MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pop-up Pizza
 Categories: Main dish, Cheese, Breads
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Beef, lean ground
      1 c  Onion; chopped
      1 c  Pepper, green bell; chopped
      1    Garlic clove
    1/2 ts Oregano
      1 ds Salt
    1/2 c  Water
    1/8 ts Hot pepper sauce
  1 1/2 oz Spaghetti sauce mix

MMMMM---------------------------BATTER--------------------------------
      1 c  Milk
      1 c  Flour, all purpose
      1 tb Oil
      2    Eggs
    1/2 ts Salt

MMMMM----------------------------MISC---------------------------------
      7 oz Cheese, monterey jack/mozza-
           -rella; sliced
    1/2 c  Cheese, parmesan; grated
 
  Pre-heat oven to 400F.
  
  FILLING: In large skillet, brown hamburger and drain. Stir in onion,
  green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato
  sauce and sauce mix; simmer about 10 minutes, stirring occassionally.
  
  BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium
  speed. Add flour and salt; beat 2 minutes or until smooth.
  
  ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese
  slices. Pour batter over cheese, covering filling completely;
  sprinkle with parmesan cheese. Bake at 400F for 25-30 minutes or
  until puffed and brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: All-Bran Seed Loaf
 Categories: Breads
      Yield: 10 servings
 
    3/4 c  Flour, whole wheat
    3/4 c  Flour, all purpose
      1 tb Baking powder
    1/2 ts Salt
    1/3 c  Sesame seeds
      2 ts Poppy seeds
    3/4 c  Orange juice
    1/4 c  Honey
      2    Eggs
    1/4 c  Oil, vegatable
    1/2 c  Cereal, bran
 
  Stir together flour, baking powder, salt and seeds.  In large bowl,
  beat together orange juice, honey, eggs and cereal.  Let stand 2
  minutes.  Add flour mixture, stirring only until well combined.
  Spread evenly in greased 8.5" x 4.5" x 2" loaf pan.  Bake at 350F
  about 40 minutes.  Let cool 10 minutes and remove from pan.  Cool
  completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Crunch Muffins
 Categories: Muffins, Breads
      Yield: 4 servings
 
  1 1/2 c  Flour, unbleached; sifted
    1/2 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
  1 1/2 ts Cinnamon, ground
    1/4 c  Shortening, vegetable
      1 lg Egg; slightly beaten
    1/2 c  Milk
      1 c  Apples, tart
           -Peeled, cored and grated

MMMMM---------------------NUT CRUNCH TOPPING--------------------------
    1/4 c  Sugar, brown
    1/4 c  Pecans; chopped
    1/2 ts Cinnamon, ground
 
  Sift together flour, sugar, baking powder, salt and cinnamon into
  mixing bowl. Cut in shortening with pastry blender until fine crumbs
  form. Combine egg and milk. Add to dry ingredients all at once,
  stirring just enough to moisten. Stir in apples. Spoon batter into
  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle
  with nut crunch topping (see below). Bake in 375F oven 25 minutes or
  until golden brown. Serve hot with butter and homemade jelly or jam.
  
  NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans
  and ground cinnamon in small bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Current Pound Cake
 Categories: Breads, Cakes, Desserts
      Yield: 12 servings
 
  1 1/2 c  Currants
      1 lb Margarine or butter
      2 c  Sugar
      1 ts Mace
      9    Eggs; separated
  4 1/4 c  Flour, all purpose; sifted
      1 ts Lemon extract
      1 ts Vanilla
 
  Rinse Currents in hot water, drain and dry on a towel.
  
  Cream butter until fluffy, add sugar and spice and cream thoroughly.
  Beat egg yolks until thick and creamy; add to butter mixture and
  blend well. Add one half of the flour and mix until smooth; add
  remainder of flour and mix until smooth again.  Mix in stiffly beaten
  egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake
  at 350F for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Bread (Machine)
 Categories: Breads
      Yield: 1 servings
 
  2 1/2 ts Yeast, dry
  2 1/4 c  Flour, bread
    3/4 c  Flour, whole wheat
  1 1/2 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Milk, dry skim
  4 1/2 ts Shortening or sweet butter
  1 1/4 c  Plus 1 T lukewarm water
 
  Put dry yeast in inner pot. Add all remaining ingredients except
  water. Carefully pour in lukewarm water. Press the Select button for
  white bread. Press the Start button. (When using the preset timer,
  refer to the instruction manual.) After taking out the baked bread
  from the auto bakery, slice it as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Cinnamon Rolls
 Categories: Breads
      Yield: 8 servings
 
      1 c  Active Sourdough Starter
      2 t  Salt
      2 T  Shortening
  2 1/2 c  Unbleached Flour
    1/2 c  Dry Skim Milk
      3 T  Sugar
    1/2 c  Whole Milk
  1 1/2 t  Baking Soda
 
  ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE
  RECIPE******* Mix ingredients together, working in the flour until a
  good dough results. Divide the dough into two parts, rolling each out
  into thin cakes about 1/4 inch thick.  Do the following with each
  half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar
  mixed with 1 t cinnamon or to your taste.  Roll dough into foot long
  sizes.  Cut off 1- inch slices and place in pan in which has been
  place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of
  brown sugar, 1/2 t of cinnamon and a dash of salt.
  
  Let dough rise about an hour and bake at 325 degrees F.  Serve with
  sticky side up.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Muffins
 Categories: Breads
      Yield: 18 servings
 
    1/2 c  Butter, slightly softened
    3/4 c  Firmly packed lt brown sugar
    1/4 c  Molasses
      1 ea Egg, well beaten
      1 c  Pumpkin
  1 3/4 c  Flour
      1 t  Baking soda
    1/4 t  Salt
    1/4 c  Finely chopped pecans
 
  Preheat oven to 375 degrees.  Grease 18 muffin cups.
  
  Beat butter, brown sugar and molasses until well blended.  Blend in
  egg and pumpkin.  Stir flour, soda and salt into mixture.  Fold in
  pecans.
  
  Half fill each cup with batter.  Bake 15-20 minutes, until lightly
  browned and top springs back when lightly touched with fingertip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Muffins
 Categories: Breads
      Yield: 21 servings
 
      1 c  Whole wheat flour
      1 c  Flour
      4 t  Baking powder
    1/2 t  Salt
    3/4 c  Lt brown sugar
    3/4 c  Chopped walnuts
    3/4 c  Raisins
      1 c  Milk
      2 ea Eggs, beaten
    2/3 c  Melted vegetable shortening
 
  Preheat oven to 350 degrees.  Grease and flour 18 muffin cups.
  
  Sift flour, baking powder and salt.  Add brown sugar, nuts and
  raisins.
  
  Combine milk and eggs.  MIx in shortening and blend well.  Stir into
  dry ingredients just until moist.  Fill muffin cups a little more
  than half full.  Bake 15-20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Refrigerator Rise White Bread
 Categories: Breads
      Yield: 4 servings
 
  6 1/2 c  Unbleached Flour *
      2 T  Sugar
  2 1/4 c  Hot Water (130 degrees F.)
      2 pk Active Dry Yeast
      1 T  Salt
    1/4 c  Butter or Margarine **
 
  *     Use up to this much flour.  Use only enough flour to make a soft
       dough and to keep from sticking when kneading. ** Butter or
  margarine must be at room temperature or use the same
       amount of vegetable oil.
  In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt.
  Stir in the hot water and when mixed, beat with an electric mixer at
  medium medium speed  or with a wooden spoon for 2 minutes, scraping
  sides of bowl occasionally.
  
  Add butter and 1 cup more of the flour; when mixed, beat at medium
  speed or by hand for 2 minutes, scraping bowl occasionally.  With
  wooden spoon, gradually stir in enough of the remaining flour to make
  a soft dough.
  
  Turn dough out on lightly floured surface (use some of the remaining
  flour) and knead for 8 to 10 minutes until dough is smooth and
  elastic, adding only enough flour to keep dough from sticking.
  
  Cover dough with bowl and let stand 20 minutes.
  
  In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a
  large baking sheet.
  
  Uncover dough and knead briefly; divide in half and place in pans or
  on baking sheet.  Brush 2 sheets of plastic wrap with oil and cover
  loaves loosely.
  
  Refrigerate for 2 to 24 hours.
  
  When ready to bake, remove from refrigerator, uncover and puncture any
  surface bubbles with a skewer or wooden toothpick.  Place in an
  unheated oven; turn on oven to 350 degrees F.   Bake 40 to 60 minutes
  or until done.
  
  Cool loaves on wire rack.
  
  Makes 2 loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BROWN BREAD
 Categories: Breads
      Yield: 16 servings
 
      1 c  Yellow cornmeal
      1 c  Rye flour
      1 c  Whole wheat flour
      2 t  Baking soda
      1 t  Salt
      1 c  Black raisins or currants
      2 c  Buttermilk
    3/4 c  Dark unsulfured molasses
 
  Mix cornmeal and flours in a large bowl with the baking soda,  salt,
  and raisins.  Beat together liquids in a separate bowl.   Vigorously
  blend liquids into dry ingredients with a wooden spoon,  then  pour
  into two well-greased or buttered one-pound coffee cans.  Butter two
  6" squares of foil and tie around the tops of the coffee cans  with
  string. Place on a rack in a closely covered pot, pour 2" of water
  into the pot, and weight down the cover for a tight seal and steam
  for three hours. Do not open the pot until at least two hours have
  passed. Let cool 20 minutes before unmolding.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic White Bread
 Categories: Breads
      Yield: 2 servings
 
      2 c  Warm milk (110-120 F.),
      2 tb Sugar,
      1 pk Active dry yeast,
    1/4 c  Melted unsalted butter,
      2 tb Salt,
      6 c  White flour,
    1/3 c  Rye flour (optional), and
      1 c  Wheat bran (optional).
 
                                 INSTRUCTIONS Mix: 2 cups warm milk
  (110-120 F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast.
  
  Stir well until the yeast is completely dissolved, and allow the
  yeast to proof.  If you wish, you may use water instead of milk, and
  then add 2/3 cup of powdered milk to the first solid ingredients used
  below. Once the yeast has proofed, transfer the yeasty liquid to your
  main mixing bowl and mix in:
         1/4 cup melted unsalted butter, and
         2 TBSP salt.
  
  If you used water to proof your yeast in, remember to add the 2/3 cup
  of powdered milk at this point.
  
  You may add 1/3 cup of rye flour at this point.  It will greatly
  enhance the texture of the bread. You may also add 1 cup of wheat
  bran at this time. While this will darken the bread quite a bit, and,
  of course, add some bran to it, it will not change the taste of the
  bread very much. Some people prefer the taste of the bran'ned bread,
  others can't tell the difference blindfolded. If you use either of
  these additions, the amount of total white flour will need to be
  adjusted.
  
  Now add:
        4 to 5 cups of white flour one cup at a time, stirring
  constantly, until the dough is rather stiff.
  
  Knead the dough in a mixer, or on a floured board or marble slab.
  Add more white flour as needed as the dough gets sticky, up to 1 or 2
  more cups. The limit is about 6 cups of total flour.  Continue
  kneading until the bread is supple, satiny, and no longer sticky.
  
  Butter or oil a bowl and place the dough in it, rolling the dough, so
  as to cover the entire surface with butter or oil.  Cover and allow
  to rise until doubled in size, about 1 1/2 to 2 hours.
  
  Punch down the dough, knead the dough for another 4 to 5 minutes.
  Divide into two equal parts, shape into loaves. Place loaves into
  well-buttered 9" x 5" x 3" bread pans, cover, and let rise until
  again doubled in size. Slash the loaves with a sharp knife or a
  single-edged razor blade.  You may brush the loaves with lightly
  beaten egg whites, or water.  Bake in a pre-heated 400 F oven for 40
  to 45 minutes, or until the bread sounds hollow when tapped with the
  knuckles.
  
  Remove the loaves from their pans, and put them back into the oven
  for a few minutes longer to become crisped. Note - don't leave them
  in the oven too long for crisping, for crisping can quickly turn into
  burning!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttery Caramel Quicks
 Categories: Breads
      Yield: 12 servings
 
    1/3 c  Butter or margarine
    1/3 c  Firmly packed brown sugar
      1 tb Water
      2 c  All Purpose Flour
    1/4 c  Sugar
  2 1/2 ts Baking powder
      1 ts Salt
    2/3 c  Milk
    1/3 c  Firmly packed brown sugar
      1 ts Cinnamon
    1/3 c  Chopped pecans
 
  Preheat oven to 425 degrees - makes 12 rolls.
  
  In 9-inch square pan, melt butter.  Stir in 1/3 cup brown sugar and
  water. Set aside.
  
  In large mixing bowl, combine flour, sugar, baking powder and salt.
  Add milk all at once, stirring just until dry ingredients are
  moistened. Turn out onto well-floured surface.  Roll out to a 12x10
  inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans.
  Sprinkle over dough. Roll up starting with 12-inch side.  Cut into
  1-inch slices; place cut-side down in prepared pan.  Bake at 425
  degrees for 18 to 22 minutes until golden brown. Turn out
  immediately.  Serve hot.
  
  * For use with Pillsbury's Best Self-Rising Flour, omit baking powder
  and salt.
  
  HIGH ALTITUDE ADJUSTMENT - 5,200 FEET.  Reduce baking powder to 1 1/2
  teaspoons.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Soda Bread
 Categories: Breads
      Yield: 1 servings
 
      4 c  All purpose flour
      4 ts Baking powder
      1 ts Baking soda
    3/4 c  Sugar
    1/4 ts Salt
      1 pk Big box of raisins
      3 tb Caraway seeds
      1 c  Milk
    1/2 pt Sour cream
      2 ea Eggs
 
  take all the dry ingredients, raisins and caraway seeds and mix
  together with fingers. Add milk, sour cream & eggs. Mix with spoon,
  batter will be sticky. Grease & dust with flour a 9" round cake pan.
  Even batter out in pan. With a sharp knife make an X across the
  center 1/2" deep. Bake at 300-325 degrees for 1 hour or until brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Blintzes
 Categories: Breads
      Yield: 2 servings
 
MMMMM--------------------------FILLING-------------------------------
      1 c  Cottage cheese
    1/4 ts Salt
      1 ea Egg yolk
    1/2 tb Butter
  1 1/2 tb Sugar

MMMMM--------------------------PANCAKE-------------------------------
      2 ea Eggs
    1/2 ts Salt
      2 tb Sugar
 
    1/2 c milk
    1/2 c flour
  
  Mix all ingredients.  Lightly grease crepe pan with oil.  Pour thin
  layer of pancake mix in and cook until browned After every three
  crepes, brush pan with oil again. Fill crepes with filling, fold in
  quarters and brown in lightly greased frying pan.
  
  Serve with sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BANANA MUFFINS
 Categories: Breads
      Yield: 6 servings
 
      2 c  Sifted flour
      2 ts Backing soda
    1/8 ts Salt
  1 3/4 tb Sugar
      1 ea Beaten egg
      1 c  Milk
      3 tb Oil
    3/4 c  Mashed bananas.
 
  In a bowl combine flour,baking powder,soda,salt and sugar.In another
  bowl combine egg,milkand oil.Add egg mixture to flour mixture.Blend in
  bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of
  each cup.Bake at 375 c for 35 minutes.Use a toothpick to test for
  doneness.Remove tins to rack.Let stand for 5 min.With a greased knife
  cut around each cup.Invert tap to remove muffins. Serve immediatly
  with softened butter. ****Serves 6 *****
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HERMITS
 Categories: Breads
      Yield: 16 servings
 
  1 2/3 c  Flour
    1/2 ts Baking powder
    1/2 ts Baking soda
      1 ts Cinnamon
    1/4 ts Cloves
    1/4 ts Mace
    1/4 ts Salt
    1/4 ts Allspice
    1/2 c  Butter
    1/2 c  Sugar
      1 ea Egg
    1/2 c  Dark molasses
    2/3 c  Raisins, chopped
    2/3 c  Walnuts, chopped
 
  Sift together flour, baking powder, baking soda, cinnamon, cloves,
  mace, salt and allspice. Cream butter until light; gradually add
  sugar. Add egg and beat well. Add molasses, flour mixture, raisins
  and nuts. Mix well. Spresd evenly in greased 8 x 12 inch pan. Bake at
  350 degress for 20-25 minutes.  Cool completely. Cut into 16
  rectangles. Wrap tightly in plastic. Store 24 hours before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Muffins
 Categories: Breads
      Yield: 6 servings
 
    1/2 ea Stick butter
    1/2 c  Chopped onions
    1/2 c  Chopped green peppers
      1 pk Cream cheese, softened
      2 cn Crab meat. (Tuna size cans)
 
  Melt butter. Saute' onions and peppers until onions are translucent.
  Add cream cheese and crab meat and continue heating until everything
  is mixed. Spread on top of split english muffins. Broil until they
  turn lightly brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Bread
 Categories: Breads
      Yield: 2 servings
 
      3 ea Eggs
      1 c  Oil
      2 c  Sugar
      2 c  Zucchini, grated
      3 ts Vanilla
      3 c  Flour
      1 ts Baking soda
    1/4 ts Baking powder
      1 ts Salt
      3 ts Cinnamon
      1 c  Nuts
 
  Beat eggs until light and foamy. Add oil, sugar, zucchini and
  vanilla. Mix lightly but well. Mix flour, soda, baking powder,salt
  and cinnamon in a bowl. Add flour mixture to first mixture and blend.
  Add nuts. Bake in two greased 9 x 5 inch loaf pans at 325 degrees 1
  hour or until tests done. Remove from pans at once and cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole wheat banana bread
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Butter
      1 c  Sugar
      2 ea Eggs, slightly beaten
      1 c  Mashed bananas (3 medium)
      1 c  Flour
    1/2 ts Salt
      1 ts Soda
      1 c  Whole wheat flour
    1/3 c  Hot water
    1/2 c  Chopped walnuts
 
  Melt butter.  Blend in sugar.  Mix in beaten eggs and mashed bananas,
  blending until smooth. Sift flour, salt and soda. Stir in whole wheat
  flour.  Add alternately with hot water. Stir in nuts.
  
  Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: M C F A B U L O U S   B I S C U I T S
 Categories: Breads
      Yield: 6 servings
 
    1/4 c  7-up
    1/4 c  Buttermilk
      2 c  Bisquick
 
                                    Directions
  
  Mix together 7-up, buttermilk, bisquick to smooth dough.  Dip hand
  into just enough more bisquick you can knead dough in bowl till
  smooth and elastic. Shape dough into 6 patties of equal size, 1"
  thick & place 1 patty in center of a greased 9" round layer pan.
  Arrange the other patties around that. Wipe tops of each in a dab of
  butter or margarine. Bake at 450F- (very hot oven) 18-20 minutes or
  till triple in size & golden bown. Cool in pan 10 minutes before
  serving. Makes 6 McFabulous flaky biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: TORONTO BRAN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      3 c  40% Bran Flakes cereal
    1/2 ts Orange or vanilla extract
  1 1/4 c  Hot milk
      2 tb Oil
      9 oz Box yellow cake mix
      3 ea Eggs
 
  Combine cereal with hot milk in a 1-1/2  quart mixing bowl and let  it
  stand about 10  minutes---or until the cereal has absorbed all of  the
  milk.  With the electric mixer on high speed, beat in the oil and
  eggs till completely blended.   Remove the beaters.   Switch to  a
  sturdy spoon and dump in the cake mix,  stirring only to moisten all
  of  it thoroughly---but  don't overmix or overbeat or the muffin
  texture will be heavy and tough.   The batter will be a bit lumpy.
   Cover the bowl and let the batter stand 15  minutes while you
  preheat the oven to 400 F, and grease 12  muffin tin wells in Crisco,
  evenly.   Divide batter equally between the 12 wells.  If you are
  using cupcake tin wells, you will have 15 muffins.   Bake at 400  for
  20  to 25  minutes,  or till golden brown. Wipe tops of each while
  still warm in softened  butter or margarine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour
    3/4 c  Sugar
      1 tb Baking powder
      1 ts Salt
    3/4 c  Peanut butter
    1/4 c  Melted butter
      1 c  Milk
      1 ea Egg, slightly beaten
 
  Preheat oven to 350 degrees.  Grease and flour a loaf pan.
  Combine flour, sugar, baking powder, and salt.  Cut in peanut butter
  to resemble coarse meal.  Add butter, milk and egg.
  
  Bake 50-55 minutes.  Cool completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hobo Bread
 Categories: Breads
      Yield: 6 servings
 
  1 1/2 c  Raisens
      1 c  Boiling water
      4 ts Baking soda
    1/2 ts Nutmeg
      1 ts Vanilla
      3 tb Vegetable oil
      2 ea Eggs, beaten
      1 c  Sugar
      2 c  Flour
    1/2 c  Chopped nuts
 
  Topping: Mix 1/4 cup sugar and 1/4 cup finely chopped nuts together
  and set aside.
  
  Bring raisens and water to boiling point; boil for 10 min. in 3 1/2
  qt. pan. Cook to lukewarm. Add soda and stir. Add other ingrediants
  and mix well. Pour into 8 1/2 x 3 1/2 greased & floured loaf pans.
  Sprinkle with topping. Bake 350 for 40-45 min. If you use the tuna
  cans, fill them about half full. My grandma gave me this recipe. She
  grew up on the farms in Canada with many brothers and sisters and
  they used the cans to bake this bread in because of the depression.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Farm Journal's Sourdough White Bread
 Categories: Breads
      Yield: 3 servings
 
      1 c  Sourdough starter
      2 c  Warm water (105 - 115 F)
  2 1/2 c  Sifted flour
      1 pk Active dry yeast
    1/4 c  Warm water (105 - 115 F)
      1 c  Milk
      3 tb Sugar
      2 ts Salt
      3 tb Butter or margarine
      9 c  Sifted flour
      1 tb Butter or margarine, melted
 
  Makes 3 loaves.
  
  In a large glass, stoneware or plastic bowl, using a wooden spoon,
  stir together starter, 2 c warm water and 2 1/2 c flour until well
  blended. Cover loosely with plastic wrap.  Let stand in a warm place
  (85 F) at least 12 hours.
  
  In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
  dissolved.
  
  In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T
  butter until warm (105 - 115 F).  Remove from heat, stir in yeast
  mixture.
  
  Stir yeast mixture into starter mixture.  Stir in 2 1/2 c flour until
  well blended.  Cover loosly with plastic wrap.  Let rise in a warm
  place until almost doubled, about 45 minutes to one hour.
  
  Stir down batter, Gradually stir in enough additional flour to make a
  soft dough,  Turn out dough onto lightly floured surface, knead until
  smooth and elastic, about 5 to 7 minutes.
  
  Divide dough into thirds, cover and let rest 10 minutes.
  
  Shape each third into a loaf.  Place each into a greased 8 1/2 x 4
  1/2 x 2 1/2 loaf pan.  Cover and let rise until doubled, about 45
  minutes to one hour.
  
  Bake in 375 F oven 40 minutes, or until loaves are golden brown and
  sound hollow when tapped.  Immediately remove from pans.  Brush tops
  of hot loaves with melted butter.  Cool on racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spoon Bread
 Categories: Breads
      Yield: 6 servings
 
      2 c  Milk
      1 ts Salt
    1/2 c  Corn meal
      3 ea Eggs separated
      2 tb Butter
    1/2 ts Baking powder
 
  Preheat oven to 350 degrees.  Grease a 1 qt. casserole.
  
  Bring milk to a boil.  Add salt to cornmeal.  Add to milk. With wooden
  spatula, stir until thick, about 5 minutes.
  
  Beat in yolks, butter and baking powder.  Let rest a few minutes. Beat
  whites until stiff. Fold in. Place in casserole.
  
  Bake 40 minutes, until puffed.
  
  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fairy Gingerbread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Sugar
    1/2 c  Butter
      2 ea Eggs
      1 c  Milk
      1 c  Molasses
  2 1/2 c  Flour
    1/2 ts Soda
      1 tb Ginger
 
  Preheat oven to 350 degrees.  Grease a shallow pan.
  
  Cream sugar and butter.  Add eggs, milk and molasses, mixing
  thoroughly.
  
  Sift flour, soda and ginger.  Sift again into creamed mixture.  Beat
  well. Pour into pan.
  
  Bake 45 mins.
  
  16 pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads
      Yield: 1 servings
 
      1    10-oz. package frozen
           - strawberries, in syrup,
           - thawed, undrained
      2    Eggs
    3/4 c  Oil
  1 1/2 c  All-purpose flour
      1 c  Sugar
      1 ts Cinnamon
    1/2 ts Baking soda
 
  Preheat oven to 325-degrees F.
  
  Puree strawberries in blender or processor.  Combine eggs and oil in
  small bowl and wisk thoroughly.  Sift remaining ingredients into
  large bowl. Make well in center.  Pour in eggs and puree and blend
  well using wooden spoon. Pour into 9x5-inch loaf pan.  Bake until
  tester inserted in center comes out clean.  About 1 hour and 10
  minues.  Cool.
  
  SOURCE: Bon Appetit magazine; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Irish Tea Cake
 Categories: Cakes, Breads
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
    3/4 c  Unsalted butter
           - room temperature
      1 c  Sugar
      2 ts Vanilla
      2 lg Eggs
      3 oz Cream cheese
           - room temperature
  1 3/4 c  Cake flour
  1 1/4 ts Baking powder
    1/4 ts Salt
      1 c  Dried currants
    2/3 c  Buttermilk

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Confectioners' sugar, sifted
      2 ts Fresh lemon juice
 
  PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
  9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink
  to discard excess flour. Cut piece of parchment paper or waxed paper
  to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter,
  sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each
  until fluffy. Add cream cheese. Mix until well combined. Sift flour,
  baking powder and salt together. Put currants in small bowl. Add 1/4
  cup of flour mixture to currants. Stir currants until well coated.
  Add remaining flour to batter, alternating with buttermilk. Mix until
  smooth. Use wooden spoon to stir in currants and all of the flour.
  Stir until well combined. Transfer batter to prepared pan. Smooth
  surface with spatula. Bake until well-browned and toothpick inserted
  into center comes out clean, about 1 hour, 25 minutes. Cake will
  crack on top. Let cake rest in pan for 10 minutes. Use flexible metal
  spatula to separate cake from sides of pan. Carefully remove cake
  from pan to cooling rack. Spread glaze on warm cake. Let cake cool
  completely. Cake can be stored 3 days at room temperature in foil.
  Cake can also be frozen up to 3 months, wrapped airtight.
  
  FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until
  smooth.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Bread
 Categories: Breads, Cakes, Desserts
      Yield: 3 servings
 
  2 1/2 c  Unsifted all purpose flour
  1 1/2 ts Baking soda
      2 ts Ground cinnamon
    1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground ginger
    1/4 ts Ground cloves
      2 c  Sugar
    1/2 c  Butter, softened
  1 1/2 c  Canned solid pack pumpkin
    1/2 c  Water
      3    Eggs
      1 c  Chopped walnuts
    1/2 c  Raisins
 
  Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside.
  combine flour, baking soda, cinnamon, baking powder, salt, ginger and
  cloves;set aside.In a large bowl cream sugar and butter until light
  and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour
  mixture until well blended. Fold in nuts and raisins. Pour equal
  amounts into prepared pans. Bake until a cake tester inserted in the
  center comes out clean, 35-40 minutes. cool in pans for 10 minutes.
  Loosen with a metal spatula; turn out onto wire racks to cool.
  
  Posted on Prodigy by: Sandy Van Bibber (XWCG89A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Singin' Hinney
 Categories: Breads, Cakes
      Yield: 4 servings
 
      8 oz Plain flour
    1/4 ts Bicarbonate of Soda
    1/2 ts Cream of Tartar
    1/2 ts Salt
      3 oz Lard
      3 oz Currants
           Milk
 
  Lightly grease a large thick based frying pan or girdle.
  
  Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard,
  cut into small pieces, and rub in with the fingertips until mixture
  resembles fine breadcrumbs. Add currants and about 6 tablespoons
  milk; stir with a fork until just mixed to a soft dough. Place frying
  pan over a low heat.
  
  Turn out onto a floured board and knead lightly. Roll out to a
  circle, 8 inches diameter. Place in frying pan and cook until golden
  brown on underside - about 15 minutes. Turn with a fish-slice;
  lightly press down edges with the slice and cook on the other side
  for a further 8 to 10 minutes.
  
  Remove from pan. Split in half with a sharp knife, spread half with
  butter, sandwhich together and cut into wedges. Serve hot.
  
  From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by
  Sylvia Percival (my wife)
  
  This is a recipe we picked up when we were living in County Durham -
  Northern England. Very popular because it's cheap, simple, filling,
  and delicious.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Chocolate Cake
 Categories: Cakes, Breads, Chocolate
      Yield: 12 servings
 
    1/2 c  Sourdough starter
  1 1/2 c  All purpose flour
      2 c  Sugar
    3/4 c  Powdered cocoa (not instant)
      2 ts Baking powder
      2 ts Baking soda
      1 c  Milk
    1/2 c  Vegetable oil
    3/4 c  Cold coffee
      1 ts Vanilla
 
  Few people bake cakes from scratch anymore unless they can produce
  something that's not possible with a mix.  This sourdough chocolate
  cake falls in that category.  It's got a fudge-like quality you can't
  get any way except with sourdough and since it's all mixed in one
  bowl, it's almost as easy as a boxed cake.
  
  Put the starter in a large bowl, cover loosely and allow to stand at
  room temperature until active and bubbling -- at least one hour.
  Then add the rest of the ingredients, in the order given, beating
  well after each addition.  It is not necessary to sift or premix any
  of the ingredients as long as you are careful to get the baking
  powder and soda evenly mixed.
  
  Grease and flour two 9-inch round cake pans, pour in the batter,
  which will be thin, and bake in a preheated 350. oven for about 30
  minutes, or until the layers test done when poked with a toothpick.
  The cake will have pulled away from the sides of the pan.
  
  Allow to cool about 10 minutes before removing from pans, then finish
  cooling the layers on wire racks.  Do not frost until the cake is
  completely cold.
  
  A mild chocolate butter cream frosting is nice with this cake.
  
  From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing,
  1980. ISBN 0-88266-225-2 ph.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: Italian, Breads
      Yield: 1 servings
 
  2 1/3 c  All purpose flour
           (for better pasta, use
  1 1/3 c  AP flour and
      1 c  Semolina flour)
      2 lg Eggs
      1 tb Olive oil
    1/2 ts Salt
    1/3 c  Water
 
  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a
  well in the center Mix eggs, olive oil and water and pour into well.
  Stir flour into egg mixture until dough forms into a ball. Turn out
  onto floured surface and kneed for about 10 minutes, adding extra
  flour if too moist. Kneed until dough is smooth and elastic. Cover
  with towel and rest for 30 minutes. Cut into 4 portions, keep pieces
  covered until used.
  
  Get out your machine and set dial on widest setting (1 on the Atlas).
  Flatten dough ball and run through rollers several times until smooth
  (you may add a bit of flour here too). Move rollers to next setting
  and roll again once. Continue to roll until pasta is the proper
  thickness (5 or 6 on the Atlas).  You may cut sheet in half if it's
  too long. Continue with other pieces and then put the finished sheet
  aside to dry for about 3 minutes.  Attach desired pasta cutters and
  run the sheets through.
  
  You can use right away or spread out the pasta to dry overnight and
  then freeze extra.
  
  To cook, drop into large pot of boiling water with a bit of salt and
  oil. Cook until al dente, which should only take about 2 minutes for
  fresh.
  
  A tip - be sure the dough is fairly dry, otherwise it won't cut into
  separate strands.
  
  Another tip - You can substitute heavy cream for the 1/3 c water for a
  richer pasta. Great for fettuchini alfredo.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FOCACCIA
 Categories: Italian, Breads
      Yield: 1 servings
 
      4 c  Unbleached flour
    2/3    Fresh cake yeast,
           Dissolved in 2/3 cup warm
           Water
     10 tb Olive oil
    1/3 c  Water
  2 1/2 ts Salt
 
   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
  minutes, either by hand or in the bowl of an electric mixture with a
  dough hook.  Shape the dough into a ball, and put in an oiled bowl to
  rise until doubled in bulk, about 3 hours.
  
   Punch down, put the dough on a floured board, and knead again,
  incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
  Knead until dough is smooth and elastic.  Let rise again in a covered
  bowl for another 3 hours.
  
   Preheat the oven to 400 degrees.
  
   Divide the dough in half and roll out on a well-floured board to
  circles or squares 1/2 inch thick.  Brush with the remaining olive
  oil and press the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve
  warm or at room temperature, cut into wedges, squares, or triangles.
  
   NOTE:  Slashes may be made in a decorative or random pattern in the
  breads before baking.
  
   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin
  crosswise slices of tomatoes and chunks of sun-dried
    tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
  olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive
  halves and coarse salt * Sage leaves, coarse salt, and olive oil
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BRENDA'S ITALIAN BREAD
 Categories: Breads
      Yield: 2 servings
 
  5 1/2 c  Unsifted flour
      1 tb Salt
      1 tb Sugat
      1 tb Butter or margerine
      2    Pkgs active dry yeast
  1 3/4 c  Very warm tap water
           (120 to 130 degrees)
           Cornmeal
           Corn or other vegetable oil
      1    Egg white
      1 tb Cold water
 
  With the metal blade in place, add 3 cups flour, salt, sugar, butter
  and yeast to bowl of processor. Turn machine on and off rapidly 2 or
  3 times or until butter is thoroughly cut into dry ingredients. Add
  half the water and turn processor on and off 4 times. Add 1 1/2 cups
  flour and remaining water. Repeat on/off turns 4 times, then let
  processor run until a ball of dough formson the blades.  If the dough
  is too sticky (wet), add remaining flour a few tablespoons at a time.
  When correct consistency, let processor run 40 to 60 seconds to knead
  dough.
  
  Turn dough out onto a lightly floured board and knead several times
  to form a smooth ball. Cover with plastic wrap and a towel. Let rest
  20 minutes. Divide dough in half. Roll each half into an oblong 15 x
  10 inches. Beginning at wide side, roll tightly Pinch seam to seal
  and taper ends by rolling gently back and forth. Place on greased
  baking sheets sprinkled with cornmeal. Brush dough with corn oil.
  Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
  
  When ready to bake, remove from refrigerator. Uncover dough carefully
  and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on
  top of each loaf with edge of metal blade or sharp knife. Bake at 425
  degrees for 20 minutes. Remove from oven and brush with egg white
  beaten with cold water.  Return to oven and bake 5 to 10 minutes
  longer or until golden brown. Remove from oven and cool on a wire
  rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BASIL-PARMESAN SCONES
 Categories: Breads, Appetizers
      Yield: 4 servings
 
      1    Recipe buttermilk bisquits
    1/2 c  Parmesan
      1 tb Basil
           Dash garlic & onion
           Powder, black pepper
 
  There's a bakery near me called Aunt Mary's (are you listening,
  Sallie?) and they have the most wonderful basil-parmesan scones.  One
  day I experimented and was pleased to find a pretty good facsimile.
  
  Just add the above ingredients along with all the other dry
  ingredients and proceed as above.  These are a nice change of pace
  from Italian or garlic bread.  Or cut with smaller cutter and serve
  as appetizer (don't forget to reduce baking time if smaller).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Biscuit Mix
 Categories: Breads, Mixes
      Yield: 1 servings
 
      9 c  Flour; sifted
           -cake & pastry pref
    1/3 c  Baking powder
      1 c  Milk; powdered
      2 T  Milk; powdered
      4 t  Salt
  1 3/4 c  Shortening; vegetable
 
  Sift all dry ingredients. Cut shortening into flour till mixture
  ressembles coarse cornmeal. Store, well covered, in cool, dry place.
  Makes: 13 cups
  
  Use for pancakes, waffles, biscuits or anything that you would use
  packaged biscuit mix. Source: _Pure and Simple_ by Marion Burrows
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Biscuit Mix
 Categories: Breads
      Yield: 1 servings
 
     10 c  All purpose flour
      2 c  Shortening
    1/3 c  Baking powder
      2 ts Salt
    1/4 c  Sugar
 
   In a bowl stir together flour, baking powder, sugar, and 2 teaspoons
  salt. Cut in shortening until mixture resembles coarse crumbs. Store
  in an airtight continer for up to 6 weeks at room temperature, or for
  up to 6 months in the freezer.
  
   Recipe from:  Better Homes and Gardens New Cookbook, 1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Biscuit Mix
 Categories: Breads
      Yield: 1 servings
 
  2 3/4 c  Wheat flour
    1/2 c  Soy flour; 2 T
  1 1/4 t  -salt
    1/2 c  Inst dry milk;less 1 T
  2 1/2 T  Baking powder
      1 c  Wheat germ
 
  Combine all ingredients store in sealed container.
  
  Makes 5 c
  
  From: TERRI ST.LOUIS Conf: (1668) L-CUISINE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Justin Wilson's Hush Puppies
 Categories: Cajun, Breads
      Yield: 48 servings
 
      2 c  Cornmeal
      1 c  Plain flour
      1 t  Baking powder
      1 t  Salt
    1/2 t  Soda
    1/2 c  Parsley, finely chopped
      1 x  Deep fat for frying
      1 x  Ground cayenne pepper
      2 ea Eggs, beaten
      1 c  Buttermilk
      1 c  Green onion, finely chopped
      2 T  Bacon drippings, hot
    1/2 t  Garlic powder (to taste)
 
  Combine all dry ingredients.  Add eggs, buttermilk, onions, and oil or
  bacon drippings.  Mix well.  Drop in deep hot fat by spoonfuls and
  brown on all sides. Now, I said above that this makes 48, I've never
  counted, so I don't know for sure.  But it sure does make a bunch.
  The main reason why I said 48 is because the program, MenuMaster,
  won't let you past that field unless you tell it something. Justin
  Wilson says, "Hush puppy is an old Southern term that originated
  after the Civil War. People didn't have enough for themselves to eat
  let alone feed their dogs, so when the old hounds started barking
  from hunger, they would throw pieces of fried corn bread to them,
  yelling, 'Shut up, dog!  Hush puppy!"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple-Cheddar Muffins
 Categories: Breads, Cheese, Fruits
      Yield: 4 servings
 
    1/2 c  Shortening
      2 ea Eggs; lg
      1 t  Baking soda
    1/2 t  Salt
      1 c  Apples; finely chopped
    1/2 c  Pecans; chopped
      1 x  Apple slices; *
      1 x  Cinnamon-sugar mixture
    1/2 c  Sugar; granulated
  1 1/2 c  Unbleached flour
      1 t  Baking powder
    3/4 c  Oats; quick cooking
    2/3 c  Cheddar; sharp coarse grate
    3/4 c  Milk
      1 x  Butter; melted
 
  *   You should have 12 to 15 thin slices of unpeeled red apple for
  this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat the oven to 400 degrees F.  Cream the shortening and
  sugar together and add the eggs, one at a time, beating well after
  each addition. Combine the flour, baking powder, baking soda, and
  salt in a mixing bowl, mix lightly.  Gradually stir the flour mixture
  into the shortening mixture. In this order, add the oats cheddar and
  pecans, mixing well after each addition.  Gradually add the milk,
  stirring until all the ingredients are just moistened.  Grease the
  muffin pans and fill each cup 2/3rds full of batter.  Dip the apple
  slices in the melted butter and then into the cinnamon-sugar.  Press
  1 apple slice into the top of each muffin. Sprinkle lightly with
  cinnamon-sugar and bake for 25 minutes in the preheated oven, or
  until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLESAUCE TEA BREAD
 Categories: Breads
      Yield: 20 servings
 
  2 1/2 c  White flour
    1/2 t  Salt
      1 T  Cinnamon
      1 ea Egg
      2 t  Baking powder
    1/2 c  Sugar
      8 oz Applesauce
      1 c  Skim milk
 
  Mix the dry ingredients together and add the applesauce, then the egg
  and milk.  Pour into nonstick loaf pan and bake at 350F for 50 min.
  Remove and cool.  Cal: 77 (slice); Fat: 1/10g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon, Cheese, And Tomato Sandwiches
 Categories: Vegetables, Breads
      Yield: 3 servings
 
      3 ea Slices bacon
      2 T  Mayo. or salad dressing
      1 ea Large tomato, sliced
      3 ea Slices rye bread, toasted
    1/2 t  Dried dill weed
      3 ea Slices swiss cheese
 
  Place bacon on microwave rack in glass dish.  Cover loosely and
  microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with
  mayonnaise; sprinkle with dill.  Place toast slices on serving plate;
  top with tomato and cheese slices.  Crumble bacon and sprinkle over
  top. Microwave uncovered on high (100%) until cheese begins to melt,
  1 to 1 1/2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Breads, Low-cal
      Yield: 20 servings
 
      1 ea Bagel
      1 t  Oregano, dried
      2 t  Soft margarine, melted
 
  Using a very sharp serrated knife, slice bagel into very thin rounds.
  Arrange in single layer on baking sheet; brush with margarine.
  Sprinkle with oregano.  Bake in 350F oven for 12 minutes.  Let cool
  and store in airtight container for up to 1 week. Per 1 piece
  serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Coconut Bread
 Categories: Desserts, Breads
      Yield: 8 servings
 
      1 c  Currants
      3 c  Flour
      1 t  Baking soda
      2 t  Cinnamon
    2/3 c  Sweetened coconut
      1 c  Packed brown sugar
    1/3 c  Buttermilk
    1/2 c  Dark rum
      1 t  Salt
      1 t  Baking powder
    1/2 t  Grated nutmeg
    1/2 c  Vegetable shortening
      2 ea Eggs beaten lightly
      1 c  Mashed ripe banana
 
  Heat rum and place in bowl with currants 1 hour.  In separate bowl,
  sift together flour, sal, baking soda, baking powder, cinnamon,
  nutmeg, and 1/2 cup of the coconut.  In a large bowl, cream vegetable
  shortening and brown sugar till combined.  Add eggs and beat well.
  Stir in buttermilk, banana and currant mixture.  Combine well.  Add
  flour mixture and stir till just combined.  Spoon batter into greased
  loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in
  preheated 350 F degree oven 60 to 70 minutes or till don .  Makes 1
  loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Batter Rolls
 Categories: Breads
      Yield: 18 servings
 
      1 t  Granulated sugar
      1 pk Dry yeast
    1/4 c  Granulated sugar
      2 t  Salt
  3 3/4 c  Flour
    1/2 c  Warm water
  1 1/2 c  Milk
    1/4 c  Shortening
      2 ea Egg
 
  Disolve 1 tsp sugar in warm water in lrge bowl.  Sprinkle in yeast.
  let stand 10 minutes, then stir well.  Combine milk, 1/4 cup sugar,
  shortening and salt in saucepan.  Heat until lukewarm and shortening
  is melted. Stir well.  Add to yeast mixture.  Add 2 3/4 cups flour
  and beat vigorously with wooden spoon or electric mixer until smooth.
  Gradually stir in remaining 1 c flour.  Batter will be soft.  Cover
  with tea towel. Let rise in warm place until doubled about 1 hour.
  Stir down dough and let stand 10 minutes. Fill greased muffin cups
  1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for
  20-25 minutes or until golden. Turn out of pans immediately. Serve
  warm and cool. Makes about 18 rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BRAN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      1 c  White flour
    1/4 c  Cornmeal
  1 1/4 c  Skim milk
      1 t  Baking soda, dissolved in wa
      2 c  Bran
      1 t  Salt
    1/2 c  Molasses
      1 c  Raisins (optional)
 
  Mix all ingredients together and pour into a muffin tin, using either
  nonstick pan or paper liners.  Bake 325F for 25 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bran Muffins-in-waiting
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      1 c  Warm water
  2 1/2 c  Unbleached all-purpose flour
    1/2 c  Butter/margarine, room temp.
      2 ea Large eggs
  3 1/2 c  Wheat/oat bran cereal
  2 1/2 t  Baking soda
  1 1/2 c  Granulated sugar
      2 c  Butter/sour milk.
 
  Mix water with 1 cup cereal. Sift flour with baking soda. In a large
  bowl, beat butter until creamy.  Add sugar 1/2 cup at a time, beating
  after each addition. Blend in eggs, one at a time, beating well after
  each addition. Scrape sides of bowl often. Stir in flour mixture 1/2
  cup at a time, alternating with butter/sour milk, added 1/2 cup at a
  time also. Stir in soaked bran and the remaining bran cereal. Cover
  and store in refrigerator at least 6 hours before baking. To bake
  muffins, heat oven to 400 degrees F.  Grease 2 1/2-inch Muffin Cups.
  Stir batter gently. Fill each muffin cup with about 1/4 c batter.
  Bake about 20 minutes, or until nicely browned. Remove from pan and
  serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch
  muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Seed Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour, all purpose
      1 c  Natural bran
      2 T  Sesame seeds
      1 T  Baking powder
      1 t  Salt
      2 c  Plain yogurt
      1 c  Whole wheat flour
      1 c  Quick cooking rolled oats
      2 T  Poppy seeds
  1 1/2 t  Baking soda
    1/4 c  Liquid honey
 
  In large bowl, combine all-purpose and whole wheat flours, natural
  bran, rolled oats, sesame and poppy seeds, baking powder, baking soda
  and salt; stir in honey. Add enough of the yogurt to make sticky
  dough. Knead lightly in bowl until dough is well blended. Fit dough
  into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40
  min., or until tester comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CARROT OR ZUCCHINI MUFFINS
 Categories: Breads
      Yield: 24 servings
 
  1 1/2 c  Whole-wheat flour
  1 1/2 t  Baking soda
    1/2 t  Nutmeg
      3 ea Carrots, 1c grated
    1/4 c  Vegetable oil
      2 T  Vinegar
    1/4 c  Molasses
      1 t  Salt
      1 t  Cinnamon
  1 1/2 c  Natural bran
      2 ea Eggs
  1 1/2 c  Skim milk or orange juice
    1/2 c  Honey
    1/2 c  Raisins
 
  Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together
  in food processor, 4 to 5 seconds.  Pour into large mixing bowl.
  Process carrots until pureed and add to dry ingredients.  Process the
  eggs and oil for 2 - 3 seconds and add to bowl along with the milk,
  vinegar, honey, molasses, and raisins.  Stir with a wooden spoon
  until just blended; do not overmix. Spoon the batter into paper-lined
  muffin tins and bake at 375F for 20 to 25 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      2 c  Unbleached flour; sifted
    1/2 t  Salt
    1/4 c  Butter
      4 t  Baking powder
      1 c  Cheddar; sharp, grated
    2/3 c  Milk
 
  Sift the flour, baking powder, and salt together and mix with the
  grated cheddar cheese.  Cut the butter into the dry ingredients, add
  the milk and mix quickly but thoroughly.  The dough should be soft.
  Turn onto a floured board and knead lightly for a few seconds.  Pat
  to a 3/8-inch thickness and cut.  Bake on a baking sheet in a
  hot-oven (450 degrees F.) about 30 minutes or until lightly browned.
  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Braids
 Categories: Breads
      Yield: 8 servings
 
      1 c  Water; warm, 110-115 deg. f.
      1 t  Active dry yeast; bulk
      1 t  Sugar
    3/4 c  Butter; room temperature
      6 oz Cheddar; extra sharp, diced
      1 t  Milk
      1 pk Active dry yeast; or
  3 1/2 c  Unbleached flour; *
  1 1/2 t  Salt
      4 ea Eggs; lg, room temperature
      1 ea Egg; lg
      2 t  Celery seeds
 
  *    You can use up to 4 1/2 cups of flour in this recipe depending
  on the
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Pour the warm water into a warm bowl and add the yeast.  Stir to
  dissolve then let stand until light and puffed, about 5 minutes.  Add
  1 1/2 cups of the flour, sugar and salt.  Beat with an electric mixer
  on the lowest speed for 1 minute.  Beat on medium speed for 2 minutes
  longer. Add the butter to the yeast mixture and beat for another 1
  minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup
  of flour until well blended, repeating until the 4 eggs are used up
  and enough flour has been added to make a soft sticky dough.
  Continue to beat with the mixer or by hand, until the dough is glossy
  and elastic and pulls away from the side of the bowl. Stir in the
  cheddar cheese by hand. Cover and let rise in a warm place free from
  drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough
  has doubled in bulk, punch down and place in the refrigerator for at
  least 5 hours or better, overnight.  Remove the dough from the
  refrigerator.
   Divide in half and cover and refrigerate the second ball of dough.
  Knead the remaining ball of dough on a lightly floured surface until
  soft and pliable.  Divide the dough into 3 equal parts and roll each
  piece into a rope 12 to 16-inches long.  Braid the ropes, starting in
  the middle and working toward each end.  Pinch the ends together so
  seal them. Grease a large baking sheet and place the finished braid
  on one side of the sheet. Repeat with the refrigerated dough.  In a
  small bowl beat the egg and milk together.  Brush the braids with the
  egg mixture and let the braids rise in a warm place, free from
  drafts, until dough in bulk, about 1 1/2 to 2 hours.  Do not cover.
  Midway through the rising time, brush with the egg mixture again.
  Preheat the oven to 400 degrees F. When fully risen, brush with the
  egg mixture for a final time and sprinkle evenly with the celery
  seeds. Bake for 40 minutes in the preheated oven until a wooden
  skewer or pick inserted in the braid comes out dry.  Remove from the
  oven and from the baking sheet.  Cool to room temperature, on wire
  racks, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Bread Ring
 Categories: Breads
      Yield: 4 servings
 
  2 3/4 c  Bread flour
      1 pk Active dry yeast; or
    3/4 t  Salt
      2 t  Butter
      1 x  Butter
      2 t  Sugar; granulated
      1 t  Active dry yeast; bulk
      1 c  Milk
  1 1/2 c  Cheddar; sharp, shredded
 
  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up
  to
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast
  and salt thoroughly in a large bowl.  Heat the milk and butter
  together until very warm (115-125 degrees F.).  Gradually add to the
  dry ingredients and beat at medium speed on an electric mixer for 2
  minutes, scraping the bowl occasionally.  Add 1/2 cup of the flour
  and the cheese. Beat fir 2 minutes on high speed on the mixer,
  scraping the bowl occasionally. Stir in enough additional flour to
  make a stiff but light dough. Turn the dough out onto a lightly
  floured surface and knead until smooth and elastic, 5 to 8 minutes.
  Place in a greased bowl, turning once to grease the top. Cover with a
  dishtowel that has been soaked in hot water and then wrung out until
  almost dry.  Let rise in a warm place until doubled in bulk, about 1
  hour. Punch the dough down and turn out on a lightly floured surface
  and shape into a 20-inch rope.  Place seam side down in a buttered 6
  1/2 cup ring mold, pinching the ends together.  Cover and let rise in
  warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake
  in a preheated 350 degree F. oven for 25 to 30 minutes.  Remove from
  the ring mold. NOTE: For a softer crust, brush with melted butter
  while still hot. Crust will become crisp when cool if you do not.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Date Nut Loaf
 Categories: Breads, Cheese, Fruits
      Yield: 4 servings
 
      8 oz Dates; finely chopped
    3/4 c  Water; boiling
    1/4 t  Salt
    1/2 c  Sugar; granulated
      4 oz Cheddar md, shredded
      2 t  Butter
  1 3/4 c  Unbleached flour; sifted
      1 t  Baking soda
      1 ea Egg; lg, well beaten
      1 c  Walnuts; chopped
 
  Preheat the oven to 325 degrees F.  Place the dates and butter in a
  small bowl and pour the boiling water over them.  Let stand for 5
  minutes. Stir the dry ingredients together in a large bowl.  Add the
  date mixture, egg, cheddar and nuts.  Mix until just blended and
  spoon the mixture into a well greased 9 X 5-inch loaf pan.  Let stand
  for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or
  until a wooden pick inserted in the center of the loaf comes out
  clean.  Turn out onto a rack and cool before slicing. NOTE:  The
  flavor improves is the bread stands overnight before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Dumplings
 Categories: Breads, Cheese, Main dish
      Yield: 4 servings
 
     16 oz Cheddar; md, shredded
      1 c  Unbleached flour
      3 qt Boiling water
    1/2 pt Sour cream
      1 x  Paprika
      2 ea Eggs; lg
      1 t  Salt
    1/2 c  Butter
      1 x  ---------garnishes----------
      1 x  Parsley
 
  Mash the cheddar cheese and add the eggs mixing well.  Stir in the
  flour and salt.  Drop by TBLS into the rapidly boiling water then
  cover and boil for 15 minutes.  Drain and serve with melted butter
  and sour cream. Sprinkle with chopped parsley or paprika, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Fans
 Categories: Breads, Cheese
      Yield: 4 servings
 
      5 oz Cheddar; sharp, grated
      1 t  Baking powder
    1/2 c  Butter or shortening
      1 x  Butter; softened
      2 c  Unbleached flour; sifted
      1 t  Salt
    1/2 c  Milk
      1 x  Butter; melted
 
  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a
  bowl, if not already grated and set aside.  Sift the flour, baking
  powder and salt into a bowl.  Cut in the shortening with a pastry
  blender or two knives, until the mixture resembles coarse corn meal.
  Make a well in the center of the mixture and add the milk all at once.
   Stir with a fork until the dough forms a ball.  Gently form the
  dough into a ball and put on a lightly floured surface.  Knead it
  lightly with the fingertips 10 or 15 times.  Roll the dough into a 12
  X 10-inch rectangle about 1/4-inch thick.  Cut into 5 strips and
  spread with the softened butter.  Sprinkle four strips with the
  grated cheddar cheese and stack the four on top of one another and
  top with the fifth strip. Cut into 12 equal pieces and place on end
  in the muffin cups. Brush the tops of the rolls with the melted
  butter. Bake at 450 degrees F. for 10 to 15 minutes or until the
  biscuits are golden brown. Serve hot with butter. Makes 1 dozen
  Cheddar Fans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pancakes
 Categories: Cheese, Quickbreads
      Yield: 6 servings
 
      8 oz Cheddar; md, grated
      3 ea Egg yolks, lg, beaten
      1 t  Unbleached flour
  1 1/2 t  Thyme
      2 t  Butter
    3/4 c  Dairy sour cream
      2 t  Unbleached flour; plus
    3/4 t  Salt
    1/2 t  Mustard; dry
 
  Set out a heavy skillet.  Put the grated Cheddar Cheese in a bowl and
  add the sour cream and egg yolks, mixing well after each addition.
  Add the flour salt thyme and dry mustard, which have been mixed well
  in a separate bowl or cup.  Melt the butter in the skillet over low
  heat and drop the batter by tsp into the skillet.  Cook over medium
  heat until lightly browned on the bottom.  Loosen the edges with a
  spatula, turn and lightly brown the other side.  Serve at once with
  bacon or pork sausage. Makes about 2 dozen 3-inch cakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pinwheels
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
      2 c  Unbleached flour; sifted
      1 t  Baking powder
    2/3 c  Milk
    1/2 t  Salt
    1/4 c  Butter
      1 c  Cheddar; extra sharp, grated
 
  Sift the flour, salt, and baking powder together in a mixing bowl and
  then cut into the butter.  Add the milk and stir together quickly but
  thoroughly.  Turn out on a floured board and knead for 30 seconds
  then roll out to a 1/8-inch thickness.  Spread with the grated cheese
  and roll up tightly like cinnamon rolls.  Cut into 3/4-inch slices
  and transfer to baking sheets and bake in a moderate oven (375
  degrees F.) for 20 minutes or until delicately browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Squares
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
      2 c  Unbleached flour
      1 t  Salt
      1 c  Cheddar; sharp, shredded
      2 t  Pimento; chopped
      1 t  Baking powder
    1/3 c  Butter
    1/2 c  Onion; chopped
    2/3 c  Milk
 
  Combine the dry ingredients, then cut the butter into the dry mixture
  until it resembles coarse crumbs.  Add the cheddar, onion, and
  pimento, mixing well.  Add the milk, mixing until just moistened.
  Spread the dough in a 9-inch square baking pan and bake at 450
  degrees F. for 25 to 30 minutes or until a wooden pick inserted in
  the center comes out clean. Cool slightly and cut into squares.
  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chedder Cheese Casserole Bread
 Categories: Breads
      Yield: 2 servings
 
      1 t  Sugar
      1 pk Dry yeast
      2 T  Butter
      4 c  Flour
      1 T  Salt
      1 c  Warm water
      1 c  Warm milk
      1 ea Egg beaten
      2 c  Shredded sharp chedder
 
  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.
  Let stand 10 minutes, then stir well.  Stir in warm milk, butter and
  beaten egg.  Combine 2 cups flour, cheese and salt.  Stir well to
  blend. Add flour cheese mixture and beat with electric mixer on
  medium speed for 5 minutes. Add remaining flour, beating well with
  wooden spoon. Cover and let rise in warm place until doubled (about
  45 minutes). Stir down and turn into two well greased 1 quart
  casseroles. Let rise until doubled (about 30 minutes). Bake at 375
  degrees for 30-40 minutes. Remove from casseroles immediately and
  cool on wire racks. Makes 2 round loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Corn Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
      1 c  Unbleached flour
      2 t  Sugar
      1 t  Salt
      2 c  Cheddar; sharp, shredded
      1 c  Milk
      1 c  Corn meal; white or yellow
      1 t  Baking powder
    1/4 t  Mustard; dry
      1 ea Egg; lg, slightly beaten
    1/4 c  Vegetable oil
 
  Combine the dry ingredients, then stir in the cheddar cheese.
  Combine the egg with the milk and oil.  Stir into the cheddar
  mixture, mixing until just moistened.  Pour the mixture into a
  greased 9-inch square baking pan. Bake at 425 degrees F. for 20
  minutes.  Cool slightly and cut into squares, then serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus Dumplings
 Categories: Breads, Fruits
      Yield: 2 servings
 
    1/2 t  Finely shredded orange peel
      2 t  Cornstarch
     11 oz Mandarin orange sect., drain
      2 T  Sugar
      1 t  Sugar
    1/2 c  Orange juice
    1/4 t  Ground cinnamon
    1/2 c  Bisquick
      2 T  Milk
      1 x  Dash ground cinnamon
 
  In a 1-quart casserole stir together orange juice, cornstarch and 1/4
  t ground cinnamon.  Micro-cook, uncovered, on 100% power for 1 1/2 to
  2 minutes or till thickened and bubbly, stirring every 30 seconds.
  Stir in drained mandarin orange sections and finely shredded orange
  peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
  till mixture is heated through.  Meanwhile for dumplings, stir
  together Bisquick and 2 T sugar.  Add milk, stirring just till
  moistened. Drop mixture into four mound atop the hot orange mixture.
  Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till
  dumplings are just set. Stir together the 1 t sugar and dash of
  ground cinnamon. Sprinkle sugar mixture atop dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Meal Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      1 c  Unbleached all-purpose flour
      2 T  Granuleated sugar
      1 c  Yellow cornmeal
    1/4 c  Vegetable oil
      4 t  Baking powder
      1 t  Salt
      2 ea Large eggs
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 425 degrees F. Sift
  flour, baking powder, sugar and salt into medium-sized bowl.  Add
  cornmeal and stir to mix well. In small bowl, beat eggs with fork.
  Add milk and oil. Add all at once to dry ingredients. Stir mixture
  only until dry ingredients are mositened.  Batter will be lumpy. Drop
  batter from a tablespoon into the prepared muffin cups, filling each
  cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown.
  Remove and serve hot with butter, bacon and eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/3 c  Unbleached flour
      2 T  Sugar
    1/4 t  Salt
    1/4 c  Milk
      1 x  Yellow corn meal
    1/3 c  Yellow cornmeal
  1 1/2 t  Baking powder
      1 ea Large beaten egg
      4 t  Cooking oil
 
  In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
  baking powder, and salt.  Make a well in the center of the dry
  ingredients. Stir together beaten egg, milk and cooking oil.  Add all
  at once to the dry ingredients, stirring just till moistened.  Line
  four 6-oz custard cups with paper baking cups.  Fill 2/3rds full.
  Sprinkle a little additional cornmeal atop muffins.  Micro-cook,
  uncovered, on 100% power about 1 1/2 minutes or till done,
  rearranging twice. (When done, the surface may appear moist but a
  wooden pick inserted near the center should come out clean.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
  2 1/4 c  Unbleached flour, sifted
    3/4 t  Baking soda
      1 ea Large egg, slightly beaten
    1/4 c  Vegetable oil
    1/2 c  Sugar
    1/4 c  Sugar
    1/4 t  Salt
    3/4 c  Butter/sour milk
      1 c  Chopped raw cranberries
 
  Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
  Combine egg, butter/sour milk and oil in small bowl; blend well.  Add
  all at once to dry ingredients, stirring just enough to moisten.
  Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter
  into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in
  400 degrees F. oven 20 minutes or until golden brow.  Serve hot with
  butter and homemade jelly or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crusty Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
      1 pk Active dry yeast; or
    1/4 c  Water; warm, 110-115 deg. f.
      1 t  Sugar
      1 ea Egg; lg.
      1 t  Butter; room temperature
      1 t  Active dry yeast; bulk
      1 c  Cottage cheese; *
  1 1/4 t  Salt
  2 1/4 c  Unbleached flour; unsifted,*
      1 c  Cheddar; sharp, grated
 
  *  The cottage cheese should be the small curd kind at room
  temperature. ** You can use up to an extra 1/4 cup of flour in this
  recipe depending on the weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Sprinkle the yeast over the warm water and let stand 5 minutes.
  Gently stir to completely dissolve.  With an electric mixer, blend
  the softened yeast into the cottage cheese, sugar, salt and egg.  Add
  the flour in 1/2 cup portions to form a stiff but light dough and let
  rise in a warm place until doubled in bulk.  Butter a 1 1/2 quart
  casserole dish and stir the dough down, then add 1 cup of the grated
  cheddar cheese. Turn into the buttered dish.  Let rise 30 to 40
  minutes longer or until almost doubled in size. Preheat the oven to
  350 degrees F. and bake for 40 to 50 minutes or until golden brown.
  Brush the top with butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Date Or Raisin Bran Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      1 c  Wheat/oat bran cereal
      1 c  Unbleached all-purpose flour
    1/2 t  Salt
    1/2 c  Seedless raisins *
      1 ea Large egg
    3/4 c  Milk
  2 1/2 t  Baking powder
    1/4 c  Granulated sugar
    1/2 c  Chopped walnuts
    1/4 c  Vegetable oil
 
  *  Finely chopped pitted dates may be substituted to get Date Muffins.
  ~---------------------------------------------------------------------
  ~--- Mix cereal and milk.  Let stand a few minutes until most of the
  milk is absorbed. Grease 12 2 1/2-inch muffin cups.  Heat oven to 400
  degrees F. Sift flour, baking powder, salt and sugar into a
  medium-sized bowl. Stir to mix well.  Add dates/raisins and nuts;
  toss to mix. Add egg and oil to soaked cereal and beat well with a
  fork. Pour into flour mixture and stir only until dry ingredients are
  moistened. Batter will be lumpy. Drop batter into prepared pans,
  filling each cup half to two-thirds full. Bake about 30 minutes, or
  until browned. Remove from pan and serve hot with butter and jelly or
  preserves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; active dry
      1 c  Cottage cheese; creamed *
      1 T  Onion; minced
      1 ea Egg; large
      2 t  Dillseed
    1/4 c  ;warm water(110-120 degrees)
      2 T  Sugar
      1 T  Butter; melted
      1 t  Salt
  2 1/4 c  Flour; unbleached or bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Dissolve yeast in warm water.  Combine all ingredients in a
  mixing bowl, except add the flour a little at a time (it may take up
  to 2 1/2 cups of flour).  Beat until well mixed and mixture is stiff
  but not heavy. (Standard bread dough feeling).  Cover and let rise in
  a warm place until doubled.  Punch down and put dough in a bread pan,
  or arrange in a round shape on a greased cookie sheet.  Let rise
  again. Bake for 30 to 45 minutes at 350 degrees F.  While warm, bursh
  loaf with soft butter, sprinkle well with salt. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dilly Zucchini Ricotta Muffins
 Categories: Muffins, Breads, Dinner
      Yield: 4 servings
 
  1 1/2 c  Unbleached flour
      3 t  Baking powder
    3/4 t  Dill weed
    1/2 c  Margarine/butter, melted
    2/3 c  Ricotta cheese
      2 T  Sugar
    1/2 t  Salt
    1/4 c  Milk
      2 ea Large eggs
    1/2 c  Shredded zucchini
 
  Heat oven to 400 degrees F.  Line with paper baking cups or grease, 12
  muffin-pan cups. Lightly spoon flour into measuring cup, level off. In
  large bowl, combine flour, sugar, baking powder, salt and dill weed,
  mix well.  In medium bowl combine milk, margarine and eggs. Stir in
  ricotta cheese and zucchini, beat well.  Add to dry ingredients,
  stirring just until moistened (Batter will be stiff). Fill prepared
  muffin cups 2/3rds full.  Bake at 400 degrees F. for 20 to 25 minutes
  or until golden brown. Immediately remove from pan and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Cheddar Corn Bread
 Categories: Breads
      Yield: 6 servings
 
      1 c  Corn meal; white if poss.
      1 t  Baking powder
     10 oz Cheddar; sharp, shredded
    1/4 c  Butter, melted
      1 c  Unbleached flour
  1 1/2 t  Salt
      1 c  Milk
      1 ea Egg; lg, beaten
 
  Combine the dry ingredients and then stir in the cheddar cheese.
  Combine the milk, butter and egg then add them to the dry
  ingredients, mixing until just moistened.  Pour into a greased 8-inch
  square baking pan and bake at 425 degrees F for 35 minutes.  Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Spoon Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
     10 oz Cheddar; sharp, grated
      4 ea Egg yolks; lg
    1/4 c  Butter
    1/2 t  Salt
      2 c  Milk
      1 c  Corn meal; yellow
      1 t  Sugar
      4 ea Egg whites; lg
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in
  a small bowl and set aside.  Scald the milk in the top of a double
  boiler. Meanwhile beat the egg yolks until thick and lemon-colored
  then set them aside.  When the milk is scalded, add the corn meal
  very gradually, stirring constantly.  Stir until the mixture thickens
  and becomes smooth. Remove the top of the double boiler from the
  simmering water and gradually add the beaten egg yolks, stirring
  constantly. Mix in the grated cheese, butter, sugar and salt.  Beat
  the egg whites, in a small bowl, until round peaks are formed.
  Gently spread the beaten egg whites over the corn meal mixture then
  carefully fold together until just blended. Turn the mixture into the
  greased casserole dish.
   Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick
  or cake tester comes out clean when inserted in the center of the
  dish. Serve piping hot with butter and maple syrup or honey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearthside Cheddar Bread
 Categories: Breads, Cheese, Fruits
      Yield: 4 servings
 
  2 1/2 c  Unbleached flour
      2 t  Baking powder
    1/2 t  Cinnamon; ground
    1/4 c  Vegetable oil
  1 1/2 c  Apples; cooking, *
    3/4 c  Walnuts or pecans; chopped
    1/2 c  Sugar
      1 t  Salt
    3/4 c  Milk
      2 ea Eggs; lg
      2 c  Cheddar; sharp, shredded
 
  *    Apples should be the cooking type (sour not sweet eating apples).
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X
  5-inch loaf pan.  In a large bowl, combine the flour, sugar, baking
  powder, salt and cinnamon.  Make a well in the center of the dry
  ingredients and add the milk, oil, and eggs.  Stir until thoroughly
  combined. Gently stir in the chopped apples, cheddar cheese, and
  nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf
  is browned and sounds hollow when tapped on the bottom.  Cool in the
  pan on a rack for 5 minutes. Remove from the pan and cool to room
  temperature, on a wire rack, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: High-Protein Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 10 servings
 
  2 1/2 c  40% bran flakes cereal
  1 3/4 c  Milk
      1 c  Soy flour
      4 t  Baking powder
    3/4 t  Salt
    2/3 c  Honey
    1/4 c  Dark molasses
  1 1/2 c  Raisins
      1 c  Stirred whole wheat flour
      1 c  Toasted wheat germ
  1 1/2 t  Ground nutmeg
      4 ea Large eggs, slightly beaten
    2/3 c  Vegetable oil
 
  Combine Bran Flakes, raisins and milk in large mixing bowl. Stir
  together whole wheat flour, soy flour, wheat germ, baking powder,
  nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in
  small bowl; blend well. Add egg mixture to soaked bran flakes; mix
  well. Add dry ingredients all at once to bran mixture, stirring just
  enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan
  cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or
  until golden brown. Serve hot with butter and homemade jelly or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
 
      2 c  Unbleached flour
      3 t  Baking powder
      1 c  Half-and-half
      1 t  Lemon extract
      1 c  Fresh/frozen raspberries *
      1 c  Sugar
    1/2 t  Salt
    1/2 c  Vegetable oil.
      2 ea Large eggs
 
  *  Frozen raspberries should be without syrup and should not be
  thawed.
  ~---------------------------------------------------------------------
  ~--- Heat oven to 425 degrees F.  Line 12 muffin cups with paper
  baking cups. Lightly spoon flour into measuring cup; level off.  In
  large bowl, combine flour, sugar, baking powder and salt; mix well.
  In small bowl, combine half-and-half, oil, Lemon estract and eggs;
  blend well. Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries.  Fill prepared muffin cups
  3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
  brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
  feet, decrease baking powder to 2 teaspoonsful.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Little Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      2 c  Unbleached flour
      1 t  Paprika
      1 c  Butter; room temperature
      1 t  Worcestershire sauce
      1 t  Mustard; dry
    1/4 t  Baking powder
     10 oz Cheddar; sharp, grated
 
  Combine the flour, dry mustard, paprika and baking powder in a medium
  bowl. Beat the butter, either by hand or with an electric mixer at
  medium speed, until light and fluffy.  Slowly beat in the cheddar
  cheese and Worcestershire sauce.  Gradually add the flour mixture,
  stirring with a rk, until well blended.  On a lightly floured
  surface, shape the dough into a long roll about 1 3/4-inches in
  diameter.  Wrap in plastic wrap or foil. Place on a platter and
  refrigerate for at least 2 hours, better overnight. Preheat the oven
  to 325 degrees F. Slice the dough about 1/3 inch thick. With your
  hands, roll each slice into a ball. Flatten slightly and place on an
  ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
  preheated oven.  Biscuits will only brown slightly on the bottom.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses Brown Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-wheat flour
    1/3 c  Brown sugar
      1 c  Raisins; mixed dark & light
  1 7/8 c  Buttermilk
  1 1/2 c  Wheat germ
    1/2 t  Salt
      2 t  Baking soda
    1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and
  molasses, using a wooden spoon.  This misture will start to bubble.
  Immediately mix it into the dry ingredients.  Spoon the batter into
  the greased pan. Bake at once.  The bread is done when a toothpick
  comes out clean, about 1 hour. Turn out of the pan and cool on a wire
  rack. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads, Brunch
      Yield: 12 servings
 
      4 c  Unbleached flour, sifted
      1 t  Salt
      1 t  Ground ginger
    1/4 t  Ground allspice
  1 1/3 c  Vegetable shortening
      4 ea Large eggs, slightly beaten
      1 c  Butter/sour milk
      2 t  Baking soda
      1 t  Ground cinnamon
    1/4 t  Ground cloves
    1/4 t  Ground nutmeg
      1 c  Sugar
      1 c  Molasses
      1 c  Raisins
 
  Sift together flour, baking soda, salt, cinnamon, ginger, cloves,
  allspice and nutmeg; set aside. Cream together shortening and sugar
  in mixing bowl until light anf fluffy, using electric mixer at medium
  speed. Add eggs beat well.  Blend in molasses and butter/sour milk.
  Add dry ingredients all at once, stirring just enough to moisten.
  Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling
  1/2 full. Bake in 350 degree oven 20 minutes or until golden brown.
  Serve hot with butter and jam. NOTE: Batter can be stored in
  refrigerator in covered container for up to 3 weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: No-Knead Cheddar Rolls
 Categories: Breads
      Yield: 8 servings
 
  1 1/2 c  Unbleached flour; unsifted
      1 t  Active dry yeast; bulk
      1 t  Salt
    1/2 c  Water
      1 c  Unbleached flour; unsifted
    1/4 c  Butter
      1 t  Milk
      1 pk Active dry yeast; or
      3 t  Sugar
    3/4 c  Milk
      3 t  Butter
      1 c  Cheddar; sharp, grated
      1 ea Egg yolk; lg
 
  Place the grated cheese in a small bowl and cover to prevent drying
  then set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and
  salt in a large mixer bowl, blending thoroughly.  Measure 3/4 c of
  milk, water, and butter into a saucepan and heat until the liquids
  are warm, 115 to 120 degrees F..  Gradually add the liquids to the
  dry ingredients in the mixer bowl, beating for 2 minutes at medium
  speed of the electric mixer, scraping the bowl occasionally.  Add and
  beat in 1 cup of unsifted flour at high speed.  Beat for 2 minutes,
  scraping the bowl occasionally. Mix in enough additional flour (1/2
  to 1 cup unsifted) to make a soft dough. (Dough will be slightly
  sticky.) Put the dough into a greased deep bowl. Cover with waxed
  paper and a clean towel and let stand in a warm place until the dough
  has doubled, 45 to 60 minutes.  Generously grease several baking
  sheets. Melt the butter and set aside.  Punch the dough down wit a
  fist and turn the dough out onto a lightly floured surface.  Divide
  the dough into two equal portions.  Set one portion aside.  Roll the
  dough into a rectangle 16 X 8-inches.  Brush with about one-half of
  the melted butter. Sprinkle with about one half of the grated cheddar
  cheese. Cut crosswise into 8 equal portions.  Cut into halves
  lengthwise. Fold each strip into thirds, lapping each side portion
  over the center third. Place the rolls on a baking sheet. Repeat for
  the other half of the dough. Beat the egg yolk with the tbls of milk,
  slightly. Brush the tops of the rolls with the egg yolk mixture. Let
  rise until doubled, about 30 minutes.  Bake at 425 degrees F. for
  about 8 minutes or until rolls are golden brown.  Serve rolls hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 5 servings
 
      1 c  Quick-cooking oats
      1 c  Unbleached flour, sifted
    1/2 t  Baking soda
    1/3 c  Butter or regular margarine
      1 ea Large egg
      1 c  Butter/sour milk
      1 t  Baking powder
      1 t  Salt
    1/2 c  Brown sugar, packed
 
  Combine oats and butter/sour milk in small bowl.  Mix well and let
  stand 1 hour. Sift together flour, baking powder, baking soda and
  salt; set aside. Cream together butter and brown sugar in mixing
  bowl, using electric mixer at medium speed.  Add egg; beat until
  light and fluffy. Add dry ingredients alterantely with oat mixture to
  creamed mixture, blending well after each addition.  Spoon batter
  into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in
  400 degree F. oven 20 minutes or until golden brown. Serve hot with
  homemade jam or preserves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old German Muffins
 Categories: German, Breads, Desserts
      Yield: 4 servings
 
    3/4 c  Butter or margarine
      2 ea Eggs; large
      1 t  Vanilla extract
    1/2 t  Cinnamon
  2 1/4 c  Flour; unbleached
      1 T  Orange rind; grated
    1/2 c  Sugar
      1 T  Rum
      3 T  Milk
      2 t  Baking powder
    1/4 c  Almonds; ground
    1/4 c  Raisins; if desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter
  mixture. Gently mix in almonds, orange rind, and raisins.  Pour
  batter into greased muffin tins, filling half full.  Bake at 375
  degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion-Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Unbleached all-purpose flour
      1 pk Active dry yeast
    1/2 c  Orange juice
      2 T  Butter or margarine *
      1 T  Sugar
      5 oz Shredded cheddar cheese
      1 c  Whole wheat flour
    1/3 c  Warm water (110-115 degrees)
    1/2 c  Water
      1 ea Env. onion soup mix
      1 t  Salt
      1 x  Melted butter or margarine
 
  *   Butter or margarine should be cut into small pieces.
  ~---------------------------------------------------------------------
  ~---- In medium bowl, combine flours and set aside. In large bowl,
  dissolve yeast in warm water.  Add orange juice, water, butter, onion
  recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until
  smooth. Stir in enough of the remaining flour mixture until soft
  dough is formed and it pulls away from the sides of the bowl. Turn
  dough onto lightly floured board, then knead until smooth and
  elastic, about 10 minutes. Cover and let rise in warm place until
  doubled, about 1 hour. (Dough is ready if indentation remains when
  touched) Preheat oven to 375 degrees F. Punch down dough, then turn
  onto lightly
    floured board.  Press into 10 x 8-inch rectangle; top with 1 cup
  cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends
  to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down.  Brush
  with melted butter, then top with remaining cheese.  Bake 45 minutes
  or until bread sound hollow when tapped.  Remove to wire rack and
  cool completely before slicing. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Panhandle Cornbread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
      1 c  Corn meal; yellow
      1 c  Cheddar; sharp, shredded
    1/2 c  Vegetable oil
      8 oz Corn; cream style, 1 cn
      1 t  Baking powder
      2 ea Eggs; lg, beaten
      1 c  Dairy sour cream
      4 oz Green chile peppers; chopped
 
  Preheat the oven to 400 degrees F. and generously grease a 12 cup
  bundt or 9-inch tube pan; set aside.  In a large bowl, combine the
  cornmeal and baking powder.  Stir in the cheddar.  In a medium bowl,
  beat the eggs, oil, sour cream, corn and chiles together.  Add to the
  cornmeal mixture. Stir until just moistened and then spoon the batter
  into the prepared pan. Bake for 40 to 50 minutes in the preheated
  oven until a wooden pick inserted in the center comes out clean.
  Cool on a rack for 10 minutes then invert over a serving plate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Parmesan Croutons
 Categories: Croutons, Cheese, Breads
      Yield: 2 servings
 
      1 ea Slice whole wheat bread
      1 T  Grated parmesan cheese
      1 T  Butter or margarine
 
  Trim crust from bread.  Cut bread slice into quarters, making squares.
  Diagonally cut each square in to halves, making triangles.  Arrange
  bread triangles in a shallow baking dish or pie plate.  Micro-cook,
  uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
  dry. Remove the bread from the microwave oven.  In a custard cup
  micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
  seconds or till melted. Drizzle over bread triangles.  Sprinkle with
  grated parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Parmesan Herb Muffins
 Categories: Muffins, Breads, Dinner
      Yield: 4 servings
 
      2 c  Unbleached flour
  1 1/2 t  Baking powder
    1/2 t  Sage leaves, crumbled
    1/4 c  Grated parmesan cheese
    1/4 c  Butter/margarine, melted
      1 T  Sugar
    1/2 t  Baking soda
    1/2 c  Chopped fresh parsley
  1 1/4 c  Butter/sour milk
      1 ea Large egg
 
  Heat oven to 400 degrees F.  Grease bottoms of 12 muffin-pan cups or
  line with paper baking cups. Lightly spoon flour into measuring cup;
  level off. In large bowl, combine flour sugar, baking powder, baking
  soda, sage, parsley and cheese, blend well. Add butter/sour milk,
  margarine and egg; stir just until dry ingredients are moistened.
  Fill prepared muffin cups 2/3rds full.  Bake at 400 degrees F. for 15
  to 20 minutes or until toothpick inserted in center coumes out clean.
  Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed
  above. Using 6 cup microwave-safe muffin pan, line each with 2 paper
  baking cups to absorb moisture during baking.  Fill cups 1/2 full.
  Sprinkle top of each muffin with cornflake crumbs.  Microwave 6
  muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in
  center comes out clean, rotating pan 1/2 turn halfway through baking.
  Remove muffins from pan and immediatedly discard outer baking cups.
  Cool 1 minute on wire rack before serving. Repeat with remaining
  batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Cinnamon Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
  1 1/2 c  Unbleached flour, sifted
    1/4 c  Brown sugar, packed
    1/2 t  Salt
      1 ea Large egg, slightly beaten
    1/2 c  Milk
    1/4 c  Sugar
      2 t  Baking powder
    1/2 t  Ground cinnamon
    1/2 c  Vegetable oil
    1/2 c  Chopped pecans
 
  Sift together flour, sugar, brown sugar, baking powder, salt and
  cinnamon into mixing bowl. Combine egg, oil and mil in small bowl;
  blend well. Add all at once to dry ingredients, stirring just enough
  to moisten. Stir in pecans.  Spoon batter into greased 2 1/2-inch
  muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven
  20 minutes or until golden brown. Serve hot with butter and homemade
  jelly or jam. Serving Hint: Match the mood of your mealtime by using
  a variety of pretty napkins to line a muffin basket.  For a picnic,
  choose a red and white checked napkin; for special dinners, use your
  finest linen napkins; and for Christmas, of course, a bright red
  napkin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      1 c  Whole wheat flour
    1/4 t  Salt
      1 ea Egg
    1/3 c  Skim milk
      8 oz Can crushed pineapple w juic
      1 T  Baking powder
  1 1/2 T  Brown sugar
      1 c  100% all-bran cereal
    1/4 c  Vegetable oil
 
  Mix the flour, baking powder, salt, and sugar.  Beat the egg
  slightly. Add cereal, milk, and oil to the egg.  Stir to combine.
  Let stand for 2 min. or until the cereal has softened. Stir the
  pineapple, including the juice, into the mixture.  Add flour mixture,
  stirring only until combined. Spoon the batter evenly into a
  paper-lined muffin tin and bake at 400F for about 25 min.  Serve
  warm.  Cal: 100, Fat: 1g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
      2 c  Cranberries; fresh or frozen
      1 ea Egg; lg, slightly beaten
      1 t  Orange peel; grated
      1 c  Sugar
    1/2 t  Salt
    1/2 c  Walnuts; coarsely chopped
      1 c  Milk
    1/4 c  Butter; melted
      2 c  Unbleached flour
      1 t  Baking powder
  1 1/2 c  Cheddar; md, shredded
 
  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan;
  set aside.  Cut the cranberries in half and set aside in a small bowl.
   In a medium bowl, combine the milk, egg, butter, and orange peel and
  set aside. Sift the flour, sugar, baking powder, and salt into a
  large bowl. Add the halved cranberries, cheese and nuts.  Toss with a
  fork to distribute.  Add the milk mixture all at once and stir the
  flour mixture until just moistened.  Turn into the prepared loaf pan
  and bake for 1 hour and 15 minutes in the preheated oven or until a
  wooden pick inserted in the center comes out clean.  Cool in the pan
  on a rack for 10 minutes, then remove from the pan.  Cool to room
  temperature on the wire rack before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Poppy Seed Oatmeal Bread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Flour, all purpose
  1 1/4 c  Oatmeal, quick-cooking
    1/4 t  Salt
  1 1/2 c  Buttermilk
      1 ea Egg
      1 c  Flour, whole wheat
      1 T  Baking powder
      2 t  Poppy seeds
    1/4 c  Honey, liquid
      1 t  Butter, melted
 
  In large bowl, combine all-purpose and whole wheat flours, oatmeal,
  baking powder, salt and poppy seeds.  In separate bowl, whisk
  together buttermilk, honey and egg.  Add all at once to dry
  ingredients; mix quickly, just until combined.  Spoon batter into
  greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter.  Bake
  in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in
  centre of loaf comes out clean. Let cool 5 minutes in pan.  Turn out
  onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Farls (Irish)
 Categories: Breads, Appetizers
      Yield: 8 servings
 
  1 1/4 lb Potatoes (3 or 4)
      1 c  Flour, all purpose
      4 t  Vegetable oil
      2 T  Butter, melted
    1/2 t  Salt
 
  Peel and halve potatoes; put in large saucepan with enough water to
  cover. Bring to boil; simmer, covered, 20 to 30 minutes, until
  fork-tender. Drain well; return to saucepan over low heat.  Add
  butter; mash potatoes well. Stir in flour and salt.  Gather mixture
  into a ball; turn onto lightly floured surface.  Knead lightly until
  smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm)
  circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat
  with remaining dough. In large nonstick skillet, heat half the oil
  over medium-high heat. Cook dough quarters in batches, 2 minutes on
  each side or until golden brown, adding more oil as necessary. Serve
  warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Oat Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 12 servings
 
      1 c  Unbleached flour, sifted
      1 t  Pumpkin pie spice
    1/2 t  Salt
    1/2 c  Brown sugar, packed
    1/4 c  Milk
      1 c  Quick-cooking oats
      1 x  Crumb topping
      2 t  Baking powder
    1/4 t  Baking soda
    3/4 c  Canned, mashed, pumpkin
      1 ea Large egg, slightly beaten
    1/4 c  Vegetable oil
    1/2 c  Raisins
 
  Sift together flour, baking powder, pumpkin pie spice, baking soda and
  salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats
  and raisins in bowl; blend well.  Add dry ingredients all at once,
  stirring just enough to moisten.  Spoon batter into grease 3-inch
  muffin-pan cups, filling 2/3rds full.  Sprinkle with crumb topping.
  Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
  Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c
  brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice
  and 2 T butter or regular margarine in bowl. Mix until crumbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Cheddar Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
  3 3/4 c  Unbleached flour
    1/2 t  Salt
  2 1/2 c  Cheddar; sharp
      2 ea Eggs; lg, slightly beaten
      5 t  Baking powder
    1/3 c  Butter
  1 1/2 c  Milk
 
  Combine the dry ingredients, then cut the butter into the flour until
  the mixture resembles coarse crumbs, then add the cheddar cheese.
  Combine the milk and eggs then add the mixture to the cheddar mixture.
   Stir until just moistened, then spoon into a greased 9 X 5-inch loaf
  pan. Bake at 375 degrees F.   hour.  Remove from the pan immediately
  and let cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb-Pecan Muffins
 Categories: Breads
      Yield: 12 servings
 
      2 c  Flour
  1 1/2 t  Baking powder
      1 t  Salt
      1 ea Egg, large
      2 t  Grated orange peel
  1 1/4 c  Rhubarb, fresh fine chopped
    3/4 c  Sugar
    1/2 t  Baking soda
    3/4 c  Chopped pecans
    1/4 c  Vegetable oil
    3/4 c  Orange juice
 
  Combine all dry ingredients.  Beat egg and oil; add orange juice.
  Add to flour mix.  Add rhubarb.  Bake 350F 25-30 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Roggenbrot (Rye Bread)
 Categories: German, Breads
      Yield: 12 servings
 
      2 pk Yeast; active dry
  1 1/2 c  Milk; lukewarm
      1 t  Salt
      2 T  Butter
  2 1/2 c  Bread flour; unsifted
    1/2 c  ;warm water(110-120 degrees)
      2 T  Sugar
    1/2 c  Molasses
  3 1/4 c  Rye flour; unsifted
 
  Dissolve yeast in warm water.  In a large bowl combine milk, sugar,
  and salt.  Use a mixer to beat in molasses, butter, yeast mixture and
  1 cup of rye flour.  Use a wooden spoon to mix in the remaining rye
  flour. Add white flour by stirring until the dough is stiff enough to
  knead. Knead 5 to 10 minutes, adding flour as needed.  If the dough
  sticks to your hands or the board add more flour.  Cover dough and
  let rise 1 1 1/2 hours or until double.  Punch down dough and divide
  to form 2 round loaves. Let loaves rise on a greased baking sheet
  until double, about 1 1/2 hours. Preheat oven to 375 degrees F.  Bake
  for 30 to 35 minutes. Makes 2 round loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Soda Bread (Irish whisky soda)
 Categories: Breads
      Yield: 8 servings
 
      1 x  -----------bread------------
      1 t  Salt
    1/4 c  Butter, chilled
    1/2 c  Honey, liquid
      1 x  -----------glaze------------
      2 ea Ilk
      4 c  Flour, all purpose
      1 t  Baking soda
      1 c  Raisins or currants (option)
    1/4 c  Irish whisky or buttermilk
      2 t  Irish whisky
 
  BREAD:  In large bowl, combine flour, salt and baking soda.  With
  pastry blender or two knives, cut in butter until mixture resembles
  coarse crumbs. Stir in raisins or currants (if using).  In separate
  bowl, combine buttermilk, honey and whisky.  Add all at once to dry
  ingredients; stir just until no dry spots remain.  Turn dough out
  onto lightly floured surface.  Knead lightly 1 minute (too much
  handling will toughen loaves, while too little will inhibit rising.)
  Divide dough in half and shape each half into an 8 in (20 cm) round.
  Place in two greased 8 in (1.2 L) round cake pans.  With floured
  knife, cut a cross 1/2 in deep in each loaf.
  GLAZE:  In small bowl, combine whisky and milk. Brush loaves with
  glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves
  sound hollow when tapped on bottoms. Remove from pans; let cool on
  wire racks. Cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaetzle Cheese Noodles
 Categories: German, Breads, Cheese
      Yield: 4 servings
 
      3 T  Butter or margarine
      3 oz Emmenthaler cheese; grated
      2 c  Spaetzle noodles
      3 ea Onions;sliced in small rings
      1 t  Dry mustard
      2 T  Chives; chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese
  with dry mustard.  Add cooked noodles to cooked onions and cheese;
  mix well. Place mixture in an ovenproof casserole.  Bake at 300
  degrees F. for 20 to 30 minutes or until hot and bubbly.  Sprinkle
  top with chopped chives before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Apricot Oat Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      2 c  Unbleached flour, sifted
      3 t  Baking powder
      2 t  Pumpkin pie spice
      1 c  Chopped dried apricots
      2 ea Large eggs, slightly beaten
    1/4 c  Vegetable oil
    1/2 c  Sugar
      1 t  Salt
    1/2 c  Quick-cooking oats
    1/2 c  Chopped walnuts
  1 1/3 c  Milk
 
  Sift together flour, sugar, baking powder, salt and pumpkin pie spice
  into large mixing bowl.  Stir in oats, apricots, and walnuts. Combine
  eggs, milk and oil in small bowl; blend well.  Add all at once to dry
  ingredients, stirrin just enough to moisten.  Spoon batter into
  greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree
  F. oven 30 minutes or until golden brown.  Serve hot with butter and
  homemade jam or jelly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Main dish
      Yield: 6 servings
 
     16 oz Cheddar; sharp, shredded
      2 ea Green bell peppers; md
      6 oz Tomato sauce; *
      8 oz Green olives; stuffed, *
     12 ea French rolls; large
      1 ea Onion; md.
 
  *    These are approximate sizes.  Recipe called for 1 small jar of
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Cut the tops off of the rolls and hollow them out leaving a thin
  shell. Grind all of the ingredients and bread in a meat grinder or
  food processor and stuff back into the rolls.  Place the tops back on
  the rolls and secure with tooth picks.  Bake on an ungreased cookie
  sheet at 350 degrees F. for about 45 minutes.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sunrise Popovers
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      4 t  Vegetable shortening
    1/2 t  Salt
    2/3 c  Water
    1/2 c  Cheddar; sharp, shredded
  1 1/3 c  Unbleached flour
    2/3 c  Milk
      4 ea Eggs; lg
 
  Preheat the oven to 375 degrees F.  Place eight 6-oz custard cups on a
  large baking sheet.  Spoon 1 1/2 tsp of shortening into the bottom of
  each custard cup and set aside.  Combine the flour and salt in a
  large bowl, then gradually stir in the milk and water until well
  blended. Beat in the eggs, 1 at a time, beating until smooth after
  each addition. Fold in the cheddar cheese.  Place the baking sheet
  with the custard cups in the preheated oven for 3 to 5 minutes until
  the shortening melts and the custard cups are hot.  Fill the custard
  cups 1/2 to 2/3rds full with the batter.  Bake for 45 minutes in the
  preheated oven, without opening the oven door until the popovers rise
  and turn golden brown. If not golden brown after 45 minutes, bake for
  an additional 5 minutes. Serve piping hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Teatime Scones
 Categories: Breads, Cakes
      Yield: 10 servings
 
      2 c  Flour, all purpose
    1/2 t  Baking powder
    1/4 t  Salt
      1 ea Egg
      1 t  Vanilla
      1 T  Sugar
    1/2 t  Baking soda
    1/3 c  Butter, chilled
    1/2 c  Buttermilk
 
  In large bowl, combine flour, sugar, baking powder, baking soda and
  salt. With a pastry blender or two knives cut in butter until mixture
  resembles coarse crumbs.  In separate bowl, combine egg, buttermilk
  and vanilla. Using fork, stir into dry ingredients to form a soft
  dough. Gather into ball.  Turn out onto lightly floured surface;
  knead lightly 10 times. With lightly floured hands, pat dough in 1/2
  in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds,
  gathering scraps together until dough is all used up.  Place rounds
  on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15
  minutes or until golden brown and risen. Let cool on wire racks.
  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Toasty Walnut Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/4 c  Quick-cooking rolled oats
      2 T  Sugar
      1 x  Dash ground cinnamon
      2 T  Cooking oil
    1/4 c  Broken walnuts, toasted
      2 t  Unbleached flour
      1 t  Butter or margarine
    1/2 c  Unbleached flour
    1/2 t  Baking powder
      1 ea Large beaten egg yolk
      2 T  Milk
      2 T  Raisins
      1 t  Brown sugar
 
  Stir together oats and 2 T warm water, let stand for 5 minutes.
  Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon
  and a DASH of salt.  Stir egg yolk, oil and milk into oat mixture;
  add to dry ingredients, stirring just till moistened.  Fold in 3 T of
  the walnuts and the raisins.  Line four 6-ounce custard cups with
  paper baking cups. Fill 2/3rds full.  Combine 2 t flour , brown
  sugar, butter, and remaining walnuts.  Sprinkle atop muffins.
  Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or
  till done, rearranging twice. (When done, surface may still appear
  moist but a wooden pick inserted near the center should come out
  clean.)  Remove from custard cups. Let stand on a wire rack for 5
  minutes.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Low-cal
      Yield: 4 servings
 
      8 ea Slices fr or italian bread
      1 t  Olive oil
      1 ea Tomato, diced
      1 pn Ground pepper
      2 ea Garlic cloves, halved
      2 T  Onion, minced
      1 pn Oregano,dried
      2 t  Parmesan cheese, optional
 
  Toast bread. Rub one side of hot toast with cut side of garlic.  Heat
  oil in nonstick skillet over medium-high heat; add onion and cook,
  stirring until tender.  Add tomato, oregano and pepper, stir.  Spoon
  tomato mixture over garlic side of hot toast and serve immediately.
  Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
  serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: True Garlic Bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
      1 x  Garlic puree(2 roasted head)
      2 T  (2 pk) dry yeast
  2 1/2 c  Warm water
  3 1/4 c  Whole wheat flour
      1 x  Cornmeal
    1/4 lb Unsalted butter, softened
    1/2 c  Warm water (115-120 degrees)
      2 T  Kosher salt
  3 1/4 c  Unbleached all purpose flour
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using).
  Combine the yeast with 1/2 cup warm water in large bowl.  Stir with a
  fork or small whisk.  Add an additional 2 1/2 cups water.  Add salt.
  Stir in the flour, 1 c at a time, beginning with the whole wheat.
  Use a whisk until the dough becomes stiff, then switch to a wooden
  spoon. Turn the dough onto a well floured work surface.  Knead
  rhythmically for 10 to 15 minutes, until the dough is smooth,
  springy, nonsticky, and elastic. Add more flour as you knead if
  necessary.  The dough is ready if you can poke to fingers into it and
  the resulting indentations spring back. Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl.
  Knead the dough a few more turns, then form it into a ball and place
  it in the bowl. Turn it to coat with butter.  Cover the bowl and put
  it in a warm, draft-free place until the dough has doubled in bulk,
  about 1 1/2 hours. It has risen sufficiently when you can gently poke
  a finger into the dough and the hole reamins.  (Don't poke too
  enthusiastically or the dough will collapse.)  When doubled, flour
  your fist and punch the dough down. Knead it a few times and then let
  it rest. Sprinkle 1 large or 2 small baking sheets with a liberal
  amount of cornmeal. Divide the dough into 3 equal parts.  While you
  work with 1 piece, keep the other 2 covered. Flour your work surface.
  With a rolling pin, roll each piece of dough into a rectangle
  approximately 14-inches long X 7-inches wide. Spread it with softened
  garlic butter.  Roll the long edge toward the opposite long edge, as
  if you were rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves
  lightly at 2-inch intervals. Cover with a cloth and place in a warm
  draft-free place to rise until doubled, about 1/2 hour. Meanwhile
  preheat oven to 400 degrees F.  Bake for 35 to 40 minutes with a pan
  of boiling water on the oven floor.  Spray loaves with water several
  times during the baking process.  (This helps the bread form a thick
  crusty shell.)  To test for doneness, rap the loaf with your
  knuckles.  The loaf should sound hollow. Cool on wire racks, but the
  loaves are delicious eaten warm right out of the oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Wheaten Bread (Maddybenny, Irish)
 Categories: Breads
      Yield: 1 servings
 
      3 c  Flour, whole wheat
      1 t  Baking soda
    1/2 t  Nutmeg, grated
      1 t  Orange rind, grated
      1 c  Flour, all purpose
    1/2 t  Salt
      2 c  Buttermilk
 
  In large bowl, stir together whole wheat and all-purpose flours,
  baking soda, salt and nutmeg.  Make a well in centre; add buttermilk
  and orange rind.  Mix just until dough is soft but not sticky.  Turn
  dough out onto lightly floured surface.  Knead 10 times.  Put dough
  into greased 8 x 4 in (1.5 L) loaf pan.  Bake in 350F (180C) oven 20
  minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes
  longer or until a cake tester inserted in centre of loaf comes out
  clean. Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
      Yield: 4 servings
 
      2 T  Margarine or Butter
      4 ea Slices Rye Bread, Toasted
      1 ea Large Tomato, Sliced
      1 c  Coleslaw
    1/2 t  Prepared Mustard
      4 ea Slices Cooked Ham
      4 ea Slices Cheese
 
  Microwave margarine uncovered in custard cup on high (100%0 until
  softened, 15 to 30 seconds.  Blend in mustard.  Spread margarine on
  one side of each toast lsice.  Place slices buttered sides up on
  serving plate; top with ham tomato and cheese slices. Microwave
  uncovered until cheese begins to melt, 1 1/2 to 2 minutes.  Top each
  sandwich with a spoonful of coleslaw.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Coffee Cake
 Categories: Breads, Breakfast, Desserts
      Yield: 8 servings
 
      1 pk Frozen Dough Pieces
  1 1/2 t  Cinnamon
      1 x  Stick Margarine
  1 1/2 c  Brown Sugar
      1 pk Carmel/Butterscotch Pudding*
 
  * Small package of pudding mix, NOT instant Sprinkle the cinnamon,
  brown sugar and dry pudding on top.  Last of all cut the margarine
  into slices and cover the top.  Let sit overnight and the next
  morning place in a 350 degree preheated oven for 30 minutes. After 15
  minutes cover the top with foil.  Turn out upside down on a plate.
  Each piece of dough will pull out separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Biscuits
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      4 c  Flour
      3 t  Cream of tartar
    1/4 c  Butter
      1 t  Salt
  1 1/2 t  Baking soda
      2 c  Cream or "Half and Half"
 
  Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll
  out on a floured board. Cut with a 2-inch cutter. Bake on an
  ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or
  until golden brown. Mrs. William C. Edmonston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Potato Biscuits
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 c  Flour
      1 x  Salt
      3 T  Sugar (or more, to taste)
      1 c  Sweet potatos, cooked/mashed
  2 1/2 t  (to 3) baking powder
    1/4 c  Shortening
 
  Sift dry ingredients. Add shortening and potato and mix thoroughly.
  Knead dough; cut with biscuit cutter (you may need more flour, as
  dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs
  Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Fritters
 Categories: Breads, Londontowne
      Yield: 16 servings
 
  1 1/2 c  Sifted flour
      1 t  Salt
      1 ea Egg, slightly beaten
      1 x  Powdered sugar
  1 1/2 t  Baking powder
     16 oz Can cream style corn
      1 c  Corn oil
 
  Sift together dry ingredients. Mix together corn and egg. Add dry
  ingredients. Stir slowly. Heat oil in large skillet over medium heat.
  Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry
  about 2 minutes on each side until golden brown. Drain on absorbent
  paper, and dust with powdered sugar if desired. Makes 16 fritters.
  Mrs. John P. Elberti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Warm Springs Fried Bread
 Categories: Breads, Londontowne
      Yield: 6 servings
 
      3 c  Sifted all-purpose flour
      2 t  Baking powder
      1 t  Salt
      1 t  Sugar
      1 T  Butter
    3/4 c  (to 1c) Warm milk
      2 T  Melted butter
      1 x  Fat for deep frying
 
  Combine dry ingredients; cut in butter. Add enough warm milk to make
  a soft dough, easy to handle. Knead on floured board until dough is
  very smooth and soft but elastic. Do not use a lot of extra flour.
  Divide dough into 6-8 balls and brush the tops with melted butter.
  Cover and let stand 30-45 minutes. Pat out each ball into a round, 5
  or 6 inches in diameter and 1/4 inch thick. Fry in deep fat
  (preheated to 365 degrees). Dough should rise immediately to surface.
  Cook until brown on one side, turn, and brown on other side being
  careful to not pierce crust. Drain on absorbent paper and serve hot.
  Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads, Londontowne
      Yield: 24 servings
 
    3/4 c  Milk
    1/4 c  Sugar
      1 t  Salt
  3 1/2 c  Flour
      1 ea Fresh cake yeast
      3 T  Shortening
      1 ea Egg
    1/4 c  Lukewarm water
 
  Scald milk and pour over sugar, shortening, & salt. Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.
  When soft, add the egg and beat together slightly. Pour the yeast/egg
  mixture into the milk mixture and stir them together.
  The flour may be sifted or poured into the liquid. With a large
  spoon, stir until flour/milk is well mixed. You should have a firm,
  but not stiff dough. Without removing it from the bowl, cover the
  dough with a plate or towel and set aside to rise until double in
  bulk (about 2 hrs depending on the temperature in the kitchen).
  Instead of letting the dough rise at this point you may put it in the
  refrigerator and use it later, or the next day. Watch to make sure it
  doesn't spill out of the bowl. If it starts to spill before you're
  ready to use it, punch it back down. Refrigerated dough is easier to
  handle but takes longer to rise.
  BREAD: If you want to make bread, dump the dough out of the bowl onto
  a floured surface and with more flour as needed to keep it from
  sticking, knead it until springy and easy to handle. This dough does
  not require a lot of kneading; only enough to make it easy to handle.
  For 2 medium size loaves cut the dough in half and knead/shape each
  into loaves and put into greased baking pans. Allow about 2 hours for
  the dough to double again. Bake in a 375 degree oven until lightly
  browned on top (if uncertain whether or not bread is done, tip out of
  pan and see if bottom is browned too).
  ROLLS: To make rolls, work and knead dough until springy and easily
  handled. Roll out with a rolling pin and cut with a biscuit cutter
  and fold over and place on a greased cookie sheet (Parkerhouse
  rolls), or break dough into small pieces, make into little balls and
  place 3 in each section of a greased muffin pan (Cloverleaf rolls).
  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
  Parkerhouse rolls, except trying to make an oblong instead of a round.
  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
  butter and roll as for a jelly roll. Slice and place on a greased pan
  or make into a circle and make slashes through the dough at
  intervals. Let rise and bake as for loaves. Top with an icing made of
  confectioners' sugar, melted butter, milk, and vanilla or rum
  flavoring and drizzle over the bread or rolls while hot. Decorate
  with nuts or fruits.
  If you want to make a whole wheat bread, use half white and half whole
  wheat flour, and use brown sugar instead of white. The amounts above
  will yield 1 large or 2 medium loaves of bread, or 2 dozen large
  rolls.
  Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Batter Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      8 c  Whole wheat flour
      3 T  Wheat germ
      3 T  Soya flour
      3 pk Yeast
      4 T  Honey-molasses
  3 1/2 c  Very warm water
      3 c  Corn oil
      2 T  Salt
 
  This recipe is for 2 loaves of bread. If one loaf is desired, use 2
  packages yeast instead of 3 and cut all other ingredients in half.
  Wheat germ and soya flour may be omitted. Put flour in oven to warm,
  at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of
  very warm water. Add honey to yeast. Coat loaf pans well with
  margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt
  yeast. Add about 4c flour mixture and beat at medium speed for 2
  minutes. Gradually add more flour, beating well. Dough should be
  sticky - if runny, add more flour. Put in pans, smoothing top and
  making sure dough is pushed into corners. Cover with hot, wet towel
  and let rise in warm place. Check bread in about 20 minutes and keep
  checking to be sure dough doesn't rise over lip of pan. When dough
  has risen ALMOST to lip of pan, bake at 450 degrees for about 40
  mins. Remove from pan immediately and cool on rack. Mrs. William W.
  LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Lightbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 c  Cornmeal
    1/2 c  Sugar
      1 t  Salt
      3 T  Oil or bacon drippings
      1 c  All purpose flour
      1 t  Baking soda
      2 c  Buttermilk or sour milk
 
  Combine dry ingredients; blend in milk and oil. Spoon into lightly
  greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees
  for 35-40 mins; let cool 5 mins before removing from pan. Mrs.
  William LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancakes
 Categories: Breads, Londontowne
      Yield: 4 servings
 
      3 c  Flour
      4 t  Baking powder
      1 ea Egg
  1 1/4 c  Milk
      1 T  Sugar
      1 t  Salt
      4 T  Shortening
 
  Sift dry ingredients together twice. Mix with wooden spoon. Add egg,
  shortening, and milk to make a smooth batter. Makes light, thick
  pancakes. Mrs. J. Howard Beard
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel Biscuits (no rising necessary)
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 ea Cake yeast
      2 T  Lukewarm water
      5 c  Plain flour
      1 t  Soda
      2 c  Buttermilk
      3 t  Baking powder
      4 T  Sugar
      1 t  Salt
      1 c  Shortening
 
  Dissolve yeast in water. Into a bowl, sift flour with other dry
  ingredients. Cut in shortening, add buttermilk, then add yeast
  mixture. Stir until all flour is dampened. Knead on floured board a
  minute, roll to desired thickness, and cut with a biscuit cutter.
  Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated
  and used about a week. Mrs. Leslie M. Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Time Cornbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 ea Eggs
      1 t  Salt
  1 1/2 c  Cornmeal
      1 c  Flour
  1 1/2 c  Buttermilk
    3/4 t  Soda
      3 T  Lard, melted
 
  Beat eggs, milk, and lard together. Add remaining ingredients and mix
  well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven
  about 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Miniature French Breakfast Puffs
 Categories: Breads, Londontowne
      Yield: 42 servings
 
    1/3 c  Soft shortening/butter mix
    1/4 t  Nutmeg
    1/2 c  Milk
    1/3 c  Butter, melted
    1/2 c  Sugar
      1 t  Cinnamon
    1/2 c  Sugar
      1 ea Egg
  1 1/2 c  Sifted flour
  1 1/2 t  Baking powder
    1/2 t  Salt
 
  Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
  shortening, 1/2 c sugar, and egg thoroughly. Sift together flour,
  baking powder, salt and nutmeg.  Stir flour mixture and milk
  alternately into sugar/shortening mixture. Fill greased muffin cups
  2/3 full. Bake 15 minutes or until golden brown. Dip immediately in
  melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes
  3-1/2 to 4 dozen. Mrs. James Hopkins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
    1/4 lb Butter
    1/2 c  Sugar
      2 ea Eggs
  2 1/2 c  Flour
  2 1/2 t  Baking powder
    1/4 t  Salt
      1 c  Milk
      1 c  Raisins
 
  Cream butter and sugar. Mix flour, salt, baking powder, and add to
  butter mixture alternately with milk. Add raisins. Pour into 8" X 8"
  pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Yorkshire Pudding
 Categories: Breads, Londontowne
      Yield: 2 servings
 
      2 ea Eggs
      1 x  Salt, pinch
      2 T  Beef fat
  1 1/2 c  Flour
      1 x  Milk
 
  Beat eggs and salt slightly with fork. Add flour gradually, beat, add
  milk a little at a time until smooth. Add more milk to make a batter
  like a rather thin pancake batter.  Let stand 1 hour. Put 2
  tablespoons beef fat in baking pan and heat in oven. Pour batter on
  hot fat. Bake 20 minutes in 425 degree oven. The PERFECT
  accompaniment to Rib Roast! Mrs. William McG. Harlow
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Weixenkeimbrot (Molasses Brown Bread)
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-Wheat Flour
    1/3 c  Brown Sugar
      1 c  Raisins; Mixed Dark & Light
  1 7/8 c  Buttermilk
  1 1/2 c  Wheat Germ
    1/2 t  Salt
      2 t  Baking Soda
    1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
  Mix well.  In a second mixing bowl, mix baking soda, buttermilk and
  molasses, using a wooden spoon.  This misture will start to bubble.
  Immediately mix it into the dry ingredients.  Spoon the batter into
  the greased pan.  Bake at once.  The bread is done when a toothpick
  comes out clean, about 1 hour. Turn out of the pan and cool on a wire
  rack. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spatzle (Spaetzle Noodles)
 Categories: German, Breads
      Yield: 4 servings
 
      3 c  Flour; Unbleached
    1/4 t  Nutmeg
    1/2 c  ;Water, Or More
      1 t  Salt
      4 ea Eggs; Large, Beaten
    1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add
  enough water to make the dough slightly sticky, yet keeping it
  elastic and stiff. Using a spaetzle machine or a colander with medium
  holes, press the noodles into a large pot full of boiling salted
  water.  Cook noodles in the water about 5 minutes or until they rise
  to the surface.  Lift noodles out and drain on paper towels.  Brown
  noodles in melted butter over low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kasespatzle (Spaetzle Cheese Noodles)
 Categories: German, Breads, Cheese/eggs
      Yield: 4 servings
 
      3 T  Butter Or Margarine
      3 oz Emmenthaler Cheese; Grated
      2 c  Spaetzle Noodles
      3 ea Onions;Sliced In Small Rings
      1 t  Dry Mustard
      2 T  Chives; Chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese
  with dry mustard.  Add cooked noodles to cooked onions and cheese;
  mix well. Place mixture in an ovenproof casserole.  Bake at 300
  degrees F. for 20 to 30 minutes or until hot and bubbly.  Sprinkle
  top with chopped chives before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Altdeutxche Brotchen (Old German Muffins)
 Categories: German, Breads, Desserts, Fruits
      Yield: 4 servings
 
    3/4 c  Butter Or Margarine
      2 ea Eggs; Large
      1 t  Vanilla Extract
    1/2 t  Cinnamon
  2 1/4 c  Flour; Unbleached
      1 T  Orange Rind; Grated
    1/2 c  Sugar
      1 T  Rum
      3 T  Milk
      2 t  Baking Powder
    1/4 c  Almonds; Ground
    1/4 c  Raisins; If Desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter
  mixture. Gently mix in almonds, orange rind, and raisins.  Pour
  batter into greased muffin tins, filling half full.  Bake at 375
  degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nifty Hamburgers On A Bun
 Categories: Breads, Hamburgers, Meats, Main dish
      Yield: 4 servings
 
      8 ea Hamburger Buns; *
      1 lb Lean Ground Beef
      1 t  Salt
      1 x  Prepared Mustard Or Catsup
    1/4 c  Onion; Chopped, 1 small
    1/4 t  Pepper
 
  *    Hamburger buns should be the small ones or use 6 slices of bread.
  ~---------------------------------------------------------------------
  ~-- Heat oven to 500 degrees F.  Spread cut sides of hamburgers buns
  or one side of each bread slice with mustard.  Mix meat, onion, salt
  and pepper. Spread mixture over the mustard, being careful to bring
  it to the edges of the buns.  Place meat sides up on an ungreased
  baking sheet.  Bake until desired doneness is reached, about 5
  minutes. NOTE: If you like, you can have these burgers ready and
  waiting in the freezer for last-minute cooking.  After spreading the
  meat mixture over the buns, wrap each securely in heavy-duty or
  double thickness of regular aluminum foil and label; freeze no longer
  than 2 months.  To serve, unwrap desired number of hamburgers and
  bake about 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Souper Baked Sandwich
 Categories: Breads, Cheese, Hamburger, Main dish, Meat
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
    1/2 t  Salt
      4 c  Herb Stuffing Cubes; Not Mix
      2 ea Eggs; Lg
      1 t  Mustard; Dry
    1/4 c  Onion; Chopped, 1 Sm
    1/2 c  Celery; Chopped
  1 1/2 c  Milk
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 c  Cheddar Cheese; Shredded,4oz
 
  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and
  celery in a large skillet until the meat is brown.  Drain off the
  excess fat. Stir in the salt.  Arrange the stuffing cubes in a
  greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and
  top with the meat mixture. Beat the milk, eggs, soup, and mustard
  together and pour over the meat. Then sprinkle with the cheese and
  bake uncovered until a knife inserted in the center comes out clean,
  about 30 to 40 minutes.  Cool for 5 minutes and then cut into squares
  and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetable
      Yield: 8 servings
 
MMMMM------------------------MEAT MIXTURE-----------------------------
  1 1/2 lb Lean Ground Beef
    1/4 c  Green Bell Pepper; Chopped
     15 oz Tomato Sauce; 1 Cn
  1 1/2 t  Salt
    1/8 t  Pepper
      1 c  Onion; Chopped, 1 Lg
      1 ea Clove Garlic; Minced
     12 oz Whole Kernel Corn; 1 Cn
      1 x  Chili Powder; To Taste
    1/2 c  Ripe Olives; Sliced

MMMMM----------------------CORNMEAL TOPPING---------------------------
  1 1/2 c  Milk
    1/2 t  Salt
      2 ea Eggs; Lg, Beaten
    1/2 c  Yellow Cornmeal
    3/4 c  Cheddar Cheese; Shredded
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and
  the meat is browned.  Drain off the excess fat.  Stir in the tomato
  sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and
  olives.  Heat to boiling then reduce the heat and simmer, uncovered,
  while preparing the cornmeal topping.  Mix the milk, cornmeal and 1/2
  ts salt in a saucepan. Cook and stir over medium heat just until the
  mixture boils.  Remove from the heat and stir in the cheese and eggs.
  Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
  casserole.  Immediately pour the topping onto the meat mixture.
  Bake, uncovered, until a knife inserted in the topping comes out
  clean, about 40 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: 100% Whole Wheat Bread
 Categories: Breads
      Yield: 6 servings
 
    2/3 c  Water
      1 T  Sugar
    2/3 c  Shortening
    1/2 c  Molasses
     12 c  Whole wheat flour
      3 pk Yeast
      8 c  Scalded milk
      1 c  Sugar
      2 T  Salt
 
  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1
  cup sugar in the hot milk.  Stir all ingredients in large bowl, turn
  out and knead about 5 minutes, adding flour if needed.  Knead about 5
  minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours.
  Knead down and shape into 6 loaves, let rise until doubled in pans.
  Bake at 375 degrees F. for 40 minutes.  Turn out on wire rack and let
  cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts
  can be added for a change. Also this bread freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Aunt Cora's Biscuits
 Categories: Breads
      Yield: 4 servings
 
  1 1/2 c  Sifted unbleached flour
      1 t  Salt
      2 T  Sugar
  1 1/2 c  Sourdough starter
      3 t  Baking powder
  1 1/2 t  Baking soda *
    1/4 c  Shortening, melted
 
  *   More Baking Soda may be added if the starter if very sour. Place
  flour in bowl, add starter in a well, then add melted shortening and
  dry ingredients. Mix lightly and turn out onto a lightly floured
  board and knead until the consistency of bread dough, or of a satiny
  finish.
   Pat or roll out dough to 1/2 inch thickness, cut and put on a
  greased pan. Coat all sides of biscuits with melted butter.  Let rise
  over boiling water for 1/2 hour.  Bake at 425 degrees F for 15 to 20
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bran Date Bread
 Categories: Breads
      Yield: 12 servings
 
  1 1/4 c  Unbleached flour, sifted
      1 t  Salt
    3/4 c  Buttermilk or sour milk
      1 c  All bran
      2 ea Large eggs, beaten
    3/4 c  Firmly packed. brown sugar
  1 1/2 t  Baking powder
    1/2 c  Active sourdough starter
      1 c  Finely chopped pitted dates
      1 t  Grated lemon peel (zestonly)
    1/4 c  Vegetable oil
 
  Sift dry ingredients together. Dust dates with 1 T flour mixture,
  then add to the bowl.  Then add the brown sugar, all bran, and grated
  lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup
  vegetable oil.
   Add all once to flour mixture with the sourdough starter, stirring
  until well moistened. Pour into greased or waxpaper lined loaf pan
  about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10
  minutes in pan and then remove from pan and cool until cold.  Wrap in
  plastic wrap or foil and place in Refrigerator. Use cream cheese or
  home made butter on this bread for an out of this world taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  All purpose flour
  1 1/2 t  Baking powder
  1 1/2 c  Warm water
  1 1/2 t  Salt
      4 T  Lard or shortening
 
  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a
  well in the center and add water, a small amount at a time, to form a
  dough. Knead dough in bowl until smooth and elastic. Cover and wet
  aside for ten minutes. Form dough into egg-sized balls and flatter
  between palms. With rolling pin, roll each ball into a 6 inch circle,
  about 1/8 inch thick. Cook on preheated ungreased skillet over medium
  high heat, apprx. two min. per side, until tortilla looks slightly
  speckled. Cover with a clean towel to keep warm and soft until
  served. The tortillas may be cooled and stored in plastic bags in the
  freezer for later use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Honeymoon Sourdoughs
 Categories: Breads
      Yield: 4 servings
 
      1 c  Active starter
    1/2 t  Baking powder
  1 1/4 c  Prepared biscuit mix
      1 T  Cooking oil
 
  Mix all ingredients thoroughly and turn out onto a floured board,
  knead lightly and then roll out gently and cut into biscuits.  Brush
  lightly with melted butter or margarine.  Place of greased cookie
  sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large
  biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mary Rogers's Sourdough Biscuits
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active starter
  2 1/2 c  Flour
      1 T  Sugar
      2 t  Baking powder
    1/4 t  Cream of tartar
      1 c  Milk
    1/3 c  Lard or shortening
    3/4 t  Salt
    1/2 t  Baking soda
 
  At bedtime make a batter of the half cup of starter, cup of milk, and
  1 cup of the flour.  Let set overnight if the biscuits are wanted for
  breakfast. If wanted for noon, the batter maybe mixed in the morning
  and set in a warm place to rise.  However, unless the weather is real
  warm, it is always all right to let it ferment overnight. It will get
  very light and bubbly. When ready to mix the biscuits, sift together
  the remaining cup and a half of flour and all other dry ingredients
  except the baking soda. Work in the lard or shortening with your
  fingers or a fork. Add baking soda dissolved in a little warm water
  to the sponge and then add the flour mixture. Mix into a soft dough.
  Knead lightly a few times to get in shape. Roll out to about 1/2 inch
  thickness or a little thicker,and cut with a biscuit cutter. Place
  close together in a 9 x 13-inch pan, turning to grease tops. Cover
  and set in a warm place to rise for about 45 minutes. Bake in a 375
  degree oven for about 30 to 35 minutes.  Leftovers are good split and
  toasted in a sandwich toaster.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Cornbread
 Categories: Meats, Breads
      Yield: 4 servings
 
      1 lb Ground meat
      1 c  Chopped onion
      3 ea Jalapeno peppers finely chop
      3 ea Large eggs
      3 T  Bacon drippings
      1 t  Salt
      1 x  Salt & pepper to taste
    1/2 lb Grated american cheese
      1 c  Cornmeal
    1/2 t  Soda
      1 c  Sweet milk
 
  Make batter by mixing together the cornmeal, eggs, soda, drippings,
  milk, and salt. Mix well. Brown meat and drain off grease.  Grease a
  9 x 13-inch baking pan.  Add 1/2 batter then sprinkle on the meat,
  onions, peppers, and last add cheese. Cover with remaining batter.
  Cook at 350 degrees F. for about 45 minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Muffins Basic And Variations
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      2 c  Unbleached all-purpose flour
      2 T  Granulated sugar
      1 ea Large egg
    1/2 c  Vegetable oil
      1 T  Baking powder
      1 t  Salt
      1 c  Milk
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F. Sift
  Flour, baking powder, sugar and salt into a medium-sized bowl.  Stir
  to mix well. In a small bowl, beat egg with a fork.  Add milk and oil.
   Add all at once to dry ingredients.  Stir mixture only until dry
  ingredients are moistened.  Batter will be lumpy.   Drop batter from a
  tablespoon into prepared muffins pans, filling each cup half to
  two-thirds full. Bake 15 to 20 minutes, or until golden brown.
  Remove from pan and serve hot with butter, jam or marmalade.
  VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger
  to flour mixture before adding liquid. BANANA PECAN MUFFINS:  Prepare
  muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans
  and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled
  banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup
  washed and well-drained fresh or frozen blueberries with sifted flour
  mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel
  oranges into sections. When batter is in the cups, place an orange
  section on top of each and sprinkle lightly with granulated sugar.
  CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin
  mix with the last few strokes on batter.  Serve hot with scrambled
  eggs and bacon for a special breakfast. SURPRISE MUFFINS:  Fill
  muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly
  in center of batter.  Add batter to fill cup 2/3rds full.  Kids just
  love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut
  with the last few strokes of mixing. For a snack have coconut
  muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the
  batter during the last few strokes and serve at dinner. Great with a
  steak and salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sheepherder Bread
 Categories: Breads
      Yield: 18 servings
 
  1 1/2 c  Active sourdough starter
      2 T  Sugar
      1 t  Salt
      4 c  Unbleached flour
      2 T  Shortening, melted
    1/4 t  Baking soda
 
  Into a large bowl, sift the dry ingredients, and dig a well in the
  center of the sourdough starter.  Blend the dry mix into the starter
  from the edges with enough flour to knead until smooth and shiny.
  Place in greased bowl and let rise until almost double.  Shape into 2
  loaves and place in greased bread pans.  Bake at 375 degrees F until
  done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sopaipillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  Flour
      2 t  Sugar
    1/4 c  Shortening or lard
      1 T  Baking powder
  1 1/2 t  Salt
  1 1/4 c  Water or more if needed
 
  Sift dry ingredients together. Cut in shortening until crumbly. Add
  water and mix until holds together. Knead 10-15 times until dough
  forms a smooth ball. Cover and let set for 20 minutes. Divide dough
  into two parts. Roll dough to 1/8" thickness on lightly floured
  board. Cut into 3" squares or triangles. Do not allow to dry; cover
  those waiting to fried. When ready to fry, turn upside down so that
  surface on bottom while resting is on top when frying. Fry in 3" hot
  oil until golden brown, turning once. Add only a few at a time to
  maintain proper temperature. Drain on paper towels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sopaipillas 2
 Categories: Mexican, Breads
      Yield: 12 servings
 
      1 pk Active dry yeast
  1 1/2 c  Milk
  1 1/2 t  Salt
      4 c  All purpose flour
      1 ea Oil
    1/4 c  Warm water
      3 T  Lard or shortening
      2 T  Sugar
      1 c  Whole wheat flour
 
  In a large mixing bowl, dissolve yeast in warm water. In another bowl
  combine milk, lard, salt and sugar. Heat to 110 degrees and add to
  dissolved yeast. Beat in 3 cups of the all purpose flour and all of
  the whole wheat flour. Add abut 1/2 c all purpose flour and mix until
  a stiff sticky dough forms. Place dough on a floured board and knead,
  adding more flour as needed, until dough is smooth and nonsticky.
  Place doug in a greased bowl turning over to grease top. Cover and
  let stand at room temp. 1 hour. Punch dough down. The dough may be
  coverec and chilled as long as overnight. Knead dough on alightly
  floured board to expel air. Roll dough out, a portion at a time, to
  slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares
  for appetizers. Place on lightly floured pans and lightly cover. If
  you work quickly you can let cut sopaipillas stay at room temp up to
  5 min; otherwise, refrigerate them until all are ready to fry. In a
  deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
  deep fat frying thermometer. Fry 2 or 3 at a time. When the bread
  begins to puff, gently push the bread into the hot oil several times
  to help it puff more evenly. Turn several times and cook just until
  pale gold on both sides, 1-2 minutes total. Drain on paper towels.
  Serve immediately or place in a warm oven until all are fried. Or if
  made ahead, cool, cover and chill or freeze. To reheat, bake
  uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do
  not overheat or they will become hard.Makes 2 dozen large sopaipillas
  or about 4 dozen small ones.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Banana Bread
 Categories: Breads
      Yield: 12 servings
 
    1/2 c  Shortening
      1 ea Large egg
      1 c  Active sourdough starter
      1 t  Salt
    1/2 t  Baking soda
      1 t  Vanilla or
      1 c  Sugar
      1 c  Mashed bananas
      2 c  Unbleached flour
      1 t  Baking powder
    3/4 c  Chopped walnuts
      1 t  Grated orange rind
 
  Cream together the shortening and sugar, add egg and mix until
  blended. Stir in bananas and sourdough starter.  Add orange peel or
  vanilla. Stir flour and measure again with salt, baking powder and
  soda. Add flour mixture and walnuts to the first mixture, stirring
  until just blended. Pour into greased 9 x 5-inch loaf pan.  Bake in
  350 degree oven for 1 hour or until toothpick comes out clean.  Cool
  to cold before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CLASSIC CHALLA
 Categories: Breads, Jewish
      Yield: 1 servings
 
           -ELAINE RADIS BGMB90B
      2 pk Dry yeast
  1 3/4 c  -Warm water
    1/8 c  Sugar
    3/4 T  Salt
      7 c  Flour
      3 ea Eggs
    1/2 c  Oil
           Poppy seeds; or
           -Sesame Seeds
 
  Disolve Yeast in warm water in large bowl.When dissolved,add
  sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly
  stir in most of remaining flour.Dough will be quite heavy,add a
  little water and beat until dough starts to pull away from sides of
  bowl.Turn out onto well floured surface and knead for about 10
  min.Add only enough flour to keep dough manageable,knead until dough
  is smooth and elastic.Place dough in large oiled bowl,turn so top
  gets oiled also.Cover with damp towel and let rise in warm place for
  abt. 2 hours,punching down every 20 minutes.Divide dough into three
  parts,shape into loaves(or twist),place in well greased loaf pans or
  baking sheets.Let rise until double in bulk.Preheat oven to 375
  degr.F.Brush tops of loaves with beaten Egg and sprinkle with
  seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and
  cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gumdrop Bread
 Categories: Breads, Desserts, Breakfast
      Yield: 12 servings
 
  2 1/2 c  Flour
  1 1/4 c  Buttermilk
    1/2 c  Sugar
    1/2 c  Packed brown sugar
    1/4 c  Shortening
      2    Eggs
      3 ts Baking powder
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking soda
      1 c  Small gumdrops cut into 1/2
    1/2 c  Chopped nuts
 
  Beat all ingredients except gumdrops and nut in a large mixer bowl on
  low speed for 15 seconds. Beat on medium speed, scraping bowl
  constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5
  inch loaf pan that has been greased on the bottom only. Bake at 350F
  for 60 to 65 minutes, or until a wooden pick inserted in the center
  comes out clean. Loosen sides of loaf from the pan. Remove bread from
  the pan and cool completely on wire rack. For best results, wrap and
  refrigerate at least 24 hours before slicing. Refrigerate no longer
  than 1 week.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lisa's Corny Bread
 Categories: Breads, B/m
      Yield: 10 servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
      3 c  Flour
      1 tb Sugar
      1 ts Salt
    1/2 c  Yellow Cornmeal
  1 1/2 ts Dry Yeast
    7/8 c  Milk; warmed
    1/4 c  Water; plus enough for dough
  1 1/2 tb Butter
 
  Add all ingred. into Bread machine in order per your manufacturer.
  NOTE: Very nice texture and flavor.  A definite DO AGAIN!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ROYAL TOAST TRIANGLES****FJVS25A
 Categories: Medieval, Holidays, Xmas, Breads, Parties
      Yield: 6 servings
 
      1 cn Pillsbury Refrigerated*
    1/2 c  Spicy French Dressing
 
  *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick
  Crescent Dinner Rolls.
  
  Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate
  dough into 8 triangles; cut each in half lengthwise to form 16
  triangles. Place on prepared cookie sheet. Brush lightly with French
  dressing. Bake at 375 egrees for 10-12 mins. until puffed and golden
  brown.
  
  Easty to prepare and fit for a king!
  
  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) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD****FJVS25A
 Categories: Medieval, Xmas, Breads, Parties
      Yield: 2 servings
 
  5 1/2 c  Pillsbury Best Bread Flour*
      3 tb Sugar
      2 ts Salt
      2 pk Active Dry Yeast
      2 c  Water
    1/4 c  Oil
 
  It may take 3 notes to do this entire recipe as should be
  done.*INGREDIENT LIST SHOULD READ:  5 1/2-6 cups Pillsbury's Best
  Bread Flour.Lightly spoon flour into measuring cup; level off. In
  large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
  In small saucepan, heat water and oil ntil very warm (120-130 degrees
  F.). Add warm liquid to flour mixture. Blend at low speed until
  moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4
  cups flour, until dough pulls cleanly away from sides of bowl.  On
  floured surface, knead dough until smooth and elastic, about 10 mins.
  Place dough in greased bowl; cover loosely with plastic wrap and
  cloth towel. Let rise in warm place (80-85 degrees F.) until light
  and doubled in size, about 1-1/2 hrs.Punch down dough several times
  to remove air bubbles.  Allow to rest on board covered with inverted
  bowl for 14 mins. Shape as desired. (Shape directions to follow in
  next note.) Marilyn Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD-PG. 2****FJVS25A
 Categories: Medieval, Holidays, Xmas, Breads
      Yield: 2 servings
 
           SHAPING OF BREADS
 
  6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two
  cookie sheets to make free form loaves. Divide dough into 6 parts.
  Remove air pockets by working dough with hands and rolling into 6
  10x5" rectangles. Starting from shorter side, roll up, pinching edges
  firmly to seal. For free-form loaves, taper ends slightly. Place
  seam-side-down on prepared pan. Cover; let rise in warm place until
  light and double in size, about 45 mins. Heat over to 375 degrees F.
  Bake for 25-35 mins., until loaves sound hollow when lightly tapped.
  Remove from pans immediately. Cool on wire racks.
  
  6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts.
  Remove air pockets by working dough with hands. Roll each part into
  an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips.
  Braid strips togehter, tuck ends under and seal. Repeat with
  remaining dough. Place on prepared cookie sheets. Cover; let rise in
  warm place until doubled in size, about 45 mins. Heat oven to 375
  degrees F. Bake for 25-35 mins. until loaves sound hollow when
  lightly tapped. Remove from pans immediately; cool on wire racks.
  
  Decorating directions to follow on next note.  Marilyn Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD-PG. 3****FJVS25A
 Categories: Medieval, Xmas, Holidays, Breads
      Yield: 2 servings
 
           DECORATION DIRECTIONS
 
  TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert
  shinny copper penny. Tie loaves with ribbon and decorate with small
  sheaf of wheat or other grain, dried flowers, silk flours or dried
  berries. Attach friendship note which will follow on last note.
  
  TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several
  days until VERY HARD. Spray or brush clear, glossy polyurethane or
  spray clear, glossy resin around loaf. Let dry; repeat with second
  coat. When dry, decorate as desired.
  
  TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp.
  water before baking. If desired, sprinkle with sesame or poppy seed.
  
  For crusty topped loaves, set small pan of water in oven while bread
  is baking. History and Friendship Poem to follow in next note.
  Marilyn Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HA'PENNY FRIENDSHIP BREAD-PG. 4****FJVS25A
 Categories: Medieval, Holidays, Xmas, Breads
      Yield: 2 servings
 
           FRIENDSHIP POEM
 
  FRIENDSHIP POEM:  "A penny for happy thoughts, Grains that grow and
  nourish, Leavenings to lift us up, May friendship ever flourish."These
  lovely friendship loaves were inspired by the "Begger's Rhyme" of
  unknown origin..."Christmas is coming, the geese are getting fat,
  plase put a penny in the old man's hat, If you haven't got a penny, a
  ha'penny will do, If you haven't got a ha'penny--God Bless You!" This
  special message to accompany your gift breads (the Friendship Poem),
  is sure to spread the feeling of warm frienship and good will.I have
  never tried this recipe. It comes from my "Pillsbury Festive Holiday
  Recipes" cookbook, Classic #13. Marilyn Sultar
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Conchas (Coiled Sweet Rolls)
 Categories: Breads, Mexican
      Yield: 12 servings
 
  3 1/2 c  Flour (More If Necessary)
    1/4 c  Sugar
      1 ts Salt
      1 pk Dry Yeast
           Butter Or Margarine Softened
    2/3 c  Very Warm Water
      2    Eggs, Room Temperature
    1/2 c  Honey
    3/4 c  Chopped Almonds
 
  Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl.
  Add softened butter. Gradually add water and beat 2 minutes on medium
  speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2
  cup flour. Beat on high speed 2 minutes, scraping bowl occasionally.
  Stir in enough additional flour to make stiff dough. Turn out onto
  lightly floured board and knead until smooth and elastic, 5 to 10
  minutes. Place in greased bowl, turning to grease top. Cover and let
  rise in warm place until doubled. Punch dough down. Divide in halves.
  On lightly floured board, roll half of dough to 15- x 12-inch
  rectangle. Spread with 2 tablespoons softened butter. Fold in half.
  Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons
  more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut
  dough lengthwise into 6 (1-inch) strips. Fold each strip in half
  lengthwise so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end
  of each rope firmly and wind dough loosely around to form coil. Tuck
  end underneath. Place on greased baking sheets about 2 inches apart.
  Repeat with remaining dough. Cover and let rise in warm place until
  doubled. Heat honey until thin. Gently brush rolls with half of honey
  and sprinkle with almonds. Bake at 400F 15 minutes or until browned.
  Remove from baking sheets and cool on wire racks. Drizzle while hot
  with remaining honey. From:  The Los Angeles Times.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      2 c  Corn Flour Tortilla Mix, *
  1 1/4 c  Water; Warm
 
  *  Use the instant Corn Flour Tortilla Mix.
  ~---------------------------------------------------------------------
  ~-- Mix tortilla mix and water with hands until all of the tortilla
  mix is moistened and dough cleans side of bowl, ( add 1 to 2
  teaspoonfuls of water, if necessary).  Cover with damp towel; let
  rest 10 minutes.  Divide dough into 12 1-inch balls.  For each
  tortilla, place 1 ball on waxed paper square; flatten slightly.
  Cover with another waxed paper square. Roll into 6-inch circle.  Peel
  off top waxed paper square.  Heat an ungreased skillet or griddle
  over medium-high heat until hot.  Place tortilla in skillet, waxed
  paper side up.  Cook 30 seconds; immediately remove waxed paper.
  Continue cooking tortilla until dry around edge, about 1 minute. Turn
  and cook the other side until dry, about 2 minutes. stack tortillas,
  placing waxed paper between each.  Cover with damp towel.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Flour Tortilla
 Categories: Breads, Mexican
      Yield: 6 servings
 
      4 c  All-purpose flour
      2 tb Lard (yes, lard. Shortening
           -doesn't work as well)
    1/2 c  Warm Milk
      1 tb Baking powder
      1 ts Salt
 
  FLOUR TORTILLA
  
  Mix all the dry ingredients and sift.
  
  Mix in lard.
  
  Add warm (not hot) milk gradually, knead til smooth.
  
  Cut into pieces.
  
  Roll out paper thin into round shape.
  
  Cook on hot griddle until lightly browned and "spotted".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Tortillas
 Categories: Mexican, Breads
      Yield: 4 servings
 
    225 g  Polenta (Maize Meal)
      1 ts Salt
    225 g  Plain white flour
     25 g  Lard or margarine
    300 ml Warm water
 
  Mix the maize meal, salt and white flour in a large bowl, add the
  lard or margarine and rub in until the mixture resembles breadcrumbs.
  Add the water and mix to a dough. Turn the dough out onto a lightly
  floured surface and knead for a short time until smooth. Shape the
  dough into 4 equal balls, roughly the size of a tennis ball, and let
  them rest for about an hour covered with a damp tea towel. Roll each
  ball out thinly on the floured surface to a circle about 25cm (10
  inch) in diameter.
  
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are
  lightly brown on each side.
  
  Variations.
  
  The tortilla is a multi-purpose bread and can be served as it is, a
  thin, flat cornbread to accompany food. It can also be used as a
  platter or scoop for thick meat or bean mixtures. It can be fried on
  one side only and rolled round a chilli-and-bean stuffing to become a
  Taco, or stuffed, sometimes fried and coated in sauce when it is
  known as an Enchillada. Finally, it can be sprinkled with sweet
  mixtures and served as a pudding.
  
  Original source unknown.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican: Old El Paso Enchiladas Suiza
 Categories: Mexican, Cheese, Chicken, Breads
      Yield: 1 servings
 
      3 c  Cooked shredded chicken
      1 c  (4-oz)  OLD EL PASO Chopped
           Green Chilies
      1 ts Salt
      1 c  (10-oz) OLD EL PASO Green
           Enchilada Sauce
      1 cn (5.33 fl oz) PET Evaporated
           Milk
     12    OLD EL PASO Corn Tortillas
      2 c  Shredded Monterey Jack
           Cheese
 
  Mix together chicken, chilies and salt.  Combine enchilada sauce and
  evaporated milk.  Fry tortillas in hot oil for a few seconds on each
  side until limp.  Dip each tortilla in enchilada sauce mixture; fill
  with 1/4 cup chicken mixture; roll up and place seam side down in
  13X9-inch baking dish.  Pour remaining sauce over.  Sprinkle with
  cheese.  Bake in preheated 425-degree F oven for 15 minute, until
  bubbly.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Navajo Fry Bread
 Categories: Breads, Mexican
      Yield: 1 servings
 
           Oil
      2 c  Flour; unsifted
      4 ts Baking powder
      1 ts Salt
    2/3 c  Water;warm (maybe more)
           Cornmeal
 
     Put 2 to 3 inches oil in fryer and heat to 400 degrees.  Combine
  flour, baking powder, and salt.  Add 1/2 cup warm water and continue
  adding water to reach the consistancy of bread dough.  Tear off balls
  of dough. Roll out balls on a board lightly dusted with cornmeal to
  1/4 inch thick. Punch a holl in the center of each piece.  Fry bread
  one at a time, turning as soon as it becomes golden.  Drain on
  absorbent paper and serve hot with honey or powderedsugar.  These are
  also good plain or with salsa on top.
   *****TEX-MEX COOKBOOK*****
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Corn Bread
 Categories: Breads, Mexican
      Yield: 6 servings
 
      1 lg Green chili, chopped
      1 lb Chorizo, coarsely chopped
           (or other spicy sausage)
      1 lg Onion, chopped
      3 tb Butter
      3    Eggs
      1 c  Sour cream
  1 1/2 c  Cornmeal
    1/2 c  Whole wheat pastry flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Soy sauce
    1/2 c  Maple syrup
      1 c  Milk
      1 c  Monterey Jack, grated
      3    Ears of fresh cooked corn
           Kernels only
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10
  minutes; set aside.  Chop chili into small pieces.  In a separate
  bowl, beat eggs and sour cream until smooth; stir in chili, sausage,
  and onion.  In another bowl, combine cornmeal, flour, baking soda,
  and baking powder.  Stir in sausage mix, soy sauce, and maple syrup,
  stirring just until blended.  Add in milk, cheese and corn kernels.
  Pour into lightly oiled 9" square baking dish.  Bake at 350 degrees
  until top is browned and splitting, usually 30 to 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Tortillas
 Categories: Breads, Diabetic, Mexican, Vegetarian
      Yield: 6 servings
 
  1 1/2 c  Unbleached All-Purpose Flour
  1 1/2 c  Whole Wheat Flour
    1/4 ts Baking Powder
      1 c  Warm Water (110 F)
      2 ts Vegetable Oil
    1/4 ts Salt
 
  These tortillas are lower in saturated fat, with no cholesterol and
  higher in fiber than traditional tortillas prepared with lard and
  white flour.
  
  Cornstarch, for dusting the tortillas
  
  Stir together the first 6 ingredients.
  
  On a floured board knead until smooth.
  
  Divide dough into 12 equal balls.  Dust lightly with cornstarch.
  
  Roll into a circle as thin as possible on a lightly-floured board.
  
  Drop onto a very hot ungreased griddle.  Cook until brown spots
  appear on one side.
  
  Turn and cook on second side.
  
  Yield: 12 large tortillas
  
  One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g
  Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg
  Potassium: 69 mg
  
  Exchange: 1-1/2 Starch/Bread
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
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