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Raisin-Bread Strata with Sausage and Dried Plums

Raisin-Bread Strata with Sausage and Dried Plums


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Ingredients

  • 1 pound bulk breakfast sausage
  • 3/4 teaspoon ground black pepper
  • 1 16-ounce loaf sliced raisin-cinnamon-swirl bread, each slice halved on diagonal
  • 18 dried pitted plums (prunes),each cut into 3 pieces

Recipe Preparation

  • Sauté sausage in large nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to bowl; cool.

  • Butter 13x9x2-inch glass baking dish. Whisk eggs, milk, salt, and pepper in medium bowl. Arrange half of bread in bottom of prepared dish with bases of triangles facing in same direction. Scatter half of sausage, then half of plums over bread. Arrange remaining bread in dish with triangles facing in opposite direction. Scatter remaining sausage and plums over. Pour milk mixture over; press on bread to submerge. Cover; chill overnight.

  • Position rack in center of oven and preheat to 350°F. Place strata on rimmed baking sheet. Bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour. Let stand 10 minutes. Cut strata into squares and serve with maple syrup.

Recipe by Dorie GreenspanReviews Section

Raisin-Bread Strata with Sausage and Dried Plums - Recipes


The past month, using specials and coupons, I've been saving between 20 and 45 per cent at the supermarket. There's 3 pounds of butter in the freezer (yes, butter freezes, and no, I wouldn't even consider using margarine for holiday baking.) No how, no way.

We've been loading up on "winter stores," because here in the New England a blizzard may surprise us, and we want to have 4 days food in the house. I've got a plastic bin full of good stuff to eat, and in April, when all danger of storms are past, we eat it up.

We're been buying BOGOS (buy one get one) and specials like flour, sugar, and raisins for the holiday baking. I began it yesterday with some shortbread with cocktail nuts roasted, chopped and pressed into the dough. The sweet-salty combo is really good.

I splurged and got some phyllo dough on sale, to make some cheese twists to take to a party. Hoping the recipe will make many, as they can be frozen.

What I've been busy with mostly is upgrading my computer--transferring the data from a dying Dell to a sparkly new Mac Mini. And Christmas shopping on Craig's list. By the way, magazines, which can frequently be got quite reasonably. will be a yearlong gift.

Finding supermarket sales and using a coupon will save you big. And of course you recycle your grocery bags and take the reusable ones you buy for a dollar. And shop places like Building 19 and the Ocean State Job lot--these are Boston area stores that have Good Stuff Cheap.

If a few days, I'll scare up the shortbread and cheese twist recipes. It's always nice to take something homemade to a party if you're any kind of cook at all. If you aren't, pick up a bottle of wine. The newspapers always have articles about good buys in good wine. Clip the article.

Be frugal, but don't sacrifice good taste. If nobody eats it, then you haven't saved nuthin'.


Frittata Italian

I hope you have been enjoying the Thanksgiving Holiday while watching your budget. Turkey is cheap, as are potatoes, onions, root vegetables, pumpkin and many of our holiday faves. Stuffing or dressing can be made out of stale bread, onion, celery and seasonings. No crown roast of pork or prime rib roast is necessary. If you do your own cooking, that helps immeasurably.


This morning for guests I made an Italian Frittata which was a recipe in the old New York Times cookbook. When they issued a revised version, the frittata was gone! I saved it, of course. A big frittata is a good way to serve breakfast to a whole table without the tedious business of pancakes or waffles, and more festive than bacon or sausage and eggs. Of course, a strata is good to, but I am very fond of this frittata. Many are made with veggies and some with leftover pasta. It is versatile, cheap and tasty. Can go up and down the calorie scale depending on ingredients.
Italian Fritata in a cast iron skillet
The ingredients are mushrooms, ham, eggs of course, Parmesan cheese, butter, mozzarella cheese, parsley, heavy cream and salt and pepper. First it's cooked over low heat on the stovetop, then baked and put under the broiler at the last minute. This served 5 generously out of a 10 inch skillet. For a bigger crowd, use a 12 inch skillet and more of everything.


For dessert last night, after a 2nd Thanksgiving dinner, we had a tart made of mascarpone cheese and oranges garnished with pistachios and honey. It was very special, serves 9, and looks beautiful. Oranges are Christmasy as are pistachios.
Mascarpone and Orange Tart with Honey and Pistachios


The recipe is from Bon Appetit and even calls for a dairy case pie crust. How easy is that?


Soon I will be posting my mom's special sugar cookie recipe. She devised it, and none are better, Happy Holidays from the Cheeseparer

50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

Insert

2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

Insert

Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


Bread Pudding All Day

Traditional bread puddings have been made with chunks of bread, eggs, a milk product, a sweetener or not, some flavoring, and whatever else suits your fancy – from the ever popular raisins and cinnamon, to more innovative choices such as plums, apricots, and any kind of chocolate your heart desires. Or for a savory bread pudding, some asparagus and Boursin.

And sometimes we don’t chop up the bread, but leave it in slices, such as in today’s recipe for Praline Brunch Toast that I found in the Junior League of Tampa cookbook, The Life of the Party. We’re thinking this would make a wonderful Mother’s Day dish, maybe even for ‘breakfast in bed.’ Just add a small vase of colorful flowers on the breakfast tray, some good coffee, and a few pieces of fresh fruit such as sliced oranges or strawberries for a lovely morning meal.

One of the nice things about this recipe is that you can assemble all the ingredients the night before (and hide them somewhere in the fridge if it’s going to be a surprise), then bake the dish in the morning. I actually make up the entire dish, including the brown sugar-pecan mixture with the bread slices on top, and refrigerate it overnight. Also, it makes a big panful, so there will be enough to go around for the rest of the family too.

Today we’re going to add a new category to the recipes list on the sidebar: “Almost a Bread Pudding,” for those dishes such as this one that contain most of the usual suspects, but with some variation on the bread pudding theme, such as sliced bread instead of cubed.

Here’s to a great Mom’s day celebration!

PRALINE BRUNCH TOAST
(from the Junior League of Tampa cookbook, The Life of the Party)

8 eggs
1-1/2 cups half & half
1 tablespoon brown sugar
2 teaspoons vanilla extract
8 thick slices sourdough bread
1/2 cup (1 stick) butter
3/4 cup packed brown sugar
1/2 cup maple syrup
3/4 cup chopped pecans

Beat eggs and half & half in small bowl. Whisk in 1 tablespoon brown sugar and vanilla. Pour 1/2 of egg mixture into 9x13-inch baking dish. Arrange bread slices in dish, trimming crusts to fit if necessary. Pour remaining egg mixture over bread. Chill, covered, for several hours or overnight.

Melt butter in another 9x13-inch baking dish. Stir in 3/4 cup brown sugar and syrup. Sprinkle pecans over bottom. Place egg-soaked bread slices carefully on top of pecans. Pour remaining egg mixture over bread. Bake in preheated 350-degree-F. oven for 30 to 35 minutes, or until bread is light brown and puffed.
To serve, invert toast onto plates and spoon pecans from bottom of dish over the toast. Serves 8.


Raisin-Bread Strata with Sausage and Dried Plums - Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Deviled Eggs
Categories: Main dish
Yield: 4 servings

3 ea Large Hard Cooked Eggs
2 T Mayo Or Salad Dressing
1/2 t Prepared Mustard
1 ea Dash Of Pepper

Cut eggs lengthwise into halves. Slip out yolks and mash with a
fork. Mix in remaining ingredients. Filltes with yolk mixture,
heaping it up lightly.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Deviled Eggs And Noodles
Categories: Main dish
Yield: 4 servings

1 ea Recipe #19 (Deviled Eggs)
2 T Chopped Onion
1 T Margarine Or Butter
2 1/2 c Noodles, Cooked
1 c ( 8 ozs) Dairy Sour Cream
1/3 c Grated Parmesan Cheese
1/3 c Milk
1/3 c Sliced Ripe Olives
2 t Poppy Seeds
1/2 t Salt

Prepare Deviled Eggs according to Recipe 19. Cover and microwave
onion and margarine in 1 1/2-Qt casserole on high (100%) until onion
is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover
and microwave until hot, 5 to 6 minutes.
Arrange eggs on noodles. Cover and microwave until eggs are hot, 1
to 2 minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scrambled Eggs Benedict
Categories: Main dish
Yield: 4 servings

1 pk Hollandaise Sauce Mix *
8 ea Thin Slices Canadian Bacon
4 ea Large Eggs
1/4 c Milk
2 T Chopped Green Peppers (Opt.)
1/8 t Salt
1 ea Dash Pepper
2 ea English Muffins, Split

* Sauce packet should weigh 1 1/4 ounces.

--- Mix sauce as directed on package in 2-cup glass measure.
Microwave uncovered on high (100%), 1 minute stir. Microwave until
mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30
seconds. Cover and microwave bacon on high (100%) on high (100%)
until hot, 1 1/2 to 2 minutes.
Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
pepper. Cover and microwave on high (100%) 2 minutes stir. Cover
and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.
Place muffins, cut sides up on serving plate. Top each with bacon
slices and large spoonfull of eggs spoon sauce over eggs. Microwave
uncovered on high (100%) until hot, 1 to 1 1/2 minutes.
NOTE:
This recipe can be made with smoked ham slices instead of the
Bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggs Baked in Sour Cream
Categories: Cheese/eggs, Londontowne
Yield: 4 servings

1 3/4 c Sour cream
1/2 c Dry bread crumbs
1/4 c Butter
6 ea Eggs
1 x Parmesan cheese, grated

In shallow casserole put half the crumbs, 1 1/2 c sour cream, and
half the butter. Slide raw eggs into this. Cover with remainder of
ingredients and sprinkle with freshly grated Parmesan cheese. Bake
about 20 minutes or until eggs set, at 350 degrees.
Mrs. James Olfson

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scotch Eggs
Categories: Cheese/eggs, Londontowne
Yield: 4 servings

8 ea Eggs, hardboiled
2 lb Sausage meat

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at
moderate temperature until brown on all sides. Drain on paper towels.
Chill in refrigerator. When ready to serve, line platter with lettuce
and arrange Scotch Eggs, cut in half, among the lettuce.
Mrs William McG. Harlow

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PASTA WITH GARLIC AND EGGS
Categories: Main dish, Cheese/eggs
Yield: 4 servings

1/2 lb Dry pasta
2 ea Eggs, beaten
1/2 c Olive oil
4 ea Cloves of garlic
2 T Parmesan cheese
1 ea Salt and pepper, taste

Cook pasta. Heat the oil in small frying pan, add garlic. Saute for
just a moment. Drain pasta, toss all ingredients together. Salt and
pepper to taste.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
Yield: 4 servings

8 ea Slices side bacon chopped
2 c Frozen hash brown potatoes
1 1/2 c Shredded old chedder, colby
6 ea Eggs, beaten
1 c Milk
1/2 c Thinly sliced green onions

Cook bacon in large frypan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes. Drivide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat
toghether eggs, milk and onions pour into dishes. Bake at 350
degrees F oven 20 to 25 minutes for until set. Garnish.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: EGGPLANT SANDWICHES
Categories: California, Vegetarian
Yield: 12 servings

1 ea sm eggplantin 1/4" slices
1 x Coarse salt
1 x Pepper
1 T chopped fresh basil
1 T chopped fresh parsley
1 ea clove garlic minced
1 x Red wine vinegar
1 t mashed sun-dried tomato
1 c fresh Montrachet
1 x Chopped parsley

Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley. Created by: Claudio Marchesan, Prego,
Los Angeles (C) 1992 The Los Angeles Times

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: EGGPLANT WITH SPICY MEAT
Categories: Chinese, Main dish, Stir_fry, California
Yield: 6 servings

4 ea Oriental eggplants *
1 x Oil
1 tb Chile oil
1 tb Mashed garlic
1 c Ground pork **
1 x Soy sauce
3/4 c Chicken broth
2 tb Bottled hoisin sauce
1 tb Chinese vinegar
2 t Cornstarch
1 t Water
1 tb Minced green onion ***

*Note: 4 oriental eggplants should equal about 1 lb.
** 1/2 ground beef and 1/2 ground pork may be used instead of pork if
desired.
***Use green part of green onion only.
Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each
half in 1/2-inch-thick diagonal slices. Steam eggplants until tender
or cook in 1 inch hot oil in large skillet or wok until golden brown.
Drain well on paper towels. Drain all oil from skillet and add chile
oil. Cook over high heat 30 seconds. Add garlic and cook, stirring,
10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin
sauce and stir-fry until pork is browned. Add vinegar and eggplants,
toss lightly to blend flavors and heat through. Season to taste with
more soy sauce. Mix cornstarch with water and stir into pork mixture.
Cook and stir until ingredients glisten. Add green onion and stir-fry
5 seconds. Serve at once. Created by: Chang Sha, Chinatown, Los
Angeles (C) 1992 The Los Angeles Times

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CUMIN RICE WITH EGGPLANT AND PEPPERS
Categories: Vegetarian, Main dish, Casseroles, Madison
Yield: 4 servings

1 1/2 c Brown rice
2 tb Virgin olive oil
1 tb Butter
1 Eggplant (10-12 oz)
- cut in 1/2-inch cubes
1 md Onion
- cut into 1/4-inch squares
Salt
1 sm Green bell pepper
- cut into 1/2-inch squares
1 sm Red or yellow pepper
- or a mixture,
- cut into 1/2-inch squares
2 md Tomatoes peeled, seeded and
-cut into large pieces -OR-
15 oz -Canned Tomatoes, drained
-and cut into large pieces
4 ts Ground cumin
1/2 ts Turmeric
1/4 ts Ground ginger
1/4 ts Ground cinnamon
1/2 ts Freshly ground pepper
1/4 c Chopped parsley or cilantro
3 c Water
1 c Dried provolone (optional)
-=OR=- Monterey Jack
-=OR=- Muenster cheese

RINSE THE RICE, cover it with water and set it aside to soak while you
prepare the rest of the vegetables. Preheat the oven to 375F. Warm
the oil and butter in a large skillet. Add the eggplant and onion,
salt them lightly, and rapidly saute them to distribute the oil. Cook
over medium heat until the eggplant is soft but not mushy, about 5
minutes. Add the peppers, tomatoes, spices (including the pepper),
parsley and more salt to taste. Stir carefully, combining everything
well. Drain the rice and add it to the pan along with 3 cups water.
Turn up the heat to bring the water to a boil, then transfer
everything to a baking dish, such as a large, earthenware gratin
dish. Lay a piece of parchment over the top, cover with foil, and
bake until the rice is done, about 45 minutes. Toss the diced cheese,
if you're using it, into the rice and serve. Serves 4 as a main
course or 6 to 8 as a side dish.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SCRAMBLED EGGS AND CORN
Categories: Cheese/eggs, Vegetarian, Madison
Yield: 1 servings

2 ts Butter
2 Scallions including a
- little of the greens,
- finely chopped
5 Cilantro sprigs chopped
1 lg Ear of corn
- the kernels removed
Water
2 Eggs
Salt
1 lg Flour tortilla -=OR=-
2 Corn tortillas
2 tb Grated Muenster cheese
-=OR=- Monterey Jack cheese

MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking
until the corn is tender. Season with salt. Beat the eggs with a
pinch of salt and a teaspoon of water, then pour them into the pan
with the corn and scramble them gently with a fork. Add the grated
cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan. Serve
them hot with the eggs and salsa or extra cilantro, as desired.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OEUF BROUILLES A LA MICHEL GUERARD
Categories: Cheese/eggs, Breakfast, Kump
Yield: 2 servings

4 lg Eggs
2 ts Butter
1 tb Creme fraiche
4 tb Finely chopped shallots
1 ts Finely chopped chives
Salt and pepper
2 oz Caviar
8 Long thin pieces of bread
- toasted

CUT EACH EGG SHELL about 1/2-inch from its pointed end with a serrated
knife (surgical scissors work well too). Pour out the insides into a
bowl. Wash the tops and shells in warm water, then turn them upside
down on a towel to dry completely. Over very low heat melt the butter
in a saucepan just large enough to hold the eggs. Beat the eggs with
a whisk, pour through a sieve into the warm butter and return to the
very low heat. Beat constantly with the whisk, gradually increasing
the heat, until the eggs are thick and creamy, but not solid. Remove
the eggs immediately from the heat and continue whisking while adding
the creme fraiche, shallots, chives, salt and pepper. Place the dried
eggshells in egg cups (or in a mound of coarse salt on a plate).
Using a teaspoon, carefully fill each shell 3/4 full with the creamed
eggs, then finish filling each shell with a tablespoon of caviar.
Replace the tops of the shells or garnish with some long stalks of
chives, if you wish. Serve with toast.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Kai Kem (Salty Eggs)
Categories: Thai, Egg
Yield: 9 servings


4 cups water 1 cup salt 9 duck eggs or chicken eggs

This Chinese invention is loved by Thais, who serve salty eggs as a
contrast to the incendiary heat of a green curry or a bland dish.
Kai kem is traditionally made with duck's eggs, which are cured for
several weeks in a simple salt brine. Once cured, they keep for many
months at room temperature, and are boiled when it's time to eat them.

In a medium saucepan, combine the water and salt and stir well with0 a
largespoon to dissolve some of the salt. Place over medium heat and
bring to a boil, stirring frequently. After mixture boils rigorously
for about 1 minute,remove from the heat, stir once more, and cool to
room temperature.

Gently arrange the eggs in a crock or large jar. Pour the cooled
brine overthe eggs, making sure they are completely submerged. Cover
and keep in a coolplace for 1 month.

When you're ready to use the eggs, place the number of eggs you want
in a small pan and add cold water to cover. Bring to a boil over
medium-high heat. When the water reaches a rolling boil, reduce the
heat to low and simmer for 10 minutes. Remove from heat and cool to
room temperature. Peel and serve.

Note: Salty or Salted Eggs are sold uncooked in Asian markets.
Often they are
covered with 1/4-inch layer of charcoal colored ash. Rinse off the
ash
and cook as above.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Alaskan Blueberry Coffee Cake
Categories: Blueberry, Coffee cake, Breakfast, Snack
Yield: 6 servings


1-1/2 cups all-purpose flour 3/4 cup sugar 2-1/2 tsp baking powder 1
tsp salt 1/4 cup vegetable oil 3/4 cup milk 1 egg 1-1/2 cups
blueberries (I use fresh, but imagine frozen would work)

1/3 cup all-purpose flour 1/2 cup brown sugar, firmly packed 1/2 tsp
cinnamon (or more to taste) 1/4 cup firm butter (1/2 stick)

In a medium mixing bowl, blend together 1-1/2 cups flour, sugar,
baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat
thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch
pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar,
connamon and butter. Sprinkle over batter and top with the remaining
berries. Bake in a 375 degree oven for 25 to 30 minutes, until done.
Don't overbake. Serve warm with butter or honey. Serves 8.

Sonya's note: If I remember correctly, this takes a bit longer to
bake than what is in the instructions, but it is worth the wait!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHILAQUILES
Categories: Mexican, Breakfast, Cheese/eggs, Roberts
Yield: 4 servings

6 Eggs
4 Corn tortillas
2 Avocados
2 Tomatoes
4 tb Lime juice
4 ts Olive oil
Salt and pepper to taste
2 tb Butter or margarine
2 Onions finely diced
1 c Cooked beef, chicken or pork
- (diced or shredded)
1 ts Chili powder
1/2 ts Ground cumin
Cilantro

BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the
tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut
the avocados in half from tip to stem, and remove the pit. Using a
paring knife, slice the flesh in each half from tip to stem in
1/2-inch slices without cutting through skin. Using a large spoon,
scoop the flesh out of the skin in 1 piece. Lay cut side down on each
plate and fan out the slices. Cut the tomatoes into slices and lay
slices next to the avocado. Drizzle with lime juice and oil, and
sprinkle with salt and pepper. Heat the butter in a large skillet
over medium heat and add the onion, chili powder and cumin. Cook,
stirring occasionally, 5 minutes. Add meat cook just until warmed.
Add the beaten eggs and tortillas and cook, stirring, until eggs are
cooked to desired doneness. Arrange a mound of eggs on each plate
next to the avocado and tomato. Garnish with some cilantro. Serve
immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stir Fried Eggs and Vegetables
Categories: Vegetarian, Kaz, Oriental
Yield: 2 servings

1 ts Vegetable oil
1/2 Garlic clove
1/2 Onion
1/2 Green pepper
62 1/2 g Button mushrooms
1/2 c Mung bean sprouts
1/4 c Grated carrot
4 lg Eggs
1/2 tb Soy sauce

MMMMM---------------------------SAUCE--------------------------------
1/2 ts Cornflour
1/2 tb Soy sauce
1/4 c Vegetable stock
1 ts Sesame oil

1. Heat the oil in a large shallow pan.
Add the onion, garlic and pepper.
Cook over a gentle heat until the onion and pepper are soft.
Add the mushrooms, mung beans and carrot.
Stir over a medium heat for 2 minutes.

2. Beat the eggs and soy sauce until completely combined.
Pour the egg mixture into the pan.
Cook, folding the mixture continuously the eggs are just set.

3. To prepare the sauce blend the cornflour, soy sauce, vegetable
stock
and sesame oil in a small pan.
Cook over a medium heat, stirring constantly, until the sauce boils
and thickens.

4. Serve a portion of egg mixture, accompanied by sauce and steamed
rice.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: EGGPLANT LASAGNE
Categories: Main dish, Pasta, Vegetarian, Vegan
Yield: 6 servings

1 md Eggplant
1/2 Lemon juiced
Salt
1/4 c Unbleached flour
1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

MMMMM-------------------RICOTTA-STYLE FILLING------------------------
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant and Green Pepper Kugel
Categories: Jewish, Passover
Yield: 8 servings

1 Eggplant,large
1/2 t Salt
3 T Olive oil
1 Onion,chopped
1 Green pepper,sweet,chopped
2 T Pine nuts
2 T Basil,fresh,chopped
2 Eggs,slightly beaten
1 Matzoh cracker,crumbled
1/2 t Salt
1/2 t Pepper
1 T Margarine

1. Peel eggplant dice into 2" cubes. Simmer with salt in water to
cover in medium-size saucepan 20 minutes to tender. Drain. Mash in
large bowl.

2. Meanwhile, heat oil in medium-size skillet over medium heat. Add
onion, pepper and pine nuts cook until tender, about 8 minutes. Add
to eggplant in bowl. Stir in basil, eggs, matzoh, salt and pepper.
Scrape into greased small casserole. Dot with margarine.

3. Bake in preheated moderate (350'F) oven for 35 minutes to heat
through.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Thai Rice with Mushroom and Egg
Categories: Kaz, Vegetarian, Foreign, Thai
Yield: 2 servings

175 g Thai jasmine rice
1/2 tb Sunflower oil
1 Beaten eggs
3 1/2 g Porcini or cap mushrooms
2 Spring onions
1/2 Garlic clove
112 1/2 g Flat mushrooms
1 1/2 tb Dry sherry
1 1/2 tb Japanese soy sauce
1/2 tb Sugar
3 3/4 Cm piece of cucumber

Preparation: beat the eggs
: slice the spring onions
: soak the porcini or cap mushrooms in warm water for 30
mins.
: crush the garlic cloves
: slice the flat mushrooms
: cut the cucumber into matchsticks.

Notes: There is a lot of sauce with this recipe - don't worry!
: If you can't find dried porcini or cap mushrooms then
: use 225g of shittake mushrooms (to serve 4) for all the
: mushrooms in the dish.

1, Rinse the rice under running water and drain.
Place in a heavy-based pan witl 600ml (to serve 4) of water and
bring to the boil. Simmer for about 10 minutes, or until the
surface
water has been absorbed and there are craters over the top of the
rice. Turn off the heat, cover the pan tightly and leave to stand.

2. Heat a teaspoon of the oil in a wok or frying pan and add the
beaten
eggs. Cook on one side to make a thin omelette. Slide on to a
plate,
roll up, cut into strips and set aside.

3. Drain the dried mushrooms, reserving the liquid, and chop roughly.
Heat the remaining oil in the wok, add the spring onions, garlic
and mushrooms. Stir fry for 3 minutes, then add the sherry, soy
sauce, sugar and six tablespoons of the mushroom liquor. Bring to
the boil and simmer for two minutes.

4. Transfer rice to a shallow serving dish, spoon over the mushrooms
and their sauce and garnish with omelette, cucumber matchsticks
and spring onion curls.

NB: the eggs can be omitted from this dish, with no problem.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: EASTER EGGS
Categories: Decoration, Salad, Holiday, Jello, Easter
Yield: 2 servings

-Jello Book
1 Package (3-oz) any fruit
-flavor Jell-O
1 c Boiling water
1/2 c Cold water
8 Egg shells

Colorful "eggs" to serve in a nest of green coconut on Easter or to
use as garnish around salads all year.

To remove yolks and whites, crack small end of each uncooked egg
slightly. Pick away enough shell so that yolk and white will drop.
Rinse inside of shell with cold water. Or pick a small hole in end of
egg shell and prick a tiny hole with pin in opposite end then blow
out yolk and white. After rinsing shell, cover tiny hole with tape.

Dissolve Jell-O in boiling water. Add cold water. Place egg shells
in egg carton. Pour gelatin into shells, using funnel or small
pitcher. Chill overnight. Crack shells slightly, dip quickly in warm
water, and peel off. Serve in nests of shredded lettuce or green
tinted coconut or use as garnish around potato and other salads.
Makes 8 eggs

Note: Use egg yolks and whites in scrambled eggs for Easter
breakfast.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: KLOPS (Meat-Egg Loaf)
Categories: Beef, Jewish
Yield: 6 servings

2 lb Beef, minced
3 sl Bread soaked
OR I tried:
1/2 c Bread crumbs, Italian
2 Egg
4 oz Parsnips grated
1/2 c Stock
1 Carrot grated
2 Onion chopped*
2 Garlic clove crushed
1 ds Nutmeg
1 ds Allspice
Salt
Pepper
1 T Parsley chopped
6 Egg hard-boiled, peeled
Margarine

Mix all the ingredients except the hard-boiled eggs and the
margarine. Put half the mixture into a well-greased loaf pan (I found
that I didn't need to oil the pan), then put the whole hard-boiled
eggs in a row down the middle of the meat and cover with the
remaining meat mixture. Dab the top with margarine as desired: a
lot if the meat is lean, very little if it is fat. Bake for 15
minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45
minutes, until brown on top. Serve warm or cold in thick slices so
the egg centers each piece.

Jewish Cooking for Pleasure
Molly Lyons Bar-David

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Clafoutis
Categories: Breakfast, Fruits, Nsv
Yield: 1 servings

Fruit (prepared weight) 4 to
-6 oz. blueberries,
-raspberries, or cranberries
-or 12 oz. (approx.)
-cherries, peaches, or plums
Zest from 1 small lemon,
-grated
2 tb Sugar, plus additional to
-sweeten fruit
1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners' sugar
Sour cream (optional)

Preheat the oven to 425. Wash and prepare the fruit. Cherries
should be stemmed and, if desired, pitted. Plums or peaches should
be pitted and cut into bite-sized pieces commercial cranberries
should be cut in half small wild cranberries, blueberries, or
raspberries need only be picked over to remove stem pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2 tablespoons
sugar in a small dish. In a large bowl, sift together the flour and
salt. In a small bowl, beat the eggs gently and whisk in the milk.
Add the wet to the dry ingredients a little at a time, whisking
smooth. Stir in the lemon sugar. Let the batter rest while the fruit
is being cooked.

In a 10-inch nonstick skillet, melt the butter over medium heat,
coating the bottom and the sides halfway to the rim. When the butter
is bubbling, add the fruit. Stir until each piece has softened and
is coated with butter, about 2-3 minutes. Then sprinkle in sugar to
sweeten. We use about 2 T of granulated sugar for all fruit except
cranberries (which require about twice as much) and peaches (where we
prefer brown sugar). When this sugar has dissolved and turned into a
syrup--about 2 minutes--stir up the batter and scrape it carefully
into the pan over the fruit. Put the skillet into the oven to bake
for about 20 minutes. At this point the clafoutis will be set,
golden brown, and puffed up at the edges. Divide into warmed bowls,
sift a little confectioners' sugar over each, and top if you like
with a spoonful of sour cream.

from Outlaw Cook, by John Thorne with Matt Lewis Thorne

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Asparagus and Mushroom Omelet
Categories: Eggs, Breakfast, Asparagus
Yield: 4 servings

1 c Fresh asparagus cut in 2"
Pieces or 1/2 a 10-oz
Package of frozen asparagus
1 c Sliced fresh mushrooms
1/4 c Sliced green onion
6 Eggs
1/2 c Milk
1/4 ts Salt
1/8 ts Ground nutmeg
1 c Shredded Swiss OR
Gruyere cheese
2 tb Snipped parsley, optional

Cook fresh asparagus, mushrooms, and green onion in a small amount of
boiling water about 7 minutes or till tender. (Or cook frozen
asparagus, mushrooms, and green onion according to asparagus package
directions.) Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
Beat with fork or rotary beater till blended. Stir in cooked
vegetables and Swiss or Gruyere cheese. Turn egg mixture into a
greased 10x6x2 baking dish.

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till
set. Sprinkle with snipped parsley, if desired. Serves 4.

Note: You can mix it up the night before, put in the pan and chill,
and just pop it in the oven the next morning.

Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue
Bryant

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: German Eggs in Green Sauce
Categories: Eggs
Yield: 4 servings

2 tb Mayonnaise
1 c Sour Cream *
1 Lemon Med, Juiced
9 Eggs Large, Hard Cooked
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sugar
1 1/2 c Fresh Herbs Chopped **

* You can use part yogurt if so desired. ** Any kind of fresh
herbs such as dill, chives, parsley, tarragon etc.

Blend mayonnaise, sour cream and lemon juice. Finely chop 1
hard-cooked egg and stir into mayonnaise mixture. Season with salt,
pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend
with the sauce. Slice
rest of the hard-cooked eggs in half and arrange in the sauce and
serve.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant-Cheese Casserole
Categories: Casseroles, Vegetarian
Yield: 6 servings

1 pk Spaghetti sauce mix(1.5oz)
1 cn Tomato sauce(8oz)
1 1/2 c Water
1 ts Salt,seasoned
1/2 c Onion,minced
1 Eggplant,large
1/2 c Salad oil
1/2 lb Mozzarella cheese,thin slice
1/4 c Parmesan cheese,grated

1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and
onion in a saucepan bring to a boil.

2. Reduce heat and simmer,
uncovered, 20 minutes.

3. Peel eggplant cut in 1/4-inch slices.

4.
Saute eggplant slices in hot oil in a skillet until brown, adding oil
as needed drain well on paper towels.

5. Pour a third of the sauce
into a 8-inch-square baking dish cover the sauce with half the
eggplant and mozzarella slices.

6. Repeat layers, ending with sauce
top with Parmesan cheese.

7. Bake, uncovered, in preheated 350'F.
oven about 20 minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SCRAMBLED EGG MICROWAVE
Categories: Cheese/eggs
Yield: 1 servings

1 Egg
1 ts Butter, soft
1 tb Milk

Beat together with a fork in a custard cup. Cook 30 sec. HIGH, stir
with fork. Cook 15-30 sec HIGH. Let stand 1 minute.

For 2 eggs use 10 ounce cup or cereal bowl, 2 tsp butter, 2 tb milk.
Cook 45 sec, stir, cook 30 sec.

Source: Cookbook for Seniors by Margo Oliver Shared by Elizabeth
Rodier 6/93

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pita Pockets with Scrambled Eggs and Mushrooms
Categories: Sandwiches, Pitas
Yield: 2 servings

2 ts Butter
3 Green Onions, chopped
1 c Mushrooms, sliced
3 Eggs, beaten
1/3 c Cheddar Cheese, shredded
Salt
Black Pepper, freshly ground
2 Whole Wheat Pitas, cut in 2
Lettuce Leaves
Chili or Salsa Sauce

In a 1 quart casserole dish, combine butter, onions and mushrooms.
Microwave, uncovered at High for 3 minutes, stirring once. Stir in
eggs and cheese. Microwave at Medium-High for 2 or 3 minutes,
stirring every minute until eggs are almost set and cheese melts.
Season lightly with salt and pepper. Let stand covered, while heating
pita breads. Wrap pita halves in paper towels and microwave at Medium
for 45 - 60 seconds until warm. Line pita halves with lettuce leave.
Spoon in egg mixture and top with a spoonful of chili or salsa sauce.
From The Gazette, 91/10/23. Posted by James Lor.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Featherbed Eggs
Categories: Breakfasts, Both
Yield: 6 servings

6 sl Bread, buttered
Salt and Pepper to taste
1 1/2 c Grated Sharp Cheddar, Gouda,
-Provolone, Monterey Jack,
-or any
Other melting cheese
1 1/2 c Milk
6 Eggs, slightly beaten

Arrange the slices of bread in a single layer in a shallow, buttered
baking dish. Sprinkle lightly with slat and pepper. Sprinkle the
grated cheese evenly over the bread. Combine the milk and eggs, and
stir until blended. Pour the milk mixture over the bread and cheese.
Cover and refrigerate at least 6 hours or overnight.

As the dish will be chilled when you are ready to bake it, start it
in a cold 350 degree oven. Bake for about 1 hour, or until the bread
custard is puffy
MMMMM
Happy Charring

-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
======================================================================
====
BBS: Computer Specialties BBS Date: 07-29-93 (08:39) Number: 59138
From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO
Subj: recipe Conf: (149) COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Potato & Egg Casserole
Categories: Casseroles, Vegetarian
Yield: 4 servings

4 Potatoes,medium-size
1 t Salt
1/4 t Pepper
1/4 t Nutmeg
3 T Bacon fat
1/2 c American cheese,grated
4 Eggs
3/4 c Milk,evaporated,undiluted

1. Peel potatoes slice thinly.

2. Sprinkle potatoes with salt, pepper and nutmeg.

3. Heat bacon fat in a skillet add potatoes and cook until browned
and tender, stirring frequently.

4. Spread potatoes evenly in a greased 1-quart casserole sprinkle
with cheese.

5. Break eggs carefully over cheese cover with cream.

6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are
set.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Szechwan Eggplant and Tofu
Categories: Chinese, Tofu, Vegan
Yield: 4 servings

3 tb Soy sauce
1/4 c Dry sherry or Chinese rice
-wine
1 tb White or brown sugar
1 tb Cider vinegar
3 tb Cornstarch
2 tb Peanut oil
1 md Onion, thinly sliced
1 lg Eggplant, cut into strips,
-thinly
3/4 ts Salt
2 tb Minced garlic
1 tb Minced fresh ginger
1/4 ts Black pepper
Cayenne pepper to taste
3 Cakes firm tofu, cut into
-strips
8 Scallions: greens minced,
-whites in strips, keep
-separate
1 bn Cilantro, minced (optional)

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup. Place cornstarch in a small
bowl, pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.

Heat a large wok over a high flame. Add oil & onion & stir fry for
about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes
till the eggplant is soft. Add garlic, ginger & black pepper &
cayenne. Cook a few minutes more.

Add tofu & scallion bottoms. Stir the bowl of liquid that has been
set aside & add to the wok. Mix well & stir fry for another few
minutes till the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens &
cilantro.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Minnesota-glazed Sausages
Categories: Main dish, Breakfast
Yield: 10 servings

1 lb Sausage links
1 c Minnesota Maple syrup
1/2 c Brown sugar,firmly packed
1 ts Cinnamon

In large skillet, brown sausage links drain. In small bowl, combine
syrup, brown sugar and cinnamon blend well. Pour over sausages. Heat
thoroughly until sausages are well coated, stirring gently. 10
servings.

From "1993 Fresh Produce and More"Minnesota Grown Farmer to Consumer
Directory Minnesota Department of Agriculture90 West Plato
Blvd.St.Paul,MN 55107-2094

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pickled Eggs and Red Beets
Categories: Penndutch, Pickles
Yield: 1 servings

Beets
1/4 c Brown sugar
1/2 c Water, cold
3 Cloves
Egg, hard boiled
1/2 c Vinegar
1 Cinnamon

Boil young beets until tender. Skin and cover with liquid made by
combining the brown sugar, vinegar, water, a small piece of cinnamon,
and 3 or 4 whole cloves. Let beets stand in this mixture for several
days. Remove and add whole hard boiled shelled eggs to the liquid and
let pickle for 2 days before using. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Creamed Stuffed Eggs
Categories: Eggs
Yield: 6 servings

8 Hard boiled eggs
1 c Cooked chicken
1/2 ts Onion juice
4 tb Pecans
1 c White sauce, made with
-chicken broth
Salt and pepper

SOURCE: Natl Cooking Echo 22 Jun 90

Contributed to the echo by: Vincent Mcguire

Cut eggs in half, remove yolks and mash. Grind chicken and pecans and
add to egg yolks with onion juice, salt and pepper, and enough white
sauce to moisten. Fill egg whites with this mixture place in
cassarole, stuffed side up, and pour over remaining sauce. Bake

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PROTEIN PANCAKES
Categories: Breakfast
Yield: 4 servings

1 1/2 c Unbleached (wheat) Flour
1/2 c Bran
1/4 c Rolled Oats *
1/4 c Soy Flour(in health stores)
1 ts Baking powder
1/4 ts Baking Soda
1 1/2 c Milk (or more)
2 x Eggs
3 tb Plain Yogurt
2 tb Light Sesame Oil

* ground in blender, or 1/4 c Cornmeal
The addition of soy flour or powder to these pancakes boosts the
protein content.
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl
2 T of the oil) together and add them to the dry mixture. Stir to mix
well, mashing out the lumps with a wooden spoon. Add more liquid if
necessary the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you've added the first 1 1/2
cups of milk. Brush a hot skillet with oil or butter. The skillet
should be well greased. Heat the skillet and cook the pancakes on the
1st side over med-hi heat until the surface bubbles turn and cook
briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Sour Cream Waffles
Categories: Breakfast
Yield: 4 servings

1 c Flour
1/2 tb Sugar
1 ts Baking powder
1/4 ts Soda
1/4 ts Salt
1 Egg, separated
1 c Sour cream
1/4 c Milk
1/4 c Butter, melted
1 Banana, mashed

Sift together dry ingredients. Set aside. Mix together beaten egg
yolk, sour cream, milk, butter and banana. Add to flour mixture,
mixing well. Fold in whipped egg white, and pour into oiled waffle
iron or oiled pan. Cook each side until brown.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Yogurt-Topped Strawberry Pancakes
Categories: Breakfast
Yield: 12 servings

2 c Buttermilk complete
Pancake mix
2 tb Sugar
1/4 ts Cinnamon
1 1/2 c Water
1 c Thinly sliced strawberries
1 8-oz carton strawberry
Or vanilla lowfat yogurt

Heat griddle or skillet to 375 F. Grease lightly with oil. In medium
bowl, combine pancake mix, sugar, cinnamon and water stir just until
large lumps disappear. Fold in strawberries. For each pancake, pour
1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when
edges look cooked and bubbles begin to break on surface. Continue to
cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each
serving. If desired, garnish with additional strawberries. 6
servings (12 pancakes).

Per serving: calories 200 protein 5g carb 44g fiber 2g fat 1g
(saturated) cholesterol 3 mg sodium 560 mg potassium 210 mg
exchanges: 2 starch, one fruit.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ZUCCHINI PANCAKES
Categories: Breakfast
Yield: 12 servings

2 c Zucchini, shredded (about
2 to 3 small zucchini)
2 Eggs
1/2 c Flour
1 ts Baking powder
1/4 c Parmesan cheese
1/2 sm Or medium onion,grated
Lots black pepper, freshly
Grated
1 ts Dill
1/2 ts Salt (I use garlic and
Seasoned salt.)
Sour cream

In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a
time.You may need to spread them out a little with your spoon.When
golden,turn and flatten down a bit,if they rise.The smell of the
dill,onion,and Parmesan cheese sends my spouse into a feeding
frenzy.Serve with sour cream,if desired.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: STRAWBERRY BUTTERMILK PANCAKES
Categories: Breakfast
Yield: 30 servings

2 Eggs
2 1/2 c Buttermilk
1 ts Baking soda
1/4 c Melted butter or margarine
2 1/2 c Flour
1 tb Sugar
2 ts Baking powder
1 ts Salt
1 c Sliced strawberries, fresh
OR frozen (thawed and
Drained)
1/2 c Melted butter or margarine

Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour,
sugar,baking powder and salt.Fold in strawberries.Preheat electric
skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp.
batter for each pancake into skillet.Cool until bubbles form on the
surface and edges are dry.Turn and cook 1 to 2 minutes or until done.
Makes 30 - 2" pancakes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BLUE CORN WAFFLES
Categories: Breakfast
Yield: 4 servings

1 1/2 c Blue corn as used for
Tortillas
3/4 c All-purpose flour
1 tb Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Buttermilk
2 lg Eggs, separated
6 tb Melted butter or margarine
Butter
Maple syrup

In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In
another bowl,mix butter with egg yolks and 1/4 cup of melted
butter.Pour liquids into dry mixture,stirring to moisten well.Whip
egg whites until they hold stiff peaksfold into batter.Bake in a
preheated waffle iron set on medium high heat or in an electric one
set at medium high (375 degrees).Brush grids with melted butter half
fill with batter,spreading slightly.Close ironbake until waffle is
golden brown,5 to 6 minutes.Serve hot with butter and syrup.Makes
about 4 waffles.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GINGERBREAD WAFFLES WITH PEACH SAUCE
Categories: Breakfast
Yield: 6 servings

2 c Buttermilk baking mix (such
As Bisquick)
1 c Milk
1 Egg
1/3 c Molasses
1/4 c Packed light brown sugar
1 ts Ginger
3/4 ts Cinnamon
1/4 ts Nutmeg
1 cn (16 oz) sliced Cling
Peaches in heavy syrup
1 tb Cornstarch
1 tb Lemon juice

Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and
nutmeg.Pour 1/2 cup of batter in preheated waffle iron.Texture of
finished waffle will be cake-likeit is not intended to be crisp. Do
not overbake because waffle will burn.Repeat with remaining batter.
To make Peach Sauce:Drain liquid from peaches into a 4 cup glass
measure.Stir in cornstarch mixed with lemon juice.Heat on medium
until mixture thickens.Cut peach slices into pieces and add to sauce.
Serve over waffles. Makes about 6 waffles.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BANANA PANCAKES
Categories: Breakfast
Yield: 10 servings

2/3 c Unbleached flour
1/2 c Whole-wheat flour
2 ts Baking powder
1/4 ts Salt
1 1/3 c Milk
2 tb Oil
1 md Ripe banana, finely chopped

Combine flours,baking powder and salt in a mixing bowl. Mix together
milk and oil and stir into dry mixture just enough to moisten all
ingredients,then fold in banana.Spoon onto a hot,well greased
griddle.Turn once.Makes 10 to 12.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BAKED APPLE PANCAKE
Categories: Breakfast
Yield: 2 servings

1 c All-purpose flour,sifted
1 1/2 ts Ground cinnamon
1/3 c Sugar
1/2 ts Sugar
2 Green apples (Granny Smith
Or pippin), peeled, cored
And sliced medium thin
1/4 ts Salt
1 c Beer, room temperature
2 Egg yolks
3 tb Sweet butter
4 Egg whites
1 tb Vegetable oil
1/4 c Light brown sugar
1/2 sm Lemon

Sift together the flour,1 1/2 tsp. sugar and the salt in a large
mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the
other.In a separate bowl,beat whites with 1 tbsp. sugar until they
form peaks.Fold into the batter.Mix together the remaining sugar,
light brown sugar and cinnamon,reserving 2 tsp.of this mixture.
Squeeze lemon over the apples and toss with sugar-cinnamon mixture
until coated.Heat the butter and oil in a 9 to 10" oven proof pan or
skillet.Pour in half of the batter and cover with all apples.Pour in
the rest of the batter and bake in a preheated 350 degree oven,on the
middle rack,for 60 minutes or until the apple pancake is puffed up
and golden.To serve,loosen sides and bottom with a metal spatula,
sliding onto hot plate.Sprinkle with remaining sugar-cinnamon
mixture. Cut into wedges.Serves 2 generously.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OATMEAL PANCAKES
Categories: Breakfast
Yield: 10 servings

1 1/2 c Quick cooking OR
1 1/2 c Old fashioned rolled oats
1 tb Whole wheat flour
1 tb Baking powder
1 1/2 c Skim milk
2 Egg whites
1 tb Vegetable oil

In blender,process dry ingredients until oat flakes are fine
transfer to medium bowl.Mix liquid ingredients lightly in small
bowladd to dry ingredients.Stir only until dry ingredients are
moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle,
turning with spatula when edges get firm.Makes 10 medium pancakes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant-Tomato Chutney
Categories: Eggplant, American, Condiment
Yield: 56 servings

2 tb Olive or vegetable oil
1 md Onion, chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/2 ts Salt
2 md Tomatoes, seeded and chopped
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic
in oil about 2 minutes. Stir in eggplant and salt. Cook over medium
heat 15 minutes, stirring occasionally. Add remaining ingredients.
Cook 15 minutes longer, stirring occasionally, until vegetables are
soft and no excess liquid remains. ABOUT 3-1/2 CUPS SAUCE 10
CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in
3-quart microwavable casserole. Cover tightly and microwave on high 3
to 4 minutes or until onion is softened. Add eggplant and salt. Cover
tightly and microwave 3 minutes. Add remaining ingredients. Cover
tightly and microwave 3 to 5 minutes longer or until vegetables are
soft. Let stand 5 minutes. Serve with slotted spoon.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornmeal Crepes with Berries
Categories: Breakfasts, Crepes
Yield: 10 servings

3 c Sliced strawberries
2 T Sugar
1 c Milk
3 Large eggs
2/3 c All-purpose flour
1/4 c Yellow cornmeal
1 t Vanilla
2 1/2 t Butter or margarine
1/4 c Apricot jam
Vanilla low-fat yogurt*

Mix strawberries and sugar set aside. In a blender, whirl milk, eggs,
flour, cornmeal, and vanilla until there are no lumps.

Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high
heat. When pan is hot, add 1/4 teaspoon butter and swirl to coat
surface. Pour in 1/4 cup batter all at once quickly tilt pan so
batter flows over entire surface (don't worry if there are a few
holes). Cook until surface is dry and edge is lightly browned, about
1 minute. Turn with a spatula and brown other side. Turn out onto a
plate keep warm. Repeat to cook remainder, stirring batter
thoroughly before cooking each crepe (cornmeal sinks), and stacking
crepes as made.

Spread 1 side of each crepe lightly with jam fold in quarters. Offer
crepes with berries and yogurt to add to taste.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Special Egg Foo Yung Sauce
Categories: Chinese, Sauce
Yield: 1 servings

1/2 c Soup stock, chicken
1/2 ts Sugar
2 ts Soy sauce
1/4 ts Sesame oil
1 1/2 ts Cornstarch olution

Mix cornstarch in about 3 ts of water. Mix all ingredients together.
Bring sauce to a boil to thicken.

Increase the cornstarch slighly for a thicker sauce.

From: _The Joy of Wokking_ , Martin Yan & the crazy kitchen of Bon
and Dan Ceppa

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OLD-FASHIONED EGG FU YUNG
Categories: Chinese, American, Cheese/eggs, Jue
Yield: 4 servings

5 lg Eggs slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
- (or more if needed)
3 Shallots trimmed
- cut lengthwise,
- into thin slices
2 Garlic cloves finely minced
2 oz Fresh snow peas
- cut diagonally
- into thin slices
1 c Bean sprouts tails removed,
- blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork diced
1 tb Chopped Coriander leaves
-=OR=- Green onions

MMMMM---------------------EGG FU YUNG SAUCE--------------------------
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 ts Cornstarch mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil tilt wok to coat
sides. When hot, add shallots and garlic, stir-fry for 30 seconds.
Increase to high heat, add snow peas, seconds later, bean sprouts
quickly stir-fry for almost 1 minute or until vegetables are tender
but still crisp. Toss in the shrimp and barbecued pork stir-fry for
30 seconds to heat through. Remove from the heat. Add coriander to
beaten eggs mix together. Reheat wok over medium-high heat until
hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of
egg mixture. Fry until bottom is golden brown and the edges are crisp
(about 1 minute). Turn patty over and brown other side (about 45
seconds to a minute). Remove and keep warm. Fry remaining egg mixture
in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or
serve omelets plain sprinkled with soy sauce. Top with fresh
coriander leaves. After frying omelets, pour off all the oil. Set wok
over high heat, add chicken stock, oyster sauce, sugar and white
pepper bring to a boil. Stir in cornstarch mixture until sauce
thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese: Egg Foo Yung (Foo Yung Don)
Categories: Side dish, Chinese, Egg, Pork
Yield: 10 servings

1/2 lb Fresh bean sprouts
1/2 Yellow onion, medium size
1/4 lb Chinese BBQ Pork
10 tb Oil, approximately
1 Bamboo shoot tip (canned) or
1/2 C. sliced
1 Green onion, finely chopped
1 tb Sesame seeds
1/2 ts Salt
1/2 ts Sugar
6 lg Eggs
1 ts Oyster sauce
1/2 ts Thin soy sauce

MMMMM---------------------------GRAVY--------------------------------
1 cn (2 cups) chicken broth
1/3 c Sliced mushrooms, optional
1/2 ts Salt
1/2 ts Sugar
Dash of pepper
1 ts Dark soy sauce
3 tb Cornstarch
6 tb Cold water

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, juilenne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion,
BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and
1/2 teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce
mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in
the wok. Fry about 2 minutes on each side. Place on serving dish
and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion
and toasted sesame seeds.

----Toast sesame seeds in a dry frying pan, without oil for 3
min.----

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water add the
seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggs Protugal
Categories: Main dish, Cheese/eggs, Breakfasts, Both
Yield: 6 servings

8 sl Bread, cubed
1 1/2 lb Sausage links
3/4 lb Cheddar cheese, shredded
2 1/2 c Milk
4 Eggs
3 1/3 ts Mustard
1 cn Mushrooms
1/4 c Dry vermouth
1 cn Mushroom soup

Put bread cubes in 9x13 cassrole pan. Cut sausage links into thirds
brown and drain. Place over bread. Add cheese. Beat eggs and add
milk and mustard mix. Pour over bread, sausage, and cheese and mix.
Cover. Put in refrigerator overnight. About 1 hour before serving
time, mix vermouth, soup and mushrooms. Spoon evenly over top of
casserole. Bake at 350F for 1 hour. A small can of sliced ripe
olives can be added to the first mixture.
Happy Charring

-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
======================================================================
====
BBS: Computer Specialties BBS Date: 08-01-93 (15:43) Number: 59661
From: LAWRENCE KELLIE Refer#: NONE To: ALLL Recvd: NO
Subj: recipe Conf: (149) COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Grilled Cheese Sandwich Pie
Categories: Main dish, Cheese/eggs, Breakfasts, Both
Yield: 4 servings

1 Egg
3/4 c Flour
1/2 ts Salt
1/8 ts Pepper
1 ts Oregano
1 c Milk
2 1/2 c Meunster cheese, shredded
2 c Ham, crumbled bacon, diced
Mushroom
Peppers

In a small mixing bowl, combine egg, flour, salt, pepper, and half of
milk. Using a rotary beater, beat until smooth. Add remaining milk
and beat until well blended. Stir in 1/2 of the cheese and the ham
or bacon and pour into a well greased 8-inch pie pan or 2 quart
baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese
over top and bake just unitl cheese is melted (2 minutes)
MMMMM
Happy Charring

-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
======================================================================
====
BBS: Computer Specialties BBS Date: 08-01-93 (15:43) Number: 59662
From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO
Subj: recipe Conf: (149) COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Granola
Categories: Grains, Breakfast
Yield: 14 servings

6 c Rolled oats
1/2 c Wheat germ
1/4 c Honey
1/4 c Vegetable oil
1 c Raisins

MMMMM----------------------VARIATIONS, ADD---------------------------
1/4 c Coarsely chopped almonds,
-OR cashews, peanuts,walnuts
1/4 c Bran
1/4 c Unsweetened shredded coconut
1/4 c Sesame or sunflower seeds
1/4 c Nonfat milk

Preheat oven to 300F. Grease 3 large baking sheets with rims. In a
large bowl mix oats together with wheat germ.

In small saucepan heat honey and oil until honey is thin and runny.
Add mixture to oats and blend well.

Spread granola thinly and evenly on baking sheets and bake about 15
min, or until lightly browned. Cool. Spoon into a large bowl, add
raisins, and mix thoroughly. Store in a tightly covered container
and keep in a cool dry place.

From: "Rodale's Basic Natural Foods Cookbook."

Posted by Theresa Merkling

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Maple Griddle Cakes
Categories: Breakfasts
Yield: 1 servings

MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
1 pk Dry Yeast
1/4 c Warm Water
1/4 c Maple Syrup
1/4 ts Salt
2 Eggs
1 1/2 c Milk
1 c Quick Oatmeal
1 c Whole Wheat Flour

Mix yeast and warm water, allow to soften. Stir in maple syrup,
salt, eggs and 1/2 of the milk. Add oatmeal, and flour, using 1/2 c
at a time. Blend in the remainder of the milk. cover and allow to
stand for 1/2 hr. The mixture may be stored in the refrigerator
overnight.
Fry as for pancakes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spanish Vegetable Stew with Eggplant
Categories: Main dish, Casseroles, Vegetarian, Spanish
Yield: 4 servings

5 tb Olive oil
4 md Onions, chopped
4 lg Green bell peppers, chopped
4 lg Tomatoes, chopped
1 md Eggplant, peeled & cubed
1/8 ts Cayenne
1/4 ts Paprika
Salt

In a heavy skillet, heat oil & saute onions. Add other ingredients,
stirring well so that they are coated with theo il. Cover & simmer
for 15 minutes or till the peppers are cooked but firm. Add water if
the casserole is too dry.

Vera Gewanter "A Passion for Vegetables"

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant with Quinoa and Chickpeas
Categories: Vegetarian, Vegan, Grains
Yield: 4 servings

2 Eggplants (sm. to med.)
-water to fill large pot
1 c Quinoa
2 1/2 c Water
1/4 c Water
1 sm Onion peeled, chopped, -OR-
1/2 lg -Onion, peeled and chopped
2 Garlic cloves minced
1 Poblano pepper
- seeded and chopped fine
1 Banana or hungarian pepper
- seeded and chopped fine
1/2 c Tomato puree or tomato sauce
1/2 ts Salt
Freshly ground pepper
- to taste
1/4 c Ground walnuts
1 c Cooked chickpeas
1 tb Wheat flour
1 tb Gluten flour

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and
scoop out the insides. Place the eggplant shells in the water and
cook until soft, about 10 minutes. Chop the eggplant insides and set
aside to saute.

In another saucepan, bring the quinoa and water to a boil, then
reduce the heat, cover, and cook until all the water is absorbed,
about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then
add the onion, garlic, peppers, and the eggplant insides, and saute,
adding a little more water as needed. Then add the tomato puree,
salt, pepper, walnuts, and chickpeas. Cover and simmer about 5
minutes, stirring occasionally.

Turn off the heat for all three pans. Drain the eggplant shells from
the water. Add the cooked quinoa, wheat flour, and gluten flour to the
vegetable saute and stir well. Place the eggplant shells in a large
casserole dish with a cover. Fill the eggplant shells with the quinoa
mixture. Put the cover on the casserole dish, and place in the oven.
Bake at 350 for 1 hour. Serve with a steamed vegetable, such as
cauliflower, and a green salad, such as a spinach salad.

Mary Howard From: [email protected] @Newsgroups: rec.food.veg

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: HUEVOS EN RABO DE MESTIZA/POACHED EGGS IN TOMATO-CHILE SA
Categories: Mexican, Eggs/cheese, Vegetarian
Yield: 8 servings

1/3 c Oil
2 md Onions thinly sliced
2 lb Canned whole tomatoes
7 oz Canned whole green chiles,
- cut into strips
2 c Water
1 ts Salt
1/2 ts Sugar
1/8 ts Black pepper
8 Eggs
3 oz Monterey Jack cheese
- cut into 8 slices

Heat oil in large, deep skillet. Add onions and cook until tender but
not browned. Place tomatoes in blender or food processor and blend
until chopped but not pureed. Add tomatoes and chiles to onion and
cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes
longer. Break each egg, one at a time, onto small plate and slide
into hot water mixture carefully so as not to break yolk. Arrange 1
cheese slice on top of each egg. Cover and cook gently 5 to 8
minutes, or until eggs are set and cheese is melted.

(C) 1992 The Los Angeles Times

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SPANISH OMELET
Categories: Cheese/eggs, Brunch, Breakfast
Yield: 3 servings

MMMMM-----------------------SPANISH SAUCE----------------------------
1 c Sliced onions
1 Garlic clove minced
1 c Diced green bell pepper
1/4 c Oil
1/2 c Mushrooms, sliced
1/2 c Tomato puree
1 cn Italian-style tomatoes
- (1-lb 12-oz can)
Salt, pepper

MMMMM---------------------------OMELET--------------------------------
6 Eggs separated
1/8 ts Black pepper
1/4 c Water
1/4 ts Salt
1 tb Butter or margarine

Saute onions, garlic and green pepper in oil until tender. Add
mushrooms and cook until tender. Add tomato puree and tomatoes with
liquid and season to taste with salt and pepper. Cook, breaking up
tomatoes, 15 to 20 minutes.

To make omelet, beat egg yolks with 1/8 teaspoon pepper until thick
and lemon-colored. Add water and 1/4 teaspoon salt to whites and beat
until stiff but not dry. Fold yolks into whites. Heat butter in large
skillet with ovenproof handle until just hot enough for drop of water
to sizzle. Pour in omelet mixture. Level surface gently, reduce heat
and cook on top of stove until puffy and slightly browned on bottom,
about 5 minutes. Lift omelet at edge to judge color. Place in oven
and bake at 325F 12 to 15 minutes, or until knife inserted in center
comes out clean. To serve, fold omelet in half and top with sauce.

Created by: Little Joe's, Los Angeles

(C) 1992 The Los Angeles Times

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggs Benedict
Categories: Eggs, Breakfast
Yield: 4 servings

4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs

MMMMM------------------ORANGE HOLLANDAISE SAUCE-----------------------
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(Adapted from "The Southern Living Cookbook." Oxmoor House 1987.)

Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half top with poached
egg, and cover with Hollandaise Sauce. Serves 4.

(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes serves 4.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sparkling Fruit Smoothies
Categories: Breakfast
Yield: 2 servings

1 c Yogurt, plain or
-fruit-flavored
2 c Chopped fresh fruit
pn Freshly grated nutmeg
2/3 c Ice-cold champagne,
-sparkling water or ginger
-ale
Mint sprigs (opt)
-OR
Fruit slices (opt)
-(for garnish)

(From "Cooking Smart," by Sharon Tyler Herbst.)

Combine the yogurt, fruit, and nutmeg in a blender process until
smooth. Pour into glasses, filling 3/4 full. Top off with champagne,
sparkling water or ginger ale. Gently stir to combine. Garnish with
mint sprigs or fruit slices, if desired. Serves 2.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Best Ever Pancakes or Waffles
Categories: Breakfast
Yield: 4 servings

1/2 c All-purpose flour
1/2 c Whole wheat flour
1 T Granulated sugar
1 t Baking powder
1/2 t Baking soda
1/2 t Ground cinnamon
1/4 t Salt
1 c Buttermilk
-OR
3/4 c Plain yogurt
-PLUS
1/4 c Water
1 lg Egg
2 T Mild olive or vegetable oil
Oil for cooking
Griddle, large skillet,
-or waffle iron

(From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins
$12.50 1993.)

Food processor method: Put the flours, sugar, baking powder, baking
soda, cinnamon and salt into a food processor. Process briefly to
mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the
machine on-off (pulse) 3 or 4 times to make a smooth batter.

By hand method: Put the flours, sugar, baking powder, baking soda,
cinnamon and salt into a large bowl. Stir to mix well.

Measure the buttermilk in a 2-cup glass measure. Add the egg and oil
to the measuring cup. Beat with a fork or wire whisk to blend. Add to
the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat
until it feels hot when you hold your hand directly above it. Lightly
grease the griddle. For each pancake, pour 1/4 cup batter onto the
griddle. Cook 3-5 minutes, until bubbles appear on the surface and
the undersides are golden brown. Adjust the heat if the pancakes are
browning too fast. Turn the pancakes over and cook 1-2 minutes longer
to brown the second side.

For waffles: heat the waffle iron grease it lightly. Pour in the
appropriate amount of batter and spread to the edges. Close and cook
until the iron will open easily.

Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on
a plate and loosely covered to keep moist waffles directly on the
oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Shirred Eggs with Sherried Mushrooms **
Categories: Eggs, Spicy, Tabasco
Yield: 4 servings

4 tb Butter Or Margarine
3/4 lb Fresh Mushrooms, Cleaned And
- Finely Chopped
3/4 c Finely Chopped Onion
1 tb Dry Sherry
3/4 ts Tabasco Pepper Sauce
1/4 ts Salt
4 Thin Slices Toasted French
- Bread
8 Eggs
Chopped Fresh Parsley

One of Cousin Walter's breakfast favorites was shirred eggs with a
rasher of bacon. The sherry in the mushrooms gives these eggs a
delightful different flavor, great for brunch accompanied by a spicy
Bloody Mary.

-- Preheat the oven to 350 degrees F. In a large skillet, heat 2
tablespoons of the butter. Add the mushrooms and onion, cook until
tender, about 5 minutes. Stir in the sherry, Tabasco sauce and salt
cook for 1 minute longer. Spread the toast with the remaining 2
tablespoons butter. Grease 4 ramekins. Fit a slice of toast into
each ramekin, and top with a layer of onions and mushrooms.
Carefully break 2 eggs into each ramekin. Bake for 15 to 20 minutes,
until eggs are set. Sprinkle with parsley.

From: The Tabasco Cookbook.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Homemade Egg Substitute
Categories: Low-cal
Yield: 4 servings

6 Egg whites
1/4 c Nonfat dry milk
1 tb Vegetable oil

Combine all ingredients in a mixing bowl and blend until smooth.
Store in a jar in the refrigerator up to 1 week. Mixture also
freezes well.

To prepare scrambled eggs fry slowly over low heat in a nonstick
frying pan.

Yield 4 servings. One serving 1/4 cup (1 egg equivalent) Calories 69,
Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98
mg, Potassium 140 mg.

Source: The UCSD (Univ. Calif. San Diego) Healthy Diet for Diabetes
ISBN 0-395-49477-X c. 1990

Shared by Elizabeth Rodier 5/93

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggy Noodles
Categories: Eggs, Pasta
Yield: 4 servings

1 Egg
2 lg Handfulls wide noodles
1 tb Butter
Salt
Pepper
1 pn Garlic powder

In a medium saucepan, boil water for noodles. Cook noodles to *just*
al dente. Drain and return to pan immediately. Add butter, crack egg
into pan and stir to coat noodles, semi-scrambling egg. Add garlic
powder to taste, not much needed. Before egg is completely cooked
('soft scrambled' is the desired texture) empty pan into serving bowl
and sprinkle with salt and pepper. Goes great with sausages. (We
serve with mild Italian, Bratwurst, etc.)

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Castle Casserole
Categories: Garlic, White castl, Breakfast
Yield: 6 servings

10 White Castle cheeseburgers
3 Eggs, beaten
2 c Milk
1/2 c Chopped onion
1/2 c Chopped green peppers
1 ts Dry mustard
3/4 ts Garlic salt
1/4 ts Pepper
Grated taco cheese
Paprika

Cut White Castle cheeseburgers in half and place in 13" x 9" baking
dish or pan. Mix all above ingredients in a bowl (except the cheese)
until frothy. Pour over White Castles. Sprinkle with taco cheese and
paprika. Cover with plastic wrap and refrigerate overnight or until
thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or
until custard is set. Serve hot or cold.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggless Corn Muffins
Categories: Bakery, Muffins, Penn dutch, Vegan
Yield: 6 servings

1 c Cornmeal
1/2 c Flour
1/4 c Sugar
1 ts Salt
2 ts Baking powder
1 c Water
2 tb Shortening, melted

Sift and mix together the dry ingredients. Add the milk and
shortening. Pour into greased muffin tins and bake at 350-F for 30
minutes.

"Pennsylvania Dutch Cook Book - Fine Old Recipes" Posted by Helen
Peagram

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jalapeno-Yeast-Corn Muffins
Categories: Bakery, Muffins, Breakfast, Mark's
Yield: 12 servings

2 oz Tofu
3/4 c Sugar
3 tb Shortening
3 ts Baking powder
1 ts Baking soda
1 ts Salt
1/2 ts Cream of tartar
3 ea Jalapeno peppers, seeded &
-- finely chopped
1 1/2 c Cornmeal
1 c Unbleached all-purpose flour
1/4 c Nutritional yeast
1 c Water

In a large bowl, cream together the tofu, sugar & shortening. Add the
baking powder, baking soda, salt & cream of tartar. Mix well. Add
the remaining ingredients & stir to ensure that the ingredients have
been well combined.

Spoon the batter into lightly oiled muffin pans. Bake in an oven
preheated to 375F for about 30 minutes. Test with a skewer to see if
they are done. If not done, return to the oven & test every 5
minutes. Cool on wire racks.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: French Toast with Brandied Lemon Butter
Categories: Breakfast
Yield: 6 servings

4 Eggs
2 tb + 1 ts sugar
1/2 ts Salt
1 c Whole milk
1/4 ts Vanilla extract
12 Thick slices of bread that
Have been cut and left out
Overnight to dry out
Butter
Powdered sugar, optional

MMMMM-------------------BRANDIED LEMON BUTTER------------------------
1/2 c Butter
1 c Sugar
Juice of 2 lemons
4 ts Grated lemon rind
3 oz Brandy or rum

In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in
the mixture.Heat butter over medium high heat and cook each slice
until slightly brown on each side.Serve with maple syrup or brandied
lemon butter and lemon slices.Sprinkle with powdered sugar,if
desired. BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off
any foam that forms.Pour into a dish,leaving behind any sediment in
the pan.Wash pan,pour in the clarified butter and sugar.Stir
constantly until sugar dissolves.Add rind,juice and brandy and stir
until smooth.Pour over hot French toast.

Posted from the Echo's Library 04/18/94 by Frank Skelly

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Morning Mix-Up
Categories: Breakfast, Egg, Boat
Yield: 4 servings

2 c Frozen hash browns
1 c Chopped fully cooked ham
1/2 c Chopped onion
2 tb Oil
6 Eggs
-Salt and Pepper to taste
1 c (4 oz.) shredded cheddar
-cheese
-Minced fresh chives

"This filling dish is super to serve for breakfast or supper. It's
one of my family's favorites - even our 2-year old daughter, Amanda,
eats a hearty helping. Eggs, cheese, hash browns, and ham go well
together." - Kim Scholting

In a large skillet, saute' potatoes, ham and onion in oil for 10
minutes or until potatoes are tender. In a small bowl, beat eggs,
salt and pepper. Add to the skillet cook, stirring occasionally,
until eggs are set. Remove from the heat and gently stir in cheese.
Spoon onto a serving platter sprinkle with chives.

From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking
Echo

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Pizza
Categories: Breakfast, Egg, Potato, Boat
Yield: 6 servings

1 lb Bulk pork sausage
1 pk Refrigerated crescent rolls
- (8-roll package)
1 c Frozen loose-pack hash brown
- potatoes, thawed
1 c Sharp Cheddar cheese
- shredded
5 Eggs
1/4 c Milk
2 tb Grated Parmesan cheese
1/2 ts Salt
1/8 ts Pepper

In a skillet, cook the sausage till brown drain off fat.

Separate crescent roll dough into 8 triangles. Place on ungreased
12-in. pizza pan, with points toward the center. Press over bottom
and up sides to form a crust seal perforations.

Spoon cooked sausage over crust. Sprinkle with thawed hash brown
potatoes. Top with shredded cheddar cheese.

In a bowl, beat together eggs, milk, salt, and pepper. Pour into
crust.

Sprinkle Parmesan cheese over all. Bake in a 375F oven for 25 to 30
minutes.

The cook who invented this recipe says, "I've startled a few guests
when I've told them we're having Pizza for breakfast. But they're
delighted when I bring our this version. It's an easy way to serve
eggs, sausage, hash brown potatoes, and rolls all at once. And my
children like it too, even though they usually won't touch eggs for
breakfast."

Source: Better Homes and Gardens _His_Turn_to_Cook_
(c) 1983 by Meredith Corporation, Des Moines, Iowa
ISBN: 0-696-00875-0

For a tasty variation, use Potatoes O'Brien instead of plain hash
browns or add diced green bell peppers, red bell peppers, and onions.
As with any Pizza, you're free to use your imagination.

Entered by Jim Speerbrecher, 10/93

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basque Tortilla
Categories: Cheese/eggs, Breakfast, Vegetable, Basque
Yield: 4 servings

4 Slices Bacon
2 ts Sliced Green Onions/tops
3/4 ts Salt
Dash Pepper
3 Med. Potatoes
1 tb Snipped Parsley
1/8 ts Dried Thyme, Crushed
4 Large Eggs

In 8-inch skillet coo bacon until crisp drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
salt, thyme and pepper. Cover tightly cook over low heat til
potatoes are barely tender, 20 to 25 minutes, stirring carefully once
or twice. In small bowl beat together eggs and milk pour over potato
mixture. Cover and continue cooking over very low heat til egg is set
in center, 8 to 10 minutes. With a wide spatula, loosen sides and
bottom and slide potatoes out onto serving plate, or serve from
skillet. Sprinkle crumbled bacon atop. Serve hot. From: Joan Mershon
Date: 10 Feb 94

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rich Egg Bread
Categories: Bread
Yield: 2 servings

2 pk Active dry yeast
1/2 c Warm water (105¯-115¯F)
1 1/2 c Milk, lukewarm
-(scalded then cooled)
1/4 c Sugar
1 tb Salt
3 Eggs
1/4 c Shortening, softened
7 1/2 c All-purpose flour

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar,
salt, eggs, shortening and 3 1/2 cups of the flour. Beat until
smooth. Mix in enough remaining flour to make dough easy to handle.
Turn onto lightly floured surface knead until smooth and elastic,
about 10 minutes. Place in greased bowl turn greased side up. Cover
let rise in warm place until double, 1 to 1 1/2 hours.

Grease 2 loaf pans, 9x5x3 inches. Punch dough down divide into
halves. Roll each into rectangle 18x9 inches. Roll up, beginning at
9-inch side press ends to seal. Fold ends under. Place seam side
down in pan. Cover let rise until double, 1 hour. Place oven rack
in lowest position. Heat oven to 425¯F. Bake until loaves sound
hollow when tapped, 25 to 30 minutes.

Recipe from Gold Medal package. One of the best I have ever used.
And if I am mad at somebody, it helps relieve frustions which a bread
machine would not.

From: Nancy Coleman Date: 27 Feb 94 == Courtesy of
Dale & Gail Shipp, Columbia Md. ==

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Eggplant with Shrimp
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings

1 lg Eggplant
1 sl Bread with crusts removed
1 Egg well beaten
1/2 ts Salt
1/8 ts Pepper
1 tb Shortening
1 sm Onion chopped
1 Celery stalk chopped
1/4 md Green pepper chopped
1/2 lb Shrimp raw, shelled,
-deveined and cut in pieces

Cut eggplant lengthwise scrape out pulp and cut into pieces. Parboil
until tender drain, mash, and combine with slice of bread which has
been wet with water and squeezed until no water remains. Add beaten
egg, salt, and pepper. Melt shortening add onion, celery, green
pepper, and choppe shrimp. Remove from pan when cooked but not
browned. Add to eggplant mixture and mix well. Pack this mixture
into eggplant shells bake in small pan at 375 degrees for 20 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for
you by Nancy Coleman.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Moussaka (Baked Eggplant with Potatoes)
Categories: Main dish, Casserole, Greek, Easter, Sthrn/livng
Yield: 12 servings

2 lg Eggplant
Salt
3 Potatoes
Olive oil
2 lg Onions chopped
1 lb Ground beef
6 tb Butter melted, divided
1/2 c Parsley chopped
1 c Tomato sauce
1/4 c Breadcrumbs
1/3 c All-purpose flour
2 c Milk
2 Eggs separated
1/4 c Romano cheese grated
ds Nutmeg ground

Slice eggplant and sprinkle with salt set aside for 15 to 20
minutes. Pare and slice potatoes dry eggplant slices. Brown
eggplant and potatoe slices in olive oil. Drain on paper towels and
set aside.

Saute onion and ground beef in 2 tablespoons melted butter until
brown add parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a
layer of potatoes, eggplant, and meat mixture in pan repeat layers,
ending with eggplant.

Combine remaining butter and flour cook over low heat, stirring
constantly. Heat milk gradually add to flour mixture, stirring
constantly. Cook over low heat until thick cool slightly.

Beat egg yolks, and combine with cheese and nutmeg add to sauce.
Beat egg whites until stiff and fold into sauce. Pour sauce over
eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or
until golden brown.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
for you by Nancy Coleman.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SW Omlette
Categories: Breakfast, Mexican
Yield: 1 servings


3 Eggs
1/4 C Napolitos (Cactus)
1/4 C Monterrey Jack Cheese
1/4 C Chunky Salsa

Scramble 3 Eggs in a bowl. Pour into 8" Omlette Pan. Cook
on high heat, continually stirring until bottom starts to set.
Remove from heat. Put under broiler until eggs are no longer
runny. Add Napolitos, Salsa and Cheese. Return to broiler
until cheese is melted. Fold in half and serve.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mince and Eggplant Casserole
Categories: Vegetarian
Yield: 4 servings

3 md Eggplants
4 tb Margerine
1 lg Onion chopped
1 md Green pepper chopped <opt>
2 1/4 oz TVP mince or 2 veg burgers
-crumbled
1 tb Plain flour
2 ea 16 oz cans chopped tomatoes
1 sm Can tomato paste
1 ts Oregano
Salt and pepper to taste
1 c Vegetable stock opt
1 1/2 c Cheddar grated

Preheat oven 350. Lightly grease casserole dish.

Peel eggplant using veg peeler and cut into strips.

Cook eggplant 5 mins in boiling water until they are tender, then
drain them. Melt butter in large saucepan and saute onion and green
pepper for 2-3 mins. Add tvp and stir over low heat for about 3 mins.

Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5
mins, stirring occasionally. Add a little vegetable stock or water if
a moist sauce is desired.

Spread a layer of eggplant on the bottom of the casserole dish. Add a
layer of the mince/tomato mixture, then a layer of grated cheese.
Alternate these layers until all the ingredients are used. End with a
layer of cheese.

Bake, uncovered, for 30 mins, until the cheese makes a golden crust.

Good source of protein, vitamin A, C, calcium.
From Linda McCartney's Home Cooking Typed by Lisa Greenwood

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Fried Rice
Categories: Rice, Chinese, Main dish
Yield: 4 servings

4 Eggs, large
2 1/2 ts Salt
6 tb Peanut oil
3 1/2 c Rice, cooked (1 c uncooked
2 Scallions, large, chopped

Beat eggs well with 1/2 t salt. Have rice and scallions ready.
Heat wok over high heat until hot add 3 T oil, coat, and heat for
30 seconds ( don't let oil smoke). Pour in eggs and as they puff at
the edges, push mass with spatula across to back of pan as you tilt
it towards you this allows the liquid eggs to slide down in to the
hot pan. Repeat this pushing and tilting quickly until the eggs are
no longer runny but soft and fluffy. Slide into a dish and set aside.
Stir rice a little with wet hands. Add remaining 3 T oil to hot pan
and scatter in the rice stir, poke and flip with spatula to coat
each grain with oil. Add rest of salt and stir briskly for 1 minute,
until rice is heated through. Add eggs and stir to mingle eggs
should remain in decent size pieces. Add chopped scallions, give a
few quick turns and por into hot serving dish.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pop Tarts
Categories: Breakfast, Kids
Yield: 1 servings

1/2 c Sugar
1/2 c Vegetable shortening
2 ea Eggs
2 1/2 c All purpose flour
2 ts Baking powder

MMMMM--------------------------FILLING-------------------------------
-any flavor jam, preserves,
-or fruit butter
1 ea Egg white beaten with
-1T milk
sugar for sprinkling on top

Cream together sugar and crisco, beating until light. Beat in eggs
until creamy, then stir in flour and baking powder to amek soft
dough. Divide dough evenly into 16 parts. Roll each part into a
flattened ball and set aside on a plate. Wrap plate in plastic wrap
and refrigerate two hours.

Grease cookie sheet and set aside.

Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping
teaspoon of filling <or more> evenly over dough leaving a generous
margin. Roll out another ball into similar shape and lay it neatly
over the first. Using sharp knife, trim the tart to approximately 3
1/2"x5" and crimp edge with fingertips or tines of fork. Place tart
on cookie sheet and prick top with fork.

Optional--lightly beat egg white with milk brush tops of tarts and
sprinkle with sugar, if desired.

Bake 350 for 25 mins, until edges are browned. Prick again during
first 10 mins of baking keep them flat. Cool, wrap, and store at room
temp or frig. Tarts may also be iced.

Posted on Cooking echo by Pat Stockett

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cottage Cheese Cakes
Categories: Breakfast
Yield: 1 servings

3 md Eggs
1 c Small curd cottage cheese
2 tb Corn oil
2 tb Flour or cornmeal

Combine the ingredients in order in a blender. Blend well until
mixture is smooth. Cook on a slightly greased griddle or in a hot
skillet. Since the consistency of the cakes is light keep the cake
size small. Randy Rigg

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pancakes by Good Enough to Eat
Categories: Breakfast, Restaurant
Yield: 4 servings

1/4 c Sweet butter
3 c Buttermilk
4 lg Eggs
3/4 c AP flour ( + 1 tb )
1/4 c Whole-wheat flour
1/4 c Wheat germ
1/4 c Rolled oats
1 tb Cornmeal
1 1/2 ts Baking powder
1/2 ts Baking soda
pn Salt
Butter for skillet

Whisk together melted butter, buttermilk and eggs. Combine all the dry
ingredients in a large mixing bowl. Make a well in the center. Pour in
liquid mixture. Mix together well, but do not overbeat. Allow batter
to relax for 15-20 minutes. Preheat lightly buttered over medium-high
flame. Ladle 1/2 cup batter on skillet to form each pancake. Wait
till pancakes bubbles and then flip. Keep pancakes warm in 250-deg
oven with bowl on top. Makes 10-12 (large) pancakes.

----- from Good Enough To Eat Restaurant, 483 Amsterdam Ave, NYC

----- reported in NY Daily News, July 14, 1991

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: THREE-EGG OMELET
Categories: Breakfast, Omelets
Yield: 1 servings

1 T Butter or margarine
3 Eggs, lightly beaten
Salt to taste
Freshly ground pepper to
-taste

MMMMM--------------------FILLING SUGGESTIONS-------------------------
Shredded cheese
Chopped ham
Shredded crabmeat
Cooked small shrimp
Shredded cooked chicken
Cooked chopped bell pepper
Cooked sliced mushrooms
Chopped tomatoes
Cook chopped onion
Cooked chopped asparagus,
-broccoli or other vegetable
Avacado slices

This omelet can be served plain or filled with one or more of the
suggested fillings.

1. Melt butter in 10" skillet over medium heat.

2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to
flow under cooked portion. Season with salt and pepper. Shake pan to
loosen omelet. Cook until set. Place desired fillings on 1/2 of
omelet. Fold in half. Turn out onto plate.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BERRY CREPES WITH ORANGE SAUCE
Categories: Crepes, Breakfast
Yield: 4 servings

1 c Fresh blueberries
1 c Sliced strawberries
1 T Sugar
3 pk Cream cheese, softened (3oz)
1/4 c Honey
3/4 c Orange juice
8 Crepes (6 1/2")

1. Combine blueberries, strawberries and sugar in small bowl set
aside.

2. To prepare sauce, beat cream cheese and honey until light slowly
beat in orange juice.

3. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon
about 1 tablespoon sauce over berries. Roll up place on serving
plate. Repeat with remaining crepes.

4. Pour remaining sauce over crepes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SAUSAGE GRAVY
Categories: Gravies, Breakfast
Yield: 4 servings

1/4 lb Spicy bulk sausage
1/4 c All-purpose flour
2 c Milk
1/2 t Salt
1/4 t Freshly ground pepper

Serve over hot biscuits for a Southern-style breakfast.

1. Cook sausage in medium saucepan over medium heat until browned,
stirring to crumble.

2. Drain off all fat except about 2 tablespoons. Star in flour. Cook,
stirring constantly, until thickened and bubbly.

3. Gradually whisk in milk, salt and pepper. Cook, stirring
constantly, until thickened and bubbly, about 5 minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Drop Soup (Don Tong)
Categories: Chinese, Soup
Yield: 1 servings

4 c Chicken broth
1/2 ts Salt
1/2 ts Sugar
1 Egg
1 ts Cornstarch
1 tb Water
* Water chestnuts (optional)
* Green Onions (optional)

PREPARATION: Add the salt and sugar to the broth. In a separate
bowl, beat the egg until frothy. In a small cup, mix the cornstarch
and water.

COOKING: Bring the broth to a boil over medium heat in a soup pot.
Add the cornstarch mixture, and stir until slightly thickened.
Remove from stove. add egg very, very slowly, frop by drop, stirring
constantly.

OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced
green onion, including the white and green parts.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easter Egg Decorating Ideas
Categories: Children, Cyberealm, Kooknet
Yield: 1 servings

Eggs hard boiled or blown
Stickers, stars
Nail polish clear, colors
-& glitter
Tiny 'rocket' candies
Cake decorating gel
Paint
Toothbrush

Some ideas for decorating dyed Easter Eggs: 1) Use stickers, stars or
press on dots 2) Use nail polish. (Clear nail polish is good for over
coating finished eggs.) (for older children). 3) Use small, round
"rocket" candies. Attach with cake decorating gel. 4) Spatter paint
with paint applied to old toothbrush. (Cover table first).

SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
MacLellan

Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
NY

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggsquisite Easter Baskets
Categories: Children, Cyberealm, Kooknet
Yield: 4 servings

4 Shredded wheat biscuits
-crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until
melted. Add shredded wheat. Cool slightly, then mold into baskets -
wonderfully yucky! Try shaping over back of bowl. Place baskets in
'fridge to set. Fill nests with Easter eggs and/or candy. Little
nests filled with jellybeans are delightful.

SOURCE: _Making Your Own Traditions Around the Year_ posted by Anne
MacLellan

Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
NY

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Natural Egg Easter Dyes
Categories: Children, Cyberealm, Kooknet
Yield: 1 servings

MMMMM-------------------SPRING CHICKEN YELLOW------------------------
1 ts Tumeric
2/3 c -Boiling water
1/4 ts Vinegar

MMMMM---------------------EASTER BUNNY BROWN--------------------------
1 tb Instant coffeeheaping Tbsp
2/3 c -Boiling water
1/2 ts Vinegar

MMMMM-------------------------FOLLOWING------------------------------
Onion skins(golden orange)
Beets(reddish purple)
Spinach(pale green)
Red Cabbage Leaves
Walnut shells (buff)
Grape Juice (mauve) &
1/4 ts Vinegar

Wash eggs in mild soapy water to remove oily coating which could
prevent dye from adhering. Simmer for 20 minutes. Spring Chicken
Yellow: Add tumeric to boiling water, stir until dissolved. Add
vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee
to boiling water, stir to dissolve. Add vinegar. Seren"dip"ity: Try
boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar
to water.

Source: _Creating Your Own Traditions Around the Year_
and Canadian Living magazine posted by Anne MacLellan

Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown,
NY

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SAUSAGE AND BISCUITS
Categories: Cyberealm, Breakfast, Kooknet
Yield: 4 servings

1 lb Breakfast sausage
1/4 c Flour
1 ts Salt
2 c Milk or half milk,
Half cream

Make the biscuits with baking mix such as Jiffy or Bisquik, cutting
in some additional butter if fat and calories don't scare you.

Break up the sausage as you brown it in frying pan. Then remove
meat and set aside.
Drain all but about 1/4 cup of the fat from the pan remove pan
from heat and stir in flour. Add milk gradually, stirring.
Return pan to heat and cook as with any white sauce, stirring
until thick and smooth.
Return sausage to sauce, turn heat low, and let simmer a bit to
blend flavors.
Taste for seasoning you are unlikely to want pepper, but you may
need a bit more salt.
Serve with eggs of you choice, but scrambled is my preference.

Source: Esther H. Vail, Rochester NY USA Formatted to MM format
by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet @
(315) 786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Nog
Categories: Mine, Beverages, Holidays, Drink
Yield: 25 Servings

12 Eggs
3 1/4 c Icing sugar
1/2 ts Salt
1/4 c Vanilla
10 c Milk
Brandy, rum, scotch or
Rye
Nutmeg

Beat eggs in large bowl until light and lemon colored. Slowly beat in
sugar,salt and vanilla. Stir in milk. Add liquor to taste.
Refrigerate for 24 hours before serving. To serve, run through
blender to foam up. To store for a few days, keep covered in fridge.
Garnish with nutmeg. Yield: 25 servings, 5 oz each.

Source: Jean Pare holiday cookbook

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: French Toast Strata
Categories: Breakfast, Casserole, Make ahead, Vegetarian, Tested
Yield: 6 Servings

12 c Bread cubes
8 oz Cheese, cream cubed
8 Eggs
2 1/2 c Milk
6 tb Butter
1/4 c Syrup, maple-flavored

Grease a 3 quart rectangular baking dish. Place half of the bread
cubes in the dish. Top with cream cheese cubes and remaining bread
cubes.

Combine eggs, milk, melted butter, and maple syrup in a blender
container or mixing bowl. Process or beat with a rotary beater until
well combined. Pour egg mixture evenly over the bread and cheese
cubes. Using a spatula, lightly press layers down to moisten. Cover
with plastic wrap and refrigerate for 2 to 24 hours.

Remove plastic wrap from baking dish. Bake, uncovered, at 325 for
35-40 minutes or until center appears set and the edges are lightly
golden. Let stand about 10 minutes before serving. Serve with syrup.

Sylvia's notes: I used my favorite big oval casserole dish and
reduced the milk by 1/2 cup I shouldn't have, the top was still dry.
Other than that, it was great.

Posted on GEnie Food & Wine RT Dec 15, 1992 by THE.LARK [Sylv's Twin]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005, Internet
[email protected]

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basil, Potato and Egg Salad
Categories: Cyberealm, Mom's best, Salads, Low-cal
Yield: 4 servings

1 lb 4 oz red new potatoes,
-scrubbed and quartered
3/4 c Nonfat plain yogurt
1/4 c Minced scallions
2 tb +2 t low cal mayonnaise
1 tb Cider or red wine vinegar
2 ts Dijon or spicy brown mustard
1 ts Basil
1/4 ts Salt
1/8 ts White pepper
2 lg Hard cooked eggs, chopped
2 sl Cooked turkey bacon crumbled

1. In a large saucepan, over high heat, bring potatoes and enough
water to cover to a boil. Reduce heat to low, and simmer 15-20 min.
Drain potatoes let cool to room temperature.

2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise,
vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add
potatoes, and toss gently to coat. Cover and refrigerate at least
2 hours before serving.

Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per
serving: 227 calories

Source: Weight Watchers Magazine, June 1993

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant-Macaroni Bake
Categories: Cyberealm, Mom's best, Low-cal
Yield: 4 servings

6 oz Elbow macaroni
2 tb Grated Parmesan cheese
2 tb Minced scallions
1 tb + 1 t. olive oil
1/4 ts Black pepper
2 c Sliced eggplant, 1/2" thick
2 md Sliced tomatoes, 1/2" thick
1/2 ts Basil
3 oz Shredded cheddar cheese
1/4 ts Paprika

1. In a large pot of boiling water, cook macaroni 8-10 minutes, just
until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place
cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions,
oil, and pepper. Add macaroni, toss well to mix. Set aside.

2. Spray large nonstick skillet with spray. Add eggplant cook 2-3
minutes on each side, until tender.

3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray.
Layer half the tomatoes and eggplant in pan sprinkle with basil.
Spread macaroni on top layer remaining tomato and eggplant over
macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min.,
until bubbly.

Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15
calories.

Source: Weight Watchers Magazine, June 1993

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Country Style Turkey Sausage
Categories: Cyberealm, Low-fat, Meats, Breakfast
Yield: 8 Patties

Non-stick cooking spray
1 Slightly beaten egg white
1/4 c Finely chopped onion
1/4 c Finely snipped dried apples
Or 1/2 c. finely chopped
.apples
3 tb Quick-cooking oats
2 tb Snipped fresh parsley
1/2 ts Salt
1/2 ts Ground sage
1/4 ts Ground nutmeg
1/4 ts Pepper
Dash ground red pepper
1/2 lb Lean ground turkey breast

Spray a cold 10 inch skillet with nonstick coating spray set aside.

In a medium bowl, combine the egg white, onion, dried or fresh apples,
quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red
pepper. Add the ground turkey mix well.

Shape mixture into eight 2" wide patties. Preheat the prepared
skillet over medium heat. Place patties in skillet. Cook over medium
heat for 10-12 minutes or until meat is no longer pink and juices run
clear, turning once. Drain off fat.

Nutritional info per patty: 49 calories 1 gm total fat (0 gm sat.
fat) 12 mg. chol. 155 mg sodium 4 gm carbo 0 gm fiber 6 gm
protein.

Source: Better Homes and Gardens Magazine, Feb. 1995 Typed in MM
format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ABM Beignets
Categories: Breakfast, Desserts, Kooknet, Cyberealm
Yield: 24 Servings

1 c Water
1 Egg
2 tb Oil
3 tb Nonfat Dry Milk Powder
1/2 ts Nutmeg
1 ts Salt
3 1/2 c Bread Flour
2 1/2 ts Yeast
1/2 c Powdered Sugar

Place all ingredients except sugar in machine. Program for knead and
first rise and press start. The dough will be sticky at first but
will hold its shape. After the final cycle, it will be workable. When
dough is finished, turn the dough out onto a floured surface and let
it rest for 10 minutes. Roll the dough to a generous 1/4" thick and
cut it into 2" squares.

Cover the squares with a clean towel and let rise for 30 minutes. Add
the powdered sugar to a medium-size clean paper bag. Lay out paper
towels to drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375¯F. Do
not add too many add once or it may cool the oil too much. Gently
brush the uncooked squares to remove any extra flour. Slide them into
the heated oil. When they pop to the surface, spoon the hot oil over
them constantly until they are puffed. Turn the squares and cook
until they are a light golden color on both sides. It should take 1
to 2 minutes. Cut the first couple of squares in half to be sure
there is not sticky uncooked dough inside.

Remove from hot oil with slotted spoon and drain on paper towels.
While warm, drop them, 3 or 4 at a time, into the bag with powdered
sugar and shake until they are well coated. Serve immediately.
Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 7-19-95. Revised for Meal-Master Format by
Katherine Smith

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Char-Grilled Kangaroo Kebabs And Smoked Eggplant Puree
Categories: Wild game, Cyberealm
Yield: 4 Servings

1 1/3 lb Kangaroo fillet, trimmed
-and cubed
2 ts Coriander seeds, roasted
-and ground
1 ts Black pepper, freshly ground
2 md Eggplants
1 ts Garlic cloves, minced
1/8 c Lemon juice
1 tb Tahini
1/2 ts Sea salt
1 3/4 oz Yoghurt, plain
2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg June 4 1993.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
Posted by LISA on 08-15-95

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Low Fat Mandarin Orange Waffles
Categories: Breakfast, Low-fat, Low-cal, Cyberealm
Yield: 3 Waffles

2 Mandarin Orange Spice tea
-bags
1 c Water
1 1/3 c Bisquick Original baking mix
2 tb Nonfat powdered milk
1/4 c Egg substitute

Place teabags in water and steep for 5 or 10 minutes. Beat all
ingredients with wire whisk or hand beater until well blended. Pour
onto center of hot waffle iron. Bake until steaming stops. Remove
carefully.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Apple Pancakes with Cider Syrup
Categories: Breakfast, Cyberealm, Fruits
Yield: 6 Servings

MMMMM-----------------------APPLE PANCAKES----------------------------
3 Sweet apples
2 Eggs
2 c Milk
2 c Biscuit mix

MMMMM------------------------CIDER SYRUP-----------------------------
2 c Apple cider (or tangy apple
-juice)
1 c Sugar
1/2 ts Grated lemon rind

Peel and core the apples and thinly slice. Beat the eggs, stir the
eggs and milk into the biscuit mix. Add the apples. Cook on a
buttered griddle. Serve with cider syrup.

Add sugar to cider and simmer 10 minutes, add lemon rind and simmer a
little longer. Serve apple pancakes with melted butter and the syrup.

Warwickshire Inn
5037 Barney Road Traverse City, Michigan 49684 (616)946-7176

Source: "The American Country Inn and Bed & Breakfast Cookbook Volume
One" by Kitty & Lucian Maynard. Typed by Lisa Clarke.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggnog Bread Pudding with Rum Sauce
Categories: Cyberealm, Mom's best, Desserts
Yield: 12 Servings

MMMMM-----------------------BREAD PUDDING----------------------------
2 c Skim milk
1 ts Vanilla
1 c Sugar
1 ts Nutmeg
2 Eggs
10 c 12 oz French bread cubes 1"
2/3 c Raisins

MMMMM-------------------------RUM SAUCE------------------------------
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 tb Rum
2 tb Margarine or butter
1/2 ts Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
non-stick spray. Set aside.

2. In a large bowl, combine all bread pudding ingredients except
bread and raisins. Blend until smooth with a wire whisk. Fold in
bread cubes and raisins. Pour into sprayed baking dish. Bake for
40-45 minutes or until knife inserted in center comes out clean.

3. Meanwhile, in a small saucepan, combine all rum sauce ingredients.
Cook over medium heat until mixture comes to a boil, stirring
constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve
over warm bread pudding.

Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for
you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggnog Mold
Categories: Cyberealm, Desserts
Yield: 6 Servings

2 pk Gelatine,unflavored
1/2 c Cold Water
1 cn Eggnog,chilled
1 c Almonds,ground
1 cn Mandarin Oranges,drained
Coolwhip to taste

Sprinkle the two envelopes gelatine onto the water to soften. Place
over low heat, stirring until dissolved. Add gelatin to the eggnog,
add the almonds. Pour into an oiled 5-cup mold. Refridgerate until
set, about 3-4 hours. Unmold and garnish with the mandarin oranges
and coolwhip .

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

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stuffed French Toast
Categories: Cyberealm, Breakfasts
Yield: 4 Servings

1 Loaf large diameter french
Bread
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1/2 lb Boiled ham (thinnley sliced
1 Package American Cheese
1/2 lb Breakfast sausage
1/2 Package bacon
1 1/2 ts Vanilla

In a large skillett or electric frying pan fry the bacon and breakfast
sausage, togeather but separately, untill done.
While the meat is cooking, slice the french bread into eight slices
approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way
through again.
Mix the milk, eggs, sugar cinnamon and vanilla togeather into a
batter in a deep bowl,and set aside.
Take up the bacon and sausage and divide each into eight equal
parts and the same with the ham.
Dip each piece of bread into the batter and submerge it so that
both sides and edges are coated.
Open each piece and put in one portion of the meat, bacon, and ham
along with one slice of cheese and close the bread again.
Fry the stuffed batter coated bread slices in the skillet or the
elec. fry pan that has been coated with PAM or other suitable
non-stick agent.. untill golden brown on the outside and the cheese
is melted on the inside.
Serve two slices to a plate with your favorite garnishes and
condiments. (ie. home fries, maple syrup, confectioner's sugar etc. )

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Dot Pancakes
Categories: Cyberealm, Breakfast
Yield: 8 Pancakes

1/2 c Prepared pancake mix
1/3 c Chocolate chips
1 Egg, slightly beaten
1 tb Sugar
1/2 c Milk
Soft vanilla ice cream OR
Cool Whip

Combine the pancake mix, sugar and chocolate chips. Stir in the milk
and the egg. Drop by heaping tablespoonsfull onto a heated grill or
skillet. Fry until bubbly. Turn, brown on the other side. Serve with
soft vanilla ice cream of cool whip layered between two pancakes.

Source: Brigitte Sealing, Cyberealm BBS Watertown NY Originally
posted: 4/92

Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant Di Carnevalle from Loren Martin
Categories: Italian, Cyberealm
Yield: 6 Servings

5 Eggs
1 lg Unpeeled eggplant,
Sliced 1/4 inch thick
1/2 To 2/3 cup flour
Oil
20 oz Frozen chopped spinach
1 Pound ricotta cheese
1 tb Parmesan cheese, grated
2 ts Oregano leaves
1 ts Ea basil & minced garlic
1/4 ts Pepper & 1 tsp salt
1 Envelope dry spaghetti mix
1 3/4 c Water
6 oz Tomato paste
1 Pound sliced mozzarella
Cheese

Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with
flour, dip in beaten eggs & coat with bread crumbs. Cook in 2/3 C
hot oil until lightly browned drain on paper towels. Place thawed
spinach in sieve and squeeze out water. Com- bine with remaining
egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt &
pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil.
Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole.
Layer 1/2 eggplant slices ofer sauce cover with 1/2 spinach mixture
and thin layer of sauce. Top with 1/2 mozzarella cheese slices and
repeat, beginning with eggplant and ending with mozzarella. Cover
loosely with foil and bake at 350 degrees F for 25 minutes. Uncover
and bake for 15 to 25 minutes longer, until cheese is melted and
browned.

Adapted from: America's Country Inn Cookbook (The R.T. French
Company) Loren Martin, Big Cabin, OK

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Strawberry Griddle Cakes
Categories: Cyberealm, Breakfast
Yield: 4 Servings

1 1/2 c Sifted flour
4 ts Baking powder
3 tb Sugar
1/2 ts Salt
2 Eggs, beaten
3/4 c Milk
1 ts Butter, melted
1 c Fresh strawberries, sliced

In large bowl, sift together flour, baking powder, sugar and salt.
Combine eggs and milk and stir into dry ingredients only enough to
moisten batter. Add melted butter and strawberries. Fry on hot
griddle. Serve with syrup and butter. Typed for you by: Fred Goslin,
Cyberealm BBS Watertown NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easy Coffee Cake
Categories: Cyberealm, Mom's best, Breakfast
Yield: 1 Coffeecake

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
2 c Bisquick
2/3 c Milk
2 tb Sugar
1 Egg

MMMMM------------------FOR THE STRUESEL TOPPING-----------------------
1/3 c Bisquick
1/3 c Packed brown sugar
1/2 ts Cinnamon
2 tb Firm margarine or butter

Heat oven to 375F. Grease round pan, 9 x 1 1/2". Prepare Streusel
topping reserve.

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

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

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

Source: The back of the Bisquick box Typed for you by Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Andrea's Brunch
Categories: Cyberealm, Breakfast
Yield: 8 Servings

16 sl Bread of your choice
8 sl Sharp cheddar cheese
8 sl Ham, sliced thin
6 Eggs
3 c Milk
1/2 ts Dry mustard
1/2 ts Salt
1/2 c Butter, melted
1 c Cornflakes

1. Butter both sides of 16 slices of bread. Place 8 slices in a 8 x
10 inch pan 2 inches deep. Cover bread with sharp cheese and a slice
of ham on each piece of bread. Top with the remaining 8 slices of
bread.

2. Mix together all the rest of the ingredients except melted butter
and cornflakes. Pour over casserole and refrigerate overnight.

3. Before baking, mix the melted butter and cornflakes. Spread evenly
over casserole. Bake at 350F for 1 hour.

Source: Andrea Cassoni, Cyberealm BBS Watertown NY originally posted
9/13/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: RASHERS (Bacon), EGGS, SAUSAGE AND TOMATO
Categories: Cyberealm, Breakfast, Irish/brit
Yield: 1 Serving

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
* * * * * *
2 sl Bacon
2 Sausages
2 Eggs, fried
1 Tomato
Chopped Parsley

* Irish breakfasts often feature this menu.

Fry the bacon until crisp, and the sausage until golden brown and
cooked through. Cut the tomato in half, and grill it until just
cooked through. Set the fried eggs in the center of the plate,
Arrange the bacon, sausage and tomato around the edge of the eggs.
Garnish with chopped parsley.

Source: "The Cookin' O'The Green" - February '94 edition - Family
magazine.

Typed for you by Lois FLack, CYBEREALM BBS, Watertown, NY.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Burgundy Meat Ball Stew from Peggy Travers
Categories: Main dish, Cyberealm
Yield: 4 Servings

2 c Ground Beef
1 c Fine Soft Breadcrumbs
1/4 c Onions, finely chopped
1 x Egg
1 1/2 ts Salt
1/4 ts Pepper
1/4 ts Thyme
1 tb Butter
1 tb Oil
1 cn 14oz Tomato Sauce
1 cn 10oz Beef Bouillon
1 c Dry Red Wine
1 c Water
8 x Onions, halved
2 cl Garlic, minced
4 x Medium Potatoes, cubed
4 x Medium Carrots, 1" chunks
Salt and Pepper
1/2 lb Small Mushrooms (optional)
Parsley, chopped
1 tb Cornstarch OR
2 tb Flour

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
1 1/2" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all
sides.
Drain excess fat.

3) Combine meatballs with remaining ingredients in dutch oven. (May be
refrigerated at this point). Cover and bake about 45 minutes at
350 Apple Rings
or until vegetables are tender. During last 15 minutes, thicken
with
cornstarch or flour.

From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Peggy and Bruce's Baked Chicken Breast Casserole
Categories: Poultry, Casseroles, Cyberealm
Yield: 2 Servings

2 x Large Chicken Breasts
2 x Large PEI Potatoes
4 x Large Carrots
2 x Medium Onions
1 ts Oregano
1 ts Thyme
1 ts Rosemary
1 ts Paprika
1 ts Parsley
1 ts Garlic Powder
1/4 c Olive Oil
1 ds Cayenne Pepper

1) Combine all seasonings. Cut vegetables into large chunks.

2) Put chicken breasts in casserole dish. Surround with vegetable
chunks.
Brush olive oil generously on all poultry and vegetables.

3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
approximately 1 hour. Uncover and continue to bake until
vegetables are
crispy and the potatoes/chicken are browned.

For a spicy variation, dash some worcestershire sauce and/or tobasco
over the dish before baking.

From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Peggy's Mom's Chili Sauce
Categories: Relishes, Cyberealm
Yield: 1 Many jars

12 qt Basket of Tomatoes
12 x Good Sized Onions
2 x Sweet Peppers
3 x Hot Peppers
1 x Celery Stalk
3 lb Sugar
5 tb Salt
1 ts Mustard
1 pn White Wine Vinegar
1/4 lb Whole Pickling Spice
(in cheesecloth bag)

Chop all vegetables and put in a large pickling pot. Add remaining
ingredients and boil for about 3 hours or longer if you want it
thicker. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Buckwheatcake
Categories: Cyberealm, Breakfast, Ethnic
Yield: 12 Servings

3 1/2 oz Buchwheat Flour
3 1/2 oz Almonds,ground
4 Egg Yolks
6 oz Sugar
2 ts Baking Powder
4 Egg Whites
9 oz Cottage Cheese,pureed
12 oz Cranberries,canned
15 oz Heavy Creme
6 ts Gelatine,ground

1.Cream eggyolks and sugar until foamy, mix in flour, almonds and
baking powder. 2.Beat eggwhites to a stiff snow and fold inFill the
mix into a springform and bake at 225 C for 10- 15 minutes. 3.Mix
cottage cheese and cranberries.Whip the cream until stiff and fold
in. Dissolve gelatine in water as directed on package than fold into
cheese mix. 4.When the crust is cooled, cut one time diagonal and
fill with half of the cheesemix and spread the rest on top. 5.Cool
well before serving. Translated by Brigitte Sealing, Cyberealm BBS
315-786-1120 .

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg and Watercress Finger Sandwiches
Categories: Sandwiches, Cyberealm
Yield: 24 Sandwiches

6 Eggs, hard-boiled & chopped
1/4 c Mayonnaise
1 tb Honey Dijon Mustard
1/4 ts Celery Seed
Salt and Pepper
6 tb Unsalted Butter, softened
16 oz Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
Fresh Watercress Sprigs

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery
seed, and salt and pepper to taste. Mix well and set aside. Lightly
butter bread. Spread half the bread slices with egg mixture, then top
with watercress. Top with remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at least 1 hour. Cut
sandwiches crosswise into 1" fingers.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith,
Cyberealm BBS Watertown NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Broccoli Omelet
Categories: Cyberealm, Low-cal, Breakfast
Yield: 4 Servings

1 tb Oliveoil
1/2 Onion, chopped finely
1 c Frozen Broccoli,chopped
1 tb Minced Basil or Dill
1 c Eggsubstitute or
8 Eggwhites
1/2 c Low-fat Cottage Cheese

1. In a large frying pan, with heatproof handle, heat the oil over
medium heat. 2. Saute the onions in the oil for 5 minutes, or until
soft. 3. Add the brocoli and herbs, saute for a few minutes. 4. In a
small bowl, whisk together the eggs and cottage cheese. Pour over
broccoli in pan. Stir a few times to blend. Cook for 3-5 minutes. 5.
Transfer to the oven and bake at 375 F until the eggs are set, about
15 minutes. Out of "Lose Weight Naturally" cookbook. Typed by
Brigitte Sealing, Cyberealm BBS and home of Kook-Net 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Weekend Skillet Breakfast
Categories: Cyberealm, Breakfast, Low-cal, Low-fat
Yield: 4 Servings

12 sl LOUIS RICH Turkey Bacon
[cut into ´" pieces]
1 md Potato [peeled & cubed into
Small cubes]
2 Green onions [with tops]
[thinly sliced]
1/2 ts Chili powder
8 oz (1 carton) cholestrol free
Egg substitute. *or*
4 Eggs [beaten]

1) Place the bacon and the potato in a non-stick skillet, and
cook over medium heat for 12 min., stirring frequently until potatoes
are fork tender. 2) Stir in the onions and chili powder , pour the
egg substitute (or eggs) evenly over the mixture, cover reduce heat
to low and cook for 5 more min. or until mixture is set. 3) Cut
into wedges and serve.

Calories. 155 Cholesterol. 30mg Fat. 7g Sodium. 650mg

From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home
of KookNet, in Watertown NY, (315) 786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Five Minute Quick Brunch
Categories: Cyberealm, Breakfast, Cheese/eggs
Yield: 1 Servings

MMMMM---------------------CHEF FREDDY'S OWN--------------------------
3 lg Eggs [beaten]
3 tb 2% milk
1 sl Turkey ham *or*
3 sl Turkey bacon
1/8 ts Pepper
1/4 ts Mrs Dash (original blend)
1/2 ts Vegatable Supreem seasoning
2 sl Wheat bread (diet)
Butter for toast
Non-stick spray

1) Put the bread in the toaster on med. setting. and while it
is toasting, spray the bottom and sides of a microwave safe bowl with
the non-stick spray. 2) Cut the ham or bacon into small pieces (about
´") and combine with rest of the ingredients in the bowl. 3) Cook
the egg mixture in the microwave for 3´ min on high stirring and
turning the bowl every 30 sec. (more time may be added as
necessary). 4) Cut the microscrambled eggs in 2 equal portions and
place each portion on one slice of hot buttered toast. Top with a
slice of cheese if desired, and serve with coffee and juice.

From the kitchen of Chef Freddy and Fred Goslin on Cyberealm Bbs,
home of KookNet. in Watertown NY at (315) 786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Poteca Nut Roll
Categories: Breakfast, Desserts, Cyberealm
Yield: 1 Cake

MMMMM---------------------------DOUGH--------------------------------
1 pk Yeast
1/4 c Warm water
3/4 c Warm milk
1/4 c Sugar
1 ts Salt
1 Egg, slightly beaten
1/4 c Shortening
3 c Flour

MMMMM--------------------------FILLING-------------------------------
1/2 c Butter
1 c Brown sugar
2 Eggs, slightly beaten
1 ts Vanilla
1 ts Lemon extract (opt)
4 c Ground nuts
Milk
1/2 c Powdered sugar

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt,
egg, shortening and 1 1/2 c flour beat until smooth. Add enough
remaining flour to form a soft dough. Turn onto a floured surface,
knead until smooth and elastic, about 6 - 8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Combine butter, brown sugar,
eggs, vanilla, lemon extract and nuts. Add milk until mixture is of
spreading consistency (about 1/2 cup) set aside. Punch dough down.
Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch
of edges. Roll up from one long side pinch seams and ends to seal.
Place on a greased baking sheet shape into a tight spiral. Cover
and let rise until nearly doubled, about 1 hour. Bake at 350 degrees
for 35 minutes or until golden brown. Cool on a wire rack. If
desired, brush with a glaze of powdered sugar and milk.

Typed by Terri St. Louis, Kook-Net

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Andie's Brunch
Categories: Cyberealm, Breakfast
Yield: 8 Servings

6 Eggs
16 sl Bread
1 1/2 c Shredded cheddar cheese
10 sl Ham
3 c Milk
1/2 ts Dry mustard
1/2 ts Salt
1/2 c Butter
1 c Cornflakes

"Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x
10 pan which is 2" deep.Cover the bread with the sharp cheese and ham
slices. Top this with the remaining 8 slices of bread. Mix the eggs,
milk, mustard, and salt together. Pour over the casserole and
refrigerate overnight. The next morning, combine 1/2 cup butter and
the cornflakes, and put on top of the casserole. Bake for 1 hour at
350F. This is great when you have company!" Originally posted by
Andrea Cassoni Typed for you by Linda Fields Cyberealm BBS Watertown
NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg cognac (German)
Categories: Cyberealm, Beverages
Yield: 2 Servings

1 Egg Yolk
1 tb Sugar
1 ts Vanilla
2 1/4 c Cognac

1. Mix egg yolks and sugar and vannila untill light coloured creamy.

2.Add Cognac and stir until all is well blended.

Out of "1X1 Der Guten Kueche"

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LOW-FAT GRANOLA
Categories: Breakfast, Cyberealm, Kooknet
Yield: 1 Servings

4 c Oats
1 c Toasted wheat germ
1/2 c Chopped toasted nuts (or
Maybe not!)
1/2 c Raisins
1/2 c Honey or maple syrup

Toast oats only in 300 degree oven, stirring often till gragrant and
beginning to turn golden. When done, stir in other ingredients. Cool
completely.

Posted by [email protected] (Julie Means). From the New
Laurel's Cookbook. Recipes extracted from the FATFREE Vegetarian
Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7,
1994., collection copyright Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Burrito
Categories: Cheese/eggs, Mexican, Breakfast, Kooknet
Yield: 2 Servings

2 Flour Tortillas
1/2 c Monterey Jack Cheese grated
2 Eggs
Tabasco Sauce
Salt
Black Pepper
1 ts Butter
2 tb Green Onions chopped
2 tb Salsa

Heat pan large enough to accommodate 1 tortilla. Warm tortilla for
about 1 minute. Heated side should begin to brown slightly. Flip and
sprinkle 1/4 cup cheese evenly over surface. Cover for about 1 minute
or until cheese is melted. Keep warm while preparing second tortilla
in same way.

When tortillas are nearly ready, beat eggs with several drops of
Tabasco sauce and salt and pepper as desired. Heat butter in separate
pan, add green onions, stir for a few seconds and add eggs. Over
medium heat, scramble eggs to your taste. Add salsa and stir briefly.

Divide egg mixture between 2 tortillas, distributing egg along 1/3 of
each tortilla. Add additional ingredients if you wish and roll from
side with egg on it.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine
Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggs Sarah Bernhardt
Categories: Cheese/eggs, Breakfast, Kooknet
Yield: 4 Servings

1 Clove Garlic peeled
10 Eggs
Salt
Pepper
Clarified Butter
Chives chopped

Press the garlic clove onto the tines of a fork. Attach securely,
since you'll be using it to stir the eggs. Break the eggs into a
large bowl and whisk vigorously. Season lightly with salt and pepper.
Heat some clarified butter over moderate heat in a large skillet. Add
the beaten eggs, turn down the heat, and cook, stirring constantly
with the garlic clove fork, until eggs are done to your liking.

Per Serving: Calories: 240, Protein: 16 g, Carbohydrate: 2 g, Fat: 20
g, Saturated Far: 8 g, Cholesterol: 545 mg, Sodium: 168 mg, No Fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Bread French Toast
Categories: Breakfast, Fruits, Kooknet
Yield: 6 Servings

MMMMM------------------------BANANA BREAD-----------------------------
2 c All-Purpose Flour sifted
1 ts Baking Soda
1/2 ts Salt
1/2 c Unsalted Butter at room
-temperature
1 c Sugar
2 Eggs
1 c Ripe Bananas mashed
1 ts Fresh Lemon Juice
1/3 c Milk
1/2 c Pecans chopped

MMMMM------------------------FRENCH TOAST-----------------------------
4 lg Eggs
1/4 c Whipping Cream
2 tb Brown Sugar
1 ts Vanilla Extract
1/4 ts Ground Nutmeg
1/4 ts Ground Cinnamon
3 tb Butter
Maple Syrup

Preheat oven to 350¯F. Generously butter a 9 x 5 x 3" loaf pan. Sift
first 3 ingredients into a small bowl. Using an electric mixer, cream
butter in a large bowl until light. Gradually beat in sugar. Beat in
eggs one at a time. Add mashed bananas and lemon juice and beat until
well blended. Mix in dry ingredients alternately with milk, beginning
and ending with dry ingredients. Mix in pecans. Pour Batter into
prepared pan. Bake until toothpick inserted in center comes out
clean, about 1 hour 20 minutes. Cool in pan on rack for 10 minutes.
Turn out onto rack and cool completely. (Can be prepared 2 days
ahead. Wrap tightly and refrigerate.) Cut bread into 3/4" thick
slices.

Preheat oven to low. Whisk eggs, cream, sugar, vanilla, and spices in
a large bowl until blended. Melt 1 tb butter in a heavy large skillet
over medium heat. Place some bread in the batter and turn to coat
thoroughly. Add bread to skillet. Cook until golden brown, about 3
minutes per side. Transfer French Toast to a cookie sheet, place in
oven to keep warm. Repeat with remaining bread slices and batter in
batches, adding more butter to skillet as necessary. Serve French
Toast with maple syrup.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Whole Wheat Waffles with Applesauce
Categories: Breakfast, Fruits, Kooknet
Yield: 6 Servings

MMMMM-------------------------APPLESAUCE------------------------------
1 ts Vegetable Oil
6 c Green Apples peeled, cored
-and diced
1/2 c Apple Juice
1/2 ts Ground Cinnamon

MMMMM--------------------------WAFFLES-------------------------------
1 1/2 c All-Purpose Flour
1/2 c Whole Wheat Flour
2 ts Baking Powder
1 1/2 ts Baking Soda
1/2 ts Ground Cinnamon
1/4 ts Salt
1 1/3 c Buttermilk
1 1/3 c Apple Juice
1 tb Honey
4 Egg Whites

Heat oil in a heavy large nonstick skillet over medium-high heat. Add
apples and saute until golden brown and just tender, about 10
minutes. Add apple juice and cinnamon and continue cooking until
sauce is slightly thickened, about 3 minutes. Cover and keep warm.

Sift flours, baking powder, baking soda, cinnamon and salt into a
large bowl. Whisk in buttermilk, juice and honey. Using an electric
mixer, beat egg whites in another bowl until stiff. Fold into batter.
Cook in a waffle iron according to manufacturer's instructions. Serve
immediately with applesauce.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brunch in High Cotton
Categories: Breakfast, Kooknet
Yield: 6 Servings

Augusta's Chilled Tomato Soup with Basil Cream

Freshly Squeezed Orange Juice

Char's Extra-Good Sesame Drop Biscuit-Muffins

Sliced Fresh Melon and Fresh Berries

Colombian Coffee and Earl Grey Tea

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon

Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson
Beach, CA

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GERMAN PANCAKE
Categories: Breakfast, Cyberealm, Kooknet
Yield: 4 Servings

1/2 c Flour
1/2 c Milk
2 Eggs, slightly beate
1 Pinch nutmeg

Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2
inch pie pan (glass works best). Add mixture to pan and bake at 425
degress in a preheated oven. Bake for 15-20 minutes or until golden
brown. Squeese lemon juice generously over the pancake and then
sprinkle powdered sugar over it. Cut into quarters and serve hot.
Also good with fresh or canned fruit spooned over the pancake. Enjoy.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: DANISH HASH WITH FRIED EGGS (BIKSEMAD)
Categories: Breakfast, Meats, Cyberealm, Kooknet
Yield: 4 Servings

1/2 c Butter or margarine
(1/4 lb.)
2 Large onions, finely
Chopped
2 c Peeled cooked potatoes,
Cut in 1/2 inch cubes
3 c Cooked lean beef, cut in
1/2 inch cubes
1/4 c Regular strength beef broth
1 ts Worcestershire
1/2 ts Salt
1/8 ts Pepper
4 Eggs
Butter lettuuce and
Tomatoes for garnish
Coarse (kosher-style
(optional)

In a wide frying pan over medium heat, melt 3 tablespoons of butter.
Add onions and cook slowly, stirring occasionally, until they are
limp and golden (about 15 minutes). When onions are cooked, transfer
to another container and keep warm. Then, in the same frying pan over
medium-high heat, melt 3 tablespoons more of the butter and cook
potatoes, turning as needed to brown on all sides add to onions and
keep warm. Add 1 tablespoon more butter to the pan and cook beef,
stirring occasionally, until it is browned and heated through. Add
beef to container with onions and potatoes keep warm. Again using
the same frying pan add broth, Worcestershire, salt, and pepper. Cook
over high heat until reduced by about half then pour over hash
mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
tablespoons butter and fry eggs until done as desired. Spoon hash
onto a warm platter and arrange eggs on top. Garnish with the lettuce
and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
servings.

Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
potatoe hash. It makes a delightful entree for a casual supper or
brunch. From the "Sunset Scandinavian Cook Book", published by Lane
Publishing Co., Menlo Park, California.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Little Joe's Scramble - from the Little Joe Restaurant
Categories: Breakfast, Main dish, Cheese/eggs, Cyberealm, Kooknet
Yield: 6 Servings

3 tb Peanut oil
1 Chopped onion
1 lb Lean ground beef
1 lb Blanched, drained and
Chopped spinach
Salt
Tabasco
4 Eggs, lightly beaten
4 tb Grated parmesan cheese

Heat the oil in a large skillet. Add the onion, and saute over medium
heat until soft. Add the beef, using a fork to break it up into small
bits. Cook until the redness is gone. Add the spinach, and mix well.
Cook, stirring, for 3-4 minutes. Add salt to taste. Mmix the Tabasco
with the eggs. Pour over the beef mixture, and cook, stirring until
the eggs are set. Remove from heat, transfer to a warm platter and
sprinkle with parmesan.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ployes (Griddle Cakes)
Categories: Breakfast, Kooknet, Cyberealm
Yield: 8 -10 servin


1 cup refined buckwheat flour 1 tsp salt 1/2 cup flour, all purpose 1
cup cold water 1 1/2 cups boiling water 1 tsp baking powder

Mix together buckwheat flour, salt, all purpose flour and cold water
to form thick paste. Add boiling water and mix well. Add baking
powder and continue to mix until smooth. Cook in preheated,
medium-hot cast iron pan without butter. Cook in same way as
pancakes, but do nut turn ployes over they are cooked when the
surface is covered with small bubbles. They are delicious buttered,
and also with melasses.

Traditional from the Madawaska region of New Brunswick.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Theada's Egg Noodles
Categories: Cheese/eggs, Kooknet, Cyberealm
Yield: 8 Servings

1 c Flour
1 pn Salt
1 Egg, beaten well
1/2 Egg Shell filled with Milk

Put flour in bowl and make a well in the center of the flour. Add
salt, egg and milk. Stir with a fork and work as much flour as
possible into the liquids.

Roll out on floured board to 1/8 to 1/4" thickness. Cut into 1/2"
strips for noodles let air dry. A dry towel maybe placed over them.
Turn a couple of times during the day.

Add to boiling hot stock or broth and cook until thick.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Leftover Potato Cakes Version 2
Categories: Breakfast, Kooknet, Cyberealm
Yield: 4 Servings

2 c Leftover Mashed Potatoes
Butter
Crushed Cornflakes

Roll the potatoes into balls and flatten them. Dip them in Melted
butter. Roll them in crushed cornflakes. Place them in a greased
pan. Bake the balls until they are well heated.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Huevos Rancheros Kooknet
Categories: Mexican, Breakfast, Main dish, Kooknet
Yield: 6 Servings

1/2 lb Chorizo sausage
1/4 c Vegetable oil
6 ea Corn tortillas (6" diameter)
1 1/4 c Salsa
12 lg Eggs, fried
3 oz Cheddar cheese, shredded
-- about 3/4 cup

Cook saussage in 8-inch skillet, stirring occasionally, until no
longer pink drain and remove from skillet.

In same skillet, heat 1/8 inch oil over medium heat just until hot.

Cook tortillas, one at a time, in oil about 1 minute or until crisp
drain.

Sread each tortilla with 1 tablespoon of the salsa to soften.

Top each with scant tablespoon salsa, 1/4 cup of the sausage, another
tablespoon of the salsa and 2 tablespoons of the cheese.

Source: Betty Crockers Mexican Fast and Easy Cookbook

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Huevos Rancheros ALA Bob Hogan
Categories: Mexican, Breakfast, Main dish, Kooknet
Yield: 6 Servings

1/2 lb Chorizo sausage
1/4 c Vegetable oil
6 ea Corn tortillas (6" diameter)
1 1/4 c Salsa
12 lg Eggs, fried
3 oz Cheddar cheese, shredded
-- about 3/4 cup

Cook saussage in 8-inch skillet, stirring occasionally, until no
longer pink drain and remove from skillet.

In same skillet, heat 1/8 inch oil over medium heat just until hot.

Cook tortillas, one at a time, in oil about 1 minute or until crisp
drain.

Sread each tortilla with 1 tablespoon of the salsa to soften.

Top each with scant tablespoon salsa, 1/4 cup of the sausage, another
tablespoon of the salsa and 2 tablespoons of the cheese.

Source: Betty Crockers Mexican Fast and Easy Cookbook

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
KS 316-554-0005

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ranch Stuffed Eggs
Categories: Kohl, Breakfast, Kooknet
Yield: 6 Servings

12 Eggs, hard-cooked & peeled
1/4 c Sour cream
3 ts Dry ranch or farm style
- salad dressing mix
1/2 ts Dijon mustard
Chopped fresh parsley
Paprika

Cut off the narrow end of each egg so that it stands up. Cut eggs in
half cross-wise, NOT length-wise. Mix yolks, sour cream, salad mix,
and mustard with a fork. When the mixture is fluffy, fill each egg
half. Sandwich the halves together, filling will show between.
Sprinkle the filling that shows with parsley. Arrange eggs in a
serving and sprinkle with paprika.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl

Posted by Joyce Kohl, ˛ THE IMPROV BBS ˛ KOOK-NET Hub ˛ (602) 991-4849

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Benedict
Categories: Cheese/eggs, Breakfast, Kooknet
Yield: 6 Servings

6 Baked Pastry Shells
1 c Cooked Ham shredded
6 Eggs
Hollandaise Sauce
Parsley Sprigs

Preheat oven to 350¯F. Fill pastry shells loosely with ham, heat in
the oven for 10 minutes. Poach eggs in frying pan in enough salted
water to cover. When done, cut out eggs with a 2" round cookie
cutter. Place an egg in each pastry shell on top of ham, cover with
hollandaise sauce. Replace top of pastry shells, and garnish with
parsley.

Source: Shelby Smith of Stinson Beach, Ca Posted by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fast Food 1 (Rice & Veggies) (Quick)(Vegan)
Categories: Digest, Dec., Lunch, Quick
Yield: 1 Servings

x Instant rice
x Water
x Frozen vegetables
x Seasoning, sauce or
Dressing

Pour instant rice into a bowl. Add twice the volume of water. Stir.
Pour in some frozen veggies (broccoli, carrots, peas, 'mixed',
whatever happens to be in the freezer.) Pour on a glub or two of
flavoring agent (tomato sauce, salad dressing, whatever happens to be
in the fridge.) Nuke on high for 3 minutes.

Note: This isn't real high nutritional value. Single-serving bricks
of frozen cooked rice/beans/barley/lentils would go a long way towards
improving it. I ate this many many times.

Posted by "Aliza R. Panitz" [email protected]> to the Fatfree
Digest [Volume 13 Issue 5] Dec. 5, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Wheat Berry Veggy Melt (Lacto)
Categories: Digest, Dec.
Yield: 1 Servings

2 c Cubed peeled butternut
Squash
1 c Sliced carrots
1 c Sliced yellow squash
2 c Cooked wheat berries
2 tb Chopped scallion
1 tb Soy sauce
2 c Shredded non-fat (low-fat)
Jack or Mozarella Cheese

Preheat broiler. Place the hubbard squash and carrots in a steamer
over boiling water. Cover and steam 10 minutes. Add yellow squash and
steam 5 minutes more (or until all are tender). In 2qt casserole,
toss vegies, berries, scallion, and soy. Sprinkle with cheese and
broil 5 minutes or until cheese is melted and browned.

Posted by Posted by Posted by Posted by "Rob Ryerson"
[email protected]> to the Fatfree Digest [Volume 13
Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook'
by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: APPLE RAISIN BREAD
Categories: Abm, Yeast bread, Breakfast
Yield: 12 Servings

3/4 c Water
1/3 c Apple juice
1 tb Butter
3/4 ts Salt
2 ts Sugar
1 tb Cinnamon
3 c Bread flour
1 1/2 ts Yeast
1/3 c Raisins *

12-serving recipe = 1 1/2 lb. loaf adjust for your machine if
necessary.

Use sweet bread cycle adjust cinnamon to taste if necessary.

From: The Bread Machine Newsletter, Nov/Dec 1994

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Wheat Bread
Categories: Bread, Breakfast, Banana, Wheat, Abm
Yield: 20 Servings

MMMMM------------------------INGREDIENTS-----------------------------
1 1/2 c Flour, Bread
1 1/2 c Flour, Whole Wheat
1 1/2 t Salt
2 Medium ripe bananas sliced
2 T Honey
1 c Cool water
1 Egg (or Egg substitute)
1 1/2 T Oil
1/2 t Vanilla
1 t Poppy seeds (optional)

Add ingredients into baking pan. Bake on BakeRapid/Whole Wheat or
Basic/Whole Wheat. Recipe for Panasonic 65, adjust as necessary for
other breadmachines.

From files of Alice in Houston

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Pasta Dough Abm
Categories: Abm, Pasta
Yield: 1 Servings

Put flour in the pan and crack the eggs into the center of the flour.
Start the machine and check to make sure it isn't working too hard.
If so, add a tablespoon of cold water at a time until it is kneading
without trouble. Remove the dough as soon as the kneading has
stopped. Check the dough before rolling by inserting a finger into
the center if it comes out almost dry, then it is ready to use.
Take small pieces of dough at a time and roll it to the thickness of
the noddle you want and slice it lenghtwise. Flour the noodles and
set them aside. You can hang them on a drying rack. To cook fresh
noodles, bring to a boil 2/3 large pan of salted water. Add pasta and
bring water back to boil, cooking uncovered for 5 to 20 seconds after
the water returns to a boil. DO NOT OVERCOOK PASTA! If your pasta is
more than a day old, it requires longer cooking.

From Donna German's The Breadmachine cookbook III.

Posted on GEnie Food & Wine RT Jun 02, 1993 by L.DIAZ [LAURA]

Nutritional Information per serving: xx Calories, xx grams Fat, x%
Calories from fat, x mg Cholesterol, xx mg Sodium, x g Dietary fiber.

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

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LOWFAT APPLESAUCE CINNAMON ROLLS - ABM
Categories: Abm, Breakfast, Yeast bread, Low-fat
Yield: 12 Servings

MMMMM---------------------------DOUGH--------------------------------
1 1/2 ts Yeast
4 c Bread flour
3/4 c Applesauce
1/2 c Nonfat milk
2 tb Granulated sugar
1 tb Butter
1/2 ts Salt
1/4 c Egg Beaters

MMMMM--------------------------FILLING-------------------------------
1/4 c Applesauce
1/3 c Sugar
2 ts Cinnamon, ground
1/2 c Walnuts finely chopped,
optional

Make dough in automatic bread machine on 'manual' or 'dough' cycle,
and 'sweet bread' setting if you have it.

Turn dough out on a lightly floured surface. Dough should be smooth
and elastic, and soft but not sticky. If too sticky to handle, knead
in a small amount of extra flour.

Roll dough into a 9" square. Spread 1/4 c. applesauce over the
surface, combine 1/3 cup sugar and the cinnamon and sprinkle over
dough. Sprinkle (optional) nuts evenly over dough (a few raisins
would be nice also). Roll up and seal seams.

Slice dough into 12 pieces. Clean kitchen string or thread works
best for this slip string under roll where you want the cut to be,
cross ends over top of roll and pull. String will slice dough and
cause less distortion than trying to cut with a knife.

Arrange rolls, cut side down, in a pan sprayed with pan coating. Let
rise in a warm place until nearly doubled (about 30 minutes).
Meanwhile, preheat oven to 375 F.

Bake for 20 to 25 minutes or until golden.

Mix powdered sugar, milk, and vanilla together for icing while rolls
are baking. Remove from oven to serving dish and drizzle with icing.
Serve warm. OR, wrap airtight and freeze for up to 3 weeks thaw and
heat in microwave at serving time on a plate lined with a paper towel
or napkin.

Adapted from a Mott's Applesauce leaflet by Linda Shogren

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Apple Bread
Categories: Fruits, Breakfast, Abm
Yield: 12 Slices

MMMMM----------------POSTED BY N.SAAVEDRA/NOODLE---------------------
1-1/2 lb loaf
1 c Plus 1 tb Water
2 tb Butter or margarine,softened
3 c Bread flour
1/3 c Cut up dried apples
2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 1/2 ts Apple pie spice
2 ts Yeast
1 lb loaf
2/3 c Water
1 tb Margarine or butter,softened
2 c Flour
1/4 c Cut up dried apples
1 tb Dried milk
1 tb Sugar
1 ts Salt
1 1/2 ts Apple pie spice
1 1/2 ts Yeast

Sweet or Basic/white cycle. Use Medium or Light crust color.

Serve with Honey-Peanut Butter Spread

Mix 1 3oz pkg of cream cheese, softened and 2 tb milk until blended.
Stir in 1/4 c crunchy peanut butter and 1 tb honey. Cover and
refrigerate any remaining spread.

From Gold Medal Bread Machine Recipes Formatted to MM by Norma
Saavedra Steele/Noodle GEnie F&W RT

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: WALNUT RAISIN CINNAMON ROLLS
Categories: Abm, Yeast bread, Breakfast
Yield: 12 Servings

1 1/3 c Milk
2 tb Walnut oil
1 ts Vanilla extract
1/4 c Sugar
1 ts Salt
1 ts Cinnamon
4 c Bread flour
2 ts Yeast
1/2 c Raisins *
1/4 c Walnuts chopped *

Use dough cycle. Add starred ingredients (raisins and nuts) at
'raisin beep' or after first knead if you don't have a raisin signal.
Remove dough when done and punch down on a lightly floured counter.
Break into 12 small balls and place in a lightly greased muffin tin.
Cover with a clean kitchen towel and let rise for approximately one
hour in a warm, draf-free location. Bake in a preheated 350 F. oven
for 15 to 20 minutes.

Glaze with thin icing if desired.

From: The Bread Machine Newsletter, Nov/Dec 1994

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Biscuits ( Cinnamon Raisin Breakfast )
Categories: Bakery, Breakfast, Fruits, Tofu
Yield: 24 Biscuits

8 oz Firm silken tofu
1/4 c Apple juice
1 c Wholewheat flour
1 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1/4 ts Salt, optional
1/2 c Walnuts, chopped
1/2 c Raisins
1/4 c Maple syrup, optional

Preheat oven to 450F. Oil baking sheets. Blend tofu until smooth.
Blend in apple juice & 3 tb maple syrup. Transfer to a mixing bowl &
set aside. Sift together the next 6 ingredients. Fold into the tofu
mixture. Gently stir in the walnuts & raisins. Turn dough onto a
lightly floured board & form into a ball. Roll out dough to a 1/2"
thickness. Cut with a cookie cutter. Using a pastry brush, glaze with
the remaining syrup if you wish. Bake for 12 minutes. Serve
immediately.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Biscuits ( Mini Pumpkin )
Categories: Bakery, Breakfast, Tofu
Yield: 18 Biscuits

2 c Wholewheat flour
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/2 ts Salt
2 ts Baking powder
1/2 c Pureed pumpkin
1/4 c Firm silken tofu
2 tb Maple syrup
4 tb Soy milk

Preheat oven to 425F. Mix together the first 6 ingredients & set
aside. Blend together the pumpkin, tofu & maple syrup until smooth.
Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the
dough forms a ball. Roll out dough to 3/4" thickness. Cut with a
cookie cutter. Bake for 10 minutes, or until golden. Serve
immediately.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Biscuits ( the Perfect Buttermilk )
Categories: Breads, Breakfast
Yield: 8 Servings

1/2 c Shortening
2 1/4 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
1 tb Sugar
1/2 ts Salt
1 1/4 c Buttermilk

Place shortening in small plastic food bag. Flatten shortening between
plastic sheets so it is thin and return to freezer. This allows
shortening to become hard enough to break, into tiny pieces when
added to dry ingredients. Tear 2 pieces wax paper about 15 inches
long and place on counter, Sift flour, baking powder, baking soda,
sugar and salt onto wax paper. Place empty sifter on top of bare
sheet of wax paper, lift sheet of wax paper holding sifted dry
ingredients by sides and pour through sifter, sifting onto bare wax
paper. Sift back and forth 3 times, then sift once more into large
mixing bowl. Remove shortening from freezer. Cut into small bits,
about 1/4-inch square. Drop shortening bits into bowl of dry
ingredients and, using fingertips, lightly rub shortening and flour
together, occasionally tossing flour mixture so you touch all
particles of shortening with flour. When mixture has bits of
flour-covered shortening throughout, begin adding buttermilk. Using
fork, add buttermilk, lightly stirring to mix with dry ingredients.
Cover board or surface with dusting of flour. Gather sticky mass of
dough and place on floured surface. Dust hands with flour and gently
knead dough, adding enough flour only to make dough manageable. Pat
dough with hands or roll with floured rolling pin into round 1/2-inch
thick. Using 2-inch cutter, cut out biscuits and place touching each
other in 3 rows, in center of greased baking sheet. Place on middle
rack of 425-degree oven and bake 12 minutes, or until lightly golden.
Remove from oven and serve hot or warm. Makes 19 (2-inch round)
biscuits. :

From: [email protected] (Roy) Date: Thu, 3 Jul 1997 07:53:12

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Biscuits ( Vanilla )
Categories: Breakfast, Breads, Harned 1996
Yield: 1 Batch

1 3/4 c All-purpose flour
1/3 c Vanilla sugar
2 ts Baking powder
1/4 ts Each baking soda and salt
1/3 c Butter
1 Egg
1/3 c Dairy sour cream
1/2 c Milk
Powdered sugar

In a medium mixing bowl, stir together flour, vanilla sugar, baking
powder, baking soda and salt. Using a pastry blender or two table
knives, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center.

In a small mixing bowl, beat egg slightly stir in sour cream until
smooth. Stir in milk. Add egg mixture all at once to the flour
mixture. Using a fork, stir just until moistened.

Drop dough from a slightly rounded tablespoon onto a lightly greased
baking sheet. Bake at 375 F. for 12 to 15 minutes or until golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Sift powdered sugar over the tops. Serve warm.

Nutrition facts per biscuit: 154 calories 7 gm total fat (4 gm
saturated fat) 35 mg cholesterol 197 mg sodium 20 gm
carbohydrates 0 gm fiber 3 gm protein. Daily Values: 7% vitamin A
0% vitamin C 6% calcium and 6% iron.

"Warm and tender, these delicate biscuits are a delicious choice for
breakfast or brunch. We think they taste best when made with real
butter."

From Joy Taylor's "Winter Fresh: Best-of-the Season Recipes" article
in "Better Homes and Gardens," Vol. 74, No. 3. Pp. 210-211.
Electronic format by Cathy Harned. From: Cathy Harned Date: 12 Mar 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tips for Making the Perfect Buttermilk Biscuits
Categories: Breads, Breakfast
Yield: 1 Servings

1 Good recipe for biscuits
1 Light touch with dough

THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great
Southern cook from Avery Plantation, La., I've learned to make the
best Buttermilk Biscuits I've ever had. Eula Mae says a good biscuit
is one of the best things to have on hand for quick meals. She uses
them in emergencies to make simple sandwiches filled with scraps of
ham or cheese and serves them with pickles and a small salad. For
dessert, she warms a biscuit or two and makes a shortcake with fresh
fruits or berries. She has convinced me that you can't have too many
biscuits on hand. Eula Mae learned to cook and bake from her
grandmother, not from cookbooks, and the artfulness of her
preparation was a joy to watch. Here are some of her biscuit-making
tips: + First go out and replace your baking powder, unless you
bought it within the last four months. More baking flops occur from
old, tired baking powder than from any other cause. And don't rely on
the old test of checking the freshness of baking powder by putting a
spoonful in a glass of water to see if it fizzes. Baking powder, like
a carbonated drink, can fizz a little and still be almost flat.
Buying new baking powder costs very little when you consider the cost
of baking failures. + Next, Eula Mae insists that sifting the dry
ingredients four times is the reason her biscuits are perfect. I
tested the recipe sifting and not sifting and, indeed, sifting does
make a slightly higher, more tender biscuit. + After you cut the
biscuit dough, put the pieces on a baking sheet upside down. This
ensures a taller, lighter biscuit by making sure any edges crimped by
the pressure of the cutting don't interfere with the rise. (The
French use the same trick when making puff pastry.) + The tip that
helped me the most was using less flour than usual. Eula Mae's dough
was soft and sticky. She handled it gently, dusting her hands and the
dough with only enough flour to make the dough manageable. The result
was a lighter biscuit. :

From: [email protected] (Roy) Date: Thu, 3 Jul 1997 07:53:12

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dorothy Flatman's Chicken & Egg Noodles
Categories: Poultry, Pasta
Yield: 3 Servings

MMMMM----------------------------SOUP---------------------------------
2 qt Water
6 tb Chicken gravy mix
1 c Chicken, chunked
1 c Onion, diced
1 c Celery, diced
1 c Carrot, chopped
1 tb Parsley, dried
1 ts Rosemary, crushed
1 tb Season salt

Combine eggs and flour. Add additional flour if needed to make stiff,
smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb 1 egg per person plus as much flour as can be
worked into it.

Combine rest of ingredients in slow cooker and cook on low 5-6 hours
or until vegetables are tender.

Add noodles to soup and cook additional 3-4 hours or until noodles are
tender.

Notes: When I have it, I substitute home made chicken stock for the
water and chicken gravy mix. Also, sometimes just use chicken bullion
cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it doesn't
stick as the noodles will soak up a lot of broth.

Created by Dorothy Flatman

From: Dorothy Flatman Date: 24 Feb 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ch'un Chuan ( Chinese Egg Rolls )
Categories: Chinese, Appetizers
Yield: 1 Servings

MMMMM--------------------------FILLING-------------------------------
1 c Cooked or rinsed canned
-Shrimp, chopped
1 c Canned Bean Sprouts, drained
-and chopped
1 c Finely chopped Celery
1/2 c Drained canned Mushrooms,
-chopped
1 1/2 ts Salt
1/2 ts Sugar
1 ts MSG (not optional)

About 3 hours before serving*:

1. Make Shrimp Filling as follows: Mix shrimp, bean sprouts, celery,
mushrooms, 1 1/2 t salt, MSG and sugar, then refrigerate.

2. Now make batter for Egg-Roll Wrappers by thoroughly combining
flour, 1 t salt, 3 eggs, beaten. Then stir in 1 C water, a little at
a time, until a smooth, thin batter.

3. Now cook the Egg Roll Wrappers as follows: Heat 1 t salad oil in a
skillet 7" across the bottom, over medium heat. Then pour in 3 T
batter (full 1/4 cup). Rotate skillet until batter covers bottom,
then let it cook until surface is set do not turn. When set,
carefully slide it onto paper toweling. (If wrapper sticks roll one
edge of it over and loosen bottom with a spatula.)

4. Wipe any particles from bottom of skillet, then repeat step 3
until all batter is used up, letting each wrapper cool on its own
piece of paper toweling.

5. Now fill each Egg Roll Wrapper as follows: Drain Shrimp Filling
well, then place 1 heaping Tablespoon of it, off center, on one of
the wrappers. Fold 2 sides of wrapper over filling, then brush
exposed part of wrapper with some of remaining egg, beaten. Next,
starting from filling end, roll up filling in wrapper. When all egg
rolls are filled, refrigerate them, uncovered, for 1 hour.

6. Then to fry egg rolls: Heat 1" of salad oil in skillet to 375¯F,
or until a 1" square of day-old bread browns in 40 seconds. Fry egg
rolls, two at a time, until well browned on both sides, draining them
on paper toweling.

7. When all the egg rolls have been fried, reheat them, uncovered,
on a cookie sheet in a 400¯ oven about 10 minutes.

8. Meanwhile, for the Hot Mustard Sauce, stir enough water into dry
mustard to make it the consistency of mayonnaise.

9. These Egg Rolls, with the Mustard Sauce are delicious before a
main dish of frozen or canned Chicken Chow Mein. Fruit and hot tea
make nice top-offs.

*If preferred, Egg Rolls can be made 1 week ahead, then wrap and
freeze. Or make 1 day ahead, then refrigerate.

From: Sandra May Date: 05 Apr 94

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese Egg Rolls
Categories: Chinese
Yield: 8 Servings

1 lb Package egg roll skins
Egg beaten
Enough oil to deepfry
1 c Diced roast pork
1/2 c Cooked and diced shrimp
1/4 c Water chestnuts
1/4 c Shreded bamboo shoots canned
2 c Chopped bean sprouts fresh
2 Green onion finely chopped
4 Fresh mushroom chopped
1/2 ts Sugar
2 tb Soy sauce
1 tb Seseme oil
Salt and pepper to taste

Heat the sesame oil in a large skillet. Quickly cook the bean
sprouts over high heat stirring constantly. Add mushrooms, water
chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat,
shrimp, green onion, salt & pepper, soy sauce, sugar. Remove from
heat and set aside to cool. Place 2 tablespoons of the mixture in
center of egg roll skin. Take the 2 opposite ends and fold in.
Moisten other 2 edges with beaten egg. Roll into a log shape.
Pre-heat oil in a deep wide pot or skillet. Fry the egg rolls until
golden brown turning often to get an even browning. Remove from oil
and drain on absorbent paper. Serve very hot. Makes 16 egg rolls.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese Tea Eggs
Categories: Appetizers, Cheese/eggs
Yield: 12 Servings

MMMMM-------------------AMERICAN MEASUREMENTS------------------------
12 Hard-cooked eggs in shells
Still warm
1 qt Cold water
1 tb Salt
4 tb Light soy sauce
1 Whole star anise (optional)
6 ts Chinese black tea

Finely crack shells of eggs all over with the back of a spoon. Avoid
making big or wide cracks. Carefully place eggs in a saucepan and add
all remaining ingredients. Bring to boil, lower heat, cover and
simmer for 1-1/2 to 2 hours. If liquid cooks down too much, add
boiling water to keep eggs covered. Remove from heat and let stand in
the liquid for 8 hours or overnight. Just before serving, carefully
remove shells. Serve whole, quartered or halved.

Source: Bon Appetit, April, 1977 typos by Dorothy Flatman 1996 From:
Dorothy Flatman

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese Thousand Year Eggs
Categories: Cheese/eggs, Chinese
Yield: 1 Batch

12 Eggs
2 Star anise
1/4 c Black tea
2 ts Salt
2 tb Dark soy sauce

Cover eggs with cold water. Boil 20 minutes. Cool in cold water. Crack
shells but do not remove them. Boil eggs again in water to cover. Add
star anise, black tea, salt, and soy sauce. Simmer 2 hours. Keep eggs
in juice before serving. The longer the eggs remain in the juice, the
better the flavor. Serve hot or cold. May be frozen.

From: [email protected]usr1.primenet.com (Colt) in rec.food. preserving, who
wrote: "Another variation [of pickled eggs] is the Chinese Thousand
Year Egg, also called the Tea Egg. These eggs are served during the
Chinese New Year celebration and symbolize wealth, prosperity, and
fertility." Formatted by Cathy Harned.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Foo Yung (Chinese Omelet)
Categories: Chinese, Eggs
Yield: 2 Servings

Egg Mixture:
4 oz Shelled and deveined cooked
-shrimp
2 lg Eggs, beaten with 2
-teaspoons water
1 c Bean sprouts
1/4 c Chopped scallions (green
-onions)
1/8 ts Salt
Dash each garlic powder and
-white pepper
2 ts Peanut or vegetable oil
Sauce:
1 1/2 ts Soy sauce
1 ts Each cornstarch and rice
-vinegar
Dash ground ginger
1/2 c Water

To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean
sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick
skillet heat oil drop a scant 1/4 cup of egg mixture into hot oil
and cook until set and lightly browned on bottom. Turn patty over and
brown other side remove to a warmed platter and keep warm. Repeat
procedure with remaining egg mixture, using scant 1/4 cup mixture for
each patty.

To prepare Sauce: In small saucepan combine soy sauce, cornstarch,
vinegar, and ginger, stirring to dissolve cornstarch gradually stir
in water. Stirring constantly, bring mixture to a boil and cook until
sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top each portion
with half of the sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scotch Eggs Chinese Style
Categories: Chinese, Pork, Eggs
Yield: 8 Servings

8 Hard-cooked eggs, unpeeled,
But shells cracked all over
3 tb Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 Raw eggs
1 tb Sesame mustard
2 c Fresh bread crumbs
2 tb Sesame seeds
1 lb Bulk country style sausage
2 ts Chopped fresh ginger root
2 ts Chopped garlic
Vegetable oil for frying

One day before serving,place first 4 ingredients and water to cover in
medium size saucepan.Simmer,uncovered,25 minuteslet stand overnight.
Beat raw eggs and mustard together in shallow bowl.Combine bread
crumbs and sesame seeds in another shallow bowl.Mix sausage, ginger
and garlic.Peel hard-cooked eggs.Encase each egg completely in thin
layer sausage,using both hands to mold sausage around egg. Dip one
sausage encased egg,first in egg mixture.Coat with bread crumbs.Set
aside on plate.Repeat with remaining eggs.Refrigerate covered at
least 3 hours or overnight. Heat 3" oil in deep fat fryer to 375
degrees.Fry 2 or 3 eggs at a time,turning occasionally,until quite
well browned,10 to 15 minutes You want to make sure the sausage
meat is thoroughly cooked.Remove them from oil with slotted
spoon.Drain on paper towel.Serve eggs, cut in 1/4,at room
temperature.Pass additional mustard,if desired. Makes 8 portions.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Candy- Peanut Butter, Easter Eggs
Categories: Chocolate, Candy
Yield: 12 Servings

Pat stockett
2 lb Margarine
4 lb Peanut butter
4 lb Confectioners' sugar
-----easter eggs-----
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner's sugar
-----peanut butter eggs-----
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter chunky
-----rice krispie eggs-----
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice krispies
2 tb Oil
1/4 ts Vanilla
-----peanut butter b
-alls-----
1 lb Margarine
2 c Peanut butter
2 1/2 lb To 3 pounds confectioners' -
-- sugar
3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2
pounds Easter Eggs Soften and mix together butter and cream cheese.
Add: salt, vanilla, peanut butter or coconut and confectioners' sugar
Place in r

Peanut Butter Eggs Cream margarine and cream cheese add remaining
ingredi Place on wax paper to cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs. Place on cookie
sheet a

Peanut Butter Balls or Eggs Cream margarine and peanut butter
together. Ad Place on cookie sheets lined with wax paper and place in
the refrigerator f

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Easter Eggs
Categories: Chocolate, Candy
Yield: 32 Servings

1 c Butter softened
3 lb Icing sugar
2/3 c Condensed milk
1 tb Vanilla
1/2 ts Salt
1 lb Semisweet chocolate chopped
2 tb Vegetable shortening
-----icing-----
2 lb Icing sugar
1 c Vegetable shortening
1/2 c Milk
Food colouring (optl)

To increase variety, divide dough into four portions and use extra
flavors. In a large bowl, beat butter until fluffy gradually beat in
icing sugar, m

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Filled Eggs
Categories: Chocolate, Candy
Yield: 8 Servings

Shelton xxxj77a
8 oz Dark couverture chocolate
8 lg Eggs
1 c Heavy cream
1/2 Stick butter
1/2 c Hazelnut chocolate spread
-(nutella)

To prepare the eggs, allow them to warm to room temperatures, wash
and shak

Cut the chocolate into small pieces. Bring the heavy cream to the
boiling

Using a small funnel, pour the filling, while still warm, into the
egg she

Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications "Chocolate The
French Way

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Lover's Eggnog
Categories: Beverage
Yield: 18 Servings

2 qt Commercial eggnog
3/4 c Light rum
2/3 c Chocolate syrup hershey's
2 c Whipping cream
1/4 c Sugar
1 tb Cocoa plus 1 1/2 tsp.
1 ts Chocolate extract

Recipe by: unknown Combine eggnog, rum, Hershey's syrup, and chocolate
extract. Chill. Before serving, combine the whipping cream, sugar and
cocoa and beat on high speed to soft peaks, Do not overbeat. Pour
eggnog into cups and top with generous dollops of cocoa whipped
cream. For easier serving I sometimes fold whipped cream mixture
thoroughly into eggnog mixture. Serve chilled. Makes eighteen 1/2 cup
servings. Can be made 1 day ahead. A holiday must for chocolate
lovers.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Waffles-Mix
Categories: Mix recipes, Breakfast, Chocolate
Yield: 1 Servings

2 c Bake it all mix
2 Eggs
1 c Buttermilk or sour milk*
1/2 ts Vanilla extract
1 tb Shortening melted
1/2 ts Baking soda
1/4 c Sugar
1/4 c Cocoa

*To make sour milk, place 1 Tablespoon vinegar in measuring cup
and fi small but batter is not smooth. Pour onto heated waffle baker
and bake. Yi

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggnog Truffles
Categories: Chocolate, Candy
Yield: 36 Servings

-----truffles-----
2 c Milk chocolate chips
2 tb Butter or margarine
1/2 c Eggnog
-----chocolate cups-----
2 c Semisweet choco chips
1 tb Shortening

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small
saucepan over Truffles can be refrigerated 2-3 days or frozen several
weeks. Hint: To remove foil cups, cut slit in bottom of the cup and
peel foil up from bo

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant Parmigiana C/p
Categories: Vegetables, Main dish, Crockpot
Yield: 6 Servings

4 lg Eggplant
2 Eggs
1/3 c Water
3 tb Flour
1/3 c Seasoned bread crumbs
1/2 c Parmesan cheese
1 cn Marinara sauce 2 lb
1 lb Mozzarella cheese sliced
Olive oil extra virgin

Pare eggplant and cut in 1/2 inch slices place in bowl in layers and
sprinkle each layer with salt and let stand 30 minutes to drain excess
water dry on paper towels. Mix egg with water and flour. Dip eggplant
slices in mixture, drain slightly. Saute a few slices at a time
quickly in hot olive oil. Combine seasoned bread crumbs with the
Parmesan cheese. In removable liner, layer one-fourth of the
eggplant, top with one-fourth of the crumbs, one-fourth of the
marinara sauce and one-fourth of the mozzarella cheese. Repeat three
times to make four layers of eggplant, crumbs, sauce and mozzarella
cheese. Place liner in base. Cover and cook on low 4-5 hours or auto
3 hours.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: No-Egg Rice Pudding
Categories: Desserts, Crockpot
Yield: 8 Servings

MMMMM----------------DEIDRE-ANNE PENROD--FGGT98B---------------------
1 c Raw Converted Rice
2 1/2 c Milk
2/3 c -Granulated Sugar
1/2 c Golden Seedless Raisins
1/2 ts -Salt
1/2 ts -Nutmeg
1/2 Lemon Rind of half a lemon
-slivered
1/2 ts -Vanilla
1/2 c Heavy Cream OR Half-And-Half
-chilled

No-Egg Rice Pudding 4 to 6 hours

Madame Bertrand, my landlady in southern France, made rice pudding
this way.

To Cook: Place all the ingredients except the cream in the slow
cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve
lukewarm with chilled heavy cream or half-and- half. Makes 8 to 10
servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau, Grosset & Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Reggie's Stuff <r T>
Categories: Beans, Crockpot, Low-cal, Main dish
Yield: 6 Servings

1/2 c Garbanzo beans soaked overn
1/2 c Lima beans soaked overnite
1/2 c White beans small navy, soa
overnite
1/2 c Millet, cooked
1/2 c Barley
1 tb Fresh rosemary to taste
1 tb Fresh thyme to taste
1 ts Fresh oregano to taste
1 ts Fresh sage to taste
1 tb Nutritional yeast
16 oz Tomato sauce

Recipe by: [email protected] Add all ingredients to crockpot and turn
on. I add salt to it as it is served not during the cooking process.

Entered into MasterCook II and tested for you by Reggie Dwork
[email protected] From: [email protected] Date: Tue, 31 Oct
1995 10:47:45 +0000 (

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Bread ( Hootsla )
Categories: Penndutch, Breads
Yield: 1 Servings

1/2 Bread, Day Old
1/2 c Butter
3 Eggs, Well Beaten
1/2 c Milk
Salt & Pepper

Cut bread into cubes and brown in butter which has been melted. Beat
the eggs well and add the milk and salt and pepper to taste. Pour
over bread and fry until brown. Serve at once. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Nero Wolfe's Clams Hashed with Eggs
Categories: Main dish, Lunch, Eggs, Shellfish
Yield: 4 Servings

2 Dozen cherrystone clams
3 tb Butter
6 lg Mushrooms
1 lg Green pepper
4 lg Eggs
2 Potatos
1 tb Parsley, fresh chopped
1 tb Chives, fresh chopped
2 ts Salt
1/4 ts Fresh ground black pepper
1 tb Dry sherry
1/4 ts Paprika
6 sl Bacon

1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams.
Sautee them in butter for 5 minutes. Slice the mushrooms and chop the
green pepper and add them to the pan, cooking until they begin to
brown. Remove the clams and vegetables from heat and drain. 3>. Beat
the eggs. Boil the unpeeled potatos until tender in salted water.
Remove the skins and slice. Combine the eggs and potatos in a large
bowl with the parsley, chives, salt, black pepper, and sherry. Mix
well. Fold in the clams, green pepper and mushrooms, and pour the
mixture into a well buttered baking dish. Sprinkle with the paprika
and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips
until they are crisp. Drain and crumble the bacon and garnish the
finished casserole before serving.
(Champagne for One) Source: The Nero Wolfe
Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Drunken Eggs
Categories: Breakfast, Mexican, Lnet
Yield: 6 Servings

6 oz Slab bacon (skin opt)
1 lg Yellow onion, diced
1 ts Salt
1/2 ts Freshly ground black pepper
3 1/2 c Chicken stock
2 md Tomatoes or 4 small Roma
-tomatoes, cored, seeded
-and diced
4 lg Eggs, beaten
1/2 c Grated a§ejo cheese
4 Serrano chiles, stemmed
-and chopped (seeds opt)
12 Corn tortillas

Remove the bacon skin, if any, and reserve if desired. Cut the bacon
into 1/4-inch cubes. Fry over low heat until all the fat is rendered.
Drain on paper towels. Reserve 2 tablespoons of the fat.

Heat the reserved bacon fat in a stockpot over medium-low heat.

Cook the onions with the salt and pepper until deep brown, 10 to 15
minutes. Add the chicken stock and bacon skin, if using, simmer 15
minutes. Remove the bacon skin. Skim and discard the fat from the
top, and bring the broth to a boil. Stir in the fried bacon and
tomatoes and return to a boil.

Gently stir in the beaten eggs just until cooked and thready, 1 to 2
minutes, being careful not to overblend.

Ladle into warm bowls and sprinkle with the cheese and serrano chiles.

Serve immediately with warm corn tortillas.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.

From: Carl Berger Date: 15 May 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggs & Chorizo
Categories: Cheese/eggs, Main dish, Meats, Mexican
Yield: 6 Servings

1/4 c Onion Chopped, 1 Sm.
2 tb Vegetable Oil
8 oz Chorizo Sausage Bulk
8 Eggs Large
1/4 c Half-and-Half
1/2 ts Oregano Leaves Dried

Cook and stir the onion in oil in a 10-inch skillet until tender but
not brown. Add the sausage, cooking and stirring , until the sausage
is done then drain. Mix the eggs, half-and-half and the oregano well
with a fork. Pour into the sausage mixture in the skillet. Cook over
medium heat. As the mixture begins to set at the bottom and sides,
gently lift the cooked portion with a fork or spatula so that the
uncooked egg mixture can run under the cooked portion. Avoid
constant stirring as this will make the eggs tough and hard. Cook
until all the eggs are cooked but still moist, about 3 to 5 minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Kathy Pitts' Breakfast Tacos
Categories: Pitts, Mexican, Breakfast
Yield: 4 Servings

1 md Potato, boiled and cut
-into chunks or grated
4 sl Bacon
4 Eggs, lightly beaten
4 Flour tortilla

Place bacon in a cold pan, and cook until almost crisp. All the fat
should be rendered. Remove bacon from pan, and drain.

Place potato chunks in the pan, and cook, turning occasionally, until
well browned and crisp. Cut bacon into 1 inch pieces, and add to
potatoes. Immediately pour eggs over the potato/bacon mixture, and
cook, stirring frequently, until soft-scrambled.

Spoon mixture into heated flour tortillas, and roll or fold.

Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno
peppers to be added as desired.

In actuality, the filling can be darn near anything you have handy
(eggs optional). Leftover fajitas are great, as is Mexican-style
chorizo (which makes the greasiest breakfast tacos known to man, if
you don't drain the cooked chorizo mixture VERY well before adding
the eggs). Cheese may be added to the mixture, or sprinkled on the
cooked ingredients before rolling.

From: Kathy Pitts Date: 12 Jan 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Breakfast Quesadillas
Categories: Breakfast, Soups, Mexican
Yield: 2 Servings

2 Plum tomatoes, quartered
-lengthwise & thinly sliced
1 Very small zucchini,
-quartered lengthwise and
-thinly sliced
1/3 Yellow pepper, cut into 1/4
-inch dice
2 Scallions, thinly sliced
1 Jalapeno pepper, seeded and
-minced
1 tb Minced fresh coriander
-leaves, plus sprigs for
-garnish
2 ts Lime juice, or more to taste
1/4 ts Finely grated lime zest
Cayenne pepper to taste
1/8 ts Salt
2 8-inch flour tortillas
1 oz Monterey Jack cheese, very
-finely grated (about 1/2 C)
2 tb Plain nonfat yogurt

1. To make the salsa, stir together tomatoes, zucchini, yellow pepper,
scallions, jalapeno, minced coriander, lime juice and zest, cayenne
pepper, and salt in a small mixing bowl.

2. Heat a medium nonstick skillet over moderate heat and warm a
tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of
the salsa over half of it. Top salsa with half the cheese, fold
tortilla over filling, and cook until salsa is heated through and
cheese has melted, 2 to 3 minutes. Transfer the quesadilla to a plate
and keep it warm in an oven at low heat. Repeat with another
tortilla. Serve, topped with yogurt and coriander sprigs.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Deviled Eggs
Categories: Mexican, Appetizers, Eggs
Yield: 12 Servings

12 Hard Boiled Eggs Lg, Peeled
1/4 c Mayonnaise Or Salad Dressing
1 tb Cumin Ground
1 tb Capers Finely Chopped
1 tb Mustard Prepared
1/2 ts Salt
1 Jalapeno Pepper *
Red Chiles Ground
Cilantro Fresh, Snipped

* Jalapeno Chile should be seeded and finely chopped. Cut the eggs
lengthwise into halves. Slip out the yolks and mash with a fork. Mix
the mashed yolks with the mayonnaise, cumin, capers, mustard, salt
and the jalapeno pepper. Fill the egg whites with the egg yolk
mixture, heaping lightly. Sprinkle with ground red chiles and
garnish with the cilantro.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Poached Eggs with Chipotle Sauce
Categories: Mexican, Cheese/eggs
Yield: 6 Servings

1 To 2 dried chipotles or
-mora chiles
1/4 c Water or chicken stock
2 tb Shallots, minced
1 tb Olive oil
1 tb Flour
1/2 ts Dried sage
1 ts Dried thyme
1 2/3 c Chicken broth
1/2 c Cream
Salt to taste
12 Eggs
Pan de Maiz (see recipe)

This sounds like a dandy brunch item. Chipotle peppers are *very*
hot, so be warned.

Before you begin preparing everything else, pour boiling water over
chipotle or mora chiles. Cover and let soak for at least 1 hour. When
chiles are well softened, puree them in a food processor with 1/4 cup
w or chicken broth.

Meanwhile, saute shallots in olive oil until softened. Then add
flour and cook until lightly brown. Stir in the herbs and slowly
whisk in the chicken broth. Simmer for 5 minutes and then add the
cream.

Simmer sauce for 15 minutes or until slightly reduced. Cream will
thicken. Add 2 teaspoons of the chipotle puree and simmer for 5
minutes longer to concentrate flavors. If you want more chipotle
flavor, you may add more puree at this point. Be careful, it's
picante. Taste, and add salt, if necessary.

Poach or lightly fry the eggs.

Cut corn bread into 6 large squares. Put a square on each plate.
Place cooked eggs on top of corn bread and ladle on about 1/3 cup of
Chipotle Sauce per serving.

These eggs are great accompanied by black beans, turkey sausages and a
fresh fruit compote to cool down the palate.

NOTE: Reserve leftover chipotle puree for another recipe. Or blend
with olive mayonnaise and dash of lime juice and use as a sandwich
spread.

PER SERVING(without cornbread): 255 calories, 15 g protein, 5 g
carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g
fiber.

Posted by Stephen Ceideburg

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scrambled Eggs with Chorizo Sausage
Categories: Mexican, Eggs, Pork
Yield: 4 Servings

4 oz Chorizo Sausage Bulk, *
6 Eggs Large
1/4 c Milk
1/4 ts Salt
1 ds Pepper
1/2 c Tomato 1 Md., **

* Italian Hot Sausage can be used but is not recommended. Only
if the Chorizo is not available. ** Tomato should be peeled, seeded
and chopped.

Crumble the sausage into an unheated 10-inch skillet. Slowly cook the
sausage for 15 to 20 minutes, stirring occasionally. Drain off the
excess fat. In a medium bowl beat the eggs, milk, salt and pepper,
with a fork. Pour the egg mixture over the sausage in the skillet.
Cook with out stirring over low heat until the eggs start to set on
the bottom and sides of the skillet. Lift the cooked portion of the
eggs so that the uncooked can run under the cooked portion. Continue
to lift and fold for 2 to 3 minutes until the eggs just begin to
fully set. Stir in the tomato and continue to cook as above until the
eggs are cooked through but are still glossy and moist. Serve hot.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Muffins ( Jalapeno Yeast Corn )
Categories: Bakery, Muffins, Breakfast, Mark's
Yield: 12 Muffins

2 oz Tofu
3/4 c Sugar
3 tb Shortening
3 ts Baking powder
1 ts Baking soda
1 ts Salt
1/2 ts Cream of tartar
3 Jalapeno peppers, seeded &
-- finely chopped
1 1/2 c Cornmeal
1 c Unbleached all-purpose flour
1/4 c Nutritional yeast
1 c Water

In a large bowl, cream together the tofu, sugar & shortening. Add the
baking powder, baking soda, salt & cream of tartar. Mix well. Add the
remaining ingredients & stir to ensure that the ingredients have been
well combined.

Spoon the batter into lightly oiled muffin pans. Bake in an oven
preheated to 375F for about 30 minutes. Test with a skewer to see if
they are done. If not done, return to the oven & test every 5
minutes. Cool on wire racks.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Drop Chicken Soup
Categories: Chinese, Cheese/eggs, Poultry, Soups
Yield: 4 Servings

5 c Chicken stock
2 tb Soy sauce
2 Eggs, well beaten
1 Garnish, see below

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to
medium and pour beaten eggs in a slow, thin stream from a height of at
least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve
immediately. Good garnishes include parsley, sauteed mushrooms
(prepared in advance) and fr ozen green peas which will de-frost in
the heat of the bowl but stay fresh - not overcooked.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egg Drop Soup
Categories: Diet, Soups
Yield: 8 Servings

6 1/4 c Basic chicken stock - see
Recipe
2 tb Soy sauce - low sodium
2 tb Sherry
1/8 ts White pepper
1/4 ts Salt
2 Egg whites
1 tb Corn starch
1 tb Sesame oil
2 Scallions - thinly sliced

1. In a 2-quart soup pot, heat 6 cups of chicken broth to a simmer.
Add the soy sauce, sherry, pepper, and salt. 2. Beat the egg whites
lightly. Drizzle into the chicken broth mixture. 3. Mix cornstarch
with the remaining 1/4 cup cold chicken stock until it is lump free,
then add to the soup. Stir until the soup thickens. Stir in the
sesame oil. 4. Garnish with scallions, and serve.

Yield: Makes 8-3/4 cup servings.

Each serving has approximately 31 calories, 1.12 g. protein, 1.8 g.
total fat (1.4 g. unsaturated fat, 0.24 g. saturated fat), 1.6 g.
carbohydrates, 0 mg. cholesterol, 0.06 g. fiber, 230 mg. sodium, 6
mg. calcium.

Exchanges per serving: 1/3 fat, 14 meat Source: Fred Towner

From: Fred Towner Date: 13 Jan 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ken's Tomato Egg Drop Soup
Categories: Soups, Chinese, Hom
Yield: 4 Servings

1 qt Chicken stock
2 md Fresh tomatoes -=OR=-
1 c -drained, canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
- white part only
- (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8" works well.) Garnish with the finely chopped
scallion tops.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Gail Shipp Date: 19 Feb 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tomato Egg Drop Soup
Categories: Chinese, Soups
Yield: 4 Servings

1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
- white part only
- (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8" works well.) Garnish with the finely chopped
scallion tops.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Kaz Langridge Date: 18 Feb 96

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Glazed Coffee Cake
Categories: Breakfast
Yield: 1 servings

1/2 c Post Grape Nuts
1/2 c Sugar
2 ts Maxwell House instant coffee
2 ts Cinnamon
1 3/4 c Flour
1 c Flour
1 ts Baking soda
1/2 ts Calumet baking powder
1/2 ts Salt
1 c Sour cream
1/2 c Butter, softened
2 Eggs
1/2 ts Vanilla

Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon set
aside. Mix flour with 1 cup sugar, the baking soda, baking powder and
salt in large mixer bowl. Add sour cream, butter, eggs and vanilla.
Blend at low speed with electric mixer, then beat for 1 minute at
medium speed. Spread one third of the batter in a greased 8 inch
square pan sprinkle with half of the cereal mixture. Repeat layers
and top with remaining batter. Bake at 350 degrees for 45 to 50
minutes, or until tooth pick inserted into the center comes out
clean. Cool in pan spread with coffee glaze.

Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2
cups sifted confectioners sugar. Makes enough to glaze the top of an
8 or 9 inch square cake or 10 inch tube cake.


Monday, May 12, 2008

Hot dog bun bread pudding is post-party favorite

It was the best Mom’s Day ever, with my three offspring and their spouses here along with their (collective) six kids as well as my daughter’s MIL and husband (would that be DMIL+H ?), Jan and John. We never lack for fabulous food and yesterday was no exception. With perfect cookout weather, Bob and John handled the grill chores, cranking out the burgers and franks. To go along we enjoyed Jan’s strawberry-spinach salad, my home-made bean salsa (for Dave), and lotsa fixin’s. And of course, there were plenty of sweets, including carrot cake made by Matt, Sarah’s birthday cake, and some of my fresh strawberry sorbet. Everyone helped make it a super day, including Katie, Kerri, Paul, Autumn, Isabelle, Jasmine, Jack, Skye, and Connor.

No bread pudding? you ask. We made up for that missing element today.

The slightly stale hot dog bun was staring me in the face this morning, begging to be made into a delectable bread pudding. And so we did, adding some chopped Newman’s Own Organic apricots, and a spoonful or two of salted cashew chunks.

No exaggeration. This is one of the very best bread puddings I’ve ever made! (And no, I don’t say that all the time.) I know what I’m having for breakfast tomorrow. If there’s any left.

HOT DOG BUN BREAD PUDDING WITH APRICOTS AND CASHEWS

1/2 of a day-old hot-dog bun, cubed
1/3 cup chopped dried apricots (such as Newman’s Own Organic)
1/8 cup chopped roasted and salted cashews
1 large egg
1/3 cup half & half or whole milk
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cinnamon-sugar

Scatter bread cubes in 1-1/2-pint (or up to 4-cup size) ceramic baking dish that has been buttered or sprayed with cooking spray. Sprinkle with chopped apricots and cashews. In medium bowl, whisk together egg, milk, sugar, melted butter, and vanilla. Pour over bread mixture in pan. Let stand about 30 minutes. Preheat oven to 350 degrees F. Sprinkle with cinnamon-sugar, and bake about 45 minutes, or until top is browned and crispy and pudding is firm.
Serve warm or at room temp with whipped cream. Serves 2 to 4.
© 2008, Recipe by Portia Little.


Emily Richards Cooks

Talking about pretty much anything but mainly about food and how to cook and enjoy it!

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Halloween Family Dinner Recipes


I could not be happier this week! Last week of October and all fellow Scorpios may be celebrating their birthdays like I am, as well as Halloween into the early days of November! I truly enjoy what I do and like to share it with whoever I can. There is no question that there are days that I am frustrated or get into a jam and need help but what I like most is that I learn from all that. It is that learning curve that I got to share with students at George Brown College last week in their food writing course. Their instructor, Kelly Jones, had asked me to be a guest speaker and tell them about my career. I truly haven’t had a really long career I like to think that I’m still working on that part. But any information I can pass along to help up and comers get to do what they enjoy or be a part of it all, I really want to help.
I myself, like most had some help from mentors along the way and I now happily call them close friends that I still share time and thoughts with. I had the opportunity to tell these students about my dream of owning a restaurant originally when I was working in restaurants but then quickly I came to realize that I didn’t have the money and didn’t want to go bankrupt-restaurant ownership can be very scary and difficult. So I knew I wanted to work with food but wasn’t quite sure what I could do, my leap of faith took me from London, Ontario to Toronto when I started working at Canadian Living Magazine’s test kitchen and with Bonnie Stern at her cooking school. From that early start, I began an interest in something I had no idea I could do or be interested in. That has become my career and many young food writers and recipe developers are interested to know the path that got me to here. I have a tendency to talk and go on, which I had warned them all in the class. So I felt compelled to create a little assignment for them, should they of course choose to do it. My worry of course was would they and if they did, could I incorporate it into a column? Well surely I thought Halloween would interest them and my assignment to them was to create a recipe that would help parents put dinner on the table before getting the kids out the door to get those treats they’ve been waiting all year for!
To my surprise and happiness, I received 2 recipes from 2 different students. One from Mike and the other from Rosie, both showed interest in the recipe development process and creating delicious recipes for people. I was elated to try the recipes and then share them with you. (I had told them in the class that if I used them they would become my column for the week of Halloween.)
I think the true spirit of Halloween is in these recipes. And what is that spirit? Fun, somewhat spooky and in this case-getting dinner on the table! I made these for my family and also got friends to taste them. A true taste test! I am happy to announce that they were big hits! I can’t wait to let Mike and Rosie know. Now as a true recipe tester I did make some changes, so I hope they don’t mind (very minor) but I think it makes both recipes stand out even more and makes them easy to make for your family. Showcasing these recipes after my little talk at George Brown makes me happy I am able to do what I do and also share it with others. I wish these students all the best and I hope they continue to follow their passions and have a great Halloween!
And I didn’t forget dessert! My son, Nicolas and daughter Adriana along with friend Jessie, enjoy tasty sweet treats too, so after these yummy dinner recipes try out some fun squares and cookies from my website http://www.emilyrichardscooks.ca/ to share with friends and family.
Blistered Cheeseburger Pizza
Combining two childhood favourites (and adults alike) pizza and cheeseburgers come together to create a meal sure to please. I confirmed that easily when my friend Ben, 11 said “the pizza was so delicious, the meat was awesome and the crust was to die for!” My son, Matthew confirmed it as did all the adults who nibbled away at the pizza too. The grape tomatoes get wrinkly while baking and turn into “blisters” on this hearty chock full of meat pizza.

1 lb (500 g) extra lean ground beef, chicken or turkey
1 small onion, finely diced
½ tsp (2 mL) each dried oregano leaves and salt
1 bag (680 g) store-bought pizza dough
½ cup (125 mL) ketchup
½ cup (125 mL) halved grape tomatoes
1 cup (250 mL) shredded white or orange cheddar cheese

In large nonstick skillet, cook beef, onion, oregano and salt, breaking up with spoon for about 8 minutes or until no longer pink.

On lightly floured surface, roll out pizza dough to fit a 14 inch (35 cm) pizza pan. Place on greased pizza pan and spread with ketchup. Sprinkle meat mixture evenly over top. Place tomatoes on top and sprinkle with cheese.

Bake in centre of 450 F (235 C) oven, for about 25 minutes or until crust is golden and crisp and cheese is melted and tomatoes are wrinkly.

Tips:
Substitute store-bought pizza crust for the dough. Simply follow the recipe and reduce baking time to about 12 minutes.

I like to use perforated pizza pans to make pizza. The holes in the pans help to create a crispy crust. If you have a pizza stone you could use that as well.

Get your imagination going add other creepy favourites to your pizza like hot pepper rings or slithery anchovies. A surefire way to keep the goblins away from your dinner!

Ghostly Chicken Pie
Having a fun dinner especially for Halloween seems most appropriate. Taking a little time to create your ghosts will get you oohs and ahhs at the table. I couldn’t have put it better than what Julia H. said “the ghost pot pie thing was great! 10/10!”

2 tbsp (25 mL) butter
1 leek, white and light green part, thinly sliced
1 onion, chopped
1 each carrot and stalk celery, chopped
2 cloves garlic, minced
½ tsp (2 mL) dried thyme leaves
¼ tsp (1 mL) dried rosemary leaves
¼ tsp (1 mL) each salt and pepper
3 tbsp (45 mL) all purpose flour
2 cups (500 mL) chicken stock
½ cup (125 mL) 35% whipping cream
4 cups (1 L) chopped cooked chicken
2 cups (500 mL) cooked chopped broccoli
2 tbsp (25 mL) chopped fresh parsley or coriander (optional)
Black olive pieces (optional)

Potato Ghosts:
2 lbs (1 kg) yellow fleshed potatoes, peeled and cubed
2 tbsp (25 mL) butter
½ cup (125 mL) 35% whipping cream
Salt to taste

Potato Ghosts: In large pot of boiling water, cook potatoes for about 20 minutes or until very tender. Drain well and return to pot. Mash potatoes with butter and cream until very smooth. Stir in salt to taste.

Meanwhile, melt butter in large deep skillet over medium heat and cook leek, onion, carrot, celery, garlic, thyme, rosemary, salt and pepper, stirring often for about 10 minutes or until softened. Add flour and cook for 1 minute to coat well. Add stock and cream and stir until well combined. Bring to a gently boil and cook for about 3 minutes stirring until thickened. Add chicken, broccoli and parsley and stir until well moistened and hot.

Scrape into shallow 10 cup (2.5 L) casserole dish and dollop mashed potatoes on top and shape into “ghosts”. Place olive pieces in for eyes if desired. Bake in 350 F (180 C) oven for about 20 minutes or until bubbly and hot.

Tips: Use a rotisserie chicken that you can pick up at the grocery store for the chicken. 1 chicken once the bones and skin are removed will give you about 4 cups (1 L) of chopped chicken. Or use leftover turkey or chicken for the dish.

Make the pot pie 1 day ahead and refrigerate it. Then once you come home, cover it and bake for about 45 minutes or until it is hot in the centre and bubbling around the edges.


Breakfast apple granola crisp

As excited as I am to be — slowly, tentatively — back in the kitchen, I seem to be stuck at the beginning, or at least the beginning of the day. I’m fixated on granola and eggy things, breakfast-y quick breads and this thing I made for the sole purpose of eating with my morning yogurt, and I suspect it has everything to do with us feeling almost constantly like we’ve just woken up. And too early, sigh.

Fortunately, the cause is really cute and so we’ve decided to keep him, even if he at the advanced age of three and a half weeks has decided he no longer wants to sleep in those four-hour stretches he had teased us with in his misspent youth. However, I am stubborn and refuse to complain about the sleeplessness because there is nothing more predictable than new parents complaining about sleeplessness, and I hate being predictable. Instead, I have decided to embrace it, thus if I constantly feel like it is breakfast and I need a cup of coffee, then well, breakfast and a cup of coffee we will have.


This crisp is supposed to be the fall answer to my beloved breakfast apricot crisp. I maintain that baked fruit crisps needn’t just be dessert food and if you’re only having them after dinner, you’re missing out. The trick is to dial back the sugar significantly, keep the topping as granola-like as possible and eat it cold, first thing in the morning, with a generous helping of your favorite yogurt on top.

This isn’t to say that all sorts of things didn’t go south when I made this — I’m not naming names or anything, but a certain someone required enough attention that I was more than a little scatterbrained in the kitchen: the apples took more than an hour to peel and chop, leading to all sorts of discoloration the granola nearly burned when I wasn’t paying attention and I overbaked the crisp enough that it’s more applesauce than delicious baked chunks . But like we care. We were so happy to have something, anything besides cold cereal for breakfast yesterday afternoon, and something that still managed to be delicious, I’m going to go out on a limb and call this a raging success. Make this, eat it for breakfast this week, whenever your breakfast may be.

By the way, I know that someone will ask me what kind of apples I used, and the answer is that I do not remember. I got them in baskets at different Greenmarkets and they all had funny names and I grabbed whatever looked good, including one that was so big, even this other giant was impressed.

Breakfast Apple Granola Crisp

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 cup shredded coconut (sweetened or unsweetened, as you wish I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9吉-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

* To note: I originally made mine with four pounds of apples, which will explain why yours may not look as voluminous as mine. However, I felt that the apple to granola proportion was off, and the apples nearly overflowed in the baking dish, hence why I suggest you use less.


Raisin-Bread Strata with Sausage and Dried Plums - Recipes

Apple-Rum Cinnamon Bread Pudding

Active Time: 20 minutes
Total Time: 1 hour 20 minutes • Serves: 8


8 slices cinnamon-raisin bread, cut into 1/2-inch pieces (about 4 cups)
3 Schnucks large eggs
1-3/4 cups Schnucks whipping cream
1/2 cup Schnucks granulated sugar
2 tablespoons dark rum
1/2 teaspoon Schnucks ground cinnamon
1/4 teaspoon Schnucks ground nutmeg
1 pinch salt
Schnucks nonstick cooking spray
1 large Fuji or Gala apple, cored and cut into 1/2-inch pieces (about 1-1/2 cups)
1/2 cup chopped walnuts

1. Set oven to 350°F. Place bread in single layer on large rimmed baking pan bake in oven while oven preheats 8 to 10 minutes or until lightly browned, stirring once halfway through baking.

2. In large bowl, with whisk, stir eggs, cream, sugar, rum, cinnamon, nutmeg and salt. Add bread to egg mixture and stir with rubber spatula to submerge bread in liquid let stand 20 minutes, stirring occasionally.

3. Place eight (4- to 5-ounce) oven-safe ramekins on same rimmed baking pan spray ramekins with nonstick cooking spray.

4. Add apple and walnuts to bread mixture toss to combine. Evenly divide bread mixture into prepared ramekins, pressing to make sure bread is covered in as much liquid as possible.

5. Bake bread puddings loosely covered with aluminum foil 15 minutes. Remove foil bake 25 to 30 minutes longer or until centers are set, tops are lightly browned and bread puddings puff. Let stand 5 minutes before serving.


Each serving: about 401 calories, 26 g total fat (13 g saturated), 141 mg cholesterol, 193 mg sodium, 33 g carbohydrate, 1 g fiber, 19 g sugars, 7 g protein

Cook’s Wisdom

To make this recipe in 1 dish: Spray 2-quart glass or ceramic baking dish with nonstick cooking spray. Add bread mixture to prepared dish, pressing down to make sure bread is covered in as much liquid as possible. Bake bread pudding loosely covered with aluminum foil for 20 minutes. Remove foil bake 40 to 45 minutes longer or until center is set, top is lightly browned and bread pudding puffs. Let stand 5 minutes before serving.


Watch the video: Φανουρόπιτα του Γέροντα Παρθένιου (July 2022).


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