MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Mushroom Pate
 Categories: Appetizers
   Servings:  6
 
      2 tb Margarine
      1 sm Onion, Chopped
           Clove Garlic, Minced
  1 1/2 c  Sliced Mushrooms
    1/2 ts Tarragon
      1 c  Blanched Whole Almonds
      1 tb Lemon Juice
      2 ts Soy Sauce
      1 ds White Pepper
      2 tb Cream Cheese, Optional *
 
  * or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely chopped
  almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
  optional.
  ~------------------------------------------------------------------------
  In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
  until tender but not browned. Add tarragon, stir until it is softened. Pour
  mixture into a bowl of food processor. Add remaining ingredients. Process
  until mixture is smooth. Add cheese if you prefer a more spreadable
  consistency. Spoon into a serving bowl. Top with garnish of your choice.
  Makes 1 1/2 cups. People who do not like ordinary pate seem to love this
  one. Vary the herbs and substitute the vegetables as you wish. Serve with
  water crackers, thick slices of crusty French bread, thin slices of whole
  wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
  Substitute other vegetables for the mushrooms (maybe broccoli.) -
  Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the
  almonds - vary the flavor by using other seasonings such as basil, oregano,
  dillweed, curry powder, or nutmeg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Puff
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Butter (or margarine),
           -softened
      1 c  Gold Medal flour
      2 tb Water
    1/2 c  Butter (or margarine)
      1 c  Water
      1 ts Almond extract
      1 c  Gold Medal flour
      3    Eggs
 
  Chopped nuts Confectioners' Sugar Glaze (below)
  
  Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water
  over mixture; mix with fork. Round into ball; divide in half. On ungreased
  baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
  about 3 inches apart.
  
  In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove
  from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously
  over low heat until mixture forms a ball, about 1 minute. Remove from heat.
  Beat in eggs, all at one time, until smooth. Divide in half; spread each
  half evenly over strips, covering completely.   Bake about 60 minutes or
  until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze
  & sprinkle generously with nuts.  10 to 12 servings
  
  CONFECTIONERS' SUGAR GLAZE
  
  Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
  tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until
  smooth.
  
  **** And that is it.. ****       Enjoy it!!    V.O.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Stuffed Dates with Bacon
 Categories: Appetizers
   Servings:  6
 
      1 pk (4-oz) blanched whole
           -almonds
      1 lb Pitted dates
  1 1/2 lb Lean thinly sliced bacon cut
           -into thirds
 
  Put an almond in each date. Wrap a piece of bacon around each stuffed date
  and secure with a toothpick. Line cookie sheet with aluminum foil. Place
  dates on foil and bake in preheated 400 degree oven for 12-15 minutes or
  until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anchovy Olive Dip
 Categories: Dips
   Servings:  6
 
      1 c  Dairy sour cream
    1/2 c  Finely chopped stuffed green
           -olives
  1 1/2 tb Anchovy paste
    1/2 ts Grated onion
 
  Combine ingredients; mix well.  Chill
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anchoyade
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      4 oz Flat anchovy fillets
      2 md Cloves garlic, finely
           -chopped
      1 ts Tomato paste
      1 tb To 1 1/2 tb olive oil
      2 ts Lemon juice (or red wine
           -vinegar)
           Freshly ground black pepper
      8    To 10 slices French bread,
           -1/2-inch thick, cut into
           Strips
      1 ts Finely chopped fresh parsley
 
  Soak anchovies 10 minutes in cold water and pat dry with paper towels.
  Place in a large mortar or heavy bowl with the garlic and tomato paste.
  Pound with a pestle, wooden masher or spoon into a very smooth puree, or
  use food processor with steel blade. Dribble the oil in, a few drops at a
  time, stirring constantly until thick and smooth, like mayonnaise. Stir in
  lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown
  bread lightly on one side.  While bread is warm, spread untoasted side with
  anchovy mixture, pressing it into bread with back of fork or spoon. Bake
  for 10 minutes.  Sprinkle with parsley and serve at once.
  
  Note: For a first course, use whole slices of French bread spread with
  anchovy mixture.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel of Death Cheese Spread
 Categories: Cheese, Spreads, Appetizers
   Servings:  6
 
      1 lb Gorganzola or Bleu Cheese
      1 lb Ricotta cheese
      2    Cloves chopped garlic
      1 c  Chopped walnuts
      4    Fresh sage leaves
 
  salt to taste cheese cloth
  
  Chop garlic.  Add to 1/4 C of water in a small saucepan. Reduce to 2
  tablespoons.
  
  Beat cheeses together.  Add garlic mixture and salt, if desired.
  
  In a double layer of cheesecloth - put sage leaves in a pattern in the
  center.  Sprinkle nuts on top.  Put cheese mixture on top of nuts.  Gather
  cheesecloth and form into a ball.  Tie together.
  
  Put the cheeseball in a strainer over a dish and let sit in the fridge
  overnight to drain.
  
  Unwrap and serve!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angels on Horseback
 Categories: Seafood, Appetizers
   Servings:  1
 
           Bacon slices
           Oysters, fresh, raw
           Salt and pepper
           Paprika
           Toothpicks
 
  Wrap thin slices of bacon around freshly shucked oysters, sprinkled with
  salt, pepper and paprika, and secure them with wooden picks. Put them on a
  rack in a shallow baking pan and brown them slowly in a moderate oven
  (350F), turning once, until the bacon is crisp. Serve hot, on parsley
  sprigs or watercress. Angels on horseback may also be browned under the
  broiler.  They should be turned to crisp the bacon on all sides. Source:
  Gourmet Cookbook, Volume 1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Antipasto
 Categories: Appetizers, Seafood
   Servings: 10
 
      2    Green Peppers
      1    Medium Onion
      2    Stalks Of Celery
      3    Carrots
      1    Garlic Clove
    1/2 lb Sliced Mushrooms
      1    Flowerets Of Med Cauliflower
      2 tb Oil
      1 c  Tuna Fish Drained
      1    Juice Of One Lemon
      1 ts Granulated Sugar
     13 oz Bottle Of Catsup
 
  Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
  cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour
  into sterilzed jars, cool and refrigerate.  When serving, place antipasto
  in a pretty dish, surround with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Appetizer Cheese Ball
 Categories: Appetizers, Cheese, Eggs
   Servings: 12
 
      8 oz Cream Cheese, Room Temp.
      4 oz Blue Cheese, Crumbled
      4 oz Cheddar Cheese, Shredded
      2 ts Mustard, Dijon Style
      1 ts Worcestershire Sauce
    1/8 ts Garlic Powder
    1/4 ts Salt
    1/2 c  Pecans, Finely Chopped
    2/3 c  Currants
    3/4 c  Parsley, Chopped

MMMMM-----------------------------DIPPERS----------------------------------
           Assorted Crackers
           Apple Wedges
 
  Place the cream cheese, blue cheese, cheddar cheese, mustard,
  Worcestershire, garlic powder and salt in a mixer bowl and beat at low
  speed just until well mixed.  Stir in the pecans and currants.  Taste and
  adjust seasoning.  Refrigerate the cheese mixture for 30 minutes or until
  slightly firm, then shape into a ball.  Roll in the chopped parsley to coat
  well.  Cover with plastic wrap and refrigerate until ready to serve. Let
  stand at room temperature for about 30 minutes before serving.  Place on a
  platter surrounded with crackers and apple wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Fritters
 Categories: Appetizers
   Servings: 12
 
      1    Egg
    1/3 c  Milk
      1 c  Flour, all purpose
  1 1/2 ts Baking powder
      3 tb Sugar
    1/4 ts Salt
      1 c  Apples, diced
 
  Beat egg and add milk.  Sift flour, measure and sift again with baking
  powder, sugar and salt.  Add to beaten egg and milk.  Stir in apples. Drop
  by teaspoonfuls in shortening and fry until golden brown.  Drain on paper
  towels.  Serve with Kayro light corn syrup or sprinle with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Squares #1
 Categories: Appetizers, Eggs, Cheese
   Servings: 24
 
     12 oz Canned Artichokes
      1    Small Onion, Minced
      4    Large Eggs
      8 oz Mozzarella Cheese
    1/4 c  Dried Bread Crumbs
      2 tb Chopped Parsley
    1/4 ts Salt
    1/4 ts Pepper
           Non-Toxic Flowers To Garnish
 
  Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid
  from second jar of artichokes and discard. Finely chop all artichokes; set
  aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over
  medium heat, cook minced onion until tender. In medium bowl, with fork,
  beat eggs until blended. Stir in cooked onion and chopped artichokes,
  mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture
  evenly in baking dish. If not baking right away, cover and refrigerate.
  ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325F.  Bake artichoke mixture
  30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on
  wire rack. With knife, cut lengthwise into 4 strips then cut each strip
  crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve.
  MAKES 24 HORS D'OEUVRES.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Dip #1
 Categories: Appetizers, Dips, Spreads, Cheese
   Servings:  4
 
      1 c  Parmesan Cheese
      1 c  Mayonnaise
  1 1/2 c  Artichoke Hearts
           Garlic Powder
 
  Combine equal amounts Parmesan cheese and mayonnaise.  Add garlic powder.
  Add artichoke hearts and combine with cheese mixture.  May be served cold
  or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not
  heat in microwave).  Serve with chips or as a spread on french bread. Typed
  by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Spinach Dip
 Categories: Dips, Syd's book
   Servings:  1
 
  1 1/2 oz Jar Artichokes Drained
     10 oz Bag Spinach
    3/4 c  Mayonnaise
      3 tb Lemon Juice
    1/2 ts Grated Lemon Rind
      1    Tabasco To Taste
      1    Salt And Pepper To Taste
 
  Chop artichoke hearts in food processor fitted with steel blade.  Set
  aside.  Wash spinach well.  Blanch in boiling water; drain; squeeze dry and
  chop in food processor.  Add chopped artichoke hearts and remaining
  ingredients and process just until blended.  Prepare a day in advance.
  Serve with vegetable sticks.  Yield 2 1/2 cups.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Bottoms with Bay Scallops
 Categories: Appetizers, Seafood
   Servings:  8
 
    3/4 lb Scallops, bay, washed
      1 c  Bread crumbs, fresh, fine
      3 tb Parsley, fresh, minced
    1/2 ts Tarragon, dried
    1/4 c  Celery, minced
      2    Garlic, cloves, minced
     28 oz Artichoke bottoms, drained
           (2-14 oz cans)
           Oil, canola, for brushing
           On grill rack
 
  Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
  Gently mound filling into artichoke bottoms.
  
  Prepare grill.  When coals are hot, set artichokes on grill rack, brushed
  with oil, about 4 to 6 inches from heat source.  Cover grill.  Cook stuffed
  artichokes for about 3 minutes or until scallops are opaque. Using a
  long-handled spatula, transfer artichoke bottoms to serving dish. Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Chili Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1 cn (14-oz) artichoke hearts
           -drained and chopped
      1 c  Grated parmesan cheese
      1 cn (4-oz) green chili peppers
           -chopped
      1 c  Mayonnaise
 
  Tortilla chips for dipping
  
  In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
  Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350
  degree oven for 20 minutes. Serve warm with tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Dip #2
 Categories: Appetizers, Dips
   Servings:  6
 
     10 oz Frozen artichoke hearts
      1 c  Sour cream
      1 c  Mayonnaise
    1/2 c  Grated Parmesan cheese
 
  PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour
  cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix
  thoroughly. Turn into a baking dish and bake until hot and bubbly.
  
  Makes 3 Cups
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Squares #2
 Categories: Appetizers
   Servings:  1
 
      1 lg Onion
      1    Garlic clove, minced
      4    Eggs (beaten)
    1/4 c  Bread crumbs
      2    Jars of artichoke hearts,
           Chopped (not liquid)
  1 1/2 ts Oregano
           Salt, pepper to taste
        ds Tabasco
      2 c  Shredded cheddar cheese
 
  Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat
  the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt
  and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour
  into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asian Guacamole
 Categories: Dips, Appetizers
   Servings:  6
 
      1 tb Black or white sesame seed
      1 lg Firm-ripe avacado
      1 tb Shredded pickled ginger
      3 tb Seasoned rice vinegar
           -OR
      3 tb Cider vinegar,mixed with
      1 ts Sugar
    1/2 ts Wasabi powder or
           -prepared horseradish

MMMMM------------------------POTSTICKER CRISPS-----------------------------
     12    Round potsticker skins
 
  Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan
  often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to
  cool.
  
  Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
  ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and
  sprinkle with remaining seed. Serve with potsticker crisps.
  
  Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
  saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams
  cholesterol.
  
  *** POTSTICKER CRISPS ***
  
  One at a time, dip potsticker skins in water; shake off excess. Lay in a
  single layer on a greased 12x15" baking sheet.
  
  Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
  thickness. Cool on racks. If made ahead, package airtight and store at room
  temperature up to 2 days.
  
  Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
  saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
  milligrams cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus and Crabmeat Salad
 Categories: Appetizers, Seafood
   Servings:  4
 
      1 c  Mayonnaise
      1 tb Lemon juice - fresh
  1 1/2 ts Tomato paste
  1 1/2 ts Shallot - minced
    1/2 ts Dijon mustard
    1/4 ts Pepper
      1 lb Asparagus - trimmed
      8 oz Crabmeat - cooked
      4 lg Boston lettuce leaves - or
           -butter lettuce leaves
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
  pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
  prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
  until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
  cool.  Drain and pat dry.  mix crabmeat into mayonnaise.  Season to taste
  with salt.  Arrange 1 lettuce leaf on each plate.  Top with asparagus.
  Spoon crabmeat mayonnaise over and serve.
  
  Bon Appetit, April, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Roll Ups
 Categories: Appetizers
   Servings: 12
 
      1    Can Asparagus
      1    Loaf Bread *
      4 oz Bleu Cheese
      1 ts Worcestershire Sauce
      1    Beaten Egg
      8 oz Cream Cheese
           Garlic Powder To Taste
           Pepper To Taste
 
  * Remove crusts and flatten each slice.
  
  Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and
  seasonings.  Spread on bread - place an asparagus spear on top and roll up.
  Roll in melted butter and cut in thirds. Place on cookie sheet and bake for
  about 20 min.-- at 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado and Raisin Dip
 Categories: Appetizers, Dips, Syd's book
   Servings:  4
 
      2    Avocados, Peeled & Chopped
    1/2 c  Raisins
    1/2 c  Vegetable Oil
    1/4 c  Lime Juice
      1 tb Sugar
      1 tb Salt
    1/4 tb Freshly Ground Pepper
 
  Place all ingredients in blender container.  Cover and blend on high speed
  until smooth, about 45 seconds.  Serve with raw vegetables, assorted
  crackers or fried tortillas. Makes 1-2/3 cups of dip.  From: Syd's
  Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado-Tofu-Egg Dip
 Categories: Dips, Eggs, Appetizers
   Servings:  6
 
     10    Min to prepare
           Yield 1 1/2 c
      3 tb Cider vinegar
      3 tb Cold water
      1    Cake (1/4 lb) tofu
      1 md (4" long) ripe avocado
      2    Hard cooked eggs
    1/2 ts Dijon mustard
    1/2 ts Prepared horseradish
    1/2 c  Very finely minced red onion
 
  From "The Enchanted Broccoli Forest" By Molle Katzen.
  
  salt to taste pepper to taste
  
  Place vinegar, water, tofu and avocado in the jar of a blender - or a food
  processor fitted with the steel blade attachment.  Puree until smooth.
  Transfer to a bowl.
  
  Coarsely grate or finely chop the hard-cooked eggs.  Stir these, plus all
  remaining ingredients into the puree.  Cover tightly and chill.
  
  Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aztec Pyramid Avocado Dip
 Categories: Appetizers, Dips, Cheese, Syd's book
   Servings:  8
 
      3    Avocado *
      1 c  Cream Cheese, Softened
      2 c  Sour Cream
  1 1/3 oz Taco Seasoning Mix, 1 Pkg
      2 c  Cheddar, Sharp, Shredded
      3 c  Fresh Tomatoes, Fine Chopped
      5    Green Onions, Sliced,Use All
    1/2 c  Black Olives, Sliced
      2 tb Lemon Juice
 
  LAYER 1: (Bottom)  Mash the avocados and blend in the lemon juice, mixing
  well, and spread evenly in a bowl or on a serving plate to the edges of the
  dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
  sour cream, mixing well, and blend in the taco seasoning, blending well.
  Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
  the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
  cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
  6:  Top with the black olives. Serve at room temperature. Makes about 10
  1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
  Jicama.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baba Ghannouj
 Categories: Appetizers
   Servings:  6
 
           Med Eggplant *
    1/4 c  Tahini
      1 tb Lemon Juice
           Clove Garlic
    1/4 ts Black Pepper
      1 ds Ground Cumin
      2 tb Sesame Seeds
      2 tb Finely Chopped Fresh Parsley
 
  * Peeled and cut into 1/2" cubes (about 3 cups)
  ~-------------------------------------------------------------------------
  Steam eggplant until tender, about 8 minutes.  Place cooked eggplant in
  food processor. Add tahini (sesame paste),lemon juice, and garlic.  Puree.
  Stir in remaining ingredients; spoon into serving bowl. Garnish with
  parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - Smaller
  eggplants have thinner peels and a sweeter flavor. Select those with firm
  skin free of soft spots.  Store sesame seeds in cool, dark place in
  refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baba Ghannuj (Eggplant Appetizer)
 Categories: Appetizers
   Servings:  1
 
      1    Large eggplant
      1    Clove garlic; crushed
      1 ts Salt
    1/4 c  Tahini; Sesame Seed Paste
      2 tb Water
    1/4 c  Lemon juice
           Lemon wedges
           Parsley
           Olive oil
 
  Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
  times. Place in baking dish. Bake for 45 minutes or until tender. Remove
  from oven and run under cold water. Peel and mash; set aside. In serving
  bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
  beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
  chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
  of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
  Taule, Prodigy ID# BTVC62A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baby Pear Tomatoes and Brie
 Categories: Cheese, Appetizers
   Servings:  4
 
  4 1/2 oz Round Brie cheese
           Coarsely cracked black
           -pepper
      7 oz Baby pear tomatoes (red and
           -yellow)
      1    To 2 Tbsp. snipped fresh
           -herbs (choose from basil,
           -oregano, marjoram,
 
  Fresh herb sprigs savory, dill, or a combination of them Sliced French
  Bread
  
  Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh
  herb sprigs.  Place cheese over herbs in dish.  Using the tip of a paring
  knife, score top of the cheese in a diamond pattern.  Generously top cheese
  with black pepper.  Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2
  minutes or till cheese just starts to melt.  Arrange tomatoes around
  cheese.  Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1
  minutes more or till tomatoes are warm.  Cut cheese into wedges; serve with
  tomatoes and bread.  Makes 4 to 6 appetizer servings.
  
  From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baby Shrimp and Tarragon Mustard
 Categories: Appetizers, Dips, Seafood, Syd's book
   Servings:  4
 
      2 ts Dijon Mustard
      1 ts Lemon Juice
  1 1/2 ts White Wine Vinegar
      2 ts Fresh Tarragon, Chopped
      2 ts Dried Tarragon, Crushed
      1 c  Mayonnaise
    3/4 c  Baby Shrimp
    1/2 c  Sour Cream
 
  Mix the mustard, lemon juice, vinegar, and tarragon.  Blend in the
  mayonnaise.  Add the shrimp, then the sour cram.  Blend well.  Cover and
  chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
  Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon and Smoked Oysters
 Categories: Appetizers, Seafood
   Servings: 15
 
      2 cn Smoked oysters
    1/4 c  Light vegetable oil
    1/2 lb Bacon strips
     40    Round wooden toothpicks
      3 tb Garlic, minced
 
  1. Cut bacon strips in thirds.
  
  2. Wrap a bacon slice around each oyster and place a toothpick through to
  hold it in place.
  
  3. In a medium skillet, heat oil, and add garlic.
  
  4. Cook wrapped oysters in oil until bacon is crisp.
  
  5. Remove from pan and drain on a paper towel to drain.
  
  Serves 15
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon and Cheese Eggs
 Categories: Eggs, Appetizers
   Servings:  6
 
      6    Hard cooked eggs
      3 tb Mayonnaise
      2 sl Crisp bacon
      2 ts Vinegar
    1/4 c  Grated cheddar
    1/8 ts Salt
 
  Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt.
  Fill egg white halves.  Top with crumbled bacon.
  
  From:  Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson -
  Cooking Echo
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Artichoke Bundles
 Categories: Appetizers, Entertain
   Servings: 30
 
      1 lb Bacon
      3    Jars marinated artichoke
           -hearts; drained
      1    Jar spicy brown mustard
 
  Slice strips of bacon in half crosswise. Spread one side of bacon with a
  thin layer of mustard. Drain artichoke hearts thoroughly and place one
  piece of articoke at one end of bacon. (If artichoke hearts are too large,
  they may be sliced in half before wrapping in bacon.) Roll and secure with
  a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure
  they do not touch each other. Bake in a 375 degree oven for 30-45 minutes,
  turning once, until bacon is cooked. (This may be done early in the day.)
  Drain on paper towels and refrigerate until serving time. Reheat on baking
  sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and
  Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Horseradish Dip
 Categories: Dips
   Servings:  1
 
    1/2 c  Miracle Whip
      1 c  Sour Cream
    1/4 c  Real Bacon Bits
    1/4 c  Prepared Horseradish
 
  Combine all ingredients and mix until blended.  Cover and chill until
  serving time.  Makes 2 cups.  From: Los Angeles Times.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Olive Hot Appetizer
 Categories: Appetizers, Pork, Cheese
   Servings:  4
 
      6    Slices Bacon Crumbled
      1 c  Ripe Olives, Chopped
    1/2 c  Green Onion Tops, Chopped
  1 1/2 c  Shredded Cheddar Cheese
      1 ts Curry
    1/2 c  Mayonnaise
 
  Mix all ingredients.  Toast bread on one side and cut in assorted shapes.
  Spread mixture on untoasted side.  Broil until brown or freeze until ready
  to use.  Typed by Syd Bigger.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Roll Ups
 Categories: Appetizers, Pork, Cheese
   Servings: 50
 
      6 oz Cream Cheese With Chives
      1 tb Milk
     25    Mixed Grain Sandwich Bread
     25    Bacon Cut In Halves
 
  Combine milk and cheese.  Stir to spreading consistency.  Spread about 2
  teaspoons on each side of bread, thin cut in 2 pieces.  Roll bread and wrap
  with bacon.  Place on broiler pan.  bake at 350F for 30 minutes or until
  bacon browns.  These freeze well.  Thaw before cooking.  Yields 50.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon-Flavored Dip Mix
 Categories: Dips
   Servings:  1
 
      2 tb Instant Bacon Bits
      1 ts Instant Beef Bouillon
      1 tb Instant Minced Onion
    1/8 ts Minced Garlic
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Lable as
  Bacon-Flavored Dip Mix.  Store in a cool, dry place and use within 6
  months.
  
  Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of
  sour cream and 1 package of mix. Chill at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATIONS:  Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
  package of softened cream cheese for sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Cheddar Olives
 Categories: Appetizers, Cheese
   Servings: 24
 
      1 c  Cheddar Cheese, Grated
      2 tb Unsalted Butter, Softened
    1/2 c  Flour
    1/8 ts Cayenne Pepper
     24    Pimiento-Stuffed Olives
 
  Drain olives and pat dry with towels.  Combine cheese and butter in a bowl.
  Add flour and cayenne and blend until well mixed.  Drop the dough by
  tablespoons onto wax paper and wrap or mold each piece of dough around an
  olive, covering it completely.  Bake the wrapped olives on a baking sheet
  in the middle of a preheated 400F oven for 15 minutes or until golden.
  Serve warm.  Makes 24 olives. A 1969 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Party Dip
 Categories: Dips
   Servings:  6
 
      1 lg Round loaf dark bread (about
           -2 pounds, unsliced)
      1 bn Scallions, chopped
      6    Garlic cloves, finely minced
      2 tb Butter or margarine
      1 pk (8 ounces) cream cheese, cut
           -into small chunks and
           -softened
      2 c  (16 ounces) sour cream
      3 c  (12 ounces) grated mild or
           -medium cheddar cheese
      1 cn (14 ounces) artichoke hearts
           -(water packed, not
           -marinated),
 
  From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet
  Cooking Echo by Sonya Whitaker-Quandt  1/92
  
  "Your party will be the best one of the year when you serve this special
  dip baked inside a loaf of bread. It will be the centerpiece of the table
  and the centerpiece of the party, too."
  
  drained and cut into quarters Garlic bread for serving
  
  Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the
  top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve
  crusty part to make top for loaf. Scoop out most of the soft inside portion
  of the loaf and save for another purpose, such as stuffing or bread crumbs.
  In a skillet, saute' the scallions and garlic in the butter until scallions
  wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the
  scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the
  artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of
  bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for
  about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using
  thin slices of warm garlic bread as dippers.
  
  Note: The best part of this dish is when the dip is gone and all you have
  left is the breadd, which is soaked in all those delicious ingredients.
  Just break the bread up and pass it around!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Potato Chips
 Categories: Appetizers
   Servings:  6
 
  3 1/2 lb Red Boiling Potatoes -
           Or white boiling potaotes,
           Cut crosswise into
           1/8-inch thick slices
      6 tb Butter - melted (3/4 stick)
           Salt and freshly ground
           Pepper
 
        Position racks in upper and lower third of oven and preheat to
    500F. Lightly grease 2 baking sheets.  Arrange potato slices in single
    layer on prepared baking sheets.  Brush generously with butter.  Bake
    7 minutes.  Switch pan positions and continue baking until potatoes
    are crisp and browned around edges, about 7 to 9 minutes.  Transfer to
    heated platter.  Sprinkle with salt and freshly ground pepper.  Serve
    immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Potato Spears
 Categories: Appetizers
   Servings:  4
 
      3 lg Baking Potatoes
    1/4 c  Miracle Whip Salad Dressing
           ;Onion Salt
           ;Pepper
 
  Scrub the potatoes and cut them lengthwise into thick slices, then cut the
  slices into thick strips.  Brush the strips with the salad dressing. Place
  on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with
  the onion salt and pepper.  Bake in a preheated 375 Degree F for 50 minutes
  or until tender and golden brown.
  
  NOTE:
  
  The recipe can be doubled for an entertaining snack or to serve with
  hamburgers or bratwurst.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Spinach
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Butter
      8 oz Cream Cheese
      2 pk Frozen Spinach
      1 pk Lipton Onion Soup Mix
           Breadcrumbs
 
  Melt butter in a large frying pan.  Add 2 packages of spinach.  Break up
  and stir.  Add cream cheese and onion soup mix.  Stir well.  Place in a
  casserole.  Top with breadcrumbs and bake at 300oF for 45 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Sweet Red & Yellow Pepper Wedges
 Categories: Appetizers
   Servings:  6
 
      2 md Size sweet red peppers
      2 md Size sweet yellow pepper
      1 md Size onion fine chopped
      1 cn (28-oz) crushed tomatoes
           -well drained
    1/4 c  Chopped fresh parsley
    1/4 c  + 2 tablespoon olive oil
      3 tb Pine nuts
      4    Clove garlic fine chopped
      1 ts Salt
    1/4 ts Pepper
    1/4 c  Fresh bread crumbs
 
  Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops
  off peppers; discard stems and finely chop tops. CUt each pepper lengthwise
  into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine
  pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts,
  garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture
  into each of the pepper wedges. Bake wedges in preheated oven at 375
  degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and
  remaining 2 tablespoon oil over all. Bake 10 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Vegetable and Seafood Won Tons
 Categories: Appetizers
   Servings:  6
 
      1    Envelope vegetable soup mix
           -15 ounces
 
  ricotta cheese 1/2     pound imitation crabmeat, chopped 1/4 teaspoon
  garlic powder 1/8     teaspoon                black pepper 40 won ton
  wrappers 1       Tablespoon vegetable or olive oil
  
  Preheat oven to 350~F.
  
  In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper
  Place 1 Tablespoon mixture on center of each won ton. Brush edges with
  water; fold each corner into center and press to seal. Arrange seam side
  down on lightly greased cookie sheet; brush wontons with oil. Bake 25
  minutes or until crisp and golden brown, turning once.
  
  Variation:  Use 1 1/2 cup chopped shrimp in place of crab.
  
  Note:  If not going to back immediately, cover filled won tons with damp
  cloth until ready to bake, then brush with oil.
  
  Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg
  
  Prep time 25 minutes               Bake time: 25 minutes
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Curry Dip
 Categories: Dips
   Servings:  2
 
      1 tb Butter
      1    Onion, finely chopped
      1    Banana
      1 tb Curry powder
    1/2 c  Water
      1 tb Apricot jam
    1/2 c  Sour cream
    1/2 c  Mayonnaise
    1/2 ts Salt
 
  Absolutely delicious with crunchy vegetables, this is also great with
  crackers, chicken fingers and wings.
  
  pepper
  
  In saucepan, melt butter over medium heat; cook onion for 3 minutes, or
  until softened but not browned. Push to side of pan. Thickly slice banana.
  Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute,
  stirring all ingredients together. Add water and bring to boil; reduce heat
  and simmer for 10 minutes or until thickened and liquid is reduced by half.
  Remove from heat; stir in jam. Transfer to food processor or blender;
  process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste;
  process just until combined. (Can be covered and refrigerated for up to 1
  day. Let stand at room temperature for 30 minutes before serving.) Makes 2
  cups.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bar Cheeze a la Win Shooter's *** (Fbpm0
 Categories: Appetizers
   Servings: 12
 
      1 lb Velveeta cheese; (no substit
    1/2 lb Unsalted butter at room t
      8 oz Pkg cream cheese; softened
      5 oz Bottle prepared horseradi
    1/4    Melted and strained bacon gr
      2 pt Onion juice
    1/8 pt Tabasco hot red pepper sauce
      1    Few drops of red and yell
 
    Place all ingredients in top of double boiler over
    simmering water. Stir occasionally until melted and
    smooth. The mixture will look coarse in texture. For
    best results put it through blender; using on/off
    speed on high for two or three minutes until satiny
    smooth. If you do not have a blender; use electric
    mixer on high speed, beating until smooth. Pour into
    refrigerator containers. Keeps well up to four or five
    weeks if tightly covered and refrigerated. Freezes
    well up to six months. Makes about a quart, which
    won't last long!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecue Bits
 Categories: Pork, Appetizers
   Servings: 10
 
      1 lb Franks, 1/2 " rounds
    1/4 c  Vinegar
      3 tb Brown Sugar
      1 tb Worcestershire
      1    Garlic Clove, minced
    1/4 ts Pepper
  1 1/2 c  Tomato Sauce
      1    Onion, small, minced
      1 tb Mustard
    1/2 ts Curry Powder
      1 ts Salt
           Picks
 
  Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill
  until serving time. Heat sauce in chafing dish 15 min. before serving. Add
  FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Garlic
 Categories: Appetizers, Barbecue
   Servings:  8
 
      8    Heads Garlic
      4 tb Butter
           Springs Of Fresh Rosemary *
 
  *  Fresh Oregano also may be used.
  ~-------------------------------------------------------------------------
  Remove the papery outer covering from whole garlic head, but do not
  separate the cloves or peel them. Place as many whole heads of garlic on a
  large square of aluminum foil as there are people to be served. Top with
  butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If
  fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8
  heads of garlic).  Fold the foil over the garlic and seal the package well.
  Cook over hot coals for 45 minutes, turning the package occasionally with
  tongs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Spareribs
 Categories: Appetizers
   Servings:  4
 
      2 lb Pork spareribs
      2 tb Dark soy sauce
      1 tb Tomato paste
      2 pn Five Spice Powder
      3 tb Honey
      1    Garlic clove, crushed
      1    Piece ginger root, peeled,
           -grated (1/2")
    1/2 c  Unsweetened orange juice
    1/4 ts Mustard powder
           Orange peel (opt)
 
  Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in
  a single layer in a roasting pan.
  
  Mix remaining ingredients in a bowl until thoroughly combined. Spoon
  approiximately 1/2 of the sauce over ribs and bake in preheated oven 30
  minutes.
  
  Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining
  sauce over ribs. Bake 50-60 minutes, basting and turning frequently until
  ribs are glazed and rich golden brown. Garnish with orange peel, if
  desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Crepe Recipe
 Categories: Appetizers
   Servings:  4
 
  1 1/2 c  Flour
      1 ts Sugar
    1/8 ts Salt
      3    Eggs
  1 1/2 c  Milk
      2 tb Butter or oil; melted/cooled
 
  Mixing crepes by hand.
  
  Sift the dry ingredients into a bowl.  Break the eggs into another bowl and
  mix until yolks and whites are blended.  Make a hole in the middle of the
  dry ingredients and pour in beaten eggs.  (French chefs often break the
  eggs right into the dry ingredients but this makes mixing more difficult.
  
  Stir the flour mixture into the eggs little by little.  The dough will be
  difficult to work and it may be necessary to add a little milk (or whatever
  liquid is used in the particular recipe) to incorporate all the flour. Add
  the liquid a spoonful at a time and mix it in thoroughly before adding more
  liquid.  When the mixture becomes easy to work (when about half of the
  liquid has been used) the remainder can be added in two portions.
  
  Add melted butter (and flavorings if indicated).
  
  Mix again, cover and set aside for at least an hour but not more than 6
  hours at room temperature.  Crepe batter can be held overnight in the
  refrigerater.  If necessary, the crepe batter can be cooked immediately,
  but the "resting" time allows the flour to absorb more liquids, makes the
  mabber easier to handle, and gives the crepes more flavor.  Since flours
  vary in their ability to absorb liquid, if the crepe batter seems too thick
  when you are ready to cook it, a small amount of extra liquid can be added
  at this time.  The consistency could be at least as thin as heavy cream.
  
  From:  You can do anything with crepes.  1993 Cooking Echo Picnic Cookbook
  exchange. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 07-31-93 (23:19) Number: 1775 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Fish Mousse
 Categories: Seafood, Appetizers
   Servings:  6
 
    1/2 lb Whitefish fillets
    1/2 lb Cooked lobster
      2 tb Finely diced onion
    1/2 ts Salt
      2 tb Brandy
      1 tb Tomato paste
    1/2 c  Egg whites
    3/4 c  Whipping cream
 
  PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and
  tomato paste in a food processor and blend until smooth. Add the egg whites
  and blend until incorporated. Transfer the mixture to a bowl, cover and
  chill for 30 minutes. Stir in the cream until incorporated. Divide the
  mousse between buttered ramekins. Place the ramekins in a water bath, cover
  and place in oven for 20 minutes. To serve, turn the contents of each
  ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each
  mousse and serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Fondue (Fondue Neuchateloise)
 Categories: Appetizers, Cheese
   Servings:  1
 
  2 1/2 fl Dry white wine
           Clove garlic
  5 1/2 oz Emmental and Gruyere cheese*
      1 ts Cornstarch
    1/2 fl Kirsch**
           Shake pepper
           Grind fresh nutmeg
      6 oz White bread, cubed
 
  (Note:  the above measurements are for *each* person.
   Multiply by your number of guests.)
  
  * Grated and mixed half and half.  ** This is Swiss cherry firewater:
  clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.
  
  Most good liquor stores should carry it, at least one of the US brands like
  Hiram Walker, or else maybe Bols.  The best Kirsch is "Etter" brand from
  Switzerland, but the odds of your finding it are minuscule.  -- In
  Switzerland, fondue is usually perpared in a "caquelon", an earthenware
  dish with a handle, glazed inside;  but any enamelled saucepan can be used,
  or a not too shallow fireproof dish.  Rub the inside of the pan with half a
  cut clove of garlic, and let it dry until the rubbed places feel tacky. Put
  the wine in the dish and bring it to a boil.  Slowly start adding cheese to
  the boiling wine, and stir constantly until each bit is dissolved, then add
  more.  When all the cheese is in, stir the kirsch into the cornstarch well,
  then add the mixture to the cheese and keep stirring over the heat until
  the mixture comes to a boil again.  Add freshly ground pepper and nutmeg to
  taste.  -- Remove the dish to on top of a small live flame (Sterno or
  alcohol burner) and keep it bubbling slowly. Bread should have been cubed
  ~- about 1-inch cubes -- for spearing with fondue forks and stirring around
  in the cheese.  The old custom is that if you accidentally lose the bread
  into the cheese from the end of your fork, if you're male, you have to buy
  a round of drinks for the table: if you're female, you have to kiss
  everybody.  (Hmm.) .
  
  Other fondue info:  Do not drink water with fondue -- it reacts unkindly in
  your stomach with the cheese and bread.  Dry white wine or tea are the
  usual accompaniments.  Another tradition:  the "coupe d'midi", or "shot in
  the middle", for when you get full:  a thimbleful of Kirsch, knocked
  straight back in the middle of the meal, usually magically produces more
  room if you're feeling too full.  Don't ask me how this works...it just
  does.  -- The crusty bit that forms at the bottom of the pot as the cheese
  keeps cooking is called the "crouton", and is very nice peeled off and
  divvied up among the guests as a sort of farewell to dinner.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Salsa
 Categories: Dips, Condiments
   Servings:  2
 
      1    Whole clove garlic
      1 lb Ripe plum tomatoes, cored
           -and finely diced but not
           -peeled
    1/2 sm Red onion, finely chopped
    1/4 c  Minced fresh coriander OR
    1/4 c  Minced flat leaf parsley,
           -plus 1/2 tsp ground
           -coriander
      1 tb Lime juice
    1/4 ts Salt
 
  Keep this savory sauce on hand as a dip for taco chips, a topping for
  scrambled eggs, or an accompaniment for Tex Mex dishes
  
  Prep time:  15 minutes Cook time: 2 minutes.
  
  Drop the garlic into a small saucepan of boiling water.  Let
  boil,uncovered, over moderate heat for 2 minutes.  Drain well, then mince.
  Place the minced garlic in a medium sized bowl and mix in the
  tomatoes,onion, coriander, lim juice, and salt.  Cover with plastic food
  wrap and let stand at room temperature for 1 hour.  Transfer the mixture to
  a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes
  2-1/3 cups.
  
  RED HOT SALSA
  
  Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1
  tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce.  Proceed as
  directed.
  
  Makes 2-1/3 cups. **Wash hands after handling the pepper**
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bay Scallop Seviche
 Categories: Appetizers, Seafood
   Servings:  6
 
  1 1/2 ts Ground cumin
      1 c  Fresh lime juice
    1/2 c  Fresh orange juice
      2 lb Bay scallops
      1    Hot red chili pepper *
    1/4 c  Red onion, finely chopped
      3    Ripe plum tomatoes **
      1    Red pepper; seeded & chopped
      3    Scallions; chopped
      1 c  Cilantro, chopped
      1    Lime; sliced, for garnish
 
  *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes
  should be seeded and chopped.
  
  Stir the cumin into the lime and orange juices and pour over the scallops.
  Stir in the chopped chili pepper and red onion.  Cover and refrigerate for
  at least 2 hours.
  
  Just before serving, drain the scallops and mix with the chopped tomatoes,
  sweet pepper, scallions and cilantro.  Garnish with the slices of lime.
  
  From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beacon Hill Clam Dip
 Categories: Appetizers, Seafood
   Servings:  6
 
      1 cn Gorton's Clams
      2 ts Prepared horseradish
      1    3 oz pkg. cream cheese
      1 ts Lemon juice
 
  Mix horseradish, lemon juice with cream cheese.  Add 1 tsp. of clam juice
  from the can, blend into cream cheese mixture.  Add drained clams.  Add
  additional clam juice if necessary to reach the desired consistency.  Serve
  with chips.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Dip a la Dr. Pepper
 Categories: Dips, Beans
   Servings:  2
 
      1    Can Red Kidney Beans, Drain
      3 tb Tomato Paste
      2 tb Oil
      1 ts Salt
    1/4 ts Black Pepper
      1    Clove Garlic, Minced
    1/2 c  Dr. Pepper
      4 oz Can Green Chilies, Drained
      1 ts Worcestershire Sauce
      1 c  Sharp Cheddar, Shredded
           Crisp Chopped Bacon
 
  Combine all ingredients except the last 2 in saucepan; heat to boiling.
  Pour into blender or electric mixer; add cheese. Blend on high speed until
  well mixed. Pour into warmer dish; cover with bacon. Serve with chips,
  crackers. Source: Cookin' with Dr. Pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Dip
 Categories: Dips, Beans
   Servings:  6
 
     29 oz Can refried beans
      1    4 oz can chopped ripe olives
    1/2 c  Chopped onion
    1/4 c  Taco sauce
      1 ts Garlic
  1 1/4 c  Grated cheese
 
  Mix and bake at 350 degrees for 30 minutes.  Good as dip with tortilla
  chips or veggies.  Would make a great burrito.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beaver Tails
 Categories: Appetizers
   Servings:  1
 
           Beaver Tail
 
  This tid-bit of the old time trappers will be tasted by few of the younger
  generation. Broil the beaver tail over hot coals for a few minutes (or in
  one of those new electric ovens). The rough scaly hide will blister and
  come off, leaving the tail clean, white and solid. Then roast or boil until
  tender. This is considered very strengthening food (use only young beaver).
  For a special treat, cool, souse in vinegar, add raw onion rings, salt and
  pepper to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Cheese Ball
 Categories: Beef, Cheese, Appetizers
   Servings:  6
 
      8 oz Cream cheese, (yogurt cheese
           -would be just fine) 2 tsp.
           -horseradish, 1
 
  BEEF CHEESE BALL
  
  Shred 2 jars chipped beef, saute in 2 Tbls. butter.  Combine half of this
  with tsp. prepared mustard. Roll into ball, then roll in remaining chipped
  beef.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Jerkey
 Categories: Beef, Appetizers
   Servings: 30
 
  1 1/2 lb Flank Steak
 
  Select a 1/2 inch thick flank or top round steak. trim away all fat then
  partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
  wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
  soy or terriyaki sauce to cover meat. If desired onion or garlic powder or
  Worcestershire sauce may be added. Toss to coat each piece. Cover and
  refrigerate several hours or over night.  Lift meat from marinade, drain
  will then air dry for a couple of hours. Arrange meat strips in single
  layer on fine wire screen or cake cooling rack. Place in low oven (175 to
  200F) or slowly smoke-cook in smoker until meat is completely dried. Store
  in air-tight container.  Serve as a snack or appetizer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Jerky
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Soy Sauce
    1/2 c  Worcestershire Sauce
      2 tb Ketchup
    1/2 ts Pepper (MORE FOR HOT)
    1/2 ts Garlic Powder
    1/2 ts Onion Salt
      1 lb Beef Roast
 
  Marinate 1 hour or overnight.  Bake in oven 150 to 170, overnight for 10 -
  12 hours. FROM: KAZ GLOVER DATE: 06-24-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Sausage - Nella
 Categories: Appetizers
   Servings:  8
 
      5 lb Lean Ground Beef
      5 ts Morton Tender Quick Salt
  2 1/2 ts Garlic Salt
  2 1/2 ts Coarse Ground Pepper
      1 ts Hickory Smoke Salt
 
  In a large bowl combine ground beef, salts and pepper.  Mix well, cover and
  refrigerate.  On second day mix again.  Refrigerate.  On third day mix
  again.  Refrigerate.  On fourth day shape into 5 rolls, about 1-1/2" X 10"
  Spray broiler rack with Pam.  Lay rolls on rack, place on lower oven rack.
  Cook at 150F for 8 to 10 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Yakitori
 Categories: Appetizers, Beef
   Servings:  4
 
    1/2 c  Soy Sauce
      2 tb Lemon Juice
      2 tb Sugar
      1    Garlic Clove (Crushed)
    1/2 ts Ginger (Ground)
      2 tb Vegetable Oil
      1 ts Sesame Seeds
      1 lb Beef Sirloin (Fine Chopped)
      2    Green Onions (Fine Chopped)
 
  In a 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger,
  oil, sesame seeds and onion.  Thread meat on 18 to 20 six inch bamboo
  skewers, pushing the skewer in and out as though sewing.  Place skewered
  meat in marinade, turn to coat all sides.  Cover and refriderate 4 hours;
  drain.  Arrange on broiler pan and broil 5 to 8 inches from heating
  element.  Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Batter Fried Veggies 'n' Things
 Categories: Appetizers
   Servings:  4
 
           Oil
      1    Env. Golden Onion Soup Mix
      1 c  Unbleached All-Purpose Flour
      1 ts Baking Powder
      2    Large Eggs
    1/2 c  Beer, Any Regular Beer
      1 tb Prepared Mustard
           Veggies 'N' Things
 
  In deep fat fryer, heat oil to 375F.  Meanwhile, in large bowl, beat
  golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer
  until smooth and well belnded.  Let batter stand 10 minutes. Dip Suggested
  Veggies 'N' Things into bater, then carefully drop into hot oil.  Fry,
  turning once, until golden brown; drain on paper towels. Serve warm. Makes
  about 4 cups Veggies 'N' Things.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beggars' Purses
 Categories: Appetizers
   Servings:  6
 
MMMMM------------------------------CREPES-----------------------------------
  1 1/2 c  Milk
      4    Eggs
  3 3/4 oz Pastry flour -=OR=-
      3 oz - All-purpose flour -AND-
    3/4 oz - Cake flour
      1 pn Salt
    1/2 oz Melted butter

MMMMM-----------------------------FILLING----------------------------------
           Chives; blanched
           Caviar
           Sour cream
           -(or creme fraiche)
           Butter; melted
 
  COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and
  pass through a fine strainer. Let rest 1 hour. Add butter before cooking
  the crepes. Cook the crepes and be careful not to brown them. Lay the crepe
  out on a piece of parchment or a clean towel (don't lay out more than 12 at
  a time or they will dry out). Fill with a spoonful of caviar and sour
  cream. Pull the edges of the crepes up to form small purses and tie with a
  chive. Serve warm or at room temperature, lightly brushed with butter.
  These crepes can also be rolled or folded in the more traditional manner if
  forming the purses seems like a daunting task. The result is beautiful,
  however, and worth the extra effort.
  
  This elegant recipe comes from Katherine Alford, chief instructor at the
  New York Cooking School. Katherine used to be the chef at the Quilted
  Giraffe in New York. These crepes are a signature dish of that restaurant.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Dip
 Categories: Appetizers, Dips, Beans
   Servings:  4
 
  1 1/2 c  Black Beans, Cooked
    1/3 c  Celery, Minced
    1/2 ts Coriander, Ground
    1/4 ts Salt
      1 ts Dried Cilantro, Crushed, *
    1/3 c  Carrot, Minced
      1 ts Oregano, Dried
      1 ts Cumin, Ground
    1/2 c  Sour Cream

MMMMM-----------------------------GARNISH----------------------------------
           Fresh Cilantro, OR
           Parsley, Chopped
      1 tb Garlic, Minced
      1 tb Fresh Cilantro, Chopped
 
  *  Use either the fresh leaves or the dried leaves for this recipe.
  ~-------------------------------------------------------------------------
  Coarsely mash half the beans by hand.  Add the remaining whole beans and
  all of the other ingredients, blending well.  Cover and chill. Garnish with
  cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok
  Choy, Tortilla Chips, Corn Bread Croutons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Olives with Tomatoes and Capers
 Categories: Appetizers
   Servings:  4
 
      1 tb Olive oil
      3 md Garlic cloves, chopped fine
      1 sm (3oz) onion, coarsely
           -chopped
     16 oz Can salt free whole tomatoes
      1 c  (about 48) medium sized
           -canned, low salt, pitted
           -black olives,drained and
 
  Most of us tend to think of olives as a salty-fatty food.  But it's
  possible to buy low salt black olives, featured in the Mediterranean style
  sauce, that have all the good flavor without all of the salt. Yes, the
  capers that lend spark to the sauce are themselves salty; but you can cut
  down on their saltiness by choosing a brand that ranks salt further down,
  and thus in lesser concentration-on the ingredients list,and then draining
  and rinsing the capers well before adding them.  Serve with medium to large
  strands, ribbons, or shapes.
  
  broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained
  and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double
  concentrate tomato paste 2 tsp sugar 1/2 tbsp dried oregano
  
  In a large skillet or saucepan, heat the olive oil with the garlic and
  onion over moderate heat.  When they sizzle, add the tomatoes, breaking
  them up with your hands.  Then stir in the remaining ingredients. Simmer
  the sauce until it is thick but still slightly liquid, 5-7 minutes.  Serve
  over cooked pasta. Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blini with Three Caviars
 Categories: Appetizers
   Servings: 18
 
  2 1/2 tb Sugar
      2 c  Milk
      2 tb Unsalted butter, melted,
           Plus additional for brushing
           -the griddle
      1 c  Buckwheat flour (available
           -at natural foods stores and
           Specialty foods shops)
      1 c  All-purpose flour
      1 ts Salt
      2 lg Eggs, separated
    3/4 c  Well-chilled heavy cream
 
  (Buckwheat Yeast Pancakes With Three Caviars) from 1989
  
  a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour
  cream as an accompaniment about 4 ounces each black caviar, golden caviar,
  and salmon roe
  
  In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup
  lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the
  milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons
  of the butter, and the buckwheat flour, beat the batter for 1 minute, and
  let it rise, covered with plastic wrap, in a warm place for 2 hours or
  chill it, covered tightly, overnight. (Chilling overnight produces a
  tangier flavor. Let the batter come to room temperature before continuing
  with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the
  all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute,
  and let it rise, covered with the plastic wrap, in a warm place for 1 hour,
  or until it is double in bulk and bubbly. In a bowl beat the cream until it
  holds soft peaks and fold it into the batter. In a metal bowl beat the egg
  whites until they just hold stiff peaks and fold them into the batter
  gently but thoroughly.
  
  Heat a griddle or large skillet over moderate heat until it is hot, brush
  it lightly with the additional melted butter, and spoon tablespoons of the
  batter onto the griddle, spreading them to form 3-inch rounds. Cook the
  blini for 1 minute on each side, or until the undersides are golden.
  Transfer the blini as they are cooked to a platter and keep them warm,
  covered with a kitchen towel. Make blini with the remaining batter in the
  same manner, brushing the griddle lightly with the butter as necessary. The
  blini may be made 2 days in advance and kept covered and chilled. Reheat
  the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or
  until they are warm, or microwave them on a microwave-safe platter, covered
  with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or
  until they are warm.
  
  Arrange 3 or 4 blini on each of 18 small plates, top them with some of the
  sour cream, and arrange some of the caviar decoratively on the sour cream.
  Serves 18 with blini to spare.
  
  Source: Gourmet magazine, January 1991 - favorite recipes from old issues
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blintz Batter - (Mama Leah Cookbook)
 Categories: Appetizers
   Servings: 16
 
      4    Eggs
      1 tb Corn oil
      1 c  Milk or water
      1 c  Flour
      1 pn Pinch salt
 
  Combine oil and eggs in bowl and beat until light and frothy.  Beat in milk
  or water, then beat in flour and optional salt until well blended. Pour
  batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until
  flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium
  heat.  Dip a paper towel into some vegetable oil and lightly grease pan.
  When it is very hot, quickly pour batter into pan, swirl very quickly to
  cover entire surface and rapidly back excess into pitcher. Shake crepe on
  to clean tea or paper towel. Cover with plastic wrap or damp towel until
  ready to use. To freeze: Place wax paper between layers. Wrap well in foil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blue Cheese Dip
 Categories: Dips, Cheese
   Servings:  8
 
      1 pk Blue cheese(4oz)
      1 pk Cream cheese,softened(8oz)
    1/3 c  Sweet white wine
      1 tb Snipped parsley
      1 ts Worcestershire sauce
      1 ds Garlic powder
      2 tb Snipped parsley
 
  Mix blue cheese and cream cheese in small mixer bowl; stir in wine
  gradually. Beat until light and fluffy. Beat in 1 tablespoon parsley, the
  Worcestershire sauce and garlic powder.
  Cover and refrigerate until ready to serve. Garnish with 2 tablespoons
  parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blue Cheese & Walnuts
 Categories: Appetizers, Cheese
   Servings:  6
 
      1 c  Walnuts
      1 c  Crumbled blue cheese
      1    Egg beaten with 1 tb water
 
  Just chop 1 cup of walnuts (depending on the size of brie you need to
  cover) and stir into 1 cup crumbled blue cheese.  Press onto the top of the
  brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to
  size needed).  Use fingers wet with cold water to seal underside of pastry.
  Cut off excess to make cut-outs and adhere to top of brie with a little
  cold water.  I refrigerate my brie at this point until I'm ready to bake.
  Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water)
  and bake on a cookie sheet covered with baking parchment in a 375 degree
  oven for about 20 minutes until golden. (Parchment makes it simple to
  transfer brie to serving dish.)  Let Baked Brie stand for 20-30 Min. before
  cutting to let it firm up a little.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blue Cheese Souffle
 Categories: Cheese, Dips
   Servings:  6
 
      1    Envelope unflavored gelatin
      2 tb Cool water
      4 tb Sweet butter
      4 oz Cream cheese
      4 oz Blue cheese--softened
      1    Egg--seperated
      1 ts Dijon mustard
    1/2 c  Heavy cream--whipped
 
  Blue Cheese Souffle
  
  A wonderful dip.
  
  Soften gelatin in cool water, then gently stir over low heat to dissolve.
  Using a food processor or electric mixer, beat together butter and cheeses,
  adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT
  DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a
  1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the
  dish with string. Spoon mixture into the dish so that it comes up over the
  sides and up to the top of the collar. Chill for several hours or
  overnight.  Remove the collar and serve with crackers or raw vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blue Cornmeal Crepes
 Categories: Appetizers
   Servings:  6
 
    1/4 c  All-purpose flour
      1 ts Salt
    1/4 c  Blue corn meal
      4    Eggs
      1 c  Milk
      2 oz Clarified butter
 
  Mix dry ingredients and add to the wet ingredients.  Let stand 1/2 hour.
  Using non-stick pan with 1 ounce of liquid, roll around the pan until the
  edges turn brown.  Flip over and cook for 5 seconds. Remove from the pan
  and fill with favorite stuffing--salsa, crabmeat, etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bluegill Dip
 Categories: Seafood, Dips
   Servings:  6
 
           Worcestershire sauce
           -garlic powder
           Liquid smoke
           -lemon juice
           Salt and pepper
           -mayonnaise
           Steamed fish fillets,
           -boneless
 
  Directions: Combine all ingredients for fish dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bob Hope's Favorite Lemon Pie
 Categories: Appetizers, Appetizers
   Servings:  6
 
      1 c  Sugar
      2 tb Sugar
      1 c  Water, boiling
      2 tb Butter
      1    Salt
      1    Pie shell, baked
      2 tb Sugar
      4 tb Lemon juice
      4    Egg yolks
      1    Grated rind of lemon
      3    Egg whites
 
  Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly,
  stirring constantly, until thick and smooth.  Add slightly beaten egg
  yolks, butter, lemon rind and juice and salt.  Cook 2 or 3 minute.  Pour
  into baked shell.  Cover with meringue made from 3 egg whites, beaten stiff
  and 2 tbl. sugar.  Bake in a slow oven 15 minutes or untilbrown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boboli Aka Focaccia Bread
 Categories: Appetizers
   Servings:  8
 
      1 pk Yeast
    1/4 c  Water
  2 1/4 c  Warm water
      6 tb Olive oil,+ extra for pans
  5 1/2 c  To 6 cups flour
      1 ts Salt (optional)
 
  1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some
  extra for pans,  5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and
  let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3
  olive-oiled pie pans. Dimple dough with fingers. Place on top the following
  mixture:  Coarse sea (or Kosher) salt, fresh ground pepper, chopped
  rosemary and thyme. If herbs are dried, soak them in water for 10 minutes
  and then pat dry on paper towels.
   Let rise 50 to 60 minutes.  Bake at 350 degrees F for 25 minutes. May dip
  in olive oil. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-02-93 (08:30) Number: 1962 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bourbon Pate
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
 10 1/2 oz Beef broth
      4 oz Can Sell's or other good
           -quality pate
      3 oz Cream cheese
      2 ts Unflavored gelatin
    1/2 c  Cold water
    1/2 c  Bourbon
 
  Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill.
  Dissolve gelatin in cold water.  Heat beef broth and combine with gelatin.
  When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve
  with club crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brandied Cheddar Spread
 Categories: Appetizers, Dips, Spreads, Cheese
   Servings:  5
 
      1 lb Sharp Cheddar Cheese
    1/3 c  Brandy
      3 tb Butter, Room Temperature
      2 tb Heavy Cream
      1 ds Nutmeg
      1 ds Cayenne Pepper
 
  Put the cheese through a meat grinder, food processor and etc. using the
  finest blade. Combine the cheese in a mixing bowl with all other
  ingredients. Mix well.  Chill in the refrigerator. Remove from the
  refrigerator about a half-hour before serving so the cheese may be spread
  easily. A good bourbon may be substituted for brandy with excellent
  results. Makes about two cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brandied Gorgonzola Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  2
 
    1/2 c  Gorgonzola Cheese
    3/4 c  Sour Cream
    1/4 ts White Pepper
    3/4 ts Brandy
 
  Blend the gorgonzola cheese and sour cream until smooth.  Add the remaining
  ingredients and blend well.  Cover and chill.  Makes about 1-1/4 cups of
  dip.  SUGGESTED DIPPERS:  Cherry Tomatoes, Green Zucchini, Jicama,
  Pearapple, Anjou Pear, Nectarine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brandied Tomato Gravy
 Categories: Appetizers
   Servings: 12
 
      1 cn Tomatoes(8oz)
      4 tb Butter or margarine
      2 tb Flour,all-purpose
      1 cn Beef broth(14oz)
      1 tb Brandy
    1/2 ts Meat-extract paste
    1/4 ts Salt
 
  1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
  2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in
  flour; cook 1 minute.
  3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
  meat-extract paste and salt; cook, stirring until gravy thickens and
  boils.
  NOTE: Meat-extract paste is an extract of meat, concentrated to a paste,
  with seasoning added and packed in a jar. It is available in most
  supermarkets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brandy Cheese Ball
 Categories: Appetizers, Cheese
   Servings: 10
 
      4 oz BLUE CHEESE,SOFT,CRUMBLED
      8 oz CREAM CHEESE,SOFTENED
      2 tb PARSLEY,FRESH,CHOPPED
      2 tb BRANDY OR COGNAC
      1    GARLIC CLOVE,FINELY CHOPPED
    1/3 c  SESAME SEED, TOASTED
 
  BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON
  LOW SPEED UNTIL SMOOTH.  COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM.
  JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED.
  GARNISH WITH CHOPPED PARSELY IF DESIRED.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brie En Croate
 Categories: Appetizers, Cheese, Eggs
   Servings:  5
 
      1    Brie Round
      1    Pasrty Dough
      1    Egg
      2 tb Milk
 
  Completty enclose cheese in pastry.  Make egg wash of egg and milk.  Put
  brie on baking sheet with seam side of dough down.  Brush with egg wash.
  Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate
  top of Brie.  Bake at 350F about 30 minutes or until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli and Blue Cheese in Prepared Puff
 Categories: Appetizers, Cheese
   Servings:  8
 
           Prepared Pie Pastry
      4    Eggs
      1 lb Ricotta Cheese
    1/2 lb Crumbled Bleu Cheese
      4 c  Cooked Broccoli Florets
 
  Preheat oven to 400F for 10 minutes.  Beat eggs until light.  Mix in both
  cheeses, pepper and nutmeg until well mixed.  Stir in broccoli.  Set aside.
  Place prepared pie crust in 9" quiche dish.  Pour filling into crust. Bake
  30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli and Mushroom Dip
 Categories: Appetizers, Dips, Cheese
   Servings:  1
 
      2 c  Broccoli, Chopped
      1 tb Vegetable Oil
      1    Garlic Clove
    1/2    Onion, Chopped
    1/4 lb Mushrooms, Chopped
    3/4 c  Cottage Cheese, Low Fat
    1/4 c  Yogurt, Low Fat Plain
      1 pn Salt And Pepper To Taste
 
  Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
  cold water. In nonstick skillet, heat oil over medium heat; add garlic,
  onion and mushrooms and cook, until onion is tender. Set aside.  In
  blender, combine cottage cheese and yogurt; season with salt and pepper to
  taste. Process just until mixed. Cover and refrigerate. Makes 2-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Deviled Tomatoes
 Categories: Appetizers
   Servings:  4
 
      4    Garlic Cloves Mashed
      1 tb Dijon Mustard
    1/2 ts Dry Mustard
      1    Salt And Pepper To Taste
      2 tb Virgin Olive Oil
      4    Small Tomatoes, Halved
 
  In bowl, combine garlic, Dijon mustard, salt and pepper to taste.  Add oil,
  drop by drop, whisking till smooth.  Place tomatoes in buttered baking dish
  and spread with mustard mixture.  Broil tomatoes 3 inches from heat for 1
  minute or till tops are bubbly and golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Seafood Canapes
 Categories: Appetizers, Seafood
   Servings: 12
 
      1 c  Cooked seafood, flaked
      6 sl White bread
    1/4 c  Butter
    1/4 c  Cheddar or 1/3 cup ketchup
           -or chili sauce
           American cheese, grated
 
  Toast bread on one side; trim off crusts and cut bread in half. Butter un
  toasted sides; cover with a layer of seafood, then ketchup and top with
  cheese. Place canapes on a baking sheet under the broiler. Broil until the
  cheese is melted and the canapes are heated through. Makes 12 canapes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brunch Quiche
 Categories: Appetizers
   Servings:  6
 
      1    (7-oz) or 1/2 lb pkg elbow
           -macaroni - 2 cup uncooked
      6 sl To 8 sl bacon chopped
      2 c  Shredded american cheese
      2 c  Shredded monterey jack
           -cheese
      2 c  Soft bread cubes
      1 md Onion finely chopped
      1 sm Green bell pepper finely
           -chopped
      4    Egg separated
      2 c  Milk
      1 ts Salt
      6    To 8 drop bottled hot pepper
           -sauce
 
  Red salsa (optional)
  
  Prepare elbow macaroni according to package directions; drain. In medium
  skillet, cook bacon until crisp; drain. In large bowl, combine macaroni,
  bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat
  together egg yolks, milk, salt and hot pepper sauce. Add to macaroni
  mixture; mix well. In large bowl, beat egg whites until stiff. Fold into
  macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch
  baking dish. Place a shallow baking dish with 1-2 inches water on lowest
  rack of a 325 degree oven. Place quiche on center rack. Bake until set and
  knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes
  before cutting. Garnish as desired. Serve with salsa. Refrigerate
  leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buffalo Chicken Wings W/ Blue Cheese Dipping Sauce
 Categories: Chicken, Appetizers
   Servings:  6
 
      6 tb Butter or margarine
    1/4 c  Hot pepper sauce
           Vegetable oil for frying
     18    Chicken wings, disjointed,
           -tips discarded
           Dipping Sauce:
    1/4 lb Blue cheese, Roquefort or
           -Gorgonzola
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      1 tb Lemon juice
      1 tb Wine vinegar
 
  hot pepper sauce to taste
  
  Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks
  
  These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty
  of ice-cold beer.
  
  1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.
  
  2. In large frying pan or deep-fat fryer, heat 1" of oil to 375. Fry wings
  in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on paper
  towels.
  
  3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.
  
  BLUE CHEESE DIPPING SAUCE
  
  In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the
  mayonnaise until blended. Add the remaining ingredients & whisk to blend
  well. Cover & refrigerate until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buffalo Chicken Wings with Blue Cheese Dipping Sauce
 Categories: Appetizers, Poultry
   Servings: 36
 
     10 x  Minutes preparation time
     35 x  Minutes cook time

MMMMM--------------------------CHICKEN WINGS-------------------------------
      6 tb Butter
    1/4 c  Hot pepper sauce
           Vegetable oil; for frying
     18    Chicken wings (about 3lb)
           -disjointed with tips discrd

MMMMM--------------------BLUE CHEESE DIPPING SAUCE-------------------------
    1/4 lb Blue cheese; roquefort or
           -gorgonzola
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      1 tb Lemon juice
      1 tb Wine vinegar
        ds Hot pepper sauce
 
  1.  Melt butter in a small saucepan.  Add hot sauce and remove from heat.
  
  2.  In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry
  wings in batches without crowding until golden brown, 10 to 15 minutes.
  Drain on paper towels.
  
  3.  Brush wings with spicy butter and serve warm, with blue cheese dipping
  sauce.
  
  Sauce:
  
  In a small bowl, mash the blue cheese, leaving some clumps.  Whisk in the
  mayonnaise until blended.  Add remaining ingredients and whisk to blend
  well.  Cover and refrigerate until serving time.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Dips
 Categories: Dips, Spreads
   Servings:  6
 
    1/3 c  Butter(or margarine) put in
           -jelly roll pan in 450
           -degree oven and melt
 
  Butter Dips
  
  ~ Remove from oven when melted.  While melting make the following:
  
  2 1/4 cups flour 1 Tbls sugar 3 tsp baking powder 1 1/2 tsp salt (I cut
  this to 1/2 tsp as I am cutting down on salt) 1 cup milk
  
  Blend dry ingredients, add milk, turn onto well floured board, knead
  lightly. Roll out on floured board to 12x8" rectangle. Cut dough in half
  lengthwise, then cut crosswise into 16 (or so 3/4") strips. Dip each strip
  in melted butter, turn and dip again and lay in pan. To do this I put the
  pan at an angle, dip and put strips at top.
  
  Bake 15-20 min at 450.
  
  Variations:
  
  1. Add 1/2 cup grated cheese to mixture.
  
  2. Sprinkle paprike, celery salt or garlic powder over dips before baking.
  
  3. Add 1/4 cxup minced chives or parsley to mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bye Bye Birdy Curry Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
      2 c  Water
  1 1/2 ts Lemon Juice
      1    Medium Granny Smith Apple
      1 c  Mayonnaise
      1 c  Celery, Finely Diced
    3/4 c  Fresh Pineapple, Crushed, OR
  8 1/4 oz Pineapple, Crushed, Drained
      2 ts Curry Powder
    1/2 ts Salt
    1/4 ts Black Pepper
    1/2 c  Cashews, Chopped
    1/4 c  Blue Cheese, Crumbled *
 
  * Use Gorgonzola cheese if available otherwise any blue-veined cheese will
  do.
  ~-------------------------------------------------------------------------
  Mix the water and lemon juice in a small bowl.  Slice the Granny Smith
  apple and put the slices into the lemon water to soak.  Set aside.  Put the
  mayonnaise into a serving bowl and add the celery, pineapple, curry powder,
  salt and pepper and blend well.  Fold in the cashews.  Remove the apple
  slices from the lemon water and dice.  Stir into the mixture and then stir
  in the Gorgonzola cheese, blending well.  Cover and chill. Makes about 2
  cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes,
  Scallions, Turnips, Bell Peppers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caesar Mayo Dip
 Categories: Appetizers, Cheese, Dips, Seafood
   Servings:  4
 
      2    Anchovy Fillets
  1 1/2 c  Mayonnaise
      1 ts Dijon Mustard
      1 ts Worcestershire Sauce
    1/4 ts Black Pepper
      2 tb Parmesan Cheese
      1 tb Lemon Juice
 
  Chop and mash the anchovy fillets on a cutting board.  Put in a bowl and
  blend in the mayonnaise.  Add the remaining ingredients and blend well.
  Cover and chill.  Makes about 1-3/4 cups of dip. SUGGESTED DIPPERS:
  Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow
  Peas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cajun Style Chicken Nuggets
 Categories: Appetizers, Chicken
   Servings: 12
 
      1    Env. Onion Soup Mix *
    1/2 c  Plain Dry Bread Crumbs
  1 1/2 ts Chili Powder
      1 ts Ground Cumin
      1 ts Thyme Leaves
    1/4 ts Red Pepper
      2 lb Boneless Chicken Breasts **
           Oil
 
  *  You can use onion or onion-mushroom recipe soup mix in this recipe. **
  Chicken breasts should be cut into 1-inch pieces.
  ~-------------------------------------------------------------------------
  In large bowl, combine onion recipe soup mix, bread crumbs, chili powder,
  cumin, thyme and pepper.  Dip chicken in bread crumb mixture, coating well.
  In large skillet, heat 1/2-inch oil and cook chicken over medium heat,
  turning once, until done; drain on paper towels.  Serve warm and if desired
  with assorted mustards. MICROWAVE DIRECTIONS: Prepare chicken as above. In
  13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil.
  Heat uncovered at High (Full Power) 6 minutes or until chicken is done,
  rearranging chicken once; drain on paper towels. Serve as above. Makes
  about 5 dozen nuggets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Calavo Guacamole Dip
 Categories: Dips
   Servings:  1
 
      1 sm Chili pepper
      1 md Onion
      1 sm Garlic clove
      1 sm Tomato, peeled
      2 md Ripe Calavo avocados
      1 tb Fresh lemon or lime juice
    3/4 ts Salt
      1 ds Seasoned salt
      1 ds Dry mustard
 
  pepper to taste
  
  Chop chili pepper, onion, garlic, peeled tomato and blend.  Cut avocado
  into halves, remove seed and skin, mash with chili mixture.  Blend in lemon
  or lime juice, salt, pepper, seasoned salt and dry mustard.  Serve with
  crackers, corn chips, potato chips or tortillas.  Makes 1 1/2 cups dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Pecans
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      1 ts Cold water
      1    Egg white
      1 lb Large pecan halves
      1 c  Sugar
      1 ts Ground cinnamon
      1 ts Salt
 
  Beat water and egg white until frothy.  Mix well with pecans. Combine
  sugar, cinnamon and salt.  Mix well with pecans.  Spread on cookie sheet.
  Bake at 225 F for 1 hour.  Stir occasionally.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Fondue
 Categories: Appetizers
   Servings:  6
 
     14 oz Pack of caramels
    1/3 c  Water
 
  Melt in double boiler - stir frequently.  Add dash of salt - pour into
  fondue pot.
  
  Serve apple chunks, marshmallow, or other fruits as dippers. Roll in
  chopped nuts after dipping.
  
  Source: My recipe Box
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramelized Onion Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1 tb Unsalted Butter
      1 tb Peanut Oil
      1 lg Red Onion, Sliced
    1/2 c  Sour Cream
    1/2 c  Mayonnaise
    1/4 ts Salt
    1/4 ts Cayenne Pepper
      1 ts Red Pepper Flakes
    1/8 ts Tabasco Sauce
           Crackers Or Chips
 
  Saute onion in butter and oil until caramelized (golden brown), about 20
  minutes.  Cool and combine the remaining ingredients.  Mix well and chill
  for at least 1 hour.  Serve with crackers or chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caribbean Guacamole
 Categories: Dips, Appetizers
   Servings:  8
 
    1/2 lb Sweet bread,Hawaiian or
           -Portugese
      2 tb Coconut,sweetened,flaked,
           -dried
      1 sm Firm-ripe papaya
      1 lg Firm-ripe avacado
      2 tb Lime juice
      1 ts Sugar
    1/4 ts Crushed dried redhot chilies
 
  Cut bread into 1/4" thick slices, then cut diagonally into triangles.
  Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until
  lightly browned, about 10 minutes; turn slices over halfway through baking.
  Cool on racks. If made ahead, wrap airtight and store at room temperature
  up to a day.
  
  In a 7-8" frying pan, stir coconut over medium-high heat until golden
  brown, about 3 minutes. Pour from pan; set aside.
  
  Cut papaya in half lengthwise. Discard seeds and peel, leaving halves
  intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice
  remaining papaya; set fruit aside.
  
  Cut avacado in half lengthwise. Discard pit and peel, leaving halves
  intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick.
  Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining
  avacado and mix with remaining lime juice, sugar, and red chilies.
  
  On a platter, arrange avacado mixture and diced papaya side by side in
  separate mounds. Fan reserved avacado slices next to diced papaya, and
  reserved papaya slices next to avacado mixture. Sprinkle with coconut.
  Serve with toasted bread.
  
  Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams
  saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams
  cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Castle Nacho Grande
 Categories: Appetizers, Beef
   Servings:  6
 
     10    White Castle hamburgers
      1 lg Can nacho cheese
      1    Head lettuce, chopped
      2    Chopped tomatoes
      1 md Chopped onion
      1 lg Jar salsa
      1 lg Bag nacho chips
      8 oz Sour cream
     25    Chopped black olives
      1 lg Bag shredded chedder cheese
 
  Spread 1/3 salsa on the bottom of a 9" x 13" pan. Spinkle with 1/2 cup
  shredded cheese and chopped onion. Cut each sandwich into 4 - 6 pieces and
  arrange on top of salsa, cheese and onion. Add more salsa, shedded cheese,
  onion and black olives. Pour nacho cheese over all and bake at 350 deg F>
  for 15-20 minutes. Remove and cool 5 minutes. Top with lettuce, chopped
  tomatoes, onions, shredded cheese, black olives and sour cream dollops.
  Serve with nacho chips.
  
  Don Marsh, Indianapolis, Indiana
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Catalan Saute of Calamari (Squid) in Onion Marmalade
 Categories: Appetizers, Seafood
   Servings:  4
 
  1 1/4 lb Calamari And Tenacles, Clean
      3 tb Olive Oil, Virgin
      1    Dry Red Chile Pepper, Broken
      3 lg Onions
           Salt & Pepper To Taste
 
  Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on
  paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over
  medium-high heat. Add the calamari and saute until the rings turn opaque
  white, about 30 seconds to one minute. Transfer calamari to a bowl and set
  aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat
  until it turns dark. Remove chile with a slotted spoon and discard. Add the
  onions to the hot chile oil and cook, stirring, until onions are wilted,
  about 5 minutes. Reduce heat to medium, partially cover pan and cook,
  stirring occasionally, until onions are caramelized (golden brown), 30-40
  minutes. (Add more oil if onions are dry or stick to the pan). Season with
  salt/pepper. Add calamari and stir until heated throughout. Serve with
  slices of hot or toasted French bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caviar Kisses
 Categories: Appetizers, Entertain
   Servings:  2
 
      1 sm Cucumber, scrubbed and
           -trimmed
    1/3 c  Sour Cream
      1 ts Dried dill weed
           Freshly ground black pepper
           -to taste
      1    Jar red salmon caviar
           Fresh dill sprigs
      8    Thin slices whole-wheat
           -bread
           Butter or margarine
 
  Serves 2
  
  Slice cucumber into 1/4-inch rounds.  In a small bowl, combine sour cream,
  dried dill and pepper.  Place one teaspoon of the sour cream mixture on
  each cucumber slice.  Garnish each with about 1/2 teaspoon caviar and a
  dill sprig.  Cut bread slices with heart-shaped cookie cutter. Toast and
  butter. Place cucumber slices in center of serving plate and surround with
  toast hearts.
  
  From: Military Lifestyle magazine, Feb 90. Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caviar Mold
 Categories: Appetizers
   Servings: 10
 
      1    Envelope unflavored gelatin
    1/4 c  Water
           Sour cream
      2 tb Mayonnaise
      2 tb Lemon juice
      2 ts Grated onion
    1/4 ts Sugar
      1 ds Hot pepper sauce
      4 oz Caviar
           -(lumpfish or white fish)
           Salt, white pepper
           Parsley sprigs
           Toast rounds
           -or unsalted crackers
 
  Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour
  cream over low heat, add gelatin and stir constantly until gelatin melts, 1
  to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion,
  sugar and hot pepper sauce, blending well. Place caviar in strainer and
  rinse carefully with cold water. Shake strainer to remove excess water.
  Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture,
  stirring gently. Season to taste with salt and white pepper. Turn into
  greased 2-cup mold or into 8 to 10 small individual molds and chill until
  firm, about 3 to 4 hours. Unmold on serving plate. Place about 6
  tablespoons sour cream on top of large mold or 1 tablespoon on each
  individual mold. Place some of reserved caviar on top of sour cream.
  Surround with parsley and accompany with toast rounds.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caviar Mousse
 Categories: Appetizers, Dips
   Servings:  1
 
      7    Hard-Boiled Eggs
      2 tb Lemon Juice
      2 tb Water
      1 sm Package Unflavored Gelatin
      6    Anchovy Fillets
      1 ts Worcestershire Sauce
      1 c  Mayonnaise
      1 pn Onion Powder
           Pepper To Taste
  3 1/2 oz Caviar
 
  Combine all ingredients and refrigerate until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caviar, Dill and Purple Onion Dip
 Categories: Appetizers, Cheese, Dips, Eggs
   Servings:  4
 
    1/2 c  Cream Cheese, Softened
    3/4 c  Sour Cream
      3 oz Red Or Black Caviar
      1 ts Lemon Juice
      1 ts Dried Dill, Crushed
      2 ts Purple Onion, Diced

MMMMM-----------------------------GARNISH----------------------------------
      1    Egg, Large, Hard Boiled
      1 tb Fresh Dill, Chopped
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream and
  add the remaining ingredients, blending well.  Cover and chill.  Just
  before serving, garnish with the egg which has been finely chopped.  Makes
  about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast
  Triangles, Cucumber, Turnips, Red Bell Pepper Strips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cayenne Mayonnaise Dip
 Categories: Appetizers, Dips
   Servings:  4
 
  1 1/2 c  Mayonnaise
    1/2 c  Sour Cream
           Cayenne Pepper, To Taste
 
  Blend all of the ingredients together until smooth.  Cover and chill. Makes
  about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry
  Tomatoes, Rye Or Cheese Crackers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cayenne Pepper Wafers
 Categories: Appetizers
   Servings: 72
 
    1/2 lb Gruyere cheese, grated
      1 c  Unsalted butter, at room
           Temperature
      1 ts Cayenne pepper
      1 ts Salt
  2 1/2 c  Sifted all-purpose flour
      1 c  Chopped walnuts or pecans.
 
       Heat the oven to 350F.  Cream the cheese and butter.  Sift together
  the cayenne pepper, salt and flour; add gradually to the butter mixture.
  Add the chopped nuts and mix well.  Divide the dough in half and shape into
  logs 1 1/2 inches in diameter.  Wrap well and refrigerate for at least 1
  hour.
  
       Line baking sheets with parchment paper.  With a sharp knife, cut the
  logs into 1/4-inch thick slices.  Place the wafers 1 to 2 inches apart on
  the baking sheets.
  
       Bake for 15 to 20 minutes, until lightly colored.  Cool and store in
  an airtight container.
  
  Makes 6 dozen.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cereal Crunch
 Categories: Appetizers
   Servings:  4
 
      1 c  Unsalted pretzel twists
  1 1/2 c  Cheerios
  1 1/2 c  Crispix cereal
    1/3 c  Raisins
    1/4 c  Unsalted dry-roasted peanuts
 
  Mix all ingredients in a large bowl or jar for a snack mix.
  
  4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g
  carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium.
  
  Exchanges:  2 starch/bread, 1/2 fruit, 1 fat Source: Univ. of Calif. San
  Diego UCSD Healthy Diet for Diabetes c.1990
  
  My note:  a dieter would not be able to have 1 cup of this at a time
  because it would use up too many exchanges of the daily meal plan.  For
  comparison 3 c air-popped popcorn is 1 starch/bread exchange.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ceviche
 Categories: Seafood, Appetizers
   Servings:  4
 
           Karen Mintzias
      1 lb Sea bass; diced in 1/4" pcs.
    3/4 c  Lime juice, freshly squeezed
      2    Tomatoes
           - peeled, seeded and diced
    1/4    Onion; chopped
      2    Serrano chiles; seeded,diced
    1/8 ts Ground oregano
      1 tb Olive oil
      1 c  Clam juice
           Salt & white pepper to taste
 
  In a medium bowl place the sea bass and the lime juice.  Gently toss them
  together.  Cover the bowl and refrigerate it for 12 hours.
  
  Place the marinated fish in a colander and let it drain for 1 hour.
  
  In another medium bowl place the remainder of the ingredients and mix them
  together.
  
  Add the fish and gently mix it in.
  
  Chill the ceviche for 2 hours.
  
  Source: Sausalito South - Manhattan Beach, California
  :       Southern California Beach Recipe - ISBN: 0-9622807-3-9 Typos
  courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chalupa Dip
 Categories: Dips, Appetizers, Cheese
   Servings:  4
 
      3    Avocados
      2 ts Lemon Juice
    1/2 ts Salt
    1/4 ts Pepper
      8 oz Sour Cream
    1/2 c  Mayonnaise
      1 pk Taco Seasoning Mix
    1/2 c  Green Onion (Chopped)
      3    Tomatoes (Chopped/Drained)
      8 oz Cheddar Cheese (Grated)
 
  Mash avocados with lemon juice, salt and pepper until smooth.  In separate
  bowl, mix sour cream with mayonnaise and taco seasoning mix.  In loaf pan,
  layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar and Broccoli Appetizers
 Categories: Cheese, Appetizers
   Servings: 30
 
     10 oz Frozen chopped broccoli*
      8 oz Whole kernal corn; drained
    1/4 c  Onion; chopped
    1/2 c  Walnuts; coarsely chopped
    1/2 c  Milk
    1/4 c  Butter; melted
      2    Eggs
    1/2 c  Bisquick
    1/4 ts Garlic salt
      1 c  Cheddar cheese; shredded
 
  *Thaw and drain the broccoli.  Heat oven to 375.
  
   Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
  Beat remaining ingred. except cheese until smooth, 15 sec. in blender on
  high, stopping blender frequently to scrape sides if necessary, or 1 min.
  with electric mixer on high.
  
   Pour evenly into pan.  Bake until knife inserted in center comes out
  clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
  minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30
  appetizers.
  
  FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Chili Cheesecake
 Categories: Entertain, Appetizers, Cheese
   Servings: 12
 
  1 1/2 tb Butter (for pan)
    1/4 c  Fine breadcrumbs, toasted
    1/4 c  Finely grated ched. cheese
      6 oz Thinly sliced ham
  1 1/2 lb Cream cheese, room temp.
    3/4 lb Sharp cheddar, grated
      1 c  Cottage cheese
    3/4 c  Chopped green onion
      4    Eggs
      3 tb Jalapeno pepper*
      2 tb Milk
      1    Garlic clove, halved
 
  *seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
  Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to
  coat.  Refrigerate. Dice about half of ham; reserve remaining slices. Mix
  diced ham with remaining ingredients in blender or processor until smooth.
  Pour slightly more than half of filling into prepared pan. Top with
  reserved ham slices in even layer. Cover with remaining filling. Set pan on
  baking sheet. Bake 1 1/4 hours.  Turn oven off and cool cheesecake about 1
  hour with door ajar.  Transfer cheesecake to rack. Remove sides of pan.
  Cool to room temperature before serving. (Bon Appetit, July 1983)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Harvest Fondue
 Categories: Cheese, Appetizers
   Servings:  4
 
    3/4 c  Milk
      1 tb Dijon-style mustard
      2 ts Onion powder
    1/4 ts Salt
      1 ds Ground black pepper
    3/4 c  Apple juice
    1/4 c  All-purpose flour
      6 oz (1 1/2 cups) shredded sharp
           -cheddar cheese
      4 c  Italian bread cut in 1-inch
           -cubes
      4 c  Assorted blanched
           -vegatables, cut in
           -bite-size
           Pieces
 
  In a medium saucepan combine until smooth: milk, apple juice, flour,
  mustard, onion powder, salt and black pepper. Cook and stir over medium
  heat until mixture thickens and boils; cook and stir one minute longer.
  Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
  keep warm. Serve with bread cubes and assorted vegetables. This makes 4
  portions (about 2 cups).
  
  From: Steve Herrick Source: Best Recipes Mar/Apr 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Spread
 Categories: Appetizers, Cheese
   Servings:  4
 
      1 lb Butter
      8 oz Cheddar, Sharp, Grated
      4 oz Romano Cheese, Grated
      1 ts Worcestershire Sauce
    1/4 ts Garlic Powder
    1/2 ts Paprika, Sweet Or Hot
 
  All the ingredients should be at room temperature before starting this
  recipe.  Whip slowly, in a medium mixing bowl, with the mixer until the
  mixture is fluffy.  Spread on Bread Slices.  (Rye, Sourdough or regular
  French Bread are great.)  Toast under the broiler until hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar, Sage, and Walnut Torta
 Categories: Cheese, Appetizers
   Servings:  1
 
    1/2 lb Cream cheese; softened
      3 tb Fresh sage leaves, chopped
           Whole sage leaves
    1/2 lb Sharp cheddar cheese
           -(such as Vermont Cabot)
           -- shredded
      1 c  Walnuts, chopped
           Whole walnut halves
 
  Place the cream cheese in a food processor with the chopped sage leaves.
  Blend.  Line a 2-cup mold with a double thickness of cheesecloth.  Arrange
  the whole sage leaves in a decorative pattern on the bottom of the mold.
  Add half the cream cheese mixture, then add shredded cheddar, smoothing out
  the layer and pressing it slightly.  Add the walnuts, again pressing
  gently.  Smooth the remaining cream cheese mixture over the walnuts.  Fold
  the ends of the cheesecloth over the top of the torta mixture and press
  lightly.  Refrigerate the mold overnight.
  
  To unmold, fold back the top of the cheesecloth.  Invert a serving plate on
  top of the mold and flip them over together.  Lift off the mold and
  carefully remove the cheesecloth.  Garnish the torta with walnut halves.
  
  Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese and Sausage Snacks
 Categories: Pork, Cheese, Appetizers
   Servings:  6
 
      3 c  TEABISK (BISQUIK)
      1    ROLL SAUSAGE MEAT
      1 lb GRATED CHEDDAR CHEESE
           -(ORANGE)
      1    SPANISH ONION FINELY CHOPPED
    3/4 c  MILK
 
  Blend sausage meat and onion (in blender if you wish). Add remaining
  ingredients and mix well. (important to have onion finely ground).
  
  Drop from teaspoon onto greased cookie sheet
  
  Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until
  browned.
  
  This is a QUICK and DELICIOUS snack especially helpful for this time of
  year.
  
  This is my firts time on this echo.  Merry Christmas to all.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Balls #1
 Categories: Appetizers, Cheese
   Servings: 20
 
      1    Stick Butter, Melted
      1 c  Plain Flour
    1/8 ts Cayenne Pepper
      1 c  Grated Sharp Cheddar Cheese
      1 c  Rice Krispies
      1 ds Tabasco Sauce
 
  Mix all ingredients well.  Mold in small balls (dime size). Bake at 350F
  for 8-10 minutes.  Watch carefully as they brown quickly.  Will keep
  indefinitely if put in a tin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Ball
 Categories: Appetizers
   Servings:  6
 
      3 c  Shredded chedder cheese,
           -packed
      8 oz Package cream cheese,
           -softened
      2    Heaping tablespoons
           -mayonnaise
      2 tb Worcestershire sauce
  1 1/2 ts Onion powder
 
  chopped walnuts
  
  Mix together chedder cheese, cream cheese, mayonnaise, Worchetershire sauce
  and onion powder.  Roll in chopped walnuts. Let chill for 2 hours.  Serve
  with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Balls #2
 Categories: Cheese, Appetizers
   Servings: 10
 
    1/2 lb Grated cheese
      4    Egg yolk
      1 oz Seasoned flour
           Oil for frying
      1 c  Tomato sauce, as a dip
 
  Blend egg yolks and cheese to a paste.  Shape into small balls and pass in
  seasoned flour then fry in oil til golden brown. Serve with tomato sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Chiles
 Categories: Appetizers, Cheese
   Servings: 12
 
      1 c  Cheddar Cheese, Shredded
      1 c  Colby Cheese, Shredded
      1 ts Red Chiles, Ground
      1    Cilantro Stems, Bunch *
           Paprika
 
  * Cut the cilantro stems into 1/2-inch pieces.
  ~-------------------------------------------------------------------------
  Place all ingredients except cilantro and paprika in food processor work
  bowl fitted with steel blade; cover and process until smooth, about 1
  minute.  Roll mixture by teaspoonfuls into chile shapes.  Insert cilantro
  pieces in wide ends of shape for stems.  Sprinkle with paprika.  Cover and
  refrigerate until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Chili Bites
 Categories: Appetizers
   Servings: 20
 
      1 c  All-purpose flour
    1/4 ts Salt
    1/2 ts Dry mustard
    1/2 ts Hot chili powder
      1 lg Pinch cayenne pepper
    1/4 c  Butter or margarine
    1/2 c  Finely grated Cheddar cheese
      1    Egg, beaten
      1 tb Cold water
      1 tb Sesame seeds
      1 tb Poppy seeds
 
  Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.
  
  Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese
  and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to
  cheese mixture and mix to form a fairly stiff dough. Knead gently on a
  lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
  Cut in half lengthwise and transfer to a baking sheet.
  
  Breush each half with remaining egg mixture. Sprinkle 1 half with sesame
  seeds and the other half with poppy seeds. Cut each half in 10 triangles
  and separate slightly to prevent sticking. Bake in preheated oven 10-12
  minutes or until light golden and cooked through. Cool on a wire rack.
  Store in an airtight container up to 2 weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Crackers
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Grated sharp cheddar cheese
    1/2 c  Flour, part for rolling
      2 tb Margarine or butter
    1/4 ts Salt
        pn Paprika
        pn Cayenne pepper
      2 tb Water
 
  Mix all together in a bowl.  Original directions suggested shaping into a
  roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and
  cutting in thin slices to make 1 dozen or more crackers.  This would
  produce neatly shaped crackers, possibly thicker than desired.
  
  By rolling very thin, this amount of dough will make small crackers about
  1/2 inch apart to cover 1 1/2 small cookie sheets.  They do puff up while
  baking.  May be cut quickly in random small shapes with a plastic knife.
  
  Suggested toppings coarse salt (made them too salty), garlic salt, celery
  salt, curry powder, or freshly ground black pepper.  If the dough is very
  dry after rolling, brush tops with water before salting.  If it is soft,
  sprinkle lightly and press the salt into the crackers.
  
  Bake 5 minutes at 425 F or until browned.
  
  Based on Jean Pare's Muffins and More, Alberta Canada Shared by Elizabeth
  Rodier 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Crisps
 Categories: Appetizers
   Servings: 30
 
      1 c  Grated sharp cheddar cheese
    1/4 c  Unsalted butter
    1/4 ts Salt
    1/2 c  Whole whaet flour
 
      In large bowl, combine the cheese, butter and salt.  Add the flour and
  mix thourghly.  Roll into small balls.  Place the balls on an oiled cookie
  sheet and flaten.
  
      Bake at 400 degrees F for 5 to 8 minutes.  Do not let the edges get
  browned.  Tastes great warm or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Diablo Wafers - Hot
 Categories: Appetizers, Cheese
   Servings: 10
 
      1 c  Unbleached Flour
    1/2 lb Sharp Cheddar Cheese, Grated
    1/2 c  Softened Butter Or Margarine
      1 ts Cayenne Pepper
 
  Mix all ingredients and shape in 1-inch balls.  Arrange about 2 inches
  apart on baking sheet and bake in very hot oven (450F) about 6 minutes.
  Serve hot or cool.  Makes about 4 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Fondue #1
 Categories: Appetizers, Cheese
   Servings:  4
 
      8 oz Natural Swiss cheese,diced
      8 oz Gruyere cheese,diced
      2 tb Flour
      1    Clove garlic,halved
      2 c  Dry white wine
      1 tb Lemon juice
      3 tb Kirsch
           French bread,1" cubes
 
  Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
  coated.
  Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
  Heat over low heat just until bubbles rise to surface (wine must not boil).
  Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring
  constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
  Pour into ceramic fondue pot over low heat. Use long-handled forks to spear
  bread cubes; then dip and swirl in fondue with stirring motion.
  NOTE: The Swiss cheese should be aged at least 6 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Fondue #2
 Categories: Appetizers, Cheese
   Servings:  6
 
      1 c  Water
      2 c  Dry white such as sauterne
      1 ts Season salt
      1 tb Butter
 
  Place in top part of double boiler and place directly on burner and bring
  to boil. Put pan in bottom of double boiler and add 4 cups swiss american
  cheese.  Add 3 Tbl. cornstarch, softened with water. Stir until cheese
  melts. Put into fondue pot.
  
  Source: My recipe box
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Hoosies
 Categories: Cheese, Appetizers
   Servings:  6
 
    1/4 lb Butter or margarine
    1/4 lb "rat" cheese (American)
      2 ts Salt
      2 c  Sifted flour
      1 ds Cayenne
 
  Cream grated cheese and shortening;  work in flour and salt. Knead on board
  until smooth.  Roll into long thin roll (size of a 25 cent piece) and
  chill.  Slice thin and bake on cookie sheet in 350 degree (F) oven for 8
  minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Log
 Categories: Appetizers, Cheese, Eggs
   Servings: 10
 
    1/2 lb New York Sharp Cheese
    1/2 lb Pimento Cheese
    1/2 lb Cream Cheese
      2    Garlic Cloves
      2 ts Worcestershire Sauce
    1/4 ts Red Pepper
      2 tb Mayonnaise
    1/4 ts Salt
 
  Grate cheese and mix together with remaining ingredients.  Form mixture
  into a long log shaped roll.  Chill a little and divide into thirds. Roll
  in paprika.  Can be frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Onion Morsels
 Categories: Cheese, Appetizers
   Servings: 96
 
      1 lb Cheddar Cheese (Grated)
    1/2 c  Soft Butter
      1    Egg
    1/4 c  Water
      2 c  All-Purpose Flour
      1 ts Salt
      2 ts Sugar
    1/2 ts Baking Powder
    1/2 ts Paprika
    1/2 c  Onions (Finely Chopped)
    1/4 c  Parsley (Chopped) Or Flakes
 
  Beat cheese and butter. Add egg and water. Blend. Combine flour, salt,
  sugar, baking powder and paprika. Add flour mixture, onions and parsley to
  the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350F for 15
  minutes or until golden brown. May be frozen and thawed. Reheat at 375F
  for 5 minutes. Makes 8 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Pretzels
 Categories: Appetizers, Cheese
   Servings:  2
 
    1/2 c  Unsalted butter, softened
  2 1/2 c  Shredded aged cheddar cheese
      2 tb Dijon mustard
  1 1/4 c  Flour
    1/2 ts Salt
    1/4 ts Cayenne pepper
      1    Egg white
 
  ** %%%%% CHEESE PRETZELS %%%%% **
  
  Shape these nibblies into pretzels, or make sticks or rounds.  You can make
  them up to three days ahead, then store in a cookie tin.  Serve at toom
  temperature or reheat them in a 300 oven for 5 min.
  
  poppy or sesame seeds
  
  In bowl, cream butter until fluffy; beat in cheese and mustard.  Combie
  flour, salt and cayenne; add to bowl and stir just until mixture holds
  together, being careful not to overmix. Form into disc and wrap in plastic
  wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10
  inch strip.  Twist ends over each strip to form pretzel; place on baking
  sheet.  Brush with egg white; prinkle with poppy seeds. Bake in 375 oven
  for 12 to 15 minutes or until pale golden color. Makes about 2 dozen.
  
  Origin:  Canadian Living Magazine; December 1990 issue. Shared by: Sharon
  Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Puffs
 Categories: Appetizers, Cheese, Eggs
   Servings:  4
 
      8    Slices White Bread
      2 c  Milk
      8 oz Old English Cheese Slices
    1/2 ts Pepper
    3/4 ts Dry Mustard
    1/4 c  Butter, Melted
      1 ts Salt
      3    Eggs
 
  May be prepared the day before.  At least 4 hours before cooking, trim
  crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In
  large greased casserole, alternate layers of bread and cheese. Pour melted
  butter over top. Beat eggs well, stir in salt, pepper, mustard and milk.
  Combine thoroughly.  Pour over casserole. Cover and refrigerate.  One hour
  before serving, bake at 350F for 30 minutes covered, then 30 minutes
  uncovered until top is golden and puffy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Snacks
 Categories: Appetizers, Cheese, Syd's book
   Servings:  1
 
  1 1/2 c  Flour
    1/4 ts Salt
    1/4 ts Cayenne Pepper
    1/4 lb Butter
      1 c  Grated Cheese
 
  Sift the first 3 ingredients together.  Work in butter and cheese.  Form
  into a long roll.  Chill and slice.  Bake in a 350F oven for 12 to 15
  minutes.  May be kept in refrigerator, sliced and baked as needed.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Snack Rounds
 Categories: Cheese, Appetizers
   Servings:  6
 
      1    Jar (5oz) Sharp pasteurized
           -process cheese spread
    1/2 c  Bisquick baking mix
      2 tb Toasted sesame seed
 
  FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
  
  Mix cheese spread and baking mix. shape into a roll, about 1 inch in
  diameter, on lightly floured cloth covered board. Roll in sesame seed,
  pressing lightly if necessary. Wrap and refrigerate until firm, at least 2
  hours.
  
  Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly
  greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42
  appetizers.
  
  From: The recipe files of General Mills Inc. (1981) Shared 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Straws
 Categories: Appetizers
   Servings: 20
 
      1 lb Puff pastry
    3/4 c  Parmesan; grated
 
      1.  Roll out puff pastry dough into a rectangle 20 by 24 inches.
  Sprinkle half of the Parmesan evenly over the dough and gently press cheese
  into the dough with the rolling pin.
      2.  Fold the dough in half crosswise, roll it out again to 20 by 24
  inches, and sprinkle on remaining cheese.
      3.  Using a sharp thin knife, cut the dough into 1/3-inch strips. Take
  each strip by its end and twist until evenly corkscrewed.  Lay the twists
  of dough on an ungreased baking sheet, arranged so they are just touching
  each other; this will prevent untwisting.
      4.  Set the baking sheet in the middle of a preheated 350F oven and
  bake until the straws are crisp, puffed brown, 15 to 20 minutes.
      5.  Remove from the oven, cool for 5 minutes, then cut apart with a
  sharp knife.  Finish cooling the straws on a rtack, then store them in an
  airtight tin or plastic bag until serving time.  They will stay fresh for
  about 1 week. About 20 straws. Arrange a basketful on the bar when
  entertaining and watch them disappear! Source: The Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Stuffed Pineapple
 Categories: Appetizers, Cheese
   Servings:  2
 
      1    Pineapple, ripe
      1 pk Cream cheese (8-oz)
    1/2 c  Well-aged Cheddar, grated
      1 tb Chives, minced
    1/4 ts Dry mustard
      1 tb White rum
    1/4 ts Salt (optional)
 
  Cut off the top of the pineapple far enough down so that a wide rim is
  formed. Scoop out the fruit and chop it fine. Blend together the cheeses,
  chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile
  mixture into pineapple shell. Serve with Triscuits, toast rounds or
  squares. Makes about 2 cups.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Triangles
 Categories: Appetizers, Cheese, Eggs
   Servings: 20
 
      1 c  Shredded Jack Cheese, Or:
           Cottage Cheese
      2    Eggs, Well Beaten
    1/2 c  Chopped Parsley
      1 ts Salt
     10    Sheets Phyllo Pastry
      1 c  Unsalted Butter, Melted
 
  Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of
  phyllo dough in halves, working with one sheet at a time. Keep rest of
  pastry covered with damp towel until ready to use. Brush with butter and
  fold each half twice vertically to form narrow strip. Place about 1
  tablespoon cheese mixture at one end of each strip. Fold one corner across
  filling to form triangle. Brush with more butter. Continue folding in
  triangles, flag-style, and brushing with butter. Place triangles on baking
  sheets and bake at 350F until pastry is golden, about 15 to 20 minutes.
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy F. B. I. Man Safe Crackers
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Butter
      2 tb Tomato juice
      2 c  Grated cheddar cheese
      1 c  Sifted all-purpose flour
    3/4 c  Chopped pecans
    1/4 ts Red pepper
    1/2 ts Salt
 
      In a large bowl cream together the butter and tomato juice. Add the
  remaining ingredients. Devide the mixture in half and roll into 2 rolls
  about 12 inces long. Chill overnight.
      Cut the rolls into slices about 1/4-inch thick and arrange on an
  ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues.
    Serves 6 to 8.
  
  Source: Aunt Bee's Mayberry Cookbook. Contributor: Cordelia
  Kelly-Greensboro, NC
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Mushroom Canapes
 Categories: Appetizers
   Servings:  4
 
      2 tb Butter
      4 oz Mushrooms, coarsely chopped
      4 ts All-purpose flour
      2 c  Shredded cheddar cheese
      1 ts Mustard powder
      1 ts Worcestershire sauce
           Fresh ground pepper to taste
      8    Slices French bread (3/4")
      2 tb Chopped fresh parsley
           Paprika
           Fresh parsley sprigs (opt)
 
  In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add
  flour and stir into mushroom mixture.
  
  Add cheese, mustard and Worcestershire sauce. Stir well and heat through
  gently 2 minutes or until mixture begins to melt. Remove from heat and
  season to taste with pepper.
  
  Preheat broiler. Toast bread on one side only. Spread cheese and mushroom
  mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until
  melted and bubbling. Cut slices in half and sprinkle liberally with parsley
  and paprika. Garnish with parsley sprigs, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Potato Skins
 Categories: Cheese, Entertain, Appetizers
   Servings:  6
 
      3 md Baking potatoes
           Vegetable oil
           Seasoned salt
      1 c  Shredded cheddar cheese
      6 sl Bacon, cooked and crumbled
 
  sour cream, jalapenos, and picante sauce optional
  
  Preheat oven to 400F.
  
  Scrub potatoes thoroughly and rub skin with oil.  Bake for 1 hour or until
  done.  Allow potatoes to cool to touch.  Cut in half lengthwise.  Carefully
  scoop out pulp, leaving 1/4- to 1/8- inch shells.  (Save pulp for another
  recipe).  Cut skins in half crosswise and deep fry in hot oil for 32
  minutes until lightly browned.  Drain on paper towels.  Place skins on a
  baking sheet. Sprinkle with salt, cheese, and bacon.  Place under broiler
  until cheese melts.  Serve with sour cream, jalapenos, and picante sauce.
  
  Yield:  1 dozen small servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Vegetable Spread
 Categories: Appetizers, Cheese, Spreads
   Servings:  6
 
      4 oz Shredded Farmer Cheese
      3 tb Plain Yogurt
      1 ts Lemon Juice
      1 ts Soy Sauce
    1/4 c  Chopped Apple
    1/4 c  Chopped Carrot
      2 tb Finely Chopped Celery
      2 tb Chopped Pecans
      2 tb Currants
      1 tb Toasted Wheat Germ
    1/2 ts Curry Powder
 
  In food processor, process cheese, yogurt, lemon juice, and soy sauce until
  smooth.  Stir in remaining ingredients. Use as a spread on crackers, whole
  wheat bread, or pita crisps, or stuffed into pita pockets.  Makes 1-1/2
  cups. Variations: - substitute shredded Cheddar for the farmer cheese. -
  mayonnaise may be substituted for the yogurt. - Chop veggies small, spread
  mixture on split pitas, and place under preheated broiler for about 3
  minutes. - serve as accompaniment to soups or salads. - use as a sandwich
  spread Spread may be made in advance, and refrigerated 3-4 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chesapeake Bay Crab Cakes
 Categories: Appetizers, Seafood
   Servings:  4
 
      1 ts Sharp prepared mustard
      1 tb Freshly squeezed lemon juice
      6 tb Olive oil, divided
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      1 lb Lump crabmeat, picked clean
    1/2 c  Dry, unflavored bread crumbs
      1 pn Of cayenne pepper
      4 tb Butter
 
  Chesapeake Bay Crab Cakes
  
  Parsley, lemon wedges, tartar sauce as desired
  
  Using an electric blender or wire whisk, beat together mustard, lemon juice
  and egg until thoroughly combined.  While  beating vigorously, gradually
  pour 4 Tbs of olive oil  into  the  egg mixture in a thin stream. When
  smooth and creamy, stir in salt and pepper.
  
  Gently fold in crabmeat, then bread crumbs and cayenne  pepper. Shape into
  8 patties, each about a half-inch thick. They  will want to fall apart, but
  that's the idea of a good  crab  cake. You want only enough non-crab stuff
  to just barely bind them.
  
  Melt  butter together with 2 Tbs of olive oil in  skillet  over medium
  heat.  When butter sizzles (but before it burns!) gently ease the crab
  cakes into the skillet  to  cook.   When  well browned (2 to 3 minutes),
  gently turn and  cook  other  side. Drain on paper towels. Serve
  immediately.
  
  Makes 4 main-course servings, 8 appetizers
  
  From:  Captain's Galley, Main St., Chrisfield, Md.
  
  Cheryl
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chick Pea & Tahini Dip
 Categories: Appetizers
   Servings:  6
 
      8 oz Soaked chick peas
      2 ea Lemons, juiced
      2 ea Crushed garlic cloves
      5 tb Olive oil
      2 tb Tahini
           Salt & pepper
           Water
           Paprika & parsley
 
  Drain chick peas, cover with water in a pot & cook for 60 minutes.  Drain &
  cool.  Place in a processor with lemon juice, garlic, oil, tahini & salt &
  pepper.  Blend till smooth adding more water if needed.  You should have a
  thick paste.  Check seasonings.  Garnish with paprika & parsley.  Serve
  with pita bread.
  
  "Entertaining with Cranks"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Ham Mousse
 Categories: Appetizers, Poultry
   Servings:  8
 
     10    -minutes preparation time
      3    -minutes cooking time
      2    -hours chill time

MMMMM---------------------------INGREDIENTS--------------------------------
      1 tb Butter
      4    Scallions; chopped
      2 c  Chicken stock
      1 pk Unflavored gelatin
      1 c  Chicken; chopped cooked
      1 c  Ham; chopped, cooked
      1 tb Madeira
      1 c  Heavy cream
 
  1.  In a medium-size saucepan, melt butter over medium heat.  Add scallions
  and cook 2 mintues.  Stir in stock and gelatin.  Simmer, stirring, until
  gelatin dissolves.  Pour into a food processro.
  
  2.  Add chicken,ham and madeira to processor.  Process until smooth.  Pour
  into a bowl, cover, and chill until almost set.
  
  3.  Meanwhile, beat cream until stiff.  Fold whipped cream into chicken and
  ham mixture and pack into a lightly greased 6-cup mold.  Cover and
  refrigerate at least 2 hours, or overnight, until set.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Canapes
 Categories: Appetizers
   Servings:  1
 
      8 oz Philadelphia cream cheese
      4 oz Sour cream
      2 cn Underwood chunky chicken
           Chopped pecans
 
  Mix contents, keep chilled.  Just before serving, spread on butter
  crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Deviled Eggs
 Categories: Chicken, Eggs, Appetizers
   Servings:  6
 
      6    Hard cooked eggs
    1/2 c  Finely chopped cooked
           -chicken
      3 tb Mayonnaise
      1 tb Grated onion
      1 ts Dijon mustard
    1/2 ts Dry mustard
    3/4 ts Hot pepper sauce, to taste
      1 tb Minced parsely
           Paprika, for garnish
 
  1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl.
  
  2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard,
  dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk
  mixture. Sprinkle tops w/ paprika to garnish. Cover & refrigerate until
  serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Dumplings with Orange Dipping Sauce
 Categories: Chicken, Dips
   Servings:  6
 
      2 c  Shredded Nappa cabbage
    1/4 c  Minced shiitake mushrooms
    1/2 lb Ground chicken
      1    Green onion, minced
      1 ts Ginger root, minced
      3 tb Water
    1/2 ts Salt
     30    Round wonton wrappers-3 1/2"
           Nonstick cooking spray
  1 1/4 c  Chicken broth
    1/3 c  Orange marmalade
      3 tb Rice vinegar
 
  In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for
  2 mintues, cool.  Stir in ground chicken, green onion, ginger, water and
  salt.  Place 1 tsp filling on each wrapper.  Moisten edges with water and
  join over filling.
  
  (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap
         and chill until cooking time.)
  
  With cooking spray, grease skillet.  Over medium heat, brown dumplings,
  half at a time, 6 minutes.  Turn.  Over medium-high heat, add 1/2 cup
  broth.  Cover and cook 3 minutes, until broth evaporates.
  
  For sauce, blend marmalade, vinegar and remaining broth.
  
  6 servings - about 1 cup sauce
  
  Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg
  cholesterol, 388 mg sodium.
  
  From McCall's, July 1991   -   Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Fondue in Ginger Broth
 Categories: Chicken, Appetizers
   Servings:  6
 
      4 c  Of chicken stock
    2/3 c  White wine or 1/4 cup (50
           -ml) cider of 150 ml of rice
           -vinegar
      2    Lemon slices
      2 lg Cloves garlic, minced
      2 tb Minced gingerroot
      2 ts Granulated sugar
           * Chicken and Vegetable
           -Tray:
      1 lb Boneless, skinless chicken
           -breasts
    1/2 bn Broccoli
      1 sm Yellow summer squash or
           -zucchini
      2 c  Torn Swiss chard or romaine
           -lettuce
      1    Sweet recd pepper or green
           -pepper
    1/4 lb Mushrooms
           Hot Chili Sauce (recipe
           -follows)
           Garlic Sauce (recipe
           -follows)
 
  * Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot,
  electric skillet or electric wok, combine chicken stock, white wine, lemon
  slices, garlic, ginger and sugar. Just before serving, heat to simmer.
  
  Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on
  serving platter.  Cut broccoli, summer squash, Swiss chard and sweet pepper
  into bite-sized pieces; arrange along with mushrooms on a separate platter.
  
  Using long fondue forks, spear chicken or vegetables; dip into simmering
  fondue broth to cook.  Cook chicken pieces until no longer pink inside, and
  vegetables until tender-crisp.  Serve with Hot Chilli Sauce and Garlic
  Sauce for dipping.
  
  Garlic Sauce:
  
  (For a variation, substitute chopped fresh basil or coriander to taste for
  the garlic and reduce the parsley to 1 tbsp.)
  
  * 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2
  cloves garlic, minced. * 1/4 cup of chopped fresh parsley.
  
  In a small bowl combine sour cream, garlic and parsley.
  
  Hot Chili Sauce:
  
  * 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy
  sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes
  
  In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and
  hot pepper flakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Fritters
 Categories: Poultry, Appetizers
   Servings:  6
 
     20    -minutes preparation time
     10    -minutes cooking time

MMMMM---------------------------INGREDIENTS--------------------------------
      2 c  Chicken; finely chopped
           -cooked
      1 ts Salt
      2 ts Mincd fresh parsley
      1 tb Lemon juice
  1 1/4 c  Flour
      2 ts Baking powder
      1    Egg; beaten
    2/3 c  Milk
           Oil; for frying

MMMMM--------------------------HONEY MUSTARD-------------------------------
      1 c  Dry mustard
      1 c  White wine vinegar
      2    Egg; beaten
    3/4 c  Honey
    1/4 ts Salt
 
  1.  In a large bowl, toss chicken with salt, parsley, and lemon juice. Set
  aside for 15 minutes.  In another large bowl, combine flour, baking powder,
  egg, and milk.  Stir to blend well.
  
  2.  Add flour mixture to chicken and mix well.
  
  3.  In a large frying pan, heat 1 inch of oil to 375F.  Drop batter by
  tablespoons into hot oil and fry in batches without crowding for 2 minutes,
  until golden brown.  Drain on paper towels and serve with honey mustard for
  dipping.
  
  Honey mustard directions
  
  1.  Combine mustard and vinegar in a small bowl and set aside for 30
  minutes or overnight.
  
  2.  In a double boiler over medium heat, stir together mustard-vinegar
  mixture, eggs, honey, and salt.  Cook about 20 minutes until thickened,
  stirring often.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Liver and Anchovy Savory
 Categories: Chicken, Appetizers
   Servings:  3
 
      4 tb Butter
      6    Chicken livers
    1/2 ts Pepper
      2    Anchovy fillets
    1/2 c  Stock
      3 sl Buttered toast (edged,
           -trimmed and cut in 1/2)
      2 tb Bread crumbs
      2 tb Gratd Parmesan cheese
 
  Melt butter in skillet.  Saute chicken livers, chop the livers with pepper
  and anchovy fillets until well blended.  Return mixture to skillet and add
  stock.  Cook over medium heat 5 minutes, stirring frequently. Place mixture
  on toast.  Sprinkle bread crumbs and cheese. Place under broiler for 1
  minute to brown.  Serves 3.  Anita Douglas
  
  From: Paul Kimball Cooking Capers Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Liver Pate
 Categories: Appetizers, Poultry
   Servings:  8
 
     10    -minutes preparation time
     10    -minutes cooking time
      3    -hours chill time

MMMMM---------------------------INGREDIENTS--------------------------------
      6 tb Butter
      2 md Onions; finely chopped
      1    Garlic clove; crushed
      1 lb Chicken livers, trimmed
           -halved
    1/2 ts Salt
    1/4 ts Thyme
    1/4 ts Tarragon
    1/8 ts Pepper; freshly ground
      2 tb Cognac; or brandy
 
  1.  In a large frying pan, melt 2 T of the butter over moderately low heat.
  Add onions and cook until onion i ssoft, about 5 minutes.  Add garlic and
  cook for 1 minute longer.  Transfer to a food processor or blender.
  
  2.  Melt remaining 4 T of butter in the same pan.  Add livers and saute
  over medium-high heat, tossing, until browned outside but still rosy
  inside, 3 to 5 mintues.  Sprinkle withk salt, thyme, tarragon, pepper, and
  Cognac.  Cook, scraping up any browned bits from the bottom of the pan, for
  1 minute.  Scrap liver and pan juices into food processor.  Puree until
  smooth.  Scrape into a serving bowl or crock.  Let cool to room temperater.
  Cover and refrigerate until cool, several hours or overnight.
  
  From:  365 Ways to Cook Chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Pate
 Categories: Appetizers, Chicken, Cheese
   Servings:  6
 
  1 1/2 c  Minced Chicken Breast
      8 oz Neufchatel Cheese, Softened
      3 tb Chopped Onion
      2 tb Dry Sherry
      2 tb Mayonnaise (Diet)
      2 ts Lemon Juice
    1/4 ts Hot Sauce
    1/8 ts Ground Nutmeg
      1 ds Paprika
 
  Combine chicken (which has been finely chopped), Neufchatel, onion, sherry,
  mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric
  blender; process until smooth. Transfer mixture to a 2 cup mold coated with
  cooking spray (Pam). Cover, and chill overnight.  Unmold onto a serving
  plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired.
  Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28
  calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g
  carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Puffs
 Categories: Dips, Appetizers, Chicken, Cheese
   Servings:  4
 
      2 tb Butter
    1/4 c  Flour
      1    Egg
    1/4 c  Swiss Chesse (Shredded)
      2 c  Chicken (Cooked, Fine Chop)
    1/4 c  Celery (Finely Chopped)
      2 tb Pimento (Chopped)
      2 tb Dry White Wine
    1/4 c  Mayonnaise
 
  Melt butter in 1/4 cup boiling water.  Add flour and a dash of salt; stir
  vigorously.  Cook and stir until mixture forms a ball that doesn't
  separate.  Remove from heat and cool slightly.  Add egg; beat vigorously
  until smooth.  Stir in cheese.  Drop dough onto greased baking sheet, using
  1 level teaspoon dough for each puff.  Bake at 400F for 20 minutes. Remove
  from oven; cool and split.  Combine remaining ingredients, 1/2 t salt and
  dash of pepper.  Fill each puff with 2 teaspoons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Puffs Amandine
 Categories: Appetizers, Chicken
   Servings:  6
 
    1/2 c  Canned chicken broth
    1/4 ts Almond extract
      1 cn Devil chicken spread
      3 tb Diced toasted almond
           -optional
      2    Eggs
    1/8 ts Salt
    1/2 c  Sifted flour
    1/4 c  Butter
 
  Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add
  butter and salt. Stir until butter melts. Reduce heat. Add flour all at
  once. Stir vigorously until mixture can be formed into a ball. Remove from
  heat and add eggs, one at a time, beating thoroughly after each one.
  
  Continue beating until smooth and shiny. Stir in chicken spread, almonds
  and extract. BLend well. Drop by small teaspoonfuls onto greased cookies
  sheets and bake 10-12 minutes until golden. Can be made ahead and reheated
  at 350 degrees for 5-7 minutes. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken-Cheese Canapes
 Categories: Chicken, Appetizers
   Servings:  6
 
      2 c  Chopped cooked chicken
    3/4 c  Mayonnaise
      2    Scallions, minced
    1/2 ts Dried basil
    1/4 ts Dried thyme
    1/4 ts Freshly ground pepper
    1/2 c  Grated Swiss cheese
    1/2 c  Grated Parmesan cheese
      4    English muffins, split
 
  1. Preheat oven to 350. In a medium size bowl, combine chicken, mayonnaise
  & scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of
  the Parmesan; blend well.
  
  2. Spread chicken mixture over English muffin 1/2's, dividing evenly.
  Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet
  & bake about 10 minutes until browned on top.
  
  3. Cut muffins into 1/4's & serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili and Corn Relish
 Categories: Dips
   Servings:  1
 
      2    Anaheim and yellow chili
           -peppers
    1/3 c  Canned corn, drained
    1/3 c  Chopped red onion
    1/8 ts Ground coriander
      1 ts Lime juice
 
  If you like an assertive chili-based relish, try this flavorful one on
  nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter?
  Add some more chilies!
  
  Grill chilies 4 to 5 inches from hot coals until soft and the skin
  ruptures.  Let cool slightly; rub skin off.  Seed and cut into a coarse
  dice.  Add remaining ingredients and let sit while fish cooks.  May be made
  the day before.  Serve cold or at room temperature.
  
  Makes 1 cup.
  
  Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g
  om-3/0 mg chol./63 mg sdm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Cheese Cornsticks
 Categories: Appetizers
   Servings:  6
 
  1 1/4 c  Yellow cornmeal
      1 lg Egg
    1/2 c  Flour
      1 c  Milk
      2 tb Sugar
    1/2 c  Shredded Cheddar
      1 tb Baking powder
      2 tb Chopped green chilies
 
  Beat egg, milk and 1/4 c. vegetable oil.  Add dry ingredi- ents, stirring
  only to mix.  Toss in cheese and chilies.  Bake in greased pans at 425
  degrees for 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Cheese Roll
 Categories: Appetizers, Cheese
   Servings: 14
 
      1    8 oz package American
           -cheese, grated
      1    3 oz package cream cheese
    1/8 ts Garlic powder
    1/4 c  Chopped pecans
      2 tb Chili powder
 
  ** %%%%% CHILI CHEESE ROLL %%%%% **
  
  Have cheese at room temperature; mix both until well blended.  Stir in
  garlic powder and pecans. Form into a roll about 10 inches long. Spread the
  chili powder on waxed paper and coat the outside of cheese with the chili
  powder by rolling over the waxed paper. Chill. Slice and serve with
  crackers or Melba toast. Makes forty 1/4 inch thick slices.
  
  Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon
  Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Con Carrot
 Categories: Appetizers, Dips
   Servings:  6
 
    1/2 c  Carrot, Diced
      2 c  Sour Cream
    1/2 c  Yellow Onion, Diced
      1 ts Cumin, Ground
      2 ts Dried Parsley, Crushed *
      1 tb Dijon Mustard
      1 tb Chili Powder
 
  * 2 T of fresh parsley can be used in place of the dried.
  ~-------------------------------------------------------------------------
  Combine all of the ingredients, blending thoroughly.  Cover and chill.
  Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami,
  Cocktail Rye Bread
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Con Queso
 Categories: Appetizers, Microwave, Cheese
   Servings:  2
 
    1/4 c  Chopped Onion
      1 ts Butter Or Margarine
    1/2 c  American Cheese Spread
      1 md Tomato *
      2 tb Chili Peppers **
           Dash Hot Pepper Sauce
           Tortilla Or Corn Chips
 
  * Tomato should be peeled, seeded, and chopped. ** Chili Peppers should be
  canned, diced, green chili peppers.
  ~-------------------------------------------------------------------------
  In a small nonmetal bowl micro-cook the chopped onion and butter or
  margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
  onion is tender but not brown.  Stir in the American cheese spread.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
  spread is melted, stirring occasionally.  Stir in chopped tomato, green
  chili peppers, and bottled hot pepper sauce, if desired.  Micro-cook the
  cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or
  till the cheese mixture is heated through.  Serve immediately with tortilla
  or corn chips.  Makes about 1 cup of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilied Red Bean Dip
 Categories: Appetizers, Dips, Beans
   Servings:  6
 
      2 tb Corn oil
      1    Garlic clove, crushed
      1    Onion, finely chopped
      1    Fresh green chili, seeded,
           -finely chopped
      1 ts Hot chili powder
      1 cn Red kidney beans (15 oz)
    1/2 c  Shredded Cheddar cheese
           Salt to taste
           Thin slivers fresh red and
           -green chilies
           Fresh parsley sprig (opt)
           Tortilla chips
 
  Heat oil in a skillet. Add garlic, onion, green chili and chili powder and
  cook gently 4 minutes.
  
  Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process
  remainder in a blender or food processor to a puree. Add to onion mixture
  and stir in 2 tablespoons of reserved bean liquid; mix well.
  
  Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring
  until cheese melts. Add salt and mix well. If mixture becomes too thick,
  add a little more reserved bean liquid. Spoon into a serving dish and
  garnish with chilies and parsley sprig, if desired. Serve warm with
  tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Laundry Cafe's Feta and Garlic Pate
 Categories: Appetizers
   Servings:  1
 
      2    Garlic cloves; minced
      4    Anchovy fillets; minced
      6 tb Butter; softened
     10 oz Cream cheese; 300 g.
      6 oz Feta cheese; 175 g.
    1/4 c  Sour cream
      1 tb Chives, fresh; chopped -OR-
      1 tb -Green onions
           Tabasco sauce; few drops
      1 pn -Pepper; freshly ground
 
  "This funky little cafe is a regular hangout for Queen's university
  students. Lucky students." this recipe comes from the owner, Ann Marie
  Rousseau. Combine all ingredients in food processor until very smooth and
  creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches.
  
  MAKES: 2 CUPS SOURCE: Bonnie Stern's "Quick Cuisine"column in the Toronto
  Star posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Style Spareribs
 Categories: Appetizers, Pork
   Servings: 12
 
    1/2 c  Butter Or Margarine
      1 md Clove Garlic *
      1    Envelope Soup Mix **
     16 oz Tomato Puree
    1/2 c  Brown Sugar
    1/4 c  Imported Soy Sauce ***
    1/4 c  White Vinegar
    1/4 c  Chili Sauce
      5 lb Spareribs ****
 
  * Garlic Clove should be finely chopped. ** You can use the following **
  You can use the French Onion or Regular Onion soup mixes in this recipe.
  *** For best taste use the imported soy sauce. **** Country style spareribs
  can be used, but baby back ribs are the best.
  ~-------------------------------------------------------------------------
  Preheat oven to 375F.  In large saucepan, melt butter and cook garlic with
  onion recipe soup mix over medium heat until garlic is golden.  Stir in
  tomato puree, sugar, soy sauce, vinegar and chili sauce.  Bring to a boil,
  then simmer, stirring occasionally, 15 minutes.  Meanwhile, in a large
  aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty
  side up, and bake 20 minutes.  Brush spareribs generously with sauce, then
  continue baking, meaty side up, brushing occasionally with remaining sauce,
  50 minutes, or until spareribs are done.  Makes 6 main servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo & Rice Wrapped in Cabbage Leaves
 Categories: Pork, Appetizers
   Servings:  8
 
    1/3 c  Rice, uncooked (not
           Converted)
      1 c  Water
    1/4 ts Salt
      4    Cabbage leaves, large
    1/4 lb Chorizo, dry or pepperoni
      1    Onions, green, (bunch)
      1    Cucumber, medium
      3 tb Oil, olive
      1 tb Parsley, minced
      1 ts Garlic, minced
    1/4 ts Pepper sauce, hot
           Salt
 
  In saucepan, combine rice, water and salt.  Bring to boil, cover and simmer
  30 minutes.  Turn off heat and let sit 10 minutes.  Uncover and cool
  slightly.  (Rice will be sticky).  Cut chorizo and cucumber into long,
  1/4-inch wide by 6-inch long matchsticks.  Cut green onions into 6-inch
  lenghts.  Bring large pot of water to boil; add cabbage leaves. Cook 30
  seconds or until leaves are softened.  rinse in cold wter; drain on paper
  towels.  trim each cabbage leaf to a 5X6-inch rectangle.
  
  Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far
  from edge.  Arrange 4 rows of chorizo sticks (using extra pieces, if
  necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber
  stick over rice, and gently press into rice.  Roll up cabbage leaf tightly,
  brushing ends with oil to seal.  Gently squeeze roll so that filling holds
  together.  Cut each roll into 1-inch pieces.  Arrange pieces cut-side down
  on serving dish.  In small bowl, combine oil, parsley, garlic, hot pepper
  sauce and salt to taste.  Spoon over chorizo rollsa dn serve at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Crab Quesadillas
 Categories: Seafood, Appetizers
   Servings:  8
 
    1/4 lb Butter or margarine,
           Divided
      1    Whole shallot (or 2 or 3
           Green onion), finely
           Minced
      1 ts Chopped fresh chives
    1/2 lb Lump crab meat, picked over
           To remove shells
      2 tb Sour cream
      1 ts Chopped fresh dill
           Salt, to taste
           Hot pepper flakes, to taste
      6    10-inch flour tortillas at
           Room temperature
    3/4 c  Grated Monteray Jack cheese

MMMMM----------------------------GARNISHES---------------------------------
    1/2 c  (each) finely chopped red
           And green bell peppers
           Radicchio leaves, 3 per
           Plate
           Salsa
           Quacamole
           Sour cream
 
  Preheat the oven to 375F.
  
     Reserve 2 tablespoons of the butter.  Place the remaining butter in a
  sauce pan and melt over low heat.  Add the shallots and chives.  Saute
  until translucent.  Remove from the heat and add the crab, sour cream,
  dill, salt and hot pepper flakes.  Mix well.
  
     Spread the crab mixture on one half of each tortilla.  Top with a
  sprinkling of the grated chese.  Fold the tortillas in half and place them
  on a baking sheet.  Brush the tops of the tortillas with the reserved
  butter.
  
     Bake in the preheated oven for about 5 minutes or until the tops are
  golden brown.  Let rest for 5 minutes before cutting into quarters.
  
     Place 3 small radicchio leaves on each plate.  Fill one with sour cream,
  one with quacamole, and one with salsa.  Place three triangles of
  quesadilla on each plate.  Sprinkle with a confetti of chopped green and
  red bell peppers.
  
  Serves 8.
  
     [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Chopped Chicken Liver
 Categories: Chicken, Appetizers
   Servings:  8
 
      2 lb Chicken liver
      4 lb Onions (3 giant); sliced and
           -quartered
      2    Cloves garlic; minced
      3 tb Butter
      6 tb Vegetable oil
    1/4 c  Water
      4    Eggs; boiled
 
  Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water
  until browned. Remove and set aside.
  
  Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until
  browned. Livers should be rare and not overcooked.
  
  In a mixing bowl mash cooked livers and eggs into small chunks. Add onions
  and mix together adding small amount of oil if needed. Salt to taste and
  serve.
  
  Source: Eric Maurer, family secret
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chunky Kidney Bean Dip
 Categories: Appetizers, Dips, Beans
   Servings:  2
 
  1 1/2 c  Kidney Beans, Cooked
    1/4 c  Sour Cream
      1 ts Lemon Juice
      1 ts Hot Sauce
      1 tb Cumin, Ground
      1 tb Coriander, Ground
 
  Mash the beans by hand, using a fork or the back of a wooden spoon.  Blend
  in the sour cream, mixing until smooth.  Add all the other ingredients and
  blend well.  Cover and chill.  Makes about 1 3/4 cups of dip. SUGGESTED
  DIPPERS:  Polish Sausage, Celery, Corn Crackers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chutney Cheese Toasts
 Categories: Appetizers
   Servings:  6
 
      1 ts Butter
      4    Rashers bacon, cut in half,
           -rind removed
      1    Onion, sliced
      1    Tomato thinly sliced
      4 sl Cheese
      4    Pieces toast, buttered 1
           -side and spread with fruit
           -chutney
 
  1.  melt butter, add next two ingredients, saute until onion is tender and
  bacon is golden.
  
  2.  drain well. arrange tomato over toast, top with bacon and onion and
  slice of cheese.
  
  3.  place under hot grill until cheese has melted and becomes golden brown.
  serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cindy Black's Garlic Mousse
 Categories: Appetizers
   Servings:  6
 
      4    Heads garlic
      1 tb Olive oil
      2 c  Whipping cream
           Salt
           White pepper to taste
      2 tb Chives, chopped (optional)
 
  Rub garlic heads with olive oil. Wrap individually in aluminum foil and
  roast in 375 degree oven for about 45 minutes.
  
  Remove roasted garlic from oven and squeeze the cooked garlic from from
  each clove. Puree softened cloves in food processor.
  
  Whip cream until soft peaks form. Fold whipped cream into garlic puree.
  Season to taste with salt and white pepper. Add chives if desired.
  
  Recipe from Cindy Black's Restaurant, La Jolla, California
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam and Olive Dip
 Categories: Dips
   Servings:  6
 
      1 cn Black olives, drained
      1 cn Chopped or minced clams,
           -drained
      1 pt Sour cream
           Salt
           Powdered garlic
           Cayenne pepper
 
  Open can of olives.  Eat a handful, just to make sure.  Eat a few more.  As
  long as you leave at least half the can, you've got enough.  Chop them up.
  Add the chopped olives to the rest of the ingredients, stir, and chill for
  2 hours before serving.
  
  Quantities on the spices are left to you.
  
  Btw, if you have never tried cream cheese and chopped olive sandwiches, let
  me recommend them.  Soften a package of cream cheese, add small can chopped
  olives and a teaspoon or so of lemon juice.  Stir well and spread.  Gutsy
  eaters add turkey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clam Stuffed Mushroom Caps
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Butter
      2 lb Mushrooms, 1-1/2" to 2" in
           -diameter
      1 c  Minced clams, with liquid
      1    Clove garlic, minced
    1/2 c  Dried bread crumbs
    1/3 c  Parsley, chopped
    3/4 ts Salt
    1/4 ts Ground black pepper
           Lemon juice
 
  Melt butter in sauce pan.  Remove and dice mushrooms stems.  Dip caps in
  butter and place, rounded side down, on a rack on a cookie sheet.  Drain
  clams and reserve liquid.  In melted butter, saute mushrooms stems and
  garlic.  Add clam liquid and simmer until mushroom stems are tender. Remove
  from heat and stir in remaining ingredients.  Spoon mixture into mushroom
  caps.  Broil about 6 " from heat for about 8 minutes, until mushrooms are
  tender and tops are lightly browned.  Sprinkle a few drops of lemon juice
  on each and serve hot.
  
  From: The Clam Lovers Cook Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clams Casino
 Categories: Seafood, Appetizers
   Servings:  6
 
     24    Cherrystone clams
      1 lg Garlic clove, minced
      4 tb Green pepper, chopped
      8 tb Butter
      1 tb Lemon juice
      6 tb Seasoned bread crumbs
 
  Preheat oven to 450f.  Open clams and discard top shell.  Place clams in a
  shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic
  and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and
  bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each
  clam and bake for 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Classic Cream Cheese-Salsa Spread
 Categories: Dips, Condiments
   Servings:  1
 
      1 pk Regular or light cream
           -cheese (8 oz)
           Pace Thick & Chunky Salsa
           Chopped fresh cilantro (opt)
 
  Place cream cheese on rimmed plate; let stand at room temperature about 30
  minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream
  cheese. Garnish with cilantro, if desired. Serve with vegetable dippers,
  crackers or chips.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Classic Pace Con Queso Dip
 Categories: Dips
   Servings:  1
 
      8 oz Pace Picante Sauce
           -OR
      8 oz Pace Thick & Chunky Salsa
      1 lb Velveeta cheese food, cubed
 
  In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese
  food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just
  until cheese is melted, stirring occasionally. Surround with chips or
  Christmas-colored red and green pepper rings or strips and, if you're so
  inclined, sprinkle the dip with chopped fresh cilantro for flavor and color
  contrast.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Classy Mustard Garlic Mayonnaise Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      1 ts Dijon Mustard
    1/2 ts Garlic Powder
      1 c  Mayonnaise
      1 ts Capers
      1 ts Fresh Tarragon, Chopped, OR
      1 ts Dried Tarragon, Crushed
      1 ts Fresh Parsley, Chopped, OR
      1 ts Dried Parsley, Crushed
 
  Blend all of the ingredients, together until smooth.  Cover and chill.
  Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS:  Shrimp, Crabmeat, Duck,
  Brussels Sprouts, Jimcama, Radishes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocktail Crab Dip
 Categories: Appetizers, Dips, Seafood, Cheese
   Servings:  4
 
    3/4 c  Catsup
    1/8 ts Hot Sauce
    1/2 c  Crabmeat, Flaked, OR
      6 oz Crabmeat, Flaked, Drain Well
      1 c  Cream Cheese, Softened
    1/8 ts Salt
      2 tb Prepared Horseradish
      3 tb White Onion, Diced
 
  Combine the catsup, horseradish and hot sauce.  Remove any remaining
  filament from the crabmeat.  Add the crabmeat to the catsup mixture and
  continue to blend.  Add all other ingredients and blend till smooth. Serve
  at room temperature.  Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
  Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocktail Crisps
 Categories: Appetizers, Entertain, Cheese, Syd's book
   Servings:  1
 
    1/4 lb Butter
      1 c  Flour
      1 c  Grated Cheddar Cheese
      1 c  Rice Krispies
 
  Blend the first three ingredients well.  Add the Rice Krispies.  Roll into
  small balls, about 1/2 teaspoon.  Flatten balls out on cookie sheet.  Bake
  in a 350F oven for 12 to 15 minutes.  Cayenne pepper may be added along
  with the first three ingredients for added zest.  From: Syd's Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocktail Crunch
 Categories: Appetizers
   Servings:  1
 
      3 oz Rye flakes
      3 oz Jumbo oat flakes
      3 oz Barley flakes
      3 oz Wheat flakes
      3 oz Peanut kernals *see note
      2 oz Flaked almonds
      2 oz Sunflower seeds
      1 ts (heaped) coriander seeds
      1 ts (heaped) cumin seeds
      1 tb Garam marsala
      1 ts Tumeric
      3 tb Sesame oil
      3 tb Peanut oil
      1 tb Soy sauce
      5 tb Water
 
  *Note: Peanuts should not be salted or dry roast.
  
  Crush the coriander and cumin - lightly.  Mix them with the nuts and seeds
  on two baking trays.  Set the oven to 375 F (190 C) gas mark 5 and put the
  baking trays into the oven while it heats up.  Meanwhile measure the flaked
  grains and mix them together in a large bowl.  Put into a cup the garam
  marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt,
  the soy, both sorts of oil and the water.
  
  When the oven has reached the required temperature, stir the nut and seed
  mixture with the flaked grains.  Beat the spicy oil-and-water mixture with
  a fork to emulsify it, pour it on to the dry ingredients and stir for 2
  minutes.  Spread the mixture out on to the baking trays and bake for 40
  minutes until golden.  Swap the positions of the trays in the oven at least
  once during this time and stir the mixture occasionally to encourage even
  cooking.  Let the mixture become cold and crunchy before storing in an
  airtight jar.  It keeps well for about a month.  Makes enough to fill one
  jar.
  
  Source: Philippa Davenport in "Country Living" (British), February 1988.
  Typed by Karen Mintzias
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocktail Kebabs
 Categories: Appetizers, Seafood
   Servings:  8
 
      8 lg Shrimp, cooked
      2    Green onions, trimmed
    1/2    Red bell pepper, seeded, cut
           -in thin strips and
           -decorative shapes
      8 sm Ripe or green olives
      1    Garlic clove, crushed
      2 tb Lemon juice
      2 tb Olive oil
      1 ts Sugar
      1 ts Coarsely ground mustard
    1/4 ts Creamed horseradish
 
  Remove heads and body shells from shrimp but leave on tail shells.
  
  Devein shrimp by removing black spinal cord. Cut each green onion in 4
  daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix
  garlic, lemon juice, olive oil, sugar, mustard and horseradish.
  
  Pour over shrimp mixture, cover and marinate at least 2 hours, stirring
  occasionally. Remove ingredients from marinade and thread equally on 8
  wooden picks. Drain on paper towels.
  
  VARIATION: Add small slices avacado to shrimp mixture.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Beer Batter Shrimp
 Categories: Seafood, Appetizers
   Servings:  6
 
      2    Eggs
  1 3/4 c  All-purpose flour
    3/4 c  Beer (6 oz.)
      1 tb Baking powder
      4    Dozen medium shrimp, peeled
           -and deveined (leave tails
           -on),
           About two pounds.
      3 c  Grated coconut, about 6 oz.
 
  Seasoning mix: Cayenne pepper 1Tbls. Salt 2 1/4tsps. Sweet paprika 1
  1/2tsps. Black pepper 1 1/2tsps. Garlic powder 1 1/4tsps. Onion powder
  3/4tsps. Dried thyme 3/4tsps. Dried oragano 3/4tsps.
  _____________________________________________ Vegetable oil for deep
  frying. ** Thoroughly combine the ingredients for the seasoning mix in a
  small bowl and set aside.
  
  Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder,
  eggs, and beer together in a bowl, breaking up all lumps until it is
  smooth.
  
  Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set
  aside.  Place the coconut in a separate bowl.
  
  Sprinkle both sides of the shrimps with the remaining seasoning mix. Then
  Hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip
  each in batter and allow excess to drip off. Coat each shrimp with the
  coconut and place the shrimp on a baking sheet.
  
  Heat deep fryer to 350 degrees.  Drop each shrimp into the hot oil and cook
  until golden brown, about 1/2 to 1 minute on each side. Do not crowd the
  fryer!
  
  Drain on paper towels and serve immediately, as is, or with a dipping sauce
  or fruit preserve. (Six main dish or twelve appetizer servings.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Codfish Balls
 Categories: Seafood, Appetizers
   Servings:  4
 
      2 c  Cod, cooked and flaked
      1    Egg, beaten
      1 ds Pepper
      1 tb Butter, melted
  1 1/2 c  Potatoes, mashed
    1/2 ts Salt
    1/2 tb Onion juice
           Hot deep Canola oil
 
  Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until
  smooth. Shape lightly into small balls and deep fry in hot oil until golden
  brown, approximately 1 minute. Drain on paper towels and serve with lemon
  slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to
  10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time:
  Approximately 1 minute. "101 Simple Seafood Recipes" by Pam & Bill Collins
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Clam Dip
 Categories: Dips, Appetizers, Seafood, Cheese
   Servings:  4
 
     10 oz Clams
      6 oz Philadelphia Cream Cheese
      1 ts Lemon Juice
    1/2 ts Salt
    1/8 ts Pepper
      1 ts Worcestershire Sauce
      1    Garlic Clove (Pressed)
           Tabasco Sauce
 
  Blend all ingredients together.  Let set for 2 hours before serving. Potato
  chips and all party crackers are good with this dip.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Crabmeat Nacho
 Categories: Appetizers, Seafood
   Servings:  1
 
     24 oz Cream cheese
      2 tb Mayonnaise; the real thing
        ds Tabasco
    1/4 c  Green onions; minced
    1/4 c  Celery; coarsely chopped
        ds Paprika
           Salt and pepper, to taste
      1 cn Black olives; finely
           -chopped (16 oz. can)
    1/2 lb Crabmeat; flaked
      1    Nacho cheese flavor doritos
 
      The best way to prepare this recipe in a food processor, because it
  chops the ingredients finely enough and blends them together for you. But
  if a food processor is not handy, you can use a blender and a chef's
  kniofe.  It will still come out great, no matter how you do it!
      First, mix the cream cheese to a pasty consistency.  It has to be soft
  and pliable.  THen, in a large mixing bowl, whip together the cheese and
  the mayonnaise until the mixture is smooth.  Toss in the Tabasco at this
  point and blend it in, too.  Next, add the minced onions, the celery, the
  seasonings, the finely chopped black olives, and the crabmeat. Just put
  them all together -- it's not necessary to add them one at a time. But is
  *is* necessary to blend them all *gently*. If you get rough, you'll smash
  the ingredients and you'll lose the crispness.
      When you're ready to serve, lay out the *whole* bag of Doritos on a
  pizza pan and stuff each one, heaping on the crabmeat mixture and
  sprinkling the tops with paprika.  To increase the flavor, put the stuffed
  chips in the refrigerator for an hour or two. Author's note: ...While
  crabmeat is used in the original dish, you can also substitute chopped
  shrimp or crawfish for the crabmeat, and the basic mix is also excellent
  for stuffing avocados, tomatoes, celery stalks, and just about anyting your
  taste dictates. Note from me: I don't care for Nacho Cheese Flavor Doritos
  but instead these are great with the unsalted style chips you get with
  salsa at Mexican restaurants. Source: Frank Davis Seafood Notebook
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Glazed Salmon
 Categories: Seafood, Appetizers
   Servings:  6
 
    3/4 c  Dry White Wine
      8    Basil Leaves
      3    Tarragon (Plus Garnish)
      3    Shallots, Minced
      2    Rosemary
      2    Lemon Slices
      3    Celery Leaves
      7 lb Whole Salmon, Cleaned, Rinse
      8 c  Fish Aspic  (See Recipe)
      1    Turnip
      1    Egg Yolk, Hard Cooked, Mash
      1 ts Unsalted Butter
 
  In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
  rosemary, lemon, and celery.  Simmer the mixture for 20 minutes or until
  the liquid is reduced to about 3 T.  Lay the salmon on a piece of heavy
  foil, twice as long as the fish.  Pick up edges of foil and pour the wine
  mixture over the fish.  Season with salt and fold the foil to enclose  it,
  crimping the edges tightly to secure them.  Put the salmon on a large
  baking sheet or roasting pan and bake it in the middle of a preheated 375F
  oven for 50-60 minutes or until the fish just flakes.  Transfer the package
  to a work surface, open foil carefully, and remove the skin from the top of
  the salmon below the head to the bottom of the salmon at the tail. Scrape
  away any brown flesh, leaving head and tail intact.  Drain liquid from the
  foil, and using the foil as a guide, invert the fish onto a platter. Remove
  foil and skin and prepare the other side of the salmon in the same manner.
  Chill the fish, covered, overnight.  Peel turnip and cut into thin slices.
  Trim each slice to ressemble a flower or cut with a flower cutter. Place in
  a bowl of ice water to hold until ready for use. Mash the egg yolk with the
  butter and reserve at room temperature.  Spoon a thin coat of cool but
  liquid fish aspic over the salmon and arrange the additional tarragon
  sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
  liquid aspic over the whole.  Transfer the yolk mixture to a pastry bag
  fitted with a decorative tip.  Pipe the mixture into the centers of the
  flowers.  Chill the salmon for at least 2 hours or up to 6 hours. Serve
  surrounded with the chilled aspic, chopped. A 1964 Gourmet Magazine
  Favorite.
 
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      Title: Cold Spinach Dip
 Categories: Dips, Appetizers
   Servings:  4
 
      1 pk Spinach *
      1 c  Water Chestnuts **
      1 pk Knorr Vegetable Soup Mix
      1 c  Mayonnaise
      8 oz Sour Cream
 
  * Spinach should be cooked, chopped and drained. ** Water chestnuts should
  be chopped and drained.
  ~-------------------------------------------------------------------------
  Mix all ingredients and place in a sealed container.  Refrigerate for 2
  days.  Serve on crackers.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Colorado Pate
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
    1/4 lb Butter
      1 lb Chicken livers
      1 md Onion, chopped
      3    Shallots, chopped
    1/2 ts Thyme
    1/2 ts Rosemary
      1    Bay leaf
     12 lg Fresh mushrooms, chopped
    1/4 c  Brandy
    1/2 ts Salt
    1/8 ts Pepper
 
  In a large skillet, melt the butter.  Add chicken livers, onion and
  shallots.  Stir over medium heat about 10 minutes.  Add spices and
  mushrooms.  Stir frequently while cooking for 5 minutes. Discard bay leaf
  and pour mixture into blender.  Pour in brandy, salt and pepper. Blend 2
  minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley.
  Serve with melba toast rounds.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Contemplating Cape Cod Clam Dip
 Categories: Appetizers, Cheese, Dips, Seafood
   Servings:  4
 
    1/2 c  Clams, Minced, OR
  6 1/2 oz Clams, Minced, Well Drained
      1 c  Cream Cheese, Softened
    1/8 ts Hot Sauce
      1 ts Lemon Juice
    1/4 ts Worcestershire Sauce
      2 tb Clam Juice
      1 tb Chili Sauce
      1 tb Onion Juice
 
  Blend the clams, clam juice, and cream cheese to a smooth consistency. Add
  all of the other ingredients and blend well.  Cover and chill.  Makes about
  1 3/4 cups of dip.  SUGGESTED DIPPERS:  Carrots, Fennel, Zucchini, Wheat
  Crackers.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Continental Mushroom Caviar
 Categories: Appetizers
   Servings:  6
 
      1 sm Onion, sliced and minced
      2 tb Olive oil
    1/2 lb Mushrooms, chopped fine
           Salt and pepper
      1 tb Lemon juice
           Wild chives, chopped
      1 tb Sour cream
 
  Continental Mushroom Caviar
  
  Fry the onion in the oil until soft and limp. Add mushrooms and cook until
  just barely soft. Add seasoning and other ingredients. Chill well before
  serving time. This is nice served with thin tomato slices or spread on
  crackers. ******************** Recipe from Cooking Alaskan, page 281
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn and Marigold Fritters
 Categories: Appetizers
   Servings:  4
 
      8 oz Sweetcorn kernals
      4 tb Double (heavy) cream
      1 tb Flour
    1/2 ts Baking powder (or soda)
           Sea salt
           White pepper
      1 tb Marigold petals *
      1 tb Sunflower oil, or more
 
  *NOTE: Make certain that you use a pot marigold (Calendula) rather than an
  African marigold (Tagetes).
  
  This is an excellent supper dish, which children will enjoy.  Serve the
  fritters with a hot green vegetable or salad and brown bread and butter.
  
  Put the sweetcorn in a bowl and pour over the cream.  Sift in the flour and
  baking powder (soda) and season to taste.  Stir in the marigold petals.
  
  Set a large, heavy frying pan over high heat and pour in the oil.  Drop
  spoonfuls of the fritter mixture into the oil and fry until golden on both
  sides, turning once.  Press the mixture flat with a spatula to give a lacy
  effect at the edges.
  
  Cook the fritters in bunches until all the mixture is used up, adding more
  oil to the pan if necessary.  Serve hot.
  
  Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than:
  Karen Mintzias
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn and Walnut Dip
 Categories: Appetizers, Dips
   Servings:  8
 
     16 oz Cream Cheese, Softened
    1/4 c  Vegetable Oil
    1/4 c  Lime Juice
      1 tb Red Chiles, Ground
      1 tb Cumin, Ground
    1/2 ts Salt
      1 ds Pepper
  8 3/4 oz Corn, Whole Kernel, Drained
      1 c  Walnuts, Chopped
    1/4 c  Onion, Chopped
 
  Beat all ingredients except corn, walnuts and onion in a large bowl, with
  an electric mixer on medium speed, until smooth.  Stir in corn, walnuts,
  and onion.  Serve with tortilla chips.  Makes 4 cups of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Fritters
 Categories: Appetizers
   Servings:  1
 
      2    Eggs
  1 2/3 c  Corn, whole kernal style
  1 1/4 c  Flour, all purpose
      1 ts Baking powder
  1 1/2 ts Salt
 
  Beat eggs and stir in corn.  Sift flour, measure and sift again with baking
  powder and salt.  Combine beaten eggs and corn with flour mixture. Drop by
  teaspoonfuls into deep fryer and fry until golden brown.  Drain on paper
  towel.  Serve with butter, syrup or jelly.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cottage Cheese Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
    1/4 c  Cucumber, Diced
    1/4 c  Green Onion, Diced, Use All
    1/4 c  Radish, Diced
    1/2 c  Cottage Cheese
    1/2 c  Sour Cream
    1/2 ts Celery Salt
    1/4 ts Black Pepper
 
  Mix the cucumber, green onion, and radishes together, then blend in the
  cottage cheese and sour cream.  Add the celery salt and pepper blending all
  of the ingredients well.  Cover and chill.  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Pita Bread Triangles, Potato Skins, Seafood, Turnips,
  Bok Choy.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Club Sour Cream and Dill Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      3 ts Fresh dill, chopped, OR
      1 ts Dried Dill, Crushed
      1 ts Lemon Juice
      1 c  Sour Cream
      1 ts Salt
    1/2 ts White Pepper
      2 ts White Onion, Grated
      1 c  Mayonnaise
 
  Mix the dill and lemon juice together to soften the dill.  Blend in all of
  the other ingredients until almost smooth.  Cover and chill.  Makes about
  2-1/4 cups of dip.  SUGGESTED DIPPERS:  Red Cabbage, Broccoli, Zucchini,
  Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Honey Mustard Dip
 Categories: Dips
   Servings:  1
 
    1/2 c  Salad dressing
    1/2 c  Sour cream
      2 tb Country Dijon mustard
      2 tb Honey
 
  In small bowl combine all ingredients.  Mix well and refrigerate. Makes 1
  1/2 cups.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Pate' with Pistachios
 Categories: Appetizers
   Servings:  8
 
      1 tb Butter
    1/2 c  Shallots; coarsely chopped
    1/2 lb Pork liver; or veal liver,
    1/4 ts Thyme; dry
    1/2    Bay leaf; crumbled
    3/4 lb Veal; lean, cut into 1-inch
      1 lb Pork; lean, cut into 1-inch
    1/2 lb Ham; cooked, cut into 1/2-i
    1/2 c  Pistachios; shelled, toaste
    1/8    Allspice
    1/8 ts Ground cloves
    1/4 ts Ground cloves
    1/4 ts Nutmeg; fresly grated
    1/8 ts Ground cumin
      1 pn Ground cinnamon
      1 pn Cayenne pepper
    1/2 c  Dry white wine
      1    Salt to taste if desired
      1    Freshly ground pepper to tas
      2    Sl Bacon; lean
 
  Servings:  8
  
  1.  Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add
  the shallots. Cook briefly, stirring. Add the liver and sprinkle with the
  thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the
  veal in a food processor or blender and blend it slightly finer than
  store-bought hamburger.  Empty the veal into a mixing bowl. 4. Put the pork
  in the food processor or blender and blend it a little coarser than
  store-bought hamburger.  Add the pork to the veal. 5. Put the liver mixture
  in the food processor or blender and blend it as finely as possible. Pour
  and scrape it into the bowl with the pork and veal. Add the ham and
  pistachios.  Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne,
  wine, salt and pepper and blend well with your fingers. To test the mixture
  for seasoning, shape a small portion into a patty and cook it, turning
  once, in a nonstick sillet until cook through. Taste the patty and add more
  seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan.
  Smooth the top, rounding it slightly. Place the bacon slices on top. Cover
  tightly with foil and place the pan in a heatproof baking dish. Set the
  dish on the stove and pour in boiling water around the loaf pan. Bring the
  water to a boil.  Place the pan in the water bath in the oven and bake 45
  minutes or to an internal temperature of 150F.  Remove the pan from the
  oven and let stand until ready to serve. 7. The pate' is excellent hot or
  cold.  Cut it crosswise into slices and serve. Yield: 6 to 10 servings.
  Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Pate
 Categories: Appetizers, Pork, Veal
   Servings:  3
 
  1 1/2 lb Boneless pork, ground fine
           -twice
      1 lb Boneless veal, ground fine
           -twice
    3/4 c  Dry white wine
      2 tb Brandy
      2 tb Oil
           Salt
           Freshly ground black pepper
      2 lg Onions, sliced thin
      2 sm Cloves garlic, halved
      1 lb Fresh pork fatback, sliced
           -thin
      1    Cornichon pickle for garnish
 
  Servings: Makes about 3 lbs From: Sallie Krebs
  
  DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine,
  brandy and oil with salt and pepper to taste, and pour the mixture over the
  meats. Scatter the onions and garlic on top. Cover the bowl tightly and
  refrigerate it for at least 24 hours.
  
  Preheat the oven to 375-F. Discard the onions, but put the garlic through a
  press and knead it into the meats together with the wine mixture. Break off
  a small piece of meat and fry it in a lightly oiled skillet over moderate
  heat for 3 or 4 minutes, or until its juices run clear, without a trace of
  pink. Taste the piece and, if you like, add more garlic, salt and pepper.
  (Pork is unsafe to eat uncooked; do not taste the meats raw.)
  
  Slightly overlapping the slices, line the bottom and sides of a 2-quart
  terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback.
  Pack the meat mixture into the mold, and arrange the remaining slices of
  fatback on top of it. Fit foil over the mold, or cover the meat mixture
  with foil and a lid. To let steam escape, pierce a hole in the foil with a
  skewer. If you are using a lid, insert the skewer through its hole to
  puncture the foil.
  
  Set the mold on a rack in a large pan or dish. Place them all in the oven,
  and pour enough almost-boiling water into the pan to cover 2/3 of the mold.
  Bake for 2 hours or until the pate shrinks slightly from the sides of the
  mold and the surrounding fat and juices are a clear yellowish white with no
  traces of pink. Or insert a meat thermometer; it should register 160-F when
  the pate is done.
  
  Take the pate from the oven, but leave the foil in place. Set the pate on a
  rack to cool to room temperature. Then put another pan with a heavy can or
  weights inside it, or even a brick, on top of the pate to compact the
  meats. Chill the pate thoroughly (overnight is best) with the weights in
  place. Before serving, cut the cornichon into a fan shape, slicing
  lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end.
  Spread the slices into a fan, and garnish the pate with it.
  
  Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally
  from: Great Dinners from Life
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cowboy Caviar
 Categories: Appetizers, Dips, Cheese, Beans
   Servings: 12
 
     15 oz Black Beans, Rinse & Drain *
      4 oz Ripe Olives, Chop,Drained *
    1/4 c  Onion, Finely Chopped,
      1    Clove Garlic, Finely Chopped
      2 tb Vegetable Oil
      2 tb Lime Juice
    1/4 ts Salt
    1/4 ts Red Pepper, Crushed
    1/4 ts Cumin, Ground
    1/8 ts Pepper
      8 oz Cream Cheese, Softened
      2 lg Eggs, Hard Cooked, **
      1    Green Onion W/Top, Sliced
 
  *  1 can of each black beans and ripe olives.  Drain and rinse the beans.
  Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients except cream cheese, eggs, and green onion.  Cover and
  refrigerate at least 2 hours.  Spread cream cheese on serving plate. Spoon
  bean mixture evenly over cream cheese.  Arrange eggs on bean mixture in
  ring around the edge of the plate; sprinkle with green onion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab & Avocado Fritters
 Categories: Seafood, Appetizers
   Servings:  4
 
      2 lb Crabmeat
           Salt
      1 c  Diced green onions
    1/4 c  Dry breadcrumbs
      1 md Avocado, peeled and cut into
           -1/4-inch pieces
           Corn Oil For Deep-Frying
           All-Purpose Flour
           Thinly slivered green
           -onion(Optional)
      2    Eggs
    1/2 c  Hot chili salsa
 
  Line baking sheet with parchment.  Combine crab, 1 c green onions and
  avocado in large bowl.  Mix eggs, salsa and salt; add to crab.  Mix in
  breadcrumbs.  Form mixture into 1 1/2 inch balls.  Place on prepared sheet.
  Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead
  and frozen.  Do not thaw before cooking.)
  
  Preheat oven to lowest setting.  Line another baking sheet with paper
  towels.  Pour oil into large skillet to depth of 3 inches.  Heat to 350
  degrees.  Dust fritters with flour.  Carefully ad to oil in batches (do not
  crowd) and cook until golden brown, about 2 minutes per side for
  refrigerated fritters and about 3 minutes per side for frozen.  Drain on
  paper towels.  Transfer to prepared sheet and keep warm in oven until all
  are cooked.  Garnish with green onion slivers and serve immediately.  From
  
  Bon Appetit, Nov '86.
  
  Makes 4 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab and Asparagus Dijonnaise
 Categories: Appetizers, Seafood
   Servings:  6
 
    1/2 ts Vegetable oil
    1/2 ts Fresh lemon juice
      1 ts Fresh minced tarragon or 1/4
           -teaspoon dried tarragon
   9/16 ts Minced shallots
    1/4 ts Salt
    1/2 lb Fresh crabmeat, cooked and
           -shredded
      2    To 3 heads Belgian Endive,
           -carefully separated, rinsed
           -and chilled
     12    Or more asparagus spears,
           -steamed, chilled and split
           -lengthwise
 
  Dijon Sauce (recipe below)
  
  Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the
  crab. Place in a covered container and refrigerate for several hours to let
  flavors blend.
  
  To serve, place an asparagus spear-half on each leaf of endive. Top with
  approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
  
  Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2
  teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar
  1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup
  Creme Fraiche
  
  Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper
  in a blender. Blend for a few seconds. With the motor still running, add
  the oil in a slow steady stream until well incorporated.
  
  Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and
  refrigerate. This can be made several days in advance and kept in the
  refrigerator. Leftover sauce is wonderful with chilled artichokes.
  
  From California Heritage Continues -a cookbook by The Junior League of
  Pasadena
  
  Shared by Sylvia Mease
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab and Cream Cheese Hors D'oeuvres
 Categories: Appetizers, Cheese, Seafood
   Servings:  1
 
      8 oz Cream Cheese, Softened
      8 oz Backfin Crabmeat
      1 tb Milk
      2 tb Chopped Onion
    1/2 ts Horseradish
      2 oz Slivered Almonds
           Salt
           Pepper
 
  Blend together all ingredients except almonds and put in shallow baking
  dish (salt/pepper to taste).  Sprinkle almonds over top and bake at 350F
  until slightly browned on top.  Serve hot on crackers.  Makes 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab and Corn Cakes
 Categories: Seafood, Appetizers
   Servings:  1
 
      1 c  Corn
      2    Cloves garlic,chopped
      1 ts Dijon mustard
      1    Egg
      1 ts Worcestershire sauce
    1/2 c  Crab
    1/2 c  Flour
      2    Green onions, chopped
 
  Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender
  until smooth. Add remaining corn, crab, onions and enough flour to make
  thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg
  whites instead of whole egg and substitute oat flakes for flour.
  
  Source: Modified from Health Smart Gourmet Cooking
  
  Typed by: Sharon Verrall
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Claw Marinade
 Categories: Appetizers
   Servings:  6
 
      1 c  Olive Oil
    1/2 c  Vinegar
    1/4 c  Lemon Juice
      1 ts Tarragon
    3/4 ts Black Pepper
    3/4 ts Salt
    3/4 ts Sugar

MMMMM--------------------------FOOD PROCESSOR-------------------------------
      1 c  Parsley
      1 c  Celery
      1 c  Scallions
      4    Cloves Of Garlic (4-10)
 
  Mix all together, pour over claws and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Dip #1
 Categories: Appetizers, Dips, Seafood
   Servings: 12
 
    1/2 c  Mayonaise
    1/2 c  Sour Cream
           Celery
           Green Onion
    3/4 lb Mock Crab, Flaked
           Dill
 
  Take mock crab and flake it into small pieces, place in a bowl.  Cut up
  enough celery and green onions to add to mixture.  Shake an ample amount of
  dill into mixture.  Add mayonaise and sour cream.  Chill thoroughly. Best
  if chilled overnight.  Stir just prior to serving.  Serve on crackers.
  Great dip!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Dip #2
 Categories: Appetizers, Seafood
   Servings:  8
 
      1 lb Crabmeat
    1/2 c  Mayonnaise Or Salad Dressing
           Garlic Salt, To Taste
      2 tb Onion, Grated
      2 ts Prepared Mustard
      2 ts Powdered Sugar
    2/3 c  White Wine
 
  Mix together all ingredients except crabmeat.  Heat slowly.  Add Crabmeat.
  Serve warm with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Fritters
 Categories: Seafood, Appetizers
   Servings: 24
 
  1 3/4 c  All-purpose flour
  1 1/2 c  Warm water
      2 tb Vegetable oil
      2 ts Baking powder
    1/8 ts Salt
      1 lb Crabmeat
    3/4 c  Fresh white breadcrums
      4 lg Egg whites, divided
      3 tb Chopped fresh parsley
           Salt and pepper, to taste
           All-purpose flour, for
           Dredging
           Vegetable oil,for deep
           Frying

MMMMM---------------------------CURRY SAUCE--------------------------------
  1 1/2 tb Olive oil
      1 sm Garlic clove, minced
      1 ts Curry powder
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      2 tb Orange Juice
      1 tb Sugar
      1 tb Fresh lemon juice
      1 tb Chutney
 
       Mix the first five ingredients in a medium bowl to blend.  Let the
  bater stand for 1 hour at room temperature.  Mix the crabmeat, bread
  crumbs, two of the egg whites and the parsley in a large bowl.  Season with
  salt and pepper.  Divide the mixture into 24 mounds.  press each mound
  firmly into a ball.  Roll each crabmeat ball in flour; shake off excess.
  Immediately before frying, beat the remaining egg whites in a small bowl to
  stiff peaks.  Fold the egg whites into the batter.
  
       Heat the oil in a deep fryer or heavy saucepan to 360F.  Dip the crab
  balls, one at a time, into the batter, coating completely. Carefully lower
  into the oil.  Repeat with the remaining crab balls, cooking until pale and
  golden brown, about 5 minutes.  Use a slotted spoonto transfer the fritters
  to paper towels and drain.  Serve with Curry Sauce.
  
  Makes 24 fritters.
  
  NOTES:
       Do not overcrowd the fryer or saucepan when making these crab
  fritters.  Make no more than 5 fritters at a time.
       Be certain to slide the fritters gently into the hot oil. Dropping
  them into the oil can can cause a dangerous splash.
       Turn the fritters frequently as they fry, making sure that all sides
  are browned.
  
       Heat the oil in a small heavy skillet over medium heat.  add the
  garlic and saute for 1 minute.  Add the curry powder and stir for 1 minute.
  Transfer the mixture to a blender.  Add all of the remaining ingredients
  and blend until smooth.  Pour into a bowl.
  
       [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Melt Canapes
 Categories: Appetizers, Seafood, Cheese
   Servings:  1
 
    1/2 lb Crab Meat
    1/4 lb Jarlsberg Or Swiss Cheese
    1/4 c  Mayonnaise Or Whipped Salad
    1/4 ts Dry Mustard
     30    Melba Toast Rounds
    1/2 c  Sliced Pitted Ripe Olives
           Rosemary Or Watercress
 
  ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small
  bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 t
  coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on
  each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon
  coarsely ground black pepper. If not serving right away, cover and
  refrigerate.  ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if
  manuafcturer directs. Broil canapes about 3 minutes or until cheese melts.
  Top each canape with a slice of ripe olive. Arrange canapes and garnish on
  platter; serve immediately Makes 2 1/2 dozen canapes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Mousse
 Categories: Appetizers, Seafood
   Servings:  6
 
      2 tb Unflavored gelatin
    1/2 c  Cold water
      1 c  Boiling water
      1 c  Mayonnaise
      1 c  Whipping cream
      2 c  Flaked crabmeat
  2 1/2 tb Pimiento
      6    Stuffed olives, stuffed
    1/2    Green peper, diced
           Salt and pepper to taste
 
  Soften gelatin in cold water.  Dissolve in boiling water, then chill. Fold
  in mayonnaise, whipped cream, crabmeat, pimiento, olives and green pepper.
  Turn into a cold, wet 6 cup mold and chill until set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Muffins
 Categories: Seafood, Appetizers
   Servings: 24
 
    1/2 lb Crabmeat (7 oz. can)
      1    Stick margarine
      1    Jar Old English Cheese
    1/2 ts Garlic salt
      2 tb Mayonnaise
    1/2 ts Season salt
      6    English Muffins
 
  Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all
  except muffins. Spread on muffins. Cut muffins into quarters. Freeze on
  cookie sheet. Put in bag and store in freezer until needed. Broil and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Rangoon #1
 Categories: Seafood, Appetizers
   Servings:  6
 
      1 pk Frozen won-ton skins
      8 oz Cream cheese, softened
      1 cn Or small package frozen
           -crabmeat, or fresh!
           Sour cream
           White garlic powder
           -to taste
 
  Add a dollop of sour cream to cheese and cream until mayonnaise
  consistency. Stir in drained crabmeat, add garlic powder.  Place a round
  teaspoonful on won-ton skin and wrap like an egg roll.  Seal edge with
  beaten egg white.  Deep fry until golden, and serve hot!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Rangoon #2
 Categories: Appetizers
   Servings: 48
 
      1 pk (8oz) cream cheese
      1 cn (6oz) crab meat, drained and
           -flaked 2 green onions
 
  CRAB RANGOON
  
  including tops, thinly sliced 1 clove garlic, minced 2 tsp Worcestershire
  sauce 1/2 tsp lite soy sauce 1 pkg (48 count) won ton skins vegetable spray
  coating
  
  In medium bowl, combine all ingredients except won ton skins and spray
  coating; mix until well blended. (To prevent won ton skins from drying out,
  prepare one or two rangoon at a time.) Place 1 tsp filling in center of
  each won ton skin.  Pull bottom corners down and overlap slightly; moisten
  one corner and press to Lightly spray baking sheet with vegetable coating.
  Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven
  for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or
  mustard sauce.
  
  Makes 48 appetizers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Roll Hors D'oeuvres
 Categories: Appetizers, Seafood, Cheese
   Servings:  1
 
      1 lb Backfin Crabmeat
      8 oz Cream Cheese, Softened
 
  Season slightly with your choice of the following: salt, cream, onion,
  sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from
  crabmeat.  Very gently mix crab with cream cheese, being careful not to
  break the pieces.  Shape into a log, sprinkle with parsley, chill, and
  serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Souffle Roll
 Categories: Appetizers, Seafood, Cheese
   Servings:  7
 
    1/2 c  Butter
    1/2 c  Flour
      2 c  Milk
      4    Egg Yolks
    1/2 ts Salt
      1    Dash Of Red Pepper
      2 ts Snipped Chives
      4    Egg Whites
    1/4 ts Cream Of Tartar
    1/3 c  Parmesean Cheese

MMMMM-------------------------CRABMEAT FILLING------------------------------
      4    Scllaions (Finely Chopped)
      2 tb Butter
      2 pk (6 Oz. Each) Crabmeat
      3 oz Cream Cheese
    1/3 c  Half And Half
      2 ts Snipped Parsley
      1 ds Tabasco
      1    Salt And Pepper To Taste
 
  Grease 15 1/2 x 10 1/2 x 1" pan.  Line with waxed paper, grease lightly and
  flour.  Heat butter and remove from heat.  Stir in flour.  Cook over low
  heat, stirring til smooth and bubbly.  Remove from heat, stir in milk. Heat
  to boiling, stir constantly.  Boil and stir 1 minute.  Remove from heat,
  beat in egg yolks, one at a time.  Stir in salt, red pepper, chives, and
  cheese.  Cool at room temp, cover mix to prevent film.  Heat oven 350F.
  Beat in whites with cream of tartar, sitff not dry.  Fold in 1/4 whites
  into mixture, fold in remaining whites.  Bake until puffed and golden brown
  35-45 minutes.  Immediately loosen souffle from edges of pan, invert on
  cloth covered cooking rack.  Spread with filling.  Roll from narrow end
  ~cut desired slices when cool. Cook and stir green onions in butter til
  tender.  Stir in remaining ingredients.  Heat until hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Stuffed Mushrooms
 Categories: Appetizers, Seafood
   Servings: 10
 
     20 lg Mushrooms
           Italian Dressing
      8 oz Crabmeat, Well Picked
    3/4 c  Fresh Breadcrumbs
      2    Eggs, Beaten
    1/4 c  Mayonnaise
    1/4 c  Onion, Minced
      1 ts Lemon Juice
 
  Marinate mushrooms in Italian dressing; drain.  Combine crabmeat, a
  half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice.  Fill
  mushrooms.  Top with remaining breadcrumbs; bake at 375F for 15 minutes.
  Yields 20 appetizers or 4 main course servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Stuffed Jalapenos
 Categories: Appetizers
   Servings: 30
 
      1 lb Flaked crabmeat
      1 cn Jalapeno peppers(1 lb, 11oz)
      2 tb Green pepper; finely chopped
      2 tb Onions; finely chopped
    1/4 c  Cracker meal
      1    Egg; beaten
    1/4 ts Salt
    1/4 ts Black pepper
    1/8 ts Cayenne pepper
      1    Clove garlic; minced
    1/4 c  Milk

MMMMM-------------------------BREADING MIXTURE------------------------------
      2 c  Cracker meal
      1 c  Milk
      2    Eggs
    1/4 ts Salt
    1/4 ts Pepper
 
  Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.
  In a large mixing bowl, combine remaining ingredients except breading
  mixture. Stuff pepper halves with crab mixture and press stuffing around
  pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal
  in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in
  egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365
  degrees until golden brown. Drain on absorbent paper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Tarts
 Categories: Appetizers, Seafood
   Servings:  6
 
      3 lg Eggs, beaten
  1 1/2 c  Skim milk
    3/4 c  Swiss cheese, grated
      2 tb Cream cheese, softened
      1 tb Onion, minced
    1/4 c  Parsley, chopped
    1/2 c  Carrots, shredded
      1 lb Regular crabmeat
    1/2 ts Nutmeg
    1/4 ts White pepper
      1 pn Salt
 
  pastry for 2 crust pie
  
  Roll out dough thinly and cut into 2" diameter circles with a cookie
  cutter. Lightly press dough circles into oiled tart shells. Prick dough
  with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set
  aside. Mix together remaining ingredients and spoon into tart shells,
  filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or
  until a toothpick inserted comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab-Stuffed Mushrooms
 Categories: Appetizers, Seafood
   Servings:  6
 
    1/4 c  Minced scallions
      2 ts Reduced-calorie tub
           -margarine
      4 oz Drained canned crabmeat,
           -cartilage removed
      2 tb Minced fresh parsley
      1 tb Drained white horseradish
      2    Cloves garlic, minced
           -(pressed)
      2    Drops hot red pepper sauce
      2    1/4 c small mushrooms, stems
           -removed* (24)
 
  From: WWM May '91 ; Valerie Whittle Serves: 4
  
  Ground red pepper to garnish
  
  1. Combine scallions and margarine in 2-cup measure.  Microwave on High 2
  minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce.
  Stir well.
  
  2. Place half the mushrooms, stemmed sides up, in a 9" pie plate.  Fill
  each mushroom cap with 1 t. crab mixture.  Microwave on High 3-4 minutes,
  turning plate once.  Remove mushrooms to serving plate; repeat with
  remaining mushrooms and filling.  Let stand 2-3 minutes before serving. To
  garnish, sprinkle with ground red pepper.
  
  Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.  Per serving: 52
  cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.
  
  *Reserve stems to use in soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crabmeat Appetizer
 Categories: Seafood, Appetizers
   Servings:  6
 
     12 oz Cream cheese
      2 ts Worcestershire sauce
      1 tb Lemon juice
      2 tb Mayonnaise
    1/2 c  Finely chopped onion
           Garlic salt to taste
     12 oz Chili relish
 
  small can crabmeat
  
  Mix all ingredients (except chili relish and crabmeat).  Spread mixture on
  pie plate, cover and chill overnight.  Before serving, cover cheese mixture
  with chili relish, then drained crabmeat.  Serve on Melba rounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crabmeat Dip
 Categories: Dips, Appetizers, Cheese
   Servings:  6
 
      1    8 oz pkg cream cheese
      1    Stick butter
      1 lb White crabmeat
      1    Sm. onion, finely chopped
      1 ds Tabasco sauce
    1/8 ts Garlic powder
      1 ds White pepper
 
  In a double boiler, melt the cream cheese and butter. Add the crabmeat and
  seasonings.  Serve in a chafing dish to keep warm. Good with dip-size corn
  chips, in pastry shells, or crackers.
  
  Posted by Mike Hackmann  6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crabmeat Mousse
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      1 tb Unflavored gelatin
    1/4 c  Cold water
      1 c  Undiluted mushroom soup
      8 oz Cream cheese, softened
      1 c  Mayonnaise
    3/4 c  Finely chopped celery
  6 1/2 oz Can Alaskan king crab meat,
           -drained
      1 tb Grated onion
  1 1/2 ts Worcestershire sauce
 
  Soak gelatin in cold water to soften.  Heat soup.  Stir gelatin into hot
  soup, making sure it is dissolved.  Add cream cheese and mayonnaise. Beat
  until smooth.  Add celery, crabmeat, onion and Worcestershire. Pour into
  mold and chill.  Serve with club crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crabmeat Ravigote
 Categories: Appetizers, Seafood
   Servings:  2
 
      1 tb Green pepper - minced
      1 tb Green onion - minced
      1 tb Pimiento - minced
      1 ts Lemon juice - fresh
      1 ts Freshly ground black pepper
      1 pn Cayenne
      6 oz Crabmeat - lump, cartilage
           -removed
 
  Calories     per serving: 78.4        Number of Servings:   2 Fat grams per
  serving: 1.21         Approx. Cook Time: Cholesterol per serving: 65.7
  Marks:
  
  *DIRECTIONS*
  
  Combine all the vegetables and seasonings, then gently fold in the
  crabmeat, being careful not to break it up too much.
  
  NOTE:  This is a delightful summer salad or appetizer.
  
  VARIATIONS:  Artificial crabmeat can be used, as can small shrimp or
  crawfish tails boiled without salt.
  
  "Louisiana Light" by Roy F. Guste, Jr.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crabs Carribbean-Style
 Categories: Seafood, Appetizers
   Servings:  8
 
      8 tb Butter
      4    Scallions chopped
      1 ts To 2 ts chopped garlic
      1    Hot green chili, finely
           -chopped and seeded
           (or use dried red pepper
           -flakes)
      1 tb Curry powder
    3/4    To 1 lb crab meat, shredded
      2 tb Chopped fresh coriander
           -leaves, if possible
      2 tb Finely chopped parsley
           Salt nd freshly ground
           -pepper
      6 tb To 8 tb crab liquid or clam
           -broth
      2 c  Bread crumbs
 
  Melt butter in skillet; add scallions, garlic and chili peppers and cook
  until scallions are wilted. Add curry powder to this mixture and blend
  thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab
  liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill
  the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or
  until browned. Serves 8 as an appetizer or 3 to 4 as a main course.
  
  ///\/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese in Sour Dough
 Categories: Appetizers, Cheese
   Servings:  8
 
      8 oz Cream Cheese
      8 oz Sour Cream
      1    Jar Armour Dry Beef (Chop)
      4 oz Grated Chedder Cheese
      1 ds Lea & Perrins Sauce
      1    Garlic To Taste
      1    Tabasco To Taste
      3    Chopped Green Onions
      1    Round Sour Dough Bread Loft
 
  Combine all ingredients and mix until well blended.  Hollow out center of
  the Sour Dough round and place cheese mixture in the hollowed out cavity.
  Wrap the round in foil and bake at 350F for 45 minutes.  Tear sour dough
  removed from round into pieces and use for dipping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese-Deviled Ham Dip
 Categories: Dips
   Servings: 10
 
      1 pk Cream cheese,softened(8oz)
      1 cn Deviled ham(4 1/2oz)
    1/4 c  Dry red wine
      3 tb Finely chopped dill pickle
      1 ts Instant minced onion
      1 ts Worcestershire sauce
    1/4 ts Instant minced garlic
    1/4 ts Dry mustard
 
  Beat cream cheese, deviled ham and wine in small mixer bowl until creamy.
  Stir in remaining ingredients. Serve immediately as a dip or refrigerate to
  serve as a spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese Salsa Spread
 Categories: Dips, Condiments
   Servings:  1
 
      1 pk Regular or light cream
           -cheese (8 oz)
           PACE Picante Sauce
           Chopped fresh cilantro (opt)
 
  Place cream cheese on rimmed plate; let stand at room temperature about 30
  minutes to soften. Pour PACE Picante Sauce over and around cream cheese.
  Garnish with cilantro, if desired.
  
  Serve with vegetable dippers, crackers or chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Herring
 Categories: Appetizers, Dips, Seafood
   Servings:  4
 
      4 oz Pickled Herring *
    1/2 c  Apple, Tart, Finely Diced
      1 c  Sour Cream
      1 tb White Onion, Finely Diced
 
  * Pickled herring in sour cream.
  ~-------------------------------------------------------------------------
  Puree the herring (sauce and all) in a food processor or blender until
  smooth.  Add all the other ingredients and continue to process until
  smooth.  Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:.
  Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Lobster and Clams
 Categories: Appetizers, Seafood
   Servings:  6
 
      2    Green onions, sliced
      3 tb Butter
      3 tb Flour
    1/2 ts Salt
    1/8 ts Cayenne
  1 1/2 c  Half and half (Cream & milk)
      3 tb Dry white wine
    1/2 c  Cooked lobster
    1/2 c  Cooked clams, minced
           Pastry shells
      1 cn Mushrooms (4 1/2oz) drained
 
  In a saucepan, saute onion in butter until tender. Blend in flour, salt and
  cayenne. Add the half and half all at once. Cook, stirring constantly,
  until mixture is thick and bubbly. Add the wine, clams, lobster and button
  mushrooms. Heat through and serve in warm pastry shells.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamed Sweetbreads
 Categories: Appetizers, Beef, Veal
   Servings: 12
 
      1    Pair of sweetbreads
      1 c  Milk
      1 c  White sauce
      3    Eggs (hard cooked)
      2 tb Butter
           Patty or tart shells
 
  Soak the sweetbreads in cold water; drain and cover with the milk, bring to
  boiling point and simmer for 25 minutes. Cool, remove membrane and cut in
  small neat cubes. Make one cup of "white sauce" see next recipe....season
  it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts
  Pepper
      pn  Cayenne
  
  Force the yolks of the cooked eggs through a strainer. Cut the whites in
  long strips, and add to the sauce. Add the sweetbreads and butter. Bring to
  boiling point and serve in patty shells or tart shells.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Avocado with Bacon Dip
 Categories: Appetizers, Pork
   Servings:  4
 
      1    Ripe Avocado
      1 ts Lemon Juice
    1/2 c  Sour Cream
    1/4 ts Onion Powder
    1/4 ts Hot Sauce
      2 tb Bacon, Crumbled, 2 strips,OR
      2 tb Imitation Bacon Bits
      2 tb Cucumber, Finely Diced
 
  Pit, peel, and mash the avocado with a fork.  Blend in the lemon juice,
  blending well and then add the sour cream, blending well.  Mix in all the
  rest of the ingredients, blending well.  Cover and chill.  Makes about
  1-1/4 cups of dip.  SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery,
  Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Cheese Fondue
 Categories: Appetizers, Cheese
   Servings:  6
 
      4 c  AMERICAN CHEESE,SHEDDED 16OZ
      1 tb ALL-PURPOSE FLOUR
      2 tb GREEN PEPPER,FINELY CHOPPED
      1 tb BUTTER
  1 1/4 c  DRY WHITE WINE
      6 oz CREAM CHEESE WITH CHIVES
      1 ts PREPARED MUSTARD
      1 pk BREADSTICKS/FRENCH BREAD
 
  COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE.  IN A SAUCEPAN COOK GREEN
  PEPPER IN BUTTER TILL TENDER BUT NOT BROWN.  STIR IN WINE; HEAT SLOWLY JUST
  TILL BUBBLING.  GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL
  SMOOTH AND BUBBLY.  STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER
  LOW HEAT TILL SMOOTH.  TRANSFER CHEESE MIXTURE TO FONDUE POT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Dijon Topped Potatoes
 Categories: Appetizers
   Servings: 36
 
      1 pk Cream cheese (8 oz);
           -softened
    1/4 c  Dijon Mustard
      1 ts Dried basil
    1/3 c  Black olives; finely chopped
    1/4 c  Scallions; finely chopped
    1/4 c  Red Pepper; finely chopped
     18 sm Red skin potatoes; roasted
           -and cut in half lengthwise
           Scallion tips for garnish
 
  In medium bowl with electric mixer at medium speed, beat cream cheese,
  mustard and basil until smooth. Stir in olives, scallions and red pepper.
  
  To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with
  scallion tips and serve.
  
  Makes 3 dozen appetizers
  
  Source: Reader's Digest, April 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Pepper Dip
 Categories: Appetizers, Dips, Cheese
   Servings:  1
 
      8 oz Cream Cheese, Softened
    1/3 c  Hot Pepper Rings, Chopped
      1 tb Liquid From Hot Pepper Rings
      2 tb Fine Chopped Onions
      2 tb Jelly, Apple or Orange *
      2 tb Celery, Finely Chopped
      2 tb Sweet Pepper, Chopped Fine
    1/4 c  Hot Pepper Rings (Garnish)
 
  * Orange Marmalade
  ~-------------------------------------------------------------------------
  In a medium bowl, stir in cream cheese until smooth.  Stir in remaining
  ingredients.  Cover; refrigerate until serving time, at least 2 hours.
  Garnish with pepper rings.  Serve with fresh vegetables or crackers for
  dipping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Purple Onion and Basil Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  6
 
      1 c  Cream Cheese, Softened
    1/4 c  Fresh Basil, Chopped, OR
      4 ts Dried Basil, Crushed
      1 c  Sour Cream
    1/4 c  Carrot, Shredded
    1/4 c  Purple Onion, Chopped
    1/4 ts Salt
    1/4 ts Black Pepper
 
  Beat the cream cheese to a smooth consistency, gradually adding the basil.
  Blend in the sour cream and add the remaining ingredients, blending well.
  Cover and chill.  Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
  Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms,
  Brussels Sprouts, Fennel, Smoked Deli Meats.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Shrimp Spread
 Categories: Appetizers, Seafood, Spreads
   Servings:  8
 
      1    Gelatine, unflavored (envel)
    1/2 c  Milk, skim
      8 oz Yogurt, plain
    1/2 c  Mayonnaise
      1 lb Shrimp, cleaned, cooked and
           Coarsely chopped
      1    Celery, chopped
    1/4 c  Cheese, Parmesan, grated
      1 tb Mustard, Dijon, prepared
      2 tb Dill, fresh, snipped
    1/2 ts Salt
    1/4 ts Pepper
           Mixed salad greens (optional
 
  In small saucepan, sprinkle unflavored gelatine over milk; let stand 1
  minute.  Stir over low heat until gelatine is completely dissolved, about 3
  minutes.
  
  In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt
  and mayonnaise.  Stir in remaining ingredients except salad greens.  Turn
  into 4-cup bowl or mold; chill until firm, about 3 hours.  Unmold onto
  salad greens.  Serve, if desired, on crackers or cocktail bread.  Makes 4
  cups spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Smoked Salmon and Dill Tart
 Categories: Appetizers, Seafood
   Servings:  6
 
      5    Sheet phyllo - thawed
      3 tb Unsalted butter - melted
      4 lg Egg yolks
      1 tb Dijon mustard - PLUS 1
           -teaspoon
      3 lg Eggs
      1 c  Half and half
      1 c  Whipping cream
      6 oz Smoked salmon - chopped
      4    Green onions - chopped
    1/4 c  Dill - fresh, chopped OR 1
           -T. dried dillweed
           Dill sprigs
 
  Calories     per serving:             Number of Servings:   6 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo
  sheet on work surface (cover remaining pieces with plastic wrap, then with
  clean damp towel).  Brush phyllo sheet with butter and fold in half
  lengthwise.  Brush folded surface with butter.  Cut in half crosswise.
  Place 1 phyllo rectangle, buttered side down, in prepared pie plate,
  covering bottom and letting pastry overhang 1 section of edge by 1/2-inch.
  Brush top of phyllo in pie plate with butter. Place second phyllo rectangle
  in pie plate, covering bottom and letting pastry overhang another section
  of edge by 1/2-inch; brush with butter. Repeat process with remaining 4
  phyllo sheets, making certain entire surface of edge is covered to form
  crust.  Fold overhang under to form crust edge flush with edge of pie
  plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover
  and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium
  bowl to blend. Beat in eggs, half and half, cream, salmon, onions and
  chopped dill. Season to taste with salt and pepper. Pour into prepared
  crust.  Bake until center is set, about 50 minutes. Transfer to rack. Cool.
  Garnish with dill sprigs and serve slightly warm or at room temperature.
  
  NOTE:  Purchased phyllo pastry is used here instead of a regular pie crust
  for quick and easy assembly.  This tart is best when served at room
  temperature.
  
  Recipe from Bon Appetit, April, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Tarragon Dip
 Categories: Dips
   Servings: 10
 
      1 pk Cream cheese,softened(8oz)
    1/2 c  Mayonnaise
    1/4 c  Milk
      4 ts Tarragon vinegar
      1 ts Sugar
    3/4 ts Tarragon
    3/4 ts Salt
    1/8 ts Pepper
           Carrot sticks
           Chinese pea pods
           Romaine lettuce leaves
           Cauliflowerets
           Zucchini slices
 
  1. In blender at low speed or in food processor with knife blade attached,
  blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover
  and refrigerate.
  2. To serve, line a large basket with a deep dish or foil. Arrange
  vegetables and bowl of dip in basket. If dip becomes too thick upon
  refrigeration, stir in a little milk until it reaches dripping consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Chicken Nuggets
 Categories: Appetizers, Chicken
   Servings: 48
 
MMMMM---------------------------INGREDIENTS--------------------------------
           Vegetable oil for frying
    1/2 c  Milk
    1/4 c  Flour
    1/4 c  Grated Parmesan cheese
      1 ts Paprika
    1/2 ts Oregano
    1/4 ts Dry mustard
  2 1/2 lb Chicken breasts, skinless
           -boneless, 1 inch pieces
 
  1.  In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.
  
  2.  Meanwhile, put milk in a bowl.  In a paper bag, mix together flour,
  parmesan cheese, paprika, oregano, and mustard.  First dip chicken pieces
  in milk, then place about a dozen pieces of chicken at a time in a gab and
  shake to coat.
  
  3.  Fry chicken in hot oil in batches without crowding, turning
  occasionally for about 5 minutes, until crisp and golden brown.  Drain on
  paper towels.  Serve hot.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Croutes Au Fromage
 Categories: Cheese, Appetizers
   Servings: 46
 
  1 1/2 c  Flour
    1/2 ts Salt
    1/8 ts Cayenne Pepper
      6 tb Unsalted Butter *
      1 c  Sharp Cheddar Cheese, Coarse
      3 tb Heavy Cream
      1 lg Egg, Beaten Lightly
  1 1/2 c  Swiss Cheese, Fine Shredded
      3 tb Butter, Softened
 
  * Butter should be cut into small bits.
  ~-------------------------------------------------------------------------
  Into a bowl, sift together the flour, salt, and cayenne.  Blend in the
  butter and Cheddar cheese.  Stir in the cream, stirring until the mixture
  forms dough.  Chill, wrapped in wax paper, for 2 hours.  Roll out dough
  1/16-inch thick on a lightly floured surface and cut into rounds, using a
  1-1/2-inch cutter.  Reroll scraps and cut out more rounds.  Arrange on
  baking sheets, brush them lighly with the egg, and bake in the middle of a
  preheated 450F oven for 5-7 minutes, or until browned lightly.  In a small
  container, cream together the Swiss cheese and softened butter. Arrange
  half the rounds, bottom sides up, on baking sheets.  Divide the cheese
  mixture among them.  Make sandwiches by pressing the remaining rounds on
  top and pressing lightly.  Bake the croutes in the 450F oven for 4
  minutes, or until the cheese is just melted.  Makes 46 croutes. A Gourmet
  Magazine 1969 Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Croutes Au Fromage (Cheese Pastries)
 Categories: Appetizers, Cheese
   Servings: 46
 
  1 1/2 c  All-purpose flour
    1/2 ts Salt
    1/8 ts Cayenne
    3/4    Stick (6 tablespoons) cold
           -unsalted butter, cut into
           -bits,
           Plus 3 tablespoons, softened
      1 c  Coarsely grated sharp
           -Cheddar
      3 tb Heavy cream
      1 lg Egg, beaten lightly
  1 1/2 c  Finely shredded Swiss cheese
 
  from 1969
  
  Into a bowl sift together the flour, the salt, and the cayenne, blend in
  the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring
  until the mixture forms a dough. Chill the dough, wrapped in wax paper, for
  2 hours.
  
  Roll out the dough 1/16 inch thick on a lightly floured surface and using a
  1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting
  out additional rounds. Arrange the rounds on baking sheets, brush them
  lightly with the egg, and bake them in batches in the middle of a preheated
  450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The
  pastry rounds may be made 2 days in advance and kept in an airtight
  container.
  
  In a small bowl cream together well the Swiss cheese and the remaining 3
  tablespoons butter. Arrange half the pastry rounds, bottom sides up, on
  baking sheets, divide the cheese mixture among them, and sandwich the
  mixture with the remaining pastry rounds, pressing the rounds together
  lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or
  until the cheese is just melted. Makes about 46 croutes.
  
  Source: Gourmet magazine, January 1991 - favorite recipes from old issues
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crunchy Hot Crab Bites
 Categories: Appetizers
   Servings: 16
 
  1 1/2 c  Crab mead, drained, all bits
           -of shell removed
      1 tb Fresh lime or lemon muice
    1/2 ts Grated lime peel
      1    Green onion, minced
      2 tb Minced parsley
      1 ts Worcestershire sauce
      1 ts Hot prepared mustard (or to
           -taste)
           Several dashes of liquid
           -hot-pepper sauce (or to
           -taste)
      2 tb Unsalted butter, melted
     16    Melba toast rounds
    1/2 c  Grated Swiss or sharp
           -Cheddar cheese
 
  Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or
  even deviled ham in place of the crab.
  
  Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion,
  parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and
  adjust seasonings. Brush melted butter on toast rounds and arrange in a
  single layerin a broiler pan. Top each round with a portion of the crab
  mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab
  mixture is hot. Makes 16 appetizers.
  
  Source: _Hotter than Hell_ by Jane Butler  ISBN 0-89586-542-4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crunchy Stuffed Eggs
 Categories: Eggs, Appetizers
   Servings:  6
 
      6    Eggs, hard-cooked
    1/4 c  Commercial sour cream
    1/4 ts Salt
    1/8 ts Pepper, coarsely ground
      1 ts Parsley flakes
      2    Bacon slices, cooked and
           -crumbled
           Paprika
      6    Pimiento-stuffed olives,
           -halved
 
  Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks
  and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth.
  Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika,
  and top with an olive half.
  
  Shared by: June Hoffman, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crustless Quiche
 Categories: Appetizers
   Servings:  6
 
    1/4 lb Butter
    1/2 c  Flour
      6    Eggs
      3 oz Cream cheese, softened
      1 c  Milk
      2 c  Cottage cheese
      1 lb Monterey jack cheese, cubed
      1 ts Baking powder
      1 ts Salt
      1 ts Sugar
 
  Melt butter in small saucepan, add flour and cook until smooth.  Beat eggs,
  add milk, cheeses, baking powder, salt, sugar and butter-flour mixture.
  Stir until well blended.  Pour into well greased 9x13x2" pan. Bake,
  uncovered, at 350 degrees for 45 minutes. (From "Holiday Falderah"
  cookbook, by Jackie Olden)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crustless Spinach Mushroom Quiche
 Categories: Appetizers
   Servings: 16
 
      6 oz Mushrooms; sliced
     10 oz Spinach; fresh, washed and
           -stems removed
      2    Eggs
      1 ct Cholesterol-free egg replace
           -ment; liquid (8 oz.)
    1/2 c  Parmesan cheese; grated
    1/2 c  Skim milk
      1 ts Tarragon; fresh (or 1/2 tsp
           -dried)
    1/2 ts Black pepper; freshly
           -ground
    1/4 ts Salt
 
  1.  Preheat oven to 375 F.  Lightly coat an 8-inch pie pan with non-stick
  cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach
  until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and
  squeeze spinach to remove excess moisture. Chop spinach lightly, and set
  mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the
  eggs and defrosted egg replacement, then stir in the grated cheese, milk,
  tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4.
  Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on
  middle oven shelf.  Let cool for 10 minutes to set before cutting. Cut into
  16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55
  calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g.
  saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145
  mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Dill Dip #1
 Categories: Appetizers, Dips
   Servings:  4
 
      1 md Cucumber
    1/4 ts White Pepper
  1 1/2 c  Mayonnaise
    3/4 c  Sour Cream
    1/4 c  Green Bell Pepper, Diced
      2 tb Fresh Dill, Chopped, OR
      2 ts Dried Dill, Crushed
 
  Peel, seed and finely dice the cucumber.  Using a colander, squeeze out any
  excess water from the cucumber chunks.  Place in a bowl and blend will with
  the pepper and dill.  Blend in the remaining ingredients and mix
  thoroughly.  Cover and chill.  Makes about 3 cups of dip. SUGGESTED
  DIPPERS:  Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Dill Dip #2
 Categories: Dips
   Servings:  1
 
      8 oz Cream Cheese, Softened
      1 c  Miracle Whip
      2 md Cucumbers *
      2 tb Sliced Green Onion
      1 tb Lemon Juice
      2 ts Snipped Fresh Dill Or
    1/2 ts Dried Dill Weed
    1/2 ts Tabasco Sauce
 
  * Cucumbers should be peeled, seeded and chopped.
  ~-------------------------------------------------------------------------
  Beat cream cheese until smooth.  Stir in remaining ingredients until well
  blended.  Cover and chill until serving time.  Makes 2-1/2 cups.  From: Los
  Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Dip with Pita Crisps
 Categories: Dips
   Servings:  2
 
      3    (6 ot 7 inch) whole wheat
           -pocket (pita) breads
    3/4 c  Lowfat plain yogurt
      2 tb Light sour cream
      1    Garlic clove, minced
      1    Cucumber, peeled and
           -shredded (about 2 cups)
      1 tb Chopped fresh mint leaves
      2 ts Chopped fresh cilantro
           -(Chinese parsley or fresh
           -coriander)
 
  Info:  from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by
  Perry Lowell, RECIPE_CORNER, July 1993
  
  Nutrition Information:      1/12 of recipe
  
  Heat oven to 375 degrees (F).  Split each pocket bread into 2 rounds.  Cut
  each round into eighths to make 48 triangles. Place rough side up on
  ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 minutes or
  until crisp. Cool completely.
  
  Meanwhile, in small bowl combine all remaining ingredients and mix well.
  Serve with pita crisps.
  
  Makes 2 cups of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Ring with Chicken Filling
 Categories: Chicken, Appetizers
   Servings:  6
 
      2    Cucumbers, peeled and finely
           -grated
      1    Small onion, finely grated
      4 tb Lemon juice
      1 tb Fresh parsley, chopped
      1 tb Fresh tarragon, chopped or 1
           -1/2 tsp dried
      3 tb Mediu,-dry sherry
      2 tb Plus 1 tsp gelatin
      2 c  Chicken stock
           Salt and pepper
           Filling:
  1 1/4 c  Shredded chicken
      1 c  Chopped celery
      1    Finely chopped scallion
      2 tb Lemon juice
      3 tb Mayonnaise
 
  salt and pepper
  
  In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and
  tarragon.  Pour sherry into medium-size bowl, sprinkle in the gelatin, let
  soften for a few minutes.  Bring stock to boil, pour over gelatin and stir
  until dissolved, then turn into cucumber mixture, mix thoroughly, season to
  taste, pour into 5 cup ring mold, chill until set.  Prepare filling by
  combining all ingredients and mixing well. Turn cucumber mold out onto dish
  and fill center with chicken salad. Serve with rounds of toast or hot
  crunchy bread.
  
  Serves 6 - 8
  
  This refreshing dish even tastes as if it is good for you.  A most
  appropriate starter (or even a light lunch dish, served with a salad), for
  Pisces, the most fluid of all the water signs, who will naturally respond
  to the rhythmic curves suggested by this shimmering form.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Stuffed with Roquefort and Hazelnuts
 Categories: Appetizers
   Servings:  6
 
      1    Cucumber cut in half
           -crosswise
    1/4 lb Roquefort cheese
      1 tb Cream
      1 ts Lime juice
    1/2 ts Ground white pepper
    1/2 ts Caraway seeds
     15    Hazelnuts, peeled and finely
           -chopped
     12    Hazelnuts, peeled and
           -halved.
 
  Hollow out the seeds and about a 3/4 inch diameter column from the middle
  of both halves of the cucumber.  Pat them dry with paper towels and
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Tea Sandwiches with Mint Mayonnaise
 Categories: Appetizers
   Servings: 32
 
      2 lg Egg yolks
    1/2 ts Dijon mustard
      2 tb Fresh lemon juice
    3/4 c  Fresh mint leaves, loosely
           -packed
      1 c  Vegetable oil
           Salt and pepper
     16    Thin slices homemade white
           -bread, crusts removed
      1    Cucumber, peeled and thinly
           -sliced
 
  From Cooking with Herbs by Emelie Tolley and Chris Mead.
  
  MINT MAYONNAISE
  
  In a blender or food processor, combine the egg yolks, mustard, lemon
  juice, and mint.  With motor running, add the oil in a slow stream and
  blend until emulsified.  Season to taste with salt and pepper and transfer
  to a bowl.
  
  Spread each slice of bread generously on one side with the mayonnaise. On
  half the slices, arrange an even layer of cucumber slices.  Top with
  remaining bread slices.  Cut each sandwich into quarters before serving.
  Makes 32 tea sandwiches.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumbers in Yogurt
 Categories: Appetizers
   Servings:  6
 
      1    Hothouse cucumber
           Salt
     16 oz Plain yogurt
      3 tb Minced fresh basil
      2 tb Minced fresh mint
      1 tb Minced green onion
      1 sm Clove minced garlic
           Salt
           Freshly ground pepper
 
  Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with
  salt. Drain 30 minutes.
  
  Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic
  in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1
  hour. (Can be prepared 1 day ahead.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Almonds
 Categories: Appetizers
   Servings:  4
 
      8 oz Blanched almonds
      2 tb Mango chutney
      1 ts Turmeric
      1 ts Curry powder
 
  Heat oven to 350F.
  
  Mix together the mango chutney, turmeric & curry powder.  Mix in the
  almonds, ensuring that they become well coated.  Spread them on a non-stick
  baking sheet.  Bake for 10 minutes.  Spread them no plates to cool.
  
  Store almonds in covered containers & add them to salads or serve with
  drinks.
  
  Gail Duff, "A Book of Herbs & Spices"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Chicken Liver Pate
 Categories: Appetizers, Chicken
   Servings:  6
 
    3/4 c  Butter
      1    Onion, finely chopped
      1    Garlic clove, chopped
      8 oz Chicken livers
      2 ts Curry powder
    1/2 c  Chicken stock
      2    Hard-boiled eggs, shelled
           Salt to taste
           Fresh ground pepper to taste
      2 pn Cayenne pepper
           Fresh bay leaves (opt)
           Lemon slices (opt)
           Crusty bread
 
  Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and
  cook gently 5 minutes, stirring constantly.
  
  Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5
  minutes, stirring and turning livers frequently. In a blender or food
  processor, process chicken liver mixture and hard-boiled eggs to a smooth
  puree.
  
  Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or
  terrine. Smooth surface. Melt remaining butter in a saucepan and pour over
  surface of pate. Let set slightly, then garnish with bay leaves and lemon
  pieces, if desired. Chill several hours or overnight before serving with
  bread.
  
  VARIATION: Add curry powder to taste to melted butter topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Chutney Spread
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
     16 oz Cream cheese
    1/2 c  Major Grey's chutney
    1/2 c  Chopped almonds, toasted
      1 ts Curry powder
    1/2 ts Dry mustard
 
  Bring cream cheese to room temperature.  Mix all ingredients together well.
  Pack in a crock.  Chill.  Serve with crackers or use spread to stuff dates
  or celery.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Egg Dip for Shrimp
 Categories: Eggs, Dips
   Servings:  1
 
      1 c  Mayonnaise
      1    Hard Cooked Egg *
      1 ts Ground Ginger
      1    Clove Garlic
    1/2 ts Salt
      2 tb Chopped Green Onion & Tops
      1 ts Curry Powder
      1 ts Lemon Juice
           Cooked Shrimp
 
  * Very finely chopped.
  ~-------------------------------------------------------------------------
  Mix together thoroughly the mayonnaise, chopped egg and ginger.  Peel
  garlic and crush thoroughly with the salt (or mash garlic and mix with
  salt, or add separately).  Add garlic and salt, onion, curry powder and
  lemon juice, blend well.  Put in small bowl surrounded by critters.  Also
  good with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Garlic Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      1 c  Plain Yogurt
      1 c  Sour Cream
      1 ts Dry Mustard
      2 ts Curry Powder
      2 ts Garlic Powder
 
  Add each ingredient in the order listed, blending constantly until all are
  well blended and the mixture is smooth.  Cover and chill. Makes about 2
  cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
  Meats, Chicken Drumettes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Lentil Pate
 Categories: Appetizers
   Servings:  6
 
      2 tb Safflower or peanut oil
      1 md Onion, chopped
      2    Cloves garlic, minced or put
           -through press
      2 ts Curry powder
    1/4 ts Turmeric
    1/4 ts Chili powder
    1/2 ts Cumin seeds
      1 c  Dried lentils, washed and
           -picked over
      2    To 2 1/2 cups water
      1 ts Sea salt
      2    Eggs
    1/4 c  Milk
    1/4 ts Ground ginger
 
  From "Gourmet Vegetarian Feasts" by Martha Rose Shulman
  
  OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste
  
  1.  Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and
  add onion, garlic and spices and saute gently until onion is tender, adding
  more oil if necessary
  
  2.  Add lentils and water, bring to boil, add salt, cover, reduce heat, and
  simmer 1 hour or until tender.  Add more liquid if necessary. Remove from
  heat and drain.
  
  3.  Preheat oven to 400F.
  
  4.  Puree lentils in blender or food processor with remaining ingredients.
  Adjust seasonings and pour into a buttered pate terrine or casserole. Cover
  and bake for 50 to 60 minutes.  Cool and refrigerate, or serve warm. This
  can be frozen.
  
  Makes 6 servings.
  
  Posted by Mimi Taylor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Peanuts
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      1 c  Roasted, salted, blanched
           -peanuts
      1 ts Curry powder
    1/2 ts Seasoned salt
    1/8 ts Garlic powder
 
  Combine spices and mix with peanuts.  Spread on cookie sheet and roast at
  350 F for 5 minutes.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Shrimp Phyllo Bundles
 Categories: Appetizers, Seafood
   Servings: 24
 
    1/3 c  Plain yogurt
    1/4 c  Coconut
    1/4 c  Finely chopped unsalted
           -peanuts
      2 tb Chopped chutney
      1 ts Curry powder
    1/2 ts Grated gingerroot or 1/4 tsp
           -ground ginger
      4 oz Can tiny shrimp, drained
      6    Sheets frozen phyllo dough
           -(16 x 12 inches), thawed
    1/2 c  Margarine or butter, melted
 
  Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts,
  chutney, curry powder, and gingerroot or ginger.  Gently stir in shrimp.
  
  Unfold phyllo dough.  Place one sheet of phyllo dough on a
  waxed-paper-lined cutting board.  Cover remaining sheets with a damp paper
  towel or cloth.  Keep covered to prevent drying.  Generously brush with
  some of the margarine or butter.  Top with another sheet of phyllo, then
  brush with more of the margarine or butter.  Repeat with a third sheet of
  phyllo and margarine or butter.
  
  Using a sharp knife, cut the stack of buttered phyllo sheets into twelve
  4-inch squares.  Place about 2 teaspoons of the filling in the center of
  each square.  For each bundle, bring the 4 corners together; 1 pinch and
  twist slightly.
  
  Repeat with the remaining phyllo dough, margarine or butter, and filling to
  make 24 bundles total.  Arrange bundles on an ungreased parchment- or
  foil-lined baking sheet.
  
  Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till
  golden.  Serve immediately.  Makes 24 bundles.
  
  To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze
  the unbaked bundles on a baking sheet. Transfer to a storage container;
  seal, label, and place in the freezer.  To serve, place frozen bundles on a
  parchment- or foil-lined baking sheet.  Bake, uncovered, in a 375 degree F
  oven for 18 to 20 minutes or till golden.
  
  From:  FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by:
  Karin Brewer, Cooking Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Vegetable Dip
 Categories: Dips
   Servings:  6
 
      2 c  Mayonnaise
      3 tb Catsup
      3 tb Honey
      3 tb Grated onion
      1 ts Lemon juice
      8    Drops Tabasco sauce
  1 1/2 ts Curry powder
 
  Mix all ingredients together and refrigerate 24 hours before serving. Serve
  with fresh vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Yogurt Dip
 Categories: Appetizers, Spreads
   Servings:  4
 
    3/4 c  Plain Yogurt
      2 ts Curry Powder
      1 ts Lemon Juice
    1/2 ts Honey
    1/4 ts Black Pepper
    1/8 ts Hot Pepper Sauce
 
  GARNISH: Finely chopped almonds or walnuts, optional.  In a bowl, combine
  ingredients, stirring well.  Spoon into serving bowl.  If possible allow to
  set for 30 minutes at room temperature before serving.  Garnish.  Makes 1
  cup.  Serve with fresh vegetables or pita crisps.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Cream Mussels
 Categories: Appetizers, Seafood
   Servings:  4
 
      2 lb Mussels, cleaned
    2/3 c  Water
    2/3 c  Dry cider
      3    Sprigs fresh thyme
      1    Garlic clove, crushed
      2 tb Butter
      3    Shallots, finely chopped
      1    Stalk celery, finely chopped
      1 tb Curry Powder
      1 tb All-purpose flour
    1/4 c  Half-and-half
    1/4 c  Mayonnaise
           Fresh dill sprigs (opt)
           Hot crusty bread
 
  Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
  Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until
  shells open. Discard any mussels which remain closed. Cool mussels in
  liquid. Drain off cooled liquid, strain through a fine sieve and reserve.
  Discard thyme. Remove a half shell from each mussel and arrange mussels on
  4 serving plates.
  
  Melt butter in a saucepan. Add shallots and celery and cook gently 5
  minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of
  reserved liquid. Bring to a boil, stirring constantly. Cover and cook
  gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and
  mayonnaise and mix well. Spoon sauce over mussels and garnish with dill
  sprigs, if desired. Serve with bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Dip #1
 Categories: Dips
   Servings:  6
 
      1 c  Hellman's Mayo
      1 ts Curry powder
      1 ts Garlic salt
      2 ts Fresh grated onion
      1 ts Horseradish
      1 ts Tarragon vinegar
 
  Mix in order given.  Chill several hours or overnight.  The flavor will get
  better.
  
  Good with cauliflower, carrots, celery, etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Dip #2
 Categories: Dips, Appetizers
   Servings:  4
 
      1 qt Mayonnaise (No Dressing)
      1 ds Worcestershire Sauce
      3    Green Onions (Chopped)
           Crazy Salt
           Black Pepper
      1 tb Curry Powder
           Seasonings
 
  Mix all ingredients together and serve with fresh vegetables.  Let stand in
  refrigerator for 1 hour before serving; tastes better chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Lime Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      4 tb Lime Juice
      2 tb Dijon Mustard
      1 ts Garlic, Minced
      1 c  Mayonnaise
           Cayenne Pepper To Taste
      1 tb Curry Powder
 
  Mix the lime juice and mustard, blending well.  Add the garlic.  Whisk in
  the mayonnaise and then blend in the spices, blending until almost smooth.
  Cover and chill.  Makes about 1-1/2 cups of dip. SUGGESTED DIPPERS: Chicken
  Drumettes, Onion Crackers, Chicory, Cauliflower.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Puffs
 Categories: Appetizers
   Servings:  3
 
      1    Recipe for two-crust pastry
      2 c  Finely chopped cooked lamb
      1 tb Curry powder
      1 tb Syrup from chutney
      1 ts Season all
    1/4 c  Condensed cream of mushroom
           -soup, undiluted
 
  Crisp little bite sized pastried filled with an exotic curry meat stuffing,
  caled "Samosas" in India.
  
  fat for deep fat frying
  
  Make pastry using your favorite recipe or package mix.  Roll thin.  Cut out
  circles using a round cookie cutter 3 inches in diameter.  Mix together
  remaining ingredients.  Place 1 heaping teaspoon of the mixture on each
  circle of dough. Fold over to make a semicircle; thoroughly seal edges by
  pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or
  until golden brown.  You may make these ahead of time and heat in oven when
  ready to serve.  Makes about 3 dozen.
  
  Source:  Spices of the World Cookbook by McCormick Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dallas Cowboy Tacos
 Categories: Appetizers, Pork, Cheese
   Servings:  3
 
      1    Sausage (Medium Roll)
      1 c  Velveeta Cheese
    1/2 c  Onion (Chopped)
      2 cn Crescent Rolls
 
  Cook sausage over medium heat until well browned; drain.  Stir in the
  onions and also brown.  When completed, open can of rolls and stretch the
  dough until thin without splitting or tearing.  In the wide part of the
  dough, add the sausage and onion mixture, put cheese on top of that.  Then
  roll the dough as you would a regular cresent roll.  Make sure you pinch
  all the open areas closed.  Bake in preheated oven at 375F for 10 to 12
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Fried Won Ton
 Categories: Appetizers
   Servings:  6
 
      1 lb Pitted dates, cut fine
    1/2 c  Walnut meats, cut fine
           Won Ton Wrappers
 
  1)    Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one
  corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in
  deep hot oil until golden brown. 4) An american version is to roll
  date'filled Won ton while hot in powdered sugar. 5) A delicious Won Ton
  wrapper may be made by mixing together 1 pound of cooked mashed sweet
  potatoes, cooled, and 1 cup of flour. 6)  Work into a stiff dough.  Pinch
  off a piece of dough the size of a walnut and roll very thin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Daube Glace
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
 21 1/2 oz Consomme
    1/2 cn Water
    1/2    Lemon, cut in half
      1 tb Vinegar
    1/2 ts Cayenne pepper
    3/4 ts Worcestershire sauce
      2    Stalks celery, cut in
           -eighths
      1    Onion, cut in quarters
    1/2    Green pepper, cut in half
  1 1/2 ts Salt
    1/2 ts Tabasco sauce
      1    Clove garlic
      2 pk Unflavored gelatin
    1/2 c  Water
      1 lb Left-over pot roast
           Mayonnaise for garnish
 
  In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar,
  cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce
  and garlic for 1 1/2 hours.  Melt the gelatin in 1/2 cup water in a
  saucepan.  Shred pot roast and add to gelatin. Strain the stock through a
  colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill
  Before gelatin has completely set, mix meat through so it is evenly
  distributed.  Chill thoroughly.  Cut into squares and serve on a lettuce
  leaf with a dollop of mayonnaise.
  
  Note: This may also be served for luncheon or as a hot weather dinner with
  fresh fruit and rolls or French bread.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep Fried Squid Rings
 Categories: Seafood, Appetizers
   Servings:  6
 
      2 lb Squid
    1/2 c  Flour
      1 ts Salt
    1/8 ts Pepper
      2    Eggs
      1 c  Milk
  1 1/2 c  Italian bread crumbs
 
  Cut 2 the cleaned squid body sacks into 1/2" wide rings.  Rinse well under
  cold running water.  In deep fryer heat oil to 375.  In plastic bag combine
  flour, salt & pepper.  Add a few squid rings at a time, shake until well
  coated.  In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip
  squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
  
  Fry a few at a time about 45 seconds or until golden brown. Drain and keep
  warm.  Serve with cocktail sauce or tartar sauce.
  
  NEW JERSEY SEAFOOD ADVISORY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deluxe Salmon Spread
 Categories: Dips, Appetizers, Entertain, Seafood
   Servings:  4
 
      1 lb Cooked Canned Salmon
      1 c  Mayonnaise
      2 tb Green Pepper (Diced)
      2 tb Pimento Diced
      2 ts Lemon Juice
      1 ts Tarragon Vinegar
      1 ts Horseradish
      1 ts Chopped Dried Dill
 
  Put mayonnaise, pepper and pimento into blender on low until smooth.  Turn
  into bowl with rest of ingredients.  Mix well.  Chill.  Serve with brown
  bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Desperation Diet Dip
 Categories: Cheese, Dips
   Servings:  6
 
      1 pt Low-cal cottage cheese
      3 lg Cloves of fresh garlic,
           -minced
  1 1/2 tb Finely chopped parsley
      1 tb Mayonnaise
      1 tb Wine vinegar
 
  Another of my recipes.  This one goes well when you're feeding people who
  are ready to party, but are also trying to diet. Has a very nice garlicky
  tang to it.  Use it either with raw vegetables or any kind of cracker or
  diet cracker.
  
       tsp Italian seasoning Salt and pepper to taste
  
  Mix all the ingredients together (you can even beat this mixture until
  smooth if you're going to be dipping things like cauliflower in it).
  Replace in the cottage cheese container. Cover and refrigerate for at least
  an hour and preferably overnight. At party time, remove from refrigerator
  and serve either picnic-style in the cottage cheese container or put in a
  bowl for serving.  Sprinkle a bit of paprika on the top for color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deviled Crab Quiche
 Categories: Appetizers
   Servings:  8
 
      2 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Chili seasoning
    1/4 c  Cold margarine, diced
    1/4 c  Lard, diced
    1/2 c  Finely grated Cheddar cheese
      3 tb Cold water
      6 sl Bacon, chopped
      2    Onion, chopped
      4 oz Crabmeat, flaked
      3    Eggs
    2/3 c  Half-and-half
    1/2 ts Mustard powder
    1/4 ts Cayenne pepper
           Salt to taste
           Tomato slices (opt)
           Italian parsley sprigs (opt)
 
  Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili
  seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
  Add cheese and mix well. Stir in cold water and mix to form a fairly firm
  dough. Knead gently on a floured surface and roll out pastry. Set a 10"
  flouted flan pan with a removable bottom on a baking sheet. Press pastry
  into flutes and trim edge neatly. Prick base with a fork. Line pastry with
  waxed paper and fill with dried beans.
  
  Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or
  until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2
  minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan
  shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan
  shell. Bake 30-35 minutes or until set and lightly golden. Garnish with
  tomato and parsley, if desired, and serve warm or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deviled Eggs
 Categories: Eggs, Appetizers
   Servings:  4
 
      3 lg Hard Cooked Eggs
      2 tb Mayo Or Salad Dressing
    1/2 ts Prepared Mustard
      1 ds Pepper
 
  Cut eggs lengthwise into halves.  Slip out yolks and mash with a fork. Mix
  in remaining ingredients.  Fill the eggs with yolk mixture, heaping it up
  lightly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deviled Ham Puffs
 Categories: Appetizers
   Servings:  6
 
     30    Bread croutes 5 cm
           Deviled ham paste
      1    Onion, finely chopped
      2 ts Butter
    125 g  Cream cheese
      1 c  Grated cheese
      1    Egg yolk
      2 ts Chives
 
  1.   spread each croute with ham paste
  
  2.   saute onions in butter for 2 minutes, allow to cool.
  
  3.   beat the cream cheese until smooth, add next 3 ingredients and beat
  until well combined.  spread on top of ham paste.
  
  4.   bake at 200 degrees c for 10 minutes or until golden brown and heated.
  serve immediately.
  
  TO MAKE CROUTES
  
  1.   cut bread circles from sliced bread with a 5 cm scone cutter.
  
  2.   brush both sides of each croute with melted butter and place on scone
  tray.
  
  3.   bake at 200 degrees c for 10 minutes or until golden brown, turning
  during cooking time.  cool and store in an airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deviled Rock Lobster or Crab
 Categories: Appetizers, Seafood
   Servings:  6
 
    1/4 lb Butter
      1    Med. onion, grated
      2 ts Dried mustard
      1    Dash Tabasco sauce
      1    Juice of 1 lemon
      8    Lobster tails OR;
      1 lb Lump crabmeat
      4 tb Flour, heaping
      2 c  Milk
      2 ts Salt
    1/4 c  Sherry
      2 tb Parmesan cheese
 
  Deviled Rock Lobster or Crab
  
  Servings:  6
  
  This  recipe is equally good with lump crabmeat,  or using  the frozen
  lobster tails;  whichever is available. Melt butter, add onion which has
  been grated along with onion juice.  Cook a few minutes until onion is
  tender.  Add dried mustard,  salt,  then flour. Slowly add milk and make
  your cream sauce.  Allow your sauce to thicken, stirring constantly, and
  then add all  the other ingredients. Serve this in flaky pastry shells.
  This will serve six.
  
  "Talk About Good" Published by the Junior League of Lafayette, LA.
  Submitted by Mrs. Robert A. Chenoweth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deviled Smelt
 Categories: Appetizers, Seafood
   Servings:  4
 
     12 oz Smelt, thawed if frozen
    1/4 c  All-purpose flour
    1/4 ts Salt
      1 ts Dry mustard
    1/4 ts Cayenne pepper
    1/2 ts Paprika
      1    Finely grated lemon peel
           Vegetable oil for frying
      2 tb Chopped fresh parsley
           Lemon wedges
           Lemon peel strips (opt)
           Fresh dill sprig (opt)
 
  Rinse smelt under cold running water. Pat dry on paper towels.
  
  In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
  lemon peel. Add smelt and shake well until fish are evenly coated. Half
  fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds.
  
  Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil
  and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
  oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt
  into basket and fry 1-2 minutes more or until lightly golden and crisp.
  Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
  parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
  dill sprigs, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deviled Tomatoes
 Categories: Appetizers
   Servings:  4
 
      4    Firm tomatoes
      2 tb Butter
      1 sm Garlic clove, crushed
    1/2 c  Fresh white bread crumbs
      1 tb Chopped fresh parsley
    1/4 ts Cayenne pepper
    1/2 ts Paprika
    1/4 ts Dry mustard
      1 tb Grated Parmesan cheese
           Salt to taste
           Fresh parsley sprigs
 
  Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3
  slice off top of each tomato.
  
  Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a
  saucepan. Add garlic, bread crumbs and chopped parsley; mix well.
  
  Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt;
  mix well. Spoon into tomatoes and form in neat mounds, pressing gently in
  shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut
  sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with
  parsley sprigs and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devilishly Delicious Eggs
 Categories: Appetizers
   Servings:  6
 
      6    Hard-cooked eggs
    1/3 c  Pace Picante Sauce
           -OR
    1/3 c  Pace Thick & Chunky Salsa
      2    Crisply cooked bacon slices,
           -crumbled
      1 tb Mayonnaise
 
  Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace,
  bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill.
  Garnish with olive slices or small sprigs or parsley or cilantro and serve
  on a lettuce-lined tray.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devilled Crabs
 Categories: Appetizers, Seafood
   Servings:  6
 
     12 lg Crabs
      1 c  Cream
      2 tb Flour
    1/4 ts Mace
      1 tb Butter
      1 ts Parsley, Minced
      1 ts Worcestershire Sauce
      4    Eggs, Hard Boiled, Mashed
           Salt & Pepper
           Bread Crumbs
 
  Cover crabs with boiling salt water and boil for 30 minutes. Drain off the
  water, break off all claws, separate the shells and remove the spongy
  fingers and the stomach, which is found under the head. Pick out all the
  meat and set aside. Clean the upper shells of the crabs thoroughly. Melt
  the butter and add the flour and blend. Stir in cream and cook until
  mixture thickens, stirring constantly. Add the parsley, mashed egg yolks,
  seasonings and crab meat. Fill the shells with this mixture and cover with
  bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and
  plunge into hot oil until golden brown.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dijon Drambuie Dip
 Categories: Dips
   Servings:  1
 
    3/4 c  Mayonnaise
    1/4 c  Dijon mustard
    1/4 c  Drambuie Liqueur
 
  Makes about 1 1/4 cups.
  
  In a small bowl, whisk together all ingredients until smooth. Serve with
  large, cooked, icy cold shrimp; assorted bite sized vegetables and bread
  sticks.
  
  Posted by Sue Paddock, Prodigy ID# HXVJ03B.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dill Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1 c  Sour cream
      1 c  Mayonnaise
      1 ts Celery seed
      1 ts Dill weed
      1 tb Chopped parsley
      2 ts Seasoned salt
 
  Mix, chill, and serve with bite-size vegetables of your choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dill Dip in Rye Bread
 Categories: Dips, Appetizers
   Servings: 20
 
      1 c  Mayonnaise
      1 c  Sour Cream
      2 tb Dill weed
      2 tb Onion Flakes
      2 tb Parsley Flakes
 
  Start the day before, or atleast early in the day to serve in the evening.
  The dry ingredients need time to soften, and get friendly.  Mix all
  ingredients and refrigerate over night.
  
  Carve out the bread  to make a bowl, saving the bread to dip into the
  sauce.
  
  When ready to serve, put the dip inside the bread, arange the bread pieces
  around the 'bowl'. When the pieces are gone, slice, rip, or tear the
  remaining crust and eat.
  
  We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although
  that was the name on the bread, they claimed that there was nothing special
  about it. I have served it with plain 'store bought' rye, the round loaves
  and with my own home made rye.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dill Vegie Dip
 Categories: Dips, Appetizers
   Servings:  6
 
    1/2 c  Sour cream
    1/2 c  Mayonnaise
      2 tb Finely chopped dill weed
 
  Refrigerate for several hours, serve with fresh vegetables for dipping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dip in Sour Dough
 Categories: Dips
   Servings:  8
 
      1 pk Leek or vegetable soupmix
      1 pk Chopped spinach, frozen
      2 c  Sour cream
      1 c  Mayonnaise
      1 lg Garlic clove, minced
      1 cn Water chestnuts, chopped
      1 lg Sour dough loaf, round
 
  Combine all ingredients, except bread, together. Carefully scoop out a
  large hollow through the top of the sourdough and fill with the dip
  mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours.
  Cube the bread taken from the centre of the loaf and serve with the dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dippy Snacks
 Categories: Kids, Dips
   Servings:  6
 
      1    Stick (1/2 cup) butter or
           -margarine, softened
      1 c  Cottage cheese
 
  With carrots, celery, green pepper strips, cucumber slices, cherry
  tomatoes, cauliflower pieces or crackers, try any of the following:
  
  CHEESE SPREAD
  
  garlic powder
  
  Blend shortening with cottage cheese. A blender or baby food grinder will
  give you a smoother consistency than whipping with a fork. Add garlic
  powder to taste. Refrigerate in a covered container.
  
  DIP IT AGAIN
  
  1 (8 oz) container of plain yogurt 1 cup sour cream 1 pkg onion soup mix
  
  Combine and chill before serving.
  
  BETTER-WITH-BUTTERMILK DIP
  
  1 cup buttermilk 2 cups mayonnaise 1 cup sour cream or yogurt 1 envelope
  Ranch style dressing mix
  
  Stir together and chill. For use as salad dressing, substitute a second cup
  of buttermilk for the sour cream or yogurt.
  
  Hint: Use cucumber "coins" instead of crackers.
  
  OTHER QUICK DIPPIES that make up in small quantities:
  
  * Blend 1/3 to 1/2 of a mashed banana with 2 or 3 tsps of mayonnaise.
  
  * Whipe together 1 tsp of smooth peanut butter with 1 tsp of mayonnaise. If
  still too thick, add a few drops of milk.
  
  * Mix 1/2 tsp of lemon juice and 1/2 tsp of honey or sugar to 1 or 2 tsp of
  mayonnaise.
  
  CUTTING UP WITH KIDS
  
  Have your children help you cut up green onions, parsley, lettuce, cheese
  slices, fruit, etc., using a scissors instead of a knife. Using a scissors
  helps coordination (YES!) and keeps them busy for a _long_ time!
  
  CHERRY BALLS
  
  Stuff whole (or half) cherry tomatoes with cream cheese, a cheese spread,
  egg salad or tuna salad.
  
  Actually thinking of snacks as hors d'oeuvres - rather than desserts - will
  open up a whole new way of looking at this category.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Domestic Boursin Cheese
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      3 oz Cream cheese
      4 tb Butter
    1/4 ts Garlic powder
      2 tb Freshly grated Parmesan
           -cheese
      1 tb Dry white wine
      1 tb Minced parsley
      1 pn Of thyme
      1 pn Of marjoram
 
  Cream all ingredients thoroughly or use food processor with steel blade.
  Chill for at least four hours.  Serve with crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Domesticated Chick Pea Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      6    Garlic Cloves
    1/4 ts Black Pepper
      1 c  Olive Oil
    1/2 c  Lemon Juice
      3 c  Chick-Peas, Cooked

MMMMM-----------------------------GARNISH----------------------------------
           Parsley, Chopped
      1 tb Salt
 
  Place the garlic, pepper, olive oil, lemon juice, and salt in a food
  processor or blender and puree until the garlic is finely chopped.  If
  preparing by hand, finely dice and mash the garlic, then mix with the other
  ingredients.  Add the chick-peas and continue mixing to a smooth paste.
  Garnish with the chopped parsley.  May be served at room temperature or
  chilled. Makes about 4-1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
  Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Double Cheese Wheel
 Categories: Cheese, Appetizers
   Servings: 24
 
      1 lb Cheese *
      3 oz Cream Cheese, Softened
    1/4 c  Marinated Artichoke Hearts**
    1/4 c  Pine Nuts, Toasted, 1 Oz
  1 1/2 ts Fresh Basil Leaves, OR ***
    1/2 ts Basil Leaves, Dried ***
 
  * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
  Artichoke hearts should be drained and chopped. *** Fresh basil leaves
  should be snipped or dried basil leaves should be crushed.
  ~-------------------------------------------------------------------------
  Remove any wax coating or rind from Chihuahua cheese.  Hollow out cheese
  with knife or spoon, leaving a 1/2-inch thick shell on the sides and
  bottom; reserve cheese shell.  Finely chop enough of the scooped-out cheese
  to measure 1 cup (reserve any extra for another use).  Place 1 cup chopped
  cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
  basil in the workbowl of food processor fitted with the steel blade, cover
  and process until well mixed.  Pack mixture into cheese shell. Sprinkle
  with remaining 1 T pine nuts; press lightly.  Cover and refrigerate until
  filling is firm, about 3 hours.  Cut into thin wedges. Serve with assorted
  crackers if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Down and Dirty Apple Chutney Dip
 Categories: Appetizers, Dips
   Servings:  2
 
      1 c  Unsweetened Applesauce
    1/4 c  Honey
    1/4 c  Raisins
      4 ts Lemon Juice
  1 1/4 ts Curry Powder
      1 ts Celery Salt
      1 tb Tarragon Vinegar
      2 tb Dark Brown Sugar
 
  Mix the applesauce and hone, blending well, and add the rains.  Blend in
  the lemon juice and vinegar, mixing well.  Add all of the other
  ingredients, blending well.  Cover and chill.  Makes about 1-3/4 cups of
  dip.  SUGGESTED DIPPERS:  Pound Cake Cubes, Dried Fruit, Steak, Apricots,
  Melon, Italian Bread Chunks, Croutons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dr. Pepper Glazed Pecans
 Categories: Appetizers
   Servings:  6
 
    1/2 tb Butter or margarine
    1/2 c  Of Dr. Pepper
      1 c  Pecan halves
           Melt butter in small sauce
           -pan and add Dr. Pepper,
           -bring
           To simmering point.  Add
           -pecans and simmer for 15
           -minutes
           Or until Dr. Pepper
           -evaporates stirring
           -frequently.  Pour
           Pecans over cookie sheet and
           -bake in 275 degree oven for
     40    Minutes or until crisp or
           -turning at least every 10
 
  minutes while baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Split Pea Dip
 Categories: Appetizers, Dips
   Servings: 12
 
      1    Onion; chopped
      3 tb Oil
  3 1/2 c  Water
      8 oz Green split peas
    1/4 c  Finely chopped green chiles
      2    Garlic cloves; minced
      1    Lemon; juiced
      2    Tomatoes; peeled, seeded
           - and chopped
      2 tb Chopped fresh cilantro
    1/2 ts Ground cumin
           Chinese chili oil
           Salt
      6    Pita breads (6-inch)
 
  Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan
  until tender but not browned.  Stir in the water and split peas and bring
  to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30
  minutes.
  
  Return the pan to the heat and bring to a boil.  Cover, reduce heat, and
  simmer about 20 minutes, or until peas are tender.  Cool slightly, drain
  peas; reserve any liquid.  Puree peas in a food processor or blender,
  adding enough reserved liquid to reach desired consistency.
  
  Place the pureed peas in a bowl and stir in the chiles, garlic, lemon
  juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil.  Season
  mixutre to taste with a few drops chili oil and salt.  Cover and chill
  well.
  
  Split pita rounds nad cut each half into 6 to 8 wedges.  Place on baking
  sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges
  are light brown.
  
  Place the dip in a serving bowl, with the crisp pita bread wedges for
  dipping.
  
  Makes about 3 cups.
  
  From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los
  Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drunken Tuna Dip
 Categories: Appetizers, Cheese, Dips, Seafood
   Servings:  6
 
  1 1/2 ts Brandy
      1 c  Cream Cheese, Softened
    1/4 c  Sour Cream
    1/4 c  Mayonnaise
    3/4 c  Fresh Tuna, Flaked, Or
  6 1/2 oz Tuna, Drained And Flaked
      2 ts Green Onion, Minced
      1 ts Lemon Juice
    1/8 ts Hot Sauce
    1/8 ts Salt
 
  Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
  in the sour cream and mayonnaise.  Mix in the tuna and green onion,
  blending well.  Add the remaining ingredients and blend until almost
  smooth.  May be served at room temperature or chilled.  Makes about 2-1/2
  cups of dip.  SUGGESTED DIPPERS:  Onion Crackers, French Bread Cubes,
  Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese
  Sticks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dubliner Dip with Rustic Vegetables
 Categories: Dips
   Servings:  2
 
      1 c  Mayonnaise
      3 c  Mixed fresh greens, such as
           -spinach, parsley,
           -watercress, or
           Fresh dill, washed and
           -patted dry
    1/4 c  Chopped green onion
      1    Clove Garlic, minced
      1 c  Sour Cream or yogurt
      1 ds Hot pepper sauce
 
  Mixed fresh vegetables, such as radishes, green onions, celery or turnip
  sticks, boiled and chilled small new potatoes, blanched carrots,
  cauliflower and broccoli pieces.
  
  Combine mayonnaise, mixed greens, onion and garlic in food processor or
  blender. Puree until smooth.  Spoon into mixing bowl.  Stir in sour cream
  and blend well. Season with hot pepper sauce. Chill overnight. Serve with
  vegetables. Makes 2 1/2 cups.
  
  SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck Liver Mousse
 Categories: Appetizers
   Servings:  6
 
      1 lb Duck livers, cleaned
      1 tb Kosher salt
      2    To 3 large shallots, chopped
      1 oz Brandy
      1 tb Fresh pepper
      1 oz Hazelnut liqueur
      1 tb Nutmeg
      3 c  Heavy cream
 
  Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
  processor and puree.  With machine on add 3 cups heavy cream.  Strain
  through a fine sieve.  Bake in water bath at 325 to 350 until the center is
  firm to the touch.
  
  Serve as an appetizer or fist course with toasted French Bread slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck Liver Moose
 Categories: Appetizers
   Servings:  6
 
      1 lb Duck livers, cleaned
      1 tb Kosher salt
      3 lg Shallots, chopped
      1 oz Brandy
      1 tb Fresh pepper
      1 oz Hazelnut liqueur
      1 tb Nutmeg
      3 c  Heavy cream
 
  Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
  processor and puree.  With machine on add 3 cups heavy cream.  Strain
  through a fine sieve.  Bake in water bath at 325 to 350 until the center is
  firm to the touch. Serve as an appetizer or fist course with toasted French
  Bread slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Cheesy Salsa Dip
 Categories: Dips, Condiments
   Servings:  1
 
      1 cn Pasteurized process cheese
           -spread (8 oz)
    1/2 c  Pace Thick & Chunky Salsa
    1/4 c  Dairy sour cream

MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
           Sliced green onion tops
           Chopped cilantro
           Diced red bell peppers
 
  Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
  Transfer to serving bowl; top as desired. Serve chilled with vegetable
  dippers or unsalted chips. Makes about 1-2/3 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Cheese and Shrimp Gyozas (East/west)
 Categories: Appetizers, Seafood, Cheese
   Servings:  4
 
    1/2 lb Medium shrimp (41 to 40 per
           -pound) shelled and deveined
  1 1/2 ts Salt
      1 ts Finely minced ginger or
           -ginger juice
      2 ts Dry sherry or rice wine
      1 ts Cornstarch
      5    Fresh water chestnuts,
           -finely chopped
      2    Green onions, chopped
  1 1/2 tb Chopped fresh coriander
      2    Chinese sausages, finely
           -chopped
  1 1/4 c  Grated Monterey Jack cheese
           -(about 5 ounces)
      1 pk Round siu mai wrappers or
           -won ton wrappers
           LIME CREAM SAUCE
           (see note)
      1 tb Oil
    2/3 c  Chicken stock
  1 1/2 c  Heavy cream
      1 tb Lime juice
 
  Salt and white pepper to taste Sprigs of fresh coriander
  
  Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes.
  Rinse thoroughly, drain and pat dry.
  
  Finely chop shrimp and put them in a mixing bowl.
  
  Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green
  onions, coriander, sausage and cheese to mix- ture; mix thoroughly.
  
  If you are using won ton wrappers, trim the corner to make a circle.
  
  Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the
  edge of the wrapper with water and fold in half to enclose filling and form
  a half-circle. Pinch the edges together to seal.
  
  Set on a baking sheet; cover with a towel. Repeat with remaining filling
  and wrappers.
  
  To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch
  nonstick skillet and set over medium heat.
  
  Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until
  lightly browned. Turn the gyozas over to brown other side, about 1 minute
  longer.
  
  Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and
  cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.
  
  Increase heat under skillet to high, add cream; bring to a boil stirring
  for 45 seconds until thickened. Stir in lime juice.
  
  Season with salt and pepper.
  
  To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each.
  Garnish with fresh coriander springs.
  
  Note: There is enough filling to make 4 dozen gyozas. The amount of sauce
  indicated above is enough for 12 gyozas. If you want to make more, multiple
  the sauce ingredients, but bear in mind that you will have to make the
  sauce separately as part of each batch. Freeze extra uncooked gyozas on a
  baking sheet; when frozen, transfer them to a freezer bag. Do not defrost
  before browning.
  
  Makes 4 dozen gyozas. Serves 16.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Cheesy Artichoke Dip
 Categories: Dips
   Servings:  1
 
      1 cn Artichoke hearts (14 oz)
    1/2 c  Pace Picante Sauce
           -OR
    1/2 c  Pace Thick & Chunky Salsa
    3/4 c  Mayonnaise (light or reg)
      1 c  Freshly grated Parmesan
 
  Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan
  cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for
  20 minutes or until hot. For a festive touch, sprinkle with chopped red
  bell peppers and fresh cilantro. Place on a tray and surround with
  crackers, chips or vegetable dippers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Mexican Chicken and Rice
 Categories: Poultry, Dips, Chicken
   Servings:  6
 
      1 c  Converted rice
  1 2/3 c  Water
      1 md Onion (chopped)
      4    Skinless, chicken breast
           -halves
      1 c  Salsa (the one you like)
           Salt  to taste
      2    Chicken bullion cubes
 
  In a large pan, combine the water and bullion cubes, and bring to a boil.
  Add rice, onions and salt, boil 10 min then remove from the heat. Place
  into casserole dish, place chicken breasts on top and pour salsa over the
  chicken breast and rice, cover.
  
  Place into preheated oven (350o), and cook for 1 hr. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eels in Piquant Sauce ( All I Pebre)
 Categories: Appetizers
   Servings: 10
 
      4 lb Eel
      1 tb Olive oil
      1 tb Paprika
      2 c  Hot water
      3    Garlic cloves; chopped
     14    Blanched almonds
      2 tb Chopped fresh parsley
    1/4 ts Saffron
      1 tb Olive oil
           Salt to taste
 
  A favorite Valencian tapa as well as a popular main dish, especially along
  the Costa Blanca. A cold beer might go best with this piquant tapa.
  
  Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon
  olive oil in a casserole or skillet, add paprika, and stir in enough water
  to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a
  mortar and pestle or in an electric blender crush garlic, almonds, parsley,
  and saffron with enough olive oil to make a smooth paste. Stir mixture into
  casserole, add salt to taste, and cook for about 20 minutes or until eels
  are done. Add more water if sauce thickens. Serve hot.
  
  Variation: For an all-in-one meal or a main course, add peas, chopped
  carrots, or new potatoes (or all three) and serve over rice, as they do in
  Valencia.
  
  From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
  0-8092-4877-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Pancake Rolls with Pork Filling
 Categories: Appetizers, Pork, Pancakes
   Servings:  8
 
      4    Eggs
      1 tb Dry sherry
           Carrots, finely chopped
           (for garnish)

MMMMM-----------------------------FILLING----------------------------------
      1 c  (about 1/2 lb) ground pork,
           Uncooked
      2 md Fresh mushrooms,
           Chopped fine
      2    Scallions, chopped fine
           (white parts separate from
           The green)
      2 ts Cornstarch, dissolved in
      2 tb Water, cold
    1/2 tb Dark soy sauce
      1 tb Dry sherry
      1 ts Salt
      1 tb Peanut oil

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Oyster sauce
      1 tb Light soy sauce
      1 tb Plum sauce
           Dash hot chili oil or
           Tabasco
           Sauce
 
  In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all
  the filling ingredients, include only the white parts of the chopped
  scallions (save the green parts for garnish) and stir to blend well. In a
  8-inch skillet, heat the oil lightly.  Pour about a quarter of the egg
  mixture to cover the bottom of the skillet.  Heat until the egg pancake has
  barely set, then transfer to a plate.  Make 3 more pancakes. Divide the
  filling into 4 portions and put a portions on each pancake. Moisten your
  fingers with cold water and spread the filling mixture evenly over the
  surface of the pancake, then roll up tightly, as you would a jelly roll.
  Seal with a little leftover egg from the egg-beating bowl.  Place the rolls
  on a flat plate that will fit your steamer, and then steam them over an
  inch of simmering water for 15 minutes. In a bowl, mix together the sauce
  ingredients.  To serve, cut the rolls into slices, cutting on the slant.
  Drizzle the sauce over them and top with the scallion greens and the
  carrots.  Makes 6 to 8 appetizer servings.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Plant Fritters
 Categories: Appetizers
   Servings:  1
 
      1 lg Egg plant
      2 ts Butter
      1    Egg, beaten
      1 ts Salt
    1/4 ts Pepper
           Flour
 
  Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper
  and enough flour to drop from a spoon.  Heat shortening (375 degrees). Drop
  batter from spoon and fry.  Drain on paper towel.  Cooking time about 6
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Caviar Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1 md Eggplant, About 1 Lb.
      2    Cloves Garlic
    1/2 ts Soy Sauce
      1 c  Fresh Tomato, Chopped
      1 ts Dried Basil, Crushed
      2 tb Olive Oil
      1 tb Lemon Juice
      2 tb Green Onion, Diced, Use All
      2 tb Fresh Parsley, Minced
      1 tb Fresh Basil, Chopped
 
  Cut the eggplant in half lengthwise.  Bake, cut side down, on a greased
  cookie sheet at 400F for 60 minutes.  As the eggplant cools, gently
  squeeze out the excess water.  Use a spoon to scoop pulp from the skin.
  Place the pulp in a bowl and mash with a fork.  Using a garlic press, crush
  the garlic into the eggplant.  Add all of the other ingredients and blend
  well.  Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
  Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell
  Peppers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Imam Bayildi
 Categories: Appetizers
   Servings:  6
 
      2 md Eggplants
           Olive oil
      1 md Tomato, chopped
           Salt & Pepper
    1/4 ts Allspice
    1/2 ts Parsley
      1 tb Currants, soaked in cold
           -water 30 minutes
      1    Clove garlic
      1    Bay Leaf
 
  Cut the stems off the eggplants but do not peel.  Cut several length-wise
  slits in the eggplants, but do not slice through.  Heat 2 tb olive oil in a
  small skillet and saute the onion until it browns slightly.  Than add
  tomato, salt, pepper, allspice, and parsley.  Cook over medium low heat
  until the mixture breaks down to almost a puree.  Drain currents, and add
  the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
  cooked mixture in the slits in the eggplants with your fingers or a knife.
  Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
  over the eggplants until oil level is about halfway up the eggplants. Add
  garlic & bay leaf to the oil. Cover the dish and cook over very low heat
  for an hour or until eggplants are very soft. Turn them every 15 minutes.
  WHen done, pour off excess oil and strain and store for re-use. Cool and
  refridgerate eggplants overnight. Serve cold with thin slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Elegant Crabmeat Balls
 Categories: Appetizers, Seafood, Pork
   Servings:  4
 
      2 cn Crabmeat (6-7 Oz Cans)
      1 c  Bread Crumbs (Fresh)
      3 tb Sherry Cooking Wine
      1 tb Lemon Juice
      1 tb Onion (Grated)
      1 ts Dry Mustard
    1/2 ts Salt
           Pepper
      1 pk Bacon (Cut Into Halves)
           Parsley
 
  Drain and flake crabmeat; combine remaining ingredients except bacon.  Mix
  well.  Shape into walnut sized balls.  Wrap in bacon half; secure with
  toothpicks.  Broil under medium heat until bacon is crisp, approximately 10
  minutes, turning to brown evenly.  Garnish with parsely ans lemon. Makes
  appromately 2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanadas (Brazilian Meat Pies)
 Categories: Appetizers, Poultry
   Servings: 50
 
      4 c  Flour
      1 tb Butter
      1 c  Shortening
      2    Whole eggs
      1    Egg yolk
      2 ts Salt
  1 1/2 c  Cold water
           For the filling:
      1 tb Oil
      1 sm Onion, finely chopped (about
           -1/4 cup)
      1    Clove garlic, minced
      3    Chicken legs
      1    Bay leaf
      2 tb Tomato paste
           Salt & pepper
           Water, as needed
      3 tb Flour
    1/4 c  Cooked peas
      8    Pitted green olives, chopped
           Cayenne pepper
      1    Egg beaten with a pinch of
           -salt for glaze
 
  Servings: Makes 50 1/2-inch empanadas
  
  Notes: Empanadas are Brazil's national appetizer, tiny pies filled with
  chicken olives, and peas. Belita's are famous all over Brazil. Empanadas
  are traditionally made in special molds that are almost as deep as they are
  wide. If they are unavailable, any small tartlet molds will do. "The secret
  to making good dough," says Belita, "is to massage it, not knead it." It
  may look as if she's making mud pies, but the results are truly superb.
  
  For the dough:
  
  To prepare the dough: Place the flour in a large mixing bowl and make a
  well in the center. Place the butter, shortening, eggs, salt, and 1 cup
  water in the well. Using one hand to mix, squeeze these ingredients through
  your fingers to make a paste. Gradually work in the flour, squeezing the
  dough between your fingers to mix it. Add water as necessary; the dough
  should be quite soft. Let the dough rest for 30 minutes while you prepare
  the filling.
  
  Heat the oil in a large saucepan. Saute the onion and garlic over medium
  heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay
  leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a
  boil, reduce heat, and simmer for 20 minutes, or until the chicken is
  cooked. Skim off the fat that rises to the surface. Remove the chicken,
  then strain and reserve the broth.
  
  When the chicken is cool enough to handle, discard the skin and remove the
  meat from the bone. Finely shred the meat with your fingers or in a food
  processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth;
  the filling should be moist but not runny. Add enough cayenne to give the
  chicken a little bite.
  
  Pinch off cherry-sized pieces of dough and use them to line the tartlet
  molds. Belita pushes the dough in with her thumb. The dough should just
  reach over the top of the mold. Place a spoonful of filling in each crust.
  
  Roll out the remaining dough and cut out tops for the empanadas. Try to
  capture an air bubble when you place the top over the filling; according to
  Belita, this is what makes the pies light. Seal the tartlets by pinching
  together the top and bottom crust. Note: The empanadas can be prepared
  ahead to this stage and frozen.
  
  Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30
  minutes or until golden brown. Unmold and serve.
  
  Source: Yankee magazine, April 1991, recipe from Belita de Castro-
  Brazilian cook, cookbook author.
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanadas - S. American
 Categories: Appetizers
   Servings:  1
 
MMMMM------------------------------DOUGH-----------------------------------
      2 c  Flour, all purpose
    2/3 c  Shortening or lard
    1/2 ts Salt
      6 tb Water

MMMMM--------------------------DESSERT FRUIT-------------------------------
  2 1/2 c  Fruit
      1 ts Cinnamon
      1 c  Sugar
    1/2 ts Nutmeg

MMMMM-------------------------CARNE ( ANY MEAT------------------------------
      1    Onion
      1 tb Olive oil
      4 oz Water
           Sal and Pepper to taste
      1    Pepper, green
      8 oz Tomato paste
      1 tb Vinegar
      1 lb Beef, sliced thinly
 
  DOUGH:
       In a medium mixing bowl, combine flour and salt.  Cut in the
  shortening or lard till pieces are the size of small peas.  Add a small
  amount of water to slightly moisten.  Form dough into a ball.  Roll out the
  dough to about 1/8 thick and cut into 4" circles.  Flour lightly both side
  of circles and then stack up for later use.
  
  DESSERT FILLING:  Just about any kind of fruit or melon may be used.
  Combine ingredients and heat to thoroughly mix, coarse chop, so that
  filling is chunky but bite-sized.  Pumpkins is very good!!
  
  CARNE:  Just about any kind of meat may be used, depending on availability.
  The sauce seems to be the only fairly consistent thing. Saute the onion and
  green pepper in olive oil.  Add remaining ingredients and cook for 20
  minutes.  ( In S.A. this is continually cooked and prepared on the back
  burner, often being used and added to for several months at a time. It
  developes a flavor all its own...)  Add meat and coat thoroughly with the
  sauce.
  
  COOKING:  Add a large spoonfull of one of the above mixtures to the center
  of a dough circle.  Place another circle on top.  Fasten the two circles
  together by reeding the edges with a fork.  These may then be baked, at
  around 350 degrees F until brown, deep fat fried, fried, cooked or heated
  on a barbecue.  They may also be wrapped in banana husks, well moistened
  corn husks, etc.  The object is to heat thoroughly, cooking the meat and
  browning the outsides so they are dry enough to hold together.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanadas
 Categories: Appetizers
   Servings:  4
 
    1/4 lb Unsalted butter
      2 c  All purpose flour
      1 ts Baking powder
    1/2 ts Salt (or to taste)
      2    Yolks of large eggs
    1/4 c  Chilled water
    1/2 lb Ground lean beef
    1/2 c  Chopped white onions
      2 tb Seedless raisins
      2 tb Chopped black or green
           -olives
    1/2 ts Ground red pepper (Cayenne)
    1/2 ts Oregano
    1/2 ts Salt
 
  1.  Cut the butter into 1/4 inch cubves.
  
  2.  Place the flour, baking powder, salt, and butter in a mixing bowl.
  Combine the ingredients with a pastry cutter (or with the steel blade in a
  food processor).
  
  3.  Beat the egg yolks.  Mix half of them into the flour mixture. Reserve
  the remainder for step 12.
  
  4.  Incorporate the water slowly into the flour mixture until the dough
  becomes a cohesive and semifirm mass.
  
  5.  Shape the sough into two balls.  Wrap them in plastic wrap and
  refrigerate them for 15 minutes.
  
  6.  Preheat the oven to 375 degrees F.
  
  7.  Heat the oil in a large saute pan or skillet over moderate heat. Saute
  the meat for 3 minutes, stirring frequently. Transfer the meat with a
  slotted spoon to a warm bowl.
  
  8.  Add the onions to the pan and saute them over low to moderate heat for
  3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons of oil if
  necessary).
  
  9.  Return the meat to the pan and add the remaining ingredients. Cook the
  mixture for 1 minute, stirring constantly. Reserve it for step 11.
  
  10.  Roll each ball of dough on a lightly floured board into a 1/8-inch
  thick sheet. Using a cookie cutter with a 4- to 5-inch diameter, cut out
  rounds. Collect the scraps and repeat step 10 until the dough is used up.
  
  11.  Place one tablespoon of the meat mixture in the center of each dough
  round. Lightly moisten the exposed dough with cold tap water. Fold each
  round in half, creating a half-moon shape. Crimp the two edges of dough
  together, so that the stuffing cannot ooze out during the baking step.
  
  12.  Brush the tops of the uncooked empanadas with the remaining egg yolk.
  
  13.  Place the uncooked empanadas on an ungreased baking sheet. Bake them
  in the middle of the oven until the tops become light golden brown (roughly
  20 minutes). Serve the empanadas fresh from the oven.
  
  Serves 4.
  
  From:  GREAT PEASANT DDISHES OF THE WORLD by Howard Hillmann ISBN
  0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by: Karin Brewer,
  Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Endive with Tomato Rosettes
 Categories: Appetizers
   Servings: 36
 
      6 md Heads Belgiam Endive
      8 oz Cream Cheese
      3 tb Milk
      2 oz Dried Tomatoes, Chopped
           Basil Leaves Or Watercress
           Flower For Garnish
 
  ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads
  of Belgiam endive (you should be able to get 6 pretty leaves from each
  endive).  Reserve small leaves and centers for salad another day. Rinse
  leaves under running cold water; pat dry with paper towels.  In small bowl,
  with mixer at medium speed, beat cream cheese until smooth. Gradually beat
  in milk until blended.  With spoon, stir in chopped dried tomatoes. Spoon
  cream-cheese filling into decorating bag with large rosette tube. Place a
  basil leaf or small watercress sprig on each endive leaf. Pipe some filling
  onto basil on wide end of each endive leaf. Arrange endive leaves on
  platter; garnish platter with flower.  Cover and refrigerate until ready to
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Endive with Bleu Cheese
 Categories: Appetizers
   Servings:  2
 
      3 oz Cream cheese
      3 oz Bleu cheese
      3 tb Unsalted butter
    1/4 c  Whipping cream
      2 lg Bunch Belgian endive
 
  paprika
  
  (Makes about 2 dozen appetizers.)
  
  Combine cheeses, butter and 1/4 cup whipping cream in processor or blender
  and mix until creamy, adding more cream as necessary.
  
  Separate endive leaves; wash and drain. Spoon cheese mixture into pastry
  bag fitted with star tip and pipe into endive leaves. Arrange leaves in
  spoke pattern on large platter and sprinkle with paprika. Refrigerate until
  ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Escargot En Croute
 Categories: Appetizers
   Servings:  6
 
MMMMM--------------------------BUTTER MIXTURE-------------------------------
      1 c  Butter
    1/4 c  Finely chopped parsley
      8    Garlic cloves; minced
      1    Shallot
      2 tb Dry white wine
  1 1/2 ts Worcestershire sauce
      1 ts Fresh lemon juice
      1 ts Pernod
      2    Anchovy fillets; minced
    1/4 ts Hot pepper sauce
           Salt & freshly ground pepper

MMMMM---------------------------------------------------------------------
      2 tb Butter
     36    Snails; washed
    1/4 c  Diced onion
      6 tb Dry white wine
      6    Puff pastry dough sheets*
      1    Egg
      2 tb Water
 
  * Note: Puff pastry sheets should be cut slightly larger than escargot
  dish.
  
  For BUTTER MIXTURE: Whip butter in mixing bowl.  Add next 9 ingredients
  with salt and pepper to taste, and mix well.  Set aside.
  
  Melt 2 tablespoons butter in medium skillet.  Add snails, onion and wine
  and saute' until liquid evaporates.  Set aside and let cool.
  
  Place one snail in each hole of escargot dish.  Generously cover with
  butter mixture.  Place 1 sheet of puff pastry dough over each escargot
  dish.  Trim dough and seal around edge of dish.  Beat egg with water and
  use to brush dough.  Chill until ready to bake, at least 20 minutes.
  
  Preheat oven to 375 degrees.  Bake until pastry rises and is golden, about
  20 to 30 minutes.  Remaining butter mixture can be refrigerated as long as
  2 weeks and used when garlic butter is needed.
  
  Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Escargots En Cercueils ( Snails in Puff Pastry Shells )
 Categories: Appetizers
   Servings:  6
 
     36    Snails; undrained
    1/2 c  Chardonnay or dry white wine
      1    Medium onion; minced
      1    Shallot; minced
      2    Garlic cloves; minced
           Salt & freshly ground pepper
           Freshly grated nutmeg
      1 lb Puff pastry, pref. homemade
      1    Egg yolk (blended w/ milk)
      3 tb Milk (to blend with yolk)
    3/4 c  Butter; well-chilled*
    1/3 c  Chopped toasted hazelnuts
      3 tb Minced fresh parsley
 
  *Note: Butter should be cut into 12 pieces.
  
  Drain snail juices into small saucepan.  Place snails in bowl.  Add wine,
  onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to
  boil.  Pour marinade over snails.  Let cool.  Cover and refrigerate for 24
  hours.  Preheat oven to 425 degrees.  Butter baking sheets.  Roll dough out
  on lightly floured surface to thickness of 1/4".  Cut out 36 circles using
  2-inch floured cutter.  Arrange circles on prepared sheets. Using knife
  tip, trace lid on each circle 3/4-inch from edge; do not cut through dough.
  Brush with glaze. Bake pastry until puffed and golden brown, about 10
  minutes.  Cool slightly on rack.  Using sharp knife, cut out lids. Discard
  any soft dough inside shells.  Reduce oven to 375 degrees.
  
  Strain marinade into large saucepan, pressing down on vegetables to extract
  all liquid.  Boil until reduced to 1/2 cup.  Remove pan from heat and whisk
  in 2 pieces of butter.  Set pan over low heat and whisk in remaining butter
  1 piece at a time.  Mix in snails, hazelnuts and parsley.
  
  Adjust seasoning.  Place 1 snail and some of sauce inside each shell. Top
  with lid.  Bake until heated through.  Serve immediately.
  
  Bon Appetit magazine, Dec. '84.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Escargots
 Categories: Appetizers
   Servings:  6
 
      1 c  Butter; softened
      2 tb Chopped shallots
      2 tb Chopped garlic
      2 tb Champagne or white wine
      1 tb Worcestershire Sauce
      1 tb Chopped fresh parsley
      1 ts Brandy
      1 ts Lemon juice
    1/2 ts Salt
      1 pn Pepper
     36    Snails and shells
 
  Mix, but do not whip, all ingredients except snails.  Heat mixture in large
  skillet.  Add snails and simmer 10 to 15 minutes, allowing liquid to cook
  into snails.  Preheat oven to 350 degrees.  Put small amount of butter
  mixture into bottom of each shell.  Insert snail using end of fork. Top
  with additional butter mixture.  Continue until all shells are filled,
  placing them in flat baking dish as they are completed.  Pour remaining
  butter mixture over snails and heat until bubbling, about 10 minutes.
  Source: The Sun Dial, Atlanta Georgia. Bon Appetit RSVP column.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fake Guacamole
 Categories: Dips
   Servings:  1
 
      1    16 oz bag of frozen peas,
           Thawed
      1 sm Can medium hot green chilis
    1/4 c  Chopped onion
    3/4 ts Garlic powder
      1 tb Red chili powder
      4 tb Your favorite salsa (or
           Chopped
           Tomatoes)
      1 tb "Imo"
           Cumin to taste
           Salt and pepper to taste
           Any other spices you enjoy
           In guacamole
 
   Much lower in fat than real quacamole.  Try this recipe, you'll be
  surprised! Thaw the peas by placing them in a colander and running them
  under lukewarm tapwater. To test if they're thawed, pop one in your mouth
  occasionally.  Once thawed (it should only take 1-2 minutes), drain
  thoroughly and pour the peas into a blender or food processor.
   Puree the peas in the blender or food processor.  Place pureed peas in a
  ceramic bowl and mix in the remaining ingredients. Refrigerate for several
  hours to let the flavors blend.  Makes about 1 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Far East Peanut Dipping Sauce
 Categories: Appetizers, Dips
   Servings:  2
 
      1 ts Soy Sauce
      4 ts Water
      2 ts Rice Wine Vinegar
      1 c  Peanut Butter, Chunky
      1 ts Sesame Oil
      1 ts Chili Paste With Garlic
    1/8 ts Cayenne Pepper
    1/4 c  Mayonnaise
 
  Mix the soy sauce and vinegar together and set aside.  Put the peanut
  butter in a bowl and mix in the sesame oil, blending thoroughly.  Then mix
  in the chili paste and cayenne pepper, blending well.  Add the soy sauce
  blending well.  Blend in the mayonnaise and serve at room temperature.
  Makes 1-1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp,
  Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Faux Stuffed Eggs
 Categories: Appetizers, Eggs
   Servings: 28
 
     14 md Hard Cooked Eggs
     15 oz Garbanzo Beans, Drained
    1/4 c  Plain Lowfat Yogurt
      1 tb Dijon Mustard
      1 cl Garlic, Minced
      1 tb Red Caviar, Optional
 
  Slice eggs in half lengthwise; carefully remove and discard yolks. Position
  knife blade in food processor bowl; add beans and next 3 ingredients.
  Process until smooth. Spoon mixture into decorating bag fitted with a large
  star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28
  appetizers (serving size: 1 stuffed egg half).
  
  28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fennel Seed Onion Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
    1/2 ts Fennel Seeds
      1 c  Cream Cheese, Softened
      1 c  Sour Cream
    1/4 c  White Onion, Minced
    1/2 ts Salt
    1/4 ts Black Pepper
      1 ts Paprika
 
  Beat the fennel seeds and cream cheese together until smooth.  Whip in the
  sour cream.  Blend in all the other ingredients, mixing well.  Cover and
  chill.  Makes about 2 cups of dip.  SUGGESTED DIPPERS: Carrots, Zucchini,
  Turnips, Crab, Butterflake Biscuit Chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Feta Stuffed Pasta Shells
 Categories: Appetizers, Microwave
   Servings:  1
 
     48 lg Pasta shells
    3/4 c  Feta cheese, crumbled
    3/4 c  Red pepper, finely diced
     12    Olives, black pitted
    1/4 c  Walnuts, finely chopped
      2 tb Parsley, fresh chopped
    1/2 ts Oregano, dried
 
  In pot of boiling water, cook pasta shells as directed on package (till al
  dente). Rinse until cold water. Drain well, arrange shells on large
  microwave safe serving dish. Set aside.   In bowl, combine feta, red
  pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
  about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
  Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
  through. MAKES: 48 appetizers posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiesta Onion Dip
 Categories: Dips
   Servings:  6
 
      1    Jumbo Vidalia onion, chopped
           -(with green tops if in
           -season) OR
      2 md Vidalia onion, chopped (with
           -green tops if in season)
      3 tb Sliced black olives
      3 tb Chopped green chili peppers
      1 lg Tomato, peeled or chopped OR
      2 md Tomatoes, peeled or chopped
      3 tb Olive oil
  1 1/2 ts Wine vinegar
    1/8 ts Cumin
      1 ds Worchestershire sauce
      1 ds Tabasco sauce
           Salt and pepper to taste
 
  Combine the above ingredients and chill well. Serve with corn chips.
  
  SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
  Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
  Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiesta Shrimp Dip
 Categories: Dips, Seafood
   Servings:  1
 
      9 oz Shrimp, Rinsed And Drained
           - Or 10 Ounces Frozen,
           - Cooked, Shelled, Thawed
      3 oz Cream Cheese, Softened
    1/2 c  Thousand Island Dressing
    1/4 c  Mayonnaise
    1/3 c  Pace Picante Sauce
      2 tb Grated Onion
      1 ts Horseradish
      2 tb Thinly Sliced Green Onion
           - Tops
 
  Finely chop shrimp, reserving a few whole shrimp for garnish.  Combine
  chopped shrimp with remaining ingredients except green onions; mix well.
  Spoon into serving bowl; garnish with green onion and reserved shrimp.
  Chill.  Serve with assorted crackers, chips or vegetable dippers.  Makes
  about 2-1/2 cups dip.
  
  Note:  If frozen shrimp are used in place of canned, add 1/4 teaspoon salt
  before chilling.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fig Appetizers
 Categories: Appetizers
   Servings:  1
 
 
      Ripe fresh purple figs with rosy centers and luscious fresh green figs
  can make perfect cocktail fare.  Allow 1 fig, quartered, for each guest.
  For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap
  a half slice around each fig quarter so that it looks like a rose. To
  serve, sprinkle with fresh lime juice and freshly ground black pepper.
  Garnish with fresh mint sprigs.
        Another favorite:  Slice each fig lengthwise into halves, 1 fig per
  person.  Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see
  below).  Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup
  shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a
  food processor fitted with a steel blade. 2. Add softened cream cheese and
  process until smooth.  Scrape out with a rubber spatula, cover, and
  refrigerate until ready to use. Makes 1 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Filled Tortillas
 Categories: Appetizers
   Servings:  1
 
      6    Flour tortillas
           -Salsa (optional)
     16 oz Cream cheese (softened)
  1 1/2 tb Chopped black olives
      4    Jalapenos chopped fine
    1/4    -1/2 tsp chili powder
    3/4 ts Seasoning salt
 
  Mix softened (can be done in the microwave) cream cheese, olives,
  jalipinos, chili powder, and seasoning salt. Spread a thin layer on
  tortilla going all the way out to the edges. Roll tortilla. Repeat for each
  tortilla. At this point you can either put them in a plastic bag in the
  refrigerator and save until you are ready to serve them, or serve
  immediately. (Sometimes I warm them for a few seconds in the microwave to
  soften, other times I serve cold). Cut into 1/2" slices before serving. Can
  be dipped into salsa.
  
  From: Stephanie Da Silva              Date: 07-19-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish En Escabeche
 Categories: Seafood, Appetizers
   Servings: 12
 
      1 lb Firm White Fish Fillets *
    1/3 c  Lemon Juice
    1/3 c  Lime Juice
    1/4 c  Olive Or Vegetable Oil
      1 tb Cilantro, Fresh, Snipped **
      1 ts Oregano, Fresh, Snipped ***
    3/4 ts Salt
    1/4 ts Pepper
     12    Stuffed Green Olives ****
      2    Jalapenos Chiles *****
      1 sm Onion, Finely Chopped
      1    Clove Garlic, Finely Chopped
      1 c  Tomato, Seeded And Chopped
      1    Avocado, Peeled And Chopped
 
  * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" strips
  ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. ***
  If fresh oregano is not availabel, use 1/4 t dried oregano leaves. ****
  Olives should have pimiento stuffing. ***** Jalapeno Chiles should be
  seeded and chopped.
  ~-------------------------------------------------------------------------
  Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
  in water.  Heat to boiling; reduce heat.  Simmer, uncovered, just until
  fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart);
  drain carefully.  Mix remaining ingredients except tomato and avocado in a
  glass or plastic dish.  Stir in fish carefully.  Cover and refrigerate 2
  days, carefully stirring occasionally.  Just before serving, gently stir in
  tomato and avocado; drain.  Serve fish mixture on saltine crackers or
  tortilla chips, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Cheese Pizza
 Categories: Pizza, Cheese, Appetizers
   Servings:  1
 
           Whole wheat pizza dough (rec
           -ipe) or basic crust
      2 tb Pine nuts
      2 tb Olive oil; plus additional
           -for pan
           Cornmeal for pan (optional)
      1 ts White wine vinegar
    1/2 ts Garlic; minced
      1 sm Zucchini; thinly sliced (ab
           -out 3/4 cup)
    1/3 c  Red onion; very thinly slic
           -ed
    3/4 c  Provolone cheese; grated
           Coarse salt
           Fresh ground pepper
    1/2 c  Mozzarella cheese; grated
    1/3 c  Bel paese cheese; slivered
           -(get at italian groc.)
    1/4 c  Gorgonzola cheese; crumbled
      6 tb Parmesan; freshly grated (i
           -mported is best)
      1 tb Parsley; fresh, chopped
 
  1.  Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet
  over low heat until hot to the touch.  Add pine nuts; reduce heat to very
  low.  Toast pine nuts, shaking pan frequently, until evenly golden, about 2
  minutes.  Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as
  necessary for type of pan (see below for tips); sprinkle with cornmeal if
  desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in
  medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole
  Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with
  remaining oil. Sprinkle half the provolone evenly over dough, leaving a
  3/4-inch border; top with even layer of zucchini mixture. Sprinkle with
  salt and pepper to taste, then with the remaining provolone, all the
  mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
  additional salt and pepper.  Bake until crust is golden, about 15 minutes.
  Scatter pine nuts evenly over surface. Bake until pine nuts and crust are
  browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the
  parsley.  Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine,
  November, 1984.  See Whole Wheat Pizza Dough recipe. Which Pan for Pizza?
  Almost any type of pan can give good results, though directions for
  brushing with oil and sprinkling with cornmeal differ slightly with each.
  In fact, the use of cornmeal is not required to prevent sticking except
  when using a pizza stone, but a little sprinkled on the surface of any pan
  will give added texture to the crust. Tin-lined steel; aluminum round pizza
  pans or baking sheets:
      Generously brush the pan with olive oil. Black-finished metal baking
  sheets and pizza pans:
      Follow the manufacturer's directions for care.  Lightly brush bottom
  and sides (if any) with olive oil. Pyrex pizza pan:
      Generously brush pan with olive oil. Pizza Stone:
      Stones require preheating in a 500F oven.  They require no oiling but
  must be sprinkled with cornmeal to prevent sticking just before the pizza
  is transferred from the peel (paddle).  The peel must also be sprinkled
  with cornmeal before the uncooked pizza is place on it for transfer to the
  heated pizza stone.  When removing the hot pizza stone from the oven, be
  careful not to set it on a cold surface, or the stone will crack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flaky Beef Turnovers
 Categories: Beef, Appetizers
   Servings:  6
 
      6 oz Boneless beef top round or
           -rib-eye steak
      2 sm Potatoes, peeled, diced
 
  Half of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS) 2
  TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped
  fresh parsley 6 frozen puff-pastry shells (one 10-oz. package)
  
  "It's important to cut potatoes into very small pieces, so they get done by
  the time the pastry is brown."
  
  Preheat oven to 400 F (205 C).  Trimbeef; discard fat.  Cut beef into cubes
  no larger than 1/2 inch.  In a medium bowl, combine beef, potatoes, soup
  mix, ketchup, Worcestershire sauce and parsley.  On a lightly floured
  board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts
  or about 1/4 cup meat mixture on each rolled-out shell.  Brush edges with
  water.  Fold over; press with tines of a fork to seal.  Cut several slits
  in top of each.  Place on a baking sheet.  Bake in preheated oven 20 to 25
  minutes or until golden brown.  Serve hot.  Makes 6 turnovers.
  
  [Mable Hoffman's Finger Foods, page 65; HP Books, 1989.]
  
  From Charlie Baden
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flash Un Kas
 Categories: Appetizers
   Servings:  1
 
      2 c  Flour
    1/2 lb Butter
    1/2 lb Cream Cheese

MMMMM-----------------------------FILLINGS----------------------------------
      2 oz Goose Liver Paste
      1 ts Worcestershire Sauce
      1 ts Steak Sauce
           Or:
      2 oz Ground Ham
      1 ts Steak Sauce
      1 ts Catsup
           Or:
           Anchovy Paste
           Or:
           Caviar
 
  Work into the flour the butter and cream cheese. Chill thoroughly... over
  night is not too long. Take pieces of dough and roll very thin, as quickly
  as possible. Cut with a round cookie cutter, size of a water glass or
  larger if desired. Mix together ingredients for one of the fillings. Spread
  on dough, fold over and bake at 400F until brown. These may be shaped
  earlier and baked just before serving. Serve as an appetizer with beer,
  except the anchovy or caviar which should be served with cocktails. Make
  the anchovy and caviar appetizers somewhat smaller than the ones that are
  to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flavorings for Main Course Crepes
 Categories: Appetizers
   Servings:  1
 
      1 tb Brandy
      1 tb Fresh herbs
      1 ts Dried herbs
      1 ts Grated lemon rind
 
  Add these with the melted and cooled butter.
  
  From:  You can do anything with crepes.  1993 Cooking Echo Picnic cookbook
  exchange. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 07-31-93 (23:20) Number: 1776 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: For the Elegant Set (Menu & Recipes)
 Categories: Appetizers
   Servings:  6
 
      1 ts Onion juice
           Juice from 1/2 lemon
      8 oz Pacakge softened cream
           -cheese
           Toast rounds
      1 sm Jar of caviar
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)
  
  Food fit for the most exquisite of palates!  Build your reputation as a
  hostess.  Don't be faint hearted when it comes to serving your gourmet
  friends.  Bring out your best silver and dazzle them with your culinary
  skill. The recipes that follow will bring you compliments and you won't
  have to spend hours in the kitchen to bring it off.
  
  ~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat
  Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso
  coffee (no recipe) Light California champagne (no recipe)
  
  ~=> Serving Suggestion Starched blue linen, crystal serving dishes, white
  porcelain and sterling champagne glasses all bring a touch of elegance to
  an intimate deck-side gathering. Arched candelabra with tall white tapes
  would be perfect for illuminating the fondue dish. Each guest could be
  handed a porcelain salad size plate with blue linen napkin folded on top
  and frosted sliver champagne glass. Remember to preheat your best demitasse
  cups for the expresso.
  
  ~=> Red Caviar Canapes chopped chives
  
  Mix onion juice, lemon juice and cream cheese.  Using a pastry tube, form a
  crown of this mixture on rounds of toast.  From the jar of caviar, take a
  dab to fill each center. Decorate the edges with chopped chives.
  
  ~=> Strawberry Surprises  (note:  NO LIE!!!) 2 lbs fresh strawberries 1 cup
  powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec
  
  Gouge out the stems so the hollow center of the strawberries are exposed.
  Place them in a plastic container and sprinkle the powdered sugar over
  them. Add the rum, vodka and Triple Sec and gently tumble until well mixed.
  Refrigerate covered for at least 2 days occasionally tumbling.  Gently
  remove strawberries from marinade and serve cold in pre-chilled crystal
  bowl.  Sip the marinade!!!
  
  ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need
  to be tenderized) peanut oil
  
  Cut meat into bite-sized pieces and set aside.  Pour oil into your fondue
  dish or chafing dish until it is at least 3 inches deep. Heat the oil t
  about 360~ or until it will cokk a test chunk of meat in three minutes.
  Each guest spears a chunk of beef with a fondue fork and cooks it to taste
  in the hot oil. (It's nice to mark the forks with a colored dot on a piece
  of tape so they will be recognized). After the pieces of meat are cooked,
  each guest dips the choice morsel into one of the variety of elegant
  sauces.
  
  ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp
  tarragon vinegar.  Add 1 cup mayonnaise, 3 shallots and a pinch of dry
  mustard.  Whirl in a blender for 1 minute.
  
  ~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix
  thoroughly.
  
  ~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely
  minced garlic.
  
  ~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic
  powder, dash oflemon juice and 1 10-oz can of beef gravy.
  
  ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry
  musgard, 2 tsp tarragon vinegar and a little salt.
  
  ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple
  wedges for garnish
  
  Combine sake and plum wine.  Add a squeeze of lime.  Pour over cracked ice
  in a prechilled tall silver or crystal stemmed water glass. Garnish with a
  slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet
  Fingers, Sharon R. Hines, 11/81 ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Freezer Log
 Categories: Appetizers
   Servings:  6
 
    1/2 lb Sharp Cheddar cheese
      8 sl Cooked bacon
    1/2 ts Worcestershire sauce
      1 ts Dry mustard
      2 ts Mayonnaise
 
  Combine in food processor - 1/2 lb. sharp yellow cheese, 8 slices bacon,
  1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise.
  Blend until bacon is minced. Form into a log shaped like party rye bread.
  Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on
  rye bread,
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Rings
 Categories: Appetizers
   Servings:  6
 
      2 lg White onions
      1 c  Beer
    1/4 ts Salt
      1 ts Baking powder
  1 1/4 c  Flour
      1 tb Oil
      1    Beaten egg
 
  Slice onions into 1/4 inch slices.  Separate into rings. In a large bowl
  combine flour, baking powder, salt, egg, beer and oil. Blend until smooth.
  Dip onion rings into batter to coat well, fry in hot oil at 375 degrees
  until golden brown.  Drain on paper towels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Onion Dip
 Categories: Dips
   Servings:  1
 
    1/2 c  Miracle Whip
      2 c  Sour Cream
      1 pk French Onion Soup Mix
 
  Combine all ingredients until well mixed.  Cover and chill until serving
  time.  Makes 2-1/2 cups.  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Style Herbed Cheese
 Categories: Appetizers, Spreads
   Servings:  6
 
      8 oz Pkg softened cream cheese
      2 tb Milk
    1/4 ts Crushed dried oregano leaves
    1/8 ts Garlic powder
    1/8 ts Onion powder
    1/8 ts Pepper
 
  Combine all ingredients, mix until well blended. Chill. Serve with crusty
  french bread or crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Corn and Sausage Fritters
 Categories: Appetizers
   Servings: 24
 
      1 c  All-purpose Flour, sifted
      1 ts Baking Powder
      1 ts Salt
    1/8 ts Pepper
    1/4 ts Paprika
      1 c  Sausage, cooked and crumbled
      1 c  Fresh Corn off the cob
      2    Egg Yolks, beaten
      2 tb Milk
      2    Egg Whites, beaten stiff
           Oil, for frying
 
  Sift flour, baking powder, and spices together in a mixing bowl. Add
  sausage, corn, egg yolks, and milk; mix until blended. Fold in stiffly
  beaten egg whites. Drop by heaping teaspoonfuls into oil heated to 360 -
  365 degrees. Cook 3 to 5 minutes, turning to brown on all sides. Drain on
  paper towels.
  
  Makes about 24 fritters
  
  SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker
  SHARED BY:Jim Bodle 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Fruit Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1    Egg (beaten)
    1/2 c  Sugar
      1 tb Grated orange peel
      2 ts Grated lemon peel
      2 tb Lemon juice
      1 pt Whipping cream (whipped)
 
  Cook and stir over low heat 5 minutes until thick. (should be very thick!)
  Cool well.  Fold cooled ingredients into whipped cream. Serve with fresh
  fruits, strawberries, bananas, pineapples, etc.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Vegetable Pizza
 Categories: Appetizers, Pizza
   Servings: 60
 
      2 c  Pillsbury Crescent Rolls
      8 oz Sour cream
  1 1/2 tb Prepared horseradish
    1/4 ts Salt
    1/8 ts Pepper
      2 c  Fresh mushrooms, chopped
      1 c  Chopped, seeded tomatoes
      1 c  Small broccoli florets
    1/2 c  Chopped green peppers
    1/2 c  Chopped green onions
 
  1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place
  rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss
  over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19
  minutes or until golden brown. Cool completely. 2>. Blend sour cream,
  horseradish, salt and pepper until smooth. Spread evenly over crust. Top
  with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Catfish Batter
 Categories: Seafood, Appetizers
   Servings:  6
 
      1 ts Salt
    1/2 ts Black pepper
      1 c  Cornmeal
      1 tb Sherry or brandy (optional)
      1    Jar prepared mustard
 
  *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
  
  Catfish (Steaks, fillets or whole) Oil for frying.
  
  Heat oil until it pops when sprinkled with a drop of water.  Pat fish dry,
  then brush with mustard, (mixed with sherry or brandy if desired). Sift
  cornmeal, salt and pepper into bag.  Add 2 or 3 steaks or fillets, or 1
  whole fish; close and shake.  Drop fish carefully into hot oil; fry until
  lightly browned.  Drain well on paper.  Keep fish warm and crisp in a
  closed paper sack.
  
  Try fresh or canned potatoes fried with the same batter.  Tastes good.
  *Collection of Clarence Fontish*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Deviled Camembert
 Categories: Appetizers, Cheese
   Servings:  4
 
      4    Pieces fairly firm Camembert
           -cheese (1.5 oz)
      2 ts All-purpose flour
    1/2 ts Dry mustard
    1/2 ts Dried mixed herbs
           Fresh ground pepper to taste
      1    Egg, beaten
    1/4 c  Dry bread crumbs
    1/2 ts Hot chili powder
      4 pn Cayenne pepper
           Vegetable oil for frying
           Fresh sage sprigs (opt)
           Fresh rosemary sprigs (opt)
           Fresh thyme sprigs (opt)
 
  Wrap and freeze cheese 1 hour.
  
  On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of
  cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread
  crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in
  mixture, pressing on firmly with palms of hands.
  
  Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about
  30 seconds or until golden brown. Drain on paper towels. Garnish with sage,
  rosemary and thyme sprigs, if desired, and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Fish Balls
 Categories: Seafood, Appetizers
   Servings:  6
 
      3 lb Freshwater trout fillets,
           -cooked and flaked
    1/2 c  Finely chopped onion
    1/2 c  Finely chopped green pepper
      1 tb Chopped fresh parsley
    1/4 c  Lemon juice
    3/4 c  Fine, dry breadcrumbs
      2    Eggs, beaten
    1/2 c  Milk
      2 ts Spicy brown mustard
      2 ts Salt
    1/4 ts Pepper
 
  vegetable oil Cocktail sauce
  
  Combine first 11 ingredients in a large mixing bowl; mix well.  Shape into
  1-inch balls. (At this point, balls may be frozen: when ready to use,
  partially thaw and fry as directed below.)
  
  Fry croquettes in 2-inch deep hot oil (370) until golden brown.  Drain on
  paper towels.  Serve immediately with cocktail sauce.  Yield: 5-1/2 dozen.
  
  Note: This makes a delicious appetizer and may be made with any cooked
  fish.
  
  From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Leeks with Tarragon
 Categories: Appetizers
   Servings:  4
 
      4    Leeks, about 1-in thick,
           -white parts only
      1    Egg
           Salt & freshly ground pepper
      1 ts Finely chopped parsley
      1 ts Tarragon
           Flour; for dredging
           Oil for frying
           -canola, lt. olive or peanut
           Tarragon vinegar
 
  TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves
  remain joined at the base. Slice them in half lengthwise down to the base
  but not through it, and rinse them well. Steam them over boiling water
  until they are tender when pierced with a knife, about 10 minutes, then set
  on a towel to cool and drain dry. Beat the egg on a plate and season with
  salt and pepper. Add the parsley and half the tarragon. Dip the leeks into
  the egg and slosh them around so that they are well covered, then dip them
  in flour to coat. Heat enough oil in a heavy pan to cover the bottom
  generously. When it is hot enough to sizzle a drop of water, add the leeks.
  Fry them, turning them frequently until they're nicely browned all over.
  Set them on a towel to drain briefly. Serve with the remaining tarragon
  sprinkled over the top and a cruet of vinegar on the side.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Shrimp Dip
 Categories: Dips
   Servings:  4
 
           Sugar
           Water
           Sweet Peppers
           Salt
           Vinegar
           Pineapple Juice
           Cornstarch
           Paprika
 
  Blend above ingredients to desired taste and serve with fried shrimp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Yam Puffs - Epok-Epok Keladi
 Categories: Appetizers, Seafood
   Servings:  6
 
  1 1/2 lb Yam cut into small pieces
      1 ts Salt
      1 ts Msg
      2 tb Sugar (gula melaka
           -preferred)
      2 tb Softened butter
      2 tb Tapioca flour
           Stuffing Ingredients
      4 oz Prawns
      4 oz Meat, minced
      3 sm Onions chopped
      2 oz Frozen green peas
      1    Spring onion chopped
      2    Mushrooms diced
    1/2 ts Salt
    1/2 ts Msg
      1 ts Sugar
    1/2 ts Soy sauce
    1/2 ts Oyster sauce
    1/2 tb Cornflour in 3 T water
      2 tb Cooking oil
 
  Puff Ingredients
  
  1.  Steam yam until cooked.  Remove and mash. Leave to cool.
  
  2.  Heat cooking oil in pan.  Add prawns and meat and stir for 1 minute.
  Add onions, spring onion and mushrooms and stir for another minute.
  
  3.  Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
  Stir well. Add in green peas and stir.  Remove and cool.
  
  4.  Put puff ingredients in a bowl and mix well.  Knead thoroughly.  Divide
  into 20-25 portions.
  
  5.  Roll each portion into a ball and flatten.
  
  6.  Put 1 t stuffing in centre of dough.  Moisten edges, fold over and
  seal.
  
  7.  Heat cooking oil for deep frying.  Deep fry until golden brown.  Serve
  Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fritto Misto
 Categories: Dips
   Servings:  6
 
      2 c  Sifted flour
  1 1/2 ts Salt
    1/4 ts Freshly ground pepper
      4    Eggs seperated
     12 oz Beer
      4 tb Melted butter
 
  Fritto Misto
  
  Pieces of vegetables, fish, seafood, cheese Oil for deep frying
  
  Sift together the flour, salt and pepper. Beat the egg yolks until light.
  Add the beer and mix into the dry ingredients, stirring only until
  well-blended.  Stir in the butter. Let stand at room temperature for 1 1/2
  hours. Beat the egg whites until stiff, then fold into the batter.  Heat
  the fat to 375 F.  Dip pieces of vegetables, fish, seafood and cheese into
  the batter and fry until golden borwn for 2 or 3 minutes.
  
  VARIATIONS...
  
  Almost any vegetable, fish or seafood wil do in one form or another for a
  mixed fry.
  
  Especially recommended...
  
  ONIONS/cut into 1/4 inch rings and coat with flour before dipping into the
  batter.
  
  EGGPLANT/Slice without peeling into half moons or rectangular fingers about
  1/2 inch thick. Coat with flour before dipping into batter.
  
  CAULIFLOWER/break into flowerets.
  
  BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.
  
  TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and coat
  w/flour before dipping into batter.
  
  CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and
  1/2 inch thick.
  
  SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail
  intact.  Wash and dry with paper toweling. Dip n flour before dipping into
  batter.
  
  CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before dipping
  into batter.
  
  OYSTERS/Use whole. Dust w.flour before dipping into batter.
  
  LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust
  w/flour before dipping into batter.
  
  FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour before
  dipping into batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frosted Liver Pat
 Categories: Appetizers, Spreads
   Servings:  1
 
      1 lb Braunschweiger
    1/2 c  Mayonnaise or salad dressing
    1/4 c  Finely chopped onion
      1    Garlic clove, crushed
    1/2 ts Basil leaves
      8 oz Package cream cheese,
           - softened
      1    Garlic clove crushed
      3    Drops hot pepper sauce
      1 ts Mayonnaise or salad dressing
           Pimiento
           Parsley
 
  In a Medium bowl, mash braunschweiger with fork.  Add mayonnaise onion, 1
  garlic clove and basil leaves mix well.  Mound mixture on plate; cover and
  refrigerate at least 2 hours.
  
  In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and
  mayonnaise.  Frost braunschweiger with cheese mixture.  Refrigerate until
  serving time.  Just before serving, garnish with pimiento and parsley.
  Serve with dark rye snack bread or scrackers.
  
  Makes 3-1/2 cups.
  
  PER TABLESPOON: 60 calories.
  
  SOURCE: Summertime Favorite Recipes, by Pillsbury.
  
  Shared by Cate Vanicek.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frozen Guacamole
 Categories: Dips
   Servings:  4
 
  1 1/2 lb Avocados (2)
    1/4 c  Onion, finely chopped
      1 tb Canned chilli peppers
           - chopped
      1 md Tomato, peeled and chopped
  1 1/2 tb White vinegar
      1 ts Salt
 
  Halve avocados lengthwise; remove pits and peel.  Mash avacado in bowel
  with potato masher.  Add onion, chili pepper, vinegar and salt; mix well.
  
  Place in plastic freezer container and cover lightly and freeze.  To serve,
  let thaw; finely chop tomato; stir into avacado mixture.  Serve with raw
  vegetables, cooked shrimp or chips.
  
  Note: excellent fresh and good after frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Dip
 Categories: Appetizers, Cheese
   Servings:  5
 
           Jar Of Marshmellow Cream
      8 oz Cream Cheese
 
  Mix cream cheese and marshmellow cream together and put back in jar. Use
  with blueberries, bananas, strawberries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruited Cheese Log
 Categories: Appetizers, Cheese
   Servings:  1
 
    1/2 c  Dried Apricots
      1 ts Poppy Seed (Optional)
      1 lb Monterey Jack Cheese, Shred
    1/2 ts Seasoned Salt
    1/3 c  Golden Raisins
      8 oz Cream Cheese, Softened
    1/3 c  Dates, Chopped
    1/3 c  Dry Sherry
           Walnuts, Chopped
           Cherries, Grapes For Garnish
 
  Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add
  remaining ingredients, fruits last, mixing thoroughly in between. Turn out
  onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely
  and chill until firm. Roll in chopped nuts, cover again in foil and
  refrigerate 24 hours before serving (may be frozen). Garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gado Gado
 Categories: Appetizers
   Servings:  6
 
      8 oz White cabbage
    1/4 c  Sesame oil
      1 lg Onion, cut in fourths,
           -thinly sliced
      1    Green bell pepper, seeded,
           -thinly sliced
      6 oz Fresh bean sprouts
      1    Fresh green chili, seeded,
           -finely chopped
      1    Garlic clove, crushed
      2    Shallots, finely chopped
    1/2 ts Ground cumin
    1/3 c  Smooth peanut butter
      3 tb Lemon juice
      3 dr Hot-pepper sauce
    1/3 c  Water
           Red bell pepper strips (opt)
 
  Finely shred cabbage, discarding stalk.
  
  Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly
  sliced bell pepper, bean sprouts and chili and fry over fairly high heat
  3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a
  serving dish; cool.
  
  To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots
  and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2
  minutes. Stir in lemon juice, hot-pepper sauce and water and heat through
  gently to form a fairly thick sauce. Garnish sauce with bell pepper strips,
  if desired, and serve with cooled vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gado-Gado
 Categories: Appetizers
   Servings:  6
 
      1 c  Chopped onion
      2 md Cloves crushed garlic
      1 c  Peanut butter
      1 tb Honey
    1/4 ts Cayenne pepper
           Juice of 1 lemon
      1 ts To 2 ts freshly-grated
           -ginger root
      1    Bay leaf
      1    Tablespoons cider vinegar
      3 c  Water
    1/2    To 1 tsp salt
      1 ds Of dark soy sauce
 
  In a saucepan, cook the onions, garlic, bay leaf and ginger in a little
  butter. When onion becomes translucent add remaining ingredients.  Mix
  thoroughly. Simmer on lowest possible heat 30 minutes, stirring
  occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)
 Categories: Appetizers, Seafood
   Servings:  4
 
     24    Shrimp, deveined
      2 tb Tomato paste
      1    Lemon, juice of
      2 oz Brandy
           Salt & pepper
      4 oz Heavy cream
      2    Drop Tabasco sauce
      2    Drop Worcestershire sauce
      1    Apple, cored and finely
           -chopped
      1 pn Chopped parsley
    1/2    Head lettuce, shredded
           Lemon wedges
 
  Servings: 4 Notes: "Everyone loves this recipe of mine so much that I
  decided to give it my own name. I hope you will love it too."
  
  DIRECTIONS: Cook the shrimp, and allow to cool.
  
  Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream
  until it is stiff and fold into the mixture in the bowl. Add the next 4
  ingredients and mix gently.
  
  Place some shredded lettuce in the bottom of large cocktail glasses and
  stand the shrimp up around the sides. Spoon the sauce into the middle and
  serve with lemon wedges.
  
  Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino
  ISBN # 0-920197-01-9
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Buttered Shrimp
 Categories: Seafood, Barbecue, Appetizers
   Servings: 15
 
      1 lb Fresh peeled and deveined
           -shrimp
    1/4 c  Margarine or butter
      1    Clove garlic, minced
      1 tb Snipped fresh parsley
      1 ds Red pepper
      3 tb Dry white wine
 
  1.  For sauce, in a saucepan melt margarine or butter. Stir in garlic,
  parsley, and red pepper; cook about 1 minute.  Stir in wine; heat through.
  Set aside.
  
  2.  Thread shrimp onto 4 long or 8 short metal skewers.  Grill, uncovered,
  over medium-hot coals for 10-12 minutes or till pink, turning and brushing
  frequently with sauce.
  
  4 main-dish servings, or 15-18 appetizer servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Clam Dip
 Categories: Appetizers, Dips, Seafood
   Servings:  8
 
      8 oz Cream Cheese
    1/2 ts Salt
    1/2 tb Garlic
      1 ds Fresh Ground Pepper
      7 oz Clams, Drained And Minced
    1/4 c  Clam Broth
  1 1/2 ts Worcestershire
      2 ts Lemon Juice
 
  Using garlic press, squeeze pulp and juice into softened cheese.  Cream
  with a spoon until smooth.  Gradually add the remaining ingredients,
  blending until smooth.  For thinner dip, add more clam broth. Serve with
  crackers, chips or veggies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Coeurs a la Creme
 Categories: Appetizers, Cheese
   Servings:  8
 
      1 lb Low-Fat Cottage Cheese
      1 lb Cheese *
      1    Garlic Puree **
      2 c  Plain Yogurt
 
  *  Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off
  coating of wood ash or buy without.) preferably), or use Cream Cheese. **
  Use the puree from 2 heads of Roasted Garlic.
  ~-------------------------------------------------------------------------
  Rub the cottage cheese through a sieve into a mixing bowl. With a wooden
  spoon, or electric mixer, beat the goat cheese and the garlic puree into
  the cottage cheese.  Beat in the yogurt. Line 8 coeurs a la creme molds
  with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap
  an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap
  and unmold onto 8 small plates.  Discard Cheesecloth. Serve with thin brown
  bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY
  CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth
  lined colander and refrigerate overnight to drain. Unmold onto a serving
  platter and allow each diner to scoop off a portion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Mayonnaise Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      1 ts Garlic, Minced
    1/4 c  Green Onion, Finely Chopped
    1/4 c  Olive Oil
      2 c  Mayonnaise
 
  Mix the garlic, chopped green onion tops and bottoms, and the oil
  thoroughly.  Add the mayonnaise and blend the mixture well, until the oil
  is absorbed into the mayonnaise.  Cover and chill. Makes about 2-1/2 cups
  of dip. SUGGESTED DIPPERS:  Asparagus, Red Bell Pepper, Broccoli, Potato
  Skins, Roast Beef, Turkey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Olives
 Categories: Condiments, Appetizers
   Servings:  2
 
      2 c  Canned green olives; drained
      2    Garlic cloves; slivered
      3 sl Lemon (thin slices)
      1 ts Black peppercorns
      3    Bay leaves
           Whole sprigs dried thyme
           -OR- Basil -OR- oregano
           -(optional)
    1/4 c  Sherry or vinegar
           Olive oil
 
  Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of
  thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or
  overnight to blend flavors.
  
  Makes 2 cups
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Stuffed Mushrooms
 Categories: Appetizers, Cheese
   Servings:  4
 
     12 md Mushrooms
      3 tb Unsalted Butter
      2    Scallions, Sliced
  1 1/2 tb Coarsely Ground Pecans
  1 1/2 tb Fresh Parmesan Cheese *
  1 1/2 tb Bread Crumbs
    1/4 c  Garlic Bechemel
           Salt (To Taste)
           Freshly Ground White Pepper
           Cayenne Pepper
      4 tb Unsalted Butter
      4 tb Unbleached All-Purpose Flour
 
  *  Grate the Fresh Parmesan Cheese for this recipe.
  ~-------------------------------------------------------------------------
  Preheat oven to 450 degrees F. Clean the mushrooms.  Remove the stems and
  reserve. Parboil the mushrooms in just enough water to cover, for 3
  minutes, until barely cooked.  Drain well, blot with paper towels, and set
  aside until needed. If the tip of the stems seem woody, trim them away.
  Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped
  mushrooms stems and scallions.  Saute until tender and most of the mushroom
  juices have evaporated.  Toss in the pecans, bred crumbs, parmesan cheese,
  and remaining Tablespoon of butter. Stir until the butter is melted and
  absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper
  to taste. Stuff each mushroom cap with the mixture, mounding it neatly over
  the top. Sprinkle each with some cayenne pepper.  Put stuffed mushrooms in
  a lightly oiled, shallow baking dish.  Bake for 10 minutes or until heated
  through.  Serve at once. GARLIC BECHAMEL: 2-1/2 Cups scalded milk (More or
  less, depending on the thickness) 1 X salt and freshly ground white pepper
  to taste, 1 each large egg at room temperature. 1 X garlic puree from 3
  large heads of roasted garlic melt the butter in a heavy saucepan and whisk
  in the flour. Let this roux cook over low heat, stirring constantly for 3
  to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat
  and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and
  pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in
  a bowl.  Beat some of the sauce into the egg. Next beat the egg mixture
  back into the garlic sauce. Taste and correct seasonings. Store in the
  refrigerator, with plastic wrap placed directly on the surface of the
  sauce, until needed. Thin with milk before using if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic, Cheese, and Nut Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
      2    Garlic Cloves
    1/2 c  Cream Cheese, Softened
    1/2 c  Sour Cream
    1/4 c  White Onion, Diced
  1 1/2 ts Paprika
  1 1/2 ts Curry Powder
  1 1/2 ts Chili Powder
      1 ts Dried Dill, Crushed
      1 c  Cheddar, Sharp, Shredded
    1/3 c  Walnuts, Chopped
      1 tb Fresh Dill, Chopped
 
  Crush the garlic with a garlic press and beat into the cream cheese until
  the mixture is smooth.  Blend in the sour cream.  Mix in the onion, spices,
  and dill, blending well.  Fold in the cheddar cheese and nuts. May be
  served at room temperature or chilled.  Makes about 2-1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Celery, Radishes, String Beans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlicky Clam Dip
 Categories: Appetizers, Seafood, Dips
   Servings:  8
 
      8 oz Cream Cheese
    1/2 ts Salt
    1/2 tb Garlic
      1 ds Fresh Ground Pepper
      7 oz Clams, Drained And Minced
    1/4 c  Clam Broth
  1 1/2 ts Worcestershire
      2 ts Lemon Juice
 
  Using garlic press, squeeze pulp and juice into softened cheese.  Cream
  with a spoon until smooth.  Gradually add the remaining ingredients,
  blending until smooth.  For thinner dip, add more clam broth. Serve with
  crackers, chips or veggies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlicky Garbanzo Bean Dip
 Categories: Appetizers, Dips, Beans
   Servings:  6
 
      3 c  Garbanzo Beans, Cooked
    1/4 c  Water
    1/2 c  Tahini, Sesame Paste
    1/3 c  Lemon Juice
      1 ts Cumin, Ground

MMMMM----------------------------GARNISHES---------------------------------
           Lemon Slices
           Parsley, Chopped
           Paprika
  1 1/2 tb Garlic, Chopped
      1 tb Salt
      2 tb Olive Oil
 
  Puree the beans with the water in a food processor or blender to the
  consistency of a smooth, mashed-potatolike paste.  (The beans can also be
  mashed with the water by hand)  Add the tahini, lemon juice, garlic, salt
  and cumin.  Continue mixing until light and fluffy.  Put into a serving
  bowl and swirl in the olive oil.  Sprinkle on paprika and garnish with
  lemon slices and chopped parsley.  Serve at room temperature. Makes about 4
  ~1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,
  Fennel, Cheddar Cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1 c  Mayonnaise chilled
      1 c  Dairy sour cream
    1/4 c  Fine chopped onion
    1/4 c  Minced parsley
    1/4 c  Fine chopped canned water
           -chestnuts
      1 tb To 2 tb fine chopped candied
           -ginger
      2    Minced cloves garlic
      1 tb Soy sauce
 
  Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer
  sesame seed crackers or potato chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Lime Dip
 Categories: Dips
   Servings:  1
 
    1/2 c  Miracle Whip
    1/2 c  Sour Cream
      2 ts Grated Lime Peel
      1 tb Lime Juice
      1 tb Honey
    1/2 ts Ground Ginger
 
  Combine all ingredients and mix until well blended.  Cover and chill until
  serving time.  Makes 1 cup.  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingered Shrimp Appetizer
 Categories: Seafood, Appetizers
   Servings:  4
 
      2 tb Teriyaki sauce
  1 1/2 ts Chopped pared ginger root
      2 tb Rice vinegar
      1 ts Dry sherry
    1/2 ts Granulated sugar
      1 ds Salt
      8 oz Shelled, deveined cooked
           -large shrimp
    1/2 md Cucumber, pared, cut into
           -sticks
 
  In small flameproof container or metal measuring cup bring teriyaki sauce
  to a boil.  Reduce heat to low, add ginger, and let simmer until liquid is
  slightly reduced, about 3 minutes.  Add vinegar, sherry, sugar, and salt
  and stir to combine; let simmer 3 minutes.  In glass or stainless -steel
  container large enough to hold shrimp in single layer arrange shrimp,; pour
  in teriyaki mixture aand toss to coat.  Cover with plastic wrap and
  refrigerate for at least 3 hours.  Use slotted spoon to remove shrimp to
  serving plate.  Pour marinade into small bowl and serve as dipping sauce
  with shrimp and cucumber.
  
  Makes 4 servings
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Almond Brie
 Categories: Appetizers, Cheese
   Servings: 16
 
      1    Wheel imported Brie cheese *
           - well chilled
      2 tb Confectioners' sugar
    1/2 c  Sliced unblanched almonds
           Red & green seedless grapes
           - in clusters, for garnish
 
  *  The original recipe calls for "1 3/4-oz Wheel imported Brie". I think
  this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but
  I don't know for sure.  -km-
  
  WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be
  careful not to remove or split the rind on the sides. It will form a wall
  for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly
  over the surface and arrange almonds on top, pressing gently into place.
  The cheese can be prepared to this point as many as 2 days in advance.
  Cover loosely with foil and refrigerate. Bring to room temperature before
  heating, place rack 6 inches from heat source and preheat the broiler. Line
  large baking sheet with aluminum foil, place cheese on it and sift 1
  tablespoon of confectioners' sugar over nuts. Broil cheese until top is
  evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even
  browning. Watch carefully so it does not burn. Use foil to lift cheese and
  transfer it to serving platter. Tear foil and gently remove it. Garnish
  with clusters of grapes.
  
  Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts
  Cooking Club, Inc., 1985).
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Citrus Raisin Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1 md Orange *
      1 c  Pecans, Chopped
      2 c  Golden Raisins
    1/2 c  Mayonnaise
    1/2 c  Plain Yogurt
 
  * Remove seeds and quarter the orange but DO NOT peel.
  ~-------------------------------------------------------------------------
  Combine all of the ingredients in a food processor or blender and process
  to a chunky consistency.  Cover and chill. Makes about 4 1/2 cups of dip.
  SUGGESTED DIPPERS:  Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
  Drumettes, Celery.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gourmandise W/ Pine Nuts
 Categories: Appetizers, Cheese
   Servings:  6
 
    1/4 c  Butter
      2 c  Shelled pine nut
      8    Wedges gourmandise cheese
 
  Melt butter in large skillet over medium-high heat. Add pine nuts and saute
  until golden. Remove from heat.
  
  Arrange cheese on individual plates and top with sauteed pine nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grant's Fry Batter
 Categories: Seafood, Appetizers
   Servings:  6
 
      2 c  Buttermilk
      3    Eggs, lightly beaten
           Several dashes of Tabasco
           -Sauce
      3    Shakes Worchestershire Sauce
    1/4 ts Garlic salt
      1 ts Salt
           Lots of pepper  (to taste)
           Self-rising flour
 
  *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
  
  Combine all ingredients except flour; blend well.  Dip fish or seafood,
  (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll
  in flour.  Fry in moderately hot oil until golden brown.  If oil is too
  hot, batter will burn.  Vegetables are good in this batter (eggplant,
  squash, etc)  Strip fish into thin strips before dipping in batter.
  *Collection of Clarence Fontish*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Jelly Meatballs
 Categories: Appetizers, Ground beef
   Servings:  2
 
      2    Bottles Chili Sauce
     10 oz Grape Jelly
      3 lb Ground Beef
 
  Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put
  chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn
  occasionally. Simmer on low for 2-1/2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gratineed Oysters with Diced Apples in a Calvados Sabayon
 Categories: Appetizers, Seafood
   Servings:  4
 
      1 c  Heavy cream
      3    Egg yolks, lightly beaten
      2 tb Calvados
     16    Oysters in the half shell
      2    Apples; peeled and finely
           - diced (reserve in cold
           - water with the juice of
      1    Lemon
 
  In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or
  until it is softly whipped.  Add the egg yolks and the Calvados, and whisk
  them in.
  
  In each oyster half shell place the diced apple.  Place the oyster meat on
  top.  Cover it with the cream mixture.
  
  Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or
  until the cream mixture is golden.
  
  Source: Antoine - Newport Beach, California "Southern California Beach
  Recipe" by Joan and Carl Stromquist ISBN: 0-622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Chili Salsa Dip - Beware Very Hot
 Categories: Appetizers, Dips, Condiments
   Servings:  6
 
     12    Tomatillos, *
    1/2 c  Yellow Onion, Chopped
      5    Jalapeno Peppers **
  1 1/2 ts Garlic, Minced
  1 1/2 ts Fresh Tarragon, Chopped, OR
    1/2 ts Dried Tarragon, Crushed
    1/2 ts Sugar
    1/2 ts Salt
    1/8 ts Black Pepper
      3 tb Fresh Cilantro, Chopped
      2 tb Lime Juice
      2 tb Olive Oil
 
  *  Tomatillos are Mexican green tomatoes in husks.  Remove stems and seeds.
  ** Carefully split each pepper and remove the seeds. Wear eye protection.
  ~-------------------------------------------------------------------------
  Coarsely chop the tomatillos and place in a bowl.  Add all the other
  ingredients and mix well.  May be served at room temperature, or chilled.
  AGAIN BEWARE AS THIS DIP IS VERY VERY HOT Makes about 3-1/2 cups of dip.
  SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey
  Jack Cheese, Cheddar Cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Oaks Cheese Spread
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
     16 oz Cream cheese
      1 lb Jar sharp Cheddar cheese
    1/4 lb Soft butter
    1/4 c  Dry sherry
      2 tb Dry vermouth
    1/2 ts Dry mustard
    1/2 ts Worcestershire sauce
      2 dr To 3 dr Tabasco sauce
    1/2 ts Seasoned salt
    1/2 ts Celery salt
    1/4 ts Oregano
 
  Mix cheese with butter until thoroughly blended.  Add remaining ingredients
  and stir until well mixed.  Pack in a crock, cover and refrigerate. Bring
  to room temperature to serve with crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Onion Dip
 Categories: Dips
   Servings:  1
 
      1 c  Miracle Whip
      1 c  Sour Cream
    1/2 c  Sliced Green Onion
    1/2 c  Parsley Sprigs
      1 ts Prepared Mustard
      1    Clove Crushed Garlic
 
  Place all ingredients in a blender bowl and process until almost smooth.
  Cover and chill until serving time.  Makes 2 cups.  From: Los Angeles
  Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Garden Pizza
 Categories: Appetizers, Pizza, Cheese
   Servings:  4
 
    2/3 c  Warm Water
      1 pk Active Dry Yeast
      1 tb Olive Oil
      2 ts Sugar
  1 1/3 c  All-Purpose Flour
    3/4 c  Quick Or Old-Fashioned Oats
    1/4 c  Romano Cheese
    1/2 c  Green Pepper, Sliced
    1/2 c  Red Onion, Thinly Sliced
      2    Cloves Garlic
    1/4 c  Chopped Fresh Basil Or
      4 ts Dried Basil
      2 c  Plum Tomatoes, Thinly Sliced
  1 1/2 c  Shredded Part-Skim Mozarella
 
  Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer
  bowl, combine flour and uncooked oats. On low speed of electric mixer,
  gradually add yeast mixture; mix an additional 2 minutes. (Dough will be
  soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with
  no-stick cooking spray, turning once to coat. Cover; let rise in warm place
  30 minutes or until almost doubled. Punch dough down; divide into 4
  portions. On floured sureface pat each into 6 inch circle. Grill over
  medium hot coals 2 to 4 monites or until bottom is golden brown. Remove
  from grill. On rbowned side, layer remaining ingredients in order listed.
  Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown
  and cheese begins to melt. To bake in oven: Heat overn to 425 degrees.
  Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each
  portion or dough into 6-inch circle onto prepared sheet. Layer with Romano,
  1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25
  minutes or until crust in golden brown. Sprinkle immediately with remaining
  cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Sausage Tapas
 Categories: Appetizers
   Servings:  6
 
    1/2 lb Fully cooked Smoked Sausage,
           -cut into 1-1/2 inch pieces
    1/2 lb Fully cooked Bratwurst, cut
           -into 1-1/2 inch pieces
    1/2 lb Fully cooked Thuringer or
           -Summer Sausage, cut into
           -1-1/2 inch pieces
     10    Pineapple chunks, drained
      1    Red Delicious Apple, cut
           -into wedges
      1    Summer Squash/Zucchini, cut
           -into 1 inch pieces
      2 sm Onions, parboiled, cut into
           -wedges
      4    Firm Plum or Cherry
           -Tomatoes, halved
      4 md To 6 md Whole Mushrooms
      1    Small Green and Red Bell
           -Pepper, cut into 1-1/2 inch
           -squares
           Lemon Pepper Marinade/Sauce
    3/4 c  Olive Oil
      3 tb Red Wine Vinegar
    1/3 c  Fresh Lemon Juice
      2 ts Grated Lemon Rind
      1    Clove Garlic, minced
      2 tb Sugar
    1/2 ts Thyme
    1/4 ts Fresh ground Pepper
    1/2 ts Salt
 
  In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a
  wire whisk until well blended. Add sausage pieces and coat well, turning
  with a spatula. Marinade in refrigerator at least 1 hour, turning
  occasionally. Preheat grill. Alternate sausage with fruit and vegetables on
  skewers in as attractive fashion. Place kabobs on grill; brush generously
  with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush
  with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C
  marinade
  
  SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
  Bodle 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Seafood Kabobs
 Categories: Appetizers, Barbecue, Seafood
   Servings:  4
 
      1 lb Large Shrimp (Deveined)
      1 lb Fresh Sea Scallops
      1 lb Large Mushrooms
     17 oz Bottled Barbecue Sauce
    1/4 c  Honey
      4 tb Stone Ground Dijon Mustard
      8    Wooden Skewers
      2 lb Fresh Fruit (As Garnish)
 
  Combine the barbecue sauce, honey and mustard in a bowl and mix well. Place
  alternating groups of shrinp, sea scallops and mushrooms on the skewers.
  Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
  and allow to set for 12 hours (or overnight) in the refrigerator. Grill
  over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
  turing frequently to prevent burning.  Baste with marinade and use a
  covered grill to insure snokey flavor. Garnish with fresh fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Shrimp
 Categories: Seafood, Barbecue, Appetizers
   Servings:  6
 
     48 lg Raw Cleaned Shrimp
           Water Soaked Bamboo Skewers
      2 tb Olive Oil
      1 ts Salt
      2 tb Lemon Juice
    1/4 ts Cayenne Pepper
      2 tb Chopped Fresh Parsley
    1/4 ts Black Pepper
      1 tb Grated Ginger
    1/2 ts Dried Thyme
      2 ts Ground Coriander Seeds
 
  Soak the bamboo skewers 1 hour before using.  Devein shrimp using scissors,
  leaving the shell intact.  Mix all ingredients except shrimp until blended.
  Add the shrimp to the marinade and marinate for 30 minutes at room
  temperature or overnight in the refrigerator.  Drain and discard the
  marinade.  Thread the shrimp onto parallel skewers.  Cook 1-1/2 to 2
  minutes per side.  150 calories per main dish serving.  Makes 6 main dish
  servings or 10 appetizers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole Dip #1
 Categories: Appetizers, Dips
   Servings:  6
 
      1    Avocado, peeled and seeded
      1 tb Lemon juice
      2 tb Chopped canned green chiles
    1/2 c  Chopped tomato
      2 tb Mayonnaise
      1 ts Salt
    1/8 ts Garlic powder
      4    Drops hot pepper sauce
 
  Cooked artichokes, chilled (optional)
  
  Puree avocado with lemon juice in blender. In small bowl, combine avocado
  mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot
  pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole Dip #2
 Categories: Appetizers, Dips, Syd's book
   Servings:  1
 
      2 lg Ripe Avocados
      1 tb Grated Onion
      1 tb Lemon Juice
    1/2 ts Salt
    1/4 ts Chili Powder
    1/3 c  Miracle Whip
 
  Mix all ingredients together except the Miracle Whip.  Spread the Miracle
  Whip over the top, sealing edges.  Chill for 2 hours.  Mix the Miracle Whip
  into the dip.  Serve with potato chips, crackers or corn chips. From: Syd's
  Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole Dip #3
 Categories: Dips
   Servings:  1
 
    1/2 c  Miracle Whip
      1 lg Avocado, Peeled And Mashed
      1 sm Chopped Tomato
    1/4 c  Minced Onion
    1/4 c  Diced Green Chilies, Drained
      1 tb Lemon Juice
    1/2 ts Salt
 
  Combine all ingredients and mix until blended.  Cover and chill until
  serving time.  Makes 2 cups.  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole #1
 Categories: Dips
   Servings:  5
 
      1    Yellow Onion Quartered
      1    Juice Of 1/2 A Lemon
    1/3 c  Mayonnaise
    1/2 ts Crushed Chili Peppers
    1/2 ts Salt
      2    Ripe Avocados, Halved Pitted
 
  Put the metal blade chopping in your food procesor, then place the onion,
  lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the
  processor nonstop for 10 seconds.  The onion should be minced, and the
  other ingredients blended together. Use a tablespoon to scoop out large
  chunks of avocado into the work bowl. Clean out each avocado shell as
  thoroughly as possible.  Distribute the chunks of avocado around the
  chopping blade of the food processor.  Pulse process two or three times,
  until the mixture is churned, but lumpy (like cottage cheese).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole #2
 Categories: Dips
   Servings:  8
 
      4    Avocados
    1/2 c  Green Chilis, Chopped
    1/2    Medium Tomato, Chopped
      2 ts Onion, Finely Chopped
      2 ts Mayonnaise
    1/2 ts Salt
      2 tb Lemon Juice
    1/4 ts Garlic Salt
    1/2 ts White Pepper
    1/2 ts Worcestershire Sauce
 
  Peel and seed the avocados.  Add all ingredients and mash until smooth. The
  lemon juice will keep it from turning dark.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hacienda Dip
 Categories: Dips
   Servings:  6
 
      1 pk Cream cheese, softened
      1    Jar (250 ml) salsa
 
  Cream together cream cheese and alsa.  Chill for 1/2 hour.  Serve with
  Nacho or Tortilla chips.
  
  Origin:  Back of coupon for salsa Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham and Cheese Ball
 Categories: Appetizers, Cheese
   Servings:  6
 
      1 c  Ground ham
      1 ts Worcestershire sauce
      8 oz Cream cheese
    1/2 ts Lemon juice
      8 oz Shredded cheddar
           Onion powder to taste
      1 ts Tabasco sauce
 
  Mix all ingredients and chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham and Cheese Appetizers
 Categories: Appetizers, Cheese
   Servings:  6
 
      2 c  Bisquick baking mix
    3/4 c  Cooked smoked ham, (finely
           -chopped)
      1 c  Shredded Swiss or Cheddar
           -cheese
    1/2 c  Chopped onion (fine)
    1/2 c  Grated parmesan cheese
    1/4 c  Sour cream
      2 tb Smipped parsley
    1/2 ts Salt
      2    Clv garlic, crushed (cloves)
    2/3 c  Milk
      1    Egg
 
  FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
  
  Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all
  ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut
  into rectangles, about 2x1 1/2 inches. 36 appetizers.
  
  NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and
  decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour.
  
  From: The recipe files of General Mills Inc. (1981) Shared 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham Pate
 Categories: Pork, Appetizers, Spreads
   Servings:  4
 
     10 oz Piece Virginia ham
      2 tb Mayonnaise
      2 ts Mustard
      1 ts Prepared horseradish
      2 ts Dry sherry
 
  A similar dish is mentioned as being served in the White House in the last
  century.  While it does not measure up to the standards one would expect
  for a foreign dignitary or visiting head of state, this pate is great as a
  canape or spread for grilled sandwiches.
  
  salt and pepper to taste crackers or toast points chopped walnuts sliced
  artichoke hearts
  
  Grind the ham in a meat grinder or chop it very finely in a food processor
  using on off pulses.  Mis the ham with the mayonnaise,mustard, horseradish,
  and sherry, and add salt and pepper to taste. Serve thepate on crackers or
  toast points and garnish with the walnuts and artichokes, if desired.
  Serves 4 as an appetizer.
  
  Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham Pinwheels
 Categories: Appetizers
   Servings:  6
 
      1 pk 8 oz cream cheese, softened
      1 ts Horseradish
      1 pk 4oz thin ham or beef slices
      1 tb Grated onion
      1 ds Worchestershire sauce
 
  Blend cream cheese, onion, horseradish and Worchestershire sauce until of
  spreading consistency.  Seperate meat slices.  Lay our five slices,
  slightly overlapping on an 18" piece of aluninum foil.  Lay out two more
  rows to form a rectangle of meat.  Spread with cheese mixture.  Roll up as
  jelly roll using foil to bring up meat at begining of roll.  Use fingers to
  roll until complete.  Chill until very firm.  Just before serving, slice
  into one inch slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham Rolls
 Categories: Appetizers, Cheese, Pork, Syd's book
   Servings: 16
 
     12 oz Softened Cream Cheese
     24    Chopped Stuffed Olives
      2 ts Prepared Horseradish
      4 tb Cream
           Salt And Pepper To Taste
      2 lb Rectangular Ham Slices
 
  Combine the cheese, olives, horseradish, cream and seasonings; mix well.
  Spread the cheese mixture on the ham slices.  Roll each slice and fasten
  with a cocktail toothpick.  Cut rolls into 1 inch pieces.  Place on a
  serving tray.  Serve with crackers.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harlequin Dip
 Categories: Dips
   Servings:  1
 
    1/2 c  Sour cream
    1/2 c  Mayonnaise
    1/2 c  Chopped, ripe olives
      1 ts Worcestershire sauce
    1/2 ts Prepared mustard
    1/2 ts Curry powder
 
  Blend sour cream and mayonnaise.  Add remaining ingredients; mix well,
  cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery
  sticks are the perfect go-withs for this dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Pate
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
  1 1/2 c  Butter
      1    Onion, chopped
  1 1/2 lb Chicken livers, cut up
    3/4 c  Chicken broth
      2 tb Dry sherry
    1/2 ts Paprika
    1/2 ts Curry powder
    1/2 ts Salt
    1/8 ts Pepper
      2    Cloves garlic, crushed
    1/3 c  Brandy
      1 c  Chopped walnuts, toasted
      2 tb Unflavored gelatin
           Sliced stuffed olives
           Fresh pineapple top
 
  In a large skillet heat 1 cup butter and saute onion until golden. Add
  chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
  seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in
  blender.  Add 1/4 cup broth and gelatin to mixture and puree. Melt
  remaining butter and blend into puree with brandy. Stir in walnuts with a
  fork.  Chill overnight in refrigerator. Shape mixture with hands into
  pineapple shape.  Decorate "pineapple" with sliced stuffed olives and cap
  with a fresh pineapple top.  Serve with crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Cheese Spread
 Categories: Spreads, Dips, Appetizers, Cheese
   Servings:  4
 
      1 lb Ricotta cheese or other soft
           -fresh white cheese, such as
           -fromage blanc
           Or goat cheese
    1/2 c  Snipped fresh chives
    1/4 c  Chopped fresh parsley
      3 tb Finely chopped shallots
      2 tb Chopped fresh chervil or
           -additional parsley
    3/4 c  Whipping cream, beaten to
           -soft peaks
    1/4 c  Olive oil
  1 1/2 tb White wine vinegar
    1/2 ts Salt
    1/4 ts Pepper
 
  A deliciously seasoned soft spread served as part of the cheese course at
  the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread.
  
  Makes 4 cups.
  
  Thinly sliced french or walnut bread
  
  Using electric mixer, beat cheese with chives, parsley, shallots and
  chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate
  until well chilled. (Can be prepared 1 day ahead.) Serve chilled with
  sliced bread.
  
  Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Cheese Tarts
 Categories: Appetizers, Cheese
   Servings: 24
 
    1/3 c  Fine dry bread crumbs or
           -finely crushed zwieback
      8 oz Pkg cream cheese, softened
    3/4 c  Cream-style cottage cheese
    1/2 c  Shredded Swiss cheese
      1 tb All-purpose flour
    1/4 ts Dried basil, crushed
    1/8 ts Garlic powder
      2    Eggs
 
  nonstick spray coating dairy sour cream (optional) sliced or slivered
  pitted ripe olives, red caviar OR chives (optional) roasted red papper OR
  pitted ripe olive cutouts* (optional)
  
  For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray
  coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to
  coat. Shake pans to remove excess crumbs. Set aside.
  
  In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese,
  flour, basil, and garlic powder. Beat with an electric mixer on medium
  speed just till fluffy. Add eggs; beat on low speed just till combined. Do
  not overbeat.
  
  Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture.
  Bake in a 375 degree F oven for 15 minutes or till centers appear set.
  (Tarts will puff during baking, then deflate as they cool.) Cool in pans on
  wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.
  
  To serve, spread tops with sour cream.  Garnish with olives, caviar,
  chives, and/or red pepper and olive cut-outs. Makes 24 tarts.
  
  TO REFRIGERATE:
  
  Bake and cool tarts as directed, except do not spread with sour cream or
  top with garnish. Cover and chill kin the refrigerator for up to 48 hours.
  Let tarts stand at room temperature for 30 minutes before serving. Spread
  with sour cream and garnish as directed.
  
  TO FREEZE:
  
  Bake and cool tarts as directed, except do not spread with sour cream or
  garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm.
  Transfer to a freezer container or bag. Seal, label, and place in the
  freezer. To thaw, let stand, loosely covered, at room temperature about 2
  hours or in the refrigerator overnight. Spread with sour cream and garnish
  as directed.
  
  * Decorative cut-outs:  Use tiny hors d'oeuvre cutters to cut leaves,
  stars, or other decorative shapes out of the roasted red peppers and pitted
  ripe olives.
  
  From:  THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
  by:  Karin Brewer, Cooking Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Chicken Pate
 Categories: Appetizers, Chicken
   Servings:  6
 
      2 lb Skinned/boned breast chicken
    2/3 c  White part only leek
    1/4 c  Shallots
    3/4 c  Unsalted butter
      3    Eggs whites only
  1 1/2 ts Salt
    1/4 ts Freshly ground pepper
    1/8 ts Freshly grated nutmeg
  2 1/4 c  Well-chilled whipping cream
    1/2 c  Chicken broth
      2 c  Tight-packed leaves spinach
      2 c  Tight-packed leaves basil
    3/4 c  Well-chilled whipping cream
 
  (See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree
  in processor in 2 batches to very smooth paste. Refrigerate until well
  chilled, at least 1 hour.
  
  Meanwhile, thinly slice leek and shallot. Melt butter in heavy small
  skillet over low heat. Add leek and shallot and cook until soft, stirring
  occasionally, about 15 minutes. Cool.
  
  Combine half of chicken with half of leek mixture in processor. Puree until
  smooth. Add half of egg whites and process until smooth. Transfer to bowl.
  Repeat with remaining chicken, leek mixture and egg whites. Refrigerate
  until well chilled.
  
  Blend half of chicken mixture, salt, pepper and nutmeg in processor. With
  machine running, slowly pour 1 cup plus 2 tablespoons cream through feed
  tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining
  chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine
  both chicken mixtures.
  
  Bring chicken broth to boil in large skillet. Add spinach and basil and
  toss until just wilted, about 45 seconds. Drain well. Squeeze out any
  remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until
  smooth. Blend in 1/4 of chicken mixture.
  
  Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving
  5-inch overhang. Pour half of white chicken mixture into pan. Cover with
  half of spinach mixture. Using knife, swirl through layers to create marble
  effect. Repeat with remaining chicken and spinach. Tap pan on work surface
  to settle pate. Fold overlapping plastic over top of pate. Cover pan
  tightly with foil. Place loaf pan in deep roasting pan. Pour enough water
  into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and
  bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate
  overnight.
  
  Unmold pate onto platter. Let stand at room temperature 1 hour before
  serving. Pass Tomato & Garlic Sauce separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Garlic Croutons
 Categories: Appetizers
   Servings:  4
 
      4 tb Margarine, Unsalted
      2 x  Cloves Garlic, Minced
    1/2 ts Basil
    1/2 ts Oregano
      2 c  Whole Wheat Bread Cubes
 
  In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute
  to soften. Stir in bread cubes and saute until browned and crisp. Scatter
  on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: -
  try other seasonings of your choice such as curry powder, chili powder, or
  thyme. To bake, toss bread slices in melted margarine or oil; then cut into
  cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about
  10 minutes, turning occasionally, until golden brown and crisp. Store in
  tin at room temperature for 1-2 days; some of their crispness will be lost
  if stored in plastic container. They may be reheated and crisped in 350F
  oven for 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Shrimp in Beer
 Categories: Seafood, Appetizers
   Servings:  6
 
      2 lb Peeled raw shrimp
  1 1/2 c  Great western beer
      2    Cl Garlic, minced
      2 tb Chives, snipped
      2 tb Parsley, snipped
  1 1/2 ts Salt
    1/2 ts Pepper
           Shredded lettuce
      2    Green onions, finely chopped
 
  1. Combine all ingredients except lettuce and green onions in a bowl.
  Cover, Refrigerate 8 hours or overnight; stir occasionally.  Drain, reserve
  marinade. 2. Broil shrimp 4 inches from heat until cooked and tender.
  (about 2 minutes on each side, less for small shrimp) Do not overcook or
  shrimp will become tough. Brush occasionally with marinade. 3. Serve shrimp
  on shredded lettuce; sprinkle with chopped green onion. (marinade may be
  heated and served for dipping, if desired) Makes 6 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Stuffed Eggs #1
 Categories: Appetizers, Eggs
   Servings:  6
 
  1 1/3 c  Fresh bread crumbs
      8 md Hard-cooked eggs
      3 tb Butter
    1/4 c  Minced fresh herbs *
           Salt
           Freshly ground pepper
    2/3 c  Grated Parmesan cheese
    2/3 c  All purpose flour
      2    Eggs beaten to blend
 
  vegetable oil for deep frying
  
  Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs
  for about 10 minutes to dry.
  
  Peel eggs, halve and separate yolks from whites. Melt butter in heavy small
  skillet over low heat. Add herbs and stir until wilted, about 1 minute.
  Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with
  salt and generous amount of pepper. Spoon herbed yolk mixture into egg
  whites.
  
  Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in
  flour, then beaten egg; roll in bread crumbs, coating thoroughly.
  Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.)
  
  Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until
  golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels.
  Sprinkle with salt and serve.
  
  *Combine parsley with sage, rosemary or basil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Stuffed Eggs #2
 Categories: Appetizers, Eggs
   Servings: 24
 
     12    Eggs; hard boiled
      2 tb Pimentos; finely chopped
    1/2 c  Garlic & Herb cheese spread
    1/4 c  Dijon mustard
    1/4 c  Mayonnaise
           Scallions; sliced for
           - garnish
    1/4 c  Scallions; finely chopped
 
  Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white
  halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions,
  pimentos and mustard until smooth.
  
  Spoon or pipe yolk mixture into egg white halves. Garnish with sliced
  scallions and serve.
  
  Source: Readers Digest, April 1993 Typed by .\\ichele
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hickory Smoked Cheese Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  2
 
      1 c  Cottage Cheese
    1/2 c  Sour Cream
    1/4 ts Garlic, Minced
    1/2 ts Salt, Hickory Smoked
      1 tb Green Onion, Minced, Use All
 
  Blend the cottage cheese and sour cream until smooth.  Add the remaining
  ingredients blending well.  Cover and chill. Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hidden Valley Ranch (R) Oyster Crackers
 Categories: Appetizers
   Servings: 20
 
      1 pk Hidden Valley Ranch (R)
           Salad dressing mix
    1/2 ts Dill
    3/4 c  Salad oil
      5 c  Plain oyster crackers
 
  1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
  oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
  Stir gently halfway through baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hidden Valley Ranch - Oyster Crackers
 Categories: Appetizers
   Servings: 20
 
      1 pk Hidden Valley Ranch (R)
           Salad dressing mix
    1/2 ts Dill
    3/4 c  Salad oil
      5 c  Plain oyster crackers
 
  1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
  oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
  Stir gently halfway through baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Spinach & Artichoke Party Dip
 Categories: Dips, Entertain
   Servings: 12
 
      1    (16oz) carton (2 c.) sour
           -cream, lite or regular
      1    (1.0oz)envelope HIDDEN
           -VALLEY RANCH Original Ranch
           -Party Dip Mix
      1    (14oz) can artichoke hearts,
           -rinsed, drained, chopped
      1    (10oz) pkg. frozen chopped
           -spinach, thawed, well
           -drained
      1    (2 oz) jar diced pimientos,
           -rinsed, drained
      1 lg Round loaf bread, sourdough
           -or any variety
      1 lg Round loaf bread, sourdough
           -or any variety, cut into
 
  cubes for dipping Assorted vegetables for dipping
  
  Combine sour cream and party dip mix in medium bowl.  Stir in artichokes,
  spinach and pimientos.  Cut slice off top of round loaf of bread.  Hollow
  out center of bread leaving 1" shell.  Reserve bread pieces for dipping.
  Spoon dip into bread shell.  Serve warm or cold.  To serve warm, bake in
  preheated 400 degree oven for 20-25 minutes.  Cover loaf with foil in
  browning too quickly.  Serve with bread cubes and/or fresh veggies. Serves
  about 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Chips, Lo Cal
 Categories: Appetizers
   Servings:  4
 
      1    Unpeeled Baking Potato
      2 tb Fat Free Italian Dressing
 
  Preheat oven to 500F.  Lightly spray cookie sheet with vegetable cooking
  spray.  Slice unpeeled baking potato into very thin slices. In bowl, toss
  potato slices with dressing until evenly coated. Arrange potatos in single
  layer on cookie sheet.  Bake about 20 min. or until lightly browned on both
  sides, turning once after 10 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hommous - Chick Pea Dip
 Categories: Dips
   Servings:  1
 
      2 c  Cooked or canned chick-peas;
    2/3 c  Tahini (sesame paste)
    3/4 c  Lemon juice (to taste)
      2    Cloves garlic
      1    Parsley sprigs
 
  Place all ingredients but parsley in food processor or blender. Blend to a
  smooth paste. Place in a small platter or shallow bowl. If preferred,
  sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges.
  Shared by Rita Taule, Prodigy ID# BTVC62A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Roasted Nuts
 Categories: Appetizers
   Servings:  6
 
      3 c  Nuts
      2 tb Margarine
    1/2 ts Cinnamon
    1/2 c  Honey
    1/2 ts Grated orange peel
 
  Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring
  halfway through cooking time.  Spread nuts on foil to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hoppel Poppel Tart
 Categories: Appetizers
   Servings:  8
 
    1/3    BUTTER PASTRY dough
      1    Egg white, lightly beaten
    1/4 lb Bulk breakfast sausage
      2 tb Safflower oil
      4 c  Red Bliss potatoes, cut in
           -1/2-inch cubes
           (1 1/4 pounds)
  1 1/2 c  Coarsely chopped onions
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/4 c  Chopped fresh dill
    1/4 c  Mayonnaise or creamy salad
           -dressing
      1 tb Chopped parsley
 
  Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
  round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
  prick bottom with tines of fork.  Line pastry shell with alumnum foil; fill
  with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil
  and weights.  Bake 5 to 6 minutes longer or just until pastry starts to
  turn golden.  Brush with egg white; bake 1 minute longer. Cool completely
  on wire rack. In large skillet, heat oil over medium heat. Add sausage and
  mash with fork to crumble into small pieces.  Add potatoes, onion, salt,
  and pepper.  Cook until potatoes are fork tender, stirring frequently,
  about 20 minutes.  Cool to room temperature. Reduce oven temperature to 350
  F. Stir dill and mayonnaise into potato mixture; spoon into tart shell.
  Bake 30 minutes or until heated through.  Cool 10 minutes on wire rack
  before removing outer ring.  Sprinkle with parsley.  Serve warm.
  
  Makes 8 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Horseradish Cheese Spread
 Categories: Dips, Spreads, Appetizers, Cheese
   Servings:  2
 
      1 lb Processed cheese, cut into
           -cubes
      1 c  Mayonnaise
    1/2 c  Horseradish
 
  assorted crackers
  
  Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise
  and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with
  crackers.  Makes about 2-1/2 cups.
  
  Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot 'n Spicy Artichoke Shrimp Dip
 Categories: Dips, Seafood, Microwave
   Servings:  1
 
     14 oz Artichoke Hearts
  4 1/4 oz Shrimp, Rinsed And Drained
      3 oz Cream Cheese, Softened
    1/2 c  Mayonnaise
    1/2 c  Pace Picante Sauce
    1/4 c  Grated Parmesan Cheese
           Finely Julienned Red Pepper
           - Strips
           Thinly Sliced Green Onion
           - Tops
 
  Drain artichoke hearts; dice.  Add shrimp, cream cheese, mayonnaise, Pace
  Picante Sauce and Parmesan cheese; mix well.  Spoon into 9-inch round pie
  plate or shallow baking dish.  Bake at 350 degrees F for about 20 minutes
  or until heated through.  Garnish with red pepper and green onion.  Serve
  with chips and assorted vegetable dippers.  Makes about 2-1/2 cups dip.
  
  Microwave Oven Directions:  Cook in microwave oven at high for about 3
  minutes or until hot, stirring after each minute of cooking.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Artichoke Dip
 Categories: Dips
   Servings:  1
 
    1/2 c  Miracle Whip
    1/2 c  Sour Cream
     14 oz Artichoke Hearts *
    1/3 c  Grated Parmesan Cheese
    1/8 ts Tabasco Sauce
 
  * Artichoke hearts should be drained and chopped.
  ~-------------------------------------------------------------------------
  Combine all ingredients and mix until blended.  Spoon into a small
  ovenproof dish.  Bake at 350F for 30 minutes or until bubbly.  Makes 2
  cups.  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Bean Dip
 Categories: Dips, Appetizers
   Servings:  8
 
      8 oz Cream Cheese
    3/4 lb Cheddar cheese, shredded
    3/4 c  Monterey Jack cheese, shredd
      8 oz Sour cream
 10 1/2 oz Bean dip
    1/2 pk Taco Saesoning
      1 c  Green onion, chopped
     20    Drops Tabasco (tm)
 
  1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until
  smooth. 3. Add other ingredients. 4. Spread mixture into 9x13 glass dish
  and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with
  tortilla chips
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Brie with Toasted Almonds
 Categories: Appetizers, Cheese, Eggs
   Servings: 20
 
      1 c  Slivered Blanched Almonds
      1    (8-in.) Wheel Brie
           Sesame Crackers (Optional)
 
  Sprinkle toasted almonds evenly over Brie. When ready to serve, place on
  wooden plank or board with handle and bake at 350F until Brie begins to
  bulge around sides and is hot. Serve with sesame crackers, if desired.
  Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cheddar Bean Dip
 Categories: Dips, Beans, Cheese
   Servings:  1
 
    1/2 c  Miracle Whip
     16 oz Pinto Beans, Drain, Mashed
      1 c  Shredded Cheddar Cheese
      4 oz Diced Green Chilies
    1/4 ts Tabasco Sauce
 
  Combine all ingredients until well blended.  Spoon into a small ovenproof
  dish.  Bake at 350F for 30 minutes or until bubbly.  Makes 2-1/2 cups.
  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Crab Dip #1
 Categories: Appetizers, Seafood, Cheese
   Servings:  8
 
      1 lb Crabmeat
      8 oz Cream Cheese, Softened
      1 md Onion, Finely Diced
      2 ts Horseradish
      1 tb Milk
      2 tb Worcestershire Sauce (Opt.)
           Salt And Pepper
           Almonds, Sliced
 
  Mix all ingredients except Almonds with fork. Place in uncovered casserole
  dish and bake at 350F until bubbly, 20 to 30 minutes. Sliced Almonds may
  be sprinkled on top before baking. Serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Crab Dip #2
 Categories: Dips
   Servings:  1
 
      3 oz Cream Cheese
    1/2 c  Miracle Whip
      6 oz Drained Crabmeat
    1/4 c  Minced Onion
      1 tb Lemon Juice
    1/8 ts Tabasco Sauce
 
  Beat cream cheese until smooth.  Stir in remaining ingredients.  Spoon into
  a small ovenproof dish.  Bake at 350F for 30 minutes or until bubbly.
  Makes 1 cup.  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Crab Dip #3
 Categories: Appetizers, Seafood
   Servings:  5
 
      8 oz Cream cheese
      1 tb Milk
    1/2 ts Horseradish
           Pepper
      1 pk Crabmeat
      2 tb Onions chopped
    1/4 ts Salt
 
  Mix all of the ingredients (not in a blender or food processor).  Put in a
  baking dish and top with either sliced almonds or paprika.  Bake in a 375F
  oven for 15 minutes.  Serve with chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Crab Fondue
 Categories: Appetizers
   Servings:  1
 
      1    Jar sharp cheese (5 oz.)
      1    Cream cheese (8 oz. package)
    1/4 c  White dry wine
      1 cn Crab, drained and flaked
           8 1/2 oz. size
    1/2 ts Worcestershire sauce
    1/4 ts Garlic salt
    1/2 ts Cayenne pepper
           French bread, cut in cubes
 
  In top of double boiler, combine cheese until melted and smooth. Add
  remaining ingredients.  Stir well.  If thickens, add more wine. Should make
  about 2 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Crabmeat Spread
 Categories: Seafood, Appetizers
   Servings:  6
 
      8 oz Cream cheese
      1 cn Crabmeat
      1 ds Worcestershire sauce
      1 ds Lemon juice
 
  Soften cream cheese.  Drain crabmeat and break into small pieces.  Mix all
  ingredients together.  Bake at 350 degrees (F) until cream cheese is
  "goey", about 20 to 25 minutes. Serve hot with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hotter Than Heck Horseradish Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      4 ts Horseradish, Prepared
      1 ts Garlic Powder
      2 c  Sour Cream
      1 ts White Pepper
 
  Mix the horseradish and garlic powder blending well.  Add the sour cream
  and the white pepper, again blending well.  Cover and chill. Makes about
  2-1/4 cups of dip. SUGGESTED DIPPERS:  Rolls Of Sliced Roast Beef, Steamed
  Cauliflower, Bell Peppers, Potato Chips, Snow Peas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hummous Bi Tahini
 Categories: Appetizers, Dips
   Servings:  6
 
      2 cn Chick-peas (about 4 cups)
      4 lg Garlic cloves
    2/3 c  Olive oil
    1/2 c  Tahini paste
      1 ts Ground cumin
  1 1/2 ts Salt; pepper to taste
      2    Lemons (juiced,pits removed)
    1/4 ts Vitamin C crystals
 
  Drain and rinse chick-peas. Mince garlic in processor first. Then add chick
  peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C.
  Process until mixture is completely smooth. Serve chilled or at room
  temperature with pita bread or crackers. Garnish with paprika, olives and
  parsley. Lemon juice may be replaced with 1/2 t. citric acid dissolved in 6
  oz. hot water.
  
  From the sunny kitchen of Matt Rosen, White Rock, BC.  Enjoy!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hummus #1
 Categories: Appetizers
   Servings:  6
 
      1 tb Safflower Oil
      2 tb Chopped Onion
           Clove garlic, Minced
    1/4 c  Minced Fresh Parsley
      1 ts Basil
    1/4 ts Ground Coriander
    1/4 ts Oregano
    1/4 ts Black Pepper
     15 oz Can Drained Chick Peas
      3 tb Lemon Juice
      2 tb Toasted Sesame Seeds
      1 ds Cumin
 
  GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a
  small skillet, heat oil; saute onion and garlic until onion is softened.
  Add seasonings. Stir just long enough to soften parsley. In food processor,
  combine rinsed and drained chick peas and lemon juice; process until
  smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into
  serving bowl. Top with garnish if desired. VARIATIONS: 1. Substitute 15-oz
  can Great Northern beans for chick peas.  Use only 2 T lemon juice, since
  this is a moister bean. 2. Replace chick peas with 1/2 lb firm tofu (1 cup)
  and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hummus #2
 Categories: Appetizers
   Servings:  6
 
     31 oz Chick Peas
      1    Liquid *
      6 tb Tahini **
    1/3 c  Lemon Juice or To Taste
      3 lg Cloves Garlic
           Salt & Fresh Ground Pepper

MMMMM----------------------------GARINISHES---------------------------------
           Olive Oil
      1    Paprika
           Chopped Fresh Parsley
 
  *   Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini
  is (seame seed paste) is available in Milddle Eastern Food Shops and many
  of the larger supermarkets featuring Ethnic Foods.
  
  Combine all ingredients, except garinshes, in blender or food processor
  container.  Blend to a smooth, creamy paste.  Taste and add mor lemon juice
  or salt to suit your taste.  It should be the creamy consistency of mashed
  potatoes.  Thin with chick pea liquid or water if necessary. Scrape into an
  attractive bowl,  Color olive oil with a bit of paprika. Drizzle oil over
  the surface in a decorative pattern and sprinkle with parsley. Serve with
  wedges of pita bread and raw vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hummus #3
 Categories: Dips
   Servings:  1
 
      2 c  Dry chick peas
      1 lb Jar tahini
      3    Garlic cloves
    1/4 c  Soy sauce, natural (tamari)
      1    Lemon
           Onion
           Water from cooked beans
      2 ts Cumin, powdered (optional)
           Paprika for garnish
           Parsley for garnish
 
  Soak beans overnight.  Drain and place on cookie sheet.  Freeze several
  hours.  cook frozen beans in double amount of water with onion in it or
  cook in a pressure cooker instead of freezing first.  Blend cooked beans
  (pureeing while still warm makes blending easier) and onion a little at a
  time, using as much water as necessary to keep blender going.  Add garlic
  cloves, soy sauce and lemon juice to taste along with beans.  If you're
  using cumin, add it now. When all beans have been blended with other
  ingredients to a thick sauce, place in a large bowl. Add one jar of tahini
  and mix well, adding more tamari, garlic, or lemon juice if a stronger
  flavor is desired. (add more water for thinner consistency.) Place on a
  shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve
  with pita strips, use as a sandwich spread, or stuff into celery.
  
  VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado  b) Eggplant
  Hoomus:  mash in one medium baked eggplant (no skin) and mix with cumin
  added to garbanzo tahini blend.
  
  /\/\ara kent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hungarian Spiced Cheese Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  2
 
      1 c  Cottage Cheese
      2 ts Hungarian Paprika
      1 ts Caraway Seeds
      1 ts Capers, Mashed
    1/2 ts Mustard, Dry
    1/2 c  Sour Cream
      2 tb Green Onion, Chopped,Use All
 
  Strain the cottage cheese in a colander to remove the excess water then
  cream in a blender or food processor or with an electric mixer.  Put into a
  bowl and add the paprika, caraway seeds, capers, mustard and green onion.
  Blend all of the ingredients together until almost smooth.  Blend in the
  sour cream.  Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
  DIPPERS:  Chicken, String Beans, Cherry Tomatoes, Chili Peppers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Impossible Cheddar and Broccoli Appetizers
 Categories: Appetizers
   Servings: 30
 
     10 oz Frozen chopped broccoli*
      8 oz Whole kernal corn; drained
    1/4 c  Onion; chopped
    1/2 c  Walnuts; coarsely chopped
    1/2 c  Milk
    1/4 c  Butter; melted
      2    Eggs
    1/2 c  Bisquick
    1/4 ts Garlic salt
      1 c  Cheddar cheese; shredded
 
  *Thaw and drain the broccoli.  Heat oven to 375.
   Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
  Beat remaining ingred. except cheese until smooth, 15 sec. in blender on
  high, stopping blender frequently to scrape sides if necessary, or 1 min.
  with electric mixer on high.
   Pour evenly into pan.  Bake until knife inserted in center comes out
  clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
  minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30
  appetizers. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie
  Conf: (1010) F-COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Chicken Balls
 Categories: Appetizers, Chicken
   Servings: 36
 
    1/2 lb Cream cheese
      2 tb Mayonnaise
      1 c  Chopped cooked chicken
      1 c  Blanched almonds or pecans,
           -chopped
      1 tb Chopped chutney
    1/2 ts Salt
      1 tb Curry powder
    1/2 c  Of grated coconut
 
  Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney,
  salt and curry powder. Shape into walnut sized balls and roll in coconut.
  Chill.  Makes 36 balls.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Marinated Mushrooms
 Categories: Appetizers
   Servings:  6
 
      1 lb Fresh mushrooms
    1/4 c  Lemon juice
    1/2 c  Olive oil (vegetable oil may
           -be substituted) <shudder>
      2    Green onions with tops,
           -thinly sliced
    1/4 c  Chopped fresh parsley
      1    Clove garlic, finely chopped
    3/4 ts Salt
    1/4 ts Freshly ground pepper
 
  In propitiation, may I offer Italian Marinated Mushrooms (not too original,
  I'm still fighting off the cobbies to locate Grandma's secret kitchen
  diary):
  
  Paprika Parsley sprigs Bread sticks (optional)
  
  Cut mushrooms into 1/8-inch slices.  Mix mushroom slices and lemon juice in
  large bowl (glass or plastic).  Stir in oil, onions, 1/4 cup parsley, the
  garlic, slat, and pepper.  Toss; cover and refrigerate at least 3 hours,
  stirring occasionally.
  
  Just before serving, remove from mixing bowl to serving bowl, using slotted
  spoon.  Sprinkle with paprika.  Garnish with parsley sprigs.  Serve with
  long, thin bread sticks if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Pepper Dip
 Categories: Appetizers, Dips
   Servings:  2
 
     12 oz Italian Creamy Dressing
    1/2 c  Sweet Red Pepper
    1/4 c  Chopped Fresh Parsley
 
  In a small bowl, combine all ingredients. Cover and refrigerate until
  serving time, about 2 hours. Serve with cold shrimp, crackers or fresh
  vegetables for dipping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalapenos Stuffed with Chorizo and Cream Cheese
 Categories: Appetizers
   Servings:  6
 
      1 tb Vegetable oil
      1 tb Finely minced onion
      1    Clove garlic, finely minced
      3 oz Chorizo (Mexican sausage)
      2 oz Cream cheese, softened
      1 tb Sour cream
           Salt to taste
     12    Jalapenos, seeded, halved
           -and deribbed
 
   Heat oil in a skillet and saute onion and garlic over medium heat 2-3
  minutes, until transparent. Add chorizo and cook 5 minutes, breaking up
  meat with a fork as it cooks.
   When fully cooked, remove skillet from heat and cool slightly, then stir
  in cheese and spor cream, season with salt and spoon intp jalapenos; serve.
  
  Source: Houston Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalepeno Cheese Crackers
 Categories: Appetizers
   Servings:  1
 
      3 oz Cheddar cheese; 1/2" cubes
           -about 1/2 cup
      1 tb Jalapeno pepper
           -seeded & minced or to taste
    1/3 c  Butter; cold,
           -cut in 1/2" cubes
    3/4 c  Flour; all purpose
    1/4 c  Cornmeal
    1/2 ts Salt
    1/4 ts Chili powder
    1/4 ts Mustard; dry
      4 tb -Water; ice
 
  Preheat oven to 400F. Process cheese and jalapeno in food processor till
  chopped in 1/4" pieces. Add butter, pulse on and off till size of small
  peas. Stir flour with cornmeal, salt, chili powder and mustard in small
  bowl till blended. Add to mixture in processor, pulse on and off just till
  blended. Sprinkle water evenly over mixture in processor. Pulse on and off
  just till dough begins to form into a ball. Shape dough into 8" disk. Wrap
  in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On
  floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie
  cutter or wine glass. Transfer to ungreased baking sheet. Prick each
  cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till
  crisp. Transfer  to rack to cool. Store in airtight container. Makes 50
  crackers. Source: The Toronto Star
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jamaican Beef Patties
 Categories: Beef, Appetizers
   Servings: 24
 
      4 c  All purpose flour
      1 ts Salt
  1 1/4 c  Shortening
      6    To 8 Tbsp ice water
           Filling:
      1 lg Onion, diced fine
      4    Garlic cloves, minced
      3    Jalapeno chilies, seeded,
           -stemmed, and minced
      3 tb Vegetable oil
    3/4 lb Ground beef
      2 ts Each ground coriander,
           -cumin, and tumeric
      1 ts Each ground allspice and
           -cinnamon
      1    Green bell pepper, stemmed,
           -seeded, and finely chopped
      4    Tomatoes minced
      1 bn Green onions, minced
           Salt and pepper to taste
      2    Eggs, lightly beaten
 
  Servings: 24 patties
  
  Pastry:
  
  Preheat the oven to 400 deg F.  To make the dough: place the flour and salt
  in a large bowl; mix well.  Cut the shortening into small pieces about the
  size of walnuts.  Add to the flour and, using your fingers, rub the flour
  and shortening together, making a coarse, mealy dough.  Add the ice water
  and gather the dough into a ball.  The dough should be firm and not sticky.
  If the dough is too dry, add a little more water, but if the dough is too
  sticky, add just enough flour to make it form a ball. Divide the dough into
  2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours
  or up to 2 days.
  
  To make the filling: in a large skillet, cook the onion, garlic, and
  chilies in the oil over moderate heat for about 10 minutes, stirring from
  time to time.  Add the beef, herbs, spices, bell pepper, and tomatoes, and
  cook over high heat for 5 minutes, stirring constantly until the mixture is
  thick and saucy.  Add the green onions and cook for 1 minute. Season with
  salt and pepper and cool to room temperature.
  
  To assemble the patties:  on a lightly floured surface, divide each ball
  into 2 equal balls, so that you have 4 equal balls.  Flatten into disc
  shapes, then divide each disc into 6 equal pieces and roll each into a
  ball.  Roll each ball into a 3 1/2 inch diameter circle.  Brush the edges
  with beaten egg.  Place about 1 tablespoon of filling on one side of each
  circle, leaving a 1/4 inch border.  Fold the dough over, making a half-moon
  shape.  Seal the edges with the tines of a fork, and brush with the
  remaining egg.
  
  Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the
  patties are golden brown.  Remove from the oven and serve immediately.
  
  Source: Rolled, Wrapped, and Stuffed by Janet Hazen Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jerky
 Categories: Appetizers
   Servings:  1
 
           Meat;(beef, deer, etc.)
           Soy Sauce
           Brown Sugar
           Cooking Oil
      2 tb Coarsely ground black pepper
      2 tb Garlic powder
      2 tb Lawry's Seasoned Salt
      2 tb Gebhardt Chili powder
 
  Cut meat into 1 1/2 by 1/4 by 5 inch strips.
  
  Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to
  4 hours.
  
  Pat dry.
  
  Mix seasonings well and place in a clean shaker.  (Ed. note:  why not
  specify a dirty shaker?  Might make it more authentic!)
  
  Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix
  over it to taste.
  
  Fold foil edges up to keep in mixture.
  
  Dry at 140 to 180 degrees for 5 to 8 hours.
  
  Keep in open container at room temperature.  Do NOT refrigerate. From:
  Wesley Pitts From Anne MacClellan disk 7/24/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ketchup
 Categories: Dips
   Servings:  6
 
      4    Gallons Ripe Tomatoes
      2    Onions
      5    Stalks Celery
      2    Green Peppers
      3 c  Granulated Sugar
      2 c  Apple Cider Vinegar
    1/4 ts Ground Cloves
    1/2 ts Allspice
    1/2 ts Cinnamon
      3 tb Salt
 
  Cut top stem ends off of the tomatoes and peppers.  Rinse all the
  vegetables.  Cook tomatoes, onions, celery and peppers together until soft
  and mushy.  Force through a food press or very fine strainer. Place the
  strained mixture in a soup kettle and add the remaining ingredients. Boil
  10 minutes.  Pour into hot, sterilized jars and seal. Makes about 6 Pints.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Tartare
 Categories: Appetizers, Lamb
   Servings:  6
 
     18 oz Well-trimmed lamb from loin
           -chop
     12 ts Medium ground cracked wheat
           -*
     12 ts Water
    1/4 c  Minced green onion
    1/4 c  Minced fresh parsley
      2 tb Minced fresh basil
      1 tb Minced fresh oregano
      1 tb Minced fresh marjoram
    1/2 ts Salt
    1/4 ts Freshly ground pepper
      1 pn Red pepper flake
 
  garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish
  fresh sprigs basil
  
  Cut lamb into 1-inch cubes and grind in processor to consistency of
  hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2
  teaspoons wheat and then 2 teaspoons water; knead into meat, punching down
  with fist and turning. Repeat with remaining wheat and water in 5 more
  additions, kneading in green onion, parsley, basil, oregano, marjoram,
  salt, pepper and red pepper flakes with last addition. Line small
  round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover
  tightly with plastic. Refrigerate up to 3 hours before serving.
  
  Unmold lamb in center of platter. Sprinkle with additional minced, fresh
  herbs and green onion. Surround with tomatoes, cucumber and lemon and
  garnish with basil sprig. Serve with garlic toast.
  
  *Available at natural foods stores.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Larry Dunlap's World Famous Stuffed Mushrooms
 Categories: Appetizers
   Servings:  6
 
     40 lg Capped Fresh Mushrooms
    1/2 c  Progresso Italian
           -Breadcrumbs
    1/4 lb Bacon
 
  Wash mushrooms and carefully remove the stems from the center of the caps.
  Place the caps into a suitable flat baking pan with hole from the stem up.
  Fry the bacon until it is crunchy. Chop the stems from the mushrooms very
  finely with a chopper. In a large bowl mix the chopped stems, 1/2 cup
  breadcrumbs, and fried bacon (including the bacon grease for flavor). Fill
  each cap until heaped with the stuffing mixture. Heat in microwave or oven
  until hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Layered Fiesta Dip
 Categories: Dips
   Servings:  6
 
      1 pk (250 gram) spreadable cream
           -cheese
      1 cn (454 gram) refried beans
      1    Jar (250 gram) salsa
      1 c  EACH.. grated Cheddar and
           -Monterey Jack cheese
    1/4 c  (50 ml) EACH.. chopped
           -jalapeno peppers, chopped
           -black olives
 
  On a large dinner plate or platter, spread a thin layer of each ingredient
  in the order listed above.  Serve with Nacho's or Tortilla Chips.
  
  Origin:  Back of coupon for salsa Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Tarragon Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      4 ts Fresh Tarragon, Chopped, Or
      4 ts Dried Tarragon, Crushed
      1 ts Lemon Juice
      1 c  Mayonnaise
      2 ts Capers
 
  Mix all the ingredients, blending well.  Cover and chill.  Makes about
  1-1/4 cups of dip. SUGGESTED DIPPERS:  Seafood, Turkey, French Bread,
  Fennel, Yellow Zucchini, Carrots.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Basil Carrot Bundles
 Categories: Appetizers
   Servings: 20
 
      6 md Carrots Scraped
    1/4 c  Water
      1 tb Lemon Juice
      1 ts Sugar
      1 cl Garlic Minced
      1 ts Dried Whole Basil
    1/4 ts Grated Lemon Rind
      1 tb Olive Oil
      6    Green Onions
      3    Lemons Thinly Sliced
 
  Cut Carrots Into 80 (2 /1/4 Inch) Strips.  Combine Carrots, Water, Lemon
  Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium
  Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place
  Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil,
  Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From
  Green Onions.  Place Tops in A Large Boil. Add Boiling Water To Cover.
  Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
  Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat
  Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large
  Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1
  Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
  Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
    Fat 0.3. Chol. 0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Orzo Pilaf
 Categories: Appetizers
   Servings:  4
 
 14 3/4 cn Chicken broth,reduced-sodium
      1 c  Water
      1 c  Orzo pasta
      1 ts Dried leaf basil,crumbled
      1 ts Grated lemon rind
 
  Bring chicken broth and water to boiling in medium-size saucepan. Stir in
  orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes
  or until tender. Remove from heat and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Spinach Dip
 Categories: Dips, Appetizers
   Servings:  6
 
      4 sm Bunches fresh spinach (2
           -lbs), well washed, stems
           -removed and
 
  Makes about 6 cups Dip
  
  LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.
  
  chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp
  dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1
  Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp
  turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced
  water chestnuts, drained and chopped 1 1/2 cups light sour cream 1 cup
  reduced-calorie mayonnaise
  
  If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes,
  until tender, then drain well.  If using frozen, simply squeeze out the
  excess moisture but do not cook. In a small bowl, combine the dehydrated
  onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a
  medium-size bowl, combine the remaining ingredients with the drained
  spinach. Add the dry ingredients to the spinach mixture and mix well. Chill
  for several hours. Serve in a hollowed-out bread round, if desired.
  
  Makes about 6 cups.  1/4 cup contains approximately: calories - 67,
  cholesterol - 9mg, fat - 5g, sodium - 133mg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light-Style Fiesta Shrimp Dip
 Categories: Dips
   Servings:  1
 
     10 oz Frozen cooked shrimp,
           -thawed, rinsed and drained
      1 pk Light cream cheese, softened
           -(8 oz)
    1/4 c  Light mayonnaise
    1/3 c  Thinly sliced green onions
           -with tops
    2/3 c  Pace Picante Sauce
      2 ts Horseradish, as desired
    3/4 ts Ground cumin
 
  Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream
  cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for
  garnish. Stir remaining green onions and remaining ingredients into cream
  cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours
  or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
  Serve with assorted vegetable dippers.
  
  Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Linda's Potato Skins
 Categories: Appetizers
   Servings:  6
 
      6 md Baking potatoes
    3/4 c  Cheddar cheese, shredded
    1/3 c  Butter
      6 sl Bacon, fried and crumbled
    1/3 c  Green onion, thinly sliced
           Salt & Pepper
           *-*-*
    1/3 c  Milk | You can add these
           -ingredients to the
    1/4 c  Butter | mashed potato
           -centers for mashed
 
  Salt & Pepper  |  potatoes, if desired. *-*-*
  
  Scrubb potatoes, dry, then pierce with fork several times.  Arrange on a
  baking sheet and bake in 375 degree oven for about 1 hour or until tender.
  Let stand until cook enough to handle.  Cut potatoes in half lengthwise and
  scoop out centers, leaving 1/8" potato in shell.  Cover. Chill shells up to
  2 days until ready to use for the skins.
  
  If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use
  potato centers as mashed potatoes.
  
  When ready to prepare skins, melt the 1/3 cup butter.  Brush shells with
  the butter, inside and out.  Place, cut side up, on baking sheet.  Bake in
  a 500 degree oven for 20 minutes or until brown and crisp.
  
  Distribute some bacon, onion, and cheese in each shell.  Bake just until
  cheese melts.  Serve hot.  If the potatoes are large, you may want to cut
  in half crosswise before serving.
  
  You may want to double this recipe if you are serving several people,
  especially if they are hungry!
  
  From:  Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Liptauer Cheese #1
 Categories: Cheese, Appetizers, Seafood
   Servings:  1
 
      6 oz Cream Cheese, Softened
    1/4 c  Butter, Softened
      1 ts Sweet Paprika
      1 ts Capers, Drained
      2 fl Anchovy Fillets *
      1    Shallot, Minced
    1/2 ts Caraway Seeds
           Crackers Or Toast Points
 
  * Anchovies should be drained and dried.
  ~-------------------------------------------------------------------------
  In a bowl, cream together the cream cheese, and butter.  Add paprika,
  capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
  Combine mixture well.  Pack into a crock and chill, covered for 1 day to
  meld flavors. Serve cheese with crackers or toast points. From: Lipto,
  Hungary. A 1947 Gourmet Magazine favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Liptauer Cheese #2
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
    1/2 lb Butter
      1 lb Cream cheese
  1 1/2 ts Caraway seeds
      1 tb Grated onion
      2 ts Chopped parsley
      2 ts Chopped capers
  1 1/2 ts Prepared mustard
 
  Soften butter and cream cheese.  Combine all ingredients.  Pack in a crock
  and sprinkle with parsley.  This can be made into a ball and rolled in
  parsley.  Serve with crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Little Pigs in Blankets
 Categories: Appetizers
   Servings:  1
 
           Oyster
        sl Bacon
 
  Wrap thin slices of bacon around large oysters and fasten ends together
  with a toothpick. Place under hot flame and broil, turning frequently,
  until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Little Wieners and Orange Sauce
 Categories: Appetizers, Pork
   Servings:  5
 
      2 pk Hot Dogs (Cut Into Bites)
    1/2 c  Sugar
      3 tb Cornstarch
  1 1/2 c  Orange Juice
      8    Cloves Whole
    1/4 ts Cinnamon
    1/4 c  Vinegar
 
  Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a
  saucepan and thicken on low heat.  Once sauce has thickened, put in hot
  dogs, just until heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Liver Loaf
 Categories: Veal, Appetizers, Pork
   Servings:  4
 
    1/2 lb Veal or pork stew meat
    3/4 lb Liver
    1/2 lb Bacon; diced
      2    Eggs
      4 tb Chopped fresh sage
      2 tb Minced garlic
    1/4 ts Freshly ground black pepper
    1/2 c  Dry white wine
 
  Call this an American pate, if you like. Serve it with sour pickles, brown
  mustard and pumpernickel bread.
  
  COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
  The next day, grind the mixture twice using a meat grinder fitted with a
  large die. Or pulse until well combined, but not too smooth, in a food
  processor. Place the mixture in a loaf pan, cover tightly, place the loaf
  pan in a water bath, and place in preheated 375F oven until done, about 1
  1/4 hours. Remove from the oven, unmold and serve immediately. Or place the
  loaf under a 3-pound weight, let cool to room temperature and then chill in
  refrigerator before serving.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Fondue Dip
 Categories: Seafood, Dips
   Servings:  1
 
      2 tb Butter or margarine
      2 c  Shredded sharp Cheddar
           -Cheese
    1/4 ts Red pepper sauce
    1/3 c  Dry white wine
      5 oz Lobster cut into small
           -pieces (you can use canned
           -but drain well)
 
  Serve this hot cheese dip and offer crisp cracker dippers.
  
  Melt butter in pan over low heat.  Gradually add and stir in cheese until
  cheese is melted. (Cheese butter mixture may appear separated.)  Add red
  pepper sauce; slowly add wine, stirring until mixture is smooth.  Add
  lobster; stir until heated.  Makes about 1 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Pate
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      8 oz Cream cheese, softened
    1/4 c  Dry white wine
    1/2 ts Onion salt
    1/2 ts Seasoned salt
    1/8 ts Dill weed
  1 1/2 c  Lobster meat, finely chopped
 
  Beat cheese and wine until smooth and creamy.  Blend in salts and dill; add
  lobster.  cover and refrigerate several hours or overnight to mellow. Serve
  with crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Spread
 Categories: Appetizers, Seafood
   Servings:  6
 
    1/2 lb Finely chopped cooked
           -lobster meat
    1/2 c  Mayonnaise
 
  chopped green onion freshly ground pepper
  
  Combine all ingredients. Pack into decorative bowl. Cover and chill 2
  hours. Serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Longhorn Quick Chili Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
      1 c  Cottage Cheese
     15 oz Chili With Beans
  1 1/2 ts Cumin, Ground
    3/4 c  Cheddar, Sharp, Shredded
      1 tb Hot Sauce
      1 tb Lemon Juice
 
  Cream the cottage cheese in a blender or food processor or with an electric
  mixer.  Blend the chili in, mixing well.  Add the hot sauce, lemon juice
  and cumin.  Pour into a bowl and blend in the cheddar cheese, reserving a
  little for a garnish.  Cover and chill. Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
  Meats, Pickled Baby Corn, Carrots
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Louis Dressing
 Categories: Dips
   Servings:  1
 
      1 c  Mayonnaise, use the real
           -thing, like Hellmann's
    1/2 c  Chili sauce
      1 tb Parsley, fresh, minced
      1 ts Lemon juice, fresh, not
           -bottled
      1 ts Horseradish, prepared
    1/2 ts Onion, grated
    1/8 ts Salt
    1/8 ts Pepper
 
      Stir ingredients together.  Cover and chill. Makes 1-1/2 cups. Good as
  a salad dressing or dip, wonderful with boiled shrimp as an alternative to
  ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's
  Mayonnaise.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Calorie Clam Dip for Vegetables
 Categories: Appetizers, Seafood
   Servings:  1
 
      1 cn Gorton's Clams, drained
      1 ts Chopped chives
      1 c  Cottage cheese
    1/4 ts Salt
    1/8 ts Thyme
 
  Combine all ingredients; mix well.  Serve as a dip for raw vegetables.
  Makes approximately 1-1/3 cups.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lower East Side Lox
 Categories: Appetizers, Cheese, Dips, Seafood
   Servings:  4
 
      1 c  Cream Cheese, Softened
    1/2 c  Sour Cream
    1/2 c  Lox Or Smoked Salmon, Cubed
    1/4 c  Fresh Chives, Chopped, OR
      4 ts Dried Chives, Crushed
    1/8 ts White Pepper
      1 ts Whipping Cream
      2 tb Onion, White, Chopped
 
  Beat the cream cheese to a smooth consistency and blend in the sour cream.
  Mix in the lox thoroughly.  Stir in all of the other ingredients.  Cover
  and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
  Tomatoes, Radishes, Cucumber, Scallions, and Figs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Madras Dip
 Categories: Dips, Appetizers, Eggs
   Servings:  4
 
      2    Hard-Boiled Eggs
      2 c  Sour Cream
      2 c  Curry Powder
      1 ts Onion (Grated)
      2 tb Green Pepper (Grated)
      2 tb Celery (Grated)
           Seasonings
 
  Add diced eggs to all other ingredients which have been smoothly blended in
  blender.  Consistency is thin.  Chill; sprinkle with paprika and serve with
  corn chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Prawns
 Categories: Appetizers, Seafood
   Servings:  8
 
      3 lb Prawns, Cooked And Cleaned
      1    Onion, Sliced
      4    Cloves Garlic
      1 pn Oregano
      6    Whole Chilis
      1 c  Oil
      2 c  White Vinegar
      2    Carrots, Parboiled, Sliced
           Salt And Pepper To Taste
      1 cn Stuffed Green Olives & Juice
 
  Saute 1/2 onion and 2 cloves garlic in oil.  Remove and discard.  Add
  vinegar, garlic, onions, chilis, oregano and carrots.  Bring to a boil,
  allow to cool.  Add prawns and boil.  Leave in refrigerator for 2 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Mushrooms #1
 Categories: Appetizers
   Servings:  8
 
      1 lb Mushrooms
    1/4 c  White wine
      2 tb Lemon juice
      2 tb White wine vinegar
      2 tb Olive oil
    1/4 c  Minced shallots or onions
      1 tb Minced garlic
    1/2 ts Ground coriander
           Salt; to taste
           White pepper; to taste
 
  RUB THE MUSHROOMS of any debris and set aside. Combine all other
  ingredients in a pot, cover and bring to a boil over high heat. Add the
  mushrooms, replace the cover and lower the heat to medium. Cook until the
  mushrooms release their juices, about 3 minutes. Pour the contents of the
  pot into a bowl and chill before serving.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Spiced Olives
 Categories: Appetizers, Condiments
   Servings:  6
 
    3/4 c  Pitted ripe olives
    3/4 c  Pimiento-stuffed green
           -olives
      3    Lemon slices
      3    Dried red chilies
      2    Garlic cloves, crushed
      1 ts Mustard seeds
      1 ts Black peppercorns
      3    Allspice berries
  1 3/4 c  Olive oil
 
  Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice
  berries. Stir in olive oil and mix well. Spoon mixture into a large jar
  with a tight-fitting lid. Screw on lid tightly and turn jar over several
  times to ensure ingredients are well mixed.
  
  Let olives marinate at least 1 week before serving, turning jar several
  times a day. Store up to 6 months in a cool place.
  
  NOTE: Use a mixture of corn oil and olive oil for a more economical
  marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
  garnish with lemon twists and a fresh parsley sprig, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Beef Roll
 Categories: Appetizers, Beef
   Servings:  8
 
    1/2 c  Pimento, diced
    1/4 c  Olives, green, Spanish
    1/4 c  Eggplant, chopped, pickled
    1/4 c  Onions, sliced, green
      2 tb Parsley, chopped
      2    Eggs, hard cooked, quartered
           Salt
           Pepper
      6    Roast beef, deli, thin slice

MMMMM-----------------------------MARINADE----------------------------------
    1/2 c  Oil, olive, fruity
    1/2 c  Parsley, minced
    1/4 c  Lemon juice, fresh
      2 ts Capers, minced
    3/4 ts Garlic, minced
    1/2 ts Basil leaves, dried
    1/2 ts Thyme leaves, dried
      1    Bay leaf
           Salt
           Pepper
 
  In food processor bowl fitted with steel knife, place pimento, olives,
  eggplant, green onion and parsley.  Process until minced.  Add eggs; pulse
  10 or 12 times to combine, scraping down sides once.  Season with salt and
  pepper.  Spread approximately 1/4 cup egg mixture evenly over each slice of
  roast beef, leaving 1/2-inch border around edges.  Roll tightly and secure
  with toothpicks.  Place seam side down in a shallow baking dish.
  
  MARINADE:  Whisk together oil, parsley, lemon juice, capers, garlic, basil,
  thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1
  hour in refrigerator, turning occasionally.  To serve, cut each beef roll
  crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Broccoli Chunks
 Categories: Appetizers
   Servings:  8
 
      1 tb Rice Vinegar
      1 tb Olive Oil
    1/4 ts Dried Dillweed
      1 cl Garlic Minced
      2 lb Fresh Broccoli
           Red Cabbage Leaves
           Fresh Dill Sprig (Opt)
           Pimiento Strips
 
  Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring
  Well With A Wire Whisk.  Set Aside. Trim Large Leaves From Broccoli. Remove
  Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks &
  Discard.  Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add
  2 C. Broccoli Slices To Vinegar Mixture.  Toss Gently To Coat. Reserve Any
  Remaining Slices For Another Use.  Cover Coated Broccoli Slices & Chill 3
  Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish
  With Dill & Pimiento. (Fat 1.8. Chol. 0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Mushrooms #2
 Categories: Appetizers
   Servings:  6
 
      1 lb Fresh mushrooms
    1/4 c  Soy sauce
    1/2 c  Red wine vinegar
      6 tb Sherry
      4 tb Sugar
      1 c  Finely minced onions
 
  Mix all ingredients but the mushrooms in a saucepan and bring to a boil.
  Pour over mushrooms that have been cleaned and halved or quartered
  depending on size.  Marinate and chill fo 24 hours before serving. Small
  button mushrooms can be used whole.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Shrimp Kabobs
 Categories: Appetizers
   Servings:  1
 
           Shrimp
      8 oz Pace Picante Sauce
      8 oz Bottled Italian dressing
 
  Cook peeled and deveined shrimp in boiling water just 'til they turn pink
  (watch closely - overcooking makes shrimp tough characters). Drain and
  place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing
  well. Cover and chill at least 2 or up to 24 hours, stirring occasionally.
  In another bowl, chill crisp-tender cooked broccoli florets and uncooked
  cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing,
  stirring occasionally. Just before serving, drain and arrange shrimp,
  broccoli florets and tomatoes on short, thin skewers or long cocktail
  picks. Arrange on a lettuce-lined platter to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marmaliga
 Categories: Appetizers
   Servings:  6
 
      2 c  Water
      2 c  Milk
      1 ts Salt
      1 c  Yellow cornmeal
    1/4 c  Butter/margerine
 
  Cottage Cheese (Optional) Sour Cream (Optional) Grated Parmesan Cheese
  (Optional)
  
  In a saucepan combine first 5 ingredients.  Bring to a boil, stirring
  constantly and cook until butter is melted and mixture is thick, about
  15--20 minutes.  Serve topped with a spoonful of cottage cheese and sour
  cream. (Marmaliga can also be served plain or sprinkled with grated
  Parmesan Cheese.)   Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Martha's Rye Spread (Bon Appetit/july 1983)
 Categories: Appetizers, Entertain
   Servings:  1
 
  1 1/2 c  Sour cream
  1 1/2 c  Mayonnaise
      6 oz Chopped corned beef
      2 tb Minced onion
      2 tb Minced fresh parsley
      2 ts Dill seed
      1    To 2 ts Beau Monde seasoning
      1    Small rye loaf
           Cocktail rye slicews
 
  Combine first seven ingredients in large bowl and mix thoroughly. Cover and
  refrigerate overnight.  Spoon dip into hollowed loaf and serve with
  cocktail rye slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maryland Crab Cakes
 Categories: Appetizers
   Servings:  6
 
      6 sl White bread
    3/4 c  Olive oil
      3    Eggs--seperated
    1/4 ts Dry mustard
    1/2 ts Salt
      2 ts Worcestershire Sauce
  1 1/2 lb Crab meat
           Paprika
      3 tb Butter
 
  Maryland Crab Cakes
  
  Trim crusts from bread and lay slices on a shallow platter. Pour oil over
  them and let stand until bread is thoroughly saturated.  Use forks to break
  into small pieces. Combine egg yolks with mustard, salt and Worcestershire
  sauce. Beat lightly.  Stir in bread and crab meat, gently fold in stiffly
  beaten egg whites, and shape mixture into patties. Sprinkle with paprika
  and saute in heated butter until golden on both sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maryland Style Crab Cakes
 Categories: Seafood, Appetizers
   Servings:  6
 
      1 lb Crab meat
    1/4 c  Mayonnaise
           - (preferably homemade)
      2 tb Minced parsley
    1/2 ts Salt
    1/2 c  Soft bread crumbs
      2 lg Eggs; beaten
      8 tb Butter
 
  GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes
  and refrigerate 30 minutes. Melt butter in a large skillet and saute crab
  cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges
  or an appropriate sauce.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maui Onion Rings
 Categories: Appetizers
   Servings:  4
 
  1 1/4 c  Flour
      1 tb Cornstarch
           Salt, cracked black pepper
     12 oz Killian's red or other ale
      3    Maui onions
           Oil for deep frying
 
  Combine flour, cornstarch and salt and pepper to taste in large bowl.
  
  Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices.
  Heat oil in deep fryer to 400F. Coat onion rings with batter.
  
  Gently add to hot oil without crowding pan and cook until golden brown.
  
  Remove with slotted spoon and drain on paper towels.
  
  Makes 4 to 6 servings
  
  Created by: Michael's, Santa Monica
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexi-Cali Layered Dip
 Categories: Dips, Cheese
   Servings:  1
 
      1    Ripe Avocado, Peeled
           - Seeded And Mashed
      1 c  Pace Picante Sauce
      1 ts Lemon Juice
    1/4 ts Salt
    1/2 md Tomato, Chopped
    1/2 c  Thinly Sliced Ripe Olives
    3/4 c  Sour Cream
    1/2 c  Shredded Cheddar Or Monterey
           - Jack Cheese
 
  Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and salt;
  mix well.  Stir in tomato.  Spoon evenly onto bottom of shallow 1-quart
  clear glass bowl (straight sides preferred).  Top with olives; cover and
  chill.  To serve, top olives evenly with sour cream..  Spoon remaining Pace
  Picante Sauce over sour cream, sprinkle with cheese.  Serve with tortilla
  chips or corn chips.  Makes about 3-1/2 cups dip.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Appetizer
 Categories: Appetizers
   Servings:  1
 
      1    (8 oz) package cream
           -cheese, softened
    1/2    Jar thick and chunky
           -picante sauce
    1/2    Jar dried beef, chopped
      8    -10 flour tortilla shells
      1 c  Cheese, grated
           -Paprika
 
  Mix cream cheese, picante sauce and dried beef until creamy. (You may chop
  the dried beef in a food processor, then add the other two ingredients and
  mix.) Place one tortilla shell on serving dish and spread with a layer of
  the mixture.  Repeat this process until you have a stack of 8 to 10
  tortilla shells with cream cheese layers between. Cover with plastic wrap
  and refrigerate overnight.  Cut into wedges to serve. Sprinkle with grated
  cheese and paprika.  If desired, serve with sour cream, guacamole, or extra
  picante sauce on the side. The grated cheese can also be added to the cream
  cheese mixture rather than sprinkled on top.
  
  From: Stephanie Da Silva              Date: 07-19-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Bean Dip
 Categories: Dips, Cheese, Pork, Beans, Microwave
   Servings:  1
 
      4    Slices Bacon, Small Pieces
     31 oz Pork & Beans In Tomato Sauce
    1/2 c  Shredded Sharp Cheddar
      1 ts Garlic Salt
      1 ts Chili Powder
    1/2 ts Salt
      2 ts Vinegar
      2 ts Worcestershire Sauce
           Cayenne Pepper
 
  Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes
  or until crisp. Remove bacon and set aside. Place beans in blender and
  blend until smooth; pour into bacon drippings.  Stir in remaining
  ingredients except bacon. Cover with glass lid or plastic wrap. Microwave
  for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon
  pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cheese Dip
 Categories: Dips, Cheese
   Servings:  2
 
      2 tb Butter
      1    Onion, small
      1    Garlic Clove, minced
      2 tb Jalapeno or Chili Pepper
      2 tb All Purpose Flour
      1 c  Milk
      1    Tomato, medium, chopped
      1 c  Cheddar Cheese, shredded
 
  Combine butter, onion, garlic, and peppers in a 4 cup microwavable
  casserole. Microwave uncovered at High for 2 - 3 minutes or until softened.
  Blend in flour and microwave at High for 30 seconds. Gradually whisk in
  milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes
  or until mixture comes to a boil and thickens, whisking once. Stir in
  cheese until melted. Serve warm with tortilla chips or veggies. Makes 2
  cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken Wings
 Categories: Appetizers, Poultry
   Servings: 12
 
     15 x  Minutes preparation time
     45 x  Minutes cook time

MMMMM---------------------------INGREDIENTS--------------------------------
    1/2 c  Corn oil
    1/4 c  Chili powder
      1 ts Oregano
      1 ts Ground cumin
     12 oz Tortilla corn chips
      1 lb Chicken wings; disjointed
           -and tips discarded
 
  1.  Preheat oven to 350F.  In a small bowl, whisk together the oil, chili
  powder, oregano, and cumin to blend well.
  
  2.  Pulverize the tortilla chips in a food processor.  Pour into a shallow
  bowl.
  
  3.  Dip the chicken pieces in the seasoned oil; then dredge in the ground
  chips until coated.  Set on a foil-lined baking sheet and bake for 45
  minutes, until browned and crisp outside and tender inside.  Serve hot.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Dairy Dip
 Categories: Appetizers, Dips, Cheese, Beans
   Servings: 10
 
      1 pk Cream cheese spread
      1 cn (14oz) refried beans
      2 ts Chili powder
    1/2 ts EACH of cumin, salt, hot
           -pepper sauce
 
  LAYER #1
  
  Blend all ingredients.  Spread in bottom of springform pan.  Chill one
  hour.
  
  LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp
  EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon
  juice 1/2 tsp salt
  
  In food processor or blender, blend first two ingredient until smooth. Add
  remaining ingredients, blend well.  Spread over first layer.  Chill one
  hour.
  
  LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green
  onions and sliced black olives
  
  Spread sour cream over layer two.  Sprinkle with remaining ingredients.
  Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10.
  
  **NOTE**  In the picture, they show thin slices of avocado around the
  outside edge with a whole black olive at each end. Red pimento is crossed
  in the center, and green onions are sprinkled over top of that.... Served
  on a bed of fancy leaf lettuce with the tips of taco chips underneath the
  mold all the way around...
  
  Origin:  Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Dip
 Categories: Appetizers, Cheese
   Servings: 12
 
MMMMM---------------------------FIRST LAYER--------------------------------
      2 cn Jalapeno Bean Dip

MMMMM---------------------------SECOND LAYER--------------------------------
      2    Large Avocados (Mashed)
      8 oz Taco Sauce

MMMMM---------------------------THIRD LAYER--------------------------------
      1 pt Sour Cream
      1 pk Taco Mix

MMMMM-------------------------------TOP------------------------------------
      1 c  Chedder Cheese (Shred)
           Chopped Tomatoes
           Green Chiles
           Black Olives
           Green Onions
 
  Layer ingredients as listed and serve with corn chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Cauliflower Pick-Ups
 Categories: Appetizers
   Servings:  6
 
      1 sm Head cauliflower
    1/3 c  Butter or margarine
    1/4 c  Dry bread crumbs
    1/4 c  Grated Parmesan cheese
      1 ts Tarragon leaves, crushed
      1 ts Paprika
    1/2 ts Salt
      1 ds Pepper
 
  Wash cauliflower and pat dry.  Separate into flowerets.  Microwave butter
  in a small dish until melted.  Combine remaining ingredients in plastic
  bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs
  and shake to coat evenly. Repeat with remaining cauliflower. Arrange in
  single layer in 12x8" glass baking dish. Microwave, covered, with a paper
  towel on high for 4-1/2 to 5-1/2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mini Monte Cristo Sandwiches
 Categories: Appetizers, Pork, Eggs, Cheese
   Servings:  4
 
      2 tb Butter, Softened
      2 tb Prepared Mustard
      8    Slices White Bread
      4 oz Swiss Or Fontina *
      4 oz Cooked Ham
      3 lg Eggs
    1/2 c  Milk
      1    Env. Golden Onion Soup Mix
    1/4 c  Butter
 
  *  Use either type of cheese, but not both.
  ~-------------------------------------------------------------------------
  Blend 2 T butter with mustard; even spread on each bread slice. Equally top
  4 bread slices with cheese and ham; top with remaining bread, buttered side
  down.  Cut each sandwich into 4 triangles. Beat eggs, milk, and golden
  onion recipe soup mix until well blended.  Dip sandwiches in egg mixture,
  coating well. In large skillet, melt 1/4 C butter and cook sandwiches over
  medium heat, turning once, until golden. Makes about 16 mini sandwiches.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mini Pizza
 Categories: Appetizers, Pizza
   Servings:  1
 
      1 lb Ground beef
      1 lb Sausage
      1 lb Velveeta cheese
      1 ds Oregano
      2 tb Catsup
      4 dr Worchestershire sauce
 
  Brown meat, then add the other ingredients.  Put a spoonful on mini French
  bread and freeze for later use.  Bake at 350 degrees for 8 to 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mini Sausage Rubens
 Categories: Pork, Appetizers, Cheese
   Servings: 44
 
    1/2 lb Smoked Sausage
      1    Loaf Party Rye Bread
      4 tb Butter
      1 c  Thousand Island Dressing
     16 oz Saurkraut
     10    Slices Of Swiss Cheese
 
  Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices
  into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread
  with butter on both sides. Place on baking sheet. Toast at 400 degrees for
  5 minutes. Turn. Remove from oven and build rubens ending with criss-
  crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is
  bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mini-Quiches
 Categories: Appetizers, Entertain
   Servings:  6
 
      8 oz Cottage cheese-small curd
    1/4 c  Sour cream
      4 oz Shredded sharp cheddar
           -cheese
    1/2 c  Bisquick (I used RecipEase)
    1/4 c  Melted butter
      3    Eggs
           Preheat oven to 350 degrees.
           -Mix all ingredients with
           Electric mixer. Grease
           -mini-muffin tins or use
           -Teflon ones.
           Fill 3/4 full.  Bake for
           -15-20 minutes or until
           -brown.
           Hints: Add onion, bacon,
           -mushrooms,etc.  May be
           -frozen.
           Reheat at 300 degrees or
           -microwave for 3 minutes on
           -high.
           Note:  These are great!  Be
           -sure to add cooked bacon
           -and
           Some diced onion.  This
           -recipe only makes about
  1 1/2    Dozen so be sure to at least
           -double! Great
 
  make-ahead appetizer! - Debbie Carlson
  
  Posted by:  Kathryn Nicholson (WMPX17A) - Prodigy Reposted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Miniature Puff Appetizers and Fillings
 Categories: Appetizers
   Servings:  6
 
      1 c  Water
    1/2 c  Butter/margarine
      1 c  Flour
      4    Eggs
           CORN BEEF FILLING
      1 cn (12-oz) corned beef
      2 tb Dried french onion soup mix
           -1 1/4 cup sour cream
           DEVILED HAM FILLING:
      1 cn (2 1/2-oz) deviled ham
      1 pk (3-oz) soften cream cheese
      1 tb Chili sauce
    1/2 ts Prepared mustard
           SPINACH FILLING:
      1    Box (10 1/2-oz) frozen
           -chopped thawed and drained
           -well spinach
  1 1/2 c  Sour cream
    1/2 c  Salad dressing
      1 pk Vegetable dry soup mix
      1 c  Chopped water chestnuts/
           -almonds
 
  Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling
  boil in saucepan. Stir in the flour all at once and beat over low heat
  until the mixture leaves the side of the pan and forms a ball. Remove from
  heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and
  velvety. Using a spoon or pressing with a pastry bag, drop balls the size
  of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or
  until puffs are golden brown and dry.NOTE: Puffs may be made in the morning
  and covered loosely with paper towel so they soften a little. Slice in half
  and fill with one of the fillings. Mix together all ingredients for any one
  of the fillings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minted Veggie Dip
 Categories: Appetizers, Dips
   Servings:  8
 
  1 1/4 c  Plain Non-Fat Yogurt
    3/4 c  Light Sour Cream
      3    Cloves Garlic, Minced
      1    Cucumber *
      1 tb Fresh Mint, Chopped
           Salt And Pepper To Taste
      8 c  Assorted Raw Veggies **
 
  *  Cucumber should be peeled, seeded and chopped. ** Raw veggies can be
  jicama or yambean, celery, broccoli, carrots, cauliflower, etc; cut into
  sticks or florettes.
  ~-------------------------------------------------------------------------
  Put all ingredients into a food processor or blender and process until well
  combined.  Chill.  Serve with raw vegetables such as carrot or celery
  sticks, radishes, jicama etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Italian Olives
 Categories: Appetizers, Condiments
   Servings:  6
 
    1/2 lb Green olives
    1/2 lb Black olives
    1/4 c  Vinegar
    1/4 c  Olive oil
      3    Stalks celery, chopped
      1    Green pepper, chopped
      1    Red pepper, chopped
      1    Garlic clove, crushed
 
  Mixed Italian Olives
  
  Freshly ground pepper to taste Oregano to taste
  
  Crack the olives with a hammer or mallet until the pits show.  Combine the
  olives with the remaining ingredients. Let stand at room temperature for 2
  days. Store in refrigerator in sealed sterilized jars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Caviar
 Categories: Appetizers
   Servings:  6
 
      2 sm Cans chopped ripe olives or
  1 1/2 c  Ripe olives finely chopped
      1 tb Chopped anchovies
      1 ts Salad oil
      2 ts Lemon juice
           Small lettuce leaves
    1/3 c  Dairy sour cream
      1 tb Thinly slice green onions
      2    Finely chopped hard boiled
           -eggs
 
  Combine olives, anchovies, salad oil, lemon juice, sour cream,onions and
  eggs.
  
  Cover and chill.  When ready to serve, line chilled serving dish with
  lettuce leaves. Pile olive mixture on lettuce. Top with sour cream and
  sprinkle with
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Sweet and Sour Meatballs
 Categories: Beef, Appetizers, Ground beef
   Servings:  6
 
      2 lb Ground Beef
      1    Egg
           Bread Crumbs
 
  Mix together and form little meat balls, using enough bread crumbs to hold
  
  Dice 1 onion into a frying pan.  Drop balls in to brown all over.
  
  In a pot, put 2 cans whole cranberry sauce, 2 cans strained cranberry
  sauce, and 2 cans tomato paste.  Let it all dissolve and cook or simmer on
  low light.  Wash cans out with very little water into pot.
  
  As meatballs brown, drop into sauce mixture with a slotted spoon.  When all
  meatballs are in sauce, let simmer without lit till it cooks down.   Don't
  let bottom scorch.  Serve over rice or challah.
  
  From: Sally Austin's Mom
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Tidbits
 Categories: Appetizers
   Servings:  1
 
      2 c  Shreddies cereal
      2 c  Cheerios cereal
      2 c  Thin pretzel sticks
      2 c  Salted peanuts or almonds
    1/3 c  Vegetable oil
      2 ts Worcestershire sauce
      1 ts Celery salt
    1/2 ts Garlic salt
    1/2 ts Dill weed (opt. added my Mum
 
  In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix
  together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and
  toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min,
  for about 1 hour or until toasted. Cool and store in airtight container or
  plastic bags.  Keeps in dry place for up to 6 weeks. Makes 8 cups.
  
  Source:  From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moms Dill Dip
 Categories: Appetizers
   Servings:  1
 
    1/3 c  Sour cream
      1 tb Dry parsley
    1/2 ts Accent
      1 ts Dill weed
      1 ts Worcestershire sauce
    2/3 c  Hellmanns mayonnaise
      1 tb Onion flakes
      2 dr Tabasco sauce
      1 ts Seasoned salt
 
  Mix all ingredients together.  Delicious dip with carrot sticks or celery!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monday Night Snack Cake or Howard Cosell Beer
 Categories: Appetizers
   Servings: 10
 
MMMMM----------------------LISA CRAWLEY  TSPN00B---------------------------
           -A BIG MOUTHFUL
      1 lb Ham; diced; cooked
      1 lb Brick Cheese; diced
      1 lb Bacon; raw, diced
      1 bn Green onions; chop;inc tops
      1 ts Salt
     12    Eggs
  2 1/2 c  Flour
 
  Dice and chop first four ingred.; set aside.  In lg. mixing bowl, add the
  eggs and salt, beat well. Gradually add flour and stir in rest of chopped
  ingred.  Pour into well-greased and floured 10" tube pan. Bake at 325 for 1
  1/2 hrs.  Do not pour off foamy grease. Let stand 25 min. before removing
  from pan. May be sliced and served cold or cubed and picked for hors
  d'oerves while watching football and drinking beer.
   The answer to any hostess' prayers as nice snack to serve when guests are
  watching instant replays and have no time between games to sit down to eat
  a hot snack.
   NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and
  20 as hor d'oeurves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monkfish Kebob with Vegetables
 Categories: Appetizers, Seafood
   Servings:  4
 
      1 lb Monkfish filets, cut into
           -cubes
           Onions
           Green peppers
           Cherry tomatos
           Zucchini
           Corn on the cob
      8    Kebob sticks
           Marinade:
      1    Clove garlic, minced
      2 c  Oil
      1 c  White wine
      1 tb Lemon juice
    1/4 ts Salt
    1/4 ts Thyme
    1/4 ts Dill
    1/4 ts Oregano
    1/4 ts Paprika
 
  Monkfish Kebob with Vegetables
  
  Marinate monkfish cubes for at least an hour.  Cut vegetables into chunks.
  Place monkfish cubes and vegetables on kebob skewers.  Marinate skewers in
  large casserole or baking sidh, covered and refrigerated for three hours.
  Broil in oven, lightly basting and turning often for approximately 8-10
  minutes. Serves 4, 2 kebobs each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mu Shu Pork
 Categories: Appetizers, Pork
   Servings:  6
 
    1/3 c  Dry lily flower*
    1/2 c  Tree ears*
      2 tb Peanut oil; or more
    1/2 c  Pork; uncooked, shredded
      2    Eggs; well beaten
      2 c  Chinese cabbage; shredded
    1/3 c  Water chestnuts; chopped
      1 ts Garlic; minced
      2 ts Soy sauce
    1/4 ts Salt
    1/4 ts Freshly ground pepper
      2    Green onions; cut into 1-in
           Pao bin: (thin pancakes)
      2 c  Flour
    3/4 c  Boiling water (actually 3/4
           Additional flour
      2 tb Sesame oil
 
  * Dry lily flower and tree ears are available in Oriental markets.
  
  MU SHU PORK:
  
  Rinse dry lily flower and tree ears in cold water.  Soak in cold water to
  cover 1 hour, until soft.  Drain and finely chop.
  
  Heat wok.  When very hot, add peanut oil, turning wok to coat sides. Add
  shredded pork and stir-fry 2 minutes.  Transfer to small bowl.
  
  Add eggs to wok and stir-fry until cooked.  Add to bowl and mix with pork.
  
  Heat more oil if necessary.  Quickly add shredded cabbage, chopped lily
  flower and tree ears, water chestnuts and garlic and stir-fry about 2
  minutes.  Thoroughly blend in pork and eggs.  Season with soy, salt and
  pepper.  Add green onions and cook about 1 minute.  Taste for seasoning.
  
  Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.
  
  Note:  We always spread some plum sauce on our pancake before putting on
  filling and rolling.  Delicious.
  
  PAO BIN (THIN PANCAKES):
  
  If using food processor, place flour in work bowl.  With motor running, add
  boiling water until dough forms ball.  Transfer to small bowl, cover with
  damp towel and let stand 15 minutes.
  
  If not using food processor, add boiling water gradually to flour, stirring
  with wooden spoon.  When mixture forms mass (it will be lumpy), transfer to
  floured board and knead until dough forms soft, smooth ball. Place in small
  bowl, cover with damp towel and let stand 15 minutes.
  
  Cut dough in half.  Place on lightly floured surface and roll each about
  1/4-inch thick.  Cut into 2- to 2-1/2-inch circles.  Knead scraps together,
  roll out and repeat to cut more circles.
  
  Brush half of the circles with sesame oil.  Place each unoiled circle on 1
  oiled circle.  With rolling pin, roll each pair of circles into larger
  circle about 6 inches in diameter, keeping as round as possible.
  
  Place ungreased 8-inch skillet over high heat to warm.  Reduce heat to
  moderate.  Place 1 pancake in skillet and cook until it puffs and blisters,
  about 30 seconds.  Turn and cook second side.  Flip onto towel and
  carefully separate into 2 pancakes.  Stack on platter or on foil. When all
  are cooked, wrap in foil and place in warm oven until ready to serve.
  
  About 6 servings.
  
  Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant
  Recipes, Bon Appetit, 1982.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Multilayered Mexican Dip
 Categories: Appetizers, Dips
   Servings:  1
 
      1 cn Refried beans; 14 oz
  1 1/4 c  Sour cream
    1/4 ts Cumin; ground
           Hot pepper sauce
    1/3 c  Onion; finely chopped
      1 ts Lime juice
    1/4 ts Hot pepper flakes
    1/3 c  Green onions
    1/2 c  Olives; black sliced
      2    Tomatoes; chopped
      2 c  Cheddar; shredded
 
    In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
  pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
  deep.   In bowl, mix remaining sour cream, chopped onion, lime juice and
  red pepper flakes; spread over refried bean layer. Garnish with concentric
  rings of green onions on outside, black olives, tomatoes and cheese in
  centre. Cover and refrigerate till serving time. Tortilla wedges may be
  used as dippers. Source: Canadian Living magazine posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Almond Pate
 Categories: Appetizers
   Servings:  6
 
      1 c  Slivered almonds
    1/4 c  Butter
      1 sm Onion, chopped
      1    Clove garlic, minced or
           -pressed
    3/4 lb Mushrooms, sliced
    3/4 ts Salt
    1/2 ts Thyme
    1/8 ts Pepper
      2 tb Oil
 
  Mushroom Almond Pate
  
  Spread almonds in a shallow pan and toast in a 350 degree oven for 8
  minutes or until lightly browned
  
  Melt butter in a large frying pan over medium high heat.  Add onion,
  garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally,
  until onion is soft and most of the pan juices have evaporated.
  
  In a food processor or blender, whirl almonds to form a paste,  With motor
  tunning, add oil and whirl until creamy.
  
  Add mushroom mixture and whirl until pate is smooth.
  
  Chill until set.
  
  I used walnuts, because I had them on hand, and this turned out fine.  I
  served it alongside thinly sliced toasted rounds of italian bread. Yum.
  Next to that, I had a wedge of brie surrounded by bite-sized hunks of
  carrots (cutting veggies to bite size saves the worry some people have
  about others who dip, bite, then stick something bitten back into the dip.
  . .) and a dip I make for veggies that is yummy, but not for the faint of
  heart.
  
  Spicy Yogurt Dip
  
  1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp
  apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper
  
  Mix all ingredients together and let sit for at least an hour.  The flavor
  intensifies, but you may want to add curry and/or cayenne later. This
  tastes sweet, and you don't realize it's hot until it's too late.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Appetizer
 Categories: Appetizers
   Servings:  6
 
      2 lb Fresh mushrooms
    1/4 lb Butter
      1 pk Garlic or Italian "Good
           -Seasons" mix
 
  Saute cleaned mushrooms in butter for 5 minutes. Sprinke with the package
  of "Good Seasons" dressing mix. Simmer covered, do not boil, for 1 1/2 hrs.
  Serve with toothpicks. They go fast.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Cups
 Categories: Appetizers, Eggs, Cheese
   Servings: 32
 
      1 c  Chopped Onions
      2 c  Chopped Mushrooms
      3 tb Margarine
    1/2 c  Chopped Parsley
      2    Egg Yolks
    3/4 c  Grated Mozzarella Cheese
    1/2 c  Grated Parmasean Cheese
      1 ts Salt
      8    Sliced White Bread
    1/2 c  Melted Butter
 
  Saute onions and mushrooms in margarine.  Remove from heat.  Add parsley,
  eggs, cheeses and seasoning.  Combine well. Trim crusts from bread and cut
  into 4 equal squares.  Roll pieces flat with a rolling pin. Dip bread in
  melted butter and arrange in miniture muffin tins. Fill each with
  mushroom-cheese mixture.  Bake 350 degrees for 20-25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Caps with Pesto
 Categories: Appetizers, Condiments
   Servings: 24
 
     24    Mushrooms fresh
    1/2 c  Walnuts or Pine Nuts chopped
      2 c  Basil Snipped, fresh
    1/2 c  Parmesan Cheese grated
      4    Garlic cloves peeled
    1/4 c  Olive Oil
      1    Pepper to taste
 
  Servings: 24
  
  Preheat oven to 425.  In a food processor bowl or blender container, Place
  the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend
  until smooth. Add pepper to taste.
  
  Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded
  teaspoon of pesto into each mushroom cap. Place a walnut half or several
  pine nuts atop each.
  
  Bake for about 10 minutes or until hot. Drain on a paper towel. Serve
  warm..
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Pate #1
 Categories: Appetizers
   Servings: 12
 
    1/3 c  Butter
    1/2 c  Fresh mushrooms (any type)
    1/2 c  Finely chopped onion
      2 tb Dry sherry or vermouth
      3 oz Cream cheese; softened
    1/4 c  Minced fresh parsley
 
  In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook
  until mushrooms are browned (10-15 min.), stirring often. Mix in sherry.
  Remove from heat,set aside. In a bowl, beat cream cheese and parsley until
  blended, and then add mushroom mixture. Blend. (If you want the pieces of
  mushroom, just stir. I like to Cuisinart in, so it's the same consistency
  as pate.) Refrigerate, and serve with breads or crackers.
  
  Posted by Debi of "Delectables by Debi Custom Catering" (NRPC58B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Pate #2
 Categories: Appetizers, Dips, Cheese
   Servings:  6
 
    1/3 c  Coarsely chopped pecans
    1/4 c  Butter
    3/4 c  Finely chopped onion
      2    Cloves garlic, minced
      1 lb Mushrooms, finely chopped
      2 tb Dry vermouth
    1/4 ts Salt
           Pepper
      2 tb Parmesan cheese
      2 tb Sour cream
      1 tb Finely chopped fresh parsley
 
  Toast pecans on baking sheet in 350 F oven for about 5 minutes or until
  fragrant; set aside.  In large heavy skillet, melt butter over medium heat.
  Add onion and garlic, cook, stirring occasionally, until softened, about 4
  minutes.  Add mushrooms; cook for 6 minutes over medium high heat, stirring
  often.  Add vermouth, salt and pepper to taste; cook for 2 minutes longer
  or until most of the moisture has evaporated. Remove from heat, stir in
  cheese and set aside to cool. Mix in sour cream and parsley. Taste and
  adjust seasonings if necessary. Transfer to serving bowl. Cover and
  refrigerate until ready to serve. Just before serving, sprinkle with
  pecans.  Makes about 1 1/2 cups.
  
  Origin: Canadian Living, December 1988. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Pate #3
 Categories: Appetizers
   Servings:  5
 
      1 lb Fresh mushrooms
    1/4 c  Butter or margarine
    1/3 c  Minced onion
    1/3 c  Finely chopped celery
      2    Eggs
      3 oz Cream cheese, softened
    3/4 c  Fine dry bread crumbs
      1 ts Salt
    1/2 ts Basil leaves, crushed
    1/4 ts Rosemary leaves, crushed
    1/4 ts Oregano leaves
    1/8 ts Ground black pepper
 
  Preheat oven to 400.  Rinse, pat dry and finely chop mushrooms (makes about
  5 cups); set aside.  In a large saucepan melt butter.  Add onion and
  celery;  saute until tender, about 5 minutes; set aside.  In a large mixing
  bowl beat eggs and cream cheese until smooth.  Add bread crumbs, salt,
  basil, rosemary, oregano, black pepper and reserved onion and celery
  mixture and mushrooms.  Stir until mixture is well blended and smooth.
  Butter a 7 x 4 x 2 inch loaf pan.  Cover the long side and bottom of pan
  with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom
  mixture evenly into pan.  Cover top of pan with foil. Bake until firm,
  about 1-1/2 hours.  Cool in pan until lukewarm. Remove from pan using waxed
  paper overhang as an aid; discard paper. Serve at room temperature with
  crackers as an appetizer garnished with mushroom slices, grated carrot and
  chopped onion, if desired. Yield: 12 to 14 portions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Strudel
 Categories: Appetizers, Cheese
   Servings: 16
 
      3 tb Butter
      1 lg Onion, Chopped
    1/3 c  Diced Sweet Red Pepper
      2    Cloves Garlic Minced
      7 c  Sliced Mushrooms
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Thyme
      2 ts Lemon Juice
    1/2 c  Diced Black Forest Ham
    1/2 c  Shredded Mozzarella Cheese
    1/4 c  Minced Fresh Parsley
      2 tb Fine Bread Crumbs
      8    Sheets Phyllo Pastry
    1/3 c  Melted Clarified Butter
      2 ts Dijon Mustard
    1/4 c  Grated Parmesan Cheese
 
  In large frying pan, melt 3 tablespoons butter over medium heat.  Cook
  onion, red pepper and garlic until softened, about 5 minutes.  Add
  mushrooms; increase heat to medium high and cook, stirring often, until
  mushrooms are tender and all moisture has evaporated.  Season with salt,
  pepper, thyme and lemon juice.  Remove from heat; stir in ham, mozzarella
  cheese, parsley and breadcrumbs.  Taste and adjust seasoning. Let cool.
  Divide mushroom filling in two portions.  Brush 4 sheets of phyllo pastry
  lightly with melted butter; stack neatly one on top of the other. About 1
  inch from one long edge of phyllo pastry, spread half of mustard in a 2
  inch wide strip, leaving a 1 inch border on both sides. Over mustard,
  spread half of the mushroom filling. Dust filling and phyllo pastry with
  half the parmesan cheese. Turn up bottom edge of pastry over mushroom
  filling; turn both side edges in the brush this exposed phyllo pastry on
  bottom and edges with butter. Roll up, jelly roll fashion, loosely but
  compactly.  Place, seam down, on baking sheet.  Repeat with remaining
  phyllo pastry, butter, filling and parmesan cheese.  Brush top with butter;
  with sharp knife cut 8 slits on diagonal, on top of each roll, through top
  2 layers of phyllo pastry.  Bake at 375 degrees F over for about 25 minutes
  or until pastry is golden and crisp.  Let cool for about 5 minutes before
  slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Souffle
 Categories: Appetizers
   Servings:  6
 
      1 tb Butter
    250 g  Small mushrooms, sliced
      1    Shallot, finely chopped
      1 ts Mixed herbs
      1 ts Chopped parsley
  1 1/2 tb Butter
      3 tb Flour
  1 1/2 c  Milk
    1/2 ts Salt
    1/4 ts Pepper
      4    Egg yolks
      3 tb Grated parmesan cheese
      2 tb Cream
    1/4 ts Ground mace
    1/2 ts Salt
    1/4 ts Pepper
      4    Egg whites
      1 tb Grated parmesan cheese
 
  1.   melt butter in pan and saute next 4 ingredients for 2-3 minutes.
  remove from pan. melt butter, add flour, cook 1-2 minutes.
  
  2.   remove from heat, gradually add milk, salt and pepper.
  
  3.   return to heat and stir constantly till mixture boils and thickens.
  
  4.   simmer over low heat 5-7 minutes.
  
  5.   add next six ingredients and mix well, beat egg whites till stiff,
  fold into sauce mixture.
  
  6.   pour third of the sauce mixture into 4 souffle dishes, sprinkle over
  half the mushroom mixture. repeat layer of sauce and mushroom and end with
  a sauce layer and sprinkle with cheese.
  
  7.   bake at 190 degrees c for 30-35 minutes.
  
  8.   serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Side Dish
 Categories: Appetizers
   Servings: 12
 
      1 c  Biscuit mix
      1 c  Mushrooms, fresh, chopped
      1 tb Onion, green, slice
      1 tb Pimiento
    1/4 ts Salt
    1/4 ts Celery seed
      1    Egg yolk, beaten
    1/4 c  Sour cream
      1    Egg white
           Oil
 
  In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and
  celery seed.  Mix together egg yolk and sour cream; stir into dry
  ingredients just till moistened.  Beat egg white to stiff peaks.  Gently
  fold beaten egg white into mushroom mixture.  In heavy saucepan or electric
  deep-fat fryer heat oil to 375.  Drop batter by tablespoon into hot oil.
  Fry about 2 minutes or till golden brown, turning once. Transfer to rack to
  drain.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Turnovers
 Categories: Appetizers, Cheese, Eggs
   Servings:  8
 
MMMMM------------------------PASTRY INGREDIENTS-----------------------------
      1 c  Butter (Slightly Softened)
      1 pk Cream Cheese (Softened)
    1/2 ts Salt
      2 c  Flour
      1    Egg
      2 ts Milk

MMMMM-------------------------MUSHROOM FILLING------------------------------
      2 cn Stems And Pieces (4 oz)
    1/2 c  Onions (Minced)
    1/2 ts Salt
    1/8 ts White Pepper
      1 ts Lemon Juice
      2 ts Flour
    1/2 c  Light Cream
 
  Pastry:  Combine butter, cream cheese and salt and beat well. Add flour and
  blend.  Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove
  10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick.
  Cut into 2 1/2 inch rounds.  Put 1 teaspoon of filling in each. Moisten
  edges and fold double. Press edges with fork to seal. Mix egg with milk and
  slightly beat.  Brush with and milk and chill 1 hour. Bake at 350F for 25
  minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom
  filling:  In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
  pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add
  cream and stir util smooth and thickened.  Chill.  Add 1 T sherry or dry
  vermouth before chilling, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushrooms Stuffed with Escargot
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Soft butter
      1 ts Minced shallots
      1    Clove garlic (large),
           -crushed
      1 tb Minced parsley
      1 tb Finely minced celery
    1/4 ts Salt
           Freshly ground black pepper
           -to taste
     12 lg Mushrooms
     12 lg Canned snails, drained
 
  Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
  celery, salt and pepper.  Remove the mushroom stems and reserve for another
  purpose. Heat the remaining butter in a skillet.  Add the mushroom caps and
  turn to coat on all sides.  Arrange in the depressions of a snail pan, in
  scallop shells or in a shallow baking-serving dish.  Place a scant teaspoon
  of the herbed butter in each mushroom cap, add a snail and cover it with a
  little more butter. Before serving, bake in a moderate oven (375 degrees)
  about 15 minutes.
  
  NOTE:  Any leftover herbed butter may be used for baked or broiled fish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushrooms Montreal
 Categories: Appetizers
   Servings:  4
 
      4    Scallions or spring onions
    1/2 c  Light or single cream
      2 tb Lemon juice
      2 tb Parsley, fresh chopped
      1 lb Mushrooms, peeled, stem
           -trimmed, thinly sliced
           Salt and black pepper
 
  Chop the scallions finely crosswise.  Whisk together the cream, lemon
  juice, and parsley. Lightly but thoroughly mix in the mushrooms and
  scallions. Season to taste with salt and pepper. Turn into a serving dish
  and serve at once or leave it in a cool place for a few hours so that the
  mushrooms can absorb the flavor of the dressing.
  
  Serves 4 to 6
  
  This is an easy-to-prepare dish for the quicksilver Gemini that combines
  the foods of Mercury (parsley and mushrooms) with a creamy coating. Because
  of their association with death, mushrooms are an appropriate food for the
  god whose duty was to conduct the souls of the dead to the under- world.
  Rich in minerals and vitamins, parsley helps relieve nervous conditions
  (often a Gemini complaint) and soothes the stomach. Serve this delicious
  starter with a very chilled white wine and thin slices of whole wheat bread
  and butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushrooms Barcelona
 Categories: Appetizers
   Servings:  6
 
      2 tb Butter/margarine
      1 tb Vegetable oil
      8    Oz(3 cup) fresh mushrooms
    1/2 c  Chopped toasted walnuts
      2 tb Dry sherry
      1 tb Lemon juice
      1 ts Grated orange/lemon peel
      2 tb Chopped parsley
 
  Salt to taste
  
  Melt butter with oil. Add mushrooms; saute over medium high heat until just
  tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute.
  Sprinkle with parsley; season with salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushrooms Stuffed with Whole Clams
 Categories: Seafood, Appetizers
   Servings:  6
 
     24    Mushrooms, 2" in diameter
      3 tb Butter, melted
     24    Littleneck clams, shucked
      5 tb Horseradish
      8 tb Mayonnaise
      1 ts Worcestershire sauce
      6    Drops Tabasco
 
  Remove stems from mushrooms and reserve for another use.  Wipe mushroom
  caps with a towel, dip in butter, and place, rounded side down, on a rack
  on a cookie sheet.  Place 1 clam in each mushroom cap.  Mix together
  remaining ingredients and spoon over clams.  Broil about 6" from heat for
  about 8 minutes or until mushrooms are tender and topping begins to brown.
  
  From: The Clam Lovers Cook Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mussels Mariniere
 Categories: Seafood, Appetizers
   Servings:  4
 
      4 lb Mussels; prefer New Zealand-
           -"Green Lipped" mussels. *
      1 lg Onion
      2    Celery stalks
      1    Garlic clove
    1/2    Bottle of white wine
 
  Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables
  and bring to the boil. Add mussels and steam until opened, about 4 to 5
  minutes. * Don't forget to "beard" the mussels before steaming. Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nacho Popcorn
 Categories: Appetizers
   Servings:  2
 
      3 qt Popcorn
      2 c  Corn chips
    1/4 c  Butter or margarine
  1 1/2 ts Mexican Seasoning
    3/4 c  Cheese, taco, shredded
 
  Heat oven to 300 F.  Spread popcorn and corn chips in a shallow baking pan
  lined with foil.  Melt butter in small pan.  Stir in Mexican seasoning.
  Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to
  mix.  Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes
  about 3 1/2 quarts.  Just right for two!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nero Wolfe's Bread Triangles Fried in Anchovy Butter
 Categories: Appetizers
   Servings:  4
 
     12 sl White bread
    1/2 c  Anchovy butter
 
  Trim the crusts from the bread and cut the slices into triangles. Butter
  one side of each slice with anchovy butter and set aside. Heat two
  tablespoons of the butter in a large skillet and arrange as many triangles
  in the pan as possible. When they are golden brown on the bottom, turn and
  cook them on the other side. Add more butter as needed. Serve warm. (Serves
  4 or 1 Archie) (If Death Ever Slept) 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 Posted by: Bob Emert
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Never Fail Batter
 Categories: Seafood, Dips
   Servings:  6
 
      1 c  All-purpose flour
      1 ts Baking powder
    1/2 c  Cornstarch
      1 c  Water
      2 ts Salt
      1 ts Sugar
      1 ts Oil
 
  Mix all of the ingredients together and blend until there are no lumps.
  Preheat the oil in your deep fat fryer to the proper temperature for the
  food you are cooking.
  
  Dry the fish or the vegetables with a paper towel and dip into the batter.
  Place in the hot oil one piece at a time. Try to keep the pieces from
  colliding until the batter has had a chance to set (which it does almost
  instantly).
  
  Cook until the batter has turned a golden brown, remove to a paper towel to
  drain and serve at once. This is very good to use for zucchini, broccoli,
  peppers, green beans, onion rings and any other firm vegetable.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Orleans Crab Canape
 Categories: Appetizers, Seafood, Cheese
   Servings: 50
 
      2 tb Butter
      1    White onion, small, or
           -shallot
      1 tb Flour
    1/2 c  Broth, water, or white wine
    3/4 c  Cooked (or 6-1/2 oz can)
           -crabmeat, drained
           And flaked
           CHEESE TOPPING:
      2 tb Butter
      2 tb Flour
      4 oz Parmesan cheese (1 cup),
           -grated
      4 oz Swiss or Gruyere cheese,
           -grated
      1    Loaf white bread
           Butter for sauteing
 
  FORCEMEAT:
  
  Melt butter, add onion, and cook over moderate heat until onion is soft.
  Add flour, stir to blend, cook 1 minute; stir in broth, cooking until
  smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
  
  Cheese Topping: Melt butter, add flour to make a roux, and cook two or
  three minutes. Add cheses, blend well. Remove from fire, cool, then form
  into small firm, round balls.
  
  Cut bread into canape-sized pieces; saute in butter. Spread each with the
  crab mixture; then place a cheese ball over the crab. Just before serving,
  place in hot oven for 5 minutes until cheese is melted and bubbly.
  
  Makes about 50.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Crust Spinach Pie
 Categories: Appetizers
   Servings:  4
 
      1 c  Mushrooms
      1 c  Red peppers
      1 lb Ricotta cheese
      1 pk Spinace, frozen, drained
      4    Eggs
      2 tb Oil
           Salt and pepper
 
  Saute the mushrooms and red peppers.  Cool.  Blend all ingredients
  together.  Pour into a buttered 13x9 pan.  Bake at 350F for 40 minutes.
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-01-93 (15:43) Number: 1944 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALLL Recvd: NO Subj: recipe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Northfork Crab Meat
 Categories: Appetizers, Seafood
   Servings:  1
 
      1 lb Crab Meat
      4 tb Butter
      1 tb Tarrigan Wine Vinegar
           Cocktail Sauce
           Lemon Wedges
 
  Heat Butter over low heat. Saute crab meat, stirring for 2 minutes.
  Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve
  with cocktail sauce and lemon wedges. Cam be made with shrimps.
  
  Source: "The Yankee Kitchen" 03-29-93 (#4) [Gail]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Norwegian Sardine Pate
 Categories: Appetizers, Seafood
   Servings:  8
 
      8 oz Cream cheese
    1/2 ts Salt
  1 1/2 tb Lemon or lime juice
    1/4 ts Freshly ground black pepper
      2 cn 3 1/4 oz boneless skinless
           Sardines, drained
      1 tb Chopped parsley
    1/8 ts Hot pepper sauce
           Capers
           Additional chopped parsley
 
  Cream together first four ingredients.  Mash sardines and beat into cheese
  mixture with parsley and hot sauce.  Form into mound or desired shape.
  Garnish with capers and parsley.  Serve with toast fingers, bread or
  crackers.  Makes 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Not Miss Lily's Olives Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
      1 c  Cream Cheese, Softened
      1 c  Sour Cream
    1/4 c  Black Olives, Chopped
    1/2 ts Garlic Powder
      1 ts Dried Parsley, Crushed
      2 tb Worcestershire Sauce
      1 tb Paprika
      1 tb Fresh Parsley, Chopped
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream and
  then the remaining ingredients.  Blend well.  Cover and chill. Makes about
  2-1/4 cups of dip. SUGGESTED DIPPERS:  Scallions, Jalapeno Peppers, Celery
  Root, Potato Chips, Duck Sausage.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuts About Cheese
 Categories: Appetizers, Cheese
   Servings:  6
 
      2 c  Pecans or walnuts (about 1/2
           -lb)
      4 oz Cream cheese
      4 oz Stilton or Danish blue
           -cheese
      1 tb Mayonnaise
    1/2 ts Worcestershire sauce
 
  Any flavored cream cheese (pepper or orange) can be used instead of
  themixture of Stilton, cream cheese, mayo and worcesershire sauce.  To add
  variety, serve a couple of flavor combinations, such as Stilton and
  garlic-herb cheese.
  
  Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until
  fragrant. Let cool completely.  In food processor or by hand, combine cream
  cheese, stilton, mayonnaise and worcestershire sauce until blended.
  Refrigerate until firm.  Sandwich about 1/2 tsp cheese mixture between 2
  nut halves. Refrigerate until serving.
  
  Origin:  Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuts and Bolts
 Categories: Appetizers
   Servings:  5
 
    1/2 c  Margarine
    1/4 c  Salad oil
    1/4 c  Bacon fat
    1/2 c  Worcestershire sauce
      2 ts Garlic salt
      4 ts Celery salt
      4 c  Unblanched almonds (or mixed
           -nuts)
      4 c  Wheat chex or other small
           -shredded wheat squares
      4 c  Rice chex
      2 c  Cheerios
      2 c  Thin pretzels
      1    8-10 oz package cheese
           -flings or similar cracker
           -snack
 
  Melt the margarine, oil, and bacon fat.  Stir in worcestershire sauce. Add
  salts.  Remove from heat and let stand a few minutes.  In large roasting
  pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce
  over this and toss to blend. Bake uncovered in slow oven (200F) for 2
  hours, stirring every 30 minutes. Makes 5 quarts.
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nutty Cheese Brulee
 Categories: Appetizers, Microwave, Cheese
   Servings:  2
 
      4 oz Brie Cheese, Rind Removed Or
  5 1/2 oz Camembert Cheese Remove Rind
      1 tb Ice Cream Topping *
      2 tb Broken Pecans Or Walnuts

MMMMM-----------------------------DIPPERS----------------------------------
           Flat Bread
           Unsalted Crackers
           Apple Or Pear Slices
 
  * Ice cream toppings can be one of the following:  Strawberry, Chocolate
  etc.
  ~-------------------------------------------------------------------------
  Place the Brie or Camembert cheese in the center of a nonmetal plate or
  small shallow baking dish.  Spoon the ice cream topping over the cheese.
  Sprinkle with pecans or walnuts.  Micro-cook, uncovered, on 100% power
  about 30 seconds or until the cheese begins to melt and lose its shape.
  Serve immediately with flat spread or unsalted crackers and apple or pear
  slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nutty Cheese Ball
 Categories: Appetizers, Cheese, Syd's book
   Servings:  1
 
    1/4 lb Bleu Cheese
    1/4 lb Grated Cheddar
      3 oz Cream Cheese
      1 sm Grated Onion
      1 ts Worcestershire Sauce
    1/8 lb Chopped Walnuts Or Pecans
    1/8 lb Chopped Walnuts Or Pecans
 
  Blend together well the cheese, onion and Worcestershire sauce.  Add 1/8
  pound of chopped nuts and blend well again.  Form into a large ball and
  refrigerate overnight.  Bring to room temperature one hour before serving.
  Roll in 1/8 pound of chopped nuts.  Serve with crackers or corn chips.
  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Obatzda (Cheese Spread)
 Categories: Cheese, Appetizers
   Servings:  6
 
      9 oz (500 gram) ripe Camembert
           -cheese
  4 1/2 oz (250 gram) cream cheese
  2 1/2 tb (80 gram) butter
      2 sm Onions, finely chopped
 
  OBATZDA (Cheese Spread)
  
  beer salt, pepper, caraway
  
  With A fork, crush and blend cheese with butter.  Add chopped onions and
  salt, pepper, caraway.  Gradually blend in just enough beer to create a
  spreadable mixture.  Refrigerate until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old English Sherry Cheese Puffs
 Categories: Entertain, Appetizers
   Servings:  6
 
    1/2 c  Water
    1/4 ts Salt
    1/4 c  Margarine or Butter
      1 tb Sherry
    1/2 c  All-Purpose Flour
      2    Eggs
           5 oz. Jar Old English*

MMMMM-----------------------------FILLING----------------------------------
      1 pk 3-oz. Cream Cheese, Softened
      1 tb Chopped Stuffed Green Olives
      2 ts Sherry
 
  *INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized
  process cheese spread, softened.
  
  Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat
  water, salt and margarine to boiling. Add flour and sherry, stirring
  constantly, until mixture forms ball and leaves sides of pan. Remove from
  heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well
  after each addition. Mixture will be smooth and glossy. Drop dough by
  teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20
  mins. until puffed and golden brown. Remove from cookie sheets. Cool
  slightly; make small slit in side of puffs to release steam and prevent
  sogginess. Cool completely.
  
  In small bowl, combine remaining cheese spread, olives and sherry; blend
  until smooth and fluffy. Slit puffs; remove any soft filaments of dough.
  Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs.
  
  A wonderful holiday appetizer including a rich cheese puff pastry.
  
  I have never tried this recipe. It comes from my "Pillsbury Festive Holiday
  Recipes" cookbook, Classic #13. Marilyn Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Olive Cheese Balls
 Categories: Appetizers
   Servings:  1
 
      1 pk Cheddar cheese (8 oz.)
  1 1/4 c  Flour
    1/2 c  Margarine, melted
     36    Pimento stuffed olives
 
  Mix cheese and flour.  Add margarine and mix thoroughly.  If dough seems
  dry, work with your hands.  Mold 1 teaspoon of dough around each olive,
  shape into ball.  Place 2 inches apart on greased baking sheet.  Cover,
  chill for 1 hour.  Heat oven to 400 degrees.  Bake 15 to 20 minutes.  Can
  make ahead and refrigerate or freeze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Olive Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
      1 c  Cream Cheese, Softened
      1 c  Sour Cream
    1/4 c  Black Olives, Chopped
    1/2 ts Garlic Powder
      1 ts Dried Parsley, Crushed
      2 tb Worcestershire Sauce
      1 tb Paprika
      1 tb Fresh Parsley, Chopped
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream and
  then the remaining ingredients.  Blend well.  Cover and chill. Makes about
  2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
  Root, Potato Chips, Duck Sausage
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Olive Tapenade
 Categories: Appetizers, Dips, Seafood
   Servings:  4
 
      2    Anchovy Fillets
      1 c  Black Olives, Chopped
      4 ts Worcestershire Sauce
    1/2 c  Mayonnaise
    1/4 c  Fresh Parsley, Chopped, OR
      4 ts Dried Parsley, Crushed
    1/2 ts Salt
      1 tb Garlic, Minced
      3 tb Fresh Basil, Chopped, OR
      1 tb Dried Basil, Crushed
 
  Chop and mash the anchovies on a cutting board.  Put them into a bowl and
  mix with the olives and worcestershire sauce.  Blend in the mayonnaise and
  add all the rest of the ingredients, blending well.  Cover and chill. Makes
  about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion "Caviar"
 Categories: Appetizers
   Servings:  4
 
      1 c  Chopped sweet onions
      1 c  Black-eyed peas, cooked
    1/4 c  Pimento, diced
      1 c  Green bell pepper, diced
    1/2 c  Green onion, chopped
      2 tb Fresh garlic, chopped
    1/4 c  Italian dressing
           Salt & pepper
 
  Combine all the ingredients & let marinate overnight.  Serve either as an
  appetizer or as a side dish.
  
  Hamilton Spectator, May 26, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Cake
 Categories: Appetizers
   Servings:  6
 
      3    Strips bacon, diced
      4 md Onions, finely chopped
      3 tb Butter
    1/2 c  Sour cream
      1 tb Flour
    1/2 ts Salt
      3    Eggs, beaten
      8 oz Tube refrigerated crescent
           -rolls
 
  In a skillet, cook bacon until crisp.  Drain bacon and discard pan
  drippings.  In the same skillet, cook onions in butter until tender. Cool.
  In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the
  bacon and onions; set aside. Separate crescent roll dough into four
  rectangles.  Pat dough into the bottom and 1" up sides of a greased 9"
  square baking pan, stretching as needed.  Pinch edges together to seal.
  Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until
  the topping is set and crust is golden. Cool slightly before cutting into
  small squares.  Serve warm.
  
  Yields:  16 servings From: "Reminisce" Magazine Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Patties
 Categories: Appetizers
   Servings:  6
 
    3/4 c  Flour
      1 tb Baking powder
    3/4 c  Milk
      1 tb Pepper sauce
      1 c  Finely chopped onions
      1 ts Salt
      2 tb Cornmeal
      1 ts Pepper
      1 tb Sugar
      1 ts Parsley
 
  Mix all ingredients. Drop by teaspoon into hot oil. Fry each side about two
  minutes.  Drain on paper towel
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Rings
 Categories: Appetizers, Barbecue
   Servings:  8
 
      8 lg Onions
  1 1/2 c  All-Purpose Flour
      4 tb Corn Meal
      4 tb Onion Powder
      2 ts Salt
  1 1/2 c  Milk
      1 lg Egg
    1/2 c  Water
      1 tb Orange Food Color
 
  Combine flour, corn meal, onion powder, salt, milk, egg and water in a
  large mixing bowl and stir well and there are no lumps.  Add food color if
  you prefer a nicer color to the finished batter. Slice the onions thick
  (about 1/2").  Use only the outer rings for best appearance and dip into
  batter.  Drop coated rings into deep fryer and cook until golden brown.
  Drain on paper towels and serve.  Great with Barbecue!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Sandwich
 Categories: Appetizers
   Servings:  6
 
     24 sl Firm-textured egg bread,thin
           - such as challah or brioche
      6 tb Mayonnaise
     12 sl Onion, wafer thin
           Salt; to taste
           Freshly ground black pepper
           - to taste
      1 c  Minced parsley
 
  USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of the
  bread slices. Spread mayonnaise on each of the bread rounds with a small
  spatula. The diameter of the onion slices should approximate that of the
  bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on
  each half of the rounds. Cover each one with another bread round,
  mayonnaise side down, on top of the onion. Using the spatula, spread the
  outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll
  the rim of each sandwich in parsley to coat.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Tart
 Categories: Appetizers
   Servings:  8
 
MMMMM------------------------------PASTRY-----------------------------------
    200 g  Plain flour
    130 g  Unsalted butter, softened
      3 tb Water
      1    Egg
      1 ds Salt

MMMMM-----------------------------FILLING----------------------------------
    400 g  Onions
     30 g  Bacon, cut into thin strips
     50 g  Unsalted butter
  3 1/2 dl Cream
  3 1/2 dl Milk
      4    Eggs
      1 ds Gratted nutmeg
      1 tb Chopped parsley
           Salt and pepper
 
  Pastry
  
  Make the flour into a 'well' on the pastry board, beat the egg and add it,
  with the butter, salt and a little of the water, to the centre of the well,
  then work the ingredients into the flour with your fingertips,
  incorporating more water little by little; whether you have to use all the
  water or not depends on the quality of the flour. Press all the dough
  together into a ball then, finally, work it thoroughly with the heel of
  your hand, gathering it up with pastry scraper as you do so until it is
  soft and pliable. Leave it in the refrigerator to firm up again before you
  roll it out.
  
  Filling
  
  Peel the onions. Cut them into fine rings and weigh out 300 g.
  
  Cook the bacon strips (which need to be VERY finely cut) in the butter. Let
  them take on a golden colour, then add the sliced onions and leave them to
  cook gently until they are tender.
  
  In a bowl beat together the cream, milk and eggs, adding salt, pepper and
  nutmeg to taste.
  
  When the onions are cooked, add them to the mixture in the bowl and add the
  chopped parsley.
  
  Preparation
  
  Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm
  in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same
  diameter as the tin and place it on the pastry. Weight it down with a
  handful of beans or crusts.
  
  Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half
  an hour. Watch the coulouring of the edge and as soon as it starts to turn
  golden remove the aluminium foil and beans or crusts. Cook the pastry shell
  until the base is baked but not coloured.
  
  Fill the shell with the onion mixture. Put the tart back into the oven.
  Check that the temperature is still 150 oC and keep the oven at or just
  below this temperature for about 1 hour. Towards the end you could reduce
  the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready
  if, when you shake it, the filling appears to be quite firm with no hint of
  a whole in the centre.
  
  Serve warm, in small slices !
  
  (From: Fredy Girardet, Cuisine spontanee)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion-Cheese Dip Mix
 Categories: Dips
   Servings:  1
 
      1 tb Instant Minced Onion
    1/2 ts Instant Beef Bouillon
      1 tb Grated Parmesan Cheese
    1/4 ts Garlic Salt
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Label as
  Onion-Cheese Dip Mix.  Store in a cool dry place and use within 3 to 4
  months.
  
  Makes 1 package (about 3 T) of mix.  This recipe may be increased to make
  more packages of mix.
  
  Onion-Cheese Dip:  Combine 1 cup sour cream with 1 package of mix.  Chill
  at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATION:  Substitute 1 cup cottage cheese or 1 (8 oz) package of softened
  cream cheese for sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Open Face Mushroom Brie Sandwiches
 Categories: Appetizers
   Servings:  4
 
      2 tb Olive oil
  1 1/2 c  Trimmed assorted mushrooms
           - such as shiitake, oyster,
           - chanterelle, morel
           - and cultivated
      1 ts Minced garlic
    1/2 c  Finely diced onion
      1 tb Red wine vinegar
      1 tb Water
           Salt and pepper; as desired
      2 tb Finely chopped parsley
      4 sl Country bread
      4 sl Brie cheese
 
  HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar,
  water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook
  until mushrooms are tender, another 5 minutes. Remove from the heat,
  transfer the mushrooms to a bowl and add the parsley. Toast or grill the
  bread. Preheat a broiler. Place the bread on a baking sheet and top with
  mushrooms. Lay a piece of cheese on top and place under the broiler until
  melted. Serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Open Sesame Ginger Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      3 ts Dijon Mustard
    1/2 ts Ginger, Ground
      2 ts Soy Sauce
      1 ts Sesame Oil
    1/2 ts Sesame Seeds
    1/4 ts Black Pepper
      3 ts Green Onion, Chopped
      1 c  Sour Cream
 
  Mix the mustard, ginger and soy sauce, blending well.  Blend in the sesame
  oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in
  the sour cream.  Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED
  DIPPERS:  Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Appetizers
 Categories: Appetizers
   Servings:  6
 
      6    Oranges, peeled and sliced
           -crosswise
      1    Red Onion, Thinly Sliced
           Olive oil
           Chopped Cilantro
           Juice Of 1 Lime
           Cayenne Pepper
           Fresh Parsley
 
  For each appetizer you will need one whole orange.  Once it is sliced,place
  one slice on plate, then slice of red onion, sprinkle of parsley,another
  slice of orange, onion, parsley, until you have rebuilt the orange. Top
  with a drizzle of lime juice, sprinkled cilantro, and a drizzle of olive
  oil over the top.
  
  Origin: The Urban Peasant TV Cooking Show Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Ginger Dip #1
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
  1 1/2 ts Ginger, Dried
    1/2 c  Cream Cheese, Softened
    1/2 c  Sour Cream
    1/4 c  Orange Juice
    1/2 ts Orange Zest
 
  Beat the ginger and cream cheese to a smooth consistency, then add the sour
  cream, blending well.  Add the orange juice and orange zest, blending well.
  Cover and chill. Makes about 1-1/4 cups of dip. SUGGESTED DIPPERS:
  Apricots, Chicken, Pound Cake Cubes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Ginger Dip #2
 Categories: Appetizers, Dips
   Servings:  6
 
      1 c  Light/cholesterol free
           -reduced calorie mayonnaise
    1/4 c  Orange juice
      2 tb Honey
    1/2 ts Grated orange peel
    1/4 ts Ground ginger
 
  Combine all ingredients. Cover; chill. Serve with fresh fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Stuffed Mushrooms
 Categories: Appetizers
   Servings: 24
 
      2 tb Fresh lemon juice
     24 lg Mushroom stemmed *
      3 sl Lean bacon
    1/4 c  Minced onion
      4 ts Minced garlic
      2 tb Soy sauce
      1 tb Sesame seeds, toasted
           -lightly
    1/2 c  Fine fresh bread crumbs
      1 tb Bread crumbs for garnish
           Pepper to taste
      1    Scallion, sliced thin, for
           -garnish
 
  * Chop stems and leave caps whole In a large saucepan, combine 6 cups water
  with the lemon juice, add the mushroom caps, and bring the liquid to a
  boil.  Simmer the mushroom caps for 6 mintues, transfer tham to paper
  towels, and let them drain. (Blanching the mushroom caps will prevent them
  from wrinkling while they are baking.) In a skillet, cook the bacon over
  moderate heat until it is crisp, transfer it to paper towels, and let it
  drain.  Pour off all but 1-1/2 tbsp of the fat from the skillet, in the
  remaining fat cook the onion, the garlic, and the mushroom stems over
  moderately low heat,stirring, until the vegetables are softened, and add
  the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon,
  crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes,
  or until it is slightly dry, divide it among the mushroom caps, mounding
  it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms
  may be prepared up to this point 1 day in advance and kept covered tightly
  with plastic wrap and chilled.  Sprinkle the remaining 1 tbsp bread crumbs
  over the mushrooms and bake the mushrooms in the middle of a preheated 325
  F oven for 7 minutes, or until the filling is heated through. To make the
  filling crisper, the cooked mushrooms may be put under a preheated broiler
  about 4 inches from the heat for 1 minute. Garnish the mushrooms with the
  scallion.  Makes 24 stuffed mushrooms.
  
  Origin:  Cookbook Digest  Nov/Dec 1991 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Original Chex Party Mix
 Categories: Appetizers, Microwave
   Servings:  6
 
    1/4 c  Butter or margarine
  1 1/4 ts Seasoned salt
  4 1/2 ts Worcestershire sauce
      8 c  Chex cereals (mixed)
      1 c  Mixed nuts
      1 c  Pretzels
 
  1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and
  Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2
  gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal
  top of bag and shake until pieces are evenly coated. 3>. Pour contents of
  bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes,
  stirring every 2 minutes. Spread on absorbent paper to cool. Store in
  airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oven Cheese and Spinach Fondue
 Categories: Appetizers
   Servings:  4
 
     10 sl White bread
      6    Egg
      3 c  Milk
      1 ts Dry mustard
      1 ts Salt
      2 c  American cheese;shredded 8oz
      3 tb Onion
      1 pk Spinach; frozen, drained
 
  Heat ove to 325F.  Remove crusts from bread and cut into cubes.  Beat eggs,
  milk and seasons.  Stir in bread cubes, cheese, onion and spinach. Pour
  into lightly greased baking dish.  Bake uncovered for 1 hour or until
  center is set.  Serve immediately. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-01-93 (15:44) Number: 1946 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Overstuffed Mushrooms
 Categories: Appetizers
   Servings:  6
 
      2 lb Medium-sized fresh mushrooms
      1 pk (8 oz.) cream cheese,
           -softened
      1 cn (4-1/2 oz.) deviled ham
      2 tb Finely chopped stuffed
           -olives
      1 tb Prepared mustard
      2 ts Onion powder
    1/4 ts Ground turmeric
      1 pn Ground black pepper
 
  Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat
  Stockett
  
  Diced pimiento
  
  Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.);
  set caps aside.  In a medium bowl mix cream cheese, ham, olives, mustard,
  onion powder, turmeric and black pepper.  Spoon or pipe into mushroom caps.
  Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups
  filling)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster Croquettes
 Categories: Seafood, Appetizers
   Servings: 24
 
    1/4 c  Butter
    1/4 c  All purpose flour
      1 c  Milk
           Salt
           Freshly ground pepper
      3 tb Butter
      4    Minced shallot
      1 lb Minced mushroom
     24    Shucked & patted dry oyster
           (for deep frying)
           -vegetable oil
      3    Egg
           All purpose flour
      4 c  Fresh bread crumbs
           Watercress
           Wedges lemon
 
  (Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat.
  Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil.
  Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt
  and pepper.
  
  Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add
  shallots and cook until softened, stirring occasionally, about 5 minutes.
  Add mushrooms, increase heat and cook until all liquid evaporates, stirring
  occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom
  mixture into sauce. Cool.
  
  Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool.
  
  Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to
  blend with 1 tablespoon vegetable oil. Pack sauce around each oyster,
  forming cigar shape. Dredge in flour, shaking off excess. Dip in egg
  mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4
  minutes. Remove using slotted spoon and drain on paper towels. Arrange
  croquettes on platter. Garnish with watercress and lemon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters Bingo (Fried Oysters)
 Categories: Appetizers
   Servings:  6
 
      1 oz Butter or Vegetable oil
      6    Fresh Oysters
      1 c  Flour ( seasoned with salt
           -and pepper)
      1 tb Oyster Juice
      1 tb White Wine
      1 tb Shallots
      1 tb Real Lemon Juice
 
  Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia
  
  Lightly  bread 6 oysters and saute on one side until  golden  brown, then
  saute the other side until same color appears.  Remove  oysters from pan.
  Turn  off heat and add the wine,  oyster  juice,  lemon juice, and shallots
  to the butter that the oysters were sauted  in. This will make a creamy
  sauce to pour over the oysters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters in Champagne Sauce
 Categories: Appetizers
   Servings:  4
 
     24    Raw oysters - in shell

MMMMM-------------------------CHAMPAGNE SAUCE------------------------------
  1 1/2 tb Unsalted butter
  1 1/2 tb Flour
    1/2 c  Oyster juice - from above
    1/2 c  Champagne - or other dry
           -sparkling wine
    1/4 ts Celery seed - ground
           Freshly ground white pepper
      2 c  Rock salt - or coarse salt
           -for the broiler pan
 
  * 2 cups rock salt - or coarse salt for the broiler pan
  
  *DIRECTIONS*
  
  PREPARATION: Open the oysters as instructed in previous recipe ("Opening
  Oysters in the Microwave").  Measure 1/2 cup of the strained cooking liquid
  and reserve.
  
  CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or
  bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster
  juices and Champagne and cook, uncovered, on high, stirring twice during
  cooking, for 4 minutes or until thickened. Recipe can be made to this point
  a few hours ahead.
  
  COOKING AND SERVING: Heat the broiler with rack set at its highest level.
  Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of
  coarse or rock salt in the bottom of a broiler pan to steady oysters.
  Nestle reserved shells into salt.  Put each oyster in a shell and
  thoroughly coat the tops with sauce.  Put under preheated broiler until
  just golden, about 2 minutes.
  
  Makes 4 first-course servings.
  
  NOTE:  This is a simple and elegant classic.  You can prepare the oysters
  and sauce ahead in the microwave, and then broil for a minute or two just
  before serving.  The obvious wine to serve is Champagne. If you choose
  another dry sparkling wine to drink instead, use the same one in the sauce.
  
  Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters Poached in White Wine
 Categories: Seafood, Appetizers
   Servings:  4
 
     16    Freshly shucked oysters
      6 oz Dry white wine
      2 oz Olive oil
      2 oz Fresh lemon juice
    1/4 ts Salt
    1/4 ts White pepper
    1/4 ts Dried thyme
    1/4 ts Dried chervil
      1 ts Chopped fresh parsley
      1    Garlic clove, crushed
 
  Place all ingredients in nonreactive pot.  Bring to a boil over moderate
  heat.  Remove from heat and allow to cool to room temperature. Remove
  crushed garlic clove before serving.
  
  Serves four as a first course, two as a light entree.
  
  This elegant first course looks very attractive served in clear glass bowls
  or clear stemmed dessert dishes.
  
  Be sure to serve fresh heated French bread with sweet butter to sop up
  these wonderful juices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters Rockefeller - Gourmet Magazine
 Categories: Seafood, Appetizers
   Servings: 36
 
      1    Boston Lettuce, Wash, Dried
    1/2 lb Fresh Spinach, Wash, Dried
      1 c  Scallion, Minced
  2 3/4 c  Dry Bread Crumbs, Fine
    1/2 c  Fresh Parsley, Minced
    1/4 c  Celery, Minced
      3    Garlic Cloves, Minced
      1 c  Unsalted Butter
      2 tb Pernod
      1 tb Anchovy Paste
    1/8 ts Cayenne Pepper
     12    Slices Lean Bacon
     36 lg Oysters In Shells
           Coarse Salt For Platters
           Lemon Wedges
 
  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells.
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook
  bacon over moderate heat until crisp. Transfer to paper towels to drain,
  and then crumble it. Arrange one oyster in each of the reserved shells and
  moisten each with some of the reserved liquor. Spread half the spinach
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
  platters filled with coarse salt. Bake in the middle of a preheated 450F
  oven for 18 minutes or until bread crumbs are well browned. Garnish with
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters Rockefeller
 Categories: Appetizers
   Servings:  6
 
     36    Oysters
      1 lb Spinach, fresh
      1 c  Scallions, finely chopped
    1/2 c  Celery, finely chopped
    1/2 c  Parsley, finely chopped
      1    Clove garlic, finely minced
      1 cn Anchovies, (2 ounce)
      8 tb Butter
      1 tb Flour
    1/2 c  Heavy cream
           Tobasco
      1 tb To 2 tb Pernod (or other
           -anise flavored liqeur)
           1.  Preheat oven to dg450.
      2    Open the oysters, leaving
           -them on the half shell and
 
  Oysters Rockefeller
  
  serves 6 (or more)
  
  reserving the oyster liquor.
  
  3.   Pick over spinach and remove any tough stems and blemished leaves.
  Rince  well  and put in a saucepan.  Cover  and  cook, stirring, until
  spinach is wilted. Cook briefly and drain well. Squeeze to remove excess
  moisture.  Blend or put through a food mill. There should be about 2 cups.
  
  4. Put the scallions, celery, and parsley into the container of an electric
  blender and blend.  There should be about  1  cup finely blended.
  
  5.  Chop the anchovies and garlic together finely.
  
  6.   Heat  4  tablespoons of butter in a skillet  and  add  the scallion
  and celery mixture.  Stir about 1 minute and add  the anchovie mixture.
  Cook,  stirring, about 1 minute, and add the spinach. Stir to blend.
  
  7.   Heat  remaining 4 tablespoons of butter in a saucepan  and add the
  flour.  Blend,  stirring with a wire whisk,  and  add oyster liquor,
  stirring vigorously with the whisk. Stir in the cream. Season with Tobasco
  to taste.  DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool.
  
  8.   Spoon equal portions of the mixture on top of the  oysters and smooth
  over the tops.  Sprinkle with Parmesan cheese.  Bake about 25 minutes or
  until piping hot.
  
  Note:  The same spinach topping is equally as good, (some think better),
  with clams on the half-shell. (Clams Rockefeller)
  
  **
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters Rockefeller  (Gourmet Mag.)
 Categories: Seafood, Appetizers
   Servings: 36
 
      1    Boston lettuce, washed, drie
           -, & chopped fine
    1/2 lb Fresh spinach, washed, dried
           - & chopped fine
      1 c  Scallion, minced
  2 3/4 c  Dry bread crumbs, fine
    1/2 c  Fresh parsley, minced
    1/4 c  Celery, minced
      3    Garlic cloves, minced
      1 c  Unsalted butter
      2 tb Pernod
      1 tb Anchovy paste
    1/8 ts Cayenne pepper
     12 sl Bacon, lean
     36 lg Oysters in shells
           Coarse salt for platters
           Lemon wedges
 
  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells.
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook
  bacon over moderate heat until crisp. Transfer to paper towels to drain,
  and then crumble it. Arrange one oyster in each of the reserved shells and
  moisten each with some of the reserved liquor. Spread half the spinach
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
  platters filled with coarse salt. Bake in the middle of a preheated 450f
  oven for 18 minutes or until bread crumbs are well browned. Garnish with
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oysters Thomas
 Categories: Appetizers
   Servings:  4
 
     16 lg Oysters, fresh
           Rock salt
           Bearnaise Sauce
      1 lb Lump crab meat
           Cream Sauce
    1/4 c  Dry bread crumbs
           Paprika
           Lemon quarters
           Parsley sprigs
 
  Oysters Thomas
  
  serves 4
  
  Remove oysters from shells. Scrub half of shells and place on a bed of rock
  salt in a large flat pan.  Put 1  - 2  teaspoons Bearnaise Sauce in each
  shell;  top with  an  oyster  and  1 tablespoon crab meat. Combine
  remaining Bearnaise Sauce  with Cream Sauce and spoon on top. Sprinkle with
  bread crumbs  and paprika. Bake at dg400 for 15 minutes or until sauce
  starts to brown. Serve with lemon and parsley. **
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pace Con Queso Dip
 Categories: Dips, Microwave
   Servings:  1
 
      1 lb Velveta Process Cheese
           - Spread, Cubed
    1/2 c  Pace Picante Sauce
 
  Combine ingredients in saucepan.  Cook over low heat, stirring frequently,
  just until sauce is smooth.  Serve with corn chips, tortilla chips or
  vegetable dippers.  Makes 2-1/2 cups.
  
  Microwave Directions: Combine ingredients in 1-quart microwave safe bowl.
  Cook at high for 3 to 4 minutes or until cheese spread is melted, stirring
  after each 1-1/2 minutes.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pace Cream Cheese Dip
 Categories: Dips
   Servings:  1
 
      8 oz Cream Cheese
      4 tb Pace Picante Sauce
 
  Soften cream cheese in a bowl.  Stir in Pace Picante Sauce.  Add lemon
  juice, salt and pepper to taste.  Blend well.  Serve with corn chips or
  potato chips.  Add more Pace Picante Sauce for a hotter taste.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pace Guacamole
 Categories: Dips
   Servings:  1
 
      2 lg Ripe Avocados, Peeled,
           - Seeded And Mashed
    1/4 c  Pace Picante Sauce
      2 ts Lemon Juice
    1/4 ts Salt
 
  Combine all ingredients; mix well.  Serve as a dip or as a topping for
  Mexican foods, sandwiches and snacks.  Makes about 2 cups.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pancakes with Mushrooms
 Categories: Appetizers, Pancakes
   Servings:  7
 
MMMMM------------------------------BATTER-----------------------------------
      1 c  Milk
      2    Eggs
      1 c  Flour
    1/2 c  Water
    1/2 ts Salt
      3 tb Salad Oil

MMMMM-----------------------------STUFFING----------------------------------
      2 tb Butter
      1    Onion, Sliced
     10 oz Mushrooms, Sliced
      2 tb Water
      2    Slices White Bread
           Salt And Pepper
      3 tb Bread Crumbs
      2 tb Butter
 
  Heat the butter in a skillet, add onions, and fry until golden. Add
  mushrooms and 2 tablespoons water, cover and cook on low heat for 5
  minutes.  Soak the bread in water, squeeze.  Put everything through a
  grinder, season with salt and pepper.  Mix until creamy.  Spoon a little of
  the stuffing into the center of each pancake and fold the pancakes envelope
  fashion to encase the suffing completely.  Roll each stuffed pancake in
  leftover batter and in bread crumbs.  Fry in hot butter until golden on
  both sides. Yields 15 pancakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Panzerotti Master Recipe
 Categories: Pizza, Appetizers
   Servings:  6
 
     40    To 45 3-inch panzerotti.
 
  Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch
  panzerotti.  Any of the other yeast doughs will yield approximately
  
  Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian-
  style, Semolina, Herb, or Pepper-Lard Dough
  
  Six Fillings followed by General Instructions Filling #1 1/3 cup tomato
  sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove,
  peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried
  thyme, oregano, or marjoram Freshly ground black pepper to taste
  
  Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2
  oz can anchovies, drained and finely chopped 1 tsp finely minced fresh
  parsley leaves Freshly ground black pepper to taste
  
  Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup
  ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced
  prosciutto Freshly ground black pepper to taste
  
  Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz
  can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp
  ricotta Freshly ground black pepper to taste
  
  Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion,
  sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or
  1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely
  chopped Freshly ground black pepper to taste
  
  Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked
  mozzarella, coarsely shredded
  
  General Instructions for Panzerotti
  
  1. Preheat the oven to 450 degrees for 30 minutes.
  
  2. Roll the dough of your choice out to an even 1/8 inch thickness with a
  rolling pin.  If necessary, use dustings of flour to prevent the dough from
  sticking.
  
  3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter.
  
  4. Combine all of the ingredients together in a bowl for any of the 6
  filling suggestions.
  
  5. Put a scant teaspoon of filling on one half of each of the circles of
  dough. (There will be leftover filling if using Roman Pepper Pastry Dough;
  use it in an omelet.)
  
  6. Fold the dough over into little crescent shapes, pressing down to seal
  the edges with your fingers.  Place each one on an oiled baking sheet.
  
  7. Bake for 15 to 20 minutes, or until lightly colored.  Or deep-fry in 2
  inches of vegetable oil until golden.  Panzerotti are best served piping
  hot.
  
  Freezing Panzerotti
  
  Freeze the raw panzerotti in one layer on a baking sheet.  Once they are
  frozen solid, they can be transferred to plastic bags.  The can be frozen
  up to 4 months.
  
  Reheating Panzerotti
  
  To reheat Panzerotti,simply put them on a baking sheet and warm them up in
  a 350 degree oven for 10 to 15 minutes.
  
  To bake frozen panzerotti, preheat the oven to 450 degrees.  Lay the
  panzerotti on a baking sheet and cover them tightly with aluminum foil.
  Bake for 15 minutes.  Then remove the foil and continue baking until
  turnovers are golden brown.
  
  Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Papadakis Stuffed Grape Leaves
 Categories: Appetizers
   Servings:  8
 
  1 1/2 lb Ground lamb
      1 lg Yellow onion; chopped fine
      1 bn Parsley; chopped
      1 bn Fresh mint; chopped
      1 c  Pine nuts
    1/2 c  Fresh lemon juice
    1/2 c  Olive oil
    1/2 ts Oregano
    1/2 ts Salt
    1/2 ts Pepper
      1    Jar grape leaves *
           -Water (as needed)
 
  *Note: Grape leaves should be washed and stems removed.
  
  In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
  juice, olive oil, oregano, salt, and pepper.  Mix the ingredients together
  with your hands so that they are well combined.
  
  Lay a grape leaf out flat.  Place approximately 3 ounces of the lamb
  mixture in the center of the grape leaf.  Fold over the stem end.  Fold
  over the two sides.  Roll up the grape leaf so that the mixture is
  completely encased.  Repeat this process until all of the meat mixture is
  used.
  
  Preheat the oven to 350 F.  Line the bottom of a large baking dish with
  approximately 10 grape leaves.  Place the stuffed grape leaves in the dish
  so that they are tightly packed.  Cover the stuffed graped leaves with
  water and bake them for 1 hour.
  
  Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
  by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Papaya Cucumber Salsa
 Categories: Dips, Spreads, Condiments
   Servings:  6
 
      2 c  Finely diced English
           -cucumber, unpeeled
      2 c  Diced peeled papaya or mango
      2 tb Chopped fresh dill
      2 tb White wine vinegar or lime
           -juice
 
  pepper
  
  In bowl, combine cucumber, papaya, dill and vinegar.  Season with pepper to
  taste.  Salsa can be prepared up to one day in advance; drain liquid off
  before serving.
  
  Origin: Canadian Living, February 1991. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Parmesan Pine Cone
 Categories: Appetizers
   Servings:  8
 
      1 c  Sliced Almonds
     12 oz Cream Cheese, Softened
    1/2 c  Grated Parmesan Cheese
    1/4 c  Mayonnaise
  1 1/2 ts Fresh Oregano, Chopped Or:
    1/2 ts Dried Oregano
      1 sm Crushed Garlic Clove
           Crackers
 
  1. Preheat oven to 325 degrees. Spread almonds in a single layer on a
  baking sheet. Toast in oven, shaking pan once or twice, until almonds are
  lightly browned, 7 to 10 minutes. Cool. >>>
  
  2. In a medium bowl or in a food processor, combine cream cheese, Parmesan
  cheese, mayonnaise, oregano, and garlic. Blend until well mixed.
  Refrigerate until firm but still pliable, about 1 hour.
  
  3. Place cheese mixture on a serving board or platter and form into shape
  of a pine cone. Stud top with toasted slivered almonds to complete
  illusion. Serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Cheese Log
 Categories: Appetizers, Cheese
   Servings:  6
 
      2    (8 oz) pkgs cream cheese,
           -softened
      1    (10 oz) pkg sharp cheddar
           -cheese, shredded
      1 tb Chopped red pepper or
           -pimento
      1 tb Finely chopped onion
      2 ts Worcestershire sauce
      4 ts Lemon juice
      1 ds Of ground red pepper
      1 ds Of salt
 
  Chopped pecans Chopped parsley
  
  In large mixing bowl, beat cream cheese and cheddar cheese at medium speed
  with electric mixer until well blended. Add remaining ingredients except
  pecans and parsley; mix well. Chill several hours or overnight. Shape into
  log; garnish with nuts and parsley. Serve with crackers. Approximately 2
  cups.
  
  Prep time: 15 minutes plus chilling
  
  Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2
  minutes.
  
  Variations: Omit pecans. Roll in finely chopped parsley, dried beef or
  toasted chopped almonds.  Shape into 1 large or 1 inch balls. Coat with
  chopped parsley. Serve with crackers or cucumber slices.  Shape into
  pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef.
  Shape into football with pimento strip lacing.
  
  From: Kraft advertisement Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Crab Special
 Categories: Seafood, Dips
   Servings:  6
 
  1 1/2 tb Knox gelatin
    1/4 c  Cold water
      1 cn Cream of mushroom soup
      1 c  Mayonnaise
      2    (7 oz) cans crab meat
      1 c  Celery, finely chopped
      1 tb Worcestershire sauce
      1 sm Onion, minced
    1/2 ts Salt
      1    (8 oz.) pkg cream cheese
 
  juice from one lemon
  
  Soften gelatin in cold water.  Heat soup, mayonnaise, Worcestershire sauce,
  onion and cream cheese in double boiler until cheese is melted. Add gelatin
  and salt.  Stir until dissolved.  Chill until partly set. Fold in crab meat
  and celery.  Turn into 1/2 quart mold and chill until firm. Serve with
  crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Fodder
 Categories: Appetizers
   Servings:  6
 
     12 oz Box wheat chex
     10 oz Box cheerios
      6 oz Bite size rice chex
      5 oz Slim pretzel sticks
      1    Or 2 cans mixed nuts
      1 lb Oleo or butter, melted
      2 tb Worcestershire sauce
      2 tb Garlic salt
      1    Scant tbsp garlic powder
 
  PARTY FODDER
  
  Combine last four ingredients in large roasting pan. Add cereal and
  pretzels.
  
  Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts
  during the last 15 minutes of baking.
  
  The size of cereal may vary, use your own judgment.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Meatballs
 Categories: Appetizers, Lamb
   Servings:  6
 
      1 lb Ground lamb
      1    Egg; slightly beaten
      1 tb Garlic powder
    1/2 c  Italian bread crumbs
      1 tb Vegetable oil
 
  Combine ingredients. Form 1-inch balls. Fry in oil, turning fairly often,
  about 12 minutes, till browned through. Serve warm and provide sauces for
  dipping : salsa (your favorite), catsup, horseradish (see below), kinky
  peanut sauce (see below)
  
  Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some
  ground pepper and a squeeze of lemon.
  
  Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Mix #1
 Categories: Appetizers
   Servings:  2
 
    1/2 c  Butter
      1 tb Barbeque sauce
      2 ts Bon appetit
    1/4 ts Garlic powder
      2 tb Sesame seed, toasted
      2 c  Rice cereal, bite sized
      2 c  Corn cereal, bite sized
      1 c  Wheat cereal, bite sized
      1 c  Thin pretzel sticks
      2 c  Mixed nuts
 
  Melt butter in small saucepan; stir in seasonings and toasted sesame seed.
  (Toast seeds in a 350 oven for 15 minutes or until golden brown)  Pour hot
  seasoned butter over dry cereals, pretzel sticks and nuts.  Mix thoroughly
  until all pieces are coated.  Spread evenly in a 15 1/2 x 10 1/2 x 1/4 inch
  baking pan and bake in 250 oven for 1 hour, stirring occasionally.  Makes 2
  quarts.
  
  (I am assuming that when they talk about bite sized cereal, they mean
  Chex??)
  
  ** VARIATION ** CURRIED NIBBLERS: substitute 1/2 tsp curry powder, 1/2 tsp
  cinnamon, 2 tsp onion salt and dash cayenne or red pepper for the above
  seasonings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Mix #2
 Categories: Appetizers
   Servings:  6
 
      7 c  Of your favorite corn, wheat
           -and/or rice cereals
      1 c  Pretzel sticks
    3/4 c  Salted nuts
           Combine:
      6 tb Melted butter or margarine
      4 ts Lea & Perrins Original
           -Worcestershire Sauce
      1 ts Lawry's Seasoned Salt
 
  Mix together:
  
  Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for
  about 45 minutes, stirring every 15 minutes. Spread on paper towels to
  cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Pick-Up Chicken Livers
 Categories: Appetizers, Poultry
   Servings: 24
 
     10    -minutes preparation time
     15    -minutes cooking time

MMMMM---------------------------INGREDIENTS--------------------------------
    2/3 c  Bread crumbs; dry fine
      1 lb Chicken livers; trimmed
           -halved
      4 tb Butter; melted
    1/4 c  Ketchup
      2 tb Brown sugar
      2 tb Dijon mustart
  1 1/2 tb Worcestershire sauce
 
  1.  Preheat oven to 400F.  Place bread crumbs in a small dish.  dip chicken
  livers in melted butter, then in bread crumbs to coat.  Place on a lightly
  greased baking sheet.
  
  2.  Bake livers for 15 to 20 minutes, until they are cooked through and
  ctispy on the outside.
  
  3.  Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard,
  and Worcestershire.  Heat sauce to boiling, stirring to dissolve sugar.
  Serve the warm livers with the hot sauce for dipping.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Pleaser Meatballs
 Categories: Appetizers, Beef
   Servings: 12
 
      1    Recipe Of Basic Meatballs
    1/2 c  Coconut, Flaked
    1/4 c  Currant Or Grape Jelly
    1/4 c  Chutney Or Chutney Sauce *
    1/4 c  Dry Red Wine OR Orange Juice
      2 ts Mustard, Dry
 
  * Use a chopped chutney or chutney sauce.
  ~-------------------------------------------------------------------------
  Prepare the basic meatballs except; add coconut before mixing the
  ingredients.  Shape the mixture into 3/4-inch meatballs and bake at 400F
  for about 15 minutes.  Drain off the excess fat.  In a large skillet, heat
  the remaining ingredients to boiling.  Add the meatballs, cover and simmer,
  stirring occasionally, until the sauce thickens and meatballs are glazed,
  about 20 minutes.  Serve with wooden or plastic picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta Di Pina
 Categories: Appetizers
   Servings:  4
 
      3 tb Olive Oil
      4 md Cloves Garlic *
      2 tb Fresh Bread Crumbs
    1/8 ts Pepper
      1    Env. Golden Onion Soup Mix
  3 1/2 c  Water
      6 oz Uncooked Fine Egg Noodles
      2 tb Finely Chopped Parsley
           Grated Parmesan Cheese
 
  * Garlic cloves should be finely chopped.
  ~-------------------------------------------------------------------------
  In medium skillet, heat oil and cook garlic with bread crumbs over medium
  heat, stirring constantly, until garlic and bread crumbs are golden. Stir
  in pepper; set aside. In large saucepan, thoroughly blend golden onion
  recipe soup mix with water.  Bring to a boil, then stir in uncooked
  noodles.  Simmer uncovered stirring frequently, 7 minutes or until noodles
  are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb
  mixture and parsley.  Sprinkle with cheese and serve. Makes about 4
  appetizer or 2 main-dish servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pate De Chateau Blanc
 Categories: Appetizers, Beef
   Servings: 12
 
     12    White Castle hamburgers
      4    Eggs
      2 c  Milk
           Cream cheese
 
  Remove half the bun from each White Castle hamburger and discard. Place
  three of the remianing half-sandwiches in a food processor (pickle
  optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients
  are chopped, but be carefull not to puree. Empty into a bowl and repeat the
  process three more times. Pack the mixture into an ungreased,
  standard-sized bread pan. Place pan into a larger pan and pour boiling
  water into the larger pan to a level half the depth of the bread pan. Bake
  in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is
  best. Turn it out on a plate, decorate with cream cheese and cut pate into
  slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pate Sucree
 Categories: Appetizers
   Servings:  1
 
  1 1/3 c  Flour
      2 tb Sugar
    1/4 ts Salt
    1/2 c  Unsalted Butter, Cold *
      1 lg Egg Yolk, Beaten With
  1 1/2 tb Ice Water
 
  * Unsalted butter should be cold and cut into pieces.
  ~-------------------------------------------------------------------------
  In a bowl, stir together flour, sugar, and salt.  Add the butter and blend
  the mixture until it resembles coarse meal.  Add the yolk mixture. Toss
  until liquid is incorporated.  Form the dough into a ball. Dust with flour
  and chill it, wrapped in plastic wrap for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Dip
 Categories: Dips
   Servings:  6
 
      5 c  Peanut Butter
      2 c  Jam (flavour is at the
           -maker's discretion)
      2 c  Molasses
      1 c  Vinegar
  1 1/2 c  Sesame Seeds
 
  Mix all ingredients, save the seeds, together until as smooth of a
  consistency possible is achieved.  Add the seeds and stir in until
  well-blended.
  
  This recipe is best served with Bretton crackers, I find, but any dipable
  cracker/chip will suffice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Chili Dip
 Categories: Appetizers
   Servings:  4
 
    1/3 c  Peanut Butter (Any Variety)
      3 tb Water
      2 tb Soy Sauce
      2 tb Lemon Juice
      2 ts Honey
      2 x  Cloves Garlic, Finely Minced
      1 tb Chili Powder
      1 ds Crushed Dried Red Pepper
 
  GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut
  butter and water into a paste and add other ingredients, mixing well. Spoon
  into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland
  crackers, or with a variety of fresh vegetables, such as carrots, broccoli,
  green or red pepper, or cauliflower. NOTE: Add more water if your peanut
  butter is too firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Avocado Mousse
 Categories: Appetizers, Dips
   Servings:  6
 
      2    Very ripe pears, peeled and
           -chopped
      1    Very ripe avocado, peeled,
           -seeded and chopped
      2 tb Lemon juice
      2 tb Grated orange rind
      2 tb Spiced or plain dark rum
    1/2 c  Chopped peanuts or macadamia
           -nuts
      1 ds Allspice
 
  mint sprigs for garnish
  
  Combine all ingredients in a blender or food processor and puree for
  approximately 1 minute.  Pour the pureed mixture into a glass dessert dish
  or parfait glasses and chill in the refrigerator for at least an hour.
  Garnish with mint sprigs and serve cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Cheese Crisps
 Categories: Appetizers
   Servings:  7
 
    7/8 c  All-purpose flour
    1/2 ts Baking powder
    1/2 ts Dry mustard
           Pn       cayenne pepper
    1/2 c  Margarine
      2 c  Shredded strong cheddar
           -cheese
    1/2 c  Chopped pecans
 
  Servings: 7 dozen crackers
  
  Sift together flour, baking powder, mustard and pepper. Cream margarine,
  gradually blend in cheese and nuts. Add flour mixture slowly until blended.
  Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil, chill.
  Slice each roll into very thin slices. Arrange on greased cookie sheets.
  Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by
  Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecos Steaks on Olive Toast
 Categories: Beef, Appetizers
   Servings:  4
 
      4    Tender steaks (loin or rib)
      2 tb Minced garlic
      1 ts Bottled red chile flakes
    1/2 ts Black pepper
      1    French bread loaf
      2 tb Butter or margarine
      2 tb Chopped California ripe
           -olives
      1 tb Minced cilantro
 
  Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black
  pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4
  thick (1") slices of bread on a sharp diagonal. Melt butter and mix in
  olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread
  just long enough toast both sides (if broiling, it may be easier to drop
  broiler rack down a notch before toasting bread). Spoon olive butter over
  bread. Place toast on plates and top with steaks.
  
  Cooking time: 7-10 minutes.
  
  Total preparation time: 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppered Cheddar Dip
 Categories: Dips
   Servings:  2
 
  1 1/2 c  Sour cream
      1 c  Shredded Cheddar cheese
    1/4 c  Finely chopped onions
      3 tb Minced green pepper
    1/4 ts Salt
    1/8 ts Red pepper sauce
      1 tb Milk
 
  Blend all ingredients.  If necessary, add another tbs of milk to make a
  good dipping consistency.  Cover, refrigerate at least 1 hour. Makes 2 cups
  Spicy as a Southwestern favorite should be.  Serve hot with corn chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppered Seafood Sausage
 Categories: Appetizers, Seafood
   Servings:  1
 
      1 lb Fish Fillets
           Such As Sole, Flounder,
           Salmon Or Whitefish
           All One Kind Or Mixed
    1/2 lb Shrimp And/Or Scallops,
           Raw, Cleaned
    1/2 c  Packed Cilantro Leaves
      4 lg Egg Whites
      1 tb Fresh Lemon Juice
      2 ts Ground Cumin
      2 ts Salt
    1/4 ts Ground Black Pepper
      5    Feet Hog Casing
           In A Continuous Length,
           Soaked In Cold Water For
           A Few Minutes *
 
  *Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen
  parchment may be used instead.  See end of recipe for related info.
  ~-------------------------------------------------------------------------
  Cut the fish into long strips; the shrimp and scallops can remain whole.
  Put the seafood, jalapenos and cilantro through a coarse blade of a meat
  grinder.  Combine the ground seafood with the egg whites, lemon juice,
  cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water
  by letting the water run from the tap directly through it.  (The casing
  should not have any holes.)  Gather the casing up onto the sauce stuffing
  funnel attachment on your meat grinder. Put the seafood mixture back in the
  grinder and begin to grind it through. When it begins to emerge from the
  funnel, tie the end of the casing in a knot, leaving 3 inches of it
  unfilled for expansion room.  Grind the mixture out, taking care not to
  overstuff the length of sausage; it should be about 1 inch wide.  If
  necessary, squeeze it gently with your hands to make this width as you
  work.  Continue with the entire length; you will have about 4 feet of
  sausage. Remove the funnel and use your finger to press out the last
  remaining seafood mixture.  Leave 3 inches for expansion and tie the end in
  a knot. Shape to make it even.  Coil it into a spiral and set it aside.
  Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce
  the heat so that the water barely quivers.  Prick the sausage with a sharp
  knife pint at 3-inch intervals.  Place it in the barely moving water, cover
  the pan and cook for 10 minutes.  Turn off the heat and let the sausage
  rest for 10 minutes before serving. NOTE: If you use kitchen parchment,
  butter the paper and place 1/2 cup of the mixture on each piece. Roll it
  up, twist the ends and tie them securely with string. Poach as directed.
  Source: Chef Michael Roberts of Trumps in Los Angeles American Bistro
  0-8092-5047-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepperoni Onion Quiche
 Categories: Eggs, Cheese, Pork, Appetizers
   Servings:  6
 
      6 c  Minced sweet onions
      1 ts Salt
      2 tb Olive oil
    1/8 ts Fresh ground pepper
      1 tb Butter
    1/8 ts Ground nutmeg
  1 1/2 tb Flour
    1/2 c  Grated Swiss cheese
      3    Eggs
     18    Thin slices pepperoni
    1/2 c  Half and half
      8    In prebaked pastry shell
    1/3 c  Yogurt
 
  Saute onions with oil and butter in skillet over low heat until well done,
  stirring often.  Do not brown.  Sprinkle with flour and continue cooking
  slowly about 2 minutes.  Cool well.  Beat eggs; add half and half, yogurt,
  salt, pepper, and nutmeg.  Add to cooled onions.  Sprinkle half the cheese
  on the bottom of the pre-baked pastry shell and fill with egg-onion
  mixture.  Arrange pepperoni slices on top.  Sprinkle with remaining cheese.
  Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20
  minutes more.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppy Cocktail Nuts
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
      4 tb Butter or margarine
      1 tb Worcestershire sauce
      2 ts Tabasco sauce
      1 tb Salad seasoning
      1 ts Salt
    1/2 ts Garlic salt
    1/4 ts Pepper
      1 lb Walnut or pecan halves
 
  In a large pan melt butter and add remaining ingredients except nuts. Stir
  until well blended.  Add nuts and toss to coat.  Cook covered over low heat
  for 20 minutes.  Stir occasionally.  Drain on brown paper. Store in an
  air-tight container.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Permesan Chicken Wings Oreganata
 Categories: Appetizers, Poultry
   Servings: 12
 
     15 x  Minutes preparation time
     45 x  Minutes cook time

MMMMM---------------------------INGREDIENTS--------------------------------
      1 c  Grated parmesan cheese (4oz)
      2 tb Chopped parsley
      2 ts Paprika
      1 ts Dried oregano
    1/2 ts Dried basil
    1/4 ts Salt
    1/4 ts Freshly ground pepper
    1/2 c  Butter; melted
      1 lb Chicken wings; disjointed
           -and tips removed.
 
  1.  Preheat oven to 350F.  In a paper bag, combine cheese, parsley,
  papriak, oregano, basil, salt, and pepper.  Toss to mix.  Pour melted
  butter ina a shallow bowl.
  
  2.  Dip chicken pieces into butter, then place in a paper bag and shake to
  coat.  Place chicken on foil-lined baking sheet and bake 45 minutes. Serve
  hot.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pesto Dip
 Categories: Dips
   Servings:  1
 
      1 c  Miracle Whip
      1 c  Sour Cream
     10 oz Frozen Chopped Spinach *
    1/3 c  Grated Parmesan Cheese
    1/4 c  Walnut Pieces
      1 ts Dried Basil
    1/4 ts Salt
      1    Clove Crushed Garlic
 
  * Frozen chopped spinach should be thawed and well drained.
  ~-------------------------------------------------------------------------
  Place all ingredients in a blender bowl and process until almost smooth.
  Cover and chill until serving time.  Makes 2 cups.  From: Los Angeles
  Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Phyllo, Eating Well's Low-Fat Method
 Categories: Appetizers
   Servings:  1
 
 
  For appetizers with a lot of style but little fat, phyllo pastries are a
  natural. The paper-thin sheets of phyllo dough can be rolled, folded,
  shaped, seasoned, or filled in countless ways. In typical phyllo recipes,
  however, the layers of dough are freely brushed with melted butter; when
  baked, the butter keeps the thin sheets separate, producing a flaky--and
  fat-saturated--result. We developed a technique in which the leaves of
  phyllo are lightly coated with a blend of egg white and olive oil. During
  baking, the egg whites become crisp while the oil keeps the leaves
  separate. The low-fat technique has an unexpected and welcome benefit: the
  pastries turn out crisper and less oily than those made with pure fat, and
  filled pastires don't become soggy.
  
  Frozen phyllo (or filo or fillo) is available in most supermarkets; it is
  also sold fresh in some Greek and Middle Eastern specialty shops. One pound
  of dough averages 25 large sheets of pastry. Our recipes were devloped for
  full-sized sheets, either 14 by 18 inches or 12 by 17 inches. These
  appetizers work beautifully for entertaining because they can be prepared
  in advance and refrigerated or frozen.
  
  TIPS:
  
  Phyllo Dough is easy and fun to work with as long as it doesn't get soggy
  or dried out. To avoid these potential hazards:
  
     Thaw frozen phyllo in the refrigerator for at least 8 hours or
  overnight; this will prevent damp spots that could cause the sheets of
  dough to stick together.
  
     Remove phyllo from refrigerator, and leave unopened at room temperature
  for 1 to 2 hours.
  
     Clear a large work surface before removing phyllo from the box.
  
     Carefully unroll sheets onto a dry surface.
  
     Keep sheets of phyllo covered with plastic wrap or wax paper while you
  work; if the dough is left uncovered for even a short period of time, it
  dries out and breaks into flakes.
  
     Work quickly and with a gentle hand.
  
  From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Eggs #1
 Categories: Eggs, Appetizers, Condiments
   Servings: 12
 
     12    Eggs
      1 tb Salt
      2 c  White Vinegar
      1 c  Cold Water
      1 tb Mixed Whole Spices (In Bag)
 
  Put eggs and salt in cold water and bring to the boil. Shut off heat; let
  satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the
  water running while peeling the eggs). Let eggs stand until cold. Mix
  together the remaining ingredients. Let boil and then cool. Make sure eggs
  and vinegar are cold before putting in jars. Leave 24 hours before eating
  pickled eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Eggs #2
 Categories: Appetizers
   Servings:  6
 
      6    Hardcooked eggs
      1 c  Cider vinegar
      1 c  Beet liquid
    1/3 c  Sugar
    1/2 ts Salt
    1/4 c  Onion, chopped
      4    Whole cloves
 
  Place peeled eggs in bowl or jar.  Mix vinegar, beet liquid, sugar, salt,
  onion and cloves.  Pour over eggs.  Cover and refrigerate at least 2 days.
  Slice eggs.  6 servings, 145 calories per serving
  
  Source:  Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by
  Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Mushrooms
 Categories: Appetizers
   Servings:  4
 
      4 lb Small Mushrooms
      4 c  Boiling Water
  1 1/2 tb Salt

MMMMM-----------------------------MARINADE----------------------------------
  1 3/4 c  Water
     15    Peppercorns
      2    Bay Leaves
  2 1/2 tb Salt
    3/4 c  Sugar
    3/4 c  Vinegar
 
  Cut the mushroom stems off at the cap level.  Place the heads in boiling
  salted water.  Simmer till they sink to the bottom.  Strain. Boil marinade
  water with peppercorns and bay leaves for 30 minutes. Add salt and sugar.
  Stir till dissolved.  Add the vinegar, bring to a boil. Place the mushrooms
  in small jars.  Cover with hot marinade. Close the jars. Keep refrigerated.
  Use for canapes and salads, or as appetizers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Shrimp
 Categories: Appetizers, Seafood
   Servings:  8
 
    1/4 c  Crab Boil, Tied In Bag
  2 1/2 lb Shrimp, Peeled & Deveined
    3/4 c  White Vinegar
      5 ts Celery Seeds
      2 ts Salt
      1 c  Olive Oil
      1 lg Onion, Sliced Thin
      3    Bay Leaves
 
  In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
  minutes, and add shrimp.  Boil for 5 minutes and drain.  In a small bowl,
  whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
  oil in a stream, whisking continuously until emulsified. In a deep glass
  dish, arrange half the shrimp in one layer, arrange half the onion slices
  over them, and top with bay leaves.  Arrange the rest of the shrimp over
  the onions and sprinkle the remaining onion slices over them. Pour the
  dressing over all.  Let marinate, covered and chilled for 24 hours. Serve
  shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pimiento Cheese
 Categories: Dips, Appetizers, Cheese, Eggs
   Servings:  4
 
      1    Egg Beaten
    1/3 c  Sugar
    1/4 c  Vinegar
      1 tb Water
      2 c  Cheddar Cheese (Grated)
    1/4 c  Pimientos (Chopped)
 
  In small saucepan, beat egg and sugar until well blended.  Stir in vinegar
  and water.  Cook over low heat until thick.  Set aside until cool. In
  medium bowl, mix together cheese, pimientos and sauce.  Chill unitl ready
  to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pimiento Cheese Spread
 Categories: Appetizers, Cheese
   Servings:  6
 
      1 lb Velveta (softened or melted)
      1 md Size can Pimentos (mashed)
      1 ts Sugar
 
  sprinkle of Black Pepper
  
  Mix together and add enough mayonnaise or salad dressing to make moist and
  spreadable (about 1/2 c), adding more sugar for taste.
  
  I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo,
  and sometimes a touch of minced fresh onion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pink Pickled Onions
 Categories: Appetizers
   Servings:  4
 
      1    Medium-size red onion
    1/4 c  White wine vinegar
      2 tb Sugar
    1/3 c  Water
 
  Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water.
  Cover and chill for 30 minutes to 1 hour; drain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Piquant Popcorn
 Categories: Appetizers
   Servings:  8
 
      2 tb Corn oil
      2    Garlic cloves, crushed
      1    1/2" piece ginger root,
           -peeled, chopped
      1 c  Popping corn
    1/4 c  Butter
      2 ts Hot chili sauce
      2 tb Chopped fresh parsley
           Salt to taste
 
  Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping
  corn. Stir well.
  
  Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and
  shaking pan frequently until popping stops. Turn popped corn onto a dish,
  discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining
  clove of crushed garlic and chili sauce.
  
  Return corn to pan and toss well until evenly coated with mixture. Add
  parsley and salt and stir well. Turn into a serving dish. Serve warm or
  cold.
  
  VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon
  paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh
  chives to melted butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Piquant Salmon Rolls
 Categories: Appetizers, Seafood
   Servings:  4
 
      4 oz Cream cheese
    1/4 c  Walnuts, chopped
      1 tb Chopped fresh chives
      1    Stalk celery, chopped
      3 ts Lemon juice
      3 pn Cayenne pepper
    1/4 ts Ground coriander
      8    Thin slices smoked salmon
      8    Thin slices whole-wheat
           -bread
           Butter
      8    Thin slices cucumber
           Fresh ground pepper
           Fresh dill sprigs (opt)
           Chives (opt)
 
  In a bowl, soften cream cheese and stir in walnuts, chives and celery.
  
  Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese
  mixture on each slice of salmon and season with pepper. Roll up to form
  neat rolls.
  
  Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
  Spread thinly with butter. Place a cucumber slice on each bread round and
  place a salmon roll on top of each cucumber. Drizzle with remaining lemon
  juice and garnish with dill sprigs and chives, if desired.
  
  NOTE: Salmon rolls can be prepared several hours in advance and
  refrigerated. Toast bases, however, and better freshly made. Once
  assembled, serve within 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pisang Goreng
 Categories: Appetizers, Eggs
   Servings:  4
 
      1 c  All-Purpose Flour
      1 c  Water
      1 ts Baking Powder
      1    Egg Beaten
        pn Salt
      4    Ripe Bananas Peeled Halved
    1/2 c  10% Cream
      1 c  Brown Sugar
      1 tb Butter
      2 tb Dark Rum
 
  Mix the flour, water, baking powder, egg and salt and let sit for about 20
  minutes.  This is your batter. Dip the banana halves in the batter and deep
  fry in vegetable oil at 325F for about 5 minutes or until the batter is
  golden brown.  Remove the bananas from the oil and allow to drain.
  Meanwhile mix the cream, brown sugar and butter together in a sauce pan and
  cook over medium heat until the sugar has dissoved. Add the rum and be sure
  the sauce doesn't boil.  Place some vanilla ice cream on a plate. Place a
  banana over the ice cream and pour a generous amount of rum sauce over the
  dessert.  Serve while the banana is still hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pita Crisps
 Categories: Appetizers, Cheese
   Servings:  4
 
      2 x  Pita Breads (6" diameter)
      2 ts Margarine
      2 ts Oregano
      4 tb Grated Parmesan Cheese
 
  Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges
  with margarine. Place on cookie sheet. In a small bowl, toss together
  oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into
  wedges. Broil about 5" from heating element until crisp, about 2 minutes.
  Watch carefully! VARIATIONS: experiment with other herbs of your choice
  such as chives and parsley; or, omit oregano and sprinkle with sesame
  seeds. Serve alone or with dips or pates.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Tomato Tart
 Categories: Appetizers
   Servings: 40
 
      1 lg Egg white
      3 tb Olive oil
      6    Phyllo dough sheets (14x18")
      5 ts Breadcrumbs; dry
    1/3 c  Dijon mustard
    1/4 c  Parmesan cheese; freshly
           --grated
      1 lb Plum tomatoes (about 8)
      2 tb Parsley; fresh (chopped)
      1 ts Thyme; fresh, or 1/2 t drie
 
       Set oven rack on the upper level; preheat to 400 degrees F. Lightly
  coat a baking sheet with nonstick cooking spray or line with parchment
  paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil.
       Lay a sheet of phyllo on the prepared baking sheet, and with a pastry
  brush, lightly coat the surface with the egg-white mixture.  Sprinkle with
  1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on
  top and brush with egg-white mixture. To form an edge to the tart,
  carefully roll over the edges toward the center, using the blade of a knife
  to help you get started.
       With a rubber spatula, spread mustard over the surface of the dough
  and sprinkle with cheese. (The tart can be prepared ahead to this point.
  Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange
  tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes,
  or until the pastry is golden brown. Let cool in the pan for 5 minutes. In
  a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and
  thyme. With your fingers or a fork, dab some of the herb mixture onto each
  tomato slice. Slide the tart onto a serving platter or, if you wish to
  serve bite-sized appetizers, slide it onto a cutting board and with a sharp
  knife or pizza cutter, cut the tart into squares between the tomato slices.
  Serve warm or at room temperature.
  
  32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg
  sodium; 1 mg cholesterol.
  
  **"The tangy mustard is a pleasing accent to the sweet tomatoes in this
  easy-to-prepare appetizer." ~-From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poached Lobster Delights and Garden Vegetables
 Categories: Appetizers, Seafood
   Servings:  4
 
      1 c  Chicken broth
    1/4 ts Garlic powder
    1/4 ts Dried basil
    1/4 ts Thyme
    1/4 ts Oregano leaves
      1 tb Cornstarch
      1 c  Quartered fresh mushrooms
      1 pk Louis Kemp Lobster Delights
           -chunks (8 oz)
      3 c  Fresh vegetables (broccoli
           -flowerets, carrot and
           -zucchini slices)
           -OR
      1 pk Frozen mixed vegetables,
           -thawed (16 oz)
      1 tb Lime juice
      1 ts Margarine
 
  Combine first six ingredients in saucepan. Cook and stir on medium heat
  until mixture thickens and boils. Add mushrooms, Lobster Delights and
  vegetables. Cover; reduce heat. Simmer about 10 minutes or until
  tender-crisp, stirring once. Stir in lime juice and margarine.
  
  111 calories per serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pokey's Beef Dip or Appetizer
 Categories: Dips, Beef, Appetizers
   Servings:  6
 
      8 oz Cream cheese
      2 tb Milk
      2 tb Green pepper, chopped finely
    1/8 ts Black pepper
      2 tb Minced, finely, onion
    1/2 c  Sour cream
      4    Or 5 tsp Kraft's horseradish
           -sauce
    1/4 c  Nuts plus about 1/8 c for
           -later use
      1    Or 2 pkg dried beef, cut up
           -or clipped into fine pieces
 
  Parmesan cheese (optional)
  
  Blend softened cream cheese and milk.  Stir in finely snipped beef, onion,
  green pepper, and black pepper.  Mix well; add 1/4 cup nuts, sour cream,
  and horseradish.  Spoon into baking dish.  Sprinkle remaining 1/8 nuts on
  top.  Bake at 350 degrees for 10 minutes.  After cooled, sprinkle with
  Parmesan cheese, if desired.  Serve on crackers, breadsticks, vegetables,
  etc.  Scrumptious!!!
  
  From Judith Murphy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Polenta Triangles
 Categories: Appetizers, Cheese
   Servings: 30
 
      3 c  Cold water
      1 c  Coarse yellow cornmeal
      1    Env onion soup mix
      4 oz Mild chopped green chilies,
           -drained (1 can)
    1/2 c  Whole kernel corn
    1/2 c  Red pepper, roasted and
           -finely chopped
    1/2 c  Sharp Cheddar cheese,
           -shredded
 
  Bring the water to a boil in a 3-quart saucepan.  With a wire whisk, stir
  in the cornmeal and onion soup mix.  Simmer uncovered, stirring constantly,
  for 25 minutes, or until thickened.  Stir in the chilies, corn and roasted
  red peppers.
  
  Spread the mixture in a lightly greased 9-inch-square baking pan and
  sprinkle with the cheese.  Let stand for 20 minutes, or until firm.  Cut
  into about 30 triangles.  Serve at room temperature or heat in a 350 F oven
  for 5 minutes or until warm.
  
  MICROWAVE:  Combine the water, cornmeal and onion soup mix in a
  microwave-safe casserole.  Cover and microcook on HIGH (100%) for 20
  minutes, stirring every 5 minutes (mixture will be thick).  Stir in the
  chilies, corn and roasted red peppers.  Spread into pan as above.
  
  Makes about 30 appetizers.
  
  [The Baltimore Sun; Dec 8, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Polynesian Kabobs
 Categories: Appetizers, Pork
   Servings:  1
 
     20 oz Pineapple Chunks In Syrup
      6 tb Soy Sauce
      3 tb Honey
      1 tb Dry Sherry
      1 ts Grated Orange Peel
    1/8 ts Garlic Powder
      2 lb Cooked Ham, Cut Into 25
           -Cubes (1 Inch)
      1 lb Thick Sliced Bacon
     25 lg Stuffed Olives
     25    Cherry Tomatoes
 
  Drain pineapple; reserve syrup.  Blend syrup, soy sauce, honey, sherry,
  orange peel and garlic powder in large bowl; stir in ham cubes.  Cover;
  refrigerate 1 hour, stirring occasionally.  Cut each bacon slice crosswise
  in half; wrap pineapple chunks with halved bacon slices.  Thread bamboo or
  metal skewers with a wrapped pineapple chunk, an olive, another wrapped
  pineapple chunk, a marinated ham cube and a cherry tomato.  Place skewers
  on rack of broiler pan; brush with marinade.  Broil 3 to 4 minutes on each
  side, or until bacon is crisp.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Italiano
 Categories: Appetizers
   Servings:  8
 
      2 tb Butter or margarine
      1 sm Clove garlic,minced
    1/2 ts Dried oregano leaves,crushed
      8 c  Hot popcorn
      2 tb Grated Parmesan cheese
 
  In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic
  with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with
  cheese.Makes 8 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy & Sesame Seed Straws
 Categories: Appetizers
   Servings: 60
 
      2 tb Poppy seeds
      2 tb Sesame seeds
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      6    Phyllo dough sheets (14x18"
 
       Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with
  nonstick cooking spray or line with parchment paper. Heat a small heavy
  skillet over medium heat. Add the poppy and sesame seeds and cook, stirring
  until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate
  to cool. In a small bowl, whisk together egg white, oil and salt.
       Lay a sheet of phyllo on a work surface with a short side toward you.
  With a pastry brush, lightly coat the lower half of the sheet with the
  egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over
  to cover the lower half. Brush the right half of the folded sheet with
  egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left half over
  the seeds. Brush the bottom half of the folded sheet with the egg-white
  mixture, sprinkle with 1/4 tsp. seeds and fold the upper half over.
  Finally, brush the top with the egg-white mixture and sprinkle with 1/4
  tsp. seeds. Cut into 10 short strips using a knife or serrated pastry
  cutter. With a wide spatula, transfer the strips to the baking sheet,
  placing them about 1/2 inch apart. Repeat the procedure with the remaining
  5 sheets of phyllo, egg-white mixture and seeds. Bake the straws for 8 to
  10 minutes, until golden and crisp. Transfer to a rack to cool.
       The straws may be stored in an airtight container at room temperature
  for 1 week or in the freezer for up to 2 months.
       Makes about 5 dozen straws.
  
  19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
  sodium; 9 mg cholesterol.
  
  From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork U Pine Meatballs
 Categories: Ground beef, Appetizers
   Servings:  6
 
      3 lb Ground beef
  1 1/2 c  Of rice
      1    Very large onion, chopped
      2 cn Tomato sauce
 
  Mix ground beef, onions, rice, roll into balls. Place meatballs in pan and
  pour tomato sauce over. Bake at 350 degrees for 1 hour.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Cakes
 Categories: Appetizers
   Servings:  6
 
      2 c  Mashed Potatoes
      1    Egg White, Slightly Beaten
      2 tb Chopped Onion
      2 tb All-Purpose Flour
    1/8 ts Salt
      1    Pepper To Taste
      1 ts Oil
 
  In a medium size bowl, combine potatoes, egg white, onion, flour, salt and
  pepper.  Meanwhile, heat oil in a large skillet over medium high heat. When
  hot, put about 2 tablespoons potato mixture for each cake into skillet.
  Cook until well browned, then turn with a spatula and cook other side until
  brown.  Continue making cakes, keeping first ones warm. Cal: 74, Fat: 1 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Puffs
 Categories: Appetizers
   Servings:  6
 
      2    Eggs
      1 c  Mashed potatoes
    1/2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
           Oil for deep-fat frying
 
  In a mixing bowl, beat eggs.  Add potatoes.  Combine flour, baking powder
  and salt; stir into potato mixture.  In a large saucepan or kettle, heat
  about 1" of oil to 375 degrees. Drop mixture by heaping teaspoonfuls, four
  or five at a time, into hot oil. Fry 2-3 minutes, turning once, or until
  golden brown.  Watch closely since they brown quickly. Drain on paper
  towels.  Serve immediately.
  
  Yields: 1 1/2 to 2 dozen From: "Reminisce" Magazine Posted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potsticker Crisps
 Categories: Appetizers
   Servings: 12
 
     12    Round potsticker skins
 
  One at a time, dip potsticker skins in water; shake off excess. Lay in a
  single layer on a greased 12x15" baking sheet.
  
  Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
  thickness. Cool on racks. If made ahead, package airtight and store at room
  temperature up to 2 days.
  
  Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
  saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
  milligrams cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potstickers
 Categories: Appetizers
   Servings: 24
 
      1 lb Ground pork
      2    Green onions; chopped
      1 tb Soy sauce
      2 ts Dry sherry
      1 ts Sesame oil
    1/2 ts Fresh ginger; grated
           Clove garlic; crushed
      1 lg Egg
      1 tb Cornstarch
    1/4 ts Salt
    1/4 ts Pepper
      1 pk Wonton wrappers
 
  Mix all ingredients together, by hand, in large bowl.
  
  Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and
  press firmly in wonton press. (Moisten edges for better adhering). Saute in
  vegetable oil (you might want to add 1 drop of sesame oil) on medium heat
  till bottoms are golden.  Add enough chicken broth to barely cover wontons.
  Cover and simmer approximately 8-10 minutes. Serve immediately with some
  dipping sauce consisting of:  2 parts soy sauce, 1 part rice vinegar, a
  little grated ginger and some chopped green onion.
  
  Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prawn Pate
 Categories: Seafood, Appetizers
   Servings:  6
 
      1 lb Prawns, shelled and deveined
      3 tb Butter
      3 tb Cream cheese
      1 tb Sour cream
      2    Drops of tabasco
    1/2 ts Nutmeg
      1    Crushed clove of garlic
      1 tb Lemon juice
      1 ds Of salt and pepper
 
  Mince prawns and beat together with all other ingredients until smooth.
  Garnish with a whole prawn. Serve with hot toast triangles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Price Chopper Winning Barbecue Dip
 Categories: Dips
   Servings:  6
 
      2 c  Price Chopper Sour Cream
      1 c  Price Chopper Mayonnaise
    1/2 c  Price Chopper Barbecue Sauce
           -with Onions
    1/4 c  Green Onions, chopped fine
 
  Mix all ingredients together until well blended. Refrigerate and serve with
  tortilla chips.
  
  SHARED BY:Jim Bodle 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Provolone-Ham Celery Stuffing
 Categories: Appetizers, Cheese, Pork
   Servings: 15
 
           *Ingredients:*
      1 c  Provolone cheese, grated or
           -shredded
      2 tb Butter, softened
    1/4 c  Ham, minced
           Worcestershire sauce, dash
 
  *Directions:*
  
  Blend all ingredients and pile lightly in celery. Makes enough to fill 15
  to 20 cut sections of celery.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quacker Jacks - Gloria Pitzer
 Categories: Appetizers
   Servings:  6
 
      1 c  Peanuts
    1/2 lb Butter
      5 c  Popped Corn,
      2 c  Brown Sugar
    1/2 c  Light Corn Syrup,
    1/2 ts Baking Soda.
 
  Mix nuts with corn.  Melt butter and sugar and syrup. When melted add
  baking powder then pour over corn and mix.
  
  From:  Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -
  Prodigy Reposted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quiche Nicoise
 Categories: Appetizers, Eggs
   Servings:  6
 
    1/4 c  Onion
      2 tb Olive oil
      2 lb Tomatoes
           - peeled, seeded and diced
      2    Garlic cloves; minced
           Herbes de Provence:
           - (Equal parts
           - marjoram, oregano, thyme)
      3    Eggs
      8    Anchovy filets, minced
      3 tb Olive oil
      3 tb Tomato paste
      3 tb Minced parsley
      1 ts Paprika
      1 pn Cayenne pepper
           Prepared tart shell
           Nicoise olives, pitted
           Grated Parmesan cheese
           Olive oil
 
  SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2
  minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10
  minutes. Uncover and simmer 10 minutes more. Remove from heat and add the
  eggs beaten with anchovies, oil, tomato paste, parsley, paprika and
  cayenne. Pour into prepared shell and top with olives, grated cheese and
  little oil.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Bacon Spinach Dip
 Categories: Appetizers, Dips
   Servings:  6
 
     10 oz Frozen Chopped Spinach *
    1/2 c  Imitation Bacon Bits OR
    1/2 c  Crisp Bacon, Crumbled **
      1 c  Mayonnaise
  2 1/4 ts Fresh Dill, Chopped, OR
    3/4 ts Dried Dill, Crushed
    1/2 ts Garlic Powder
    1/8 ts Cayenne Pepper
 
  * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
  slices of bacon cooked until very crisp should give you this.
  ~-------------------------------------------------------------------------
  Squeeze as much water as possible from the spinach.  Mix the bacon and
  spinach and add the other ingredients, blending well.  Cover and chill.
  Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
  Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Beef Sausage - Nella
 Categories: Appetizers, Ground beef
   Servings:  4
 
      4 lb Lean Ground Beef
    1/4 c  Morton Tender Quick Salt
      2 ts Pepper
      2 ts Liquid Smooke
      1 ts Garlic Powder
 
  In a large bowl combine ground beef and quick salt.  Mix and leave
  overnight in the refrigerator.  Next day add pepper, liquid smoke and
  garlic powder.  Mix well, divide into 3 rolls.  Bake at 225F for 4 hours
  on broiler pan on lower rack in oven.  Wrap in paper towels to absorb
  grease.  Refrigerate or freeze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Pate with Onion-Fruit Marmalade
 Categories: Appetizers
   Servings:  8
 
    1/2 lb Liver sausage
      2 tb Onion, green, finely chopped
      2 tb Parsley, minced
      2 tb Walnuts or pine nuts,
           Coarsely chopped
      4 ts Brandy
      4 ts Worcestershire sauce
    1/2 ts Thyme leaves, dried
    1/4 ts Pepper, freshly ground
    1/4 ts Nutmeg, ground
     24    Bread, French, thin slices,
           Toasted
           Parsley, minced

MMMMM----------------------ONION-FRUIT MARMALADE---------------------------
  1 1/2 ts Oil, olive
      3 tb Onion, finely chopped
    1/4 c  Apricots, dried, chopped
    1/4 c  Orange juice, fresh
      2 tb Raisins, chopped
      2 tb Sherry, sweet
      2 ts Lemon juice, fresh
      1 ts Lemon rind, grated
      1 ts Orange rind, grated
    1/3 c  Preserves, blackberry or
           Other berry
           Salt
           Pepper
 
  In bowl, combine liverwurst, green onion, parsley, walnuts, brandy,
  Worcestershire sauce, thyme, pepper and nutmeg.  Refrigerate at least 1
  hour.
  
  In small skillet, heat oil over medium heat; quickly saute onion.  Cover,
  reduce heat to low and cook onion for 10 minutes.  (It shouldn't brown).
  Meanwhile, in small saucepan, combine apricots, orange juice, raisins,
  sherry, lemon juice, lemon rind and orange rind.  Cover and simmer 15
  minutes over medium-low heat.  Remove from heat; add onion, blackberry
  preserves and pepper.  Cool.
  
  Spread about 1 tablespoon pate on each toasted bread slice.  Top each with
  heaping teaspoon marmalade.  Garnish with minced parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raclette/style Cheese
 Categories: Cheese, Appetizers
   Servings:  6
 
  1 1/2 c  Shredded process Gruyere or
           -process Swiss cheese (6
           -oz.)*
      1 c  Shredded Gouda Cheese (4
           -oz.)
      1 tb Snipped fresh basil or
           -oregano (or 1 tsp. dried
           -basil or
           Oregano, crushed)
      2 ts Dijon-style mustard
      1 ts White wine
           Worcestershire sauce
           Tabasco sauce to taste
           Pimiento slices (optional)
           Fresh thyme, rosemary,
           -and/or savory sprigs (opt)
           Blanched cauliflower and/or
           -broccoli flowerets, boiled
           Halved tiny new potatoes
           Pita bread wedges**
 
  In a small mixer bowl or food processor bowl combine cheeses; let stand to
  soften.  Add basil or oregano, mustard, Worcestershire sauce, and hot
  pepper sauce; beat with an electric mixer on low speed, or cover and
  process till well combined. (Mixture will be crumbly).  Form into a ball.
  Shape into a 4-1/2 inch round about 1 inch high.  Wrap in clear plastic
  wrap; chill several hours or overnight.
  
  Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut
  into 6 wedges; separate wedges slightly.  Place skillet or pan on the rack
  of a smoker or grill over slow coals.  Cover and smoke for 5 to 7 minutes
  or til softened and heated through, checking often to make sure the cheese
  doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.)
  Top each wedge with a pimiento slice and herb sprig, if desired. Serve with
  warm vegetables and bread.  Makes 6 appetizers.
  
  *It is important to use process cheese.  Process cheese melts smoothly,
  giving an acceptable texture.
  
  **If you like, blanch or boil the vegetables ahead of time, cover and
  chill.  Wrap in foil and reheat on grill while the cheese smokes.
  
  From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Cream Cheese Spread
 Categories: Cheese, Appetizers
   Servings:  4
 
      8 oz Cream Cheese, Room Temp.
    1/3 c  Raisins Or Currants
    1/2 ts Ginger
    1/4 ts Salt
      2 tb Chutney, Chopped
      4 tb Sherry, Medium Dry
 
  Beat the cream cheese until smooth, then work in the raisins or currants,
  ginger, salt and chutney.  Add the sherry, a T at a time, until the mixture
  is of spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Randy Red Salsa Dip
 Categories: Appetizers, Dips, Condiments
   Servings:  4
 
      2 c  Fresh Tomatoes, Diced
    1/4 c  Onion, Coarsely Chopped
  1 1/2 ts Garlic, Minced
    1/8 ts Salt
    1/4 ts Oregano, Dried
    3/4 ts Lime Juice
      1 tb Jalapeno Pepper, Coarse Chop
      1 tb Fresh Cilantro, Chopped
 
  Mix the tomatoes and onion, blending well.  Add all the other ingredients,
  blending well.  Let stand for 1 hour before serving for the flavors to
  meld.  May be served at room temperature or chilled. Makes about 2 1/4
  cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
  Oysters, Mushroom Caps
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ravioli Filled W/pumpkin
 Categories: Appetizers
   Servings:  6
 
      2 c  All purpose flour
      1 c  Semolina flour
    1/2 ts Salt
      4    Room temperature egg
      2 tb Olive oil
      2 tb Warm water
     10 oz Solid pack pumpkin
    1/2 c  Freshly grated Parmesan
           -cheese
      6    Single amaretto
      2    Egg
    1/2 ts Salt
    1/4 ts Freshly ground white pepper
    1/4 ts Fresh grated nutmeg
      2 tb Olive oil
    3/4 c  Clarified unsalted butter
 
  For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2
  tablespoons olive oil and water and blend until dough comes together, about
  20 seconds. Turn dough out onto lightly floured surface and knead until
  smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.
  
  For filling: Blend next 7 ingredients in processor. Set mixture aside.
  
  To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep
  remainder covered to prevent drying), then fold into thirds. Turn pasta
  machine to widest setting and run dough through. Repeat until dough is
  smooth and velvety, folding before each run and dusting with flour if
  sticky. Adjust pasta machine to next narrower setting. Run dough through
  without folding. Repeat, narrowing rollers after each run until pasta is
  about 1/16 inch thick, dusting with flour if sticky. Repeat with another
  piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level
  teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along
  edges. Brush dough between filling and along edges with water. Top with
  second sheet, pressing around filling to seal. Trim around filling using
  pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed
  paper. Repeat with remaining dough. Let ravioli dry until leathery around
  edges. (Can be prepared 1 day ahead and refrigerated.)
  
  Stir 2 tablespoons olive oil into large pot of boiling salted water. Add
  ravioli (in batches if necessary) and cook until just tender but firm to
  bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss
  well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan
  cheese if desired. Top with freshly ground pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raw Mushroom Dip
 Categories: Appetizers, Dips, Cheese
   Servings:  8
 
      6 oz Cream Cheese
      1 tb Minced Onion
      1 c  Fresh Mushrooms, Fine Chop
    1/2 ts Salt
           MSG (Optional)
           Minced Parsley
 
  Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt
  and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as
  a spread for tiny open faced sandwiches, garnished with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raw Mushroom Appetizers
 Categories: Appetizers, Cheese, Pork, Syd's book
   Servings:  8
 
      2 lb Very Fresh Mushrooms
      8 oz Softened Cream Cheese
  4 1/2 oz Can Deviled Ham
      2 tb Chopped Stuffed Olives
           Onion Salt
           Garlic Salt
           Dry Mustard
           Pepper
           Pimento
 
  Rinse mushrooms well.  Remove the stems.  Mix the cream cheese, deviled
  ham, chopped olives and the seasonings.  Spoon or pipe the cheese mixture
  into the mushroom caps.  Garnish with pimento.  Place on platter, wrap and
  refrigerate until serving time.  These may be made a day in advance. From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Bean Paste Cakes
 Categories: Appetizers
   Servings:  6
 
      2 c  Or 1 1/2 lbs. of red bean
           -paste
           24 'skins'
           Oil
 
  directions: divide paste into 24 potions. roll into balls. place bean paste
  ball in center of thin 'skin' circle. pull dough up around paste. roll into
  ball.  flatten with hand and then use rolling pin to make a three inch
  shape.  Let stand for 10 minutes.  Deepfry in low heat for six minutes.
  then fry on high heat for one more minute or til golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Bell Pepper and Cheddar Cheese Spread
 Categories: Spreads, Appetizers
   Servings:  1
 
    1/2 sm Onion, Quartered
      3 lg Cloves Garlic, Peeled
      2 ts Olive Oil
      2    Red Bell Peppers
  1 1/2 c  Tillamook Cheddar Cheese, Or
           Other Sharp Cheddar,
           Grated And Packed To Measure
        ds Cayenne Pepper
      2 tb Chives, Fresh, Chopped
 
  Preheat oven to 375F.  Place onion and garlic in small baking dish.
  Drizzle with oil.  Bake until soft, stirring occasionally, about 50
  minutes.  Cool. Meanwhile, char peppers over gas flame or under broiler
  until blackened on all sides.  Cool 10 minutes.  Peel and seed peppers; pat
  dry. Place all ingredients except chives in processor.  Puree until almost
  smooth. Transfer to bowl.  Stir in chives.  Season with salt and pepper.
  Cover and refrigerate at least 2 hours.  (Can be prepared 1 day ahead.)
  Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or
  served with a dip with crudites. Recipe from Bon Appetit, March, 1993.
  Source: Bon Appetit - March, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cheese Ball
 Categories: Appetizers
   Servings:  3
 
    1/2 lb Chedder cheese, finely
           -grated
      3 oz Package cream cheese,
           -softened
      3 tb Sherry
    1/4 c  Coarsely chopped, pitted
           -ripe olives
    1/2 ts Worcestersire sauce
      1 ds Onion salt
      1 ds Garlic salt
      1 ds Celery salt
    1/2 c  Coarsely snipped dried beef
 
  Several days ahead or day before serving, mix in a large bowl with mixer at
  medium speed the chedder cheese, cream cheese, sherry, ripe olives,
  Worcestershire sauce, onion salt, garlic salt and celery salt.  Now shape
  mixture into a ball, wrap in foil, then refirgerate until needed.
  
  About 30 minutes before serving, remove foil from cheese ball. Reshape into
  ball with hands, then roll it in the dried beef until it is thoroughly
  coated. Makes about a 3-inch ball.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Devil Eggs
 Categories: Eggs, Appetizers
   Servings:  6
 
      6    Eggs, hard cooked
      2 tb Mayonaisse
      1 ts Grated onion
      1 ts Mustard
    1/2 ts Worcestshire sauce
  1 1/2 oz Deviled ham
 
  Salt and pepper to taste
  
  Cut hard cooked eggs in half - removing yolks to bowl - mix remaining
  ingredients with yolks and pile lightly into reserved halves. Dust lightly
  with paprika before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Sockeye Salmon Special
 Categories: Appetizers, Dips, Seafood
   Servings:  4
 
    3/4 c  Fresh Salmon, Flaked, OR
      8 oz Salmon, Canned, Well Drained
    1/2 ts White Onion, Finely Diced
  1 1/2 ts Fresh Dill, Chopped, OR
    1/2 ts Dried Dill, Crushed
    1/2 c  Mayonnaise
    1/4 c  Whipping Cream
      1 tb Lemon Juice
 
  Remove any remaining skin and bones from the salmon (even the canned salmon
  may have some).  Mix the flaked salmon (canned or fresh) with the lemon
  juice, onion, and dill.  Blend in the mayonnaise and whipping cream. Cover
  and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli,
  Cauliflower, Cucumber, Black Bread, Potato Skins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Refried Bean Dip
 Categories: Dips, Beans
   Servings:  8
 
      1 cn Refried Beans
      3 ds Tabasco Sauce
      3 tb Sour Cream
    1/2 ts Chili Powder
      2 tb Chopped Onion
           Salt And Pepper To Taste
 
  Combine all ingredients and serve with tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Stuffed Artichokes
 Categories: Appetizers, Microwave
   Servings:  2
 
      2 md Artichokes
      2 ts Lemon Juice
    1/4 c  Water
    1/2 c  Shredded Carrot
    1/4 c  Sliced Green Onion
      2 tb Butter Or Margarine
    1/4 ts Dried Sage, Crushed
      1 c  Cooked Rice
    1/2 c  Chicken Broth
      1 ts Lemon Juice
    3/4 ts Cornstarch
        ds White Pepper
      1 lg Beaten Egg Yolk
 
  Cut off stems and loose outer leaves from artichoke.  Cut of 1-inch from
  tops.  Snip off sharp leaf tips.  Brush cut edges with 2 t lemon juice.
  Place artichokes and water in a casserole. Cover with vented clear plastic
  wrap.  Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
  tender, rotating casserole a half-turn after 4 minutes. Let stand, covered,
  while preparing stuffing.  For stuffing, in a small nonmetal bowl stir
  together carrot, onion, butter or margarine, and sage. Micro-cook, covered,
  on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender,
  stirring once.  Stir together vegetable mixture and rice. Drain artichokes.
  Remove the center leaves and chokes from artichokes. Spread artichoke
  leaves slightly. Spoon rice stuffing into the center of each artichoke and
  behind each large leaf.  Return artichokes to casserole. Cover with vented
  clear plastic warp.  Micro-cook, covered, on 100% power for 2 to 3 minutes
  or till stuffing is hot and bases of artichokes are fork-tender, rotating
  the casserole a half-turn every minute.  Let stand, covered, while
  preparing sauce.  For sauce, in a 2-cup measure stir together chicken
  broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on
  100% power for 2 to 3 minutes or till thickened and bubbly, stirring every
  30 seconds.  Stir HALF the hot mixture into the egg yolk. Return all to the
  2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds.
  Transfer stuffed artichokes to a warm serving platter. Pour sauce around
  the artichokes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Stuffed Mushrooms
 Categories: Appetizers
   Servings: 12
 
     24 lg Fresh Mushrooms
      1 tb Chili Sauce
      3 tb Minced Onion
      1 tb Lemon Juice
      1 tb Butter or Margarine
      1 ts Salt
      1 c  Cooked Extra Long Grain Rice
    1/4 ts Ground Black Pepper
    1/2 c  Finely Chopped Nut Meats
    1/4 c  Melted Butter
 
   Remove stems, wash and dry mushrooms. In small skillet, cook onion in
  butter until tender, but not brown. Add remaining ingredients except for
  melted butter. Press rice mixture into each mushroom cavity. Place mushroom
  caps on rack in broiler. Drizzle with melted butter and broil until golden
  brown. Makes 24 mushrooms (2 per person).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rip & Dip
 Categories: Dips, Microwave
   Servings:  6
 
      1    Bread; round, hollowed out,
      2 pk Spinach; frozen, chopped
      2 pk Cream cheese - 8 oz
    1/3 c  Water chestnuts, chopped
      3 tb Milk
      1 ts Lemon juice
    1/4 ts Nutmeg; ground
    1/8 ts Cayenne; ground
 
  Servings:  6
  
  Cut 2" slice off top of round bread loaf. Remove centre portion, leaving at
  least 2" of bread on the bottom and 1" on the sides. Cut remaining bread
  into cubes.
  
  Unwrap spinach; place on plate. Microwave on High 5-8 minutes or till
  defrosted. Drain spinach, pressing to remove excess moisture. In medium
  bowl, microwave the cream cheese at 50% (medium) or till softened. Mix in
  the spinach and remaining ingredients. Spoon spinach mixture into hollowed
  out bread loaf. Serve dip with reserved bread cubes, carrot and celery
  sticks.
  
  Variation: can add following ingredients Parmesan cheese, cooked crumbled
  bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine
  nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Garlic
 Categories: Appetizers
   Servings:  1
 
           Whole Heads Of Garlic
           Toasted Rounds French Bread
           Softened Sweet Butter
 
  Preheat oven to 375F. Remove the papery outer covering of whole garlic
  head, but do not seperate the cloves or peel them.  Place as many whole
  heads of garlic on a large square of heavy-duty aluminum foil as there are
  people to be served.  Fold up foil so that the cloves are completely
  wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner
  a head of garlic and some bread and butter. Separate cloves. Hold a clove
  over a piece of buttered bread and squeeze. The garlic puree will pop out,
  like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch
  of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped
  for at least 5 minutes. Gently separate the cloves and squeeze each one
  over a fine meshed sieve, so that the softened garlic pops into the sieve.
  With wooden spatula or wooden spoon, rub garlic through the sieve into a
  small container or bowl. Cover tightly with plastic wrap and refrigerate
  the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the
  refinement of the sieve.  Simply squeeze the cloves, one by one, over a
  bowl.  When they have all been squeezed, use a rubber spatula to push the
  puree into a neat mound cover tightly with plastic wrap, and refrigerate
  until needed.  It will keep for months. To keep indefinitely, cover with a
  film of olive oil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Red and Green Pepper Dip
 Categories: Appetizers, Dips
   Servings:  6
 
      1    Red Bell Pepper
      1    Green Bell Pepper
  1 1/2 c  Mayonnaise
    1/2 c  Sour Cream
      1 ts Dried Parsley, Crushed

MMMMM----------------------------GARNISHES---------------------------------
           Fresh Parsley, Chopped, OR
           Dried Parsley, Crushed
           Paprika
      2 tb Lemon Juice
      1 tb Fresh Parsley, Chopped
 
  Slice the peppers in half, vertically, and remove the seeds.  Char under
  the broiler on both sides (about 5 minutes per side).  Remove and cool.
  Peel and dice the peppers and set aside.  Blend the mayonnaise and sour
  cream until smooth.  Mix in the lemon juice and parsley then blend in the
  peppers.  Cover and chill.  Garnish with additional parsley and sprinkle
  with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
  Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
  Sticks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Red Pepper Cheese Toasts
 Categories: Appetizers
   Servings:  4
 
      4    Whole-grain bread slices
    1/3 c  Mozzarella cheese,shredded
      1 ts Olive oil
    1/2 ts Balsamic vinegar
    1/4 ts Dried basil,crumbled
    1/4 ts Dried oregano,crumbled
  3 1/2 oz Roasted red peppers,sliced
      1 tb Parmesan cheese,grated
 
  1. Place bread on small baking sheet. Combine cheese, oil, vinegar, basil
  and oregano. Spoon onto bread. Top with red pepper; sprinkle with
  Parmesan.
  2. Bake in preheated 500'F. oven 5-8 minutes until cheese is melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roquefort Mousse
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
    1/2 lb Roquefort cheese
      4 tb Butter
      4 oz Cream cheese
      1    Egg, separated
      1 tb Unflavored gelatin
    1/2 ts Dijon mustard
    1/2 c  Whipping cream
 
  Have cheese and butter at room temperature.  Whip cream and set aside. Beat
  egg white until stiff and set aside.  In a large bowl beat egg yolk. Add
  Roquefort and beat until smooth.  Add cream cheese and butter and beat
  until smooth.  Dissolve gelatin in cold water, then place dish of gelatin
  in hot water and stir until gelatin is dissolved. Add gelatin and mustard
  to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into
  greased mold.  Chill.  Serve with crackers or fruit.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roquefort Cheesecake (Bon Appetit/july 1983)
 Categories: Cheese, Entertain, Appetizers
   Servings: 12
 
  1 1/2 tb Butter (for pan)
    1/2 c  Breadcrumbs, toasted
    1/4 c  Freshly grated Parmesan
    1/2 lb Sliced bacon
      1    Medium onion, minced
  1 3/4 lb Cream cheese, room temp.
    1/2 lb Roquefort cheese
      4    Eggs
    1/3 c  Whipping cream
    1/2 ts Salt
      2    To 3 drops hot pepper sauce
 
  Preheat oven to 325.  Butter 9" springform pan.  Mix breadcrumbs and
  Parmesan.  Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon
  in heavy medium skillet until crisp. Remove from pan using tongs and drain
  on paper towel.  Pour off all but about 1 T bacon fat form skillet. Add
  onion.  Cover and cook over low heat until translucent, stirring
  occasionally, about 10 minutes. Crumble bacon.  Mix cream cheese and
  Roquefort in blender or processor until smooth. Add eggs, cream, salt and
  pepper sauce and process until smooth. Blend in bacon and onion; filling
  should retain some texture. Pour into prepared pan. Set pan in roasting
  pan.  Add enough hot water to come halfway up sides of springofrm. Bake 1
  hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with
  door ajar.  Transfer to rack.  Cool to room temp. before removing from pan
  and serving.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roquefort & Cream Cheese Chicken Spread
 Categories: Appetizers
   Servings:  1
 
  1 1/4 oz Roquefort cheese
      3 oz Cream cheese
    1/4 c  Sour cream
      1 ds Cayenne
    1/4 ts Salt
      3 ds Tabasco
  3 1/2 oz Finely chopped cooked
           -chicken
 
  Mix the cheese, sour cream, and seasonings together until thoroughly
  blended. Add the finely chopped chicken. Serve on crackers. Makes 1 cup.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Royal Camembert Mousse
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
    1/4 c  Cold water
      1 tb Unflavored gelatin
  2 1/2 oz Camembert cheese
  3 3/4 oz Roquefort cheese
      1 ts Worcestershire sauce
      1    Egg separated
    1/2 c  Whipping cream, whipped
           Parsley for garnish
 
  Soften gelatin in water.  Set cup in hot water until dissolved. Blend
  cheeses together until smooth.  Beat in Worcestershire, egg yolk and then
  gelatin.  Beat egg white until stiff.  Fold with cream into cheese mixture.
  Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with
  parsley
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Tum Tiddy
 Categories: Appetizers, Cheese
   Servings:  6
 
      1 tb Butter/margerine
    1/4 c  Finely chopped onion
    1/4 c  Chopped green pepper
      1 cn Condensed tomato soup
    3/4 c  Milk
      3 c  (3/4 lb) cheddar
           -cheese--shredded
    1/2 ts Worcestershire sauce
      1    Egg--slightly beaten
    1/4 c  Dry sherry
 
  Toast or crackers
  
  Melt butter in a saucepan over moderatelt low heat (about 225 F.); add
  onion and green pepper and cook till tender; remove from heat. Mix in
  tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring
  constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of
  cheese sauce into beaten egg in a bowl. Pour egg mixture back into the
  remainder of the cheese sauce in the saucepan and heat over moderately low
  heat.  Stir in sherry and spoon over toast or crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rumaki Hors D'oeuvres
 Categories: Appetizers, Pork, Seafood, Entertain
   Servings: 24
 
      8    Sliced Side Bacon
      8    Water Chestnuts
      8    Chunks Of Pineapple
      8    Bay Scallops
     24    Toothpicks
      2 tb Vegetable Oil
      4 tb Bottled Teriyaki Sauce
      2 tb Liquid Honey
 
  Cut bacon slices into thirds.  Wrap each water chestnut, pineapple chunk
  and scallop with a piece of bacon and secure with a toothpick. In a frying
  pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
  until bacon is crisp.  Drain fat from pan.  Add teriyaki sauce and honey,
  mix well and continue cooking over medium high heat until sauce thickens
  slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
  24 hors d'oeuvres.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rumaki Hors D'oeuvres Restaurant
 Categories: Seafood, Appetizers
   Servings: 24
 
      8    Sliced side bacon
      8    Chunks of pineapple
     24    Toothpicks
      4 tb Bottled teriyaki sauce
      8    Water chestnuts
      8    Bay scallops
      2 tb Vegetable oil
      2 tb Liquid honey
 
  Cut bacon slices into thirds.  Wrap each water chestnut, pineapple chunk
  and scallop with a piece of bacon and secure with a toothpick. In a frying
  pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
  until bacon is crisp.  Drain fat from pan.  Add teriyaki sauce and honey,
  mix well and continue cooking over medium high heat until sauce thickens
  slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
  24 hors d'oeuvres.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rumaki #1
 Categories: Appetizers, Chicken
   Servings: 12
 
      1 lb Chicken Livers
      8 oz Water Chestnuts, Drained
     12    Bacon Strips
    1/4 c  Soy Sauce
    1/2 ts Ginger, Powdered
    1/2 ts Chinese 5-Spice Powder, OR
    1/2 ts Curry Powder
 
  Cut the chicken livers in half or into large chunks. Cut the largest
  chestnuts in half.  Cut the bacon strips in half, crosswise.  Wrap a piece
  of bacon around pieces of liver and chestnuts, securing the ends with a
  toothpick. Place in a shallow pie plate as you make them.  Combine the soy
  sauce with spices and pour over the rumaki; refrigerate about 1/2 hour
  before serving. Preheat the grill or broiler and broil the rumaki until the
  bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rumaki #2
 Categories: Appetizers, Poultry
   Servings: 16
 
MMMMM---------------------------INGREDIENTS--------------------------------
      3 tb Soy sauce
      1 tb Dry sherry; optional
      1 ts Sugar
    1/8 ts Ginger; ground
      4    Chicken livers (about 1/4lb)
           -cut into 1" pieces
      8    Water chestnuts; cut in half
      2    Scallions; green part only
           -cut int 2" lengths
      8 sl Bacon; cut in half
 
  1.  In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add
  chicken livers and marinate, tossing occasionally, for at least 15 minutes
  at room temperater, or up to 4 hours in the refrigerator.
  
  2.  Remove livers from marinade, and drain.  Press a piece of liver around
  a piece of water chestnut.  Wrap with a piece of scallion and bacon and
  secure with a wooden toothpick.
  
  3.  Preheat the boiler.  Broil the rumaki about 5 minutes from the heat,
  turning once, until bacon is crisp, 10 to 15 minutes.
  
  From:  365 Ways to Cook Chicken
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Balls
 Categories: Seafood, Appetizers
   Servings:  1
 
     14 oz Salmon, drained and flaked
    1/2 ts Liquid BBQ Sauce
      8 oz Cream Cheese
      1 tb Onion, grated
      1 tb Lemon Juice
      2 ts Horseradish
    1/4 ts Salt
      1 c  Walnuts or Pecans, chopped
    1/4 c  Fresh Parsley, chopped
 
  Combine all except nuts and parsley. Shape into a log and roll in the nut
  mixture. Serve with crackers.
  
  Source: "The Yankee Kitchen" 03-30-93 (#4) [Evelyn]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Ball
 Categories: Appetizers
   Servings:  1
 
      2 c  Salmon (drained)
      1 pk Cream cheese (8 oz.)
      1 tb Chopped onion
    1/2 ts Salt
      1 tb Lemon juice
      1 ts Horseradish mustard
 
  Mix together and form into ball on wax paper.  Chill in refrigerator for 4
  hours.  Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll
  ball in mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Cheese Ball
 Categories: Appetizers, Seafood, Cheese
   Servings:  6
 
      4 c  Smoked salmon
      8 oz Package cream cheese
      1 c  Sour cream
      1 ts Salt
      1 ts Pepper
      1 pn Tarragon
    1/4 c  Chopped onion
      1 tb Lemon juice
 
  Salmon Cheese Ball xxxxxx xxxxxx xxxx
  
  Finely flake smoked salmon.  Blend together with remaining ingredients.
  Shape into ball.
  
  Roll in chopped nuts or parsley if desired.  Serve with crackers.
  
  This salmon ball freezes beautifully.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Dip
 Categories: Dips, Appetizers, Seafood, Cheese
   Servings:  4
 
      1 cn Red Sockeye Salmon
  1 1/2 tb Onion (Chopped)
      6 oz Cream Cheese
    1/2    Juice From A Lime
 
  Mix all ingredients thoroughly; let set in refrigerator 3 hours before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Dip, Ball
 Categories: Dips, Appetizers, Seafood
   Servings:  6
 
      3    Hard-boiled eggs, mashed
      1 c  Smoked salmon, flaked
      1 ts Vinegar
      2 tb Mayonnaise
      3 tb Pimiento, chopped
 
  From: Al Martin
  
  salt and pepper to taste
  
  Mix all ingredients until well blended and chill.  Serve with your favorite
  fresh vegetables, chips or crackers.
  
  Salmon Cheese Ball
  
  4 cups smoked salmon 1 8 oz. package cream cheese 1 cup sour cream 1 t.
  salt 1 t. pepper 1 pinch tarragon 1/4 cup chopped onion 1 T. lemon juice
  
  Finely flake smoked salmon.  Blend together with remaining ingredients.
  Shape into ball.
  
  Roll in chopped nuts or parsley if desired.  Serve with crackers.
  
  This salmon ball freezes beautifully.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Log - Tom Adams
 Categories: Appetizers
   Servings:  1
 
     16 oz Can salmon (drained)
      8 oz Pkg cream cheese
      1 tb Lemon juice
      2 ts Grated onion
      1 ts Horseradish
    1/4 ts Salt
    1/4 ts Liquid smoke
    1/2 c  Pecans
      3 tb Snipped parsley
 
  Mix together all except pecans and parsley a day ahead.  Refrigerate
  covered.  When firm, form 2 logs and roll in chopped pecans.  Sprinkle with
  parsley and refrigerate.  Serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Pate #1
 Categories: Seafood, Appetizers
   Servings:  4
 
      8 oz Cream Cheese
      1 ts Horseradish
      1 tb Lemon Juice
      1 c  Cooked Salmon
      2 ts Minced Onion
      2 tb Chopped Fresh Parsley
    1/4 ts Liquid Smoke *
 
  * omit if smoked salmon is used.
  ~-------------------------------------------------------------------------
  Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover,
  chill until needed. Garnish with parsley sprigs. Serve with party rye or
  crackers. Makes 2 cups.
  
  From: Care-Alot Cookbook United States Senate Slate Gordon - Washington
  State
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Pate #2
 Categories: Appetizers, Seafood
   Servings: 16
 
      1 sl White bread
      1 tb Unsalted butter
    1/2 c  Diced onion
    1/2 c  Dry white wine
      4    Eggs
      3    Egg whites
    1/2 lb Whitefish
  2 1/4 lb Salmon
      1 ts Salt
      1 ts Ground white pepper
      1 ts Ground coriander
    1/4 ts Ground nutmeg
    1/2 c  Whipping cream
 
  PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the
  bread into pieces and set aside. Melt the butter in a skillet over medium
  heat on the stove, add the onions and cook, stirring for 5 minutes or until
  softened. Add the wine, bring to a boil and cook 1 minute. Add the bread
  and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl.
  Roughly cut the whitefish and salmon into 1-inch pieces and add to the
  bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and
  mix. Place the mixture in a food processor and process until smooth. Or,
  fit a meat grinder with a medium die and grind the fish mixture twice.
  Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
  Add the eggs and the whites and mix well. Slowly add the cream. Pack the
  mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the
  pan on a counter to firmly pack. Cover tightly with a double layer of
  aluminum foil. Place loaf pan in a larger pan and fill with boiling water
  until it rises halfway to the top of the loaf pan. Place in the oven for 1
  hour. Remove pate from oven and its water bath. Place loaf pan on a baking
  sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a
  knife around edges of the pate. Dip loaf pan in hot water for a minute.
  Turn out onto a plate. Serve with toast or crackers.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Rollups
 Categories: Appetizers, Seafood
   Servings:  5
 
  7 3/4 oz Salmon (Drained, Flaked)
      1    Egg (Beaten)
      1 ts Parsley (Dried)
      1 ts Instant Minced Onions
    1/2 ts Dill Weed
      1 c  Cresent Rolls
           Cayenne Pepper
 
  Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up
  from wide end after spreading.  Bake on cookie sheet at 350F for 12 to 15
  minutes.  Serve with a cheese sauce topping.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon with Leek Foudue
 Categories: Appetizers, Seafood
   Servings:  6
 
      6    Leeks
    1/2 lb Butter
      1 c  Light cream
           Salt and pepper
      2    Shallots
    1/2 c  White wine
      1 c  Vegetable bouillon
      5    To 6 ea sprigs of saffron
    1/2    Side of salmon (cut in 6 oz
           -servings)
 
  Chop leeks into medium size pieces and soak in cold water to eliminate
  dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or
  3 minutes. When soft and transparent, add 1 cup light cream, salt and
  pepper, and reduce until thickened. Set aside.
  
  Chop shallots and saute them with 1 tsp butter. De glaze with white wine
  and reduce to dry. Add vegetable bouillon, saffron and reduce by half.
  
  Incorporate the remaining butter slowly, mixing with a whisk until sauce
  thickens. Blend on high speed for 30 seconds. Set aside.
  
  Saute the salmon, skin side down, on medium heat. When the skin is crisp,
  remove from heat and place in preheated oven (400 degrees) for 5 minutes.
  Remove from oven and allow to rest. Reheat leeks and the sauce and place 2
  tbs of leeks in center of warm plate. Place salmon on top of leeks, skin
  side up, and pour sauce around. Serves 6.
  
  From Robert Henry's voted best Overall.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Bandera
 Categories: Appetizers, Condiments
   Servings:  8
 
      1    Onion Large Finely Chopped
      1    Cucumber Finely Chopped
      3    Tomatoes Finely Chopped
      3    Radishes Finely Chopped
      1    Bunch Green Onions(tops,to)
    1/2    Bunch Cilantro (no stems)
    1/4 c  Vinegar
    1/4 c  Oil
      1    Juice from squeezed Lemon
      1 ds Salt
      1 ds Pepper
 
  Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno
  peppers without seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Con Queso Dip
 Categories: Dips
   Servings:  1
 
      1 lb Velveeta Process Cheese
           -Spread, cubed
    1/2 c  Pace Thick & Chunky Salsa
 
  Combine ingredients in saucepan. Cook over low heat, stirring frequently,
  just until sauce is smooth. Serve with corn chips, tortilla chips or
  vegetable dippers. Makes about 2 cups.
  
  MICROWAVE OVEN DIRECTIONS:
  
  Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4
  minutes or until cheese spread is melted, stirring after each 1-1/2
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa De Linda
 Categories: Appetizers, Condiments
   Servings: 15
 
      2 cn Whole Tomatoes (16oz) 2 lbs.
      1 cn Green Chiles (small) chopped
      1 pk Green Onions
      1    Green Chile, Fresh
      1    Jalapeno pepper,Fresh*
      1    Tomato,Fresh
      1 tb Vinegar
      1 ts Sugar
           Salt & Pepper, to taste
      1 ts Garlic powder
      1 ts Oregano
      1 ts Cayenne pepper
      1 ts Cumin
           Tortilla Chips, crispy
 
  Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse
  sauce; this is the base of the salsa. Empty blender container into a large
  serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and
  peppers and add to the bowl along with the canned chilies. Add remainder of
  ingredients. Salt and pepper to taste. Stir to mix well. Serve as an
  appetizer with corn chips or to spice up your favorite Mexican dish.
  
  * For milder salsa, the jalapeno may be omitted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Dip
 Categories: Dips, Appetizers, Condiments
   Servings:  4
 
      4    Tomatoes, chopped
      2 pk Green onions, chopped
      1 c  Black olives, chopped
      1 c  Green chilies, chopped
      1 tb Olive oil
      1 tb Vinegar
      1 tb Garlic salt
 
  Servings: 4
  
  Mix; refrigerate at least 1 hour (better overnight).  Serve with tortilla
  chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Gruda (Fresh Tomato Salsa)
 Categories: Condiments, Dips
   Servings:  6
 
      4    Med. Tomatoes, peeled,
           -seeded and chopped
    1/2 c  Onions, finely chopped
    1/2 c  Celery, finely chopped
    1/4 c  Green Pepper, finely chopped
    1/4 c  Olive oil or vegetable oil
      2    To 3 tbls. Green Chiles,
           -(canned) finely chopped
      2 tb Red Wine vinegar
      1 ts Salt
      1 ts Coriander seeds, crushed
      1 ts Mustard seeds
      1 ds Of Pepper
 
  Combine all ingredients in a medium bowl; stir well. Cover and chill at
  least 4 hours, stirring occasionally. Serve salsa with grilled chicken or
  fish.
  
  Yields: 3 1/2 cups
  
  Originally From: Gloria Weston; Priest Lake Community Church; Nordman,
  Idaho (1992 Hometown Collection "America's Best Recipes")
  
  Just got this new book, will keep looking tho. BTW, Joann, do you or anyone
  reading this, have any good Beer/Cheese Soup or Minestone Soup recipes.
  Would appreciate any of them available. Thanks in advance. Charles
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samoosas - the Pastry
 Categories: Appetizers
   Servings: 48
 
MMMMM---------------------------PUR (PASTRY--------------------------------
    750 ml Cake flour
      1 pn Borrie (turmeric)
  2 1/2 ml Salt
    250 ml Cold water
      5 ml White vinegar
     75 ml Cooking oil for spreading
 
  Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl.
  Combine water and vinegar and mix with flour to a fairly stiff mixture,The
  consistency of bread dough. Divide into 12 balls. Working with four balls
  of dough at a time, roll each into a round the size of a large saucer (15
  cm in diameter). Using your fingers, spread a little oil on each
  round,covering it well so that it does not stick during cooking. Sprinkle
  lightly with flour and place one round on top of the other, oily sides
  together. You will now have two rounds, each made up of a double layer of
  dough. oil and flour the tops in the same way as before. Sandwich these
  together to form a single pile of four rounds. Each layer of which has been
  oiled and dusted with flour. Repeat with remaining balls of dough.
  
  Gently roll out piles of rounds on a lightly floured board to a 25 cm
  diameter circle or oval. Turn the pastry from time to time. Place the
  rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes or
  until the pastry has puffed up slightly. Remove from oven and cut into
  strips 6 cm wide and 25-30 cm long. Then separate into thin layers before
  the pastry cools down. Cover with a damp cloth to prevent the pastry from
  drying out.
  
  Now hopefully I don't confuse you on this next part! My diagram is supposed
  to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner
  over # 2, Then fold the # 2 triangle over # 3 this will have created a
  pocket where the filling goes into.
  
   ________________________________
        /\        /\   3    /\   1
      /    \    /    \    /    \ _/________\/________\/___2____\_
  
  Fill the pocket with one of the samoosas filling recipes. You then continue
  folding the triangles to seal off the opening. Seal off the small remaining
  edge with a paste of flour and water, Then lightly pinch two bottom edges
  together to puff it up before you fry it.
  
  Once the filling and folding has taken place, You deep-fry the samoosas in
  hot oil over medium heat, turning once or twice to ensure that they are
  evenly cooked. When golden brown, remove with a slotted spoon and drain on
  paper towel.
  
  Makes 48 samoosas.
  
  From the Cape Malay Cookbook. By Faldela Williams
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samoosas - Mince Filling
 Categories: Appetizers
   Servings: 80
 
    500 g  Steak or mutton mince
      5 ml Salt
      5 ml Ground jeera (cumin)
      5 ml Crushed dried chillies
           -=OR=- Chili powder
      5 ml Garlic; crushed
      5 ml Fresh root ginger; grated
  2 1/2 ml Borrie (tumeric)
    1/2 bn Dhunia (coriander) leaves
           - chopped
      2    Onions; chopped
     30 ml Freshly chopped mint (opt.)
 
  Wash and drain mince. Braise in a heavy-based frying pan until all the
  liquid has evaporated, stirring to prevent sticking and lumps forming. add
  salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves.
  Add onions and braise until well blended and mixture is fairly dry. Add
  mint,if using and mix well. Remove and let cool before filling samoosas
  
  Fills about 80 samoosas.
  
  From the Cape Malay Cookbook.
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samoosas - Potato Filling
 Categories: Appetizers
   Servings: 50
 
    500 g  Potatoes; peeled and diced
     15 ml Cooking oil
     15 ml Butter
  2 1/2 ml Mustard seeds
      1 md Onion, chopped
  2 1/2 ml Borrie (tumeric)
  2 1/2 ml Chili powder
  2 1/2 ml Salt
 
  Boil potatoes until soft. heat oil and butter together and add mustard seed
  When seeds start popping, add onion and fry for about 5 minutes, until
  golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10
  minutes or until all the liquid has evaporated. allow to cool before
  filling samoosas.
  
  Fills about 50 samoosas.
  
   The Cape Malay Cookbook.
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samoosas - Fish Filling
 Categories: Seafood, Appetizers
   Servings: 30
 
    500 g  Firm fresh fish
      2    Onions; finely chopped
      2    Green chillies
           - finely chopped
      5 ml Salt
     30 ml Lemon juice
     60 ml Chopped coriander leaves
           -(dhunia)
 
  Boil fish until tender, then drain and flake. Add onions,chillies,salt,
  lemon juice and dhunia leaves while fish is still warm. allow to cool
  before filling samoosas.
  
  Fills about 30 samoosas.
  
   The Cape Malay Cookbook.
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samoosas - Mixed Vegetable Filling
 Categories: Appetizers
   Servings: 36
 
     30 ml Cooking oil
      5    Curry leaves
      1 lg Onion; finely chopped
      1    Green chili; finely chopped
      5 ml Crushed garlic
      5 ml Ground jeera (cumin)
  2 1/2 ml Borrie (tumeric)
           Salt to taste
    500 ml Frozen mixed vegetables
     30 ml Chopped dhunia leaves
           - (coriander)
     10 ml Chopped chives
 
  Heat oil, add curry leaves and after a few seconds add onion, chilli,
  garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add
  vegetables and cook a futher 10 minutes.
  
  Mix in dhunia leaves and chopped chives when mixture has cooled.
  
  fills 36 samoosas.
  
  The Cape Malay Cookbook.
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samoosas Chicken Filling
 Categories: Appetizers, Poultry
   Servings: 36
 
    500 g  Chicken breasts
     10 ml Crushed garlic
      5 ml Grated fresh root ginger
      1    Green chili; finely chopped
  2 1/2 ml Borrie (tumeric)
     10 ml Garam masala
     30 ml Chopped dhunia leaves
           - (coriander)
      1 sm Onion; grated
           Salt; to taste
 
  Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together
  and rub into chicken fillets. steam for about 15 minutes over medium heat,
  flake and combine with rest of ingredients. allow to cool before filling
  samoosas.
  
  Fills 36 samoosas.
  
   The Cape Malay Cookbook.
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: San Antonio Seafood Cocktail
 Categories: Appetizers
   Servings:  1
 
      8 oz Pace Picante Sauce
           -OR
      8 oz Pace Thick & Chunky Salsa
      8 oz Ketchup
      1    Squeeze of fresh lemon juice
 
  Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
  transfer to a serving bowl and chill. To serve, place the bowl on a leaf
  lettuce-lined platter and surround with cooked and chilled shrimp, scallops
  or crab meat (real or imitation), or a combination of all three. Serve with
  cocktail picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sassy Onion Dip
 Categories: Appetizers
   Servings: 24
 
      1 pk (8 oz) cream cheese, soft
      1 pk (8 oz) Borden or Meadow Gold
           Sour cream
    1/2 c  Bennett's Chili Sauce
      1 pk (1.5 oz) Mrs. Grass Onion
           Recipe, Soup & Dip Mix
 
  In small mixer bowl, beat cheese until fluffy.  Add remaining ingredients;
  mix well.  Cover; chill.  Stir before serving. Serve with fresh vegetables
  or Krunchers Potato Chips. Refrigerate leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saucy Sardine
 Categories: Appetizers, Dips, Seafood
   Servings:  4
 
      8    Sardine Fillets,Boned & Skin
      1 c  Sour Cream
    1/4 ts Lemon Juice
      2 tb Mayonnaise
      1 tb Green Onion, Chopped *
      1 tb Fresh Parsley, Chopped
 
  *  Use both the green and white parts of the green onion when you chop it.
  ~-------------------------------------------------------------------------
  Mash the skinned sardine fillets with a fork and blend in the sour cream
  and mayonnaise, blending well.  Add the rest of the ingredients and blend
  well.  Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
  Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye
  Bread, Water Crackers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauerkraut Balls Tom Brown
 Categories: Appetizers, Beef, Pork
   Servings: 75
 
      1    Onion, Chopped Fine
      3 tb Unsalted Butter
      1 c  Cooked Ham, Finely Chopped
      1 c  Corned Beef, Finely Chopped
    1/2    Garlic Clove, Mince & Mash
      6 tb Flour
      2 c  Sauerkraut, Drain & Chop
      1 tb Fresh Parsley, Fine Chop
    1/2 c  Beef Broth
      1 lg Egg
      2 c  Milk
  2 1/2 c  Flour
      4 c  Dry Bread Crumbs, Fine
           Vegetable Oil For Frying
 
  From Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in
  the butter over mod-low heat, stirring, until softened. Stir in ham, corned
  beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp
  flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in
  kraut, parsley, and broth and cook for 3 minutes or until it is thickened
  and paste-like. Spread mixture on a platter and chill for at least 3 hours.
  In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
  kraut mixture by level teaspoons into balls, dip them into the egg mixture
  and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to
  375F on a thermometer.  Fry the balls in batches for 2-3 minutes or until
  golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut
  balls. a Gourmet Mag 1958 favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sausage and Mushroom Phyllo Twists
 Categories: Appetizers, Pork
   Servings:  6
 
    1/2 lb Pork sausage meat crumbled
      1    Minced small onion
      1    Minced garlic clove
      1 tb Unsalted butter
    1/2 lb Mushroom chopped fine
    1/2 ts Ground cumin
      1 pn Of allspice
    1/2 ts Dried crumbled mint
    1/4 c  Minced fresh parsley leaves
      2 oz Cream cheese softened
     16    12 inch sheets phyllo
           -stacked between 2 sheets of
           -wax
           Paper and covered with damp
           -dish towel
    1/4 c  Clarified butter
      2 tb Fine fresh bread crumbs
 
  In a large skillet cook the sausage meat over moderately high heat,
  stirring and breaking up any larger pieces, until it is cooked through and
  browned.
  
  Transfer meat to a fine sieve, and drain. In the skillet, cook the onion
  and the garlic in the unsalted butter over moderately low heat until the
  onion is softened. Add the mushrooms, and cook the mixture over moderate
  heat, stirring until the liquid  the mushrooms give off evaporates. Add the
  cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.
  
  Transfer the mixture to a bowl, add the sausage meat, the parsley, cream
  cheese, and salt and pepper to taste, and combine the mixture well. Working
  quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work
  surface, brush lightly with some of the clarified butter, and sprinkle with
  1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the
  first sheet and brush lightly with some of the remaining clarified butter.
  
  Cut the sheets into thirds lengthwise and into quarters crosswise to form
  12 squares. Put a rounded teaspoon of the filling in each square, gather
  the corners of the phyllo over the filling, and twist the phyllo gently to
  seal it. Continue to make hors d'oeuvres in the same manner with the
  remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom
  phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for
  10-12 minutes,or until phyllo is golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sausage Balls #1
 Categories: Appetizers, Pork, Cheese
   Servings: 10
 
      1 lb Bulk Sausage (Hot Or Mild)
      2 c  Sharp Chedder Cheese Grated
      3 c  Bisquick
    1/3 c  Water
 
  Combine all ingredients and shape into balls the size of walnuts. Bake on
  cookie sheet at 350F for 15 minutes. Makes about 5 dozen. NOTE: defrost
  and reheat at 350F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sausage Balls #2
 Categories: Pork, Appetizers
   Servings:  6
 
      1 lb Sausage meat
      2 c  Bisquick powder
      2 c  Cheddar cheese
 
  Grate the cheese and allow it to come to room temperature (or grate it at
  room temperature).  Mix (by hand, or with a fork or spoon) with the
  Bisquick powder and the sausage meat (crumbled).  Form into bite-sized
  balls, around 3/4" in diameter.  Cook on foil or a baking pan at 325 F for
  about 20 minutes.
  
  I think I was also told that these store very well, but I'm not positive
  about that.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saute Chicken Livers with Onions & Mushrooms
 Categories: Appetizers, Chicken
   Servings:  4
 
      1 lb Chicken livers
    1/2 c  Pancake flour (more or less)
    1/2 ts Salt
      2 ts Garlic powder
    1/2 ts Pepper or dried basil
      1 lg Onion; coarsely chopped
      1 c  Mushrooms; chopped
    1/2 c  Margarine OR
      3 tb Olive oil (give or take)
 
  * If using canned mushrooms, squeeze all liquid from mushrooms first.
    If using fresh, do not rinse, wipe clean instead.
  
  Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
  baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on
  paper plate.
  
  Heat 2 Tb margarine or oil in a frying pan and saut onions until just
  clear. Remove onions and set aside.
  
  In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
  heat. Place livers in pan side by side one at a time. As soon as edges
  start to brown turn livers over one at a time, put onions and mushrooms
  into pan and lower heat. If necessary add more margarine by adding slivers
  around the edge so as not cool down pan. Saut slowly and tenderly for
  another 2 or 3 minutes on a medium heat or until done.
  
  Remove from heat and serve immediately with a rice pilaf or alone as an
  appetizer.
  
  Source: Sheri Maurer - Mom's only dish! Typed by .\\ichele
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauted Chicken Livers with Onions & Mushrooms
 Categories: Appetizers, Chicken
   Servings:  4
 
      1 lb Chicken livers
    1/2 c  Pancake flour (more or less)
    1/2 ts Salt
      2 ts Garlic powder
    1/2 ts Pepper or dried basil
      1 lg Onion; coarsely chopped
      1 c  Mushrooms; chopped
    1/2 c  Margarine OR
      3 tb Olive oil (give or take)
 
  * If using canned mushrooms, squeeze all liquid from mushrooms first.
    If using fresh, do not rinse, wipe clean instead.
  
  Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
  baggie. (Plastic bag is best.) Coat livers in pancake mixture, coating
  thoroughly.  Set aside on paper plate.
  
  Heat 2 Tb margarine or oil in a frying pan and saut onions until just
  clear. Remove onions and set aside.
  
  In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
  heat. Place livers in pan side by side one at a time. As soon as edges
  start to brown turn livers over one at a time, put onions and mushrooms
  into pan and lower heat. If necessary add more margarine by adding small
  amounts around the edge so as not cool down pan.  Saut slowly and tenderly
  for another 2 or 3 minutes on a medium heat or until done.
  
  Remove from heat and serve immediately with a rice pilaf or alone as an
  appetizer.
  
  Source: Sheri Maurer - Mom's only dish!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauteed Mushrooms
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Olive oil; extra-virgin
     24 md Mushrooms; white or cremini
           -, stems removed, or 6
           Portobello mushrooms, stems
           -removed and caps
           Quartered
      9    Cl Garlic; thinly sliced
    1/4 ts Salt
           Freshly ground pepper
     12 c  French bread; or italian br
           -ead, 1-inch cubes
           (medium-textured bread, whic
           -hever type you choose)
 
  1.  In a large heavy skillet, heat the oil over moderate heat until hot but
  not smoking, about 3 minutes.  Add the mushrooms, stemmed side down, and
  the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the
  mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity
  of each mushroom.  Season with the salt and pepper to taste and cook until
  juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with
  their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at
  once.
  
  Recipe from Food & Wine, February, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savoury Salmon Bread Cases
 Categories: Seafood, Appetizers
   Servings:  6
 
  1 1/2 tb Butter
      3 tb Flour
    1/2 ts Salt
    1/4 ts Pepper
    3/4 c  Milk
    1/4 c  Salmon liquid
    1/4 c  Chopped gherkins
      1 c  Flaked salmon
      2 tb Mayonnaise
      1 tb Lemon juice
      1    Loaf sliced bread, crusts
           -removed
           Melted butter
 
  1.  melt butter, add flour and seasoning. cook 2 minutes.
  
  2.  remove from heat, gradually add combined milk and salmon liquid.
  
  3.  return to heat and stir constantly till mixture boils and thickens.
  
  4.  add remaining ingredients and mix through. place hot filling into
  heated bread cases and serve.
  
  Bread Cases:-
  
  1.  brush both sides of bread with melted butter.
  
  2.  press diagonal corners into deep base patty tins. bake at 200 degrees c
  for approximately 10-15 minutes till crisp and golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallops with Mushrooms in Shells
 Categories: Seafood, Appetizers
   Servings:  6
 
    1/2 c  Butter,at room temperature
      1 lb Fresh bay scallops
    1/2 c  Soft bread crumbs
      1 c  Thinly sliced mushrooms
    1/2 c  Finely chopped fresh parsley
      3 tb Finely chopped shallots
           Salt and pepper
      1 tb Finely chopped garlic
 
  Preheat the oven to 450 degrees.Melt 1/4 cup of the butter in a small
  skillet and add the mushrooms.Cook,stirring often,until the mushrooms are
  wilted and give up their liquid.Add the shallots and garlic and cook
  briefly.
  
  Spoon the mushroom mixture into a mixing bowl.Let cool briefly, then add 2
  tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt
  and pepper to taste.Blend well.
  
  Use the mixture to fill 6 seafood shells.Arrange the filled shells on a
  baking dish or cookie sheet.Melt the rest of the butter and pour over the
  mixture in the shells.Place in the oven and bake 10 minutes.
  
  Run the scallops under the broiler until nicely browned on top,about 1
  minute.
  
  Makes 6 servings.
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Glace'
 Categories: Seafood, Appetizers
   Servings:  2
 
      2    Envelopes unflavored gelatin
    1/2 c  Cold water
     10 oz Cans consomme'
      1 tb Lemon juice
      2 tb Finely chopped green onion
      2 tb Finely chopped curly
           Parsley
    1/2 ts Tabasco
      3    Dz boiled shrimp or
           -crawfish,
           Or 1/2 lb fresh crabmeat
      2    To 3 dz crackers
           Mayonnaise
           Curly parlsey sprigs
 
  Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme'
  until hot, but not boiling. 3 Add lemon juice, chopped green onion,
  parsley, tabasco, and the dissolved gelatin mixture to the consomme' and
  stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the
  bottom of each holder or tin. 6 Pour the consomme mixture over the seafood,
  cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers
  thinly spread with mayonnaise and garnish each with a sprig of parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Pancakes (Cancer)
 Categories: Appetizers, Seafood, Pancakes
   Servings: 10
 
      1 c  Flour
      1    Pinch salt
      1    Egg, lightly beaten
      4 ts Oil
  1 1/2 c  Milk plus 1 Tbsp
    1/2 lb Monkfish
      6    Scallops
    3/4 c  Milk
      2    Garlic cloves, chopped
    1/2 lb Shrimp, shelled
      2 tb Butter
      3 tb Flour
    1/4 c  Light cream
      1 c  Gruyere Cheese
      2 tb Parsley, fresh, chopped
      1    Salt and pepper
  1 1/2 tb Oil for frying
 
  Servings: 10
  
  Make pancake batter by mixing flour and salt in mixing bowl.  Make well in
  center and pour in the egg, 4 tsp oil and 1 cup milk.  Whisk to smooth
  batter then add remaining milk.
  
  Remove any skin from monkfish, rinse and cut into bite-size pieces.  Pat
  dry. Rinse and pat dry scallops, cut in half.  Pour 3/4 cup milk into
  saucepan, add garlic and bring to simmer.  Add all fish except shrimp.
  Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all
  fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place
  butter in saucepan and melt, add flour and stir for 2 minutes, then pour in
  reserved milk and the cream. Continue to stir and simmer for a few minutes
  until you have a smooth sauce. Turn heat to low, add cheese and parsley and
  season to taste with salt and pepper. Add fish, mix well.
  
  Preheat oven to 350 degrees F.
  
  Place small frying pan or omelet pan over high heat.  Lightly grease it
  with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan
  so bottom is covered evenly with batter and cook for 40-60 seconds, turn
  and cook 30-40 seconds longer. Transfer to large plate. Continue with
  remaining batter. (There should be enough filling for 10 pancakes.) Place
  an equal amount of filling (about 3 Tbsp) in center of each pancake, fold
  the sides over filling and arrange in ovenproof dish just large enough to
  hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot
  through.  Serve immediately.
  
  These thin pancakes, which conceal a tasty mixture of fish, will appeal to
  the masked and mysterious side of the Cancerian, who when in need of
  refreshment and quiet will reture into his or her own protective shell.
  These can be served as a first course or as a luncheon dish for four, with
  a green salad and a very chilled white wine.
  
  From:  "A Taste of Astrology"  Posted by:  Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Sausage
 Categories: Seafood, Appetizers
   Servings:  4
 
    1/2 lb Whitefish, skinned, boned
    1/4 lb Salmon, skinned and boned
    1/4 lb Shrimps, peeled
      2 tb Finely minced onion
      1 bn Parsley; stems removed
    1/2 ts Salt
    1/4 ts Cayenne pepper
    1/2 c  Egg whites
      4    Feet sausage casings
 
  CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a
  food processor and pulse until coarsely chopped. Or, pass all the
  ingredients through a meat grinder fitted with medium holes. Stuff the
  mixture into sausage casings or form 2 long sausages in plastic wrap. Poach
  the sausages in gently simmering water for 5 minutes, drain and let cool.
  If you have used plastic wrap to form the sausages, remove it when sausages
  are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or
  place under a preheated broiler. Since the sausages are already cooked, we
  want only to reheat them and crisp their skins.
  
  Makes 8 Sausages, or 4 Servings
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seared Scallops with Cucumber-Pepper Relish
 Categories: Appetizers
   Servings:  4
 
      1 lb Scallops
      1    Salt
      1    Pepper, white
      2 tb Olive oil
           *RELISH*
      1    Lemon grass stalk
    1/2 c  Rice vinegar
    1/4 c  Sugar
    1/2 ts Red pepper flakes
      2    Cucumber, med
      1    Banana pepper; devein/minced
      1    Serrano, red; deveined/mince
      2 ts Cilantro; minced
      2 ts Basil, fresh; minced
      2 ts Mint, fresh; minced
    1/3 c  Lime juice
      1    Salt
      1    Pepper, white
 
  Servings:  4
  
  Slice lemon grass stalk thinly crosswise.  Peel and halve cucumbers
  lengthwise, then seed and slice thin crosswise.
  
  Relish:  Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup
  water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain
  mixture into a bowl and cool slightly; discard solids.  Stir in all other
  sauce ingredients.
  
  Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
  Heat one tablespoon oil in a wok or non-stick skillet.  Working in batches
  to avoid overcrowding, and adding remaining oil as needed, saute scallops,
  turning once, until seared.
  
  Spoon a portion of relish onto each plate.  Arrange a portion of scallops
  over the relish and serve immediately.
  
  ~-- COOK's Magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Secret Ingredient Dip
 Categories: Dips, Seafood
   Servings:  6
 
      1    Prepared sea cucumber
      1 c  Heavy cream, whipped
      1 pk Cream cheese
 
  Catch a sea cucumber, the flavour is well worth the effort.  Rip it open
  and remove the long, thin white muscles that run lengthwise down the
  middle, and discard the rest.  Cook muscles for a few minutes until they
  look done, then mince, grind or whip them in a blender.  Drain and use as
  follows.
  
  Salt, pepper and grated onion to taste Combine all ingredients. Chill.
  
  Serve in a bowl surrounded by potato chips or crackers.  If you don't tell
  what the secret ingredient is, they'll rave for more!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Baked Mushrooms
 Categories: Appetizers
   Servings:  6
 
      1 lb Medium to large fresh
           -mushrooms
      1    Egg
    3/4 ts Salt
    1/8 ts Ground black pepper
    1/2 c  Sesame seed or
    1/4 c  Each sesame seed and dry
           -bread crumbs
 
  Sesame Baked Mushrooms From: American Mushroom Institute Shared By: Pat
  Stockett
  
  Preheat oven to 350.  Rinse, pat dry and trim stems of fresh mushrooms
  (halve if large).  In a small bowl, lightly beat egg with salt and black
  pepper.  Place sesame seed (or mix) in a small bowl. Pierce mushrooms with
  fork.  Dip first into egg mixture, then into sesame seed. Place on a
  lightly greased jelly-roll pan.  Bake until golden, 15 to 20 minutes. Serve
  hot.  Yield:  About 25 hors d'oeuvres
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken Fingers
 Categories: Chicken, Appetizers
   Servings: 20
 
MMMMM-----------------------HONEY-MUSTARD SAUCE----------------------------
      2 tb Mustard, whole grain
      6 tb Honey

MMMMM-------------------------CHICKEN FINGERS------------------------------
    1/2 c  Sesame seeds
    1/4 c  Parmesan cheese
      1 lb Chicken Breast,skined,boned
           Sliced into 2x1/2" strips
      2 tb Olive oil
           Red leaf lettuce
           Strips orange rind
 
  No-cholesterol sesame seeds replace traditional batter for these crunchy
  appetizers. Makes abought 20 pieces.
  
  In a small bowl blend mustard and honey for sauce. Set aside. In shallow
  pan combine sesame seeds and Parmasan; roll chicken pieces in sesame
  mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or
  saute pan until just below smoking point. Add chicken strips and brown on
  both sides over medium heat; do not scorch. Place chicken strips on cookie
  sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.
  
  To serve, line individual plates with lettuce leaqves and arrange chicken
  strips. Or compose a serve yourself platter. Garnish with orange rind.
  Serve with honey mustard sauce
  
  From an article in Modern Maturity Magazine Jun-July 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken Wings
 Categories: Poultry, Appetizers
   Servings:  8
 
     36    Chicken drumettes (bottom
           Part of chicken wing)
      2 cl Garlic
      1    Inch fresh ginger, peeled
      1    Onion, quartered
      1 ts Red pepper flakes
      2 ts Salt
      2 ts Ground coriander
      3 tb Soy sauce
      3 tb Fresh lemon juice
      2 tb Sesame oil
      2 tb Sugar
    1/2 c  Sesame seeds (approx)
 
       Wash the chicken pieces and pat dry.  Place in a bowl.  Combine the
  remaining ingredients except the sesame seeds in a blender and puree. Pour
  the mixture over the chicken and stir to coat all the pieces well.
  Refrigerate for at least 2 hours.
  
       Remove the chicken from the marinade and sprinkle with the sesame
  seeds.  Place under the broiler for 5 to 6 minutes on each side.  Serve
  hot.
  
  Makes 6 to 8 servings as hors d'oeuvres.
  
  From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.
  
       [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken with Honey Dip
 Categories: Appetizers, Poultry
   Servings: 12
 
     30    -minutes preparation time
     10    -minutes cooking time

MMMMM---------------------------INGREDIENTS--------------------------------
  1 1/2 c  Mayonnaise
      1 ts Dry mustard
      1 tb Onion; minced
      1 lb Chicken breasts; skinless
           -boneless, poached and cut
           -crosswise into 1/2inch strp
    1/2 c  Seasoned bread crumbs
    1/4 c  Sesame seeds
      2 tb Honey
      1 tb Dijon mustard
 
  1.  Preheat oven to 425F.  In a mdeium-size bowl, combine 1/2 cup of the
  mayonnaise, dry mustard, and onion; mix to blend will.  Add chicken and
  toss to coat.
  
  2.  In a shallow bowl, toss bread crumbs and sesame seeds to mix.  Roll
  chicken cubes in bread crumbs to coat.  Place ina single layer on a baking
  sheet and bake for 10 minutes, until lightly borwned and crisped.
  
  3.  Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon
  mustard.  Serve as a dipping sauce with chicken
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken Fingers with Plum Sauce
 Categories: Appetizers, Poultry
   Servings: 36
 
     20    -minutes preparation time
      1    -hour marinating time
     35    -minutes cooking time

MMMMM---------------------------INGREDIENTS--------------------------------
      3 lb Chicken breasts, skinless
           -boneless
  1 1/2 c  Buttermilk
      2 tb Lemon juice
      2 ts Worcestershire sauce
      1 ts Soy sauce
      1 ts Paprika
      1 ts Pepper; freshly ground
      1    Garlic clove; minced
      4 c  Seasoned bread crumbs
    1/2 c  Sesame seeds
      4 tb Butter; melted
     12 oz Plum perserves
  1 1/2 tb Dry mustard
  1 1/2 tb Prepared white horseradish
 
  1.  If the breasts are whole, split them.  Cut each chicken breast half
  crosswise into 1/2-inch strips.  In a large bowl, combine buttermilk, 1 T
  of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.
  Add chicken strips and toss to coat.  Cover and marinate at room temperater
  for 1 hour, or refrigerate overnight.
  
  2.  Preheat oven to 350F.  Drain chicken well.  In a large shallow bowl,
  toss bread crumbs with sesame seeds to mix.  Roll chicken in crumbs to
  coat.  Arrange in a single layer on a greased baking sheet.  Drizzle melted
  butter over chicken fingers.  Bake for 35 minutes.
  
  3.  Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard,
  horseradish, and remaining 1 T lemon juice.  Melt over low heat, stirring,
  until smooth.
  
  4.  Serve chicken fingers hot or warm, with plum sauce for dipping, on the
  side.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Shrimp Toasts
 Categories: Appetizers, Seafood
   Servings:  4
 
      6 oz Cooked peeled medium-size
           -shrimp, thawed if frozen
      1    Piece ginger root, peeled,
           -grated (3/4")
      1    Garlic clove, crushed
      2 ts Cornstarch
      1    Egg white
      3 pn Five Spice Powder
           Salt to taste
           Fresh ground pepper to taste
      4    Thin slices white bread,
           -crusts removed
      3 tb Sesame seeds
           Vegetable oil for shallow
           -frying
           Green onion daisies
 
  Drain shrimp well on paper towels.
  
  Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and
  cornstarch. Lightly whisk egg white with a fork (just enough to make
  frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix
  well.
  
  Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with
  sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower
  slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or
  until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut
  into fingers and garnish with green onion daisies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame-Cheese Dip Mix
 Categories: Dips
   Servings:  1
 
      1 tb Grated Parmesan Cheese
    1/2 ts Salt
           Dash Pepper
      2 ts Toasted Sesame Seeds
    1/2 ts Celery Seed
    1/8 ts Garlic Powder
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Label as Sesame
  Cheese Dip Mix.  Store in a cool, dry place and use within 4 months.
  
  Makes 1 package (about 2 T) of mix.  This recipe can be increased to make
  more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package
  of mix. Chill at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATION:  Substitute 1 cup yogurt for sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sherried Cheddar Cheese Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
  1 1/2 c  Cheddar, Sharp, Shredded
    1/2 c  Sour Cream
    1/2 ts Hot Sauce
    1/4 ts Garlic Powder
      1 tb Sherry
      1 tb Jalapeno Pepper, Chopped
 
  Blend the cheddar cheese and the sherry well.  Blend in the sour cream and
  then add all the rest of the ingredients.  Serve at room temperature. Makes
  about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes,
  Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp and Leek Pizza
 Categories: Seafood, Appetizers, Pizza
   Servings:  2
 
      3 tb Olive oil
      1 c  Chopped leeks
           - (white and green parts)
           Salt & freshly ground pepper
      4 oz Goat cheese
      1    Garlic clove; minced
  1 1/2 tb Assorted minced fresh herbs
           -(parsley, chives, thyme,
           - oregano, basil, etc.)
           Dough for:
      2    :9-in pizzas
      2    Ripe plum tomatoes
           Thinly sliced and seeded
    1/4 lb Fresh med-sized shrimp
           - peeled and deveined
 
  PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over
  high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese,
  garlic and 1 tablespoon of the herbs together with a fork. Brush the
  rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks
  over the dough. Sprinkle with the goat cheese and top with a layer of
  tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and
  continue baking the final 7-to-8 minutes. To serve: dribble with remaining
  olive oil.
  
  Makes 2 9-Inch Pizzas
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Ceviche with Creme Fraiche
 Categories: Seafood, Appetizers
   Servings:  8
 
    3/4 c  Lime juice, fresh
      3 tb Green onion, minced
           Salt & freshly ground pepper
      2 lb Shrimp, small or medium *
    2/3 c  Creme fraiche
      3 tb Capers
           Lettuce leaves
           Lime slices, thin
      1 tb Green onion tops, minced

MMMMM--------------------------CREME FRAICHE-------------------------------
      1 c  Whipping cream
  4 1/2 ts Buttermilk
 
  *Note: Shrimp should be shelled and deveined.
  
  Combine lime juice, 3 tablespoons green onion, salt and pepper in medium
  bowl.  Mix in shrimp.  Cover and refrigerate until shrimp turn opaque,
  stirring occasionally, at least 6 hours.  (Can be prepared 1 day ahead.)
  
  Drain shrimp thoroughly, discarding marinade.  Fold in creme fraiche and
  capers.  Arrange lettuce on plates or scallop shells. Top with shrimp.
  Garnish with lime slices and 1 tablespoon green onion.  Serve immediately.
  
  CREME FRAICHE:  Combine cream and buttermilk in small jar.  Cover tightly
  and shake well for 1 minute.  Let stand at room temperature until
  thickened, about 8 hours.  Store in refrigerator.
  
  Source: Elizabeth Riely in Bon Appetit, September 1985
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Cheese Roll
 Categories: Appetizers, Seafood, Cheese, Eggs
   Servings: 28
 
  1 1/2 c  Muenster Cheese (Shredded)
      1 c  Cooked Shrimp
    1/4 c  Green Onion (Slice Thin)
      2    Eggs
    1/2 ts Salt
    1/8 ts Pepper
      1 pk Cresent Rolls
      1 tb Butter (Melted)
      1    Egg Yolk W/1 tb Water (Opt.)
 
  In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper
  and eggs; set aside. Unroll cresent roll dough onto lightly floured
  surface. Pinch together perforations on both sides of dough. Fold in half
  crosswise and with a lightly floured rolling pin, roll out to 14x9 inch
  rectangle. Brush with butter.  Spread cheese-shrimp mixture in a 2 inch
  strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch
  seam and ends together, then moisten slightly with water and smooth lightly
  with dull edge of knife to seal dough well.  Lift roll onto ungreased
  cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for
  25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp
  knife, cut in 1/2 inch slices. Makes 28.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Cheese Pate
 Categories: Seafood, Cheese, Appetizers
   Servings: 34
 
      1    Jar tiny Danish shrimp
           -(4-oz), drained
      4 oz Soft or semi soft cheese
           -like Philadelpia Cream
           Cheese, Creme Danica, or
           -Camembert (1/3 cup)
           Black pepper, freshly
           -ground, few grains
      1 ts Sherry, Medeira, or cognac
 
  Combine all ingredients, beat until very smooth. Serve on toast rounds or
  cucumber slices, or stuff radishes or celery with the mixture. Makes about
  3/4 cup.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared by: June Hoffman, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Dip #1
 Categories: Dips, Appetizers, Seafood
   Servings:  4
 
    1/4 c  Milk
      1 c  Mayonnaise
      3 dr Tabasco Sauce
      1 tb Worcestershire Sauce
    1/4 ts Garlic Salt
      1    Onion (Chopped)
      8 oz Cheddar Cheese (Cubed)
      5 oz Shrimp (Drained)
 
  Place all ingredients in blender and blend until smooth.  Served chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Dip #2
 Categories: Seafood, Appetizers
   Servings:  6
 
      8 oz Cream cheese
      1 cn Cream of shrimp soup
      4 oz Tiny shrimp
    1/4 ts Lemon juice
      1 pn Of garlic salt or powder
 
  Beat softened cream cheese, cream of shrimp soup, lemon juice and garlic
  salt (don't overbeat). Add shrimp and mix well. Refrigerate overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Dunk
 Categories: Appetizers, Seafood
   Servings:  1
 
     12 oz Great western beer
      1 sm Onion, sliced
      1    Celery, top and leaves,
           -sliced
      1 tb Salt
      3    Peppercorns
      1    Bay leaf
      1    Cl Garlic
      1 lb Very large shelled shrimp, r
           -aw
 
  Fat grams    per serving:              Approx. Cook Time: 2 hrs 1. Combine
  all ingredients except shrimp in a large saucepan. Cover; heat to boiling.
  Boil 10 minutes. 2. Add shrimp. Cover and boil 5 minutes, or just until
  shrimp turn pink. Remove from heat; chill in cooking liquid. 3. Serve cold
  with dunking bowls of cold beer.  Serve as appetizer or as a summertime
  main entree. Makes 25 to 30 shrimp
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Hors D'oeuvres
 Categories: Appetizers, Seafood
   Servings:  6
 
    1/2 lb Cooked Cocktail Shrimp
           Worcestershire Sauce
 
  Make sure shrimp are clean and deveined.  Pat dry on paper towels.  Place
  shrimp in a small bowl and cover with Worcestershire Sauce to marinate.
  Allow to marinate covered in the refrigerator for 4 hours.  Drain from
  marinade.  Skewer shrimp with toothpicks and serve on platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Lejon
 Categories: Seafood, Appetizers
   Servings:  2
 
      6 lg Shrimp, deveined and
           -butterflied
      3 oz Horseradish, squeezed dry
      6 sl Bacon
           Sauce Remoulade
 
  Fill the shrimp with horseradish.  Wrap each shrimp tightly with a slice of
  bacon and secure with a wooden toothpick.  Bake at 375 F until brown. Place
  on a warmed platter and serve with Sauce Remoulade.
  
  Serves 2 as an appetizer.
  
  SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1
  ounce   cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh
  chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard
  Salt and pepper, to taste Worcestershire sauce Tabasco
  
  Combine all of the ingredients and mix well.
  
  Guy Reibold, Executive Chef of Stouffer Harborplace Hotel.
  
  [The Baltimore Sun; Dec 11, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Louis Dip
 Categories: Dips
   Servings:  1
 
      1 c  Miracle Whip
      1 c  Sour Cream
    1/3 c  Chopped Green Pepper
    1/4 c  Chili Sauce
      1 tb Prepared Horseradish
    1/4 ts Salt
    1/8 ts Fresh Ground Pepper
      2 c  Chopped Cooked Shrimp
 
  Combine all ingredients and mix until well blended.  Cover and chill until
  serving time.  Makes 3 cups.  From: Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Ono Nui
 Categories: Appetizers, Seafood
   Servings:  8
 
     24    Raw jumbo shrimp; peeled
    1/2 c  Flour
           Salt
      2    Eggs; beaten
  1 1/2 c  Shredded coconut
           Oil; for deep frying
      1 c  Bottled cocktail sauce
    1/4 c  Crushed pineapple
 
  This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant
  in the Sheraton Waikiki Hotel in Honolulu.  The shrimp are heavily coated
  with shredded coconut before being deep-fried and served with a pineapple
  cocktail sauce.  Ono nui means "very good" in Hawaiian and this dish
  definitely lives up to its name.
  
  Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
  Roll the shrimp in the coconut, covering thoroughly.  Deep-fry the shrimp
  in oil heated to about 350 degrees until browned and cooked through, about
  3 to 4 minutes.  Drain on paper towels.  Mix the cocktail sauce with the
  crushed pineapple.  Serve the shrimp with the sauce on the side.
  
  Source: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp or Oysters Brochette
 Categories: Appetizers, Pork, Seafood
   Servings:  8
 
        lg Shrimp
        lg Oysters
      1    Stick Of Butter
      2    Cloves Of Garlic
      1    Juice Of Lemon
    1/2    Bacon For Each Shrimp
 
  Heat lemon juice, butter and garlic to boiling.  Put 1/2 slice of bacon
  around each shrimp.  Salt and pepper (red) to taste.  Broil 15-20 minutes
  Turn once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Paste
 Categories: Appetizers
   Servings:  6
 
      1 lb Shrimp, cooked and peeled
    1/2 lb Butter
    1/2 ts Salt
    1/8 ts Celery salt
    1/8 ts Cayenne Pepper
    1/2 ts Nutmeg
 
  Toast crumbs
  
  Grind the shrimp very fine.  Cream the butter until soft and add the ground
  shrimp, mixing well.  Then add the seasonings and combine thoroughly. Place
  in an oblong baking dish and sprinkle toast crumbs over the top of the
  shrimp mixture.  Brown in a hot oven (400) for about three minutes. Cool
  and place in the refrigerator until time to serve (for several hours at
  least.)
  
  This paste is not as firm as the preceding one, and it has a much more
  buttery flavor.  The nutmeg is quite noticeable, although it blends well
  with the shrimp. --Mrs. Walter Pringle
  
  From:  200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Pate
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
     30 oz Canned shrimp
    1/2 c  Butter, melted
    1/3 c  Mayonnaise
      1 sm Onion, minced
      2 tb Fresh lemon juice
      1 ds Tabasco sauce
           Sauce:
      1 c  Catsup
      2 tb Horseradish
      2 ts Fresh lemon juice
 
  Mash shrimp well and add onion.  Pour butter over shrimp and onion. Add
  mayonnaise, lemon juice and Tabasco sauce.  Mix and pack into a mold.
  Refrigerate for 3 hours.  Unmold and pour sauce over pate. Serve with
  crackers.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Rolls (Cuon Tom)
 Categories: Seafood, Appetizers
   Servings:  4
 
      1 lb Medium shrimp, unpeeled
      2 c  Bean sprouts
     10    Or 9" rice papers, cut into
           -halves or quarters
      1 lg Head Boston, Bibb or leaf
           -lettuce, leaves separated
           And trimmed
    1/2    Fresh pineapple, peeled,
           -eyes removed, halved, cored
 
  Servings: 4 as main course, or 8 as an appetizer Notes: This is a version
  of the shrimp rolls we ate in the Delta. You can omit the rice papers and
  simply wrap the filling in lettuce leaves. The rolls can be assembled ahead
  of time and served as an appetizer. Or the wrappers can be placed on the
  table (with bowls of warm water for softening) with a platter of fillings,
  so that guests can make a meal of them. One half fresh pineapple, peeled,
  eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced,
  1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves,
  coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS:
  Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and
  firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in
  their shells and let diners peel them at the table. Blanch bean sprouts in
  boiling water for 1 minute. Drain and refresh with cold water.
  
  To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or
  until softened. Place a lettuce leaf inside each piece of softened rice
  paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato,
  cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham.
  
  213 cal. per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173
  g cholesterol
  
  Source: Eating Well, April 1991
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Rolls
 Categories: Appetizers
   Servings:  1
 
      1 c  Shrimp, chopped fine
    2/3 c  Celery, chopped
      2 ts Onion, chopped
      2 ts Capers, chopped
    1/2 ts Curry powder
      2 ts Lemon juice
      4 tb Mayonnaise
      1    Loaf of thin sliced bread
 
  Trim crust and roll bread with a rolling pin.  Brush on side with melted
  butter.  Turn over and on unbuttered side place spoonful of shrimp mix.
  Roll up.  Place seam down on cookie sheet.  Bake at 375 degrees for 10
  minutes.  If you make ahead of time and freeze, it would be best to let
  them thaw a few minutes, then cook at 375 degrees for 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Spread #1
 Categories: Appetizers, Spreads, Cheese, Seafood
   Servings:  1
 
      3 oz Cream Cheese, Softened
      2 ts Mayonnaise
  4 1/4 oz Can Shrimp Pieces, Drained
      2 tb Mayonnaise
      1 tb Lemon Juice
    1/4 ts Dill Weed
           Sprig Parsley, Stem Removed
 
  Place all ingredients in food processor or blender. Process until mixture
  is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4
  Cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Spread #2
 Categories: Appetizers, Seafood, Spreads
   Servings:  2
 
     16 oz (2 Pk) Softened Cream Cheese
    1/2 lb Cooked Shrimp Chopped
      1 tb Prepared Horseradish
    1/4 ts Pepper
    1/4 c  Lemon Juice
           Finely Chopped Green Onions*
      1 tb Worcestershire Sauce
    1/8 ts Garlic Powder
 
  *  Green onions should be to taste.  1 to 2 Tablespoons.
  ~--------------------------------------------------------------------------
  In small mixer bowl, beat cheese until fluffy; gradually beat in lemon
  juice.  Stir in remaining ingredients.  Chill to blend flavors.  Garnish as
  desired.  Serve with crackers or fresh vegetables.  Refrigerate left-
  overs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Stuffed Mushrooms
 Categories: Appetizers, Seafood
   Servings: 24
 
     24 lg Mushroom Caps Stems Removed
      1 c  Finely Chopped Cooked Shrimp
      1 tb Cracker Crumbs
      1 tb Minced Onion
      1 tb Minced Parsley
      1 tb Soft Butter
      1 ts Minced Tarragon
           Salt
      1 lg Egg
           Buttered Bread Crumbs
 
  Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and
  egg together.  Fill the mushroom caps with the mixture, sprinkle with
  buttered crumbs and bake in a 350F oven for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Teriyaki
 Categories: Appetizers, Seafood
   Servings: 10
 
    1/2 c  Soy Sauce
      2 tb Sugar
      1 tb Vegetable Oil
  1 1/2 ts Cornstarch
      1    Clove Garlic, Crushed
      1 ts Minced Fresh Ginger Root
      2 tb Water
      2 lb Medium Sized Raw Shrimp,
           -Peeled And Deveined
 
  Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water inn small
  saucepan.  Simmer, stirring constantly, until thickened, about 1 minute;
  cool.  Coat shrimp with sauce; drain off excess.  Place on rack of broiler
  pan.  Broil 5 inches from heat source 3 to 4 minutes on each side, or until
  shrimp are opaque and cooked.  Serve immediately with wooden picks. Typed
  by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Toast
 Categories: Seafood, Appetizers
   Servings:  8
 
    1/2 lb Medium Size Fresh Shrimp
           Unpeeled
      2    (1/8 Inch) Thick Gingerroot
           Slices Peeled
      1    Green Onion Cut Into 1 in.
           Pieces
      1 tb Minced Fresh Mint
      1    Egg White
    1/4 ts Salt
    1/8 ts Pepper
      1    (4 Inch Long) French Bread
           Banquette
 
  Peel & Devein Shrimp.  With Knife Blade in Processor, Add Shrimp,
  Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until
  Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut
  Banquette Into 16 (1/4 Inch Thick) Slices.  Spread 1 T. Shrimp Mixture On
  Each Slice; Place On Rack Of A Broiler Pan.  Broil 6 Inches From Heat 3
  Min. OR Until Lightly Browned.  Serve Warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Spicy Black Bean Spread
 Categories: Seafood, Appetizers, Beans, Spreads
   Servings:  1
 
     11 oz Black bean soup/dip
      1 tb Lime juice
      1 ts Mustard, dijon
    1/8 ts Lime peel, grated
     60    Crackers
      2 tb Oil
      1 tb Jalapeno, chopped
      1    Garlic clove, minced
     30    Shrimp, medium (1 lb)
     60    Cilantro leaves
 
  Combine first 7 ingredients until smooth.  Cover and refrigerate at least 2
  hours.  Cut cooked shrimp in half lengthwise and remove vein. Spread 1
  teaspoon soup mixture on each cracker.  Top with shrimp and garnish with
  cilantro.  15 calories per serving--not including cracker. Source:
  GOURMET.ZIP file - recipes from Donna Endreson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Silky Apricot Cheese Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  6
 
    3/4 c  Apricot Preserves
      1 c  Cream Cheese, Softened
      1 c  Sour Cream
      1 ts Almond Extract
    1/4 c  Almonds, Blanched, Slivered
      2 tb Brandy
 
  In a small bowl, mix the apricot preserves and brandy together, then set
  aside.  Beat the cream cheese to a creamy consistency and blend in the sour
  cream and almond extract, blending until very smooth.  Add the apricot
  brandy mixture and blend well.  Fold in the almonds.  Cover and chill.
  Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake
  Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Pate
 Categories: Appetizers
   Servings:  6
 
      2 c  Chicken livers, cleaned
    1/4 ts Marjoram
    3/4 c  Sweet butter, room
           -temperature
      1 tb Brandy
      2 tb Dry sherry
      2 tb Chopped truffles (optional)
 
  Simple Pate xxxxxxxxxxx
  
  salt and pepper to taste
  
  Cover chicken livers with water, salt lightly and birng to boil. Draim
  immediately and rise livers in cold water until chilled thoroughly.  Drain.
  Add marjoram.  Puree livers with suitable machine or pass through a fine
  wire sieve. Add remaining ingredients and blend well. Taste and adjust
  salt. Serve well-chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Sausage Balls
 Categories: Appetizers
   Servings:  6
 
      1 lb Skinless sausage (Owen's Hot
           -works well)
      1 lb Grated Colby or Mild Chedar
           -Cheese
      2 c  Pioneer or Bisquick
 
  **
  
  Mix together (someone suggested using a zip-lock bag for mixing.  Roll into
  about 1" balls.  Place on a shalow baking pan (sides required to catch the
  grease) and bake at 350 deg F until done. Both cooked and uncooked balls
  may be frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Skewered Mozzarella with Canadian Bacon
 Categories: Appetizers, Pork, Cheese
   Servings:  4
 
     28    Sliced Canadian Bacon
     12 oz Mozzarella Cheese
     12    Slices French Bread
     12    Slices Raw Tomato
    1/3 c  Salad Oil
      2    Cans Tomato Sauce
  1 1/2 c  Grated Parmesan Cheese
      1    Paprika
      1    Salad Oil Again
 
  Note: You'll need four skewers approximately 10-12 in. long. Also the
  french bread should be the long and narrow kind cut into 1/2 inch slices.
  The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce
  are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of
  bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice
  of Canadian bacon around each piece of cheese. Press the bacon firmly to
  hold the cheese in place. Cut each piece of tomato and each piece of bread
  in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both
  sides. Be prepared to turn bread quickly to avoid burning. It should be
  merely light brown. On each skewer thread alternate pieces of bacon wrapped
  around the mozzarella, bread and tomato. Begin and end with the bacon.
  Place each skewer in a shallow baking pan or shallow earthenware casserole.
  Be sure the folded top of each piece of bacon is up. Pour tomato sauce over
  each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly
  with paprika and additional salad oil. Preheat the oven 400F. Bake the
  skewers until brown on top. Serve immediately while very hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Fish Spread
 Categories: Seafood, Appetizers, Entertain
   Servings:  6
 
  1 1/2 lb Smoked fish
      2 ts Minced onion
      2 ts Finely chopped celery
      1    Clove garlic, crushed
      2 tb Finely chopped sweet pickle
  1 1/4 c  Mayonnaise
      1 tb Prepared mustard
      1 ds Of Worcestershire sauce
      2 tb Chopped fresh parsley
 
  Remove skins and bones from fish.  Flake fish well.  Combine with remaining
  ingredients and chill.  Serve with assorted crackers or party breads.
  Yield: 3-1/2 cups.
  
  From: Southern Living, The Quick & Easy Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Salmon Spread
 Categories: Spreads, Dips, Appetizers
   Servings:  1
 
     12 oz Philly Free
      8 oz Philly Lite
      1 lg Can Salmon In Water, Drained
           Finely Chopped Green Onions
           Liquid Smoke To Taste
           Pepper To Taste
 
  Combine all ingredients and mix well.  Refrigerate until ready to serve.
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Salmon Quesadillas
 Categories: Seafood, Appetizers, Cheese
   Servings:  4
 
      4 oz Soft fresh goat cheese
           -(montrachet)
      2 tb Grated fresh horseradish or
           -1 tbsp prepared horseradish
           -2 tbsp sour
           Cream
      2 ts Chopped fresh dill
      8    Inch flour tortillas
      4 oz Thinly sliced smoked salmon
 
  A signature starter from Vincent Guerithault on Camelback in
  Phoenix,Arizona.
  
  Makes 4 first course servings
  
  Additional chopped fresh dill fresh dill sprigs
  
  Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh
  dill in medium bowl. Season cheese mixture to taste with salt and pepper.
  Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet
  and cook until brown spots appear, about 1 minutes per side. Transfer to
  work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of
  smoked salmon and sprinkle with additional chopped dill. Repeat with
  remaining tortillas, cheese mixture, smoked salmon and dill. Cut
  quesadillas into wedges.  Garnish with dill sprigs and serve,passing
  remaining cheese mixture separately.
  
  Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Salmon Canapes
 Categories: Appetizers
   Servings: 36
 
    1/2    (8 Oz.) Pkg. Neufchatel
           Cheese Softened
    1/2 ts Grated Lime Rind
    1/4 ts Onion Powder
  1 1/2 lb Jicama, Unpeeled
    1/2 ts Worcestershire Sauce
      1 tb Ground Black Pepper
      2 oz Smoked Salmon Cut Into
           36 Thin Strips.
           3 Lime Wedges
 
  Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
  Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
  Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
  Sqares.  Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
  Remaining Jicama.  Rub The Longest Side Of Each Triangle With A Lime Wedge.
  Dip Side Of Triangle in Pepper.  Repeat Procedure With Remaining Triangles.
  Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle.  Top With A
  Salmon Strip.
   (Fat 0.8.  Chol. 3.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Stuffed Artichoke
 Categories: Appetizers
   Servings:  4
 
      4    Artichokes, fresh ones
           -have tight leaves
      2    Green onions, finely
           -chopped
      6 tb Olive oil
      1 c  Mushrooms, finely chopped
    1/2 c  Bread crumbs
    1/4 c  Grated Parmesan cheese
      3 tb White wine
      3 tb Lemon juice
           Salt and pepper
    1/2 ts Garlic powder
    1/2 c  Ham, cooked, finely chopped
      1 tb Parsley, chopped
 
      Trim tops and leaves of artichokes with scissors and cut stalks level
  with base.  (I would cut off the top third of the artichoke and cut off the
  tips of the leaves remaining to remove "spikes".) Put artichokes into a
  kettle of boiling salted water and simmer about 35 to 40 minutes or until a
  leaf can be pulled out easily. Drain, refresh under cold running water, and
  let stand upside down until cool.
      To make the dressing:  Saute green onions slowly in 2 tablespoons of
  the oil, until just tender.  Stir in mushrooms and cook 2-3 minutes; then
  stir in bread crumbs and cheese.  Transfer mixture to a bowl and let stand
  until cool.  Stir in wine, lemon juice and remaining oil. Season well with
  garlic salt, salt and pepper, then add ham.
      Prepare each artichoke by pulling out some of the center leaves until
  the choke can be reached.  (I'd just cut off about the top third of the
  artichoke and the choke would be reachable.)  With a teaspoon, scrape out
  all the hairy choke.  Fill each artichoke with dressing and top with
  parsley.  Wrap each artichoke in foil, leaving the top open. Place on
  smoker grid and smoke for 1 to 1-1/2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Trout Tartlets
 Categories: Appetizers, Seafood
   Servings: 48
 
MMMMM------------------------PHYLLO TART SHELLS-----------------------------
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      8    Phyllo dough sheets (14x18"

MMMMM-----------------------SMOKED TROUT FILLING----------------------------
      2 pk Cream cheese, low-fat (8 oz)
    1/2 lb Trout fillets; smoked, skin
           --and pin bones removed
    1/3 c  Scallions; chopped (2 scall
      4 ts Horseradish; well drained
      1 c  Cucumber; shredded
 
      To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly
  coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk
  together egg white, oil and salt.
      Lay a sheet of phyllo on a work surface and with a pastry brush,
  lightly coat it with the egg-white mixture. Lay a second sheet smoothly on
  top, taking care to line up the edges before setting the sheet down. (Once
  you set down the sheet, it cannot be moved.) Brush with the egg-white
  mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not
  brush it.
      With a knife, cut the dough into 4 strips lenghtwise and 5 strips
  crosswise, making 24 squares. Press squares into muffin cups and bake for 8
  to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a
  rack and let cool. Repeat the procedure with the remaining 4 sheets of
  phyllo and egg-white mixture. (The baked tartlet shells may be stored in a
  closed container at room temperature for 1 week or in the freezer for up to
  2 months.)
  
       To make smoked trout filling: In a food processor, combine cream
  cheese and smoked trout; process until fairly smooth. Add scallions and
  horseradish and pulse until just combined. (Alternatively, finely mince the
  smoked trout with a knife and combine with the cream cheese, scallion and
  horseradish in a small bowl.) (The smoked filling may be made ahead and
  refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about
  1 heaping tsp. of filling into each tartlet shell and garnish with shredded
  cucumber.
  
  50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
  sodium; 5 mg cholesterol.
  
  **"The rich, creamy filling contrasts with the pleasant crunch of the
  tartlet shell." ~-From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Tuna Pate
 Categories: Seafood, Dips
   Servings:  6
 
      1 lb Smoked tuna or smoked
           -mackerel skin removed
      6 oz Cream cheese, softened
      3 tb To 4 Tb mayonnaise
           Juice of 1/2 large lemon
           -(about 2 Tb)
           Salt and freshly ground
           -black pepper
      2 tb Very finely diced red onion
 
  From: Bill Birner
  
  Any number of smoked fish can be used in this simple recipe. Instead of a
  large serving bowl, you can also chill it in small individual bowls or
  ramekins for an elegant first course, with thinly sliced French or black
  bread.
  
  Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise
  and lemon juice in a food processor. Process until smooth and season to
  taste with salt and pepper. Transfer the mixture to a serving bowl and fold
  in the red onion. Cover and chill the pate until ready to serve.
  
  MAKES 6 SERVINGS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Turkey Calzones
 Categories: Appetizers
   Servings:  4
 
      2 c  Frozen chopped spinach
    1/2 c  Part-skim ricotta cheese
      1 tb Parmesan cheese, grated
    1/4 ts Garlic powder
      4 oz Refrigerated Pizza dough
      6 oz Smoked turkey, thin slice
      1    Tomato, med.,8 slices
 
  Preheat oven to 375 degrees F.  Spray baking sheet with non-stick spray.
  Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and
  garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably
  would make up my own dough if I had time but the pre-prepared isn't bad.)
  Spread spinach mix to within 1/4" of edges of each circle.  Place 1 1/2 oz
  turkey and 2 tomato slices one on half of circle.  Fold over and seal by
  pressing edges with fork. Place on prepared baking sheet, bake 12-15
  minutes, until browned. Can be frozen and re-heated for lunches. Per each:
  201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29
  mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila
  Exner - January 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smokey Brie Spread
 Categories: Appetizers, Spreads, Pork, Cheese
   Servings:  1
 
      4 x  Slices Bacon, Fried Crisp
      8 oz Cream Cheese, Softened
  4 1/2 oz Brie Cheese, Room Temp.
      2 tb Milk
      1 tb Lemon Juice
 
  Place bacon in food processor or blender and process until finely chopped.
  Add remaining ingredients and process until smooth. Refrigerate until ready
  to serve. Yield: Approx. 1 1/2 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoky Mushroom Tart
 Categories: Appetizers
   Servings:  8
 
    1/3    BUTTER PASTRY dough
      1    Egg white, lightly beaten
      2 tb Butter
     10 oz Fresh mushrooms (1 package),
           -sliced
      7 oz Shitake mushrooms (1
           -package), stems discarded
           And mushrooms sliced
      1 tb Minced fresh garlic
      2 ts Dried oregano, crushed
    1/8 ts Ground black pepper
    1/2 lb Smoked mozzarella cheese,
           -thinly sliced
      2 tb Grates asiago or Parmesan
           -cheese
    1/3 c  Walnut pieces
      1 tb Chopped flat-leaf (Italian)
           -parsley
 
  Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
  round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
  prick bottom with tines of fork.  Line pastry shell with foil and and
  pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and
  weights.  Bake 5 to 6 minutes longer or just until pastry starts to turn
  golden.  Brush with egg white; bake 1 minute longer. Cool completely on
  wire rack. In large skillet, melt butter over medium-low heat. Add
  mushrooms, garlic, oregano, and pepper.  Saute until mushrooms are golden
  and liquid has evaporated, about 8 minutes; cool to room temperature. Cover
  bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top
  with mushroom mixture then sprinkle with asiago and walnuts. Bake 20
  minutes.  Cool 5 minutes on wire rack before removing outer ring. Serve
  warm.
  
  Makes 8 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoky Salmon
 Categories: Appetizers
   Servings:  6
 
      1    7-3/4 oz can of salmon
      1 tb Lemon juice
      2 ts Grated onion
      2 ts Horseradish
    1/4 ts Liquid smoke
           Salt and pepper to taste
      1    8 oz package cream cheese,
           -softened
    1/4 c  Chopped pecans
      2 tb Snipped parsley
 
  Smoky Salmon xxxxxxxxxxxx
  
  Drain and flake salmon.  Combine salmon, lemon juice, onion, horseradish,
  liquid smoke, salt and peppe4 r with cream cheese. Blend together well.
  Shape into a ball or log on wax paper. Wrap and chill for several hours.
  
  Combine nuts and parsley on wax paper.  Roll salmon mold on this. Chill. If
  desired, just before serving shape into fish shape and garnish with
  additional
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smooth and Spicy Boursin Cheese Dip
 Categories: Dips, Cheese
   Servings:  4
 
    1/2 c  Butter, Softened
      1 c  Cream Cheese, Softened
      1    Garlic Clove, Crushed
      2 ts White Onion, Finely Minced
      1 ts Italian Seasoning
      2 tb Milk
      2 tb Walnuts, Minced
 
  Cream the butter and cream cheese together by hand and then blend in the
  garlic.  Blend until almost smooth.  Add the onion and Italian seasoning
  mixing well.  Blend in the milk and then blend in the walnuts.  Blend until
  thoroughly mixed.  Serve at room temperature. Makes about 1 3/4 cups of
  dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli,
  Cocktail Rye Bread, Dried Fruit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snails Bourguignonne / Escargots a la Bourguignonne
 Categories: Appetizers
   Servings:  6
 
     24    Large Paris mushrooms
           Salt and pepper
    1/2 c  Oil
    100    Canned Burgundy snails
    1/2 c  Snail butter
 
  Preparation 15 minutes.  Cooking 15 minutes.  About 100 snails.
  
  Remove the stalks from the mushrooms.
  
  Season the mushroom caps with salt, pour the oil over them and sweat them
  in the oven.  Take the mushroom caps out and place 4-5 snails in each one.
  Cover with snail butter and heat in the oven just before serving, exactly
  as you would snails in their shells.
  
  Dry white wines:  Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines:
  Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
  
  [From "Larousse Traditional French Cooking."]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Pretzels
 Categories: Appetizers
   Servings:  1
 
      1    Envelope yeast
  1 1/4 c  Warm water
      1 ts Sugar
      2 ts Salt
      4 c  Flour (plus extra)
           Butter as needed
      4 ts Soda
           Coarse salt for sprinkling
 
  Dissolve the yeast in 1/4 c of the water.  Then stir in an additional cup
  of warm water, and the sugar.  Pour the yeast mixture into a bowl and add
  the salt.  Beat in the flour to make a stiff dough.  Knead it for 10 min or
  until the dough is elastic.  Place in a bowl and spread it with butter.
  Cover it and let it rise for 45 min or until double in size.  Shape the
  dough into sticks or twists.  Make it 1/2 the thickness of the desired
  finished pretzel.
  
  Bring 4 cups of water to boiling with the soda.  Drop in 3 pretzels at a
  time.  Boil them for 1 minute or until they float.  Remove and drain them,
  and place them on buttered cookie sheets.  Sprinkle them with coarse salt.
  Bake the pretzels at 475 F for 12 minutes or until golden brown.  To make
  them crisp, lay them on a cookie sheet and place them in a warm oven 200 F
  for 2 hours.
  
  Source:  Amish Cooking c. 1980 Pathway Publishing Corporation Shared by
  Elizabeth Rodier from library book 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorrel Frittata
 Categories: Appetizers, Eggs
   Servings:  6
 
      3 c  Stems removed & torn sorrel
    1/2 c  Boiling salted water
      6    Eggs
      2 tb Sour cream
      1 pn Cayenne pepper
           Seasoned salt
           Freshly ground pepper
      1 md Boiled until tender red
           -potato
      2 tb Butter
    1/4 c  Minced shallot
      3 tb Sour cream
 
  paprika garnish leaves sorrel
  
  Cook sorrel* in boiling salted water in large saucepan until tender, about
  1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk
  eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in
  medium bowl. Mix in cooked sorrel.
  
  Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch
  broiler proof skillet over low heat. Add shallot and cook until tender,
  stirring frequently, about 6 minutes. Increase heat to medium. Add potato
  and stir until coated with butter. Add egg mixture. Reduce heat to low and
  cook until bottom of frittata is set and only top surface is runny, about
  10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with
  paprika. Broil until top is light brown, watching carefully. Transfer to
  platter. Surround with sorrel leaves. Cut into small slices. Serve hot or
  at room temperature.
  
  *Can substitute torn spinach leaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Souffleed Crepes
 Categories: Appetizers
   Servings: 28
 
      3    Eggs; separated
      1 c  Milk
    3/4 c  Flour
    1/2 ts Sugar
    1/4 ts Salt
      2 tb Butter; melted, cooled
 
  These proportions make an eggier-tasting crepe.  Beat the egg yolks with
  part of the milk, add flour, sugar, salt, beat well.  Add remaining milk
  gradually, then melted butter.  Beat egg whites stiff.  Fold into crepe
  mixture.  They either may be cooked in the usual way in a crepe pan or put
  into a large buttered pan and baked in a preheated 375F oven for about 25
  to 30 minutes.  This then becomes something like a flat souffle that can be
  topped with a filling or one can be put over half the batter, the rest
  poured on top.  It can be a sweet filling like strawberries or apples and
  may be flavored with lemon rind, brandy, or vanilla.
  
  From:  You can do anything with crepes.  1993 Cooking Echo Picnic cookbook
  exchange. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 07-31-93 (23:21) Number: 1778 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Brittlebread
 Categories: Appetizers
   Servings:  6
 
  1 1/3 c  Flour
      2 tb Sugar
    1/4 ts Salt (optional, see note*)
    1/4 ts Baking soda
    1/4 c  Butter
    1/2 c  Sour cream or soured milk**
      1 tb Seasoned salt (optional)
           Kosher salt for sprinkling
 
  * Leave out the first salt if using seasoned salt ** (My note) works OK
  with 1/2 tb lemon juice in milk thickened with extra milk powder to make
  1/2 cup. Sprinkled salt did not stick very well, suggest mixing in the
  desired amount of regular salt. Spices may mix more evenly if combined
  first with the flour.
  
  Preheat oven to 400 F.  Sift together the flour, sugar, salt and baking
  soda into a bowl or food processor.  Cut in the butter.  Add the sour ceam
  and salt or seasoning.  Mix to a soft dough.
  
  Roll out PAPER-THIN on a floured board.  Cut in 1 1/2" squares or shapes
  and sprinkle with salt (see note).  Bake on ungreased baking sheet about 5
  min.  Remove the thin pieces that brown first if necessary and give the
  other pieces a bit longer to brown. Turn off heat and crisp in the oven.
  Makes about 3 small cookie sheets of "crackers" almost touching or may be
  cooked in larger sheets to break up after cooking.  May be rolled between
  sheets of wax paper 1/4 to 1/2 of the dough at a time.
  
  Keep for snacking in an air tight jar. Suggestion - divide the dough and
  the spices in thirds.  Mix and bake the first pan and taste so that
  seasoning or salt can be adjusted.  OR make some spicy and some just salted
  and cut them different shapes so you know which are which.
  
  Source:  New Southern Cooking by Nathalie Dupree Creole seasoning may be
  used for the seasoned salt.
  
  Shared by Elizabeth Rodier 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Taco Dip
 Categories: Dips
   Servings:  6
 
      2 c  Sour cream
      1 pk Taco seasoning
    1/2 c  Grated monterey jack or mild
           -cheddar cheese
    1/2 c  Salsa (mild, med, or hot)
      1    Tomato, finely chopped
    3/4 c  Chredded lettuce
      2    Green onions, finely chopped
    400 g  Bag of tortilla chips,
           -(taco, or nacho chips
 
  Stir together sour cream, taco seasoning, and chopped green onion. Place in
  a shallow, wide bowl.  Top evenly with grated cheese, salsa,lettuce and
  tomato. Serve with tortilla's or Nacho's chips.
  
  Origin:  Back of coupon for salsa Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soured Cream Clam Dip
 Categories: Appetizers, Seafood
   Servings:  6
 
      1 cn Gorton's clams, drained
    1/8 ts Pepper
      1 c  Soured cream
    1/2 ts Celery salt
      2 ts Lemon juice
      2 tb Minced onion
    1/2 ts Salt
 
  Gently fold clams into sour cream.  Add other ingredients and stir gently
  until blended.  Serve with chips.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Guacamole
 Categories: Dips, Appetizers
   Servings:  6
 
      5    Avocados, Ripe, Peel & Pit
      4    Cloves Garlic, Fine Chopped
      1 c  Tomato, Chopped
    1/4 c  Lime Juice
    1/2 ts Salt
 
  Mash avocados in a medium bowl until slightly lumpy.  Stir in remaining
  ingredients.  Cover and refrigerate 1 hour.  Makes 3 cups of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Ham and Cheese
 Categories: Appetizers, Pork, Cheese
   Servings:  4
 
      6    Cooked Smoked Ham Slices
      6    Flour Tortillas, 7" Diameter
      3    Cheddar Cheese, Mild
      6 tb Vegetable Oil
 
  Place 1 slice ham on each of 3 tortillas.  Top each with cheese, another
  slice of ham and a tortilla.  Heat 2 T of the oil in a 10-inch skillet over
  medium heat until hot.  Cook 1 sandwich in oil, turning once, until golden
  brown and cheese is melted, about 3 minutes.  Cut into 4 wedges. Repeat
  with remaining oil and sandwiches.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Speedy Crabmeat Imperial
 Categories: Appetizers, Seafood, Microwave
   Servings:  6
 
      2 tb Butter
    1/4 c  Chopped Onion
    1/4 c  Chopped Green Pepper
      2 oz Jar Pimento
      3 tb All-Purpose Flour
      2 ts Dry Mustard
    1/4 ts Salt
    1/4 ts White Pepper
        ds Tabasco
      1 c  Milk
      3 tb Chablis
      1 lb Fresh Lump Crabmeat
 
  Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on
  high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients,
  stirring until smooth. Gradually add milk and Chablis, stirring well.
  Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2
  minutes. Stir in crabmeat.  Spoon mixture evenly into 6 baking shells.
  Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and
  microwave on high 3-4 minutes or until thoroughly heated.  Garnish, if
  desired with pimiento strips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Bake Sweet Potatoes
 Categories: Appetizers
   Servings:  4
 
      2 md Sweet potatoes
  1 1/2 tb Vegetable oil
      1 ts Curry powder
    1/4 ts Turmeric
    1/4 ts Cumin
    1/4 ts Ginger powder
    1/2 ts Salt
 
  Pre-heat oven to 400F.  Wash & scrub potatoes, leaving the skins on.  Cut
  the into sticks & set aside.
  
  Mix together spices & oil.  Add potato sticks to mixture & coat well.  Lay
  onto a cookie sheet & bake for 30 to 40 minutes.  Stir them half way
  through cooking.
  
  VT October, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Lamb Triangles
 Categories: Appetizers, Lamb
   Servings: 24
 
MMMMM---------------------------LAMB FILLING--------------------------------
    1/2 c  Raisins; golden (chopped)
      2 tb Pine nuts
      2 ts Olive oil
      1    Onion, finely chopped
      2    Garlic cloves, finely choppd
    1/2 lb Ground lamb; lean
      2 ts Cumin; ground
      1 ts Cinnamon; ground
    3/4 ts Allspice; ground
    1/4 c  Chicken stock (defatted, w/
           --reduced sodium)
    1/4 c  Parsley; chopped fresh
  1 1/2 tb Lemon juice; fresh
           Salt and pepper, to taste

MMMMM--------------------------PHYLLO PASTRY-------------------------------
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      8    Phyllo dough sheets (14x18"
      1 ts Poppy or sesame seeds or a
           --combination
 
       To make lamb filling: In a small bowl, cover raisins with boiling
  water and let steep for 5 minutes; drain and set aside.
       Set a large nonstick skillet over low heat and add the pine nuts.
  Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to
  cool. Chop pine nuts and reserve. Add oil to the skillet and heat over
  medium heat. Add onions and garlic; saute until softened and beginning to
  color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook,
  stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a
  colander and drain off fat. Return the lamb mixture to the skillet and add
  chicken stock, reserved raisins and pine nuts, parsley and lemon juice;
  cook until liquid is absorbed, about 1 minute. Season with sal and pepper.
  Let cool. (The lamb filling can be prepared ahead and refrigerated for up
  to 2 days.)
  
       To form phyllo triangles: Set oven rack on the upper level; preheat to
  350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro
  line with parchment paper. In a small bowl, whist together egg white, oil,
  and salt.
       Lay a sheet of phyllo on the work surface with short side toward you.
  Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly
  with the egg-white mixture. Place a tablespoon of filling at the bottom of
  the strip and fold one corner of the strip over the filling diagonally
  across to the opposite edge to form a triangle. Continue to fold the
  triangle onto itself, as you would fold a flag. Place on the prepeared
  baking sheet. Repeat with the remaining phyllo, egg-white mixture and
  filling.
       Brush the triangles lightly with the egg-white mixture and sprindle
  with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden.
  Let cool for 5 minutes before serving hot. (The triangles may be baked up
  to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12
  minutes, or until heated through.)
  
  95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium;
  7 mg cholesterol.
  
  **"Savory lamb and sweet golden raisins fill these delicious morsels."
  ~-From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Melon Cocktail
 Categories: Appetizers, Seafood
   Servings:  4
 
      1    Ripe honeydew melon, cut in
           -half, seeded
  1 1/2 c  Whipping cream
  1 1/2 c  Mayonnaise
      2 ts Lemon juice
      1 ts Paprika
    1/2 ts Hot pepper sauce
    1/2 ts Worcestershire sauce
      2 tb Tomato paste
      8 oz White crabmeat, flaked
      8    Radicchio leaves (opt)
           Lemon and lime slices (opt)
           Fresh mint leaves (opt)
 
  Scoop melon in balls.
  
  To make dressing, whip cream until soft peaks form. Mix in mayonnaise,
  lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato
  paste.
  
  Stir crabmeat into dressing. Lightly mix in melon and toss ingredients
  gently until coated. Arrange shredded radicchio on 4 individual serving
  dishes. Spoon melon and crab mixture on radicchio. Chill lightly. To serve,
  garnish with citrus slices and mint sprigs, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Nuts
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
    1/2 c  Sunflower nuts
    1/2 c  Spanish peanuts
    1/2 c  Toasted corn nuts
      1 ts Chili powder
    1/4 ts Cumin
    1/8 ts Garlic powder
    1/8 ts Cayenne pepper
 
  Heat all ingredients in a skillet for about 5 minutes.  Stir frequently.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Ricotta Spread
 Categories: Dips
   Servings:  1
 
  1 1/2 c  Part skim ricotta cheese
      2 tb Sugar
  1 1/2 tb Finely grated orange peel
    1/8 ts Ground nutmeg
 
  1. In a bowl, mix together cheese, sugar, 1 tablespoon peel, and nutmeg.
  2. Spoon mixture into a small bowl and sprinkle with remaining peel. If
  made ahead, cover and chill up to 2 days. Makes 1 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Sweet Potatoes
 Categories: Appetizers
   Servings:  4
 
      2 md Sweet potatoes
  1 1/2 tb Vegetable oil
    1/2 ts Coriander
    1/2 ts Garlic powder
    1/4 ts Ginger powder
      1 tb Soy sauce
 
  Wash & scrub potatoes.  Cut into sticks & set aside.
  
  Mix together oil & spices.  Dip the potatoes into the mixture & spread onto
  a cookie sheet.  Bake at 400F for 30 to 40 minutes, stirring half way
  through cooking.
  
  VT October, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Artichoke Dip
 Categories: Dips, Appetizers
   Servings:  2
 
      1 c  Grated Parmesan cheese
      1 c  Mayonnaise
      1 cn (14-oz.) artichoke hearts,
           -drained, chopped
      1 cn (4-oz.) chopped green
           -chilies, drained
      1    Garlic clove, minced
      2 tb Green onion slices
      2 tb Chopped tomatoes
 
  Preheat oven to 350 F.  Mix all ingredients except onions and tomatoes.
  Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until
  lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or
  pita bread triangles.
  
  Makes 2 cups.
  
  From: Steve Herrick Source: [Kraft]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Beef Lettuce Cups
 Categories: Appetizers, Beef
   Servings:  4
 
     12 oz Boneless sirloin, trimmed
      2 tb Light soy sauce
      1 tb Dry sherry
      1    Piece ginger root, peeled,
           -grated (1/2")
      1    Garlic clove, crushed
      2 pn Five Spice Powder
      1 ts Chili sauce
      2 tb Corn oil
      6    Green onions, sliced
           -diagonally
      1 sm Red bell pepper, seeded,
           -diced
    1/2 ts Cornstarch
      1 ts Water
      8    Crisp lettuce cups, chilled
           Fresh parsley sprigs (opt)
 
  Cut steak in very thin slivers and place in a bowl.
  
  Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1
  hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and
  red pepper; stir-fry 1 minute.
  
  Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard
  cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1
  minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish
  with parsley sprigs, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Dip for Vegetables
 Categories: Appetizers, Cheese
   Servings:  4
 
    1/4 c  Seedless Raisins
      1 c  Cottage Cheese, Cream Style
      2 tb Vinegar
    1/2 sm Onion, Cut Up
      1 ts Chili Powder
    1/2 ts Curry Powder, To Taste
    3/4 ts Salt
    1/8 ts Black Pepper, Freshly Ground

MMMMM------------------------DIPPING VEGETABLES-----------------------------
           Your Choice Of Veggies
 
  Place raisins in small bowl and cover with hot tap water. Let stand 10
  minutes.  Meanwhile, in blender container, combine cottage cheese, vinegar,
  onion, chili powder, curry, salt and pepper. Add drained, soaked raisins.
  Cover and blend at high speed until smooth and creamy. If necessary, add 1
  T water in which raisins were soaked (or plain water) to make good dipping
  consistency.  Serve well chilled with a selection of vegetables, such as
  cauliflowerets, carrot sticks, blanched green beans, radish roses.
  broccoli, celery stick, zucchini sticks, or cooked artichokes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Jalapeno Spread
 Categories: Appetizers, Spreads
   Servings:  1
 
      4 c  Cheddar cheese; grated
      1    Medium onion; finely chopped
      2    Cloves garlic; minced
      6    Jalapeno peppers, chopped
      1 c  Mayonnaise
    1/2 c  Green onion; chopped
      1 ts Garlic salt
 
  In a large mixing bowl, combine all ingredients. Stir until well blended.
  Refrigerate overnight to allow flavors to blend before serving.
  
  Shared by Rita Taule, Prodigy ID# BTVC62A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Orange Nuts
 Categories: Appetizers
   Servings:  6
 
  1 1/2 c  Unsifted powdered sugar
      2 tb Cornstarch
      1 ts Cinnamon
    3/4 ts Cloves
    1/4 ts Allspice
    1/8 ts Salt
      2 tb Freshly grated orange peel.
      2    Egg whites, slightly beaten
      3 tb Freshley squeezed orange
           -juice
      2 c  Walnut or pecan halves
 
  From: Arizona Cookbook
  
  Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
  Blend egg whites with orange juice; stir in nuts, coating each half
  completely. Drain thoroughly. Then roll in sugar mixture to coat well.
  Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for 20 to
  25 minutes (or until dry). Cool before storing in container.
  
  This sounds like a recipe that would make a good Christmas gift!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Peanut Yogurt Dip
 Categories: Appetizers, Dips
   Servings:  2
 
    1/4 c  Peanut Butter
      1 c  Plain Yogurt
      1 ts Coriander, Ground
  1 1/4 ts Cayenne Pepper
    1/8 ts Pepper
 
  Blend the peanut butter and yogurt together, mixing until smooth.  Add all
  of the other ingredients, blending well.  Cover and chill. Makes about 1
  1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Rice Balls
 Categories: Appetizers
   Servings:  6
 
    3/4 c  Extra Long Grain Rice
    1/2 ts Salt
      1 lb Ground Beef or Bulk Sausage*
    1/2 ts Pepper
      1 sm Onion; chopped
    1/2 ts Garlic Powder
    1/4 c  Chopped Green Pepper
    1/4 c  Prepared Horse Radish
    1/4 c  Chopped Celery
      1 tb Worcestershire Sauce
    1/4 c  Chopped Green Onions
      1 cn Tomato Soup
           Egg
      1 cn Water
      1 ts Dry Mustard
      1 ts Hot Sauce **
 
  Servings:  6
  
  * Raw ** More or less to taste Combine all ingredients except tomato soup,
  water and hot sauce. Mix together well. Make balls about 1 inch in
  diameter. Place in baking dish. Combine tomato soup, water and hot sauce
  and pour over meatballs. Bake, covered, in 350 * oven for 1 hour. Makes
  30-36 small meatballs. Serve with toothpicks as hor d'oeuvres.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy-Sweet Treats
 Categories: Appetizers
   Servings:  1
 
      8 oz Pace Picante Sauce
      8 oz Honey
           Cubed chicken breast
           Cubed turkey breast
           Cooked shrimp
           Smoked sausage slices (1/4")
 
  Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of
  chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage
  slices. Heat through and serve in a chafing dish or a shallow dish with
  wooden picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Balls
 Categories: Appetizers
   Servings:  8
 
     20 pk CHOPPED SPINACH; COOKED AND
      2 c  PEPPRIDGE FARM HERB STUFFING
      2    ONIONS; CHOPPED FINE
      6    EGGS; BEATEN
    3/4 c  MELTED BUTTER
    1/2 c  PARMESAN CHEESE
      1 ts GARLIC
    1/2 ts THYNE
 
  MIX ALL TOGETHER ROLL INTO SMALL BALL AND COOK ON GREASE COOKIE SHEET IN
  350 DEG OVEN FOR 20 MINUTES. THIS CAN BE FROZEN BEFORE COOKING OR AFTER.
  SERVE HOT!! THIS IS REALLY GOOD I DON'T EAT SPINACH BUT I LOVE THESE, IT
  REALLY TASTE LIKE DRESSING. HOPE YOU WILL TRY THIS . LET ME KNOW HOW YOUR
  OPEN HOUSE GOES. I LIKE THINGS LIKE THAT. I PLAN ON HAVING AN OLD FASHION
  TAFFY PULL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Cheese Puffs
 Categories: Appetizers, Eggs, Cheese
   Servings:  1
 
     10 oz Frozen Chopped Spinach
      1 c  Milk
    1/2 c  Margarine Or Butter
      1 ts Salt
      1 c  All-Purpose Flour
      4 lg Eggs
    1/4 lb Swiss Cheese Shredded
    1/2 c  Grated Parmesan Cheese
           Parsley, Beet Or Salad Green
 
  Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over
  medium heat, heat milk, margarine or butter, and salt until margarine melts
  and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously
  stir in flour all at once until mixture forms a ball and leaves side of
  saucepan. Add eggs to flour mixture, 1 at a time, beating well after each
  addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan
  cheeses and spinach. If not baking right away, cover surface of mixture
  with plastic wrap and refrigerate. Preheat oven to 375F. Lightly grease 2
  large cookie sheets. Drop batter by level tablespoons onto cookie sheets,
  about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are
  golden brown. Arrange appetizer and garnish on platter; serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Dip in Pumpernickel
 Categories: Appetizers, Dips
   Servings:  6
 
     10 oz Package frozen, chopped
           -spinach, drained
      1 pk Knorr's Swiss Vegetable Soup
      1 c  Mayonnaise
      2 c  Sour cream
      8 oz Can water chestnuts, chopped
      1 sm Onion, chopped
      1    Round pumpernickel loaf,
           -hollowed
 
  In a bowl, mix all ingredients except bread.  Chill 6 hours before serving.
  May be refrigerated for 1 week.  Spoon into hollowed pumpernickel round
  loaf.  Reserve remaining bread and cut into squares for dipping.
  
  Yield:  5 cups
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0
  
  Posted by:  Karin Brewer, Cooking Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Dip
 Categories: Dips
   Servings: 12
 
      1 lb Fresh spinach
      1 c  Dairy sour cream
    1/2 c  Plain yogurt
    1/2 c  Finely chopped fresh parsley
    1/4 c  Chopped green onions
      1 ts Salt
           Fresh ground pepper to taste
 
  1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
  Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt,
  parsley, green onion, salt and pepper in a small bowl. Cover and
  refrigerate for at least 4 hours or overnight to blend flavors.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Onion Dip
 Categories: Dips
   Servings:  2
 
      1    Pkg.(10 oz) spinach
      1 c  Low-fat cottage cheese
      1 tb Lemon juice
    1/2 c  Low-fat plain yogurt
    1/2 c  Chopped fresh parsley
    1/4 c  Chopped green onion
      1 ts Salt
 
  Trim stems and coarse leaves from spinach.  Rinse well; cook, covered,over
  medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until
  wilted.  Drain, squeeze out excess moisture and chop coarsely.
  
  In blender or food processor, process cottage cheese with lemon juice until
  blended.  Add spinach, yogurt, parsley, onion, salt, and pepper to taste;
  process just until mixed.  Cover and refrigerate for at least 4 hours or
  overnight to blend flavors.  Makes 2 1/4 cups.
  
  Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g
  protein and 1 g carbohydrate.
  
  Source: Canadian Living Magazine, March 1988.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Squares
 Categories: Appetizers
   Servings: 12
 
      1 c  Milk
      1 c  Flour
      3    Beaten Eggs
    1/2 ts Baking Powder
      1    Crushed Garlic Clove
      1 lb Pepper Jack Cheese, Shredded
     20 oz Chopped Frozen Spinach
           -Thawed And Drained
    1/4 c  Butter
    1/4    Stick Pepperoni, Chopped
     14 oz Black Olives
 
  Combine milk,flour, eggs , baking powder and garlic--mix well-add
  spinach,cheese, olives and pepperoni.  Melt butter in bottom of 9 x 12 pan.
  Pour spinach mixture into pan.. pat down.. Bake at 350 of 30 minutes or til
  edges are brown.>>> these can be eaten hot or warm..they cut easier the
  cooler they are...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Vegetable Dip
 Categories: Appetizers, Condiments, Dips
   Servings: 20
 
      1 pk Frozen Chopped Leaf Spinach
      1 pt Helman's Mayonaise
      1 c  Sour Cream
    1/2 c  Chopped Onions
 
  Thaw and drain spinaach well.  Thoroughly mix all ingredients together.
  Chill, for best results, chill overnight.  Serve with fresh cut vegetables
  or with pumpernickle bread.  Great dip!!  Usually have to double recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach-Feta Rolls
 Categories: Appetizers
   Servings: 36
 
MMMMM-----------------------SPINACH-FETA FILLING----------------------------
  1 1/4 lb Spinach; fresh, stemmed and
           --washed
      1 tb Olive oil
      3 bn Scallions, trimmed and
           --chopped (1-1/2 c)
    1/4 c  Feta cheese; crumbled
      2 tb Parmesan cheese, freshly
           --grated
      2 tb Dill; fresh, chopped
      1 tb Lemon juice
           Salt & pepper, to taste
      2 lg Egg whites

MMMMM--------------------------PHYLLO PASTRY-------------------------------
      8    Phyllo dough sheets (14x18")
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      1 ts Poppy or sesame seeds, or a
           --combination
 
     To make filling: Put spinach with water still clinging to the leaves in
  a large pot. Cover and cook over medium heat until the spinach is wilted,
  about 5 minutes. Drain and refresh with cold water. Squeeze the spinach
  quite dry and chop. In nonstick skillet, heat oil over medium heat. Add
  scallions and saute until softened, 2 to 3 minutes. Transfer to a
  medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon
  juice. Season with salt and pepper. Beat egg whites lightly with a fork and
  stir into the spinach mixture.
  
      To form phyllo rolls: Set oven rack on the upper level; preheat to 350
  degrees F. Coat a baking sheet lightly with nonstick cooking spray or line
  with parchment paper. In a small bowl, whisk together egg white, oil and
  salt. Lay one sheet of phyllo on a work surface with a short side toward
  you. Brush lower half of the sheet with the egg-white mixture. Repeat this
  step with a second sheet of phyllo and set on top of the first. Spoon
  one-quarter of the spinach filling along one long edge. Tuck in the side
  edges and roll up, jelly-roll fashion. Place on the prepared baking sheet.
  Repeat with the remaining phyllo, egg-white mixture and filling, making 4
  rolls in all. Brush tops of the rolls lightly with the egg-mixture and
  sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated
  knife, cut each roll diagonally into 9 pieces and serve hot.
  
  The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat
  in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes
  36 appetizers.
  
  39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
  sodium; 1 mg cholesterol.
  
  **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to
  make for a crowd."
      --From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach-Parmesan Balls
 Categories: Appetizers
   Servings: 40
 
     10 oz Packages frozen chopped
           -spinach, thawed and
           -squeezed dry
  1 1/2 c  Dry breadcrumbs
      1 c  Grated Parmesan cheese
    1/2 c  (1 stick) butter, room
           -temperature
      2    Eggs, beaten to blend
      3    Garlic cloves, minced
 
  Makes about 40
  
  Salt and freshly ground pepper
  
  Preheat oven to 325 degrees F.  Combine first 6 ingredients in medium bowl.
  
  Season with salt and pepper.  Form into 2-inch balls and place on baking
  sheet.  Bake until just brown, about 45 minutes.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spring Rolls (Chinese)
 Categories: Appetizers
   Servings:  8
 
    1/2 lb Lean pork, chopped
  1 1/2 c  Bean sprouts, chopped
  1 1/2 c  Cabbage, chopped
    1/2 c  Bamboo shoots, thinly sliced
    1/2 c  Grated carrot
      3    Mushrooms, chopped
      3    Green onions, thin slice
      1    Garlic clove, minced
      2    Slices ginger, minced
      1 ts Soy sauce
      1 ts Suar
      1 tb Sesame oil
           Dash pepper
      8    Egg roll wrappers
 
  Mix all ingredients together.  Fill eggroll wrappers.  Fold in sides, roll,
  seal with water or egg white.  Deep fry in HOT oil until brown. Remove and
  drain.  This will make 6 to 12 depending on how much filling you use.
  
  Posted by:  Grandma Sheila Exner - August 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steak Tartare
 Categories: Appetizers, Beef, Spreads
   Servings:  1
 
    1/4 lb Fresh, Raw Sirloin Or
    1/4 lb Tenderloin Beef, Cubed
    1/2 ts Capers
    1/4 ts Worcestershire Sauce
    1/4 ts Dijon Mustard
           1-Inch Piece Onion
 
  Place the meat in a blender or food processor and process until meat is
  finely chopped. Add remaining ingrediants and repeat processing. Form into
  ball. Keep refrigerated until ready to serve. Serve with cocktail rye
  bread. Yield: 1 Cup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Oysters with Black Beans
 Categories: Seafood, Appetizers
   Servings:  6
 
     12    Oysters, freshly shucked on
           -the half shell
      2 ts Fermented black beans,
           -rinsed and drained *
      1 tb Soy sauce, low-sodium
      1 tb Shao-hsing wine, * or dry
           -sherry
  1 1/2 ts Sugar
      1 tb White vinegar, distilled
      2 tb Chicken stock, or canned
           -low-sodium broth
      2 ts Oriental sesame oil
      1 tb Peanut oil
        pn Freshly ground white pepper
      1 tb Red bell pepper, minced
      1 sm Scallion, green part only,
           -thinly sliced
 
  * available at asian markets
  
  1. Place the oysters on a large heatproof dish. Divide the black beans
  evenly and place atop each oyster. 2. In a small bowl, combine the soy
  sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and
  white pepper. Distribute the mixture over each oyster. 3. In a wok with a
  steamer rack or in a steamer pot, bring 6 cups of water to a boil over high
  heat. Place the dish on the steamer rack, cover and steam the oysters until
  plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be
  tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each
  of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and
  157 Mg Sodium per serving. Recipe from Food & Wine, September, 1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pearl Balls
 Categories: Appetizers
   Servings: 16
 
    3/4 c  Uncooked Short Grain Rice
  1 1/2 c  Water
      4    Dried Shiitake Mushrooms
    1/2 c  Hot Water
      1 lb Lean, Boneless Pork
      1    Egg
      2    Green Onions Chopped
    1/4 c  Chopped Water Chestnuts
      1 ts Cornstarch
      1 ts Minced Gingerrot
    1/4 ts Salt
    1/4 ts Pepper
      2 ts Low Sodium Soy Sauce
 
  Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice
  & Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let
  Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess
  Fat From Pork.  With Knife Blade Process Pork 1 Min. OR Until Finely
  Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45
  Sec. OR Until Well Blended.  Shape Pork Mixture Into 16 (1 in.) Balls. Roll
  Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan;
  Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The
  Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium &
  Steam 20 Min.  Serve Immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Stuffed Clams
 Categories: Seafood, Pork, Appetizers
   Servings:  6
 
     18    Cherrystone clams, cleaned
    1/2 ts Salt
    1/2 lb Pork, finely ground
    1/4 c  Fresh mushrooms, finely
           -diced
      1 tb Soy sauce
      1 tb Chablis
      1 tb Cornstarch
      1 tb Scallion, minced
      1 tb Ginger root, peeled and
           -minced
    1/2 ts Sesame oil
    1/2 ts Salt
 
  Place the clams into a large pot together with the salt and 1/2 cup of
  water.  Place over high heat and steam the clams for about 5 minutes,
  shaking the pot frequently, just until the clams open.
  
  Drain the clams. Remove clams from the shells, discarding any shells that
  have not opened.  Mince the clams.  Rinse and dry 18 half shells.
  
  In a mixing bowl, combine clams and all the remaining ingredients.  Mix
  well, and toss the mixture lightly against the inside of the bowl to
  combine and compact it.
  
  With a spoon dipped in cold water, stuff the reserved shells with this
  mixture, mounding it and smoothing it.  Arrange clams on a tray in a
  steamer for 20 minutes.
  
  From: The Clam Lovers Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamy Smoked Oyster Dip
 Categories: Appetizers, Cheese, Seafood, Dips
   Servings:  4
 
      1 tb Butter Or Regular Margarine
    1/2 c  Almonds, Sliced
      1 c  Cream Cheese, Softened
      1 tb Milk
           Black Pepper To Taste
  1 1/2 ts Horseradish, Prepared
      2 tb White Onion, Chopped
      7 oz Smoked Oysters *
 
  * Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
  ~-------------------------------------------------------------------------
  Melt the butter in a frying pan.  Brown the almonds, on all sides, in the
  melted butter and set aside.  Beat the cream cheese until smooth then blend
  in the milk.  Add the pepper to taste, horseradish, and chopped onion,
  blending well.  Fold in the oysters and pour into a casserole dish.
  Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to
  30 minutes or until bubbly.  Put in a chafing dish and serve hot. Makes
  about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips,
  Cheese Crackers, Bell Peppers, Fennel, Zucchini
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Cantaloupe
 Categories: Appetizers, Cheese
   Servings:  1
 
      1    Cantaloupe, medium
           White or rose wine
    1/4 lb Blue cheese, crumbled
    1/2 lb Ricotta or farmer's cheese
    1/4 c  Sour cream or heavy sweet
           -cream
           Salt and freshly ground
           -pepper
 
  Cut a slice off the top of the cantaloupe, scoop out the fruit with a
  melon-ball cutter. Marinate the melon balls in wine until time to serve. In
  the meantime, blend together cheeses and cream. Season to taste with salt
  and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
  it does not fill the shell lower the rim of the shell by cutting with knife
  in jagged edges to form a "basket edge." To eat, spear melon balls with
  toothpicks, and dip them into the cheese mixture for a very pretty,
  refreshingly different appetizer. Makes about 1 cup cheese mixture and
  about 20 melon balls.
  
  Shared by: June Hoffman, 8/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Jalapenos
 Categories: Appetizers
   Servings:  6
 
     10 lg Pickled jalapenos
     10    Pieces Cheddar cheese
      2    Egg whites, beaten
      3 tb Cornmeal
      3 tb Flour
 
  oil for deep-frying
  
  Slit the sides of the peppers, and scrape out the seeds.  Stuff with
  triangular pieces of cheddar cheese cut to fit the individual peppers.
  
  Dip peppers in an egg wash then into a mixture of half cornmeal and half
  flour.  Repeat, and allow to dry for about 15 minutes.
  
  Deep fry in hot fat until the peppers are lightly browned, and the cheese
  is just melting.  Drain on absorbent paper, and serve.
  
  You can also use a crabmeat or shrimp salad stuffing for these.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms with Crabmeat
 Categories: Appetizers, Seafood
   Servings:  4
 
     12 lg Mushrooms
      1    Env. Vegetable Soup Mix
      6 oz Frozen Crab Meat *
    1/2 c  Sour Cream Or Plain Yogurt
      3 tb Plain Dry Bread Crumbs
      1 tb Snipped Fresh Dill **
      3 ds Hot Pepper Sauce
    1/8 ts Pepper
      2 tb Butter Or Margarine, Melted
 
  *   Crabmeat should be thawed and separated. ** Substitution: 1 t dried
  dill weed.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F. Remove and finely chop mushroom stems. In medium
  bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat,
  sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and
  pepper.  Set aside. On lightly greased baking sheet, arrange mushroom caps;
  stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or
  until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms
  can be partially prepared up to 1 day ahead. Simply prepare and stuff as
  above.  Cover and refrigerate. To serve, brush with butter then bake as
  above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms #1
 Categories: Appetizers, Pork, Cheese
   Servings: 12
 
     24 md Mushrooms
      2 tb Margarine Or Butter
    1/4 c  Onion, Chopped
      2 tb White Wine, Dry
    1/4 c  Bread Crumbs, Dry
    1/4 c  Cooked Smoked Ham, Fine Chop
      2 tb Parsley, Snipped
      1 tb Lime Juice
      1    Clove Garlic, Finely Chopped
      1 ts Oregano Leaves, Dried
        ds Pepper
    1/2 c  Cheese, Finely Shredded *
 
  *  Use Montery Jack Cheese in this recipe.
  ~-------------------------------------------------------------------------
  Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat
  margarine in 10-inch skillet just until bubbly. Place mushroom caps
  topsides down, in margarine. Cook uncovered until mushrooms are light
  brown; remove mushrooms with slotted spoon.  Cook and stir onion in same
  skillet until tender; stir in wine.  Simmer uncovered 2 minutes. Mix in
  chopped mushroom stems and remaining ingredients except cheese and mushroom
  caps; cool slightly. Shape mixture into 24 small balls; place one in each
  mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
  mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat
  until cheese is melted, about 3 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms #2
 Categories: Appetizers
   Servings:  5
 
     25    Fresh Mushrooms
      1 tb Milk
      2 tb Onions (minced)
           Bread crumbs
           Salt
      1 pk Cream Cheese (8 oz)
      1 cn Crabmeat (6 1/2 oz)
    1/2 ts Horseradish
           Worcestershire (1 dash)
 
  Blend all ingredients except mushrooms.  Clean mushrooms and remove stems.
  Fill mushroom caps with mixture.  Sprinkle top with bread crumbs. Bake at
  350F for 10 minutes in a shallow buttered dish until hot and bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms #3
 Categories: Appetizers, Syd's book
   Servings:  6
 
     24    Extra Large Fancy Mushrooms
      2 tb Minced Onion
      2 tb Minced Green Pepper
    1/4 c  Bread Crumbs
    1/2 c  Sour Cream

MMMMM-----------------------------GARNISH----------------------------------
           Sliced Ripe Olives
 
  Preheat oven to 325F.  Remove the stems from the mushrooms and reserve
  them for another recipe. If you want you can mince some of the stems and
  include them with the stuffing mix.  Combine the bread crumbs with the sour
  cream and mix until well blended.  Add onion and green peppers.  Mix well.
  Fill each mushroom cap with the stuffing mix and place on a cookie sheet.
  Bake for 20 - 30 minutes or until hot.  Remove from oven.  Garnish with
  sliced olives and serve as a great appetizer.  CAUTION:  Since mushrooms
  contain a large amount of water it is necessary for these little beauties
  to cool a little before eating.  The very hot water in them can cause burns
  to the mouth and then your guests can't enjoy the entree. From: Syd's
  Cookbook.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms #4
 Categories: Appetizers
   Servings:  6
 
      1    Whole chicken breast
     24 md Mushrooms
    1/2    Lemon; juiced
      2 tb Butter or margarine
      1    Garlic clove; crushed
      1 ts Chopped parsley
           Salt, pepper
      1    Egg yolk; lightly beaten
           Fine dry bread crumbs
 
  Cook chicken in boiling salted water until tender. Drain, reserving broth.
  Remove skin and bones and dice meat finely. Rinse and dry mushrooms.
  Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon
  juice. Melt butter and add stems and garlic and cook 10 minutes, stirring
  now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley.
  Season to taste with salt and pepper. Add chicken and egg yolk and mix.
  Spoon into mushroom cavities. Arrange on lightly greased baking sheet and
  sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot.
  
  Created by: Robaire's, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms #5
 Categories: Appetizers, Cheese
   Servings:  1
 
      3 tb Butter
    1/4 c  Finely chopped onion
    1/2 c  Finely chopped green pepper
    1/4 c  Finely chopped celery
      1 pk (3-oz) cream cheese, soft
    1/3 c  Dry bread crumbs
    1/2 ts Salt
    1/8 ts Pepper
      1 tb Lemon juice
      1 ts Worchestershire Sauce
     16    Mushroom caps
           Paprika
 
  Oven method: (27 minutes cooking time)  Melt butter in small skillet over
  medium heat, about 1 minute, add onion, green pepper, and celery.  Saute'
  until tender, about 6 minutes.  Combine onion mixture, cream cheese, bread
  crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl.  Mix
  well.  Fill mushroom caps heaping full of mixture.  Place in greased 8 inch
  square baking pan.  Sprinkle with paprika.  Bake in 350-degree oven for 20
  minutes.  Serve with coctail picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushroom Caps
 Categories: Appetizers, Entertain
   Servings: 35
 
     35    Mushrooms
           Saute stems with
    1/4 lb Butter
      1 lg Onion
           Add
    1/2 pk Prepared stuffing mix
      1 c  Chicken bouillon (made with
           -1 cube)
           Salt and pepper to taste
           Garlic salt to taste
           Stuff caps with mixture.  In
           -a 10 x 15 inch pan melt
    1/4 lb Butter
 
  Clean and remove stems from
  
  Place mushrooms in pan.  Bake at 350 degrees F for 10 minutes. Cool. Cover
  with foil.  Freeze.  To serve, bake unthawed at 350 degrees F for 15
  minutes, covered.  Remove foil, broil 3 to 5 minutes.
  
  Makes 35 appetizers.
  
  From:  FREEZE WITH EASE by Marian Burros and Lois Levine, Collier Books,
  New York.  1965.  LCCC Number 65-21466. Shared by: Karin Brewer, Cooking
  Echo, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Quahogs
 Categories: Appetizers, Seafood
   Servings:  6
 
     12    Quahogs
      1 c  Onion, chopped
      4 oz Can mushrooms, drained
    1/4 c  Butter, melted
      3 tb Flour
      1 ts Salt
           Black pepper
      2 tb Butter, melted
    1/2 c  Dry bread crumbs
 
  Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until
  tender in butter. Blend in flour and seasonings. Add chopped clams and cook
  until flour is thickened, stirring constantly. Grease clam shells and fill
  with mixture. Blend butter and crumbs and sprinkle over filling. Bake in
  400 degree oven for 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Zucchini Boats
 Categories: Appetizers
   Servings:  4
 
      4    Zucchini, 1/2 lb. each
    1/2 lb Mushrooms
      4 tb Butter
      1 c  Onion, finely chopped
      2 ts Garlic, finely minced
      2 ts Lemon juice
    1/4 ts Thyme (the dried type)
           Salt & freshly ground pepper
           - to taste
      1 c  Bread crumbs, fresh, fine
      2 tb Bread crumbs, fresh, fine
    1/3 c  Parsley, finely chopped
      4 tb Parmesan, fresh grated
      1    Egg yolk
      3 tb Olive oil (extra virgin is
           - best)
 
      Preheat oven to 450F.  Trim off the ends of each zucchini.  Cut each in
  half crosswise.  Cut each piece in half lengthwise.  Scoop out the centers,
  leaving a shell at least 1/4-inch thick.  Reserve and finely chop the
  scooped-out portions.  There should be about 1-1/2 cups. Pour enough water
  to cover the shells into a saucepan and boil.
   Add the shells and simmer 2 minutes.  Drain thoroughly.  Clean and finely
  chop mushrooms.  There should be about 2 cups.  Heat butter in heavy
  skillet and add onions and garlic.  Cook briefly, stirring, and add
  mushrooms and lemon juice.  Stir and cook one minute.  Add the chopped
  zucchini, thyme, salt and pepper.  Cook about 3 minutes until the excess
  moisture evaporates.
      Spoon and scrape the mixture into a mixing bowl and let cool slightly.
  Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and
  blend thoroughly.  Stir in the egg yolk.
      With 1 tablespoon of the oil, brush the inside of a baking dish big
  enough to hold the shells in one layer.  Spoon an equal portion of the
  filling into each shell and smooth over the top.  Blend the remaining 2
  tablespoons bread crumbs with the remaining 2 tablespoons cheese and
  sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with
  the remaining 2 tablespoons oil.
      Place the dish in the oven and bake 25 minutes.  Serve immediately.
  NOTE FROM ME:  I cut the finished zucchini in half to serve more people
  before "saucing". Recipe from Pierre Franey's column, "The 60 Minute
  Gourmet".
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugar Puffs
 Categories: Appetizers
   Servings:  1
 
      1    Egg
    1/8 ts Salt
      1 tb Milk
      1 c  Flour, all purpose
 
  Beat together egg, salt and milk.  Add enough flour to make a stiff dough.
  Stir until blended.  Turn out on slightly floured board and roll until as
  thin as paperl  Cover with clean towel adn leave for a half hour to dry.
  Cut in one and one-half inch squares.  Fry in deep fryer until a delicate
  brown.  Drain on paper towels.  While hot, sprinkle with confectioners
  sugar or cinnamon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugared Pecans
 Categories: Appetizers
   Servings:  6
 
      1 tb Butter or margarine
      1 tb Packed brown sugar
    1/2 c  Pecan halves or pieces
 
  Melt butter in a small saucepan over low heat.  Stir in brown sugar just
  until melted.  Add pecan halves or pieces.  Stir until pecans are coated
  with the syrup.  (Can be used as a garnish for Pecan Pie)
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sun Dried Tomato Dip
 Categories: Dips, Appetizers, Microwave
   Servings:  1
 
    1/2 lb Sun-Dried Tomatoes, Dry
           (Not In Oil)
      2 c  Water
     10 md Cloves Garlic, Peeled
  1 1/2 ts Oregano, Dried
  1 1/2 ts Thyme, Dried
  1 1/4 c  Olive Oil
    1/4 c  Vegetable Oil
 
  MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme
  in a 13x9x2-inch oval glass or ceramic dish.  Cover tightly with microwave
  plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick
  plastic to release steam. Remove from oven and uncover.  Stir well.
  Re-cover and cook for 8 minutes longer.  Prick plastic to release steam.
  Remove from oven and uncover.  Stir well and allow to stand, stirring
  occasionally, until cool and most of the liquid has been absorbed. Transfer
  to a 1-1/2-quart souffle dish.  Pour 3/4 cup of the olive oil and the
  vegetable oil over the tomato mixture. Cover tightly with microwave plastic
  wrap and cook for 5 minutes.  Prick plastic to release steam. Remove from
  oven and uncover.  Stir and allow to stand until cool. Transfer to the work
  bowl of a food processor and puree until smooth. Scrape into a large bowl
  and stir in remaining olive oil if serving immediately. Otherwise, pack in
  a refrigerator storage container with a tightly fitting lid. The dip will
  keep as long as a month, so think about making the whole quantity.
  STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive
  saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a
  simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with
  oil, garlic, oregano and thyme over low heat, covered, for 20 minutes.
  Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a
  real breakthrough.  At a recent cocktail party, 7 guests demanded the
  recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil
  makes them less expensive. Reviving them in the microwave means that you
  can use a minimum of liquid for optimum intensity of flavor. Then they be
  packed up in good quality olive oil (much better than that which comes with
  them in jars) to use as needed or to turn into this dip, with its rich,
  mystifying flavor.  The dip keeps for weeks in the refrigerator. You will
  want to have the ubiquitous sliced raw vegetables; fennel does well with
  this dip. You don't have to use a microwave oven; you can still make this
  dip even if it is slightly less intense in flavor. The reward is the
  cooking water. Save it to use for boiling pasta. Cooked either way, this
  dip makes a delicious pasta sauce. Below are timings for other amounts of
  sun-dried tomatoes so that you can multiply and divide the recipe as you
  want.  Almost every informal party requires at least one dip. Allow 1/4 cup
  per guest.  At bigger parties, I often supply two or three, spacing them
  around the room(s) with dippers at each location. MICROWAVE OVEN METHOD:
  FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2 quart souffle
  dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick
  plastic to release steam; stir; cook, uncovered, 5 minutes. In a
  low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2 POUND DRIED
  TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish,
  cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage
  oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4
  cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes,
  then 14 minutes.  In a low-wattage oven, cook 20 minutes and 20 minutes.
  STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive
  saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to
  a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe
  from "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sun-Dried Tomato Cheese Ball
 Categories: Appetizers, Cheese
   Servings:  6
 
           *INGREDIENTS*
      3 oz Sun-dried tomatoes -
           -blanched*
      8 oz Cream cheese
      8 oz Unsalted butter - OR
           -margarine
      1 c  Parmesan - freshly grated
      2 tb Olive oil
      2 c  Basil leaves - fresh,
           -lightly packed
           Crackers (your favorite)
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in
  boiling water for 3 minutes to reconstitute. Take 4 aside and cut into
  strips.
  
  In a food processor, combine cream cheese, butter, Parmesan, olive oil and
  remaining sun-dried tomatoes.  Process until smooth. Place in refrigerator
  for about 30 minutes, or until firm enough to shape into a ball. Place
  cheese ball on a platter. Arrange basil leaves and reserved tomato strips
  around cheese ball like a sunburst. To serve, spread on your favorite
  crackers.
  
  Makes 2-1/2 cups.
  
  Recipe from Melissa's brand Sun-dried Tomatoes.
  
  This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip
  so I renamed it.  I guess it could be a spread, but sure can't see
  "dipping" anything into this as it would be too stiff.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sur Le Gril Chopped Liver
 Categories: Appetizers, Beef, Entertain
   Servings:  4
 
      1 lb Fresh Calves' Liver
      2 tb Salad Oil
      3 tb Butter
      1 lg Spanish Onion, Chopped
      1    Egg, Hard-Cooked, Mashed
           Salt
           Freshly Ground Pepper
 
  With a sharp knife, remove the tough outer membranes from liver. In a heavy
  skillet, heat oil and add chopped onions. Cook over medium high heat until
  translucent and golden brown. Remove with a slotted spoon and set aside.
  Add butter to skillet. Heat until melted. Add liver pieces. Over medium
  heat, fry liver until just done - 3 minutes on each side. Alternatively,
  liver can be brushed with butter and broiled. To test for doneness, cut a
  piece from liver slice. If still pink, continue cooking for 30 - 60
  seconds. Overcooking causes the liver to be dry and tough. For finely
  mashed egg that disappears in the liver mixture, force egg through a wire
  strainer. For best results, separate the hard cooked whites from yolks and
  sieve them separately. Set aside. Fit meat grinder with a medium blade and
  place cooked liver and cooked onions in the grinder. Grind, then regrind
  the ground mixture. In a medium mixing bowl, combine the twice ground meat
  and onions mixture with the sieved eggs. Add salt and pepper. Taste and
  adjust seasoning. If desired, add a few drops of commercial gravy browning
  liquid to heighten color. Refrigerate for 24 hours before serving. Serve
  with slices of tomato, cucumber and dark rye bread. By Sur Le Gril's chef
  Claude Dubourg. From The Gazette, 91/02/06.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Surprise Cheese Puffs
 Categories: Appetizers
   Servings: 50
 
    1/2 c  Butter
      2 c  Grated sharp cheese
    1/2 ts Salt
      1 ts Paprika
      1 ds Cayenne or red pepper
      1 c  Sifted flour
     50 sm Stuffed green olives.
 
  Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir
  in flour, mixing well. Mold 1 tsp of this mixture around each olive,
  covering it completely. Arrange on a baking sheet and chill until firm.
  Bake in 400 oven for 15 minutes. Serve hot. Makes 50 puffs.
  
  **NOTE**  These puffs are so easy to serve at parties as they may be made
  in advance, frozen on a baking sheet to keep round and stored in a plastic
  bag in the freezer. Bake as needed.
  
  Source;  Spices of the World Cookbook, by McCormick Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swedish Meatballs
 Categories: Ground beef, Appetizers
   Servings:  6
 
      1 lb Ground chuck
    3/4 ts Dill weed
    1/4 lb Ground veal
    1/4 ts Allspice
    1/4 lb Ground pork
    1/8 ts Nutmeg
  1 1/2 c  Bread crumbs
    1/8 ts Cardamon (optional)
      1 c  Milk or cream
      3 tb Butter or margarine
      2    Eggs
     10 oz Can beef broth
      1 md Onion finely chopped
    1/2 c  Light Cream
  1 3/4 ts Salt.
 
  Soak bread crumbs in cream 5 minutes. Add ground meats, eggs, onion, 1 1/2
  tsp. salt, 1/4 tsp dill weed, allspice, nutmeg and cardamon.  Mix well and
  refrigerate 1 hour.  Shape into 1 inch diameter balls and brown lightly in
  hot butter (or in oven).  Add beef broth, pepper, light cream, pan
  drippings, remaining 1/4 tsp. salt & 1/2 tsp. dill to crock pot. Cover and
  cook on low for 4 - 6 hours (High 1-1/2 - 2-1/2 hours.)
  
  From: Rival Crockpot Recipes Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Meatballs
 Categories: Beef, Appetizers
   Servings:  6
 
      1    Bread - slice
      2 lb Ground beef
      1    Egg
      2 ts Salt
      1 ds Pepper
      1 ds Garlic Salt
 10 3/4 oz Beef bouillon
     20 oz Pineapple chunks
      2    Green Peppers, chopped
    1/4 c  Vinegar
  1 1/4 c  Sugar
      2 tb Soy sauce
    1/2 ts Salt
      2 tb Cornstarch
    1/2 c  Milk
 
  Tear bread into crumbs.  Mix bread, milk and meat together.  Add egg, salt,
  pepper and garlic salt.  Mix and form into tiny balls.  Brown lightly. Heat
  bouillon, pineapple, green peppers, vinegar, sugar, soy sauce and
  cornstarch.  Cook until it thickens.  Add meatballs. Serve in chafing dish.
  May be made earlier; refrigerate and rewarm.
  
  Source: Pink Parsley - a cookbook comprised of recipes from local folks,
  compiled by the Rockford Memorial Hospital Auxiliary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Shrimp Balls
 Categories: Appetizers, Seafood
   Servings:  6
 
      1 md Sweet onion
      1    Egg
      1 md Potato
           Salt and pepper to taste
  1 1/2 lb Shrimp
 
  oil for frying
  
  Grind onions, potatoes and shrimp.  Stir in eggs, salt, and pepper. Batter
  must be thick.  Drop by teaspoons into hot oil and fry until brown.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Quiche
 Categories: Eggs, Pork, Cheese, Appetizers
   Servings:  6
 
      1    Pie crust, unbaked
    1/4 c  Evaporated milk
    3/4 c  Onions, chopped
      3    Eggs
    1/2 c  Ham, diced
    1/2 c  Sour cream
      3 tb Butter
    1/2 c  Crumbled bacon
  1 1/2 c  Mild American cheese, grated
      1 c  Swiss cheese, grated
      1 c  Caraway seed cheese, grated
 
  Melt butter in skillet; saute onions and ham until done.  Place in bottom
  of unbaked pie crust.  Mix cheese, milk, eggs, and sour cream and pour over
  onion and ham mixture.  Bake at 350 degrees for 30 minutes; garnish with
  crumbled bacon.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Pea Guacamole
 Categories: Appetizers, Dips
   Servings:  6
 
      2 tb Virgin olive oil
      2 tb Fresh lime juice
    1/4 bn Cilantro
           - trimmed of long stems
      1    Jalapeno pepper; seeded, -OR
      2    -Serrano peppers, seeded
      1 lb Frozen peas; defrosted
    1/4 ts Ground cumin
    3/4 ts Salt
    1/4 md Red onion; finely diced
 
  COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor
  and blend until cilantro and peppers are roughly pureed. Add peas, cumin
  and salt and blend until smooth. There will still be some lumps, but this
  adds to the textural interest of the guacamole. Scrape into a mixing bowl
  and add the diced red onion.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Chalet Dip
 Categories: Appetizers, Cheese, Dips, Pork
   Servings:  4
 
      1 c  Dry White Wine
      2 c  Swiss Cheese, Shredded
      1 tb Unbleached Flour
      1 tb Brandy
      1    Garlic Clove, Crushed
      1 tb White Onion, Finely Diced
           Black Pepper, To Taste
    1/4 c  Smoked Ham, Finely Diced

MMMMM-----------------------------GARNISH----------------------------------
           Nutmeg
 
  Place the wine in a saucepan over medium-high heat.  Mix the Swiss cheese
  and flour together and gradually add to the wine, stirring constantly,
  until all the cheese is melted and mixture is smooth.  Remove from the heat
  and add the brandy, garlic, onion, pepper, and ham.  Pour into a chafing
  dish and sprinkle with nutmeg.  Serve hot. Makes about 3 1/4 cups of dip.
  SUGGESTED DIPPERS:  Apples, Artichoke Hearts, Crackers, French Bread
  Chunks, Ham, Salami
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Fondue #1
 Categories: Cheese, Appetizers
   Servings:  4
 
    1/2    Garlic Clove
  1 2/3 c  Dry White Wine
      1 lb Gruyere Cheese, Grated
      2 ts Cornstarch
    1/4 c  Kirsch (Or More)
           Nutmeg To Taste, Grated
      2    French Bread, In 1" Cubes
 
  Rub the inside of a heavy saucepan with the garlic, add the wine and heat
  it over mod-low heat until it is hot.  Add the cheese by handfuls,
  stirring. Cook the mixture, stirring, until smooth, keeping it just below
  simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
  kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
  taste. Heat, stirring constantly, just until it begins to bubble. Do not
  let it boil. Transfer to a heated fondue pot and keep it hot over a low
  flame.  If fondue becomes too thick, add some additional kirsch to thin.
  Spear bread cubes with long fondue forks and dip them into the cheese. a
  1967 Gourmet Mag. hippy-dippy favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Fondue #2
 Categories: Appetizers, Cheese
   Servings:  6
 
      4 c  (1 lb) shredded aged Swiss
           -Cheese
    1/4 c  All purpose flour
      1    Clove garlic, halved
      2 c  Sauterne
    1/2 ts Salt
    1/2 ts Worcestershire sauce
      1 ds Of ground nutmeg
 
  From: Arizona Cookbook
  
  Toss together cheese and flour. Rub inside of saucepan with garlic. Discard
  garlic. Add sauterne and heat until bubbles rise. Over low heat add the
  cheese, 1/2 cup at a time, stirring until cheese is melted after each
  addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot
  and serve with cubes of French bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Beef
 Categories: Appetizers, Beef
   Servings:  4
 
    1/2 lb Sirloin Steak 1" Cubes
      2 tb Clarified Butter
      2    Cloves Garlic Finely Chopped
      4    Shallots, Finely Chopped
      1 ts Ginger
    1/4 ts Chili Pepper
    1/2 ts Chili Paste Oriental
     16    Snow Peas Julienned
      1    Red Sweet Pepper Julienned
      4    Green Onions, Sliced
 
  Saute steak cubes, garlic, shallots and ground ginger in clarified butter
  for 2 minutes.  Add chili pepper, chilipaste and very thin strips of snow
  peas and pepper; stir fry 2 minutes.  Add green onions with 1 minute to go
  in cooking time.  Makes 4 small servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taffy Apple Dip
 Categories: Appetizers, Dips
   Servings:  1
 
MMMMM----------------------LISA CRAWLEY  TSPN00B---------------------------
    3/4 c  Brown sugar
    1/8 ts Powder sugar
      8 oz Cream cheese; softened
      1 ts Vanilla
 
  Process cream cheese with sugars til smooth.  Add vanilla and mix in well.
  Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note:
  Made for bridge---success! Used Winesaps.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tangy Blue Cheese Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
    1/2 c  Blue Cheese, Crumbled
  1 1/2 c  Sour Cream
      1 ts Garlic, Minced
      2 ts Dried Chives, Crumbled *
    1/8 ts Hot Sauce
      2 tb Fresh Chives, Finely Chopped
 
  * Use the dried chives if the fresh is not available, otherwise omit.
  ~-------------------------------------------------------------------------
  Blend the blue cheese and sour cream thoroughly.  Add all the other
  ingredients, blending well.  Cover and chill. Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
  Cocktail Black Bread, Italian Or French Bread Chunks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tangy Meatballs
 Categories: Beef, Ground beef, Appetizers
   Servings:  6
 
      2    Eggs
      2 c  Quick-cooking or rolled oats
     12 oz Can evaporated milk
      1 c  Chopped onion
      2 ts Salt
    1/2 ts Pepper
    1/2 ts Garlic powder
      3 lb Lean ground beef
           Sauce:
      2 c  Ketchup
  1 1/2 c  Brown sugar
    1/2 c  Chopped onion
      1 ts Liquid smoke
    1/2 ts Garlic powder
 
  In a large bowl, beat eggs.  Add oats, milk, onion, salt, pepper and garlic
  powder.  Add the ground beef; mix well. Shape into 1 1/2" balls. Place in
  two 13x9x2" baking pans. Bake, uncovered, at 375 degrees for 30 minutes.
  Remove from the oven and drain. Place all of the meatballs in one of the
  pans.  In a saucepan, bring all sauce ingredients to a boil. Pour over
  meatballs.  Return to the oven and bake, uncovered, for 20 minutes or until
  meatballs are done.
  
  Yields:  4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tangy Potted Cheese
 Categories: Appetizers
   Servings:  6
 
      4 oz Cheddar cheese
    1/4 c  Butter, softened
      1 tb Port or sherry
      4    Green onions, finely chopped
    1/2 ts Caraway seeds
      1 ts Coarsely ground mustard
    1/4 ts Worcestershire sauce
    1/4 c  Walnuts, coarsely chopped
           Crackers or melba toast
           Fresh parsley sprigs (opt)
 
  Finely grate cheese into a bowl. Add butter and mix well.
  
  Stir in port, green onions, caraway seeds, mustard and Worcestershire
  sauce. Mix thoroughly until well combined.
  
  Spoon mixture into a serving dish. Cover with walnuts and press walnuts
  down lightly into mixture. Chill at least 2 hours. Serve with crisp
  crackers or Melba toast and garnish with parsley sprigs, if desired.
  
  VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne
  pepper to taste.
  
  NOTE: This spread will keep in a refrigerator for up to 5 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taramosalata (Greek Pate)
 Categories: Appetizers, Seafood
   Servings:  6
 
      2    Slices whole wheat bread,
           -crust removed
      2 tb Milk
    1/2 lb Smoked cod roe
      6 tb Olive oil
      2 tb Lemon juice
      1    Garlic clove, peeled and
           -pressed
    1/2 c  Heavy cream PLUS
      2 tb Heavy cream
      2 tb Parsley, fresh, chopped
 
  Pepper to taste Paprika, black olive for garnish
  
  Place the bread in a shallow dish, sprinkle the milk over and leave to
  soak. Using a spoon or knife, scrape the cod roe out of its skin and into a
  food processor or blender. Add the olive oil, lemon juice, garlic and
  bread, and puree until smooth. Beat the cream until it thickens but is not
  stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley
  until well mixed. Season with black pepper. Turn into a serving dish and
  garnish with paprika and a few black olives. Serve with hot pita bread.
  
  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tarragon Mustard Dip
 Categories: Appetizers, Dips
   Servings:  4
 
      1 tb Fresh Tarragon, Chopped, OR
      1 ts Dried Tarragon, Crushed
      1 tb White Wine Vinegar
      1 tb Dijon Mustard
    1/4 ts Salt
    1/4 ts Black Pepper
      1 c  Mayonnaise
    1/2 c  Sour Cream
 
  Mix the tarragon and vinegar together and blend in the mustard.  Mix in the
  salt and pepper, blending well.  Blend in the mayonnaise and then the sour
  cream.  Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED DIPPERS:
  Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tater-Stuffed Mushrooms
 Categories: Appetizers
   Servings: 30
 
      1 lb Large mushrooms (about 30)
    3/4 c  Mashed potatoes, made with
           -skim milk
    1/4 c  Low-fat cottage cheese
      2 tb Dehydrated onion soup mix
    1/2 tb Diet margarine
 
  Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop
  stems. 2. Combine chopped stems with remaining ingredients, except
  margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of
  jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15
  minutes or until hot and bubbly. Serve immediately.
  
  Makes 30 stuffed caps. About 15 calories each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea Eggs
 Categories: Appetizers
   Servings:  8
 
      1    Piece tangerine peel
           Water
      4    Eggs
      3 tb Tea, preferably black (or
           If using another tea, such
           As jasmine or lychee,
           Increase soy sauce quantity
           By 2 tablespoons)
      1    Whole star anise
      1 tb Salt
    1/4 c  Soy sauce
      1    Stick cinnamon  *
           Plum sauce, for dipping
 
  *  or you may substitute 1/4 teaspoon ground cinnamon.
  
  In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a
  pan place the eggs and cover them with cold water.  Bring to a boil and
  simmer for 15 minutes.  Turn off the heat and remove the eggs from the pan
  with a slotted spoon and cool them under running water.  Tap each egg all
  over with the back of a spoon to crack the shell thoroughly, but carefully
  keeping the shell on and intact. Bring the water in the pan back to a boil
  again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked
  tangerine peel.  Stir, then add the cracked eggs to the pan. Simmer for an
  hour, turning the eggs often to ensure even coloring. Remove the pan from
  the heat and let stand for an hour.  Remove the eggs, cool them, and then
  remove the shells.  Serve the eggs cut into halves or quarters, with plum
  sauce.  Makes 6 to 8 appetizer servings. NOTE: These are best when made the
  day before.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Texas Pecan Cheese Balls
 Categories: Appetizers, Cheese
   Servings:  6
 
    1/2 lb Grated cheddar cheese
    1/8 ts Salt
    1/4 c  Butter, melted
    3/4 c  Of all purpose flour
    1/2 ts Paprika
      1 c  Pecan halves
 
  Mix all ingredients well except the pecans, kneading with hands if
  necessary, that's right get those hands in there. Form dough into small
  balls.  Press center of each ball with them. Insert pecan half into thumb
  imprint and bring dough up around pecan. Place on cookie sheet and bake at
  375 degrees for 12 to 15 minutes until lightly browned. Serve hot!
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Bee Cheese
 Categories: Appetizers
   Servings:  6
 
           Jim Vorheis
     10 oz Sharp cheese, grated
     10 oz Butter, softened
      2 tb Sherry
      1 tb Horseradish
    1/2 ts Garlic salt
 
  Blend all ingredients well and pack in a crock.  Serve with crackers. This
  is better if it is made several days before serving.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Ubiquitous Crab
 Categories: Appetizers
   Servings:  6
 
      2 oz Packages cream cheese
    3/4 c  Mayonnaise
    1/2 lb Sharp cheddar cheese, grated
      1    To 2 cups crab meat
      1    Onion, minced
      2    Hard-boiled eggs, peeled and
           -chopped fine
    1/4 ts Dry mustard
    1/2 ts Paprika
 
  Freshly ground pepper
  
  Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix
  well, and refrigerate.
  
  Serving suggestions: Serve as an appetizer with assorted crackers; heat in
  a chafing dish as a hot spread; add a little milk and some cooked rice or
  pasta to make a hot casserole; spread on buttered toast rounds or English
  muffins and grill until piping hot; or use as a filling in rolled filet of
  sole; baked with lemon and butter brushed on the rolls. Substitute lobster
  for crab if desired.
  
  From: Steve Herrick Source: [Yankee Magazine - June 1981]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Three-Layer Deck-The-Halls Dip
 Categories: Dips
   Servings:  1
 
      8 oz Guacamole
      8 oz Sour cream
      8 oz Pace Picante Sauce
           -OR
      8 oz Pace Thick & Chunky Salsa
 
  In a shallow, clear glass bowl (straight sides are best), layer guacamole,
  sour cream and Pace. Place the bowl on a tray and surround it with chips or
  colorful vegetable dippers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Three-Way Cheese Ball
 Categories: Appetizers, Cheese
   Servings:  3
 
      8 oz Package cream cheese
      4 c  Shredded cheddar cheese
      2 tb Milk
      2 tb Grated onion
      2 tb Worcestershire sauce
    1/2 c  Crumbled blue cheese
    3/4 ts Garlic powder
    1/4 c  Snipped parsley
      2 tb Chopped pecans
      2 ts Cracked black pepper
 
  Let cream cheese and cheddar cheese stand at room temperature till
  softened. In mixer bowl combine cheese, onion, milk and worcestershire;
  beat with electric mixer till fluffy. Divide the mixture into thirds, about
  1 cup each. To one portion beat in blue cheese; to a second portion stir in
  the garlic powder. Shape each portion into a ball; chill 30 minutes till
  slightly firm. Roll the blue cheese ball in snipped parsley. Roll the
  garlic cheese ball in the chopped pecans. Roll the plain cheese ball in
  black pepper. Chill at least 1 hour more till cheese balls are firm. Serve
  with crisp crackers. Makes 3 cheese balls.
  
  From: The Avon International Cookbook Posted by: Sonya Whitaker
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Time To Wind Down (Menu & Recipes)
 Categories: Appetizers
   Servings:  6
 
      3 qt Water
      3 lb White onions, 1 inch in
           -diameter & unpeeled
  1 1/2 c  Sherry syrup vinegar OR 1/2
           -cup brand & 1 cup red wine
           -vinegar 9
           Tbsp olive oil
      6 tb Brown sugar
      1 ts Salt
    1/2 ts Freshly ground pepper
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)
  
  Food for people who've accomplished great things.  The Scene: the crew has
  accomplished projects like cleaning out the gargage, layhing the tile floor
  in the kitchen, freezing 12 bushels of peaches. Now theydeserve a long soak
  and a special treat. You have just the righ combination of food and ricnk
  to revive them as they enjoy the hot water.
  
  ~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian
  Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato
  juice (purchased)
  
  ~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in
  advance)
  
  Boil water.  Add onions.  Boil rapidly one minute.  Remove the onions from
  the heat and drain in a colander. Rinse in cold water. When they are cool,
  trim the stem and root ends and slip off the outer skins.
  
  Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown
  sugar, salt and pepper in a sauce pan.  Add peeled onions, cover and cook
  over medium low heat about 25 minutes until the onions are tender. Cool in
  liquid. If there is too much liquid remaining after the onions have cooled,
  remove the cover and boil again until the liquid is a syrup. Cool, ocver
  and refrigerate for 2 days ro more to mellow and blend the flavors. Turn
  onions in the syrup 2 3 times per day. Serve either hot or at room
  temperature with toothpicks in each onion
  
  ~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp garlic
  powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed
  
  Blend the cream cheese with the 1/2 cup beer on high speed in a blender for
  7 seconds. Add garlic powder, the 1/4 cup beer and dill pickle. Blend 10
  seconds more.  Add the chedar cheese and blend another 10 seconds.
  Refrigerate until ready to use.
  
  ~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8
  oz softened unsalted butter OR cream cheese 1/2 small grated or pureed
  onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp
  Hungarian paprika 1 tsp dry mustard
  
  Put the cottage cheese and feta cheese through a sieve, then beat in the
  butter/cream cheese.  Blend in onion, anchovy paste, caraway seeds &
  salt/pepper, paprika & mustard.  Packthe mixture into a crock or shape it
  into a roll decorated with chopped parsley. Serve chilled.
  
  ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3
  Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy
  OR dry vermouth salt/pepper to taste black rye bread or crisp bread for
  serving
  
  Mix the liverwurst, cream cheese , mayonnaise and cream.  Add the
  Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper.
  Store the pate well covered with plastic wrap or aluminum foil. Refrigerate
  until ready to serve.  Spread on thin slices of black rye bread or crips
  bread.
  
  [ Food for Wet Fingers, Sharon R. Hines. 11/81. ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toasted Mushroom Rolls
 Categories: Appetizers
   Servings: 10
 
    1/2 lb Mushrooms
    1/4 c  Butter
      3 tb Flour
    1/2 ts Salt
        pn Garlic
    1/2 ts Marjoram
      1 c  Light Cream
      2 ts Chives Minced
  1 1/2 ts Lemon Juice
      1 pk White Bread
 
  Finely chop mushrooms.  Saute for 5 minutes in butter. Blend in flour,
  salt, garlic and marjoram. Stir in cream.  Cook util thick.  Add chives and
  lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread
  mixture on bread and roll up. Cut each roll in 3 sections.  Place on baking
  sheet; toast both sides in 400F oven for 10 to 15 minutes. NOTE: May be
  frozen. Defrost before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Aspic
 Categories: Appetizers
   Servings: 16
 
      3 c  Tomato juice (heat)
      3 pk Lemon gelatin
    1/2 c  Vinegar
      1 c  Finely chopped celery
      1 tb Worcestershire sauce
      1 ds Tabasco sauce
           Salt and pepper
           Mix above and let cool
           Add:
      1    Finely chopped onion
      1    Finely chopped green pepper
      1    Finely chopped amount of
           -celery equal to green
           -pepper
      1 cn Tiny Monarch or Richeliue
           -string beans
 
  Pour into molds.  Makes 16 molds.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Verde Con Questo (Green Tomatoes with Cheese)
 Categories: Cheese, Dips
   Servings:  6
 
      2 tb Butter
      1 md Onion, very finely chopped
      1    Clove garlic, finely chopped
      1    10 oz can Mexican green
           -tomatoes, drained
      1 c  Green chilies, chopped and
           -peeled
     12    Sprigs of fresh coriander,
           -chopped
           Salt
           Freshly ground pepper
    1/2 lb Cream cheese
    3/4 c  Heavy cream
 
  Heat the butter in a skillet, add the onions and garlic, and saute' until
  the onion is tender.  Add the tomatoes, chilies, coriander, and salt and
  pepper to taste.  Simmer very gently for 10 minutes, uncovered. Add the
  cheese; when it begins to melt, add the cream; and cook just long enough to
  heat through.
  
  From:  The Complete book of Mexican Cooking Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tourte Milanese
 Categories: Appetizers
   Servings:  8
 
      1 lb Puff pastry
      1 tb Oil
      1 tb Butter
      1 lb Fresh spinach*
      2    Garlic cloves; minced
    1/4 ts Nutmeg (or more)
           Salt & freshly ground pepper
      2    Lg red peppers*

MMMMM-----------------------------OMELETS----------------------------------
      5    Eggs
      2 ts Chopped chives
      2 ts Chopped parsley
      1 ts Chopped fresh tarragon*
           Salt
      2 tb Butter
      8 oz Swiss cheese, thinly sliced
      8 oz Ham, thinly sliced
      1    Egg; beaten
 
  *Note: Spinach should be blanched first, then well drained.  Red peppers
         should be cut into 1" pieces and blanched.
  
  Lightly grease 8-inch springform pan.  Roll out 3/4 pastry 1/4" thick and
  line bottom and sides of pan.  Keep remaining pastry refrigerated.  Heat
  oil and butter in large skillet.  Add spinach and garlic and saute' 2 to 3
  minutes. Season to taste with nutmeg, salt and pepper.  Remove from
  skillet.  Add red peppers to skillet and saute' briefly.  Remove from heat
  and set aside.
  
  For omelets:  Lightly beat eggs, herbs and salt to taste.  In 7- to 8-inch
  skillet over medium heat, add 1 tablespoon butter and shake so butter coats
  bottom evenly.  Pour in 1/2 egg mixture and stir briefly. As eggs start to
  set, lift edges so liquid can run under.  When eggs are completely set, and
  top of omelet is no longer moist, shake pan and slide omelet onto warm
  plate. Repeat with remaining butter and egg mixture.
  
  To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
  Layer ingredients in prepared pan in following order: 1 omelet, 1/2
  spinach, 1/2 cheese, 1/2 ham, and all red peppers.  Repeat layering in
  reverse order, using remaining ingredients.  Roll remaining pastry 1/4"
  thick.  Cut out 8-inch circle.  Place over omelet and seal well to pastry
  lining by pinching with fingers.  With tip of knife, draw number of slices
  desired directly on pastry, or decorate with scraps of pastry. Brush with
  beaten egg.  Place pan on baking sheet and bake until golden brown, about
  70 to 75 minutes.  Cool slightly.  Release from pan and serve tourte warm,
  slicing with sharp, thin knife.
  
  From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
  Calif.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Traditional Chex Party Mix
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Margarine or butter
  1 1/4 ts Seasoned salt
  4 1/2 ts Worcestershire sauce
      8 c  Chex cereal
      1 c  Salted mixed nuts
      1 c  Pretzel sticks
 
  Traditional Chex Party Mix
  
  Melt margarine in open roasting pan in preheated 250 degree oven.  Stir in
  seasonings.
  
  Gradually add cereal, nuts, and pretzels.  Stir to coat evenly.  Bake one
  hour, stirring every 15 minutes.  Spread on absorbent paper to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tulip, Crab, and Asparagus Appetizers
 Categories: Appetizers, Seafood
   Servings: 25
 
      3 oz Cream cheese; softened
      2 ts Lemon juice
      1 tb Minced chives
      1 ts Minced fresh dill or mint
           -(Optional)
      1 ds Pepper or cayenne
      1 c  Crab meat, flaked
     25    Fresh asparagus spears
     25    Tulip petals
 
  In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in
  crab.
  
  Break tough ends off asparagus.  Blanch in 1 inch of boiling water in a
  large skillet with a lid, or steam standing upright in a couple of inches
  of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes,
  depending on thickness of stems.  Plunge into an ice-water bath for 1
  minute; then pat dry.  Trim asparagus to abut 5 inches; from the trimmings,
  cut as many 1/4-inch rounds as you have tulip petals.  Save extra ends for
  salads.
  
  Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and
  garnish with an asparagus round.  (If your petals are large and asparagus
  thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus
  in a fan on a serving platter and place tulip petals alternately (or create
  your own pattern).
  
  Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna Mounds with Curry Mushroom Sauce
 Categories: Appetizers, Seafood
   Servings:  6
 
      1 sm Onion, minced
    1/4 c  Butter, melted or margarine
    1/2 c  Milk
      2    7 oz cans Tuna flakes
      3 c  Bread crumbs, soft
      2    Eggs, slightly beaten
    1/4 ts Poultry seasoning
    1/4 c  Parsley flakes
    1/2 ts Salt
    1/4 ts Pepper
      1 cn Mushroom soup, 10 oz
    1/2 ts Curry powder
      3    Olives, stuffed and sliced
 
  Saute onion in shortening until golden brown. Mix onion, milk, crumbs,
  eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6
  mounds in large shallow baking dish. Mix soup, curry powder and paprika.
  Pour around tuna mounds. Top each mound with olive slices. Bake uncovered
  for 45 minutes at 350 F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna Pate
 Categories: Seafood, Appetizers
   Servings:  6
 
     10 oz Canned white albacore tuna,
           -packed in oil, drained*
      1 c  Butter, softened
      2    To 3 drops lemon juice
      2    To 3 drops Tabasco sauce
     10 md Shrimp, cooked, shelled and
           -minced
      3 tb Coarsely chopped pimiento
      2 tb Drained tiny capers
 
  An inspired and inexpensive seafood hors d'oeuvre.
  
  salt and freshly ground pepper to taste
  
  Combine tuna, butter, lemon juice and Tabasco in a food processor or
  blender, process until mixture is smooth.  Transfer to a bowl, add shrimp,
  pimiento and capers, mix well.  Season with salt and pepper, taste and
  adjust seasoning (pate must be highly seasoned).
  
  Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve,
  let stand 30 minutes at room temperature, unmold on a plate.  Garnish with
  parsley or watercress sprigs and sliced stuffed olives.  Serve with
  buttered toast rounds.
  
  *Do not substitute water-packed tuna
  
  10 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna Toasties
 Categories: Seafood, Appetizers
   Servings:  6
 
      1    220 g can of tuna or skinned
           -salmon
    1/2 c  Mayonnaise
      1    Small, finely chopped onion
      1 ts Curry powder
      1    Loaf white sliced bread,
           -crusts removed
    1/2 c  Butter, melted
 
  1.    combine the first 4 ingredients, mix well.
  
  2.    brush both sides of slices of the bread with melted butter.
  
  3.    spread tuna filling, roll up diagonally, secure with a toothpick,
  sprinkle with paprika.  bake at 200 degrees c for 10-15 minutes.
  
  TO MAKE COCONUT MILK
  
  soak 1 cup desiccated coconut in 1 cup warm water for 15 minutes. drain
  and squeeze all liquid from coconut. use light liquid, discard coconut
  yields about 1 cup.
  
  Gerry
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna-Broccoli Potatoes
 Categories: Appetizers, Seafood
   Servings:  4
 
      4 lg Baking potatoes
           Vegetable oil
      5 c  Broccoli florets (1 bunch)
      1 cn Tuna (7 oz drained, chunk)
    1/4 c  Celery, diced
    1/4 c  Green onions, chopped
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      1 ts Mustard (Dijon)
      2 tb Butter, melted
      1 pn Cayenne pepper
           Salt and black pepper
 
  Scrub potatoes and prick skins with a fork; rub all over with vegetable
  oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes
  yeild to gentle pressure. Potatoes can also be microwaved. Meanwhile in a
  large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or
  until tender-crisp. Drain and rinse under cold water; drain well and chop
  coursely. Place in a large bowl. Coursely flake tuna; add to broccoli along
  with celery and onions. Stir together mayonnaise, sour cream and Dijon
  mustard; set aside. Cut each potato in half lengthwise; carefully scoop out
  pulp leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter; place
  on baking sheet and keep warm. In a bowl, mash potato pulp; mix in broccoli
  mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir in the
  cayenne, salt and pepper to taste. Stuff into the potato skins, mounding
  the tops. Return to the oven and bake for 15 minutes or until steaming hot.
  Can also be microwaved. Serve with remaining mayonnaise mixture spooned
  over each potato.
  
  * I have not included times for the microwaves as they all vary with the
  wattage which affects cooking time.
  
  Canadian Living Cooking Collection
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Salad Stuffed Eggs
 Categories: Appetizers, Eggs
   Servings:  4
 
      8    Eggs
      2    Celery stalks
      2    Green onions
    1/2    Sweet red pepper
    3/4 lb Leftover cooked turkey
      3 tb Mayonnaise
      2 tb Dijon mustard
      1 tb Cider vinegar
      1 ts Sugar
    1/4 ts Salt
 
  1>. Place eggs with enough water to cover in medium-sized saucepan. Bring
  to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold
  running water to cool. Peel; halve crosswise. Remove yolks and reserve for
  another use. 2>. Cut celery, green onions, red pepper and turkey into
  1-inch cubes. Place in food processor. Whirl with on-off pulses until
  finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in
  mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded
  tablespoon into hollow of each egg half. Serve, or refrigerate up to 12
  hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Twin Cheese Dip
 Categories: Dips, Cheese, Coca-cola
   Servings:  3
 
    3/4 lb Sharp cheddar cheese, grated
      4 oz Roquefort cheese, crumbled
      1    Clove garlic, pressed
    3/4 c  COCA-COLA CLASSIC
      2 tb Soft margarine
      1 tb Onion, grated
  1 1/2 ts Worcestershire sauce
      1 ts Mustard, dry
    1/4 ts Salt
    1/8 ts Tabasco sauce
 
  In a large mixing bowl, add cheddar cheese and roquefort.  Add pressed
  garlic, 1/2 cup of the Coca-Cola, and remaining ingredients.  Beat with an
  electric mixer on low speed until blended.  Gradually add the remaining
  Coca-Cola, then beat on high speed until the mixture is fairly smooth,
  light and fluffy.  Pack into a covered container.  Chill.  Refrigerate
  overnight.  Keeps very well for a week or more.  Makes about 3 cups.
  
  Recipe:  "Cooking with Coca-Cola", a give-away loose-leaf notebook divider
  set from The Coca-Cola Company, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two-Cheese Picante Smoked Turkey Dip
 Categories: Dips
   Servings:  1
 
      1 pk Cream cheese (8 oz)
    3/4 c  Pace Picante Sauce
           -OR
    3/4 c  Pace Thick & Chunky Salsa
    3/4 c  Smoked turkey, very finely
           -chopped (from the deli)
    1/2 c  Sliced green onions w/tops
    1/4 c  Grated Parmesan cheese
 
  Keep the ingredients for this warm, fast and festive dip on hand for speedy
  snacks and impromptu parties. To prepare combine cream cheese and Pace in a
  small saucepan; stir over low heat until cheese is melted. Add turkey,
  green onions and Parmesan cheese. Heat through, stirring frequently.
  Transfer to a serving dish and sprinkle with additional green onion slices.
  Serve warm with vegetable dippers, thin breadsticks or unsalted chips.
  
  Makes 2-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tzatziki Sauce
 Categories: Appetizers
   Servings:  2
 
           Same as in Tzatziki
 
  Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
  hours.  The mixture can be used in several ways.  It is zesty on hamburger
  sandwiches.  Top each burger with a slice of ripe tomato, a small heap of
  grated cabbage, and a dollop of Tzatziki sauce.  It can also be served with
  grilled meats.  The meat juices mingling with the tzatziki are utterly
  delicious. As a sauce for tomatoes, it is something special. Cut several
  ripe tomatoes into sections, cutting from stem to stern, but do not cut all
  the way through.  Open the tomato like a flower. Salt lightly and invert on
  paper towles to drain for a few minutes. Fill each tomato with some
  tzatziki and garnish with fresh mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tzatziki
 Categories: Appetizers
   Servings:  2
 
      2 c  Plain Yogurt
      2 lg Cucumbers
           Salt To Taste
      2 lg Cloves Garlic, Minced
  1 1/2 tb White Wine Vinegar
      1 tb Olive Oil
        ds Fresh Ground Pepper
 
  Line a sieve with a damp cheesecloth and place over a large bowl. Dump the
  yogurt into the sieve, cover with plastic wrap, and allow to drain in the
  refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise.
  Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers
  into a colander, using the large holes on a four-sided grater. Salt the
  cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar,
  and olive oil in a bowl and marinate while the cucumbers are draining.
  Squeeze the drained cucumbers as dry as possible and blot on paper towels.
  Place in the bowl with the marinated garlic. Add the drained yougurt and
  stir. Add a few grindings of fresh pepper and salt if necessary. Serve with
  toasted pita bread triangles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Unstuffed Mushroom Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  4
 
      1 lb White Button Mushrooms *
      1 c  Monterey Jack, Shredded
    1/4 c  Bacon, Finley Crumbled, OR
    1/4 c  Imitation Bacon Bits
    1/2 c  Sour Cream
      1 ts Worcestershire Sauce
      4 dr Hot Sauce

MMMMM-----------------------------GARNISH----------------------------------
           Seasoned Bread Crumbs
 
  * The mushrooms should be Whole White Button Mushrooms that have been
  diced.
  ~-------------------------------------------------------------------------
  Combine the mushrooms, Monterey Jack cheese, and bacon.  Stir in the sour
  cream, blending well.  Blend in the Worcestershire sauce and hot sauce.
  Place the mixture in a 1-quart casserole and top with the bread crumbs.
  Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place
  in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED
  DIPPERS:  Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Latkes
 Categories: Appetizers
   Servings: 36
 
      2 lg Idaho potatoes
      2 md Carrots
      2 md Zucchini
      1 lg Yellow onion, finely chopped
      2    Eggs
      2    Egg whites
    1/4 ts Pepper
  1 1/2 ts Salt
    1/4 c  Flour
           Oil for frying
 
  1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in
  a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into
  vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick
  griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by
  heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
  Turn, brown other side, adding a little oil as necessary. 4>. Drain on
  paper towels and keep warm until ready to serve. Serve with applesauce or
  cranberry sauce or combination for dipping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Dip Mix
 Categories: Dips
   Servings:  1
 
      1 tb Dried Chives
      1 ts Garlic Salt
    1/2 ts Dill Weed
    1/2 ts Paprika
 
  Combine all ingredients in a small bowl: blend well.  Spoon mixture onto a
  6-inch square of aluminum foil, and fold to make airtight.  Label as
  Vegetable Dip Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice,
  1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1
  hour before serving.
  
  Makes about 2 cups of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Guacamole
 Categories: Dips
   Servings:  6
 
      2    Ripe avocados
           Juice of one grapefruit
           Juice of one lime
    1/2 sm Shallot or 1 green onion
      3    Sprigs parsley, coarsely
           -chopped
      3    Sprigs cilantro
    1/4    Hear red or green cabbage,
           -coarsely chopped
      1 c  Broccoli florets, broken
           -into small pieces
      3    Ribs of celery, chopped
      1    Large, tomato coarsely
           -chopped
      5    Tomatillos, coarsely
           -chopped, optional
      1 tb Fresh minced basil
      1 tb Fresh minced thyme
 
  Peel and quarter avocados, reserving pits.  Coarsely mash avocado with a
  fork in a nonmetallic bowl.  Set aside any that might be too hard to mash
  easily.
  
  Pour grapefrit and lime juice into blender.  Add shallot and 2 sprigs each
  of parsley and cilantro.  Blen on high until liquified.  Add blende mixture
  to mashed avocado, mix gently.  Add remaining vegetables,basil and thyme.
  Stir well.  Garnish with reserved cilantro and parsley. If not serving
  immediately, place in a small bowl with avocado pits,cover and refrigerate.
  The avocado pits keep the mixture from turning brown.
  
  Source: Women's Day, Meals in Minutes, August 1990.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vidalia Onion Dip
 Categories: Dips, Appetizers
   Servings:  1
 
      3 lg Chopped Vidalia Sweet Onions
      2 c  Water
    1/2 c  Sugar
    1/2 c  Vinegar
    1/3 c  To 1/2 cup Mayonnaise
      1 ts Celery Seed
 
  Soak onions overnight in sugar, water and vinegar.  Drain well.  Add
  mayonnaise and celery seed to spreading consistency.  Serve on crackers.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vidalia Onion Tart
 Categories: Appetizers
   Servings:  6
 
           Filling
      2 lb Vidalia sweet onions
      2    Egg yolks
      6 tb Heavy cream
    1/2 c  Water
    1/4 lb Bacon; cut in strips
      1 ts Flour
      1 ts Salt
    1/4 c  Peanut oil
           Pie pastry; see below
           Pie pastry
      2 c  All-purpose flour
    1/2 c  Unsalted butter
      2    Egg yolks
      1 ts Salt
      6 tb Cold water
 
  FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of
  salt to them and set aside to draw out the water for at least 30 minutes.
  Add 1/4 cup of oil and 1/2 cup of water.  Steam onions until transparent
  and water is cooked out.  Meanwhile, place sliced bacon in a small amount
  of water in a shallow pan and blanch to remove excess fat. Bacon should be
  limp.  Pour off liquid and coarsely chop.  When water is cooked out of
  onions, add 1 teaspoon of flour and stir to dissolve.
  
  Remove from heat and add 2 egg yolks and cream with the onions. Stir
  constantly.
  
  PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a
  large well in the center. Pound butter to soften slightly or have at room
  temperature.  Place butter, egg yolks, salt and smaller amount of water in
  the well and work together with the fingertips of one hand until partly
  mixed.  Gradually work in flour, pulling dough into large crumbs using the
  fingertips of both hands.  If the crumbs are dry, sprinkle over a
  tablespoon of more water.  Press dough firmly together - it should be soft,
  but not sticky.  Work on a lightly floured board, pushing dough away with
  the heel of the hand and gathering it up with a dough scraper until smooth
  and pliable.  Press dough into a ball. Wrap in foil or plastic wrap and
  chill for 30 minutes. It can be stored tightly wrapped in the refrigerator
  for up to 3 days.
  
  DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular shape.
  Place pastry on an oiled baking sheet. Crimp edges of pastry if desired.
  Beat an egg yolk with a pinch of salt and brush over the entire pastry.
  This is called "egg glazing" and helps the filling adhere to the pastry.
  Pierce pastry with a fork in several places to prevent bubbles from forming
  while baking. Spread onion mixture over the pastry and sprinkle the chopped
  bacon on top. Bake at 300 degrees F. for 10 to 15 minutes or until nicely
  borwned. Cut into 1 inch squares for hors d'oeuvres. May be made a day
  ahead and reheated. Wait to cut until after heating if made ahead. May be
  baked in individual tartlet pans or a pie plate. From "Sweet Vidalia
  Onions" Blue Ribbon Recipes Published by Howell Printing Company Aiken,
  South Carolina ISBN 0-9614318-1-4 Library of Congress Catalog Number
  86-090484 If unable to obtain, write the author directly - Evelyn Rogers
  P.O. Box 736 Vidalia, Georgia 30474 Source: Sweet Vidalia Onions
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wagonwheel Layered Dip
 Categories: Dips, Cheese
   Servings:  1
 
     21 oz Bean Dip
      1 c  Pace Picante Sauce
      6    Finely Chopped Green Onions
      1 c  Mayonnaise
      1 c  Sour Cream
  4 1/2 oz Drained Sliced Olives
      4 oz Shredded Monterey Jack
           - Cheese
 
  Spread bean dip on a pie plate.  Pour Pace Picante Sauce over bean dip.
  Sprinkle chopped onions over mixture.  Blend together mayonnaise and sour
  cream.  Spread over onions.  Top with cheese and Pace Picante Sauce.
  Sprinkle sliced olives over cheese.  Makes 2-1/2 cups dip.
  
  From: Pace booklet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Waikiki Appetizers
 Categories: Pork, Appetizers
   Servings:  6
 
  1 1/2 lb Bulk Pork Sausage
     20 oz Pineapple Chinks In Syrup
    1/2 c  Packed Brown Sugar
    1/4 c  Lemon Juice
      2 tb Cornstarch
      2 tb Soy Sauce
    1/2 c  Chopped Green Pepper
    1/2 c  Drained Maraschino Cherries
 
  Shape sausage into 1/2 to 3/4 inch balls.  Place in single layer in baking
  pan.  Bake in 400F oven 25 minutes, or until cooked; drain on paper
  towels.  Meanwhile, drain pineapple, reserve syrup.  Add enough water to
  syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch
  and soy sauce in large saucepan.  Cook and stir until sauce boils and
  thickens.  Fold in green pepper, cherries, pineapple chunks and drained
  cooked sausage.  To serve, turn into chafing dish.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Phyllo Rounds
 Categories: Appetizers
   Servings:  6
 
      1 lb Phyllo pastry
      1 c  Butter, melted
           FILLING
  1 1/2 c  Walnut pieces
    1/2 c  Pistachios or slivered
           -almonds
    1/4 c  Chopped candied orange peel
    1/4 c  Granulated sugar
      1 tb Orange blossom water, or 1
           -tsp almond extract
    1/2 ts Each, ground cinnamon and
           -cloves
           SYRUP
      1    Lemon
      2 c  Granulated sugar
  1 1/2 c  Water
 
  FILLING;  In food processor, combine walnuts, pistachios, candied peel,
  sugar, orange blossom water, cinnamon and cloves; process until finely
  chopped.
  
  Place one sheet of phyllo on work surface, covering remaining phyllo with
  damp tea towel to prevent drying out.  Brush sheet with some of the butter.
  Top with another sheet of phyllo; brush with butter. Repeat with 2 more
  sheet of phyllo and butter.  Sprinkle with about 1/3 cup of the nut
  mixture.  Top with 3 more sheets of phyllo, brushing each with butter;
  sprinkle with 1/3 cup of the nut mixture.  Repeat with 3 more sheets, then
  nuts to make a total of 9 sheets of phyllo.
  
  Brush the long edges of dough with butter.  Starting at long side, tightly
  roll up jelly-roll fashion.  Brush all over with butter; trim edges. Cut
  into 3/4 inch thick slices; place on greased baking sheet. Repeat with
  remaining phyllo and filling to make second roll.  Bake in 350 oven for 18
  to 20 minuts or until crisp and golden, turning over halfway through. Let
  cool for 5 minutes on baking sheets.  Remove to racks set on baking sheets.
  
  SYRUP:  Meanwhile, using vegetable peeler, peel lemon into thick strips. In
  saucepan, combie sugar, water and lemon rind; bring to boil.  Reduce heat
  to medium-low and simmer for 25 to 30 minutes or until syrupy; strain.
  Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes.
  Spoon remaining syrup over top; let cool completely.  Makes about 42.
  
  Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West Indies Salad
 Categories: Appetizers, Seafood
   Servings:  4
 
      1 lb Crabmeat
      3 tb Chopped Onion
           Salt And Pepper
      4 oz Olive Oil
      4 oz Vinegar
      4 oz Ice Water
 
  Put onions in bowl, add meat, salt, and pepper.  Then oil, vinegar, and ice
  water in that order, let set at least 1 hour before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Castle Vidalia Dip
 Categories: Dips, Beef
   Servings: 14
 
     14    White Castle hamburgers,
           Chopped fine; buns set aside
  2 1/2 c  Chopped Vidalia onions
  1 3/4 c  Hellmann's (R) mayonaise
      2 c  Shredded Swiss cheese
    1/2 c  Crumbled bacon
           Crushed crackers (topping)
 
  Mix all above ingredients (except buns and crackers). Bake in casserole
  dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes. Put open
  buns under broiler until toasted. Serve dip on buns or crackers.
  
  Karen Walkup, Norcross, Georgia.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wine Fruit Cup
 Categories: Appetizers
   Servings:  6
 
  1 1/2 c  White Wine, Dry
    1/2 c  Sugar
      1 tb Lemon Juice
  1 1/2 ts Anise Seed
    1/4 ts Salt
      1 sm Cinnamon Stick
    1/2 c  Raisins, Golden Seedless
      4    Purple Plums, Sliced
      2    Nectarines, Sliced
 
  In an enameled or stainless steel saucepan, combine the wine, sugar, lemon
  juice, anise seed, salt and sinnamon stick and bring to a boil. Turn off
  heat and cool to room temperature. Combine the raisins, plums, and peaches
  in a bowl and strain the cooled wine syrup over them. Cover and refrigerate
  for several hours, stirring occasionally. NOTE: This fruit cup can be
  served as a dessert also.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wonderfully Weird Dip
 Categories: Appetizers
   Servings:  6
 
      1 lg Container sour cream
      1 c  Walnuts, coarsely chopped
      1    Jar chutney
 
  Mix together;  chill.  Best served with "Chippers".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Dip
 Categories: Dips
   Servings:  1
 
      8 oz Plain Yogurt
    1/2 c  Shredded Cucumber, Drained
    1/3 ts Dill Weed
 
  Combine all ingredients; mix well.  Serve with vegetables dippers. 1 1/4
  cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Herb Eggplant Spread
 Categories: Appetizers, Dips
   Servings:  6
 
    1/2 c  Plain yogurt
      1    Garlic clove; minced
      1 ts Finely chopped oregano; -OR-
    1/4 ts -Dried oregano
    1/2 ts Chopped thyme leaves; -=OR=-
      1 pn -Dried Thyme
           Freshly ground pepper

MMMMM---------------------------THE EGGPLANT--------------------------------
    1/2 lb Japanese eggplants; -=OR=-
      1 md -Firm shiny eggplant
      1 lg Garlic clove; thinly sliced
      1    Bay leaf
           Thyme branches, if available
      1 tb Extra-virgin olive oil
           - or more to taste
           Lemon juice
           -=OR=- Red Wine Vinegar
           Salt
           Coarsely ground pepper
           Fresh herbs for garnish
 
  PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set
  aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using
  Japanese eggplants) and place a slice of garlic into each slit. Wrap the
  eggplant, together with the bay leaf and thyme branches, tightly in foil
  and bake until completely soft all over--45 minutes-to-1 1/2 hours,
  depending on the size of the eggplant. If you're using the large eggplant,
  turn it over after 45 minutes and continue baking until soft to the touch
  and tender at the stem end. When done, remove eggplant from the oven, open
  the package and let sit for 5 minutes or so. Discard any liquid. When the
  eggplant is cool enough to handle, scrape the flesh away from the skin, put
  it into a food processor and add the yogurt mixture and the olive oil.
  Process until smooth, but leave a little texture. Stir in the lemon juice
  or vinegar to taste and season with salt. Turn the puree into a serving
  bowl and season with pepper and fresh herbs, such as thyme leaves and
  blossoms, marjoram or oregano. If those herbs aren't available, use some
  chopped parsley or scallions. Serve the spread at room temperature with
  crackers, pita bread or bread toasted and brushed with olive oil.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Mint Dip & Pineapple Relish
 Categories: Appetizers
   Servings:  8
 
      1 c  Fresh Pineapple Chunks
    1/2 c  Fresh Mint Leaves
      1 tb Coarse-Grained Mustard
    1/2 c  Plain Low Fat Yogurt
      2 tb Fresh Chopped Mint
      1 tb Honey
      1 ts Grated Orange Rind
           Fresh Mint Sprigs
 
  Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well
  Blended.  (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind
  in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint
  Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yule Log
 Categories: Appetizers, Cheese
   Servings:  1
 
      8 oz Cream Cheese, Softened
      5 oz Bleu Cheese Spread
      3 tb Chopped Sweet Pickle Relish
      2 tb Instant Minced Onion
    1/2 c  Pecans, Finely Chopped
 
  Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap
  in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
  spread with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesty Cilantro, Chili, Pea Dip
 Categories: Dips
   Servings:  6
 
    1/4 c  Cilantro, chopped
           1 4oz. can green ortega
           -chilis, diced, drained
      2 c  Frozen petite peas, thawed
           1 10.5 oz. pkg Mori-Nu
           -Silken Tofu (Firm), drained
      1 tb Lemon juice
  1 1/2 ts Ground cumin
    1/4 ts Freshly ground pepper
 
  Zesty Cilantro, Chili, Pea Dip
  
  Salt to taste (optional)
  
  In a food processor or blender, combine all ingredients until smooth. Whirl
  approximately 30 seconds on high. Refrigerate 1 hour. Mound over
  overlapping tomato slices. Rim with fresh cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesty French Dressing
 Categories: Appetizers
   Servings:  1
 
      1 c  Corn oi
    1/4 c  Vinegar
    1/8 ts Pepper
      1 ts Salt
    1/4 ts Paprika
      1 ds Celery salt
      1 ts Sugar
    1/8 c  Ketchup
      3 ts Lemon juice
      1 ts Worcestershire sauce
      1    Garlic clove
 
  Measure ingredients into a jar with a tight seal.  Shake well.  Chill for
  several hours.  Remove garlic.  Shake before serving.
  
  Adapted from Hamilton Spectator June 9, 1993
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesty Italian Zucchini Dip
 Categories: Appetizers, Cheese, Dips
   Servings:  8
 
      3 c  Zucchini, Shredded
      1 c  Cream Cheese, Softened
      2 lg Eggs
    1/4 c  Romano Cheese, Grated
    1/4 c  Parmesan Cheese, Grated
    1/2 c  Yellow Onion
    1/2 ts Salt
    1/2 ts Oregano, Dried
      2 tb Milk
      2 tb Fresh Parsley, Minced, OR
      2 ts Dried Parsley, Crushed
 
  Place the shredded zucchini in a colander, squeeze out any excess water and
  set aside.  Beat the cream cheese to a smooth consistency and blend in the
  milk and eggs, blending well.  Mix in all the other ingredients, including
  the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350F
  for 20 minutes, or until heated through and bubbly. Pour into a chafing
  dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian
  Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesty Red Dip
 Categories: Dips
   Servings:  6
 
      1 c  Ketchup
    2/3 c  Brown sugar, packed
      2 ts Dry mustard
      2 ts Horseradish
    1/2 ts Ground allspice
    1/2 ts Ground cloves
 
  Place all ingredients in a small microwavable bowl and mix well.  Place
  bowl in center of microwave. Heat on HIGH (100% power)  for  1 1/2 to 2
  minutes or until warm, stirring half way through heating time.  Or, you
  many heat in a small saucepan over low heat until warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zippy Kidney Bean Dip
 Categories: Appetizers, Dips, Cheese, Beans
   Servings:  6
 
  1 1/2 c  Red Kidney Beans, Cooked
      2 ts Jalapeno Pepper, Chopped
    1/2 c  Cheddar; Sharp, Chopped
    1/4 ts Chili Powder
    3/4 c  Yogurt, Plain
    1/2 ts Onion Powder
    1/4 ts Garlic Powder
    1/2 ts Hot Sauce
 
  In a blender or food processor, puree the beans to a coarse paste, (Beans
  may also be mashed by hand).  Put into a bowl and add all of the other
  ingredients, blending well.  Serve at room temperature. Makes about 2 3/4
  cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage,
  Swiss Cheese
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini & Onion Dip
 Categories: Dips
   Servings: 14
 
      2 tb Margarine
      2    Medium zucchini,sliced
      1    Medium onion,sliced
      1 pk Unflavored gelatin
    1/4 c  Cold water
      1 c  Skim milk,heated to boiling
    3/4 c  Lite sour cream
    1/3 c  Grated parmesan cheese
      1 ts Dried dill weed
      1 ts Salt
      1 ds Red pepper
 
  In skillet, melt margarine and cook zucchini with onion, stirring
  occasionally until very tender; set aside. In blender, sprinkle gelatin
  over cold water; let stand 2 minutes. Add hot milk and process at low 2
  minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini
  mixture. Process at high until smooth. Pour into bowl. Chill until set. To
  serve, whisk smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini and Basil Filo
 Categories: Appetizers
   Servings:  6
 
    1/2 pk Frozen filo pastry
      6 md Zucchini
    1/2 ts Salt
    3/4 c  Pine nuts
      2 tb Virgin olive oil
      1 sm Red onion
           - diced into 1/4-inch pieces
           Pepper
      2    Garlic clove; minced
    1/2 c  Chopped basil
           - (loosely packed)
      3 tb Parsley, minced
    1/4 c  White wine or water
      2    Eggs
    2/3 c  Parmesan, grated
      3 oz Feta cheese, crumbled
      8 tb Unsalted butter; melted
           - (or a mixture of
           - butter and olive oil)
 
  PREHEAT OVEN TO 350F. Remove filo pastry from freezer and let it come to
  room temperature while you prepare the filling. Unfold the dough, and cut
  the stack of sheets in two. If you are making just one recipe, refold half
  the dough, and wrap it in plastic. It can either be refrozen or kept for a
  few days in the refrigerator. Cover the sheets to be used with a sheet of
  waxed paper covered in turn with a damp kitchen towel, to keep them from
  becoming dry and brittle. Grate the zucchini on the large holes of a hand
  grater or in a food processor. Toss with the salt and set aside for 30
  minutes. Then drain and squeeze dry in a clean kitchen towel. Roast the
  pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside.
  Heat the olive oil in a large skillet and saute the onion until it begins
  to soften, about 2 minutes. Add the zucchini, season with freshly ground
  black pepper, and cook another 4 minutes; then add the garlic, basil,
  parsley and white wine or water. Cover for 3 to 4 minutes, and remove from
  heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check
  the seasoning. Brush a 9-by-13-by-2-inch pan with the melted butter and lay
  a sheet of filo pastry with butter, or mixture of butter and olive oil, and
  continue buttering and layering, until you have used half the sheets.
  Scatter half of the chopped pine nuts between several of the layers. Brush
  the top layer with butter and spread the filling over it. Continue layering
  the rest of the pastry sheets. If the butter begins to congeal, reheat it
  so it spreads easily. Cut the assembled pastry into 3-inch squares, then
  into diamonds, making sure you cut through all the layers; refrigerate the
  pastry if you will not be baking right away. Bake in a preheated 400F oven
  for 40 to 50 minutes, or until browned. Serve the pastries warm from the
  oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo
  pastry.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Cheese Biscuit Roll-Ups
 Categories: Appetizers
   Servings:  6
 
      1 c  Shredded zucchini
    1/4 c  Chopped onions
      1 tb Margarine
    1/2 ts Dried dill weed
    1/2 ts Basil
      1 c  Shredded sharp cheddar
           -cheese
           Bisquick baking mix (recipe
           -follows)
    1/2 c  Cold water
           Bisquick Baking Mix
  2 1/4 c  Flour
      2 tb Baking powder
    1/4 c  Dry milk powder
      1    Stick margarine
    1/4 c  Oil
 
  Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine
  until tender. Stir in dill weed and basil: reserve.
  
  Mix baking mix and water until soft dough forms: beat vigorously 20
  strokes. Gently smooth dough into ball on floured cloth-covered board.
  Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with
  reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15
  inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1
  1/4-inch slices. Place slices, cut sides down, on greased cookie sheet.
  Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate
  any remaining biscuits. 1 dozen biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Crispies
 Categories: Appetizers
   Servings: 24
 
      2 md Zucchini, Cut Into
           1/2 Inch Slices
      2 tb Low Cal. Mayonnaise
      2 tb Minced Green Onions
      1 tb Dijon Mustard
    1/4 ts Dried Marjoram
    1/4 ts Dried Thyme
    3/4 c  Soft Breadcrumbs
    1/2 ts Paprika
      1 tb Oleo Melted
 
  Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine
  Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t.
  Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika &
  Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450
  For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol.
  0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Fritters #1
 Categories: Appetizers, Cheese, Eggs
   Servings:  8
 
      5 tb Bisquick
    1/2 c  Parmesan Cheese
    1/4 ts Salt
    1/8 ts Pepper
      2    Eggs, Beaten
      2 tb Butter
      2 c  Zucchini, Grated
 
  Blend the bisquick, parmesan, salt, pepper.  Add eggs. Mix zucchini into
  batter.  Grease hot pan or griddle with butter.  Pour batter into pan and
  fry 3 minutes on each side.  Serve warm, a delicious way of serving
  zucchini.  Make 8 to 10 fritters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Fritters #2
 Categories: Appetizers
   Servings:  6
 
    1/2 c  Milk
      1    Egg, lightly beaten
      1 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2    1-ounce package
           -ranch-style dip mix
      2 c  (8 ounces) shredded zucchini
           Vegetable oil
 
  Fill a deep-fat fryer of skillet with oil to a 2-in. depth. Heat to 375
  degrees. Meanwhile, combine milk and egg in a mixing bowl.
  
  Stir together dry ingredients and add to egg mixture; blend well. Fold in
  zucchini. Drop batter by rounded teaspoonfuls into hot oil.  Fry until deep
  golden brown, turning once . Drain thoroughly on paper towels.
  
  Yield: 1-1/2 to 2 dozen.
 
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