CJHARTLIN@classic.msn.com> on Oct 1, 97

Lobster Cocktail

Servings: 4 Servings

Ingredients:

For the court boullion:
2 gallon Water
3 cub White wine; dry
1 Onion; peeled and halved
1 Carrot; cut into 3 pieces
1 Celery stalk cut into 3 pieces
4 Cl Garlic; crushed and peele
12 Black peppercorns
1 Bay leaf
1 Sprig fresh thyme
1 tablespoon Salt
The lobster:
4 pound lobster
The sauce and garnish:
1 teaspoon Fresh lemon juice
Grated zest from ½ lemon
1 teaspoon Fresh lime juice
Grated zest from ½ lime
1 teaspoon Fresh orange juice
Grated zest from ½ orange
1 teaspoon Tarragon; chopped
1 cub Creme fraiche
Salt and pepper
1 Hothouse cucumber
2 Heads endive; julienned
8 Spears endive
2 ounce Mesclun
12 Chives

Preparation:

Recipe by: Jeremy Miles Gidaly, The Library at the Regency Hotel, NY Make the court boullion by combining the first ten ingredients in a stock pot and bring to a boil. Reduce heat and simmer for 40 minutes. Return to a fast boil and add the live lobsters. Boil for 8 minutes. Remove lobsters and cool. Remove meat from shell and dice into medium size pieces.

Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season with salt and black pepper. Set aside for at least one hour to allow flavors to develop.

Assembly and garnish: Slice ¼ of the cucumber thinly. Julienne the remainder.

Just before serving, mix ¾ cup of the creme fraiche with the lobster meat. In a separate bowl, mix the remainder of the creme fraiche with the julienned cucumber and endive.

Line the inside of four martini glasses with overlapping cucumber slices.
Place ¼ of the cucumber-endive salad in the bottom of the glasses, followed by the lobster salad. Top with a few leaves of mesclun. Garnish each glass with 2 endive spears and 3 chives.

Lobster Creole

Servings: 8 Servings

Ingredients:

1 cub Chopped onion
1 Clove garlic; crushed
2 Green bell peppers; finelychopped
1/3 cub Butter
1 can Tomato paste
8 medium Tomatoes; very ripe,peeled and diced
¾ cub White wine
¼ cub Liquid drained from largecan ripe olives
1 Bay leaf
1 tablespoon Chopped parsley
1 teaspoon Thyme
Salt and pepper to taste
5 cub Cooked lobster
Hot rice

Preparation:

Lightly brown onion, garlic and bell pepper in butter. Add tomato paste and tomatoes; simmer 30 minutes. Add wine, olive liquid, bay leaf, parsley, thyme, salt and pepper. Cover and simmer 1 hour. Uncover; simmer 30 minutes more until sauce thickens. Add cooked lobster. Simmer 15 minutes and serve immediately over hot rice.

FOOD SECTION, ARKANSAS GAZETTE,

12/29/1966, MRS. ARTHUR ENOS,

LITTLE ROCK AIR FORCE BASE

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

Lobster Curry Appetizer

Servings: 1 Servings

Ingredients:

½ cub Fresh or canned lobster meat
2 tablespoon Butter
1 ¼ teaspoon Curry powder
1 teaspoon Sherry wine
⅛ teaspoon Dry mustard

Preparation:

from and old Wy. Cookbook

Saute the lobster in the melted butter. Add the seasonings and the wine.
When very hot serve on small bread croustades or packaged appetizer shells.

Posted to TNT Recipes Digest by vaughndell@juno.com on Apr 17, 1998

Lobster Dip

Servings: 10 Servings

Ingredients:

8 ounce Lobster meat; chopped
1 package (8-oz) cream cheese
½ cub Mayonnaise
1 teaspoon Bottled minced garlic
1 teaspoon Honey mustard

Preparation:

In a large bowl, combine all ingredients. Refrigerate until ready to serve.
Also great with veggies, crackers. Makes 2-½ cups.

REC.FOOD.RECIPES

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

Lobster Dome

Servings: 1 Servings

Ingredients:

¼ pound New potatoes; quartered andblanched
¼ pound Haricot vert; blanched
¼ cub Italian plum tomatoes; peel
,seed and chop
Salt and pepper
Lobster meat from 1 poundlive lobster tails split
¾ cub Lobster American Sauce
½ cub Onion marmalade
1 tablespoon Chives; chopped plus garnish
2 tablespoon Assorted frsh herbs; chopped
Drizzle of truffle oil
1 Sheet frozen puff pastry
1 Egg; slightly beaten with1 ts water
Essence

Preparation:

Prehat oven to 425 degrees F. Season potatoes, green beans and tomatoes with salt and pepper. Invert bowl over the pastry and cut around for the top of the dome. In a bowl, layer potatoes, green beans, tomatoes and lobster meat. Pour the American sauce over top. Lay the marmalade over the sauce. Sprinkle the chives and fresh herbs over the marmalade. Drizzle with truffle oil. Lay the puff pastry over the bowl. Brush the pastry with the egg wash. Bake in the oven for 10-15 minutes, or until golden and heated through. Garnish the chives, truffle oil, and Essence.

Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96

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

Lobster Eggs

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
2 ounce Sliced mushrooms
2 tablespoon Flour
1 cub Heavy cream
¼ teaspoon Salt
Pepper
½ teaspoon Chopped fresh basil
2 cub Lobster meat
8 Eggs
8 Bread rusks

Preparation:

In skillet, heat butter. Saute mushrooms. Sprinkle flour & cook 2 minutes. Add cream, seasonings & ½ cup lobster meat. Simmer until thick. Poach eggs. Place remaining lobster on rusks. Top with egg.
Smother with sauce. Serve at once.

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

Lobster En Casserole

Servings: 4 Servings

Ingredients:

2 tablespoon Butter or margarine
1 cub Soft bread crumbs
1 tablespoon Butter or margarine
½ Clove garlic,peeled and crushed
2 tablespoon Finely chopped onion
2/3 cub Condensd Cheddar cheese soup
4 ounce Sliced mushrooms, drained
¼ cub Milk
2 tablespoon Dry sherry
1 tablespoon Chopped parsley
½ cub Cooked peas, drained
1 ½ cub Cooked lobster, canned,
Fresh or frozen, cubed

Preparation:

1. In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons butter in Microwave Oven for 15 seconds. 2. Place soft bread crumbs in melted butter and coat with butter. Set aside. 3. In a deep, 2 ½-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter. Heat 15 seconds in Microwave Oven. 4. Add onion and garlic to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 5.
Stir soup and mushrooms into onions and garlic. 6. Gradually blend in milk, sherry and parsley. 7. Add peas to soup mixture. 8. Add lobster and bread crumb mixture to soup mixture. Stir to combine all ingredients. 9. Heat, uncovered, in Micro-rvave Oven 5 minutes or until sauce bubbles.

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

Lobster Filling

Servings: 15 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 ¼ cub Cream
2 Whole lobster tails; minced
1 tablespoon Butter
¼ cub Shallots; chopped

Preparation:

1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2 or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool.

2. Mince lobster meat. Saute shallots in 1 T butter until soft.

3. Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)

NOTES : Adapted from recipe given by Coleen Heller.

Recipe by: K.Johnson

Posted to recipelu-digest Volume 01 Number 533 by Kj375 <Kj375@aol.com> on Jan 15, 1998

Lobster Fondue Dip

Servings: 1 Servings

Ingredients:

2 tablespoon Butter or margarine
2 cub Shredded sharp CheddarCheese
¼ teaspoon Red pepper sauce
1/3 cub Dry white wine
5 ounce Lobster cut into smallpieces (you can use cannedbut drain well)

Preparation:

Serve this hot cheese dip and offer crisp cracker dippers.

Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce; slowly add wine, stirring until mixture is smooth. Add lobster; stir until heated. Makes about 1 ½ cups.

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

Lobster Fra Diavolo

Servings: 1 Servings

Ingredients:

1 Lobster; cleaned and splitin half lenthwise
1 Clove garlic; minced
1 tablespoon Parsley; minced
4 tablespoon Butter
1 tablespoon Olive oil
½ cub Tomato sauce
2 Red chili peppers; minced
1 teaspoon Oregano
Salt and pepper; to taste
1 tablespoon Grated; fresh ParmasanoReggiano
2 tablespoon White wine

Preparation:

Place split lobsters and claws in 400° oven for 10 minutes. Remove meat, break into bite-size pieces, and set aside. Be sure not to break the large outer shells.

Brown garlic and parsely in butter and oil. Add tomato sauce, chili peppers, oregano, and salt and pepper, to taste. Simmer for 5 minutes.
Remove from heat, add lobster meat, cheese, and wine. Blend well and fill lobster shells with the mixture. Bake, uncovered, in 300° oven for 25 minutes.

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@primenet.com> on Feb 12, 1998

Lobster Fricassee

Servings: 4 Servings

Ingredients:

2 cub Shelled lobster meat; cutinto bite-size pieces
¼ cub Lowfat margarine
¾ pound Mushrooms; sliced
½ teaspoon Onion powder
½ cub Skim milk
¼ cub All purpose flour
¼ teaspoon Paprika
2 cub Cooked rice; or pasta
Parsley sprigs

Preparation:

Melt the margarine in a saucepan; add the mushrooms and onion powder. Saut‚ 5-6 minutes. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve.

Per serving: calories 340, fat 9.8g, 26% calories from fat, cholesterol 53mg, protein 21.3g, carbohydrates 41.0g, fiber 1.7g, sodium 704mg.

Exchanges: 2 Starch, 1 Medium Fat.

Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 15 min, Cook: 15 min.

Recipe by: The American Diabetes Association's Easy & Elegant Entrees

Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 21, 1998

Lobster Fritters

Servings: 1 Servings

Ingredients:

1 cub Chopped lobster
2 Eggs
½ cub Milk
1 ¼ cub Flour
2 teaspoon Baking powder
Salt & pepper to taste

Preparation:

Heat deep fat until a cube of bread browns in sixty seconds. While fat is heating, beat eggs until light. Add milk and flour sifted with baking powder, salt & pepper, then fold in chopped lobster. Drop by small spoonfulls into fat, fry until golden brown. Drain on brown paper in warm oven. Serve with quick lemon sauce.

To make sauce, combine one cup lemon or orange or pineapple marmalade, 1 tsp grated lemon peel, 1 tbsp vinegar and ½ c boiling water. Place in covered jar and shake until well-mixed.

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

Lobster Gazapacho

Servings: 8 Servings

Ingredients:

12 ounce Lobster meat
1 Cucumber
1 Yellow bell pepper, diced
1 Red bell pepper, diced
½ Red onion, diced
3 Tomatoes, diced
1 Jalapeno chile peper
2 Avocados
8 Artichoke hearts, diced
1 bunch Cilantro, chopped
3 tablespoon Balsamic vinegar
6 tablespoon Olive oil
1 Lemon, juiced
1 teaspoon Salt
½ teaspoon Black pepper
⅛ teaspoon Sugar

Preparation:

Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber. Seed and finely mince jalapeno. Peel, pit, and dice avocados.

In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs.

Serve soup cool, in chilled bowls.

From: Southern California Beach Recipe

Posted on GEnie's Food & Wine RT Mar 14, 1993 by JUNGLE.BOY

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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

Lobster in Lemon Sauce

Servings: 6 Servings

Ingredients:

3 Eggs
3 tablespoon Water
3 tablespoon Lemon juice
½ cub Oil
3 tablespoon Milk
1 teaspoon Sugar
½ teaspoon Salt, pepper to taste
1 cub Cooked lobster

Preparation:

Beat eggs with water and lemon juice in double boiler, stirring constantly until sauce is thick. Remove from fire, slowly add oil, milk, sugar, salt pepper. Lay pieces of lobster on serving plate, cover with this sauce.
Serve with little balls of deep-fried potatoes around edges, and lightly fried parsley Another recipe from Barb Day's Colombian Cook book, translated by Heather near L.A. 'u'

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

Lobster in Sauce

Servings: 6 Servings

Ingredients:

3 tablespoon Flour
3 tablespoon Butter
3 cub Warm milk
½ teaspoon Salt
1 cub (approximately) cooked lobst
1 cub Cracker crumbs (fine)
1 Juice of 1 lemon
1 teaspoon Worchestershire sauce*
1 tablespoon Minced parsley
2 Egg yolks, mixed lightly
2 tablespoon Butter
¼ cub Cream

Preparation:

Mix flour, 3 T butter in sautee pan; add milk, stirring, to make white sauce. Add salt, bring to light boil, remove from heat. Mix in lobster (can be fresh or canned). Line baking dish with cracker crumbs (reserve about 1 T), spread ½ the lobster mixture on crumbs. To the rest add all other ingredients, mix, and spread in same dish. Bake in oven until warm (about 15 minutes). Serve in casserole dish garnished with asparagus and lemon strips. This mixture can also be served in pastry shells. *"Salsa negra" - I'm not sure what this is. (This recipe is translated from a Colombian cook book, sent to me in Spanish by Barb Day and translated by me, Heather near L.A. 'u' Buen provecho!

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

Lobster in Tomato Sauce with Saffron Rice

Servings: 4 Servings

Ingredients:

2 Lobsters (about 2 lbs each) (live, or recently dead)
25 Saffron strands; soaked in
¼ cub Hot water
¼ pound Finely chopped onion
1 medium Leek; washed, finely chopped
8 tablespoon Fruity olive oil
3 Garlic cloves; minced
1 pound Tomatoes; skinned, seeded, and finely chopped
4 Sun-dried tomatoes (in oil) pounded to a paste
½ cub White wine
¼ cub Orange juice
1 Bay leaf
Salt & freshly ground Pepper
½ cub Finely chopped Fennel
½ cub Minced flat-leaf Parsley
1 tablespoon Finely chopped fresh Mint
Saffron Rice

Preparation:

If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water.

To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs.

Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak.

In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes.

Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes.

In the meantime push the coral and liver of the lobster through the strainer and beat the purie with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purie. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice.

Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X

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

Lobster in Wild Watercress Dressing

Servings: 2 Servings

Ingredients:

½ cub Fresh laurel (bay leaf)
½ cub Fresh chervil
½ cub Fresh sorrel
½ cub Fresh tarragon
½ cub Fresh basil
½ cub Fresh fennel
½ cub Fresh Italian parsley
1 cub White vermouth
1 (2- to 3-lb) lobster

WILD WATERCRESS DRESSING:
1 Sprig chervil
1 Bunch wild watercress *
½ Sm. Spanish onion; chopped
¼ cub Chardonnay wine vinegar
1 Egg yolk
¼ cub Olive oil
Salt
Fresh. ground white pepper
1 Tomato; julienned
1 Yel.bell pepper; julienned
1 Red bell pepper; julienned
Additional fresh herbs

Preparation:

*Note:If any of the fresh herbs called for are not available, choose any seasonal herbs desired. **Watercress (Upland watercress) should have stems trimmed. Scatter herbs in bottom of large saucepan. Add white vermouth. Top with lobster. Cover and bring to boil. Steam until lobster is done, about 20 to 25 minutes. Meanwhile, to make dressing, in food processor or blender, combine chervil, watercress, onion, wine vinegar, egg yolk, olive oil and salt and pepper to taste. Blend until mixture is emulsified, being careful not to blend too much or dressing will separate. Set aside. Remove lobster from pan. Crack shells and claws (if any). Pour some of watercress dressing on bottom of platter. Arrange lobster tail and claws over dressing. Combine tomato and yellow and red peppers. Toss with remaining dressing. Place around lobster. Garnish with additional herbs.

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

Lobster Lover's Salad Pt 1

Servings: 1 Servings

Ingredients:

1 Northern lobster; about 1½ pounds
2 Red bell pepper
2 fluid ounce Extra-virgin olive oil
4 teaspoon Lemon juice; fresh
1 tablespoon Mayonnaise
¼ teaspoon Salt
1 pinch White pepper
1 tablespoon Basil; minced
2 cub Mixed baby lettuce greens
1 tablespoon Chives; minced

Preparation:

http://www.digitalchef.com/kitchen/channels/recipes/

Estimated Time: 45 min

Start

1

Bring a large pot of salted water to a boil. Plunge lobster into boiling water and remove from heat. After 10 minutes, remove the lobster from the water and allow to cool.

2 Remove the ends from the peppers and split them in half. Remove the seeds and white ribs from the inside of the pepper and press against a surface so that the pepper lays flat with the skin side up. Place on an ovenproof tray and brush the skin with a small amount of olive oil. Broil the pepper under a high heat until the skin blisters and slightly blackens. Remove from heat, cover with a sheet of plastic wrap and allow to cool.

3 When the pepper has cooled enough to be handled, carefully scrape blackened skin from the flesh of the pepper.

4 Using a small heart shaped cutter, stamp as many small hearts as possible from the pepper meat and set them aside for garnishing the plate.

5 Pur‚e the reserved pepper flesh in the bowl of a small food processor or blender (feel free to add water to the mixture if it is too thick to process). Place the pur‚e in a small saut‚ pan and cook over moderate heat, stirring constantly, until the pur‚e becomes a thick paste.

6 Return the paste to the food processor bowl and add ¾ of the lemon juice and the prepared mayonnaise. With the food processor running slowly add ¾ of the oil in a thin stream. Process until the mixture is emulsified and thickened. Adjust the seasoning with salt and pepper.

7 Break the lobster by hand into its major parts (tail, claws, arms). Using a sturdy shears remove the meat from the shell in whole pieces. Cut the tail and arm meat in ½ inch dice and place in a bowl, reserve the claw meat in whole pieces.

8 Add the red pepper dressing to the diced lobster meat. Add the minced basil and toss lightly.

9 Combine the remaining lemon juice and olive oil in a bowl and season with remaining salt and remaining pepper.

10 Arrange the pepper hearts around the outside edge of a large white plate.

continued in part 2

Lobster Lover's Salad Pt 2

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

Toss the spring mix lettuce with the dressing and place in the center of the plates.

11 Spoon the lobster salad over the lettuce and garnish with the lobster claw meat. Sprinkle with chives and serve.

Serves: 2 - 4 oz portions

Yield: 8 oz

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

Lobster Mousse

Servings: 12 Servings

Ingredients:

2 tablespoon Unflavored gelatin
2 tablespoon Sherry
½ cub Hot chicken broth
2 Eggs; separated
¼ cub Minced celery
2 tablespoon Minced green onions
6 ½ ounce Canned or cooked lobstermeat
1 tablespoon Minced parsley
½ teaspoon Marjoram
2 teaspoon Lemon juice
½ cub Mayonnaise
½ cub Whipping cream

Preparation:

Use a blender for this. Pour in gelatin, sherry & hot chicken broth. Whirl for 15 seconds then add egg yolks, celery, green onions, lobster meat, parsley, marjoram, lemon juice & mayonnaise. Whirl another 15 seconds & add the whipping cream. Beat the egg whites until stiff. Fold into the blended mixture. Pour into a mold greased with mayonnaise & keep thoroughly chilled until ready to serve. Place on platter & garnish with parsley or curly lettuce.

MRS. JAMES D. PETERSON, JR.

MARKS, MS

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.

Lobster Mushroom Coquilles

Servings: 12 Servings

Ingredients:

½ pound Mushrooms; minced
3 tablespoon Butter
¼ cub Minced shallots
3 tablespoon Flour
1 ½ cub Half and Half
½ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Paprika
¼ teaspoon Garlic powder
¼ teaspoon White pepper
2 Egg yolks
¼ cub Sherry
2 teaspoon Lemon juice
½ teaspoon Curry powder
2 ½ cub Cooked lobster meat
3 tablespoon Minced parsley
Buttered bread crumbs
Grated Parmesan cheese

Preparation:

Saut‚ mushrooms in butter until slightly browned. Add shallots and cook 2 minutes. Sprinkle in flour, stir and cook 3 minutes. Slowly add Half and Half, stir and cook until thickened. Add seasonings. Beat yolks and sherry.
Whisk yolk mixture into 1 cup hot mushroom sauce. Beat yolk and mushroom sauce into remaining sauce and add lemon juice and curry powder. Cook and stir without boiling for 5 minutes. Adjust seasonings and add lobster and parsley. Divide lobster between buttered scallop or oyster shells. Sprinkle with crumbs and cheese. Bake at 350ø for 15 minutes until bubbly and browned. Garnish with parsley and lemon curls. Yield: 12 to 14 servings.

MARCIE SCRIBER (MRS. LADD)

JONESBORO, AR

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

Lobster Newburg

Servings: 1 Servings

Ingredients:

¾ pound Lobster meat
½ cub Sherry
2 tablespoon Butter
2 tablespoon Flour
2 Hard cooked egg yolks
1 ½ cub Cream
¼ cub Milk
1 pinch Nutmeg
1 pinch Cayenne powdersalt, pepper to taste

Preparation:

Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 ~ 3 hours in refrigerator. Make a paste of softened butter, flour, and egg yolks. In a heavy iron skillet, combine paste with cream, milk, nutmeg, and cayenne. Over low heat, stir until quite thick. Drain sherry from lobster meat and add sherry to sauce while continuing to stir until quite thick.
Add meat. Stir until heated through.

Serve on toast points. (This will keep 24 hours in refrigerator, and is better the second day.)

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

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

Lobster Newburg #1

Servings: 4 Servings

Ingredients:

6 tablespoon Butter
1 ½ cub Light cream
½ pound Lobster meat (or more)
2 teaspoon Lemon juice
Paprika
2 tablespoon Flour
3 Egg yolks; beaten
3 tablespoon Dry sherry
¼ teaspoon Salt
Patty shells or toast cups

Preparation:

Date: Fri, 9 Feb 1996 15:25:56 -0600

From: pwriedt@spin.com.mx (Patricia Wriedt)

Melt butter in skillet and blend in flour. Add cream all at once. Cook, stirring constantly, until sauce thickens and bubbles. Stir a small amount of hot mixture into egg yolks, return to hot mixture; cook, stirring, constantly, until mixture thickens. Add lobster; heat. Add wine, lemon juice, and salt. Sprinkle with paprika. Serve in patty shells or toast cups.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

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

Lobster Newburg #2

Servings: 4 Servings

Ingredients:

2 (9-oz) lobster tails;removed from shells
Melted butter or margarine
¼ cub Butter or margarine
2 tablespoon Flour
½ teaspoon Salt
1 dash Cayenne pepper
1 ½ cub Light cream or milk
2 Egg yolks
¼ cub Sherry or dry white wine
1 teaspoon Lemon juice

Preparation:

From: gemini@synapse.net (Georgette & Dave Burnside)

Date: Sat, 10 Feb 1996 05:37:17 GMT
1. Place lobster tails in a shallow, heat-resistant, non-metallic baking dish and brush liberally with melted butter.

2. Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside.

3. In a deep, 1 ½-quart, heat-resistant, non-metallic casserole melt the ¼ cup butter in Microwave Oven 30 seconds.

4. Blend in flour, salt and cayenne.

5. In a small bowl, beat cream and egg yolks until well blended.

6. Gradually stir cream mixture into flour mixture until smooth.

7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally.

8. Stir in lemon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through.

9. Serve over rice or toast points. Variation: If desired, shrimp, scallops, crabmeat or any combination of these may be substituted for lobster.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

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

Lobster Newburg From Fred Goslin

Servings: 4 Servings

Ingredients:

4 cub Lobster meat [chopped]
¼ cub Butter
1 teaspoon Salt
¼ teaspoon Pepper
1 dash Cayenne pepper
1 dash Mace
1 cub Whipping cream
3 Egg yolks [beaten]

Preparation:

1) Saut‚ lobster meat in the butter, in a sauce pan for 5 min... and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly.... May add sherry to taste, if desired...

Lobster Newburg in Popovers

Servings: 1 Servings

Ingredients:

Popovers
¼ cub Margarine or butter
3 tablespoon All-purpose flour
½ teaspoon Salt
½ teaspoon Dry mustard
¼ teaspoon Pepper
2 cub Milk
2 cub Cut-up cooked lobster
2 tablespoon Dry sherry or apple juice

Preparation:

Prepare Popovers. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.Can be prepared to this point and then reheated and continued just prior to serving. Stir in lobster and sherry. Heat until hot. Serve over hot split Popovers. 6 SERVINGS; 290 CALORIES PER SERVING.
Posted to MC-Recipe Digest V1 #321

Recipe by: Foodview

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Fri, 29 Nov 1996 17:59:44 -0500

Lobster or Shrimp Fra Diavolo

Servings: 4 Servings

Ingredients:

- G. Granaroli XBRG76AMM:MK VMXV03A
2 pound Shrimp or lobster (raw,shelled and cleaned)
4 tablespoon Olive oil
½ Stick butter
2 Cloves garlic crushed(or more to taste)
1 Onion chopped
1 Hot pepper halved and seeded
¼ teaspoon Red pepper flakes
1 teaspoon Dried thyme
½ cub Fresh chopped parsley
1 teaspoon Dried basil
1 Bay leaf
1 teaspoon Oregano
28 ounce Can crushed tomatoes
1 cub Red or white wine
Salt and pepper to taste

Preparation:

Melt butter in oil and sautee onion and garlic until golden. Add tomatoes and mix well. add all other ingredients and mix well. Simmer for 30 mon.
Remove bay leaf and hot pepper halves. Add shrimp /and/or lobster and simmer 15 minutes. Turn off heat and let sit for 10 min. Cook pasta (your choice) according to directions. Drain and toss with sauce. Top with extra sauce and fish and serve immediately with grated cheese on the side.
***Serve with PLENTY OF BREAD AND WINE. A nice salad with dinner and some cold fruit after are perfect.

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

Lobster Parisienne

Servings: 6 Servings

Ingredients:

6 Lobster tails,cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard,prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives,finely minced
1 tablespoon Parsley,finely minced
Salt to taste
Pepper to taste

Preparation:

1. Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.¶ 2. To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.

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

Lobster Pate

Servings: 6 Servings

Ingredients:

Jim Vorheis
8 ounce Cream cheese, softened
¼ cub Dry white wine
½ teaspoon Onion salt
½ teaspoon Seasoned salt
⅛ teaspoon Dill weed
1 ½ cub Lobster meat, finely chopped

Preparation:

Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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

Lobster Pie

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
¼ cub Sherry
1 cub Lobster; well packed
¾ cub Milk
1 tablespoon Flour
3 tablespoon Butter
2 Egg yolks

Preparation:

Add the sherry to the melted butter and boil one minute. Add lobster and let stand. Melt 3 tablespoons butter, add flour and stir until it bubbles.
Remove from heat, slowly stir in cream and wine drained from lobster.
Return to heat and cook, stirring constantly until sauce is smooth and thick. Remove from heat. Heat the sauce in top of a double boiler over hot but not boiling water. Stir constantly while heating, about 3 minutes.
Remove from heat, add lobster. Turn into small deep pie plate. Sprinkle with bread crumbs and bake at 300 for 10 minutes.

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

Lobster Portuguese-Style

Servings: 1 Servings

Ingredients:

1 Whole lobster; alive
2 tablespoon Olive oil
6 ounce Chorizo sausage
2 Bay leaves
1 cub Small diced onions
3 tablespoon Small diced red peppers
2 tablespoon Minced garlic
1 tablespoon Minced shallots
2 tablespoon Chopped parsley
½ cub Chopped green queen stuffedolives
½ cub Chopped black olives
2 cub Small diced potatoes;blanched
1 ½ cub Chopped tomatoes
½ cub White wine
1 cub Water
1 teaspoon Salt
½ teaspoon Crushed red pepper
¼ cub Shaved green onions *
Crusty bread *

Preparation:

ESSENCE OF EMERIL SHOW#EE2275, AIR DATES: 1/17/96, 1/18/96, ½0/96

In a large saute pan heat 2 tablespoon olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and saute for 2 minutes. Add the split lobster with shell side down. Add the garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes.
Season with the salt and crushed red pepper. Add the white wine and water.
Cover and simmer for 8 minutes.

To assemble remove lobster. Spoon the hearty broth into a shallow pasta bowl/platter and place the lobster directly on top. Garnish with essence, shaved green onions, and crusty bread..

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998

Lobster Potstickers

Servings: 12 Servings

Ingredients:

DOUGH:
35 Sui mai wrappers - round
1 Beaten egg - for sealingwash
2 tablespoon Canola oil

FILLING:
1 ½ pound Lobster meat
1 cub Chives; chopped
1 cub Cilantro; chopped
½ cub Green pepper; diced
1 ½ teaspoon Salt
½ teaspoon White pepper
2 Egg whites; beaten
2 tablespoon Sesame oil

Preparation:

1. Coarsely chop lobster meat in food processor

2. Add remainder of ingredients except egg whites and mix well.

3. Place 1 tbs. of lobster mixture onto round sui mai wrapper. Moisten edges with egg wash. Fold dough over to form half moon.

4. Starting at right, make ¼ inch pleats to the left until you reach the end.

5. Sit dumplings on plate with crimped edge upright and gently push down until bottom is flat.

6. On high heat, place large non-stick fry pan with 1 tbs. of canola oil.
Place potstickers flat side down and brown. When browned, lightly spray water, cover with lid and remove from burner. Let steam for 1 minute. Serve immediately.

Makes: 35 pieces

Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997

Lobster Puerto Nuevo

Servings: 2 Servings

Ingredients:

2 small Lobsters
Garlic salt
Pepper
½ pound Lard; for frying
2 quart Boiling water; for steaming

Preparation:

~ Cut each lobster (about 1-½ pounds each) in half lengthwise and clean/devein. - Sprinkle with plenty of garlic salt and pepper on the meat.
~ IF FRYING - Heat lard in frying pan. When hot, add 2 lobster halves at a time. - IF STEAMING - Bring water to boil in large spathetti pot. Place in large strainer inside and add lobster. Cover pan and cook 4 to 5 minutes or until meat is white and fork penetrates it easily.

Chef: "Apply garlic salt and pepper generously on the lobster after you slice it in half and fry the lobster in lard for a couple of minutes.
That's it. That's my big secret."
Actually, Iraola, like most of the chefs and cooks in Puerto Nuevo, depends heavily on lard (not oil)... uses it for everything, even the rice.
However, those who will not or cannot venture into this artery-clogging cuisine, can try *langosta al vapor* or steamed lobster, with what they call here the honeymooner's salad, "lettuce alone," with a little Italian dressing on the side.
Posted to MC-Recipe Digest V1 #201

Date: Thu, 15 Aug 1996 10:20:59 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>
NOTES : La Casa de la Langosta
Puerto Nuevo, Mexico (Baja)
Riverside Press-Enterprise Interview 15 Aug 96 Each lobster plate comes with bowls full of tasty beans and Mexican rice, flour tortillas, macho-daring red salsa (recipe not provided) and a tamer pico de gallo relish.

Lobster Quiche

Servings: 6 Servings

Ingredients:

3 medium Eggs
1 ½ cub Half and half
1 tablespoon Butter -- melted
1 ½ cub Lobster meat -- coarsely
Chopped
¾ cub Swiss cheese -- grated
¾ cub Cheddar cheese -- grated
1 small Onion
1 Clove garlic
¼ teaspoon Dry mustard
½ teaspoon Tarragon
1 teaspoon Parsley
Salt and pepper -- to taste
1 package Prepared pie crusts

Preparation:

Preheat oven to 350F. Chop onion fine and saute in a little butter. When onion is almost clear, crush galic and stir in; remove from heat. In a large bowl, beat eggs well. Addthe half-and-half and beat again. Stir in the lobster meat and cheeses. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. Pour into 1 pie crust that is lining a 9" quiche or pie pan. Bake at 350F for 45 minutes or until quiche is set. Cool on rack for 5 minutes before slicing.

Posted to MC-Recipe Digest V1 #144

Date: Tue, 9 Jul 1996 15:39:58 GMT

From: Edward Seutter <EdS.StLouis@worldnet.att.net>

Recipe By : Murphy's B&B, Narragansett, R.I.

Lobster Ravioli in Broth

Servings: 6 Servings

Ingredients:

1 2 pound lobster; coral andshells reserved, steamed
10 cub Water*
3 medium Leeks; white and tendergreen part only, thinlysliced
2 Carrots; coarsely chopped
1 Celery ribs; thickly sliced
10 Parsley stems
2 Cloves garlic; crushed
Salt and fresly groundpepper
1 cub Napa cabbage; thinly sliced
24 Heart-shaped lobsterravioli; (see note)
1 tablespoon Chives or scallions; snipped

Preparation:

Step 1: Cut the lobster tail and claw meat into 1-inch pieces; refrigerate.
Coarsley chop the shells. In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and ½ teaspoon of pepper. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes.

Step 2: Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderate low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper.

Step 3: Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes, drain. Arrange the ravioli in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with the chives/scallions and serve.

* Use the water lobster was cooked in, if available.

Note: Heart-shaped lobster ravioli can be ordered from the Ravioli Store, 212-925-1737. I ordered the heart-shaped as it was a special order for Valentine's Day. However, they sent a sampler of different pastas. All have been outstanding. I'd highly recommend trying them.

Suggested Wine: Chateau Michele Chardonnay - 94

Recipe by: Food and Wine - 2/98

Posted to MC-Recipe Digest by Vondoop@aol.com on Feb 21, 1998

Lobster Rissoles

Servings: 2 Servings

Ingredients:

1 cub Lobster, cooked -- chopped
Fin
1 tablespoon Flour
1 Egg
2 tablespoon Milk

Preparation:

ea cayenne pepper 3 ea egg yolks, hard cooked, If fresh lobster meat is used, mash the coral (roe) and add to the lobster meat. Add onion and seasonings (to taste) and riced egg yolks. Beat egg lightly, beat in flour and milk. Combine with lobster. Shape into balls and fry in deep hot fat, 375, til golden brown. Serve with tartar sauce or andy seafoodsauce.

Recipe By :

From: Date: 05/27

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

Lobster Roll

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
1 tablespoon Vinegar
Salt and freshly groundpepper
½ cub Mayonnaise
2 tablespoon Chili sauce
2 teaspoon Dill, chopped
2 tablespoon Scallions, finely chopped
2/3 cub Celery, finely chopped
Tabasco sauce, to taste
2 cub Lobster meat, cut bite-size
8 Kaiser rolls, toasted
Lettuce leaves

Preparation:

Combine oil and vinegar in a mixing bowl; add a sprinkling of salt and pepper. Mix well with a fork.

Stir in mayonnaise, chili sauce, dill, scallions and celery. Add Tabasco and lobster meat. Blend well.

Use as a filling for toasted Kaiser rolls. Garnish each sandwich with lettuce leaves.

Serves 4. Source: The New York Times Cook Book Posted to Kitmailbox by Sherilyn Schamber <sherschm@concentric.net> on Jul 02, 1997

Lobster Rolls

Servings: 4 Servings

Ingredients:

6 Tbls Mayonnaise
1 ½ Tbls Lemon Juice
¼ cub Celery; finely chopped
2 Tbls Red Onion; finelychopped
1 Tbl Fresh Parsley; finelychopped
1 teaspoon Salt
A Few Drops Of Hot PepperSauce
Freshly Ground White Pepper
1 pound Freshly Cooked LobsterMeat; cut in ½" cubes
Frankfurter Rolls LightlyToasted
Unsalted Butter; melted

Preparation:

Combine mayonnaise, lemon juice, celery, onion, parsley, salt, hot pepper sauce and pepper to taste in medium bowl. Stir in lobster meat until coated. Brush insides of rolls with melted butter. Spoon lobster salad into each roll, dividing evenly. Serve immediately.

Lobster Salad

Servings: 6 Servings

Ingredients:

2 cub Lobster meat; cooked
Lettuce
1/3 cub Oil, olive
2 tablespoon Vinegar, wine
½ teaspoon Salt
6 drop Hot sauce
¼ teaspoon Mustard, dry
½ cub Mayonnaise
2 cub Celery; thinly sliced
1 small Onion; minced

Preparation:

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine remaining ingredients and pour over lobster. Chill for 1 hour or more.

SOURCE: Southern Living Magazine, May 1974.
Posted to MM-Recipes Digest V3 #266

Date: Sun, 29 Sep 1996 15:50:08 -0500 (CDT)

From: "Mr. & Mrs. Pro & crew" <D.Pro@pitnet.net>

Lobster Salad with Basil and Lemon Vinaigrette

Servings: 1 Servings

Ingredients:

2 Live lobsters; 1 ¼ to 1½ pound
½ pint Red cherry tomatoes; halved
½ cub Fresh corn; removed from cob
½ cub Celery; sliced diagonally
1 tablespoon Minced fresh basil leaves
1 tablespoon Freshly grated lemon zest
3 tablespoon Fresh lemon juice
1/3 cub Hazelnut oil
Garnish: 4 lemon wedges

Preparation:

In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into ¾ inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and cut it into ¾ inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Yield: 2 servings

Recipe by: Cooking Live Show #CLA06 Posted to MC-Recipe Digest V1 #722 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

Lobster Salad with Endive

Servings: 2 Servings

Ingredients:

½ cub Lobster meat, cooked --
Shredded
2 cub Curly endive -- finger
Shredded
¼ cub Red bell pepper --
Julienned
8 ounce Corn kernels
DRESSING--
2 tablespoon Walnut oil
1 tablespoon Sherry vinegar
1 teaspoon Shallots -- finely minced
4 Crackers

Preparation:

A little lobster can go a long way in a salad made with curly endive, julienned red pepper, and freshly steamed corn kernels.

A mellow walnut vinaigrette made by whisking together two tablespoons walnut oil, one tablespoon sherry vinegar and one teaspoon finely minced shallots will complete the shellfish's rich taste.

Posted to MC-Recipe Digest V1 #147

Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT)

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

Recipe By : American Institute for Cancer Research's Good Food

Lobster Sauce

Servings: 1 Servings

Ingredients:

1 ½ pound Pork, coarsely ground
2 tablespoon Peanut oil
1 ½ tablespoon Fermented black beans
2 tablespoon Coarsely chopped garlic
1 teaspoon Finely chopped fresh ginger
2 Scallions, finely chopped
1 ½ tablespoon Light soy sauce
2 tablespoon Chinese rice wine=OR=- dry sherry
¼ teaspoon Sugar
1 pinch Salt
½ cub Chicken broth
1 tablespoon Cornstarch; dissolved in
2 tablespoon Chicken broth; (cold)
1 Egg; beaten with
2 teaspoon Sesame oil

Preparation:

BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups

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

Lobster Scallop Curry

Servings: 4 Servings

Ingredients:

14 ounce Thai Coconut Milk
1 tablespoon Thai Red Curry Base
1 pound Frozen Or Fresh Scallops
1 pound Cooked Lobster Meat
2 tablespoon Fish Sauce
2 teaspoon Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 cub Mushrooms, Sliced
1 Yellow Pepper, Diced
2 teaspoon Thai Garlic Chili Sauce
Fresh Sweet Basil

Preparation:

In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil. From:
Syd's Cookbook.

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

Lobster Seviche

Servings: 8 Servings

Ingredients:

FOR THE LOBSTER:
Salt to taste
6 Lobster tails (I assume Rocklobster will do)

FOR THE MARINADE:
2 quart Fresh orange juice
½ cub Fresh lime juice
1/3 cub Tequila
½ cub Chives; finely chopped
Salt to taste

FOR THE GARNISH:
2 tablespoon Chopped chives
Sesame bread sticks

Preparation:

Bosley John <bosley_john@smtpmac.bah.com>

I'm posting here five recipes for seviche/ceviche as published in the Food section of Wednesday's Washington _Post_. The article included all the standard warnings about parasites, etc. but we've been over all that already, and the article didn't have anything new to add to our prior discussion so I'll skip all that and post just the recipes. Also you will note that the chile content of these recipes is minimal or even noted as "optional"!!??? (The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case--or we can do some trial and error adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", and "MUSSEL SEVICHE".

Recipe from "a hotel in Acapulco." 8 servings.

To prepare lobster, bring 2-3 quarts of water and salt to a boil in a saucepan. Add lobster tails and boil for 15 minutes. Cool slightly in cooking water, remove and shell tails. Shred meat.

Combine orange and lime juices, tequila, chives, and salt. Pour over lobster and refrigerate for 2 hours. To serve, spoon seviche into individual bowls and garnish with chives. Serve with bread sticks.

CHILE-HEADS ARCHIVES

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

Lobster Spread

Servings: 6 Servings

Ingredients:

½ pound Finely chopped cookedlobster meat
½ cub Mayonnaise

Preparation:

chopped green onion freshly ground pepper

Combine all ingredients. Pack into decorative bowl. Cover and chill 2 hours. Serve with crackers.

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

Lobster Stew

Servings: 4 Servings

Ingredients:

1 ¼ pound Lobster, boiled
5 cub Milk
½ cub Heavy cream
1 pinch White pepper
4 tablespoon Butter
1 teaspoon Salt

Preparation:

Remove meat from lobster body and claws. Cube. Scald milk with lobster shells in it. Discard shells. Slightly saute' lobster in butter; add the milk and bring back to boil. Remove from heat, add cream, season to taste and serve.

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

Lobster Stock

Servings: 1 Servings

Ingredients:

4 Lobsters; (1 ½ lbs ea.) OR
4 pound Crayfish
8 tablespoon Unsalted butter; (1 stick)
¼ cub Olive oil
2 medium Onions; finely chopped
2 Carrots; peeled and chopped
2 Stalks celery; peeled andchopped
1 ½ teaspoon Salt
2 cub Dry white wine
1 cub Madeira
5 cub Fish stock; clam juice, or
Water
3 cub Tomato juice
1 Head garlic; with skins, cutin half horizontally
½ bunch Fresh parsley; with stems
1 tablespoon Black peppercorns
2 Bay leaves
1 ½ teaspoon Dried tarragon
1 teaspoon Dried thyme
½ teaspoon Cayenne

Preparation:

Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use.
Do this messy job over a bowl to reserve drippings. Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.

Melt butter and oil in a large stockpot over mediumhigh heat. Cook onions, carrots, celery, and salt until golden, about 10 minutes. Stir in crushed shells, white wine, and Madeira. Turn heat to high and cook until liquid is reduced by half.

Add clam juice and tomato juice. Bring to a boil and carefully skim and discard foam that rises to surface. Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.

Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.

Yield: 6 ¾ cups TAMALES WORLD TOUR SHOW #WT1A22

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #806 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997

Lobster Stuffed W/crabmeat

Servings: 4 Servings

Ingredients:

4 Lobsters (1 ¼ lb.)
4 tablespoon Butter; melted
1 dash Paprika
Lemon
Parsley
Watercress
Crabmeat stuffing:
¼ cub Butter
¼ cub Flour
1 cub Milk
Salt & pepper
¼ cub Green pepper-diced
2 Pimentos-diced
½ tablespoon Worchestershire sauce
2 tablespoon Parsley-minced
2 pound Crabmeat
2 Egg yolks-well beaten

Preparation:

Put each live lobster on its back & split down the middle with a cleaver, being careful not to cut through the back shell. Remove sand bag near the middle of head. Crack claws w/ a knife to let water out. Baste lobster w/ melted but- ter & paprika, soaking thoroughly. Broil 3 in. from heat for 15-20 mins. until lightly browned Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake. Brown again under broiler for 2-3 mins. To serve, garnish w/ lemon, parsley & watercress. Provide melted butter on side. Crabmeat stuffing: In a large saute pan over med. heat, melt butter, add the flour, & stir until smooth. Add the milk & continue cooking, stirring constantly, until thickened. Add the remaining ingredients & mix well. Continue cooking until heated through, but do not allow to boil. Make sure to use live lobsters for this recipe!

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

Lobster Tabbouleh with Basil

Servings: 4 Servings

Ingredients:

¾ cub Chicken stock
1 tablespoon Butter
¼ teaspoon Salt
¾ cub Couscous
½ cub Fresh basil leaves; minced
1 medium Garlic clove; minced
¾ cub Olive oil
¼ teaspoon Salt
2 Lobsters (1-¼ lb each)
1 medium Tomato; peeled, seeded, and diced medium
1 medium Cucumber; peeled, seeded, and diced medium
2 tablespoon Lemon juice, fresh squeezed

Preparation:

In a medium saucepan place the chicken stock, butter, and the first ¼ teaspoon of salt. Bring the liquid to a boil and then remove the pan from the heat. Add the couscous, cover the pan, and let it sit for 5 minutes.
Transfer the couscous to a glass bowl and let it cool.

In a small bowl place the basil, garlic, olive oil, and the second ¼ teaspoon of salt. Mix the ingredients together and set the sauce aside.

In a large saucepot place 4" of water and bring it to a boil over high heat. Add the lobsters and let them cool.

Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. Cut the lobster meat into ½" pieces.

In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. Toss the ingredients together so that the lobster is well coated. Set it aside.

In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss the ingredients together well to make the tabbouleh.

In the center of each of 4 individual serving plate place a mound of the tabbouleh. Arrange the lobster pieces around the edge.

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

Lobster Tails

Servings: 4 Servings

Ingredients:

4 8 ounce lobster tails, frozen
2 tablespoon Melted butter or margarine

Preparation:

1. Place frozen lobster tails in a shallow, 1 ½-quart, heat- resistant, non-metallic baking dish. Face meatiest part of lobster tails toward the outside of the dish. 2. To thaw lobster tails heat, uncovered, in Microwave Oven 3 ½ minutes. Let stand at room temperature 10 minutes. 3. With a sharp, heavy knife, open shell on underside of tail and brush with melted butter. 4. Heat, uncovered, in Microwave Oven 7 minutes or until lobster flesh is opaque and the shells are red.

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

Lobster Tails Info

Servings: 1 Info

Ingredients:

1 Information

Preparation:

>I've never cooked lobster tails at home -- I can get rock lobster TT> tails, frozen, but I don't think I've ever seen real lobsters TT> except for fresh (sort of) in a tank, in markets around here.

Virtually all the rock lobster that's available, except for coastal areas where it's caught fresh, is frozen anyway, so it doesn't much matter. Once the lobster is dead, the edible life span on the meat can be measured in hours, so they freeze 'em immediately for shipment.

TT> Your sources, of course, probably far exceed my sources, when it TT> comes to lobster tails.

Unfortunately, no. For some reason, management is more than a little stuffy about our dragging home samples :-) I do drag home a dying Maine Lobster once in a while (if it looks like it's not gonna make it through the night). It's a mixed blessing, since the darn thing has to be cooked immediately, and I just can't get all that worked up about lobster at 1 o'clock in the morning.

Actually, the frozen rock tails are pretty good, if they're prepped correctly and you don't overcook 'em. If you ever want to try, here's how:

1. Thaw the tails overnight in the refrigerator, or quick-thaw them under COLD running water. At no time should the temperature of the lobster flesh exceed 40 degrees (F).

2. (NOTE: the following directions are for right handed people only. Left handers should reverse the directions). Grasp the lobster tail in your left hand, with the fins pointing away from you, and the open (body) end pointing toward you. The top (rounded part) of the shell should be on top.
If you have sensitive hands, you may wish to protect your hand with a towel, as the lobster barbs are sharp and can infect like crazy.

3. Carefully insert the blade of a pair of kitchen shears between the lobster meat and the uppermost shell, and make a lengthwise cut through the shell, stopping just at the point where the shell and fins meet. Do not cut into the fin area.

4. Use the shears or your fingers to cut through the shell at the point where the fins and the shell meat, so that you now have a "T- shaped" cut in the lobster shell.

5. Use your hands to pry the lobster out of the shell, leaving the portion at the top (where you cut the T) still attached to the shell. (Don't be afraid to get rough here -- the meat is pretty sturdy, and the shell is TOUGH.)

6. After the meat has been removed from the shell (but still attached at the top), flip it over (it will remain attached), and make 3-4 shallow (careful here, it's easy to get carried away and cut through everything) cuts at about a 45 degree angle through the tough membrane on the underside of the meat. (This prevents the cooked tail from curling.

7. Flip the tail over so that the meat is sitting directly over the cut shell.

8. Using a sharp knife and a gentle hand (again, you don't want to cut through the meat), Cut about halfway through the center of the tail. It should fall open. Now make two more shallow parallel cuts on either side of the center cut.

9. Finally, use your thumbs to press down on the shell at the fin end until it snaps, and fan out the fins for a pretty presentation.

10. Brush the tail with butter, season lightly with seafood seasoning or sweet paprika, and place it in a shallow ovenproof baking dish. (We use pie tins). Place about a quarter inch of water in the dish, and stick the whole thing under the broiler until the meat JUST turns opaque. Do not overcook or it will be tough, dry, and
From: Burton Ford Date: 06 Sep 96

Posted to MM-Recipes Digest V4 #097 by BobbieB1@aol.com on Apr 7, 1997

Lobster Tart

Servings: 4 Servings

Ingredients:

THE PASTRY:
8 ounce Flour
3 ounce Cold lard
3 ounce Cold butter
3 tablespoon Ice-cold water (or more)

THE FILLING:
1 Live lobster *
5 Eggs **
½ pint Milk
½ pint Single cream

Preparation:

*Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** Leave out one of the egg whites, it is not needed for this recipe.

Make the pastry first. Sieve the flour with the salt into a roomy bowl.
Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown).

Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling.

Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole.

Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes.

Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set.

Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias

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

Lobster Thermador

Servings: 1 Servings

Ingredients:

1 Whole lobster; about 2 to 2½ pounds
2 Lemons; halved
1 Onion; quartered
1 Bouquet garni
¼ cub Butter
¼ cub Flour
2 tablespoon Minced shallots
¼ cub White wine
2 cub Milk
1 tablespoon Dijon mustard
1 tablespoon Finely chopped freshtarragon
½ cub Plus 1 tablespoon gratedParmesan cheese
6 ounce Bacon
1 cub Julienned onions
½ pound Haricot vert; blanched
Salt and pepper
1 teaspoon Chopped garlic
2 teaspoon Finely chopped parsley

Preparation:

Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half.
Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in ½ cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

Yield: 2 servings

EMERIL LIVE SHOW #EMIA32
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

Lobster Thermidor

Servings: 1 Servings

Ingredients:

2 Lobsters -- boiled
¼ pound Fresh mushrooms
2 tablespoon Butter
Salt and pepper -- to taste
2 ounce Sherry -- optional
2 tablespoon Flour
1 cub Milk -- or cream
¼ cub Cheddar cheese -- diced
Paprika
2 Egg yolks
Parmesan cheese

Preparation:

Boil lobsters and remove meat. Reserve shells. Saute lobster meat and sliced mushrooms in butter for 5 minutes. Add salt and pepper to taste. Add sherry and braise for 2 minutes. Blend flour into mixture, then slowly stir in milk. Add cheese and stir until it melts. Sprinkle with paprika. Remove from heat and blend in egg yolks. Fill lobster shells. Sprinkle with Parmesan cheese and a dash of paprika. Place under broiler to brown.

Recipe By : Celebrities Serve

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

Lobster Vinaigrette

Servings: 1 Servings

Ingredients:

1 pound Lobster shells(or a little more)
1 cub Fish stock=OR=- Bottled clam juice
½ cub Wine or malt vinegar
1 Egg yolk
½ cub Salad oil

Preparation:

BREAK UP the lobster shells and place them in a 375F oven to roast for 30 minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook over medium heat for 30 minutes. Remove and discard the shells and reduce the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil. Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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

Lobster W/champagne Butter Sauce, Spinach Pappardelle Noodle

Servings: 1 Servings

Ingredients:

CHAMPAGNE BUTTER SAUCE:
2 tablespoon Minced shallots
1 cub Champagne
1 pound Cold butter; cut into 2-inchcubes
Salt and pepper
1 Whole lobster; cooked
½ pound Spinach pappardelle pasta;cooked al dente and tossedwith
Olive oil
2 tablespoon Salmon roe
2 tablespoon Chopped parsley
1 Chunk Parmesan ReggianoCheese
2 Long chives

Preparation:

ESSENCE OF EMERIL SHOW #EE2290

Complete title: LOBSTER W/CHAMPAGNE BUTTER SAUCE, SPINACH PAPPARDELLE NOODLES AND SALMON ROE CAVIAR

For the pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot. Add 1 tablespoon of olive oil and salt. Let the salted water come to a boil.

For sauce: In a sauce pan, combine the shallots and champagne together.
Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly. The sauce will start to thicken. Strain into a clean saute pan and season with salt and pepper. Keep the sauce warm.

For the lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a French knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail. Slice the tail meat on the bias into six equal slices.

For the pasta: Drop the spinach pasta into the boiling water for 1-2 minutes. Remove and drain. Toss the pasta with 1 teaspoon olive oil in a small mixing bowl. Season with salt and pepper. To assemble, toss the pasta with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add the lobster to the remaining sauce to warm. Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives.

Yield: 2 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

Lobster with Curry Sauce

Servings: 4 Appetizers

Ingredients:

2 (1 ¾ lb) whole livelobsters
4 tablespoon (½ stick) butter
1 cub Chopped onion
1 ½ tablespoon Curry powder
1 tablespoon Chopped garlic
1 tablespoon Tomato paste
¼ cub Calvados or other applebrandy
1 cub Dry white wine
3 Fresh thyme sprigs OR
1 teaspoon Dried thyme
3 Fresh parsley sprigs
1 Bay leaf
2 ½ tablespoon All purpose flour

Preparation:

Bring large pot of water to boil. Add lobsters; cover and boil 9 minutes.
Using tongs, transfer lobsters to large bowl of cole water. Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to collect juices, remove claws and tails. Cut tail meat through shells into ½ inch wide medallions. Remove shells. Crack claws; carefully remove meat. Reserve large pieces, reserving all juices and shells.

Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion, curry and garlic, saute 2 minutes. Stir in tomato juices. Boil mixture 2 minutes. Stir in tomato paste, then Calvados and reserved shells and juices. Boil mixture 2 minutes. Add reserved 4 cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring to boil. Reduce heat; simmer until sauce is reduced to 1 2/3 cups, about 45 minutes. Strain into medium skillet, discarding solids. (Can be prepared 6 hours ahead. Cover; shill lobster and sauce.)

Mix 2 tablespoons butter and flour in small bowl. Bring sauce to simmer.
Whisk in butter mixture; boil 2 minutes, whisking constantly. Season with salt and pepper.

Melt 1 tablespoon butter in another heavy medium skillet over medium heat.
Add lobster medallions and claw meat. Saute just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve.

This will make either 4 appetizer servings or 2 main course servings.

From the Brittany region of France. Bon Appetit/May 94 Typed by Didi Pahl

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

Lobster, Normandy Style (Homard a la Normande

Servings: 4 Servings

Ingredients:

4 Fresh lobsters, live
½ cub Sweet butter
Salt
Freshly ground white pepper
½ cub Finely chopped shallots orscallions
12 cub Calvados
3 cub Heavy cream
3 tablespoon All purpose flour
½ Lemon, juice of
1 dash Cayenne pepper
2 tablespoon Finely chopped fresh parsley

Preparation:

Servings: 4

Split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or a cleaver. Pour the liquid and the tomalley (the liver) into a small bowl. Discard the stomach (the small sac which is behind the eyes).

Melt half the butter in a large, heavy saucepan. When the butter turns the color of a hazelnut, add the lobsters and sprinkle with salt and pepper.
Cook over high heat for eight to 10 minutes, turning lobsters often. They should turn evenly red all over. Remove the lobsters from the saucepan.
Arrange in a large roasting pan and place in a preheated 250-F oven to keep them warm and to finish cooking.

Add the shallots to the saucepan and sizzle exactly 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Work together the remaining butter and the flour. When the sauce starts boiling, add the flour mixture (beurre manie), bit by bit, whipping vigorously into the sauce with a wire whisk until smooth. Bring slowly to a boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add salt and cayenne pepper, if necessary. You may cook a bit longer to reduce the sauce if you like it thicker. Stir in the parsley. Pour the sauce over the lobsters and serve piping hot.

A rice pilaf is usually served with this dish, and we would recommend a chilled white Traminer wine or a bottle of old cider.

Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful, September 1970

From Sallie Austin

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

Lobster, Shrimp and Scallop Pasta

Servings: 4 Servings

Ingredients:

2 pound Linguini; cooked and drained
4 ounce Lobster meat; 1" pieces
16 medium Shrimp (31/35 size); peeledand deveined
6 ounce Bay scallops
2 Yellow squash; halved, ½"slice
1 Red bell pepper; 1" pieces
4 ounce Snow peas; cleaned
2 tablespoon Garlic; chopped fine
4 ounce Butter
½ cub White wine
10 ounce Chicken stock
1 teaspoon Salt
½ teaspoon Coarsely ground pepper
3 tablespoon Fresh lemon juice
1 tablespoon Cornstarch
2 tablespoon Fresh parsley; chopped

Preparation:

1) In a large saut‚ pan, saut‚ all seafood in 2 oz. of butter until half cooked.

2) Remove from saut‚ pan and set aside.

3) Saut‚ vegetables and garlic in remaining 2 oz. of butter for 5 minutes.

4) Add white wine and cook for 2 minutes.

5) Add chicken stock, salt and pepper and simmer 5 minutes.

6) Mix lemon juice and cornstarch and blend into chicken stock.

7) Return seafood to pan and simmer 5 minutes.

8) Add chopped parsley and pour over linguini to serve.

Suggested Wine: Chenin Blanc, White Zinfandel

NOTES : This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.
Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 17, 1998

Lobster-Artichoke Casseroles

Servings: 1 Servings

Ingredients:

4 Lobster tails; cooked,5-6-oz.
1 can (14-oz) artichoke hearts;drained
1/3 cub (or 5 1/3 T) BUTTER
1 Green or red sweet bellpepper; cut into strips
1 small Onion; peeled and quartered
¼ cub Unsifted; all-purpose flour
1 ¾ teaspoon Salt
½ teaspoon Paprika
⅛ teaspoon Pepper
2 ½ cub Milk
1 Egg; beaten
1 tablespoon Bottled capers; drained
½ teaspoon Worcestershire sauce
1 teaspoon Lemon juice
1/3 cub Dry sherry
2 cub Hot beautifully seasonedmashed potatoes

Preparation:

from McCall's Great American Recipe Card Collection, and TNT

Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside. In hot butter in medium saucepan, saute bell pepper strips and onion until tender - about 5 minutes. Remove from heat. with slotted spoon, lift out vegetables - combine with lobster mixture. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring - boil 1 minute. Stir some of hot mixture into eggs; pour back into saucepan. Cook over low heat, stirring constantly - about 5 minutes. Add lobster mixture along with rest of ingredients, except mashed potatoes. Mix well. Gently reheat.

Spoon into 4 to 6 individual casseroles, OR a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of casserole(s). Run casserole(s) under broiler 2-3 minutes, or just until potatoes are nicely browned. 4-6 servings.

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@primenet.com> on Feb 12, 1998

Lobster-Broccoli Salad with Lemon Mayonnaise

Servings: 4 Servings

Ingredients:

6 cub Small fresh broccoliflorets, (1 pound)
2/3 cub Julienne-cut red bell pepper
½ pound Cooked lobster meat, cutinto bite-sized pieces (21-¼ pound Maine lobsters)
½ cub Plain nonfat yogurt
¼ cub Reduced-fat mayonnaise
2 tablespoon Fresh lemon juice
½ teaspoon Sugar
½ teaspoon Grated lemon rind
¼ teaspoon Salt
¼ teaspoon Minced fresh dillweed
¼ teaspoon Coarsely ground pepper
8 Boston lettuce leaves
Fresh dillweed sprigs,(optional)

Preparation:

Steam the broccoli florets, covered, 4 minutes or until crisp-tender, and drain. Rinse under cold running water; drain. Combine the broccoli, bell pepper, and lobster in a large bowl; toss well.

Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well. Yield: 4 servings (serving size: 1-½ cups).

Per serving: 200 Calories; 6g Fat (26% calories from fat); 21g Protein; 19g Carbohydrate; 41mg Cholesterol; 522mg Sodium

Serving Ideas : Garnish with fresh dillweed, if desired.

NOTES : Steamed lobster meat is available in some supermarkets. Or you can cook whole lobsters: Fill an 8-quart stockpot two-thirds full with water.
Add 2 tablespoons salt, and bring water to a boil. Serve on lettuce-lined plates.

Recipe by: Cooking Light, Jan/Feb 1995, page 67

Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

Lobster-Mango Salad

Servings: 4 Servings

Ingredients:

1/3 cub Fresh orange juice
¼ cub Fresh lime juice
2 tablespoon Minced peeled gingerroot
½ teaspoon Salt
1 cub Chopped peeled mango
¾ cub Minced red onion
¼ cub Finely chopped seededserrano chile
3 tablespoon Chopped fresh mint
1 Head Belgian endive, (¼pound)
2 Lobsters, (1-½ pound)cooked
8 cub Gourmet salad greens
32 Strips peeled jicama, (9 x½ x ⅛-inch)
24 Asparagus spears, steamedand chilled
1 teaspoon Freshly ground pepper

Preparation:

Combine the first 4 ingredients in a small bowl; stir well.

Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.

Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.

Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.

Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat. Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate. Arrange claw meat on other side of each plate. Spoon ½ cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive. Yield: 4 servings.

Per serving: 508 Calories; 2g Fat (4% calories from fat); 27g Protein; 101g Carbohydrate; 71mg Cholesterol; 578mg Sodium

NOTES : You'll need a large jicama to get long, graceful-looking strips.
But don't worry about buying too much: The leftovers can be used as a low-fat snack or tidbit. Put the remaining jicama strips on a plate with lime wedges and a pepper shaker filled with chili powder. To eat, squeeze a lime wedge over the slices and then sprinkle with chili powder.

Recipe by: Cooking Light, May 1995, page 64

Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

Lobster-Shrimp Chowder

Servings: 8 Servings

Ingredients:

¼ cub Chopped Celery
2 tablespoon Onion; finely chopped
2 tablespoon Butter
1 can Condensed Cream Of ShrimpSoup, undiluted
1 can Cream Of Mushroom Soup;undiluted
1 Soup Can Milk
1 cub Half And Half
1 can (5 Oz) Lobster
¼ cub Dry Sherry
1 tablespoon Snipped Parsley

Preparation:

Cook celery and onion in butter until tender. Add soups, milk, and cream.
Stir in lobster, sherry, and parsley. Heat until very hot. Do not boil.

Serves 8

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

billspa@icanect.net

Recipe by: Mrs. Ralph C. Dusic, Jr. Posted to MC-Recipe Digest V1 #759 by Bill Spalding <billspa@icanect.net> on Aug 25, 1997

Lobster-Stuffed-Ravioli

Servings: 4 Servings

Ingredients:

20 Sandra gisburne --
Filling-----
Lobster tail -- (2 c
Lobster
Salt and pepper to t
1 Egg
3 tablespoon Parmesan cheese
2 tablespoon Fresh parsley -- minced
4 large Eggs 2 ½ cups Unbleached flour ¼ cup Semolina
flour (hard flour -- core of durham whea

Preparation:

Boil lobster tail, cool, then mince the lobster meat. Add salt, pepper, Parmesan cheese, and parsley.Mix well. Refrigerate while making ravioli.
For Ravioli: Put eggs into food processor. Whip. Add semolina to unbleached flour. Add flour mixture a little at a time to eggs in processor until a ball forms (a pliable dough, not too sticky, not too dry).Put on floured surface. Knead 5 to 10 minutes. Cut into 4 pieces.
Cover and let rest for about 10 minutes. Put one piece at a time in pasta maker to stretch dough. Form into long rectangle. Make ravioli using ravioli forms. Lay a thin dough rectangle over ravioli form. Fill each impression with small amount of Lobster Filling. Put another dough rectangle over top, roll and seal. Cook raviolis in a large pot of rapidly boiling water. When they rise to the surface, they're done.

Put ravioli in dish. Put sauce on ravioli. Add fresh snipped basil and freshly grated Parmesan cheese. Serve with Red Pepper Sauce Source:
Ciao-Italia-TV-cooking-program Posted on PRODIGY* December, 1993; Formatted by Elaine Radis BGMB90B; December, 1993; GEnie; E.RADIS

Recipe By :

From: Date: 05/27

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

Lo-Cal Chip Dip

Servings: 1 Servings

Ingredients:

INGREDIENTS:
1 (16 oz.) cottage cheese
1 package Lipton onion soup mix
2 To 3 tbsp. milk

PREPARATION:

Preparation:

Place cottage cheese in blender. Blend until smooth and add soup. Mix add enough milk to make a dipping consistency. Source: Magic Chef Cookbook CDROM

Submitted By PAT PATE <PATPATE@TENET.EDU> On TUE, 8 NOV 1994 205128 ~0600 (CST)

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

Lo-Cal Crepes

Servings: 36 Servings

Ingredients:

2 Eggs
dash Salt
2 tablespoon (30 mL) margarine (melted)
1 ¼ cub (310 mL) flour
1 teaspoon (5 mL) baking powder
1 ¾ cub (440 mL) water

Preparation:

Place eggs in blender; whip to mix well. add salt, melted margarine, flour, baking powder and water. whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.) Cook in crepe pan according to manufacturer's directions.

Exchange 1 crepe: ¼ low-fat milk Calories 1 crepe: 24 Posted to MM-Recipes Digest V3 #305

Date: Wed, 6 Nov 1996 14:18:31 -0800 (PST)

From: Corky Courtright <corky@discover.net>

Lo-Cal Crock Pot Chicken

Servings: 1 Servings

Ingredients:

2 medium Onions; thinly sliced
2 pound Chicken; cut up and skinned(up to 3)
2 Cloves garlic; minced
1 large Can tomatoes
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Oregano; crushed
½ teaspoon Basil
½ teaspoon Celery seed
1 Bay leaf

Preparation:

Layer in order and cook on low 6-8 hours, or on high 2 ½ - 4 hours.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997

Lo-Cal Dressing

Servings: 4 Servings

Ingredients:

1 cub Plain yogurt
1 cl Garlic; crushed
1 teaspoon Salt
1 teaspoon Mint; chopped*
¼ teaspoon Pepper
½ Medium cucumber

Preparation:

Combine all ingredients and mix until blended. Pour over tossed greens.
*If using dried mint, decrease to ½ t.

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

Lo-Cal Fruit Salad

Servings: 5 Servings

Ingredients:

½ cub Dried apricots; diced,cooked and ground
½ Banana
1 cub Unsweetened crushedpineapple
½ cub Water
½ cub Plain yogurt
½ teaspoon Liquid sweetner
1 Envelope De-Zerta orangegelatin

Preparation:

Dissolve gelatin in water and orange juice which has been heated to boiling. Blend all fruits and yogurt and add to gelatin mixture. Pour into 5 individual molds. Refrigerate until firm.

MRS NAOMI COOKE

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.

Lo-Cal Lemon Sherbet

Servings: 16 1/2 c serv

Ingredients:

6 ounce Unsweetened lemonade con-
Centrate
3 tablespoon Granulated fructose
¼ teaspoon Salt
2 tablespoon Lemon rind
3 cub Evaporated skim milk well
Chilled

Preparation:

Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm.
Calories per ½ c serving 51 exchange 1 fruit

source:diabetic desssert cookbook

Reformated by You and Yours via Nancy O'Brion and her Meal Master

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

Lo-Cal Mock French Onion Dip

Servings: 1 Servings

Ingredients:

INGREDIENTS:
1 large Cottage cheese
2 package Weight Watchers onion broth
¼ cub Minced onions
1 Or 2 tbsp. celery andparsley flakes
½ teaspoon Paprika
Black pepper to taste
¼ cub Water
1 tablespoon Lemon juice

PREPARATION:

Preparation:

Place all ingredients in blender or food processor. Blend until smooth and creamy. Chill in refrigerator at least 1 hour before serving. Use as a dip for fresh vegetables or a stuffing for baked potatoes. Source: Magic Chef Cookbook CDROM

Submitted By PAT PATE <PATPATE@TENET.EDU> On SUN, 6 NOV 1994 214953 ~0600 (CST)

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

Lo-Cal Oatmeal Cookies

Servings: 48 Servings

Ingredients:

½ cub Diet Margarine
½ cub Honey
¼ cub Egg Substitute
1 teaspoon Vanilla
1 ¼ cub Flour
2 teaspoon Baking Powder
1 cub Rolled Oats
½ cub Raisins

Preparation:

1. Cream margarine and honey; add egg substitute and vanilla,blend well.

2. Combine flour and baking powder; add gradually to honey mixture.

3. Add oats and raisins; mix until well blended.

4. Drop by teaspoon fulls unto nonstick cookie sheet; bake 10 -12 minutes at 375 F.

Out of "Losing Weight Naturally" cookbook

Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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

Lo-Cal Orange Freeze

Servings: 4 Servings

Ingredients:

3 cub Crushed ice
½ cub Granulated sugarreplacement
1 package Lo cal orange drink mix

Preparation:

Combine all ingresients in a blender and whip at high speed. Eat as is or freeze for later.

This is a free item!

source :diabetic dessert cookbook

Reposted for you and yours via Nancy O'Brion and her Meal-Master

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

Lo-Cal Plate

Servings: 100 Servings

Ingredients:

2 pound SALAMI SAUSAGE FZ
3 pound BOLOGNA;SAUSAGE FZ
3 pound HAM SECTIONED CURED
5 3/16 pound CHEESE AMER/SLICE
8 ½ Dozen EGGS SHELL
25 pound COTTAGE CHEESE 5 LB
11 ⅛ pound TOMATOES FRESH
4 pound LETTUCE FRESH

Preparation:

PORTION SIZE: 1 PLATE

1. EACH LOW CALORIE PLATE CONTAINS THE FOLLOWING: 1 OZ EACH BOLOGNA HAM
A 4OZ SCOOP OF COTTAGE CHEESE

2. PREPARE 5 PLATES BEFORE THE SERVING PERIOD STARTS. PREPARE MORE PLATES AS NEEDED. USE PROGRESSIVE PREP.

3. NEATLY ARRANGE ALL INGREDIENTS ON A 9 IN DINNER PLATE AND COVER COMPLETELY WITH PLASTIC WRAP; LABELED WITH ITEM

4. PLACE ON THE COLD BAR 15 MINUTES PRIOR TO THE SERVING PERIOD.

Recipe Number: S03400

SERVING SIZE: 1 EA

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

Lo-Cal Salad Dressing Bt.

Servings: 100 Servings

Ingredients:

3 Bottles BLUE CHEESE DRESS
3 Bottles THOUSAND DRESSING
3 Bottles FRENCH DRESSING
2 Bottles ITALIAN DRESSING
3 Bottles RANCH STYLEDRESSING; 8OZ

Preparation:

1. PLACE INDIV. LOW-CAL SALAD DRESSING IN APPROPRIATE CONTAINERS ON COLD FOOD COUNTER 30 MIN. PRIOR TO SERVING PERIOD. REPLENISH AS NEEDED.

2. POST ALL AMOUNTS USED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.

Recipe Number: S01501

SERVING SIZE: 2 TBS

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

Lo-Cal Thousand Island Dr

Servings: 100 Servings

Ingredients:

7 pound YOGURT NON FAT L/C 8 OZ
14 ounce ONIONS DRY
2 pound CHILI SAUCE
3 ounce MUSTARD PREP. 1 LB JAR
¼ cub VINEGAR CIDER
1 ½ ounce SALT TABLE 5LB

Preparation:

1. COMBINE CHILI SAUCE, MUSTARD, ONIONS, VINEGAR AND SALT; BLEND WELL.

2. ADD YOGURT; STIR UNTIL WELL BLENDED.

3. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 1 LB DRY ONIONS A.P. WILL YIELD 14 OZ MINCED ONIONS OR 1 ¾ CUPS.

NOTE: 2. IN STEP 1, 1 ½ OZ (½ CUP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.

Recipe Number: M08500

SERVING SIZE: 2 TABLESPO

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

Lo-Cal Yogurt Dressing

Servings: 100 Servings

Ingredients:

6 ½ pound YOGURT NON FAT L/C 8 OZ
2 teaspoon GARLIC DEHY GRA
3 ounce CELERY FRESH
1 ⅛ pound ONIONS DRY
4 ounce SUGAR; GRANULATED 10 LB
6 ounce VINEGAR CIDER
1 tablespoon SALT TABLE 5LB

Preparation:

1. MIX TOGETHER YOGURT, ONIONS, PARSELY, CELERY LEAVES, SUGAR, VINEGAR, SALT AND GARLIC. STIR WELL TO BLEND.

2. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 4 OZ ONIONS A.P. WILL YEILD 1 LB 2 OZ MINCED ONIONS; 3 ⅛ OZ PARSLEY A.P. WILL YIELD 3 OZ MINCED PARSLEY; 6 LB 7 OZ FRESH CELERY A.P. WILL YEILD 3 OZ MINCED CELERY LEAVES.
2. IN STEP 1, 2 ¼ OZ (¾ CUPS) DEHYDRATED CHOPPED ONIONS AND ⅛ OZ (6 TBS) DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: M01100

SERVING SIZE: 1 OZ

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

Lochen Pudding

Servings: 1 Servings

Ingredients:

1 package Vermicelli-type lochen/pasta
½ package Parve margarine (in the U.K.we use Tomar)
1 Egg
1 cub Sugar
2 teaspoon Vanilla essence
1 Apple (grated)
Handful of sultanas

Preparation:

to make : cook the pasta as directed on packet (probably add to boiling water and cook for three mins) - chuck it in a bowl and add the Tomar which will then melt obviously. Add the beaten egg and sugar and flavourings and stir it all. Add the sultanas and stir. Bake in medium oven for about half an hour until crispy on top, but still deliciously soft underneath. To really make this into a fattening dessert, add a sponge topping and/or golden syrup when cooked. Enjoy!

Posted to JEWISH-FOOD digest V96 #093

From: "Hilary Mildiner" <HILARY@jcare.org>

Date: Wed, 4 Dec 1996 10:53:06 +0000

Locke-Ober Clam Chowder

Servings: 6 Servings

Ingredients:

1 tablespoon Butter
1 large Russet potatoes; peeled andchopped into ½" cubes
1 medium Onion; chopped
1 cub Bottled clam juice
2 cub Fresh clams; chopped -or-
4 can Chopped clams; 6.5ounce,liquid reserved
1 cub Whipping cream
3 tablespoon Fresh dill; chopped

Preparation:

Melt butter in heavy large saucepan over medium heat. Add potato and onion.
Cook until onion in tender, about 6 minutes. Add enough bottled clam juice to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes. Add clams, cream and dill. Bring to a simmer. Season with salt and pepper.

Recipe by: Locke-Ober Restaurant

Posted to recipelu-digest Volume 01 Number 537 by Kj375 <Kj375@aol.com> on Jan 15, 1998

Locke-Ober Cream Sauce

Servings: 4 Servings

Ingredients:

4 tablespoon Butter
4 tablespoon Flour
1 cub Whole milk
1 cub Light cream
1 pinch Salt

Preparation:

STEP ONE: The Roux-- In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes. STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes. VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes. For a thinner sauce, more warm milk may be added.

Recipe By : Locke-Ober, Boston, MA

From: Date: 05/27

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

Locke-Ober Fish Stock

Servings: 8 Servings

Ingredients:

1 large Onion -- diced
1 Celery stalk -- chopped
1 ounce Butter
2 pound Fish bones and trimmings
2 tablespoon Lemon juice -- use
Fresh-squeezed
1 cub Dry white wine
1 dash Salt -- to taste
1 dash Black pepper -- to taste
1 quart Water

Preparation:

In a medium pot, cook onion and celery in butter until transparent. Add fish bones and trimmings, lemon juice and wine, salt and pepper. Cook until wine is reduced by ½, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed.
Makes approximately one quart fish stock.

Recipe By : Locke-Ober, Boston, MA

From: Date: 05/27

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

Locke-Ober Indian Pudding

Servings: 6 Servings

Ingredients:

¼ cub Cornmeal
2 cub Whole milk -- cold
2 cub Whole milk -- scalded
½ cub Molasses
1 teaspoon Salt
¼ cub Sugar
1 teaspoon Cinnamon -- or ginger
4 tablespoon Butter
2 tablespoon White rum

Preparation:

STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily.
Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick.

STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum.

CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or ½ teaspoon of each.

STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand ½ hour before serving. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate.

Recipe By : Locke-Ober, Boston, MA

From: Date: 05/27

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

Loco Cocoa Mocha

Servings: 1 Servings

Ingredients:

¾ ounce Kahlua
½ cub Hot coffee -- HAZELNUT
1 teaspoon Nestle Quick
2 tablespoon Half and half -- (optional)

Preparation:

Combine all ingredients in your favorite cup and stir Garnish with a donut of your choice.

Recipe By : The Net

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

Loco Pollo

Servings: 4 Servings

Ingredients:

¼ cub Corn oil
¼ cub Butter melted
¼ cub Onion minced
2 tablespoon Garlic finely minced
1 teaspoon Annatto powder OR
2 drop Yellow food coloring
¼ teaspoon Ground cumin see note
1 teaspoon Dried Mexican oregano
4 tablespoon Lemon juice
4 tablespoon Orange juice
1 Chicken 2 ½ - 3 pounds

Preparation:

Combine oil, butter, onion, garlic, annatto, cumin, lemon and orange juices in a large shallow pyrex pan. Add chicken halves, turning well to coat.
Cover and marinate for several hours, or overnight.

Remove the chicken from the marinade, then cook over medium coals on barbeque grill or in a broiler 4" from the source of heat. Turn frequently and cook, turning and basting frequently, for about 25 minutes or until browned on both sides.

Cut chicken halves into serving pieces. Serve with beans and rice, corn or flour tortillas and fresh salsa.

Posted to EAT-L Digest - 18 Jun 96

Date: Tue, 18 Jun 1996 16:05:29 -0600

From: Ilene Warfield <ilenewar@STARNETINC.COM>

Loco-Moko

Servings: 4 Servings

Ingredients:

SOMEKINE ONO COOKBOOK:
1 pound Ground beef
2 cub Cooked rice
Brown gravy
4 Eggs
Shoyu, ketchup, etc.

Preparation:

Make 4 patties from ground beef. Fry or broil until well done. Fry eggs sunnyside up or over easy. Serve 2 scoop rice on platter; place hamburger patty on rice and 1 egg over hamburger. Pour gravy over everything and add desired seasoning. Orgin: Somekine Ono Cookbook by Local Grines, a Junior Achievement Company Formatted by: Dorie Villarreal

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

Locro

Servings: 6 To 8

Ingredients:

3 medium Butternut squash; (about 4pounds)
¼ cub Olive oil
2 Cloves garlic; peeled andchopped
2 medium Onions; chopped (about 2 ½cups)
2 large Tomatoes; peeled, seeded,and chopped
1 ½ tablespoon Chopped fresh oregano or 1tsp. dried oregano
1 tablespoon Coarse salt
¼ teaspoon Ground white pepper
2 Ears corn; husked, withkernels cut off the cob, orabout 2 cups frozen cornkernels
1 cub Fresh or frozen peas

GARNISH:
1 Ear corn; cut crosswise into½-inch sections, andblanched (See NOTE below)

ONION RELISH:
4 large Onions; (about 3 pounds)
1 tablespoon Coarse salt
1 Or 2 fresh jalapeno peppers;seeded and julienned
¼ cub Pitted Kalamata olives;(olives sliced)
¼ cub Olive oil
¼ cub Red-wine vinegar
Freshly ground white pepper

Preparation:

The dish--Locro--is a vegetable stew that varies from country to country in South America, and it is always served hot as a main course accompanied with rice. However, it is rather spectacular as part of a buffet, also.

Remove and discard the skin and seeds from the squash and cut into 1-inch cubes. You should have about 10 cups.

In a saute pan, heat the olive oil over low heat. Add the garlic and saute for 1 minute. Do not burn the garlic. Add the onions and continue to saute until the onions are lightly golden, about 8 minutes. Mix in the squash, tomatoes, oregano, salt, pepper and 1;2 cup of water and cook, stirring now and then, for 25 minutes, or until the squash is barely tender.

Stir in the corn kernels, cover the saute pan, and continue cooking for 5 minutes longer. Add the peas, stir, and cook for another 3 to 5 minutes.
Remove from the heat, correct the seasoning with salt and pepper and serve, garnished with 1 slice of corn per serving and some onion relish.

NOTE: To blanch the corn for garnish, bring a pot of salted water to a boil, add the corn sections and bring back to a boil. Remove from heat, cover and let sit for 3 to 5 minutes. With a slotted spoon, remove the corn slices from the water and drain.

VARIATIONS: Substitute ½ cup milk or half-and-half for the water used in cooking the squash. Proceed with the recipe.

Or, add 1 cup of ¼-inch cubes of feta cheese with the corn kernels.
Proceed with the recipe. When using feta, do not add salt until the very end. Then taste and add salt as needed.

ONION RELISH: Peel the onions and cut them in half vertically. Place the onions cut side down on a board and thinly slice them into half-rings.
Place them in a stainless steel bowl, sprinkle with salt, and mix thoroughly. Let sit for 1 hour at room temperature. Transfer the onion rings to a strainer, rinse under cold water, and drain well.

Return the onion rings to the bowl. Add the hot pepper (jalapeno), olives, and oil and toss well. Add the vinegar, toss, and correct the seasoning with salt and pepper to taste.

Relish is also good with ham, chicken, turkey, fried or baked fish, all types of baked squash, and other vegetable dishes. You can put it on sandwiches and use it to make appetizers. It should be fresh, though it will keep for a day in the refrigerator. (Serves 6 to 8)

Whew! A complex recipe, from a chef whose name I don't have, but author of THE ART OF SOUTH AMERICAN COOKING or some years back.

Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@fredonia.edu> on Dec 15, 199

Locus Fish with Jerusalem Artichokes

Servings: 4 Servings

Ingredients:

4 Locus fish fillets Or white firm-flesh fish
1 pound Jerusalem artichokes
2 tablespoon Olive oil
¼ cub White wine
1 teaspoon Fresh rosemary, chopped
Juice from 1 lemon
1 ½ cub Heavy cream
Salt and pepper

Preparation:

Peel and thinly slice the jerusalem artichokes.
Melt the butter and olive oil together in a pan. Fry the fish fillets 3 minutes on each side. Set aside, keep warm. To the same pan add the wine, scraping the bottom of the pan. Add rosemary, lemon juice, jerusalem artichokes, heavy cream, salt and pepper.
Cook until the jerusalem artichokes soften and the sauce is reduced to a half, about 1 to 1 ½ hour.
Transfer the fish fillets to serving plates, pour the sauce over the fish, and garnish with rosemary sprigs.

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

Lofat 14-Carat Fig Cake

Servings: 1 Servings

Ingredients:

2 Eggs
2 Egg whites
2 cub Flour
2 cub Sugar (reserve juice)
2 teaspoon Baking powder
1 ½ teaspoon Baking soda
1 ½ cub Pureed figs (recipe below)
2 cub Carrots; peeled and grated
8 ounce Crushed pineapple; drained
2 cub Seedless raisins
¼ cub Walnuts; chopped (optional)
1 teaspoon Salt
2 teaspoon Cinnamon
1 cub Powdered sugar (optional)

PUREED FIGS:
2 cub Dried figs
¾ cub Water
2 teaspoon Vanilla

Preparation:

PUREED FIGS:
Puree figs, water and vanilla in blender or food processor. Makes 1 ½ cups.
CAKE:
Lightly beat together eggs and egg whites in bowl.
Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended.
Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spray.
Bake at 350 deg. 35 to 40 minutes or until cake tests done in center. While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth and of spreading consistency. Drizzle over cake. Makes 24 servings. 183 cal. 150 mg. sodium 18 mg. cholesterol 1 gr.
fat 43 gr. carbohydrates 3 gr. protein .98 gr. fiber 4% cal. from fat From: The News and Observer - March 18 , 1992 Posted to EAT-L Digest 27 Jul 96

Date: Sun, 28 Jul 1996 21:45:00 +0200

From: Christian Lang <lang@ONLINE-SERVICE.DE>

Lo-Fat 14-Carat Fig Cake

Servings: 1 Servings

Ingredients:

2 Eggs
2 Egg whites
2 cub Flour
2 cub Sugar (reserve juice)
2 teaspoon Baking powder
1 ½ teaspoon Baking soda
1 ½ cub Pureed figs (recipe below)
2 cub Carrots; peeled and grated
8 ounce Crushed pineapple; drained
2 cub Seedless raisins
¼ cub Walnuts; chopped (optional)
1 teaspoon Salt
2 teaspoon Cinnamon
1 cub Powdered sugar (optional)

PUREED FIGS:
2 cub Dried figs
¾ cub Water
2 teaspoon Vanilla

Preparation:

PUREED FIGS:
Puree figs, water and vanilla in blender or food processor. Makes 1 ½ cups.
CAKE:
Lightly beat together eggs and egg whites in bowl.
Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended.
Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spray.
Bake at 350 deg. 35 to 40 minutes or until cake tests done in center. While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth and of spreading consistency. Drizzle over cake. Makes 24 servings. 183 cal. 150 mg. sodium 18 mg. cholesterol 1 gr.
fat 43 gr. carbohydrates 3 gr. protein .98 gr. fiber 4% cal. from fat From: The News and Observer - March 18 , 1992

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

Lo-Fat Cheesecake

Servings: 1 Servings

Ingredients:

1 pound Fat-free cream cheese;(Israelis: I used 5%'Symphonia Hachamishit', 2packs 200 gr each)
½ cub Sugar
1 teaspoon Vanilla
2 Egg whites
3 ounce Graham cracker or petitbeurre cookie crumbs *
Apple juice

Preparation:

* I used 80 gr, about 3 oz.) of crumbs - more will be a thicker crust but more fat content in cake

As promised here is the 'winner' of my lo-fat cheesecake tryouts; I tried two. Both were great, the other was actually closer to a 'thick 'n' rich' real cheesecake but more fat. That had 17 ½% fat, this one has only 7 ½ % fat using the ingredients I did; if you use lower-fat items (more easily available outside Israel) you can significantly lower the fat.

Lightly spray (PAM) 8" round pan. Blend crumbs w/¼ c. apple juice. Pat into bottom and on sides of pan. Combine cake ingredients (no need to beat whites sep); pour into shell. Bake for 30 mins in preheated 350o oven.
Chill well - hardens as cools. Keeps for several days, freezes well.
Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@amcha.org> on May 26, 1998

Lo-Fat Lo-Cal Chicken and Dumplings

Servings: 1 Servings

Ingredients:

2 ½ quart Water
3 pound Chicken, cut up and skinned(up to 4)
5 Carrots
4 Stalks celery
2 small Onions
1 Bay leaf
4 Juniper berries
¼ Tsp, whole peppercorns
2 teaspoon Basil
1 teaspoon Salt

DUMPLINGS:
1 ½ cub Flour
3 teaspoon Baking powder
1 teaspoon Salt
⅛ teaspoon White pepper
½ cub Chopped parsley
1 tablespoon Minced chives
3 tablespoon Margarine
2/3 cub Skimmed milk

Preparation:

In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf.

Posted to JEWISH-FOOD digest V96 #111

From: "Anne G. de Borja" <anne@iconn.com.ph>

Date: Fri, 27 Dec 1996 13:15:21 +0800

Log Cabin Toast

Servings: 1 Servings

Ingredients:

-CYGNUS, HCPM52C & C.MINEAH
¼ cub Sugar
2 teaspoon Cinnamon
2 slice White or whole wheat bread
Soft butter or margarine

Preparation:

1. Mix sugar and cinnamon in custard cup 2. Toast slices of bread. Spread with soft butter. Sprinkle with sugar-cinnamon mixture.
3. Cut each slice of toast into 4 strips. Put them together on plate like stacked logs to make the walls of a log cabin. Start from the top and eat all the logs.

Source: Betty Crocer cookbook for Boys and Girls

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

Log Roll

Servings: 1 Servings

Ingredients:

2 cub Sugar;granulated
½ cub White corn syrup
½ cub Milk
2 tablespoon Butter
½ pound Milk chocolate
1 cub Nuts;choppedpecans are preferable

Preparation:

Mix sugar, syrup, milk and butter in pan. Cook to firm-ball stage. Set aside to cool, then add vanilla and beat until firm. shape in rolls about 1 ½ inch through, and in length easy to roll (like a candy bar). When cold, dip in chocolate which has been melted over hot water. Roll in chopped nuts and slice when cold.

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

Logan Bread

Servings: 1 Servings

Ingredients:

1 cub Flour, All-Purpose -- *
4 cub Flour, Whole-Grain Wheat --
**
1 cub Honey
3 tablespoon Molasses
¾ cub Brown Sugar
¾ cub Dry Milk
¼ cub Salad Oil
1 teaspoon Salt
1 teaspoon Baking Powder
2 cub Dried Fruit And Nuts -- up
To 4 cups

Preparation:

1. Mix all ingredients together using your hands. Add water if the dough will not stick together without it.

2. Pat or roll out onto cookie sheets to a thickness of ½ inch.

3. Score into squares with a sharp knife.

4. Bake 1 hour at 300° F.

Makes 2 - 9 x 13 in. pans.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

From: Date: 05/27

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

Loggerhead Turtle Stew

Servings: 1 Servings

Ingredients:

1 medium Onion; sliced
1 cub Green butter beans; (limabeans)
3 Stalks celery; chopped
Loggerhead turtle meat
3 medium Potatoes
3 Carrots
1 can (Small) tomatoes
½ cub Fresh parsley or ¼ c. dryparsley

Preparation:

Cook onion, butter beans and celery for 30 minutes. Prepare turtle meat by searing cubed meat in 1 stick butter and 1 tablespoon oil. Add potatoes, carrots, tomatoes, parsley and turtle meat to onion, butter beans and celery mixture. Cook all ingredients until potatoes and carrots are tender.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Loggers Bread Diana's Version

Servings: 1 Servings

Ingredients:

1 cub Whole wheat flour
½ cub Oat flour
1 ½ cub Bread flour
3 tablespoon Applesauce
1 teaspoon Margarine
3 tablespoon Powdered buttermilk
2 teaspoon Brown sugar
1 teaspoon Honey
1 teaspoon Molasses
¾ teaspoon Salt
1 cub Water
1 tablespoon Yeast

Preparation:

add all to bm make on dough cycle for rolls.

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

Logozzo's Chocolate Truffles

Servings: 36 Servings

Ingredients:

I.E.S.JJGF65A:

PHILLY.INQUIRER:
1 2/3 cub Heavy cream
2 Unsalted butter; sticks
16 ounce Semisweet chocolate; cut in
To small pieces
1 teaspoon Vanilla flavoring; or to
Taste
Cocoa

Preparation:

Bring cream and butter to a boil in medium
saucepan.Remove from heat and add chocolate.Allow to sit for 5 minutes.Stir until smooth.Add vanilla.Let cool in refrigerator,and stir with whisk every 15 minutes or so until very thick.Chill until firm..
Using melon baller or small spoon,scoop out
tablespoon sized portions,and place on sheet sprinkled with cocoa.Place in refrigerator to harden.Using palms of hands,gently and quickly roll each portion of chocolate into a ball.Chill again to harden..
Roll each truffle in powdered cocoa,finely chopped nuts,or dip into melted chocolate.Store in airtight container in refrigerator.Make about 3 dozen..

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

Loin Lamb Chops with Fresh Spinach and Mushroom

Servings: 4 Servings

Ingredients:

JUDI M. PHELPS:
8 Boneless loin lamb chops;cut 1-inch thick (about2 lbs total), trimmed ofexcess fat and tied
¼ cub Extra-virgin olive oil
1 ½ teaspoon Salt
½ teaspoon Fresh rosemary; minced
1 pound Mushrooms; sliced ¼-inchthick
1 pound Fresh spinach; stemmed andrinsed
½ cub Dry red wine
3 tablespoon Unsalted butter

Preparation:

Preheat the broiler. Rub the chops all over with 2 tablespoons of the olive oil, ½ teaspoon of the salt and ¼ teaspoon of the rosemary. Set the chops aside.

In a large heavy skillet, heat 1 tablespoon of the olive oil over high heat. Add the mushrooms, ½ teaspoon salt and the remaining ¼ teaspoon rosemary. Cook, stirring occasionally, until they are golden brown, about 5 minutes. Remove the skillet from the heat and set aside.

Broil the lamb chops about 5 inches from the heat for 3 to 4 minutes on each side, or until golden brown on the outside and rosy pink in the center. Remove the string from each chop. Reheat the mushrooms briefly over moderate heat and arrange neatly down the center of a warmed serving platter. Put the chops on top of the mushrooms.

In the large nonreactive skillet, heat the remaining 1 tablespoon olive oil over moderately high heat. Add the spinach and the remaining ½ teaspoon salt. Cook, stirring frequently, until wilted and tender but still bright green, about 4 minutes. Spoon the spinach around the chops. Cover to keep warm.

Add the wine to the pan and cook over high heat until it is reduced to ¼ cup, about 4 minutes. Reduce the heat to low and whisk in the butter. Pour over the chops and serve.

Source: The Best of Food and Wine, 1990 Collection. Shared by Judi M.
Phelps.

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

Loin Lamb Chops with Olives (Mf)

Servings: 2 Servings

Ingredients:

Olive oil; to saute
4 Loin lamb chops; trimmed ofexcess fat
Flour; for dusting
½ cub Pitted sliced olives; curedor kalamata or good greenones, coarsely chopped
Dried or fresh oregano; totaste
2 tablespoon Fresh lemon juice; to taste
Salt and crushed red pepper

Preparation:

Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.

Yield: 2 servings

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

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

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

Loin of Lamb En Cro–te with Shallot/balsamic

Servings: 4 Servings

Ingredients:

ROASTED SHALLOT:

BALSAMIC VINEGAR SAUCE:
2 cub Beef stock
1 ¼ cub Balsamic vinegar
½ pound Butter cut into small pieces
8 Shallots; roasted and finely chopped
Salt & Pepper (to taste)

LOIN OF LAMB EN CROUTE:
4 Lamb loins (6 oz each) cleaned
1 tablespoon Olive oil
1 Garlic clove
Salt and pepper
2 tablespoon Olive oil
4 Sheets puff pastry
2 Red bell peppers, roasted peeled, seeded, and cut into ½" strips
8 ounce Feta cheese, crumbled
1 cub Cooked spinach; drained
1 Egg; beaten with water
1 tablespoon Water (to beat with egg)

Preparation:

For Roasted Shallot Balsamic Vinegar Sauce: In a medium saucepan place the beef stock and balsamic vinegar. Heat them on medium high for 10 to 15 minutes, or until the liquid is reduced to ¼. While stirring constantly, add the butter pieces one at a time, and whisk them in so that they are well incorporated. Add the roasted shallots, salt and pepper. Set aside while you prepare the lamb. Rub the lamb loins with the 1 tablespoon of olive oil and garlic clove. Sprinkle them with the salt and the pepper. In a heavy skillet place the 2 tablespoons of olive oil and heat it on medium until it is hot. Sear the lamb on both sides. Cut the puff pastry sheet so that it is the length of the lamb loin and 2-½ times as wide. Place the lamb in the center of the sheet. Top the lamb with the roasted peppers, feta cheese, and cooked spinach. Fold one end of the dough over the lamb.
Brush the other side of the pastry with the egg wash and then fold it over on top of the other pastry end by 2". Cut off the extra dough and reserve it. Crimp the open ends together with your fingers. Turn the wrapped lamb over. Make a braid the length of the lamb with the left-over pastry dough.
Brush the top of the dough with the egg wash and place the braid on top.
Preheat the oven to 425øF. Bake the wrapped lamb for 12 to 15 minutes, or until the dough is golden brown. Serve the baked lamb with the Roasted Shallot Balsamic Vinegar Sauce.

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

Loin of Lamb En Cro–te with Shallot/balsamic Vinegar Sauc

Servings: 4 Servings

Ingredients:

ROASTED SHALLOT:

BALSAMIC VINEGAR SAUCE:
2 cub Beef stock
1 ¼ cub Balsamic vinegar
½ pound Butter cut into small pieces
8 Shallots; roasted and finely chopped
Salt & Pepper (to taste)

LOIN OF LAMB EN CROUTE:
4 Lamb loins (6 oz each) cleaned
1 tablespoon Olive oil
1 Garlic clove
Salt and pepper
2 tablespoon Olive oil
4 Sheets puff pastry
2 Red bell peppers, roasted peeled, seeded, and cut into ½" strips
8 ounce Feta cheese, crumbled
1 cub Cooked spinach; drained
1 Egg; beaten with water
1 tablespoon Water (to beat with egg)

Preparation:

For Roasted Shallot Balsamic Vinegar Sauce: In a medium saucepan place the beef stock and balsamic vinegar. Heat them on medium high for 10 to 15 minutes, or until the liquid is reduced to ¼. While stirring constantly, add the butter pieces one at a time, and whisk them in so that they are well incorporated. Add the roasted shallots, salt and pepper. Set aside while you prepare the lamb. Rub the lamb loins with the 1 tablespoon of olive oil and garlic clove.
Sprinkle them with the salt and the pepper. In a heavy skillet place the 2 tablespoons of olive oil and heat it on medium until it is hot.
Sear the lamb on both sides. Cut the puff pastry sheet so that it is the length of the lamb loin and 2-½ times as wide. Place the lamb in the center of the sheet. Top the lamb with the roasted peppers, feta cheese, and cooked spinach. Fold one end of the dough over the lamb. Brush the other side of the pastry with the egg wash and then fold it over on top of the other pastry end by 2". Cut off the extra dough and reserve it. Crimp the open ends together with your fingers. Turn the wrapped lamb over. Make a braid the length of the lamb with the left-over pastry dough. Brush the top of the dough with the egg wash and place the braid on top. Preheat the oven to 425øF.
Bake the wrapped lamb for 12 to 15 minutes, or until the dough is golden brown. Serve the baked lamb with the Roasted Shallot Balsamic Vinegar Sauce.

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

Loin of Lamb with Apple and Ginger Stuffing

Servings: 4 Servings

Ingredients:

3 pound Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 cub Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 teaspoon Sugar
1 teaspoon Ground ginger

Preparation:

First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool. . Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb.
Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb.

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

Loin of Pork in Green Chili Sauce

Servings: 6 Servings

Ingredients:

10 Tomatillos
2 tablespoon Vegetable oil
½ large Onion, finely chopped
2 cl Garlic, chopped
4 Serrano peppers, seeded and
Chopped
Salt to taste
Pepper to taste
1 bunch Cilantro, stemmed and
Chopped (reserve some sprigs
For garnish
1 (14-oz) jar nopalito (cactus
Pad strips), drained, rinsed
Well and julienned or diced
1 ½ pound Boneless pork loin, cut into
2-inch cubes
Fresh chilis for garnish

Preparation:

Cut an X on the bottom of each tomatillo and remove core. Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks. (If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften). Quarter tomatillos and place in a blender. Heat oil in a skillet over medium heat. Add onion and garlic and saute until limp. Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos. Process until mixture is coarsely ground.
Place pork in heavy pan or Dutch oven; add tomatillo mixture. Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1-½ hours. Serve garnished with cilantro sprigs and whole chilis.

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

Loin of Pork Stuffed with Cepes or Truffles

Servings: 8 Servings

Ingredients:

4 pound Loin of pork
Salt
Freshly ground black pepper
3 Truffles or
2 ounce Dried cepes (porcinis)
1 Clove garlic; thinly sliced
¾ pint Hot meat stock or water
¼ pint White wine

Preparation:

Ask your butcher to bone the loin and remove the rind, but keep both bones and the rind for the cooking. If you are using dried cepes, cover them with warm water and leave to soak for 30 minutes or until they are soft. Drain, reserving the liquid. Lay the meat on a board and season well with salt and pepper. Cut the truffles or cepes into little pieces and lay at intervals along the meat interspersed with slivers of garlic. Roll the meat up and tie it with string into a long bolster shape. Place it in a roasting pan surrounded by the bones and the rind cut into strips. Roast in a preheated oven at 325 degrees for 30 minutes. Pour in the hot stock or water, the wine, and the liquid from the cepes. Cover and cook for a further 2 to 2 ½ hours.

Remove the pork and keep hot. Strain the juices and reduce, then season to taste. Serve with the sliced pork. Or, if serving the pork cold, pour off the juices into a bowl and chill. Remove the fat, but keep it for frying bread or little potatoes--it has a splendid flavor. The juices will have jellied and should be chopped and arranged around the cold pork in a serving dish. Serve with what you will, such as a fine salad and some sauteed potatoes.

Recipe by: Two Fat Ladies FL1B02

Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02, 1997

Loin of Veal with Truffle Sauce

Servings: 8 Servings

Ingredients:

4 tablespoon Vegetable shortening
1 Whole loin of veal*
½ pound Butter
1 Onion,large,chopped
¼ pound Mushrooms,fresh**
2 Celery stalks,chopped
2 Tomatoes,quartered
½ cub Chicken stock***
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Marjoram
2 Truffles,chopped****

Preparation:

* - loin of veal is to boned, rolled, and tied: 2-¾ to 3 lb. ** - trim and chop mushrooms. *** - or water. **** - soak truffles in ¼ cup cognac for 1-2 hours.

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

Loin of Venison with Wild-Mushroom Sauce

Servings: 8 Servings

Ingredients:

¾ teaspoon Salt; divided
¼ teaspoon Pepper; divided
1 Boned (2-pound) venison loin
1 tablespoon Margarine
3 cub Sliced shiitake mushroomcaps --about ½ pound
¼ cub Minced shallots
¾ cub Port --or other sweet redwine
1 cub Beef broth
2 ¼ teaspoon Cornstarch

Preparation:

Preheat oven to 500°F. Sprinkle ½ teaspoon salt and ⅛ teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes.

Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and sauté 4 minutes or until tender. Add ¼ teaspoon salt, ⅛ teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet.
Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat.
Cut venison into ¼ inch-thick slices, and serve with sauce.

Yield: 8 servings (serving size: 3 ounces venison and ¼ cups sauce).

Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g; cholesterol 83mg; sodium 497mg.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Best of Cooking Light Holidays, 1997

Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998

Loin Pork Chops with Apples

Servings: 4 Servings

Ingredients:

4 Loin chops 1-in thick
2 Pinch of salt
1 tablespoon Peanut oil
1 Clove, garlic
2 Apples,peeled,cored and ¼d
¼ cub Dry white wine
1/3 cub Chicken broth

Preparation:

1. Sprinke the chops with the salt. 2. Heat the oil in a heavy skillet, large enough to hold both chops and apples - when they are added - in one layer. 3. Add the chops and the garlic to the skillet and brown well on one side, about 5 min. Turn and brown on the other side, about 10 min. 4. Push the chops aside and add the apples in one layer. Continue cooking 15 min., turning the apples so that they brown and cook evenly. 5. Remove the chops and apples to a warm serving dish. 6. Pour off the fat from the skillet.
Add the wine, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Add the broth and simmer down to a saucelike cocsistency. Discard the garlic. 7. Pour the sauce over the chops and apples and serve. This great dish is named: Filets de porc aux pommes

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

Lois Burkhart's Chicken/turkey Tetrazinni

Servings: 1 Servings

Ingredients:

2 tablespoon Chopped onion
1 tablespoon Margerine
3 tablespoon Sherry
2 cub Cooked chicken or turkey
1 tablespoon Dry parsley
1 can Mushroom soup; undiluted
½ cub Water
½ cub Shredded sharp cheddarcheese
2 tablespoon Chopped pimiento
2 cub Cooked spaghetti; (measureafter cooking)

Preparation:

In a saucepan, cook onion in margerine until tender. Blend in soup, water, cheese, and sherry. Heat, stirring, until the cheese melts.

Add chicke or turkey, piniento, and parsley. Fold in spaghetti. Pour into a Pam-sprayed 9x13 casserole. (Or use a disposable pan.)

Bake, covered, in a 350 degree oven until bbbly in the center. Makes about 5 servings.

Notes: To make a frozen casserole, simply assemble it to the baking stage, cover with foil and freeze. Defrost before baking, or if baking frozen, lower the oven heat to 325 and bake for about an hour...perhaps longer.

Leftovers reheat well in microwave. Is easily doubled.

Lois Burkhart is one of my neighbors across the street. She served this for dinner one night when we were guests, and we absolutely love it. She got the recipe from her minister's wife, who got it from someone else....you know the routine with a really good recipe.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec 22, 1997

Lois' Coconut Oatmeal Cookies

Servings: 36 Servings

Ingredients:

½ cub Sugar
½ cub Brown sugar
¾ cub Flour
1 cub Oatmeal
1 cub Coconut
½ teaspoon Salt
½ teaspoon Baking soda
½ teaspoon Baking powder
½ cub Margarine
1 Egg
1 teaspoon Vanilla

Preparation:

Cream margarine and sugars. Beat in egg. Add mixed dry ingredients. Bake at 350* for 8 to 10 minutes.
Posted to MC-Recipe Digest V1 #337

Recipe by: Lois Kosick

From: Cathy <cspencer@highlander.cbnet.ns.ca>

Date: Wed, 11 Dec 1996 09:07:03 +0400

Lois' Corn-Potato Chowder

Servings: 1 Servings

Ingredients:

6 slice Crisp bacon; crumbled
4 medium Potatoes; peeled and diced
½ cub Minced onions; chopped
1 can (16 Oz.) Cream Corn
2 can (13 ¾ Oz.) Chicken Broth
1 teaspoon Salt
¼ teaspoon Pepper
1 can Evaporated milk

Preparation:

Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in Dutch oven. Cover and simmer 1 ½ to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997

Lois' Irish Stew

Servings: 6 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * * * *
2 pound Lamb, cut in 1-inch cubes
1 pound Potatoes, peeled and cut in cubes
1 pound Carrots, peeled and sliced
1 pound Onions, quartered and sliced
2 Bay leaves
½ teaspoon Oregano
½ teaspoon Thyme, crushed
½ teaspoon Rosemary

Preparation:

Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover.
SImmer for 1 hour and 30 minutes. Remove the herb bag and serve.

Serves 6 to 8.

Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Lois Jene's Nutty Idea

Servings: 1 Servings

Ingredients:

1 Onion, chopped
3 Cloves garlic, minced
1 Stalk celery, chopped
1 Green pepper, chopped
1 pound Cubed beef
1 pound Lean ground beef
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
2 can (16 oz) pinto beans
1 can (28 oz) diced tomatoes
½ cub Salsa
½ cub Water
1 teaspoon Cumin
1 teaspoon Black pepper
1 teaspoon Paprika
1 tablespoon Creamy peanut butter

Preparation:

There's a recipe for chili with peanut butter in my cookbook, The Lighter Side of the Southwest. It was given to me by my friend Lois Jene - it's not real hot, but here it is:

1. Saute onion, garlic, peppers, celery and beef over low heat until beef is browned. Drain well.

2. Add all other ingredients, except peanut butter. Simmer 2-3 hours over low heat, stirring occasionally. Add additional water if necessary.

3. Stir in peanut butter and cook another 10 to 15 minutes. Serve!

Lois Jene told me that this is her standard chili recipe, but she does sometimes use other recipes and that the peanut butter idea always works.
She says not to overdo it - a tablespoon is enough.
Posted to CHILE-HEADS DIGEST V3 #161

Date: Sat, 16 Nov 1996 10:18:20 -0600

From: Coyote Moon <coyote@usaor.net>

Lois' Leg of Lamb Marinade and Barbecue

Servings: 8 Servings

Ingredients:

8 pound Lamb leg; boned andbutterflied
1 ¼ cub Olive oil
¼ cub Worcestershire Sauce
2 Cloves Garlic; diced (ormore)
¾ cub Soy sauce; light
2 tablespoon Dry mustard
¼ cub Red wine vinegar
1 ½ tablespoon Parsley; chopped
1/3 cub Lemon juice

Preparation:

From: auntie_e@prodigy.com (MRS ELAINE RADIS)

Date: Thu, 4 Jul 1996 06:34:30, -0500
1. Mix ingredients together. Marinate butterflied lamb roast overnight, or at least 4 hours, basting as needed. Cook over hot grill, baste as needed.

2. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb.

NOTE: This is Lois' recipe and is ALWAYS served at our annual July 4th BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh tomatoes sliced; drizzled with olive oil and a good wine vinegar; splendid!

Elaine's note...that does not say butter AND corn, but BUTTER AND SUGAR CORN...a kind...with yellow and white kernels, and NOT traiff, <g>!

SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

JEWISH-FOOD digest 229

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

Lois Nelm's Pot Roast

Servings: 1 Servings

Ingredients:

Chuck roast
1 can Cream of mushroom soup
Onion flakes
Garlic
3 Cubes beef bouillon cubes (may use up to 4)
Pepper
1 can Water

Preparation:

In a crockpot, put in chuck roast, one can of cream of mushroom soup, sprinkle with onion flakes, a heaping teaspoon of chopped garlic, beef bouillon cubes, green pepper, optional, and 1 cup of water.

Cook at low for 8 to 10 hours. Serve over rice or egg noodles

NOTES : Five summers ago my best friend, Betty Keane, and I went on a trek to visit her mother in Mississippi. This was the summer after my mother had passed away and the idea of visiting "mom" meant a great deal to me.
Additionally Betty and I were celebrating having completed our first masters, these were in reading. It was my first trip to Mississippi and we even managed side trips to New Orleans, LA and Pensacola, FL while there.
It was a WONDERFUL visit and we ate all kinds of wonderful home cooking! It was especially meaningful later when Betty called me one afternoon fall to tell me that her mom had passed away. I quickly replied, "Your mom will never really die...I'm cooking her pot roast!" Enjoy Betty's mom's pot roast!! Magnificent! Easy! And with your cooking of it, life goes on!!
Recipe by: My buddy Betty's Mom

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Kay Talbott <talbott@mail2.wilmington.net> on Sep 18, 1997

Lois' Raisin Soda Bread

Servings: 1 Loaf

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * * *
2 cub Flour
1 ½ teaspoon Baking Powder
¾ teaspoon Baking Soda
1 teaspoon Salt
3 tablespoon Sugar
1 ½ teaspoon Caraway Seed
3 tablespoon Shortening
2/3 cub Golden Raisins - Plumped
1 cub Buttermilk
2 tablespoon Melted Butter

Preparation:

* To Plump Raisins: Place raisins in a small saucepan and just cover with hot water. Simmer until raisins have absorbed the water.
Set aside.

Preheat oven to 350øF. Blend the flour and the next five ingredients. Cut in the shortening with a pastry blender until well blended. Mix in raisins. Add buttermilk all at one time, mix lightly to a soft dough. Turn the dough into a greased 9-inch round layer cake pan. Cut a cross into the top about 2/3 into the loaf. Brush top with melted butter and sprinkle with 4 teaspoons additional sugar. Bake 40 minutes or until brown.

Makes 1 loaf.

Source: "The Cookin' O'The Green" - February '94 edition - Family magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Lois' Rye Bread

Servings: 12 Servings

Ingredients:

1 package Active dry yeast
1 ½ cub Bread flour
1 ½ cub Whole wheat flour
1 cub Rye flour
4 teaspoon Gluten
1 ½ tablespoon Butter
3 tablespoon Molasses
1 ½ teaspoon Salt
3 tablespoon Caraway seeds
⅝ cub Whole milk; warmed
⅞ cub Warm water

Preparation:

All ingredients should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "White Bread". Press "Start". --- Gail Shipp

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

REC.FOOD.RECIPES

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

Lois Williams' Candied Yams

Servings: 8 Servings

Ingredients:

6 Yams; washed
½ teaspoon Cinnamon
4 tablespoon Butter
3 tablespoon Brown Sugar
1 tablespoon Lemon Or Orange Juice
1 can (12 Oz) Pineapple Chunks InJuice, drain, reserve juice
Cornstarch; to thicken

Preparation:

Boil yams in large pot with water to cover; cook until barely tender--do not overcook. Remove and drain; cool. When cool enought to handle, peel and cut into chunks. Place in oven-proof casserole dish. In medium saucepan, place cinnamon, butter, brown sugar, lemon juice, pineapple with reserved juice. Cook, over medium heat, until simmering. Add 2 teaspoons cornstarch mixed with 2 teaspoons water; stir rapidly and allow to thicken. Pour liquid over yams, and sprinkle with more cinnamon if desired Bake at 325° for 30 minutes, stirring once during cooking.

Makes 8 servings.

"Soulfood", Palm Beach Post, 10/17/97

billspa@icanect.net

Recipe by: Lois Williams

Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net> on Oct 16, 1997

Lois's Country Crunch Bread

Servings: 1 Servings

Ingredients:

1 ⅛ cub Water * -- (⅞ C.)
3 cub Bread Flour -- (2 C.)
5 ½ teaspoon Salt -- (1 tsp)
½ tablespoon Butter -- (1 tsp.)
5 ½ teaspoon Sugar -- (1 tsp.)
2 teaspoon Red Star active dry yeast --
(1-½ tsp.)

Preparation:

Place ingred in bread pan, press start Let cook for 1 hour before slicing.
Crust: Medium Optional Baking Cycles: French, Rapid, Delayed Timer Note: in the Zoji, we had better results when we baked it on the Regular cycle rather than the French Bread Cycle. Note: * For Welbilt/Dak & Zojirushi abm's add 1 T. more water. From The Bread Machine Magic cookbook by Lois Conway and Linda Rehberg, published by St. Martin's Pub.

Recipe By : ClayCooker

From: Date: 05/27

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

Lois's Magic Lemon Pie

Servings: 8 Servings

Ingredients:

LEMON FILLING:
15 ounce Sweetened condensed milk
½ cub Lemon juice
1 teaspoon Lemon zest
2 Egg yolks

MERINGUE:
2 Egg whites
¼ teaspoon Cream of tartar
4 tablespoon Sugar

GRAHAM CRACKER CRUST:
18 Graham cracker squares
¼ pound Butter or margarine,
1/3 cub Sugar
⅛ teaspoon Cinnamon

Preparation:

Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

Lois's Meat Loaf

Servings: 6 Servings

Ingredients:

2 pound Meat loaf mix (Ground Beef,
Pork, & Veal)
1 package Onion soup mix
1 ½ cub Italian bread crumbs
2 Eggs
¾ cub Water
1 teaspoon Salt
1 teaspoon Garlic powder
½ teaspoon Pepper
Ketchup (optional)

Preparation:

1. Combine all ingredients in bowl, mixing well.

2. Spray baking pan with cooking spray to prevent sticking.

3. Shape into loaf; place in pan; spread ketchup over top.

4. Bake 1 hour, *or until done* at 350øF.

From the kitchen of Lois Flack, Cyberealm BBS, Watertown, NY.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Lois's Mother-In-Law's (Vernice's) Tassee Recipe!

Servings: 1 Servings

Ingredients:

CRUST:
1 package (3-oz) cream cheese
½ cub Butter
1 cub Sifted flour - maybe youwill need more
1 dash Salt

FILLING:
1 Beaten egg
¾ cub Brown sugar
1 tablespoon Soft butter
1 Teaspn vanilla
1 dash Salt
2/3 cub Finely chopped pecans

Preparation:

(She comes from a long line of wonderful Illinois cooks!)

Crust: Cream together cream cheese and butter; stir in flour and salt.
Chill for 1 hour. Shape into 24 balls and press into tiny muffin tin, like small pie crust bottoms.

Filling: Combine filling ingredients and fill each cup 2/3 full. Bake for 25 to 30 minutes in 325 degree oven. Cool before removing from pan.

Hint: Although the pecan filling for these is wonderful, you can use all kinds of other fillings - jellies etc. They are very good as well.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ebross@mixcom.com on Nov 03, 1997

Lokdolmar (Stuffed Onion Rolls)

Servings: 6 Servings

Ingredients:

½ Swedish meatball recipe
3 large Onions; yellow (½ lb ea);peeled
3 tablespoon Butter
2 tablespoon Fresh bread crumbs

Preparation:

Place the peeled onions in a 2 or 3 quart pot, add enough cold water to cover and bring to a boil over moderate heat. Lower the heat and simmer the onions, uncovered, for 40 minutes. Remove them from the pot, drain and let cool on a platter while you make the meat stuffing (see recipe). Pull off each onion layer separately. They should slide off quite easily. Cut the largest outer layers of the onions in half, but remember to leave them large enough to enclose the stuffing. Discard the inner part of the onions (or use them for some other purpose) if the leaves are too small to stuff.
Put a heaping teaspoon of the meat stuffing in the middle of each onion leaf and enclose it by folding over the edges of the leaf. At this poinnt they may be covered with plastic and refrigerated for up to 2 days before cooking. Preheat oven to 400øF. In a shallow flameproof baking dish, melt 3 tablespoons of butter over low heat. Remove the dish from the heat and place the onion rolls, sealed side down, side by side in the butter, first rolling each in the butter to coat it. Bake 15 minutes, then baste with butter in the dish, sprinkle with bread crumbs and bake another 15 minutes until the onions are lightly browned and the crumbs crisp. L”kdolmar may be served as part of a sm”rg†sbord or as a main dish.

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

Lokshen Kugel

Servings: 1 Servings

Ingredients:

6 ounce Chicken fat
3 ounce Chicken skin; shredded
1 large Onion; peeled and thinlysliced
2 cub Onions; diced
½ pound Medium egg noodles
3 Eggs

Preparation:

Prep: 15 min, Cook: 1:30. To prepare gribenes and shmaltz: Render chicken fat by combining first 3 ingredients in a heavy skillet over medium low heat. Cook about 45 minutes. The undissolved bits of fat, skin, and onion should be golden. Strain fat through washed cheesecloth. The gribenes are what remains in the cheesecloth. The rendered liquid is shmaltz. Set aside.
Preheat oven to 375øF. Heat ¼ cup of the reserved shmaltz in a heavy nonstick skillet over medium heat. Saut‚ diced onions about 10 minutes, until very soft. Increase heat to high and cook 1-2 minutes to lightly brown onions. Meanwhile, cook noodles in a large pot of boiling salted water 7-10 minutes, until tender. Drain. Lightly beat eggs in a large bowl.
Stir in noodles and onions. Add reserved gribenes and salt and pepper to taste. Turn the mixture into a 2-quart ovenproof dish that has been lightly greased with 1 Tbs. shmaltz. Bake 30-40 minutes, until lightly browned on top.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998

Lokshen Kugel - (Noodle Pudding)

Servings: 6 Servings

Ingredients:

2 Eggs
1 tablespoon Sugar
¼ teaspoon Ground Nutmeg
2 ½ cub Cooked Broad Noodles
1 tablespoon Vegetable Oil
1 cub Unsweetened Apple Juice
½ cub Raisins, dark or golden
¼ cub Walnuts -or- Pecans, chopped

Preparation:

Keywords: Vegetarian, Ovo

Beat the eggs and sugar until fluffy. Add the remaining ingredients, except the nuts. Pour into a well-oiled 2-quart casserole dish or an 8-inch baking pan. Sprinkle on the nuts.

Bake in a 350-degree oven for 40 to 50 minutes, or until browned.

Serves 6

One Serving = Calories: 225 Carbohydrates: 33 Protein: 6 Fat: 8 Sodium: 27 Potassium: 215 Cholesterol: 88

Exchange Value: 1-½ Bread Exchanges + 1-½ Fruit Exchanges 1 ½ Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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

Lokshen Kugel (Basic Recipe)

Servings: 1 Servings

Ingredients:

½ pound Broad noodles
⅛ teaspoon Salt
2 quart Boiling water
4 tablespoon Shortening
1 teaspoon Salt
½ cub Chopped seedless raisins
2 Eggs
¼ cub Chopped almonds (optional)
3 tablespoon Sugar
3 tablespoon Bread crumbs
¼ teaspoon Cinnamon -or-
1 tablespoon Lemon juice

Preparation:

Here's one my wife makes. It comes from "Jewish Cookery" by Leah W.
Leonard, copyright 1949

Drop noodles in rapidly boiling salted water and cook till tender. Drain in a colander, pouring hot water through to rinse well. Beat eggs with sugar, cinnamon, salt, and add the noodles. Melt shortening in the baking dish and add to mixture. Turn half the mixture into greased baking dish, sprinkle with raisins and nuts, and add remainder. Top with crumbs and bake 45 minutes at
400 degress F.

Serves 4 to 6.

Variation 1: Substitue 1 cup thinly sliced tart apples for raisins, or combine equal amounts of each.

Variation 2: Use chopped greben (cracklings) and chicken or goose fat for shortening.

Variation 3: Substitue 1 cup finely cut dried prunes for other fruit, with or without nuts. Add lemon juice and ¼ teaspoon grated rind.

My wife leaves the cinnamon, raisins, almonds and bread crumbs out and just makes it plain.
Posted to JEWISH-FOOD digest V97 #035 by "Leslie R. Krupel" <Krupel@M4.Sprynet.Com> on Jan 29, 1997.

Lokum (Turkish Delight)

Servings: 16 Servings

Ingredients:

4 cub Granulated sugar
4 ½ cub Water
1 teaspoon Lemon juice
1 cub Cornflour (cornstarch)
1 teaspoon Cream of tartar
1 tablespoon Rose water (may be doubled)
Red food coloring
½ cub Chopped; toasted almonds
¾ cub Confectioners' sugar
¼ cub Cornflour (cornstarch)

Preparation:

Date: Sat, 6 Apr 1996 22:40:57 -0800

From: Julie Bertholf <jewel1@ix.netcom.com>
Cooking time: 1-½ hours. Makes about 1 kg. (2 lb). Combine sugar, 1-½ cups water and lemon juice in a thick-based pan. Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water.

Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer. Remove from heat.

In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat. Stir constantly until mixture thickens and bubbles. Use a balloon whisk if lumps form.

Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring to the boil and gently for 1-¼ hours. Stir occasionally with a wooden spoon and cook until mixture is a pale golden colour. Stirring is essential.

Stir in rose water to taste and a few drops of red food colouring to tinge it pale pink. Blend in nuts if used, and remove from heat. Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set.

Combine confectioners' sugar and the ¼ cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.
Store in a sealed container with remaining sugar mixture sprinkled between layers.

VARIATIONS: Creme de Menthe Lokum: Replace rose water and red food colouring with 2 tablespoons Creme de Menthe liqueur and a little green food colouring. Omit nuts.

Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water; use orange food colouring.

Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water and colouring, stir in ½ cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #98

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

Lola's 911

Servings: 1 Servings

Ingredients:

2 ounce Stoli vodka (preferablyCristall)
1 ounce Godiva chocolate liqueur
½ ounce Raspberry puree

Preparation:

(from Lola's restaurant in Vancouver, BC)

Shake vodka and Godiva liqueur over ice. smear raspberry puree in bottom of martini glass. Strain liquid gently into glass so that raspberry puree doesn't immediately mix with liquid. (beware -- these are really addictive)

Posted to FOODWINE Digest 02 Dec 96

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

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

Lola's Cornbread

Servings: 1 Servings

Ingredients:

1 ¾ cub Cornmeal
2 Rounded Tbsp. sugar
1 teaspoon Soda
½ teaspoon Baking powder
1 teaspoon Salt (scant)
2 cub Buttermilk
2 Slightly beaten eggs
2 tablespoon Oil

Preparation:

Mix dry ingredients together in a bowl. Add buttermilk and mix, then eggs and oil. Bake at 425 degrees for 30 minutes in a greased and floured 9 inch square pan.

Posted to Bakery-Shoppe Digest V1 #232 by SuzyQ421@aol.com on Sep 12, 1997

Lola's Sweetheart Salad

Servings: 1 Servings

Ingredients:

2 cub Crushed pineapple; undrained
½ cub Sugar
1 ½ tablespoon Plain gelatin
¼ cub Cold water
6 ounce Cream cheese; softened
2 tablespoon Lemon juice
2 tablespoon Maraschino cherry juice
¾ cub Whipping cream
12 Maraschino cherries; chopped

Preparation:

Here are some favorite old recipes for you to enjoy! The first one is from my late mother-in-law, Lola. It's published in the Mennonite Community Cookbook but she altered it to suit her own taste.

Dissolve gelatin in cold water. Add pineapple to sugar. Bring to boiling point and add gelatin. Stir until gelatin is dissolved. Add lemon and cherry juice. Cool. Mash cream cheese and add chopped cherries. Combine with pineapple mixture, adding a small amount at a time. Chill until slightly thickened. Whip cream and blend with salad mixture. Mold and chill. Serves 8. My note in the "My Collected Recipes" book: "Out of this world!"

Posted to Bakery-Shoppe Digest V1 #220 by SuzyQ421@aol.com on Sep 5, 1997

Lola's Whole Wheat Bread

Servings: 6 Servings

Ingredients:

1 Beaten egg
2 cub Buttermilk
3 tablespoon Molasses or honey
1 ½ tablespoon Melted butter
2 cub Wholewheat flour
1 teaspoon Baking powder
1 teaspoon Soda
1 teaspoon Salt
½ cub Chopped raisins
1 ¼ cub Chopped nuts

Preparation:

Combine 1st four ingredients in mixing bowl. Add combined dry ingredients, add raisins and nuts. Divide dough evenly in 2 well greased loaf pans. Bake in 400 oven for 50 min. or until bread sounds hollow when tapped on bottom.

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

Lollipop Chicken

Servings: 12 Servings

Ingredients:

3 pound Chicken wings
¾ cub Sugar
½ cub Japanese vinegar
2 tablespoon Catsup
1 tablespoon Shoyu
½ teaspoon Salt
1 teaspoon MSG
¼ cub Chicken stock
Katakuri
Garlic salt

Preparation:

Cut wings into three pieces; use tips for stock. Remove small bone from center piece of wing, cut around bone and push meat up to other end. Do same for other part of wing. Dry with paper towel. Sprinkle with garlic salt and leave for 2 hours.

Roll in katakuri, dip in 3 beaten eggs and deep fry. Dip each lollipop chicken immediately in sauce made with sugar, vinegar, catsup, shoyu, salt, ajinomoto and stock. Place on baking pan and bake at 350 degrees for 30 minutes.

Can be served cold. Not necessary to make each joint a lollipop.

From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lollipop Cookies

Servings: 12 Servings

Ingredients:

1 package Cookie mix -- * see note
14 Wooden skewers -- or sticks
Sugar
Raisins
Dried fruit

Preparation:

Recipe by: Jo Merrill * Use a sugar or peanut butter cookie mix, the size for 3 dozen. Prepare cookie dough and cookie sheet according to package directions, or make your own dough using a recipe that will give you a stiff dough but not too much shortening in the recipe. With too much shortening the cookies tend to crumble easily. Roll do u gh with your hands into 1 ½ inch balls. Place about 2 inches apart on cookie sheet. Insert wooden stick halfway into each ball of dough. Dip bottom of a glass into sugar and use to flatten cookies. Decorate as desired using raisins and bits of snipped dried fruit. Bake at time and temperature on mix. Remove to wire rack to cook complete l y.

Jo Merrill recipe from Sylvia on GEnie (nickname Cookie-Lady).

Recipe By :

From: Date: 05/27

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

Lollipop Franks

Servings: 8 Servings

Ingredients:

1 cub Flour
2 tablespoon Sugar
1 ½ teaspoon Baking powder
1 teaspoon Salt
2/3 cub Cornmeal
2 tablespoon Shortening
Egg; slightly beaten
¾ cub Milk
1 pound Franks; (8-10)

Preparation:

Sift first four ingredients together, stir in cornmeal, cut in short- ening, combine egg and milk, and add to cornmeal mix. Sir all until well mixed.

Insert wooden skewers into end of frank. Spread frank evenly with batter.
Deep fry until browned (4-5 minutes). ENJOY

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

Lollipop Sugar Cookies

Servings: 18 Cookies

Ingredients:

2/3 cub Butter Flavor Crisco
¾ cub Sugar
1 tablespoon Milk PLUS 1 teaspoon milk
1 teaspoon Vanilla
1 Egg
2 cub Flour, all purpose
1 ½ teaspoon Baking powder
¼ teaspoon Salt
24 To 30 flat ice cream sticks
Assorted decorations
( baking chips, raisins,
Red hots, snipped dried
Fruit, coconut, nuts,
Colored sugar, etc... )

Preparation:

Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 8-10 Minutes

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, baking powder and salt. Mix into creamed mixture.
Cover and refrigerate several hours to overnight.

3. Heat oven to 375 F.

4. Shape dough into 1 ½ inch balls. Push ice cream stick into center of dough. Place dough. with sticks parallel, 3 inches apart on ungreased baking sheet. Flatten to ½ inch with large, smooth, greased and floured spatula. Decorate as desired. Press decorations into dough. ( Hint: Cookies may also be painted. Mix 1 egg yolk and ¼ teaspoon water. Divide into 3 cups. Add 2 to 3 drops different food color to each. Stir. Use clean water color brushes to paint cookies before baking. )

5. Bake at 375 for 8 to 10 minutes. Cool on baking sheet 2 minutes.
Remove to cooling rack.

Makes 1 ½ to 2 dozen 3 inch cookies.

Source: Butter Flavoe Crisco Cookie Collection, page 40.
Shared by: David Knight

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

Lollipops

Servings: 10 Servings

Ingredients:

1 cub Light corn syrup
1 cub Water
2 cub Sugar
Flavoring
Coloring
Lollipop sticks

Preparation:

Lollipops are best made on the day you wish to serve them.

Place corn syrup, water and sugar in small saucepan, stir over low heat until sugar is dissolved. Brush sides of pan with a wet pastry brush to dissolve sugar crystals. Increase heat, cook until syrup reaches 150 degrees C when tested with a sweets thermometer or until syrup reaches hard crack stage. Remove from heat, add a little flavouring and colouring to syrup, stir through. Pour spoonfuls of mixture in desired shapes onto foil-covered trays. Press a lollipop stick into each shape; allow lollipops to cool at room temperature.

Makes about 10.

Flavouring & Colouring Suggestions

For one batch of syrup add ½ teaspoon of raspberry, orange, lime or lemon flavouring and ½ teaspoon of red, orange, green, or yellow colouring.
Mixture can also be divided and flavoured and coloured, as desired, to create multicolored lollipops.

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

Lollipops or Hard Candy

Servings: 1 Servings

Ingredients:

2 cub Granulated white sugar
¾ cub Light corn syrup
½ cub Water
1 Entire small bottle Lorannflavoring

Preparation:

Mix sugar, syrup, and water in a medium sized saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 300 degrees (hard crack stage) on a candy thermometer.

Remove from heat. After boiling has slowed, stir in flavoring and desired coloring. Pour into lollipop molds that have been lightly sprayed with Pam.
Let set, then remove from molds (about 10 minutes)

For hard candy....Pour onto a cooky sheet that has been sprayed lightly with Pam. Score while still warm. Let cool, then break into pieces. Coat pieces with confectioners sugar.

Note: The Lorann flavoring is available at most drug stores. The cinnamon and clove oil is used here in Virginia to make apple butter. The small bottle contains .125 oz, and you use the entire bottle. It comes in luscious, exotic flavors as well as the standard ones.

Yesterday I made strawberry, tangerine, plum, blackberry, raspberry, and caramel flavored lollipops. I fixed five boxes to be mailed tomorrow, and saved out 30 lollipops to take to my homeroom students at school. (Yes, I let them eat in class!)

Posted to EAT-L Digest 07 Sep 96

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

Date: Sun, 8 Sep 1996 12:28:29 EDT

Lombok Isi (Hot Chili Peppers Stuffed with Spiced Ground Mea

Servings: 1 Servings

Ingredients:

STUFFING 1:
2 pound Lean ground meat; (yourchoice)
1 teaspoon Ground cloves
1 teaspoon Ground nutmeg
¾ cub Fresh dried bread crumbs
2 Eggs; slightly beaten, tobind the meat
Salt to taste
1 teaspoon Kare Jawa; (Java currypowder, mild Indian currypowder can be used)

STUFFING 2, (REMPAH:
2 pound Lean ground meat; (yourchoice but traditionally itis beef or goat meat)
1 ½ cub Grated fresh coconut; (up to2)
4 Cloves garlic; chopped orcrushed
10 tablespoon Minced sweet onions;(traditionally Bombayonions, Vidalia onions arealso very good)
1 teaspoon Salt or to taste
2 teaspoon Fresh ground black pepper
¼ teaspoon Trassi; (shrimp paste, whichmust first be roasted overan open flame)
2 teaspoon Ground "katumbar";(coriander seed)
½ teaspoon Ground "djintan"; (cumin)
1 teaspoon "gula jawa"; (unrefinedbrown sugar, molasses canbe used)
2 Eggs slightly beaten as abinder for the meat

STUFFING 3, (FRIKADEL GORENG:
2 pound Lean; tender beef, groundextra fine., (any othermeat is also good)
4 Cloves ; crushed or ¼teaspoon ground cloves
½ teaspoon Grated nutmeg
2 cub Fresh; dried bread crumbs
2 Eggs slightly beaten for abinder
½ teaspoon Salt or to taste

Preparation:

Stuffing 1: Peanut oil for deep frying (peanut oil is traditionally used in Indonesia but canola oil is a good substitute. If canola oil is used you will miss the authentic Indonesian flavor though).

Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the stuffed peppers, see below.
Stuffing recipe 2 (called Rempah):

Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the peppers, see below. To make the rempah, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown. Drain the meatballs on paper towels and serve warm.

peanut oil for deep frying
Stuffing recipe 3 (called Frikadel Goreng) Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the peppers, see below. To make the frikadel, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown. Drain the meatballs on paper towels, serve warm.

peanut oil for deep frying
2 pounds of meat should be ample to stuff 12 large hot peppers. The peppers should be about 8 inches in length and 1 to1 ½ inches in diameter.

Make a slit in the peppers length wise, remove the seeds and ribs. Do not cut peppers in half and start the slit about ½ inch from the stem and stop about ½ inch from the tip. Fill the peppers with the meat mixture of your choice. Heat enough peanut oil to not quite smoking, in a large wok or deep fryer, to take about 4 to 5 chilies at one time. The oil must remain hot and too many chilies at once will cool the oil enough to make the chilies soggy. Deep fry the chilies till the exposed meat appears golden brown. Remove chilies from the oil and drain on paper towels. Deep-fry the remaining chiles.

If more oil is to be added, reheat first before adding more chiles.

Posted to the Chile-Heads Digest by Jace Carter <jace.carter@extra.co.nz> on Mar 30, 1998.

Lomi Lomi Salmon #1

Servings: 2 Servings

Ingredients:

4 ounce Smoked salmon; finelychopped
½ cub Green onion; sliced
½ cub Tomato; peeled, chopped
2 tablespoon Green pepper; chopped

Preparation:

Date: Sat, 20 Apr 1996 10:07:56 -7

From: arlenes@holly.ColoState.EDU

Fbfj97a Mix all ingredients together with hands. Chill well before serving.
Formatted by: Dorie Villarreal

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #112

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

Lomi Lomi Salmon #2

Servings: 4 Servings

Ingredients:

1 pound Salt salmon
5 large Ripe tomatoes
1 medium Yellow onion; chopped
8 Green onions

Preparation:

From: robert.foster@nashville.com (Robert Foster)

Date: Fri, 30 Jun 1995 18:21:16 GMT

I usually scoop the tomato insides out with a large melon baller attempting to keep the outside shell of the tomato as intact as possible. Dice the removed insides and place the diced tomatoes and their shells in the refrigerator while proceeding with the recipe. Soak the salt salmon after cleaning. Change the soaking water occasionally to drain off most of the salt. After 3 to 5 hours of soaking remove all of the skin and the bones.
Cut the salmon into small pieces and placed in a bowl. Add the diced tomatoes and also add the yellow onion which has been chopped into fairly small pieces. Cover the mixture with ice cubes until ready to serve. Chop the green onions very small and place them on top of the tomato mixture that you will place in the tomato shells to serve. Just as you serve the shells add a little crushed ice. FROM: THEODORE SEDGWICK (XPST31A)

REC.FOOD.RECIPES ARCHIVES

/FISH

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

Lomi Lomi Salmon Spread

Servings: 4 Servings

Ingredients:

1 8 ounce pkg cream cheese
1 3 ounce pkg smoked salmon,cut into small pieces
1 teaspoon Lemon juice
1 tablespoon Chopped onion
1 tablespoon Green onion top thinly slcd

Preparation:

1. Combine cream cheese salmon, lemon juice, and onion 2. Mix well, sprinkle with green onions 3. Serve with crackers or melba toast Posted by Jane Harris. MM:MK VMXV03A.

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

Lomi Lomi Tuna

Servings: 8 Servings

Ingredients:

1 ¼ pound Fresh Ahi (yellowfin) tuna;medium dice
¾ cub Cucumber*; diced, seeded,peele
½ cub Ripe Italian Roma styletomato; seeded and diced
½ cub Sweet red onion; finelychopped
1/3 cub Fresh lime juice
2 tablespoon Olive oil
½ teaspoon Hot pepper sesame oil; (orto taste)
Salt and freshly groundpepper
¼ cub Fresh cilantro leaves;coarsely chopped
Baked wonton skins (recipefollows)

GARNISH:
Thinly sliced green onions
Toasted sesame seeds
Tobiko cavair, if desired

Preparation:

In a non-reactive bowl, combine the Ahi, cucumber, tomato, onion, lime juice, oils and salt and pepper to taste. Cover and refrigerate and allow to marinate 30 minutes. Remove 20 minutes before serving and stir in cilantro. Serve on baked wontons garnished with green onions, sesame seeds and Tobiko, if desired. Yield: 8-10 servings as an appetizer

This is based on an appetizer mixture served universally throughout Hawaii.
Add/substitute whatever other fresh, seasonal crunchy vegetable you can find such as jicama, fresh water chestnuts, parsnips, etc.
BAKED WONTONS:

This is more a technique than a hard and fast recipe. Beat 4 egg whites with a tablespoon of water until frothy. With a pastry brush, lightly paint wonton skins with the mixture and arrange in a single layer on non-stick or parchment lined baking sheets and bake in a preheated 375 degree oven for 5-8 minutes or until wontons are lightly browned and crisp. You can sprinkle the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed or whatever to add interest. Store in airtight container for up to 3 days.
Recipe By : COOKING RIGHT SHOW #CR9712

Posted to EAT-L Digest 15 October 96

Date: Wed, 16 Oct 1996 09:28:03 -0400

From: Bill Spalding <billspa@ICANECT.NET>

NOTES : *English cucumber preferred

Lomi Salmon

Servings: 4 Servings

Ingredients:

½ pound Salmon lox; shredded
2 large Fresh tomatoes; chopped
1 small Maui onion; chopped
2 Stalks green onion; chopped
½ cub Ice; chopped

Preparation:

Soak the salt salmon in cold water for several hours. Overnight is good.
Drain. Remove the skin and debone the salmon. By hand shred into small pieces. Add tomatoes and chopped onions and about ½ cup of chopped ice.
Lomi, or knead with your hands until everything is in small pieces. Chill until ready to serve.

from the lovin' heart of Molly

Recipe by: Molly Walsh

Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@juno.com (Molly Walsh) on Oct 19, 1997

Lomo De Cerdo Relleno

Servings: 6 Servings

Ingredients:

STUFFING:
1 Whole Almonds (See Note),;(4 ounces) toasted,Cooled and finely ground
¼ pound Cooked ham; finely chopped
¼ pound White mushrooms; chopped
2 Hardboiled eggs; chopped
2 tablespoon Finely chopped sage or
2 ½ teaspoon Dried sage; crumbled
1 teaspoon Salt
½ teaspoon Black pepper; Freshly Ground
1 large Egg

PORK:
3 tablespoon Olive oil
3 ½ pound Boned loin of pork (see Note2)
½ cub Fullbodied Spanish brandy
2 cub Rich veal or beef stock
1 Lemon; juiced
3 tablespoon Cold unsalted butter; cutinto 6 pieces

Preparation:

In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well.
Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside. In a large castiron and enamel casserole heat the olive oil over medium heat. Saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour, regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over highheat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately. Yield: 6 to 8 servings Note 1: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Note 2: Ask the butcher to bone the loin, starting with a 5 to 6 pound pork loin, and leaving a little fat around it. Have the butcher cut the bones into about 16 pieces and reserve them. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6210

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 21:52:36 -0600

From: Pat Asher <asher@mcs.com>

Lomo Saltado (Kinda, Sauteed Loin)

Servings: 4 Servings

Ingredients:

Beef (could be; skirt,tenderloin; chuck, etc.),you figure how much
1 large Red onion; cutlengthwise in wedge shape)
3 -(up to)
4 Tomatoes; also cut inwedges, try to remove seeds
Aji Amarillo; or other tastypepper(s) in slices; totaste
Soy sauce
Vinegar
Salt and pepper
Optionally chopped parsleyand/or cilantro

Preparation:

Date: Mon, 10 Jun 1996 17:22:07 -0400 (EDT)

From: Ray Orosz <a004075t@bcfreenet.seflin.lib.fl.us> As promised, here it is, PERUVIAN LOMO SALTADO (Kinda, Sauteed Loin).

Start by cutting the beef in slices, fajita style. Remember to do this across the grain, to make it more tender. Get a wok or large sautee pan *very* hot (BTW, this is the real trick for fajitas or any chinese cooking as well). Put about 2 tablespoons of oil and immediately place the beef in and sautee in high. Sometimes you'll get juice out of the beef that will prevent it from sizzling. Don't worry, try to take it out with a spoon and reserve. If juices don't leach out keep going. Season with salt and pepper to taste. Once the meat starts browning nicely put soy and vinegar to taste (you are not making a sauce, so don't put too much of either) Then, put the onion in to sautee briefly, then the Aji, and at the last moment, the tomato wedges. Note, you definitely want the vegetables crispy but not raw.
Correct the seasoning.

You're Done! Wasn't that easy?

Tipically, this is served over very crispy french fries that will absorb some of the sauce, and white rice on the side. If you mix it with spaghetti or linguini, then it is called Tallarines Saltados, which is a really GREAT way to serve these as leftovers, or as a dish on its own right. Just put a little bit more soy sauce, as here you WANT some sauce.
Trust me, it's worth to make plenty for leftovers because you'll really like it, plus it is fairly inexpensive, assuming you are a wise beef purchaser....

Now you may be saying to yourself, (Put your name here) this sounds an awful lot like fajitas! Well YES it does, just put some cumin as further seasoning and proceed wrapping with flour tortillas and the standard sides!

CHILE-HEADS DIGEST V3 #011

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

Lompoc Tri-Tip Barbecue

Servings: 4 Servings

Ingredients:

4 pound Beef tri-tip roast
½ cub Dry red wine
½ cub Olive oil
2 tablespoon Worcestershire sauce
1 tablespoon Soy sauce
1 medium Lemon;, juiced
3 Cloves garlic;, chopped
¼ teaspoon Dry mustard

Preparation:

Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.

Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #669 by Crane Walden <cranew@foothill.net> on Jul 13, 1997

London Broil

Servings: 6 Servings

Ingredients:

2 pound Flank steak
1 Garlic clove, sliced
1 cub Salad oil
½ cub Vinegar
1 teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Dry mustard
2 teaspoon Worcestershire
1 dash Cayenne
1 drop Tabasco sauce

Preparation:

Remove excess fat from steak then score on both sides. Place all the ingredients in a shallow pan. Place steak in pan, then turn over. Marinate at least 3 hours or over- night, turning several times. Place steak in broiler 3 inches from heat. Broil each side 4 minutes. Slice thin across grain diagonally.

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

London Broil with Grainy Mustard Marinade

Servings: 6 Servings

Ingredients:

2 pound Top round steak -- trimmed
Fat
3 tablespoon Dijon mustard -- country
Style
2 tablespoon Olive oil
2 tablespoon Fresh lemon juice
1 tablespoon Soy sauce, low sodium
1 teaspoon Worcestershire sauce
2 Cloves garlic -- crushed
1 tablespoon Fresh ginger root -- peel &
Finely chop
½ teaspoon Fresh ground black pepper

Preparation:

1. Place steak in large glass baking dish. In small bowl combine mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic, ginger and pepper; using wire whisk or fork, beat well to blend. Pour mixture over steak; turn meat several times to coat well with marinade. Let stand at room temperature 30 minutes, turning once or twice.

2. Meanwhile heat broiler.

3. Remove steak from marinade, reserving marinade; place on rack in broiler pan. Broil, 3 to 4 inches form heat source, about 7 minutes on each side for medium-rare or until to desired doneness. Brush with remaining marinade after turning.

4. Transfer steak to serving platter; let stand about 5 minutes before slicing. Seve steak cut into thin slices on the diagonal.

Recipe By : Redbook - March, 1994

From: Date: 05/27

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

London Broil with Hunter's Sauce

Servings: 4 Servings

Ingredients:

2 pound Flank steak
2 tablespoon Peanut oil
Salt and pepper
3 tablespoon Butter
Hunter's sauce for serving
3 tablespoon Parsley, chopped

Preparation:

1. Preheat a broiler rack with the broiler set on high. 2. Rub the flank steak on both sides with oil and salt and pepper. Use generous amount of black pepper. 3. Place the meat on the broiler rack, and let cook about 4-5 in. from the source of the heat. Broil about 3-5 min. and turn the meat.
Broil on the other side 3-5 min. Cooking time will depend on the desired degree of doneness. 4. Transfer the steak to warmed serving platter and dot with butter. Let the steak stand in a warm place about 5 min. to redistribute the internal juices of the meat. 5. Juices will accumulate around the steak as it stands. Add these to the hunter's sauce. Sprinkle the meat with chopped parsley and carve it on the diagonal. Serve with the sauce.

For hunter's sauce, the quickest way is to take some mushrooms and slice them thin. Then saute in a tbsp of butter. Once done add to a can of brown gravy or a brown sauce and a few black peppercorns.

This dish: Bavette de boeuf sauce chasseur

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

London Broil/flank Marinate

Servings: 1 Servings

Ingredients:

1 can Beef consomme
Garlic; minced
½ cub Soy sauce
1/3 cub Brown sugar
Salt/pepper
London broil or flank steak

Preparation:

This is a great way to marinate London broil/flank steak. Marinate for about 24 hours. In a blender place marinade ingredients and blend. Enjoy, Sheryl MM Format Norma Wrenn npxr56b
Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 31, 1998

London Broiled Flank Steak

Servings: 4 Servings

Ingredients:

Flank steak
Bourbon
Soy sauce
Water

Preparation:

Marinate steak for 6 hours or more in marinade of bourbon, soy sauce and water mixed to desired strength. Steak will be more tender and flavorful if kept in cool place but not refrigerated while marinating. Broil as desired.
When cutting steak to serve, cut diagonally on the bias for tenderness.

MRS HUGH BONNER (GAY)

TURNER, 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.

London City Broil

Servings: 20 Servings

Ingredients:

7 ½ pound Flank steak
2 tablespoon Salt
1 teaspoon Black pepper; ground

MARINADE:
5 cub Durkee red hot? cayennepepper sauce
2 ½ cub Red wine
2/3 cub Vegetable oil
2 tablespoon Garlic; minced

Preparation:

Place flank steak in steam table pan. Combine marinade ingredients. Pour over meat. Cover and chill overnight. Remove meat from marinade. Season with salt and pepper. Grill for 4 to 5 minutes on each side, or until meat is soft, yet resilient to the touch. Remove from heat. Slice in ¼" slices diagonally across grain. Serve with Red Hot onion sauce. Serving size: 4 ounces meat plus ¼ cup sauce. ?1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada

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

Recipe by: Durkee Red Hot? Cayenne Pepper Sauce

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998

London Town Gratitude Punch

Servings: 1 Servings

Ingredients:

1 cub Tang
2/3 cub Instant tea powder
½ teaspoon Ground cinnamon
½ cub Sugar
3 ounce Pkg Wyler lemonade mix
¼ teaspoon Ground cloves

Preparation:

Combine all ingredients. Use two tablespoons per cup of boiling water.
2 oz rum may optionally be added per cup.

Mrs. Robert F. Lewis

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Londontown Terrace Crab Pie

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
½ cub Celery, chopped
1 ½ cub Shredded cheese
3 Eggs
½ teaspoon Pepper
Pinch red pepper
1 cub Sliced onion rings
1 cub Crabmeat
1 9" unbaked pastry shell
1 teaspoon Salt
2/3 cub "Half and Half"

Preparation:

Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell.

In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatos. Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.

Mrs. Harold T. Cook

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Lone Chimney Ranch Style Beans

Servings: 1 Servings

Ingredients:

½ pound Good bacon, diced
1 large Onion minced
1/3 cub Brown sugar
1/3 cub White sugar
¼ cub Good catsup (ketchup)
½ cub Spicy barbecue sauce
2 tablespoon Real molasses
2 tablespoon Prepared mustard
½ teaspoon Chili powder
1 teaspoon Salt
½ teaspoon Black pepper
1 can (16-oz) butter beans
2 can (16-oz) red kidney beans
1 can (large) pork and beans
1 pound Good smoked ham, diced

Preparation:

Brown the bacon and remove before it gets crisp. Add the ham to the bacon drippings and warm. Add the onion and cook till translucent. Add the remaining ingredients and simmer 30 minutes. I use "Old Mill" barbecue sauce from Omaha (hot), but use your favorite.

Posted to bbq-digest V4 #12

Date: Tue, 22 Oct 1996 19:22:09 -0700 (MST)

From: mike moberley <lchimney@concentric.net>

Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetable

Servings: 2 Servings

Ingredients:

½ cub Coconut Milk
⅛ cub Brown bean sauce (dao jiow)
¼ pound Mixed vegetables
1 tablespoon Palm sugar
1 tablespoon Tamarind liquid
1 ½ small Cucumbers
1 ½ slice Green cabbage
3 Green beans
1 ½ pound Shallots

Preparation:

Notes: For the mixed vegetables I use things like water chestnuts, green beans, cauliflower etc. The original recipe had pork and shrimp but I changed it, and it works fine.

Preparation: Slice the shallots lengthways. Use brown sugar if palm sugar isn;t available. Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inch wedges.

1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently,until the coconut milk is fragent and it's oil glistens on the surface (about 6-8 mins) 2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well. Add all the vegetables except the cucumbers, cabbage,green beans and the remaining shallots. Cook for five minutes 4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature.

Recipe By :

From: Date: 05/27

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

Lone John Silver's Fish Batter

Servings: 1 Servings

Ingredients:

3 pound Fish fillets, cut in half

BATTER:
½ cub Biscuit mix
½ cub All purpose flour
1 teaspoon Seasoned salt
½ teaspoon Sugar
1 Egg
2 tablespoon Corn oil
6 ounce (club soda, gingerale or 7up)

Preparation:

Drain fish well, coat lightly in flour and let dry a few minutes. Heat oil to 425 deg.

Beat together the egg and corn oil. Add the 7 up and then stir into flour mix. The batter resembles buttermilk, thick, but able to pour. (she makes it a little thinner, so...of course, do I ). Dip the fillets in the batter and fry in oil.

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by "lewis" <lewis@ivt.nexusprime.org> on Tue, 14 Jan 1997.

Lone John Sliver

Servings: 1 Recipe

Ingredients:

2 ½ pound Fish fillets
Oil
½ cub Beer
½ cub Self-rising flour

THE BATTER:
2/3 cub Beer
1/3 cub Lemon juice
1 Egg
½ cub Bisquick
½ cub Self-rising flour

Preparation:

THE BATTER: In a 1 ½ quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and ½ cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil.

In one small bowl put ½ cup beer and into the other put ½ cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter.

Allow 1 ½ to 2 ½ lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour.

Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly, letting excess drip back into bowl of batter.

Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 ½" to 3" deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil.

Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife.
Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried.

SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4.

Lone John Sliver as in Long John Silver

Source: Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ

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

Lone Mountain Ranch Hot Bacon Dressing

Servings: 48 Servings

Ingredients:

8 ounce Bacon; diced
2 large Onions; diced
6 Egg yolks
1 teaspoon Fresh cracked black pepper
½ teaspoon Salt
2 tablespoon Stone ground mustard
2 tablespoon Sugar
2 tablespoon Vinegar
1 tablespoon Worcestershire sauce
2 tablespoon Dill weed
½ cub Salad oil

Preparation:

Recipe by: Lone Mountain Ranch, Big Sky, Montana In a saute pan saute the bacon until brown, add the onions and saute until translucent. Drain and set aside mix the next 8 ingredients and mix well. Slowly add the oil and blend well. Add the bacon and onions. If to thick thin the dressing with vinegar Adjust seasonings and serve within 30 minutes. Does not store well. Makes approx. 3 cups.
Source: Lone Mountain Ranch, Big Sky, Montana Posted to MM-Recipes Digest V3 #190

Date: 07/03/96

From: eboyd@shentel.net

Lone Star "Where the Beef" Chili

Servings: 1 Servings

Ingredients:

Nonstick olive oil cookingspray
2 Coves garlic, minced
½ cub Each chopped onion andchopped green and red bellpeppers
1 cub Vegetable broth or fat-freereduced-sodium chickenbroth
1 cub Each sliced zucchini andyellow squash
1 can ( 15 oz. ) ready-cuttomatoes
1 can (8 oz.) tomato sauce
1 can (15 oz.) each pinto beansand kidney beans, drainedand rinsed
1 can (12oz.) dark beer
1 teaspoon Ground cumin
½ teaspoon Each chili powder andpaprika and dried oregano
¼ teaspoon Each cayenne and freshlyground black pepper, or totaste
2 tablespoon Balsamic vinegar
½ teaspoon Salt
¼ cub Chopped cilantro
Fat-free flour tortillas(optional)

Preparation:

>From Richard Simmons Farewell to Fat Cookbook

1. Coat heavy saucepan or Dutch-oven with cooking spray. Heat over medium heat. Add garlic and onion. Cook, stirring, 3 minutes, until slightly softened. Add green and red bell peppers. Cook 2 minutes, adding splashes of broth as needed to prevent sticking.

2. Add zucchini, yellow squash, and remaining broth. Cook 2 minutes. Add tomatoes, tomato sauce, beans, and beer. Turn heat to medium-high. Add cumin, chili powder, paprika, oregano, cayenne, and black pepper. Reduce heat. simmer, uncovered, 30 minutes.

3. Stir in vinegar, salt, and cilantro. Remove from heat. Serve with tortillas, warmed according to the package directions, if desired.

Makes 6 servings 207 cal.; 11g protein; 1 g fat (4% fat); 37g carb.; 637mg sodium; 0mg cholesterol Posted to Digest eat-lf.v097.n163 by bmann@jcn1.com (Beverly Manning) on Jun 26, 1997

Lone Star Cafe Tortilla Soup

Servings: 1 Servings

Ingredients:

1 gallon Less 1 cup water
13 ½ ounce Chicken breasts w/skin
1 ½ tablespoon Chicken base
¼ pound Yellow onion, chopped
3 ounce Green bell pepper, chopped
½ ounce Fresh jalapeno pepper,chopped
3 ounce Carrots, grated
2 tablespoon Corn oil (up to 3)
¾ teaspoon Ground cumin
3 ounce Green chilies, diced
28 ounce Can peeled chopped tomatoesw/juice
1 ¼ cub Tomato juice
1/3 cub Plus
1 teaspoon Cilantro, chopped

GARNISH:
Monterey jack or cheddarcheese
Tortilla chips

Preparation:

In a stockpot, place the water; chicken and chicken base and boil until the chicken is tender and no longer pink. While the chicken is cooking, saute the onion, bell pepper, jalapeno and carrots in the corn oil until tender.
Remove the cooked chicken from the broth and reduce the heat to a simmer.
Remove the skin from the chicken and cut chicken into cubes. Add the sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and chicken to the stockpot. Simmer 10-15 minutes over medium-low heat. Add the cilanto and simmer 10-15 minutes more.

To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with grated Jack or Cheddar cheese. Makes about 3 ¾ quarts.
Recipe by: Lone Star Cafe Restaurant

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss <zeiss@tab.com> on Wed, 15 Jan 1997.

Lone Star Caviar (Black-Eyed Pea Relish)

Servings: 1 Servings

Ingredients:

1 package (16-ounce) frozen black-eyedpeas
1 cub Green pepper; chopped intopieces about the size ofblack-eyed peas
1 cub Red bell pepper; choppedinto pieces about the sizeof black-eyed peas
¼ cub Finely chopped jalapenopepper; ribs and seedsremoved
1 cub Yellow onion; chopped intopieces about the size ofblack-eyed peas
1 cub Finely chopped green onion;including green tops
2 Cloves garlic; finelychopped
1 cub Finely chopped parsley
2 teaspoon Salt; or to taste
1 teaspoon Maple syrup; optional
¾ cub Vegetable or olive oil
¼ cub Red wine vinegar

Preparation:

Cook black-eyed peas, according to package instructions, or just until tender, 20 to 30 minutes. Drain well.

Place black-eyed peas in a large mixing bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, maple syrup and salt.
Adjust seasoning to taste. Pour over vegetables and refrigerate overnight to meld flavors.

Place in refrigerator containers for giving. Store up to 2 weeks, refrigerated.

Makes 6 cups.

Serving Suggestions for Lone Star Caviar:

As relish with barbecue, roasted or grilled meats As a garnish for tomato slices or green beans As a dip for chips or vegetable crudites

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

Lone Star Chicken Casserole

Servings: 6 Servings

Ingredients:

2 Chickens--breasts, thighs, &
Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6 Carrots, peeled & quartered
4 tablespoon Margarine
2 tablespoon Flour
1 cub Water
1 can beef bouillon
1 tablespoon Catsup
1 tablespoon Worscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled & quartered
8 ounce Mushrooms, sauteed
1 can english peas

Preparation:

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole.
Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6
SOURCE: Lone Star Legacy

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

Lone Star Peanut Cookies - Country Living

Servings: 2 1/2 dozen

Ingredients:

2 cub Unsifted all-purpose flour
1 teaspoon Baking powder
½ teaspoon Ground cinnamon
¼ teaspoon Salt
1 cub Sugar
½ cub Plus ½ t butter-flavorvegetable shortening
½ cub Creamy peanut butter
1 large Egg
2 teaspoon Vanilla extract
Spanish peanuts, skinnedand split into halves,or regular peanuts,quartered
½ cub Semisweet chocolate chips

Preparation:

1. In medium-size bowl, combine 1 ½ C flour, the baking powder, cinnamon, and salt; set aside. In large bowl, with electric mixer on medium speed, beat sugar, ½ C shortening, the peanut butter, egg, and vanilla until smooth.

2. Reduce mixer speed to low; gradually beat in flour mixture until well blended. With spoon, stir in enough of remaining flour until stiff dough forms. Divide dough in half.

3. Heat oven to 375'F. Lightly grease 2 baking sheets or line with baking parchment paper, On lightly floured surface, roll out one dough half to 3/16-inch thickness. With 3 ¼-inch star-shaped cookie cutter, cut dough into stars. Place dough stars, ½ inch apart, on greased sheet. Press a peanut half into the points of each star. Repeat with other half of dough.
Reroll all trimmings and cut out more stars.

4. Bake cookies 8 to 10 minutes or until golden brown. Let cookies stand 1 minute on sheet; cool completely on wire rack.

5. In microwave-safe cup, melt chocolate with the remaining ½ t shortening in microwave oven on high (100 percent) 2 minutes. Stir until smooth, cool, and transfer to small waxed-paper cone or pastry bag fitted with small writing tip. Write Lone Star or other words on each cookie. Let cookies stand until chocolate is set. Store cookies in an airtight container.

Nutrition information per cookie-protein: 2 grams; fat: 7 grams; carbohydrate: 14 grams; fiber: .6 gram; sodium: 45 milligrams; cholesterol:
6 milligrams; calories: 124.

Country Living/June/94 Scanned & fixed by DP & GG

Posted to MM-Recipes Digest V4 #197 by BobbieB1@aol.com on Jul 29, 1997

Lone Star Ribs and Bbq Sauce

Servings: 1 Servings

Ingredients:

3 pound Small pork ribs
1 Part
1 Part
3 Parts
***SAUCE***
1 pint Ketchup
1 ½ pint Water
1/3 cub Flour
1 tablespoon Salt
4 teaspoon Sugar
2 ½ teaspoon Paprika
1 ½ teaspoon Pepper
1 ½ teaspoon Chili powder
1 tablespoon Prepared mustard
1 ½ teaspoon Liquid Barbecue SmokeAE
1 cub Worcestershire sauce
Black pepper
Paprika
Salt

Preparation:

Season the ribs with above mixture. Place ribs on the grill in any type of covered smoker or bbq pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1 ½ to 2 hours or until meat comes away from bone easily. during the last 15 min. baste both sides of ribs with sauce. Cut ribs and serve.

To make sauce, combine ketchup and water in a large pot and bring to boil.
Mix dry ingredients. Add mustard, liquid smoke, and half the worcestershire sauce. Stir into paste; then add the remainder of worcestershire sauce.
Pour this into heated mixture and boil slowly for 20 min. Refrigerate any unused portion. Keeps for several weeks. Makes about 1qrt.

Recipe By :

From: Date: 05/27

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

Lone Star Rice

Servings: 6 Servings

Ingredients:

TAMARI SAUCE-----
1 cub Rice -- white or brown
2 Cloves garlic -- minced
2 tablespoon Vegetable oil
1 teaspoon Ground cumin
½ teaspoon Oregano leaves -- crushed
16 ounce Can beans (black -- pinto
Or
Kidney), rinsed -- drained
1/3 cub Pace picante sauce
¼ cub Sliced green onions w/tops
2 ½ cub Water
2 tablespoon Tamari
1 teaspoon Blackstrap molasses

Preparation:

Cook rice and garlic in oil in 2-quart saucepan until lightly browned, about 2 or 3 minutes. Add broth, cumin and oregano. Bring to a boil and reduce heat. Cover tightly and simmer 20 minutes for white rice or about 40 minutes for brown rice. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in picante sauce and green onions.

Serves 6 From _Favorite Vegetarian Recipes_ from the Society for Texas Animal Rights. Recipe by Sophie Franke, South Texas Vegetarian Society

Recipe By :

From: Date: 05/27

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

Lone Star Steak Sauce

Servings: 4 Servings

Ingredients:

½ cub Butter
¾ teaspoon Black Pepper
½ cub Lemon Juice
½ teaspoon Dry Mustard
2 tablespoon Worcestershire Sauce
2 Drops Tabasco
1 Sm. Clove Garlic, Minced
Salt To Taste

Preparation:

Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.

From "Trail Boss's Cowboy Cookbook" by Society of Range Management.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip

Long Grain Rice

Servings: 1 Servings

Ingredients:

1 cub Long grain rice
1 teaspoon Salt
1 teaspoon Butter
2 cub Water

Preparation:

In 3 quart casserole, combine rice, salt, butter and water. Cook, covered, 12 to 14 minutes, stirring halfway through cooking time. Rest, covered, 10 minutes.

Posted to Bakery-Shoppe Digest by "CD" <poppy@connectcorp.net> on Apr 5, 1998

Long Island Creamed Prawns

Servings: 4 Servings

Ingredients:

8 ounce Dried Butter Beans or
3 15 ounce cans of butter beans
8 ounce Cooked, Peeled prawns
5 fluid ounce Soured Cream
2 teaspoon French Mustard
1 teaspoon Chopped, fresh parsley
Salt and Pepper
2 Whole prawns
Sprig of Dill

Preparation:

Soak dried beans in cold water for 5 hours, or overnight. Drain, put in a large pan and add enough cold water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 45 to 60 minutes, until beans are soft, but still firm to the bite. Remove beans from heat, drain, and add prawns. Blend soured cream, mustard and parsley together, season to taste. Pour over beans and prawns, then mix lightly. Turn into 2 pint/1 litre ovenproof dish, cover with foil and bake at 180C/350F/Gas Mark 5 for 30 minutes. Serve hot or cool, garnished with 2 whole prawn and a sprig of dill.

Source: CHAT Magazine

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

Long Island Duck with Burgendy Jelly

Servings: 1 Servings

Ingredients:

1 Fresh duck, 5-6 lb
1 Tart apple, coarsely
Chopped
1 cub Raisins
1 tablespoon Grated orange peel
Salt & pepper

Preparation:

Preheat oven to 400. Clean duck throughly, rinse, pat dry & singe the pin feathers if necessary. In a bowl toss the apples, raisins, orange peel & seasonings. Stuff duck with fruit mixture. Prick skin all over with a fork & place the duck on a roasting rack in a pan. Roast for ½ hour, then lower temperature to 325 & roast for 1 ½ hours more. When done the skin should be crisp. Serve with Burgendy Jelly.

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

Long Island Duck with Grapefruit

Servings: 4 Servings

Ingredients:

2 Duck, Long Island, (about five pounds each)
2 Grapefruit
¼ cub Sugar
1/3 cub Vinegar, red wine
3 cub Duck stock ** OR
3 cub Veal stock **
Blanched vegetables ***

Preparation:

** See recipes for Duck Stock and Veal Stock.

*** An assortment of blanched vegetables should be used as garnish for this dish. You might consider using green beans, asparagus, broccoli, or julienne of carrots, zucchini, turnips, tied into bundles with strips of blanched leek

Place the duck, uncovered, in the refrigerator for 4 days to dry out the skin.

Preheat the oven to 500 F.

Cut off the tail and excess neck skin from the ducks and remove all excess fat. Place the ducks, breasts up on a rack in a roasting pan. Tuck wing tips under. Roast until crisp and well browned, about 1 hour.

With a sharp paring knife, remove a thin slice from the top and bottom of each grapefruit, then remove the skin of the fruit in long strips. Set aside.

Cutting between the membrane, cut the grapefruit into sections and set aside.

Place the sugar and wine vinegar in a heavy-bottomed saucepan.
Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly.

Carefully add the stock and bring the mixture to a boil. Simmer at low boil for 5 minutes.

Add grapefruit skins to the mixture and simmer 3 minutes longer.

Strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly.

Adjust seasoning with salt and pepper and keep it warm.

Transfer the duck to a work surface. Run a sharp knife under the wishbone at the front of the duck's breast, then carefully slip the knife between each breast half and carcass. Remove the breasts, and then take off the legs and thighs in one piece.

Lightly coat a warm serving plate with the sauce. Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately.

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

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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

Long Island Iced Tea

Servings: 1 Servings

Ingredients:

½ fluid ounce Vodka
½ fluid ounce Gin
½ fluid ounce Rum
2 fluid ounce Sweet and sour mix
Cola to top

Preparation:

Mix first four ingredients and pour into tall glass filled with ice. Top with cola. Garnish with lemon slice.

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

Long Island Iced Tea #1

Servings: 6 Servings
Source: Natl Cooking Echo 18 Jun 90, Contributed to the echo by: Sallie
Annotation: Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne), but I believe this was the recipe. Does taste close to iced tea though. --Michelle M. Bass

Ingredients:

½ Shot tequila
½ Shot vodka
½ Shot gin
½ Shot rum
3 Shots coca cola
½ -(up to)
1 Shot sour mix (or tomcollins mix or whiskeysour mix)

Preparation:

ROBERT.FOSTER@NASHVILLE.COM

(ROBERT FOSTER)

REC.FOOD.RECIPES

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

Long Island Iced Tea #2

Servings: 1 Servings

Ingredients:

EQUAL PARTS:
Mr. Boston rum
Mr. Boston gin
Mr. Boston vodka
Mr. Boston triple sec
Lemon juice
Orange juice

Preparation:

Mix in a highball glass over ice and add a dash of cola. I guess you can try it with any kind of rum, gin, vodka and triple sec. Well, good luck with the recipe and DON'T DRINK AND DRIVE !!

Contributed to the echo by: Anita Rasmussen Originally from: Mr. Boston's Official Bartender's Guide"

ROBERT.FOSTER@NASHVILLE.COM

(ROBERT FOSTER)

REC.FOOD.RECIPES

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

Long Island Iced Tea #3

Servings: 1 Servings

Ingredients:

½ ounce Vodka
½ ounce Gin
½ ounce Light rum
¼ ounce Tequila
½ ounce Triple sec
1 tablespoon Fresh lemon juice; or totaste
6 ounce Cola; or to fill
Cracked ice
Ice cubes

Preparation:

Fill a mixing glass with ice. Add liquors and lemon juice (but NOT the cola). Shake and strain into a collins glass filled with ice cubes. Fill with cola. Garnish with a slice of lemon and a sprig of mint and serve with a straw and an iced tea spoon.

HARLEYA@EPAUS.ISLAND.NET

(CYNTHIA ACHESON)

REC.FOOD.RECIPES

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

Long Island Tea

Servings: 1 Servings

Ingredients:

½ ounce Vodka
½ ounce Gin
½ ounce Light Rum
½ ounce Tequila
Juice of ½ Lemon
1 dash Coke

Preparation:

Combine ingredients and pour over ice in highball glass. Garnish with a slice of lemon.

Recipe by: Mr. Boston Posted to MC-Recipe Digest V1 #715 by John Setzler <jms@twave.net> on Aug 2, 1997

Long Jing Chao Xia

Servings: 4 Servings

Ingredients:

1 pound Med-sized raw shrimp
2 teaspoon Salt
1 tablespoon Long Jing (Dragon Well) tea=OR=- any Chinese green tea
1 cub Boiling water
1 ½ tablespoon Peanut oil
1 tablespoon Rice wine or dry sherry

Preparation:

IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail. Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter. Rinse them well under cold running water and pat them thoroughly dry with paper towels. Rub the shrimp evenly with salt and set aside. Put the tea leaves in a heat-proof measuring cup and pour in the hot water. Let the tea steep for 15 minutes.
Heat a wok or large saute pan until it is hot and add the oil. Then add the shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half. Pour this over the shrimp and serve at once.

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

Long John Silver's Batter

Servings: 1 Servings

Ingredients:

LAWRIE (RGGW25A:
Bisquick
Pancake mix
Club soda

Preparation:

With wire wisk whip together equal parts Bisquick & boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten fish fillets in water & then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Spear pieces one at a time with tip of sharp knife & coat in batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and browned. Do not use tongs or coating will break apart.

Long John Silver's Batter-Dipped Fish

Servings: 4 Servings

Ingredients:

3 cub Soybean oil
2 pound Fresh cod fillets
1 1/3 cub Self rising flour
1 cub Water
1 Egg
2 teaspoon Granulated sugar
2 teaspoon Salt

Preparation:

1) Heat oil in a deep pan to 375 F. 2) Cut fish into wedges approx. 7" x 2"(wide end) x 1 ½" (narrow end) 3) With mixer, blend flour, water, egg, sugar, and salt. 4) Dip each fillet into the batter, coating generoursly, and quickly drop into the oil. 5) Fry each fillet until dark golden brown, about 5 min. 6) Remove from oil and place on paper towels or metal rack to drain.

Yeild: 4 to 6 fish fillets

Soybean oil is what your local Long John Silver's uses to fry their fish, and you will best duplicate the real thing by using the same oil. But any other oil may be substituted. You might want to try canola oil. It is the oil lowest in saturated fat, and the taste difference is only slight.
It's crucial that your oil be hot before frying the fish. To test the temp., drip some batter into the oil. It should bubble rapidly. After 5 min., the test batter should become golden brown. If so, fry away, fish fiends.

Source: "Top Secret Recipes" by Todd Wilbur

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

Long Life Noodles with Egg

Servings: 4 Servings

Ingredients:

1 pound "Long Life" egg noodles
8 quart Salted water
½ pound Spinach
4 Eggs
1 cub Chicken broth
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
¼ teaspoon Salt
1 teaspoon Cornstarch paste
2 Green onions, minced
¼ cub Boiled ham, slivered

Preparation:

This dish is a traditional birthday snack in China.

Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles.

Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly.

Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach.

Finishing: Pour hot soup over egg. Garnish with minced onion & ham.
Serve.

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

Long Yeast Dough

Servings: 1 Servings

Ingredients:

1 cub Boiling water
¼ cub Crisco
¾ cub Sugar
1 cub Milk
1 tablespoon Salt
2 package Yeast
½ cub Water
2 Eggs
7 cub Flour; (up to 7-½)

Preparation:

Pour boiling water over Crisco, sugar and salt. Stir till Crisco is melted.
Add milk and stir. Dissolve yeast in the ½ cup lukewarm water. Add to other ingredients. Add eggs one at a time, stirring after each. Slowly add flour and stir till thick. Pour out onto floured surface and knead till dough is not sticky. Place in lightly oiled bowl. Let double in size then push down and let double again. Make into rolls and bake at 400` for about 15-20 minutes. FOR CINNAMON ROLLS Roll out to about ½" thick. Melt ½ cup butter, add ½ t. cinnamon, and enough brown sugar to make it thick.
Pour over the rolled out dough and add nuts if desired. Roll up and cut to about 1" thick. Place in pan and bake at 400`.

FOR DUGHNUTS Roll out to 1" thick. Cut into strips and fry in deep fryer till nicely brown. Roll in powdered sugar icing.

Posted to Bakery-Shoppe Digest by ALAYNASM <ALAYNASM@aol.com> on Apr 10, 1998

Longaniza or Linguica

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Salt [a]
¼ teaspoon Black pepper [a]
2 teaspoon Sweet paprika [a]
1 teaspoon Minced fresh rosemary or ½teaspoon crumbled dried [a]
2 Garlic cloves; crushed thenminced [a]
1 ½ tablespoon White vinegar [a]
1 pound Lean pork; coarsely ground[b]
¼ pound Pork fat; coarsely ground[b]
Prepared sheep or hogcasings

Preparation:

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff, refrigerator-dry and cook like butifarra, but make smaller sausages, perhaps 6-8" long. Or smoke after drying. Can store raw or cooked sausages 3 months in the freezer.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@shrewsbury.org on Sep 24, 1997

Longaniza/linguica

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Salt [a]
¼ teaspoon Black pepper [a]
2 teaspoon Sweet paprika [a]
1 teaspoon Very well minced (so itdoesn't tear the casings)fresh rosemary [a] -or-
½ teaspoon Crumbled dried [a]
2 Garlic cloves, crushed thenminced [a]
1 ½ tablespoon White vinegar [a]
1 pound Lean pork, coarsely ground[b]
¼ pound Pork fat, coarsely ground[b]
Prepared sheep or hogcasings

Preparation:

The only recipe I have for linguica is very simple. It's from 'The Savory Sausage' (aka The Offal Truth).

"The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. It's traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings.
There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled. Linguica are even included in many traditional New England clambakes. "

Mix together [a]. Knead together [b], then knead in [a]. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin.
Smoke as desired or use fresh.

LAZY-LINGUICA: Add 1-¾ teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage.

Traditional uses: simmer with beans, include in mixed grill, add to tapas potato omlettes (tortillas), bake in bread (hornazo), or use in potato-kale soup (caldo verde).
Posted to bbq-digest V5 #081 by "Linda Merinoff" <hvane@shrewsbury.org> on Jan 24, 1997.

Longganisa (Filipino-Style Sausages)

Servings: 1 Servings

Ingredients:

Mixture of 30% ground beef
And 70% ground pork
For every 2.2 pounds (1 kilo
Mixture add:
2 ½ tablespoon Salt
1 ½ tablespoon Sugar
1 ½ tablespoon Soy sauce
2 tablespoon Vinegar
2 tablespoon Wine
⅛ teaspoon Saltpeter; (salitre)
1 teaspoon Ground pepper
2 teaspoon Chopped garlic
Sausage casings, availableat any butcher shop

Preparation:

Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use.
To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.
Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.
Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements. All recipes that contain names (Kuyas Bill and Chris' and Ate Wong's) really are recipes that belong to them.

Posted to MM-Recipes Digest V4 #104 by "Griff" <wgriffin@ix.netcom.com> on Apr 14, 1997

Long-Grain and Wild Rice

Servings: 6 Servings

Ingredients:

¼ pound Butter
1 ½ cub Rice-long grain
½ cub Rice-wild
1 cub Onions-chopped
1 quart Chicken broth

Preparation:

Fat grams per serving: Approx. Cook Time: 00:30 Melt butter in saucepan w/ tight-fitting lid. Pour off half & reserve. To remainder, add both rices & the onions. Shake pan until all grains are coated w/ butter. Add stock. Bring to simmer & cook 20-25 min. or until all stock is absorbed. Add reserved melted butter & toss w/ fork.

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

Long-Grain and Wild Rice Mix

Servings: 5 Servings

Ingredients:

1 cub Long-grain brown rice
½ cub Wild rice
1 tablespoon Dried parsley
2 teaspoon Spike or all-purposeseasoning
1 teaspoon Dried thyme
½ teaspoon Salt

Preparation:

Mix ingredients and store in an air-tight container.

Attach these instructions: To prepare, bring 3 ¼ cups water to boil in a medium saucepan. Add Rice Mix, cover, and simmer for 50 minutes. REmove from heat, and wait 10 minutes before fluffing with a fork.

Total calories per serving: 194 Fat: 1 gram

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) ½9/96

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

Longhorn Brunch Casserole

Servings: 6 Servings

Ingredients:

1 pound Hot sausage
2 4 ounce cans chopped greenchiles
1 pound Shredded longhorn cheese
1 pound Shredded monterey jackcheese
9 large Eggs; beaten
1 cub Milk
2 tablespoon All-purpose flour
Paprika; for garnish

Preparation:

Brown sausage in a skillet; drain well. In a 9x13-inch baking pan, layer sausage with cheeses and chiles. Combine eggs, milk and flour in a blender container or food processor and blend well. Pour over sausage mixture and sprinkle with paprika. Bake at 350° F for 40 to 45 minutes.

Recipe by: Prodigy Food & Wine Board

Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 7, 1998

Longhorn Quick Chili Dip

Servings: 4 Servings

Ingredients:

1 cub Cottage Cheese
15 ounce Chili With Beans; 1 can
1 tablespoon Hot Sauce
1 tablespoon Lemon Juice
1 ½ teaspoon Cumin; Ground
¾ cub Cheddar; Sharp, Shredded

Preparation:

Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 ¾ cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots

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

Longjohns

Servings: 100 Servings

Ingredients:

1 ½ pound WATER; WARM
1 3/16 pound WATER; COLD
5 EGGS SHELL
3 ½ ounce MILK; DRY NON-FAT L HEAT
3 ¼ pound FLOUR GEN PURPOSE 10LB
2 pound FLOUR GEN PURPOSE 10LB
15 ounce SUGAR; GRANULATED 10 LB
9 ounce SHORTENING; 3LB
¼ ounce NUTMEG GROUND
1 ½ ounce IMITATION VANILLA
3 ounce YEAST BAKER 2 LB
1 ½ ounce SALT TABLE 5LB

Preparation:

TEMPERATURE: 375 F. DEEP FAT
:

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F.
MIX WELL. LET STAND 5 MINUTES; STIR. SET ASIDE FOR USE IN STEP 3.

2. CREAM SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED.

3. ADD EGGS, YEAST SOLUTION, WATER, AND VANILLA; MIX AT LOW SPEED UNTIL BLENDED.

4. SIFT TOGETHER FLOURS, MILK, AND NUTMEG; ADD TO MIXTURE. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F. TO 82 F.

5. PROOF: SET IN WARM PLACE (80 F.) 1 ½ HOURS OR UNTIL DOUBLE IN BULK.

6. PUNCH: DIVIDE INTO 3 TO 4 LB PIECES; SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.

7. ROLL EACH PIECE INTO RECTANGULAR STRIPS, 5 INCHES WIDE, 50 INCHES LONG, AND ½ INCH THICK; CUT INTO STRIPS 1 INCH WIDE.

8. PLACE ON FLOURED SHEET PAN; LET RISE 30 MINUTES OR UNTIL LIGHT.

9. FRY: UNTIL GOLDEN BROWN ON UNDERSIDE. TURN AND FRY ON OTHER SIDE. DRAIN ON ABSORBENT PAPER.

10. WHEN COOL, ROLL IN 1 LB (2 ¼ CUPS) GRANULATED SUGAR OR 1 LB (1 QT) SIFTED POWDERED SUGAR OR IN CINNAMON SUGAR FILLING (RECIPE NO. D-42), OR DIP IN ½ VANILLA GLAZE OR VARIATIONS (RECIPE NO. D-46). PLACE GLAZED DOUGHNUTS ON RACKS TO DRAIN.

Recipe Number: D01903

SERVING SIZE: 1 EA

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

Long-Stemmed Cherries Supreme

Servings: 1 Servings

Ingredients:

10 ounce Jar marachino cherries withstems,drained
2 tablespoon Rum

FONDANT:
1/3 cub Sweetened condensed milk(not evaporated)
2 teaspoon Light corn syrup
2 ½ cub Powdered sugar

COATING:
1 cub Semi-sweet chocolate chips
¼ cub Light corn syrup
1 tablespoon Water

Preparation:

In small bowl, combine cherries and rum. Let soak 2 hours; drain on paper towels.
In medium bowl, combine condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until mixture forms a still smooth dough. (if all powdered sugar can't be stirred in, knead mixture and sugar on counter until smooth dough forms). Wrap small amounts of the fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm.
Line cookie sheet with waxed paper. Prepare dipping chocolate by cooking ingredients over low heat until melted, stirring occasionally.
Holding by stem, dip chilled cherries into chocolate, making sure to cover completely. Place on waxed paper-lined cookie sheet; refrigerate until chocolate sets, about 10 minutes. Dip chilled candies into melted chocolate again, making sure to coat ocmpletely. Place on lined cookie sheet then cover lightly with waxed paper. Let stand several days in cool place to allow fondant to liquefy. (do not refrigerate). Store in airtight container in refrigerator (? >I just format them). Makes 2 ½ dozen candies. One candy is 110 calories/4g fat.

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

Looks Like a Pumpkin Cake

Servings: 2 Servings

Ingredients:

PATTI - VDRJ67A:
2 package Chocolate cake mix
2 can Cream cheese frosting
1 Banana with peel
1 package Cherry fruit roll-ups
Food colors; red; green
And yellow

Preparation:

Make the two chocalate cakes in bundt pans according to package directions.
Cool Completely. Set one upside down on a plate with the second right side up so that they resemble a pumpkin shape. Set aside ¼ cup of the frosting and tint the remaing frosting orange using the red and yellow food coloring. Cut the banana in half leaving the skin on and place it on the top center of the cake. Tint the reserved frosting green and frost the banana (this is the stem). Cut eyes, nose, mouth and any other features out of the cherry fruit roll up and decorate as desired.
Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:22:57 -0500

From: LD Goss <ldgoss@METRONET.COM>

Looo (Basic Sauce)

Servings: 1 Servings

Ingredients:

1 cub Dark soy sauce
1 cub Thin soy sauce
1 cub Sugar
2 cub Water
3 Dried chili peppers 2 sl ginger root
2 tablespoon Five whole flowerets, star anise
½ cub Peanut oil
2 Cloves garlic, split

Preparation:

Add all ingredients to saucepan and boil 15 minutes. Refrigerate sauce.

Simmer foods in this sauce, as the foods absorb the salty taste, you may need to add more soy sauce to compensate.

Do not use fish in this sauce if you want to keep it long.

Basic Sauce is used over and over again to slow-simmer a number of foods.
It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

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

Loose Meat Sandwiches

Servings: 1 Servings

Ingredients:

2 pound Lean ground beef
1 cub Beef stock
1 Onion; minced
4 tablespoon Tomato sauce
½ teaspoon Salt
½ teaspoon Fresh cracked black pepper
¼ teaspoon Dried thyme
¼ teaspoon Dry mustard
¼ teaspoon Dried sweet basil
2 Shakes Tabasco Sauce
2 Shakes Worcestershire

Preparation:

Saute beef with onion until browned. Add remaining ingredients and simmer slowly until most of the liquid has reduced. Best served on grilled buns (from Bill's Bake Shop in the Waterloo area) Chef Jeff Posted to EAT-L Digest 01 Aug 96

Date: Fri, 2 Aug 1996 16:17:11 -0500

From: LD Goss <ldgoss@METRONET.COM>

Lopez Red Chile and Garlic Mussels (Wash)

Servings: 2 Servings

Ingredients:

2 pound Mussels in shells; washedand bearded
½ cub White wine
1 cub Crushed tomatoes
4 Garlic cloves; minced
2 tablespoon Asian chile sauce* (found inasian markets; snacha)
Fresh cilantro
Lime wedges

Preparation:

Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan with mussels. Cover and bring to a boil over high heat. Steam mussels until just open, about 3 minutes. Place mussels on serving dish and pour remianing liquid over mussels.

Yield: 4 servings as an appetizer, 2 servings as an entree.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>

Recipe by: Bay Cafe, Lopez Village, Lopez Island

Loquat Jam

Servings: 1 Servings

Ingredients:

3 pound Loquats (fully ripe or evenover-ripe)
¾ cub Water
1 Box commercial pectin
4 ½ cub Sugar

Preparation:

Wash and pit loquats, but do not peel. Place in saucepan and add water.
Cover and cook until tender, about 15 minutes. Then press through colander or sieve. Measure 3 ½ cups of fruit into saucepan, place over high heat and add pectin. Stir until mixture comes to a hard boil; then stir in sugar at once and bring to full rolling boil, let boil hard one minute, stirring constantly. Remove from heat, skim and ladle into sterilized glasses, leaving ½ inch space at top, then cover with melted paraffin. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on May 07, 1997

Lora Brodys Bete Noire

Servings: 1 Servings

Ingredients:

8 ounce Unsweetened chocolate
4 ounce Semisweet chocolate
½ cub Water
1 1/3 cub Sugar
½ pound Sweet (unsalted) butter at
Room temp, cut in small
Pieces
5 large Eggs at room temp

Preparation:

Preheat the oven to 350 degrees with the rack in the center of the oven. Butter a 9-inch cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely.
Butter the paper. Chop both the chocolates into fine pieces and set them aside. Combine the water with 1 cup of the sugar in a heavy 1-½-quart saucepan. Bring to a rapid boil over high heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely. Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves. Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT!--This causes nasty air bubbles. Spoon and scrape the mixture into the prepared pan. Set the pan or sturdy jelly-roll pan. Set both in the oven and pour hot water into the larger pan. Bake for 25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with either a chocolate ganache glaze or a white chocolate sauce.

****Chocolate Ganache

1 cup heavy cream 10 oz bittersweet chocolate, cut into small pieces

Scald the cream. Add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.

****White Chocolate Sauce

1 cup heavy cream 9 oz Tobler Narcisse, cut into small pieces ½ Drambuie

Scald the cream, then off the heat, add the chocolate. If milk solid do not dissolve, process for a few second in a food processor or blender. Add the Drambuie.

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

Lord and Taylor's Scotch Broth

Servings: 8 Servings

Ingredients:

3 pound Breast of Lamb w/bone, or
Stewing lamb
8 cub Cold water
½ cub Pearl barley
2 tablespoon Butter
2 Carrots, peeled and diced
1 White turnip, peeled/diced
2 Ribs celery, diced
1 Onion, diced
Salt & pepper to taste

Preparation:

1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 ½ hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup.

3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.

Source: New York Cookbook, Molly O'Neill, 1993

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

Loren Martin's Spiced Pot Roast

Servings: 6 Servings

Ingredients:

½ teaspoon Crushed red pepper
4 Cl Garlic, crushed
½ teaspoon Cumin
4 teaspoon French mustard
¾ teaspoon Tumeric
1 ¼ tsp ginger
1 teaspoon Rosemary
1 teaspoon Lemon pulp
1 ½ tbs sugar
1 teaspoon Salt
3 tablespoon Poppy seeds
½ cub Vinegar
1/3 cub Tomato puree
3 Bay leaves
2 Cloves
2 Onions, chopped

Preparation:

This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm.
Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Loren's Cheesecake

Servings: 10 Servings

Ingredients:

Crust:
1 ½ cub (20) graham crackers,
Crushed
¼ cub Butter
¼ cub Sugar
Filling:
3 ounce pkgs. cream cheese
2 large Eggs (3 small)
2 tablespoon Lemon juice
¾ cub Sugar
1 teaspoon Vanilla
Topping:
½ cub Powdered sugar
½ pinch Sour cream
1 teaspoon Vanilla

Preparation:

Use spring form pan. Mix graham crackers (crushed), butter and sugar for crust mixture and bake for 8 minutes at 350 degrees F; cool for 15 minutes. Combine filling ingredients and mix together with electric mixer until fluffy. Pour into crust (cooled) and bake for 30 minutes at 350 degrees F. Cool for 30 minutes. Combine all topping ingredients and beat until fluffy. Pour over cheesecake (cooled) and bake an additiona 10 minutes at 350 degrees F.
Refrigerate several hours or overnight.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Lorenza Di Medici's Basic Tiramisu

Servings: 1 Servings

Ingredients:

3 EGG YOLKS
1 EGG WHITES; (1 to 2)
3 tablespoon SUGAR; superfine (castor)
1/3 cub VIN SANTO; or MARSALA, orBRANDY, 1
¼ cub ESPRESSO COFFEE; strong,
8 ounce MASCARPONE CHEESE
½ cub CREAM
4 ounce SAVOIARDI (LADY FINGERS)

Preparation:

This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone.
According to Kenneth, it's "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry and Frange Lico for the liquor in di Medici's recipe. Di Medici uses a double boiler. No information provided on number of servings this makes. Directions 1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. 2. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool. 3. Stir the coffee into the Mascarpone, and add the sugar. 4. Whip the cream to soft peaks. 5.
Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione. 6. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).
7. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream. 8. Repeat the layers, finishing with the cream. 9.
Refrigerate for several hours before serving.

Recipe by: WALT

Posted to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Nov 19, 1997

Lorenzo Dressing

Servings: 1 Servings

Ingredients:

½ cub French dressing
1 tablespoon Chili sauce

Preparation:

mix together Walt MM

Posted to MM-Recipes Digest V4 #249 by Walt Gray <waltgray@mnsinc.com> on Wed, 11 Sep 1996.

Loreta Youngs' Orange Cups

Servings: 1 Servings

Ingredients:

1 ½ tablespoon Butter, melted
¾ cub Sugar
1 tablespoon Orange peel, grated
2 Egg yolks, beaten
3 tablespoon Enriched flour
1 dash Salt
1/3 cub Orange juice
1 cub Milk
2 Egg whites, beaten stiff

Preparation:

Cream together melted butter, sugar, and organge peel. Add beaten egg yolks. Add flour and salt alternately with milk and orange juice. Beat well. Fold beaten egg whites into mixture. Pour into greased custard cups. Bake in a pan containing 1" hot water in 350 oven for 45 minutes.

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

Loretta Lynn's Coal Miner's Daughter's Gooey Cake

Servings: 1 Servings

Ingredients:

1 Box German chocolate cakemix
1 can Sweetened condensed milk
1 cub Cool Whip®
3 Heath candy bars, frozen
1 Jar caramel topping

Preparation:

Bake cake according to directions. While warm, poke holes halfway into cake, about 1" apart. Pour condensed milk into holes. Pour caramel over cake and refrigerate. Once cooked, top with Cool Whip and crushed candy bars. Refrigerate overnight.

Posted to MC-Recipe Digest V1 #650 by hister@juno.com (Iris E. Dunaway) on Jun 29, 1997

Lori Norman's Fortune Cookies

Servings: 1 Servings

Ingredients:

4 tablespoon (½ stick) unsalted butter
3 Egg whites
¾ cub Sugar
⅛ teaspoon Salt
½ cub Flour
2 teaspoon Almond extract

Preparation:

Cut 36 strips of paper (¼ x 1 ½ inches), and write fortunes on them.
Melt butter in a saucepan; set aside to cool. Preheat oven to 350 degrees.
Beat egg whites until foamy. Gradually beat in sugar and salt until dissolved. Stir in cooled melted butter, flour and almond extract. Beat until well blended. Drop dough by rounded tablespoon about 3 inches apart onto baking sheet. Bake 8 - 10 minutes, or until edges are golden brown.
(Make only 6 at a time). Working quickly, remove one cookie at a time, hold in palm of your hand, and place one folded fortune in center. Fold in half, drape over handle of a wooden spoon. Fold corners to meet, gently press together. Slide cookie off spoon. Repeat with remaining cookies. If they become too hard, place back in oven for a minute to soften. Posted to EAT-L Digest 19 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 19, 1997

Lorianne Crook's Chicken Marsala

Servings: 1 Servings

Ingredients:

3 medium Chicken breast filets
½ cub Chicken broth
2 teaspoon Cornstarch
1 teaspoon Lemon juice
¼ teaspoon Crushed oregano
¼ teaspoon Crushed basil
⅛ teaspoon Salt
¼ teaspoon Pepper
1 Clove garlic, minced
1 tablespoon Oil
¼ cub Sliced mushrooms
1 cub Red, yellow, and/or green
Bell pepper strips
¼ cub Sliced green onions
2 tablespoon Dry Marsala

Preparation:

Cut chicken into thin strips; rinse and pat dry. Combine chicken broth, cornstarch, lemon juice, oregano, basil, salt and pepper in bowl; mix well. Stir-fry garlic in hot oil in large skillet over medium-high heat for 15 seconds. Add mushrooms, bell pepper, and green onions. Stir-fry for 2 to 3 minutes or until vegetables are tender-crisp. Remove with slotted spoon. Add chicken and additional oil if necessary. Stir-fry for 2 to 3 minutes or until tender; push chicken to 1 side of skillet. Pour chicken broth mixture into center.
Cook until thickened, stirring constantly. Return vegetables to skillet. Cook until heated through. Stir in wine. Serve over pasta.

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

Lori's Crispy Fried Chicken

Servings: 4 Servings

Ingredients:

2 ½ -(up to)
3 pound Cut up frying chicken
Crisco for frying

SEASONED FLOUR:
1 ½ cub All purpose flour
1 tablespoon Garlic salt
1 ½ teaspoon Black pepper
1 ½ teaspoon Paprika
¼ teaspoon Poultry seasoning

CRIPSY BATTER:
2/3 cub All purpose flour
½ teaspoon Salt
⅛ teaspoon Black pepper
1 Beaten egg yolk
¾ cub Flat beer (can substitutewater)

Preparation:

submitted by: dev_lck@shsu.edu (Lori, Huntsville, Texas) Instructions: Combine flour and seasonings in a medium bowl. Combine egg yolk and beer (or water). Add gradually to dry ingredients. Heat Crisco to 365F in deep saucepan or deep fryer to a depth of about two inches. Moisten chicken pieces, dip in flour, then batter, then back into seasoned flour.
Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper towel (makes 4 servings).

*If you are using beer and the batter becomes too thick, add a little extra beer. : )

Recipe Archive - 01 July 1996

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

Lori's Lentil Casserole

Servings: 4 Servings

Ingredients:

2 cub Water
1 cub Lentils
1 Chopped onion
½ pound Cheddar
8 ounce Tomato juice
½ teaspoon Pepper
¼ teaspoon Salt
2 teaspoon Thyme
1 cub Bread crumbs

Preparation:

1. Boil 2 c water and 1 c lentils. Simmer for 30 minutes.

2. In a bowl add lentils to 1 chopped onion, ½ lb cheddar, 8 oz tomato juice, ½ t pepper, ¼ t salt, 2 t thyme, and 1 c bread crumbs. (Lori used stuffing due to a lack of breadcrumbs in the pantry.)

3. Mix together and bake in a casserole dish or loaf pan for 45 minutes at 350.

REC.FOOD.RECIPES

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

Lori's New York Cheesecake

Servings: 1 Servings

Ingredients:

CRUST:
1 ¾ cub Graham cracker crumbs
½ cub Butter; melted
1/3 cub Sugar
⅜ teaspoon Cinnamon

FILLING:
24 ounce Cream cheese; softened
1 cub Sugar
5 large Eggs; XTRA large; seperated
1 cub Sour cream
1 ½ tablespoon Lemon juice
1 ½ teaspoon Vanilla extract

Preparation:

CRUST: Mix the ingredients together and press into pan.

FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until creamy and soft. Add 1 cup sugar, slowly. Add egg yolks one at a time to mixture. Then add sour cream, lemon juice and vanilla until smooth. Beat egg whites in separate bowl until soft and frothy, but not firm. Then fold egg white mixture into batter and pour entire mixture into 9 inch springform pan crust. Bake at 325 degrees for one hour, then turn off oven and leave cheesecake in oven for 1 hour. Refrigerate cheesecake for 6 hours or overnight.

From: Cooks and Company - a Collection of Recipes by The Muscle Shoals District Service League. Posted by Cookie-Lady 11/17/93 MM by CUZ Posted to MM-Recipes Digest V4 #233 by Jack Elvis <jackelvis@moonlink.net> on Sep 02, 1997

Lori's Pecan Tassies

Servings: 1 Servings

Ingredients:

1 Stick butter
3 ounce Cream cheese
1 cub Flour
2 Beaten eggs
1 ½ cub Brown sugar
1 teaspoon Vanilla
2 teaspoon Melted butter
Chopped pecans

Preparation:

These delightful cookies are like miniature pecan pies. Thanks ever so much to my dear old friend for allowing me to post her recipe here.

Mix together the stick of butter, cream cheese, and flour. Refrigerate one hour. Make into small balls, then press into mini-muffin pans, forming little cups. Mix together remaining ingredients except for nuts. Put ¼ teaspoon chopped nuts into each shell. Fill shells half-way with filling mixture, then top with another ¼ teaspoon nuts. Bake at 350 for about 20 minutes.

Posted to recipelu-digest Volume 01 Number 316 by JB <jbxyz@ma.ultranet.com> on Nov 27, 1997

Lori's Ratatouille

Servings: 4 Servings

Ingredients:

2 medium Onions -- sliced
2 Garlic clove minced
¼ cub Cooking oil
2 small Zucchinis -- in ½" slices
3 medium Tomatoes -- diced
1 small Eggplant, peeled -- cut in
1 " cubes
1 large Green pepper -- cut in
Strips
2 tablespoon Chopped fresh parsley
2 teaspoon Salt
½ teaspoon Basil leaves -- dried
(try fresh if you have it!)
⅛ teaspoon Pepper
(we use the hot stuff!)

Preparation:

Saute onions and garlic in hot oil in heavy skillet, but do not brown. Add remaining ingredients. Cover and cook 15 minutes. Uncover and cook another 40 minutes until vegetables are tender and juice is thickened. I have made this countless times and the thing about it, is you can vary it according to whatever is in the garden. Experiment with it. I have even found that okra is a great addition. If you don't have zucchini, try the yellow squash, or a mixture of the two works great! Enjoy and have fun!
(But never leave out the basil!) Lori

Recipe By : Habanero99

From: Date: 05/27

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

Lori's Sour Cream Pound Cake

Servings: 1 Servings

Ingredients:

1 cub Butter or margarine; softene
6 large Eggs
2 2/3 cub Sugar
3 cub All-purpose flour
¼ teaspoon Baking soda
½ teaspoon Salt
1 cub Sour cream; cultured
½ teaspoon Lemon extract
½ teaspoon Orange extract
½ teaspoon Vanilla extract

Preparation:

Bring butter and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch bundt or tube pan; set aside.
In large mixing bowl, beat butter with electric mixer until creamy.
Gradually add the sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time, beating about 1 minute after each; scrape bowl frequently, guiding mixture toward beaters. Beat 2 minutes more.
Sift together flour, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Beat well after each addition. Add lemon, orange and vanilla extracts; beat just until thoroughly blended.
Pour batter into prepared 10-inch bundt or tube pan. Bake in preheated 350 degree oven for 1-½ hours, or until wooden pick inserted in center comes out clean and dry. Cool cake in pan on wire rack for 15 minutes; remove from pan. Cool completely. Sprinkle with confectioners' sugar, if desired.
Makes 12 to 16 servings. Lori Norman/Wis Gramma Posted to EAT-L Digest 17 Sep 96

Date: Wed, 18 Sep 1996 05:20:25 -0500

From: LD Goss <ldgoss@METRONET.COM>

Lori's Turkey Chili

Servings: 1 Servings

Ingredients:

1 large Can diced tomatoes
1 can Red kidney beans; drained
1 can 'flakes of turkey'
1 medium Onion; diced
1 Celery stalk; diced
1 Carrot; shredded or diced
Chili powder; to taste
Garlic powder; to taste
Salt and pepper; to taste

Preparation:

Saut‚ onions, celery, and carrots in a little bit of oil. Once onions are translucent, add tomatoes and kidney beans. Take turkey out of can, cut it up into bite-size chunks and add to pot, with juice. Add seasonings to taste as listed above (don't know the measurements as they are different every time). Bring to a boil, and let simmer for about 20 minutes.

Please note: This is not the most appetizing looking meal, but it is delicious on a cold winter night Also note: As with most chili, this is always better the second night, so make a double batch...

Recipe by: Lori Jank from The Busy Parent's Cookbook

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 14, 1998

Lorlada

Servings: 1 Servings

Ingredients:

1 can Salmon
1 Onion; grated
1 teaspoon Salt
2 cub Milk
¼ cub Bread crumbs
6 large Potatoes; sliced or cubed
2 tablespoon Butter
1 Egg

Preparation:

Layer potatoes and salmon in casserole. Mix onion, salt, butter, milk, and egg together. Pour over potatoes. Sprinkle on bread crumbs. Bake at 375° for 1 hour. The book says that this is a Finnish dish.

Submitted by Pat Keiser from "A Taste Of Bliss" Cookbook

Posted to recipelu-digest by PLK1028@aol.com on Feb 7, 1998

Lorraine Soup

Servings: 1 Servings

Ingredients:

1 Thick slice white bread
¼ pint Milk
2 Breasts of cooked, skinned,minced chicken
4 Gound almonds
2 Hard boiled egg yolks
2 pint Chicken stock
Salt
White pepper
¼ teaspoon Grated nutmeg
2 teaspoon Lemon juice
2 Egg yolks
¼ pint Double cream
2 tablespoon Finely diced cooked chicken

Preparation:

Remove crusts from bread and place in small saucepan. Cover with the milk and bring to boil. Set aside and allow to cool a bit. Pound minced chicken, almonds and hard-boiled yolks in mortor until smooth, then place in a large bowl. Gradually beat in the bread and milk. Stir in the stock, then pass through a seive into a suacepan. Bring to the boil, season with salt and pepper, add nutmeg and lemon juice. Simmer for 10 mins, then remove from the heat. Beat egg yolks with the cream and blend 3 tablespoonfuls of the hot soup. Stir the mixture into the soup and heat gently for 2 or 3 mins. DO NOT ALLOW TO BOIL. When it thickens, serve with the diced chicken as a garnish.Subj: Alexandra Soup Lorraine Soup - Scottish

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

Lorraine's Buttermilk Rye Bread

Servings: 1 Servings

Ingredients:

FOR 1-POUND LOAF:
⅞ cub Buttermilk; (or 3 T. drybuttermilk powder and ⅞cup water)
2 cub Bread flour
1/3 cub Rye flour
1 teaspoon Salt
1 tablespoon Butter or margarine
1 ½ tablespoon Brown sugar
¼ teaspoon Baking soda
1 teaspoon Caraway seeds
2 teaspoon Dry yeast for bread machines

Preparation:

BREAD MACHINE MAGIC By: LINDA REHBERG AND LOIS CONWAY

I am putting in a Rye Bread Recipe that came out of this book. I have made it many times.

Place all ingredients in bread pan, select Light Crust setting, and press Start.

After baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.

Posted to TNT Recipes Digest by vaughndell@juno.com on Feb 21, 1998

Lorraine's Dinner or Cinnamon Rolls

Servings: 48 Servings

Ingredients:

ROLLS:
3 Eggs
1 cub Boiling water
¾ cub Shortening
¾ cub Sugar
1 tablespoon Salt
2 Envelopes dry yeast, dissolved in ½ cup lukewarm water
1 cub Lukewarm water
8 cub Flour
½ cub Melted butter
1 cub Sugar, *combined with*
1 tablespoon Cinnamon (optional)
1 cub Raisins
Glaze (recipe follows)

GLAZE:
1 pound Confectioners' sugar
¼ cub Milk
1 teaspoon Vanilla
¼ pound Butter, softened

Preparation:

Beat eggs until frothy; set aside. In large bowl, add boiling water to shortening, sugar and salt. Add 1 cup lukewarm water. In separate bowl, dissolve yeast in ½ cup lukewarm water. When first mixture is lukewarm, add yeast mixture. Add flour until batter is beatable, then keep adding until you can barely handle sticky dough. Knead lightly to mix. Dough should be slightly sticky. Put in well-greased bowl and cover loosely.
Place in warm area to rise. When dough has doubled in size and is very light, punch down and divide into 4 equal pieces. I usually make a half-batch of each kind. To make crescent rolls, roll each piece to 10 inches in diameter. Cut into 12 pie-shaped pieces. Brush pieces with melted butter and roll up tightly, beginning at wide end. Seal points firmly. Place on greased baking sheets, about 1 inch apart with points tucked under. Let rise until doubled in bulk. Bake at 400 degrees for 15 minutes. While still warm, brush with melted butter. To make cinnamon rolls, brush 4 pieces of dough with melted butter, then sprinkle with cinnamon-sugar mixture and raisins. Roll up jellyroll-style and cut each into 12 pieces. Bake at 375 for 20 minutes. Glaze rolls while still hot.
Makes 48 rolls. GLAZE: Combine ingredients and beat until smooth and pretty thin. Spread over hot rolls.

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

Lorraines Red Stew Fish

Servings: 10 Servings

Ingredients:

2 Large onions, chopped
3 Large tomatoes, chopped
4 Jalapenos, chopped
2 tablespoon Seasoning salt
1 teaspoon Cayenne pepper
¼ pound Margarine
1/3 cub Sunflower Oil
3 tablespoon Corn starch
2 can Tomato paste, small
Salt to taste
5 pound Fish, cut up

Preparation:

Heat oil in dutch oven. Grind vegetables and seasonings until pulpy not liquified. Add mixture to heated oil. Add tomato paste, mix thoroughly and simmer. Lightly salt fish and add to mixture.
Increase heat to medium and do not stir. Mix corn starch with ¼ cup of water until smooth. Add to pot.
Cook 20-25 minutes. Add butter in last 5 minutes of cooking. Serve over rice or fufu.

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

Lorrie's Mother's Fruitcake

Servings: 10 Servings

Ingredients:

3 cub Flour
1 tablespoon Baking powder
½ teaspoon Salt
1 2/3 cub Pitted dates; chopped
1 cub Pecans; chopped
1 cub Walnuts; chopped
½ cub Raisins
½ cub Golden raisins
2 cub Sugar
1 cub Butter; room temperature
4 large Eggs
2 teaspoon Vanilla extract
¼ teaspoon Lemon extract

Preparation:

Recipe by: Bon Appetit-Nov'94 Preheat oven to 325 degrees. Butter and flour 10' tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and raisins and toss to coat.
Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely.
Posted to MC-Recipe Digest V1 #263

Date: Sun, 27 Oct 1996 20:04:57 +0000

From: Cheryl Gimenez <clgimenez@earthlink.net>

Lorri's Holiday Challah in the Bread Machine

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Yeast
2 ½ cub Bread flour
¼ cub Sugar
½ teaspoon Salt
3 tablespoon Melted butter
2 Yolks
2/3 cub Apple juice

Preparation:

Put the ingredients in your machine in your usual order, on the White Dough cycle. Try not to peek during the rise time.

Dump the dough onto a lightly floured board, divide into 3 sections, stretch to about 8-9" ropes, and braid. ( Other shapes such as big circles ringed together are also exquisite).In the meantime, heat oven to Warm.
When temperature is reached, TURN THE OVEN OFF. Put the challah braid onto a greased cookie sheet .Place in warmed oven for half an hour to rise.
Remove from oven and now preheat the oven to 350. Apply a glaze by brushing with a mixture of an egg yolk and a tablespoon of water. Sprinkle with sesame or other seeds, if you like. Bake at 350 for @ 30-40 minutes, until nicely browned.

Posted to JEWISH-FOOD digest V97 #252 by dylyn@juno.com (Lorri Shapiro) on Sep 18, 1997

Los Angeles and Tijuana Caesar Salad

Servings: 4 Servings

Ingredients:

6 Anchovy Filets
4 tablespoon Milk
1 cub Olive Oil
1 cl Garlic, left whole
4 slice French Bread,
(cut into ½" cubes)
Egg
Head of Romaine Lettuce
Juice from Small Lemon
Salt and Pepper
4 tablespoon Parmesan Cheese, grated

Preparation:

1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on paper towels. Chop roughly. Cook the egg for 1 minute.

2) Crush the garlic and leave in the oil for about 30 minutes. Heat all but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels.

3) Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese. Serve at room temperature.

From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120

Brought to you from Ron's Recipe Database <ronamit@netvision.net.il> Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995 025253 GMT

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

Los Angeles Luncheon Salad

Servings: 6 Servings

Ingredients:

1 cub Fresh mushrooms, sliced
1 cub Cooked shrimp
¾ teaspoon Tarragon leaves, crushed
1 dash Garlic powder
½ cub Italian or herb dressing
1 Head loose leaf lettuce
3 Ripe avocados
1 Basket cherry tomatoes

Preparation:

Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour.
Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture.
Garnish with cherry tomatoes.

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

Los Angeles Puerco Borracho

Servings: 1 Servings
Source: MAINPORK.ZIP
Annotation: 4 In Bone Im Cut pork shoulder chops -- Ed -- cut into 1" strips
TEQUILA-JALAPENO MARINADE: ½ - cup tequila 1 - fresh jalapeno pepper, seeded and minced 3 - fresh serrano peppers, seeded and minced 1 - dried ancho pepper, hydrated in ¼ cup warm water, minced 6 - garlic cloves, pressed 1 ¾" fresh ginger root, grated Juice and zest of 1 lime, about ½ cup ¼ - cup peanut oil 2 - Tbspsoy sauce Bamboo skewers FOR SANDWICH:
1 - chopped tomato 1 - chopped onion 8 - flour tortillas, warmed Place pork strips in glass dish. Combine marinade ingredients and pour over meat.
Cover; refrigerate 4 to 24 hours, turning occasionally. Preheat hibachi.
Remove meat from refrigerator, thread onto bamboo skewers. Let warm to room temperature. Pour reserved marinade into a small saucepan. Heat to a boil.
Grill meat quickly, dabbing with hot reserved marinade. Fold meat into hot flour tortillas (pulling skewers out), dab with hot marinade and top with fresh chopped tomatoes and onions. Serves 4. Converted by MMCONV vers. 1.00

Recipe By :

From: Date: 05/27

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

Los Hombres Style Red Salsa

Servings: 1 Servings

Ingredients:

1 can Diced tomatoes (you can usestewed, but they will besweeter) (drain about halfof the liquid and reserve)
½ small Onion chopped
6 Sprigs cilantro; crushed andchopped (use fresh, notdried) (up to 8)
1 Chopped jalepenos (I preferfresh, although you can usepickled) (up to 2)
Salt
Pepper
Just a splash of eitherlemon juice, lime juice, orvinegar (not too much onthe vinegar-don't overpowerit--you can always addmore)

Preparation:

Here is my "recipe detective" or copycat version of a simple, easy to make tomato based salsa. This comes from a Tex-Mex restaraunt in North Richland Hills, Texas. called Los Hombres. Their food is decent, but the beauty of their salsa is in it's simplicity. It's very quick and easy to make.

Mix all ingredients together (to taste). Lightly chop in a food processer or hand blender, but do not puree. Leave some texture

*Note: This is the basic recipe and is fine as is, but sometimes I can't help tweeking here and there. If it's too hot, add a little sugar. If it's too thick, add some of the reserved liquid you drained off. You can also add minced garlic, ground cumin, a pinch of oregano, chopped green onion, canned green chilis and/or in any combination. But the basic recipe is a good place to start for the first time. Use as a corn chip dip, or as a topping over enchiladas, tostadas,tamales, spanish rice, refried beans, eggs, or whatever. The result is quite "toothsome". Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@aol.com on Aug 13, 1997

Los Hombres Table Salsa

Servings: 1 Servings

Ingredients:

(Mike's recipe detectiveversion)
1 can diced tomatoes - drained, but reserving liquid
½ small onion diced 5 to 7 sprigs cilantro - crushed and chopped
salt to taste pepper to taste 1 to 3 diced jalapenos (in whatever amount
you feel comfortable with) splash of lemon or lime juice, or vinegar.

Preparation:

Be careful here as to not overpower it with the juice. You can always add more... Note: Any of these 3 work equally well, but each will have a different affect the final outcome of the salsa. It is best to experiment and find which is your personal favorite, but I would not suggest mixing them.

Mix all ingredients together . Lightly chop in a blender or food processor, but do not puree'. Leave some texture. OPTION: You can make it a little heartier by adding a 4.3 oz. can of diced green chiles. If you like it a little thinner, add in some of the reserved liquid until you get it to desired consistency.

Posted to EAT-L Digest by MiKicks@AOL.COM on Sep 17, 1997

Los Pinos Mashed Potatoes From Loren Martin

Servings: 4 Servings

Ingredients:

1 ½ cups chicken broth
½ cup heavy cream
2 tbs butter/margarine
5 servings instant potatoes
1 tbs freeze-dried chives
1 tbs sour cream
1 tbs cream sherry

Preparation:

Heat chicken broth, cream and butter just to boiling in medium-sized saucepan; remove from heat. Gradually stir in potato granules and chives. Whip briskly with fork or whisk until fluffy, about 1 minute.
Stir in sour cream and sherry. Spoon into buttered 1-quart casserole and bake at 350 degrees F for 15 minutes, or until piping hot.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Los Ranchos Tres Leches

Servings: 1 Servings

Ingredients:

1 cub Sugar; divided
5 large Eggs; separated
1/3 cub Milk
½ teaspoon Vanilla extract
1 cub All-purpose flour
1 ½ teaspoon Baking powder
½ teaspoon Cream of tartar

MILK SYRUP:
1 can (12-ounce) evaporated milk
1 cub Each: sweetened condensedmilk and whipping cream
1 teaspoon Vanilla extract
1 tablespoon Light rum

MERINGUE:
1 cub Sugar; divided
¼ cub Water
3 Egg whites
½ teaspoon Cream of tartar

Preparation:

>From Miami Spice by Steven Raichlen (Workman, $12.95). The recipe is from Los Ranchos Restaurant in Miami, which was founded by a nephew of the late Nicaraguan president Anastasio Somoza.

Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch baking dish. Beat ¾ cup sugar and egg yolks until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add remaining ¼ cup sugar, and continue beating until whites are glossy and firm but not dry. Gently fold whites into yolk mixture. Pour batter into prepared pan. Bake cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool completely on a wire rack.
Unmold cake onto a deep, large platter. Pierce cake all over with a fork.
Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue. Refrigerate the cake covered at least 2 hours before serving. Makes 8 to 10 servings.

Milk Syrup: Combine evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well mixed.

Meringue: Place ¾ cup plus 2 tablespoons sugar in heavy saucepan with water. Cover and cook over high heat 2 minutes. Uncover pan and cook the sugar to the soft-ball stage, 239 degrees on a candy thermometer, 6 to 8 minutes. Meanwhile, beat egg whites to soft peaks with cream of tartar in electric mixer. Add remaining 2 tablespoons sugar gradually, continuing beating to stiff peaks. Pour boiling sugar syrup in a thin stream into the whites and continue beating until mixture is cool to the touch. The hot syrup "cooks" the whites.

Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on May 01, 1998

Los Venganza Del Alamo Chili

Servings: 1 Servings

Ingredients:

1 tablespoon Oregano
2 tablespoon Paprika
2 tablespoon MSG (monosodium glutamate)
11 tablespoon Gebhardt's Chili powder
4 tablespoon Cumin
4 tablespoon Beef bouillon (instant,crushed)
36 ounce Old Milwaukee beer
2 pound Pork, cubed (thick butterflypork chops)
2 pound Chuck beef, cut into cubes
6 pound Ground rump
4 large Onions, finely chopped
10 Cloves garlic, finelychopped
½ cub Wesson oil or kidney suet
1 teaspoon Mole (powdered), also callemole poblano
1 tablespoon Sugar
2 teaspoon Coriander seed (from Chinesparsley, cilantro)
1 teaspoon Louisiana Red Hot Sauce(Durkee's)
8 ounce Tomato sauce
1 tablespoon Masa Harina floursalt to taste

Preparation:

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 ½ lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.

Loshen Kugel (Noodle Pudding)

Servings: 6 Servings

Ingredients:

2 Eggs
1 tablespoon Sugar
¼ teaspoon Ground nutmeg
2 ½ cub Cooked broad noodles
1 tablespoon Vegetable oil
1 cub Unsweetened apple juice
½ cub Raisins
¼ cub Chopped walnuts or pecans

Preparation:

Beat the eggs and sugar until fluffy. Add the remaining other ingredients, except the nuts. Pour into a well oiled 2 qt casserole dish or an 8 inch baking pan. sprinkle on the nuts. Bake in a 350 F oven for 40 to 50 minutes or until browned. calories per serving: 225 Source: The American Diabetes Association holiday Cookbook

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

Lost and Found Zucchini Casserole

Servings: 6 Servings

Ingredients:

8 cub Zucchini, diced
1 Green bell pepper, chopped
1 large Onion, chopped
1 cub Bread crumbs
1 cub Sharp cheddar cheese, grated
½ cub Olive oil
1 teaspoon Dried basil
2 large Eggs, beaten

Preparation:

In a bowl combine well the zucchini, green pepper, onion, bread crumbs, cheese, oil, basil, eggs, salt and pepper. Transfer the mixture to a 13"x9" baking dish and bake it in a preheated 350 degree oven for 45 minutes, or until the top is browned lightly.

Recipe by: Gourmet, February, 1984 Posted to MM-Recipes Digest V4 #172 by NGavlak@aol.com on Jul 5, 1997

Lost Creek Sawdust Pie

Servings: 1 Servings

Ingredients:

1 ½ cub Graham cracker crumbs
1 ½ cub Sugar
1 ½ cub Coconut; shredded
1 ½ cub Pecans or walnuts; chopped
1 cub Egg white; unbeaten

Preparation:

Combine all ingredients. Pour into unbaked pie crust. Bake at 350 deg F.
for 30-35 minutes. Serve warm with ice cream if desired.

NOTES : Somebody left this on my desk, so I don't know who to really give the credit to. It certainly sounds different.
Recipe by: Suzy Lewis

Posted to Bakery-Shoppe Digest V1 #227 by "Lewis'" <lewises@flatoday.infi.net> on Sep 9, 1997

Lost-In-Boston Cream Pie

Servings: 10 Servings

Ingredients:

---Custard---
1/3 cub Sugar
2 tablespoon All-purpose flour
2 tablespoon Cornstarch
¼ teaspoon Salt
1 Egg
2 cub 1% low-fat milk
1 ½ tablespoon 70% buttermilk-vegetable oilspread
1 teaspoon Vanilla
¼ teaspoon Orange extractCake---
½ cub Sugar
3 tablespoon 70% buttermilk-vegetable oilspread, at room temperature
1 Egg yolk
1 teaspoon Vanilla
½ teaspoon Orange extract
1 cub Cake flour
½ teaspoon Baking powder
½ teaspoon Salt
½ cub Lowfat buttermilk
2 Egg whitesGlaze---
2 ½ tablespoon Cocoa powder
1/3 cub Low-fat sweetened condensedmilk

Preparation:

In bowl mix sugar, all-purpose flour, cornstarch, salt and egg. In saucepan heat milk over medium heat until small bubbles appear around edge.
Gradually whisk milk into flour mixture. Return all of mixture to saucepan; cook over medium heat, whisking until bubbly, 3 minutes. Reduce heat to low; cook, whisking, 2 minutes longer. Remove from heat. Stir in vegetable oil spread and extracts. Cool slightly. Press wax paper onto surface; and refrigerate overnight. For cake, preheat oven to 350 °F. Coat 8" round cake pan with nonstick spray. In bowl with mixer at medium speed beat sugar and vegetable oil spread until blended. Beat in egg yolk and vanilla and orange extracts until smooth. In bowl mix cake flour, baking powder and salt.
Alternately stir flour mixture an buttermilk into egg yolk mixture, beginning and ending with flour. In another bowl with clean beater and mixer at medium-high beat egg whites until stiff peaks form. Fold into batter. Spoon batter into pan. Bake 35 minutes. Cool in pan on rack. In saucepan, mix cocoa, condensed milk and 2 tablespoons water. Heat over low heat, stirring constantly, until thick, 2 minutes. Cook, stirring, 1 minute. Remove from heat; cool slightly. Remove form pan. Cut in half horizontally. Place bottom half, cut side up, on plate. Spread custard over top. Top with second half, cut side down. Spread glaze over top. Serve at room temperature or chilled.

Makes 10 servings. Per servings. 234 calories; 6 g protein; 7 g fat; 47 mg cholesterol; 38 g carbohydrates; 288 mg sodium.

Your time in the kitchen: 30 minutes. Ready to serve in 5 hours, 5 minutes + overnight.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 1¼/97 issue.

Recipe by: Woman's World 1¼/97, Richard Simmons

Posted to MC-Recipe Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

Lot Tzu Ngow Roh (Beef with Green Pepper)

Servings: 1 Servings

Ingredients:

½ pound Steak, thinly sliced
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoon Rice Wine
¼ teaspoon Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 teaspoon Cornstarch
1 cub Chicken broth
2 tablespoon Soy sauce
¼ teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoon Oil
½ teaspoon Salt

Preparation:

PREPARATION: Cut steak on the diagonal into ¼-inch slices each 2 inches long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice wine, ¼ teaspoon sugar and ¼ tsp oil. Pour this mixture over beef, mix well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into ¼-inch long strips. Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy sauce, and ¼ teaspoon sugar. Wash black beans and drain. Mash.

COOKING: Heat 1 tablespoon of the oil with ½ teaspoon salt over high heat. Add beef and stir-fry 1 minute. Remove beef from pan and set aside.
Clean the pan. Heat the other tablespoon of oil over high heat. Add the mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices should remain crisp.) Return beef to skillet and add the cornstarch mixture. Cook and stir until thickened, about 1 minute. Serve.

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

Lots O' Apple Cake

Servings: 12 Servings

Ingredients:

1 1/3 cub All purpose flour
1 cub Whole whear flour
1 ¼ cub Sugar
2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
5 cub Apples, peeled & sliced thin
(approximately 5 apples)
½ cub Oil
¼ cub Honey
1 teaspoon Vanilla
2 Eggs
½ cub Chopped nuts

Preparation:

1. Heat oven to 350øF.

2. Grease and flour bottom only of 13x9-inch pan.

3. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed.

4. Stir in nuts.

5. Spread batter in prepared pan.

6. Bake at 350øF for 40 to 50 minutes or until toothpick inserted in center comes out clean.

Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired.

* * * * * * * * * * * * * Nutrients Per 1/12 of Recipe:

Calroies......................350 Dietary Fiber.....................3 g Protein.......................5 G
Sodium.........................375 mg Carbohydrates................53 g Potassium......................145 mg Fat..........................14 g Calcium...................2% U.S. RDA Cholesterol.............. ..45 mg Iron......................6% U.S. RDA

From the kitchen of Lois Flack

From the Pillsbury Cookbook.

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

Lots of Cookies

Servings: 6 Servings

Ingredients:

1 cub Butter
1 cub Brown sugar
1 cub Granulated sugar
2 Beaten eggs
1 teaspoon Vanilla
1 ½ teaspoon Salt
1 teaspoon Baking soda
2 cub Flour
2 cub Rice Krispies
2 cub Oatmeal
12 ounce Chocolate chips (yeah,right...)

Preparation:

Calories per serving: Number of Servings: 0 Fat grams per serving:
: Approx. Cook Time: 10 Cholesterol per serving: Marks:

*DIRECTIONS*

Cream butter and sugars, add eggs. Blend in sifted flour, remainder of dry ingredients. Stir in Rice Krispies and Oatmeal. Add chocolate chips.

Bake at 350 F for 10-12 minutes.

(Warning--this sucker makes a LOT of cookies. Good to have around when you have to come up with a batch but don't have the time.)

Source: Molly Brannan

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

Lots of Ham Loaf

Servings: 1 Batch

Ingredients:

25 SERVINGS:
3 pound Smoked ham, raw, ground
2 pound Pork, fresh; raw, ground
3 cub Soft bread crumbs; ORcrisp cereal
2 cub Milk
3 Egg; beaten
3 teaspoon Sugar, brown
1 teaspoon Cloves, ground
¼ teaspoon Pepper

100 SERVINGS:
12 pound Smoked ham, raw, ground
8 pound Pork, fresh; raw, ground
3 quart Soft bread crumbs; ORcrisp cereal
2 quart Milk
12 Egg; beaten
¼ cub Sugar, brown
4 teaspoon Cloves, ground
1 teaspoon Pepper

Preparation:

Soak the bread crumbs or cereal in the milk for 15 minutes. Combine all the other ingredients and add the crumb-milk mixture. Mix well. Divide the mixture and place equal amounts in pans of same size. Press the mixture firmly into the corners of the pans and have the top level. Bake in a moderate oven at 350 F. for 2 hours. Allow loaves to stand in a warm place for 20 - 30 minutes for easy slicing.

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

Lotsa Lemon Cake

Servings: 24 Servings

Ingredients:

½ pound Unsalted butter
2 tablespoon Dried lemon peel
2 cub Sugar
3 tablespoon Lemon juice
pinch Salt
4 Eggs
2 teaspoon Baking powder
1 teaspoon Baking soda
3 cub Flour
1 cub Milk

Preparation:

Preheat the oven to 350. Grease and flour an 9 x 13 pan. In a large heavy saucepan over medium heat, begin melting the butter. When it is about half melted, remove from the heat, add the lemon peel, and stir until the butter is completely melted. Stir in the sugar, lemon juice, salt and eggs. Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers. Stir thoroughly. The mixture will foam up. Before it foams too much, stir in the flour, just until well blended. Stir in the milk until smooth. Pour and scrape the batter into the pan. Spread evenly and smooth the top. Bake for 25 to 30 minutes, or until the cake is set and a tester inserted in the center comes out with just a crumb clinging to it.
Remove from the oven and cool on a rack for 15 minutes. Remove from the oven and cool on a rack for 15 minutes. Remove from the pan, invert back onto the rack, and cool to room temperature.

Recipe By : One-Pot Cakes

From: Meg Antczak Date: 28 Mar 96 Posted to MM-Recipes Digest V4 #006

From: BobbieB1@aol.com

Date: Sat, 4 Jan 1997 22:31:04 -0500

Lotsa Peppers Relish

Servings: 1 Servings

Ingredients:

4 cub Prepared peppers (3 mediumred peppers;2 medium greenpeppers and 10 largejalepeno peppers)
1 cub Cider vinegar
5 cub Sugar
1 Box SURE-JELL fruit pectin
½ teaspoon Margarine or butter

Preparation:

From: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>

Date: Thu, 27 Jun 1996 09:56:22 EST
I believe someone was looking for a Pepper Relish. I got this from __Gifts from the Harvest__ a homemade jams and jelly book from Sure Jell.

Stem and halve red peppers; discard seeds. Finely chop or grind pepper.
Measure 2 cups into 6- or 8-quart saucepot. Stem and halve green peppers.
Discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stem and halve jalepeno peppers; discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stir in vinegar.

Prepare jars. Keep lids hot until ready to fill jars.

Measure sugar into separate bowl. Stir fruit pectin into peppers in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within ⅛ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. Cool 1 to 1-½ hours, then shake jars to distribute peppers evenly througout relish. After jars arecooled completely, check seals. (OR use a water bath method)

Makes about 6 (1 cup) jars.

Serving and Gift Ideas: Mix with sour cream and serve with potato chips.
Serve over a block of cream cheese for an appetizer. Mix ground beef with a small amount of chilli powder, form into patties and cook. Serve with a spoonful of relish.

EAT-L Digest 26 June 1996

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

Lottie Belle's Pound Cake

Servings: 1 Servings

Ingredients:

3 cub Sugar
8 ounce Butter
5 Eggs
1 tablespoon Vanilla extract
1 tablespoon Almond extract
3 cub Cake flour
8 ounce Whipping cream

Preparation:

Grease and flour one 9-inch bundt pan. Preheat oven to 350 degrees. (or you can grease and sugar the pan for a sugary crust!)

Cream butter and sugar until fluffy. Continue beating and add eggs one at a time. Add vanilla and lemon extracts. Alternate the four and whipping cream until all are combined.

Bake at 350 degrees for about one hour.

George McTyre mctyreg@baylor.edu

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

Lottie's Daube Glace

Servings: 8 Servings

Ingredients:

2 tablespoon WATER
1 can (2-¼ OZ.) PITTED BLACK
OLIVES (DRAINED AND SLICED)
½ cub HOMEMADE MAYONNAISE
½ pound SALTINE CRACKERS
2 package KNOX GELATIN (¼ OZ. EACH)
6 or 8 ea SPRIGS PARSLEY (WASHED AND DRIED)
When mixture is cool, cover and refrigerate for 3 to 4 hours
until Daube is congealed.
To serve: Fill kitchen sink with a few inches of hot water. Dip
pans into water for 30 to 60 seconds. Dry pans and invert onto
serving platter. Spread a thin layer of mayonnaise on top and
sides of Daube and decorate sides with sprigs of parsley. Serve
with saltine crackers on the side. Cut Daube into bite-size
pieces, place on crackers, and eat.

Preparation:

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

Lottie's Daube Glace

Servings: 8 Servings

Ingredients:

3 MEDIUM ONIONS (WHOLE AND PEE
2 BAY LEAVES
¼ teaspoon THYME
1 teaspoon GROUND CLOVE
2 FRESH LEMONS (SLICED ⅛
INCH THICK, SEEDS REMOVED)
½ teaspoon SALT
½ teaspoon BLACK PEPPER
1 tablespoon DRY SHERRY
2 or 3 ea CLOVES GARLIC (FINELY CHOPPED) 1 TO 2 cn BEEF BOUILLON (10 OZ.
EACH)
After 1-½ hours of cooking, meat should be very tender. Remove
meat from pot and let cool. Reserve broth and vegetables.
Discard all fat and bones from meat. Shred meat into thin long
slivers. Remove lemon slices and carrot from broth. Slice carrot
into ⅛ inch circles. Strain remaining broth thoroughly into
bowl. There should be about 4 cups liquid. If there are not, add
more beef bouillon. Add sherry.
In a bowl, soften gelatin in 2 tablespoons water. Add gelatin to
warm broth mixture. Stir until completely dissolved. Using 2 loaf
pans, place ¼ of shredded meat into each pan. Then spread
slices of lemon, carrot, and black olives over met. Distribute
remaining meat and liquid equally in each pan. Daube Glace should
be about ¾ inch thick.

Preparation:

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

Lottie's Daube Glace

Servings: 8 Servings

Ingredients:

2 tablespoon BACON GREASE
4 pound BONELESS EYE ROUND BEEF
(4-INCHES THICK)
1 GREEN BELL PEPPER
(SEEDED AND SLICED)
1 RED BELL PEPPER
(SEEDED AND SLICED)
1 teaspoon SALT
1 teaspoon CAYENNE PEPPER
1 teaspoon BLACK PEPPER
1 teaspoon OIL
2 PORK CHOPS
1 LARGE CARROT (PEELED)

Preparation:

~--------- DAY 1: ~-------- DAY 2: 2 or 3 c WATER Day 1: In a large skillet, heat bacon grease and add meat. Cook meat a few minutes to brown lightly on all sides. Add green and red peppers and cook until tender. Set meat and peppers in a bowl. Sprinkle salt, cayenne, and black pepper to coat all sides of meat. Cover and refrigerate for 1 day.
Day 2: In a large cooking pot, heat oil; then brown pork chops on both sides for a few minutes over a medium flame. Add beef and peppers from day 1. Add water and simmer, covered, for 30 minutes.
Add carrot, onions, garlic, bay leaf, thyme, clove, lemons, salt, and pepper. Simmer on a low flame, stirring occasionally. Turn meat about every 30 minutes until done. After the first 30 minutes, add 1 can beef bouillon and more water if necessarey to keep meat covered.

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

Lotus Rice

Servings: 6 Servings

Ingredients:

2 cub Brown rice, short grained;uncooked
½ cub Lotus seeds, dry
3 ½ cub ;water
1 cub Almonds; sliced, roasted

Preparation:

wash rice and lotus seeds and place in a pressure cooker. Add water and soak for 3 to 5 hours, until softened.

Add salt and secure lid. On medium-high heat, bring pressure up to 15 pounds.

Lower heat and place a flame deflector or heat diffuser beneath the pressure cooker. Cook for 50 minutes.

Remove from heat and allow pressure to reduce.

Mix in almonds and serve hot.

Per serving: 421 cal; 9 g prot; 236 mg sod; 68 g carb; 12 g fat; 0 mg chol; 70 mg calcium

From the files of DEEANNE

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

Lotus Seed Congee

Servings: 4 Servings

Ingredients:

½ cub Dried lotus seeds
8 cub Water
1 cub Glutinous rice
4 tablespoon Sugar

Preparation:

1. Blanch lotus seeds. Place in a saucepan with water and bring to a boil; then simmer, covered, 30 minutes.

2. Meanwhile wash glutinous rice. Then add to pan and simmer until thick and porridge-like (1 to 1-½ hours).

3. Stir in sugar and serve.

NOTE: This congee is eaten hot as a snack or dessert.

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

Lou Pastis En Pott (Potted Meat)

Servings: 8 Servings

Ingredients:

½ pound Lard
2 pound Lean beef
2 pound Lean pork
3 Bay leaves
A few sprigs of thyme androsemary
1 teaspoon Juniper berries
Salt and pepper
½ Bottle red wine (thenear-black wine of Caborsor a

Preparation:

This is an unusual potted meat prepared only in the Languedoc.

Serves 8 - 10

Time: Start at least 2 weeks ahead; 30 minutes plus 2 hours cooking, repeated 3 times

First cooking: deep red Medoc)

Second and third cooking: the same ingredients again each time

You will need a large straight-sided earthenware pot. Scald the earthenware pot and grease it thoroughly with a little of the lard (you can line the bottom with a few fig or walnut leaves if you have them). Cut the beef and pork into slices, trimming the gristle and sinews as you do so. Put the bay leaves on the bottom of the pot. Lay in the meat slices, zseasoning with the herbs, salt, and freshly ground pepper as you do so. Pour in the wine - it should just cover the meat.

Simmer the pot uncovered over a very low heat or in a preheated 250 F oven, for 1 ½ to 2 hours, until the volume is reduced by half. Allow to cool.
Seal with a layer of lard, melted and poured over the cool meat. Cover with wax paper tied down with string. Leave the pot on a refrigerator shelf for a week. Then remove the lard seal and add in another 2 lbs pork and 2 lbs beef, the whole covered with wine, seasoned and cooked as before. Repeat the operation at the end of another week. You will now have a delicious dark jelly- meat which you can either eat hot or cold. If you continue to replace the volume you have removed, the pot can go on forever.

From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

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

Louann's Minestrone Soup

Servings: 1 Servings

Ingredients:

1 medium Onion -- chopped
3 Cloves Garlic -- minced
¼ cub Dry Sherry
4 cub Vegetable Stock
28 ounce Can Roma Tomatoes-undrained,chopped
15 ounce Can Kidney Beans-drainedand rinsed
1 ½ tablespoon Tomato Paste -- or more to
Taste
2 medium Zucchini -- cut in small
Pieces
½ pound Green Beans -- (fresh)
Sliced
1 teaspoon Salt
1 Splash Tabasco Sauce-orto taste
½ teaspoon Fresh Ground Black Pepper
2 teaspoon Dried Basil
2 teaspoon Dried Oregano
½ cub Macaroni -- small shell

Preparation:

In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock.

Recipe By :

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

Loubia (Algerian Green Beans with Almonds)

Servings: 4 Servings

Ingredients:

1 pound Fresh green beans
4 cub Water -- salted
3 tablespoon Peanut oil
1 Clove garlic -- mashed
½ teaspoon Ground cumin
¼ teaspoon Paprika
¼ teaspoon Ground cloves
1 tablespoon Slivered almonds

Preparation:

This is a variation on an Algerian recipe from Rose Dosti's Middle Eastern Cooking. Since when is North Africa in the Middle East? You may well ask.

Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.

Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat.

Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.

Canned green beans are not an acceptable substitute in this recipe.
Powdered garlic is probably OK.

Karen Kolling DEC Systems Research Center, Palo Alto, California, USA kolling@src.DEC.COM decwrl!decsrc!kolling

Recipe By : Middle Eastern Cooking by Rose Dosti

From: Date: 05/27

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

Loubia Bil Luz

Servings: 4 Servings

Ingredients:

1 pound Green beans, fresh
4 cub Water, salted
3 tablespoon Peanut oil
1 Garlic clove, mashed
½ teaspoon Ground cumin
¼ teaspoon Paprika
¼ teaspoon Ground cloves
1 tablespoon Almonds, slivered

Preparation:

Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.

Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat. Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.

NOTES:

* Algerian green beans with almonds -- This is a variation on an Algerian recipe from Rose Dosti's "Middle Eastern Cooking." Since when is North Africa in the Middle East? You may well ask.

* Canned green beans are not an acceptable substitute in this recipe.
Powdered garlic is probably OK.

: Difficulty: easy.
: Time: 10 minutes preparation, 50 minutes cooking.
: Precision: approximate measurement OK.

: Karen Kolling
: DEC Systems Research Center, Palo Alto, California, USA : kolling@src.DEC.COM decwrl!decsrc!kolling

: Copyright (C) 1986 USENET Community Trust

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

Loucoumades (Greek Egg Confection)

Servings: 1 Servings
Source: Yvette Namias

Ingredients:

¼ cub Peanut oil
1 ¼ cub Water
1 cub Flour
6 Eggs
Also oil for deep frying

SAUCE FOR LOUCOUMADES:
1 cub Honey
1/3 cub Sugar
1/3 cub Water
One lemon; (app. 1/3 cup) ,juice of
Brandy to taste; (app. 1/3cup)

Preparation:

In a 3 quart saucepan bring water and oil to a boil.

Add flour and remove from heat.

Work dough with a wooden spoon until smooth. Let cool.

When cool, add eggs, one at a time, working the batter till smooth after each added egg.

Heat about 1 inch of oil in a skillet. Temperature should be about 380 degrees F.

When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick with a fork, and then turn each ball over. When brown on both sides, remove and drain on an absorbent paper.

Serve immediately, coated with sauce (see below).

Sauce for Loucoumades: Heat honey in a saucepan. Add sugar and water and mix.

Still heating the mixture, cover it with cinnamon (not a thick coat, just sprinkled on to cover) and then mix in lemon juice.

Lastly, add brandy.

(I prefer a thicker sauce and use much less sugar and water. when you are making it up, before adding the sugar and water, see what you think about the consistency for ladling out over the loucoumades, and for not dripping all over people and the furniture.)

Reposted from rec.food.cooking.jewish newsgroup. >From: Arthur Wouk <awouk@nilenet.com>

Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@eskimo.com> on Jan 01, 1998

Louie D's Creole Crab Au Gratin

Servings: 1 Servings

Ingredients:

1 Red onion chopped fine
1 pound Fresh crab meat cleaned
1 cub Grated vermont white cheddar
¼ cub Italin bread crumbs
1 dash Green dragon hot sauce
4 tablespoon Butter
1 ½ cub Whole milk
1 Italian frying pepperchopped fine
2 tablespoon Flour
2 teaspoon Louie D's seasoning mix

Preparation:

In a large cast iron skillet satue onions and pepper in butter until onion is transparent. Add milk, and flour stirring constantly, cook until thickened. Add Crab meat, seasoning, and hot sauce. Place half the mix in a greased casserole dish; sprinkle half the cheese on top and cover with bread crumbs, add the rest of the mix, sprinkle the rest of the cheese and bread crumbs over the top and bake at 350 degrees for 20 minutes. Don't burn the topping.

http://www.louie-d-mag.com/cookbook.html
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998

Louie D's Own Spice Mix

Servings: 1 Servings

Ingredients:

1 Box table salt
2 ounce Cayenne pepper
2 ounce Black pepper
2 ounce White pepper
1 ounce Garlic powder
1 ounce Chili powder
2 teaspoon Powdered thyme
2 teaspoon Powdered basil
1 teaspoon Sage

Preparation:

Mix ingredients well, store In airtight jar, keep dry. Use this mixture on most everything. You can change the salt content to weaken the impact if needed.

Mix this with butter or mayonnaise for a Cajun Spread. Enjoy !!

SPICE IT UP !

OH ! YEAH !!

http://www.louie-d-mag.com/cookbook.html
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998

Louis Dressing

Servings: 4 Servings

Ingredients:

1 cub Mayonnaise
½ cub Fresh Spinach Leaves
5 Watercress Sprigs
½ Onion; Small
1 Clove Garlic; Small
1 tablespoon Lemon Juice
1 ½ teaspoon Sugar

Preparation:

Place all of the ingredients in a blender container, cover, and blend until smooth. Cover and chill. Serve over cooked shrimp, tomato slices, or hard cooked eggs.

Makes 1 ¼ cups of dressing.

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

Louis Dressing

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise, use the realthing, like Hellmann's
½ cub Chili sauce
1 tablespoon Parsley, fresh, minced
1 teaspoon Lemon juice, fresh, notbottled
1 teaspoon Horseradish, prepared
½ teaspoon Onion, grated
⅛ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Stir ingredients together. Cover and chill. Makes 1-½ cups. Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's Mayonnaise.

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

Louisa May Alcott's Apple Slump

Servings: 1 Servings

Ingredients:

4 To 6 tart apples
½ cub Brown sugar
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Salt
1 ½ cub Flour
2 teaspoon Baking powder
½ teaspoon Salt
½ cub Sugar
1 Egg -- well beaten
½ cub Milk
½ cub Melted butter

Preparation:

Preheat oven to 350F. Grease the inside of a 1 ½ quart baking dish.
Place sliced apples, brown sugar, nutmeg, cinnamon and ¼ teaspoon salt in the dish. Bake apples uncovered until soft, about 20 minutes. While apples are baking, sift together the flour, baking powder, and ½ teaspoon salt and sugar. Mix into this the beaten egg, milk and melted butter. Stir gently. Spread the mixture over the apples and continue baking until the top is brown and crusty (about 25 minutes). Serve with whipped cream. From Jennie Partridge

Recipe By : Concord Hospital Admitting Cookbook, Concord, NH

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

Louisana Beef Stew

Servings: 1 Servings

Ingredients:

3 tablespoon Flour
½ teaspoon Celery salt
¼ teaspoon Black pepper
½ teaspoon Ginger
2 Strips of bacon, diced(essential for flavor)
3 pound Cubed lean beef
1 can (14 ½ oz.) tomatoes
3 medium Onions, sliced in rings
1/3 cub Red wine vinegar
½ cub Each, molasses and water
6 medium Carrots, 1-inch diagonal cutchunks (up to 8)
1 ½ cub Celery, cut diagonally
½ cub Raisins

Preparation:

Combine flour and seasonings. Fry bacon in deep pot or kettle. Sprinkle seasoned flour over beef; remove bacon. Add beef to pot with bacon drippings and brown over medium-high heat. Return bacon to pot and add tomatoes, onions, vinegar, molasses and water. Stir to loosen browned bits on bottom of pot. Cover and reduce heat. Simmer for 2 hours. Add water if needed.

While stew simmers, bake acorn squash halves to serve as edible bowls for stew.

Add carrots, celery and raisins to stew; simmer 20 to 25 minutes longer.
Remaining stew can be served at another meal with rice, cornbread and a vegetable salad. Serves l0. Great on a cold day.

Posted to EAT-L Digest 23 Aug 96

From: J Wendel <jwendel@REDSHIFT.COM>

Date: Sat, 24 Aug 1996 04:59:05 -0700

Louisberg Cafe Bread Pudding

Servings: 24 Servings

Ingredients:

6 Eggs; beaten
6 cub Milk
¾ cub Sugar
1 cub Raisins
12 cub Broken bread, rolls ordoughnuts

Preparation:

Combine first 4 ingredients in a large bowl. Blend in pieces of bread.
Pour mixture into a 13x9x2 baking pan. Bake at 350 for 45 minutes or until set. Source: Louisberg Cafe as reported in Taste of Home Magazine Posted to MC-Recipe Digest V1 #170

Date: Sat, 27 Jul 1996 04:04:25 -0400

From: RDSE68B OLIVIA LIEBERMANN Time: 2:39 PM

Louise Banghart's Brown Bread (Graham)

Servings: 3 Servings

Ingredients:

1 quart Buttermilk
1 ¼ cub Brown sugar
1 Egg
1/3 cub Shortening
1 cub Raisins; (optional)
¼ cub Molasses
1 cub All-purpose flour
1 cub Corn meal
4 cub Whole wheat flour; (graham)
1 teaspoon Salt
2 teaspoon Baking soda

Preparation:

Mix and pour into 3greased and floured bread pans. Bake at 350 F. until done, aobut 50 minutes, until toothpick comes out clean. Makes 3 loaves. MC formatting by bobbi744@sojourn.com

Recipe by: My mother-in-law's recipe

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 04, 1998

Louise Banghart's Date Nut Bread

Servings: 3 Servings

Ingredients:

1 pound Dates; cut up
2 teaspoon Baking soda
2 tablespoon Margarine
2 cub Boiling water
2 cub Sugar
2 Eggs
1 teaspoon Salt
4 cub Flour
1 cub Nuts; chopped

Preparation:

Combine cut up dates, baking soda, margarine and boiling water. Stir and let stand until cool. Then add remaining ingredients. Pour into 3 greased/floured loaf pans. Bake 350 F. for 45 minutes. Cool on racks. Makes 3 loaves. MC formatting by bobbi744@sojourn.com

Recipe by: My mothe-in-law's recipe

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 04, 1998

Louise Frazier's Southern Corn Bread

Servings: 8 Servings

Ingredients:

1 ½ cub Cornmeal; stone ground
3 tablespoon Flour
2 tablespoon Sugar
3 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Baking soda
1 cub Buttermilk
2 Eggs; well beaten
4 tablespoon Dripping

Preparation:

Preheat the oven to 350F. Combine the dry ingredients and stir in the wet.
Pour the mixture into a lightly buttered 8" square pan and bake for 40 minutes, checking after 30. This is a dense, chewy cornbread and serves 6 to 8. Again, substitutions can be made: skim buttermilk, Egg Beaters, and butter substitutes for the dripping and to grease the pan. Do try to find stone ground cornmeal, though. It gives the cornbread a wonderful flavor and texture. The batter may also be fried in a large pan on to p of the stove, flipping it over so both sides are crunchy.
Posted to MC-Recipe Digest V1 #191

Date: Sat, 10 Aug 1996 08:34:45 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>
NOTES : Body in the Basement: A Faith Fairchild Mystery. Pix Miller, Faith's=
Neighbor. They live in Maine.

Louise's Chocolate Zucchini Bread

Servings: 12 Servings

Ingredients:

3 large Eggs
2 cub Sugar
1 cub Oil
2 ounce Baking chocolate
1 teaspoon Vanilla
2 cub Zucchini -- grated
1 teaspoon Cinnamon -- or more
¼ teaspoon Baking powder
1 teaspoon Baking soda
1 cub Chopped nuts -- or more
3 cub Flour
1 teaspoon Salt

Preparation:

Beat eggs til yellow. Beat in sugar & oil. Melt chocolate. Stir into egg mixture. Sift flour with salt, cinnamon, baking powder & soda. Stir into well oiled pans - angel food or 2 9x5 loaf pans. Bake 350 for 1 hour 30 minutes [START WITH LESS TIME). Cool in pans for 5 to 20 minutes. Turn out on rack and cool.

Recipe By :

From: Date: 05/27

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

Louise's Killer Shrimp with Pomegranate

Servings: 1 Servings

Ingredients:

1 Plump pomegranate -- seeded
2 ½ pound Medium or large shrimp --
Uncooked
Not small ones!
Cleaned and deveined
8 Whole peeled garlic cloves
1 cub Chopped scallions
Butter
(clairified if you want to
Bother)
½ cub Good sherry
Maybe more, yeah a little
More!
2 teaspoon Fresh dill
Or 1 teaspoon dried
¼ pound Feta cheese

Preparation:

1. In a large skillet melt about ¾ cubes of butter over medium heat, saute the onions and garlic til opaque but not brown. (About 5 minutes) 2. Now....throw in the shrimp and dill and cook until shrimp are just pink. (about 5 minutes). 3. Remove shrimp from skillet and add Sherry to the pan. Cook until the liquid is reduced about half. 4. Add about ½ cube more butter, whisk around and then put shrimp back into the pan along with the pomegrante seeds. 5. Toss all around til shrimp is hot and serve at once over hot cooked fettuccini. 6. Sprinkle Feta cheese over the top.
Easy, what? All ingredients are "abouts" cause I just simply don't remember exactly. I read one time that the Russian's eat Pomegranates with every meal when in season. Louise xxxxxxxxxxxxxoooooooooo This is killer dinner if I do say so myself.

Recipe By : RUBYdakoda

From: Date: 05/27

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

Louise's Viennese Cookies

Servings: 16 Servings

Ingredients:

½ cub Almonds
1 ½ cub Unbleached flour
½ teaspoon Baking powder
⅛ cub Molasses
1/3 cub Maple syrup
¼ teaspoon Nutmeg
1 cub Butter
1 Egg
1 Lemon rind, grated
1 Preserves

Preparation:

Using a coffee grinder or a food processor, grind the almonds until they are fine and powdery. Combine flour and baking powder with ground almonds.
Add molasses, maple syrup and nutmeg. Cut in butter. Work all ingredients together until crumbly. In another bowl, beat egg with lemon rind; add to dough and stir until evenly moist. Remove half of the dough, and spread it into a lightly oiled 9-inch square pan. Roll other half of dough into ball.
Refrigerate both for one hour. Spread preserves in even layer over dough in pan. Using a floured surface and a floured rolling pin, roll out the ball of dough. Cut into ½-inch wide strips. Place half of the strips vertically and half of the strips horizontally over preserves in dough-lined pan, leaving ½-inch between strips. Bake at 350 degrees for 30 minutes. Makes 16 squares

Posted to MM-Recipes Digest V4 #084 by BobbieB1@aol.com on Mar 24, 1997

Louisiana Alligator

Servings: 4 Servings

Ingredients:

12 ounce Aligator tail, pounded thin
8 ounce Boudin sausage or Cajun link
2 ounce Flour, seasoned salt/pepper
2 ounce Cooking oil or clarif.butter
1 ounce Bourbon whiskey
4 ounce Heavy cream
16 ounce Corn cake batter
12 ounce Louisiana Compound Butter
4 ounce Green onion, thin sliced

Preparation:

Pound alligator into 12-1 oz medallions. Heat saucepan with oil. Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side. Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan. Cook for 1 minute, add bourbon and flame.
Add compound buttern and melt it while swirling pan. Add cream and whip until smooth. Make 8 3-inch cornmeal cakes on griddle. On heated plate put corn cakes in middle. Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all. Sprinkle with sliced green onions for garnish.

Louisiana Bacon-Pecan Barbecue Sauce

Servings: 1 Servings

Ingredients:

8 ounce Sliced bacon
1 large Orange
1 large Lemon
1 ½ cub Sliced onion
4 Cloves garlic; sliced
1 can Beef broth; 13 ¾ oz
1 Bottle chili sauce; 12 ozs
1 cub Honey
¾ cub Coarsely chopped toastedpecans
1 teaspoon Black pepper
1 teaspoon White pepper
½ teaspoon Ground hot red pepper
2 tablespoon Unsalted butter
Hot red pepper sauce; totaste

Preparation:

Cook bacon in large skillet til crisp; remove bacon with slotted spoon to paper towels to drain. Squeeze juice from orange and lemon into small bowl; reserve half and orange and half a lemon rind. Pour off all but 3 tbsp fat from the skillet. Add onion and garlic; cook til onion is very tender, about 8 mins. Stir in broth, chili sauce, honey, pecans, black,white and red peppers, reserved crumbled bacon, and reserved orange and lemon juice and rinds. Bring to boiling. Reduce heat to low; simmer about 15 mins to blend flavors, stirring occasionally. Discard rinds.

Pour into food processor. Whirl til bacon and pecans are finely chopped.
Return to skillet. Stir in butter. Heat thru just til butter melts. Season to taste with pepper sauce. Refrigerate up to several days, or freeze for longer storage.

NOTES : Formatted for MasterCook by Cairn Rodrigues

Recipe by: Family Circle 6/4/96

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on May 21, 1998

Louisiana Bbq'd Shrimp

Servings: 10 Servings

Ingredients:

2 cub Ketchup
¼ teaspoon Hot pepper sauce
1 cub Water
1 ½ tablespoon WorcestershireSauce
½ cub Cider Vinegar
½ teaspoon Basil, ground
¾ cub Sugar
2 Garlic, cloves, minced
½ cub Onion, minced
1 tablespoon Bacon fat
½ cub Celery, diced
5 pound Shrimp, peeled anddeveined
½ teaspoon Oregano, ground
½ teaspoon Cinnamon
¼ cub Parsley, minced
Salt to taste
1 Juice & rind of 1 Lemon

Preparation:

Combine all ingredients except shrimp. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbecuing skewers. Barbecue, basting every minute with left over sauce.
Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook!!! Overcooked shrimp are tough and chewy.

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

Louisiana Beef Stew

Servings: 8 Servings

Ingredients:

3 tablespoon Flour
1 teaspoon Salt
½ teaspoon Celery salt
¼ teaspoon Garlic salt
½ teaspoon Ground ginger
3 pound Chuck roast; cubed
2 tablespoon Bacon fat or shortening
1 can (1-lb) tomatoes
3 medium Onions; sliced
1/3 cub Red wine vinegar
½ cub Molasses
6 -(up to)
8 Carrots cut in 1-inch piecesdiagonally
½ cub Raisins
Hot cooked rice

Preparation:

Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in large, heavy skillet. Add next 4 ingredients & ½ cup water. Bring to boil, cover & simmer 2 hours. Add carrots & raisins & simmer 30 minutes longer or until carrots are tender. Serve with rice, corn bread & green salad, if desired. Makes 8-10 servings.

MRS LLOYD (ALVERTA) WILLIAMS

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.

Louisiana Blue Ribbon Pecan Pie

Servings: 8 Servings

Ingredients:

½ cub Butter
1 cub Light Corn Syrup
1 cub Sugar
3 large Eggs; Beaten
½ teaspoon Lemon Juice
1 teaspoon Vanilla
1 dash Salt
1 cub Pecans; Chopped
1 9-inch pie shell; Unbaked

Preparation:

1. Brown butter in saucepan until it is golden brown; Do Not Burn; let cool.

2. In separate bowl, ad ingredients in order listed; stir.

3. Blend in browned butter.

4. Pour in unbaked pie shell.

5. Bake at 425 degrees for 10 minutes then lower temperature to 325 degrees and bake for 40 minutes.

6. Serve with vanilla ice cream Delicious!!!!!!!!

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 234 by "Diane Geary" <diane@keyway.net> on Nov 9, 1997

Louisiana Boil

Servings: 6 Servings

Ingredients:

Recipe By : Emeril Lagassi Serving Size : 6 Preparation Time :0:00

Preparation:

From: Date: 05/30

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

Louisiana Bouillabaisse

Servings: 8 Servings

Ingredients:

2 ½ pound Firm-fleshed fish (blackbass; gaspergou); or wholepan fish (perch or bream;etc.)
Salt and pepper
1 cub Chopped onions
½ cub Chopped onion tops
2 tablespoon Finely cut garlic
1 cub Chopped celery
¼ cub Chopped parsley
1 ¼ cub Cooked tomatoes
2 tablespoon Freshly squeezed lemon juice
2 tablespoon Worcestershire sauce
2 tablespoon All-purpose flour
1 ½ pound Cleaned shrimp
1 pound Crabmeat

Preparation:

Bone fish and cut into serving size pieces. Season with salt and pepper.
Prepare the onions, garlic, celery, and parsley, and mix together thoroughly. Pour off some of the juice from the tomatoes and add lemon juice and Worcestershire sauce. Mix well. Add flour gradually to tomato juice mixture and make into a thin paste.

Brush olive oil or salad oil on bottom and sides of pot. A black iron pot with heavy lid is ideal for this, but an electric skillet can be used.

Place a layer of seasoned fish in the pot. Spoon the flour-tomato mixture over all the fish. Put a layer of vegetable seasoning next. Mash a few tomatoes and sprinkle over vegetables. Put a second layer of fish, the vegetable mixture, and tomatoes until all the fish and vegetable mixture is used up. Size of the pot will determine the layers. It is possible there will be only one layer.

Place lid on pot and cook over medium heat until juice starts to boil, then reduce immediately to low heat. Cook, covered, for 45 minutes to 1 hour, or until fish flakes easily with fork. With an electric skillet, start fish at 350ø. As soon as it starts to boil, reduce to 225ø; cook for 45 minutes to 1 hour, or until done. Ten minutes before stew is done, add shrimp and crabmeat. Yield: 8 to 10 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Louisiana Bread Pudding

Servings: 6 Servings

Ingredients:

8 Slices stale bread/challah
2 Eggs
¼ cub Sugar
½ cub Seedles raisins
1 pint Nondairy creamer
1 pint Water
½ teaspoon Cinnamon
1 teaspoon Lemon extract/flavoring
1 cub Slightly salted water

Preparation:

Dip slices of stale bread in salted water until soft. Drain and place in a bowl, ading well-beaten eggs, sugar and raisins.

Scald nondairy creamer combined with water; add cinnamon and lemon extract and blend. Pour over bread and fill greased pudding dish with mixture.

Set in pan of hot water and bake in 350 F. oven for abt. 45 min. Serve with Honey Sauce. See MM#: 8

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

Louisiana Butter Pecan Coffee Cake

Servings: 8 Servings

Ingredients:

1 cub Sugar
2 cub Sifted flour
3 teaspoon Baking powder
1 teaspoon Salt
1/3 cub Soft butter
1 Egg
1 cub Milk

TOPPING:
½ cub Chopped pecans
2 tablespoon Soft butter
¼ cub Brown sugar; packed
2 tablespoon Flour
1 teaspoon Cinnamon

Preparation:

Date: Sun, 24 Mar 1996 22:47:11 -0600

From: awilson@tfs.net

Preheat oven to 350 degrees. Sift first 4 ingredients together. Add butter, egg and milk. Beat well, about 2 minutes. Pour into greased and floured 9 inch square pan. Blend topping ingredients and sprinkle over cake mixture. Bake for 35 to 40 minutes.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #85

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

Louisiana Chicken Gumbo

Servings: 8 Servings

Ingredients:

¼ cub Flour
1 teaspoon Salt
1 3 pound chicken cut into 8pieces
¼ cub Vegetable oil
1 ½ cub Chopped onion
1 cub Chopped celery
1 cub Chopped green onion
3 Cloves garlic; mashed
1 quart Chicken broth
2 cub Canned whole tomatoes injuice; undrained, crushed
1 Bay leaf
1 teaspoon TABASCO pepper sauce
1 10 ounce pac frozen; wholeokra
3 cub Cooked rice; divided

Preparation:

Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.

In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut‚ 5 minutes, stirring often.

Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer.

Serve each portion in bowl topped with ½ cup cooked rice.

Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 16, 1998

Louisiana Chicken Stew

Servings: 12 Servings

Ingredients:

¼ cub Vegetable oil
2 large Whole chicken breasts (about3 pounds), skin on, cutinto 8 pieces (you may useboned breasts)
12 Chicken thighs (about 4 lb)
¼ cub All-purpose flour
1 ½ cub Coarsely chopped onion
2 cub Coarsely chopped celery
2 medium Green bell peppers, coarselychopped
1 can Tomatoes, coarsely chopped,with juice (32 oz)
4 tablespoon Tomato paste
1 teaspoon Hot pepper sauce, to taste
4 cub Chicken broth or stock
1 tablespoon Fresh lemon juice
2 large Bay leaves
2 large Garlic cloves, minced
1 teaspoon Salt
½ teaspoon Black pepper
¼ pound Precooked, coarsely choppedandouille sausage or otherspicy garlic sausage

Preparation:

NOTE: This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.

After all the chicken is browned, make a New Orleans-style roux; Pour the remaining oil form the Dutch oven into a measuring cup. Return ¼ cup to the Dutch oven and heat over medium heat. Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the roux is a rich brown, the color of a paper bag. (Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes.

Immediately stir in the onions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer

Remove the skin and visible fat from the chicken. Return to the pan.
Simmer, uncovered, for about 30 minutes. Add the sausage. Skim off fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly in a covered pot over medium-low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12.

Per serving (1 ½ pieces of chicken, with rice): 669 calories, 68 grams protein, 42 grams carbohydrates, 2.7 grams fiber, 24 grams fat (5.8 grams saturated), 747 milligrams sodium.

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

Louisiana Chili

Servings: 6 Servings

Ingredients:

1 Onion; chopped
1 Bell pepper; chopped
2 Ribs celery; chopped
3 tablespoon Cooking oil
1 ½ pound Lean hamburger meat
2 tablespoon Flour
2 tablespoon Chili powder
1 ½ teaspoon Salt
⅛ teaspoon Pepper
2 can Tomatoes
1 -(up to)
2 can Kidney beans

Preparation:

In a heavy skillet, saut‚ onions, bell peppers and celery; add ground meat and brown lightly. Add remaining ingredients and simmer for 60 minutes.
Serves 6 to 8.

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

Louisiana Compound Butter

Servings: 1 Servings

Ingredients:

8 ounce Whole butter, softened
½ cub Durkee Red Hot sauce
½ teaspoon Garlic, minced
½ Bundle Cilantro chopped fin

Preparation:

In mixing bowl, add butter, garlic and cilantro and blen on slow speed.
Slowly add hot sauce until incorporated. Chill and hold for service

Louisiana Corn Bread Dressing

Servings: 8 Servings

Ingredients:

5 cub Of a rich cornbread
6 slice Whole wheat bread; toastedslightly
2 cub Celery; chopped finely
1 ½ cub Green onions with tops;chopped finely
½ cub Minced parsley
4 tablespoon Butter or margarine
4 teaspoon Salt
¼ teaspoon Cayenne pepper
½ teaspoon Black pepper
1 teaspoon Celery seed
Turkey giblets

Preparation:

Grind the gizzard and heart and simmer in a quart of water until tender.
Saut‚ celery, green onion and onion in butter until done but not brown. Add most of the seasonings. Mix well the crumbled cornbread and the toasted whole wheat bread which has been soaked in cold water and squeezed dry.
Combine these two mixtures adding parsley and liver that has been minced, cooked gizzard and as much of the liquor from the gizzard as is needed to make a moist dressing. Add rest of seasonings in amounts suggested to suit individual taste and stuff turkey. Allow about 8 cups of stuffing for a 10 pound turkey.

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

Louisiana Court-Bouillion

Servings: 7 Servings

Ingredients:

3 tablespoon Vegetable Oil
3 tablespoon All-Purpose Flour
½ cub Green Bell Peppers; Diced
½ cub Celery; Diced
½ cub Onions; Diced
2 Cloves Garlic; Minced
½ teaspoon Dried Thyme
1 can (28 Oz) Whole Plum Tomatoes;Drained And Chopped
2 cub Express Fish Broth
1 pound Flaky White Fish Fillets(Haddock/Snapper); Cut Into2" Pieces
12 small Shrimp (About ¼ Pound);Peeled And Deveined
2 teaspoon Worcestershire Sauce
1 teaspoon Salt
¾ teaspoon Hot Red Pepper Sauce; (Up To1 ¼ Tsp)
½ cub Cooked Long-Grain Rice; (UpTo ¾ C)

EXPRESS FISH BROTH:
½ tablespoon Olive Oil
1 Carrot; Peeled And Chopped
1 small Onion Or Large Leek; FinelyChopped
1 Clove Garlic; Finely Chopped
½ cub Dry Vermouth
4 Bottles clam juice
1 ½ cub Mild Chicken Broth
Any Fish Trimmings; On Hand
¼ small Lemon; Optional

Preparation:

For Express Fish Broth: When you have neither the time nor the inclination to procure fish bones for fish stock, the combination of bottled clam juice and canned chicken broth or stock provides a decent-tasting substitute. If you have any fish trimmings on hand, throw them in as well.

Heat oil in a medium heavy skillet. Add carrot, onion or leek, and garlic, and cook, stirring over medium-high heat until soft. Add vermouth. Stir for about 1 minute, then blend in the clam juice, the broth, any fish trimmings and if desired, lemon. Simmer for 20 minutes, skimming and stirring occasionally. Strain into a clean pot or heatproof plastic container. Let cool, uncovered, then refrigerate until ready to use.

For Bouillon, heat oil in a large skillet over medium heat. Add flour and cook, stirring, until lightly browned, about 5 minutes. Add peppers, celery, onions, garlic and thyme, and cook, stirring, just until softened, about 3 minutes. Stir in tomatoes and prepared fish broth. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in fish fillets and shrimp. Cover and cook until the fish is opaque in the center, about 3 minutes.

Season with Worcestershire, salt, and hot red pepper sauce. Stir in rice.
Taste and adjust the seasonings, adding more Worcestershire and hot red pepper sauce as desired. Ladle into warmed bowls.

REG 2 SHARED BY Jill Proehl, St. Louis, Mo - jpxtwo@swbell.net

NOTES : A court-bouillon is a light-flavored broth used for cooking food, primarily fish, but also vegetables and meat. This is not a classic court-bouillon, but a spicy Cajun fish and tomato stew that is sometimes served as a soup. Redfish or snapper is often used in this dish, but you can use any white flaky fish. For variety, we have added shrimp, but feel free to omit or to add your favorite shellfish.
Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 113

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998

Louisiana Crab Salad with Lemon Vinaigrette

Servings: 1 Servings

Ingredients:

1 ½ tablespoon Freshly squeezed lemonjuice; (1 lemon)
1 ½ teaspoon Rice-wine vinegar
¼ cub Extra-virgin olive oil
2 tablespoon Finely chopped basil leaves
¼ cub Finely chopped freshflat-leaf parsley
½ tablespoon Coarse salt
1 ½ tablespoon Freshly ground pink andblack peppercorns
2 pound Jumbo lump crabmeat; pickedover
½ bunch Chives; for garnish

Preparation:

This recipe sounds heavenly to me, but then I love crab. I got it from the latest Martha Stewart Magazine, "Living".

1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns until well combined. Set vinaigrette aside at room temperature for 1-½ hours.

2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 minutes. Garnish with sprigs of chives, and serve.

(When picking over crabmeat, keep it over ice.)

Posted to TNT Recipes Digest by ellenmirvine@juno.com (Ellen M. Irvine) on May 15, 1998

Louisiana Crawfish Quiche

Servings: 6 Servings

Ingredients:

WALDINE VAN GEFFEN
VGHC42A-----
1 pound Crawfish tails
1 cub Fresh mushrooms -- sliced
1 cub Green onions -- chopped
½ cub Butter -- melted
4 Eggs -- well-beaten
½ cub Half 'n Half or light cream
1 teaspoon Salt
½ teaspoon Dry mustard
⅛ teaspoon Nutmeg
1 cub Mozzarella -- shredded
1 9" pie shell -- unbaked

Preparation:

Saute mushrooms and green onions in butter until tender. Set aside. In large bowl, combine eggs, milk, salt, dry mustard, nutmeg and cheese. Fold in crawfish, mushrooms and onions. Pour mixture into pie shell. Bake at 400~ for 15 minutes. Reduce heat to 300~ and continue to bake for 30 minutes or until knife inserted in center comes out clean. Allow to stand 5 minutes before serving.

Recipe By :

From: Date: 05/27

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

Louisiana Creole Rabbit

Servings: 4 Servings

Ingredients:

1 Cleaned rabbit(3lb)
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon Cayenne pepper
¼ cub Onion,chopped
3 Garlic cloves,minced
2 tablespoon White vinegar
1 teaspoon Browning sauce
1 can Mushrooms,drained(8oz)
1 tablespoon Butter or margarine,melted
1 tablespoon Parsley,minced
2 tablespoon Green bell pepper,minced
2 tablespoon Green onions,chopped
2/3 cub White wine,dry

Preparation:

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450'F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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

Louisiana Dirty Rice

Servings: 4 Servings

Ingredients:

3 tablespoon Cooking oil
2 medium Onions; chopped
4 Cloves garlic; minced
2 Ribs celery; chopped fine
3 Green onions; chopped fine
3 tablespoon Parsley; minced
½ pound Lean ground meat
¼ pound Chicken livers; choppedor ground
2 tablespoon Dry sherry wine
1 tablespoon Worcestershire sauce
1 Beef bouillon cube dissolved

IN:
½ cub Hot water -or-
½ cub Beef bouillon soup
3 cub Cooked rice
Salt & pepper to taste

Preparation:

To heated oil, add onions, celery and green onions. Saut‚ until soft, at least 10 minutes. Add livers, ground beef, parsley and garlic; brown meat thoroughly. Add sherry wine and other liquids. Cover and simmer over low heat for 30 minutes. Remove from heat, add rice and mix well. Good with beef or fowl. Serves 4.

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

Louisiana Duck

Servings: 8 Servings

Ingredients:

Ducks
Red pepper
Salt

INGREDIENTS PER COOKING POT:
1 Bay leaf
3 -(up to)
4 Stalks celery
2 large Onions (green onionswith tops are fine too)
1 Bell pepper
1 Handful parsley

Preparation:

Allow ducks to thaw, if frozen, or use fresh ducks. About 6 hours or more before serving, make a mixture of red pepper (or cayenne) and salt enough to rub all the inside and outside of the ducks--let marinate until ready to cook.

For best results use iron kettles or Dutch ovens. Heat the pots and add either bacon drippings or vegetable oil until hot--sear the ducks on all sides. After searing, add about ¾ cup hot water and cover. Keep vapor going enough to keep a good steam. If too low, will simmer--if too high, will burn. Watch closely and add water every 15 minutes, or when water starts cooking out. If the ducks are young and tender, cook about 45 minutes to 1 hour, just adding water. If older ducks, cook about 1-½ hours.

In the meantime, chop fine the ingredients for each pot (approximate amounts).

Add vegetables to each pot and taste to see if more salt is needed. Keep addint hot water in small amounts as above--be sure to check closely after adding vegetables and gravy thickens to be sure it does not burn.

You can tell when the ducks are done by pressing a fork down on the breastbone--if the meat separates from the bone, they are done. The vegetables should cook down to a thick roux. After adding the vegetables, it should take about 1-½ to 2 hours to finish cooking. Serve gravy with rice (the gravy will be piquant, the duck will not taste too hot).

Dove, pheasant or turkey can also be cooked this way.

TIME INCLUDES MARINATING

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

Louisiana Epicure's Sauce

Servings: 24 Servings

Ingredients:

2 quart Heavy cream,whipped
2 cub Mayonnaise
1 cub Tomato sauce
½ cub Dijon mustard(or to taste)
½ cub Horseradish,prepared
2 tablespoon Sugar
1 teaspoon Cayenne pepper

Preparation:

1. Combine all ingredients; store in refrigerator until ready to use. 2.
Just before serving fish, spread ¼ cup sauce on each fillet; pass under broiler.

Louisiana Grilled Shrimp

Servings: 4 Servings

Ingredients:

1 pound Large shrimp
½ cub Olive oil
½ cub Fresh lemon juice
1 teaspoon Cajun seasoning
1 tablespoon Worcestershire sauce
2 large Bell peppers -- cut into 2"
Pieces
¼ cub Butter -- melted
1 dash Tabasco sauce

Preparation:

Place unpeeled shrimp in 2 quart casserole. Mix together olive oil, lemon juice, Cajun seasoning, and Worcestershire sauce. Drizzle over shrimp and marinate for at least 4 hours. Remove from marinade and skewer with chunks of pepper between shrimp. Mix butter and Tabasco sauce and brush over shrimp. Grill over hot coals until browned.

Recipe By : Elizabeth Powell

From: Date: 05/27

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

Louisiana Gumbo

Servings: 10 Servings

Ingredients:

Butter Or Margarine
2 cub Chopped Onions
1 ½ tablespoon All-Purpose Flour
2 can (14 ½ To 16 Oz) Tomatoes
1 package (10 Oz) Frozen Okra; ThawedAnd Cut ½"
12 Oysters In Shell
Water
1 Clove Garlic; Crushed
2 teaspoon Salt
2 teaspoon Worcestershire Sauce
⅛ teaspoon Hot Pepper Sauce
1 pound Shrimp; Shelled And Deveined
½ pound Fresh Alaska King Crab Or
1 package (6 Oz) Frozen Alaska KingCrab; Thawed And Drained
Hot Cooked Rice; Optional

Preparation:

In Dutch oven over medium heat, in 2 T hot butter or margarine, cook onions until tender; stir in flour. Stir in tomatoes and okra and cook, stirring, until mixture thickens slightly. (It is the sticky juices in the okra that thicken the texture of the gumbo.) Open oysters, remove from shells, and drain their liquid into a bowl; add enough water to make 1 cup liquid; meanwhile refrigerate the oysters. Add the liquid, 6 c water, garlic, salt, Worcestershire, and hot-pepper sauce to the pot. Cover; cook over low heat 1 hour. Add shellfish; simmer about 10 minutes. If you like, serve soup over a scoop of rice in each soup bowl.

REG 2 SHARED BY Jill Proehl, St. Louis, MO -jpxtwo@swbell.net

Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 106

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998

Louisiana Hot Pepper Sauce

Servings: 1 Servings
Source: New Orleans Times Picayune 8/17/95. [JudyB]. MM format by Ursula
Annotation: R. Taylor. Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

Ingredients:

3 cub Distilled white vinegar
2 teaspoon Salt
2 pound Cayenne OR jalapenos --
Seeded and chopped

Preparation:

Recipe By :

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

Louisiana Hot Pot

Servings: 12 Servings

Ingredients:

8 quart Water
Your favorite crab boil
Seasoning
Zatarain's -- Rex, Golden
Dipt,
Old Bay
Chef Paul's -- etc
Or -- make your own-(for
8 quart Water
2 Bay leaves
1 tablespoon Cayenne pepper
1 teaspoon Fennel seed
1 teaspoon Mustard seed
1 tablespoon Dried thyme
1 tablespoon Peppercorns -- end boil
Ingred
1 tablespoon Salt
2 Onion -- large chunks
3 Ribs celery -- in large
Chunks
24 Whole new potatoes --
(preferably red b's)
12 Ears corn on the cob -- cut
In thirds
2 pound Shrimp -- 31-35 -- green

Preparation:

Put water in a pot large enough (12 qt) to hold the ingredients, add the seasoning mix and the onions and celery. Bring to a boil then reduce heat and simmer for 30 minutes to infuse the water with the seasonings.Bring to a boil again and add the potatoes. Bring to a boil again. Ten minutes later add the corn. Bring to a boil again. Ten minutes later add the shrimp, cook until just done,(about 5 min), do not over cook the shrimp. The idea is to not over cook any of the main ingredients. Drain. Serve in a large bowl for all to serve themselves, or portion it if you like. Serve with soft butter in bowls for dipping. I also like to sprinkle Old Bay Seasoning on the finished product. You can make batches of this if you drain the cooking liquid into another container for re-use, rather than down the drain.

Recipe By : Jim Shaw <jshaw@nb.net>

From: Date: 05/27

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

Louisiana Lacy's Catfish

Servings: 4 Servings

Ingredients:

FOR BLACKENING FISH:
4 Whole catfish fillets
¼ cub Melted butter
¼ cub Red Lobster Cajun Seasoning

SAUCE:
1 cub Heavy whipping cream
2 tablespoon Shallots; ⅛" dice
1 tablespoon Vegetable oil
½ cub White wine
2 tablespoon Red Lobster Cajun Seasoning
2 tablespoon Fresh chopped parsley
¼ cub Sour cream
6 ounce Bay shrimp; cooked

Preparation:

TO MAKE BAY SHRIMP SAUCE: 1) Saut‚ shallots in vegetable oil until translucent 2) Add white wine and simmer until reduced by two thirds 3) Add heavy cream and simmer until reduced by one third 4) Add seasoning, parsley and sour cream and simmer 1 minute 5) Stir in Bay Shrimp and keep hot until serving

TO MAKE LOUISIANA LACY'S CATFISH: 1) Preheat a cast iron skillet (the hotter, the better) 2) Dip or brush catfish fillets with melted butter 3) Sprinkle 1 tablespoon of seasoning evenly on each side of fish 4) Cook over high heat until a dark brown (almost black) crust is formed 5) Turn over and cook other side 5) Place fish on plate and top with Bay Shrimp Sauce.

WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!! (I don't know why they say that, since *they* cook it indoors.. Just make sure the room is well ventilated, I guess...)

Suggested Wine: Light lager beer, Sauvignon Blanc

NOTES : Have fun with this dish! It's fun, it's hot and it's authentic, but don't burn it.
Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 7, 1998

Louisiana Onions

Servings: 1 Servings

Ingredients:

3 cub Thinly sliced onions
¼ cub Flour
1 teaspoon "Rustic Rub"* see below
3 tablespoon Cooking oil
1 teaspoon Salt
Black pepper- in grinder ifpossible (white works fine)
4 Bay leaves
2 cub Water

Preparation:

(adapted from Emeril's Beef Boulettes with Garlic in "Louisiana Real and Rustic"

Requires large sauce pan - I use an enameled cast iron roasting pan

The beef boulettes of the original recipe could be used as downrigger weights. I have simply eliminated them, but I sometimes cook sausage, previously browned, in the onions to share flavours.

This is very nice as a sauce or a base or an additive to enrich gravy or to enliven or alter leftovers.I try to keep some in the fridge all the time.
Used it on a peanut butter sandwich yesternoon, better than ok.

Heat oil and brown meat (if used) in it. remove meat with a slotted spoon (to drain the oil back) reduce heat to medium add flour and "rustic rub" - stir continuously for a few minutes until the roux you are makeing has turned dark brown. Add -Onions -bay leaves -salt (or substitute ¼ cup of vietnamese fish sauce, reducing water accordingly) Grind in much pepper or add ¼ teaspoon ground pepper

cook onions, stirring now and then, for 10 minutes or so until onions soften. add water and mix well Bring to boil, reduce heat and simmer for about 1 hour. If you are cooking meat in it, add meat at the boil. skim fat and remove bay leaves

Posted to FOODWINE Digest 04 Feb 97 by Matthew Hill <mhhill@WATARTS.UWATERLOO.CA> on Feb 5, 1997.

Louisiana Parish Pie (Beans)

Servings: 12 Servings

Ingredients:

3 cub Red beans, cooked
13 ounce Can evaporated milk
2 Eggs, beaten
1 cub Sugar
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Nutmeg
2 9" pie shells, unbaked

Preparation:

Preheat the oven to 375~. Mash enough of the cooked beans to make 2 cups, and place in a blender, a portion at a time, with the milk. Blend until smooth.

Combine with the eggs, sugar, salt and spices. Pour into unbaked pie shells. Bake for 1 hour or until a knife inserted into center comes out clean. Yield: 2 9" pies. Source: The Times-Picayune (wrv)

Posted to MC-Recipe Digest V1 #616 by Nancy Berry <nlberry@prodigy.net> on May 19, 1997

Louisiana Praline Cake

Servings: 16 Servings

Ingredients:

½ cub Butter
2 Eggs
1 ½ cub Boiling water
1 cub Quick cooking oatmeal
1 cub Brown sugar
1 cub White sugar
2 cub Plain flour
1 teaspoon Soda
½ teaspoon Salt
1 cub Chopped pecans
1 teaspoon Grated orange rind

TOPPING:
¼ cub Brown sugar
3 tablespoon Butter
2 tablespoon Whipping cream
1 cub Nuts

Preparation:

Date: Sun, 24 Mar 1996 22:47:11 -0600

From: awilson@tfs.net

Combine oatmeal and water and let stand 15 minutes. Grease and flour 9"x12"x2" pan. Preheat oven to 325 degrees. Beat butter, eggs, and sugar until creamy. Add oatmeal, flour, salt, soda, orange rind and nuts. Beat 2 minutes. Bake for 45 to 60 minutes. Add topping and return to oven on broil for 2 minutes.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #85

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

Louisiana Red Beans and Rice

Servings: 1 Servings

Ingredients:

1 pound Dried red kidney beans
3 tablespoon Peanut oil
2 Lge onions, chopped
3 Cloves garlic, mashed
2 Lge green peppers, chopped
3 Lge stalks celery, sliced
2 Bay leaves; salt
½ teaspoon Thyme; ¼ tsp cumin
1 teaspoon Paprika; 1 tbl vinegar
½ cub Peeled and choppedtomatoeshot pepper sauce to taste

Preparation:

1. Cook beans according to basic directions. 2. Heat peanut oil in a large saucepan and saute onions, garlic, green peppers, and celery. Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth.
Simmer vegetables until they are tender. 3. Shortly before serving, add the beans with the remaining broth, hot pepper sauce, and salt. Bring to a boil, lower heat, and simmer about 5 minutes. Serve over steaming rice.
Serves 6 to 8. Delicious with a green salad.

This recipe will work for anyone interested in Vegetarian ideas, but definitely NOT for those who do NOT want beans in their diet.

~ Bean Banquets - p102 Call Number: 641.6G Exton Public Library

From: Carol Gill Date: 09-06-93

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

Louisiana Red Sauce

Servings: 1 Servings

Ingredients:

¼ cub Butter
1 tablespoon Chili powder
2 Garlic cloves, minced
½ cub Minced onion
½ cub Chopped green pepper
½ cub Chopped celery with leaves
2 Fresh hot peppers, chopped
1 can Crushed Ital. tomatoes (28oz
3 Bay leaves
1 ½ teaspoon Thyme leaves
¼ teaspoon Black pepper
Salt to taste
Tobasco sauce to taste

Preparation:

In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes. Add the garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves, thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot, rich and delicious--esp. w/fish, chicken and meats. Also excellent on rice.
Yield: Approx. 3 cups.

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

Louisiana Rice and Red Beans

Servings: 2 Servings

Ingredients:

½ cub Finely chopped onion
1 Clove (small) minced garlic
¾ cub Beef stock
1 can (14-oz) red kidney beans;drained and rinsed
1 cub Rice; cooked
½ cub Sweet green pepper; or greenchiles; depending on yourtaste
1 teaspoon Worcestershire sauce
½ teaspoon Dried oregano
Pepper to taste (a lot formy taste! :)
1 teaspoon Chili powder
⅛ teaspoon Salt
1 -(up to)
2 dash Hot pepper sauce

Preparation:

Here's Louisiana Rice and Beans, from Power Eating, a lower fat cookbook that makes portions good for two or three people. The recipe calls for kidney beans, but you can use any bean you like (red or otherwise!)

1. In a medium saucepan, combine onion, garlic, and beef stock; cover and bring to boil.

2. Reduce heat and simmer for 8 to 10 minutes or until onion has softened.

3. Stir in kidney beans, rice, green pepper, Worcestershire sauce, oregano, pepper, chili powder, salt and hot pepper sauce.

4. Simmer until hot

5. Serve, topped with chopped red onion if you like. This is about two huge servings, and three if you have a piece of sausage or something with it.

STIMPY@MARIMBA.WIMSEY.BC.CA

REC.FOOD.RECIPES

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

Louisiana Roast Beef

Servings: 6 Servings

Ingredients:

¼ cub Onions, chopped very fine
¼ cub Bell peppers, chopped fine
1 teaspoon Salt
¾ teaspoon Black pepper
½ teaspoon Dry mustard
4 pound Boneless sirloin roast
¼ cub Celery, chopped very fine
2 tablespoon Unsalted butter
1 teaspoon White pepper
¾ teaspoon Minced garlic
½ teaspoon Ground cayenne

Preparation:

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about ½ inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like.
From Paul Prudhomme's Louisiana Kitchen

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

Louisiana Roast Beef By Paul

Servings: 6 Servings

Ingredients:

¼ cub Very finely chopped onions
¼ cub Very finely chopped celery
¼ cub Very finely chopped green bell peppers
2 tablespoon Unsalted butter or margarine, melted or veg oil
1 teaspoon Salt
1 teaspoon White pepper
¾ teaspoon Black pepper
¾ teaspoon Minced garlic
½ teaspoon Dry mustard
½ teaspoon Ground red pepper (cayenne)
1 3-4 pound boneless sirloin roast, top round roast,
Or any good-quality beef roast with a layer of fat
On top

Preparation:

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mixing well. Place the roast in a large roasting pan, fat side up. With a large knife, make 6-12 deep slits in the meat (to form pockets) down to a depth of about 1-½" from the bottom (do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 Tbsp. of the vegetables to rub over the top of the roast.
Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until thermometer reads 140 degrees, serve immediately, topped with some of the pan drippings if you like. Source: Paul Prudhomme's Seasoned America.

Louisiana Seafood Gumbo

Servings: 4 Servings

Ingredients:

3 tablespoon Oil
3 tablespoon Flour
2 large Onions, chopped
3 cub Okra, chopped
2 tablespoon Oil
1 can Tomatoes
3 Garlic clove; minced
2 quart ;Water
Salt
Pepper, black
Pepper, red
½ cub Parsley; finely chopped
½ cub Scallion tops; finelychopped
2 pound Shrimp
½ pint Oysters
1 can Crabmeat

Preparation:

Make roux of oil and flour, stirring constantly until dark brown. Add shrimp to roux and cook for a few minutes. Set aside. Smother okra and onions in oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water and salt and pepper. Combine shrimp roux mixture with okra and simmer for about 10 minutes. Add oysters, crabmeat and whole crabs and simmer until crabs are cooked. Add parsley and green onions and simmer another 15 - 20 minutes. Serve over rice and let each person add fresh file to their taste.

From the Louisiana Seafood Promotion & Marketing Board 1-800-222-4017.

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

Louisiana Seafood Pie

Servings: 6 Servings

Ingredients:

2 can (4.5-oz) shrimp; drained
1 can (6.5-oz) crabmeat; flaked
1 tablespoon Lemon juice
¼ cub Pimentos
½ can Cream of mushroom soup
½ can Cheddar cheese soup
2 tablespoon Chopped onion
¼ cub Chopped celery
¼ cub Chopped bell pepper
1 can (2.5-oz) sliced mushrooms;drained
¼ cub Butter or margarine
2 tablespoon Flour
1 cub Milk
⅛ teaspoon Red pepper
1 tablespoon Italian bread crumbs

RICE CRUST:
2 cub Cooked rice
1 tablespoon Chopped onion
1 tablespoon Chopped parsley
1 tablespoon Pimento
2 tablespoon Melted butter
1 Egg; slightly beaten

Preparation:

Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large mixing bowl. Saut‚ onion, green peppers, celery, and mushrooms in butter until tender. Add flour and blend in milk; cook stirring constantly until thickened. Add seafood-vegetable mixture and red pepper. Pour into rice crust.

To make rice crust; combine rice, onion, parsley, pimento and butter in mixing bowl. Add slightly beaten egg. Mix well. Press into a greased 9 inch pie pan to form rice crust. After seafood mixture is poured into crust, sprinkle with bread crumbs. Set pan in hot water to preserve moisture of rice grains. Bake at 350 degrees for 20 minutes. Increase heat to 400 degrees and continue cooking 10 minutes longer. Serves 6.

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

Louisiana Shrimp

Servings: 12 Servings

Ingredients:

3 pound Shrimps, medium-size or
2 tablespoon Unsalted butter
1 large Garlic clove, fine chopped
1 can Beer (12 oz.)
½ teaspoon Salt
½ teaspoon Thyme leaves, crumbled
¼ teaspoon Ground hot red, pepper (upto ½ ts)
¼ teaspoon Tsp. black pepper (up to ½ts)
¼ teaspoon Oregano leaves, crumbled
⅛ teaspoon Crushed red pepper flakes(up to ¼ ts)

Preparation:

1. Cut through shell of each shrimp along back to tail; remove vein, leaving shell on; or remove shells for easier handling when serving.

2. Melt butter in large saucepan over medium heat. Add garlic; cook 1 minute. Add beer, salt, thyme, ground red hot pepper, black pepper, oregano and red pepper flakes. Bring to boiling. Lower heat; cover and simmer 10 minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are tender. Do not drain. Serve hot or chilled with broth.

3. Serve the peppery shrimp, simmered in beer, in a large bowl with the cooking liquid and plenty of bread for soaking up the broth. Garnish with lemon wedges. The shrimp are also delicious served chilled. Recipe can be halved or doubled.

MAKE-AHEAD TIP: The shrimp can be prepared a day ahead and refrigerated, covered, and then served chilled. Source: Family Circle. From: CJHARTLIN

Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on Apr 10, 1997

Louisiana Shrimp Boil (En)

Servings: 4 Servings

Ingredients:

COURT BOUILLON:
1 teaspoon Whole white peppercorns
1 teaspoon Dried thyme
2 Bay leaves
6 cub Water
1 cub White wine vinegar
1 cub Dry white wine
1 Onion, peeled and chopped
2 Carrot, washed and chopped
4 Stalks celery, washed andchopped
2 Leeks, washed and chopped
2 pound Shrimp with heads, washedand cleaned

Preparation:

Tie the peppercorns and dry herbs together in a little bundle of cheesecloth. Combine the liquids in a saucepot and bring to a boil. Add the vegetables and the herb bundle, and simmer together 20 to 25 minutes.
Strain the court bouillon into a pot.

Bring court bouillon, add additional water if necessary, to a boil and add the shrimp. Cook the shrimp until pink and just firm. Drain and rinse under cool water. Peel shrimp and serve with Beurre Blanc.

Yield: Serves 4 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 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)

Louisiana Spice Cake with Cinnamon Whipped Cream

Servings: 12 Servings

Ingredients:

2 ½ cub All-purpose flour
1 ½ cub Firmly packed brown sugar
½ cub Sugar
1 teaspoon Salt
1 teaspoon Baking soda
½ teaspoon Nutmeg
½ teaspoon Allspice
1 ¼ cub Buttermilk
1 cub Shortening
1 teaspoon Vanilla
3 Eggs
1 cub Chopped black walnuts

CINNAMON WHIPPED CREAM:
1 cub Whipping cream
3 tablespoon Sugar
½ teaspoon Vanilla
¼ teaspoon Cinnamon

Preparation:

Heat oven to 350F. Generously grease (not oil) bottom only of 13x9" pan. In a large bowl, blend all ingredients except black walnuts, at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Pour batter into prepared pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost as desired or serve with cinnamon whipped cream (recipe follows).

NUTRITIONAL INFORMATION per slice (without whipped cream) 475 Calories; 8g Protein; 58g Carbohydrates;
25 g Fat; 328mg Sodium

CINNAMON WHIPPED CREAM: In a small bowl, beat cream until slightly thickened. Blend in sugar, vanilla, and cinnamon; beat until thickened.

NUTRITIONAL INFORMATION per tablespoon 29 Calories; <1g Protein; <1g Carbohydrates;
3 g Fat; 2mg Sodium

Posted to Recipe Page 08 Sep 96

Louisiana Stuff Squash

Servings: 4 Servings

Ingredients:

2/3 cub Blackeyed peas, cooked;drained and rinsed
2/3 cub Kidney beans, cooked;drained and rinsed
2/3 cub Black beans, cooked; drainedand rinsed
2 medium Acorn squash
2 teaspoon Olive oil
1 tablespoon Minced garlic
2 tablespoon Red bell pepper; diced ¼"
2 tablespoon Leek; diced ¼"
½ cub Apple; diced ¼"
2 Mushrooms; thinly sliced
1 tablespoon Chopped fresh cilantro
½ cub Tomato juice
1 teaspoon Ground cumin
1 Serrano pepper; dried
Salt and pepper
¼ cub Monterey jack cheese; grated
3 cub Cooked rice

Preparation:

If making beans from scratch, soak ¼ cup each in water overnight. Bring to boil in 4 cups fresh water. Boil for 2 minutes. Cover, simmer about 45 minutes. Drain and air cool.
Carve 2 medium squash: slice off top (the way you would a bell pepper for stuffing). Scrape out seeds, rinse, and set aside to drain.
In a skillet, heat the oil. Saute the garlic on medium. Add the diced veggies; and sauce a bitt. Add the cilantro and tomato juice; season. Cover and simmer 5 minute. Add the cooked beans to toss. Stuff squash; top with cheese. Recap.
Bake in 375F over for 45 to 60 minutes. Serves with rice as a vegetable entree.

Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) 440 cal / 5.8 g fat

Par cook squash in micro (about 7 minutes). Stuff as directed. Cut baking time in half.
Recipe By : Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96

Posted to MC-Recipe Digest V1 #253

Date: Sun, 20 Oct 1996 21:35:17 -0700 (PDT)

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

Louisiana Stuffed Squash

Servings: 4 Servings

Ingredients:

2/3 cub Blackeyed peas; cooked,drained and rinsed
2/3 cub Kidney beans; cooked,drained and rinsed
2/3 cub Black beans; cooked, drainedand rinsed
2 medium Acorn squash
2 teaspoon Olive oil
1 tablespoon Garlic; minced
2 tablespoon Red bell pepper; diced ¼"
2 tablespoon Leek; diced ¼"
½ cub Apple; diced ¼"
2 Mushrooms; thinly sliced
1 tablespoon Fresh cilantro; chopped
½ cub Tomato juice
1 teaspoon Ground cumin
1 Serrano pepper; dried
Salt and pepper; to taste
¼ cub Monterey jack cheese; grated
3 cub Cooked rice

Preparation:

If making beans from scratch, soak ¼ cup each in water overnight. Bring to boil in 4 cups fresh water. Boil for 2 minutes. Cover, simmer about 45 minutes. Drain and air cool.

Carve 2 medium squash: slice off top (the way you would a bell pepper for stuffing). Scrape out seeds, rinse, and set aside to drain.

In a skillet, heat the oil. Saute the garlic on medium. Add the diced veggies; and sauce a bitt. Add the cilantro and tomato juice; season. Cover and simmer 5 minute. Add the cooked beans to toss. Stuff squash; top with cheese. Recap.

Bake in 375F over for 45 to 60 minutes. Serves with rice as a vegetable entree.

Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) 440 cal / 5.8 g fat Par cook squash in micro (about 7 minutes). Stuff as directed. Cut baking time in half.

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

Recipe by: Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998

Louisiana Style Bbq Sauce

Servings: 4 Servings

Ingredients:

½ cub Olive oil; or a mixture ofolive and peanut oils
1 cub Minced onions
1 cub Seeded minced green bellpeppers
1 cub Minced celery
8 ounce Tomato sauce
¾ cub Catsup
1 teaspoon Creole mustard
1 tablespoon Apple cider vinegar
¼ teaspoon Liquid smoke
⅛ teaspoon Liquid hot pepper sauce

Preparation:

From: Brenda Laughlin <brenl104@MAAS.NET>

Date: Wed, 24 Jul 1996 17:54:28 -0500
Saute onions, bell peppers, and celery in oils for 5 minutes add remaining ingredients-mix well heat to a boil, reduce heat, and simmer for 15 minutes. Use as a sauce with shellfish and rice.

EAT-L Digest 24 July 96

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

Louisiana Style Smothered

Servings: 100 Servings

Ingredients:

2 cub WATER; BOILING
1 ½ cub BUTTER PRINT SURE
1 ⅛ cub CELERY FRESH
24 pound SQUASH SUMMER FZ
5 ounce ONIONS DRY
1 ⅛ cub PEPPER SWT GRN FRESH
1 cub SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
3 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. SAUTE ONIONS, PEPPERS AND CELERY IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.

2. ADD SQUASH TO WATER; COOK, COVERED, IN STEAM-JACKETED KETTLE OR STOCK POT ABOUT 5 MINUTES OR UNTIL JUST TENDER.

3. ADD SUGAR, SALT AND PEPPER TO SQUASH. ADD SAUTEED VEGETABLES; MIX LIGHTLY.

4. COOK, COVERED, ABOUT 5 MINUTES, OR UNTIL JUST HEATED THROUGH, STIRRING OCCASIONALLY.

NOTE: 1. PREPARE IN BATCHES OF 25 AS NEEDED.

NOTE: 2. IN STEP 1, 1 LB 7 OZ ONIONS A.P. WILL YIELD 1 LB 5 OZ CHOPPED ONIONS; 7 OZ FRESH, SWEET PEPPERS A.P. WILL YIELD 6 OZ CHOPPED PEPPERS; AND 8 OZ FRESH CELERY A.P. WILL YIELD 6 OZ CHOPPED CELERY.

NOTE: 3. IN STEP 1, 2 ½ OZ (2/3 CUP PLUS 1 1/3 TBSP) CHOPPED DEHYDRATED ONIONS AND 1 OZ (¾ CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 4. IN STEP 2, 25 LB 3 OZ FRESH SUMMER SQUASH A.P. WILL YIELD 24 LB SLICED SUMMER SQUASH. ANY VARIETY OF SUMMER SQUASH MAY BE USED.
DO NOT PEEL SQUASH.

NOTE: 5. IN STEP 2, 24 LB FROZEN, SLICED SUMMER SQUASH MAY BE USED FOR FRESH SQUASH.

Recipe Number: Q06400

SERVING SIZE: ½ CUP

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

Louisiana Sweet Potato Shells

Servings: 8 Servings

Ingredients:

6 Sweet potatoes
4 Oranges
¼ cub Butter; softened
¼ cub Heavy cream
¼ cub Orange juice
¼ cub Sugar; firmly packed
2 tablespoon Bourbon

Preparation:

Cook sweet potatoes until tender, cool. Meanwhile, cut oranges in half.
With sharp knife, carefully cut fruit from inside shell; reserve for garnish, if desired. Remove white membranes from oranges; arrange shells in shallow baking dish. Peel sweet potatoes, place in large mixer bowl. Add butter, heavy cream, orange juice, brown sugar and bourbon; beat until smooth. Spoon into orange shells. Bake in preheated oven 350 degree oven 25 to 30 minutes or until heated through. Garnish with orange sections or slices, if desired.

>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 24, 1998

Louisiana Tofu Citron

Servings: 4 Servings

Ingredients:

1 pound (4 cakes) firm tofu (beancurd)
2 cub Whole wheat flour
6 tablespoon Unsalted butter
3 tablespoon Olive oil
4 Cloves garlic, crushed
1 medium Onion, diced
¼ cub Grapefruit juice
2 tablespoon Lemon rind
¼ teaspoon Cayenne pepper
½ teaspoon Honey
½ teaspoon Salt
1 medium Green pepper, diced
1 ½ pound Fresh mushrooms, sliced

Preparation:

This is a delicious tofu dish that will fill you up for sure. The whole wheat flour and citrus flavors make this a real treat for tofu fans.

Cut the tofu into 1-inch squares. Place the flour on a flat plate. Dredge the tofu squares in the flour so that each square is fully covered. Melt the butter and oil in a skillet and lightly saute the onion and garlic for 5 minutes. Add the floured tofu squares and continue to saute over medium heat until the tofu is brown on all sides (12-15 minutes) Add grapefruit juice, lemon rind, cayenne pepper, honey and salt. Mix well and cover. Let cook, uncovered, over low to medium heat for 10 minutes. After 10 minutes, take the cover off and add the green pepper and mushrooms. Cover and simmer for 10 minutes.

Posted to Recipe Page 17 November 96

Date: Sat, 16 Nov 1996 03:26:55 +0500

From: Gourmet Connection <capco@norwich.net>

Louisiana Yam Casserole

Servings: 8 Servings

Ingredients:

4 cub Mashed yams
3 Eggs
1 cub White sugar
1 cub Brown sugar
2/3 Stick butter
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cub Crushed corn flakes

Preparation:

Mix yams, eggs, sugars, cinnamon and nutmeg. Place in casserole and cover with corn flakes. Drizzle butter over. Bake at 300 degrees for 30 minutes or until brown. One cup of pecan meats may be added over corn flakes if desired.

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

Louisiana Yam Pie

Servings: 6 Servings

Ingredients:

2 cub Yams; cooked & mashed
2 Eggs; beaten
¼ teaspoon Salt
¾ cub Milk
1 cub Sugar
½ cub Butter; melted
1 teaspoon Vanilla
1 teaspoon Cinnamon (optional)
1 (9-inch) unbaked pie shell

Preparation:

Mix all ingredients together well and pour into the pie shell. Bake in a preheated 350 degree oven for 1 hour. Top with whipped cream or Cool Whip before serving.

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

Louisiana-Stuffed Potatoes

Servings: 6 Servings

Ingredients:

6 large Potatoes, prepared for baking

STUFFING:
1 cub Green onions, thinly sliced
4 Garlic cloves, minced
½ cub Celery, chopped
8 ounce Mushrooms, sliced
2 tablespoon Olive oil
¼ cub Dry white wine
2 cub Tomatoes, chopped
¼ cub Black olives, sliced
2 tablespoon Capers
2 tablespoon Basil, chopped
Hot pepper sauce, to taste
¼ cub Parsley, chopped

Preparation:

Preheat oven to 425F. Prick potatoes with a fork & place in oven & bake until done, about 45 minutes.

STUFFING: Saute green onions, garlic, celery & mushrooms in the oil over medium heat until tender crisp, about 5 minutes. Add wine, reduce heat, cover & simmer for 3 minutes. Add tomatoes, capers & basil & simmer for a further 10 minutes, stir in the hot sauce.

Scoop out the potatoes leaving only a good thick shell. Mix the potato with the stuffing & stuff into the waiting shells. Divide the filling evenly. Return to the oven & bake for another 10 minutes. Serve garnished with parsley.

Adapted from "Vegetarian Gourmet" Spring, 1995 Posted to MM-Recipes Digest V3 #199

Date: Tue, 9 Jul 1996 09:12:44 -0500

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

Louisiana-Style Chayote

Servings: 6 Servings

Ingredients:

3 Chayotes; Halved And Seeded
1 tablespoon Olive Or Safflower Oil
6 large Shrimp (About 3 Oz); PeeledAnd Deveined
1 large Scallion; Chopped
1 Clove Garlic; Minced
1/3 cub Red Bell Pepper; FinelyDiced
1/3 cub Fresh Flat-Leaf Parsley;Chopped
¼ cub Ham; Finely Diced
Salt; To Taste
Ground Pepper; To Taste
1 pinch Ground Red Pepper; To Taste
1 tablespoon Plain Dry Or Toasted FreshBreadcrumbs

Preparation:

Boil chayotes in salted water to cover until tender but firm, about 6 to 10 minutes. Remove, set upside down to cool, then scoop out the insides, leaving a shell 1/3 inch thick. Pat dry and place the shells in a 13x9 inch baking dish. Chop the pulp. Preheat the oven to 375 degrees. Saute shrimp in oil in a large nonstick skillet over high heat until shrimp are bright pink. Remove shrimp with slotted spoon, let cool, and finely chop. Add the squash pulp to the same plan along with the scallion, garlic, red pepper, parsley, ham, thyme, and peppers. Cook over medium-high heat until no liquid remains and everything is dry, about 4 minutes. Stir in the shrimp.
Divide the filling among the 6 squash shells and sprinkle each one with breadcrumbs. Bake until heated through and browned on top, about 35 minutes.

REG 2 SHARED BY Jill Proehl, St. Louis, Mo - jpxtwo@swbell.net

Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 365

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998

Louisianna Hot Wings

Servings: 1 Servings

Ingredients:

SAUCE:
12 ounce Louisiana hot sauce *; (seenote at bottom)
½ Stick butter or margarine
1 teaspoon Cayenne red pepper
½ teaspoon Black pepper
3 Capfuls of lemon juice
½ teaspoon Dijon mustard
Crushed red pepper;(optional)

WINGS:
5 pound Wings; (usually frozen)
Flour

Preparation:

Combine ingredients in a sauce pan=85.heat to bubbling.

WINGS: First, make sure the wings are thawed. Clean the wings ( i use hot water to wash them, then rinse in cold). Coat the wings in flour. Deep fry wings until they float, then place cooked wings in a bowl. Dump the sauce onto the wings, turning them with a spoon so that they are coated well. ( if you want you could also place the wings into a big baggie and shake them to coat or also you could dip them in the sauce in the saucepan.)

Enjoy! They are wonderful with blue cheese dressing and ranch dressing also.

* if you are unable to find Louisiana hot sauce in your store then substitute for your favorite brand. I got this recipe from a friend and this is the brand she recommended. I have tried it with other brands and have found that my family and I prefer this brand, too.

My (Luanne's) PS... Crystals is a pretty good substitute hot sauce, very inexpensive....Not too hot and a bit vinegary.....and available even in SC....I first time I had it was in the Bahamas...

Posted to recipelu-digest Volume 01 Number 496 by molony <molony@scsn.net> on Jan 11, 1998

Louisianna Shrimp Salad

Servings: 1 Servings

Ingredients:

1 pound Shrimp, cooked, chopped
2 Celery stalks, chopped
1 Egg, boiled, finely chopped
1 teaspoon Pickle relish
2 tablespoon Mayonnaise
Salt & pepper to taste

Preparation:

Mix ingredients together thoroughly and add seasoning to taste. Serve on lettuce or stuffed Avocado.

Louis's Boston Cream Cake

Servings: 8 Servings

Ingredients:

5 Eggs
½ cub Sugar
3 package Sugar substitute *
1 teaspoon Vanilla extract
¾ cub Flour
2 tablespoon Cornstarch
1 teaspoon Baking powder
2 cub Skim milk
1 package Vanilla instant pudding mix, sugar-free
½ teaspoon Ground cinnamon
1 teaspoon Cocoa powder

Preparation:

*Sweet'n Low or other heat-stable sugar substitute.

Preheat oven to 400 degrees F. Grease and line two 8" round cake pans with parchment paper or waxed paper. Beat eggs with electric mixer until light and fluffy. Sprinkle sugar, sugar substitute, and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together; sprinkle half the mixture over batter. Fold in with rubber spatula. Repeat with remaining flour mixture.
Use a rubber spatula to spread batter evenly in pans.
Bake on center rack of oven for 15-20 minutes or until cake is golden and springs back when lightly touched. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside to cool.
Blend milk with instant pudding mix in mixing bowl using electric mixer. Continue mixing at low speed for 1 minute or until pudding mix is dissolved. Set pudding aside for 10 minutes or until set.
To assemble: Arrange a single cake layer on serving dish. Spread two-thirds of firm pudding evenly over bottom cake layer. Place remaining cake layer evenly on top. Stir cinnamon and cocoa into remaining pudding. Spread over top of cake as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife.

Nutritional information per serving: Carbohydrates - 28g; Protein - 7g; Fat - 4g; Calories - 176; Fiber - .3g; Sodium - 165mg; Cholesterol - 172mg. Exchanges per serving: 2 Starch exchanges plus 1 Fat exchange.
Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess
Formatted by: Nancy Filbert; April, 1995
Posted to JEWISH-FOOD digest V96 #014

Date: Thu, 5 Sep 1996 15:22:13 -0400

From: Linda Shapiro- Naples FL <lss@coconet.com>

Louis's Charleston Grill Pate of the South (Pimiento Cheese)

Servings: 1 Servings

Ingredients:

6 cub (24 oz.) Sargento FancySupreme Shredded SharpCheddar Cheese
½ package (4 oz.) cream cheese; roomtemperature
¾ cub Mayonnaise
2 tablespoon Grated onion
1 teaspoon Cayenne pepper
1 Jar; (7 oz.) peeledpimiento, drained Lavosh orpita crisps

Preparation:

Place Cheddar, cream cheese, mayonnaise, onion and pepper in food mixer fitted with a flat or paddle beater. Mix on medium speed 3 minutes, scraping sides and bottom halfway through mixing. Add pimiento; continue mixing until it is shredded and mixture is somewhat smooth. Do not overmix.
Pack cheese into crocks or serving dishes. Cover; refrigerate overnight.
Let stand at room temperature 45 minutes before serving. Serve with lavosh or pita crisps.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

Louisville Hot Browns

Servings: 1 Servings

Ingredients:

1 small Onion
½ Stick butter
4 tablespoon Flour
2 cub Whole milk
½ teaspoon Salt
¼ teaspoon White pepper
¼ cub Coarsely grated cheddar
¼ cub Freshly grated parmesan
¼ pound Mushrooms
½ tablespoon Vegetable oil
8 Trimmed slices of toast
8 ounce Thinly sliced cooked turkeyor chicken breast; (8slices)
4 Crisp cooked bacon slices

Preparation:

Preheat broiler. Chop onion. In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
Add flour, stirring until smooth. Add milk, salt, and pepper, whisking constantly, until thickened and smooth. Add cheeses and remove pan from heat. Whisk sauce until cheeses are melted.

Thinly slice mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated. Season mushrooms with salt. In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices of turkey. Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves. Ladle cheese sauce over sandwiches and broil 4 to 5 inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes. Crumble bacon.

Top each sandwich with bacon and mushrooms. Serve sandwiches immediately.

Yield: 4 sandwiches

NOTES : Recipe courtesy of Jean Anderson, "American Century Cookbook"

Recipe by: Cooking Live Show #CL9047

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

Loukanika

Servings: 20 Servings

Ingredients:

1 pound Lean pork shoulder, ground
½ pound Fresh pork rind boiled for 2 hours, drained, and ground
½ pound Pork fatback, ground
1 teaspoon Salt
1 Navel orange grated rind only
1 teaspoon Crushed dried marjoramOR- thyme
1 Bay leaf; ground in a mortar
1/3 cub Dry red wine
1 teaspoon Ground allspice or corianderOR- both
Freshly ground black pepper
2 Garlic cloves; crushed
Sausage casing

Preparation:

Grind the pork, pork rind, and fatback through the fine blade of a meat chopper. Combine in a large bowl with all the seasonings. Knead thoroughly. Store in the refrigerator while you prepare the casing.

Ususally salted, the casing (pork intestine) especially the interior, must be rinsed under cold running water several times. (To avoid losing casing down the drain while doing this, be sure the casing is inside a very large pan!) Allow to drain on a linen towel.

Use a pastry bag to force the stuffing into the casing. Pinch at 3-½ to 4 inch intervals allowing space between to form the sausage links. Normally the casing will not break, but if it does, that section must be discarded and a knot tied in the new "end". To cook, poach in water for 1 hour, then drain, discarding the cooking water. Fry the sausages in a frying pan over moderate heat, or use as suggested in any recipe. Drain and serve hot.

Note: To store, freeze uncooked in meal-sized batches. The sausages should be used within a day or two if not frozen.

Source: The Food of Greece, by Vilma Liacouras Chantiles Avenel Books - New York (ISBN: 0-517-27888-X

Typed for you by Karen Mintzias

Loukoumades

Servings: 6 Servings

Ingredients:

2 cub Yogurt
Grated orange rind (1orange) optional
1 teaspoon Baking powder
3 tablespoon Brandy OR
1 tablespoon Vanilla extract
½ teaspoon Salt
3 cub Flour, sifted

Preparation:

Serves: 8

Combine yogurt, orange rind and salt. dissolve soda in brandy and add enough flour to make a pancake like batter. Cover and set aside in warm place for one and a half hours, or until raised and bubbly. Stir batter.

Drop by spoonfuls into hot oil. Deep fat fry until golden brown, turning once.

Drain and serve with diluted honey, cinnamon, chopped nuts or toasted sesame seeds. Serve warm.

Source: The Florence Morning Mistake, May 12, 1993.

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

Loukoumathes

Servings: 50 Servings

Ingredients:

30 g Compressed yeast; -=OR=-
1 package -Active dry yeast
1 cub Milk; lukewarm
1 tablespoon Caster sugar
1 Egg; beaten
¼ cub Butter; melted
2 cub Plain flour
½ teaspoon Salt
Honey; warm
Ground cinnamon

Preparation:

Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining milk, sugar, egg and lukewarm melted butter.

Sift flour and salt into a warm bowl and gradually stir in mixed liquids.
Beat until smooth and continue beating for 1 minute. Cover with folded cloth and leave in a warm place for 1-½ hours until batter doubles in bulk with bubbles on the surface.

Stir well then drop teaspoonfuls into deep, hot oil (190øC or 375øF) ~ do 4 to 5 at a time. Turn puffs to brown evenly and remove with a slotted spoon (each puff takes about a minute to cook.)

Drain on absorbent paper and pile on to a plate. Drizzle each layer with warm honey and sprinkle with cinnamon. Serve hot.

Source: The Greek Cookbook - by Tess Mallos (ISBN: 1 86302 015 2) Typed for you by Karen Mintzias

Lou's 1994 Christmas Cornbread Dressing

Servings: 15 Servings

Ingredients:

5 cub Cornbread
6 slice Bread; day-old, slightlytoasted
2 cub Celery; finely cut
½ cub Onion; finely cut
1 bunch Green onion; with tops,finely cut
¼ cub Margarine
2 teaspoon Salt
1 teaspoon Celery seed
½ teaspoon White pepper
1 ½ pint Chicken stock
3 ounce Evaporated milk
1 Egg; lightly beaten
½ cub Macadamia nuts; chopped

Preparation:

A work in progress. Here's how I did it this time. Saute celery, green onion, and onion in butter until done but not brown, add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in cold water, squeeeze dry and mix well with the crumbled cornbread.
I have no idea why you do this. (Mother's recipe calls for ½ skillet of cornbread. That makes just about 5 cups.) I used Ross's homemade bread about equivalent to six "store bought" slices. Combine with the sauted ingredients. Add nuts and egg. I used honey-roasted nuts because that's what Ross bought. I don't know if that was better of worse than another kind. Add about 1.3 cans of chicken stock and the evaporated milk. Add more liquid (stock, milk, water) if you think it needs it. Mother's recipe calls for a quart of stock, but I think that's too much. Bake at 350 for about 50 minutes or until done. I made this a couple of days ahead so I used canned chicken stock. If I could have, I would have used turkey stock from the turkey. We served 9 people and had lots left over. NOTES : This is a combination of Jessamine's Cornbread Dressing and Louisiana Cornbread Dressing (River Road Recipes, p. 135), with the addition of Macadamian nuts a la Peter Herndon (our friend from Hawaii). Keith said "make this kind every time." I made it 2 days ahead and re-heated it for dinner. 11:48 AM 11/9/96
Recipe By : Jessamine Birdwell, Peter Herndon, River Road Recipes

Posted to MC-Recipe Digest V1 #288

Date: Sat, 09 Nov 1996 11:54:32 -0600

From: Lou Parris <lbparris@earthlink.net>

Lou's Bare-Boat Chicken

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil; (can use 2tablespoons)
1 cub Onion; chopped
6 Cloves garlic; crushed
1 slice Fresh ginger (2-inch);crushed
2 ½ tablespoon Curry powder
1 ¼ teaspoon Chili powder
2 Sticks cinnamon
¼ cub Coconut cream
2 can Stewed tomatoes
6 can Chunk white chicken inwater; drained
2 package Chicken flavored rice; NearEast Chicken flavor RicePilaf preferred

Preparation:

To use this on a boat trip, before leaving home, prepare and combine in a plastic bag the crushed garlic and ginger. Prepare and package in a second plastic bag the curry, chili powder and cinnamon. When ready to cook, prepare rice according to instructions. In a large pot or pan saute onion, garlic and ginger in olive oil; add curry, chili powder, cinnamon, tomatoes, and chicken. Cook about 15 minutes (until flavors are blended).
Stir in coconut cream just before serving. Serve chicken over rice pilaf.
Double amount of curry and cream of coconut if you like them. Goya black beans go well with this dish. If you're not constrained by the "no refrigeration required" limitation, this dish is even better with fresh chicken.

NOTES : This is the recipe for meal I contributed to the bare-boat charter in the British Virgin Islands in June, 1990. It got rave notices. (OK, anything eaten on a sailboat anchored in crystal clear Caribbean waters is delicious) Ann Criswell published it as a favorite recipe in the Houston Chronicle.

Text from Chronicle: " In June we went on a new adventure - a "bare boat" sail charter (without captain and crew) with two couples to the British Virgin Islands. To save on costs -- and sort of for the fun of it -- we took our own food and cooked on board. Since freezer and refrigerator space were limited, we each took on the task of making a main dish from non-perishable ingredients. This was really a huge hit and would also make a good dish for camping trips..."

Recipe by: Lou Parris

Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on May 06, 1998

Lou's Cabbage Casserole

Servings: 1 Servings

Ingredients:

1 medium Cabbage; chopped fine
2 tablespoon Flour
1 cub Velveeta cheese; cubed(small)
1 cub Milk
1 can Cream of chicken soup
1 medium Onion; chopped
¾ cub Bread crumbs
1 tablespoon Bacon grease
Salt and pepper; to taste

Preparation:

Boil cabbage 10 minutes, drain and rinse. Saute onions 'til clear in bacon grease (could use butter, margarine or oil instead). Remove from pan. Mix flour with remaining bacon grease. Add a little butter if necessary to make a paste. Add milk, soup and cheese. Return onions to pan. Season to taste.
Cook until thickened, stirring CONSTANTLY. Put cabbage in a casserole dish.
Pour sauce over and and mix. Sprinkle breadcrumbs over top and dot with margarine. Cook in 350 degree oven for 20 minutes. If breadcrumbs are not brown, turn on the broiler element for a couple of minutes.

NOTES : This is a combination of three cabbage casseroles in Potluck on the Pedernales p. 117-118. One is Cyn's. Cyn say's they eat this on New Year's Day. Black-eyed peas are for luck, but the cabbage is for money!
It worked for her!
Recipe by: Lou (adapted from several in Potluck on the Pedernales)

Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997

Lou's Gazpacho

Servings: 1 Servings

Ingredients:

2 medium Cucumbers; peeled andchopped
5 medium Tomatoes; peeled and chopped
1 medium Green bell pepper; deribbed,seeded, & chopped
2 teaspoon Garlic; finely chopped
1 large Onion; peeled and chopped
4 cub Tomato juice
¼ cub Red wine vinegar
3 teaspoon Salt
White pepper
4 tablespoon Olive oil
2 dash Tabasco sauce; to taste

Preparation:

Reserve some chopped onions, cucumbers, and green peppers for garnish. Put all ingredients in blender (may have to do part at a time). Blend to a puree. Serve cold with croutons and chopped onions, cucumbers, and green peppers. This is a lot of gazpacho. Probably should scale down unless making for a crowd. Entered 10/16/94

Recipe by: Lou Parris

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Nov 04, 1997

Louse Ma Thoom (Almond Pate)

Servings: 8 Servings

Ingredients:

1 cub Almonds, blanched & toasted
3 Garlic cloves
1 medium Onion, coarsely chopped
2 tablespoon Olive oil
12 ounce Mushrooms, halved
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Thyme

Preparation:

Chop the toasted alomnds in a food processor until they resemble very fine breadcrumbs.

In a large skillet, saute the onion & garlic in the olive oil until the onions are tender. Add all the remaining ingredients. Saute for approximately 5 minutes. The mushrooms need to be limp.

Transfer this mixture to the food processor & process with the almonds.
Chop well until you have a thick paste.

Place the pate in a shallow dish & surround with crackers, melba toast, pita chips or French bread slices.

Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" From:
Cooking

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

Lovage, Potato and Buttermilk Soup

Servings: 6 Servings

Ingredients:

2 ½ ounce Finely chopped onion
10 ounce Corsely grated raw potato
Fresh young lovage leaves
1 ¼ pint Chicken or vegetable stock
½ pint Buttermilk, more if desired

Preparation:

Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little.

Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage.
Add the potato and herbs to the pan and pour on ½ pint buttermilk.
Increase the heat very slightly and bring the mixture to a bare simmer.
Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.

Whizz the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage.

Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias

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

Love Apple (Tomato) Salsa

Servings: 8 Servings

Ingredients:

1 ½ cub Plum tomatoes; chopped
1 Avocado; peeled & chopped
¾ cub Sweet red pepper; chopped
¼ cub Red onion; minced
2 tablespoon Fresh cilantro
1 tablespoon Red wine vinegar

Preparation:

Combine the ingredients. Mix well. Serve. Yields 2 Cups. Joel Ehrlich <Joel.Ehrlich@salata.com>

CHILE-HEADS ARCHIVES

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

Love Apple Pie

Servings: 4 Servings

Ingredients:

1/3 cub Tomato catsup
2 teaspoon Lemon juice
5 cub Thinly sliced peeled apples,
(I like the tartness of Gran
¾ cub Granulated sugar
¾ cub All-purpose flour
1 teaspoon Cinnamon
½ teaspoon Ground allspice
1/3 cub Butter or margarine, softene
1 Unbaked 9-inch pie shell

Preparation:

Blend catsup and lemon juice; combine with apples. Combine sugar, flour, cinnamon and allspice; cut in butter until thoroughly mixed.
Fill pie shell (I cheat and use frozen Ms. Smith's) with apples,

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

Love Birds for Two

Servings: 2 Servings

Ingredients:

1 can Mandarin oranges, drained>>>
Reserve syrup.
2/3 cub Instant rice
2 Cornish hens
1 cub Orange juice
2 Envelope onion soup mix
Water
2 tablespoon Finely chopped walnuts
2 teaspoon Cornstarch

Preparation:

Chop enough Mandarin oranges to equal 1/3 cup. Reserve remainder for garnish. Combine syrup with enough water to equal 2/3 cup. Bring syrup and water mixture to boil, add 1 envelope soup mix and rice. Remove from heat.
Let stand covered for 5 minutes, add chopped oranges and walnuts. Stuff hens with rice mixture, use toothpick to close openings. Place hens in shallow baking pan and bake 30 minutes in preheated 375 F. oven. Combine remaining soup mix, cornstarch and orange juice. Bring to a boil, then simmer, stirring constantly, until slightly thickened, about 1 minute.
Brush glaze on hens, continue baking, basting frequently with glaze 30 minutes or until hens are tender. Garnish with reserved Mandarin oranges.

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

Love Cake

Servings: 1 Servings

Ingredients:

16 Eggs
675 g Sugar
450 g Semolina
450 g Butter
900 g Cashewnuts
450 g Pumpkin preserve
½ Nutmeg
2 Cardamoms
2 Cloves
½ teaspoon Cinnamon powder
25 ml Golden syrupgrated rind 1 lime
25 ml Vanilla essence
2 teaspoon Almond essence
3 teaspoon Rose essence

Preparation:

Separate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashewnuts, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashewnuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together. Put mixture into a greased cake tin and place in a moderate oven (170øC: Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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

Love 'em and Leaf 'em

Servings: 4 Servings

Ingredients:

COMBINE AND MIX THOROUGHLY:
2/3 cub Mayonnaise
2 tablespoon Vegetable oil
2 tablespoon Honey
2 tablespoon Half and half
1 tablespoon Prepared mustard
1 ½ tablespoon Fresh lemon juice
⅛ teaspoon Dry mustard
1 tablespoon Parsley; chopped

OPTIONAL INGREDIENTS TO ADD:
⅛ teaspoon Curry
1 Green onion; chopped
½ teaspoon Celery seeds
½ teaspoon Poppy seeds
½ teaspoon Sesame seeds
2 tablespoon Raisins
2 tablespoon Nuts, slivered almonds, etc
2 teaspoon Capers
2 teaspoon Black olives; chopped

Preparation:

NOTE: You can garnish the greens to reflect your own intentions by combining common ingredients in an unusual way. A creative arrangement of olives and carrots could be mildly fliratious--or boldly suggestive, depending on how you slice them! Compose your salad to best express your desires, but keep it simple and make your own dressing, if possible. This recipe is a basic honey-lemon dressing whose variety is almost endless.
Source: Cooking In The Nude--Quickies, c1984

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

Love in Disguise

Servings: 6 Servings

Ingredients:

2 pound Pigs' hearts
1 small Onion
4 ounce Fresh breadcrumbs
Bay leaves
Parsley
2 Lemons (zest only)
1 Egg; beaten with milk
2 tablespoon Milk; to beat with egg
2 teaspoon Wine vinegar
French mustard
15 ounce Canned tomatoes
A little stock
2 ounce Butter
1 ounce Well-seasoned flour
Few spoonfuls yoghurt (opt.)

Preparation:

You may get 2 or 3 large hearts for this weight or several smaller ones.
Whatever the size, they will be slashed; this is normal. Wash the hearts and trim away waste - fat, membrane, gristle and arteries. Soak in lightly salted water for 10 minutes then rinse, drain and dry well. Chop the onion finely and soften it in 1 oz butter. Away from the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper.
Bind with the egg and milk. Use the mixture to stuff the heart cavities, and secure the openings with toothpicks or cocktail sticks ~ there is no need to make perfect closures.

Whizz the tomatoes in a blender, stir in the vinegar and add enough stock to make up to 1 pint. Dust the hearts thoroughly with the well-seasoned flour. Melt 1 oz butter in a flameproof casserole, stir in the leftover flour and let it brown a little. Blend in the tomato mixture and make a smooth, bubbling hot sauce. Lay the prepared hearts in the sauce and tuck the bay leaves among them. Cover with greaseproof paper and the lid, and cook at 325 F (160 C) gas mark 3 for 1 hour. Turn the hearts gently and continue cooking for 1 to 1-½ hours more until meat is beautifully tender.

Transfer the hearts to a warmed serving dish. Stir the mustard into the sauce, add salt and pepper to taste - and carefully blend in the yoghurt if liked. Pour the sauce over the hearts, scatter lavishly with chopped parsley and serve with boiled potatoes or noodles.

Source: Philippa Davenport in "Country Living" (British) October 1987.
Typed for you by Karen Mintzias

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

Love Letter Cookies

Servings: 1 Servings

Ingredients:

2 cub Flour
½ cub Sugar
1 teaspoon Salt
1 cub Butter
2 teaspoon Lemon rind
Rind of 1 orange
½ cub Sour cream

Preparation:

Heat oven to 475. Blend flour, sugar & salt. Cut in butter & rinds until mixture resembles coarse meal. Blend sour cream in evenly.
Gather dough into firm ball. Divide in half. Roll on well floured board to ⅛" thick. Cut in 3*2" pieces; fold ends to center, overlapping slightly; seal with tiny piece of candied cherry. Place on ungreased sheet. Brush tops with water; sprinkle with sugar. Bake 6-8 minutes.

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

Lovelight Chocolate Cake

Servings: 12 Servings

Ingredients:

2 Eggs, separated
1 ½ cub Sugar, divided
1 ¾ cub Cake flour
¾ teaspoon Baking soda
¾ teaspoon Salt
1/3 cub Vegetable oil
1 cub Buttermilk, divided
2 Squares (1 oz each)semisweet chocolate,melted, cooled

FROSTING:
3 tablespoon Butter, softened
1 package (3 oz) cream cheese,softened
4 cub Confectioner's sugar
4 tablespoon Milk
2 Squares (1 oz each)semisweet chocolate,melted, cooled
½ teaspoon Vanilla extract

Preparation:

Beat egg whites until soft peaks form. Gradually add ½ cup sugar, beating until stiff peaks form; set aside. In a mixing bowl, combine flour, baking soda, salt and remaining sugar. Add oil and ½ cup buttermilk; beat 1 minute. Add yolks, chocolate and remaining buttermilk; beat 1 minute. Fold in egg white mixture. Pour into two greased 9-in round cake pans. Bake at 350 for 30-35 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack. For frosting, cream butter and cream cheese. Add sugar alternately with milk. Gradually add chocolate and vanilla; mix well. Frost cooled cake. Cover and chill.

Recipe by: "Baking - A Family Tradition" (ToH Aug/Sept 95)

Posted to EAT-L Digest 04 Feb 97 by Sean Coate <swcoate@PEGANET.COM> on Feb 5, 1997.

Lovelight Chocolate Chiffon Cake

Servings: 10 Servings

Ingredients:

CAKE:
2 Eggs; separated
1 ½ cub Sugar; divided
1 ¾ cub Cake flour; sifted
¾ teaspoon Baking soda
1 teaspoon Salt
1/3 cub Vegetable oil
1 cub Buttermilk; divided
2 ounce Unsweetened chocolate;melted

WHITE MOUNTAIN FROSTING:
2 Egg whites
½ cub Granulated sugar
2 tablespoon Water
¼ cub Light corn syrup
1 teaspoon Vanilla

Preparation:

1. To prepare the cake: Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.

2. In a large mixing bowl, beat egg whites until frothy, about 2 minutes.
Gradually add ½ cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside.

3. In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt. Add oil and ½ cup buttermilk; beat for 1 minute, costantly scraping down the sides and bottom of the bowl. Add remaining ½ cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer.

4. Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans.

5. Bake at 350 degrees until a wooden toothpick iserted in the center of the cake comes out clean, about 25 to 30 minutes.

6. Remove pans to wire cooling racks and let cake cool in pans for 10 minutes. Remove cake from pans and cool completely on racks.

7. To make the frosting: In a medium mixing bowl, beat egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.

8. Combine sugar, water and corn syrup in a medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer.

9. In a thin stream, slowly pour hot sugar syrup into the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla.

10. Frost cake and serve.

Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:53 +0000

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

Lovely Lemon Cake

Servings: 1 Servings

Ingredients:

1 Box Duncan Hines Deluxelemon cake mix
1 cub Apricot nectar
¾ cub Wesson oil
4 Eggs

Preparation:

(Do not use anything other than the brands listed or it's not as good.) Mix the first 3 ingredients, then add the eggs, one at a time. Bake at 350 degrees in a well-greased bundt pan for 1 hour. Cool for 5 minutes on rack in pan. Poke holes with wooden spoon in cake.

ICING: Mix 1 cup confectioner's sugar with ¼ cpu lemon juice & dribble on cake while hot.

Posted to recipelu-digest by Willam Pender <kpender@ficom.net> on Feb 06, 1998

Lovely Lemon Cheesecake

Servings: 8 Servings

Ingredients:

2 tablespoon Low-fat graham crackercrumbs
3 ounce Lemon gelatin powder
2/3 cub Boiling water
1 cub Fat-free cottage cheese
8 ounce Fat-free cream cheese,softened
2 cub Cool Whip® Free, thawed
4 drop Yellow food coloring
21 ounce Cherry pie filling, chilled

Preparation:

Prepare a 9" springform pan with cooking spray. Sprinkle with half the crumbs. In a food processor, combine gelatin powder and boiling water. Mix until gelatin is completely dissolved. Add cottage cheese and cream cheese.
Process until smooth. Pour into mixing bowl. Fold in whipped topping and food coloring. Pour into prepared pan. Smooth top. Sprinkle with remaining crumbs around outer edge. Chill four hours, or until set. Then, top center with pie filling.

Per serving: 196 Calories; 1g Fat (5% calories from fat); 11g Protein; 38g Carbohydrate; 7mg Cholesterol; 310mg Sodium

Recipe by: There's Always Room For Jell-O Posted to MC-Recipe Digest V1 #637 by matejka@bga.com on Jun 6, 1997

Lovely Potato Casserole

Servings: 4 Servings

Ingredients:

2 pound Baking potatoes, skinned,shredded
½ cub Butter, melted
1 tablespoon Salt
2 tablespoon Dried, minced onion
1 can Cream of Chicken soup
2 cub Sour cream
2 cub Cheddar cheese, grated
¼ cub Butter
2 cub Can french fried onions

Preparation:

Preheat oven 350~F. Combine potatoes, ½c butter, salt, onion, soup, sour cream, and cheese. Put into a greased 9x13" baking dish, spreading to full.
Combine ¼c butter with the crushed french fried onions and sprinkle on top. Bake 1 ¼ hrs.
Posted to EAT-L Digest 09 Dec 96

From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>

Date: Tue, 10 Dec 1996 12:18:30 -0500

Love-Me-Tender London Broil

Servings: 4 Servings

Ingredients:

½ cub HELLMANN'S or BEST FOODS
Real or light mayonnaise or
Low
1/3 cub Soy sauce
¼ cub Lemon juice
2 tablespoon Prepared mustard
1 Clove garlic, minced
½ teaspoon Ground ginger
¼ teaspoon Pepper
1 (3 lb) beef top round steak,
2-inches thick

Preparation:

1. In large shallow dish combine mayonnaise, soy sauce, lemon juice, mustard,
garlic, ginger and pepper. Add steak, turning to coat.

2. Cover; chill several hours or overnight.

3. Grill or broil about 6 inches from source of heat, turning once, 25 to 30
minutes or until desired doneness. Slice diagonally across grain.

Posted to MC-Recipe Digest V1 #148

Date: Fri, 12 Jul 1996 15:01:18 -0400

From: CookieTstr@aol.com

Recipe By :Womans Day Recipes

Lover-Ly Stuffed Mushrooms

Servings: 4 Servings

Ingredients:

1 tablespoon Finely chopped onion
1 tablespoon Butter or margarine
1 can (2.25-oz) deviled ham
¼ cub Soft bread crumbs
¼ teaspoon Seasoned salt
¼ teaspoon Worcestershire sauce
1 can (6-oz) mushroom crowns;drained
Melted butter or margarine

Preparation:

Cook onion in 1 Tbs butter or margarine over low heat until tender but now browned. Combine with ham, crumbs, salt & Worcestershire. Carefully stuff mushrooms & brush with melted butter. Broil, stuffed side up for 5-8 minutes or until heated through.

MRS H.T. (NORRICE) NESBITT

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.

Lovers' Chicken

Servings: 1 Servings

Ingredients:

4 Chicken breasts
1 cub White wine
2 teaspoon Garlic powder
3 tablespoon Cardini's lemon herb dressng
1 Lemon
2 teaspoon Pepper
½ teaspoon Paprika

Preparation:

MARINATE CHICKEN IN WHITE WINE, GARLIC POWDER AND DRESSING FOR ONE HOUR.
PREHEAT OVEN TO 325 F. SPREAD CHICKEN IN CASSERLOLE, AND SQUEEZE FRESH LEMON JUICE ON TOP. SPOON MARINADE OVER EACH PIECE OF CHICKEN. SPRINKLE WITH PEPPER AND PAPRIKA. BAKE FOR 30 MINUTES.

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

Lovers' Crepes

Servings: 4 Servings

Ingredients:

LOVERS CREPES:
3 Eggs
1 cub Skim milk
1 cub Flour
⅛ teaspoon Salt
Cooking spray

CHABLIS FRUIT SAUCE:
½ cub Chablis wine
¼ cub Water
¼ cub Sugar
1 tablespoon Cornstarch
¾ cub Fresh or frozen strawberries
½ cub Diced orange segments (opt)
1 tablespoon Water
4 Lovers crepes

Preparation:

submitted by: houses@xtalwind.net
Combine first 4 ingredients and mix on low speed for about a minute.Scrape down sides and blend well until smooth.Let stand 30 minutes.Coat bottom of 6 ½ inch omelet or frying pan with cooking spray.Heat pan over low heat.Pour in about 3 tablespoons batter-tilting and turning pan to spread batter evenly.Cook until lightly browned on bottom-turn over and brown other side(this is a rather quick process)-Makes about 15 crepes.

To store-wrap crepes separated with waxed paper ,freeze or refrigerate.

Chablis Fruit Sauce: In small saucepan,combine first 3 ingredients-bring to boil-simmer 5 minutes Stir cornstarch and 1 tablespoon water until smooth.Stir into wine mixture and simmer several minutes until thickened,stirring occasionally.Add fruit and heat until fruit is hot.Fill crepes,fold over and spoon extra sauce over top.Makes 2 servings

Recipe Archive - 01 July 1996

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

Lover's Kiss

Servings: 1 Servings

Ingredients:

½ ounce Amaretto
½ ounce Cherry brandy
½ ounce Creme de cacao; (brown)
1 ounce Cream

Preparation:

1. Shake with ice and strain into parfait glass.

2. Top with whipped cream and sprinkle with chocolate shavings and a cherry.

Recipe by: http://www.sugarplums.com/ezine/romanticfoods.html

Posted to recipelu-digest Volume 01 Number 586 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998

Lover's Lamb Chops

Servings: 1 Servings

Ingredients:

1 Onion; chopped coarsely
4 Rib lamb chops; trimmed
1 tablespoon Flour
1 teaspoon Cinnamon
1 teaspoon Cumin
½ teaspoon Nutmeg
½ teaspoon Rosemary
Salt and freshly groundpepper
2 tablespoon Olive oil
Cilantro; (Coriander), forgarnish

MARINADE:
½ cub Currants
1/3 cub Dried apricots; chopped
1/3 cub Prunes; chopped
1/3 cub Madeira; (or stock)
1 ½ teaspoon Fresh ginger; peeled andgrated
1 ½ tablespoon Honey

Preparation:

In a small bowl, soften the currants, apricots and prunes in the Madeira or stock for 20 minutes. Add grated ginger and honey, cover and keep refrigerated until needed. Heat 1 tablespoon of the oil in a non-stick skillet and add the onion. Saute over low heat until the onion begins to caramelise, about 4 - 5 minutes. Remove onion. Combine flour, spices and herbs in a bowl and mix together. Massage the lamb with the mixture until completely coated. Add remaining 1 tablespoon of oil to the pan and sear the meat quickly on both sides. Add the onions and reserved fruit mixture.
Continue to saut‚ for about 7 - 8 more minutes more. The lamb will be rare; if you prefer your meat more thoroughly cooked, then adjust the cooking time. Transfer chop to plate, spoon over a small amount of the fruit mixture and garnish with cilantro.

http://alethea.ukc.ac.uk/SU/Postgrad/newsletter/issue2/food.html

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998

Lovers Lure

Servings: 2 Servings

Ingredients:

STEP ONE:
2 Boned trout; halved
½ cub Butter
¼ cub Flour
1 To 2 T fresh lemon juice
½ Lemon; sliced

STEP TWO:
¾ cub Grand Marnier
1/3 cub Butter; sliced
2 tablespoon Parsley; chopped

Preparation:

Melt butter over medium high flame in large frypan.
Put flour in plastic bag, add trout, one at a time.
Shake to coat. Place in pan skin side up, brown 5 minutes. Sprinkle lemon juice over trout. Add lemon slices to pan. Turn trout and brown 1 to 2 minutes.
Remove trout and lemons to heated platter. Step two: Pour off any butter in pan, add Grand Marnier. Shake pan, turn flame to low. Ignite Grand Marnier. Allow flames to subside. Whisk butter pieces into pan until sauce thickens. Pour a little sauce over trout, sprinkle with parsley. Pour remaining sauce into serving bowl and pass. Source: Cooking In The Nude--Quickies, c1984

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

Lovers Prawns

Servings: 4 Servings

Ingredients:

¾ pound Medium Shrimp, peeled anddeveined
2 teaspoon Cornstarch
1 teaspoon Sesame oil
¼ teaspoon Salt
1 pinch White Pepper
3 tablespoon Ketchup
2 teaspoon Rice vinegar OR lemon juice
½ To 1 t Oriental chili pasteor sauce
1 cub Broccoli flowerets
1 tablespoon Salad oil
1 teaspoon Minced or pressed garlic
1 tablespoon Shao Hsing wine or drysherry
1 pinch White pepper

Preparation:

Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes.

In a small bowl, mix together ketchup, rice vinegar and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 ½ minutes. Drain broccoli, rinse under cold water until cool then drain again. Arrange broccoli in center of serving platter; set aside.

Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set aside. To remaining shrimp in wok, add wine and a pinch of white pepper.
Stir shrimp to coat completely then place shrimp on one side of platter.

Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and heat through, about 1 minute. Spoon shrimp and sauce onto other side of serving platter. Makes 4 appetizer servings.

Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg Cholesterol, 406 mg Sodium.

Variation: Scallops

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93

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

Lover's Salad With strawberry Vinaigrette

Servings: 4 Servings

Ingredients:

5 ounce Frozen strawberries;defrosted
2 ½ tablespoon Balsamic vinegar
2 tablespoon Olive oil
1 teaspoon Dijon mustard
¼ teaspoon Salt
Ground black pepper; to

SALAD:
-taste
½ pound Asparagus
1 Head boston lettuce
5 ounce Baby greens
1 medium Carrot; peeled andshredded
½ cub Feta cheese; crumbled
2 tablespoon Almond slivers; toasted

Preparation:

Date: Sat, 20 Apr 96 07:59:07 PDT

From: eboyd@shentel.net
To Prepare the Vinaigrette: In a blender or food processor, puree the berries. Add the vinegar, oil, mustard, salt and pepper. Blend until smooth. Refrigerate until ready to use.

To Prepare the Salad: Break off the ends of the asparagus and cut on the diagonal into 2-inch pieces. Bring a pan of water to a boil, add the asparagus and cook 2-3 minutes, until tender. Drain and rinse in cold water until chilled. Pat dry. Clean and tear the lettuce and greens into bite-size pieces. Put into a large bowl, cover with paper towels and refrigerate. When ready to serve, combine the asparagus, greens, carrot, feta and almonds. Toss with about half the vinaigrette, using just enough to lightly coat the greens. Serve.

Recipe By : Seattle Times-posted by Mike Key

From: Mike Key Date: Mon, 02-05-96 (19:08) Sound Advice Recipes (1923)

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #112

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

Love's Bbq Baked Beans

Servings: 20 Servings

Ingredients:

5 pound Canned Pork and Beans
2 medium Bell peppers; chopped
1 pound Brown sugar
14 ounce Ketchup
8 slice Bacon; uncooked
To taste Liquid Smokeflavoring

Preparation:

1. Pre-Heat Oven to 325 degrees

2. Combine all of the ingredients in a large baking pan (an aluminum throw-away is ideal for this recipe).

3. Top with bacon.

4. Bake at 325 degrees for 2 hours, 15 minutes.

Recipe by: Top Secret Recipes on the Internet

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998

Low Calorie "Pasta" Dinner or Lunch

Servings: 1 Servings

Ingredients:

1 Spaghetti squash
1 tablespoon Olive oil
1 Onion, chopped
2 Cloves garlic, finelychopped
1 can (28 oz) tomatoes, drainedand chopped
2 teaspoon Dried basil
1 teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Ground pepper
¼ cub Grated parmesan cheese

Preparation:

Preheat oven to 400*

Place squash on baking sheet and bake 1 hour, or until squash is soft to touch. Cool for 10 minutes.

Meanwhile, in frying pan, heat oil on medium heat. Add onions and garlic and saute until onions soften slightly, about 2 mins.

Add tomatoes, basil, oregano, salt and pepper. Bring to boil, turn heat to low and simmer, covered 30 mins.

Slice squash in half, and remove seeds. With fork, pull out strands of the flesh.

To serve, place squash strands on plate and top with tomato sauce. Sprinkle with parmesan cheese.
Serves 4 [From Lucy Waverman's Seasonal Canadian Cookbook] Posted to Recipe Archive - 24 November 96

Date: Sun, 24 Nov 96 7:21:04 EST

submitted by: jmckerr@island.net

Low Calorie Cherry Cheese Dessert

Servings: 1 Servings

Ingredients:

1 ½ cub Graham cracker crumbs
4 tablespoon Butter melted
2 ounce boxes cherry gelatin;(sugar free)
1 cub Boiling water
2 Container; (16-oz.) lowfatcottage cheese
1 Container; (8-oz.) lite CoolWhip

Preparation:

Notes: By Elayne Koons, Palmerton. The Times News. PA

Mix graham cracker crumbs and melted butter, then press into bottom of a 13² pan. Dissolve gelatin in boiling water. In blender or food processor blend gelatin mixture and cottage cheese until smooth. Pour over graham cracker mixture. Refrigerate for 2 to 3 hours. When firm spread Cool Whip over top. Makes about 8 servings.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998

Low Calorie Dressing

Servings: 1 Servings

Ingredients:

1 cub Cottage cheese
1 can Condensed tomato soup
1 tablespoon Sweet pickle relish
1 tablespoon Lemon juice
1 pinch Grated lemon rind

Preparation:

Whisk together ingredients in a small bowl.
Recipe by: Family Circle-Dec-96

Posted to EAT-L Digest 20 Jan 97 by C <jazzbel@MAIL.BATELNET.BS> on Aug 24, 1980.

Low Calorie Dressing W/homemade Mix

Servings: 1 Servings

Ingredients:

1 package Homemade low-calorie salad
Dressing Mix
¾ cub Tomato juice -- regular or
Spicy
2 tablespoon Lemon juice
¼ teaspoon Horseradish

Preparation:

Combine all ingredients in a glass jar. Shake until well blended. Chill before serving.

Makes about ¾ c .

Posted to EAT-L Digest - 19 Jun 96

Date: Thu, 20 Jun 1996 17:41:37 -0600

From: Ilene Warfield <ilenewar@STARNETINC.COM>

Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover

Low Calorie French Dressing

Servings: 100 Servings

Ingredients:

1 ¼ quart WATER
4 tablespoon ONIONS DRY
4 ounce SUGAR; GRANULATED 10 LB
1 quart SALAD OIL; 1 GAL
22 ounce CATSUP TOMATO#10
3 tablespoon MUSTARD FLOUR
1 quart VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 ½ ounce SALT TABLE 5LB

Preparation:

1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN MIXER BOWL.

2. UUSING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL WELL BLENDED.

3. CONTINUE BEATING; SLOWLY ADD VINEGAR, OIL AND WATER ALTERNATELY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SHAKE OR BEAT WELL BEFORE USING.
:

Recipe Number: M05801

SERVING SIZE: 2 TABLESPO

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

Low Calorie Italian Ricotta Pineapple Cheesecake

Servings: 4 Servings

Ingredients:

2 Envelopes plain gelatin
½ cub Boiling water
1 can (16 oz.) sugar-free crushedpineapple
1 ¼ cub Low-fat ricotta cheese
2 teaspoon Vanilla extract
½ teaspoon Ground cinnamon
5 Envelopes vanilla sugar-freemilkshake mix
1 pinch Salt

Preparation:

Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a food processor, using the steel blade. Process smooth. Add melted gelatin along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh berries or other fruit if desired.) Makes 10 servings.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

Low Calorie Moussaka

Servings: 6 Servings

Ingredients:

1 pound Lean ground beef or groundturkey
1 medium Onion, chopped
5 cub Eggplant, peeled, cubed
1 can (8 oz) tomatoes, cut up
1 can (6 oz) chopped mushrooms,drained
¼ cub Fresh parsley, snipped
1 Clove garlic, minced
½ teaspoon Dried oregano, crushed
½ teaspoon Dried rosemary, crushed
¼ teaspoon Cinnamon
Salt and pepper
2 Eggs
1 package (8 oz) Fat-free creamcheese, or Low Fat/cut up
1 cub Plain Low-fat yogurt
¼ teaspoon Salt

Preparation:

Cook ground beef and onion in skillet until brown. Drain fat. Stir in eggplant cubes, tomatoes, chopped mushrooms, parsley, garlic and seasonings. Cook, uncovered for 15 minutes, stirring occasionally. Turn into 12x7" baking dish. Place eggs, cream cheese, yogurt and salt in blender. Cover and blend. Pour over meat. Bake at 350° for 15-20 minutes.
MC formatting by bobbi744@sojourn.com

NOTES : Per 1/6th of recipe: 355.6 calories, 22.5 g. fat, 57.9%CFF, 133 mg.
cholesterol Can do partly in the Microwave.
Recipe by: Unknown Posted to MC-Recipe Digest V1 #664 by Roberta Banghart <bobbi744@sojourn.com> on Jul 10, 1997

Low Calorie Oatmeal Peanut Butter Bars

Servings: 1 Servings

Ingredients:

2 small Apples; chopped, leavepeeling on
2/3 cub Nonfat dry milk powder
1 ½ ounce Uncooked oatmeal
2 tablespoon Smooth peanut butter
Artificial sweetener toequal 4 tsp. sugar
1 teaspoon Vanilla flavoring
½ teaspoon Baking powder
1 teaspoon Apple pie spice

Preparation:

Combine all ingredients. Spray 8 inch pan with Pam. Press mixture into pan.
Bake at 350 degrees for 25 minutes. Cool and cut into squares. Great breakfast bar.

Posted to recipelu-digest Volume 01 Number 541 by "Noreen Welsh" <Noreen@iname.com> on Jan 16, 1998

Low Calorie Salsa

Servings: 1 Servings

Ingredients:

3 tablespoon Instant minced onion
1 Tomatoes, 16 oz. can, crush
1 tablespoon Chili powder
1 dash Red pepper, ground
3 tablespoon Water
¼ cub Chopped green pepper
¼ Arlic powder

Preparation:

In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve.
Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 24, 1998

Low Calorie Vanilla Ice Cream

Servings: 4 Servings

Ingredients:

ICE CREAM COOKBOOK-----
6 Eggs
5 cub Milk
4 tablespoon Liquid sweetener
6 ½ cub Half and half
3 tablespoon Plain gelatin
4 tablespoon Vanilla
¾ teaspoon Salt

Preparation:

Make a custard of the eggs, milk, and liquid sweetener. Soak the gelatin in a small amount of water and add enough hot custard to dissolve the gelatin.
Cool. Add cream, vanilla, salt, and gelatin to custard. Strain and freeze.
This will still be palatable and contain even fewer calories if all of the milk and half and half are replaced by non-fat milk.

Recipe By :

From: Date: 05/27

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

Low Carb Ceasar Salad and Dressing

Servings: 3 Servings

Ingredients:

4 cub Romaine or leaf lettuce torn
1 Egg
Salt for sprinkling the bowl
1 Clove garlic, peeled and
Sliced in half
½ teaspoon Dry mustard
1 ½ teaspoon Lemon juice
Few drops tabasco
2 tablespoon Olive oil
2 tablespoon Parmesan cheese
3 Anchovies, drained

Preparation:

1. Chill hte lettuce leaves. 2. Place the egg in small saucepan, cover with water an heat. When the water begins to simmer, cook the egg for 1 to 1 ½ minutes. Drain and set aside. 3. Sprinkle a little salt in the bottom of a wooden salad bowl. Rub the garlic cove around the inside of the bowl.
Add the mustard, lemon juice, tabsco and sitr to combine and dissolve the salt. Whisk in the olive oil, stirring briskly to blend the ingredients.
4. Add the lettuce leaves to the bowl. Sprinkle wit hthe parmesan cheese an add the anchovies. Break the egg over the salad, and toss the mixture gently but thoroughly to combine the egg, the dressing that has settled to the bottom, and the lettuce cheese and anchovies.
Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Mar 14, 1998

Low Carb Creamy Herb Dressing

Servings: 1 Cup

Ingredients:

¼ cub Cottage cheese
¼ cub Sour cream or substitute
½ teaspoon Dijon mustard
1 tablespoon Chopped fresh basil
(or ½ ts dried)
1 tablespoon Chopped fresh marjoram
(or ½ ts dried)

Preparation:

Process and adjust seasonings. adapted for mm Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Mar 14, 1998

Low Carb Egg Quiche

Servings: 6 Servings

Ingredients:

10 Eggs, slightly eaten
2 Green peppers chopped
2 teaspoon Parsley flakes
1 teaspoon Oregano
Salt and pepper to taste
2 cub Diced cooked turkey, chicken
2 tablespoon Onion flakes
2 teaspoon Dried chili pepper flakes
½ teaspoon Garlic powder

Preparation:

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set. Cut into wedges and serve hot or cold.

From: Jr Byers Date: 29 Oct 96

Posted to MM-Recipes Digest V4 #154 by "John Weber" <hdbrer@ibm.net> on Jun 02, 97

Low Carb Q Sauce

Servings: 1 Servings

Ingredients:

1 Stick of butter
¼ cub Vinegar
1 cub Tomato sauce
2 tablespoon Worcestershire
½ tablespoon Hot sauce
½ tablespoon Salt
1 tablespoon Mustard
1 dash Red pepper
2 teaspoon Lemon juice
1 teaspoon Hickory liquid smoke
4 teaspoon Sugar Twin

Preparation:

I cant claim authorship of this, but since there are many of us on this diet I thougt I would pass it on. By the way the web site I found this on has ALOT of nice recipes... http://www.ilovejesus.com/lot/locarb/index.html

Melt butter, add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes.

Total Carbohydrates: approx. 15 Less than 1 per TBSP

Posted to bbq-digest by "Fergy" <circlef@zebra.net> on May 04, 1998

Low Carbohydrate Waffles

Servings: 4 Servings

Ingredients:

1 cub Protein drink mix
½ teaspoon Salt
1 teaspoon Baking soda
2 teaspoon Cream of tartar
1 large Egg, separated
½ cub Heavy Cream
¼ cub Water
2 tablespoon Unsalted butter, melted

Preparation:

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with cream, water and butter. Beat egg white until it just holds a 2-inch peak. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter. Spread appropriate amount of batter onto waffle iron. Following manufacturer's instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.) Makes 3 to 4 waffles. NOTES : "If you're out of buttermilk, try this sweet-milk variation. By making your own baking powder using baking soda and cream of tartar and by cutting back on the quantity of milk, you can make a thick, quite respectable batter. The result is a waffle with a crisp crust and a moist interior." -- Christopher Kimball, Cook's Illustrated magazine. By "classact" <classact@i1.net> on Mar 22, 1997

Recipe based on one by: Cook's Illustrated magazine, Nov/Dec 1993 Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May 12, 1998

Low Cholesterol Chili Rellenos Casserole

Servings: 1 Servings

Ingredients:

2 can (4 oz.) diced green chilipeppers; drained
8 ounce Low-fat cheddar cheese;shredded (2 c.)
2 cub Skim milk
1 cub Bisquick
1 cub Frozen egg substitute;thawed
4 Slightly beaten eggs
1 cub Low-fat cottage cheese
Salsa; optional

Preparation:

First spray 12 x 7 ½ x 2 inch baking dish with non-stick coating.
Sprinkle with chili peppers and cheddar cheese. In medium bowl combine milk, Bisquick mix, eggs; beat until smooth. Stir in cottage cheese. Spoon eggs on top of chilies and cheese. Bake uncovered at 350 degrees for approximately 45 minutes until puffed. Casserole is down when you insert knife into center and it comes out clean. Let stand 10 minutes before serving.

Top with salsa.

Serves 6.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

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

Low Cholesterol Eggs

Servings: 1 Servings

Ingredients:

8 Whole Egg Whites
¼ cub Nonfat Dry Milk
1 tablespoon Polyunsaturated VegetableOil
7 drop Yellow Food Coloring

Preparation:

1. Put egg whites, dry milk, oil and food coloring into a blender jar.

2. Blend until smooth.

3. Store in a tightly covered jar in refrigerator for no more than 1 week, but it may also be frozen.

4. To use, substitute ¼ cup for each egg called for.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Low Cholesterol Walnut Scones

Servings: 24 Servings

Ingredients:

1 ½ Lb. margarine
8 ounce Bread flour
2 Lb. whole wheat flour
1 ½ ounce Baking powder
12 ounce Egg white
1/3 ounce Baking soda
6 ounce Honey
10 ounce Rolled oats
14 ounce Raisins
1 ¼ Lb. yogurt
1 Lb. walnuts

Preparation:

Cut margarine into whole wheat flour, baking powder and baking soda. Add all other ingredients and lightly combine to incorporate on 1st speed of 3-speed mixer. Put onto a floured surface and roll even about 2-in. thick.
Cut with a biscuit cutter. Place on a paper-lined or oiled sheet pan. Bake at 350 degrees F 12-15 minutes.

Posted to MM-Recipes Digest V4 #095 by "Mark " <mviers@inmind.com> on Apr 6, 1997

Low Country Oyster Loaf

Servings: 6 Servings

Ingredients:

1 French bread loaf; (14oz)
½ cub Butter (or marg.)
1 tablespoon Onion; minced
½ teaspoon Thyme
½ teaspoon Basil
½ teaspoon Paprika
Parsley
6 Lemon wedges

OYSTER FILLING:
1 pint Oysters; drained
1 Egg; well beaten
½ teaspoon Salt
¼ teaspoon Pepper
1 ¼ cub Cracker crumbs; fine
¼ cub Butter (or marg.); melted

Preparation:

Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet.

Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted.

Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot.

Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown.

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

Low Country Seafood "Boil"

Servings: 4 Servings

Ingredients:

1 REYNOLDS Oven Bag (largesize-14 x 20-inch)
1 tablespoon All-purpose flour
1 pound Unpeeled large fresh shrimp,peeled and deveined
¼ pound Smoked turkey sausage,sliced
2 small Ears corn, cut in halfcrosswise
1 can (15-ounce) whole potatoes,drained
1 medium Onion, cut into wedges
1 can (10 ½-ounce) condensedchicken broth, undiluted
2 tablespoon Butter or margarine, cutinto pieces
Hot sauce
Garnish: Chopped freshparsley

Preparation:

Preheat oven to 350ø. Place oven bag in 13- x 9-inch baking dish. Add flour; twist end, and shake. Add shrimp and next 6 ingredients to bag.
Squeeze bag to blend ingredients. Arrange in a single layer. Close bag with nylon tie; cut 6 (½-inch) slits in top of bag. Bake at 350ø for 20 to 25 minutes or until shrimp are opaque and corn is tender. Serve in shallow bowls with hot sauce, and garnish, if desired.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997

Low Fat and No Sugar Stuffed Peppers

Servings: 1 Servings

Ingredients:

4 medium To large bell peppers
½ cub Water
2 tablespoon Tomato paste
½ teaspoon Kosher salt (for melting notreligious reason)
1 tablespoon Lemon juice (for thisstuffing)

STUFFING GREEK STYLE:
¼ cub Olive oil (I use about halfthis amount, 2 tbsp)
1 large Onion minced (1-½ Capprox,)
6 ounce Ground beef or lamb (2/3C)
1 can (14 oz) plum tomatoes,drained, coarsly choppedand liquid reserved
1/3 cub Long grain rice (raw)
2 teaspoon Kosher salt
1 teaspoon Dried thyme
1 teaspoon Dried oregono
¼ teaspoon Fresly ground black pepper

Preparation:

In reply to the request for low fat, low sugar stuffed peppers, I recommend the recipe in Barbarba Kafka's Microwave Gourmet cook book. the meat filling can be varied by any recipe you might have, but the method works well. ( if you have the book it's on page 72)

Slice lids off the peppers and set aside, remove seeds from peppers and lids Divide stuffing evenly among peppers and replace lids. Fit peppers, right side up, in a 10"X8"oval dish. To make cooking liquid whisk together water, Tomato paste and salt. Pour mixture around peppers. Cover tightly with plastic wrap. Cook at 100% power for 20 minutes, until rice is tender.
Half way through the cooking, poke a hole in the plastic with the tip of a knife. Remove from oven, uncover and let sit for 5 minutes before serving.

Stuffing greek style: Heat oil in a 2 qt souffle dish, uncovered at 100%power for 2 minutes. Stir in onions and meat. Continue cooking uncovered, 5 Min stirring once. Remove from oven. Pour off most of the drippings from the pan. Place mixture and tomatoes in the workbow of a food processor and process until meat is finely chopped. Stir in remaining ingredients.

This works for me and can be varied to use other stuffings, even ground turkey to reduce the fat even more. I also use ground turkey or a mix of turkey and beef for stuffed cabbage, also from Barbara Kafka's book. In this cabbage recipe you have to omit the sugar and use a less sweet wine than the Tokay recommended. If you don't have the book and would like this recipe, I could send it to you with my modifications.

Posted to JEWISH-FOOD digest V96 #51

Date: Mon, 14 Oct 1996 12:44:38 -0400 (EDT)

From: "W. Baker" <wbaker@panix.com>

Low Fat Baked Potato Skins

Servings: 1 Servings

Ingredients:

4 medium Baking potatoes
Pam butter flavor non-stickspray
½ cub Grated fat-free cheddarcheese
3 tablespoon VERY lean; cooked bacon bits
¼ cub Minced green onions

Preparation:

Scrub potatoes and pierce with a fork. Bake in a preheated 400° oven until soft, about 1 hour. Cut potatoes in half lengthwise and scoop out centers leaving a ¼" shell. Reserve potato pulp for another use. Cut shells in half, lengthwise. Spray shells with butter flavored spray, then place on a large baking sheet. Bake in a preheated 500° oven for 15-20 minutes until crisp. Sprinkle evenly with cheese, bacon bits and onion. Return to 400° oven for 3 minutes or so to melt cheese.

Serves 6 at 54 calories and 5% fat per serving. (A little bit of fat-free sour cream on top is nice, too!)

Posted to brand-name-recipes by Jim & Marguerite Sequin <sequinjm@internet-95.com> on Apr 29, 1998

Low Fat Banana Muffins

Servings: 12 Muffins

Ingredients:

½ cub Egg substitute
1 Banana, mashed
2/3 cub Nonfat milk
2 teaspoon Vanilla extract
1 teaspoon Banana extract
2 cub Low fat buttermilk biscuit
Mix
1 teaspoon Sugar substitute
¼ cub Wheat germ
½ cub Chopped dried mixed fruit
¼ cub Chocolate chips (optional)
Nonstick cooking spray

Preparation:

Combine egg substitute, banana, milk, vanilla and banana extracts in small bowl.

Combine biscuit mix, sugar substitute and wheat germ in large bowl. Add milk mixture to dry ingredients and stir to combine.Stir in mixed fruit and chocolate chips.

Spray muffin tin with nonstick cooking spray. Fill each cup 2/3 full. Bake at 400 degrees until top springs back when touched lightly, about 25 minutes.

Each muffin: 131 calories; 262 mg sodium; 5 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 5 grams protein; 0.23 gram fiber.

Larry Felkin, Orange County Register.
Posted to MM-Recipes Digest V4 #234 by Jack Elvis <jackelvis@moonlink.net> on Sep 03, 1997

Low Fat Banana Nut Bread

Servings: 32 Servings

Ingredients:

½ cub Sour cream, light
2 teaspoon Baking soda
1 ½ cub Sugar
¼ cub Margarine; softened
½ cub Egg substitute
¾ teaspoon Salt
3 cub All-purpose flour
3 Banana; mashed (1 cup)
1 teaspoon Vanilla
12 ounce Semisweet chocolate chips;reduced fat
½ cub Nuts; cho

Preparation:

Heat oven to 350*.Lightly spray two 9x5x3 pans with non-stick veg spray. In small bowl, stir together sour cream and baking soda, set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add sour cream mixture, banana, and vanilla; beat until smooth.
fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack;immediately wrap in plastic wrap.
Cool completely before slicing.
Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 17:01:41 -0800 (PST)

From: Louise Hopkins <steveh@ccnet.com>

Low Fat Banana Walnut Muffins

Servings: 1 Servings

Ingredients:

4 cub All-purpose flour
1 tablespoon Baking powder
2 teaspoon Baking soda
1 teaspoon Salt
2 cub Sugar
½ cub Prunes; pureed, or use babyfood prunes
½ cub Plain nonfat yogurt
2 tablespoon Oil
1 tablespoon Vanilla
2 cub Bananas; mashed
½ cub Bananas; diced
5 Egg whites
⅛ teaspoon Cream of tartar
1/3 Walnuts; finely chopped

Preparation:

Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1 ¾ cups of the sugar, prune puree, yogurt, oil and vanilla.
Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes.
Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.
24 Servings. Calories: 191; Fat: 1 gram.

Posted to recipelu-digest Volume 01 Number 181 by Lee Theis <theis@geocities.com> on Oct 29, 1997

Low Fat Blend

Servings: 8 Servings

Ingredients:

1 cub Nonfat yogurt -- plain
1 cub Cottage cheese, lowfat

Preparation:

Blend in blender or by hand until smooth.

Recipe By : Julee Rosso

From: Date: 05/27

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

Low Fat Bran Muffins

Servings: 1 Servings

Ingredients:

1 cub Flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Cinnamon
2 cub All bran or; (raisin bran)
1 ¼ cub 2% low fat milk
1/3 cub Firmly packed brown sugar
1 Egg
½ cub Applesauce

Preparation:

Notes: By Tillie Labosky, Lansford. The Times News, PA

Heat oven to 400€. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl. Let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture, stir just until moistened (batter will be lumpy). Spoon batter into muffin pan sprayed with no- stick cooking spray. Filling each cup 2/3 full, bake for 18 to 20 minutes or until golden brown. Serve warm. Makes 12 muffins.

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

Low Fat Breaded Chicken

Servings: 1 Servings

Ingredients:

2 Skinless chicken breasts
1 Egg white
½ cub Milk
1 Clove garlic; minced
1 tablespoon Chopped onion
1 cub Corn flakes
½ cub Flour
½ teaspoon Dried rosemary
1 teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
Salt; pepper and paprika totaste.

Preparation:

Note : the herbs are optional.

1. Beat the whites and milk to combine. Add garlic, onion, salt and pepper.

2. Place chicken in this milk mixture and let stand 1 hour in the refrigerator.

3. In food processor, process corn flakes along with herbs, paprika, salt and pepper. Stir into flour.

4. Remove breasts from milk and coat with corn flakes mixture.

5. Place in a baking dish and bake 40 minutes in 350 d. oven.

6. Serve topped with lemon wedges. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 16, 1997

Low Fat Caesar Salad

Servings: 1 Servings

Ingredients:

½ Loaf of italian bread; cutinto ¾-inch cubes
¼ cub Extra virgin olive oil
½ cub Vegetable stock
1 teaspoon Anchovy paste
2 tablespoon Fresh lemon juice
2 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 Garlic clove; minced andmashed to a paste with ¼teaspoon of salt
¼ cub Freshly grated parmesancheese
1 Head romaine; rinsed, spundry, and cut into widestrips
¼ cub Finely chopped red onion

Preparation:

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool.

In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining olive oil. Season with salt and pepper and chill, covered, up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons.
Serve immediately.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8924 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

Low Fat Calabacitas

Servings: 1 Servings

Ingredients:

4 Jalapeno chiles -- chopped
(optional -kind of- for
Extra heat)
2 cub Chicken broth -- preferably
Home made
1 medium Onion -- chopped
2 Garlic cloves -- chopped
Fine
2 tablespoon Pure red chile powder
4 medium Yellow squash -- sliced
¼ "
(about 8 cups)
1 teaspoon Oregano leaves -- crushed
1 ounce can
Drained
Or 2 ears fresh, cut
Red chile flakes (pequin) --
Opt for more heat
Salt and pepper -- to taste
Whole kernel corn --

Preparation:

In a dinner pot, saute the onion and garlic in about ¼ cup of the chicken broth till translucent. Add remaining stock and all other ingredients, except salt and pepper. Cover and cook over low heat till the squash is tender. Salt and pepper to taste. Of course, you can add more oregano, or whatever, to your taste. I prefer yellow squash, but zucchini should work as well. To serve, you may need a slotted spoon if there is much liquid left.

Recipe By : Zenophon

From: Date: 05/27

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

Low Fat Caramel Custard (Flan)

Servings: 8 Servings

Ingredients:

3 quart BOILING WATER
¾ cub SUGAR CARMELIZED
3 cub SKIM MILK
ZEST OF 2 LEMONS
1 package EGG SUBSTITUTE (4-EGG EGG
BEATERS) -- or 3 eggs
½ cub SUGAR
¼ teaspoon SALT
2 tablespoon PURE VANILLA EXTRACT (OR 1
VANILLA BEAN)

Preparation:

1- PRE-HEAT OVEN TO 350F. 2- PLACE WATER ON HEAT 3- PREPARE BAIN MARE' (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD WATER. 4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING. 5- PUT ¾ C SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL THE SUGAR MELTS AND CARMELIZES. --- EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN. 6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO SOLIDIFY.- BEAT THE THREE EGGS, ½ C SUGAR AND ¼ Tsp SALT TOGETHER AND STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST). 7- MIX THE EGG AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN ¼ IN OF THE TOP. (THE CUSTARD MIXTURE SHOULD BE ABOUT ¾ TO 1 IN DEEP IN THE CUPS.). 8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER INTO THE PAN TO COME UP TO ¼ IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. --- DO NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE.
INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Ann's Note: when a knife inserted in the center of a cup comes out clean, it's done) 9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE FRIDGE UNTIL COLD. 10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A SMALL FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC

Recipe By : Clebert@aol.com

From: Date: 05/27

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

Low Fat Carrot Cake Muffins

Servings: 12 Servings

Ingredients:

1 cub Flour
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
¼ teaspoon Salt
2 cub Bran flakes
1 cub Skim milk
1 ½ cub Shredded carrots
1/3 cub Firmly packed brown sugar
1 Egg, slightly beaten
2 tablespoon Oil
1/3 cub Raisins

Preparation:

Preheat oven to 400øF. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, sugar, egg and oil. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup 2/3 full.

Bake 25 minutes or until golden brown. Serve warm.
Posted to Digest eat-lf.v096.n239

Recipe by: Kraft Creative Kitchens

From: <ebburtis@ix.netcom.com>

Date: Thu, 5 Dec 96 08:45:52 -0500

Low Fat Cheese Appetizers

Servings: 1 Servings

Ingredients:

Cucumber Slices; ¼-inchthick
Low fat cream cheese
Worsteschire sauce
Dried onion flakes

Preparation:

Combine cream cheese a few drops of Worsteschire and onion flakes to taste.
Spread on cucumber rounds, or place in pasty bag with wide fluted tip and pipe onto cucumbers.

Posted to recipelu-digest Volume 01 Number 205 by EABoz@aol.com on Nov 6, 1997

Low Fat Chicken Almond Stir Fry

Servings: 1 Servings

Ingredients:

1 cub Chopped celery
1 cub Chopped onion
1 pound Boneless; skinless chickenbreasts, cut in ½" cubes
½ package (10 oz.) frozen peas; thawed
1 can (8oz.) sliced waterchestnuts; drained
½ A red bell pepper; seededand cut in ½" pieces
1 cub Water
2 teaspoon Chicken bouillon granules
3 tablespoon Low sodium soy sauce
1 teaspoon Sesame oil
2 tablespoon Cornstarch dissolved in ½cup cold water
¼ Cup; slivered, toastedalmonds

Preparation:

This recipe is quick to put together, as well as low-fat and tasty. It is similar to the Chicken Almond Ding you get at the take-outs.

In a large heavy skillet sprayed with Pam, stir fry celery and onion over medium heat until crisp-tender. Remove from skillet. Re-spray, and brown chicken over high heat, stirring constantly. Return celery and onions to skillet. Add peas, water chestnuts, red pepper, water, bouillon, soy sauce and sesame oil. Simmer 3 minutes. Stir in cornstarch mix and cook until thickened. Garnish with almonds. Serve over rice. Serves 5. 202 calories, 25% from fat.

Posted to brand-name-recipes by Jim & Marguerite Sequin <sequinjm@internet-95.com> on Apr 29, 1998

Low Fat Cincinnati Sky Loaf

Servings: 1 Servings

Ingredients:

1 pound Ground turkey breast
2 Egg beaters® 99% eggsubstitute
8 ounce Tomato sauce
1 2/3 cub Crushed oyster crackers
¼ cub Chopped onion
1 package Dry Cincinnati style chilimix
½ cub Fat free half and half
½ cub Reduced fat cheddar cheese

Preparation:

Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
Mix all ingredients except half and half and cheese thoroughly in large bowl. If needed, add more crushed crackers to achieve moist but solid consistency. (To keep loaf from drying out when cooking, err on the side of soggy when mixing.)

Transfer mixture to a loaf pan and bake in preheated oven about 1 hour. Mix half and half and cheese and set aside. Remove loaf from oven, top with cheese mixture and serve.

Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997

Low Fat Cream Cheese Coffee Cake

Servings: 8 Servings

Ingredients:

2 =AB c Unbleached flour
¾ cub Sugar
=AB c Corn oil margarine
=AB t Baking powder
=AB t Baking soda
¼ teaspoon Salt
1 cub Light sour cream
1 teaspoon Almond extract
4 Egg whites divided
8 ounce Neufchatel cheese, softened
=AB c Fruit only preserves
=AB c Sliced almonds

Preparation:

Preheat oven to 350. Spray bottom and sides of 9 in spring form pan with nonstick vegetable coating in large bowl, combine flour and =AB c sugar Using a pastry blender or for cut in margarine units mixture resembles coarse crumbs. RESERVE 1 c crumbs. To remaining crumb mixture, add baking powder, baking soda, salt a, sour cream, almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Batter should be about ¼ in thick on sides. In small bowl, combine cheese, remaining ¼ c sugar and remaining 2 egg whites. Blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cheese mixtures. In another small bowl. combine crumb mixture and sliced almonds. Sprinkle over preserves. Bake 45 to 50 minutes or units cheese is set and crust in deep golden brown. Cool 15 minutes. remove sides of pan.
Serve warm or cool. Cut into wedges. Refrigerate leftovers. La Wanda Jackson Palatable Potpourri Cookbook format by Emilie rwsm05a Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net on Feb 25, 1997.

Low Fat Cream Cheese Spread

Servings: 4 Servings

Ingredients:

½ cub Fat Free Ricotta Cheese
3 ounce Fat Free Cream Cheese
¼ cub Nonfat Yogurt
2 Cloves Roasted Garlic*
1 tablespoon Fresh Chives; Chopped
1 tablespoon Fresh Basil; Chopped**
1 tablespoon Fresh Parsley; Chopped
⅛ teaspoon Salt
⅛ teaspoon Ground Black Pepper
8 slice Whole Grain Bread; Or Bagels
Shredded Lettuce
Shredded Fresh Spinach
Spicy Sprouts
Red And Green Bell Peppers;Sliced In Rings
Red Or/And White Onions;Sliced In Rings
Tomato; Sliced

Preparation:

In a bowl mix together the cheeses, yogurt, garlic, herbs, salt and pepper until smooth. Spread mixture on 4 slices of bread or bagels. Top with sliced vegetables and remaining bread.
*Original recipe calls for 1 clove of garlic, crushed. ** 1 teaspoon dried basil can be substituted for fresh.
Posted to Digest eat-lf.v096.n151

Date: Fri, 13 Sep 1996 11:05:17 -0600

From: "Robin Goldberg Isaacs" <isaacs@rmi.net>

Low Fat Creamy Parmesean Chicken

Servings: 1 Servings

Ingredients:

1 cub 1% low-fat milk
½ cub White wine or 1% low-fatmilk
1 teaspoon Chicken bouillion granules
3 tablespoon Flour
¼ cub Grated parmesean cheese
½ pound Cooked chicken or turkeybreast; cut in ½" cubes
2 tablespoon Slivered; toasted almonds

Preparation:

(to toast almonds: bake on an ungreased sheet at 300° until golden)

Mix first four ingredients in a blender. Pour into a heavy saucepan and cook, stirring constantly over medium heat until thickened. (You are basically making a chicken flavored white sauce without added fat.) Stir in cheese and chicken or turkey. Serve over rice or pasta garnished with the almonds.

To keep the fat to the bare minimum, use skim milk, the wine instead of additional milk, fat-free permesean and omit the almonds. I like a dash of pepper also, I find the cheese adds enough salt. You could also add some lightly cooked vegetables with the poultry such as asparagus or broccoli.
As written above, this recipe serves 3, 240 calorie portions with 27% of calories from fat.

Posted to brand-name-recipes by Marguerite in Hartford, CT on May 03, 1998

Low Fat Crockpot Spaghetti Sauce

Servings: 11 Servings

Ingredients:

1 tablespoon Balsamic vinegar
6 Cloves garlic, minced
2 cub Minced onion
½ cub Red wine or apple juice
8 ounce Fresh mushrooms, minced
56 ounce Tomatoes, canned
6 ounce Tomato paste
1 cub Water
2 tablespoon Honey or sugar
1 tablespoon Dried basil
1 teaspoon Ground oregano
2 Bay leaves
Fresh mushrooms, sliced
Parmesan cheese

Preparation:

Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning.
Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture.
Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese.
Based on: Healthful Cooking, Mary Carroll (Star Tribune, ½2/97)

Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber.
Posted to Digest eat-lf.v097.n028 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Jan 27, 1997.

Low Fat Crock-Pot Turkey Breast

Servings: 1 Servings

Ingredients:

Turkey Breast; (boneless) 1and ½ pounds
1 package Dry gravy mix. I usedMushroom/Chicken
1 cub Dry White Wine
1 Onion; (Cut into fourslices)
2 small Potatoes
2 small Turnips
Baby Carrots

Preparation:

This is a recipe that I made and is quite low in fat.

Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with pam.

Also add onion and brown. Make sure that turkey is browned on all sides and ends. Turn with spoons, so the breast is not pricked with a fork. Spray crock pot with pam and put carrots on the bottom, next add potatoes, turnips and onions. (I like turnips and hubby likes potatoes, so I do both) Place turkey on top of vegetables. Mix gravy with the wine and a ¼ to ½ cup of water. Pour on top of the turkey and vegetables. Note: While I am browning turkey, I turn the crock pot on high to heat, first spraying with the pam. I also heat the gravy mixture before pouring on turkey and veggies.

Cover and cook on high for a couple of hours and then turn to low for three hours. You could put it on longer on the low setting. Just depends what your schedule is.

I check every so often to make sure turkey is moist. Thicken gravy if necessary.

To Serve: Slice turkey and put gravy on top and serve with the veggies.
This would serve 2-3, but the turkey does shrink, so one has to determine how large a serving they want to serve. I would suggest 4-5 ounces.

4 oz serving of turkey 150 calories with 35 from fat. Fat grams are 4 per 4 oz serving with 1 gram being saturated. This is the only fat in the dish.

Posted to TNT Recipes Digest by Ruthellen Mentgen <rmentgen@flash.net> on Feb 18, 1998